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Showing posts from August, 2013

Homemade Pepper Butter and a Yummy Grilled Ham n' Swiss!!

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Several weeks ago when my youngest sister and her family came for a visit she brought me several jars of Pepper Butter that she had made. Oh my! Delicious!! I didn't remember ever eating any before but knew I needed to put some of that on the canning shelves in the basement for sharing at the Holidays when snacks are called for. It's great for lots of things like sandwiches, crackers, pretzel dipping, etc. I think it would go great with a chicken quesadilla too. It's just really yummy! The recipe comes from an older sister. I doubled the recipe and modified it a bit to use less of both sugar and clear jel over all than the original recipe called for. I hope you cook some up to enjoy as well! 84 yellow and red banana peppers mixed (seeded and chopped) 4 cups onions, chopped 3 cups white vinegar 2 pints mustard 8½ cups sugar 2 Tablespoons salt 1½ cups water 1 cup clear jel (cook type) I used an old fashioned hand turned grinder to grind both the peppers and onions because …

Ohio Weekend...

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We spent the past weekend in Ohio for our usual end of Summer visit and also for the wedding of a Nephew. It was a very short but busy weekend and we enjoyed seeing my family again. I know I've posted photos of my home place in Holmes County, Ohio before but I think it's beautiful and it makes me feel happy to look at it :)  So bear with me and be warned, there are lots of pictures! Every time I visit I realize again that living in the country is definitely my first choice as opposed to living on the edge of town.
I'm not complaining, I'm merely stating a fact.
One of the benefits of living where I do now is the convenience of everything being handily close-by. And the beach is only a few hours away! :)   The pond wasn't here when I lived at home, it was just a field from which we wrangled scratchy crops of hay and corn. I've grown to love the water and the soothing atmosphere it lends to the place, and I think the trade off was well worth it! There's a …

Perfectly Peanut Butter Chocolate Chip Squares

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I decided to bake an after school treat for the boys on Monday, kind of to ease the pain of letting go of their Summer freedoms. ha :) Truthfully, I only heard one of them bemoaning that fact but I think he'll come around. :) I have made these bars countless times without the peanut butter but I always think they're too sweet and too gooey in the center. I decided to play around with them a bit and add some peanut butter in the place of some of the regular butter and also reduce the sugar. Like! The peanut butter is not over powering at all but adds a subtle flavor, and with the sugar reduction they are fluffier but still somewhat chewy. And I didn't think they dried out as quickly as usual with the addition of peanut butter. This makes a pretty big pan (half bakers sheet) of bars so for those of you not feeding an army, cutting the recipe in half works well, too. :) 1cup butter, softened ½ cup creamy peanut butter 2½ cups brown sugar ½ cup white sugar 2 teaspoons vanilla …

Random Pics of Life

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I happened to be standing in the kitchen when I glanced outside early one dewy morning to see the gossamer web of some hard working spider. Have you ever REALLY watched a spider do it's thing? I did. It's amazing! And very cool! Speaking of early mornings, this morning before anyone else was stirring I heard someone quietly walking through the house. Then I heard the back door closing. Hmmm, who could that be? Turns out it was this one here... ...heading out for an early morning ride. She is really feeling the threat of less time with the pony after school begins on Tuesday. Or is it the horse themed books and movie she reads/watches that spurs her on? haha, you just never know. I do enjoy seeing her have a great time with her pony. She brushes and braids and grooms till he shines. :) She is also diligent with the tack. And if you look closely there's a red string in her hat. That's baler twine :) her own version of a "Stampede String" because her hat wasn&…

Mango Cheesecake with Coconut Macadamia Crust & Caramelized Pineapple Topping

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Can I just say it's like a Tropical Paradise in your mouth! The crust alone is enough to make me swoon!

I've been wanting to make a mango cheesecake for a while but it never really came together in my mind until I saw the Caramelized Pineapple Topping on here. I started thinking about a cheesecake with a tropical twist.

The crust was super fun to build and I was almost finished with it when I remembered that I have some Macadamia Nuts left over from another recipe. Perfect! Had to add those! It really is as delicious as it sounds!! Okay, maybe that's just my opinion, but if you enjoy coconut at all I'm pretty sure you'll agree. :)

I love to use the Champagne Mangoes. The skin is yellow and they are smaller, but the flesh is smooth and super creamy with no strings in it. Yum! It's a good idea to make sure they are very ripe. Stronger mango flavor and better color for your cheesecake. Mine were not quite as ripe as I would have liked but I was kind of eager to…

Sweet & Tangy Apple Walnut Salad

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Thought I would share with you all my current favorite salad. Simple and so yummy! Leaf Lettuce Fuji Apple Walnuts Roasted Sunflower Seeds Dried Cranberries Feta Cheese Red Wine Vinaigrette I use this Vinaigrette all the time. It stays fresh on the counter for a long time. No need for refrigeration. 2/3 cup Olive Oil 1/3 cup Red Wine Vinegar 1/4 cup White Vinegar 1/4 cup Sugar Stevia, to taste Combine all ingredients in a jar and with a tight fitting lid. Shake until sugar is dissolved. This is only half the sugar the original recipe calls for so that's why I also use the Stevia. I like the flavor better this way. The dressing separates as it sits but a quick shake is all that's needed. Happy Thursday! ♥

Sundried Tomato and Feta Stuffed Chicken Breast and a Summer Giveaway Winner

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If you're looking for a tasty way to dress up a chicken breast, try these. Lin and I enjoyed them a lot! :) 1 chicken breast 1 Tablespoon + 1 teaspoon snipped and plumped Sundried Tomatoes 1 heaping Tablespoon Whipped Cream Cheese 1 heaping Tablespoon Crumbled Feta Cheese ¼ teaspoon minced garlic Fresh Rosemary, snipped Melted Butter Italian Flavored Panko Crumbs McCormick's Garlic and Herb Seasoning Snip the tomatoes into little pieces and place into a small container. Pour boiling water over them to cover and allow to soak for about ten minutes. Drain well and place into a small mixing bowl. Add the next four ingredients and stir together until well mixed. Make a horizontal cut into the chicken breast but don't cut all the way through. Stuff with the cheese mixture and close it up again.

Dip into melted butter and then into Panko Seasoning mixture and place in a shallow baking dish. I used a Pampered Chef Baking Stone Pie Pan. Bake @375° for 35-40 minutes or till juice…