Dill Tomato Pasta Salad

I found this on my Holland House bottle of vinegar....anything with dill and cucumbers ought to be good....shouldn't it???
I am gonna give it a try.

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Old Fashioned Lemonade

There is nothing better on a summer day than an ice cold glass of lemonade.  This is a recipe from "The Anne of Green Gables Cookbook".  If you don't want to go to all the trouble of squeezing the lemons you can substitute bottled lemon juice but the flavor will not be quite as intense.  I had a bag of lemons that needed to be used so I squeezed mine today....

Old Fashioned Lemonade
Bring to a boil in saucepan and boil for 5 minutes while stirring with a wooden spoon:
1 1/2 c. sugar
1 1/2 c. water
While that is cooking - zest one lemon & squeezed 6 to 8 lemons so you have 1 1/2 c. lemon juice
Let syrup mixture cool slightly and then stir in the lemon zest and juice.  Pour into a qt. jar and store in the refrigerator for up to 3 weeks.
To serve place in glass:  3 or 4 ice cubes, 1/4 c. syrup, 3/4 c. water or sparkling water and stir.  Float a lemon slice and a fresh mint leaf on top.
This makes 14 glasses of lemonade or if you want to make it all at once add water to just under one gallon  and add ice to make one gallon.
Variations:
Strawberry or Raspberry Lemonade: 2 T. of fresh berry puree added to each glass
If you prefer Limeade us limes instead of lemons.
For Pink lemonade at 1/2 c. grenadine syrup to the syrup mixture.

Last week I was hosting a Tea Party for the Primary Girls and I made Raspberry Lemonade.  I used 2 cans of frozen lemonade using a little less water than it called for.  Then I blended up about 3 cups of fresh picked raspberries and stirred them into the lemonade and added a little sugar to taste.  Once it was all made I did dump it through a strainer to remove some of the raspberry seeds.  Everyone loved it!!

7-Up Biscuits

Taking easy to a new level.....super easy & delicious!


7-Up Biscuits
2 c. Bisquick mix
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter
Cut sour cream into Biscuit.  Stir in 7-Up to make a soft dough.  Sprinkle counter with additional Bisquick, pat dough out and cut into square biscuits.  Melt 1/4 c. butter in 9x9 pan.  Place biscuits side by side in pan and bake at 450 until golden brown (about 10 to 12 minutes).

Wedding Cake.....

sweet and simple......but very impressive!

 major dessert buffet

This bar cookie is not necessarily a fast one to make....because it is loaded with many delicious layers.  But if you are looking for a recipe for cookies that does not use eggs.....this one is for you.

Chocolate Chip Cookie Dough Billionaire Bars

For the Shortbread:

1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour

For the Caramel:
7 ounces soft caramel candies (about 25 candies), unwrapped
2 tablespoons heavy cream

For the Cookie Dough:
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips

For the Chocolate Glaze:
4 ounces semisweet or dark chocolate, chopped
1 tablespoon unsalted butter

1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.

2. Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.

3. Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.

4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.

5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.

6. To remove the bars from the pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Stored in an airtight container, bars will keep for up to 3 days.

(Recipe adapted from The Cookie Dough Lover’s Cookbook - by Lindsay Landis) 

 http://www.browneyedbaker.com/2012/06/04/chocolate-chip-cookie-dough-billionaire-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+br

Sweet & Sour Cucumbers

I clipped this recipe out of a farming newspaper years ago.  I have never tried it because I never seem to find it when all the cucumbers are growing in my garden.  This year it is going to be here waiting when my cucumbers are ready.

Sweet & Sour Cucumbers/Salad
2 large cucumbers, peeled and thinly slices
3 green onions, thinly sliced with 3 inches of green tops
2/3 c. rice vinegar
1/2 c. sugar
Combine all ingredients; marinate for at least 1/2 hour.  With a slotted spoon, serve as a salad or garnish.

Serves 4 - one serving = 47 calories

Creamy Cucumber Salad

I am always interested in another cucumber recipe.  I never seem to get tired of cucumbers and I've yet to find a cucumber recipe I don't like.  I think this will be pretty with my solid red radishes that I have growing in my garden.  I hope the radishes and cucumbers are ready at the same time.  

Creamy Cucumber Salad
2 medium cucumbers, peeled and thinly sliced
2 t. salt
2/3 c. plain non-fat yogurt
1 t. lemon juice
6 radishes, thinly sliced
1 t. chopped dill
Toss together the sliced cucumbers and salt in a colander. Let stand to drain for 45 minutes. Press the excess water out of the cucumbers and pat dry. Place in a bowl.
Add the yogurt and lemon juice and toss well. Stir in the sliced radishes and chopped dill. Serve chilled.

Sugar Cookie Sheet Cake

A remake of one of our favorite things....Belle Cookies!!  I love this faster version!  No need to spend hours rolling and cutting out dough,  frosting and decorating each individual cookie.  Steve eats them much too fast for that.  This cake tastes remarkably similar.....


Sugar Cookie Sheet Cake
Cake 
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
Frosting
1/3 c. butter, softened
4 oz cream cheese, softened
3 1/2 to 4 c. powdered sugar
2 T. milk
1 t. vanilla
1/2 t. salt 
food coloring, sprinkles or whatever 
Cream together the butter, cream cheese, sugar, and egg until nice and frothy. Beat about 4 minutes.
Add the vanilla and almond extract and beat for 1 minute more.
Combine the flour, baking powder and baking soda and stir well and add to the creamed mixture.  Beat 2 minutes.  Spread the dough into a lightly sprayed cookie sheet pan.  Bake at 350 degrees for 15 to 18 minutes. Cool.  
Make frosting by combining all ingredients in mixer bowl.  Beat well.  
Spread frosting over cookie bars, decorate if you wish, cut and serve.  

Homemade Girl Scout Samoas Cookies

I've pinned these on pinterest - but tonight I saw where Toby & Alicia made these together for their anniversary.  They look so good!!  Will be making these soon....I like that it shows a bar cookie version too.

http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/


This is a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate.




Homemade Samoas Bars
Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened), toasted
12-oz good-quality chewy caramels (I used 1/2 batch of my Christmas Caramels)
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok - about 1 3/4 c.)
Preheat oven to 300. Spread coconut evenly on baking sheet (preferably one with sides) and toast 15 to 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Rhubarb Pudding

I don't have enough rhubarb to make this yet....but by next year I should.   This is a recipe Sharon McConnell shared on facebook.   It will be here waiting when I am ready for it.

Rhubarb Pudding

2 eggs, beaten
1 c. sugar
1 tsp. vanilla extract
1/4 c. flour
4 c. diced rhubarb
Whisk together the eggs, sugar, vanilla and flour. Stir in the rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 minutes or until pudding is firm. Serve warm with whipped cream.

Katie's Grape Salad

This salad has become Katie's trademark recipe.  She can't show up without it anymore (like she did at Easter).  She made it Sunday for Mother's Day....Granny would have definitely scolded her if she hadn't.  .  I took notes as she made it so I could make one to take to my Master Food Safety Advisor Class yesterday.  It was a hit with several recipe requests.  I posted another version earlier thinking it was the same......but it is not.  So here is Katie's recipe.

Katie's Grape Salad
1 bag of seedless grapes, about 4 pounds

8 oz. cream cheese, softened
8 oz. whipped topping, thawed

1/4 c. sour cream
1/4 c. brown sugar + more for topping
1/4 to 1/2 c. chopped nuts (optional, we don't add them anymore)
Wash and stem grapes and set aside.  Cream together:  cream cheese, whipped topping, sour cream and 1/4 c. brown sugar.  Stir in grapes.  Top with more brown sugar and nuts.  Chill until serving time.

Could be served in place of dessert.......very yummy!!!

Potluck Sausage Pasta Casserole

I seem to be invited to a lot of potlucks lately.....I need a main dish for next week.....I revised one of last years camp recipes and I'm thinking this will be my Potluck Sausage Pasta Casserole. 

POTLUCK SAUSAGE PASTA CASSEROLE

1 lb. rigatoni pasta

1 lb. sausage

2 red/green bell peppers, cut into strips

1 large onion, cut into strips

2 t. granulated garlic 

2 - 26 oz. cans spaghetti sauce

1/4 c. Parmesan cheese

1 c. grated mozzarella cheese

Cook pasta according to package directions; drain.

In a large skillet, saute sausage, peppers, onions, and garlic, over medium-high heat until cooked through and tender, stirring occasionally.  Drain if needed and place in crock pot. Add pasta, spaghetti sauce, and Parmesan cheese; mix well.  Turn crock pot on low for 3 to 4 hours to heat through.  A few minutes before serving, sprinkle  with mozzarella cheese and replace lid until cheese is melted.

Herb Garden Salad Dressing

For Mother's Day Steve got me the coolest Patio Stand for all my little herb pots.  (Am I spoiled or what!?)   Last summer I planted a couple of patio herb pots and tucked them in the garage at the end of summer.  They kept me in fresh herbs all winter!!  I know it was a mild winter and that could have been a huge factor in the success.  But this year I am gearing up for even more fresh herbs next winter....wish me luck!!  

Here is a great salad dressing recipe using lots of fresh herbs from your garden… 

Herb Garden Salad Dressing 

3/4 c mayonnaise

1/4 to 1/2 c. sour cream or greek yogurt

juice of one lemon

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt
1/8 t. pepper

Place in blender and blend until smooth and creamy. Will will keep in the refrigerator for 2 to 3 weeks.

Mint Jelly

My patio pot of mint is growing like crazy.  I think it is time to try one of these recipes.

http://nchfp.uga.edu/how/can7_jam_jelly.html

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Mint Jelly with liquid pectin  (this is the recipe I used)

• 1-¾ cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
• 3-½ cups sugar
• 2 tablespoons lemon juice
• 1 pouch liquid pectin (3 oz.)

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.

To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

---

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

Mint Jelly II with liquid pectin

• 1 cup chopped mint leaves and tender stems
• 1 cup water
• ½ cup cider vinegar
• 3½ cups sugar
• 5 drops green food coloring
• 1 pouch liquid pectin

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare mint. Wash and chop mint. Pack solidly in a cup.

To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

---

Chocolate Pudding Cake......in a crock pot

Laurie Charley and her family came to stay this weekend while they attended the 100th Birthday Party for their Grandma Talbot.  I decided to try this new recipe for chocolate pudding cake I found online this week.  It worked out great I put it all in the crock pot just as Laurie sent a text message that they would be here in less than an hour.  So I turned it on high hoping it would be done in about 1 1/2 hours, and it was!   Since I was serving it with my homemade Chocolate topping and vanilla ice cream I didn't top melt the chocolate chips over the top and I omitted the whipped cream too.  It was yummy, delicious and warm, what a great bedtime treat.  I will definitely make this again!!  

Chocolate Pudding Cake

1 small pkg. (3.9 oz.) instant chocolate pudding

3 cups cold milk

1 chocolate fudge cake mix

1/2 c. semi-sweet chocolate chips

Whipped cream for serving

Spray slow cooker with cooking spray.

Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.

Prepare cake batter as directed on the box, then pour it over the pudding.

Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean. (OR high for 1 1/2 hours)

Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.

Top with whipped cream, and serve.

Poppy Seed Dressing......

My friend LaRae Wilson shared this recipe with me.  LaRae has recently become a Holistic Health Counselor. 
I have been trying to put some of her advice to work.  Steve lost 42 pounds as we have been trying to eat healthier and to not eat processed foods with all these additives that aren't good for you.  We have been adding lots of fresh greens to our meals and I have  been looking for some home-made dressings to make!  This one tastes great,  has healthy ingredients, and contain no additives.   Hopefully you will like it too....

Poppy Seed Dressing

from Green Smoothie Girl - makes 2 cups

1 cup olive oil

1/2 cup honey

1/2 cup red wine vinegar

1 teaspoon sea salt

1 small red onion, cut into fourths

1 Tablespoon Dijon mustard

1 Tablespoon poppy seeds

Blend all ingredients except poppy seeds in a high-power blender until onion is pureed. Add poppy seeds and pulse a couple of times. 

LaRae also says, "The Food Nanny has some great dressing recipes too. Just play around with the ingredients to get the flavors your like and substitute in healthier options if you want."

using Clear Jel.....and recipes too!

I am halfway done with the Master Food Safety Advisor classes.  I will soon be a trained volunteer for the University of Idaho Extension Service.  I have learned a lot and am enjoying the classes.  It has been a very time involved class with a fair amount of homework as well.  I have to do a demonstration next week on Freezer Jams using Clear Jel and so I have been researching a bit more and making my handouts.  
So I thought I ought to post my notes here so I can keep them handy for future reference.  

CLEAR JEL INFORMATION  and uses……..   
#1 = This is the only thickener recommended to safely use for Canning!!  Corn Starch should not be used for canning.          

Clear Jel come in 2 varieties:  Non Instant/regular Clear Jel and Instant Clear Jel. 

Clear jel is a modified food starch (it may have other names too).  It is a fine white powder. It is used in cooking, canning and freezing to thicken sauces, puddings, gravies, fillings, jams & etc.

It can be purchased at food specialty stores. In Boise or Nampa it can be purchased at Cash & Carry or in Salt Lake City at Kitchen Kneads. Clear jel will store indefinitely if it is kept in a cool, dry place.

Non-instant/regular Clear Jel is used for cooked items, such as; soups, gravies, fruit sauces, puddings, cookies & etc.  Non-instant/regular should be dissolved in COLD water (to prevent lumpiness) and then cooked.

Instant Clear Jel is used for frozen or uncooked items, such as: jams, puddings, ice cream, sauces, pie fillings & etc. Instant should be mixed with sugar first (so it won't be lumpy) and then add the liquid. If you mess up and get lumps they can be beat out with a mixer or wire whisk. To convert a recipe to use Clear Jel, start by using 1/2 the thickener called for and then adjust to desired thickness.

I recently found this little chart that is helpful: 

1 T. cornstarch  = 1 ½ T. Clear Jel   

2 T. flour or tapioca = 1 T. Instant Clear Jel

The benefits of Clear Jel are that it is very economical to use, you don't have to buy pectin for freezer jam anymore, it reduces the amount of sugar needed, you can double or triple your recipe with no problems, will not separate or breakdown, stays clear and helps baked goods stay more moist.

The recipes below that are for canning, have been adjusted for an elevation of 2000 to 3000 ft. Please adjust for different altitudes......see the USDA altitude canning recommendations.

These recipes are tested and approved recipes, so if you use them and follow them exactly you will have a safe and healthy product.  I cannot give you an actual resource but these recipes came from my Mom who was a Master Food Preserver and I have also received verification from a University of Idaho Extension Food Safety Specialists that these are approved recipes.  

APPLE PIE MIX

9 c.  sugar                              20 lbs. peeled and shredded apples ( I grate down to the peeling and discard the peeling)

¼ c. cinnamon                     3/4 c. regular Clear Jel

1/2 tsp. salt                           1/4 c. lemon juice

2 c. water                               2 c. water

Mix first four ingredients and bring to a boil to make a syrup. Add shredded apples.  Mix last 3 ingredients well. Add to apple mixture. Heat through. Fill quart or pint jars with mixture. Process in a boiling water bath for 35 minutes.

When ready to use pour in uncooked pie shell. Dot top with real butter. Top crust can be added if desired. Bake at 375° with edge covered with foil for 25 minutes. Remove foil and bake 20-25 minutes longer.

Note:   Can be used to make apple turnovers in the snackmaker or  drop a spoonful in a muffin tin and top with biscuit dough sprinkled with cinnamon sugar. The secret to this apple pie mix is that the apples are shredded.  Can be used with cherries or peaches too…..

APRICOT PINEAPPLE MARMALADE    

3 c. pureed apricots  (or peaches)    1/4 rounded c. regular Clear Jel

20 oz. can crushed pineapple             2 pkgs. lemonade Kool-aid

3 c. sugar                                          1 c. water

Place apricots and pineapple in pan and bring to boil. Mix together the sugar, Clear Jel & Kool-aid, add water & stir well. Add to the apricot mixture and cook until clear. Place in pint or half pint bottles & process in boiling water bath for 15 minutes. 

BERRY FREEZER JAM        

2 c. sugar                                                               5 c. whole berries

1/4 to 1/3 rounded c. instant Clear Jel                    1/2 c. light corn syrup

1 pkg. unsweetened Kool-Aid (flavor of

berries)*

Throughly mix sugar, clear jel & Kool-Aid in large bowl. Puree berries and add to dry ingredients. Stir until well mixed. Add corn syrup and stir until well mixed. Pour into containers. Sets up in about 10 minutes. Can be frozen or used immediately. * for

berries that may not have a matching flavor of Kool-Aid we often use lemonade - strawberry is the most popular flavor!  Have also used Jello in place of the Kool-Aid. 

Note:  I have also made it with splenda.

MANDARIN SAUCE          

8 c. tomatoes, peeled & diced                   4 c. pineapple, tidbits (save juice to use with water below)

7 c. sugar                                                          3/4 to 1 c. non- instant clear jel

1/2 c. soy sauce                                                1 c. sugar

3 c. vinegar                                                       1 c. cold water (& pineapple juice to make 1 c.)

3 to 4 c. onion (I use 3 c.), chopped                  4 c. peppers, chopped

Place first 7 ingredients in large kettle and bring to boil. Then mix together the clear jel, & sugar, then add water, stir well and add to the kettle. Continue to cook until thickened. Bottle in pints. Process in boiling water bath for 40 minutes OR in pressure canner at 15 pounds for 20 minutes for pints or quarts.  . Makes about14 pints. Serve warm or cold over cooked chicken & rice or whatever you like.

Other recipes that I enjoy making that also use Clear Jel.......

INSTANT MAGIC BERRY GLAZE

1 c. sugar                                                              

1/4 heaping c. instant clear jel         

1 pkg. unsweetened, strawberry Kool-Aid

2 c. water

2 to 3 c. sliced berries, fresh or frozen

Place in large mixing bowl: sugar, clear jel, & Kool-Aid. Stir until dry ingredients are well mixed (prevents lumps when fruit is added). Add water and stir well. Stir in berries. Takes about 10 minutes to set up.  Chill and serve over ice cream or cheesecake, as a filling between layers of cake or over the top…..

CHOCOLATE CHIP WHOLE WHEAT COOKIES

¾ c. sugar

¾ c. brown sugar

3 T. Clear Jel

1 c. oil

2 eggs

2 T. hot water

1 t. vanilla

½ t. salt

1 t. baking soda

2 t. gluten

3 ¼ c. whole wheat flour

1 c. mini chocolate chips (great with half peanut butter and half chocolate too)

Mix sugars and Clear Jel together.  Add oil and eggs and mix until blended.  Add water and vanilla and mix.  Stir together dry ingredients and add to batter.  Mix.  Add chocolate chips but do not over mix.  Drop onto sprayed cookie sheet using a medium sized cookie scoop.  Bake at 350 for 10 minutes.  

The following recipes and information has been compiled by Washington State University / Skagit County Extension

Source: http://skagit.wsu.edu/FAM/publications/using%20clear%20jel%2003.pdf

Clear Jel®, a corn starch derivative, is a commercial thickening product used by bakeries and for frozen food. This product is used the same as flour or corn starch.
There are two types of Clear Jel® available, “instant” and “regular”. “Instant” does
not require heat to thicken. The product will thicken once the liquid is added.
“Regular”, on the other hand, must be heated. This is generally the preferred type to
use in products to be canned.
To use Clear Jel® in a hot dish such as gravy, first mix a small amount in cold water,
then add gradually to the hot liquid, mixing constantly. Or, mix everything together
while cold, and then heat and stir to thicken.
Pies and fillings which have been prepared with Clear Jel® and frozen  need to be
cooked or baked before serving. If the fillings become “thin” during baking, increase
the oven temperature, and shorten the baking time to prevent what is called “oven boil
out”.  This usually is caused by excessive baking at a temperature too low.
Advantages:
•  It is clear in color when cooked.
•  It has excellent stability.
•  It remains smooth.
•  It prevents liquid separation and curdling after foods have been frozen.
•  Cream sauces, custard, and puddings may be frozen with excellent results.
Advantages:
•  It is less expensive than pectin.
•  The amount of sugar may be adjusted without losing the jelling capacity.
•  Recipes may be doubled, tripled or halved.
•  The jam may be frozen or processed in a boiling water bath for 10 minutes.
Hints:
•  Using Clear Jel® in making jams and jellies is not an exact science. Many factors
influence the quality of the product. It is best to try a small batch and make    
adjustments before making larger batches.
•  Use pint or 1/2 pint jars.
•  Any fruit jam or jelly recipe may be used as long as the product is processed for
10 minutes or frozen. Substitute 7 tbsp of Clear Jel® for the pectin in cooked jams
and  jellies and 3-4 tbsp of Clear Jel® for the pectin in freezer jam recipes.
•  For freezer jam follow the jam recipes on this sheet.
•  Clear Jel® does not dissolve easily in liquid. To help dissolve the product mix the
Clear Jel® with a little sugar before adding to the fruit or juice.
Problem solving:
Jam is too stiff:  To make softer, heat the product and add a little more juice or water,
then reprocess.
Jam is too thin:  To make stiffer, heat the product and add more Clear Jel® mixed
with a few tbsp of sugar and dissolved in 1/2 cup of the product.

Cherry Jam
4 cups pitted chopped cherries
1/4 cup lemon juice
4 tablespoons Clear Jel®
Sugar to taste (approximately 1 cup)
Add lemon juice to cherries. Combine Clear Jel® with 1/4 cup of the sugar. Add to cherries. Bring to a boil, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath or freeze.

Apricot and Pineapple Jam
5 cups ground apricots
1 20-oz. can crushed pineapple, drained
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 3 cups)
Add lemon juice to apricots. Combine Clear Jel® with 1/4 cup of the sugar. Add to apricots. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath or freeze.

Apricot Jam
3 1/2 cups apricots
2 tablespoons lemon juice
3 1/2 tablespoons Clear Jel®
Sugar to taste (approximately 2 cups)
Add lemon juice to apricots. Combine Clear Jel® with 1/4 cup of the sugar. Add to apricots. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath or freeze.

Peach Jam
3 3/4 cups peaches
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approx. 1 1/2 cups)
Add lemon juice to peaches. Combine Clear Jel® with 1/4 cup of the sugar. Add to peaches. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath or freeze.

Berry Jam

4 cups crushed berries or juiced
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 1 1/2 cup)
Add lemon juice to berries. Combine Clear Jel® with 1/4 cup of the sugar. Add to berries. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4” headspace. Process 15 minutes in boiling water bath or freeze.

Chicken & Stuffing.....in the Dutch Oven

After a couple days of nice weather...I am ready to break out the Dutch Ovens!! I just found this recipe on the D&B Supply Blog. Thinking this could be put to good use...so putting it here for safe keeping!! I see a sturgeon trip meal here... Chicken and Stuffing This is an excellent main dish that is always a hit. A whole, store bought BBQ chicken can be used instead of fresh chicken. The chicken can be cut up at home and frozen for use later. This recipe can be multiplied to feed a large crowd with great results. What You Will Need 12 Inch Dutch Oven 16-18 Regular Coals - Top 6-8 Regular Coals - Bottom Ingredients 1 Can Chicken Broth 1-2 Boxes Stuffing Mix (Stove Top or Pepperidge Farms) 1 Can Mushroom Soup 1/2 Cup Shredded Carrots 2 Tablespoons Butter 1 Can Mushrooms (sliced, do not drain) 1/2 Cup Sour Cream 1/2 Cup Milk 1 Stalk Diced Celery Chicken 4-6 Boneless Chicken Breasts or 8-10 Thigh Pieces or Whole BBQ Chicken Directions Combine the stuffing, butter and 1/2 of the chicken broth in a large bowl. Let stand two minutes. Fluff with a fork. Use two boxes or a larger canister if more stuffing is desired. If raw chicken is used, brown chicken in a small amount of oil in the bottom of a 12 inch Dutch Oven. Cook until the chicken just runs clear, cool and dice. A cooked BBQ chicken from the store can be boned, cut into chunks *use a pair of kitchen shears) and put in the bottom of the Dutch Oven. Sprinkle chicken with seasoning salt. Combine soup, milk, mushrooms, shredded carrots, diced celery and sour cream. Pour over the chicken. Spoon the dressing evenly over the top of the chiken. Bake 35-40 minutes until soup is bubbly and the dressing has browned. Enjoy! The Cast Iron Cowboys Dave, Pam & Jason Monson

Creamy Deviled Eggs

We love deviled eggs at our house. I don't really measure anything but this is what I make them with.....


Creamy Deviled Eggs

• 2 or 3 dozen hard boiled eggs
• Miracle Whip Salad Dressing
• Dill pickle juice - (can add chopped dill pickles too, but these won't go through a decorating tip too well) 
• Mustard
• Salt & Pepper & Paprika

 Cut eggs lengthwise and remove the yolks. Smash the yolks with a fork and add all the other ingredients to taste. Stir well and be sure to make it very creamy....you don't want a dry egg. Fill a pastry bag or ziploc bag with the mixture and squeeze it back into the center of each egg white. Chill and serve.  Sprinkle additional paprika over the top at serving time.

 This year I saw a post on pinterest where they sliced the eggs crosswise about 2/3 from the top of the egg. They over filled the egg back up and put the top back on leaving a gap in the front. Added eyes (chopped olive) and a beak (triangle slice of carrot)....they looked like cute little chicks hatching out of the egg. We tried it....But it really was a pain to try to decide where to cut them so you could get the yolk out...then it was harder to get the yolk out.....and so we decided it was just better to make traditional ones.
Lacey did a really nice job!

 Here is an Easter quote I discovered that I really like too..... "The Resurrection transformed the lives of those who witnessed it. Should it not transform ours?" Elder Joseph B. Wirthlin HaPpY EaSteR EvErYoNe!!

Ants........ How to get rid of

natural remedies to rid your home of ants.... Vinegar Wipe down your countertops, cupboards and any other places where you've spotted ants with a 50-50 mixture of white vinegar and water. Repeat throughout the day to maintain the efficacy Why This Works: Two reasons, really: ants hate the smell of vinegar, and it scents the trails that they use to get around.   Chalk/ Baby Powder Draw a line of chalk or sprinkle baby powder across the spot where the ants are entering your home. Why This Works: Talcum powder, an ingredient in both chalk and baby powder, is a natural ant repellent. Just be careful if you decide to use it: some studies have linked talc to cancer. Borax Mix together equal parts Borax and either syrup or jelly. Then, place where the ants will find it. Why This Works: Once consumed, Borax damages both the ants' digestive systems and their outer skeletons, resulting in death. Herbs/Spices Spinkle cinnamon, mint, chili pepper, black pepper, cayenne pepper, cloves or garlic –whichever one you happen to have – in the area where you've seen ants and along your home's foundation. Bay leaves can also be placed in cabinets, drawers and containers to further deter those pesky critters. Why This Works: Many plants – including the ones listed – give off a strong scent to repel ants and other insects in the wild, and it works just as well in your home. Coffee Grounds Sprinkle your used coffee grounds in the garden and around the outside of your house. Why This Works: Ants are repelled by the scent given off by the grounds; and incidentally, so are cats. Cucumber/Citrus Peels Leave the peelings in areas of known ant activity. Why This Works: Cucumber and citrus peels are toxic to the types of fungi that ants feed on, and therefore avoided by the ants.