Jolene's Recipe Journal

I'm closing out #BacktoSchoolTreats Week with something that's always a winner here- cookies! They are by far my favorite thing to bake, and I'm always on the hunt for new recipes to try out on my guys. I found these Lemon Oatmeal Sugar Cookies by Susan M. on the Taste of Home Website. I didn't make any changes to the recipe, but rather than flattening them with a sugared glass, I scooped them and rolled them in raw sugar before placing them on the baking sheet. I love how these turned out, great flavor and texture. And oats also make them acceptable for breakfast, right?  Thanks again to Terri from Love & Confections and Christie from A Kitchen Hoor's Adventures and to all of the awesome bloggers who shared recipes for #BacktoSchoolTreats Week!  Check out their contributions using the links down below.  ******************** Lemon Oatmeal Sugar Cookies Print With Image Without Image Author: Jolene Martinelli Ingredients 1 cup butter, softene

I hope you're enjoying #BacktoSchoolTreats Week as much as I am!  I've had a serious s'mores fixation this summer and when I saw Diana P's recipe for S'mores Stuffed French Toast on the Taste of Home site I knew it would be a perfect for this event. I added some vanilla to the egg/milk mixture, and to me, it's not really s'mores if you don't toast the marshmallow.  I used my kitchen torch, but you could pop it under the broiler if you don't have one. One slice with marshmallows and chocolate chips was perfect for me. My son went for the two slice version. He also added the chocolate syrup to his. So fun, so delicious!  Thanks again to Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures for hosting #BacktoSchoolTreats Week! Make sure to stop by and see what the other bloggers are making using the links down below. S'mores Stuffed French Toast Print With Image Without Image Author: Jolene Ma

Welcome to #BacktoSchoolTreats Week!  This year more than ever I think kids could use some fun treats to get back into the school spirit.  This year my son will be a senior, and I'm hoping he gets to experience it and enjoy it to the fullest. I'm kicking things off with Lemon Streusel Blueberry Muffins from Taste of Home.  It was a pretty good year for my blueberry bushes, and the ones that wrap up the season are the perfect size for muffins. I made a few small changes.  My guys are both tree nut allergic, so I used all vanilla instead of the almond extract.  I used whole milk, it's what we have on hand. I also reserved 1/4c of the flour mixture to toss with the berries to keep them from sinking to the bottom, but this batter was on the thicker side, so it may not have been needed. I portioned out the batter with a large scoop. Thank you so much to Terri from Love & Confections and Christie from A Kitchenhoor's Adventures for hosting #BacktoSchoolT

I hit the jackpot when I stopped by the farm this week, they had loads of heirloom cherry and grape tomatoes.  I also grabbed red and yellow bell peppers, so I went searching on the Taste of Home site for a recipe to use them both. I'm always looking for low calorie sides, and Tricia K.'s Roasted Pepper Salad fit the bill nicely.  The only change I made was to swap out the Parmesan cheese for mozzarella. If you don't feel like heating up the house you could definitely prepare them on the grill.  Like my plates? They look like the classic paper version but are actually made of melamine and are reusuable . Thank you so much to Ellen for hosting #FarmersMarketWeek!  Be sure to go and see what the other awesome bloggers are making by clicking the links down below. Roasted Pepper Salad Print With Image Without Image Author: Jolene Martinelli Ingredients 2 cups cherry or grape tomatoes, halved 1/2 cup minced fresh basil 8 garlic cloves, minced 1 tabl

Welcome to Farmer's Market Week! I started grilling pizza a few years ago, and I'm always experimenting and looking for new versions to try. I saw this Grilled Zucchini & Pesto Pizza in my current favorite Taste of Home cookbook, American Summer. This one's all about the prep work.  Get your veggies and salami sliced, toss all your ingredients onto a tray and head out to the grill.  First you lay down your naan flatbreads and spread them with the pesto.  Then you sprinkle on some mozzarella cheese. Lay on the veggies and the salami (Whoops, almost forgot the salami! Added it after I took the pic). Grill, covered for about 5 mins. You want the bottom crispy and the veggies tender. Move to your platter, sprinkle with parmesan cheese and basil, and enjoy! This is exactly how I like to eat in the summer.  Comes together quickly, doesn't heat up the house, super fresh, super delicious.   Thank you so much to Jessee A. for sharing