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Featured Recipes of the Week:

SUMMER LOVIN" Desserts

OLD FASHION BUTTERMILK SHORTCAKE -- DELICIOUS SUMMER CAKE!

This beautiful plain vanilla cake is moist and delicious!   It is perfect to top with your favorite fruits, jams, or icing.

I like to use a light glaze coating and top my favorite jam on mine.  Apricot Jam makes a delicious topping for a summer cake.

INGREDIENTS:
1 cup sugar, 2 teaspoons vanilla, 2 eggs, 1 1/2 sticks @vermontcreamery softened butter, 1 teaspoon salt, 1/2 cup cold buttermilk, 1 1/2 cups of @whitelily flour, 2 teaspoons of baking powder.

DiRECTIONS:
In bowl: blend butter, and sugar together. fold in eggs, beat with spatula or whisk, add in vanilla. fold in 1/2 cup of flour, add in baking powder, salt, and then fold in remaining flour. Then add buttermilk , continue mixing until blended well. Grease a round or square cake pan, gently flour. Bake at 350 preheated for approx 30-40 minutes.

Cake will be golden on top, and do toothpick test. Remove from oven and let cool. Transfer to cake plate. Add a tip layer of icing by, jam, or fruit and whipped topping.

Pat's Peanut Butter Pie
Easy Peasy -  
Ingredients:  1 graham cracker crust, 12 ounces cream cheese, 1 small tub of cool whip, 1 cup sugar, 3/4 cup smooth peanut butter, 4 ounces of sweetened condensed milk, 1 dark chocolate caramel bar for topping, caramel sundae sauce, and Hershey's chocolate syrup.

In mixer:  Blend together softened cream cheese, and sugar.  Fold in peanut butter, cool whap, and sweetened condensed milk.   Continue mixing until combined well.    Scoop into graham cracker crust, top with chocolate shavings, and swirl caramel and chocolate syrup on top.   

Cover and place in freezer for -2-3 hours until set.   Take out to let sit for 15-20 minutes. and serve.    Keep refrigerated.

Delicious!

ELECTRIC SKILLET SUMMER STIR FRY

This one pot via electric skillet stir fry is divine!   This was featured last month of #THEVINE morning show.  The Vine is part of the #THV11 network and is aired Monday - Friday 9:00 a.m. CST on #THV11 local Arkansas!

I love my segments on this show.  I often come up with ideas of recipes at the blink!   This summer stir fry happened to be one of them.  It turned out marvelous!

2 cans drained pineapple chunks
1 large summer sausage (cut into slices)
1 cup of Kraft Honey BBQ Sauce
1 pkg of Fresh French Green Beans
Garlic Pepper
Salt/Pepper to Taste
1/2 stick of Kerry Gold Butter (I use salted)
Pinch of Red Pepper Flakes
1/2 cup shredded cheddar cheese (optional)

If you use salted butter, your recipe will not require much if any salt addition.

**Start out by melting about 1/4 stick of the butter in the Electric skillet.   Add in sliced smoked sausage,  add in green beans.  Simmer on med/low for a bit.   Then add in drained pineapple chunks, and BBQ sauce.  Simmer together.   Add in 1/4 stick more butter and continue to stir.   Add garlic pepper, salt/pepper to taste.  Add a pinch of red pepper flakes, continue to stir and simmer until green beans are tender.    Top with a dusty of shredded cheddar (optional)

​Serve & Enjoy!  YUM!

Meet my friend Ronda Bernard.   We became friends several years ago when I met her through the Drive-Thru.   She is the best person to work an early morning shift.  She makes you smile!    She serves up my morning tea daily with that big smile on her face.

Ronda loves cookies.   Ronda really loves chocolate chip cookies!  Ronda hinted that she would like to have some.   I gladly baked her a whole bag of the classic chocolate chip cookies.    That's an easy return for that morning greeting.

McDonald's is lucky to have Ronda.   The funny thing about this McDonald's, the Company I work for built this McDonald's originally.   L. R. Mourning Company since has remodeled it a couple of times in the 17 years I have been with them.

Remember our service workers that are dedicated to making our morning routines a little more pleasant!

Thanks Ronda!  #mcdonalds #sweetyellowcornbread