Strawberry/jalapeno jam
Ingredients:
In a large saucepan, bring the prepared strawberries, jalapenos, lemon juice, and pectin to a full boil. Stir in sugar until completely dissolved. Return to a boil and cook for 1 minute.
Ladle hot jam into clean jars, leaving 1/4 inch headroom. Run a knife around the inside of the jars to remove possible air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with sanitized lids and rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring water to a boil and carefully lower jars inside. Make sure that the water is at least 1 inch above the tops of the jars. Add more water if necessary.
Bring to a boil, cover the pot, and water bath can for 10 minutes.
Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface. Allow to cool overnight.
Once cool, make certain that the seal is tight (by pressing on the lid in the center. If the lid depresses and pops back up, it's not sealed.) Store in a cool, dark place.
This is one that I have to try. Haven't made it yet, but I'm thinking that's on the list for this fall...
Ingredients:
- 4 cups mashed strawberries
- 1 cup minced jalapenos
- 1/4 cup lemon juice
- 1 package of liquid fruit pectin
- 7 cups sugar
In a large saucepan, bring the prepared strawberries, jalapenos, lemon juice, and pectin to a full boil. Stir in sugar until completely dissolved. Return to a boil and cook for 1 minute.
Ladle hot jam into clean jars, leaving 1/4 inch headroom. Run a knife around the inside of the jars to remove possible air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with sanitized lids and rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring water to a boil and carefully lower jars inside. Make sure that the water is at least 1 inch above the tops of the jars. Add more water if necessary.
Bring to a boil, cover the pot, and water bath can for 10 minutes.
Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface. Allow to cool overnight.
Once cool, make certain that the seal is tight (by pressing on the lid in the center. If the lid depresses and pops back up, it's not sealed.) Store in a cool, dark place.
This is one that I have to try. Haven't made it yet, but I'm thinking that's on the list for this fall...
Pineapple Shake (kinda like the kind at Disney)
Ingredients:
1 (16 ounce) bag frozen pineapple chunks (can substitute a large can of crushed pineapple)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
6 ounces pineapple juice
Instructions
Puree frozen pineapple in a blender. It works best if it is partially thawed. To that, add the ice cream, lime juice, lemon juice, and the pineapple juice.
Blend together until it is well mixed.
Pour into individual servings and enjoy.
Ingredients:
1 (16 ounce) bag frozen pineapple chunks (can substitute a large can of crushed pineapple)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
6 ounces pineapple juice
Instructions
Puree frozen pineapple in a blender. It works best if it is partially thawed. To that, add the ice cream, lime juice, lemon juice, and the pineapple juice.
Blend together until it is well mixed.
Pour into individual servings and enjoy.
I found this recipe in Country Living and just LOVE it. Mine never looks this pretty, but it tastes wonderful.
Lemon Blueberry Layer Cake
Ingredients:
Cake
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen
• 1 Tablespoon all-purpose flour
Cream Cheese Frosting
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3.5 cups confectioners' sugar
• 1 - 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt
Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took all 22 minutes but I also don't have a full sized oven. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3 days.
Lemon Blueberry Layer Cake
Ingredients:
Cake
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen
• 1 Tablespoon all-purpose flour
Cream Cheese Frosting
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3.5 cups confectioners' sugar
• 1 - 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt
Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took all 22 minutes but I also don't have a full sized oven. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3 days.
Beef Barley Soup
I found this recipe while looking for another beef soup recipe and I decided to give it a try. Talk about being filling and just plain ol' comfort food!
Instructions
- 1 tablespoon oil
- 1 lb beef cut into cubes
- 1 small onion finely diced
- 3-4 large carrots peeled and diced
- 2 ribs celery chopped
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 cups low sodium beef broth
- 3/4 cup pearl or pot barley rinsed
- 3 tablespoons tomato paste
- 2 bay leaves
- fresh parsley
Instructions
- In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
- Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
- Add garlic, salt, thyme and pepper and cook and stir 1 minute.
- Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
