Garden Fresh Recipes

I was asked to put together some recipes using garden produce for the Gem County Garden Club....here is what I shared.

Garden Recipes by Karla

Watermelon and Strawberry Lemonade

8 c. cubed and seeded watermelon

1 c. strawberries, halved

1/2 c. fresh lemon juice

1 c. sugar

2 c. water  (you may substitute 7-up or anything bubbly instead of water and you may want less sugar)

Combine all the ingredients and blend until it is smooth. 

A fun trick: use frozen strawberries or cube the watermelon and freeze it ahead of time. Then you have a slushy drink - my favorite!!

Zucchini Stroganoff  - from my sister, Janet

In large fry pan, brown: 1 lb. hamburger & 1 diced onion (salt & pepper to taste)

Mix together: 1 can cream of chicken soup and 1 can milk

Pour soup mixture over the meat mixture.  Stir in 2 c. uncooked egg noodles & 2 c. of grated zucchini.

Simmer 10 minutes.  Stir.  Simmer 10 more minutes.  Stir in 2 T. fresh chopped basil and 4 oz. cream cheese.  Remove from heat and serve.  ( you may omit the cream cheese, that is my addition, it is yummy either way)

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice or use 2 c. fresh tomatoes, diced
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Karla's Pasta Salad

16 oz. bowtie pasta or pasta of choice

3 or 4 cucumbers, bite sized pieces

1 red onion, julienne

2 red peppers, julienne

2 T. each - Fresh parsley, chives and dill, finely chopped

Dressing

1 c. Miracle Whip

1/2 c. milk

2 T. lemon juice

2 T. sugar

1 t. each - salt, celery seed, dill weed

1/8 t. pepper

Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.  Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Salted Caramel Cheesecake

SALTED CARAMEL CHEESECAKE

Aug 9, 2012

• Justin requested a caramel cheesecake for his birthday. It's hard to find good caramels and he doesn't like anything too sweet; so,I made my own recipe. It was a hit. I have also made it with graham crackers instead of the Club crackers, but I prefer the Club crackers. Lately I have sprinkled course Kosher Salt over the top, the perfect finish touch. Now we call it Salted Caramel Cheesecake. Hope you enjoy it too!

SALTED CARAMEL CHEESECAKE

1/2 cup butter, divided in half
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Karo Light Corn Syrup
14 ounces Borden's Sweetened Condensed Milk, divided
1 1/2 cups Club Cracker crumbs
16 ounces Philadelphia Cream Cheese
3 eggs
1 tsp pure vanilla
1/2 cup sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.
Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.
Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.
Add cream cheese to the mixer bowl and beat on high for 1 minute.
Add eggs, vanilla and sour cream and beat on high for 1 minute.
Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.
Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.
Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor). Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

Karalee's Spinach Pasta Salad

Here is another favorite from Karalee, that I am anxious to try.

Karalee's Spinach Pasta Salad

From the kitchen of Karalee Dobbs

Dressing:

½ c. vegetable oil

1 c. teriyaki sauce marinade

2/3 c. white vinegar

6 T. sugar

½ t. salt and pepper

Mix all dressing ingredients together. 

Combine:

16 oz. bow tie pasta (cooked and drained)

2-3 c. diced cooked chicken (optional)

1 bunch green onions chopped fine

Pour dressing over the above ingredients and marinate for 2-3 hours or all day ( I prefer all day.)

Just before serving add:

2 cans mandarin oranges (drained)

1 pkg.  fresh spinach (chopped)

6 oz. peanuts

6 oz. craisins

This makes the large Tupperware bowl full.  Just guessing, but probably 15-20 servings.  Great for parties where you need to bring a large salad.  I get lots of people asking for the recipe as it is different.

Karalee's Bowtie Pasta Chicken Salad

Karalee brought this salad to the Whiteley Picnic in June.  It was very good.  

Karalee's Bowtie Pasta Chicken Salad

From the kitchen of Karalee Dobbs

Chicken breasts - boiled w/salt pepper & onion (About 4 cups chicken cooked and diced)

4 cups (16 oz. bag bowtie shaped pasta) Cook 12 minutes, still a little firm. (I prefer the mini bow tie pasta.)

Combine:

2 - 8 oz. jars (Kraft or Hidden Valley) Cole Slaw Dressing

1 ½ t. salt

¼ t. pepper

4 T. green onions (optional)

2 c. mayonnaise

2 dashes thyme

2 pinches ginger

    mix with chicken and pasta and refrigerate overnight

Before serving add:

2 c. diced celery

4 c. red seedless grapes cut in half

4 c. unpeeled diced red apples

2 - 20 oz  cans Dole pineapple tidbits (drained)

1 ½ c. silvered almonds

Makes a LARGE salad.  Fills a large Tupperware bowl.

Serves 20-25

Cake Mix Add Ins.....

My nephew, Josh turned 21 on July 4th. My sister, Kristen called me and asked me if I would make him a birthday cake, since they were in the middle of moving and then coming here for the Atkinson Reunion.  She told me he wanted chocolate  fudge cake with chocolate ice cream filling and chocolate frosting, now that's a triple chocolate cake for sure.  Well, as I was getting ready to make the frosting Kristen called to say Josh would not be coming with them after all.  So, I decided I would just save the cake for Katie's birthday on the 7th.  Well, since that was the last day of the reunion I thought afterwards we could come home and celebrate  with cake because I couldn't take an ice cream cake up there because it wouldn't fit in my freezer.  But that afternoon Katie told me she had to leave shortly because her friends were taking her somewhere for a birthday surprise.  By this time the cake had her name on it and everything!  Well yesterday (July 18th) was Kasey's birthday, so I scraped off the "tie" from Katie and added "sey" and it became KASEY's cake.  And this time we finally ate it!  It was very yummy!  Lately it seems that cake mix cakes are really small and flat.  Marcia had recently told me how her niece adds extra ingredients to her cakes.  So I decided to try it  and see if I could make it a taller cake.  It worked out perfectly!!  Here is what I did......

Cake Mix Add Ins
1 cake mix and the ingredients listed on the package
then add:
1 additional egg
1 c. sugar
1 c. flour
1 c. sour cream
Mix as directed.  It will take about 10 to 15 minutes longer to bake.

ANOTHER VERSION.......
1 cake mix
then add 1 or 2 more eggs than the box says
Replace the oil with melted butter & double the amount
Replace the water with the same amount of milk

Recipe to make your bathtub SHINE!!!

This might not sound too exciting....but it sure is to me.  When we remodeled in 2009 we did not put a new bathtub in even though I would liked to have.  I had a hard time justifying a new tub just because the old one wasn't shiny any more.  I have tried every possible remedy from cleaning books, on the internet, and anything else I could find.  But as soon as my tub was dry.....it was not shiny.  Even though it was clean it was not shiny and to me it just doesn't seem really clean if it isn't shiny!!   Have you figured out that shiny is kinda important to me??? Here is the recipe that worked the magic......
To make tubs and sinks shine, use a lemon dipped in borax. Rub the lemon with the borax on the tub and sink. Rinse when done for a sparkling shine.

Read more: How to Make a Bathroom Shine | eHow.com http://www.ehow.com/how_2307649_make-bathroom-shine.html#ixzz1zbjtreq4
I suggest you wear rubber gloves and it did say if you don't have a lemon lemon juice would work.  I used 1 lemon and about 1/4 c. borax for 1 tub and 3 sinks.


Here are a few more ideas it gave for a shiny bathroom.

To remove soap scum build up from sinks and tubs use a cloth soaked in white vinegar. Wipe down the tub and sink with the vinegar, then use a different cloth and baking soda. Rub the baking soda all over the tub and sink. Rinse the tub and sink with water.

To clean a toilet, pour some vinegar in the toilet bowl and allow to sit for five minutes. Flush the toilet. If there are stubborn stains, pour the vinegar into the toilet bowl and scrub with a toilet brush.

To remove calcium build up on faucets, take some tissue paper soaked in white vinegar and wrap it around the faucet for two hours. Remove the tissue and rinse with water for a clean and shiny faucet.

To bring out the shine in a faucet, rub flour on the faucet with a dry cloth. Dust off the flour with a different cloth and the faucet will shine. Some people find that vacuuming works better for removing the dust.

Read more: How to Make a Bathroom Shine | eHow.com http://www.ehow.com/how_2307649_make-bathroom-shine.html#ixzz1zbkPBb8n

Kourtney's Pasta Salad

I got this new pasta salad recipe from Kourtney Vickery on facebook.  Her sister-in-law was asking for it and I requested it too.  Within like 30 seconds she fired back this simple little note....I love how she wrote it..... and so here it is......
Kourtney's Pasta Salad
spaghetti noodles
1 red onion
1 green pepper
about 1/2 bottle of Bernstein's Restaurant Italian Dressing
1/2 bottle of Salad Supreme

I kind of did it to taste with all of the ingredients though.....Kourtney

I had never heard of Bernstein's Restaurant Italian Dressing, thought there might be a fancy restaurant in Salt Lake that sells it or something.  So I messaged her back, "so where do I find Bernstein's Restaurant Italian Dressing?"

• She replied......
  
• 
  

  Kourtney Putnam Vickery haha. its at all the grocery stores. only kind of Italian dressing my grandma uses for her pastas! its so simple! hope you like it!

Dill Tomato Pasta Salad

I found this on my Holland House bottle of vinegar....anything with dill and cucumbers ought to be good....shouldn't it???
I am gonna give it a try.

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Old Fashioned Lemonade

There is nothing better on a summer day than an ice cold glass of lemonade.  This is a recipe from "The Anne of Green Gables Cookbook".  If you don't want to go to all the trouble of squeezing the lemons you can substitute bottled lemon juice but the flavor will not be quite as intense.  I had a bag of lemons that needed to be used so I squeezed mine today....

Old Fashioned Lemonade
Bring to a boil in saucepan and boil for 5 minutes while stirring with a wooden spoon:
1 1/2 c. sugar
1 1/2 c. water
While that is cooking - zest one lemon & squeezed 6 to 8 lemons so you have 1 1/2 c. lemon juice
Let syrup mixture cool slightly and then stir in the lemon zest and juice.  Pour into a qt. jar and store in the refrigerator for up to 3 weeks.
To serve place in glass:  3 or 4 ice cubes, 1/4 c. syrup, 3/4 c. water or sparkling water and stir.  Float a lemon slice and a fresh mint leaf on top.
This makes 14 glasses of lemonade or if you want to make it all at once add water to just under one gallon  and add ice to make one gallon.
Variations:
Strawberry or Raspberry Lemonade: 2 T. of fresh berry puree added to each glass
If you prefer Limeade us limes instead of lemons.
For Pink lemonade at 1/2 c. grenadine syrup to the syrup mixture.

Last week I was hosting a Tea Party for the Primary Girls and I made Raspberry Lemonade.  I used 2 cans of frozen lemonade using a little less water than it called for.  Then I blended up about 3 cups of fresh picked raspberries and stirred them into the lemonade and added a little sugar to taste.  Once it was all made I did dump it through a strainer to remove some of the raspberry seeds.  Everyone loved it!!

7-Up Biscuits

Taking easy to a new level.....super easy & delicious!


7-Up Biscuits
2 c. Bisquick mix
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter
Cut sour cream into Biscuit.  Stir in 7-Up to make a soft dough.  Sprinkle counter with additional Bisquick, pat dough out and cut into square biscuits.  Melt 1/4 c. butter in 9x9 pan.  Place biscuits side by side in pan and bake at 450 until golden brown (about 10 to 12 minutes).

Wedding Cake.....

sweet and simple......but very impressive!

 major dessert buffet

This bar cookie is not necessarily a fast one to make....because it is loaded with many delicious layers.  But if you are looking for a recipe for cookies that does not use eggs.....this one is for you.

Chocolate Chip Cookie Dough Billionaire Bars

For the Shortbread:

1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour

For the Caramel:
7 ounces soft caramel candies (about 25 candies), unwrapped
2 tablespoons heavy cream

For the Cookie Dough:
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips

For the Chocolate Glaze:
4 ounces semisweet or dark chocolate, chopped
1 tablespoon unsalted butter

1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.

2. Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.

3. Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.

4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.

5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.

6. To remove the bars from the pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Stored in an airtight container, bars will keep for up to 3 days.

(Recipe adapted from The Cookie Dough Lover’s Cookbook - by Lindsay Landis) 

 http://www.browneyedbaker.com/2012/06/04/chocolate-chip-cookie-dough-billionaire-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+br

Sweet & Sour Cucumbers

I clipped this recipe out of a farming newspaper years ago.  I have never tried it because I never seem to find it when all the cucumbers are growing in my garden.  This year it is going to be here waiting when my cucumbers are ready.

Sweet & Sour Cucumbers/Salad
2 large cucumbers, peeled and thinly slices
3 green onions, thinly sliced with 3 inches of green tops
2/3 c. rice vinegar
1/2 c. sugar
Combine all ingredients; marinate for at least 1/2 hour.  With a slotted spoon, serve as a salad or garnish.

Serves 4 - one serving = 47 calories

Creamy Cucumber Salad

I am always interested in another cucumber recipe.  I never seem to get tired of cucumbers and I've yet to find a cucumber recipe I don't like.  I think this will be pretty with my solid red radishes that I have growing in my garden.  I hope the radishes and cucumbers are ready at the same time.  

Creamy Cucumber Salad
2 medium cucumbers, peeled and thinly sliced
2 t. salt
2/3 c. plain non-fat yogurt
1 t. lemon juice
6 radishes, thinly sliced
1 t. chopped dill
Toss together the sliced cucumbers and salt in a colander. Let stand to drain for 45 minutes. Press the excess water out of the cucumbers and pat dry. Place in a bowl.
Add the yogurt and lemon juice and toss well. Stir in the sliced radishes and chopped dill. Serve chilled.

Sugar Cookie Sheet Cake

A remake of one of our favorite things....Belle Cookies!!  I love this faster version!  No need to spend hours rolling and cutting out dough,  frosting and decorating each individual cookie.  Steve eats them much too fast for that.  This cake tastes remarkably similar.....


Sugar Cookie Sheet Cake
Cake 
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
Frosting
1/3 c. butter, softened
4 oz cream cheese, softened
3 1/2 to 4 c. powdered sugar
2 T. milk
1 t. vanilla
1/2 t. salt 
food coloring, sprinkles or whatever 
Cream together the butter, cream cheese, sugar, and egg until nice and frothy. Beat about 4 minutes.
Add the vanilla and almond extract and beat for 1 minute more.
Combine the flour, baking powder and baking soda and stir well and add to the creamed mixture.  Beat 2 minutes.  Spread the dough into a lightly sprayed cookie sheet pan.  Bake at 350 degrees for 15 to 18 minutes. Cool.  
Make frosting by combining all ingredients in mixer bowl.  Beat well.  
Spread frosting over cookie bars, decorate if you wish, cut and serve.  

Homemade Girl Scout Samoas Cookies

I've pinned these on pinterest - but tonight I saw where Toby & Alicia made these together for their anniversary.  They look so good!!  Will be making these soon....I like that it shows a bar cookie version too.

http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/


This is a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate.




Homemade Samoas Bars
Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened), toasted
12-oz good-quality chewy caramels (I used 1/2 batch of my Christmas Caramels)
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok - about 1 3/4 c.)
Preheat oven to 300. Spread coconut evenly on baking sheet (preferably one with sides) and toast 15 to 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Rhubarb Pudding

I don't have enough rhubarb to make this yet....but by next year I should.   This is a recipe Sharon McConnell shared on facebook.   It will be here waiting when I am ready for it.

Rhubarb Pudding

2 eggs, beaten
1 c. sugar
1 tsp. vanilla extract
1/4 c. flour
4 c. diced rhubarb
Whisk together the eggs, sugar, vanilla and flour. Stir in the rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 minutes or until pudding is firm. Serve warm with whipped cream.

Katie's Grape Salad

This salad has become Katie's trademark recipe.  She can't show up without it anymore (like she did at Easter).  She made it Sunday for Mother's Day....Granny would have definitely scolded her if she hadn't.  .  I took notes as she made it so I could make one to take to my Master Food Safety Advisor Class yesterday.  It was a hit with several recipe requests.  I posted another version earlier thinking it was the same......but it is not.  So here is Katie's recipe.

Katie's Grape Salad
1 bag of seedless grapes, about 4 pounds

8 oz. cream cheese, softened
8 oz. whipped topping, thawed

1/4 c. sour cream
1/4 c. brown sugar + more for topping
1/4 to 1/2 c. chopped nuts (optional, we don't add them anymore)
Wash and stem grapes and set aside.  Cream together:  cream cheese, whipped topping, sour cream and 1/4 c. brown sugar.  Stir in grapes.  Top with more brown sugar and nuts.  Chill until serving time.

Could be served in place of dessert.......very yummy!!!

Potluck Sausage Pasta Casserole

I seem to be invited to a lot of potlucks lately.....I need a main dish for next week.....I revised one of last years camp recipes and I'm thinking this will be my Potluck Sausage Pasta Casserole. 

POTLUCK SAUSAGE PASTA CASSEROLE

1 lb. rigatoni pasta

1 lb. sausage

2 red/green bell peppers, cut into strips

1 large onion, cut into strips

2 t. granulated garlic 

2 - 26 oz. cans spaghetti sauce

1/4 c. Parmesan cheese

1 c. grated mozzarella cheese

Cook pasta according to package directions; drain.

In a large skillet, saute sausage, peppers, onions, and garlic, over medium-high heat until cooked through and tender, stirring occasionally.  Drain if needed and place in crock pot. Add pasta, spaghetti sauce, and Parmesan cheese; mix well.  Turn crock pot on low for 3 to 4 hours to heat through.  A few minutes before serving, sprinkle  with mozzarella cheese and replace lid until cheese is melted.

Herb Garden Salad Dressing

For Mother's Day Steve got me the coolest Patio Stand for all my little herb pots.  (Am I spoiled or what!?)   Last summer I planted a couple of patio herb pots and tucked them in the garage at the end of summer.  They kept me in fresh herbs all winter!!  I know it was a mild winter and that could have been a huge factor in the success.  But this year I am gearing up for even more fresh herbs next winter....wish me luck!!  

Here is a great salad dressing recipe using lots of fresh herbs from your garden… 

Herb Garden Salad Dressing 

3/4 c mayonnaise

1/4 to 1/2 c. sour cream or greek yogurt

juice of one lemon

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt
1/8 t. pepper

Place in blender and blend until smooth and creamy. Will will keep in the refrigerator for 2 to 3 weeks.

Mint Jelly

My patio pot of mint is growing like crazy.  I think it is time to try one of these recipes.

http://nchfp.uga.edu/how/can7_jam_jelly.html

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Mint Jelly with liquid pectin  (this is the recipe I used)

• 1-¾ cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
• 3-½ cups sugar
• 2 tablespoons lemon juice
• 1 pouch liquid pectin (3 oz.)

Yield: About 3 or 4 half-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: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.

To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

---

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

Mint Jelly II with liquid pectin

• 1 cup chopped mint leaves and tender stems
• 1 cup water
• ½ cup cider vinegar
• 3½ cups sugar
• 5 drops green food coloring
• 1 pouch liquid pectin

Yield: About 3 or 4 half-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: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare mint. Wash and chop mint. Pack solidly in a cup.

To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

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Chocolate Pudding Cake......in a crock pot

Laurie Charley and her family came to stay this weekend while they attended the 100th Birthday Party for their Grandma Talbot.  I decided to try this new recipe for chocolate pudding cake I found online this week.  It worked out great I put it all in the crock pot just as Laurie sent a text message that they would be here in less than an hour.  So I turned it on high hoping it would be done in about 1 1/2 hours, and it was!   Since I was serving it with my homemade Chocolate topping and vanilla ice cream I didn't top melt the chocolate chips over the top and I omitted the whipped cream too.  It was yummy, delicious and warm, what a great bedtime treat.  I will definitely make this again!!  

Chocolate Pudding Cake

1 small pkg. (3.9 oz.) instant chocolate pudding

3 cups cold milk

1 chocolate fudge cake mix

1/2 c. semi-sweet chocolate chips

Whipped cream for serving

Spray slow cooker with cooking spray.

Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.

Prepare cake batter as directed on the box, then pour it over the pudding.

Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean. (OR high for 1 1/2 hours)

Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.

Top with whipped cream, and serve.

Poppy Seed Dressing......

My friend LaRae Wilson shared this recipe with me.  LaRae has recently become a Holistic Health Counselor. 
I have been trying to put some of her advice to work.  Steve lost 42 pounds as we have been trying to eat healthier and to not eat processed foods with all these additives that aren't good for you.  We have been adding lots of fresh greens to our meals and I have  been looking for some home-made dressings to make!  This one tastes great,  has healthy ingredients, and contain no additives.   Hopefully you will like it too....

Poppy Seed Dressing

from Green Smoothie Girl - makes 2 cups

1 cup olive oil

1/2 cup honey

1/2 cup red wine vinegar

1 teaspoon sea salt

1 small red onion, cut into fourths

1 Tablespoon Dijon mustard

1 Tablespoon poppy seeds

Blend all ingredients except poppy seeds in a high-power blender until onion is pureed. Add poppy seeds and pulse a couple of times. 

LaRae also says, "The Food Nanny has some great dressing recipes too. Just play around with the ingredients to get the flavors your like and substitute in healthier options if you want."