Jolene's Recipe Journal

Craving fall flavors but still harvesting zucchini from your garden?  I've got the recipe for you! My niece requested pumpkin zucchini bread so I went searching for a recipe and found this one on the Taste of Home site. I made a few changes, the first of which was to use mini chocolate chips instead of nuts due to allergies.  I also instead of two loaves I made a dozen muffins and one loaf.  I sprinkled the muffins with raw sugar before baking, the loaf sprinkled with a few more mini chips.   Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below! Pumpkin Zucchini Chocolate Chip Muffins Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 3 large eggs, room temperature, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter, melted 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon

    August 24th is National Waffle Day! We've got quite a few family favorite recipes but I wanted to give something new a try and I found this recipe on the Blendtec website. Both the batter and the berry infused buttercream are made in the blend, which makes it super easy.   One of my other favorite countertop appliances is my Presto Flipside Belgian waffle maker.  I've had lots of other waffle makers but this consistently puts out waffles that are crisp on the outside and soft on the inside.    My buttercream turned out a bit thin but I was okay with that. I used strawberries that I picked up at a local farm and blueberries from our patch. It tasted great and wasn't overly sweet.   I love how the little pockets catch the buttercream and I topped them off with more blueberries. You definitely can swap out the fruits for whatever you like, I'm looking forward to trying them again in a few weeks with some of our blackberries! Waffles with Berry Infused Buttercream Print

  One of the things my husband was most excited about when we bought our new home back in 2016 was having the space to plant blackberry bushes.  We moved here in the fall and he spend all winter researching the best variety, type of soil and bed set up.      Spring of 2017 we planted 3 thornless Black Satin bushes that we purchased at the local hardware store chain. The bushes did well, producing enough berries for eating and baking and a small stash for the freezer.   Two summers later we upgraded our trellis system based on an idea I saw on Pinterest and added four more of the same variety of bushes.    By 2021 we had seven heavily producing bushes and were getting more berries than we could eat, bake with or freeze so we decided to infuse some vodka.       I used 3 cups of berries and 3 cups of sugar and 3 cups of vodka in one large jar with a lid.  We stored it in a cool dark cabinet for 3 months.  I strained out the berries and rebottled it and it was super sweet and delicious

I'm wrapping up #FarmersMarketWeek with one of my favorite veggies, green beans.  It's also one of the few veggies my guys will eat without complaint, so we eat a lot of them.  I found Marian P's recipe on the Taste of Home site and it looked absolutely so colorful and delicious. I only made a few small changes.  I'm not a fan of green pepper so I used yellow. . I took about a dozen photos before I realized I'd forgotten to put on the cheese! I got an amazing shaved parmesan from a local farm. You definitely could hit it with some fresh cracked black pepper but it's fantastic the way it is. Thanks so much to all the other bloggers for sharing their recipes this week, I've got my shopping list ready for my next trip! Check out their recipes using the links down below.  Pepper Parmesan Green Beans Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1 large sweet red pepper, diced 1 small yellow pepper, diced 1/4 cup chopped onion 1

Farmers Market Week continues with a super simple but super delicious Balsamic Cucumber Salad. I found Blair L's recipe on Tasteofhome.com and it was perfect to use up some beautiful cucumbers I picked up at the market.      I left some of the peel on, I like the color contrast it gives.  Since I am not a fan of feta I used some fresh mozzarella pearls instead.  For the vinaigrette I used a Honey Balsamic. I also hit it at the end with some fresh cracked black pepper and some fresh herbs like basil would have been nice too.  I hope you are enjoying #FarmersMarketWeek as much as I am!  Be sure to check out all the other great recipes using the links down below!   Balsamic Cucumber Salad Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1 large cucumber, halved and sliced 2 cups grape tomatoes, halved 1 medium red onion, halved and thinly sliced 1/2 cup balsamic vinaigrette 1/4 cup fresh mozzarella pearls Fresh cracked black pepper (optional) Instructio