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Showing posts from August, 2017

Zucchini Banana Bread

Farms are BURSTING with zucchini around here.  I love it, because I am stocking the freezer with so many great treats.  I've already made Zucchini Chocolate Chip Muffins , and Zucchini Raisin Cookies .  I've probably got another 2 or 3 recipes printed. I don't know what it is with my guys.  If I buy 7 bananas, they'll eat 5. If I buy 5, they'll eat 3.  There's something about those last 2 bananas! I'm pretty sure it's because they know if they leave them, I'll bake them into something delicious. This recipe is great to use up those bananas, plus some of the zucchini that's overtaking the farm stands right now.  Since we have nut allergies here, I swapped out the nuts for mini cinnamon chips.  This one is great for breakfast, dessert, midnight snack.  Thank you so much to Donna H. for sharing her recipe! Zucchini Banana Bread Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1 1/2 cup flour 1 cup sugar 1 teas

Zucchini Chocolate Chip Muffins

It's getting to be that time of year when everyone with a garden is overflowing with zucchini. I do not have a green thumb, but I know that I never leave the farm without 6 to 8 good sized zucchini in my shopping bag.   While I do enjoy some savory dishes made with zucchini, what really goes over best here is baked goods. I found this recipe on the Taste of Home website, in a feature called 25 Ways to Use Zucchini. I believe I saved almost all of them to my recipe box!  I liked it because I had all the ingredients on hand.  I omitted the nuts due to allergies.  I had regular sized semi-sweet chips on hand, and I used a heaping half cup.   They would also be great with raisins, or cinnamon chips.   I definitely recommend doubling the batch and freezing some, and they make a great on-the-go breakfast or snack.   Thank you so much to Janet D for sharing her recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to

Crisp & Spicy Cucumber Salad

I struggle to come up with side dishes when the temps rise.  The guys could eat corn every day, but I'm always looking for something different to try.  I found this recipe on the Taste of Home website, among some other great "make ahead" salad recipes.    No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc. The title says it all on this one- crisp, spicy. I'll also add light and refreshing.   It was a great side to burgers, a perfect summer lunch topped with some grilled chicken. Thank you Alivia D. for sharing her recipe! For even more ways to put your local veggies to good use, check out the links below.  My to-make list is getting long, time to hit the farm again! #FarmersMarketWeek Crisp & Spicy Cucumber Salad Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 2 small English cucumber, thinly sli

Grilled Garden Pizza

I've only been grilling pizza for a few years, and I wish I'd discovered it sooner.   It's so simple, and anything that keeps me from having to turn on the oven and warm up the house during the summer is a winner in my book. I made 4 individual sized pizzas so that people could customize their own. It comes together so fast, and you can really vary the veggies with anything you like.  I made it exactly as written this time, but this is a great "clean out the crisper drawer" meal.   Thank you to Terri R for sharing the recipe!   I hope you been enjoying the #FarmersMarketWeek recipes, I know I've been finding so many wonderful things to try from the other participants. Scroll down for links to their posts for today! Grilled Garden Pizza Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 2 plum tomatoes, thinly sliced 1/2 teaspoon sea salt or kosher salt 1 pound frozen pizza dough, thawed 2 tablespoons olive oil, divided 1/2 cup

Zucchini Raisin Cookies

Today is #National Zucchini Day!  I never leave the farm without at least a half dozen zucchini.   Though I've made some savory dishes, what I make most often is desserts.  This is the first time I've ever used it to make cookies, but it definitely won't be the last! This makes a soft cake-like cookie. I left the zucchini unpeeled, and squeezed out some of the moisture.   If you don't like raisins, you could use dried cranberries or blueberries.  I'm going to try adding some quick cooking oats for the next batch, my son said chocolate chips would be great too. I lined my sheets with parchment, then moved them to nonstick baking racks.   I know I say this a lot, but I wish I'd doubled the batch.   They'll make great lunch box treats!    Zucchini Raisin Cookies Print With Image Without Image Yield: 3 dozen Author: Jolene Martinelli Ingredients: 1/2 cup shortening 1 cup sugar 1 egg 1 cup shredded, peeled zucchini 2 cups flo

Marinated Mozzarella & Tomato Appetizers

One of the best parts of summer is the variety of local produce that's available.   We have a short growing season in New England, so we try to get out to the farms at least once a week.   I have a "never say no to a fruit or vegetable" policy with my son.  If he wants to try it, I'll buy it and fix it.  Tomatoes are one of my favorite things to get, especially the heirloom and bite-sized versions.  I love the variety of shapes and colors they come in now.   And nothing goes better with tomatoes than fresh mozzarella and basil!  I could eat that combo every day and be a happy girl. This is such a simple recipe, and is great as an appetizer, light lunch, snacking on the go. You can eat them after 3 hours, but I found them best if they marinated for at least 24 hours.  I've made them several times, and if I didn't feel like heating up the house for the bread, I used store bought Texas Toast croutons.       So many great recipes coming your way this week, ch

Fire & Ice Pickles

Every summer I say that I'm going to make homemade pickles and it just never seems to get done.   I was so excited to find this recipe for a spicy pickle that starts with store bought!   I originally made the recipe as written, but when I snuck a taste about 6 days in, I wanted some more heat.  I added an additional teaspoon of crushed red pepper flakes.   These are great on burgers!   The only negative thing I can say about this recipe is waiting the week for them to be ready was torture  :)   Thanks so much to Myra I. for sharing it! Fire & Ice Pickles Print With Image Without Image Yield: 3 pints Author: Jolene's Recipe Journal ingredients: 2 jars dill pickle slices or spears, 32oz each 4 cups sugar 1 tablespoon hot pepper sauce 1/2 teaspoon crushed red pepper flakes- I used 1 1/2 teaspoons 3 garlic cloves, peeled instructions: How to cook Fire & Ice Pickles Drain and discard juice from pickles. In a large bowl, combine