Fajitas

Fajitas are considered a Tex-Mex dish as they were invented by Mexican ranch workers in Texas, to use tough cuts of meat given to them from the ranchers.  

Fajitas

Seasoning

1 T. chili powder

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. salt

1/4 t. pepper

1 t. cumin

1 T. brown sugar

1 T. cornstarch

Mix together and set aside.

Cut a flank steak or skirt steak across the grain and set aside.  

Marinade

2 T. lemon juice

1 T. apple cider vinegar

1 T. worchestershire sauce

2 cloves of garlic, minced

Mix this together in a bowl and stir in the seasoning mix.  Then add the steak and marinate for at least 30 minutes in the refrigerator.  

Vegetables

2 bell peppers, sliced in strips 

1 medium onion, sliced 

Place 2-3 T. oil in a cast iron skillet and heat.  Stir in the marinated steak and sear it about 3 minutes on each side.  Push steak to the side of the skillet and stir in the vegetables (add 1-2 T. water if needed)  to keep them from sticking to the skillet.  Cook to desired doneness. 

Serve over tortillas, with sour cream, grated cheese, and any other desired toppings.    

You could also make these using chicken instead of steak.  

Zucchini Recipe Exchange

We missed Marie McCowan in our lovely photo. A fun evening!  Thanks to all who came.

Chocolate Chip Zucchini Muffins          Linda Murray

2 c. flour

1 t. cinnamon

1 t. baking powder

1 t. salt

1/2 t. baking soda

1/4 t. nutmeg

1/2 c. sugar

1/2 c. brown sugar

1/2 c. oil

1/2 c. sour cream, room temperature

2 t. vanilla

2 eggs, room temperature

2 c. grated zucchini

3/4 c. semi-sweet chocolate chips

In a medium bowl whisk together the flour, cinnamon, baking powder, salt, baking soda,and nutmeg.  

In a large bowl, whisk together the sugar, brown sugar, oil, sour cream, vanilla and eggs.  Use a rubber spatula to fold in the zucchini.  Add the flour mixture, and the chocolate chips.  Stir until just combined.  

Fill lined muffin cups with 1/3 c. batter.  top each muffin with a few extra chocolate chips, if desired.  

Bake at 375 for 20 to 25 minutes.  Makes 12 muffins.

Butterscotch Zucchini Bars         Lori Gurney

1 c. butter

1 3/4 c. brown sugar

1 t. vanilla

2 c. flour

1 t. baking powder

14 t. salt

1 1/2 c. grated zucchini

1 1/2 c. butterscotch morsels

In a large mixer bowl add the butter and brown sugar.  Cream together, until light and fluffy

Add the eggs and vanilla and mix until fully combines, 

Add the flour, baking powder and salt , mix until just combined.

Add the zucchini and mix on low.  It should be a runny mixture.  If it appears dry, let it sit for 5 minutes.  

Stir in 1 c. of butterscotch morsels.  Pour batter into a sprayed 9x13 pan.  Top with remaining butterscotch morsels.  Bake at 350 for 40 minutes, check for doneness with a toothpick.  

Pina Colada Zucchini Bread           Karla Kimball 
4 c. flour    

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds (I prefer 1 c. sliced almonds)

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

For muffins:  1 batch makes 24 regular sized muffins (baked 25 minutes) + 33 small sized muffins (baked for 20 minutes).  

1 batch makes 2 large loaves (Baked for 45 to 55 minutes) + 2 small loaves  (baked for 35 to 40 minutes).

 Zucchini Pizza        Karla Kimball
4 c. shredded zucchini
1/2 t. salt
1 1/2 c. flour or almond flour (for gluten free)
4 eggs, beaten
1 t. granulated garlic
1 t. Italian Seasoning
1/4 t. salt
1/8 t. pepper
Place zucchini in a bowl with 1/2 t. salt.  Let sit for 30 minutes, to lift the water out of the zucchini so the crust will not be mushy.  Then drain in a colander and press out as much liquid as you can.
Place flour in a mixing bowl.  Stir in the zucchini, eggs and seasonings.  This will make a batter, if too runny add a little more flour.  
Place parchment paper on a pizza stone and spray parchment paper with cooking oil.  
Form batter on parchment paper into a 10 inch circle and spray the top of the batter with more cooking oil.  Bake at 450 for 15 minutes.  This recipe makes 2 - 10 inch pizzas.  

Pizza Sauce (enough for 2 pizzas)
8 oz. tomato sauce
1 t. granulated garlic
1 t. pizza seasoning
1 t. brown sugar or regular sugar
1/4 t. salt
1/8 t. pepper

Toppings (or whatever you like)
Layer the following:
grated cheese
diced ham
diced onion
diced bell peppers
another layer of grated cheese 
Sprinkle with Italian Seasoning
Bake at 450 for 7 to 10 minutes more, until the cheese melts.  After baking add some sliced tomatoes, if desired.  
This crust freezes well.  Take it out of the freezer and add sauce and toppings and bake as directed above.  No need to thaw it before adding sauce and toppings.  
For breakfast pizza top with scrambled eggs, bacon and grated cheese, or whatever you like.

Cucumber Lime Salad

Sherri Walton shared this recipe with me yesterday that came from Myra Blau.

Cucumber Lime Salad

2 lbs. cucumbers (2or 3 large cucumbers)

Sliced green onions or chives or red onion, as much as you want

1 c. water

1/2 c. apple cider vinegar

2 T. lime juice

2 t. salt

1/4 c. sugar

Peel and slice cucumbers into a bowl, stir in the onions or chives.  Mix remaining ingredients together and pour over the cucumber mixture. Stir. Chill for several hours or overnight.  

Zucchini Pizza

We have a Relief Society Activity coming up in August.  So I have been experimenting.  

Zucchini Pizza

4 c. shredded zucchini

1/2 t. salt

1 1/2 c. flour or almond flour (for gluten free)

4 eggs, beaten

1 t. granulated garlic

1 t. Italian Seasoning

1/4 t. salt

1/8 t. pepper

Place zucchini in a bowl with 1/2 t. salt.  Let sit for 30 minutes, to lift the water out of the zucchini so the crust will not be mushy.  Then drain in a colander and press out as much liquid as you can.

Place flour in a mixing bowl.  Stir in the zucchini, eggs and seasonings.  This will make a batter, if too runny add a little more flour.  

Place parchment paper on a pizza stone and spray parchment paper with cooking oil.  

Form batter on parchment paper into a 10 inch circle and spray the top of the batter with more cooking oil.  Bake at 450 for 15 minutes.  This recipe makes 2 - 10 inch pizzas.  

Pizza Sauce (enough for 2 pizzas)

8 oz. tomato sauce

1 t. granulated garlic

1 t. pizza seasoning

1 t. brown sugar or regular sugar

1/4 t. salt

1/8 t. pepper

Toppings (or whatever you like)

Layer the following:

grated cheese

diced ham

diced onion

diced bell peppers

another layer of grated cheese 

Sprinkle with Italian Seasoning

Bake at 450 for 7 to 10 minutes more, until the cheese melts.  After baking add some sliced tomatoes, if desired.  

This crust freezes well.  Take it out of the freezer and add sauce and toppings and bake as directed above.  No need to thaw it before adding sauce and toppings.  

For breakfast pizza top with scrambled eggs, bacon and grated cheese, or whatever you like.  

Jam Packed & Berry Good

 I hosted Gardening Gems Garden Club In June this year with a Strawberry class.....Jam Packed and Berry Good.  We had a good time.  

Jam Packed & Berry Good                                                
 
FREEZER JAM (STRAWBERRY IS OUR FAVORITE)    This recipe can be doubled or tripled
Stir together in a large bowl with a wire whip, making sure the ingredients are well mixed together.
                2 c. sugar             1/3 c. heaping Instant Clear Jel            1 pkg. unsweetened Kool-Aid (flavor of berries)
Stir in:  3 ½ c. berry puree
Stir in: ½ c. light corn syrup
Sets up within 10 minutes.  Pour into containers.  Can be frozen or used immediately.

Strawberry Salad Dressing
1 c. olive or canola oil
½ to 1 c. sugar
6 large strawberries (fresh is best but frozen works and jam does too, be generous)
½ t. pepper
1 t. salt
1 t. dried parsley
½ c. apple cider vinegar
Place all ingredients in blender and blend.   Refrigerate.  Serve drizzled over spring lettuce, spinach, sliced strawberries and sugared almonds.

Homemade Ice Cream
4 c. cream
½ to 1 c. sugar
1 T. vanilla
¼ t. salt
Chill mixture for an hour and freeze ice cream maker bowl overnight.  Start mixer on stir setting and slowly pour in the mixture.  Churn for 20 to 25 minutes to freeze.  After 20 minutes add 1 c. strawberry puree and churn for 5 more minutes.  When adding other sweet things I cut the sugar back to ½ c. If no additions I use 1 c. sugar.  Best when frozen for 3 to 4 hours before serving. 
 

To keep your strawberries fresh and prevent them from getting mushy:
Storage Rules

• Keep them dry: Moisture is the main enemy that causes mold to grow.

• Leave stems on: Removing the green tops exposes the interior to bacteria.

• Keep them cold: Put them in the refrigerator immediately after buying/picking them.

• Give them space: Spread them out in a shallow container rather than stacking them.

• Ditch the plastic: Take them out of the tight, original plastic grocery packaging.

• Line the container: Place a paper towel at the bottom to absorb moisture.

• I think they last longer when stored in glass containers. 

Washing Rules

• Wash right before eating: Never wash strawberries until you are ready to eat them.

• Use cold water: Rinse them gently under a cold tap to remove dirt.

• Try vinegar baths: Soak them in one part vinegar and three parts water.

• Kill mold spores: The vinegar bath kills mold spores to extend shelf life.

• Spin them dry: Use a salad spinner lined with paper towels to dry.

• Air dry completely: Lay them flat on a towel before putting them away.

 Tips for using INSTANT CLEAR JEL (for uncooked things, like freezer jam)

• Clear Jel tends to lump so mix it with dry ingredients to prevent lumps.  If you need to add more later for added thickening, mix it with more dry ingredients.

• Mix with a wire whip or blender or mixer.

• Thickens within 10 minutes so you know right away if you need to add more thickening.

• If you are converting from cornstarch, flour or other thickener start by using half the amount of Clear Jel, in most cases I use the same amount called for. 

• Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING! It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in.  Use Regular Clear Jel for hot water bath canning, not Instant Clear Jel.

Here is the link to the National Center for Home Food Preservation

https://nchfp.uga.edu/

Some of those in attendance at the class.....Sorry we didn't catch all of you that were there.  

Blackberry Hot Pepper Jelly

 Made this in 2025......This was a hit and it set up so well.  Our new favorite!!  Because I used clear jel it would be fine to double the recipe. 

Blackberry Hot Pepper Jelly 

6-8 jalapeno peppers mostly seeded

2 medium bell peppers

1 c. apple cider vinegar

3 c. blackberry strained puree (use Victorio Strainer)  start with 9 c. blackberries

2 T. lemon juice

3 c. sugar

1/3 heaping c. regular clear jel

1 T. red pepper flakes

Place peppers and vinegar in blender and puree. Pour into a large pot.

Puree blackberries and add to the pepper mixture.  Stir in lemon juice and sugar. 

Cook over medium high heat until mixture comes to a boil, add a little cooking oil to prevent it from foaming over while cooking.  Remove 1 cup of the mixture and stir the clear jel into this portion. Then add it back into the main mixture.  Stir in the red pepper flakes.  

Continue to cook until the mixture has thickened.  

Pour into 1/2 pint jars leaving 1/4 inch headspace.  Process for 10 minutes for altitude of 2300 feet, adjust according to altitude chart.  

Makes 5-6 jars.  

NCHFP altitude chart for Processing Time (Boiling Water Bath): 5 mins (0-1000 ft), 10 mins (1001-6000 ft), 15 mins (above 6000 ft). 

Blackberry Lemonade Concentrate

This recipe can be used with Strawberries or Blackberries.  I chose Blackberries because I had so many!!!

Blackberry Lemonade Concentrate

6 c. pureed blackberries (I used by victorio strainer which also removed the seeds)

4 c. lemon juice (bottled)

6 c. sugar

Heat slowly to 190 degrees stirring to dissolve sugar.  Do not let it boil.  Skim if necessary.

Fill pints or half pints, leaving 1/4 inch headspace.

Water bath for 20 minutes at 2300 elevation.  Adjust processing times according to elevation.  

Mix a 1 to 2 ratio.  Adjust to taste.  

I mix a half pint jar with a package of kool-aid lemonade to make a 2 qt. pitcher.  

Creamed Corn

 Last week The Elder Quorum made dinner for all the empty nesters.  Andrea Thayn shared this recipe from their menu. It was delicious!

Creamed Corn

5 c. corn (canned/drained, frozen/thaw and drain, Costco has a frozen white corn)

1 c. heavy cream

1 t. salt

2 T. sugar

1/4 t. pepper

2 T. butter

1/2 c. milk

2 T. flour

1/4 c. parmesan cheese

Cayenne or chili powder to taste, maybe a little garlic (opt)

Heat together in saucepan: corn, cream, salt, sugar, pepper & butter.

On the side mix together the milk & flour.

Once corn mixture is heated thru slowly stir in the milk mixture.  Stir until thick and creamy, about 10 minutes.

Remove from heat and add cheese.  Add additional seasonings as desired.  This will thicken as it cools.  

Keep warm in a slow cooker or 200 degree oven for up to 1 hour..  

Enjoy!!  

Gardening Gems - Mexican Fiesta

Tonight I hosted the Gardening Gems Garden Club.  We had a full house with 36 in attendance and a lot of fun!!  September is always Tomato month.  So I came up a few tomato recipes and we had a dill pickle canning demo too.  

Gardening Gems - Mexican Fiesta

Dill Pickles 

cucumbers 

garlic

dill, fresh , frozen or dried

Ball pickle crisp (¼ t. per quart jar)

3 c. water

3 c. apple cider vinegar

 ¼ c. pickling salt

Wash cucumbers and slice or place in jars whole. Add a clove of garlic,

1 head of dill (fresh or frozen is best), and pickle crisp to each jar. 

Place in sauce pan; water, vinegar, & salt. Bring to boil and pour over the

cucumbers, leaving ½ inch headspace. Place lids on jars. 

Place jars in canner on a rack and cover with 1" of water. Bring to boil and process

in boiling water bath for 10 minutes for pints & 15 minutes for quarts.

Do not open jars for 6 to 8 weeks to allow the cucumbers to turn to

pickles. 

* For Dilly Beans use green beans instead of cucumbers. This

makes enough brine for 3 quarts.

MEXICAN LASAGNA

1 bag Doritos, (I prefer nacho cheese flavored)

2 lbs. hamburger 

2 c. salsa

1 pkg. taco seasoning

1 tsp. chili powder

1 to 2 chopped, green or red peppers

1 sm. chopped, onion

1 to 2 diced, tomatoes

2 to 3 c. grated cheese

Brown hamburger and add salsa, taco seasoning and chili powder and set aside. In

9x13 sprayed pan layer in the following order: Doritos, meat mixture, green

peppers, onion, tomatoes, and top with grated cheese. Bake at 350°

for 30 minutes.

Our favorite Summer main dish when you have all the

fresh vegetables in the garden. Use fresh or canned salsa. 

Taco Pizza

1 Batch of Tomato Bread Dough  (see recipe below)

2 - 16 oz. refried beans

2 T. taco seasoning

2 t. granulated garlic

2 t. granulated onion

1 1/2  lb. hamburger

2 c. salsa

3 T. taco seasoning

1/4 c. water

1 t. granulated garlic

1 t. chili powder

1/2 t. salt 

1/4 t. pepper

2 c. chopped peppers

1 c. chopped onion

2 c. chopped tomatoes

3 c. grated cheese (half cheddar, half mozarella)

1/2 c. chopped cilantro

Divide dough in half and rolled out on 2 baking stones.  Bake at 375 for 10 to 15 minutes, do not fully bake.  It will go back in the oven after all the toppings are added.

Mix together the refried beans, 2 T. taco Seasoning and 1 t. garlic and onion.  Spread half over each  partially baked crust.

Brown the hamburger and add the salsa, 3 T. taco seasoning, water, garlic, chili powder, salt and pepper. Spread half over the refried beans on both pizzas.  Top each one  with peppers, onion and tomatoes.  Sprinkle with grated cheeses.  Top with chopped cilantro.  Bake at 375 for 10 to 15 minutes more, until cheese is melted.  

Serve while hot.  

TOMATO BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Puree the tomatoes and herbs together in the food processor  (saves chopping the herbs).  

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Peach Apple Salsa - from the USDA Complete guide to home canning

This is probably my favorite canned salsa!! 

https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa

6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)

2½ cups diced yellow onions (about 1 pound or 2 large as purchased)

2 cups chopped green bell peppers (about 1½ large peppers as purchased)

10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)

2 cups chopped Granny Smith apples (about 2 large apples as purchased)

4 tablespoons mixed pickling spice

1 tablespoon canning salt

2 teaspoons crushed red pepper flakes

3¾ cups (1¼ pound) packed light brown sugar

2¼ cups cider vinegar (5%)

Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

   3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

   4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

   5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

   6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

   7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

   8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.

OF course it is great on tortilla chips too!!  At serving time I add 1/2 c. chopped cilantro to a pint jar and stir it in.  

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.

  Process Time for hot packed PINTS at Altitudes of

0 - 1,000 ft = 15 minutes

1,001 to 6,000 ft = 20 minutes

Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)

Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 

Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.

Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Pina Colada Zucchini Bread

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Lavender and it's many uses

Lavender Extract

1 1/2 c. fresh culinary lavender, stems, leaves, buds or 9 T. dried lavender (I use English or Munstead)

3 c. vodka (Stroika 40% alcohol/80 proof)

Place in 1 quart mason jar for at least 3 weeks or up to 8 weeks.  Place in a dark place. Shake every few days.  Strain and store in dark colored jars.  I use it in drinks and baking.  Start with a small amount, a few drops, and add more according to your taste.  

It is great in lemonade, water, Italian Sodas, hot chocolate, coffee, tea, etc.

For baking it pairs well with anything lemon, cakes, cookies, pancakes.  For a greater effect stir in some dried crushed buds or sprinkle on top of glaze or frostings.  

Add a few drops to frosting or glazes or whipped cream.

I find using the extract is easier that making simple syrup all the time and most things you add it to are already sweet so no need to sweeten the lavender just add in the extract.  Start with a few drops and add more according to your taste.  

Lavender Simple Syrup

1 c. sugar

1 c. water

1 T. dried lavender buds or 2 T. fresh lavender buds

Place in sauce pan and bring to a boil, stirring until all sugar is dissolved.  Remove from heat and steep for 30 minutes.  Strain into a container.  Keeps for several weeks in the fridge.  

Lavender syrup has a delicate floral and sweet taste.  Is a great addition to various foods and beverages such as; lemonades, cocktails, teas, and desserts such as cakes, cookies, pancakes, whipping cream and ice cream.  It is great to mix into a glaze or drizzle it over a fresh watermelon salad.  It pairs well with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.

In lavender, linalool contributes to its calming properties by interacting with the brain's neurotransmitter systems, including gamma-aminobutyric acid (GABA), which helps reduce stress and anxiety. It also works to lower cortisol (the stress hormone) and supports seratonin production and improves circulation and emotional balance.  

Lavender syrup tastes primarily floral and sweet, with subtle herbal notes. The dominant flavor is derived from the lavender itself, which is often described as having a delicate, aromatic, and slightly exotic floral taste. 

Lavender Soda

5 or 6 ice cubes

1-2 T. lemon juice

2 T. lavender simple syrup

1-2 c. sparkling water or club soda

Fill a cup with ice.  Add the remaining ingredients.  Stir and enjoy!!

Lavender Honey Lemonade

2 t. dried lavender buds

4 c. water

2 large lemons (1/4 c. + 2 T. juice)

5 - 6 T. honey

Ice cubes

Place buds in tea diffuser.  Bring water to a boil and then drop in the diffuser. Steep for 10 to 15 minutes and then remove the diffuser. Cool and chill.

Combine the lemon juice, chilled lavender water and honey.  Stir over ice.  It will be a delicious pink lemonaide.

Gardening Gems October 2022 Yogurt, Muffins & Mexican Lasagna

 Every year in the Fall I host the Gardening Gems Club.  Today is that day!  Here is the handout I prepared for them.  

Gardening Gems, October 2022              Karla Kimball Advanced Master Food Safety Advisor 

 Mexican Lasagna

1 lb. hamburger
2 c. salsa
¼ c. taco seasoning
1 t. chili powder
1 bag Doritos, any flavor
1 c. chopped red and green peppers
½ c. chopped onion
1 to 2 tomatoes, diced
2 c. grated cheese
Brown hamburger and add salsa and seasonings.  Set aside.  Spray a 9x13 baking dish and cover the bottom with Dorito chips.  Cover the chips with the meat mixture.  Top with a layer of peppers, a layer of onion and a layer of tomatoes.  Sprinkle with grated cheese.  Bake at 350 for 30 minutes. 
 
Healthy Lemon Yogurt Zucchini Muffins
2 large eggs
1/2 c. plain yogurt   (I used lemon yogurt)
1/2 c. honey
2 T.   Coconut oil, melted
1 large lemon zest and juice
2 c. shredded zucchini
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
½ c. coconut
2 1/3 c. whole wheat flour or spelt flour or 3 c. all-purpose flour
Topping:
1/3 c. rolled or quick oats
1 ½ T. honey
1 ½ T. coconut oil, melted
1 large lemon zest of
1/3 c. coconut

Preheat oven to 350 degrees and line muffin tin with liners or use silicone muffin tin.

In a large mixing bowl, add eggs, yogurt, honey, oil, lemon juice, lemon zest, zucchini, baking powder, baking soda, and salt; whisk well to combine. Add flour and coconut and stir gently to mix. Do not over mix.

To make topping: In a small bowl, add oats, honey, oil, lemon zest, coconut flakes and mix with a spoon.

Using large ice cream scoop, fill 12 openings with batter and spoon topping on top (if using). Bake for 25 minutes or until toothpick inserted in the middle comes out clean.  Remove from the oven and cool muffins in the tin for 10 minutes and then transfer to a cooling rack.

 

Websites to explore:

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend

https://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

https://nchfp.uga.edu/publications/uga/uga_freeze_fruit.pdf

https://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

https://nchfp.uga.edu/how/can_03/tomato_ketchup.html

https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

https://nchfp.uga.edu/how/general/recomm_canners.html

https://nchfp.uga.edu/how/general/equp_methods_not_recommended.html

**    https://nchfp.uga.edu/  for all your questions, National Center for Home Food Preservations

Or   https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning  The USDA Complete Guide to Home Canning

Great sites for sourdough https://www.theperfectloaf.com/beginners-sourdough-bread/ & https://ballerinafarm.com

Instant Pot Yogurt

I keep experimenting with my yogurt.  These are my notes and suggestions for making yogurt.

 I use my 8 quart instant pot because I like to make a big batch.

 Instant Pot Yogurt

Pour milk into the instant pot (don’t fill past the fill line).  You can use any kind of milk, 2%, whole, etc.  I prefer whole raw milk.

Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure.  In fact you can just use a glass lid if you would like.

 Press the YOGURT button until the word boil appears.  It takes about 45 minutes for the word YOGT to appear.  This means the milk has reached the pasteurization temperature of 176 degrees.  You can use a thermometer to check and make sure.  I recommend you do at least for the first few times.  Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees.  Use your thermometer!!  This temperature is important because if it is too hot you will kill your active yogurt.  Once this temperature is reached.  Add 3 oz. of live active yogurt and stir well. A good one is Tillamook french vanilla yogurt. But only 3 oz.  as more can make your yogurt runny.

Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear.  I adjust the hours to read 11:00.  You can adjust this anywhere from 8:00 to 24:00 hours, depending on the flavor you like.

 

When the time is up I open it up and place a silicone or glass lid on and place in refrigerator.  Once it has completely cooled I open it up.  Sometimes there is a lot of the liquid whey floating on top.  If so, I skim it off into a wide mouth jar.  This can be used in soups, gravy, smoothies or whatever.  It is full of probiotics and very good for you.

 The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar.  I freeze it for my next batch of yogurt.

 Then you can strain the yogurt if you want to.  Strain it until it is as thick as you want it to be.  Sometimes I don't strain it at all.  You certainly don't have to.  Once again anything that you strain off is called whey and if very good for you.  Find a way to use it.

 At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.

 Some ideas for flavoring.

 I like to divide it in half and make 2 different flavors from 1 batch.

 My most used method is 1 package of unsweetened Kool-Aid + ¾ to 1 c. sugar.

My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

 Freezer jam makes a great flavoring.

 A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring.  Lemon pudding is my favorite!!

 If you want to keep it sugar free, my favorites are agave or honey.

 Granola topped with fresh or frozen fruit is great too.

 You will find your favorites too!!

 As for storing your yogurt....I like to use wide mouth canning jars with plastic lids.  Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace.  I often put some of it in the freezer for later.  If you want individual serving sizes simply use half pint jars.

Easy Blackberry Cobbler

 The Blackberries are on!!!  So, what to do with all of them.......I made 4 of these yesterday!!  

Easy Blackberry Cobbler
4 c. fresh blackberries
1 T. lemon juice
1 large egg
1 c. sugar
1 c. flour
1 t cinnamon
5 T. butter, melted

Place blackberries in a  sprayed 8-inch round or square baking dish; sprinkle with lemon juice. Stir together egg, sugar, flour and cinnamon in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Sprinkle with additional sugar, if desired.   Bake at 375° for 45 to 50 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with  ice cream or whipped cream, if desired. 

For a  6 inch round bake for 35 minutes.  For 2 - 6 inch pans I used 2 eggs and added a bit more sugar and flour....kept everything else the same.  

For individual servings, bake for 30 to 35 minutes 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

Make a Mix......homemade versus store bought

I taught this class tonight for Gardening Gems.

There is no greater preventative investment in your health than in your nutrition. Preparing homemade food offers a variety of advantages.

Studies show..... food prepared at home is healthier. We eat fewer calories when we cook at home. And when restaurant dishes and home cooked meals are compared on a per-calorie basis, home cooked meals are healthier. ... They also have more fiber, calcium, and iron compared to food that's prepared away from home.  Cooking at home contributes to healthier diets. ...Cooking at home reduces calorie consumption. ...Cooking at home saves money.  Cooking at home gives us more control. ...Cooking at home brings joy!

whole foods versus processed foods…... “make versus buy” ……Homemade versus store bought isn’t on everyone’s radar but it is a good thing to consider

So, let’s weigh the pros and cons of Homemade versus Store Bought…..

Make A Mix Recipes

Brownie Mix 

Place in a quart size Ziploc bag – make as many bags as you want.  

2 c. sugar

1½ c. flour

½  c. cocoa

1 t. salt

When ready to mix:  add 4 eggs, 1 c. oil, 2 t. vanilla

Stir well and pour into a sprayed 9x13 pan.  Bake at 350 for 20 to 25 minutes.  Feel free to add nuts or chocolate chips if you desire.

Hot Cocoa Mix

4 c. Chocolate milk powder (Nestles’ or bulk at Winco) 

10 c. powdered milk powder

4 c. powdered sugar

1 ½ c. creamer powder 

Mix well and store in air tight container.  To serve – Mix ¼ c. with 1 cup hot water.  Stir. This makes a BIG batch….cut it in half if you want.  

Italian Seasoning Mix

¼ c. dried basil

¼ c. dried oregano

¼ c. dried rosemary

¼ c. dried thyme

2 T. dried parsley

¼ c. dried onion flakes

3 T. garlic powder

Combine in a small bowl.   Store in a pint jar.  Label & date contents.  Best used within 6 months.   Shake or stir before each use.  Use in any recipe calling for Italian Seasoning.  Great addition to soups, meats, meatballs, sauces, etc. 

Homemade Italian Dressing

 1 c. olive oil

2/3 c. white wine vinegar

2 T. Italian Seasoning Mix 

Pour all ingredients into a pint jar.  Shake well.  Chill 8 to 12 hours before serving.  Shake or stir before each use.  

Pizza Sauce

1 pint diced tomatoes or 8 oz. can tomato sauce + ¼ c. water 

2 t. Italian Seasoning Mix

1 clove garlic, chopped or 1/2 t. garlic powder 

1/8 t. salt

Stir together and use as any pizza sauce or as a dipping sauce for breadsticks.    

Ranch Dressing Mix

½ c. dried parsley

¼ c. dried dill weed

¼ c. dried chives

¼ c. onion powder

3 T. dried onion flakes 

3 T. garlic powder

2 t. salt

2 t. pepper

2 t. paprika 

Combine in small bowl.  Store in a pint jar.  Label & date contents.  Best used within 6 months.  Shake or stir before each use.  Uses:  dressing, seasoning, dips, sprinkle over chicken & potatoes in the crock pot, etc.  

Ranch Dip

2 T. Ranch Dressing Mix

16 oz. sour cream

Stir together and chill 2 hours.  Great for dipping chips or veggies.  

Buttermilk Ranch Dressing

¾ c. mayonnaise

¾ c. buttermilk

2 T. Ranch Dressing Mix

Combine in pint jar.  Shake well.  Chill 2 hours before serving.  For a thicker dressing add ½ c. sour cream or plain yogurt.  

Ranch Black Bean Veggie Casserole

1 small zucchini, sliced very thin

1 small summer squash, slice very thin

1 T. olive oil

2 T. Ranch Seasoning Mix, divided

15 oz. black beans, drained & rinsed, divided

2 c. crushed tortilla chips

1 ¼ c. buttermilk

1 ½ c.  shredded cheddar cheese, divided

1 medium tomato, thinly sliced

Whisk together oil and 1 T. Ranch Seasoning Mix.  Marinate the squash slices in this mixture and set aside.  Reserve 1/3 c. black beans, mix the rest with the crushed tortilla chips.  Spread this mixture in a sprayed 8x8 baking dish.  Whisk remaining 1 T. Ranch Seasoning Mix with buttermilk.  Pour over the bean mixture.  Layer with ½ c. cheese, tomato slices and ½ c. cheese.  Layer the squash over the cheese.  Scatter remaining black beans over the top and the remaining ½ c. cheese.  Bake at 350 UNCOVERED for 25 to 30 minutes or until squash is tender.  

Seasoning Mixes

Onion Soup Mix

1 ½ c. dried onion flakes

2 T. dried parsley

2 T. onion powder

1 T. garlic powder

1 T. ground turmeric

2 t. salt

1 t. pepper

2 t. sugar

1 ½ t. celery salt

Combine all ingredients in a quart jar.  Shake well.  Label & date contents.  Best used within 6 months.  Shake before each use.     2 or 3 tablespoons = 1 package onion soup mix.  

Use in dips, soups, stews, seasoning for roasts and other meats, hamburgers, meatloaf, etc. 

Best dip ever:  3 T. mix & 16 oz. sour cream.  Stir and chill.  Serve.  

Taco Seasoning Mix

½ c. dried onion flakes or ¼ c. onion powder

¼ c.  salt

¼ c.  chili powder

2 T. cornstarch

2 T. crushed dried red pepper

2 T. garlic powder

1 T. dried oregano

2 T. cumin

Combine all ingredients in pint jar.  Label & date contents.  Best used within 6 months. Shake or stir before each use.  One packet = 2 Tablespoons.    

Uses:  taco meat, enchilada sauce, dip, etc. 

Sweet Rub

1/2 c. sugar

1/2 c. brown sugar

2 T.  Kosher salt

1 T. pepper

2 T. granulated onion

1 T. paprika

1 T. garlic salt

Combine all ingredients in pint jar.  Label & date contests.  Rub on meat, the longer it marinates the better.   Great on pork chops, pork loin, and even steaks and chicken.  My favorite seasoning for pulled pork.  

 

Cream of Anything Soup Mix = substitute for any cream soup:  chicken, potato, broccoli, cauliflower, mushroom, celery, etc.  

1 C. nonfat dry milk

¾ c. cornstarch or flour or instant clear jel *

2 T. granulated onion

1 t. dried basil

1 t. dried thyme

1 t. dried parsley

1 t. pepper

Optional:  ¼ c. bouillon granules, (any flavor, I use chicken) 

When you need a can of cream soup….simply whisk together 1/3 to ½ c. dry soup mix and 1 ¼ c. water or broth or milk in a small saucepan.  Simmer over medium heat until thickened.   

For use in slow cooker recipes……simply add the dry mix and the liquid to the slow cooker and it will thicken as your recipe cooks.

* cornstarch = transparent soup  or flour = opaque soup  or clear jel = transparent & best consistency 

Chicken & Green Bean Casserole

2/3 c. Cream of Anything Soup Mix

2 ½ c. water

4 - 15 oz. green beans, drained

24 oz. chicken, cooked, cubed into bite sized pieces

Optional:  6 oz. fried onions (like French’s)   

Whisk together:  soup mix & water in a sauce pan and simmer over medium heat until thickened.  Combine soup, green beans, chicken and fried onions.  Pour into a sprayed 9x13.  Bake at 350 for 30 minutes, until bubbly and heated though.  

Homemade Cool Whip = this remains stable and works in all recipes calling for whipped topping – it is not whipped cream!

¼ c. cold water

1 t. unflavored gelatin

1 ¾ c. whipping cream, divided

½ t. cream of tartar

3 T. sugar

1 t. vanilla

Pour water into a small saucepan.  Sprinkle gelatin over water, let sit 2-3 minutes.  Heat over medium-low heat and stir until gelatin dissolves.  Remove from heat and cool completely.  Once gelatin has cooled, place 1 T. whipping cream and the cream of tartar in a small Ziploc bag.  Seal bag & shake until cream of tartar is completely dissolved and no lumps remaining.  Use fingers to work out lumps.  Cut off corner of bag and pour mixture into stand mixer bowl.  Add remaining whipping cream and sugar.  Beat with mixer on medium speed about 2 minutes.  Once mixture begins to slightly thicken, slowly pour in gelatin mixture while continually missing.  Add vanilla.  Continue to mix until cream is thick and smooth.  Do not try to whip until stiff as mixture will turn to butter!  

Use in any recipe calling for whipped topping.  You can even freeze it and pull it out to thaw when needed.  

Blackberry Cobbler

I adapted this recipe from a Taste of Home Recipe to use clear jel along with a few other changes.  Served it at Garden Club tonight.  Everyone loved it.  

Blackberry Cobbler
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH:
1 c. flour
1/3 c.sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm.

Can use with other berries or even peaches.

Pumpkin Recipes......

I cleaned out the freezer and found several jars of pumpkin puree that I needed to use.  I made a double batch of Mom's Pumpkin Bread.  It turned out great!!   But I still have 4 more jars to use.  

Whipped Pumpkin Butter
2 cubes (1 cup) butter, at room temperature
1 t. cinnamon
1/4 t. nutmeg (optional)
1/8 t. salt (skip if using salted butter)
3/8 c. pumpkin puree
1/4 c. honey
1 t. vanilla
Beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.

Pumpkin Butter 
4 c. pumpkin puree (make your own or use a can)
1 c. sugar
2 c. brown sugar
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
1/2 t. ginger
or instead of these spices.....
1 T. pumpkin pie spice (make your own, see below)
Place all ingredients in crock pot; stir well.  Cook on High for 1 hour.  Stir and remove lid from crock pot and continue to cook on High for another 2-3 hours, stirring often until desired consistency.  Place in jars.  Store in freezer or refrigerator

Pumpkin Pie Spice
3 T. cinnamon
1 T. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
Stir together.

Pumpkin Vinaigrette
3 T. Pumpkin Butter
1 medium onion
1/2 c. Apple Cider Vinegar
1/3 c. Olive Oil
1/2 t. Mustard
1/2 t. salt
1/4 t. pepper
Blend in blender.

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.