Bean salsa or cowboy caviar, it’s good!

Are you a salsa lover? Grab a bag of chips and dig in! This recipe is good! One day I decided to take a little trip to one of my favorite stores. It’s about a half hour from here and if you’re in central PA you might know it, it’s Stauffer’s of Kissel Hill. They have a big garden center, a grocery and gift store and a great seafood department. There are lots of organics and all sorts of food that isn’t sold in the local grocery stores. In the refrigerated section I spied a beany concoction that looked pretty good to me because I love beans of every shape and size! I had to get it, those beans were calling my name! It was so good I wanted to make my own. When searching for recipes for Texas salsa, I discovered it goes by many names; cowboy caviar, cowboy salsa, Texas salsa and bean salsa.  There were so many recipes, so I added a little of this recipe and a little of that recipe and came up with my own version.

salsa, cilarnto, lime

I like to serve it with lime slices and avocado but I think sour cream would be good too. bean salsa

All the spices can be adjusted to your personal preference. I like it with lots of spice and always end up stirring in more after it’s refrigerated overnight.  It was a hit at our 4th of July party. Do you have a favorite salsa recipe?


Thanks for visiting! Debra (((xx)))

Apple Galette, french apple tart

If you love pie then you will love galette too. Sometimes called a French tart or a free form pie, a galette is nothing more than a pie without the pressure of making a pretty crust. There’s still a crust but it’s not so fussy, especially if you use store bought frozen puff pastry, which I love! It’s flaky and delicious! Even though it’s not a fancy pie, it is delicious like a pie!

apple galette recipe

Isn’t it so pretty? It’s easy too!

The complete recipe is at the bottom of the post. After preparing the apples, you work with the puff pastry. There will be 2 sheets in a box. Unroll one thawed sheet onto a lightly floured baking sheet. My favorite brand is Pepperidge Farms.

puff pastry

You’ll need to create a square, so cut the second sheet into thirds.

puff pastry apple galette

Use a little water as glue to add one third to one side of the first sheet and add another across the bottom. Where the red lines are is where I added the strips. One strip will be left over. With the left over strip, I roll up a couple of the prepared apples and bake along with the galette. Try to eat that piece while no one’s looking.

french apple tart apple galette

Heap the apples onto the center of the puff pastry square and fold over the edges. This is the part I like, it doesn’t have to be perfect. Smile It’s free form.

apple galette

After baking, you can drizzle the top with a little icing made simply from confectioners sugar and water.

Wasn’t that easy? Isn’t it beautiful? Is it delicious? YES!

apple galette 3

Enjoy cold or warm with a dollop of whipped cream or ice cream.

I love this simple recipe!

[gmc_recipe 3183]

Thanks for visiting! Debra (((xx)))


Pumpkin bread pudding

Any recipe with pumpkin and cinnamon is one for me. I’m such a sucker for autumn desserts. If you’re a carb lover then this is one for you too. French bread, pumpkin and cinnamon and warm, oh my goodness! Heavenly scent and heavenly taste.


I ate way too much of this so I don’t think I’ll make it often. Willpower, what’s that?

Pumpkin bread pudding with caramel sauce

Recipe Type: dessert
Cuisine: American
Author: Debra
Prep time:
Cook time:
Total time:
Serves: 12
So good warm with whipped cream.
  • 1 loaf of french bread torn into bite sized pieces
  • To make the Pudding:
  • 4 large eggs
  • 2 15oz. canned pumpkin
  • 1 1/2 c milk
  • 1 c 1/2 and 1/2
  • 3/4 c sugar
  • 1 teas. cinnamon
  • 1/2 teas. nutmeg and vanilla
  • pinch salt
  • To make the Caramel sauce:
  • 1/2 c butter
  • 1 c brown sugar
  • 1 Tbls light corn syrup
  • 1 t vanilla
  • optional, 1 c walnuts, pecans, raisins or dried cranberries
  1. Whisk together all pudding ingredients. Place bread in a lightly greased 9 x 13″ pan. Sprinkle with raisins or dried cranberries if desired. Pour pudding mix over bread and mix lightly making sure all bread is covered. Cover with foil and bake @350 for 35 minutes. Uncover and bake for another 15-20 minutes.
  2. Caramel sauce: if using nuts, lightly toast them in a skillet for 3 – 5 minutes.
  3. Heat butter, brown sugar and light corn syrup until sugar is dissolved completely. Stir in vanilla and toasted nuts.
  4. Pour sauce over pudding after baking.

More pumpkin recipes are here:

Pumpkin roll and a tutorial on how to roll it.

Pumpkin cobbler   

Pumpkin baked oatmeal and pumpkin smoothie

Added to Inspire Me Monday

Please be sure to read the Blue365 post and enter for a chance to win a $500. gift card. Just in time for the holidays. Just comment , that’s all you need to do to enter!

Thanks for visiting, Debra

Peach cake from fresh peaches

We had some fresh peaches that were getting really ripe and needed to be used up quickly. I clipped this recipe from the local paper and gave it a try. It was easy and ended up being pretty darn good. That is, if you like peaches, I know someone who doesn’t! How can you not love fresh juicy peaches?

Easy peasy yummy peach cake.

peach cake 11

Beat together 1 stick room temperature butter and 1 cup sugar. Add 2 eggs and mix together. Next, mix in 1 cup sour cream and 1 t. vanilla.

In a separate bowl, mix 2 cups flour, 1 t. baking soda and 1 t. baking powder.

Mix dry ingredients and wet ingredients together.

Peel and slice 3 large peaches.

In a small bowl mix together 1/2 cup sugar and 1 t. cinnamon for sprinkling.


Spread 1/2 of the batter in the bottom of an 8 x 11’” pan. Place half the sliced peaches on top and sprinkle on 2/3 of the sugar and cinnamon mixture.peach cake1

Repeat layers and top with remaining sugar mixture and 1/2 c pecans. I used walnuts.

Bake @ 350 for 45-55 minutes. I baked this for about 55 minutes.

peach cake 2

It looks like this when it’s done baking and it smelled heavenly!

peach cake 3

Layers of cake and peaches in cinnamon-y goodness. Oh my!

If you want a good peach pie recipe, here’s one I tried recently.

Coming soon apple recipes! I think I might go pick some at a local orchard.


Thanks for visiting! Debra (((xx)))

A simple and delicious Peach Pie

Someone who wanted a peach pie left this not so subtle hint for me in the kitchen. Guess I need to make a pie. I had a great recipe that I tweaked a little bit by adding some brown sugar and more spice. This recipe makes a great pie that holds it shape like a pie should. It’s not runny like the other peach pies I’ve made. Your family and friends will be amazed at what a great pie baker you are!


I used the store bought crust. What could be easier and you know it tastes good!

peach pie

Make a crumb mixture by  mixing together 1/4 cup flour, 2 Tablespoons quick cooking oats (oatmeal), 2 Tablespoons brown sugar, 1 cup sugar, 1 1/2 Tablespoon cinnamon, a teaspoon almond extract and 1/4 cup room temperature butter. You can adjust sugars to your liking, I like the flavor of brown sugar in a peach pie…..well in anything.

Put the bottom crust in your pie pan, then a layer of sliced fresh peaches, then a sprinkling of crumb mixture. Continue layering and end with crumb mixture.  I used 7 peaches, some of them were really large.

peach pie2

Put on the top crust and crimp the edges. I’m not good at crimping, my pies usually look very rustic.

egg wash

I brush on an egg wash which will make the crust look pretty. It’s a beaten egg mixed with a little water.

peach pie3

The crust looks shiny from the egg wash and was so delicious!

Bake at 350 for up to 1-1 1/2 hour. Start checking your pie at about 45 minutes so the crust doesn’t get too brown. You may need to cover the edges with foil.

peach pie

So good! Even better with vanilla ice cream!  Look at that crust, I don’t think I’ll ever make my own crust again.

What’s your favorite way to use fresh peaches?

Enjoy those peaches while they’re in season because fresh is so much better than canned. Except home canned. If you can your own peaches, I bow to you!

I found a peach pie recipe that uses sour cream and pecans and I think I might try it next. Bill loves sweets and we always share with our neighbors so I don’t eat it all, because I might just do that!

Tomorrow Friday Feature will be back and next week a giveaway is coming up!

Added to Home Stories A to Z tutorials and tips

Thanks for visiting! Debbie (((xx)))

lemon roll with pansies


Lemon roll with pansies is a beautiful dessert for Mother’s day. It reminds me of a pretty dessert from a tea house and is perfect with hot tea.

The pansies are baked into the cake. If you want to impress your Mom, try this recipe! It makes such a pretty presentation that she’s sure to be impressed and so proud of you!  pat yourself on the back now

lemon roll with pansies 3

If you’ve never made a rolled dessert before, here’s my complete tutorial. It only looks difficult, actually it’s pretty easy.

Prepare a jelly roll pan which is about 16” x 10”. I used floured wax paper to line the pan but I think parchment paper is better, so use that if you have any.

Beat 5 egg yolks at high speed on an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well.  Stir in 1 tablespoon plus 1 teaspoon vegetable oil and 1 teaspoon lemon extract.

Beat 5 egg whites in a large bowl at high speed until foamy. Gradually add 2/3 cup sugar, 1 tablespoon at a time until soft peaks form and sugar is dissolved.   Gently fold the egg white mixture into the yolk mixture.

Combine 3/4 cup sifted cake flour, 1 and 1/4 teaspoons baking powder and a little salt and fold it into the egg mixture.    

lemon roll with pansies

Place pansies flowers face down on the waxed paper lined pan.

lemon roll with pansies 2

Spoon batter carefully over the pansies. I cover each pansy first and then fill in the spaces in between. Bake 350 for 12-15 minutes.

When cake is done, turn out onto paper towels sprinkled with confectioner’s sugar. Peel off the wax paper or parchment paper and turn cake pansy side down. Starting at the narrow end, roll up cake and paper towels together. Let cool.

For the filling, beat 8 ounces cream cheese and 4 tablespoons butter until creamy and then stir in 1/4 cup plus 2 tablespoons lemon curd.

Unroll the cake, spread on the filling and roll up again.


lemon roll with pansies 4

     Happy Mother’s Day!


It’s been about 14 months since my Mom has passed and I sure do miss her. No matter your circumstances or differences, cherish your time with your Mom and give her a hug from me! Red heart


Added to: Inspired by Charm random Link up Party

 Inspiration Friday Graphic1_thumb[2]productimage-picture-c2800--5 (2)show and tell fridaysFoodie Friday Logo 2


Thanks for visiting! Debbie (((xx)))

Attempting to create a fancy Valentine heart cake

Did you ever see a fancy schmancy Valentine’s cake with a red velvet heart inside? I’ve seen some Christmas cakes with an ornament shape inside and wondered how they were created. Now I know. Don’t be thinking I made this masterpiece, but I did attempt to make one just like this.


This cake is from I am Baker. She’s a much better baker than me and her cakes are so pretty! 

valentine heart cake

This leaning tower is my cake. The leaning tower of Valentine.

valentine heart cake2

For a first attempt, I think it’s not too bad. I should have made the icing a little fluffier.

valentine heart cake3

The inside of the cake will reveal if this was a pass or fail attempt.  Are you ready? drumroll please…..

valentine heart cake4

It’s looks like big red lips, not a pretty heart. I should call this a kiss cake. mwah

valentine heart cake5

Let’s pretend it looks like this. Winking smile

And after all that baking my husband said, “you spent 5 hours making that, I wish you would have just made me a red velvet cake.”

Next time I will.

You can read the full tutorial here at I am Baker. Her creations are amazing!

Are you making a sweet treat for Valentine’s day?Red heart

Addded to Be Inspired at Elizabeth and Company

Debbie (((xx)))




Crock pot chicken with seasoning mix

Your crockpot is your best friend on those days when you just don’t feel like cooking. I had chicken breasts thawed out and was searching in the pantry for inspiration, when I spotted this packet of seasoning mix from McCormick.

mc cormick seasoning

I threw the chicken in the crockpot and added the seasoning mix along with a can of diced tomatoes and boy was it good! The recipe on the packet suggested adding mushrooms. I didn’t have any to add, instead I threw in a big bunch of fresh spinach a minute or two before we were ready to eat.

chicken and pasta

My husband cooked some whole grain pasta, added some jarred sauce to the pot and we had our little feast. He added sauce because he like lots of sauce on pasta, I didn’t need extra sauce.

The flavor of the chicken and tomatoes was really good. I’ll definitely make this again.

chicken spaghetti

It has to be fairly low cal too. It’s just skinless chicken breasts and a can of tomatoes.

Those seasoning packets are a good thing to keep in your pantry. I use any flavor on chicken or beef and they all are yummy.

Have you ever tried seasoning packets?

Linked up at;

Your Cozy Home Party, Tasty Tuesday at Balancing beauty and bedlam.

Taste this Thursday at Hear the Bells

Debbie (((xx)))

Cream Cheese Braid

This cream cheese braid makes a pretty presentation and is perfect for a festive breakfast, like Christmas morning. It’s delicious with sweet cream cheese oozing out. I’ve used the recipe for years and made it again this year, and as always it was a big hit.

roll mixCaptureIt’s an easy recipe that starts out with hot roll mix.



  • 1  (16 0z) hot roll mix
  • 1  (8oz) cream cheese, softened
  • 1/3 cup sugar
  • 1 t vanilla
  • 1 egg yolk
  • pinch salt
  • 1 egg yolk beaten for brushing top before baking
  • 1 cup softened confectioners sugar
  • 1 Tbs milk
  • 1 t vanilla


  • Prepare dough from Hot Roll Mix according to package directions, using yeast packet
  • turn dough onto a lightly floured surface and knead 4 or 5 times
  • divide dough in half
  • roll each half into a 12” x 8’” rectangle
  • Beat cream cheese and next 4 ingredients on medium with a mixer until blended



Spread half of cream cheese mixture down the center of each rectangle


Cut slits into either side of dough.









You can see I wasn’t too neat about this process but it will still look great after it’s baked.






Fold strips over alternating sides.

Pinch ends and tuck under to seal.









Place loaves on greased baking sheets, cover and let rise in a warm, draft free place for 30 minutes. Brush tops with beaten egg yolk and bake at 375 for 15 minutes or until golden.

Combine powered sugar, milk and vanilla and drizzle over while warm.



I sprinkled some powdered sugar on top too after it was completely cool.


A good cup of coffee and a slice (or 2) of this is so good!

It’s probably not a great time to share a sweet recipe like this, because of all the diet resolutions, but save it for company. Winking smile


Debbie (((xx)))

White Trash, A sweet treat for gift giving.

A sweet and salty concoction, this treat is commonly known as white trash. Personally, I don’t like that name much, but I do like to snacking on this delicious mix.
Here’s the basic recipe;
In a large bowl mix together,
3 ½ cups honey nut cheerios
3 cups rice chex
3 cups wheat chex
1 lb. m & m’s, Christmas colors
2 ½ cups salted nuts
2 ½ cups mini pretzels
Then stir in in melted white chocolate. I used 4- 12oz. bags of white morsels.
You can alter this recipe to use ingredients you like, any kind of cheerios or chex and whatever type of nuts you prefer. After it’s mixed together, lay it out on cookie sheets to dry.
I found some clear bags and white boxes to package up the mix for gift giving.
I wanted to line the box with parchment but used wax paper because I was out of parchment paper.
I folded it up neatly, added a Christmas sticker and tied it up in a pretty ribbon.
The bags look so festive tied up with ribbon and are all ready to give to neighbors and friends.
This recipe gave me 6, 8 ounce bags and 1, 24 ounce box of candy.
Do you make sweet treats to give as gifts? I know I sure like anything home made!
Merry Christmas!

Linking up to  Tutes and Tips at Home Stories A 2 Z.

Debbie (((xx)))

Red and green Christmas poke cake

Have you ever made a poke cake? Basically, you poke holes in a cake and pour jello over it. And it’s a cake mix, easy peasy, got to love that! This is a Christmas version in red and green.


Here’s the recipe from the jello web site. Their recipe uses Cool Whip for icing, but I like to frost this cake with 7 minute icing. It’s a cooked meringue-like icing that is so delicious!


Seven minute icing

1 1/2 cups sugar
1/3 cup cold water
2 egg whites at room temperature
2 teaspoons light corn syrup, 1/2 teaspoon cream of tartar
1 teaspoon vanilla

Combine in a double boiler, sugar, water, egg whites, and corn syrup. Beat with an electric mixer for 30 seconds. Place over boiling water. Do not let the top pan touch the boiling water. Cook and  beat, for  7 minutes, on high. Frosting should start forming peaks. Remove from heat and add the vanilla. Beat 2 more minutes.


Look at those luscious peaks! So good!



It’s so festive looking, tastes great and would be a great addition to a dessert table.

Are you baking any goodies this year? Cookies?

Only 10 days til Christmas, Happy Holidays!


floral-white-and-brown-free-scrapbook-paper-4Inspiration Friday Graphic-1Potpourri Party



Debbie (((xx)))

How to roll a pumpkin roll or any rolled dessert.

Have you ever wanted to make a rolled dessert like pumpkin roll but were afraid to try? It’s pretty easy and I’m going to show you how. I’ll share my recipe at the end of this post. If you really like pumpkin, here’s my recipe for Baked Pumpkin Oatmeal and Pumpkin Smoothies.
Now let’s get to the pumpkin roll. In loveHere’s a little tip, I always line the pans with parchment paper. If you sprinkle drops of water on the pan, the parchment will stay in place and spreading the batter will be easier. 
You can see the water spots holding the paper in place.
Spread the batter to the edges. It doesn’t have to be perfectly square.
After baking, let the pans cool until you can handle them easily without burning yourself. Then quickly turn over the pans onto paper towels  sprinkled generously with 10 x sugar (which is also called confectioner’s sugar and powdered sugar). Remove the parchment paper. Sometimes it comes off easily, but it might tear. Don’t get too excited by that.
Here’s the scary part, the rolling.
Rolled desserts are usually baked in a jelly roll pan that’s approximately 10” x 16”.  Starting at the 10” side, roll it up with the paper towels in place and let it cool completely, then unroll.
When unrolled after cooling, there will be a little curl on the edge.
Spread on the icing and roll up again.  That’s scary part #2.
At the curled edge, you’ll use both hands to begin the roll. Then slowly roll with one hand and hold down the paper towels with the other.

If the roll cracks just keep on going.
This one did crack a little, but it won’t matter. I promise.
You can see how it looks after it’s rolled. I always cut off the ends to eat make it prettier
Another tip, I use foil to tightly wrap my pumpkin rolls and freeze them. They cut easier when slightly frozen and any cracks won’t be so noticeable. Give it a try and make them now for the holidays!
~~Pumpkin Roll~~
*This recipe makes one 1 roll.
3 eggs beaten, 3/4 cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 cup sugar, 2/3 cup canned or cooked pumpkin
Mix all ingredients together until well combined.
Spread in a jelly roll pan. Bake @375 for8 12 minutes.
Icing, I call it icing but it’s actually the filling.
1 cup 10 x sugar, 4 tablespoons softened butter, 8 ounces softened cream cheese, 1/2 teaspoon vanilla. Beat all together till smooth and spreadable.
* If you want a fluffier icing add approx. 4 ounces of Cool Whip
* Do not use fat free cream cheese, it gets runny when you beat it. I speak from experience!
Added to  Tutorials and Tips at Home Stories A 2 Z
Tasty Tuesday at Balancing Beauty and Bedlam
Tutorial Tuesday At Hope Studios
 I’m Loving it @ Tidy Mom
Southern Institute
Debbie (((xx)))

Hot cider, A Fall favorite

The smell alone makes me happy.

At a Fall festival several years ago I had my first whiff of hot apple cider. As the cinnamon-apple scent enveloped me, I knew I had to find the source of that wonderful aroma.


I bought my first cup of hot cider and it was so good that I boldly asked for the recipe.  Amazingly the owners of the stand told me!

Hot cider will warm your hands and delight your senses.


Get yourself a mug of steaming hot cider and go enjoy a windy Autumn day.


Here’s the recipe;

a cup of cider with a splash of orange juice and cinnamon, that’s it! Just adjust to your liking.  I like it really hot with lots of cinnamon! In loveYou gotta try it!

Added to Tasty Tuesday at Balancing Beauty and Bedlam 

Serenity Now weekend linkup

I arrived home yesterday after 8 days in Tennessee with my family. I ate soup beans, cornbread, sausage and gravy biscuits and some delicious home made ribs. We went to the Heritage Festival, a haunted house and got lost in the little kids corn maze!  I got a mini makeover from my granddaughter who’s in cosmetology school. She did a great job too!

The trees were so pretty, even more colorful than here. I love spending time with my family.Red heart


There’s a little giveaway coming up tomorrow!

Debbie (((xx)))

Butternut Squash Risotto

Here’s the recipe I teased about in my previous post. Smile

Butternut squash risotto is one of my favorite dishes. Its creamy texture, paired with sage and the flavor of the squash is the ultimate comfort food. It’s every bit as comforting as mashed potatoes.  Have you ever made risotto? It’s so good!


I use Martha Stewart’s recipe but change it a little to make it work for me.


The color of the squash is amazing!.

Her recipe starts off by melting 1 tablespoon butter in a heavy skillet. I added more because my skillet was so large and 1 tablespoon didn’t seem like enough.

Next, add about 1 1/2 lbs of peeled squash chunks. I used 2 small squash. The smaller the chunks, the faster they cook and it takes about 50 minutes to complete this dish. On medium heat, cook and stir about 8 minutes or until the squash begins to soften on the edges. 

Add 1 cup of Arborio rice. Martha’s recipe adds 1/2 cup dry white wine at this point, but I didn’t have an open bottle so I added broth instead. Cook this until almost all liquid is absorbed. Keep stirring. Reduce heat to medium-low.


You will need about 33 ounces of chicken broth and it needs to be hot.

Start to add the broth 1/2 cup at a time and stir until all the liquid is absorbed before you add more. This will take about 45-50 minutes. That’s a lot of stirring but you really can’t walk away from this recipe.

Add salt and pepper to you liking. Stir in 1/3 cup grated Parmesan cheese, plus more for garnish and 1 tablespoon chopped fresh sage, plus more for garnish.

squash32011_10_05_2291All that stirring and magically it turns into a creamy delicious concoction. Open-mouthed smile


Pork chops with apples, butternut squash risotto and Harvard beets made a delicious Fall supper and it was just too darn good! Try it, it’s yummy!

What’s your favorite fall recipe?

Added to

Inspiration Friday, At the Picket Fence,

Foodie Friday at Designs by Gollum

Potpourri party at 2805


Debbie (((xx)))

Pioneer Woman’s Chicken Scallopini

You’ve heard of Pioneer Woman, right? 
Well, duh!
That woman can cook! Now she has her own cooking show.
I decided to try her recipe for Chicken Scallopine and it did not disappoint one bit! I loved it. 
From her site, she says this about her recipe, “If you’re looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn’t it.  If you’re looking for a dadgum delicious pasta dish that’s perfect for either family or company, you’ve landed in the right spot.”
chickenThe chicken is sizzling in butter and oil and I can almost smell it right now. Be right back

f2011_09_10_2038  A perfect accompaniment for this dish were the last of our garden tomatoes. Colorful too.

Just look at it. Can you imagine how delicious it was? Tender chicken with a bit of a crisp edge, lots of mushrooms in a buttery sauce, Parmesan cheese and a very generous amount of capers are in every dadgum delicious bite, just like she said!
This recipe is a keeper, for sure. I will definitely make it again.   Thumbs up 

Now HERE’S the Pioneer Woman’s recipe.   Enjoy!
pw0921111537I spotted her on this Country Woman magazine too.
A huge blog, book, children’s book, tv shows, magazines….she gets around. And we ♥ her!

 Added to Foodie Friday @Designs by Gollum

Debbie (((xx)))

Chocolate peanut butter pie

This is another great no bake Summer pie. Easy peasy for sure.
Last week on my husband’s birthday, it was so hot that I didn’t feel like turning on the oven, so instead of his favorite cake he got a no bake birthday pie.  Chocolate cake with peanut butter icing is my husband’s absolute favorite dessert so I knew he’d like this pie and he did.Thumbs upSo did I!
I even managed to dress it up with some little chocolate curls. I took  a vegetable peeler and just shaved down the side of a Hershey bar. It makes nice curls if the chocolate is at room temperature…….or you could use crumbled chocolate cookies or bits of Reese’s cups.
Peanut butter pie
Mix 8 ounces softened cream cheese with 1 cup confectioners sugar, 1/2 cup creamy peanut butter and 1/2 cup milk until smooth.
Fold in 8 ounces cool whip and put into a 6 ounce chocolate crumb crust. Refrigerate and enjoy!
For another no bake pie recipe, try Mandarin orange pineapple pie. 
Summer no bake pies are so easy, use few ingredient and are delish!  Got a favorite recipe for a no bake pie?
Debbie (((xx)))

Got zucchini? Make zucchini relish, home canning

If you’ve ever planted zucchini, got tired of zucchini bread and your friends and neighbors just won’t take any more, why not try something like zucchini relish?   Don’t be afraid to try canning, it’s not hard at all.
For the recipe you’ll need 4 quart grated zucchini, (about 4 medium to large zucchini) and 4 grated onions.
A food processor really speeds up this recipe, but you could grate the vegetables with a hand grater. I like to cut the zucchini into large chunks and scrap out some of the large seeds from the fat end.
I had a red and yellow bell pepper so I added them too for a little extra color. You could add some hot peppers if you like a little kick in your relish.
Grate up all your pretty vegetables.
When all the ingredients are grated it looks like this.4Next,  pour  1/2 cup of salt over grated vegetables and let stand 20 minutes, then drain thoroughly.

Combine in a large pot;
3 cups vinegar, 1/2 teaspoon dry mustard, 2 tablespoons mustard seed, 5 cups sugar, 1 teaspoon turmeric and 1 tablespoon celery seed. Bring to a boil then add the grated ingredients and boil lightly for about 7 minutes.
Now it’s time to jar it up. canning-pantry_2167_45040424You’ll need jars, lids and rings which you can buy in a set, or if you already have the jars, you can buy just the lids and rings.

Wash the jars and then sterilize. I  boil mine, but you can put them in the oven to get them nice and hot. The lids must be hot too and make sure the rings are really clean.
The rims of the jars must not have any chips or cracks or food bits so wiping the rims after filling is a must.
I remove one jar at a time from the hot water, fill it, leaving about 1/2 inch headspace, wipe the rim and add a lid and ring.
Since there is so much liquid, I used a slotted spoon to fill the jars and then a small sieve to get all the bits out of the liquid. I discard any leftover liquid.

Now just wait for the sweet sound of lids a-popping which means the jars are sealed.Thumbs up The lid will be slightly concave if it’s sealed.
How do you use up all your garden zucchini?
If you have any canning tips or tricks I’d love to hear them. I’m thinking of making peach preserves this year too.Smile

Added to Show and Share day at Just a Girl.

Debbie (((xx)))

Eggs, over easy

Over easy (dippy eggs) is my favorite way to eat eggs.

  From wikipedia, Over easy’ cooked on both sides; the yolk is a light runny and the egg white is fully cooked. "Over easy" fried eggs are also commonly referred to as dippy eggs or dip eggs by Marylanders, by Pennsylvania Dutch persons living in central Pennsylvania and those living around them, mainly due to the practice of dipping toast into the yolk while eating.

So when you say dippy eggs around these parts, people know what you’re talking about.

Source These are sunny side up, definitely not dippy.

Fry Perfect Eggs

And these yolks look cooked a little too much for my liking.





As much as I love the perfect dippy eggs, I CANNOT make them at home!

I think my cooking technique is ok. It’s the flipping technique that’s impossible for me to master!


This was my lunch. I end up with broken yolks every time and hardly any dippy! Every    single     time.


Will I ever attain nirvana?  Steak and the perfect dippies! So good!

Eggs over easy, home fries without onions, rye toast, and sausage.  Enough to take some home.

From Mayfield Diner in PA

I dream of putting on my apron and pearls, à la June Cleaver and serving up the perfect eggs.  So I’m sending out an SOS.  Making the perfect dippy egg is on my bucket list……..I know….pathetic,  truly pathetic, but help me please!


Debbie (((xx)))