Canning - Pickles

Brine: - Mix all and bring to a rolling boil; lower heat to simmer.

1 qt cider vinegar
3 qts water
1 cup pickling salt

In the jars:

2 heads garlic
1 tsp. pickling spices
1 – 2 heads of dill (if the heads are smaller, I use 2. Keep the stems on (6 inches or so) & fold up when filling jars).
1 peeled carrot/slice in half

Pickling cucumbers

Pack jars with first 3 ingredients first – then pack in veggies tightly. Pour hot brine into jars up to the neck to completely cover veggies. Place lids and rings and set aside. Don’t move jars again for 24 hours (helps sealing process). After 24 hours, store for 3 months – then they’re ready to eat. All my jars seal, but I rarely hear them “pop” the way you do with water bath canned goods. (just fyi).

Contributed by Joyce

Canning - Salsa

Salsa

20 cups chopped ripe tomatoes*
4 cups chopped hot peppers**
4 cups chopped sweet peppers
4 large onions, chopped
1 cup white vinegar
12 ounces tomato paste
3 tablespoons canning salt
3 tablespoons sugar
2 tablespoons garlic powder
2 teaspoons chili powder
4 to 6 teaspoons crushed red pepper

Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat and simmer until desired consistency. Stir frequently as mixture thickens to prevent sticking.

Pour hot into hot jars, leaving ¼-inch headspace. Wipe rims of jars. Adjust lids and process 30 minutes in a boiling water bath. Makes about 7 pints.***

*The tomatoes should be peeled before they are chopped. Blanching the tomatoes will make this really easy to do: first cut a small x through the skin on the bottom of the tomatoes. Place a few at a time in a pot of boiling water and boil for one minute. Remove the tomatoes to a bowl of ice water. When cool enough to handle, the skins will have already peeled back and will be very easy to remove.

**When I make this, I use 2 cups of chopped jalapenos for the 4 cups of hot peppers. This results in fairly spicy salsa. I don’t know what kinds of hot peppers my mom used in the amount of 4 cups.

***Also, when I have made this I have come out with closer to 11 pints.

Contributed by Jessica

Canning - Fruit Cobbler

Fruit Cobbler

½ cup butter
1 quart fruit, including juice

Batter

1 cup flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk

Melt butter in a large baking dish. Mix together batter ingredients and pour over butter. Pour 1 quart fruit, including juice over the batter. DO NOT STIR.

Bake in a 350 degree oven for one hour until golden brown. The batter bakes around the sides and over the top enclosing the fruit.

Contributed by Jessica

Sarah's Raw Taco "Meat" (Vegetarian)

Sarah's Raw Taco "Meat" (Vegetarian)

Ingredients:

1 ½ C raw walnuts
2 cloves garlic
2 TB cumin
1 TB chili powder
salt
Lime juice
Tabasco (optional)

Directions: Process walnuts, garlic, cumin and chili powder in food processor/blender until desired consistency; leave it a little crumbly like taco meat. Add a sprinkle of salt, squirt of lime juice and Tabasco if using and pulse a few times to incorporate. This is super easy and yummy, and a quick, healthy alternative to beef on your taco salad, in a burrito, or in a layered dip. Happy eating!


Submitted by Sarah Frantz

White Bean Salad

White Bean Salad

2 cans great northern beans
1 can corn
3 1/2 tsp lemon juice
1 1/2 tbsps olive oil
2 large tomatoes, diced or equivalent amount of grape/cherry tomatoes
large handful fresh cilantro, chopped
1/4 small red onion, diced
1 tbsp kosher salt, to taste (i used half that, even less if using table salt)
1/2 tbsp pepper, to taste
1 large diced avocado

Drain and rinse corn and beans. Combine all ingredients except avocado. Top with avocado when serving. Can eat with with tortilla chips.

Shared by Nicole Hardman

Brazilian Limeade

Brazilian Limeade

2 whole limes
3 cups cold water
¾ cup sugar
2 trays or approximately 32 ice cubes

Place whole limes in a blender and process for about 3 seconds—just until both limes have been cut open. The first lime to split will most likely be very roughly chopped; stop processing as soon as the second one is opened. Processing too long will cause the limeade to be bitter.

Add the water to the blender and then strain the lime water into a bowl with a fine sieve. Discard solids and rinse blender. Dissolve sugar in lime water and return to the blender.

Add ice and process on high speed until smooth. Serve immediately. Limeade will become bitter if allowed to stand before serving.

Shared by Jessica

BBQin'

Melissa and Mark spoiled us all at the last cooking group with some fabulous grilling! The recipes she shared are below as well as this yummy way to roast vegetables.

Chop up desired vegetables (she used turnips, carrots and asparagus) and put on baking sheet or roasting pan.
Drizzle with olive oil and sprinkly Montreal Steak Seasoning or desired seasoning over the top.

cook at 400 degrees for 20 minutes. Yum!

Cilantro Lime Chicken

This comes from the Nordstrom "Entertaining At Home Cookbook". Its a flavorful Mexican marinade with fresh lime, cilantro and garlic that produces chicken that is consistently moist and tender. You can have success with as little as half of the marinating time before the chicken hits the grill, even though its best to marinate for a minimum of an hour.

You can skip the flattening the chicken, just make sure that its done all the way through. Also, don't have to criss cross when grilling, its more for presentation. But it does look really pretty!

Ingredients:
6 boneless, skinless chicken breast halves, tenderloin section included
1/4 cup fresh lime juice
1/4 cup EVOO
3 cloves garlic, minced
2 TBSP chopped fresh cilantro plus swigs for garnish
1-1/2 tsp packed brown sugar
1-1/2 tsp salt
1 tsp cumin
1 tsp freshly ground black pepper
vegetable oil for brushing grate
1-1/2 cups favorite salsa ( I like Costco's mango salsa)
1 cup sour cream (I used light)

Directions:
Place a chicken breast between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently and gradually flatten it until it is about 1/2 inch thick. Repeat with the other chicken breasts. Place the chicken in a 1 gallon ziploc bag or in a shallow dish.

To prepare the marinade, in a bowl, combine the lime juice, EVOO, garlic, chopped cilantro, brown sugar, salt, cumin and pepper and whisk until thoroughly blended. Pour the marinade over the chicken, coating all sides well. Squeeze all air out of the bag and seal it, or cover the dish. Refrigerate the chicken for a minimum of an hour or for up to three hours. Remove from the refrigerator 30 minutes before grilling.

Preheat grill on medium.

Remove the chicken from the marinade and drain off the excess marinade. Brush the grill with veg. oil. Place the chicken directly over the fire. Grill, uncovered, for about 1-1/2 minutes. Rotate the chicken 90 degress to create attractive cross-hatching and cook for 1-1/2 min. longer. Flip the chicken breast over and continue grilling, uncovered, repeating the steps for cross-hatching, until tender and the juices run clear when the meat is pierced with a knife, 3-4 minutes longer.

Remove the chicken from the grill and transfer to warmed dinner plates or a larger platter. Spoon some salsa over each portion, followed by a dallop of sour cream. Garnish with the cilantro sprigs. Serve immediately.

Serves 6.

Submitted by Melissa Oldham

Rub With Love Salmon Rub

They used to sell this at Costco but quit selling it :(. It's the BEST RUB EVER!!!!! Every time we made it for people they would beg us for the recipe. I found the recipe for the rub.

Ingredients:
3 TBSP firmly packed brown sugar
2 TBSP paprika
2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1 tsp chopped thyme

Directions:
Rub over salmon. Drizzle EVOO over tinfoil. Place rubbed salmon in tinfoil. Double wrap in tinfoil. Cook on BBQ. Enjoy!

Submitted by Melissa Oldham

Rosemary Ranch Chicken Kabobs

Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions
1.In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.


By: Theresa Spencer
"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

http://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx

Submitted by Melissa Oldham

ORANGE-COOKIE DELIGHT

2 cans mandarin oranges, drained
2 cups buttermilk
12 oz Cool Whip
2 pkgs vanilla pudding mix
Fudge Shoppe striped cookies

Mix all ingredients (except cookies) and chill. After chilled add broken-up cookies and serve.

Recipe submitted by Jenae

Cheesy Roasted Red Pepper Dip

Cheesy Roasted Red Pepper Dip
From ourbestbites.com

7 oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8 oz cream cheese (low-fat works)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels then dice.

In a bowl, soften cream cheese in microwave. Add mayo, onion, garlic, and dijon. Stir to combine and then add grated cheese and diced peppers. Place in an 8x8-ish dish (pie plate works). If you wish to make this in advance, it can be refrigerated at this point, up to a couple of days.

Place in the oven and bake for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well.

Serve it with anything that sounds good—tortilla chips, pita chips, plain-flavored crackers, veggies, or warm baguette slices.

Submitted by Jessica

Wheat Crackers

Wheat Crackers

1 3/4 cups whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
salt for sprinkling

Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
3.On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
4.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutritional Information
Amount Per Serving Calories: 64 Total Fat: 2.5g Cholesterol: 0mg

http://allrecipes.com/Recipe/Wheat-Crackers/Detail.aspx

*There are all sorts of variations you can come up with for this recipe. I added 1/3 c. parmesan and increased the oil to 1/2 c. and the water to 3/4 c. Please leave a comment if you do a variation that you like.

Submitted by Jenae

Pecan Snack

Pecan Snack

by Bea (courtesty of Allrecipes.com)

1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Directions
1.Preheat oven to 250 degrees F (120 degrees C).

2.In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat.

Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3.Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Nutritional Information
Amount Per Serving Calories: 117 Total Fat: 10.2g Cholesterol: 0mg
http://allrecipes.com/Recipe/Pecan-Snack/Detail.aspx?src=etaf

submitted by Holly

Turtle Shells

Turtle Shells

1 package whole, pitted dates
4 oz goat cheese
30 or so halved pecans

1. Slice each pitted date down one side. Open the date and flatten somewhat.
2. Spread a teaspoon full of goat cheese on the inside of the date.
3. Place one pecan half on top of the goat cheese.
4. Arrange on a plate for serving. No cooking necessary.

Submitted by Cherice

Bacon Wrapped Dates

Bacon Wrapped Dates

1 lb. bacon
1 package whole, pitted dates
30 or so halved pecans
toothpicks


1. Cut each bacon slice into 3 inch strips. Set aside.
2. Slice each pitted date down one side. Insert one pecan half into the date and close the date around it.
3. Wrap a segment of bacon around each date and secure with a toothpick.
4. Place them on a cookie sheet and bake at 350 for approximately 20-25 minutes until bacon is thoroughly cooked. Bacon should be browned, but not too dark.

Submitted by Cherice

Mini Avocado Egg Rolls

Mini Avocado Egg Rolls
(makes about 40)

Dipping sauce :
1 ¾ teaspoons white vinegar

½ teaspoon balsamic vinegar

¼ cup honey

¼ cup chopped cashews

1/3 cup fresh cilantro

1 garlic clove

1 green onion

½ tablespoon sugar

½ teaspoon black pepper

½ teaspoon cumin

2 tablespoons olive oil



Filling:
3 medium avocados, diced small

¼ cup sun-dried tomatoes packed in oil, chopped

2 tablespoons minced red onion

1 teaspoon fresh cilantro, chopped

1/8 teaspoon salt


1 package won ton wraps

Stir together vinegars and honey in a microwave safe bowl, and microwave for 1 minute. In a food processor, pulse vinegar mixture with remaining dipping sauce ingredients until smooth. Refrigerate until ready to use.

Gently stir together the filling ingredients. Distribute a small amount of filling onto the center of a won ton wrapper—about a teaspoon.

Position the wrapper so that a corner is pointing toward you. Fold the bottom corner up over the filling then slide it back so that the filling is packed snugly in the fold.

Brush remaining corners and edges of the wrapper with water, fold left and right corners on top so that no filling is exposed and then roll forward sealing the top corner over all.

Repeat with remaining wrappers, laying out and filling several at a time.

Deep-fry the mini egg rolls in 375 degree oil for 2-3 minutes (flipping once) until golden brown.

Drain on brown paper bags or paper towels.

Submitted by Jessica

Cheese & Raisin Ravioli

Basic Pasta Dough
1 cup flour
¼ teaspoon salt
1 egg
1 tablespoon oil
2 to 3 tablespoons water

To make enough pasta for one recipe of cheese and raisin filling
(This amount of dough may be made using a stand mixer with a dough hook)
4 cups flour
1 teaspoon salt
4 eggs
¼ cup oil
8 to 12 tablespoons water

Mix together flour and salt in a large bowl. Using a fork, whisk in eggs and oil. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, add the water, one tablespoon at a time. Add only enough water to form the dough into a ball with your hand.

Knead the dough until smooth and elastic. Invert the mixing bowl and allow the dough to rest under it for about ten minutes. Roll out and cut into desired shapes.


Bob’s Spaghetti Sauce
1 gallon tomato sauce (6-lb, 7-oz can, approx.)
6-oz can tomato paste
¾ to 1 cup honey
¼ cup dried chopped onion or ½ cup fresh chopped onion
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder or granulated garlic

Combine sauce, paste and honey in a large pot. Stir in seasonings. May add chopped, sautéed vegetables (celery, peppers, mushrooms) or cooked meat (ground beef, meatballs, Italian sausage) if desired.

Bring to a boil on medium-high heat. Reduce heat and simmer, uncovered, for several hours. Stir occasionally with a wooden spoon. Taste and adjust seasonings if necessary.


Cheese and Raisin Ravioli
6 cups shredded Monterey jack cheese
2 cups raisins, plumped*
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 egg, slightly beaten

Mix together all ingredients. Filling should stick together enough to form small balls. Prepare Basic Pasta Dough. Roll out dough with rolling pin or pasta machine until fairly thin. Make ravioli using the cookie cutter or ravioli maker methods.

Using the cookie cutter method: Cut circles of dough using a round cookie cutter. Place a ball of filling on a circle of dough; cover with another. Crimp around edges of dough with fork to seal. To get a good seal, the first circle of dough may need to have its edges brushed with a little water. Prick top of each ravioli once or twice with a fork.

Using the ravioli maker method: Flour the ravioli plate between each use so the dough does not stick. Lay a strip of dough on the plate making sure it overlaps the edges. Place a ball of filling in each section of the ravioli plate. Cover with another strip of dough. Seal and cut dough by pressing firmly in all directions with a rolling pin. Remove ravioli by turning plate over and pushing gently. Prick top of each ravioli once or twice with a fork.

Place ravioli apart on baking sheets up to three layers high, separating layers with plastic wrap. Cook ravioli fresh or wrap with aluminum foil and freeze. When frozen, ravioli may be put into bags or containers and returned to the freezer until needed. Makes approximately 8 dozen ravioli. Do not thaw frozen ravioli before cooking. Cook ravioli in boiling water until tender, about 5 minutes, and serve with Bob’s Spaghetti Sauce or the marinara sauce of your choice.

*to plump raisins: Sprinkle raisins with 2 tablespoons water, cover with plastic wrap and microwave for one minute. Let stand a few minutes before removing wrap. Or cover raisins with boiling water, let stand a few minutes and drain.

~Jessica

Ice Cream Pies

Be creative with these recipes. Obviously, you can make or buy any of the ingredients and you don't have to use the exact ice cream I say to use with each either. Like the Reese's Ice Cream Pie you can make or buy peanut butter ice cream (if you can find it) instead of using vanilla ice cream. Also, you can either put it in a pie dish or put it in a pyrex 9x9 or 9x13 dish, depending on how much you are going to make. The recipes below are for a pie dish, but really, the portions of each are up to you. Here is what I usually do:

Oreo Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of Cookies'n cream ice cream
1/4-1/3 c. Fudge sauce(make or buy)
8 oz. Whipped topping
Extra Oreos (optional, for looks)

Reese's Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of Vanilla ice cream
1/4 -1/3 c. Fudge sauce(make or buy)
1/2-1 c. Peanut butter
8 oz. Whipped topping
10 small Reese cups, broken up

Mint Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of any mint ice cream (peppermint, mint choc. chip)
1/4-1/3 c. Fudge sauce(make or buy)
8 oz. Whipped topping
1/2 tsp. Peppermint extract
2 big handfuls of crushed mint candy (for looks)

Fudge Sauce Recipe:
2 cups Chocolate chips
2 TBSP butter
2 TBSP milk
1 can sweetened and condensed milk

Melt chocolate chips and butter in a small sauce pan. Then add both milks. Make sure well blended. If you are making the Reeses pie, add 1/2-1 cup of peanut butter to the sauce. If you are making the Mint pie, add the peppermint extract to the sauce. Put on crust. Store extras in the fridge.


Making the Pies/Cakes:
First, get out the ice cream you are going to use and allow it to soften on the counter. Now for each pie/ice cream cake I put an oreo crust down, then layer the fudge on top of that. Then goes on the ice cream, as much as you want. Next, I put on the whipped topping and crumble any other toppings on top like the oreos, crushed candy, etc. Put back in the freezer for at least an hour, probably two hours to be safe. Then serve. Again, be creative. There are lots of different things you can do with these basic instructions.

Brindy

Major work in progress!

Hi all, thanks so much for checking out this blog. My hopes are that you will eventually find it helpful and informative. However your patience is appreciated as you are dealing with a blogging newbie! Keep checking in for improvements and thanks again!