Rustic Blackberry Tart

I picked a few blackberries from my neighbor's vines.........

 

 

and made a simple, rustic, blackberry tart......

 

 

1 pie crust ( I use Pillsbury Pie Crust)

2 cups berries

1/2 cup sugar

3 T. butter

flour (just a sprinkle)

Grease a baking dish with butter. Put crust in dish; add berries and sugar. Dot with butter and sprinkle with flour. Fold over edges, and bake at 400 degrees until crust is browned. Serve hot with a dip of vanilla ice cream.

Banana Split Pie

Banana Split Pie

 

 

1 graham cracker crust

1 small vanilla instant pudding

2 cups cold milk

2 bananas

1 small can crushed pineapple- well drained

1 cup diced strawberries

1/2 cup chopped pecans

whipped topping or whipped cream

chocolate syrup

 

 

 

In graham cracker crust, layer in this order: sliced bananas, crushed pineapple, pudding (mix according to pkg.), strawberries, 1/4 cup nuts, whipped cream. Garnish with more diced strawberries, 1/4 cup nuts, and a little chocolate syrup. I also added blueberries today since this was for our 4th of July picnic. DELISH!!!

 

 



Grilled Jalapeno Poppers

 

Grilled Jalapeno Poppers

 

We had these super easy and super delicious poppers today for our 4th of July cookout.

 

5 jalapeno peppers

cream cheese

bacon

 

Cut peppers lengthwise and scoop out seeds. Fill with cream cheese and wrap in bacon. Put on rack on grill pan and grill until bacon is cooked and slightly crisp. These things are addictive!

 

Macaroni Salad

Macaroni Salad

 

 

1 lb. box macaroni noodles

 

Cook; drain and set aside.

 

Dressing:

 

Whisk together in bowl.

 

1 cup mayo

1/2 cup sugar

1/2 cup evaporated milk

2 T. mustard

1 T. vinegar

salt & pepper to taste

 

Mix together sauce, noodles, and then fold in the following:

 

cheddar cheese (cut in small cubes)

green pepper (diced)

onion (minced)

 

celery seed (garnish)



 

Macaroni salad is the perfect summer side dish.

Peanut Butter Candy...

This easy 3-ingredient recipe makes the perfect pinwheel candy every time!

 

1 stick softened (room temp.) butter

1 lb. box confectioners sugar (10x sugar)

peanut butter (smooth)

 

 

Put softened butter in a mixing bowl and add sugar. Mix by hand until it forms a dough. Roll out to desired thickness (on counter dusted with more sugar). Spread with peanut butter. Roll lengthwise then put in foil and chill. Slice and serve.

 

Sometimes (for me) it turns out prettier than others.

 

So easy and so yummy!!

Corn Chowder

source: Pinterest

 

 

 

Here's a yummy recipe for Corn Chowder.

This is actually a combination of two recipes that I tweaked a little.

Corn Chowder

4 slices bacon

6 potatoes- diced

1 onion- chopped

3 stalks celery-diced

1 carrot-diced
2 chicken bouillon cubes+ 4 cups water
salt & pepper to taste
6-7 ears fresh corn
1-1/2 cups evaporated milk
3 T. butter
1 clove garlic-minced
1 bell pepper-diced
flour to thicken

Fry bacon, crumble and set aside. To pot (with bacon grease), add potatoes, onion, celery, carrot, bell pepper, garlic, salt & pepper. Add broth and cook until tender. Cut corn off cob and add to soup.

Add milk and simmer until hot, thicken with flour if needed.
*Sprinkle with crumbled bacon and shredded cheddar cheese when serving.

Hilda Crockett's Chesapeake House - Tangier Island, VA

In 1939, Hilda Crockett began her business providing home-cooked meals and lodging to visitors to Tangier Island. Her reputation for good food, warm hospitality and comfortable lodging were the secret to building a business that would continue for many years to come. She served thousands over the years - people coming from all over the world to eat her famous, home cooked, "family style" meals. Mrs. Crockett's three daughters later took over the Chesapeake House, until 2003, when natives Denny and Glenna Crockett, bought the business, carrying on the tradition of serving the same delicious home cooked food.

The Chesapeake House is an 8 room inn as well. Both dinner and breakfast are included in the room rates. Click on the website link for information on an overnight stay on the island.

www.chesapeakehousetangier.com

Contact:

757-891-2331

chesapeakehouseinfo@yahoo.com


ALL-YOU-CAN-EAT MENU includes crab cakes, clam fritters, ham, cole slaw, potato salad, corn pudding, string beans, pickled beets, rolls, pound cake.


"Family-Style" Lunch /Dinner
Served daily 11:30 a.m. - 5:00 p.m. (last seating)
Lunch or Dinner
 $22.00 per person
$10.00 Children -  Ages 6-12
$5.00 Children - Ages 5 & under


Carry-out is also available, which is what we did for dinner on Saturday. One dinner is all you need because the portions are very generous!!

DELICIOUS!!

Peter and I both ate a plate like this, plus had the leftover ham and rolls for Sunday breakfast. Then, Peter finished the cole slaw, clams, string beans, and beets for lunch. That's a lot of food!


An all-you-can-eat breakfast is also served daily (7-9 a.m.).

This breakfast is a favorite with the locals as well as guests who visit the island. Menu includes: scrambled eggs, bacon, ham, toasted rolls, fried potatoes, cheddar cheese, strawberry jam, OJ, and coffee. Carry out available for breakfast as well and portions are just as generous as the dinner.

How to get to Tangier Island, VA: the island is accessible only by boat or plane. There is a marina and an airport if you are coming in your own boat or plane, as well as several boats that you can charter daily.

departing Crisfield, MD
410-968-2338

departing Reedville, VA
804-453-2628

departing Onancock, VA
757-891-2550

AND

departing Tangier ->Crisfield->Tangier

Tangier Mailboat
757-891-2240

M & S Charters
757-891-2440