Fresh Cantaloupe & Cucumber Salad

 Ingredients:

1 cantaloupe, seeds removed and cubed

1 large cucumber, thinly sliced

1 large red bell pepper, thinly sliced ( I had a yellow one I needed to use)

1/2 large red onion, thinly sliced

3 – 4 tablespoons apple cider vinegar 

1 tablespoon olive oil, optional

1/2 teaspoon fresh cracked pepper, or to taste

good pinch of salt

Directions:

Cantaloupe: Slice into bite size pieces.

Cucumber:  Slice the cucumber into 1/8 – 1/4 inch slices.

Bell Pepper: Slice into 1/4 – 1/8 inch slices. Cut the slices in half.

Onion:  slice into 1/8 – 1/4 inch slices.

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.

We have been living in the house in Florida full time for about 10 years and all that time I have only bought 2 cantaloupes. Both have had NO taste. 

This salad was ok, especially since I add extra seasoning. Won't be making it again.

Peach Corn Salsa

 

Ingredients:

1.5 lbs peaches

3 1/3 cup fresh or frozen corn

1 cup finely chopped peppers of choice

1/4 cup apple cider vinegar 

1/4 cup lime juice

2 tsp salt

2 garlic cloves, minced

1 tsp fresh or dried thyme

Directions:

Wash, peel, pit, and finely chop peaches until you have 3.5 cups 

Add all ingredients to pot. Bring to a boil. Simmer for 5 minutes.

Ladle hot salsa into hot half pint jars. Leave 1/2 inch headspace. Clean rim of jar. Add lid and ring, fingertip tight.

Add hot jars to hot water bath canner. Boil jars for 15 minutes (adjust for elevation above 1000'). Then turn off heat and remove lid for 5-10 minutes.

Remove jars and place on towel on counter for 12-18 hours.

Makes about 6 half pints.

Optional: Add 2 tbsp maple syrup for a sweeter salsa.

Zucchini "crab" Cakes

 No idea why they are called crab cakes. Only thing I could come up with is that it has Old Bay.

I printed it out in 04 and made in 05.

I lived on the island when I made them and sure someone gave me zucchini. This one came from Aldi's.

I used panko and almond flour.

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.