Peach Jam

Ingredients:

4 C Peeled and Finely Diced Peaches
5 1/2 C Granulated White Sugar
1/2 t Butter
2 T Lemon Juice
1.75 oz Box of Fruit Pectin (like Sure-Jel)

Directions:

Place canning jars in large pot filled with water. Boil for 10 minutes to sterilize. Let stand in hot water.

In a smaller pot, place lids and rings in water and bring to a boil. Remove from heat and let stand in hot water.

Wash and peel fruit, removing leaves and pits. Dice fine.

Place diced peaches in large pot. Stir in lemon juice. Stir in box of fruit pectin and butter.

Over high heat, stirring constantly, bring mix to a full rolling boil.

Continue stirring at rolling boil and add sugar all at once. Continue stirring and return to rolling boil again. Boil 1 minute. Remove from heat.

Stir constantly for 5 minutes, skimming foam if necessary.

Thoroughly drain jars, lids and rings, being careful to keep them sterile.

Pour jam into jars to within 1/4-1/8 inch of top. Wipe rims clean.

Place lid on jars, screw on rings until just tight.

Invert jars. Wait 5 minutes and then turn jars upright.

Allow to cool at least until the jars have sucked down their seals. Do not move jars until this has happened and they are fully cooled! This will take an hour or more.

Store in a cool, dry place for up to 1 year. Refrigerate before serving and after opening.

Important Notes: Do NOT reduce sugar, do NOT double recipe and be careful to measure precisely!

* Adapted from Kroger Can-Jel Recipe

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, salt, baking soda, baking powder and poppyseeds.

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/

Sausage and Three Cheeses Quiche

Ingredients:

1 9-inch Pie Crust, store-bought or homemade, uncooked (can be frozen and helps if it is cold prior to filling)
1/2 lb Mild Italian Sausage
1/2 White Onion, diced
Pinch of Salt
1/2 Green Bell Pepper, diced
4 oz Cream Cheese, room temperature
1/2 C Shredded Mozzarella Cheese
3 Eggs
1 C Heavy Whipping Cream
2 T Sour Cream
Pinch of Ground Black Pepper
1/2 C Shredded Parmesan Cheese
Fresh or Dried Parsley

Directions:

Cook and crumble sausage and onion (with a pinch of salt) until sausage is browned. Add green pepper and cook until just tender.

Remove from heat and stir in cream cheese until cheese has melted and been incorporated.

Scoop this mixture into the unbaked pie crust and spread evenly.

Sprinkle mozzarella cheese over meat mixture.

In a small bowl, whisk together eggs, heavy whipping cream, sour cream and pinch of pepper.

Pour egg mixture over meat and cheese mixture. Top with parmesan cheese. Sprinkle with a bit of parsley.

Bake at 350 degrees F for one hour or until done.

Remove from oven and allow to cool ten minutes before slicing and serving.

Yield: 6-8 Servings

Note: If crust begins to get too brown, cover edges with aluminum foil.

* Adapted from https://www.plainchicken.com/2017/03/sausage-and-cream-cheese-quiche.html

Irish Coffee

Ingredients:

1 C Freshly Brewed Hot Coffee
1/2 T Agave or 1 T Brown Sugar
1-2 T Irish Whiskey (or bourbon)
1-2 T Heavy Cream

Directions:

Pout hot coffee into mug, stir in agave or sugar, stir in whiskey. Pour heavy cream on top. Do not stir. Enjoy!

* Adapted from https://www.foodnetwork.com/recipes/original-irish-coffee-recipe-1915164

Cheesy Herb & Summer Squash Bread

Ingredients:

2 C All-Purpose Flour
2 t Baking Powder
1/2 t Baking Soda
1 t Fine Sea Salt
1/4 t Ground Black Pepper
2 T Fresh Herbs, chopped or 2 t Dried Herbs (like rosemary and oregano or parsley and dill)
2 T Sliced Green Onions or 1 t Dried Chives
1 C Shredded Cheddar Cheese (or other cheese like low-moisture mozzarrella or gruyere)
2 Eggs, beaten
1/4 C Olive Oil
1/2 C Whole Milk
1 C Yellow Squash or Zucchini, shredded

Directions:

In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, herbs, green onions and cheese.  Mix well.

In a medium mixing bowl, whisk together eggs, olive oil and milk.

Sqeeze any excess moisture out of squash and stir into wet ingredients.

Add wet ingredients to dry ingredients and stir until just combined.

Spoon into a greased standard-size loaf pan and bake at 350 degrees F for 40-45 minutes or until tester inserted in center comes out clean.

Remove from loaf pan and allow to cool on wire rack before slicing and enjoying with butter!

* Adapted from https://www.gracefullittlehoneybee.com/herb-and-cheddar-squash-bread/

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Gluten-Free Rosemary Focaccia

Ingredients:

3 1/2 C Pamela's Gluten Free Bread Mix
2 1/4 t Yeast
1 t Sugar
1 3/4 C Warm (105 degree F) Water
1/4 C Extra-Virgin Olive Oil (plus more for the pan and top)
2-3 Sprigs Fresh Rosemary, chopped

Directions:

In a stand mixer using the whisk attachment, combine yeast, sugar and 1/4 C of the warm water. Let stand and foam for 5 minutes.

Add remaining 1 1/2 C warm water, bread mix and rosemary. Mix on medium for three minutes.

Grease a 9x13-inch pan (or for extra thick slices use an 8x8-inch pan) generously.

Scoop dough into pan. Drizzle more olive oil on top and on hands and press down and into a smooth surface.

Allow to rise in a warm place or in oven on "proof" setting for 1 hour.

Bake at 400 degrees F for 20 minutes.

Allow to cool slightly before slicing and serving with butter!

Yield: 12 Servings

* Adapted from http://www.pamelasproducts.com/focaccia/