Peach Raspberry Jam

No Pectin Peach Raspberry Jam Recipe

Yield: 6 1/2 pints

Ingredients

• 4 lb peaches, peeled, sliced and pits removed
• 1 lb raspberries
• 2 cups sugar
• 6 tablespoons lemon juice 

Instructions

1. Prepare a water bath canner and sterilize 6 1/2-pint size jars.
2. Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
3. Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it's juices and breaks down.
4. Continue to cook as the jam simmers and starts to thicken. .
5. Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.(about 25-30 min)
6. Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
7. Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.

Notes

To process the jam at altitude, add 5 minutes to every 1000 feet above 3000 feet.

You can also heat jars at 225 for 15 - 20 minutes before filling instead of a water bath. Boil lids before using.

Pork Roast with Raspberry Sauce

3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage

Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp.  ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine

Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.

Mango Apricot Smoothie

• 1 cup plain almond or soy milk
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
• 6 apricots, peeled, pitted, and chopped (about 2 cups)
• 8 ice cubes
• lemon peel twists, for garnish

Directions

1.

Place the soy milk, lemon juice, vanilla extract, mangoes, and apricots in a blender. Process 8 seconds. Add the ice cubes and process 6 to 8 seconds more, until smooth. Pour into tall glasses, garnish with lemon if desired, and serve immediately.

French Chocolate Mousse

French Chocolate Mousse
Serves 6
200g dark chocolate, melted
6 eggs
pinch of salt

Separate eggs. Add salt into whites and whip until firm. Beat yolks, add chocolate little by little to yolks, mixing well. Incorporate 1/3 of the egg whites into yolk mixture, delicately. Progressively add the rest without making the egg whites fall. Put in the fridge for 3 hours minimum.

Log (Tinginys)

Log (Tinginys)

• 1 can chocolate sweetened condensed milk (vanilla works if no chocolate)
• 1 can (use milk can) of NesQuick
• 4 packages crumbled Selga or other cookies
• 250 grams melted butter

Mix it all together. Freeze in any shape you want. Normally you just pour it in a bag and form a log.

After eating see a doctor.

Gyoza

Gyoza

• 1/2 cabbage
• 1 lb uncooked hamburger
• 2 cloves garlic
• 4 green onions
• 1 tsp soy sauce
• Gyoza skins

Finely chop cabbage into confetti sized pieces. Add hamburger. Finely chop garlic and green onions. Add to mixture. Add soy sauce. Mix thoroughly. Heat 1 Tbs oil in frying pan. Add gyoza. Brown the bottoms of the gyoza then add 1/4 cup of water and cover. Steam until water is mostly gone then remove gyoza. Mix soy sauce and rice vinegar together for dipping approximately 1:1 ratio, but slightly more soy sauce.

Mom’s Stroganoff - Beef

Mom’s Stroganoff - Beef

• 1 ½ lbs Round Steak (cut in strips)
• ¼ cup minced onion
• ½ clove garlic
• 1 cup sour cream
• 4-8 oz. sliced mushrooms

Brown beef strips in small amount of fat. Add onion and garlic. Cook. Add sour cream and liquid drained from mushrooms. Simmer for 20 minutes. Add mushrooms. Heat 1-2 minutes. Serve over rice or noodles.

Variation - Hamburger may be used for beef. Also 1 can cream of mushroom or cream of chicken soup may be used instead of or with sour cream. Serve with mashed potatoes or toast.

Sweet Baby Ray's Copycat BBQ Sauce

I love BBQ sauce and when we were in Michigan I discovered Sweet Baby Ray's BBQ sauce. It is really good. I found this copycat recipe and it is great. It is awesome on a BBQ chicken pizza or anywhere else you use BBQ sauce. :)

Ingredients:
1 1/4 cup Ketchup (Last time I used tomato sauce and it worked well)
1 cup dark brown sugar (I am trying to cut back on our refined sugar intake so I cut this way back and just added more pineapple juice, it was still good. I am going to try part honey next time.)
2 T molasses
1/4 cup pineapple juice
1/4 cup water
1 tsp Apple cider vinegar
2 tsp Worcestershire sauce
2 tsp Smoked paprika (or normal paprika)
2 T. mustard powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp pepper

Chicken, Tomato and Basil Pasta Casserole

1 pkg rigotoni pasta
1/2 (3 lb) pkg boneless skinless chicken breast cut into 1/2 inch pieces
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 (26oz) jar marinara sauce
1 pint grape tomatoes, halved
1/2 cup thinly sliced fresh basil
1/2 cup heavy whipping cream
1 (8 oz) pkg shredded mozarella cheese

Preheat oven to 350°; spray a 13x9-inch baking dish with cooking spray.  Cook pasta according to pkg directions; set aside.  Sprinkle chicken with salt and pepper.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 8 minutes or until done.  Stir in marinara sauce, tomatoes, basil, cream, and pasta.  Add 1 cup cheese, stirring to combine; spoon into prepared dish.  Sprinkle with remaining cheese.  Bake 25 minutes or until hot and bubbly.

Serves 4-6

I use this marinara sauce recipe.  

Marinara Sauce
2 Tbsp olive oil
2 garlic clove, minced
1 (14 oz) can tomato sauce
1 chopped onion
1 tsp garlic clove, minced
1 tsp dried basil
½ tsp dried rosemary
¼ tsp dried oregano
1 tsp sugar
salt and black pepper to taste
Heat up 2 Tbsp olive oil. Saute garlic and onion. Add tomato sauce and bring to a low boil. Add dried
seasonings. Bring back to boil and stir in sugar. Add salt and pepper to taste. use immediately or chill.

Kari’s Black Bean Chili

Serves 8

Ingredients:

4 Tbsp. olive oil                        2 tsp ground cumin                 2 -14 oz cans diced tomatoes

2 onions, chopped                        2 tsp. mild red chili pwdr            salt and pepper

10 garlic cloves, minced            2 red bell peppers, diced            2 -14 oz cans black beans

4 bacon slices, diced                        2 carrots, diced                        1 bunch fresh cilantro, coarsely chopped

1 cup water or chicken stock

Heat oil in a skillet. Add onion and garlic and fry for 2 minutes, stirring. Stir in bacon and cook until onions are softened and bacon is cooked. Add cumin and chili powder. Add red bell pepper, carrot and tomatoes. Cook over medium heat for about 5 minutes. Add half the cilantro, black beans, and chicken stock. Season with salt and pepper. Simmer for 30-45 minutes until thickened. Add more water/stock as necessary while cooking. Adjust salt and pepper and add remaining cilantro.

This has won two ward chili contests. It's best served with tortilla chips.

Chicken Enchiladas

Ingredients

2-3 Chicken Breasts, shredded

1 Can Green Enchilada Sauce

1 Can Diced Green Chilis 

2 cups Shredded Mozzarella Cheese

1/2 Box Cream Cheese

1 Can Cream of Mushroom Soup

1 Cup Milk

1/4 Cup Sour Cream

10 Small Tortillas

Directions

Mix chicken, 1/2 can of chilis, 1/2 can enchilada sauce, cream cheese and 1 cup of cheese in a bowl. Use this to fill the tortillas and line them in a baking dish. Mix cream of mushroom soup, milk, sour cream, the remaining chilis and enchilada sauce (to taste). Add more/less milk to sauce to adjust sauce thickness. Bake until bubbly at 350 degrees. Add remaining cheese to top after removing from the oven. Serve with diced tomatoes and lettuce.

Number of Servings: 10

White Bean Chicken Chili

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
3 t ground cumin
1/2 t chili powder
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
shredded cheese 

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Whole Wheat 30 Minute Cinnamon Rolls

I was a little skeptical when I first found this recipe. I found it on halfbakedharvest.com. I changed a few things she did, but I think they turned out really good. Without my kitchenaide I get tired of kneading dough...I was excited this recipe required no kneading. It seriously was 30 minutes from start to finish. :)

Ingredients:

Dough:
3 cups flour (2 cups whole wheat 1 cup white)
2 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk

Filling:
melted butter (you choose how much)
1/2 cup brown sugar
1 Tbsp. cinnamon

Cream Cheese frosting

Instructions:
Preheat oven to 375 F. Spray muffin tin with cooking spray. (You could probably make them on a jelly roll pan or something else, but I followed her suggestion)

To make the dough place the flour, brown sugar, baking powder, and salt in a medium sized mixing bowl. Stir in the buttermilk until a dough ball forms. Turn out onto a heavily floured surface (make sure there is plenty of flour, the dough can be pretty wet). Roll out into a rectangle and proceed like normal cinnamon rolls. Bake for 12-14 minutes or until browned. Spread icing on top and enjoy! :)

Tortillas

I LOVE this recipe. I have tried a few different recipes for tortillas and they never turn out right. I got this recipe from a friend in Ann Arbor. They turn out perfect if you put the dough in the refrigerator for a while before cooking them. Lately I have been making a lot of dough and putting it in the fridge. Whenever we need tortillas I just use some of the dough and put the rest in back in the fridge. Here is the recipe.

Servings: 32

5 cups flour (1/2 whole wheat if you want)
1/3 cup shortening
1 tsp. salt
1 tsp. baking powder
2 cups water

Combine everything except the water. Knead together with hands or beaters until well mixed. Add about 2 cups warm water until dough sticks together and will not stick to hands. Divide into egg size balls, roll out, throw to stretch. Cook in cast iron or heavy aluminum dry pan, hot and quick. Do not over cook.

For (15) tortillas use:
3 cups flour
3 Tbsp. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 cup water

Cranberry Chicken

This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.

Ingredients

1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard

Related: 23 creative cranberry recipes to bust out this Thanksgiving

Directions

1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

4. Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

5. Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.

- By Anne Coleman

Banana Bread Pancakes

3 cups all-purpose flour
½ cup sugar
1½ Tbsp firmly packed brown sugar
2½ tsp baking soda
2 tsp ground cinnamon
½ tsp salt
5 ripe bananas, mashed
(2 - note below) 1 cup buttermilk
¼ cup butter, melted
Pancake syrup

Stir together flour, sugar, brown sugar,
baking soda, cinnamon, and salt in a large
bowl. Whisk together banana, buttermilk, and
melted butter; add to flour mixture, stirring just
until combined. Spray griddle or large nonstick
skillet with cooking spray; preheat to medium
heat. Drop batter by ¼ cupfuls onto griddle.
Cook until bubbles form on tops of pancakes
and edges look dry; turn, and cook until
browned. Serve with syrup.

These were actually really yummy.  The recipe called for 1 cup of buttermilk, but they were really really thick, so I think it was supposed to actually have 2 because I had to water it down a lot.  Good recipe though.

Slow Cooked Beef Roast

1 Tbsp olive oil
1 (4 lb) beef chuck roast
1 pkg brown gravy mix
1 pkg dry ranch seasoning mix
1 pkg dry Italian seasoning mix
1/2 cup water
1 Tbsp olive oil

Heat oil in a large skillet over medium-high heat.  Add roast, and cook 3 minutes per side or until browned.  Place in a 4-to-6 quart slow cooker.  Sprinkle with gravy mix, ranch and Italian seasoning mixes and 1/2 cup water.  Cover and cook on low 10 hours or until tender.

Creamy ham, Peas, and Ranch Pasta

 1 (16 oz) pkg egg noodles
1/4 cup butter
1 (16 oz) pkg diced cooked ham
1 cup chopped onion
2 cups frozen peas, thawed
1/2 to 1 pkg ranch seasoning
1/2 cup sour cream
1/2 cup shredded Parmesan cheese

Cook Noodles according to package directions.  Melt butter in a large saucepan over medium heat; add ham and onion.  Cook 5 minutes or until onion is tender. stir in peas, and cook until heated through.  Stir in noodles, sour cream, cheese, and Ranch dressing mix to taste.  Stir to combine.

I also added a clove of garlic to the ham and onion.  It turned out really good and was a recipe everyone liked.  It was also really simple.  I probably used about 1/2 of a ranch seasoning packet.

The Best Banana Muffins, no egg

Banana Muffins

 

1 ½ c flour

1 c sugar

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

3 medium mashed bananas

1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins

Creamy Spinach and Chicken Casserole

1 Rotisserie chicken, meat shredded
2 (10 oz) cans cream of chicken soup
1 cup sour cream
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
2 cups crushed round buttery crackers
2 Tbsp melted butter
1/4 tsp garlic

Discard skin and bones from chicken.  Preheat oven to 350°F.  Spray an 11x7-inch baking dish with cooking spray.  Stir together chicken, soup, and sour cream.  Spread half of mixture over bottom of dish, top with spinach and cheese.  Cover with remaining chicken mixture.  Stir together crushed crackers, melted butter, and garlic powder.  Sprinkle over casserole.  Bake 30 minutes or until hot and bubbly.  Serve over rice. 


Everyone liked this pretty well.  I think next time I would probably double the spinach amount because you could hardly taste it. 

Veggie Tian

Summer Veggie Tian

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
   
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.