Family favorites
Where has this summer gone? I hope everyone has been enjoying the warm summer days! I’m still trying to find some balance with Jim being retired and enjoying time spent traveling and enjoying family and friends.
I made this recipe specifically for Robby, so it’s gluten free but is just as delicious using regular pecan Sandy cookies! This was a delicious and an easy make ahead recipe everyone including my Dad enjoyed!
As you can see this dessert went fast and was asked to make it again sooner than later!
INGREDIENTS
1 (11 ounce ) package of gluten free pecan shortbread cookies or if not making gluten free use pecan sandies. Crumbled.
5 Tablespoons melted butter ( I used Earth’s Balance)
1 (3.4-3.9 Oz) package of instant pistachio pudding mix
1 cup of milk (I used Fare life)
2/3 cup crushed pineapple, well drained
1 (16 ounce) tub of cool whip, thawed and divided
1 cup chopped pecans
DIRECTIONS
Lightly grease an 8×8 square pan with non stick spray, set aside.
In a large bowl combine the coarse cookie crumbles and butter until the crumbs are moistened. Press cookie mixture evenly into the bottom of your prepared pan, set aside.
In another bowl mix the pistachio pudding mix and the milk, whisk until thickened, this takes a couple minutes. Fold in the pineapple and two cups of the cool whip. Stir until combined and fluffy.
Spread the filling into the pan in an even layer over the cookie layer.
Top evenly with the remaining cool whip and pecans.
Refrigerate for at least six hours or overnight.
Cut into squares and serve.
Enjoy!
Anne
This is a dish that I made a couple weeks ago when we were in the motorhome. This bread is so, so good. It’s ooey and gooey, cheesy and chewy all in the same bite. the hot honey took it over the top for us. The hot honey added a little sweet with a little heat. Let’s not forget that crispy pancetta, that added the crispy salty element!
I did have to adapt this recipe slightly as my grocery store did not have ANY round breads or French/Italian boule’s! Not a single one! So I ended up getting an oval shaped sourdough loaf that worked just fine! So no matter what your grocery store has you can make this work.
INGREDIENTS
1 sourdough round or French/Italian boule.
12 ounce double cream Brie round-remove top rind and cut into cubes
2 ounces cubed pancetta-I browned and crisped in advance
1 garlic cloves minced
Drizzle of olive oil
Hot honey for drizzle
OVEN DIRECTIONS
Pre heat oven to 450 degrees. Line a baking sheet with foil and set aside.
Crisp pancetta in a small pan on the stovetop, once crisp remove from heat and set aside.
Cut the top off of your bread and hollow out the inside of the bread making a round in the center of the bread. Reserve the bread pieces and slice the top of the bread you removed into bite size pieces for Serving and set aside.
Place the bread round on the baking sheet and drizzle with olive oil, about a tablespoon.
Add your cut Brie, garlic into the round of the bread top with crispy pancetta. Bake for 15 minutes or until the cheese is melted and the bread is slightly toasted.
Remove from the oven and drizzle with hot honey. Serve warm with the reserved bread and crackers if desired.
GRILL DIRECTIONS
I cook this over a 350 degree grill. I inverted a pie plate over the grill grates as I did not want the bread directly on the grate. I followed the instructions above except I covered the bread completely in foil and placed the bread on the inverted pie plate. This cooked for 20-25 minutes but this could vary depending on your grill, the weather and or wind. I checked this a number of times and kept an eye on the bottom as to not burn it. It’s definitely a little more tricky on the grill but it was worth the effort as it was delicious!
Enjoy!
Anne
Bricks and Sticks Food Truck located at 45 Steamboat Ave. in Searsport Maine, I have so much to say about this place! While we were at one of our favorite campgrounds in Searsport we asked the campground owners about where the locals go to eat for lunch or dinner. They mentioned a couple places including Bricks and Sticks food truck. They mentioned that you could sit outside and enjoy the water. This was exactly what we were looking for and a huge bonus we could have our pup with us.
After doing some exploring in the area we were hungry and ready to eat! This food truck has specials each day they are open with lots of seafood options along with wood fired pizza by the slice or whole pizza’s.
The day we went they had a scallop basket as the special that included French fries and coleslaw and a side of tartar sauce. These were some of the biggest scallops I have had. They we sweet with a light crispy coating on them. Absolutely delicious, the fries and slaw were also very good but my focus were those delightful scallops. It was an absolute feast! ($22.00)
Jim was hungry and his eyes were bigger than his stomach but he could not decide so he got the fried fish sandwich along with a slice of meat pizza. Let me just say the picture you see is what they consider one slice, it was huge and filled with toppings! The pizza was excellent. Thin crust with a crispy bottom filled with cheese and toppings. One of the best pizza’s I have had in a long time!
The fish sandwich was also on the large size. Jim really enjoyed his sandwich. His fish was beautifully fried with a light batter and moist fish. Jim loves fish sandwiches and this one did not disappoint. Sitting at the picnic table enjoying the view with an absolutely perfect lunch experience!
Bricks and Sticks has a Facebook page that they update with the specials of the day. They are open Wednesday through Sunday and closed Monday and Tuesday. They are open from 12pm to 6 pm and I can tell you they are constantly busy. The entire time we were there they had a line! They are a cash only business so keep that in mind if visiting.
They have a regular menu , a rotation of Pizza’s and various specials such as whole belly clams, 1/2 BBQ smoked chicken, calzones, even chicken parm!
Sticks and bricks also has dessert! We could not have possibly eaten dessert on the day we went but they have plenty of choices think cheese cake, pineapple dream pie or tiramisu!
If you find yourself anywhere near Searsport Maine give Bricks and Sticks a try you will not be disappointed, terrific food with a great view. Don’t forget to look the, up on Facebook for updates information.
Enjoy!
Anne
Jim received a new cocktail bar set as part of his retirement so we decided to put it to use while on our trip. Since our campsite was a waterfront site we decided the drink of choice was going to be the Sea Breeze Cocktail. It was the perfect choice. This is sweet and tart all in one. Perfect for sipping on the deck overlooking the ocean.
This recipe makes 2 drinks
INGREDIENTS
Crushed ice
3 ounces of vodka, we used great goose
6 ounces of cranberry juice
3 ounces of grapefruit juice
Lime slices for garnish-optional
DIRECTIONS
Fill and old fashioned glass with ice.
Pour the vodka, cranberry juice and grapefruit juice over the ice. (Equal parts in the 2 glasses) Stir to combine. Can use shaker if desired.
Garnish with a slice of lime.
Enjoy!
Anne
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
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