Let’s Get Grillin’

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With summer coming to a fast close, I thought I would share a couple photos and a couple recipes for you.  I love summer because it’s the best time to Grill!  Now some of my friends live off their grill both summer and winter, we however have only had our grill since June (it was my husband’s birthday present (his birthday is November 1) that he got on Father’s Day, yes I know that’s screwed up) so who knows what this winter and the grill may or may not bring.

Obviously this was before Pokey broke his arm
Since we lost weight, all of hubs pants were way to big!!!

And these look like some yummy recipes that I just had to share.

Grilled Bananas

6 large bananas (keep the peels on, but remove the stems)
2 cups semisweet chocolate chips
1 package miniature marshmallows
1. Preheat the grill for high heat.
2. Spray 4 sheets of aluminum foil with cooking spray. Be sure the foil is large enough to wrap b all the bananas.
3. Slice the peel of the banana from stem to bottom and slice the banana inside lengthwise.
4. Open the sliced banana and stuff the chocolate chips and marshmallows inside the peel with the banana. Use as much as you like!
5. Wrap the bananas in the aluminum foil and place on the grill (or in the coals of a fire if you’re camping out). Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Grilled Cinnamon Peaches

4 large ripe peaches
8 cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum (this is optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Vanilla ice cream
1. Cut freshly washed peaches in quarters and discard the pit. With chopsticks or skewers, make a hole in the center of each peach quarter, working from the pit side to the skin side. Put 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 peach quarters.
2. Combine the butter, brown sugar, rum, cinnamon, and salt in a pan and bring to a boil over high heat. Let the glaze boil about 5 minutes.
3. Prepare and preheat the grill to high. Place the skewered peaches on the hot grate and grill until lightly browned, a few minutes each side. Baste with butter rum glaze. You can spoon the rest of the glaze over the peaches in the bowl and top with vanilla ice cream.

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