Jolene's Recipe Journal

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.

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 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.   

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.

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!

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. 

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   I originally made the recipe as written, but when I snuck a taste about 6 days in, I wanted some more heat.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 1/2 teaspoons crushed red pepper flakes 3 garlic cloves, peeled Instructions Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and ...