4 c. apple juice
1/2 c. red hot candies
1 (1-3/4-oz.) pkg. powdered pectin
4-1/2 c. sugar
In a heavy saucepan combine apple juice, red hots and pectin. Stir until pectin is dissolved. Heat over high heat until candies are melted and mixture comes to a full boil. Stir consistently. Once mixture comes to a boil, add in sugar. continue to stir and bring to a boil. Let boil for 2 full minutes.
Remove from heat and skim any foam. If there have been any candy pieces that did not melt completely, remove them at this time. Ladle hot jelly into hot sterile half-pint jelly jars, leaving a 1/4" headspace. Wipe rims clean of any spillage. Top each jar with seal and band. Tighten to fingertip tight. Place filled jars into water bath canner and bring to a full rolling boil. Allow to process for 5 minutes after it comes to a boil. Once time has elapsed, remove from canner and allow to cool. Listen for the "ping" sound to ensure that jars have sealed properly. Jelly will be liquid in consistency until it cools completely and sets up.
Recipe source: Taste of Home
Tuesday, November 10, 2009
Friday, November 6, 2009
Christmas Pepper Jelly
3 jalapeno peppers
8 small green bell peppers
1-1/2 c. vinegar
6-1/2 c. sugar
1/2 tsp. cayenne pepper
1 box (2 pkgs - 3 oz. each) liquid pectin
3-4 drops green food coloring
6 half pint canning jars with seals & bands
Wash jars and boil in a water bath canner to sterilize.
Using a small knife, remove stems and seeds from jalapenos & bell peppers. Slice into thin strips.
Transfer sliced peppers to a food processor. Pour in 1 c. vinegar. Pulse until mixture is well blended.
Transfer mixture to a medium stock pot. Add in remaining 1/2 c. vinegar, sugar and cayenne pepper. Stir well and bring to a boil.
Pour in pectin and stir. Bring back to a boil and let boil for 1 minute while stirring constantly.
Remove from heat and skim off any foam. Add in food coloring and stir.
Immediately ladle into hot jars leaving a 1/4" headspace. Wipe rims to remove any spillage. Place seal and band over each jar. Tighten to fingertip tight. using jar tongs carefully place filled jars back into canner and fill with enough water to cover to jars. Bring to a full rolling boil and let process for 10 minutes. Remove jars from water bath and allow to cool. Listen for the "ping" sound to make sure jars have properly sealed.
8 small green bell peppers
1-1/2 c. vinegar
6-1/2 c. sugar
1/2 tsp. cayenne pepper
1 box (2 pkgs - 3 oz. each) liquid pectin
3-4 drops green food coloring
6 half pint canning jars with seals & bands
Wash jars and boil in a water bath canner to sterilize.
Using a small knife, remove stems and seeds from jalapenos & bell peppers. Slice into thin strips.
Transfer sliced peppers to a food processor. Pour in 1 c. vinegar. Pulse until mixture is well blended.
Transfer mixture to a medium stock pot. Add in remaining 1/2 c. vinegar, sugar and cayenne pepper. Stir well and bring to a boil.
Pour in pectin and stir. Bring back to a boil and let boil for 1 minute while stirring constantly.
Remove from heat and skim off any foam. Add in food coloring and stir.
Immediately ladle into hot jars leaving a 1/4" headspace. Wipe rims to remove any spillage. Place seal and band over each jar. Tighten to fingertip tight. using jar tongs carefully place filled jars back into canner and fill with enough water to cover to jars. Bring to a full rolling boil and let process for 10 minutes. Remove jars from water bath and allow to cool. Listen for the "ping" sound to make sure jars have properly sealed.
Tuesday, November 3, 2009
Taco Ring
3/4 lb ground beef
1 (1-1/4 oz) pkg taco seasoning mix
1 c. shredded cheddar cheese
2 Tblsp. water
2 (8-oz) pkgs refrigerated crescent dinner rolls
1 medium bell pepper
1 c. salsa
3 c. shredded lettuce
1 medium tomato
1/4 c. chopped onion (optional)
1/2 c. pitted ripe black olives (optional)
sour cream (optional)
Preheat oven to 375°F.
Cook ground beef in large skillet over medium heat until no longer pink; drain. Remove pan from heat. Stir in taco seasoning mix, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a round pizza stone with wide ends overlapping in center and points toward outside. (Make sure to leave a round hole in the center - kind of like a doughnut hole...therefore your crescent rolls will not be touching in the middle.) If you are not using a pizza stone a large cookie sheet will work, just remember to lightly grease it before placing your crescents on it to keep things from sticking.
Scoop meat mixture evenly onto widest end of each triangle. I use a cookie scoop as it makes it easier for me. When completely filled with meat, take the small end of each triangle and gently roll it up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.
Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Garnish with toppings and finish with more shredded cheese and sour cream.
Recipe Source: Pampered Chef
1 (1-1/4 oz) pkg taco seasoning mix
1 c. shredded cheddar cheese
2 Tblsp. water
2 (8-oz) pkgs refrigerated crescent dinner rolls
1 medium bell pepper
1 c. salsa
3 c. shredded lettuce
1 medium tomato
1/4 c. chopped onion (optional)
1/2 c. pitted ripe black olives (optional)
sour cream (optional)
Preheat oven to 375°F.
Cook ground beef in large skillet over medium heat until no longer pink; drain. Remove pan from heat. Stir in taco seasoning mix, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a round pizza stone with wide ends overlapping in center and points toward outside. (Make sure to leave a round hole in the center - kind of like a doughnut hole...therefore your crescent rolls will not be touching in the middle.) If you are not using a pizza stone a large cookie sheet will work, just remember to lightly grease it before placing your crescents on it to keep things from sticking.
Scoop meat mixture evenly onto widest end of each triangle. I use a cookie scoop as it makes it easier for me. When completely filled with meat, take the small end of each triangle and gently roll it up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.
Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Garnish with toppings and finish with more shredded cheese and sour cream.
Recipe Source: Pampered Chef
Saturday, October 31, 2009
Barefoot Lasagna
16 oz. lasagna noodles
2 lb. ground beef
1/4 tsp. dry Italian seasoning
8 oz. grated Italian style cheese
12 oz. small curd cottage cheese
1 egg
1/4 c. grated Parmesan cheese
4 c. milk
12 Tblsp. butter or margarine
1/2 c. flour
1 tsp. ground nutmeg
10 oz. pkg. baby portobella mushrooms
salt & pepper
Preheat oven to 350* Lightly grease bottom of a large rectangular baking dish. Set aside.
Cook lasagna noodles according to package directions. Drain and return to pot they were cooked in. Drizzle with enough olive oil to toss noodles and lightly coat. Set aside.
Do not rinse mushrooms, only wipe with a dry towel to remove any dirt. Then remove stems from the cap. Slice caps and set aside.
In a small mixing bowl combine cottage cheese, grated Parmesan, egg and grated Italian cheese. Stir to mix well. Set aside.
In a large skillet combine ground meat and Italian seasoning. Cook until meat is no longer pink. Drain grease and set aside.
To prepare sauce: place milk in a small saucepan and bring to a simmer. Do not boil milk. Remove from heat and set aside. In a large skillet, melt 8 Tblsp. of butter. Then add in flour. Stir to mix well and cook for 1-2 minutes. Slowly stir in warm milk to flour mixture. Stir until well blended. Add in nutmeg. To your taste add in salt and pepper. Whisk mixture and continue to cook for 5 minutes or until sauce thickens. Remove from heat and set aside.
In a small skillet, melt 2 Tblsp. butter and 2 Tblsp. oil. Once completely melted add in 1/2 of the mushrooms. Sprinkle with salt. Saute until oils are released then immediately transfer to a bowl. Repeat with remaining mushrooms. If at any time the mushrooms look "dry" add in a bit more oil to the pan and continue to cook.
Spoon a little of the sauce onto the bottom of your prepared casserole dish. Then add a layer of noodles. Spread a bit more sauce over noodles to lightly coat. Add in 1/2 the meat mixture and then a layer of 1/2 the cottage cheese mixture. Top with a layer of noodles. Repeat layering process using the remaining meat, mushrooms and cottage cheese mixtures. Top with another layer of noodles then remaining sauce. Bake for 40-45 minutes or until bubbly and golden on top.
Recipe inspiration from Ina Garten
2 lb. ground beef
1/4 tsp. dry Italian seasoning
8 oz. grated Italian style cheese
12 oz. small curd cottage cheese
1 egg
1/4 c. grated Parmesan cheese
4 c. milk
12 Tblsp. butter or margarine
1/2 c. flour
1 tsp. ground nutmeg
10 oz. pkg. baby portobella mushrooms
salt & pepper
Preheat oven to 350* Lightly grease bottom of a large rectangular baking dish. Set aside.
Cook lasagna noodles according to package directions. Drain and return to pot they were cooked in. Drizzle with enough olive oil to toss noodles and lightly coat. Set aside.
Do not rinse mushrooms, only wipe with a dry towel to remove any dirt. Then remove stems from the cap. Slice caps and set aside.
In a small mixing bowl combine cottage cheese, grated Parmesan, egg and grated Italian cheese. Stir to mix well. Set aside.
In a large skillet combine ground meat and Italian seasoning. Cook until meat is no longer pink. Drain grease and set aside.
To prepare sauce: place milk in a small saucepan and bring to a simmer. Do not boil milk. Remove from heat and set aside. In a large skillet, melt 8 Tblsp. of butter. Then add in flour. Stir to mix well and cook for 1-2 minutes. Slowly stir in warm milk to flour mixture. Stir until well blended. Add in nutmeg. To your taste add in salt and pepper. Whisk mixture and continue to cook for 5 minutes or until sauce thickens. Remove from heat and set aside.
In a small skillet, melt 2 Tblsp. butter and 2 Tblsp. oil. Once completely melted add in 1/2 of the mushrooms. Sprinkle with salt. Saute until oils are released then immediately transfer to a bowl. Repeat with remaining mushrooms. If at any time the mushrooms look "dry" add in a bit more oil to the pan and continue to cook.
Spoon a little of the sauce onto the bottom of your prepared casserole dish. Then add a layer of noodles. Spread a bit more sauce over noodles to lightly coat. Add in 1/2 the meat mixture and then a layer of 1/2 the cottage cheese mixture. Top with a layer of noodles. Repeat layering process using the remaining meat, mushrooms and cottage cheese mixtures. Top with another layer of noodles then remaining sauce. Bake for 40-45 minutes or until bubbly and golden on top.
Recipe inspiration from Ina Garten
Friday, October 30, 2009
Red Onion & Black Pepper Spread
1 pkg. (8-oz) softened cream cheese
1/4 c. finely chopped red onions
1 clove garlic, pan toasted, peeled and chopped (since we love garlic I used 2 medium size & 1 small clove)
1/4 tsp. coarse ground black pepper
2 Tblsp. chopped fresh parsley
Ritz crackers
In a dry saute skillet, lightly toast garlic. There's no need to peel your garlic at this time. Once garlic has toasted and is lightly browned (be careful not to burn the garlic) transfer garlic to a cutting board. Peel and chop garlic.
In a medium size mixing bowl, combine cream cheese, onion, black pepper & garlic. Using a hand mixer, mix until all ingredients are well blended.
Transfer mixture to a sheet of waxed paper or plastic wrap. Roll into the shape of a log. Wrap tightly and refrigerate for about 30 minutes or until firm. Roll in parsley and serve with crackers.
Recipe Source: Ritz Crackers
1/4 c. finely chopped red onions
1 clove garlic, pan toasted, peeled and chopped (since we love garlic I used 2 medium size & 1 small clove)
1/4 tsp. coarse ground black pepper
2 Tblsp. chopped fresh parsley
Ritz crackers
In a dry saute skillet, lightly toast garlic. There's no need to peel your garlic at this time. Once garlic has toasted and is lightly browned (be careful not to burn the garlic) transfer garlic to a cutting board. Peel and chop garlic.
In a medium size mixing bowl, combine cream cheese, onion, black pepper & garlic. Using a hand mixer, mix until all ingredients are well blended.
Transfer mixture to a sheet of waxed paper or plastic wrap. Roll into the shape of a log. Wrap tightly and refrigerate for about 30 minutes or until firm. Roll in parsley and serve with crackers.
Recipe Source: Ritz Crackers
Monday, October 19, 2009
BBQ Spaghetti
1 (16-oz) pkg. spaghetti noodles
4-6 c. chopped leftover bbq meat
1/2 a bottle of your favorite bbq sauce
water
grated cheddar cheese
Cook pasta according to package directions. Drain and set aside.
In a medium skillet add chopped bbq meat and sauce. Add in a little water to help stretch the sauce. Simmer until heated through.
Spoon bbq meat over pasta and top with grated cheese.
4-6 c. chopped leftover bbq meat
1/2 a bottle of your favorite bbq sauce
water
grated cheddar cheese
Cook pasta according to package directions. Drain and set aside.
In a medium skillet add chopped bbq meat and sauce. Add in a little water to help stretch the sauce. Simmer until heated through.
Spoon bbq meat over pasta and top with grated cheese.
Friday, October 9, 2009
Chile Berry Pork Tenderloin
1 (5-6 lb.) pork tenderloin
1/4 c. Chile Berry jelly
Rinse tenderloin and pat dry. Place in a roasting pan and baste well with Chile Berry jelly, making sure to coat both sides. Add a small amount of water to the roaster and cover. Place in a 325* oven and cook for about 35-40 minutes. Remove lid and check for doneness. If it needs to cook a bit longer, place back in oven uncovered to finish cooking process. Serve with buttered noodles, mashed potatoes, corn on the cob or any other side items of your choice.
1/4 c. Chile Berry jelly
Rinse tenderloin and pat dry. Place in a roasting pan and baste well with Chile Berry jelly, making sure to coat both sides. Add a small amount of water to the roaster and cover. Place in a 325* oven and cook for about 35-40 minutes. Remove lid and check for doneness. If it needs to cook a bit longer, place back in oven uncovered to finish cooking process. Serve with buttered noodles, mashed potatoes, corn on the cob or any other side items of your choice.
Subscribe to:
Posts (Atom)
