tag:blogger.com,1999:blog-41490709149656661972024-03-20T04:14:52.702-07:00Traci's Kitchen...A place for foodies with recipes & cooking tips... I also hope to share my experiences as I learn some new things, such as canning and growing fruits & vegetables. Most importantly I want to have fun doing it! :)Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4149070914965666197.post-2581234729767914152012-06-26T14:18:00.000-07:002012-06-27T09:17:44.029-07:00<h2 style="text-align: center;">
<span style="background-color: white; color: purple; font-family: Verdana, sans-serif;">Plum Jam</span></h2>
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<span style="background-color: white; color: #a64d79; font-family: Verdana, sans-serif;">This is a favorite!...</span></div>
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<span style="background-color: white; color: #a64d79; font-family: Verdana, sans-serif;">My son Devin and I had a great time making this jam!... He had the hardest job (according to him) which was de-pitting the Japanese plums. I'll have to admit it was a long teedius job but he seemed to enjoy it! His secret method was to squeeze out the pit! lol.. We didn't end up with too much on the floor, counters, chairs, clothes, etc. :)</span></div>
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<strong><span style="background-color: white; color: #4c1130;">Ingredients</span></strong></div>
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<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 4 1/2 cups pitted, chopped plums</span></li>
<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 1/2 cup water</span></li>
<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 7 1/2 cups white sugar</span></li>
<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 1/2 teaspoon <nobr><a class="FAtxtL" href="http://allrecipes.com/recipe/plum-jam-2/detail.aspx?event8=1&prop24=SR_Title&e11=plum%20jam&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="FALINK_2_0_1">butter</a></nobr> (optional)</span></li>
<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 1 (1.75 ounce) package powdered fruit pectin</span></li>
<li class="plaincharacterwrap ingredient"><span style="background-color: white; color: #4c1130;"> 8 half-pint canning jars with lids and rings</span></li>
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<h3 class="directions" style="margin-top: 10px;">
<span style="background-color: white; color: #4c1130;"> Directions</span></h3>
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<li><span class="plaincharacterwrap break"><span style="background-color: white; color: #4c1130;"> Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="background-color: white; color: #4c1130;"> Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="background-color: white; color: #4c1130;"> Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="background-color: #4c1130;"><span style="color: #4c1130;"><span style="background-color: white;"> Remove the jars from the stockpot and place onto a cloth-covered or <nobr><a class="FAtxtL" href="http://allrecipes.com/recipe/plum-jam-2/detail.aspx?event8=1&prop24=SR_Title&e11=plum%20jam&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="FALINK_1_0_0">wood surface</a></nobr>, several <nobr><a class="FAtxtL" href="http://allrecipes.com/recipe/plum-jam-2/detail.aspx?event8=1&prop24=SR_Title&e11=plum%20jam&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="FALINK_3_0_2">inches</a></nobr> apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.</span></span></span></span></li>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Devin de-pitting the plums...</span></div>
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<span class="plaincharacterwrap break"><span style="color: #4c1130; font-family: Verdana, sans-serif;">We got 8 cups of fruit w/peels & a few pits...</span></span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Pushing fruit through a strainer...</span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Lots of sugar...</span></div>
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<span style="font-family: Verdana, sans-serif;">Sqeezing in a little lemon juice...</span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Setting up sterilized jars...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VcOTYuHopSuqQpT3wf0_hYBH22CtB_U2znKjSNkkK1xj8cXcWLsrN_HJnsal7tO3SyuVQL3KiQW9TZvleaXWr6tO280WJvz1_JMzZ-_R3bFLq6EzpPuwOZCQn1rYSMXIDxrQTN9AXpI/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VcOTYuHopSuqQpT3wf0_hYBH22CtB_U2znKjSNkkK1xj8cXcWLsrN_HJnsal7tO3SyuVQL3KiQW9TZvleaXWr6tO280WJvz1_JMzZ-_R3bFLq6EzpPuwOZCQn1rYSMXIDxrQTN9AXpI/s320/IMG_0163.JPG" width="320" /></span></a></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Boiling the jam...</span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Sooooo Yummmmy!.. We ended up with 8 jars this year! </span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">My additions were the lemon juice ( a squeeze), 2 cinnamon sticks (while simmering), and I added an extra box of the pectin... This was because last years jam was a little on the runny side, we wanted it a bit thicker this time. </span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">A key to getting the desired thickness is to make sure the jam reaches the full rolling boil twice, as the recipe states. Just like when you are making candy this is a vital step to ensuring that it will set up properly!</span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">We really love this jam!.. It's easy to make and I believe we have started a new family tradition.. </span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">Try this recipe... You wont be disappointed!</span></div>
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<span style="color: #4c1130; font-family: Verdana, sans-serif;">~ Traci</span></div>
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<br /></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-71505123101540264072011-07-21T23:05:00.000-07:002011-07-22T18:15:22.162-07:00Summertime is Garden Time...<div style="text-align: center;"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">With the economy as it is</span></strong><br />
<strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"> were spending more </span></strong><strong><span style="color: #990000; font-family: Georgia; font-size: large;">time </span></strong><br />
<strong><span style="color: #990000; font-family: Georgia; font-size: large;">at home these days... </span></strong></div><div style="text-align: center;"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">It's given me more time to dabble in the garden and </span></strong></div><div style="text-align: center;"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">although my seeds didn't survive the heat/drought! lol </span></strong></div><div style="text-align: center;"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">(that's on me for lack of watering) </span></strong><br />
<strong><span style="font-size: large;"><span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">the trees are doing pretty well with the exception of the avacado.</span> </span></span></strong></div><span style="color: #274e13;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Persimmons</strong></span></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">The persimmons are growing but wont be ready until Fall..</span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">I can't wait to bake persimmon breads and cookies!</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSV78QGyPS-dqYQ8cn-TeTzo5wTR0jkSmilYgXlSBlO-a4vVQTZtzkDv2LKNzUIfh5LW5zB4XdcWe5aE3Ybg38cagHroKgcvfvv6cdL8p28r8DnOB2V9YcRLjIFjeOm1IGD8H2TdNU5Z4/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSV78QGyPS-dqYQ8cn-TeTzo5wTR0jkSmilYgXlSBlO-a4vVQTZtzkDv2LKNzUIfh5LW5zB4XdcWe5aE3Ybg38cagHroKgcvfvv6cdL8p28r8DnOB2V9YcRLjIFjeOm1IGD8H2TdNU5Z4/s320/003.JPG" t$="true" width="320" /></a></div><strong><span style="font-size: large;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Japanese Plums</strong></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">These little plums made the best jelly!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghS3cd7GkOBldl95r0DWAZgZEY9DtRlNfSV8HAuOjZDz4EXnuazhhtNLJLB8B-FlMYjUj1pEOwuUAqKhQUNrRCl1tPdqY22ldNHeCmoh1mdAfAZLWoiDHmE5Qu5nunbfdYjm2-1LXQ9Iw/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghS3cd7GkOBldl95r0DWAZgZEY9DtRlNfSV8HAuOjZDz4EXnuazhhtNLJLB8B-FlMYjUj1pEOwuUAqKhQUNrRCl1tPdqY22ldNHeCmoh1mdAfAZLWoiDHmE5Qu5nunbfdYjm2-1LXQ9Iw/s320/003.JPG" t$="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE0_9FPLjHgG88mfb__3t11rIi5maSzAANqFw_79p7AQhfgjYiX_NA4l8eROx0ih00_FiCUejOb5kmRsoBbYWLoEwmI8aIivNsxu3MCxc1kvJHPc_C6-88oWeZWkVQrOeK1ZzW_lT-4M/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBE0_9FPLjHgG88mfb__3t11rIi5maSzAANqFw_79p7AQhfgjYiX_NA4l8eROx0ih00_FiCUejOb5kmRsoBbYWLoEwmI8aIivNsxu3MCxc1kvJHPc_C6-88oWeZWkVQrOeK1ZzW_lT-4M/s320/007.JPG" t$="true" width="320" /></a></div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">I'm proud of my first attempt at jelly but </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">I'm sure next time will be even better; I now know to add two boxes of </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">the pectin!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzZWZczGlqa64ZlUWNNYcugn2LIkkyN8bd6zjIzLzE-pURilgKuIaiYcpD5tM29tddxpdlTDANjH8OhuX6oZAZFMc4KrnlVoKKLl6a-Pq_5uqJ-HoiAP9Uzfow440Z9bwbmFcIIsMmVM/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzZWZczGlqa64ZlUWNNYcugn2LIkkyN8bd6zjIzLzE-pURilgKuIaiYcpD5tM29tddxpdlTDANjH8OhuX6oZAZFMc4KrnlVoKKLl6a-Pq_5uqJ-HoiAP9Uzfow440Z9bwbmFcIIsMmVM/s320/016.JPG" t$="true" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">Avacado Tree</span></strong></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">I don't know why but my poor little avacados only grew to </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">about 2" and then they started to turn black, died and fell off... (below)</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxWCTvOh6Y0RxjO5Ub1ym5PIEmx0ouUE5U-RiMkwzSPPi02pNqR02odJO-g4KbsOiQZGdjvnU407nhkn4QE39G_xcTAzIAbawofLdsjIrr6kqvO_FuSbZyctgdXAm41M-UEY9dIXQVqE/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxWCTvOh6Y0RxjO5Ub1ym5PIEmx0ouUE5U-RiMkwzSPPi02pNqR02odJO-g4KbsOiQZGdjvnU407nhkn4QE39G_xcTAzIAbawofLdsjIrr6kqvO_FuSbZyctgdXAm41M-UEY9dIXQVqE/s320/017.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">Very disappointing... I wanted avacados! :(</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-Opg7ntQILMFlerKHPflKukpSstDHyWojktcn5XIoPJ90iDNXwPE9j9Avl2Ue-Rq8S3d6Uakl7xU7A6seiwtXu_rbsnhOedrxo8D-ApK8lA0nRD8QeREFUIGej1mb3pkRDsIiva5TH8/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-Opg7ntQILMFlerKHPflKukpSstDHyWojktcn5XIoPJ90iDNXwPE9j9Avl2Ue-Rq8S3d6Uakl7xU7A6seiwtXu_rbsnhOedrxo8D-ApK8lA0nRD8QeREFUIGej1mb3pkRDsIiva5TH8/s320/009.JPG" t$="true" width="320" /></a></div><strong><span style="font-size: large;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">Lemon Tree</span></strong></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">I keep cutting back the lemon tree because it's </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">very thorny.. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">Trying to keep it a nice shrub size since it's next to a walkway. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">I am confused as to why these ripen in the fall because</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">I'd love to have them for lemonade now!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdJHyowYGa_ph6pU2qtUoTxq47SQBa-u8moQhQ_pXXonK2krCGZ0RzW295T5Ykanzhsylo_JtgnWOFJ6UcMhiz51GuiQvIAS2-bixtfleX8N1zY8kFtJo_ENu8Ilb5CiXA5KwYJMTF-w/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdJHyowYGa_ph6pU2qtUoTxq47SQBa-u8moQhQ_pXXonK2krCGZ0RzW295T5Ykanzhsylo_JtgnWOFJ6UcMhiz51GuiQvIAS2-bixtfleX8N1zY8kFtJo_ENu8Ilb5CiXA5KwYJMTF-w/s320/003.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">Peppers, </span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">Tomatoes & Squash</span></strong></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">These were given to us from a friend who has </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif;">a huge summer garden </span><span style="font-family: Georgia, "Times New Roman", serif;">garden... </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">There's nothing like the taste of home grown fruits and veggies... </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">Well if anyone has any tips for starting a garden I'd love to hear them;</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">I'd also like to know what you think about my avacado tree losing all the fruit!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">Feel free to leave a comment! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Georgia;">God Bless!.. :)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;"><br />
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</div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-50272178739806896462009-11-03T09:51:00.000-08:002009-11-03T10:26:43.827-08:00Old Fashioned Gingerbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3amQoZrvMUbPVlMIM_eAvTL2Gq9Qa0YTSzl8U-E48H3eBg10XdHJTUGNTVV1cRXajHGQrcl_vZl8i-sgsy-iqLFn3vARCgq5jp0wdwTTIiTCqEAjgO079a-NTsG1r0r-30Uw00RIpCc/s1600-h/Favorite+Old+Fashioned+Gingerbread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399938515337275666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3amQoZrvMUbPVlMIM_eAvTL2Gq9Qa0YTSzl8U-E48H3eBg10XdHJTUGNTVV1cRXajHGQrcl_vZl8i-sgsy-iqLFn3vARCgq5jp0wdwTTIiTCqEAjgO079a-NTsG1r0r-30Uw00RIpCc/s400/Favorite+Old+Fashioned+Gingerbread.jpg" /></a><br /><br /><div align="center"><span style="font-size:180%;color:#990000;"><strong>Old Fashioned Gingerbread</strong></span><br /><em><span style="color:#333333;"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Recipe of Allrecipes</span>.com - Modified</span></em></div><div align="center"><em><span style="color:#666600;">The house smelled heavenly while this was baking...</span></em></div><em><span style="color:#666600;"></span></em><br /><div align="left"><span style="font-size:130%;color:#006600;">1/2 cup white sugar<br />1/2 cup butter<br />1 egg<br />1 cup molasses<br />2 1/2 cups all-purpose flour<br />1 1/2 teaspoons baking soda<br />1/2 teaspoon salt<br />1 teaspoon ground cinnamon<br />1 teaspoon ground ginger<br />1/2 teaspoon ground cloves<br />1 cup hot water </span></div><span style="color:#006600;"><span style="font-size:130%;"></span></span><br /><span style="color:#006600;"><span style="font-size:130%;">Preheat oven to 350 degrees F (175 degrees C). Greased and flour one 9 inch square pan. Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses.</span></span><br /><span style="color:#006600;"><span style="font-size:130%;"><br />Sift together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well.<br />Pour batter into pan and bake 45-50 minutes. Allow to cool in pan and serve.<br /><span style="color:#990000;">This Recipe is A Keeper!..</span><br /><br /><br /></span></span><span style="color:#006600;"><span style="font-size:130%;"></span></span>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com2tag:blogger.com,1999:blog-4149070914965666197.post-88432375114070684372009-10-12T23:55:00.000-07:002009-10-13T11:17:36.281-07:00<em><span style="color:#666600;"></span></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EgkY7wcbXh26ruofwlXLOZj2jhcIF6frjx6pksO_NmGEkY3nDkOabiDGRdUrN_F3HYno7e0jPx0wWyT_ZfJyd89BDcMZU4M5uI5udtIweRZ3UFxs9NXZc-OpN-D3xI0pDK4t9gp2YsM/s1600-h/100_4706.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 334px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391976290458110162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EgkY7wcbXh26ruofwlXLOZj2jhcIF6frjx6pksO_NmGEkY3nDkOabiDGRdUrN_F3HYno7e0jPx0wWyT_ZfJyd89BDcMZU4M5uI5udtIweRZ3UFxs9NXZc-OpN-D3xI0pDK4t9gp2YsM/s400/100_4706.jpg" /></a><br /><div align="center"><span style="font-size:180%;color:#990000;">Easy Garlic-Lemon Scallops<br /></span><span style="color:#666600;"><em></em></span><a style="BORDER-BOTTOM-WIDTH: 0px; TEXT-DECORATION: none" id="ctl00_CenterColumnPlaceHolder_ucSupportingMemberIconPhoto_lnkPitch" href="http://allrecipes.com/SupportingMembership/Info.aspx"></a><span style="color:#666600;"><em>"Scallops sauteed in butter and garlic will melt in your mouth. </em></span><br /></div><div align="center"><span style="color:#666600;"><em>Lemon juice gives it a nice kick."<br /></div></em></span><br /><div align="left"><span style="font-size:130%;color:#006600;">3/4 cup butter<br />3 tablespoons minced garlic<br />2 pounds large sea scallops<br />1 teaspoon salt<br />1/8 teaspoon pepper<br />2 tablespoons fresh lemon juice<br /></div></span><a style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Easy-Garlic-Lemon-Scallops/SaveToRecipeBox.ashx" rel="nofollow"></a><br /><div align="left"><span style="font-size:130%;color:#006600;">Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.<br />Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. <span style="color:#006600;">Pour sauce over scallops to serve. </span></span><br /></div><div align="left"><span style="font-size:130%;"><span style="color:#006600;">Serves 5</span><br /></span></div><div align="left"><span style="font-size:130%;color:#990000;">Mmmm... This recipe is awesome!..</span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-45185547747880117052009-10-12T15:46:00.000-07:002009-11-03T10:23:32.128-08:00Soft Pumpkin Cookies<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391851005254349426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7L9-0IouxTVZ98mB3HqGtgjiFe-gZy4RU2WYPS8c0NyZJQybHqrzxRpYKulknfehQ65dZjp7SOnU0_ICS0dGSxNrWY6bO3EeREcawDQCMeV7rz8MLMSVyicA2X9oXtRgvcj2YojwxGBg/s400/100_4699.jpg" /><br /><div align="center"><strong><span style="font-size:180%;color:#990000;">Soft Pumpkin Cookies</span></strong><br /></div><div align="center"><em><span style="color:#333333;">Recipe of Libby's</span><br /></em></div><div align="center"><span style="color:#666600;"><em>These are great for an afterschool snack with a big glass of milk!</em></span></div><div align="left"><br /><span style="font-size:130%;color:#006600;">2 1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon salt<br />1 1/2 cups granulated sugar<br />1/2 cup butter (1 stick), softened<br />1 cup </span><a title="LIBBY'S® 100% Pure Pumpkin" href="http://www.verybestbaking.com/products/libbys/pumpkin.aspx"><span style="font-size:130%;color:#006600;">LIBBY'S® 100% Pure Pumpkin</span></a><span style="font-size:130%;color:#006600;"><br />1 large egg<br />1 teaspoon vanilla extract<br />Glaze (recipe follows)</span></div><span style="font-size:130%;"><div align="left"><br /><span style="color:#006600;">Preheat oven to 350° F. Grease baking sheets.COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.</span><br /></div><div align="left"><span style="color:#006600;">For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.<br />NOTES:For a variation add 1/2 cup chocolate chips or nuts to the recipe. </span><br /></div><div align="left"><span style="color:#006600;">Serves 36</span><br /></div><div align="left"><span style="color:#990000;">This Recipe Is A Keeper!..</span></span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-86125027754659896402009-10-05T14:11:00.000-07:002009-10-05T15:02:32.315-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRGzXW1vbokaXF0VFPzQqlnwJJ_7XU9tVsSuRmIGNQ_7Buf2UQagnRt7mctZbtDONdgR_Xb2x_0-m7CyNKZc99cOY3u2eSsh36nPzXsesyuNdK9cZy513L5zQwnRRG3F7ztMBfkDKQrw/s1600-h/100_4670.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 322px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389234106600369778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRGzXW1vbokaXF0VFPzQqlnwJJ_7XU9tVsSuRmIGNQ_7Buf2UQagnRt7mctZbtDONdgR_Xb2x_0-m7CyNKZc99cOY3u2eSsh36nPzXsesyuNdK9cZy513L5zQwnRRG3F7ztMBfkDKQrw/s400/100_4670.jpg" /></a><br /><div align="center"><strong><span style="font-size:180%;color:#990000;">Strawberry Spinach Salad</span></strong></div><div align="center"><span style="color:#333333;"><em>Recipe of All Natural Almond Accents</em></span></div><div align="center"><em><span style="color:#666600;">Although this recipe is best during summer months, </span></em></div><div align="center"><em><span style="color:#666600;">I was craving this delicious salad with it's crunchy sweet almonds; </span></em></div><div align="center"><em><span style="color:#666600;">add cooked </span></em><em><span style="color:#666600;">chicken to make this a meal...</span></em></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 cup white sugar</span></div><div align="left"><span style="font-size:130%;color:#006600;">2 T sesame seeds</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 tsp. sesame oil</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 T poppy seeds</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 1/2 tsp. dried minced onion</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/4 tsp. paprika</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 cup vegetable oil</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 cup balsamic vinegar</span></div><div align="left"><span style="font-size:130%;color:#006600;">2 bunches fresh spinach - washed, chopped and dried</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 pint strawberries, sliced</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/4 cup Almond Accents (any variety)</span></div><div align="left"><span style="font-size:130%;color:#006600;">cooked chicken breast, sliced (optional)</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Refrigerate</span> until chilled or at least 30 minutes.</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">In a salad bowl, combine the spinach, strawberries, Almond Accents and cooked chicken (optional). Drizzle with dressing, toss lightly and serve.</span></div><div align="left"><span style="font-size:130%;color:#006600;">Servings 4</span></div><div align="left"><span style="font-size:130%;color:#990000;">This recipe Is A Keeper!...</span></div><div align="left"><span style="font-size:130%;color:#666600;"><em>~ I mixed in Romaine with the spinach leaf for more texture ~</em></span></div><br /><div align="left"><span style="font-size:130%;color:#006600;"></span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-12289233741810200052009-09-27T16:22:00.000-07:002009-10-13T11:20:25.000-07:00Chicken Fried Steak w/ Pan-Syle Gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPF71gyxMXG-ek0giXEjzAG3EzWjbptgEsJxbjZ-RzNm6Fk_A4smKnyNo4ruAzFxpjRss8TbYw9r7pweWknOgSTCCC8VkS9GHeKOnUgpx7uCcH3gJvLIF4y5_FOA0UN4mAYe1wFq11kw/s1600-h/100_4627.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386296493682564882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPF71gyxMXG-ek0giXEjzAG3EzWjbptgEsJxbjZ-RzNm6Fk_A4smKnyNo4ruAzFxpjRss8TbYw9r7pweWknOgSTCCC8VkS9GHeKOnUgpx7uCcH3gJvLIF4y5_FOA0UN4mAYe1wFq11kw/s400/100_4627.jpg" /></a><br /><div align="center"><strong><span style="font-size:180%;color:#990000;">Chicken Fried Steak w/Pan-Style Gravy</span></strong></div><div align="center"><em><span style="color:#333333;">Recipe of Sarah Shoemaker</span></em></div><div align="center"><em><span style="color:#666600;">I decided to share a family recipe this week; this is my favorite</span></em></div><div align="center"><em><span style="color:#666600;">comfort food. The gravy tastes wonderful on mashed potatoes as well...</span></em></div><div align="center"></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">4 cube steaks - about 6 oz. each</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 1/4 cup all-purpose flour</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 tsp. of each: salt, pepper, paprika </span></div><div align="left"><span style="font-size:130%;color:#006600;">1 cup of cooking oil or about 1 1/4 inch deep in a large skillet</span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">-</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 1/4 cup milk</span></div><div align="left"><span style="font-size:130%;color:#006600;">2 T flour</span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 tsp. of each: salt, pepper, paprika, rubbed sage</span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"><strong>Steaks:</strong></span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">Combine flour, 1 tsp. salt, pepper & paprika until well blended in a medium sized bowl. Dredge each piece of steak one at a time into the flour mixture; be sure to work flour into all the cuts on the meat. </span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">Heat oil to very hot, about 375 degrees. Using tongs place two pieces of steak into the oil and fry for 2-3 mintues or nicely browned on each side.</span></div><div align="left"><span style="font-size:130%;color:#006600;">Transfer steaks to a warm plate, cover to keep warm.</span></div><div align="left"></div><div align="left"><span style="font-size:130%;color:#006600;"><strong>Gravy:</strong></span></div><div align="left"><span style="font-size:130%;color:#006600;">Pour off all but 2T of the cooking oil. Return pan to medium-low heat. Whisk in 2T of flour and let cook for a minute; slowly pour in milk whisking constantly and continue to whisk until gravy is thickened, about 3 mintues. Add remaining 1/2 tsp. salt, pepper, paprika, and rubbed sage. Whisk until well blended. Serve over steaks.</span></div><div align="left"></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">Serves 4</span></div><div align="left"><span style="font-size:130%;color:#990000;">Mmmm... This Recipe is Awesome!...</span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com1tag:blogger.com,1999:blog-4149070914965666197.post-29993194197821648612009-09-18T12:57:00.000-07:002009-10-05T14:52:40.462-07:00Chocolate Zucchini Bread<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382938064075550114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ69pyYBB7qzvVMb311v10I0N03hB_VO5AUbQt4t7HeRZ8pWsADRus2c0hNPReYxIsw1Hx50pnJiRA3RDpFOOJUG5sUeBPiWs9uRVyt6C6-zefCktabovRnH2ugOAI_X4lGcY8z_jhzkg/s400/100_4570.jpg" /><br /><div align="center"><strong><span style="font-size:180%;color:#990000;">Chocolate Zucchini Bread</span></strong> </div><div align="center"><em><span style="color:#333333;">This recipe is from "Brilliant Food Tips and Cooking Tricks, " </span></em></div><div align="center"><em><span style="color:#333333;">by David Joachim</span></em> </div><div align="center"><span style="color:#666600;"><em>Chocolate yes, but with the zucchini I was skeptical!... </em></span><br /></div><div align="center"><span style="color:#666600;"><em>Turned out </em></span><em><span style="color:#666600;">very good! Shhh don't say a word about the zucchini </span></em></div><div align="center"><em><span style="color:#666600;">and the kids </span></em><em><span style="color:#666600;">wont even know!..</span></em></div><div align="center"><em><span style="color:#666600;"></span></em></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 1/2 Cups shredded zucchini</span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">2/3 Cup sugar</span></div><div align="left"><span style="font-size:130%;color:#006600;">1/4 Cup milk</span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">1 Egg</span> </div><div align="left"><span style="font-size:130%;color:#006600;">2 T Oil</span> </div><div align="left"><span style="font-size:130%;color:#006600;">2 T honey</span></div><div align="left"><span style="font-size:130%;color:#006600;">1 tsp. Vanilla extract</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1 tsp. Ground cinnamon</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1/2 tsp. Ground cloves</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1 1/3 Cups flour</span> </div><div align="left"><span style="font-size:130%;color:#006600;">3/4 tsp. Baking powder</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1/2 tsp. Baking soda</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1/8 tsp. Salt</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1/2 Cup unsweetened cocoa</span> </div><div align="left"><span style="font-size:130%;color:#006600;">1/2 cup mini chocolate chips</span> </div><div align="left"><span style="font-size:130%;color:#006600;">Powdered sugar, optional</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;">Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon and cloves.</span><br /></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">In a large bowl, whisk together flour, baking powder, baking soda, salt and cocoa. Add the zucchini, milk mixture and the mini chips to the flour. Stir just until moistened (lumps are <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">OK</span>).</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;">Scrape into loaf pan and bake until a wooden pick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle with powdered sugar on top.</span> </div><div align="left"><span style="font-size:130%;color:#006600;">***Note: This recipe also works for a dozen muffins --bake at 350 degrees for 25 minutes. For regular zucchini bread, omit the cocoa and mini chips.</span><br /><span style="font-size:130%;color:#006600;">Serves 16 </span></div><div align="left"></div><div align="left"><span style="font-size:130%;color:#990000;">This recipe Is a Keeper!...</span><br /></div><div align="left"><span style="color:#006600;"></span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com0tag:blogger.com,1999:blog-4149070914965666197.post-60826004762921018992009-09-11T11:09:00.000-07:002009-10-05T14:52:20.278-07:00Chicken Tortilla Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxJNeLoHicFtClWCXbwDZUg2i1axW2WMmE3uCouGJk1OTsIwan7b21KMmBLpSca37fvCSNVMu3wSbWDVvikhnaq9s00DRQSKEVek0-zdy23nBs-iseyDLz7fAs4wpYpPNOwD-KZvFs1o/s1600-h/100_4520+II+cropped.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 343px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380710025704492130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxJNeLoHicFtClWCXbwDZUg2i1axW2WMmE3uCouGJk1OTsIwan7b21KMmBLpSca37fvCSNVMu3wSbWDVvikhnaq9s00DRQSKEVek0-zdy23nBs-iseyDLz7fAs4wpYpPNOwD-KZvFs1o/s400/100_4520+II+cropped.jpg" /></a><br /><div align="center"><strong><span style="font-size:180%;color:#990000;">Chicken Tortilla Soup</span></strong> </div><div align="center"><span style="font-size:85%;"><em><strong><span style="color:#333333;">San Jose Mercury News, Food & Wine section</span></strong><br /></em></span></div><div align="center"><span style="font-size:85%;"><em><strong><span style="color:#333333;">- Est:1990's</span></strong><br /></em></span></div><div align="center"><span style="color:#666600;"><strong><em>We love to order this soup at one of our favorite restaurants and</em></strong><br /><strong>now <em>I can make it at home!</em></strong> <strong><em>This soup was so easy because it uses canned ingredients that I always have in my pantry; you can double up the recipe when company comes...</em></strong> </span></div><div align="center"><br /></div><div align="left"><span style="font-size:130%;color:#006600;">2 1/2 Cups of diced cooked chicken</span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 Can chili with beans</span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;"></span></div><div align="left"><span style="font-size:130%;color:#006600;">2 (14.5 ounces) Cans chicken broth<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 Cup salsa<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 Can corn, drained<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 Can black beans, rinsed and drained<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">3 T chopped cilantro<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">8 Corn tortillas, sliced into strips<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Shredded cheese</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;">Place the chicken broth and salsa in a large pot; bring to a boil; reduce heat to a low simmer.</span></div><div align="left"><span style="font-size:130%;color:#006600;">Stir in the chicken,chili, corn, black beans and cilantro, then allow to simmer until heated or about 10 minutes.<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Meanwhile heat <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">approx</span>.2-3 T of cooking oil on med/high. Fry the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">tortilla</span> a strips until golden brown 1/3 at a time; drain on paper towels.<br /></span></div><div align="left"><span style="font-size:130%;"><span style="color:#006600;"><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Ladle</span> the soup into bowls and top with tortilla strips and shredded cheese.<br />Serves 4 </span></span></div><div align="left"><span style="font-size:130%;color:#cc0000;"><strong>This recipe Is a Keeper!...</strong></span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com5tag:blogger.com,1999:blog-4149070914965666197.post-68150455518213066652009-09-03T18:04:00.000-07:002009-10-05T15:01:00.241-07:00California Gourmet Garlic Loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiyd-XriExawMonKGJsriXHELdhhFS-6dZcaJ1R4kUECyHNebic-QyETASgm-g8NFONZj3sVm5muTNnP6bCz-IWfRtT_JkiU2msdcrvx_sI6t4UEsNV-3UGxC37hIsMmctc4Dk0zA2iY/s1600-h/100_4453.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 448px; DISPLAY: block; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380709548778458098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiyd-XriExawMonKGJsriXHELdhhFS-6dZcaJ1R4kUECyHNebic-QyETASgm-g8NFONZj3sVm5muTNnP6bCz-IWfRtT_JkiU2msdcrvx_sI6t4UEsNV-3UGxC37hIsMmctc4Dk0zA2iY/s400/100_4453.jpg" /></a><br /><div align="center"><strong><span style="font-size:180%;"><span style="color:#cc0000;"><span style="font-family:lucida grande;">California Gourmet Garlic Loaf</span></span></span></strong><br /></div><div align="center"><em><strong><span style="color:#333333;">This delicious appetizer was a 1982 contest winner!</span></strong><br /></em></div><div align="center"><span style="color:#666600;"><strong><em>I've had this recipe for over ten years now and finally </em></strong><br /></span></div><div align="center"><span style="color:#666600;"><strong><em>tried it!.. It is so rich, cheesy and delicious </em></strong><br /></span></div><div align="center"><span style="color:#666600;"><strong><em>I thought I'd share it with everyone. </em></strong><br /></span></div><div align="center"><span style="color:#666600;"><strong><em>Hope you enjoy it!</em></strong><br /></span><br /></div><div align="left"><span style="font-size:130%;color:#006600;">1 (1 lb.) long loaf sweet French bread<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1/2 Cups butter<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">6 Cloves fresh garlic, crushed<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">2 T. sesame seeds<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 1/2 Cups sour cream<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">2 Cups shredded <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Monterey</span> Jack Cheese<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1/4 Cup grated Parmesan cheese<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">2 t. lemon pepper seasoning<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">2T. dried parsley flakes<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 14 oz. Can artichoke hearts, drained and chopped<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 Cup shredded cheddar cheese<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">1 6-oz. Can pitted ripe olives<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Tomato slices and parsley sprigs</span></div><br /><div align="left"><span style="font-size:130%;color:#006600;">Cut French bread in halves length-wise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in chunks, leaving crusts intact.<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Melt butter in large skillet and stir in garlic and sesame seeds. Add bread chunks and fry until bread is golden and butter is <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">absorbed</span>. Remove from heat.<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper. Stir in artichoke hearts and toasted bread mixture; mix well.<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Spoon into the bread crust and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. </span></div><div align="left"><span style="font-size:130%;color:#006600;">Meanwhile drain olives, the when bread is done, arrange the olives around the edges of bread and tomato slices down the center of each half loaf. Top the tomatoes with parsley springs.<br /></span></div><div align="left"><span style="font-size:130%;color:#006600;">Serves 8 </span></div><div align="left"><span style="font-size:130%;"><span style="color:#cc0000;">This recipe Is a Keeper!.. :)</span> </span></div><div align="left"><span style="font-size:130%;color:#666600;"><em>~ I think next time I'll add the olives and tomatoes during the last 7-8 minutes of baking! </em></span><span style="font-size:130%;color:#666600;"><em>This is <span id="SPELLING_ERROR_3" class="blsp-spelling-error">sooo</span> delicious and rich! You will need a fork and knife to eat it! ~</em></span></div>Tracihttp://www.blogger.com/profile/02542035339189093227noreply@blogger.com2