Here’s a great Summer time recipe for your fresh garden peppers!
1 can (8 ounces unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash of Pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional
Drain pineapple, reservingRead More

A zesty appetizer everyone will love with fresh from the garden jalapeno peppers!
1 pound boneless skinless chicken breasts
1 pound sliced bacon
15 jalapeno peppers, seeded and cut in half
1 tablespoon garlic powder
1 tablespoon onion powder
1 table spoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
Blue Cheese or Ranch salad dressing
Directions
Cut chicken into 2-in.Read More

Grandma Margie’s Rhubarb Crunch

2 cups flour
1  1/2 cups oatmeal
1 cup brown sugar
1 cup shortening (melted)
Mix all together.  Press half of mixture into a 9×13 pan
and cover with 6 cups finely chopped rhubarb.
Then combine in a sauce pan:
1  1/2 cups sugar
1  1/2 cups water
3  Tbsp cornstarch
1  1/2 tsp vanilla
Cook until thick and clear.  Pour over rhubarbRead More

Here’s a great recipe for those delicious tomatoes and herbs from your garden!
Fresh Tomato Basil Pizza
1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup chopped fresh basil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
Unroll crescent dough into one long rectangle.  Press into anRead More

Enjoy fresh zucchini and carrots from the garden in the tasty recipe!
Chicken Zucchini Casserole
Prep Time: 20 minutes
1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
In large bowl, combine stuffing mixRead More