My Back Hurts Tonite

No snow yet today.  The weatherman lied…again.  We shall see what happens after dark.  The are still saying 2-3 inches, but we shall see.  In the mean time, I thought I had to do three days projects in one…truth be told..didn’t want to clean the rest of the house. 

So….got meat in the crockpot to use in tamales.  I don’t like them….its the cornmeal, but my Honey loves them.  So I told him I would give it a go.  The meat smells wonderful.  Hope I can get the rest of the tamales together right.

Then I’ve been thinking about fried chicken, mashed taters and gravy for about a week now.  So….got the chicken soaking in buttermilk, hot sauce and spices.  I have a houseful of  grandkids tonite and they love chicken legs.

Then I made lemon cookies.  They had to sit in the fridge.

LEMON COOKIES

3/4 C soft butter

3 Tbsp sugar

2 tsp lemon juice

1 1/4 C  four

1/2 C corn starch

1 tsp lemon zest

Cream butter and sugar.  Beat in lemon juice.  Combine dry ingredients and gradually add to cream mixture and mix well.  Shape dough into a 1 1/2 inch roll and refridgerate for an hour.  Unwrap an cut into 1/4 inch slices.  Bake at 350 for 8-10 min. Cool completely on racks.

LEMON FROSTING

1/4 c soft butter

1 c powdered sugar

2 tsp lemon juice

1 tp lemon zest

Combine and spread on cooled cookies.  Let stand until set and then store in airtight container.  If they last that long.  The cookies are dainty little shortbread type cookies.  If you don’t intend on frosting them, double the zest, as they are not very lemony.

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On to the pepper jelly.  The original recipe that I got from Randy and BrazenBites called for Pamonas Pectin.  Find that in Pocatello Idaho…yeah right.  So had to do a bit of adapting.  I don’t really like messing with recipes made with pectin, but I got lucky and it worked.  Jelled.  I’m amazed.  The only thing that I would do different is use two jalapenos instead of one.  It wasn’t quite hot enough for me, but it might get hotter as it sits.

PEPPER JELLY

1 each yellow, orange, red, jalapeno pepper seeded

2 cups vinegar (recipe called for apple cider, I used white wine)

6 cups sugar

2  3oz pouches liquid pectin

Puree peppers in 1 cup vinegar in blender.  Do not strain puree.  Combine puree, remaining vinegar and sugar in large pan.  Bring to boil and boil for 10 minutes.  Add pectin, bring back to a boil and boil for 1 minute.  Jar and process as per instructions on pectin package.  I got 7 -8oz jars.

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Then on to brownies.  One of the grandkids very favorites.  This is a box mix with chocolate butter cream frosting and a little bit of pretties.  Thought I had better get a pic before they all disappeared.  Like I said…kids love em.

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Now on to dinner.  Chicken, taters and gravy.  We all have our favorite recipes.  I double dip my chicken in buttermilk and hot sauce then in flour.  We all enjoyed…..even the in laws enjoyed.

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I also made sourdough biscuits.  The recipe another day.  I’m pooped.  Just let the dog in.  It’s snowing.  Aaaaaaaahh…spring in Idaho.

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2 Responses to “My Back Hurts Tonite”

  1. brazenbites Says:

    seems like I remember the recipe calling for a whole can of diced jalapeno peppers-I’d better drag out the recipe cards and look

    good lord, woman-a cooking FIEND!

  2. justgrams Says:

    The recipe Rand gave me didn’t have any “hot” peppers called for, but next batch I will try that. Stilly yummy…just not hot enough even for me.

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