Good Morning

Good Morning!
Make them for two...
 Have a great day!
; )

Granny's Pickled Peaches

Pickled Peaches

16 Cups cleaned, peeled, halved peaches
6 c Sugar
4 c Vinegar
4 Cinnamon Sticks broken up
1 T Ground Fresh Ginger~ Course
2 T Cloves

Add sugar and vinegar to pot on low heat, put other ingredients into a cheesecloth and bundle...toss it into pot and bring up heat to med until you get a low boil on it.  Let boil about 5 min.

Wash and peel about 24 peaches...give or take a few...you will know by syrup to peach ratio...rather to add a few more or not. Once peeled and halved or quartered, dip them in  either lemon juice and water, or citric acid and water, so the flesh of the fruit doesn't brown.  Add fruit to syrup and cook until fork tender...about 7 minutes...it's ok if you go a little under or over...you can always heat up when you use them or just have a little softer product when serving, either way.

Then follow your normal water bath method for canning.

These are delicious with BBQ of any kind, pork, or chicken, and can be used in chutneys, I even like them with a little vanilla bean ice cream, and I am not an ice cream person...they are just so  cool and refreshing.....

Most importantly, they remind me of being in my Granny's kitchen as a little girl, helping her put up jars and jars of them, along with crabapple, grape, strawberry jellies, tomatoes, and a plethora of other fresh foods.  Listening to the radio that always sat on her counter and working away, preparing food to nourish her family. Sweet memories for me!

I put up a bunch this weekend, as well as planting some lillies and adding a new birdhouse ...pictures may follow!

Zucchini Brownies

We had an abundance of zucchini from our garden last year. I found this recipe...and wow...could not keep them in the house. Try it, you will never know zucchini is in them! Yummo!!!

Zucchini Brownies

·        2 cups all-purpose flour

·        2 tablespoons unsweetened cocoa powder

·        1 teaspoon baking soda

·        1/2 teaspoon salt

·        1/2 cup butter

·        1 1/2 cups white sugar

·        2 eggs

·        1 teaspoon vanilla extract

·        2 1/2 cups shredded zucchini

·        2 tablespoons white sugar

·        1 cup chopped walnuts (optional)

·        1 cup chocolate chips

Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan. Sift flour, cocoa powder, baking soda, and salt together in a bowl.

2.Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.

3.Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes

I have a great recipe for Zucchini Brownies...and the Zucchini is starting to produce in the garden...but now I have found this...and it is delish!  Tomorrow I will re-post the Zucchini Brownie Recipe....So Easy....So Good!

Lemon-Zucchini Loaf with Lemon Glaze

I baked this loaf late one evening, sleepily mixing the glaze while the loaf was cooling. A little later, yawning while I drenched the loaf with the lemon glaze, I was hoping, after this late night baking session, that this creation of mine would taste good when I tried it the next day!
In the morning, when I took a bite of it, the words “a moist, lemony delight” floated through my mind (they really did!), and that seems to be the best way to describe this Lemon-Zucchini Loaf! It has a nice lemon flavor and the zucchini gives it a rich, moist texture. The glaze enhances the lemon flavor, too, so be sure to add the glaze!
This loaf is fairly healthy compared to other treats…it’s made with unbleached flour, canola oil, lemon juice and zest, zucchini, and buttermilk. It’s perfect for serving at a spring or summer breakfast or brunch.
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
Copyright ©2012 NancyCreative. All Rights Reserved.
Lemon-Zucchini Loaf with Lemon Glaze

Big Daddy's Grilled Blue Cheese Bacon Potato Salad

Ingredients

3 pounds baby red potatoes, cut in half

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup mayonnaise

1/4 cup chopped fresh parsley

1/4 cup white balsamic vinegar*

2 teaspoons sugar

2 teaspoons Dijon mustard

1 cup thinly sliced red onion

4 ounces crumbled blue cheese

6 bacon slices, cooked and crumbled

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in 

a single layer in center of a large piece of heavy-duty aluminum foil. 

Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides 

over potatoes; double fold top and side edges to seal, making 1 large packet.

2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. 

Remove packet from grill. Carefully open packet, using tongs, and let potatoes 

cool 5 minutes.

3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add 

potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing

http://www.myrecipes.com/recipe/big-daddys-grilled-blue-cheese-and-bacon-potato-salad

Am I The Only Person That Finds Humor In This?

HEALTH ALERT: Do you or someone you know, think that the Meth you have purchased recently may be contaminted with ebola? If so bring it to the Bedford County Sheriff's Office so that we can assist you in screening it. We will scan your Meth free of charge. Please this is a serious situation and we have deputies that are trained to handle this situation.😉

Saturday Night With My Crazy Cousins

Saturday Night, the female cousins in my family, and a couple of Aunts on my Mother's side, that are local...within a few hours drive, are all gathering for the evening, each of us will bring an an appetizer and a bottle of wine.  The above is my appetizer, the link below is the recipe.  I found the recipe a long time ago, but this is pretty much the same with the exception of switching the cheese from goat to blue.  I think there will be about 30 of us.  It's gonna be soo fun! 
If you have never tried these little gems, you should, they are an oldie, but a goodie!

Bacon Wrapped Dates With Goat Cheese

  

Black Velvet~~Jack Daniels~~Strawberry Wine~~Bartender

Bimbimbap

This is traditionally a Korean dish made with Kimchi and marinated beef...I am not a big Kimchi fan...I like this alternative.

California Bimbimbap with Avocado & Kale

Ingredients:

• 1 cup uncooked brown rice, cooked
• 1 tsp sesame oil
• 1 small zucchini, chopped
• 1/2 inch ginger finely chopped
• 1 garlic clove finely chopped
• 2 handfuls kale (or more, up to you) stems removed
• avocado slices
• sesame seeds
• 2 chopped green onions
• siracha (not Korean but oh well)
• egg (as many as you want, I just did one on each bowl)

Directions:

1. Put a cup of cooked rice in each bowl.
2. Saute zucchini, ginger and garlic in sesame oil over medium heat about 5 mins or until a little brown but not mushy.
3. Remove zucchini from pan and put in on corner of bowl on top of rice.
4. Keep pan hot over medium-high and add kale and 1 Tbsp water. Stir kale until wilted only about 30 seconds.
5. Add kale to another corner of bowl.
6. In same pan, add a little more oil and fry egg(s) until cooked but still a bit runny.
7. Meanwhile, add avocado, green onions, sprinkle of sesame seeds and siracha.
8. Top with fried egg and serve!

Found Here---->>> Bimbimbap 

Spinach, Feta, Potato Latkes, Spanolatkes....Yum!

http://www.yummly.com/recipe/external/Spinach_-Feta-_-Potato-Latkes-_Spanolatkes_-571233

Wanna Bite? Not Me!!!!

The FDA recently approved genetically engineered salmon for human consumption, with no labeling requirement. The patented AquAdvantage® salmon are the first-ever genetically engineered animal approved for human consumption. The AquAdvantage® salmon are a genetic combination of Atlantic Salmon, Chinook, and Ocean Eel Pout. The FDA research on AquAdvantage® salmon shows that it is more disease-prone than non-GE Atlantic Salmon, increasing the likelihood that sick fish would infect native fish populations. At the Canadian production site, the salmon were infected with a new strain of infectious Salmon Anaemia, a deadly fish flu which has been devastating fish stocks around the world. This information was released independently by the Canadian government and was not included in the FDA assessment. There are additional problems with AquAdvantage® salmon in the FDA research. First, the fish were shown to be up to 40% more likely to cause an allergic reaction in humans. Additionally, 5% of the fish presented as fertile - the FDA is partially basing their approval on the fish all being sterile females. If these fertile fish escape, they could outcompete wild salmon and cause severe ecological damage. Even worse, consumers won't be able to choose whether or not to purchase GE salmon because there is no labeling requirement. Our last chance to stop this newly engineered, unlabeled salmon from hitting grocery shelves across America is an order from President Obama stopping the commercialization of this fish. At the very least, it needs to come with a label. Consumers deserve a choice. For more information, https://www.quora.com/What-are-the-pros-and-cons-of-AquAdvantage-Salmon-and-has-the-FDA-approval-process-been-fair

Eclair Cake

Saw this recipe on Facebook, but think I can make it sugarfree...so I am going to do a variation of it and will let you know how it goes but here is the original, my changes will obviously be sugar free pudding,graham crackers and cool whip, and for the choco on top will replace powdered sugar with equivelent of Splenda...I am so proud that I completed the Thanksgiving holiday without touching one dessert....sooo I think a nice sugar free reward is in order...Eclair Cake sounds like a way to go.

Cathead Biscuits

 I will add a picture of them in the next day or so...

   2   c  Self Rising Flour
1/4   c Mayonnaise
   1   c Milk
   1   t sugar

These are the best, the easiest biscuits....throw it all together, do not over mix, cut them out big and bake at 400 until golden brown.

I cooked these on a pizza cooker....so color is not uniform...but taste is rockin...