Zucchini Salsa

10 c. chopped tomatoes
8 c. grated zucchini
4 c. chopped onion
2 c. chopped green pepper
4 yellow banana peppers (I've used canned, about 1/2 c.)
3 Tbs. salt (original recipe 5 Tbs)
2 tsp. cumin (original recipe 1 Tbs)
1 1/2 vc. vinegar (5% acidity)
1 Tbs. garlic powder
1 c. brown sugar
2 tsp. dry mustard
1/2 tsp. crushed red pepper (original recipe calls for 1 Tbs, too hot)
1 tsp. black pepper
2- 6 oz cans tomato paste
2 Tbs. cornstarch

(original recipe calls for 1 tsp. white pepper, 1 tsp. turmeric, and 4 dashes of tabasco, but that adds too much heat)

Mix, simmer for 30-60 minutes.
Process in a water bath for 30 minutes or 5 minutes at 5 lbs in a pressure cooker.

[from Heather Bosshart's friend]

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.

Dutch Oven Peach Cobbler

It also works well in the oven!

(triple the recipe for a dutch oven)

1 quart of peaches with juice (or other fruit)

Combine:
1/4 c. soft butter
1/2 c. sugar

Sift together:
1 c. flour
2 tsp. baking powder
1/4 tsp. salt

Add all ingredients together with:
1/2 c. milk

Mix up into a thick batter.
Spray or line your dutch oven (or other pan)
Pour the batter on the bottom of the pan.
Pour a quart of peaches with juice on top of the batter.
You can sprinkle with sugar if you are using a tart fruit without a sweet syrup.

Bake at 375 degrees for 45-50 minutes.

For a dutch oven, remember to cook with most of the heat on the top, it is easy to burn the bottom.

Serve with fresh whipped cream.

[handed down from generations from Tim Abel]

Chicken Wings

Line a pan with foil and lightly grease.  Place chicken wings on the pan and lightly brush with olive oil.  Sprinkle with salt and pepper.  Bake at 425 degrees for 45-60 minutes or until just beginning to brown.  Drizzle with sauce and serve.

Sauce:
3/4 c brown sugar
3 Tbs water
3 Tbs Franks original hot sauce
1 Tbs corn syrup

Combine in a sauce pan and cook until the sugar is completely dissolved.

[from Tony Jacobsen]

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.

Wonton Salad

greens- (romaine, green or red leaf
lettuce, or a combination)
cooked chicken (something with a little flavor,
I like to use leftover fauxtisserie chicken)
peanuts
fried wontons

dressing:
1/4 c. sugar
1/4 c. seasoned rice vinegar
1/4 c. oil
1 tsp. salt
1 Tbs. sesame seeds

from: Kris Mickelsen

French Dip

beef roast 2-3lb
2 c. beef broth
1 can french onion soup
1 tsp. garlic pwd.
salt
pepper
french bread
cheese- provolone, swiss, american...whatever you like.


Place the roast in a crock pot.  Pour the other ingredients over the roast.  Cook on low for 6-8 hours.

Carefully remove the roast from the crock pot and shred.  Use am immersion blender to blend the juices left in the crock pot (optional).

Use the beef, bread, and cheese to make a grilled cheese type sandwich.  Use the sauce left in the crock pot as your au ju.

Oatmeal Muffins

*You can substitute sour cream for the yogurt if you don't have it on hand.  I have also added over ripe bananas in the place of some of the yogurt for banana oatmeal muffins.

Makes about 18 muffins.

Crumble topping:
3/4 c. whole wheat flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. butter, melted

Muffin batter:
1 c. rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. applesauce
1/2 c. brown sugar
1 1/2 c. plain/vanilla yogurt
2 eggs

Get your crumble topping started first.  Use a fork to combine the flour, oats, sugar, and salt in a bowl.  Stir in the melted butter.  Cover bowl and place in the freezer for about 10 minutes.

Preheat oven to 350.

In a medium bowl, combine the oats, flours, baking soda, and salt.  Set aside.

In a medium size microwave safe bowl, melt the butter.  Add the sugar.  Whisk in the applesauce and yogurt and eggs.  Mix well.  Add to the dry ingredients and stir until just combined.

Pour the batter into greased muffin tins, filling 3/4 full.  Pull the crumble topping from the freezer and break it into small pieces.  Sprinkle on top of each muffin, pressing it gently into the batter a little bit.

Bake about 30 minutes.  Let cool a few minutes in the pan, then turn out onto a cooling rack.

from 101cookbooks.com

Tomato Basil Parmesan Soup

*I use my Vitamix blender to make this soup.  You could make it without blending all the veggies.  If you are using a regular blender, you will need to cook your veggies before you blend them.

2 (14oz.) can diced tomatoes, with juice

2-3 large carrots

2-3 celery sticks

1 medium onion

1 tsp. dried oregano

1 Tbs. dried basil

4 c. chicken broth, warmed works best

1/2 c. flour

1/2 c. butter

1 c. parmesan cheese

2 c. fat free half and half

1 tsp. salt

1/4 tsp. pepper

Cut your carrots, celery, and onion into a few large pieces and put them in the blender with the tomatoes.  Turn the Vitamix to the soup setting and turn on.  (It will blend for about 6 minutes.)

While the veggies are blending, prepare a roux.  Melt the butter in a large pot.  Add the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly.  Cook until warmed through and thickens slightly.  

By now, your veggies should be done.  Add them to your roux (be careful, they will be hot).  Stir in half and half, parmesan cheese, oregano, basil, salt, pepper.  Warm through, season with more salt and pepper if needed. 

Coconut Cream Pie

**makes 1 very large pie, or 2 smaller pies

Ingredients

For crust:  (or use a standard pie crust)

12 ounces graham crackers

⅓ cup sugar

8 Tablespoons melted butter

½ teaspoon salt

1-2 Tablespoons water (if necessary)

For filling and topping:

3 cups heavy whipping cream

¼ cup sugar

1 Tablespoon vanilla extract

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 cup coconut milk

1 box (3.4 ounce) instant vanilla pudding

½ cup sweetened flaked coconut

Instructions

For crust:

1. Preheat oven to 375 degrees (F).
2. Spray a 9-inch pie plate with cooking spray, set aside.
3. In a food processor, pulse graham crackers to a coarse crumb.
4. Add sugar, salt and butter, and pulse until crumbs are moistened. Crumbs should stick together when pinched. If they don't stick, add water a teaspoon at a time until proper consistency is met.
5. Pour mixture into greased pie plate, and press down to evenly cover bottom and sides of pan.
6. Bake for 8 minutes. Allow to cool completely before filling.

For Filling:

1. In a large, clean bowl (or the bowl of a stand mixer) beat whipping cream until it begins to thicken (about 2 minutes but can be up to 5 minutes.)
2. Add sugar and vanilla, and beat until thick and creamy. Set aside, or empty into another bowl if using stand mixer.)
3. In a measuring cup, whisk together instant pudding and 1 cup of coconut milk. Set aside.
4. In another bowl (or now-empty stand mixer bowl), beat cream cheese until light and fluffy.
5. Add vanilla pudding mixture and sweetened condensed milk, and beat until smooth and slightly thickened.
6. Fold in half of the whipped cream mixture. Reserve the remaining whipped cream for topping.
7. Pour filling into cooled crust. 
8. Top with remaining whipped cream.
9. Refrigerate for at least one hour. Cover with plastic wrap if necessary.
10. Before serving, toast coconut flakes over medium heat in a non-stick skillet until golden brown.

Christmas Morning Orange-Coconut Rolls

Rolls:
1 Tbs. yeast
1/4 c. water
1/4 c. sugar
6 Tbs. melted butter
1 tsp. salt
2 eggs
1/2 c. sour cream
2 3/4 c. flour

Soften yeast in warm water.  Stir in remaining ingredients, except for the flour.
Gradually add flour.
Cover and let rise 2 hours.

Filling:
3/4 c. sugar
2 Tbs. grated orange rind
3/4 c. toasted coconut (plus more for glaze)
2-4 Tbs. melted butter

In a small bowl, mix sugar, coconut, and orange rind.  Divide dough in half.  Roll into 12-inch circle.
Spread with 1-2 Tbs. melted butter.  Sprinkle with half of filling.
Cut like a pizza, roll up into crescents.
Repeat with other half of dough and filling.

Place on a cookie sheet, not touching.  Let rise 1 hour.

Bake at 350 degrees for 15-20 minutes.

(You can also roll up like cinnamon rolls and bake in a 9x13 inch pan and bake for 20-23 minutes.)

Glaze:
3/4 c. sugar
2 Tbs. orange juice
1/2 c. sour cream
1/4 c. butter

Mix together in a small saucepan over med-high heat.  Boil for 3 minutes.
Glaze rolls and sprinkle with toasted coconut.

{from Jen Hatch}