In my experience with these the only way to get the best flavor is to cook them in saved bacon grease. Saving bacon grease in our family goes back to my Great Grandma Prince. Our Family mostly being from the south traditions like this continue. I still save my bacon grease in a mason jar for later uses.

Ingredients

1/2 cup bacon grease

1/3 cup all-purpose flour

3/4 cup panko bread crumbs

1/4 teaspoon ground black pepper

1 egg

1/4 cup milk

1 green tomato, cut into 1/4 inch slices

Directions

1. Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, panko bread crumbss and pepper. In another small bowl, whisk together the egg and milk using a fork.

2. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

3. Serve hot.

*Note: double or triple the recipe if serving more people

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Before you begin:

Have all your jam jars ready and waiting. Wash as you would any other dishes. I do mine in the dishwasher on high temp, as this also sterilizes them reducing the need to boil them. Use either sturdy plastic containers with tight-fitting lids, or short wide-mouthed glass jars made especially for the freezer.

It's best to choose containers that are no bigger than pint-size; the jam will not set up as well in large containers.

3 cups fresh peaches, peeled and cut into chunks

5 cups sugar

1 pkg, Sure Jell Fruit Pectin (powdered, do not use the liquid form)

1 cup water in which to dissolve and boil the pectin

• Wash and peel the peaches
• Place it in a wide-bottomed pan and crush with a potato masher to a chunky consistency
• Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally
• In the meantime, mix together the pectin and water in a small saucepan until the powder is dissolved; bring it to a boil over high heat, and let it boil for a full minute.
• Pour it into the fruit and stir for a couple of minutes
• Pour the jam into your containers, leaving a half-inch of "headspace" at the top
• Cover the containers and let them sit at room temperature for 24 hours
• The jam should thicken significantly overnight.  If it's too thick, stirring it will soften it up. If it's still too runny after 24 hours, pour it into a saucepan and bring it to a boil. It will get thicker as it cools, and you can re-bottle as before

Storing your Jam:

As the name implies, freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year. You can also keep freezer jam in the refrigerator for up to three weeks. Once you open a container of jam, you should use it within three weeks as well. Just remember never to keep freezer jam at room temperature, or it will spoil.

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It's that time of year...the peaches are here!! (I totally didn't mean to make that rhyme and I thought of changing it but...) I love, love, love (did I say *LOVE*) that you can go to just about any local farm in the area and get fresh peaches. They are so juicy that the juices run down your chin on the first bite and we usually don't make it home without having downed quite a few! (We always keep a container of Handi Wipes in the truck for such adventures!) This is an all-time favorite dessert that I like to make with these beauties. Tomorrow I'll share my recipe for easy Homemade Peach Jam (we always run out of this mid-Winter)!

Ingredients

• 5 cups sliced peaches
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup butter, softened

Directions

1. Preheat oven to 350 degrees F. 
2. Toss peaches with lemon juice and water in a shallow 2 quart baking dish.
3. In a large bowl, combine flour, oats, sugar, cinnamon, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Crumble over peaches to cover completely.
4. Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature. 

As an added bonus you can serve with a big old scoop of vanilla ice cream!!

Enjoy!

Deana

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Continuing on my mission to use up the beer that has been in the frig for-everrr, I tried these tasty little treats. I love pecan anything so this recipe is definitely a keeper.

2 cups Pecan halves

2 teaspoons Salt

2 teaspoons Chili Powder

2 teaspoons Extra Virgin Olive Oil

1/2 teaspoon ground Cumin

1/4 teaspoon ground Red Pepper

1/2 cup Sugar

1/2 cup of Beer (I used a Lager)

1. Preheat oven to 350 degrees. Line a baking sheet with non-stick foil.

2. Mix pecans salt, chili powder, olive oil, cumin and red pepper in a small mixing bowl. Spread on foil lined baking sheet and toast for 10 minutes or until you begin to smell them.

3. Combine the beer and sugar in a small saucepan. Heat over medium high heat until it reaches 250 degrees with a candy thermometer. Remove from heat and carefully stir in nuts and any loose spices form the bowl. Spread coated nuts back onto foil lined baking sheet and separate any clusters.

4. Let cool completely and break apart any large pieces.

5. Store in an airtight container.

Makes 3 cups of nuts.

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We had a few of our Twitter friends over Saturday evening for a night of food and fireworks. I wanted to come up with a new recipe for grilled burgers and these turned out totally awesome! The amounts in the recipe are approximate as I really don't measure anything when I am making things up!

1 1/2 lb. Ground Beef

4 oz. Extra Sharp Cheddar Cheese, diced into 1/4 inch cubes

1/2 cup Lager Beer (I used Yeungling)

1/4 cup fresh Cilantro chopped

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon freshly cracked Pepper Blend (I *love* the new McCormick Peppercorn Medley Grinder)

Preheat grill.

In a large mixing bowl combine all of the above ingredients. Form into patties with the centers slightly thinner than the outside edges to prevent the edges from overcooking before the centers are done.

Grill on lightly greased grill at medium heat to the *done*ness of your liking. Enjoy...we sure did!

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That's right! My husband and I are big fans of Adam Richman and the show Man VS Food on the Travel Channel. Recently one morning Jon decided to try something that he had seen on the show. When he described it to me, it...well....made me throw up a little in my mouth, lol! We had no specific recipe for this so this is our version of the above pictured breakfast food (I don't even know what to call it!!)

First in a small bowl beat an egg with a little milk. Take 2 slices of sourdough bread and soak both sides in the egg mixture. Fry in skillet (I always use my great Grandmother's well seasoned black cast iron skillet) with a little cooking oil on both sides until browned. Remove, butter and season with cinnamon/sugar. Set aside. Take two hot dogs and slice lengthwise making sure not to go all the way through. Open and fry these in the same pan with a little more oil added until browned and they just start to curl. Top with slices of extra sharp cheddar cheese (on the show they used swiss cheese which we didn't have on hand). Turn off the heat and place a cover over the hot dogs until the cheese is melted and gooey. Now here's the part that sounds really gross....spread the french toast with strawberry jam. Place the hot dogs on top of the french toast and dig in. The first bite may seem hard to place in your mouth but believe me (I tried this) it is REALLY delicious!!

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Ingredients:

2 med. zucchini, sliced (1/4 inch thick)

1 med. yellow summer squash, sliced (1/4 inch thick)

1 medium onion, chopped

1/4 cup sliced green onions

1 cup water

1 teaspoon salt, divided

2 cups crushed butter-flavored crackers

1/2 cup butter or margarine, melted

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted

1 large carrot, shredded

1/2 cup mayonnaise

1 jar (2 oz.) diced pimiento, drained, (optional)

1 teaspoon rubbed sage

1/2 teaspoon white pepper

1 cup (4 oz.) shredded sharp cheddar cheese

Instructions:

In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender., about 6 minutes. Drain well; set aside.

Combine cracker crumbs and butter; spoon half into a greased 1-1/2 qt. baking dish. 

Combine soup, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture.
Spoon over crumbs.

Sprinkle with cheese and the remaining crumbs mixture.

Bake, uncovered, at 350 for 30 minutes or until lightly browned.

Make 8 servings.

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As usual I went to the farmer's market today for fresh produce. This time of year is the best for locally grown asparagus. I was searching recipes online and found this one Snakes in a Blanket
Of course I can never follow a recipe as directed, I have to make it better! Here's what I came up with...ENJOY!

1 can (10oz) Pillsbury Garlic Flavored Crescent Rolls

4 sliced Provolone cheese, cut in half

4 slices Domestic Swiss Cheese, cut in half

8 Asparagus Spears, trimmed and cut in half (I think next time I will use 2 spears for each roll)

Lemon Extra Virgin Olive Oil for drizzling

Drogheria & Allmentari all natural Sicilian Bread Dipping Mix grinder (I found this in the olive oil section at the grocery store)

1. Preheat oven to 350 degrees. Lightly grease a metal baking sheet.

2. Unroll and separate dough into 8 triangles. Place one piece of provolone cheese, Swiss cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart. 

3. Bake in preheated oven until lightly brown, 13 to 18 minutes. Drizzle with lemon olive oil and grind the Sicilian spices over the top.

4. Serve warm.

4 servings, 2 rolls per person.

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8 meduim cooking Apples, peeled, cored, cut into chunks

1/2 cup Water

1 tablespoon Lemon Juice

1 tablespoon Honey

In a saucepan combine all ingredients. Bring to a boil, reduce heat, cover and simmer 8 - 10 minutes or until apples are tender. Mash apples slightly with a potato masher. Remove from heat and let cool. Can be served warm or cold. Sprinkle with cinnamon if desired.

Makes 2 1/2 cups.

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3/4 cup butter flavored Crisco

1 1/4 cups firmly packed Brown Sugar

1 Egg

1/3 cup Milk

1 1/2 teaspoons Vanilla Extract

3 cups Quick Oats, uncooked

1 cup all-purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Cinnamon

1 cup Raisins

Preheat oven to 375 degrees. Grease baking sheets.

In large bowl combine crisco, brown sugar, egg, milk and vanilla. Beat at medium speed until well blended.

Add oats, flour, baking soda, salt and cinnamon. Beat at low speed just until blended. Stir in Raisins.

Drop by rounded tablespoons 2 inches apart on baking sheet.

Bake for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack.

Makes about 1 1/2 dozen.

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4 boneless loin Pork Chops, about 1  1/2 pounds
8 oz Cherry Jam
2 tablespoons Balsamic Vinegar
3 tablespoons Butter


Pre-heat oven to 400 degrees.


Season the pork chops with salt and pepper. Heat skillet over high heat. Add about 2 tablespoons iol. When the oil starts to smoke, add the ork chops, searing the, for 3 - 4 minutes on each side. Put the pork chops on a baking sheet and bake them for 10 - 12 minutes, until just cook through.


While the pork chops are in the ove, combine jam and vinegar i a small saucepan over medium heat. When the jam melts, wisk in the butter, 1 tablespoon at a time until just melted and the sauce is smooth and glossy. Season with salt and pepper.


To serve, put a pork chop on each plate and spoon some sauce onto it.


Serves 4

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This is one of my husbands favorites!

Ingredients:

2 8-ounce packages of cream cheese, softened

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.

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Tomato-Shrimp Soup
Serves 4

1 Cucumber, seeded, diced
1 small Red onion
2 cloves Garlic, minced
3 large ripe Tomatoes, peeled, cored, seeded and diced
1 small sweet Green Pepper, diced
1 cup Chicken Broth
1 bottle (8oz) Clam Juice
1/4 cup Red-Wine Vinegar
1 tablespoon minced fresh Basil (or 1 teaspoon dried)
1 tablespoon minced fresh Oregano (or 1 teaspoon dried)
1/4 teaspoon Hot-Pepper Sauce (I use Texas Pete Hot Sauce, use your choice)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound cooked peeled Shrimp, chopped

1. In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. I medium bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, hot sauce, salt and black pepper. Pour over vegtables and refrigerate covered for several hours or overnight.
2. Divide into 4 bowls and top with chopped shrimp. Serve chilled.

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Banana & Maple Crunch Smoothie

Serve this creamy smoothie over ice. It is best to serve as soon as it is ready because it will not keep well. Finishing it off in one sitting should not be too difficult...DELICIOUS!!

Makes 2 servings

.

2 large Bananas

1/2 cup Pecans plus extra to garnish

2/3 cup Whole Milk

4 tablespoons Pure Maple Syrup

Put the bananas in a blender or food processor and process until smooth. (I have a regular smoothie maker instead of a blender) Add the nuts and blend again until thoroughly combined.

the nuts must be finely ground so stop and scrape down the side of the bowl one or twice, if necessary.

Add the maple syrup. then pour the milk over the banana paste and blend again until creamy.

Half fill two large glasses with crushed ice and pour the smoothie over the top. Serve sprinkled with extra pecans if you prefer.

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This weeks kitchen tip:

It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.

Be sure to stop back every Tuesday for a new kitchen hints and tips.

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Come back every Monday for "Main Dish Monday" featuring a favorite main dish from my collection. This week's main dish is something that I threw together one night with left-over hot Italian sausage. This quick dish is a favorite at our house. I use fresh vegetables from the garden or Farmer's Market for best taste. Increase the hot sauce (I use Texas Pete but you can substitute with Tabasco) for a spicier kick. I know, you are probably wondering WHY a girl from Central Pa's Dutch Country LOVES hot spicy foods....well, I was transplanted here at the age of 6. My family is mostly from the south!! For a twist add cooked shrimp to the mix.

Serve with a side salad and garlic bread and Fresh Lemonade (see recipe on this blog)...YUM!!

Southern Style Spicy Rice

• 1 tbsp Vegetable Oil
• 2 Hot Italian Sausages, sliced
• 1 cup chopped Onion
• 1/2 cup chopped Green Pepper
• 1/4 chopped Celery
• 1 clove Garlic, finely chopped
• 1 1/2 cups chopped Tomato
• 1/2 cup Water
• 1/2 tsp dried Thyme
• 1/2 tsp Tabasco
• 1 cup long-grain Rice
• 1/2 tsp Salt
• 2 tbsp finely chopped fresh Parsley

1. Heat the oil in a large skillet on medium heat. Add sliced sausage and saute for 5 minutes until partially cooked.
2. Stir in the onion, peppers, celery and garlic. Saute for about 3 minutes more, just until vegetables are softened.
3. Add the tomatoes, water, thyme and Tabasco and bring to a boil. Sprinkle in the rice and salt. Cover and turn heat down to low and cook for 20-25 minutes until rice is tender.
4. Garnish with Parsley before serving.
5. Serves 4 as a main dish.

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Come back and visit this week for something completely new!! The week will look something like this:
Monday - "Main Dish Monday" - a featured main dish for the week
Tuesday - "Tip (toe) Tuesday" - a new and handy tip for the week
Wednesday - "What's on your plate?" - link with me and others to tell what you're serving up
Thursday - "Thirsty Thurday" - new and exciting beverage recipes
Friday - "Family Fun " - ideas/hints/tips for the entire family

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*NOTE: this is not an original recipe but one that I use often, especially for holiday dinners.

1 box frozen Broccoli (10 oz.)
1/2 stick Butter
1 small cooking Onion
1 small jar Cheese Whiz
1/2 cup instant Rice
1/8 cup Milk
1/2 can Cream of Chicken soup

In skillet saute the onion, broccoli in butter until onions are clear. Cook rice as directed on box in a small sauce pan. Combine in a casserole dish with the milk and Cheese Whiz. Bake at 350 degrees for 1 hour or until golden brown on top.

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*Note: this is a very rich tasting dish, you may want to serve as a small side to accompany your meal.

4-5 Vidalia or sweet Onions, sliced 1/4 inch thick
1/2 cup Butter
1/4 cup Sour Cream
3/4 cup grated Parmesan Cheese
10 butter flavored cracker, crumbled (I use Ritz Crackers)

In skillet over medium heat, saute the onions in butter just until softened (I like mine to have a little crunch to them). Remove from heat and add sour cream, stir. Spoon half of mixture into a greased 1 quart baking dish. Sprinkle with the parmesan cheese. Add remaining onions and top with the crumbled crackers. Bake, uncovered at 350 degrees for 20-25 minutes. Serve warm. Makes 4-6 servings.

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