Baked Beans

This is a family recipe of ours and I have no idea where it came from, but they are a favorite at our house in the summer! There is no measuring for this recipe. You just add a little bit of everything and bake it in the oven for a couple hours at 350 stirring occasionally. Enjoy!
Start with 1 large can of baked beans and drain off a little of the liquid. Then add: ketchup, mustard, your favorite bbq sauce, brown sugar, molasses, and liquid smoke(take it easy on this one).

Guacamole Stuffed Eggs

This is from Krafts food which great place to get no fuss recipes. If you like hard-boiled eggs and guacamole this is a fun one! I also think it would be a good St Patricks Day recipe too!
Ingredients
6 hard-cooked eggs
1/2 large fully ripe avocado
2 tsp. lime juice
1/4 cup mayonnaise
1 small jalapeno pepper, seeded, finely chopped
Crackers and cilantro(optional)

Cut eggs in half lengthwise. Remove yolks; process in food processor with avocado, juice and mayo until smooth.

Stir in peppers; spoon into egg whites. Keep refrigerated. These can be made up to 2 days in advance.

Rhubarb Crisp

This recipe is from my Mother in law Robin. It is my favorite dessert that she makes. I didn't grow up with rhubarb so I wasn't sure if I would like it, but it is delicious. She always makes it for us when we visit and the rhubarb is in season. It is so good with vanilla ice cream.

Rhubarb Crisp:
2 lg eggs, beaten
6 Tbsps flour
1 1/2 cups white sugar
4 cups fresh or frozen cup rhubarb
2 cups brown sugar
2 cups flour
1 cup butter

Combine eggs, 6 Tbsps flour and white sugar. Spread in bottom of greased 9 X 13 pan. Put rhubarb over first mixture. Combine brown sugar, 2 cups flour and butter. Sprinkle over rhubarb and bake at 350 45 to 60 minutes.

Blackberry Peach Crumble

We had my parents over for dinner tonight. I made taco salad and this for dessert. I used frozen fruit so it was very simple to put together. It was delicious with vanilla ice cream.

Blackberry Peach Crumble
Ingredients:
2 cups blackberries
5 cups sliced peaches
3/4 c. sugar, divided
1 tsp cornstarch
zest and juice of 1/2 lemon
1 c. flour
1/2 oats
1 tsp baking powder
1/2 tsp cinnamon
1 stick butter, chilled
1 tsp vanilla

Directions:
-Preheat oven to 425 degrees and prepare a shallow baking dish.
-In large bowl, combine blackberries, peaches, 1/4 sugar, cornstarch, and lemon zest and juice.
-Toss gently and spread into baking dish.
-In medium bowl, combine remaining ingredients and using fork or pastry cutter, cut butter into flour mixture until about the size of small peas.
-Sprinkle mixture over top of fruit and gently spread out.
-Place in oven to bake until top is beginning to brown and fruit mixture is bubbling, about 35-40 minutes.
-Remove from oven and let cool slightly before serving.

Banana Muffins

These are Todd's favorite. I don't care for bananas so they don't tempt me one bit! These are a great way to use up ripe bananas. You can store the ripe bananas in the freezer until you are ready to make the muffins.
Banana Muffins
1 cup sugar
1/2 cup butter
2 eggs
3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
Mix together in order; pour into muffin tins. Bake 25 minutes at 350.

Lemon Ricotta Pancakes

Lemon? Ricotta? Pancakes? Sounds strange, but these are my absolute favorite pancakes! Love, Love, Love! It may seem like extra work to separate the eggs and beat the egg whites but it is worth it. They are so light and fluffy. These are a great spring/summer breakfast.

Lemon Ricotta Pancakes
Ingredients:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups flour
1 Tbs. baking powder
1/4 tsp. salt
Directions:
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

Easy Vanilla Pudding

This is a recipe that reminds me of my childhood. My mom would make this a lot and I think the recipe originally came from the back of the cornstarch box. You can make this on the stovetop, but I make mine in the microwave and it turns out great! I love it hot, warm, room temp or cold. It is one of my favorite comfort foods!
Ingredients
1/3 cup sugar
1/4 cup cornstarch
1/8 t salt
2 3/4 cup milk(I use skim)
2 T butter
1 t vanilla

Mix sugar, cornstarch, and salt. Stir in the milk. Cook in microwave for 5 minutes. Stir. Microwave 3-5 minutes(stirring every minute) until it starts to bubble. Make sure you use a large enough container because it does expand. Lastly, stir in butter and vanilla.