Pasta Salad Recipe

Today I would like to share with you my favorite recipe for pasta salad. Earlier this month I made pasta salad for a Fourth of July picnic at my mom's house.

 

Pasta Salad:

 

1 box (12 Oz.)  tri-colored rotini pasta

1 1/2 cups of shredded mozzarella cheese

1 green bell pepper, chopped

1 carrot, shredded

1/4-1/2 onion, finely chopped

1 1/2 cup pepperoni, cut into pieces

1 can (6 oz.) black olives, sliced

Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

2 TBSP. water

1 TBSP. honey

3 TBSP. Parmesan cheese

1/4-1/2 tsp. garlic powder

1/2 tsp. salt

1 1/2 tsp. dried basil

1 tsp. dried oregano

black pepper to taste

 

Directions: 

 

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

 Whisk together ingredients to create the dressing.

In  large bowl combine pasta, cheese, bell pepper, carrot, onion, pepperoni, olives and salad dressing. Refrigerate overnight. 

 

This salad is a summer favorite in my home! It is very versatile and can be adjusted to suit your family's preferences. 

I also made a cake for the picnic. It was a simple boxed cake, but I thought it may be worth sharing despite the fact in was not entirely made from scratch.

 

 Cherries in the Snow Cake:

 

1 box white cake mix (*ingredients needed to bake cake)

1 box instant pudding

2 cups cold milk 

2 cups heavy cream

1/4 cup powdered sugar

1/2 tsp. vanilla

1 can cherry pie filling

Directions: 

Prepare and bake cake according to directions. 

When cake is finished baking and still warm poke cake with the end of a wooden spoon handle. In bowl combine pudding mix with milk. Stir until smooth and let sit 2 minutes. Pour pudding into holes of warm cake. Place in fridge a couple of hours to cool.  Prior to removing cake from fridge, beat heavy cream with powdered sugar and vanilla, until stiff peaks form and it has become whipped cream. When cool, top cake with whipped cream and cherries.

*When the boxed cake mix called for oil I used melted butter, and it place of water I used whole milk.

Since it was July 4th, I decided to try and form the cherries and some blueberries into an American flag. My attempt was a little crude, but everyone seemed to like my less than perfect flag cake.

It was a lovely Fourth of July picnic! We were very blessed with a warm, sunny day. We enjoyed good food, patriotic music, fireworks, and best of all, being with family.

"Blessed is the nation whose God is the Lord." Psalm 33:12a

 

 

Christmas Cookies

 

Today I would like to share with you some new cookie recipes my daughter and I have recently enjoyed baking. This year I decided to try some new cookie recipes, as I tend to make the same cookies every Christmas season. All three new recipes were well received and have been added to my cookbook for future reference.

This summer one of our favorite read aloud books was Pippi Longstocking. In the story Pippi is forever baking and eating pepparkakor cookies. Jemimah was shocked by many of Pippi's antics, including when Pippi rolled out her cookie dough on the kitchen floor. After baking a batch of pepparkakor cookies we could easily see why Pippi would bake such large batches of these cookies, they don't last long. Pepparkakor cookies are delicious and have a wonderfully spicy flavor.

 

Pepparkakor Cookies

• 1 cup butter, softened 
• 3 1/4 cups flour
  
• 2 teaspoons baking soda
  
• 2 teaspoon cinnamon
  
• 1 teaspoons ground ginger
• ¹/₂ teaspoons ground cloves
• 1 1/2 cups sugar (I used all brown, but I think the recipe recommend white)
  
• 1 egg
  
• 2 tablespoons maple syrup
  
• 1 tablespoon water 

 Directions: Sift flour, baking soda, cinnamon, ginger, and cloves. Cream butter and sugar in a separate bowl. Add egg, maple syrup, and water to butter and sugar mixture. Beat until fluffy. Gradually add dry ingredients. Mix until well combined. Cover bowl and chill dough for at least an hour to make the dough easier to handle and roll out. Once chilled, roll dough until about 1/8" thick. Use cookie cutters to cut out dough into shapes. Bake in a preheated 350 degree oven for 8-10 minutes, or until cookies are lightly browned on the bottom.

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Jemimah discovered this recipe in her Club House Jr. Magazine. They were a lot of fun to make and the finished cookies were scrumptious! The design and flavor are perfect for Christmas. I know that from now on candy cane cookies will be part of my Christmas cookie rotation each year.

 

Candy Cane Cookies

• 1 cup butter, softened
• 1 cup confectioners sugar
• 1 egg
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 1/2 cups flour
• red food coloring

Directions: Cream butter and sugar. Add egg, peppermint, vanilla, salt and baking powder. Gradually add flour, mix well. Set aside half of the dough. Add red food coloring to one half of dough. Chill dough for at least one hour, so that dough is easier to work with. Once chilled pinch off a piece of dough, about 2 tablespoons, from each color. Roll each dough into a rope that measure about 5" long. Twist both ropes together and  then curve top to create a cane shaped cookie. Bake in a 375 degree oven 9-12 minutes.

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During the Christmas season I often think of my grandma and all of her wonderful baking. Each Christmas she would give our family a shirt box filled with an assortment of homemade cookies. My sisters and I were always excited to see what grandma had baked that year. One of my favorite cookies were grandma's mincemeat cookies. They tasted so old-fashioned and festive. Unfortunately grandma never shared the recipe and after her passing we were unable to find the recipe in her cookbooks. However, awhile back I read a recipe for mincemeat cookies shared by Jennifer that sounded similar. I finally tried baking her recipe and it tasted just like the cookies I remembered grandma baking! They are truly a special treat. I encourage you to visit Jennifer's blog and try baking her recipe for mincemeat cookies.

I hope you will enjoy trying the cookie recipes I shared today. Have you tried any new cookie recipes this season? If yes, do you have a new favorite to recommend?

P.S. A few years back I shared some favorite Christmas cookie recipes. If you are interested in seeing the post here is a link.

 

"O Lord, our Lord, how excellent is thy name in all the earth! who hast set thy glory above the heavens." Psalm 8:1

Apple Pie and October Memories

October was truly a lovely month. I don't remember an autumn with prettier foliage. The picture above was taken while driving down my grandpa's driveway. Grandpa lives down a fairly long driveway, tucked back amid the woods. The entire driveway was lined with golden foliage, this picture doesn't do justice to just how beautiful the golden leaves looked in person.

We were able to take a couple of day trips in the month of October. Our favorite was our visit to Letchworth State Park. The trees were just beginning to change color, the weather was pleasantly cool, and it was such a treat to see so many amazing views of God's marvelous creation!

 Letchworth is often referred to the "Grand Canyon of the East". While there we saw the actual home of Mary Jemison, a rustic log cabin. She is buried at Letchworth and they have a monument honoring her, as well as a historical display of her life.

The three waterfalls were truly splendid! Our little girl was absolutely delighted by the waterfalls, as she had never seen a waterfall that large or impressive before.

Not far from Letchworth is Mount Morris, the town where Lamplighter Publishing is located. We were pleased to have the chance to visit Lamplighter and tour their book bindery and recording studio. It was a treat to see how they create the beautiful books in their collection. We were deeply impressed at all the hands-on work that goes into creating each volume.

When the days grow cooler I look forward to baking my favorite Autumnal recipes. Nothing say "fall" like apple pie. I thought I would share my favorite recipe. It is the recipe my mom always made when I was growing up. It is simple, but delicious.

Apple Pie

6-7 cups apples, peeled and sliced

3/4 cup brown sugar

1/4 cup flour

4 tablespoons melted butter

1 teaspoon cinnamon

Combine all ingredients. Pour into pie shell. Top with crust or crumb topping. Bake at 350 degrees for 1 hour. 

Crumb Topping:

1/2 cup flour

1 cup oatmeal

1/2 cup brown sugar

1/3 cup butter

Blend well. Sprinkle over pie evenly.

We didn't have our first frost until nearly the end of October. It gave us ample time to enjoy the flowers in Jemimah's wild flower patch. She was bringing in little bouquets nearly every day. The wild flowers brought us all much joy this summer.

The zinnias were my favorite in the mix. I loved the combination of vibrant and soft colors.

I had to snap a few pictures knowing that these would be some of the last fresh flowers we would enjoy until spring.

A sample of how the daily mini bouquets had a tendency to take over the kitchen table.

I hope you have all enjoyed a beautiful October as we have. May you have a blessed week!

"O Lord, thou art my God; I will exalt thee, I will praise thy name; for thou hast done wonderful things; thy counsels of old are faithfulness and truth." Isaiah 25:1

August

This bouquet of flowers came from our wildflower garden.

August has been a busy month of gardening, canning, home improvements and beginning our homeschool year. It feels as though we have accomplished a great over the past few weeks.

We have been so pleased, blessed and grateful with the success of our garden this year. Adam tripled the size of our patch dedicated to growing corn, and it was wonderful to enjoy homegrown sweet corn so often this summer. We even had enough corn that I was able to freeze several quarts for the winter ahead.

Adam has compiled a collection of  garden pictures that we hope to share in a post here soon. As you can see from the picture above Adam grew almost everything this year! The cantaloupe has been a favorite. The flavor is so sweet and special during the last of these hot summer days.

As I type this I have over a dozen jars of spaghetti sauce and a dozen jars of pepper jelly resting on my kitchen counter - all made with produce from the garden. It is such a joy to know that come winter we will still have a taste of this beautiful summer to enjoy!

Earlier this week I made plum jam. It remains a family favorite. I am always delighted when I am able to find locally grown plums. They are so delicious and they make the perfect jam!

In the evenings I enjoy sitting back with a good book or some handiwork. Currently I am reading Duskin by Grace Livingston Hill. Reading a Grace Livingston Hill book is like meeting with an old friend, some of the situations are similar book to book, but enough is different to be entertaining. The theme of God speaking through His Word is woven throughout Duskin in such a natural and beautiful way. The main character has promised her mother that she will  read her Bible daily while away from home on a business trip. At first she is annoyed by her mother's request, but as the story progresses she realizes that God is using the book of Proverbs to guide and direct her course.

The evenings have been cooler of late and I have been finding some time to knit again. This summer was quite hot, so my knitting sat tucked away until now. The blue yarn is being knit into a cardigan for my daughter. The natural yarn is a scarf.

Earlier this month I canned several quarts of peaches. While I had fresh peaches on hand I made peaches and cream kuchen, a recipe that my grandma shared with me years ago. It is one of Adam's favorites, so much so that I made it twice in one weekend.

Peaches and Cream Kuchen

Crust:

2 cups flour

2 Tbsp. brown sugar

1/2 tsp. salt

1/4 tsp. baking powder

1/2 butter

Combine flour, sugar, salt  and baking powder. With pastry blender cut in butter until mixture resembles course crumbs. Turn mixture into lightly greased 8"x8" pan. Pat firmly against bottom and sides of pan.

3 cups of sliced peaches (fresh, frozen or canned may be used)

 3/4 cup brown sugar

1 tsp. cinnamon

Arrange peaches over crust. Combine sugar and cinnamon, sprinkle over peaches. Bake at 400 degrees for 15 minutes. Remove from oven.

Beat 1 cup heavy cream and 2 egg yolks together. Pour over peaches. Bake an additional 30 minutes or until golden brown.

Allow to stand 10 minutes, serves warm. Yum!

My mom, daughter and I visited a lovely greenhouse/farm market one day this month. Jemimah was excited to discover this stunning display of pink petunias. We had to snap a few pictures of her among the flowers.

"Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us." Ephesians 3:20

Sour Cream Berry Pie Recipe

During the summer months I love to enjoy the fresh fruits of the season through pies. Recently I had used some black raspberries for jam and didn't have quite enough left over to make a pie with, but still wanted to incorporate them into my baking. Then I remembered reading a recipe for a sour cream berry pie in the Mennonite Community Cookbook. It seemed a somewhat unusual recipe and at first I was hesitant to give it a try. My curiosity got the better of me! Sour cream berry pie is a recipe I will keep on hand to bake often since it doesn't require as much fruit as a classic fruit pie. The texture is delicious and I found that the berries were still the main flavor of the pie.

Sour Cream Berry Pie:
2 1/2 cups elderberries or blackberries*
1 cup sugar**
2 tablespoons flour
1 cup sour cream
Pastry for 1 (9 inch) crust

Wash berries and place in an unbaked crust.
Combine sugar and flour.
Add sour cream and blend thoroughly.
Pour mixture over fruit.
Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and continue to bake for 30 minutes.

*I used 3 heaping cups of black raspberries.
**I used 3/4 cup of sugar. My berries were quite sweet and I felt an entire cup would be too much.

I look forward to baking this pie recipe again using different berries. I think red raspberries would be wonderful. Come September I hope to make the elderberry variation too!

 This recipe can be found in the Mennonite Community Cookbook. I purchased the 65th Anniversary Edition a couple of years ago. It is a lovely cookbook. Some of the recipes are a bit more old-fashioned than what I would typically cook, but there are still many that are timeless and delicious!

What new recipes are you enjoying this summer?

April

Earlier this month we enjoyed the first of our springtime flowers, crocuses. My little girl loves flowers and was excited to pick dainty bouquets for our kitchen table. In the picture above you can see her collection of bouquets in her tiny tea cups.

 Jemimah loves to color, and I am grateful to find a wonderful variety of coloring pages through Pinterest. I am always especially pleased to find scripture verses for her to color. Over the past two months Jemimah has memorized all of the verses comprising the Romans Road. It truly blesses my heart to hear my daughter recite the many scriptures she has memorized over the past year.

 Our new hens have begun egg production! After a long winter of not collecting any eggs it has been wonderful to have an abundance of eggs to share once again. Since we have a variety of breeds this time, it is nice to take note of the variances of the egg shell colors. My sister commented how some of the eggs are almost mauve in their hue.

 Over the winter Jemimah learned to embroider. Embroidery was one of my favorite pastimes when I was a youngster, however I will admit I didn't learn to embroider quite as young as Jemimah has. She spent many painstaking hours creating this precious kitty tea towel for me. I know that I will treasure it forever!

 My most recently completed project is a crocheted afghan. It has been quite a while since I crocheted an afghan. It had been on my mind that I would like to crochet an afghan for our living room.
My grandma was quite prolific in her crocheting of afghans. All three of her children, as well as some grandchildren were gifted with multiple hand crocheted afghans. Growing up I always loved to nap under one of grandma's afghans. I thought of my grandma a lot while crocheting this afghan. It was my grandma who taught me to crochet, and this pattern is very similar to a pattern she crocheted a number of times.

 I am really pleased with the end result! It is super cozy and I love the stitch pattern. It was fun to crochet as it was not overly repetitive, but was simple to memorize.

Did you all have a nice Resurrection Sunday? We did, even if it was quiet and different. One of the special treats we enjoyed this Easter was chocolate cream pie. I thought I would share the recipe today. Over the past few years it has become a family favorite and one of my most requested desserts to bring to family gatherings. In fact my one sister always asks me to make her a chocolate cream pie for her birthday and wedding anniversary. : )

Chocolate Cream Pie

1 cup sugar
1/2 cup cornstarch
1/2 cup cocoa
1/2 tsp. salt

Mix ingredients well in a medium saucepan. Then add:

3 3/4 cups milk (I recommend whole milk)
Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. Then add:

3/4 cup chocolate chips
1 1/2 tsp. vanilla extract

Mix well. Pour into an already baked pie crust. Chill in refrigerator until completely cool. I typically allow my pie to cool overnight in the refrigerator. Then top with homemade whipped cream, and if you are feeling extra festive maybe some sprinkles.

To close I would like to share a devotional I recently read in David Jeremiah's daily devotional Turning Points.
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 Unwavering

The Lord has promised good things.
Numbers 10:29

In his commentary on the book of Joshua, John Calvin wrote, “Our faith, unless founded solely on [God’s] promise, must be continually wavering…. Faith ought properly to recline on the truth of God alone.”[1]

Are you troubled today? The Bible says, “For in the time of trouble He shall hide me in His pavilion” (Psalm 27:5).

Do you feel weak? The Lord declares, “My strength is made perfect in weakness” (2 Corinthians 12:9).

Are you anxious about how a situation will work out? Proverbs 3:5-6 says: “Trust in the Lord with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths.”

For every pulsing thought, there is a pulsating Scripture. There’s always a Bible verse waiting to be requisitioned to your need. Search it out and write it on the tablet of your mind. If our faith is founded solely on God’s promises, we’ll be unwavering.

That which God promises to us in word he seals by act.
John Calvin

 

 "Grace and peace be multiplied unto you through the knowledge of God, and of Jesus our Lord,
 According as his divine power hath given unto us all things that pertain unto life and godliness, through the knowledge of him that hath called us to glory and virtue:
Whereby are given unto us exceeding great and precious promises: that by these ye might be partakers of the divine nature, having escaped the corruption that is in the world through lust."
2 Peter 1:2-4

Quiet Days

Already we are feeling spring in the air! Usually we have snow on the ground, and more in our weather forecasts, in the middle of March*. This week has been warmer and rainy.

Adam has been busy in the garden this week. He has cultivated a couple of beds and is getting ready to plant peas and beets.

  Before the springtime flowers are in full bloom I wanted to share some pictures of my African violets. At this point they aren't blooming quite so profusely as they were when I took these pictures back in January. I love how my African violets are most vibrant during the long winter months. They help cheer me through the dark winter days.

  Once spring arrives I will need to re-pot my violets. Two of my plants have grown new plants.

  During the winter months I tend to enjoy baking more than I do the rest of the year. When I was growing up my mom would often bake a recipe called "Cinnamon Flop Bread". I loved waking up to the smell of cinnamon on a Saturday

  Baking something delicious is a great way to make a dark rainy day feel cozy and comforting.

   The picture above shows what the "bread" should look like before baking. The cinnamon flop in the blue pan has been sprinkled with cinnamon and sugar, while the other has not. I did this so could see how to distribute the butter.

Cinnamon Flop Bread

1 cup sugar (I use brown)

2 cups flour

2 tsp. baking powder

1 Tbsp. melted butter

1 cup milk

Mix and spread into two greased pans. I will often use one bread pan and a pie plate, but two bread pans would work too.

Dot with one stick of butter that has been cut into small pieces. Sprinkle with mixture of 1/2 cup brown sugar and 1 1/2 tsp. cinnamon.

Bake at 350 degrees for 30 minutes

  Recently I sewed this dirndl for my daughter. She loves wearing this style of dress and was especially pleased with the pink ribbons! It is a very versatile outfit, lately she has been wearing the dirndl with a turtle neck or tee-top. Once the weather is warmer the dirndl will be worn with a white peasant blouse.

 The dirndl pattern I used was designed by my mom with a little help from myself. My mom makes a variety of European inspired dresses and sells them here.

"He that dwelleth in the secret place of the most High shall abide under the shadow of the Almighty.
 I will say of the Lord, He is my refuge and my fortress: my God; in him will I trust."
Psalm 91:1-2 

*I wrote this post last week.

Butternut Squash Soup and Bread Dressing Recipes

I found this turkey platter at a barn sale a few years back. I love the colors.

As we prepare to celebrate Thanksgiving this week I thought I would share two recipes that we have enjoyed lately. I think both recipes would be a nice addition to a Thanksgiving meal.

We were blessed with a fine harvest of squash in our garden this year. Butternut squash soup is one of my favorite soups and up until this year I had yet to find a recipe that I really liked. Earlier this fall I found a recipe online that was very close to what I was looking for, but there were a few changes I made to make the recipe exactly what I thought butternut squash soup should taste like.

The recipe for the soup is fairly simple, but truly delicious!

Butternut Squash Soup

Cut one large butternut squash (about three pounds) in half. Season with salt and pepper, drizzle with olive oil. Then bake in the oven at 425 degrees for about an hour or until tender. Once you have removed the squash from the oven allow it to cool, once cool remove the skin.

Saute one small onion in olive oil, once translucent add two cloves of minced garlic. After a minute add 2-4 cups of chicken broth. The amount of broth will depend upon the size of your squash and how thick you would like your soup to be. I typically add 4 cups. Allow the onions, garlic and broth to simmer until vegetables are tender.

Add squash in chunks to broth mixture. The next step is to puree the soup. For this step I use my blender, but you could you an immersion blender. If using a blender I recommend blending the soup in two batches so as not to over fill your blender.

Once your soup has reached the desired consistency return soup to sauce pan and add two tablespoons of maple syrup and two tablespoons of butter. You can add some salt and pepper to taste as well.

Miranda is my supper time companion every night. She loves to sit in the window beside me and patiently wait for a little treat. Surprisingly enough Miranda even likes butternut squash soup! She is a unique cat.

Adam's favorite Thanksgiving dish is bread dressing. I realize the picture of dressing doesn't look all that appetizing, but I snapped a picture before baking the dressing. I knew that once it was baked I wouldn't have time to take a picture. : )

 Bread Dressing

1/2 cup butter
3 cups chopped celery
1 1/2 cups chopped onions
14-16 cups bread cubes (I used sourdough and Italian bread that was slightly stale)
2-3 tsp. sage
1 tsp. salt*
1/2 tsp. pepper
3-4 cups broth (enough to moisten the bread)

Saute onions and celery in butter. Add broth, simmer until onions and celery are tender. Toss sage, salt and pepper with bread cubes. Add broth mixture to bread cubes. If necessary you can add additional broth if bread cubes are still too dry. At this point I usually have Adam taste test in case I need any extra salt or sage.
*I would recommend starting with 1/2 tsp. of salt and then adding more if needed. Sometimes the broth can be too salty and this can create a dressing that is too salty.

Bake in a well buttered 9x13" baking pan at 375 degrees for 40-45 minutes or until crispy and golden.

Another recipe I make each Thanksgiving, and pretty much every holiday, is coleslaw. I shared this recipe a couple of years ago and thought I would add a link for those who may have missed that post.

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Starting today I am offering 10% off all of the items in my Etsy shop. The sale runs through December 3rd. If you are looking for a Christmas present for a friend or family member please consider taking a look at the items I am offering.

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I hope you all enjoy a blessed and beautiful Thanksgiving! Is there a special family favorite recipe you plan to prepare this year?

"Make a joyful noise unto the Lord, all ye lands. Serve the Lord with gladness: come before his presence with singing. Know ye that the Lord he is God: it is he that hath made us, and not we ourselves; we are his people, and the sheep of his pasture.  Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. For the Lord is good; his mercy is everlasting; and his truth endureth to all generations." Psalm 100

Jam, Zucchini Bread and A Doily

 Zucchinis are one of my favorite vegetables! They are incredibly versatile, just yesterday I was commenting to my mom how many ways I have incorporated zucchini into our meals. Last night we enjoyed a supper of zucchini pancakes, corn on the cob, tomatoes and cucumbers- all from our garden, and for dessert zucchini brownies. It is such a blessing, especially since our first few gardens at our home were complete failures

In the picture above I had made a savory cheddar cheese zucchini bread and double chocolate zucchini bread. When I make the double chocolate zucchini bread I substitute the 1/2 cup of sugar with 1/3 cup honey, making it a little healthier. My daughter, niece and nephew all refer to the double chocolate zucchini bread as chocolate cake. It truly is a delicious recipe.

 Another recipe I tried for the first time this year is Peach Maple Jam. Adam made maple syrup this spring. Much of it was boiled over an open fire and it has a marvelous flavor. It was fun to find a jam recipe that could use some of Adam's syrup. The flavor of the maple syrup and vanilla combined with peaches is unique and absolutely delightful.

 Recently I finished crocheting the doily pictured above. It was a fun project and the design is one of the prettiest I have seen in quite a while. I love the unique shape. It looks perfect on my kitchen table under our oil lamp. The pattern I used can be purchased here.

 This was our first year to plant sweet corn. Jemimah loves corn and was extremely excited to plant corn with her papa this spring. She monitored her corn daily and compared her corn's growth with the corn in surrounding fields. You can imagine how thrilled she was to eat the first ears of corn from our garden. : ) We have been eating corn a few times each week for the past couple weeks. Jemimah has been very pleased to pick the corn for supper and then husk it. I love to see her carrying the freshly husked ears of corn in her apron skirt. 

We are already planning to plant more corn next year in hopes of having enough to freeze or can.

Right now I am collecting up tomatoes with plans to make pizza sauce and spaghetti sauce.

Do you have a favorite zucchini recipe? Or a favorite jam recipe?

"Make a joyful noise unto God, all ye lands: Sing forth the honor of his name: make his praise glorious" Psalm 66:1-2