Fig Jam

 Ingredients:

3/4 cup granulated sugar

2 tablespoons honey

1 1/2 tablespoon lemon juice

1 pound ripe fresh Black Mission Figs, stemmed and quartered

Directions:

Place lemon juice and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine

Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.

Pulse jam with an immersion blender to chop up the fig skins if desired.

Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

This is SO SO good!

The figs are from my tree.

Zucchini Casserole

 I'm surprised I haven't posted this sooner.

You might notice I made this in 2006. It's just as good as I remember.

This would be good also if you added ham, which I plan to do the next time I buy one. Perfect for the leftover ham.

I used mozzarella cheese but use whatever cheese you prefer. 

Didn't use the southwest pepperjack. Not ever sure they make that soup anymore. Used plain Cream of Chicken. I also bought a box of ALDI stuffin mix.

Amish Wedding Day Vinegar Slaw

 

Ingredients:

 1 large head green cabbage, finely shredded

 1 cup shredded carrots

 1 small sweet onion, thinly sliced

 1/2 cup apple cider vinegar

 1/3 cup granulated sugar

1/4 cup vegetable oil

 1 tablespoon honey

1 teaspoon celery seed

 1 teaspoon salt

 1/2 teaspoon black pepper

1/2 teaspoon dry mustard

Directions:

1. In a large bowl, combine the shredded cabbage, carrots, and sliced onion.

2. In a small saucepan over medium heat, whisk together the apple cider vinegar, sugar, vegetable oil, honey, celery seed, salt, pepper, and dry mustard.

3. Heat the dressing just until the sugar dissolves and the mixture is warm, not boiling.

4. Pour the warm dressing over the cabbage mixture and toss until everything is evenly coated.

5. Cover and refrigerate for at least 4 hours before serving so the cabbage softens slightly and absorbs the dressing.

6. Toss again before serving and serve cold.

Pro Tip:

For that true Amish wedding-table flavor, make the slaw early in the morning and let it rest all day in the refrigerator. The longer it sits, the sweeter, tangier, and more irresistible it

I love cole slaw and this one is really good ⭐⭐⭐⭐

Peaches and Cream Bars

 

Ingredients:

2  9 ounce boxes Jiffy yellow cake mix

5 Tablespoons plus 1 teaspoon soft butter

2 eggs

29 ounces can peach slices, drained

8 ounces cream cheese, room temperature

1/4 cup sugar

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Spray a 9x11 pan with non-stick cooking spray.

In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.

Set aside 1 1/2 cup of crumbs for topping.

Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.

Dice drained peaches and spread over top of crust.

In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.

Spread over top of peaches.

Sprinkle with reserved crumbs. Bake 30 minutes.

Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.

Going to get my hair done today and wanted to make Brittney something different.

Gave Henry a few bars while they were warm. Saw him this morning and he said he liked them.

Gabe who doesn't like peaches even said it was good.

Betty Crocker Cake Mix Oatmeal Cookies

 

Ingredients:

  1 box of yellow cake mix

½ cup of brown sugar, packed

½ cup of unsalted butter, softened

½ cup shortening

2 tablespoons water

1 ½ teaspoons of cinnamon

pinch of nutmeg

1 large egg, beaten

2 cups quick cooking or old fashioned oats

1 cup raisins or chocolate chips (or whatever your favorite mix in is)

1 to 2 tablespoons of water (optional, if you are using a 16 ounce cake mix)

Directions:

Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.

Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.

Can this oatmeal cookie beat the Quaker ( my all time favorite) ?

They are easy to make but not close to my favorites.

Joy Allegro’s Honey Orange Glazed Chicken*

 

* This recipe is from another food mystery book.  The Coffeehouse Mystery series by Cleo Coyle.

Ingredients

2 pounds chicken breast ( can use thighs - leave the skin on)        

1 cup orange juice (freshly squeezed is best)

1/4 cup apple cider vinegar

1/4 cup brown sugar ( used light brown)

1/4 cup honey

Cumin to taste

2 cloves garlic- peeled and minced

1/4 tsp kosher salt

Spray for the pan ( non stick)

Directions:

Combine orange juice,  apple cider vinegar,  brown sugar, honey,  cumin, and garlic in a sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes or until sauce has reduced to about 1 cup. Remove the garlic.

Season the chicken breast with the salt  and let them reach room temperature, about 15 minutes.

Place chicken in a prepared dish ( sprayed with non stick). Cover with sauce and bake for 30 to 45 minutes or until chicken is done.

source*

Beth's Oatmeal Cookies

 

Oatmeal cookies are one of my favorites. The Quaker Oats oatmeal cookies is my tried and true but I wanted to try this ONE