Bless My Heart I Married A Yankee

We have had a few raspberry bushes/briars for 3 years now.  I had to talk Scott into allowing me to have raspberries.  Raspberries do not grow well in our area so he gave in and we planted 6 of them.  Last year they barely produced anything and Scott told me if they did nothing the next year (this year) he was pulling them and replacing them with blackberries.  Well, they gave me enough this year to make a small batch of raspberry jam.  Yay, that means I get to keep them. I have never made raspberry jam before.  BUT I have made plenty of other jams or jellies.  So, how hard could it be?  I looked up several recipes but decided to pretty much go by the box of sure-gel I had to make this recipe.   I took 4 cups of raspberries and put them in my large enamel-lined dutch oven.  I allowed them to come to a boil slowly.  I did not want them to burn.  As they were warming up I mashed them a bit as you can see in the picture below. Next, I added 3 cups of sugar. Allow t

I probably should apologize now for my zucchini zoodle addiction.  Since making them over the weekend in this recipe I have made it 3 times.  Seriously!!!  If you are looking for quick but good and healthy meals you need to try zoodles.   One thing you must remember when making zucchini zoodles they are going to have a lot of natural water because zucchini does.  I highly suggest when you make your zoodles to place them in a paper towel lined dish so the paper towel can absorb some of the excess liquid.  Also, if you cook your zoodles this can cause them to get soggy so you do not cook them for a long time period.  In this recipe, you are not cooking them so you do not have to worry about that. Using zoodles in place of pasta is such a great way to cut carbs and fat.  You can literally use them in place of about any pasta.   Start by making your zucchini zoodles.  I used a julienne peeler.  I need to break out my new spiralizer.   Chop some cucumber.

I have really been trying to watch what I eat.  Trying to eat a bit healthier for many different reasons.  As I sit here starving I was racking my brain trying to figure out what I could fix quickly that would be good and also healthy.  I have recently gotten into zoodles.  I mean I love them.   Needless to say my thoughts came straight to what could I make with some zoodles.  When I said I wanted to make something that was quick well this is super duper quick.  Like I had it made in 5 minutes.  Which is not normally something I would do but when I am hungry and I do not want to eat junk I come up with stuff like this to eat.  I took a medium zucchini and my julienne peeler and made zoodles.  That took like a minute.  I put them in a paper towel lined bowl.  They are notorious for being soggy.  Zucchini has lots of water in them.  Next, I opened a can of no salt added petite diced Italian tomatoes.  Measured out 1/4 of a cup. I used 3 oz of extra small shrimp.  They were

I have never once made what I call normal potato salad.  I have made baked potato salad and my favorite red skin potato salad but never, not once have I had Southern Potato Salad.  However, Scott wanted some potato salad that has a bit of mustard and eggs.  While I am not a huge fan of this type of potato salad, I have to admit it was pretty darn good.   I made the mayonnaise mixture first.  Which consists of mayonnaise, mustard, apple cider vinegar, paprika, salt, pepper, celery seeds, and sweet relish.  I used a squash relish I had canned and it was perfect. Next, wash your potatoes and cut them in half and toss in water and bring to boil.  Cook just till they are getting tender.  You do not want them mushy.  You want them to be able to hold together.  Yes, you leave the skins on the potatoes.   Next slice your celery and I added red onions.  Chop some onion. After your potatoes are done cooking take them out and put them in ice water.  This stop

Let me forewarn you about these little morsels of goodness.  They are serious and totally addictive.  I am way passed hooked on them.  What's better is the simple fact that they are low calorie and low fat.  So, if you are dieting or just do not eat a lot of fried or fatty goods these are totally for you.  It is great that it is zucchini season so you can have fresh from the garden zucchini.  Now, I have made these before but they were always done in my dehydrator.  They are so much better in the oven.  Better sure when I make them next, it will be in my air fryer.   I have to be honest with you.  I am so addicted to these that I have already made 3 batches and did not share with anyone.  They are so yummy.  I have had them on salads.  I have had them as a snack and have even taken a bag on the go with me.  I don't know if I can share them they are that good.  They are simple to make but you are going to have to have some patience because these tasty gems take some

These little darlings have been made in my kitchen for about 7 years.  I came across something similar to this recipe online and decided to make it.  Since then, I have really made it my own and I have to admit it is really darn good.  With that said this is made with ground venison, deer meat.   Not to toot my own horn but I have yet to have someone not like this recipe.  Which says a lot because a lot of people will not try or do not like deer meat.  Yes, you heard me correct.  Deer meat.  Now you can try it with different meat but to be honest, it is not as good.  So, if you have an aversion to deer meat, get over it and try this recipe.  It simply is divinely deerlicious.   We are lucky because Scott normally kills a few deer each season.  I make sure he grinds me some so I can make this recipe.  I am a bit protective of my ground venison and really do not want it used for anything but these little meatloaf gems. Believe it or not, this recipe is pretty healthy for y