Pepper Jelly

Makes 6- ,1 cup jars

2 Cups of each, red & green bell peppers, seeded and chopped

8 of your choice of hot peppers such as ghost peppers/jalapeños, seeded. (if you like it hotter, leave in some seeds)

½ tbsp. Unsalted butter ( this will reduce the foamy stuff that forms at the top when everything is said and done )

1 cup Apple cider vinegar

1 pkg. Fruit pectin

5 cups sugar

PLACE peppers in 6 qt. Sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars. Keeps in the fridge for a couple of weeks but if you're not going to eat that much jelly in that time frame, here is a great video on how to give your jellies a water bath to keep them fresh and sealed. 

https://www.youtube.com/watch?v=V1jpyXPdCRE

Photo: Allrecipes.com

Pecan Pie Bars

Ingredients:

Crust:

1 container of pre-made raw cinnamon rolls (8 to 12 count)

Filling:


3 eggs
1 cup light corn syrup
 1/2 cup white sugar
1/2 cup brown sugar
 2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans

Instructions

1. Preheat oven to 350 degrees. Line a 9X13 baking dish with cooking spray. Take cinnamon rolls and form a rectangle and flatten with rolling pin and cook until done 5 to 10 minutes depending on oven and altitude, so basically saying watch until desired crispness.
2. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
3. Cover with aluminum foil and bake for 35-40 minutes in the preheated oven, or until set.
   
   Allow to cool completely on a wire rack before slicing into bars with a sharp knife and enjoy!                  Photo:justataste.com

Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!






       For the yummy bread:
          ½ cup Salted Butter

       ½ cup Sugar

       1 teaspoon Vanilla Extract

       2 whole Egg Yolks

       1 ¾ cup All-purpose Flour ( I like using King Arthur)

       ½ teaspoon Baking Powder 

           ⅓ cups Milk

       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)

2 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cup White Sugar
FOR THE FILLING:
8 ounces (1 package) room temperature Cream Cheese
½ cup Sugar
1 ½ Tablespoon Flour
1 Egg
1 Tablespoon lemon zest (optional)
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar small amounts at a time (1/4 cup), and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.


For the filling:


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.


Glaze: 
 
Stir together the glaze ingredients and set aside.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Photo credit: thekeenancookbook.com

Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.

1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.

peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.

Photo: yelp.com

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar

1 tsp salt

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp cayenne powder

1 tsp black pepper

6 tbsp grape seed or olive oil

2 lbs. chicken legs or wings

Sauce:

1/3 cup roasted red pepper, chopped

2 oz cream cheese

1/2 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.

In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Photo:tastespotting.com

Maple Bacon Donuts

3/4 cup milk

1/4 cup bacon grease, in solid form

2 1/4 teaspoons dry active yeast (1 packet)

1/4 cup warm water

1 large egg, lightly beaten

2 1/2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

12 ounces of all-purpose flour, plus a little extra if needed

vegetable oil for frying

8 slices of bacon, fried and crumbled

Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add water and yeast. Let sit for about 5 minutes until foamy, then add in milk + bacon fat combo (it must be cooled) and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl. Mine was a bit sticky, so I added in 3-4 tablespoons of extra flour until it became smooth. Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. I also kneaded in another tablespoons of flour or so here, just so the dough was smooth. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I used a washed Tabasco lid, ha!) or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!

Maple Bacon Icing

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon bacon fat, melted

1 tablespoons milk

1 teaspoon vanilla extract

Combine all ingredients together in a bowl and whisk well until a glaze forms.

Photo: jocooks.com

Froggie Cupcakes

1 (18.25 ounce) package white cake mix

1 (16 ounce) can prepared vanilla frosting

6 drops green food coloring, or as needed

12 large marshmallows

1 bag semisweet chocolate chips

Bake cupcakes according to the directions on the package. Allow them to cool completely. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into the green frosting to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

You can use chocolate frosting or melted chocolate chips to create the mouths.

Chill for one hour and enjoy!!!

Photo:cutestfood.com

Fruity Delight

1 c. drained fruit cocktail bits

1 c. chopped pineapple bits

1 c. marshmallows

½ c. drained maraschino cherries

1 ½ c. sour cream

Combine everything and mix together lightly. Chill for at least 1 hour and serve

Photo: insanemamacita.com

Toffee Diamonds

1 cup butter (2 sticks)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 egg, separated
1 tsp. vanilla extract
1 cup chopped walnuts  

1 cup chocolate chips 

Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!

 

Photo:sweetescape.blogspot

Muddy Buddies

 

I was sitting here thinking about what I could make the boy and his kool-aid gang for a snack, when I remembered when I was in grade school, a girl from the class would always bring this treat in for her birthday and I thought, what a great snack! This was so incredibly easy to make, I had the boys make it. They had fun making it and eating it too!

9 c. Chex cereals (corn, rice and/or wheat)
1 c. semi sweet chocolate chips
½ c. peanut butter
¼ c. butter
½ tsp. vanilla
1 1/2 c. powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
Pour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.






Photo: auntpegsrecipebox.blogspot.com

Egg & Cheese Breakfast Burrito

1 flour tortilla (6-in.)
1 egg

1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
Microwave on HIGH 30 sec.; stir. Microwave until egg is almost set, 15 to 30 sec. longer.
Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

Courtesy of The incredible edible egg™

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)

1/4 c. finely-chopped crisp-bacon

1/4 c. chopped fresh parsley

Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.

Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™

Chewy Chocolate Chip Cookie

My family loves my cookies very much. I hope that you and your family enjoy them. 

 

2 Sticks chilled UNSALTED butter

1 Cup packed Brown Sugar

½ Cup Granulated Sugar
2 Eggs
2 tsp Vanilla Extract
½ tsp Almond Extract
½ tsp Fine Sea Salt or 1 tsp Kosher Salt
½ tsp Baking Soda
2 ½ Cups All-Purpose Flour
1 package 10-12 oz Chocolate Chips
1 cup coarsely chopped nuts (optional)

Preheat oven to 375°.

In a separate glass bowl, sift or mix dry ingredients together (flour, baking powder, salt). Set aside.

Chop chilled butter sticks into cubes.

Cream butter and sugars together on medium speed with mixer until light and fluffy.

Add eggs one at a time, beating between each egg.

Add extracts and mix until well blended.

With mixer on, add dry ingredients in small amounts and mix just until blended.

Add chocolate chips.

Drop 1 ½ " dough balls onto greased or parchment lined cookie sheet.

Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.

Start over on cool cookie sheet.

Photo:obsessedwithbaking.blogspot.com

Whoopee Pies

No one is certain who invented the whoopee pie; folks in both Pennsylvania Amish country and Maine have claimed it. As for the name, one theory is that it comes from children saying "whoopee!" upon finding the moist, chocolaty sweets in their lunch pails. Your kids can experience the same glee after baking their own -- and with pink-tinted filling, the pies will elicit cries of joy on Valentine's Day.

CAKES

2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter

1 cup sugar
1 egg +
FILLING
½ cup softened butter
1½ cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla
Red food coloring (optional)

Heat the oven to 350°. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.

In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.

Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.

Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.

Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.

Using an electric mixer at medium-high speed, beat all the filling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.

To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.

Source: Nancie McDermott from family fun magazine

Cupcakes for Cupid

Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart. You can use boxed cake or homemade.

http://corwinhouse.blogspot.com/2011/01/red-velvet-cake.html

Source: Family fun magazine

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Sara Lee's Crumb Cake

2 cups sifted cake flour
2 cups light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
1 teaspoons baking powder
2 teaspoon cinnamon
3/4 cup milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.

To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan.

Sprinkle reserved crumbs over top and bake at 350 degrees for
35 to 40 minutes or until inserted toothpick comes out clean.

Dust warm cake with powdered sugar before cutting.

Photo: sweetpeabaking.com

Sara Lee's Pound Cake

                                                        

1/2 pound real butter
1 cup powdered sugar

1 cup granulated sugar
3 large eggs
3 tablespoons sour cream

2 teaspoons dry powdered milk
1 2/3 cups cake flour
½ teaspoon lemon extract and vanilla

1 teaspoon corn syrup

1/2 teaspoon baking powder

Preheat oven to 325 degrees. Spray 8 1/2-inch loaf dish with Pam and lightly floured.

Cream butter with sugar on high until light and fluffy. Sift flour, baking powder, and powdered milk;set aside. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick.

Photo: farsnotoria.blogspot.com

Hidden Valley's Ranch-Style Dressing Mix

DRESSING MIX:

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

Chinese Imperial Palace's Egg Drop Soup

6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.

Photo: squidoo.com