6833 Whitneyville Ave SE, Alto MI 49302 * (616) 868-6676 * CountryHarvestGreenhouse.com

Tuesday, August 4, 2015

Refrigerator Cucumbers, Onions and Peppers

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar).

Pour mixture over cucumbers, store in refrigerator. Will keep up to 2 months in your fridge.

Makes 2 quart jars.

Recipe and image from Facebook.

Zucchini Cookies

1½ cups flour
1 cup sugar
½ teaspoon Baking Soda
½ teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup shortening
1 egg
1 cup grated zucchini
1¾ cups quick oats

½ cup butter, softened
3 Tablespoons milk
2 teaspoons vanilla
3-4 cups powdered sugar

Preheat oven to 400 degrees F.  Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.

Spoon drops of cookie dough onto greased cookie sheet.  Bake at 400 degrees F for 8-10 minutes. Let cool.

Frosting: Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

Recipe  and Image Source:   http://www.chef-in-training.com/2014/07/zucchini-cookies/