Single Serving Fudge

 Sometimes you just want a piece of fudge, but not an entire pan.   This is the perfect recipe.  You can double this recipe easily.  BTW, this is more like two piece for me.  

SINGLE SERVING FUDGE

Ingredients:

*2 tablespoons chocolate chips (or peanut butter, butterscotch, or white chocolate)

*2 tablespoons sweetened condensed milk 

Directions:

~Place 2 tablespoons chocolate chips and 2 tablespoons sweetened condensed milk into a microwavable dish.

~Microwave for 30 seconds and then stir until smooth (cook another 10 seconds if needed).

~Line a small plate with parchment paper.

~Pour fudge onto parchment paper and shape into a square.

~Refrigerate for about 1 hour or until fudge is firm.

Single Serving Pineapple Upside Down Cake

 One of my husband's favorites.

SINGLE SERVING PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

*1 tablespoon melted butter

*1 tablespoon brown sugar

*1 pineapple ring (or 1/8 cup tidbits)

*1 maraschino  cherry

*1 teaspoon chopped walnuts (optional)

*4 tablespoons all-purpose flour

*1/4 teaspoon baking powder

*2 tablespoons granulate sugar

*1 tablespoon vegetable oil

*3 tablespoon milk

*1/4 teaspoon vanilla extract 

Directions:

~In a large coffee mug, stir 1 tablespoons melted butter and 1 tablespoon brown sugar together until well incorporated.

~Place 1 pineapple ring into the mug over the brown sugar mixture.

~Pace 1 maraschino cherry into the center of the pineapple ring.

~Sprinkle 1 teaspoon chopped walnuts evenly over pineapple (optional).

~In a small bowl, whisk 4 tablespoons all-purpose flour, 1/4 teaspoons all-purpose flour, and 2 tablespoons granulated sugar together.

~Stir in 1 tablespoon vegetable oil, 3 tablespoons milk, and 1/4 teaspoon vanilla extract until will combined.

~Pour mixture into mug over the pineapple.

~Microwave for 60-90 seconds, checking every 30 seconds to see if cake is done.

~Flip onto a plate.

~Allow to cool and enjoy.

Hot Dog Burnt Ends

 Super easy recipe.  This is one that goes quick.

Ingredients:

*1 ( ounce-12 count) package hot skinless hot dogs (I like to use Nathan's)

*1 tablespoon yellow mustard

*1-2 tablespoons dry bbq rub

*1/4-1/2 cup butter, cut into slices

*1/2 cup light brown sugar

*1 cup your favorte BBQ sauce

Directions:

~Heat smoker up to 250-255 degrees (Use your favorite chips/pellets).

~Score (shallow cuts)12 hot dogs diagnally on both sides (I like to do a criss/cross pattern.

~Rub 1 tablespoon yellow mustard evenly over all sides of the hot dogs.

~Shake 1-2 tablespoons evenly over both sides of hot dogs.

~Place a wire rack on a cookie sheet.

~Place hot dogs on rack and place in smoker.

~Smoke for 60-90 mintues, turning half way through (I do about 90 mintues).

~Remove hot dogs from smoker.

~Turn smoker up to 275 degrees.

~Cut hot dogs into thirds or quarters and place in 8x10 baking dish ( I use a throw away tin pan).

~Sprinkle 1/2 cup brown sugar over hot dogs.

~Drop 1/4-1/2 cup sliced butter evenly over hot dogs.

~Drizzle 1 cup BBQ sauce evenly over hot dogs.

~Return to smoker and cook for 1 hour.

~Stir mixture well making sure that all the hot dogs are coated in the sauce.

~Return to smoke and cook for another 60 minutes or until sauce has thickened.

~Poke a tooth pick into each hot dog and plate.

Caramel Cheez-It's

 Easy to make and tasty too.   Great for any party.

CARAMEL CHEEZE-IT'S

Ingredietns:

*1/2 cup butter

*1/2 cup light corn syrup

*1 cup light brown sugar

*1/4 teaspoon baking soda

*1 (21 ounce) box cheese-it's

Dirctions:

~Preheat oven to 250 degrees.

~Line a cookie sheet with parcharment paper or a silicone mat.

~In a medium saucepan, combine 1/2 cup butter, 1/2 cup light corn syrup, and 1 cup light brown sugar.

~Cook over medium-low heat, stirring continously unitl the mixture is smooth and hot (not boiling).

~Remove from heat and stir in 1/4 teaspoon baking soda until well incorporated.

~Pour over 1 (21 ounce) box of cheeze-it's and sitr until well coated.

~Place in preheated oven and bake for 1 hour, sitrring every 15 minutes.

~Remove from oven and allow to cool before eating.

Sweetened Condensed Milk

 This takes a little bit to make, but i'ts great.  Once it's cooked down, it's the same amount as when you buy a can of it

SWEETENED CONDENSED MILK

(mkes 1 cup)

Ingredients:

*2 1/2 cups whole milk

*1 cup granulated sugar

Directions:

~Put 2 1/2 cups whole milk and 1 cup granulated sugar into a medium pot.

~Cook over medium-low heat until mixture starts to simmer, stirring often.

~Once it simmers, turn heat down to low and cook for another 35-40 mintues or until mixture thickens up, stirring constantly.

~Remove from heat and pour into a small container.  

~Refrigerate for at least 1 hour (mixture will thicken up).

Canned Roasted Green Salsa Verde

 I needed a recipe to use up my green tomatoes before the frost came.  This recipe was awesome.  In my regular Salsa Verde I use tomatillas, but green tomatoes worked great.

CANNED ROASTED GREEN SALSA VERDE

(makes 8 pints)

Ingredients:

*4 pounds green tomatoes, washed and tops removed

*2 medium yellow onions, peeled and cut into quarters

*1-2 jalapeno peppers,  cut in half and seeds removed

*1 garlic bulb, coves removed and skins taken off

*1 cup fresh cilantro (optional, but oh so good)

*1/2 cup lime juice

*2-3 teaspoon dried cumin

*2 teaspoons salt

*1 teaspoon ground black pepper

Directions:

~Heat up water in canner.

~Heat up 10 pint jars.

~Preheat oven to 425 degrees.

~Place 4 pounds of green tomatoes (with green steam cut off) onto a large cookie sheet.

~Add 1-2 jalapeo peppers (seeds removed) onto cookie sheet.

~Add 2 medium yellow onions, cut into quarters onto cookie sheet.

~Add cloves from 1 garlic bulb, skin removed (keep them in one area of the cookie sheet).

~Place in oven and bake for 15 minutes.

~Remove garlic bulbs and set aside.

~Bake for 30 more minutes.

~Add garlic, toamtoes, jalapeno peppers, and onions to a blender of food processor. 

~Blend for 20-30 seconds.

~Add 1/2 cup lime juice,  1 cup fresh cilantro (optional), 2-3  teaspoons ground cumim, 2 teaspoons salt, and 1 teaspoon ground black pepper and process for another 20-30 seconds or until smooth.

~Place into a pot and simmer for about 10 mintues.  

~Pour into hot jars to with in 1-inch from the top.

~Clean off tops of jars from any residue with a clean damp cloth.

~Place on lids and rings and tighen figher tight.

~Place in water bath and process for 20 mintues.  

~Remove from bath and allow to sit for 24 hours before storing.

Pickled Green Tomatoes

What a great way to use up green toamtoes.  You can make them spicy or not spice if you so choose.

PICKLED GREEN TOMATOES

(makes 10 pints)

Ingredients:

*10 pounds green tomatoes, cut into large pieces

*10-20  garlic cloves

*10 sprigs dill weed (or 10 teaspoons dried dill weed)

*10-20 bay leaves

*2 medium yellwo onions, cut into chuncks 

*1-2 jalapeno, sliced and seeds removed (optional)

*7 cups water

*7 cups white vinegar 

*1/2 cup kosher salt or canning salt

Directions:

~Get water hot in canner.

~In a large pot, bring 7 cups water, 7 cups white vinegar, and 1/42cup canning salt to a boil.

~10 pint jars heated up.

~Place 1-2 bays leafs in each hot pint jar.

~Place 1-2 garlic cloves in each pint jar.

~Place a good chucnk of onion in each pint jar.

~Put 2-4 slices of jalpeno in each jar (optional) (I take the seeds out first).

~Place 1 spring of dill weed into each jar (or 1 teaspoon dried dill).

~1/2 teaspoon black peppercons into each jar.

~1 teaspoon yellow mustard seeds into each jar.

~Layer toamtoes into each jar (do not over pack).

~Pour hot brine over toamtoes to within a 1-inch from the top of the jar.

~Wipe the tops of jars with a clean damp cloth.

~Place on lids and rings and tighten finger tight.

~Place in hot water bath and process for 20 mintues.

~Remove from hot water bath and allow to cool for 24 hours before storing.

~I would wait 4-6 weeks before eathing to get full pickled flavor.

Green Tomato Pie

 Some people say this tastes just like apple pie.  I disagree, but it's still very tasty.   It's simlar to the apple pie taste.

GREEN TOMATO PIE

(serves 8)

Ingredients:

*2 pie crusts (make your own or use refrigerated pie crust)

*4 cups green tomatoes, chopped small

*4 tablespoon corn starch

*1/2 cup light brown sugar, packed

*1 cup granulated sugar

*1 1/4  teaspoons ground cinnamon

*1/2 teaspoon ground nutmeg

*1/8 teaspoon salt

Directions:

~Preheat oven to 350 derees.

Line an 8-inch pie plate with one pie crust.

~In a small bowl,  whisk 4 tablespoons corn starc, 11/2 cup packed brown sugar, 1 cup granulated sugar, 1 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmet, and 1/8 teaspoon salt together until well combined.

~Sprinkle 1 tablespoon of mixture over the bottom crust.

~Mix 4 cups chopped green tomatoes into a large bowl.

~Stir in brown sugar-cinnamon mixture into chopped tomatoes until tomatoes are well coated.

~Pour into bottom crust.

~Place top crust over green tomato mixture and seal to bottom crust.

~Place 4 smal slits in top crust.

~Bake for 65-75 mintues or until crust is a golden brown.

~Remove from oven and allow pie ot cool before cutting.

Roasted Tomato Soup

 I am not a soup eater, but I do enjoy this one.  The flavors are so rich.  I add my homemade tomato juice to it, because it's such a thick soup.   If you prefer it really thick, omit it.

ROASTED TOAMTO SOUP

(makes 7-8 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (20-25 pounds), tops cut off and seeds removed

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*3 medium red bell peppers, roughly chopped and seeds removed

*2 medium/large yellow onions, cut into quarters.

*1/2 teaspoon olive oil

*3 small garlic bulbs 

*3/4  teaspoon olive oil

*2 quarts of tomato juice (I make my own)

*10-12 basil leaves or 4 tablespoons of basil paste

Directions:

~Preheat oven to 400 degrees.

~Cut 3 sheets of aluminum foil.

~Cut off the bottom part of the garlic bulbs to expose the cloves.

~Place on aluminum foil.

~Drizzle 1/4 teaspoon olive oil over teach garlic bulb.

~Wrap aluminum foil around garlic bulb and seal completely.

~Place in oven and bake for 45 minutes.

~Remove from oven and allow to cool.

~Squeeze garlic bulb to squeeze out roasted garlic.

~Cut 1/2 bushel tomatoes in half, take core out and remove most of the seeds.

~Place tomatoes on a large cookie sheet cut side up.

~Sprinkle with 1 teaspoon ground black pepper and 2 teaspoons kosher salt.

~Quarter 2 onions and drizzle 1/4 teaspoon olive oil over them.

~Place them on the cookie sheet.

~Roughly cut 3 red bell peppers, and drizzle with 1/4 teaspoon olive oil.

~Place them on the cookie sheet.

~Roast veggies for 1 hour in preheated oven.

~Heat up water in canner while the tomatoes are roasting.

~Place roasted veggies and roasted garlic into a blender until smooth.

~Pour veggies into a large pot and stir in 2 quarts of tomato juice.

~Pour into sterile quart jars to with in 1/2 inch of top.

~Clean off tops of jars with a clean wet cloth or wet paper towel.

~Place lids on to jar and put on rings turning to finger tight.

~Place to prepared canner.

~Hot water bath for 50 minutes. 

~Remove from heat and allow to cool for 24 hours before storing.

(make sure the tops have sealed - no bubble in the center)

Canned Tomato Juice

This is great to drink, but also great when making chili or  tomato soup.

CANNED TOMATO JUICE

(makes 7 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (23-25 pounds)

Directions:

~Heat up water in canner. 

~Wash and remove core and seeds.

~Quarter tomatoes.

~Puree tomatoes in a blender or food processor.

~Heat in a large stainless steel pot.

~Bring to a boil and reduce heat.

~Simmer for 10 minutes.

~Push mixture through a fine sieve or food mill.

~Add 1/2 teaspoon lime or lemon juice to the bottom of a quart jar.

~Fill sterile jars to within a quarter inch from top.

~Wipe off top of jar with a clean damp dish cloth or paper towel.

~Place on lid (that was in boiling water), and place on ring finger tight.

~Place jars in prepared hot water canner.

~Hot water bath for 20 minutes.

~Remove from hot water bath and place on a clean towel to cool.

~Allow to cool for 24 hours before storing.