In My Bag - Day 7

What's in my bag? Well, lots and lots of blueberries! This year we have been extremely blessed with blueberries. Gallons and gallons have been put in the freezer this year for us to enjoy smoothies, blueberry cream cheese pound cake, blueberry pancakes, blueberry chess pie, I could go on and on but I will stop.

 

 

 

 

 

I have also been blessed with about 20 gallons of cucumbers out of the garden this year. I am still processing pickles and sweet pickle relish. I can see the light at the end of the tunnel though.

 

 

 

I just brought these in from the garden today. My vines are yellow and dying so I think this is the last of the cucumbers this year.

What's in your bag?


God Bless!

turkey for Thanksgiving.....

Here is what's cooking in my oven as I type!

Last year I cooked our turkey overnight in the oven. I thought I would try something a little different this Thanksgiving. A bacon-wrapped turkey! I am still cooking it overnight, just covered in bacon.

I will let you know how it turns out.

Happy Thanksgiving and God Bless!

Couple of recipes

Here are two yummy recipes! I have no pictures because my computer and photos will not cooperate!

The first one is one of my favorites during the summer. I always make this one when my tomatoes start coming in and ripening on the vine.

The second one is also a summer recipe. It calls for yellow summer squash.


Try these, I promise you will not be disappointed!

Tomato-Leek Pie

1 pie crust

2 red tomatoes

2 yellow tomatoes

1 green tomatoes

1 leek

2 tablespoons of butter

1/2 cup grated Parmesan cheese

1/2 cup mayonaise

1 egg

Salt and Pepper

Bake pie crust at 450° until golden brown. Slice tomatoes, place on paper towels, sprinkle with salt and let sit for 20 minutes. Slice the leek and saute in butter. Layer leek on bottom of crust. Top with tomatoes. Mix mayo, egg, cheese, salt and pepper. Spread on top and bake at 375° for 30 minutes.

Yellow Squash Pie

1 cup evaporated milk

2 eggs

1/2 cup honey or 3/4 cup sugar

1 teaspoon cinnamon

2 cups cooked squash

1 unbaked pie crust

Cube and cook squash. Cool. In blender, blend milk, eggs, cinnamon and honey. Add the cooked squash and blend together in blender about 2-3 minutes. Pour into unbaked pie crust and bake on 400° for 10 minutes, then 350° for 35-40 minutes or until set. Set.