When my garden comes to the end of the season, there is always produce that you don't want to waste but can't eat right away. This has forced me into the wonderful world of preservation. Bread and Butter pickles are the crunchy pickles you put on your hamburgers. This recipe comes from American's Test Kitchen, I have modified it a bit and added some heat with the addition of hot peppers. You can omit them if you like, it's up to you.

TIPS FOR CRISPY PICKLES

1. Freshly picked - use them as soon as you pick them.
2. Smaller is always better - use the larger pickles for relish or refrigerator pickles. This recipe is good for larger pickles since you are slicing them.
   
3. Trim off the blossom end of your cucumbers. This may seem wasteful,  but there’s an enzyme (pectinase) that will cause your pickles to become soft. Trim about 1/16 -1/4 inch from that blossom end before pickling. Some people have seen improvements with adding a grape leaf which contains tannins – a substance which is thought to inhibit the pectinase.
4. Use Pint Jars – the larger jars will require longer processing which results in a softer end product.
5. Try Low Temperature Pasteurization Treatment as described by the National Center for Home Food Preservation. Please note that you can only use this method if the recipe indicates that it is appropriate and be sure to monitor temperature carefully!

 Equipment:
Pint Canning Jars (4-5)
Large Pan - tall enough for the jars plus 1 inch of water.
Digital Candy Thermometer - A great tool if you make candies or fry often.
Food Processor - This makes the slicing a breeze

Makes: 4 pint Jars of Pickles
Time: Sliced vegetables must sit 3 hours in fridge before processing.

Recipe:
2 pounds of pickling cucumbers, ends trimmed, sliced 1/4 inch thick
1 onion, quartered and sliced thin
1 red bell pepper, stemmed, seeded and cut into 1 1/2- inch matchsticks
2 T. canning and pickling salt
3 c. apple cider vinegar
2 c. sugar
1 c. water
1 T. yellow mustard seeds
3/4 tsp. ground turmeric
1/2 tsp. celery seeds
1/4 tsp. ground cloves
1/2 tsp. Ball Pickle Crisp

Options: I added 3 hot peppers for a little kick

FOR SHORT TERM STORAGE:

• Let the jars cool to room temperature, cover with lids, and refrigerate for 1 day before serving. The pickles can be refrigerated for up to 3 months and the flavor will continue to mature.

FOR LONG TERM STORAGE:
Using Low Temperature Pasteurization

• While the jars are warm wipe the rims clean, put on the lids and screw on the rings until fingertip tight, (do not over tighten). Before processing the jars, heat the water in the canning pot to between 120 to 140 degrees.
• Lower the jars into the water, and bring the water to 180-185 degrees  Cook for 30 minutes maintaining the water between 180-185 degrees. Adjust the heat as needed to maintain the water temperature.
  
• After processing, remove from the bath and let cool for 24 hours. Remove the rings, and check the seal. The sealed jars can be stored for up to 1 year, in a cool dark place.

These chocolate chip cookies are soft, full of chocolate and nuts, with a rich butter flavor. They do not require a mixer to make so are simple too throw together. In order to get that soft texture, you will need to chill them at last 4 hours or overnight is best, so plan ahead. They can be made in the dough stage then frozen, so you can bake just a few at a time. What we do is bake the batch then freeze them, out of site is a good option for us controlling our diet. I have to think twice and plan ahead if I want to have one which controls the mindless eating for me.

Chocolate Chip Cookie Recipe
Equipment:
Scale...Once you have one you will wonder how you baked without it.
# 24 Baking Scoop ....Used for mainly cookies, it makes a decent size cookie.
Baking Sheet...I use a half sheet baking pan with a silpat. It works well because it keeps the bottoms of the scones from over browning.
Food Processor or Blender... This will process the oats in the recipe, either piece of equipment will work fine.

Oven: 350 degrees
Bake: 13 - 17 minutes (my oven was good at 14 minutes)
Pan: Sheet Pan
Yields: 24 cookies

Ingredients:
1/2 c. old fashioned oats (78 g)
2 1/4 c. flour if you use all purpose ( 292 g whole grain soft white)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon

3/4 c. sugar (150 g)
3/4 c. brown sugar (150 g)
1 T. vanilla
1 c. butter (2 sticks) melted (226 g)
2 large eggs
1/2 tsp. lemon juice

Tidbits:
2 - 3 c. chocolate chips
1 1/2 c. toasted walnuts chopped

Chicken Fajitas are a 10 minute dinner option at my house. If you have a stash of flour tortillas, and left over chicken it's easy. 

Equipment:
Large Pan: A cast iron skillet will work or any 10 inch or larger heavy pan you can use on the stove top.

Chicken Fajita Recipe
There are no set rules, amounts or ingredients, it will depend on the number of fajitas you are making. To give you an idea, we usually have 2 fajitas each with a side and that is plenty for us at dinner.

• 1 Chicken Breast (will make 3-4 fajitas) You can use any type of chicken meat the dark or white. I buy the 10 pound bags of chicken legs at 64 cents a pound and steam them. Once I pull off all the meat, there is plenty to freeze and make other dishes with. It also provides homemade chicken stock that I use for soups and other dishes.
  
• Onion - few slices of onions
• Bell Peppers - about 1/2 of a large one or 2 small ones
• Cheese - 1-2 slices per fajita,  any type of cheese (cheddar is nice)
• Picante Sauce - Recipe for making your own...Click Here
• Spice Mix - I use in everything, it's not that hot but, has no salt and easy to mix up and keep on hand. Scroll down to the bottom of the Picante Sauce recipe ...Recipe
  

Oven: 350 degrees
Bake Crust: 123-15 minutes
Bake Bars: 40 minutes
Pan: 9x13 inch
Servings: 36 two inch squares chill before slicing

Ingredients:
Oatmeal Crust
2 1/8 c. soft white flour (275 g)
1 1/2 c. old fashioned rolled oats (165 g)
1/2 tsp. salt
3/4 c. brown sugar (150 g)
16 T. (2 sticks) (227 g)
1 tsp. cinnamon

Option: Add a bag of butterscotch chips to the crust. My husband is not a lemon fan and this combination is nice. If you do this, pulse the chips before adding the butter to the food processor. I find they are easier to chop up.

Cream Filling
1 pkg. cream cheese (8 oz.)
1 can sweetened condensed milk
1tsp. vanilla
1 medium lemon zested and juiced
Or use your preserved lemons
2 lemon rinds plus 2 T. lemon juice.... How To Preserve Lemons

Directions:
Prepare the Pan

• Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees.
  
• Cut an 18 inch length of foil and fold lengthwise to 8 inches wide. Fit the foil into the 9x13 inch baking dish. Push the foil into the corners and up the sides of the pan. allowing excess to overhang the pans edge.
• Cut a 14 inch length foil and fit into the width of the baking pan in the same manner as the first sheet.
• Spray the foil with a nonstick cooking spray or use my Recipe for Release Me Cream
• This will create handles for easy removal of the bars after cooking.

This is a great recipe for the crock pot when you are pressed for time during the holidays, and have a lot of mouths to feed. The recipe is from Taste of Home






Ingredients

• 1 tablespoon dried minced onion
• 2 teaspoons salt ( I decreased the salt by half)
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 1 boneless beef chuck roast (3 to 4 pounds), cut in half
• 8 to 10 sandwich rolls

Directions:

1. Cut the roast in half than rub the seasonings over both pieces. Do not add any liquid to the slow cooker.
2. Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls. Yield: 8-10 servings.

Additional Notes
I have found a 5-6 pound beef chuck roast works well also.

This recipe is adapted from a Taste of Home recipe. I have on my site another sweet potato pie recipe. It does not have the crumb topping, but I think the topping adds a lot to the pie.



9 inch Pie Pan
Yields: 6-8 Servings
Bake: 425 degrees for 15 minutes
Reduce heat to 350 degrees and bake 35-50 minutes longer

Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.  Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Filling Recipe:
Ingredients:
1/3 cup butter, softened (75 g)
1/2 cup sugar (100 g)
2 eggs, lightly beaten
3/4 cup evaporated milk (189 g)

2 cups mashed sweet potatoes
    or about 4 medium sweet potatoes
    Note: 2 lbs of potatoes makes into about 2 cups cooked & mashed      
    sweet potatoes.
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 tsp ground ginger
1/4 teaspoon salt

Sweet Potato Roasting Instructions:
1. Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.

2. Prick with a fork and roast: Prick each sweet potato several times with a fork. Place on a baking sheet and put them into the oven to roast.

3. Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes using an oven mitt to protected your hands and inserting a sharp knife into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.

Or microwave the Sweet Potato until fork tender.

Filling Directions:
Pie Assembly:
In a bowl with your mixer or with the food processor, cream butter and sugar. Add eggs; mix well. Add milk, mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell and add the crumb topping.

Crumb Topping

• 2/3 c.  (hard white or soft white flour) (119 g)
  
• Dash of coarse salt
• 6 T. unsalted butter, room temperature, cut into pieces (85 g)
  
• 1/4 c. plus 1 T. packed light-brown sugar (65 g)
  
• Sprinkle 1/2 tsp Cinnamon or All Spice right before placing in oven

Make the crumb topping:
Whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse the butter and brown sugar until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside. Reserve until assembling pie. It makes a lot, just put it on thick. It will settle in as it bakes.

Bake until when you insert a knife in the center of the pie it comes out clean. I usually have to bake it on the longer side.
Enjoy!

Sweet potatoes, are so good for you and can be bought year around. These muffins freeze perfectly, so make a double recipe so you will have them on hand.





Bake time: Total bake time is 17 minutes
Bake 5 minutes at 425 degrees, then turn down to 375 degree and finish baking for the last 12 minutes

Oven: 425 degrees for 5 minutes, then turn down to 375 degrees

Ingredients:
3/4 c. sugar (145g)
1/2 c. +1 T butter (124g)
2  large eggs
1 med. sweet potato (209g) Baked

1 3/4 c. soft white pastry flour (300g)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp cinnamon

1/4 c. +2 tsp buttermilk (67g)
2 T. +1 tsp. honey (49g)
1 tsp. vanilla

Instructions:

• In a separate bowl add all the dry ingredients; flour, baking powder, baking soda, salt and cinnamon together and mix.
• In a separate bowl mix the buttermilk, honey and vanilla together.
• With the mixer cream butter, sugar until light and creamy.
• Add one egg at a time to the mixer and beat until combined.
• Add the sweet potato to the mixer and beat, then add the liquid ingredients from the separate bowl and mix until thoroughly combined.
• Remove the bowl from the mixer and add the bowl of dry ingredients to the liquid. Mix this by hand until just combined.
• Place in the refrigerator for at least 30 minutes.
  
• Use a scoop or 1/3 cup to place the dough into the muffin pans.
  
• Sprinkle with coarse sugar before placing into the oven.
• Remove from oven and let rest 2 minutes before removing from the muffin pans.

This is a healthy and quick alternative to your regular chili recipe. I always try to get more vegetables into our meals. This recipe is loaded with lots of flavor and nutrition and the best part you put into the crock pot.




COOK: 4 hours (Crock pot)
YIELD: 10 servings about 2 1/2 quarts

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 cups chicken broth
• 2-1/2 cups cubed cooked turkey or chicken
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional

Directions

• 1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
• 2. Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

Suggestions

• I added a 1/2 cup of salsa and a little more chili powder.
• Add another can of pumpkin and a couple jalapenos.
• Toss a little grated cheese on top.
• Fire roasted diced tomatoes (gave a little extra kick)

Recipe from Taste of Home

This recipe is a favorite, that you can add various dried fruits and spices to change the flavor of the scone. Make no mistake they are also excellent just plain, sprinkled with course sugar.


Oven: 425 degrees
Bake: 15 minutes
Pan: Sheet Pan
Yields: 12 scones

Ingredients:
3  c. Soft White Flour (pastry flour) 360 g
1 T. baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 c. sugar (73 g)

1 c. butter (2 sticks) cold and diced  (226 g)

1 c. buttermilk (245 g)
1 tsp. vanilla extract

Toppings:
2 T butter (28 g)
2 T. sugar (25 g)

Directions:

• Mix flour, sugar, salt, and baking powder and soda.
  
• Cut the butter (with pastry cutter) into the dry ingredients until the mixture has a crumbly texture.
  
• Add buttermilk and vanilla.
• Stir until everything just comes together to make a stiff dough.
• Turn out onto the counter and knead 3 to 4 times .
• Divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet.
• Toppings: Melt the butter and brush the top of each scone and sprinkle with the 2 T. of sugar.

Alternative Shaping Method:

• Using a 1/3 of a cup or a #12 scoop
• Scoop them onto the baking sheet and brush with the melted butter and top with sugar.

Variations:
Added dried cranberries, raisins, nuts or any type of dried fruit.
Add cinnamon, nutmeg or a spice of your choice.

These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance.





Oven: 425 degrees
Bake: 12-15 minutes
Pan: Sheet Pan with silpat or parchment paper
Yields: 12 scones

Ingredients:
2 1/2 c. soft white flour (325 g)
1/3 c. brown sugar (73 g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
6 T. cold butter, diced (84 g)
2 c. apples peeled and chopped finely (about 2 small apples)
1/2 c. milk (120 g)
1 egg large

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
• Cut the cold butter into the flour using your mixer, food processor or by hand.
• Peel, core and dice the apples. It will take about 1 large apple or 2 small apples to make 2 cups of diced apples. Add the apples to the flour mixture.
• In a separate bowl combine the milk and large egg and beat lightly.
• Add to the flour mixture and combine. Don't over beat the batter. It will be on the dry side.
• Put into the fridge or freezer for 30 minutes or longer to make them tender.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them.
• Bake for 12-15 minutes at 425 degrees.

Icing
1/4 c. brown sugar (50 g)
2 T. butter (28 g)
1 T. milk (15 g)
1/1 c. powder sugar (60 g)
1 tsp. vanilla extract

Icing Directions

• While the scones are baking make the icing. Heat the brown sugar and butter until melted.
• Stir in the milk and bring to  boil.
• Remove from the heat and stir in the powder sugar and vanilla.

Drizzle over the cooled scones, serve warm or at room temperature

Nothing better than homemade caramel sauce, it makes a great gift, or use to top your ice cream, pies, sweet breads you get the idea. You can make it ahead, because it will keep for a couple of weeks in the fridge.

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces
• 1/2 cup (120ml) heavy cream (whipping cream)
• 1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium sized saucepan over medium heat. Make sure you stir constantly using a high heat resistant rubber spatula or wooden spoon.
2. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
   
3. Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
   
4. Stir the butter into the caramel until it is completely melted, this takes about 2-3 minutes.
   
5. Very slowly, drizzle in the 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble, be careful it splatters
   
6. Put the timer on and allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove the pan from the heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it's covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

Notes:

1. Unsalted butter may be used instead of the salted butter what ever you have.
2. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. It's best if you make a couple batches instead.

Source:
http://sallysbakingaddiction.com

Fall is just around the corner and so is apple season. Apple pie is always good but this is a new twist on an old time classic.  This recipe looks like it has a lot of steps but you can make the salted caramel ahead of time. It's also best to make the bars the day before so they can cool completely.



Oven: 350 degrees
Bake: Crust 15 minutes
Bake: Bars 30 minutes    (Double recipe  bake 45 minutes)
Pan: 8 x 8     (Double Recipe 9x13 pan)
Yield: 12-16 bars depending on the size

Ingredients:
Shortbread Crust

• 1/2 c. (113g) unsalted butter, melted
  
• 1/4 c. (50g) sugar
  
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 c. (125g) soft white flour
  

Apple Filling

• 2 large apples, peeled and thinly sliced 1/4 inch thick                            (3-4 cups depending on the size)
• 2 T. flour or
• 2 T. sugar
• 1 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  

Streusel

• 1/2 c. (40g) old-fashioned oats
• 1/3 c. (70g) packed light or dark brown sugar
• 1/4 tsp. cinnamon
• 1/4 c. (30g) soft white
• 1/4 c. (60g) unsalted butter, cold and cubed
• homemade salted caramel sauce (Recipe)

Directions:

1. Preheat the oven to 300°F Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
   
2. Make the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Next add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
4. Make the streusel: Mix the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or with your fingers, until the mixture resembles coarse crumbs. Set aside.
   
5. Remove the crust from the oven, and turn the oven up to 350°F Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold

 Tips

1. The bars keep best in an airtight container in the refrigerator for up to 3 days. Freezing them will keep them fresh for 3 months. Thaw them overnight in the refrigerator then drizzle with the caramel before serving.
2. Use two different kinds of apples for a more complex flavor. I use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady.

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. The holiday season is coming this also makes a great gift when placed in a decorative jar with the recipe attached.

I love to make my own seasoning mixes. You can control the salt and tweak the mixture for your families tastes. They also keep well and will save you a ton of cash. If you buy the spices thru the Co-Op the price of herbs and spices are actually low enough for you to use them everyday in your cooking.

Recipe:
5 T. Paprika
3 T. Salt (I use no salt and add the salt to the dish as needed)
2 T. Garlic Powder
2. T. Basil Dried
2 T. Onion Powder
2 T. Oregano Dried
1 T. Black Pepper
1. T White Pepper
1  T. Thyme Dried
1 T. Cayenne Pepper

Click on links for prices at Co-Op
Combine all of the ingredients and store in a glass jar with a tight lid in a dark place.

Source:
Allrecipes, Recipe by Joslyn

The pie was adapted from The Cook's Illustrated Baking Book and the crumble is from Martha Stewart. This is a nice combination of fruits with the coconut topping. It will remind you of  the Hawaiian Islands, or the tropics.




Yield:  (1) 9 inch pie
Oven: Pre-heat 375 degrees
Bake: 25 minutes
Oven: Lower Temperature to 350 degrees (cover if needed)
Bake:  Another 25-35 minutes

Ingredients
Single 9 Inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a mixer, food processor or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.  Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Crumb Topping

• 1/4c. plus 2 1/2T. flour (hard white or all purpose) (79 g)
• Dash of coarse salt
• 1/2 c. plus 1T. sweetened shredded coconut (67 g total)
• (use 1/4 c. + 1/2 T. or 34g now and the other half as a topping)
  
• 1/2 stick unsalted butter, room temperature, cut into pieces (56 g)
• 1/4 c. plus 1/2 T. packed light-brown sugar (56 g)
• Sprinkle 1/2 tsp Cinnamon or All Spice right before placing in oven

Pie Filling

• 1 1/2 pints blueberries (about 3 cups), rinsed
• 3 c. chopped pineapple (fresh or (1) 20 oz canned, drained pineapple)
• 1 Granny Smith apple, peeled, cored, and grated or chopped finely
• ¾ c. sugar
• 1 T. instant ClearJel (or 2 T. Tapioca)  .... Read More on Thickening
• zest of 1 lemon or orange
• 2 tsp. lemon juice
• pinch salt

Instructions

1. Make the coconut crumb topping: whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse half the coconut (34 g) until finely ground. Add the butter and brown sugar and pulse until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside. Reserve the other half of the coconut (33g) until assembling pie.
2. Roll the pie dough into a 10-inch deep pie pan or deep dish tart pan, trimming and crimping the edges. Refrigerate for at least 30 minutes-until you are ready to use it.
3. Preheat oven to 375 degrees. Place 1 1/2 cups each of the berries, chopped apple and the pineapple into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook the berries and the pineapple, stirring frequently, for about 8 minutes, until reduced to about 1 ½ - 2 cups. It should be pretty thick.
4. Combine the cooked berries, pineapple, apple, uncooked berries, sugar, tapioca or Clearjel lemon zest, juice, and salt in a large bowl. Pour into the prepared pie crust and top with the coconut crumb topping. Put the remaining 33 g of coconut on top. Sprinkle with 1/2 tsp cinnamon or all spice. Place on a baking sheet to catch anything that might run out.
5. Bake the pie for 25 minutes then rotate the pan and reduce the temperature to 350 degrees. Cover the pie with foil if the topping is getting to brown. Bake for 35-50 minutes longer until the crust is brown and the pie filling is bubbly. Cool for at least 4 hours at room temperature before serving.

Now brisket may not be a cut of meat that you usually buy, but you can make some pretty outstanding meals with it. I recently got a brisket from Sweetwater Farms, all their beef is grass fed it was lean and wonderful.


I will share a recipe that I have used for many years. I can upon it in Houston Texas where they are known for their fabulous brisket.

Timing:
Day 1 Marinate overnight

Day 2 Bake
Oven: 275 degrees for 5 hours
           275 degrees for 1 hour with barbecue sauce
Total cooking time 6 hours

Ingredients:
6-8 pound brisket
1 large cooking bag
Garlic powder or granulated (Co-Op price)
Onion powder or granulated (Co-Op price)
Salt
Small bottle of liquid smoke (omit if you like)
Worcestershire Sauce
Bottle of favorite barbecue sauce

Directions:

• If you are buying the brisket from the grocery store it will have lots of fat on it. Leave most of the fat on the brisket, you can trim off areas where it's several inches thick. The grass fed brisket was very lean, so I did not have to do anything to it.
• Place the whole brisket into the bag and sprinkle generously with garlic powder, onion powder and salt. Add the bottle of liquid smoke to the bag. (I am sensitive to the liquid smoke so I omit it)
• Seal the bag and place into the refrigerator overnight.
• The next morning remove the marinating brisket from the refrigerator. Open the bag and sprinkle a generous amount of Worcestershire sauce over the brisket.
• Place the bag on a cookie sheet that has a rim around the edge, just in case of spills. While on the cookie sheet take a fork and poke holes in 4 places on the top of the bag to let the steam escape. Cook slowly in the oven for around 5 hours.
  
• After 5 hours open the bag and pour the bottle of barbecue sauce over the brisket and tie the bag up again and place in the oven for an addition hour.
• Let the brisket cool on the cookie sheet for easy clean up. After it's cooled remove the brisket and remove any fat that is still visible. Save the liquid. I put it into a container and refrigerate it, that way I can get all of the fat off it in a few hours or the next day.

Options:

1. I have done this recipe in my crock-pot or roster and it turned out fine. But you may have to add additional water to the pot every now and then as needed.
2. The second option is to prepare this just before you go to bed and have the oven come on in the middle of the night so it's ready for the final step when you first get up. We do this in the summer to keep the kitchen cooler during the day.

I hope you try this recipe, we make a large brisket, cut it up and freeze it. That way you can enjoy brisket sliced or on homemade buns.

Delicious ranch seasoning mix is super easy to make homemade!
Prep Time: 5 mins
Total Time: 5 mins
Ingredients:

• 1/3 cup dry buttermilk (or omit)
  
• 2 Tbsp. dried parsley
  
• 1 1/2 tsp. dried dill weed
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. dried onion flakes
• 1 tsp. ground black pepper
• 1 tsp. dried chives
  
• 1 tsp. salt

Directions:

• Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  
• Store in an airtight container in the refrigerator for up to 3 months.
  
• 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
  
• To Make Ranch Dressing:Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.
  
• You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.**
  

Recipe from www.gimmesomeoven.com

I love grilled cheese sandwiches and these are just over the top good!






Ingredients:

• 1 tablespoon sour cream
  
• 1½ teaspoon dry ranch dressing (Homemade Recipe)
  
• 2 slices bacon, crushed
• 1 chicken breast, cooked and cubed
• 1 oz shredded extra sharp cheddar cheese
• 1 slice of extra cheddar cheese
• 2 slices of Bread

Instructions:

1. Preparation: Heat medium size skillet over low heat.
2. In a small bowl, combine sour cream and ranch dressing. Add bacon, chicken and cheese.
3. Spread equal amounts of butter between both sides of bread. Place one buttered slice of bread down into warm pan, layer with sliced cheese and mixture.
4. Place second slice of bread buttered side facing up. Turn heat to medium and cook until bread is browned and crispy, about 2-4 minutes.
5. Flip sandwich and cook until second slice of bread is just slight browned, then place bowl on top sandwich for an additional minute or so to melt cheese. Serve immediately.

Recipe from Dave's Breads
realfoodbydad.com

This recipe is from Pastries Like a Pro by Helen H. Fletcher.








Oven: 325 degrees
Bake: 60-75 minutes
Pan: 9x5 inch loaf pan (lined with parchment paper)
Makes one loaf

Ingredients
1/2 cup pecan pieces (60 grams)
2 large peaches fully ripened
Remove the skin of the peaches.

• Drop the ripe peaches in boiling water for 1 to 3 minutes.
• Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking.
• The skins will just slide right off.
• Remove the pit and you’re ready to go.
• Puree just enough of the peaches to make 1 cup. Dice the remainder into 1/2 inch pieces. Note: If using large peaches the puree will take about one and a half peaches. The remainder of the peach is diced up and added to the batter along with the pecans when putting it into the pan. The peach pieces give a pleasant burst of flavor.

Liquid Ingredients
1 cups sugar (200 g)
1/2 cup oil (112 g)
1 egg
1 egg yolk
1 cup peach puree (about 1 1/2 large peach)
1 teaspoon almond extract
1 teaspoon vanilla extract

Dry Ingredients
1 1/2 c. soft white pastry flour (210 grams)  or All purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Directions:

• Preheat oven to 325 degrees.
• Line the bottom of a 9×5 inch loaf pan with parchment. Spray the pan and set aside.

Wet Ingredients:
Whisk sugar and oil until combined.
Add egg and yolk, whisking to combine
Add the peach puree and extracts.

Dry Ingredients:
Combine the salt, baking soda, baking powder and flour. Mix together.
Add the dry ingredients to the wet and mix until just combined.

Assemble:

• Pour one third of the batter into the prepared pan.  
• Sprinkle 1/2 of the diced peaches and 1/2 of the pecan pieces over the batter. Spread another one third of the batter over the peaches and pecans and repeat the peach pieces and pecans.
• Top with the last third of the batter spreading it to the edges covering the peaches and pecans.

Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool 30 minutes and turn out of the pan to cool on racks.

This is a recipe from Taste of Home, I have modified it a bit to suit my tastes. The enchilada sauce is very good do not let the long list of ingredients scare you off. The Co-Op offers great prices on spices. This recipe mixes meat and zucchini for the filling of the enchiladas.
12 servings
Oven: 350 degrees
Bake: 30-35 minutes
Pan: 13 x 9 inch pan

Ingredients
Filling for Enchiladas

• 1 T. olive oil

• 1 medium sweet yellow pepper, chopped
• 1 medium green pepper, chopped
• 1 large sweet onion, chopped
• 1/2 pound cooked ground beef, (diced cooked pork or chicken is fine)
• 1 medium zucchini (shredded) ...You could use canned beans instead
• 16oz (4 cups) shredded cheddar cheese (use half in filling)

Enchilada Sauce

• 2 cans (15 oz. ea)) tomato sauce
• 2 cans (14-1/2 oz ea.) diced tomatoes, undrained ... (I like the tomatoes with the green chilies in them)
• 2 garlic cloves, minced (or 1 tsp dried)
• 2 T. chili powder
• 2 tsp. dried marjoram
• 1 tsp. dried basil
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf

Directions for Filling

1. In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove and cool

Directions for Sauce

1. Stir in tomato sauce, tomatoes, chili powder, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf. You can do this the day before, and refrigerate.
   

Assemble

• In a frying pan heat the sauce a few minutes until warm.
• Place one of the corn tortilla in the sauce and cover with the sauce on both sides.
• Place into the 9 x13 pan place about a tablespoon of the peppers, and onion on the tortilla. Add the meat and zucchini and cheese. Roll up the tortilla.
• Repeat this procedure until the pan is filled with the enchiladas.
• Pour the remaining sauce over the enchiladas and top with the other half of the cheese.

Bake uncovered for 30-35 minutes or until heated through.

Toppings

• 1/2 cup minced fresh cilantro to garnish after baking
• Sour cream, optional

Squash is in season, and this is the time to take advantage of all the varieties at the peak of freshness. This recipe comes from HGL Farmers, they are at the Farmer's Market in Baxter County on Saturdays and Wednesdays across the street from the health food store. They have the best produce in the area! Join the Co-Op and get a great value on spices check out the Co-Op ...prices

Ingredients
1 1/2 c. white vinegar (357 g)
1 1/2 c. water (356 g)
1/3 c. sliced shallots
1 T. kosher salt
1 T. sugar
1 T. black peppercorns
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. crushed red pepper
3 garlic cloves, crushed
1 bay leaf

2 1/2 c. baby patty pan squash , divided
4 tarragon sprigs
4 green onions (green Parts only), halved lengthwise
1 lemon wedge

Directions

• Combine the liquids with the first 12 ingredients in a medium saucepan.
• Bring to a boil, stirring until sugar dissolves
• Place half the squash (1 1/4 c.) in a 1-quart canning jar
• Add the tarragon, onions and lemon
• Add the remaining squash to the jar
• Top with the hot vinegar herb mixture.
• Cover and seal
• Refrigerate 2 days

• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
  
• In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
• Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.
  

Source:
Cooking light

It's summer time and ice cream is always good, even if you're on a diet you still can have a small portion. This recipe is the only recipe I use as the base. You can change it according to what flavor or additions you want to add.  The recipe is for a 1 quart ice cream maker. Mine is a Cuisinart the type you put the bowl into the freezer so there's no ice or churning. I have been very pleased with my unit. It's simple to use and small so you don't have a gallon of ice cream around tempting you.

This recipe does take a bit of planning.
Day 1. You will need to bake the brownies and cut some of them into bite size pieces and freeze them. Also, cook the custard base ice cream and allow it to cool overnight in the fridge.

Day 2. Put everything together, process the ice cream in your processor. Once it is done, remove it from the container and add the frozen brownie pieces and chocolate chunks to the mixture. Gently stir it until mixed. Place into the freezer to harden up.

Ingredients:
Custard Base Recipe
1 2/3 cup + 2 t cream (402g)
1 cup whole milk (244g)
4  lg. egg yolks (use 3 extra lg yolks)
 1/2 c. +1T  sugar (170g)
1 T vanilla extract when cooled 1/2 hour
 
Coffee Flavor Ice cream
Add 1 T instant coffee or espresso for a deeper flavor depending on your love of coffee.

Instructions:

• Place the milk and the heavy cream into a medium saucepan, over medium heat.
• In a medium mixing bowl beat with a mixer the egg yolks until they lighten in color.
• Gradually add the sugar until combined.
• Temper the cream mixture into the egg  mixture by gradually adding small amounts, of the cream until about a third of the cream mixture has been added. This is an important step if you directly add the egg mixture into the hot cream you will have scrambled eggs in your ice cream.
• Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
• Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon or reaches 170 to 175 degrees F.
• Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
• Stir in the vanilla extract. Place the mixture into the refrigerator cover and store for 4 to 8 hours or until the temperature reaches 40 degrees. I usually allow it to sit overnight in the refrigerator.

 
Chocolate Chunk Additions
Bake some whole grain brownies the day before.... Recipe      
Cut some of the brownies into small bite size pieces and freeze them.
You may also want to add chocolate chips or chocolate chunks to the ice cream.

• Once the custard has cooled, process it in your ice cream maker according to the manufacturer's instructions.
• Stir the chocolate chunks and frozen brownie pieces into the soft ice cream and serve immediately, if you like it soft.
• For firmer ice cream, place soft ice cream in a covered container. Freeze in the freezer for 2 to 3 hours, until ice cream is as hard as you like it.
• Note: Freezing longer than this will make the ice cream rock hard; plan on softening it at room temperature for 15 to 20 minutes or so before serving, if it's been in the freezer longer than a few hours.
• Yields: About 1 quart.

I always brine my turkey for Thanksgiving but never thought of brining pork. It makes sense because sometimes pork tends to be dry after it's cooked. You have to do a bit of planning the day before to allow for the chops to brine overnight. What I usually buy is a pork loin and cut it into 1 1/2 inch slices for nice boneless chops. The butcher will cut it for you for free if you ask, that will save you the time and mess.

Servings: 4
Ingredients:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 cups water
• 2 cups ice water
• 4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)
• 2 tablespoons canola oil

BASIC RUB:

• 3 tablespoons paprika
• 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon ground chipotle pepper

Make a larger batch so you have it on hand for the next time you grill pork, chicken or beef. Just store it in a dark cool location. The Co-Op offers great prices on spices, so you can afford to actually use spices.  Check out the prices

Directions:

• 1. In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
• 2. Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.
• 3. Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
• 4. Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

Recipe from Taste of Home
Nutritional Facts1 pork chop equals 300 calories, 18 g fat (4 g saturated fat), 72 mg cholesterol, 130 mg sodium, 5 g carbohydrate, 2 g fiber, 30 g protein.

Now I have to be honest I am not a fan of avocados but a friend of mine made a avocado pudding and served it at a function I attended. It was Very Good!. My only thought was the color, I like green but not in deserts. I found this recipe on the California Avocado Association web site and gave it a try. I adjusted the seasonings with the instant coffee and a touch of cinnamon. It's out of this world and who does not love chocolate pudding.

Serving Size: 2

Ingredients:
1 + 1/2 ripe Avocados, peeled and flesh removed from pit
1/3 cup quality cocoa powder
1/4 cup pure maple syrup or honey .. try half the amount first then taste
1/4 cup coconut milk or almond milk.. adjust if necessary
2 tsp vanilla

Options
1/4 tsp. Cinnamon
1/4 tsp. instant coffee
Pinch of chili pepper

Directions:

• Place everything  in a blender or food processor and blend.
  
• Adjust the consistency if needed.
• Also add more honey if you like it sweeter.
• Spoon into goblets and chill for 30 minutes.
• Serve with whipped cream or even topped with  sliced bananas
  

There are some evenings that I just can't sleep. It may be the stress of the day or those aching  joints that just don't let you rest. This is a recipe I have added to my evening routine. I do believe it has helped me relax and sleep more soundly.

This drink is made with turmeric, something most of us don't eat everyday. Turmeric has many health benefits it aids in digestion, immune function, liver health and even possible protection from cancer.

Ingredients

• 2 cups of milk or coconut milk (Co-Op price)
  
• 1 teaspoon Turmeric (Co-Op price)
  
• ½ teaspoon Cinnamon (Co-Op price)
• 1 teaspoon raw honey or maple syrup or to taste
• Pinch of black pepper (increases absorption)
• Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
• Pinch of cayenne pepper (optional)

Instructions

1. Blend all ingredients
2. Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.
3. Drink immediately

Sources
Wellness Mama
Dr Weils Healthy Kitchen