Friday, July 17, 2009

Zucchini Jam

When I was a little girl, my mom used to make Zucchini Jam for me every year. I just LOVED the stuff. Then, either Jello stopped making apricot jello or my mom just told me that so she was off the hook....she quit making it and lost the recipe. When I married and had kids of my own, I got a bug up my rear to find that recipe again. I searched all over online and tried a recipe or two, but none of them were my mom's recipe with the apricot jello. Then, in 2005 I thought to ask my Grandma in South Dakota. OF COURSE Grandma had it!! I've made it 3 of the last 4 years and it's always so good!! I make several batches so I have enough for gifts all year, too!

Granny's Zucchini Jam

6 cups grated zucchini
1 cup sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
1-6 oz box apricot jello
2 boxes sure-gel

Bring zucchini to a boil and cook until clear, about 6 minutes. Add sugar, lemon juice, and pineapple. Boil hard for 6 minutes. Remove from heat and add sure-gel. Stir until dissolved before adding the jello and stir that until dissolved, also. Pack into jelly jars and seal. Enjoy!

Sunday, July 12, 2009

Best Waffles EVAH!

Yesterday morning, Riley asked for waffles. I had planned and started pancakes already so we had them (See this post for the recipe!) But, this morning I thought it was perfect for pancakes! When I went to the freezer to get the blueberries, they were I made blackberry topping instead! YUM! I found this recipe, read the reviews and made some pretty big we have awesome waffles! They are even kind of healthy for you and very filling! Riley could only eat 2! (My waffle maker makes 2 waffles at a time, approx. 4"x5". The batch made a lot! Plenty for the freezer! )

Margie's Waffles

2 cups whole wheat flour
2 cups bread flour
2 tbsp + 2 tsp baking powder (or 8 tsp)
1/2 tsp salt
3 cups milk
3/4 cup applesauce (I used homemade and it's rather thick)
4 eggs, seperated
1/4 cup sugar
2 tbsp vanilla

Preheat waffle iron.

In a large bowl, sift together flours, baking powder, sugar, and salt. Stir in milk, vanilla, oil and egg YOLKS and mix until smooth.

In a separate bowl, beat egg WHITES until soft peaks form. Gently fold into flour mixture.

Spray preheated waffle iron with non-stick spray. Mine uses about 1/2 cup batter per waffle. Cook until golden and serve hot.

My blackberry topping was simply some mashed berries and a little sugar.

This recipe is linked to Share My Recipe Sunday at Organize with Sandy!

Tuesday, July 7, 2009

Honey Garlic Vinaigrette and Grilled Venison

A few years ago, I found and made this awesome dressing. I used it on lettuce from my garden with a little leftover grilled ribeye then. I rediscovered the recipe again and remember why I fell in love with it's EASY, CHEAP and YUMMY! The ingredients are things I always have in the house which makes it even better! Last night when I made this again (with Farmer's Market lettuce) we were trying a new recipe for grilled venison. Tim's friend, Melissa, sent me the recipe on Facebook and I followed part of it. The part I did was super simple and tasty, again with things I always have in the house. (The part I didn't follow was adding grilled tomatoes, bacon and gorgonzola cheese...we didn't miss it.) I put the meat on my salad and it was an awesome concoction! Enjoy!

Honey Garlic Vinaigrette

1 cup vegetable oil (don't use olive oil as the flavor is too strong)
1/3 cup apple cider vinegar
3 tbsp honey
2 (or 3) cloves of garlic, minced (I use my garlic press)

Put in a mixing container. I've used a blender or even a pint sized mason jar. Blend well. Allow to stand 45 minutes for flavors to meld. Stir/shake/mix again and serve.

Grilled Venison

Enough venison minute steaks to feed your crowd
Soy sauce
Worcestershire sauce
Garlic powder
Black Pepper
Olive Oil (I use EVOO)

In a glass dish or baggie, place meat and sprinkle with other ingredients. Cover or close bag and allow to stand at room temp for 30 minutes. Cook with indirect heat on grill until they are done.