Peach Ice Cream

One of my favorite memories of growing up is making homemade ice cream at my grandmother’s house.   The scene was usually chairs gathered around in a big circle under Bo’s big oak tree, kids running around playing hide and seek or catching lightning bugs and putting them in Mason jars that our daddy’s had prepared by punching holes in the lids, more than one conversation going at one time, usually at least one of the gentlemen turning a hand cranked freezer but you could also hear the hum of the electric freezers mixing the sweet cream, and laughter, in the background.  An occasional horn blowing because somebody that knew us had passed by.

In my little corner of the world, I went back to that time for just a moment today.  I made this wonderful peach ice cream.  The recipe is one that some dear friends, Randi and Patrick, made for me a few years ago when I was up visiting them from Florida.  It just may be the best peach ice cream I’ve ever had.  If you’re looking for something low fat then stop right here.  It isn’t low fat, but an occasional treat (and memory) is good for the soul.


Peach Ice Cream
  • 4 c. peeled, diced fresh peaches, about 8 small
  • 1 c. sugar
  • 1 (12-oz.) can evaporated milk
  • 1 (3.75-oz.) pkg. vanilla instant pudding mix
  • 1 (14-oz.) can sweetened condensed milk
  • 4 c. half and half
  1. Combine peaches and sugar and let stand for 1 hour.
  2. Process peach mixture in a food processor until smooth, stopping to scrape down sides.
  3. Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half and half.
  4. Pour into freezer container and mix until firm.
Share Button

Cozumel Fish Tacos

I finally made fish tacos for dinner last night.  The sauce taste just like I remember it in Cozumel…so, so good!  I made a batter for the fish that was a little heavy.  I’m going to suggest an Ina recipe that I’ve made in the past.  I wish I would have used it last night but didn’t realize there would be such a big difference.

In Mexico they served the fish tacos on two corn tortillas.  I warmed mine on a dry skillet, placed them on aluminum foil, wrapped and placed in a warm oven until ready to serve.  For fish, I used some mahi mahi that I had in the freezer and it held up great in the batter.

You will only need 1 tbsp. of the adobo sauce from the chipotle peppers.  You can pour remaining peppers & sauce into a freezer safe container and freeze for later use.


Cozumel Fish Tacos
  • 2-3 lbs. fish fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. plus 2 tbsp. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. freshly grated lemon zest
  • ¼ tsp. cayenne pepper
  • 1½ tsp. salt
  • ¾ tsp. pepper
  • 2 extra-large eggs
  • Vegetable oil
  • 1 c. plain yogurt
  • 1 c. mayonnaise
  • 2 tbsp. sugar
  • 1 tbsp. chipotle peppers in adobo sauce
  • Juice of ½ lemon
  1. Cut the fish into 1-inch strips. Sprinkle both sides with salt and pepper, set aside.
  2. To make sauce mix yogurt, mayonnaise, sugar, 1 Tbsp. adobo sauce from the chipotle peppers (I didn't even use a pepper, just the sauce, which had a few onions in it) and lemon juice in food processor until smooth, set aside.
  3. In a bowl, combine flour, baking powder, lemon zest, cayenne pepper, 1½ tsp. salt and ¾ tsp. pepper. Whisk in 1 cup of water and then the 2 eggs.
  4. Pour ½-inch of oil into a large frying pan and heat to about 360 degrees. Dip each piece of fish in the batter, allowing excess to drip back into the bowl. Place carefully into hot oil. Don't crowd the pieces. Cook the fish on each side about 2 to 3 minutes, until lightly browned and cooked through. Remove and drain on paper towels. Keep warm in oven until you have cooked all of the fish.
  5. To serve, place fish on warm corn tortillas, top with shredded cabbage, fresh cilantro and sauce.
Share Button

Fresh Corn & Black Bean Salad

I have spent the better part of this week putting corn in the freezer.  Greg has pulled 935 ears of corn from the garden.  We gave a few away, but I have creamed 658 ears.  I’ve seen about all the corn I want to see for a while!

 I wanted to make a salad with some of the corn. I searched the internet for recipes but I couldn’t find anything that sounded exactly like what I wanted. So I ended up putting this salad together and the results were delicious!  I served it along side my fish tacos tonight. Yeah, the same fish tacos that I was supposed to make a few nights ago. I got busy with corn and just got around to making them tonight.  (We loved them by the way and I will share the recipe soon.) 


Fresh Corn & Black Bean Salad
  • 5-6 ears of corn, shucked
  • ½ c. diced purple onion
  • ½ c. diced red bell pepper
  • 1 (15-oz. can) black beans, rinsed and drained
  • ½ c. chopped fresh cilantro
  • 3 tbsp. vegetable oil
  • Juice of 1½ limes
  • Kosher salt
  • Freshly ground black pepper
  1. In a large pot of boiling salted water, cook the corn for 3 - 4 minutes. Drain and immerse in ice water. When the corn is cool, cut the kernels off the cob. (I used a tube cake pan, and held the cob in place in the center as pictured.)
  2. Stir together corn, onion, beans, red pepper and cilantro, set aside.
  3. In a small bowl whisk together oil, lime juice, salt and black pepper.
  4. Pour dressing over corn mixture and stir to combine. Refrigerate for several hours before serving.
Share Button


We’re back from a wonderful vacation!  We went on our first cruise for Wesley’s senior trip.  The best part of the trip was being with great friends.  We shared many laughs and have memories to last a lifetime!  Plus…I have some new amazing cowboy boots that I bought in Cozumel!!

Tonight I’m going to make fish tacos with a sauce, hopefully, like I had in Mexico.  I asked the waiter how they made it and he gave me the ingredients, but not the measurements.  I’ll be sure to share the recipe if I can figure it out.

Today I’m sharing a recipe for the BEST brownies ever!  We’re having Chocolate Melty Cake (Carnival Cruise Line dessert) withdrawals around here.  These will satisfy any chocolate craving that you might have.  It’s a recipe that I got from King Arthur Flour…give them a try!


  • 2 sticks unsalted butter
  • 2¼ c. sugar
  • 4 large eggs
  • 1¼ c. Dutch cocoa
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder
  • 1 Tbsp. vanilla extract
  • 1½ c. all-purpose flour
  • 2 c. chocolate chips
  1. Preheat oven to 350 degrees. Grease a 9 x 13-inch pan and set aside.
  2. Melt butter in microwave. Add sugar and stir to combine. Return the mixture to microwave briefly, just until hot, but not bubbling.
  3. While sugar heats a second time, crack eggs in a bowl, beat them with cocoa, salt, baking powder, espresso and vanilla until smooth.
  4. Add the hot butter mixture, stirring until smooth. Add flour and chips, stirring until smooth.
  5. Spoon mixture into lightly greased 9 x 13-inch pan.
  6. Bake 30-40 minutes. Brownies should feel set on edges, center should look very moist, but not uncooked. Remove from oven and cool before cutting.
Share Button


Hey guys, thanks so much for checking out my blog!  I love doing this and hearing from you.  I’m going to take a week off and spend some time with family.  Check out my older posts if you haven’t already and I will post new, delicious recipes next week.  Have a wonderful week!!

Share Button