Zucchini Cookies

And yet another fine way to use up those ever popular and always growing summer squash.

1 cup butter flavored Crisco or butter

1 cup brown sugar

1 Tbsp vanilla

2 eggs

1 tsp baking soda

½ tsp cinnamon

½ tsp ground cloves

½ tsp nutmeg

¼ tsp allspice

2 cups flour

2 cups oatmeal

2 cups shredded zucchini

1 cup raisins

Preheat oven to 375º

In large mixing bowl, cream the shortening and sugar together until fluffy.  Add eggs, zucchini and vanilla extract and beat well.  Combine flour, baking powder and spices together and mix well; then add oatmeal to flour.  Gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.  Fold in raisins.

Scoop by tablespoons on ungreased cookie sheets two inches apart.  Bake at 375º for 12-14 minutes or until lightly browned on edges.  Cool one minute then remove to wire rakes to cool completely. 

© Crackerberries 2011

Sweet Mustard Pickles

                   

{SPECIAL BLEND} Mustard Pickles

I love to experiment with pickles… I thought about how chocolate and peanut butter together make an awesome candy bar, putting my two favorite pickle recipes would be the same ~  but different.  These are very sweet and very sour and very YUM!

12 cups cucumbers, sliced ¼” or so

2 cups chopped onions

5 cups sugar

3 cups cider vinegar

1½ tsp turmeric

1½ tsp celery seed

2 tsp mustard seed

1 tsp red pepper flakes

¼ cup white vinegar

¼ cup water

2 Tbsp cornstarch

½ cup Dijon mustard

Brine:  2 Quarts water and 1 cup canning salt

Brine the cucumbers overnight (cover with salt brine); drain and rinse. 

Prepare preserving jars.

In small bowl combine cornstarch, white vinegar, water, cornstarch and mustard and mix well.  Set aside.

In large preserving pot bring vinegar, sugar and spices to a boil.  Add cucumbers and cook till boiling again.  Once you have a nice rolling boil pour in cornstarch mixture and cook just until thickening.  Ladle into hot sterilized jars leaving ½ inch head space.  Wipe the rims clean; adjust two piece covers, process in boiling water bath for 10 minutes.  Yield: 7 pints.

© Crackerberries 2011

Summer Squash Parmesan

This is the time of year to find innovative ideas to use the over abundance of summer squash.  Here’s just one of the many ways to put that summer delight to use.

2-3 lbs summer squash

1 cup flour

1 egg

½ cup beer

1 Tbsp Italian seasoning

2 cups marinara sauce

¾ cup parmesan cheese

Oil for frying

Wash summer squash and cut into ¾ inch rounds. 

Combine flour, beer, egg and Italian seasoning in medium bowl and mix well.  Dip squash in batter and coat well. 

Heat oil in cast iron fry pan to 375º; cook battered squash 2-3 minutes per side.  Drain on paper towels. 

Pour half of sauce in greased casserole dish.  Layer squash in dish and top with remaining sauce.  Sprinkle with parmesan cheese and bake in 375º oven for 25-30 minutes until bubbly and parmesan cheese is lightly browned.  Serve with a side of pasta.

© Crackerberries 2011

Grill Fried Chicken

I had this idea in the middle of the night and when I tried it, WOW!  It was good.  Tall Cool ☺ne loves this chicken.  My friend, Jody, said the Redeye Rub was not recommended for chicken, but those are the kinds of things that I like to try…

2 TBSP Redeye Rub (from June 2011 Women’s Day magazine)

·         3 Tbsp paprika

·         2 Tbsp brown sugar

·         2 Tbsp ground coffee

·         2 tsp kosher salt

·         1 tsp black pepper

1 cup all purpose flour

2 Tbsp extra virgin olive oil

1½ lbs chicken legs & thighs

Combine Redeye rub and flour in zip lock bag.  Shake each piece of chicken thoroughly.  Place on greased grilling pan (I used aluminum foil, but next time I am just going to use my cast iron fry pan).  Drizzle with olive oil.  Cover with aluminum foil tightly.  Place on grill on low heat, cover and cook for 1 hour.  Serve with your favorite summer time side.  Here it’s served with grill roasted veggies in basil and sage.

© Crackerberries 2011

S'More Brownies

2 cups whole wheat flour

2 cups sugar

2 eggs

1 tsp baking powder

½ tsp salt

1 cup butter flavored Crisco

1/3 cup unsweetened cocoa powder

½ cup buttermilk

1½ tsp vanilla

1 cup black coffee

6 whole graham crackers

3 cups mini marshmallows

1 cups chocolate and peanut butter morsels

1 cup white chocolate

1 cup peanuts

Preheat oven to 350º.  Grease 13x9x2 brownie pan.  Layer graham crackers in bottom of pan, breaking one or two to fit along the sides (cracks are okay); set aside.  In a medium bowl combine flour, sugar, baking powder and salt; set aside.  In a medium sauce pan, combine Crisco, cocoa and coffee; bring to a boil stirring constantly.  Remove from heat and add mixture to flour, slowly.  Beat with electric mixer on medium until thoroughly combined.  Add eggs, buttermilk, and vanilla and beat on high for one minute.  Pour into prepared pan and bake 25 minutes.    Remove from oven and cover with marshmallows, chocolate/peanut butter morsels, white chocolate and peanuts.  Return to oven for another 10 minutes or until marshmallows are browned and puffy.  Let cool in pan completely before cutting into squares. 

© Crackerberries 2011