Jam bars....partly cloudy...70's

These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.  Find our Zucchini jam recipes HERE , this is what we use most of the time for these!

 

Snippets & Snatches....Sunny...70's

Snippets & Snatches....memories and things you find when you clean.........................

                    

I'm still cleaning out and trying to eliminate years of storage. I found a short story my sister wrote about my brother in 1991 and will mail it to him, I hope it will bring back a happy memory. We both sure miss her.

I decided to bring down my  Mom's spinning wheel for a couple of months until we need to get to this wood.

I love looking at it. She had it restored and had planned to use it but became ill and wasn't able to.

Of course I've always been going to learn to spin myself and have toted it around with  with me for over 40 years and  still haven't yet. She was a wonderful braided rug maker, that's another thing I've wanted to do, someday. You wouldn't believe how much wool I have stored!!!!!!!!!!! 

I have a house full of "someday I'll do that" items, are any of you like that?

Farm Life.....Sunny.....70's

Question:

What number do ponies and cats have in common?????      

 

~~~~ 23~~~~

A pony eats 23 hours a day, and a cat sleeps 23 hours a day.
Surprisingly they both end up overweight!!

 

Sunday Quotes.....Sunny....cool...70's

Cleaning and scrubbing

Can wait till tomorrow

For babies grow up..

We've learned to our sorrow,

So quiet down cobwebs

Dust go to sleep.. 

I'm rocking my baby,

And babies don't keep! 

 

 

 

 

 

Jalepeno Jelly....Chilly... 50 (first time I've posted that in awhile!)

                                                             Jalapeño Jelly

 

2 ½ cups finely chopped Bell peppers

1 ½ cups finely chopped Jalapeño peppers
1 cup vinegar (5 % acidity)
5 cups sugar
1/3 cup (well rounded) Dutch Jell **See note

 

Remove seeds and veins from all peppers and finely chop, use a food processor on pulse to chop—don’t over process—you want small pieces you  don’t want puree!
Combine all peppers and vinegar in a large heavy bottomed pan, over medium heat, add Dutch Jell and stir well with a wooden spoon, bring to boil, add sugar all at once. Stir till dissolved, bring back to a rolling boil, and boil for 5 minutes if using Dutch Jell and 1 minute if using Sure Jell. Ladle into hot half-pint jars, wipe rim and cover with lids, process in hot water bath for 10 minutes. Remove from water and cool, check for seal!

**Note: Dutch Jell can be found in bulk at many health food stores if you can’t find it substitute one small box regular Sure Jell.

**This recipe is written for people who have canned before, if you haven’t I suggest researching home canning procedures first!

Especially good on warm buttered cornbread!