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Come mid-summer the squash production peaks and it seems every one is trying to find ways to cook, eat, and giveaway their zucchini and squash. Just this past Sunday at church, it seemed zucchini were falling from the sky. We came home with quite a handful of fresh zucchini.

When Matt lived down south every Sunday they would fry up some zucchini that they brought home from church. Here is a quick and very easy recipe on how to make your own Fried Zucchini with Progresso Italian Bread Crumbs.

Start off with slicing the zucchini about 1/4 inch thick.

Once everything is all cut, prepare two bowls or small flat pans. One for the wet ingredients and one for the dry.

Wet Ingredients are:

  • 2 eggs
  • 1/4 cup milk

Mix well

Dry Ingredient:

  • Progresso Bread Crumbs – We love the Progresso Italian Style – but any  styles will work

Next add a small handful of the cut zucchini into the milk/egg wash.

Take them out one by one and place them in the Progresso bread crumbs of your choice. Gently spoon more on the top of the zucchini slice and gently press the bread crumbs onto the slice.

Then after 4-6 slices are breaded, gently place them one by one into the oil that has been warmed to medium and medium high.

After a minute or so simply flip them over and cook to a light golden brown.

Lay them out on paper towels gently sprinkle them with salt to taste.

Try some with the Progresso Bread crumbs and tell me what you think. Every Sunday you can bet this is whats on the table at dinner or as a veggie snack.



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Cashew Cranberry Pecan Bark RecipeCashew Cranberry Pecan Bark

I love this recipe it is sweet and salty and finger licking good.  Plus it is pretty, not that being pretty makes it taste better but it makes it nice to give as a gift or to put out for a party. It is also VERY quick to make so there is not a lot of prep time.

Cashew Cranberry Pecan Bark Recipe


  • 24 oz. Vanilla Almond Bark
  • 1 Cup Cashews, halves and pieces
  • 1?2 Cup Pecan halves
  • 3?4 Cup Dried Cranberries

Cashew Cranberry Pecan Bark Recipe


Melt bark according to package directions.
Stir in Cashews and Cranberries Reserving 2 Tbsp. of each.
Pour warm mixture into 13×9 inch pan lined with wax or parchment paper.
Top with remaining Cashews, Cranberries and the Pecan halves.
Refrigerate at least an hour. Break into pieces and serve.

Cashew Cranberry Pecan Bark Recipe

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How to make butterIt’s Matt. I made Butter in a Jar back when I was a kid as a youth activity. It was very easy and just took some time. So the other day at the store I grabbed some Heavy Whipping Cream and planned a night with the kids to make butter. It is really easy and will provide some tasty and easily home made butter!

home made butter in jar


  • Heavy Whipping Cream – any amount 6 cups makes about 1 pound of butter
  • Salt – 1/2 teaspoon per pound of butter- optional, used for preserving butter
  • Jar – with lid, any size, baby food jars are great for kids to make it with

home made butter heavy whipping creamDirections:

Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.

It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
home made butter foam


As another 5-10 minutes pass you will notice the jar filling with the foamy cream.  It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:

home made butter cream

Keep shaking and don’t stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don’t think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don’t worry if you don’t think the foam is “churning” or rotating in the jar, gravity and pressure is still working to form the butter.
Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
home made butter buttermilk
At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the 1/2 teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter!  Enjoy your work!
home made butter bowl
As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.
home made butter
If you enjoyed making your own butter, then you will enjoy making your own cheese!
DIY Make your own Cheese


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APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot

I posted this recipe back in 2010…. I made it again this year so I decided I would post the recipe in case you were looking for a good way to use your apricots.  Plus my photo skill have gotten much better over the years lol. Hope you enjoy this jam as much as my family does!

IMG_3392My Grandma use to make an Apricot Pineapple jam so I thought I would give it a try.

Apricot-Pineapple Jam

Makes 9 (1-cup) jars

  • 5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
  • 1 can (15-1/4 oz.) crushed pineapple in syrup
  • 1/3 cup chopped maraschino cherries (optional I do not add them)
  • 6 cups sugar
  • 1 box fruit pectin (such as Sure-Jell)

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups apricotes, can of pineapple into 6- or 8-qt. saucepot. Add cherries. Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals.


Apricots washed and pitted

IMG_3376I am not to big on “chunky jam” so we whipped ours.  Maleeya helped me…aren’t her tiny little hands cute.

IMG_3378Pineapple, Apricots and Pectin, mixed then added to the pot

IMG_3381Stirring and waiting to come to a boil

IMG_3383Started to boil so I added the sugar

IMG_3386Came back to a boil, cooked another minute… it is done cooking

IMG_3387I have my jars and lids HOT and ready to be filled

IMG_3388It is hot so watch out… Fill jars within 1/8 in of top (I should have filled mine up a little more)


With a hot wet rag wipe the edged clean, if there is any jam on the side it may make it NOT seal.

IMG_3391Screw your lids on firmly.

IMG_3394Turn them upside down, for 5 mins

IMG_3395Mckeely was not too sure about this part…she thought I crazy for turning them on their heads. “Mom, what are you doing?”


Turn them right side up, after they have cooled check to see if the have sealed…. all of mine did!!!! Yeah!  If they are sealed they will not make a popping noise anymore.APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot

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how to cook yellow squashI have had a few of you ask me how I cook the yellow squash I grow in my garden.  I know that there are many different ways to prepare it, but this is the way my family has always made it.


If the squash is small I just chop up the whole squash seed and all.  If it is a little bigger than I scrap the seeds out and dice it up into cubes.


In a fry pan I cook, 3 strips of bacon ( diced), along with some onions.  I normally use yellow onions, but I had red onions so that is what I used.


Cook the bacon and onions till the bacon is crisp, and the onions have started to soften.


You can then take the bacon and onions out, or just add the cut up squash right to the same pan. Season with a little bit of garlic salt, and pepper.  Cook on medium heat, with a lid on till squash is soft and tender ( make sure you stir every few minutes) .  It normally takes about 10- 15 min depends on how big  you cut the squash.


My whole family really like this.  But I know squash is not for everyone,  Hope you enjoy it too!

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