My garden has gone wild with jalapeños this year. We do love this hot green treasures but I need another way to enjoy them for later use. I did can some jalapeños. You can find the link at the bottom. Pickling is my new thing.
You can leave them whole or slice them up, your choice. You can see I sliced mine. Next time think I will do some whole.
Pickling takes so little time and is really easy. Here let me show you how to pickle some jalapeños.
2 quarts jalapeños peppers
2 cups white vinegar
2 cups water
1/2 teaspoon pickling spice
4 cloves garlic
Slice peppers into rings or leave them whole. If leaving them whole put a slit in the peppers so they won’t burst.
Pack jalapeños into jars tightly.
Combine vinegar and water. Heat in sauce pan to just simmering. Don’t boil.
Looking for a cinnamon bread that is full of cinnamon. Well here is the cinnamon bread for you. No fancy ingredients, just go to your pantry and pull out all the ingredients.
Serve this up for breakfast, snack and don’t forget to put a slice in your lunch for a special treat. If your feeling generous take a loaf of this cinnamon bread and share with your neighbor or someone who you feel just might need a pick me up.
Amish Cinnamon Bread
1 cup butter softened
2 cups sugar
2 cups butter milk ( if you don’t have butter milk substitute with 2 cups milk and add 2 Tablespoons vinegar or lemon juice. Stir and use.)
4 cups flour
2 teaspoons baking soda
Cinnamon and Sugar
2/3 cups of sugar
2 teaspoons cinnamon
Stir together and set aside for later use.
Using your kitchen aid mixer or you can stir it by hand, cream together butter and sugar. Add eggs. Mix together.
Add milk. Mix together.
Mix together flour and baking soda. Add to mixture and mix well.
Grease 2 loaf pans. Add half the mixture into each pan. Spread evenly in pan. Using 3/4 of cinnamon sugar mixture. Sprinkle over each loaf pan filled with batter.
Top with rest of the batter. Using rest of your cinnamon sugar for topping.
Here is a wonderful summer treat to make ahead and take to those family gatherings, potlucks and BBQ. Make this anytime of the year. Comes together pretty fast and makes a 9×13 pan full of mouth-watering berry flavor deliciousness.
2 1/4 cups graham cracker crumbs
1/3 cup sugar
9 tablespoons unsalted butter
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press mixture into bottom of pan. Bake for 7 minutes. Cool completely.
Blueberry sauce and Raspberry sauce
1 cup fresh blueberries
1/4 cup water
3 Tablespoons sugar
1 Tablespoon light corn syrup
3/4 teaspoon cornstarch
In a saucepan stir together blueberries, water, sugar, corn syrup and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and let mixture cook and thicken for around 5 minutes. Remove from heat and let cool.
Repeat with the raspberry sauce same as you did with the blueberries.
2 (8 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup sour cream
3 cups heavy whipping cream
Using your kitchen aid or mixer add cream cheese and confectioners sugar. Mix until combined.
Add sour cream and mix well.
Add whipping cream. Start off slow and gradually increase speed of mixer until it thickens.
Spread half of cream filling onto prepared crust. drizzle with half the blueberry and raspberry sauce. Top with remaining cream fill.
Spread rest of the blueberry and raspberry sauce on top. Take a knife and swirl into the cream mixture.
Freeze until firm. Let stand 15 minutes to soften and serve immediately. ENJOY!
Love the taste of peanut butter? Well do I have the perfect pie for you. Yep, peanut butter pie will make your day go from bad to good. Warning! This pie is rich and decadent. A small piece goes a long way.
Take this peanut butter pie along to your next family gathering or BBQ. Make two because you won’t be bringing any home with you.
1 sleeve of graham crackers or 9 whole graham crackers
1 cup roasted peanuts
2 Tablespoons sugar
6 Tablespoons softened butter
1 1/2 cups creamy peanut butter
1 8 ounce package cream cheese softened
1 cup confectioners’ sugar
2 cups heavy whipping cream
Preheat oven to 350 degrees. Lightly spray a 9 inch pie plate with cooking spray.
In a food processor or blender combine graham crackers peanuts and sugar. Pulse until finely ground.
Add butter and pulse to combine.
Take out one tablespoon of the mixture out and set aside. This will be used to garnish the top of your pie.
Spread crumb mixture into pie plate. Press into bottom and up sides.
Bake for 10 minutes. Let cool.
In you kitchen aid or large bowl, add peanut butter and cream cheese. Mix until smooth.
Add confectioners’ sugar and beat to combine.
Add whipping cream and beat to combine. Should be thick.
Barley has been overlooked for years. What is Barley? Barley is a healthy high fiber, high protein grain. Cooked barley has a chewy texture and nutty flavor, similar to brown rice.
Pearl Barley is most commonly used. Now you can find quick cooking or instant barley which cuts down on soaking or cooking time.
Barley can lower cholesterol, reduces risk of coronary heart disease, Type 2 diabetes and colon cancer.
How do I cook Barley? To cook barley cover 1 cup of barley with 2 cups of water or any type of broth vegetable, chicken or beef. Bring to a boil and lower to simmer for around 30 to 40 minutes. Most of the liquid will be absorbed.
Pre-soak Barley. Cover barley with water or broth and let soak from one hour to over night. Cooking time is reduced by around 15 minutes if you pre-soak.
What do I do with barley? Add barley to soups and stews. Substitute barley in place of rice. Serve with curry and stir fries. Eat barley in place of oatmeal for breakfast. Add some brown sugar, maple syrup to barley and enjoy a warm breakfast.
Here are two wonder dishes using Pearl Barley.
Vegan Barley Casserole
3 Tablespoons butter
1 onion chopped
2 celery ribs chopped
1 cup mushrooms sliced
1 bell pepper chopped
1 cup pearl barley
2 cups vegetable broth (or any type of broth)
1/8 teaspoon salt and pepper
Melt butter in a large skillet. Add onion, celery, mushrooms and peppers. Stir and cook until soft. Add pearl barley, salt and pepper. Stir to combine.
Pour in broth and bring to a boil.
Pre-heat oven to 350 degrees. Pour into casserole dish. Cover dish . Bake 30 minutes. Uncover dish and bake for 15 more minutes. Most of the liquid will be absorbed.
2 garlic cloves minced
1 Tablespoon olive oil
3/4 cup mushrooms sliced
2 teaspoons soy sauce
1/2 cup barley
3 cups vegetable broth ( any kind broth)
1/3 cup ricotta cheese
1/8 teaspoon salt and pepper
Soak barley for an hour or over night. Drain any left over water off of barley.
In a pan bring vegetable broth to a boil.
In a large skillet add garlic and olive oil. Cook for 1 minutes. Add mushrooms and cook until soft. Add salt and pepper.
Add barley and boiling vegetable broth to skillet. Cook until almost all the liquid is absorbed. Should take 20 to 30 minutes. Stir often so doesn’t stick.