Peach Jam

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We are fortunate to know several people with peach trees and we were blessed with a bunch this year.  When you get that many ripe peaches, you better get eating/cooking right away.   We made peach smoothies, peach crisp and this yummy peach jam.  I love the way this jam turned out.  It had a great flavor;  the vanilla and cinnamon was so perfect with the ripe peaches.  The recipe didn’t call for all that much sugar – compared to some recipes.
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Peel and slice peaches. Place sliced peaches, sugar, and lemon in a bowl.

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Cover and let sit for one hour, so the peaches will release their juices.

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Place peaches, cinnamon and vanilla into a large pot and bring liquid to a boil.

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Using a potato masher begin to mash peaches down.

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Use a wooden spoon to continue stirring as peaches cook. We cooked ours 30 minutes.

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While your peaches are cooking down, sanitize your jars by placing in boiling water for 5 minutes. Remove pot from heat, but keep jars in and add lids to the warm water until you are ready to can.

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Right before canning, remove your jars and lids from the water. Ladle hot fruit into each jar, leaving a 1/2 inch at the top of the jar. Wipe the rim and screw on lids securely, but not too tight.

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Place in boiling water for 5 minutes (the water should completely cover the jars).

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Using tongs, remove jars carefully from the water and set on the counter. As the jars cool and seal, you should hear them ping.

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Peach Jam

4 pounds of peaches (7 cups or so)

1/4 cup lemon juice

2 cups sugar

1/4 teaspoon cinnamon

1 teaspoon vanilla

Directions:

Peel and slice peaches. Place sliced peaches, sugar, and lemon in a bowl. Cover and let sit for one hour, so the peaches will release their juices.

Place peaches, cinnamon and vanilla into a large pot and bring liquid to a boil.

Using a potato masher begin to mash peaches down. Use a wooden spoon to continue stirring as peaches cook. We cooked ours 30 minutes.

While your peaches are cooking down, sanitize your jars by placing in boiling water for 5 minutes. Remove pot from heat, but keep jars in and add lids to the warm water until you are ready to can. Right before canning, remove your jars and lids from the water.

Ladle hot fruit into each jar, leaving a 1/2 inch at the top of the jar. Wipe the rim and screw on lids securely, but not too tight. Place in boiling water for 5 minutes (the water should completely cover the jars).

Using tongs, remove jars carefully from the water and set on the counter. As the jars cool and seal, you should hear them ping.

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Corn Casserole

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Hey! I can’t believe that we are almost through July. Where has the summer gone? Because of everyone’s different schedules, we just haven’t had an opportunity to do some of our regular summer routines, such as camping. So sad! But we can enjoy summer food and when I think of summer food, I think of corn. We love this creamy, rich and super easy recipe. I think several people in my family would say that this is one of their favorite side dishes.

It takes about 5 minutes to whip up, so you can pull the rest of your dinner together while it is baking. The day I made this, I grilled some chicken to go with it along with a green salad and some fruit. Easy and delicious!

Mix all the ingredients together…

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and pour into a casserole dish.

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Bake uncovered at 350* for about 45 minutes or until cooked through. The top and sides should be lightly browned.

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We tend to prefer it as listed above, but this dish would be terrific with green chilies, jalapeños or green onions mixed it.

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Corn Casserole
2 cups frozen or fresh corn kernels
1 -15 ounce can cream style corn
1 cup sour cream
1/2 cup butter, melted
1 – 8 ounce box of Jiffy Corn Muffin Mix

Mix all the ingredients together and pour into a casserole dish. Bake uncovered at 350* for about 45 minutes or until cooked through. The top and sides should be lightly browned.

We tend to prefer it as listed above, but this dish would be terrific with green chilies, jalapeños or green onions mixed it.

Summer Reading – Day 41

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I have been a little lazy with my summer reading. I seem to find more pressing things to do and then I realize that I have missed a day or two and then I need to get caught back up. I think what I love about summer is a more relaxed schedule, but what I don’t like so much about summer is a more relaxed schedule.

Today I read Psalm 118 – Give thanks to The Lord, for he is good; his love endures forever. What a great reminder! How are you doing on your summer reading?

I decided to set a few goals for summer, just a relaxed list of things that I would like to get done. The summer reading is one of those goals – check, mostly! I also wanted to clean out under my sink and my bathroom drawers – check. Clean out the kids’ school boxes that date back 13 years – ummmm, not check! But I do have a fun project that will be showing up on the blog shortly, we have been refinishing a dining table and chairs for Alex’s new place. It is turning out amazing! So more on that soon.

Have a great day!
Cindy

You are my God, and I will give you thanks; you are my God, and I will exalt you.
Psalm 118: 28

Fashion Friday- Mom’s Edition

Today’s Fashion Friday post is all about my mom- things she loves and has had her eye on.

When I was putting this post together, I realized the amount of blue items is a little overwhelming- apparently all the clothes that she’s drawn are that color 🙂

Classic Chambray Shirt

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My mom and I are on the hunt for the perfect chambray shirt for her- this one is definitely in the running.

Sabine Knit Maxi Tank Dress

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When we were at Kohl’s the other day, she picked out a orange and white patterned knit maxi dress that was super cute. They didn’t have it in her size, so I got it instead. I think she’s still jealous 🙂

This dress was on Big Mama‘s fashion Friday a while ago and I think it’s really pretty. Big Mama is the reason for my mom’s orange obsession.

Practice Freely Tank

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She has been “pining for” (her words) one of these Lulu Lemon workout tank tops for a while- they are so cute, but way too expensive for a workout shirt.

Pintucked Halter Neck Dress

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My mom really loves this sort of halter neckline.

South Beach Metal Bracelet

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So pretty.

Margot Mid Wedge Elastic Espadrilles

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These sandals caught her eye in a Land’s End catalog a while back and now they are on sale!

Pleated Halter Top

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My mom owns this top and loves it- so do I! The color is so pretty and the neckline is really unusual.

Butler Please Essie Nail Polish

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Another one of our recent purchases- so bright and cute.

Lush Knit Maxi Dress

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This looks so comfortable.

Mineral Teardrop Earrings

LE2400-3A_blue-cl-w1000Sheer Henley Blouse

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We love all the colors that this top comes in and it’s so cute!

Treat of the Month- July

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Past Treat of the Month posts: May, June

Even though Danae doesn’t like chocolate (somehow I forgive her of that transgression and can still be her friend ;)), she loves white chocolate, so these seemed like the perfect cookies to make her this month. They are so yummy- the texture is really good because of the oats, and the sweetness of the white chocolate chips balances the not-too-sweet dough.

The steps to this recipe are very similar to my favorite chocolate chip cookie recipe, and it is super simple to make.

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^^ready to deliver!

White Chocolate Chip Oatmeal Cookies

1 cup (2 sticks) butter

1 cup brown sugar

1 cup white sugar

2 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups oats

2 cups white chocolate chips

Directions:

Preheat oven to 350*. Lightly grease cookie sheets, or use parchment paper. Cream together butter and sugars until smooth. Mix in the eggs and the vanilla. Add the flour, baking powder, baking soda and salt, and mix well. Stir in the oats and white chocolate chips.

Drop by rounded tablespoonfuls onto the prepared cookie sheets, and bake for 10 to 12 minutes or until lightly golden brown.

Jordan

recipe from allrecipes.com