Fresh lemon and berries of any variety naturally go together.  When strawberries, blueberries, or any berries are in season, this makes a delightful little dessert.  You might want to add a dollop of whipped cream on top just to make it fancier.

1 (18 oz) package white cake mix
1 cup mayonnaise
3 large eggs
2 tablespoons poppy seeds
2 teaspoons lemon rind, grated
6 tablespoons lemon juice, divided
2/3 cups water
assorted fresh berries

Place the cake mix, mayonnaise, eggs and poppy seeds together in a large mixing bowl.  Carefully add the lemon juice and water.  Using an electric mix beat on low speed until all ingredients are just combined together.  Once combined change the mixer speed to medium and mix 3 minutes or until batter is very smooth.  Preheat oven to 350 degrees.  Lightly grease 3 mini loaf pans.  Pour batter evenly into each pan.  Bake for 20 minutes or until a toothpick inserted in the middle of each loaf comes out clean. Remove loaves from the pans immediately and place on a wire rack to cool.  Slice and serve with assorted fresh berries over the top.

It’s summertime, so if you haven’t gotten yourself one of those nifty ice cream makers yet, it’s time!  And this is a perfectly refreshing and simple recipe to start with.  Don’t even bother with bowls… everybody just grab a spoon and dig in!

4 C whipping cream
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can frozen lemonade concentrate, thawed
5 drops yellow food coloring (optional, more or less to your liking)

Place the whipping cream into a medium size bowl.
Add the milk and lemonade to the bowl.
Place the food coloring into the mixture.
Blend until all the ingredients are incorporated together well.
Pour the mixture into a 5 qt. freezer canister of the ice cream maker.
Freeze according to the directions on the ice cream maker.
Ripen for about 4 hours.

This recipe works for a 4 or 5 qt. canister.

After planning meals on the grill for most of the 4th of July week, my family has a day or two where we just want to hunker down at dinnertime inside the house with a big bowl of chili.  No sun, no swimming, no picnic… just us and some truly comforting food.  Then, we’ll be back outside the next day to give it our all again.  Fun Fun Fun!

1 can (14.5oz) chopped tomatoes
1 can (6oz) tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1.5 pounds ground turkey (you can also use ground beef if you prefer)
1 package (1.25oz) chili seasoning mix
1 pinch crushed red pepper flakes
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1/3 cup bottled steak sauce
5 slices bacon
1 tsp ground cumin
1 can (15oz) kidney beans, drained
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped

Combine tomatoes, tomato paste, carrot, onion, celery, pepper flakes, peppers, steak sauce and wine in a large heavy pot and simmer over low heat.

In a large skillet cook the bacon slices until crisp and put on paper towels to drain. Cook the ground turkey in the bacon drippings until browned. Then drain. Stir the chili seasoning into the ground turkey.

Add the turkey to the tomato mixture and add the cumin and bacon. Keep simmering until the vegetables are tender. Then stir in beans, cilantro and parsley. Heat through and season well.

Serve immediately with grated cheese and fresh chives for toppings, along with some crusty bread.

If the Grill Master in your house is grilling up beef burgers for the 4th of July picnic today, you want a burger that packs a real whollop… an unforgettable burger if you will.  There is nothing better than a peppercorn encrusted piece of good meat, whether it’s steak or burgers!  Today we may be celebrating our independence, but we can still treat our hamburger like royalty!

1 lb lean ground beef
2 tsp peppercorns
1/4 tsp salt

Sauce:
1 tbsp vegetable oil
1 tbsp green onions, finely chopped
1 tbsp red wine vinegar
1/4 cup yogurt or sour cream
1 tbsp parsley, minced

Heat up your BBQ.
Shape your ground beef into 4 hamburger patties and set aside.
Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns out evenly, sprinkle salt over, and place the four patties on top of the peppercorn/salt mixture. Press down so that the peppercorns stick to the meat, flip and repeat. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ, and grill as required.

In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.

Spoon the sauce over the burger and serve on big, crusty buns or rolls.

Making ice cream in the freezer is a mix between cooking and crafting.  Kids love to watch this process, and because it takes some consistent involvement, it’s a good project for a day when you’re looking for something to keep the kids busy.

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator tray and place in the freezer 45 minutes or until mushy.

Meanwhile, place 2 metal bowls in the refrigerator to chill.
Put the whipping cream in one of the chilled bowls and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the ice cream mixture well.

Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

Crank Style Maker: To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla.  Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker.  Fill the freezer tub 1/3 full of ice and then add the remaining ice cream.  Crank until it becomes too difficult to turn.  Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Throwing a few hamburgers and hotdogs on the grill this 4th of July may be fine, but if your idea of a picnic is serving a meal that’s as grand as this All-American holiday, it’s time to try grilling a whole turkey.  It’s not as difficult as you might imagine.  Get your grill going and serve a real meal this Independence Day!

1 (12 lb.) whole turkey, thawed
2 C water
3 tbsp. chicken bouillon powder
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. poultry seasoning
1/2 tsp. parsley, chopped fine
1 tsp.  paprika
1 tsp. salt
1/2 tsp. pepper

Spray the grill grate with a non stick cooking spray.
Adjust the grill heat to indirect medium high and allow the grill to heat up completely.
Place the turkey breast side down on the grill and sear about 5 minutes or until the skin turns a golden brown.
Turn the turkey over and sear the other side the same way making sure the skin is golden brown all the way around the turkey.
Remove the turkey from the grill.
Pour the water into a large roasting pan.
Add the bouillon, garlic and onion powder.
Stir in the poultry seasoning, parsley, paprika, salt and pepper.
Place the seared turkey, breast side down, into the roasting pan and seasoning mixture.
Baste the entire turkey well with the seasoning mixture.
Wrap tightly with aluminum foil and place the pan on the heated grill.
Grill the turkey 3 hours and 30 minutes or until the internal temperature of the thickest part of the thigh reaches 180 degrees.
Remove the turkey and allow it to stand covered for 30 minutes before uncovering and carving.

Serves 10

When grilling turkey try not to open the lid of the grill any more than necessary.  This keeps the heat at a constant level which helps the turkey to cook through evenly.

If you’ve already picked out the meat to grill at your 4th of July picnic, but are now looking for something in the line of veggies and salads, take a look at this incredibly delicious alternative to a typical side-dish for your meal.  We have the traditional salads to choose from, of course, but this bright and tangy marinaded veggie kebab is really a nice surprise for our guests.  They are simple to put together and tremendously flavorful.  Your vegetarian guests will also appreciate your thoughtful effort.

Kebabs:
7oz feta cheese
1/4 Sweet Red Pepper
1/4 Sweet Yellow Pepper
1 Zucchini
1/4 Eggplant
Skewers

Marinade:
1 1/2 tbsp olive oil
1 tbsp raspberry vinegar
1 tsp peppercorns crushed
1 tsp honey
1/2 tsp Dijon Mustard
2 tsp chopped fresh thyme
1/4 tsp salt
1/2 tsp black pepper, freshly ground

Begin with the marinade. Combine olive oil, vinegar, peppercorns, honey, mustard, thyme, salt and pepper into a large glass bowl and thoroughly blend the ingredients.

Cut the feta cheese and the vegetables (red pepper, yellow pepper, zucchini and eggplant) into bite-sized pieces and add to the marinade. Coat evenly and cover with plastic wrap. Leave to marinade in a cool place for an hour or more.

Thread one piece of each vegetable and feta cheese onto the skewers. Put on the BBQ for about 2 – 3 minutes and enjoy with a delicious beef burger or steak.

Makes about 24 Kebabs