Mint Jelly

   If you have been blessed with an over abundance of fresh mint this summer, here is a great way to use some of it. My Mom would make this jelly and I have always loved it. I've been wanting to make it for several years now and finally got it done this week.

Mint Jelly
{yield: about 6 cups}
  2 cups firmly packed mint leaves

4 1/2 cups water

drop or two of green food coloring (optional)

5 cups sugar

1 box Sure Jell

Wash the mint leaves and finely chop. Place into a saucepan and add water. Bring to a boil. Remove from heat; cover and let stand 10 minutes. Pour through 3 layers of damp cheesecloth into a bowl. Let drip until dripping has stopped. Squeeze gently. 

Measure exact amount of juice into a saucepan. (if needed add up to 1/2 cup water to get exact amount) Add food coloring if desired. Stir in Sure Jell. 

Bring to a full rolling boil on high heat, stirring constantly.

 Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. 

Ladle quickly into prepared jars, filling to within 1/8" of tops. Wipe off jar rims and seal. Hot water bath for 5 minutes. Remove jars and place upright on a towel and let cool completely.

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Every good and perfect gift

is from above,

coming down from the Father of

the heavenly lights.

~James 1:17 

♥ Sheila 

Amaretto Peach Cheesecake

   Since yesterday was National Cheesecake Day I thought it was very necessary to celebrate properly. =) 

   I had made my first cheesecake about a month ago for a birthday dinner and since then hubs has been requesting {quite frequently in fact} that I make another one. He is not a big dessert fan, but he does love cheesecake.

   The first one I made was raspberry since they were in season, so I decided now that peaches are abundant it would be nice to use those. I think the end results were quite yum-o, although 'D' said he preferred the raspberry.  

Amaretto Peach Cheesecake 

crust:

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

1/3 cup sugar

Mix together and press into the bottom and part-way up the sides of a spring form pan.

filling:

4-8oz pkgs cream cheese, softened

1 cup sugar

1/8 -1/4 tsp amaretto flavoring {I used oil, but if you use extract will need 1 tsp} 

4 eggs

Mix cream cheese, sugar and flavoring until well blended. Add the eggs and mix well. Pour mixture into crust and bake @ 350* for 45-50 minutes or until center is almost set and top is golden brown.

Remove from oven and place on wire rack. Loosen cake from the edge of pan with a knife and let cool completely before removing sides.

topping:

1/4 cup water

1/4 cup sugar

pinch of salt

1/2 tsp lemon juice

Combine in a saucepan and bring to a boil. Add,

1/8 cup clear jell dissolved in

1/4 cup water

Remove from heat and stir in

drop or 2 of amaretto flavor

1/4 cup light corn syrup

1 1/2 cups fresh peaches, diced

Cool and spread on top of cooled cheesecake. Garnish with toasted almond slices if desired.

Refrigerate 4 hours before serving.

   I sure am thankful we have a special day designated to cheesecake, if for no other reason than it inspired me to make one again. =) They are quite wonderful in my opinion! 

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For the eyes of the Lord range

throughout the earth to

strengthen those whose hearts

are fully committed to Him.

~2 Chronicles 16:9  

♥ Sheila 

 

Grilled Red Potato Skewers

   I remembered this recipe, that I've been wanting to try, when I was thinking about what to fix as a side dish for the pork chops. Since we have lots of red potatoes from the garden it was a good time to make these. They are also super easy which is an added bonus!
   Thanks to hubby for grilling for me, even though it was a bit drippy outside. It really wasn't the best evening for grilling, but I had already begun preparations when it started raining so I just went with it. Thankfully it had about quit by the time he needed to be outside cooking. Plus the end results were totally worth it! {I'm pretty sure he thought that anyway ;)}

Grilled Red Potato Skewers
6 medium red potatoes, quartered

1/2 cup water

1/2 cup mayonnaise

1/4 cup chicken broth

3 tsp minced fresh oregano

2 tsp minced fresh rosemary

1/2 tsp garlic powder

1/2 tsp onion salt

fresh ground pepper

Place potatoes and water in a microwave safe dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl combine the remaining ingredients, add potatoes. Toss to coat, cover and refrigerate 1 hour.

Thread potatoes onto metal or soaked wooden skewers. Reserve mayo mixture.

Grill flipping once and brushing occasionally with mayo mixture until tender and golden brown. 

    

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Satisfy us in the morning

with Your unfailing love,

that we may sing for joy and be glad

all our days.

~Psalm 90:14

♥ Sheila