This recipe has been in my file to post for a while now, along with some others. Lots going on this summer and not enough time to do everything. We had these Kabobs back when I posted the Grilled Summer Vegetables and they were super delicious. Pork steak is one of Jim's favorite meat's to grill, so I decided to trim any excess fat and cut it up in large cubes to grill along with his other favorite -- Kielbasa Sausage. Pork Steak Kabobs are easy to prepare, and pair well with most any vegetable. This time, I kept it simple and paired it with some bell pepper and onions that I cut the same size as the the pork steak cubes. This way, they have a better chance to cook evenly. Sausage Kabobs are super easy to prepare for the grill, because there is no trimming involved. Just cut them in large links and slide them on the skewer with the vegetables. I baste them with the same mixture I used on the Grilled Summer Veggies . These Kabobs were not only
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Overnight French Toast and Warm Honey Syrup {Celebrating A Birthday Breakfast!}
A delicious rich breakfast or brunch dish is prepared the night before, placed in the refrigerator, and then baked the following morning. Overnight French Toast I have been searching for the perfect recipe for some time. I could not find one that wasn't like a bread pudding in texture. This recipe is just as perfect as I wanted it to be. Texture wise, it is creamy, delicate on the inside, and tender on the outside-- being able to cut through with ease, similar to the perfect French Toast. Taste wise, it is absolutely scrumptious! Birthday breakfasts are another way to celebrate a person's special day. On the first of July, my Grandsons, Luke, who turned 14, and Gabriel, who turned 11, wanted to celebrate their birthday breakfast at my house with their other cousins who were in town for the week. I asked Luke what he would like me to make. He said, "just surprise me, Grandma"! I made him this Overnight French Toast dish with Honey Syrup , and a
Old Fashioned Peach Butter {Granny's Recipe}
Old Fashioned Peach Butter, fresh peaches slowly cooked with spices and sugar until the liquid has evaporated lending a smooth silky texture like soft butter. Growing up in the '60s, all I remember was homemade jams and jellies on Mother's breakfast table. It was a traditional event each summer to make Peach Butter from fresh peaches. We would wash all the peaches and peeled each one, leaving a little of the peach with the skin, because that is what she would make her Peach Butter from. Then she would slice up the peaches and put them in a pot on the stove and make peach preserves. I rarely see them anymore, but she would also make Pickled Peaches that graced our table at Thanksgiving and Christmas. When it was all said and done, the only thing we threw away was the seed.
