Grilled Fresh Peaches

3 Large Peaches, washed then peeled, halved and pitted
6 ounces Cream Cheese
2 T. Honey
4 T. Granulated Sugar
1 C. Balsamic Vinegar

In a saucepan over medium heat, stir together the sugar and balsamic vinegar. Simmer until liquid is slightly thickened. Set aside this Balsamic Glaze.
Lightly Oil grill plate. Place peaches on the prepared grill cut side down. Grill 5 minutes, and turn peaches over. Brush with Balsamic Glaze, and cook 2 to 3 minutes.

 Transfer peaches to a serving platter. Using a 1 ounce scoop- Place the cream cheese scoops in the center of each grilled peach.
Drizzle evenly with honey. Serve Warm.

We paired this side with Grilled "Fresh Herb" Chicken Breast, Balsamic Brussel Sprouts, and Baked Sweet Potato for an awesome dinner meal.

Simple Raspberry Sauce

A very simple Raspberry Sauce can be created by using seedless raspberry jam. Just microwave and drizzle. Here we used the simple Raspberry Sauce to cover a Raspberry Cheesecake, and decorated with fresh raspberries/mint leaves.

Vintage Weddings

Vintage Weddings are becoming very popular and will remain timeless in the future.

This Vintage Pergola was used in the center of a "Circle of Love" seated ceremony.

Unique Rustic Trees were used to make a Vintage Sign Post.

Borrowed "Keepsake" Antique Mason Jars offered a Rustic Beverage Station.

A Vintage Canoe was used for the Pre-Ceremony Bottled Watering Hole.

This Vintage Truck was used to welcome the Bride and Groom.

Here a Vintage Chalk Board was used to feature the menu

Lace table cloth overlays were used to give the dining room a vintage look.

A Vintage letter board was used messaging at the wedding reception

The use of Burlap with Vintage accents is popular, here a monogram has been added.

Simple Mason Jar flower vases are the perfect touch for this tablescape.

A Vintage Candle holder Rocking Chair was used here as a cake topper.

Vintage Brooches were used for Wedding Cake accents.

This Venue has an actual Vintage Meat Shed and Out House on Property

A Vintage Wrought Iron Bicycle is used in the Landscape.

Barn Weddings are popular, especially ones with Vintage Tractors .

Vintage Crates were used with lace as buffet risers, then wooden trays are used to display mini Taco Cups.

A Vintage bushel basket is used with an Antique silver tray for Cupcakes display.

Here Fruit skewers are displayed in a Galvanized Tub.

A Vintage suitcase holds a pan of Seven Layer Mexican Dip with the chips displayed in an old Hatbox.

A Vintage wood bottom bushel basket is used with an Antique silver tray to display Tomato Feta Tarts.

A Shabby Chic accent Fireplace Mantel

Picture Frame with Flowers from vintage medicine bottles

A Cotton Blossom Vintage Wagon

A pressed paper guest book on a vintage ironing board with lace and feather ink pen.

Bale of Hay Cocktail Tables using Vintage Windows

Vintage Cupcake Wedding Cake

Caprese Chicken Brushetta

Start by grilling the 8 oz. Chicken Breast and set aside.

Gather all ingredients:
1/2 C. vine-ripened tomato, diced
6 oz. fresh mozzarella, finely shredded
1/2 C. fresh basil pesto (see previous recipe)
1/4 C. butter, melted
3 t. balsamic vinegar
1/4 C. fresh basil, minced (hint: sprinkle dash of salt to mince)
1 t. salt
8 oz. chicken breast, grilled
1 Lg. French baguette, sliced on a bias (21 thin slices)

Brush both sides of the bread with the melted butter. Place on a parchment paper lined sheet pan. Lightly toast bread in a 350 degree pre-heated oven. Bake approximately 7 minutes.


Mix the pesto, balsamic vinegar and salt together. Then dollop a small amount on each piece of bread and spread for complete coverage.

Sprinkle diced chicken and diced tomatoes on bread and press firmly.

Then top with pinches of mozzarella cheese, pressing firmly into the bread. Sprinkle with minced basil.

Bake brushetta in a 350 degree pre-heated oven approximately 12 minutes until completely toasted and cheese is melted.

Basil Pesto

First gather all ingredients:
2 C. fresh basil leaves, packed
1/2 C. shredded parmesan cheese
1/2 C. soybean salad oil
1/2 C. slivered almonds, roasted
1/4 C. fresh garlic, minced
1 T. Salt
1 T. black pepper, cracked

Combine the basil, almonds, garlic, and parmesan cheese in a food processor- pulse several times to mix ingredients.

Add salt and pepper- pulse processor while drizzling the soybean oil. Scrape sides of processor and pulse until ingredients are completely combined (like smooth paste).

Makes approximately 1 Cup.

Sharp Cheddar Sausage Balls

Place in a mixing bowl the following:
1 Lb. Wamplers "Special Blend" Sausage
1 1/2 C. Shredded sharp Cheddar Cheese
2 1/2 C. Bisquik tm
1 T. Cracked Black Pepper
2 T. Dehydrated Onions
1 T. Salt
1/4 C. Heavy Cream

Mix well until all ingredients are combined. Then pinch a small piece of dough and roll into a ball placing onto a parchment paper lined baking sheet.

Bake the Sausage Balls in a pre-heated 350 degree oven for approximately 15 minutes until lightly browned. Serve immediately. Recipe makes approx. 50 quarter size sausage balls.

Bing Cherry Chutney

Place the following ingredients into a 12 Quart Stock Pot:
7 cans (15 ounce each can) Sweet Bing Cherries, pitted, drained

3 med Green Bell Pepper, diced
2 med Red Onion , diced

6 t. Fresh Ginger Root, peeled, minced
6 t. Fresh Garlic, peeled, minced
2 T. Red Chili Pepper, crushed
2 T. Salt
1 t. Cinnamon
6 C. Granulated Sugar
1 1/2 C. Apple Cider Vinegar

Bring to a boil, reduced heat to boiling simmer approximately 2 hours stirring occasionally. At that time Chutney should look like thick syrup. Refrigerate up to 30 days before use.