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Friday Foods ~ BBQ-Pork, Squash & Jalapeno Bread

Hi Everyone,
Here it is FALL again and our garden is coming close to the end of it's life cycle. But not to fret, there are some great things you can still make with the Squashes, Peppers, Tomatoes and Beans. Today we are making BBQ-Pork, Squash Casserole and a Jalapeno Bread.
 Jalapeno Bread

  Jalapeno Popper Bread
10 slices bacon (after cooked and chopped you'll need 2 cups)
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsps granulated sugar
8 ozs cream cheese (softened)
1/4 cup jalapeno chilies (diced, this will be about 1 large jalapeno, I diced & removed the seeds)
2 cups mild cheddar cheese
12 ozs buttermilk  or a little more if the batter becomes too dry.
1 tbsp vegetable oil
 Sift flour, baking powder and salt and set aside.
Mix together sugar, cream cheese, crumbled bacon, and cheddar cheese.
We use Turkey Bacon.
Keep adding the bacon crumbles.
Mix in the diced peppers.

Add the Buttermilk and stir in.

Add the oil and stir in. We use Sunflower Oil.

Add the dry sifted ingredients a little at a time.

At this point, if yours looks like this, a bit dry, go ahead and add a bit more buttermilk, but  just enough make it smoother. (mine turned out too dry, good, but dry)    Spray your loaf pans.     Pour mixture into sprayed loaf pans.
    Bake 45 to 50 minutes, until top is browned.
    Remove from oven and place on a wire rack, cool 5 minutes before removing.
    Serve warm or at room temperature.

 Squash Casserole ~ CJ's SQUASH CASSEROLE    Summer 2012
4lb. yellow squash/zucchini, chunked cubes, put in casserole dish, set aside
1 stick butter/margarine, melted in pot
2 chopped onion
1/2 c. bell pepper, chopped(optional)
1 lg can(4sm cans) Cream of Chicken Soup
1 c. water/filtered water
Salt and pepper to taste
1 c. grated cheese(your choice) Mexican Blend

Mix soup, filtered water and salt and pepper together and set aside. Cook squash pieces in melted butter in pot. Add onion & green pepper to pot and cook till tender. Add the soup mix to the pot and cook till bubbling. Transfer Squash Mixture into a large glass baking dish. Put grated cheese on top. Bake 45 minutes at 375 degrees.

Chop Summer Squash/Zucchini into chunked cubes.
Melt butter stick in pot.

Add chopped vegetables into pot and stir to coat. Follow recipe above.
Matt's BBQ-Sauce
1 lg onion, diced
1c regular bbq sauce/Hunts bbq Sauce
1/4c Terriaki Sauce
1/4c Soy Sauce
2Tablespoons Worshchestershire Sauce
1Teaspoon Garlic Powder
1Teaspoon Adobo Seasoning
salt & pepper to taste
Mix ingredients and set aside till ready to use on any meat.

another BBQ-Sauce recipe below...
1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in olive oil. Cook until the onions are softened.Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Pour into a sterilized pint sized canning jar and seal. Keeps, refrigerated for several weeks. If you want to store the BBQ sauce for a longer time (on the shelf) process it in a boiling water bath for 10 minutes.
Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning.

I hope you have a great weekend and blessing to you and your family!

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