Remember all those peaches on my counter?
We had a few left over and I decided to make some Sweet Pepper and Peach Salsa. Not only was it delicious with some grilled chicken we had for dinner, but it was wonderful in a wrap with the leftover grilled chicken the next day! This recipe can also be made with nectarines and would be delicious with pork as well.
Fresh Sweet Pepper and Peach Salsa
4 cups chopped peeled peaches (about 4)
½ small sweet red pepper, chopped
½ small green pepper, chopped
¼ cup finely chopped red onion
¼ cup finely chopped cilantro
1 Tbsp chopped jalapeño
1 clove garlic, crushed
1Tbsp lime juice
1 Tbsp rice vinegar
1 tpp liquid honey
Combine peaches, sweet peppers, onion, cilantro, jalapeño pepper and garlic in a medium bowl. Stir in lime juice, vinegar and honey. Cover and refrigerate for 3o minutes for the flavors to develop. Makes about 3 ½ cups.
Once the salsa is made layer some salsa and grilled chicken on a wrap, we also added a little avocado to hold the wrap together.
Roll up the wrap and enjoy!
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You may have seen the picture of all the peaches on my counter on my Heading Into Fall post. The peaches have been delicious and with the addition of the last of our blueberries I was able to make a very easy Peach Blueberry Cobbler. I found the original recipe on Mommy’s Kitchen. I had never thought about using a Muffin Mix as the topping. I used a King Arthur Flour Muffin Mix I had on hand and the results were yummy!
Peach Blueberry Cobbler
3 cups of blueberries
2 cups sliced, peeled peaches
¾ cup sugar
2 Tbsp cornstarch
1 lemon, juiced
1 tsp lemon peel
1 tsp vanilla extract
1 box of King Arthur Blueberry Muffin Mix
1 cup milk
1 tsp sugar
Preheat oven to 375 degrees. In a large bowl combine the blueberries, peaches, cornstarch, lemon juice and zest and the vanilla extract. Toss the mixture to coat.
Lightly grease your baking dish. I used a 2-quart but next time will use something a little larger! It bubbled over and made a mess of the oven! Add the blueberry-peach mixture to the baking dish.
In a separate bowl combine the muffin mix and milk.
Spread over the fruit mixture spreading to the edge. Sprinkle a teaspoon of sugar over the batter before baking.
Bake the cobbler for 30-35 minutes or until a toothpick inserted comes our clean and the cobbler is bubbling around the edges.
Wonderful with a scoop of vanilla ice cream or just plain!
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This has been the most amazing year for blueberries. The blueberries are finally coming to an end. We’ve enjoyed Blueberry Lime Jam, Blueberry Lemon Bread, Blueberry Muffins, Blueberry Crisp, Blueberry Vinegar and now Blueberry Lemon Sauce. This sauce would make a nice gift in a basket filled with a package of pancake mix. It would also be delicious served on ice cream or even a cheesecake. I like it over plain homemade yogurt! You can also double or halve this recipe with good results. I have to say that blueberry-lemon has got to be one of my favorite combinations!
Blueberry Lemon Juice
8 cups blueberries (fresh or frozen)
1 – 1¼ cups sugar
½ cup orange juice
Pick over the berries and remove any stems or soft berries.
Finely grate the zest from the lemon. Halve the lemon and extract the juice, discard the seeds.
Combine the lemon zest, lemon juice, 1 cup of sugar, the orange juice and blueberries in a large stainless steel pot.
Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Lower the heat and simmer for another 1-2 minutes. Taste and add additional sugar if the berries are very tart.
Ladle the hot sauce into clean, hot jars, leaving ¼ inch headspace.
Add lids and process in a hot water bath for 10 minutes for long-term storage.
The sauce can also be ladled into sterilized jars, covered and refrigerated for up to 3 months. Perfect over plain yogurt or vanilla ice cream!
What a year it’s been for our blueberries! Our bushes are just about done! My son loves lemon bread; he also loves blueberries. Adding the blueberries to the lemon bread recipe was a natural progression. I hope you enjoy this tasty bread as much as we do.
Lemon Blueberry Bread
¾ cup sugar
¼ cup butter
2 eggs, beaten
1 lemon peel, grated
2 cups flour
2 ½ tsp baking powder
1 tsp salt
¾ cup milk
½ cup blueberries
2 Tbsp sugar
1 tsp cinnamon
Cream the sugar and the butter in a large bowl. Add the eggs and the lemon peel and mix well. In another bowl combine the flour, baking powder and salt. Add the dry mixture to the butter mixture along with the milk. In another bowl combine two tablespoons of sugar and the cinnamon with the blueberries.
Gently fold the berries into the batter.
Place in a greased loaf pan and bake for one hour at 350.
Delicious warm from the oven.
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Like the blueberries in our garden our zucchini is also producing like crazy!
A friend I worked with shared this recipe with me years ago. I have made it every summer since then and we still enjoy it! You can serve it as a complete dinner along with a salad or use it as a side dish.
Glenne’s Zucchini Quiche
3 cups grated zucchini
1 cup Bisquick (or your own homemade baking mix)
½ cup chopped onion
½ cup parmesan cheese
2 tsp chopped parsley
½ tsp seasoned salt
½ tsp oregano
Dash of pepper
½ cup oil
4 eggs, beaten
Beat the four eggs in a medium bowl and add the seasonings, oil, onion and zucchini; stir well. Add the Bisquick and beat well. Pour into a buttered 9-inch pie plate and bake for 35 minutes at 350 degrees.
(I find I usually have to bake it a little longer – until set)
Serve hot from the oven!
Linked to: TheBestBlogRecipes, NotYourOrdinaryRecipes, HomeAcreHop, FreedomFridays, WeekendWonders, FoodieFriday, RattlebridgeFarm, SimplySweetHome, AnnKrocker, JustWingingIt, WeekendPotluck, AnyonitaNibbles, TownsendHouse, RealFoodFriday, SimplyNaturalSaturdays, CheeriosAndLattes, MySweetAndSavory, CallMePMC, TheWonderingBrain, StopAndSmellTheChocolates, ShowStoppedSaturday, ChurchSupper, CreativeHomeAndGardenHop, MyMixingSpoon, NourishingJoy, MakeAheadMealsForBusyMoms, MySweetAndSavory, TumbleweedContessa, FlourMeWithLove, HomemakerOnADime, FeedingBig, TheGatheringSpot, AHumbleBumble, HearthAndSoulHop, TheDedicatedHouse, NaptimeCreations, InsideBruCrewLife, OurDelightfulHome, RealFoodForager, TuesdaysGreens, AnyonitaNibbles, TableForSeven, LoveInTheKitchen, HungryLittleGirl, AnOregonCottage, HealthyRootsHappySouls, LoveBakesGoodCakes, KellyTheKitchenKop, WeAreThatFamily, MostlyHomemadeMom, TheNYMelroseFamily, GastronomicalSovereignty, ThisChickCooks, AllSheCooks, RivertonHousewives, APeekIntoMyParadise, LambertsLately, AGlimpseInside, FrugalFollies, BloomDesigns, SevenAlive, MizHelensCountryCottage, Saving4Six, GooseberryPatch
My daughter and her family were visiting us last week.
I decided that we would try making some homemade finger paint. Using ordinary kitchen ingredients I had on hand, we easily made an assortment of inexpensive finger paints.
2 Tbsp sugar
1/3 cup cornstarch
2 cups cold water
¼ cup clear dishwashing liquid
Small containers with lids
Combine the sugar and cornstarch in a small saucepan. Add the water and stir until all the lumps dissolve. Cook over very low heat, stirring constantly.
Continue to cook and stir until the mixture becomes clear and thick like gelatin. Remove from heat and cool to room temperature.
Add the dishwashing liquid.
Spoon a small quantity into each container and add a few drops of food coloring to create the desired color.
Note: Because these finger paints contain a generous amount of dish washing liquid they are not appropriate for toddlers or children that put things in their mouth.
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