Easy Pickled Veggies

INGREDIENTS

1/2 red bell pepper
1/2 green bell pepper

1/2 c. matchstick carrots (or 1 carrot)

1/4 red onion

1/2 c. apple cider vinegar

1/4 c. water

2 Tbs. red wine vinegar

2 Tbs. white vinegar

1/2 tsp. salt

1-2 garlic cloves, smashed

INSTRUCTIONS

Thinly slice all the vegetables and place into a mason jar.

In a small saucepan, combine the vinegars, water, salt, and garlic cloves.  Bring to a simmer then remove from heat and immediately pour into the mason jar with the vegetables.  Cover the jar with a lid.  Allow to sit for 10 minutes.  Veggies are ready to use, or place in the fridge to use later.

These are great with just about anything!  In rice bowls; on a taco or pulled pork sandwich; with scrambled eggs for breakfast...

from thewoodenskillet.com

Lemon Curd

 INGREDIENTS

1/2 c. fresh squeezed lemon juice

1 Tbs. lemon zest

4 egg yolks

3/4 c. sugar

pinch of salt

1/2 c. butter, cold and cubed

INSTRUCTIONS

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar and salt.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon.  About 20 minutes.  (The mixture will bubble slightly, that's okay).  

When the mixture is thick, remove from heat and whisk in the cold butter until smooth.  Cover with plastic wrap touching the curd.  Cool in the fridge.  It is ready to use when completely cooled.  Store in the fridge, leftovers freeze well!

from saracooking.com

Red Berry Pie Tone (from Kitchen Kneads)

 This is a homemade Danish Dessert.

2 c. water
1 pkg. powdered drink mix (like red kool aid, about 1 tsp.)
1 c. sugar
9-10 tsp. ultraset
1 tsp. lemon juice

Whisk water, drink mix, & sugar until dissolved.

Gradually add ultraist to desired thickness.

Stir in lemon juice.

If making pies: add fruit, pour into pie shells & chill.

Can store up to 2 weeks in the fridge.

Chocolate Protein Energy Bites

1 c. quick oats
1/2 c. shredded coconut
1/2 c. peanut butter
1/2 c. honey
1/4 c. chocolate protein powder
1 tsp. vanilla
1/2 c. mini chocolate chips

Combine all ingredients in a large bowl until mixed well.  Roll into 1" balls and serve.  Store in an airtight container in the refrigerator. 

Homemade BBQ sauce

2 c. ketchup

2 c. tomato sauce

1 1/4 c. brown sugar

1 1/4 c. red wine vinegar

1/2 c. molasses

2 Tbs. butter

4 tsp. liquid smoke

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. chili powder

1 tsp. paprika

1/4 tsp. celery seed

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1 tsp. salt

1/2 tsp. pepper

In a large saucepan, mix together all the ingredients.  

Bring to a boil, over medium heat.  Then reduce heat to low and simmer for at least 20 minutes or up to an hour, stirring occasionally.  

from {melskitchencafe.com}

Cookie Dough Dip

1 8-oz package cream cheese

1/2 c. butter

1 c. powdered sugar

2 Tbs. brown sugar

1 1/2 tsp. vanilla

1 c. mini chocolate chips

1 c. toffee bits

1.  Soften cream cheese and butter and cream together.

2.  Add all remaining ingredients and mix until well combined.

3.  Serve with apples, bananas, graham crackers, etc!

Favorite Pie Crust

2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar

Sift flour and salt into large bowl.  Cut in the shortening, using a pastry cutter, until you have coarse crumbs.  Do not over mix.

In a separate bowl, beat the egg and add the water and vinegar.

Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together.  Gently shape into a ball.  Store covered in the fridge if not using immediately.  You can also freeze to use later.

From Eva Barker

Frozen Peach Pie Filling

This is great to have on hand to make a pie or use in crepes or on top of pancakes!

3 c. sliced peaches
7/8 c. sugar
3 Tbs. instant clear gel

Stir together.  Scoop into a bag and freeze.

Huckleberry Jelly & Syrup

Jelly:
2 1/2 c. huckleberry juice
1 Tbs. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Syrup:
3 c. huckleberry juice
5 c. sugar
1/2 c. corn syrup

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.

Chokecherry Syrup & Jelly

Syrup:
3 c. chokecherry juice
4 c. sugar
2 c. corn syrup
1/2 tsp. almond extract

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.


Jelly:
3 c. chokecherry juice
1/4 c. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Jalapeño Jelly

This is delicious on a cracker with cream cheese, on a sandwich, or even just on bread!

1 large red bell pepper
1 large green bell pepper
10 jalapeños
1 1/2 c. white vinegar
1/2 tsp. salt
5-6 c. sugar
1 3-oz pouch liquid fruit pectin

Finely chop the bell peppers and jalapeños-- leaving the seeds in about half of the jalapeños (more or less depending on how hot you like it).  A food processor worlds best, or you can chop them by hand!

Add the peppers to a large pot (6-8 qt, it boils up).  Stir in the vinegar, salt, and sugar.

Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for exactly one minute more. (boiling for too long can mess up the pectin and your jelly will be runny)

Remove the pot from heat.  Pour into canning jars, leaving 1/4 inch from rim.  Wipe the rim of the jar with a damp rag.  Place a lid and ring on each jar and process in a water bath for 10 minutes.

Remove from the water bath and let rest.  It could take a day or two for it to fully set up.

from: melskitchencafe  there are pictures and full canning instructions on her site if needed!

Salsa for canning

* Do not change the amounts of peppers, onions, tomatoes or vinegar.  Doing this will alter the acidity and may result is botulism.  You can adjust the amount of spices and sugar.  The sugar helps to offset the vinegar taste.

8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar

Add everything to a large pot.  Bring to a boil over medium high heat.  Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.)  Stir often to prevent sticking.

Process in a water bath for 30 minutes.

Makes 5 pints

The best Pizza Dough

makes 2- 12 inch pizzas

1 c. warm water

2 1/4 tsp. yeast

1 Tbs. sugar

2 tsp. salt

2 Tbs. olive oil

3- 3 1/2 c. flour

In a large mixing bowl, stir yeast and sugar in water. Let stand for 5-10 until bubbly. Pour in salt, oil, and half the flour and mix. When it is all mixed in, slowly add more flour and mix until it is slightly tacky, but doesn't stick to your fingers. Knead for 6 minutes in mixer. The dough should be smooth and easy to work with and clean the bowl.

Transfer the dough to a clean, greased bowl and let rise for 1-2 hours, covered.

Apple Pie Filling

*This recipe is for canning your own apple pie filling.

15-20 large apples, peeled, cored, and sliced

4 c. sugar

3 tsp. cinnamon

1 tsp. salt

1 tsp. nutmeg

1 c. Clear Gel A 

10 c. cold water (if your water isn't cold, the clear gel/cornstarch won't dissolve)

3 Tbs. lemon juice

Mix sugar, salt, clear gel A, and spices well. Add to cold water and stir to dissolve clear gel. Cook slowly, bring to a boil to thicken. Add lemon juice. Fill bottles 3/4 full of apples. Pour mixture over the apples (leave room at the top of jar or they will have trouble sealing).

Water bath 20 minutes or pressure 10 lbs for 10 minutes.

Makes approx. 8 quarts.

from Malia Roundy

Buttermilk Syrup

1/2 c. unsalted butter

1 c. sugar

1/2 c. buttermilk (make your own*)

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

In a medium sized saucepan (make sure it isn't too small, the syrup expands when you ad the baking soda) combine butter, sugar, and buttermilk. Bring to a boil, stirring constantly. Remove from heat and mix in vanilla, baking soda, and salt. For a thicker syrup, before removing from heat, continue to boil until you get the desired consistency. Serve and enjoy!

*make your own buttermilk: place 1/2 Tbs lemon juice in measuring cup and then fill to 1/2 c. mark with milk

from prettylilposies.blogspot.com

Spicy Corn Dip

1 c sour cream

1 c mayo

2 11-oz cans Mexican style corn, drained

4 green onions, chopped finely

1-2 fresh, diced jalapeno peppers (take the seeds out if you don't want it too spicy)

1 7-oz can diced green chile peppers, drained

1 1/2 c shredded cheddar cheese

Mix it all together in a bowl and chill before serving.

Cheese Ball Dip

1/2 c. mayonnaise

1/2 c. milk

8 oz. cream cheese

1 packet dry Ranch dressing mix

4 c. grated cheese

Blend first four ingredients until smooth. Stir in cheese.

Chill at least 2 hours before serving. Serve with crackers.

from Kristi Law

Hot Bean Dip

1 can bean dip (I use frito brand)

8 oz. cream cheese

1 c. sour cream

grated cheese

Combine first three ingredients, top with grated cheese. Bake at 350 degrees until heated through and cheese is melted.

Use as a dip for corn chips.

from Grandma Johnson

Turkey Rub

*We love to buy a turkey breast and use this rub. Bake in an oven bag for best results!

2 tsp. salt

2 tsp. sugar

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. black pepper

1 tsp. basil

1/2 tsp. lemon juice

2 Tbs. olive oil

Combine together and spread over turkey. Recipe can be doubled or tripled to cover the turkey efficiently.

Chicken Marinade

this recipe makes a lot, I usually half or quarter it!

1 1/2 c. vegetable oil

3/4 c. soy sauce

1/2 c. Worcestershire sauce

1/2 c. red wine vinegar

1/3 c. lemon juice

2 Tbs. dry mustard

1 tsp salt

1 Tbs. pepper

parsley

from allrecipes.com