Jolene's Recipe Journal

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2

I spent most of this winter eating the same two steam in bag veggies, but the weather is heating up and I was looking for some easy new sides.  I found these Tomatoes with Buttermilk Vinaigrette on the Taste of Home website and had everything on hand to make them. During the season I get tomatoes from a local farm but in the off time I always keep a few packages of Sunsweet Wild Wonders in the fridge.  They're great for snacking.  I added the dressing ingredients to Ball jar and shook it, this made it easy to store in the fridge until it was time to serve it.  This was the perfect patio dinner alongside some grilled chicken. Thank you so much to Judith F. 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 apply to be a Taste of Home Community Cook?  Check out the requirements and apply here. Tomatoes with Buttermilk Vinaigrette Print With Image Without Image Author: Jolene's Recipe Journal

I was pleasantly surprised to find the previous owner of our house had planted chives and I've managed to keep them alive. My newest way to use them is this Garlic Chive Whipped Butter from Taste of Home. Nothing makes me happier than a recipe that's simple to put together but can be used in a lot of different ways, and this is one of those!  I've used it to make grilled cheese, you can top baked potatoes, add to fresh veggies like corn or green beans. It was also amazing to finish a steak.     Don't have chives?  Basil would be excellent as well. Thank you to Sue S. 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 apply to be a Taste of Home Community Cook?  Check out the requirements and apply here. Garlic Chive Whipped Butter Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1/2 cup butter, softened 1/4 cup grated Parmesan cheese 1 tablespoon minced

  It's the final day of #BBQWeek and I'm closing it out with Grilled Potatoes and Peppers. I'm all about reducing the amount of dishes I have to wash so instead of mixing the ingredients in a bowl and then putting it in a packet, I used 13x9 disposable pan and covered it with foil. I had some wonky shaped potatoes, so I just made sure that all the pieces were about the same size overall. I used red and yellow bell peppers and cut them into similar size chunks as the potatoes.  The type of onion was unspecified in the recipe, but I've always got Bermuda onions on hand. This made an amazing side dish to grilled chicken, and it also was fantastic the next day with some scrambled eggs wrapped into a flour tortilla. Thank you to Susan N. for sharing her recipe!  Hope you've enjoyed #BBQWeek as much as I have, and if you try any of the recipes I'd love to hear from you! Grilled Potatoes and Peppers Print With Image Without Image Ingredients 8 medium red potatoes, cut

I hope you are enjoying BBQWeek as much as I am! Today I'm sharing one of our favorite desserts, whoopie pies.  These are perfect for a barbecue because they are individually portioned and are hand held, no silverware required! This recipe is from Taste of Home and is featured as their #Bakeable challenge for May.   Though I've made them in the past, most of the versions have started with a cake mix.  This one is the real deal completely from scratch.  I used a cookie scoop to get nice equal portions, and my first sheet came out of the oven flat. I ended up chilling the dough for 30 mins and the next ones came out perfect.  For the filling, I used the vanilla extract that was called for but didn't really think that there was enough vanilla flavor so I used the seeds from a whole vanilla bean as well.  The filling was looser than I'm generally used to, but set up nicely in the fridge.  While they are not the same as a New England style whoopie pie, they are absolutely d

Welcome to #BBQWeek 2021! This winter seemed extraordinarily long so it's been really awesome to be able to finally uncover the grill and enjoy some meals on the patio.  I'm kicking things off with this super colorful, super delicious Cool Beans Salad from Taste of Home.  I made a few slight changes to the recipe, starting with using white wine vinegar instead of red wine vinegar. It was what I had on hand, and I really think any type would work in this, apple cider vinegar, balsamic.  I used low sodium versions of the beans, that's just personal preference. I'd rather add salt at the end if needed and be able to control it. The last change was to swap out the cilantro for parsley. I'm one of those people that can't do cilantro, it tastes like soap to me.  I found this to be even better the second day.  Thank you so much to Janelle L. for sharing her recipe! Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen