Time to Dehydrate!

Now's the time to put all those goodies from the garden into your dehydrator! I love the Excaliber.

Here's some recipes!

Persimmon-Pineapple Leather:

1 C persimmon pulp
1/2 C crushed pineapple

Puree in blender. Spread onto Paraflexx sheets or plastic wrap and dehydrate at 135 degrees F until leathery.
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Spaghetti Sauce Mix:

1 T dried Onions
3 Tsp cornstarch
1 1/2 tsp dried garlic powder
1/2 tsp dried oregano
1 C tomato powder
1 T dried parsley
1 T dried green peppers
1 tsp sugar
1/2 tsp dried basil
1/4 C dried, sliced mushrooms

Mix all the ingredients and store in a tightly sealed glass container. To prepare sauce, add 3 C water to mix and simmer until thick. Serves 4.
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Summer Salad Topping:

3/4 C dried onion flakes
1/4 C dried red peppers
1/4 C dried parsley
1/2 C dried tomato flakes
1/2 C dried crumbled carrots
1/4 C dried green peppers
1/4 C sunflower seeds
1/2 C grated parmesan cheese

Coarsely chop all ingredients into blender. Be sure that all ingredients are thoroughly mixed. Refrigerate mixture in glass jar with tight lid. To serve, sprinkle mixture over salads.

Crock Pot Cream Cheese Chili

Something to keep you warm inside!!

Sugarless Fruitcake Recipe

Peach Hootenanny-Clafouti Dessert

 

I am entering this at the Saunder's Baking Contest for tomorrow...I combined 3 different recipes I found and added my own twist. I tested it out tonight and it was delish!

Peaches used are "Blake" purchased at Saunder's Market. Enjoy!

Gourmet Cheese Ball Recipe

Gourmet Cheese Ball Recipe:

1/2 teaspoon Thyme
1/2 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Chili Peppers
1/2 teaspoon Minced Garlic
1/2 teaspoon fresh ground Black Pepper Corns
3/4 teaspoon Celtic Sea Salt
2 cream cheese cubes, softened (16 oz)
1 stick butter
1 1/4 cup cheddar cheese
1/2 cup slivered almonds

Set out the butter and cream cheese to soften. Mix together all the herbs and whip into the butter and cream cheese. Blend very well, about 4 minutes, until the mixture has an even consistency. Add the cheddar cheese and blend on low. Form mixture into a ball and roll in slivered almonds. Refrigerating for at least 2 hours before serving will harden and form the ball while infusing all the flavors together. Arrange on your favorite serving dish with bread, crackers, chips or veggies. Serve it up and prepare to wow your guests and your taste buds!

Compliments of the Bulk Herb Store

Dill Bread Recipe from the Rainbow Garden

Broccoli shells and cheese Recipe

Ever wonder what to do with extra pasta and veggies? Well, look no further. This is a wonderfully inexpensive side dish that can be made with minimal effort and ingredients can easily be substituted in as available from your kitchen. Click here for the step by step recipe!

Refrigerator Pickles

{Our first harvest-4th of July 2013}

What did I do with all our cukes this year? I make refrigerator pickles! Dill and Sweet, if you please! And here's the recipe!

Sweet:

6 C sliced cukes, 1 C sliced Green pepper, 1 C sliced onions, 1 tsp celery seed,  Tbsp salt, 1 C vinegar, 2 C white suger

Mix all together & store in fridge. Ready to eat in 24 hrs.

Garlic Dill:

Make brine: (do not cook)
2 qts water, 3/4 C kosher salt, 2 C cider vinegar

Rinse pickles, slice and put in jars with garlic and dill to taste.  Mix salt, water and vinegar and pour over pickles filling jars. Any large jar will do. Leave pickles at room temp. for 3 days. Refrigerate after that. Pickles will keep from 9 months to a year.

P.S. You can also use green tomatoes as well! Delish!!

Thyme and Cheese Biscuits Recipe

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Graylin Making Biscuits

Day Before Breakfast

This is a recipe from my dear sister in Law, Sharon. She's currently pregnant with a little girl on the way. This will make number 5! This would be great for those special breakfasts for a large family or company you can fix ahead of time. Simple and Delicious! Enjoy!

 

1 lb pork sausage (or non pork meat)

2 C milk

6 eggs

1 tsp salt

1 C grated cheese

2 Slices white bread (or wheat), cubed or enough to cover bottom of dish

 

Saute meat. Beat eggs with milk and salt. Layer bread cubes, sausage, and cheese in baking dish (9 by 13) and pour egg mix over. Refridgerate overnight and bake at 350 for 45 minutes.