WHAT DO YOU MOST LOOK FORWARD TO DOING WHEN THE TEMPERATURE DROPS?
Embracing all things apple and pumpkin. From apple cider to warm apple crisp and pumpkin bread. Stockpiling and freezing homemade soups and stews, fall festivals and the final round of canning and preserving for the long winter months. Watching my girls (chickens) run around enjoying the cooler weather. Watching the fall colors of the trees and how everything starts to slow down outside. Weiner roast and bomb fires along with good friends and family. Watching football and thumbing through my gardening catalogs and designing new garden beds for next spring. Just a few things I love about the drop in temperature.
What do you love about the cooler weather that will be upon us very soon?
Growing up I can remember mom making homemade pimento cheese. She had two different versions. This one used shredded cheese and she always used it for dips and snacks. Mom had a creamier version that we could spread on bread and make more of a sandwich type meal.
Either way you will enjoy making and eat your own homemade pimento Cheese spread.
This fruity baked oatmeal uses fresh or frozen blueberries, peaches and tart apples to really bring out the taste of this baked oatmeal dish. Serve this for breakfast or let the family have an afternoon snack that you will feel good about feeding them.
Wanting something for your sweet tooth? Add some ice cream or whipped topping and you have a great dessert. These fruity baked oatmeal bars are delicious anytime of day or evening.
Fruity Baked Oatmeal
3 cup quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs lightly beaten
1 cup milk
1/2 cup butter melted
1/4 cup honey
1 tart apple chopped
1 peach chopped
1/2 cup blueberries
Preheat oven to 350 degrees. In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon.
Combine eggs, milk, butter and honey. Add to dry ingredients and mix.
Stir in apple, peach and blueberries.
Pour into an 8×8 inch baking dish coated with cooking spray.
Bake for 35 to 40 minutes. Knife should come out clean.
Do you love bacon well here is a perfect dip or use it as a topping. Super easy to throw together. Makes a wonderful dip or better yet use the Tomato Bacon Jam to top a hamburger, brat or what about a hot dog.
1 1/2 pounds tomatoes
1 pound of bacon cut into 1 inch pieces
1 large yellow onion chopped
1/3 cup packed brown sugar
3 Tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Slip the outside skin to your tomatoes by placing them in boiling water for a few minutes. Plunge them in cold water and remove the skin and core.
Cook bacon. Remove and drain on paper towels.
Using 3 tablespoons of bacon grease saute the onion until soft. Add back in the bacon, tomatoes, brown sugar, water, apple cider vinegar, mustard, paprika and red pepper.
Reduce heat and simmer for about 40 minutes or until mixture thickens.
Transfer everything to a blender or food processor and pulse 4 or 5 times.
Store in airtight container in refrigerator up to 5 days.
Perfect easy summer time treat. Homemade shortbread, topped with creamy delicious spread and if that isn’t enough finish it off with fruit.
Light and satisfying and bursting with flavor.
Vanilla Cream Fruit Tart
3/4 cup butter softened
1/2 cup confectioners’ sugar
1 1/2 cups flour
1 package white baking chips melted
1/4 cup heavy whipping cream
1 (8 ounce cream cheese)
1/2 cup pineapple juice
1/4 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice
2 cups strawberries
1 cup blueberries
Tip You may add raspberries, kiwi, mango or any fruit you enjoy.
Preheat oven to 300 degrees. Cream butter and confectioners’ sugar until fluffy and light. Beat in flour. The mixture will be crumbly. Pat into a greased 12 inch pizza pan. Bake for 25 minutes. Cool completely.
Melt chips and add the cream and mix until smooth. Beat in cream cheese until smooth. Spread over crust and refrigerate.
In a saucepan combine pineapple juice, sugar, cornstarch and lemon juice. Bring to a boil over medium heat. Cook and stir until thickened. Should take about 2 minutes. Cool.
Arrange berries over cream cheese layer. Brush with the pineapple mixture. Refrigerate until ready to serve. ENJOY!