Sausage Balls

Those who don't like sauerkraut like these.  This can be made in the air-fryer or oven too, to make it a little healthier.    You can also substitute the sausage with left over ham or roast beef, but you need to grind the meat.  

SAUSAGE BALLS

(makes 45-50)

Ingredients:

*2 pounds pork sausage (if you like things spicy, get spicy pork sausage)

*1/2 small yellow onion, finely chopped

*2 garlic cloves, minced

*1 (14 ounce) bag or can of sauerkraut, drained well and chopped very fine (I use a food processor).

*1/2 teaspoon mustard or dijon mustard

*1/2 teaspoon ground black pepper

*1/4 teaspoon salt

*3 tablespoons bread crumbs

*1 (8 ounce) package cream cheese, softened 

*1/4 cup freshly grated parmesan cheese

*1/4 cup sharp cheddar cheese, grated

*2 tablespoons dried parsley 

Coating Ingredients:

*1/2 cup all-purpose flour

*1 large egg, beaten

*1/4 cup milk

*1 cup bread crumbs or panko crumbs

*6-8 cups vegetable oil for deep frying 

*cooking spray for air fryer and oven

Dipping Sauce Ingredients:

*1/3 cup  mayonnaise 

*1-2 teaspoons hot sauce 

*1 tablespoon mustard 

*2 tablespoon honey

Dipping Sauce Directions:

~Whip all the ingredients into a small bowl.

~Cover and refrigerate for at least one hour.

Sausage Directions:

~In a large skillet over medium-high heat, fry 2 pounds pork sausage, 1/2 chopped onion, and 2 minced garlic cloves until sausage is browned and onion is soft.

~Drain grease.

~Place into a large bowl.

~Add 8 ounces cream cheese, 14 ounce chopped and drained sauerkraut, 1/2 teaspoon mustard, 1/4 teaspoon garlic salt, 1/2 teaspoon pepper, 3 tablespoons bread crumbs, 1/4 cup freshly grated parmesan cheese, 1/4 cup sharp cheese, and 2 tablespoons parsley flakes and mix until well blended.

~Cover bowl and refrigerate for at least 1 hour, stirring every 10-15 minutes (can do this the night before, but you won't need to stir).

~Whisk 1 large egg and 1/4 cup milk into a bowl.

~Place 1 cup flour into a separate bowl.

~Place 1 cup bread or panko crumbs into a separate bowl.

~Shape mixture into 1-inch balls (I use a cookie scoop).

~Coat balls with flour, coating all sides

~Dip balls into egg milk mixture, coating all sides.

~Dip balls into bread crumbs, coating all sides.

Deep Fried Directions:

~Heat oil 6-8 cups vegetable oil to 375 degrees in a deep fryer or heavy bottom skillet. 

~Carefully add a few balls into hot oil and fry for 2-3 minutes, or until a light golden brown, flipping as they cook .

~Remove from hot oil, and place on a paper towel lined baking sheet.

~Eat hot and dip in sauce.

Oven Directions:

~Line a large baking sheet with parchment paper.

~Preheat oven to 375 degrees.

~Place coated sauerkraut balls on baking sheet.

~Spray sauerkraut balls with cooking spray.

~Bake for 20-30 minutes or until golden brown.

~Allow to cool for 15-20 minutes before eating, so they don't fall apart.

Air Fryer Directions:

~Add sauerkraut balls into basket and spray with cooking spray.

~Fry for 8-12 minutes or until golden brown, for 8-12 minutes at 375 degrees (you may need to turn half way through).

~Allow to cool for 15-20 minutes before eating, so they don't fall apart.

Fruit sauces (strawberry, blueberry, & raspberry)

 Tastes great on cheesecake, pancakes, waffles, french toast, or angel food cake.   

FRUIT SAUCES 

(stawaberry, blueberry & raspberry)

Strawberry Sauce Ingredients:

*2 cups fresh strawberries, sliced or chopped

*1/2 cup granulated sugar

*1 cup water

*1 teaspoon grated lemon zest

*1 tablespoon water

*1 tablespoon corn starch

Strawberry Sauce Directions:

~In a small saucepan, combine strawberries, 1 cup water, sugar, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 1 tablespoon water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 5-8 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Blueberry Sauce Ingredients:

*2 cups fresh blueberries 

*1/2 cup water

*1/2 cup granulated sugar

*2 teaspoons grated lemon peel

*2 tablespoons corn starch

*2 tablespoons water

Blueberry Directions:

~In a small saucepan, mix blueberries, granulated sugar, 1/2 cup water, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 2 tablespoons water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 3-6 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Raspberry Sauce Ingredients:

*1 1/2 pounds fresh raspberries

*1/2 cup granulated sugar

*1 teaspoon grated lemon zest 

*1/8 cup water

*1 teaspoon corn starch

*1 teaspoon water

Raspberry Sauce Directions:

~In a small saucepan, mix blueberries, granulated sugar, 1/8 cup water, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 1 teaspoon water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 3-6 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Gingerbread Cinnamon Rolls

A great twist on a cinnamon roll. 

  

GINGERBREAD CINNAMON ROLLS

    (makes 12)

Bread Ingredients:

*4 to 4 1/2 cups all-purpose flour

*1/3 cup granulated sugar

*5 teaspoons rapid rise yeast

*1 teaspoon salt

*1 cup water

*1/2 cup whole milk

*6 tablespoons butter

*1 egg

Filling Ingredients:

*4 tablespoons butter, softened

*1/2 cups light brown sugar

*2 tablespoons molasses

*2 teaspoons ground ginger

*2 teaspoons ground cinnamon

*1/4 teaspoon ground nutmeg

Topping Ingredients:

*4 ounces cream cheese, softened

*1/2 cup butter, softened

*3 cups powdered sugar

*1 teaspoon pure vanilla extract or molasses

*1/4 teaspoon ground cinnamon

Bread Directions:

~In a large mixing bowl, combine 2 cups flour, granulated sugar, yeast and salt.  Stir until well mixed.

~Place water, milk, and butter into a microwave safe bowl, and microwave until mixture is very warm (120-130 degrees).

~Add to flour mixture and add the egg.

~Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed.

~Add 2 more cups of flour and mix for 2 minutes on high speed, scraping sides of bowl as needed.

~Knead in mixer until dough is elastic and dough springs back when touched (about 7-8 minutes)(only add last 1/2 cup flour if needed).

~Cover with clean towel, and allow mixture to rest for 10-15 minutes.

~Roll dough out to a 15x10 inch rectangle.

Filling Directions:

~In a microwave safe bowl, combine brown sugar, molasses, ginger, cinnamon, and nutmeg.

~Microwave for 20-30 seconds, or util the sugar has melted and mixture is smooth.

~Spread filling evenly over dough.

~Begin rolling the long end of the dough until rolled up.  

~Pinch dough to make a seal.

~Grease a 9x13 inch baking dish.

~Cut dough into 12 equal pieces (use a sharp knife or unflavored dental floss).

~Place cut side down into prepared baking dish.

~Cover with a clean damp towel, and allow to rise in a draft free area until double (about  50-60 minutes).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes or nit a golden brown.

Topping Directions:

~In a medium bowl, mix cream cheese, butter, powdered sugar, flavoring, and cinnamon, until well mixed (topping will be thick, but if it's to thick add a couple drops of milk).

~Spread topping over hot cinnamon rolls.

~Serve warm.

****Can make this up to where you put the dough into the pan and then cover and refrigerate overnight.

         Remove from refrigerator and allow to come to room temperature (about 1 to 1 1/2 hours).  Then

         bake as directed.  

****You can use active dry yeast, but allow the dough to rise until double before rolling out into rectangle (make sure you cover dough while it's rising to prevent it from drying out).

Chocolate Peanut Butter Cookie Balls

I love the mixture of chocolate and peanut butter.   Very easy to make.

CHOCOLATE PEANUT BUTTER COOKIE BALLS

(makes 35-40)

Ingredients:

*1 package (8 ounce) cream cheese, softened

*36 peanut butter sandwich cookies, finely crushed (about 3 cups)

*1/4 cup creamy peanut butter

*3 (4 ounce) packages semi-sweet chocolate bar, or 12 ounce semi-sweet chocolate chips, melted

Directions:

~In a food processor, pulse 36 peanut butter cookies until they are fine crumbs.

~Remove 1/2 cup crushed cookies and put into a small bowl.

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese and cookie crumbs together until well mixed.

~Shape cookie mixture into 1-inch balls (I use a small cookie scoop).

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate and 1/4 cup peanut butter into in a double boiler.

~Dip  cookie balls into melted chocolate mixture making sure it's completely coated (I use a couple spoons to do this).

~Place on a parchment paper lined cookie sheets.

~Sprinkle leftover cookies crumbs on top of cookie (do this right away, before chocolate hardens).

~Place in refrigerator until set.

~Store cookie balls into an air tight container in the refrigerator.

Oreo Truffles

Super easy to make.   

OREO TRUFFLES

(makes 40)

Ingredients:

*1/2 cup whole milk

*1 (3.9 ounce) instant chocolate pudding

*36 Oreo cookies (or chocolate sandwich cookies), finely crushed (makes about 3 cups)

*3 (4 ounce) packages bakers semi-sweet chocolate or 12 ounces semi-sweet chocolate chips,  melted

Directions:

~Put 26 Oreo cookies into a food processor and pulse until fine crumbs.

~Place cookie crumbs into a large bowl.

~Add 1/2 cup milk and 1 (3.9 ounce) instant pudding mix and stir until well mix.

~Shape into 1-inch balls (I use a small cookie scoop.

~Place onto a parchment paper lined cookie sheet.

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate over a double boiler (do not let water boil).

~Dip cookie balls into melted chocolate and coat entire cookie (I use a couple spoons).

~Place in refrigerator until chocolate is set.

~Refrigerate cookies balls in an air tight container.  

Soft Cranberry Orange Cookies

 These are so good.  I love the cranberry orange mixture.   

SOFT CRANBERRY ORANGE COOKIES:

Ingredients:

*3/4 cup butter, softened

*1 cup granulated sugar

*1 large egg

*2 cups all-purpose flour

*1 1/2 teaspoons baking powder 

*1/4 teaspoon baking soda

*1/2 cup dried cranberries, finely chopped

*Orange zest from one large orange 

*1 tablespoon freshly squeezed orange juice

*1/2 cup granulated sugar

*Zest from one large orange

Directions:

~In a large mixer, mix 3/4 cup softened butter and 1 cup sugar until light and fluffy.

~Mix in zest from one orange and 1 tablespoon orange juice.

~Add in 2 cups flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda into mixing bowl, and mix until just combined.

~Fold in 1/2 cup dried cranberries. 

~Cover dough and refrigerate for at least 30 minutes.

~In a small bowl, mix 1/2 cup granulated sugar and zest from orange until zest is mixed in well (I find using a fork works best).

~Preheat oven to 350 degrees.    

~Scoop dough out with a cookie scoop and roll dough into 1-inch balls.

~Roll cookie balls into sugar mixture.

~Place on cookie sheet.

~Flatten slightly.

~Bake for 10-13 minutes or until lightly golden.

~Cool on cooling racks.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Gingerbread Kisses

This is definitely has what I consider a Christmas taste. 

GINGERBREAD KISS COOKIES

(makes 3 dozen)

Ingredients:

*3/4 cup butter, softened

*3/4 cup light brown sugar, packed

*1/2 cup molasses 

*1 large egg

*1 teaspoon vanilla extract

*3 cups all-purpose flour

*1 teaspoon baking soda

*1 1/2 teaspoons ground ginger

*1 1/4 teaspoon ground cinnamon

*1/2 teaspoon ground allspice

*1 ( package) Hershey's Hugs, unwrapped

*1/2 cup granulated sugar for rolling cooking dough in

Directions:

~In a large mixing bowl, beat 3/4 cup softened butter for 1 minute.

~Add 3/4 cup brown sugar and beat for 1 minute.

~Beat in 1/2 cup molasses, 1 large egg and 1 teaspoon vanilla until well combined.

~Sift 3 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons ginger, 1 14 teaspoon ground cinnamon , and 1/2 teaspoon allspice into mixing bowl.

~Mix until just combined.

~Cover mixing bowl and refrigerate for 1 hour.

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~Scoop out cookie dough (I use a cookie scoop) and roll dough into a ball.

~Roll the dough ball into 1/2 cup granulated sugar.

~Place on prepared cookie sheet about 2-inches apart.

~Bake for 8-10 minutes.

~Remove from oven and let cookies cool for 1 minute.

~Press unwrapped Kiss into the center of the cookie.

~Allow to cool for another 5 minutes before transferring to a cooling rack.

Peppermint Truffles

Easy to make.  You can use milk or dark chocolate instead of white chocolate if you prefer.  

PEPPERMINT TRUFFLES

(makes 30)

Ingredients:

*1 (10 ounce) package of chocolate covered mint cookies (I use grasshopper cookies)

*4 ounces cream cheese, softened 

*1 (10 ounce) package of white melting chocolate (or white chocolate chips)

Directions:

~Place cookies in a food processor and pulse until 1 (10 ounce) bag chocolate mint cookies are the consistency of sand.

~Add 4 ounces softened cream cheese in, and pulse until mixture is well incorporated.

~Place a sheet of parchment paper on a cookie sheet.

~Shape into about 30 1-inch balls.

~Place dough balls on cookie sheet and cover with plastic wrap.

~Freeze for at least 2 hours. 

~Melt 1 (10 ounce) bag melting chocolate over a double boiler or as directed  (do not let the water come to a boil, just hot enough to melt the chocolate).

~Poke a toothpick in each truffle.

~Using the toothpick, dip each truffle into melted chocolate, letting excess chocolate drip off.

~Refrigerate truffles for 15 minutes before eating.

~Store covered in refrigerator.

French Fried Onions

 If you make these, you'll probably won't buy the store bought again.   So much flavor.   I use them over green bean casserole, over burgers, as a snack.  I think they might even be good over mac & cheese.

FRENCH FRIED ONIONS

Ingredients:

*3 large yellow onions, peeled and sliced thin

*2 cups milk

*2 cups flour

*1/2 teaspoons corn starch

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*Vegetable oil (amount depends on size of pot or deep fryer you are using).

Directions:

~Soak 3 large yellow sliced onions in milk for 5-10 minutes.

~In a large bowl, mix 2 cups flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon corn starch, 1/2 teaspoon Italian seasoning, 1 teaspoon salt and 1 teaspoon ground black pepper together.

~Pour vegetable in a heavy bottom pot, or large cast iron frying pan, or deep fryer (enough oil to cover a handful of onions with oil).

~Heat to 375 degrees.

~Remove a handful of onions from milk and shake off any excess milk.

~Dip into flour mixture coating all sides.

~Shake off any excess flour.

~Carefully place into hot oil.

~Cook for 2-3 minutes or until golden brown.

~Remove from oil and place on a paper towel line plate.

~Sprinkle with a little salt.

~Repeat until done.

~Store in an airtight container.

Gingerbread Latte Syrup

 If you like Starbucks gingerbread latte, you are going to love this.   Easy to make.  I put 1 serving size in a snack size bag and then put the little bags into a large freezer bag and freeze them until ready for use.  

GINGERBREAD LATTE SYRUP

Ingredients:

*2 cups light brown sugar

*2 cups water

*2 tablespoons molasses 

*1-inch fresh ginger root, peeled and chopped

*1 teaspoon whole allspice

*1/2 teaspoon black peppercorns

*1/2 teaspoon freshly ground nutmeg 

*6 cloves

*2 cinnamon sticks

Directions:

~Place 2 cups brown sugar, 2 cups water, 2 tablespoons molasses, 1-inch ginger root, 1 teaspoon whole allspice, 1/2 teaspoons black peppercorns, 1/2 teaspoon freshly ground nutmeg, 6 cloves, and 2 cinnamon sticks into a medium size saucepan.

~Stir until sugar is dissolved.

~Bring to a boil over medium heat.

~Reduce heat, and simmer for 25-30 minutes.

~Remove from heat and allow too cool to room temperature.

~Store in an airtight container in the refrigerator or freeze.

Making the Latte:

~Pour 3 tablespoons gingerbread latte, 2 tablespoons expresso (or 1/2 cup very strong coffee), and 1/4 teaspoon vanilla extract into a large mug.

~Stir until combined.

~Heat 1/3 cup whole milk (1/2 cup if using strong coffee) into microwave until very hot, but not boiling.

~Using a blender, blend milk until frothy.

~Pour into coffee mixture. 

~Top with whip cream if desired.  

Salisbury Steak

 Nice hearty comfort meal.   I add mushrooms to mine, but it will taste just as good without them.    Mashed potatoes go great with this meal.

SALISBURY STEAK

(serves 4)

Ingredients:

*1 medium yellow onion, chopped

*1 tablespoon vegetable oil

*2 garlic gloves, minced

*1 pound ground beef

*1 large egg, beaten

*1/8 cup bread crumbs

*1 teaspoon mustard 

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Gravy Ingredients:

*1/2 yellow onion, chopped

*1 (8 ounce) package fresh mushrooms, sliced (remove the stem)

*1 1/2 teaspoons all-purpose flour

*1 1/2 cups beef broth

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Directions:

~Preheat oven to 350 degrees.

~Sauté1 chopped onion in 1 tablespoon vegetable oil over medium heat until tender.

~Add 2 minced garlic cloves and sauté for another 40 second, stirring the entire time.

~Remove from heat and allow to cool.

~In a large bowl, mix 1 pound ground beef, 1 large egg, 1/8 cup bread crumbs, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and onion garlic mixture until just combined.

~Shape into 4 patties.

~In the same pan that you sautéed the onions in, cook the patties over medium heat for about 3 minutes on each sided until browned.

~Remove patties and set aside.

Gray Directions:

~Sauté 1/2 chopped onion in hamburger drippings until tender.

~Add 1 (8 ounce) package sliced mushrooms and sauté for 3-4 minutes.

~Whisk in 1 1/2 teaspoons flour and cook for 1 minute, stirring constantly.

~Whisk in 1 1/2 cups beef stock and 1/4 teaspoon salt and 1/2 teaspoon pepper.

~Bring to a boil.

~Reduce temperature to low, and simmer for 5-6 minutes, stirring often.

~Spray cooking spray into a baking dish or oven poof pan.

~Add patties and pour mushroom gravy over the top.

~Bake, uncovered,  for 25 minutes or until patties are done.

Chocolate Syrup (canning)

 This is great for ice cream, to drizzle over brownies, or to make chocolate milk.   Easy to make, but does take about 20 minutes of stirring, to prevent burning.  Syrup will appear thin, but will thicken up when it cools.

**Warning: This gets very hot!  If your little ones are going to help, just let them measure the stuff into the pan.  

CHOCOALTE SYRUP

(makes 8 half pints)

Ingredients:

*3 cups water

*6 cups gr
anulated sugar

*3 cups unsweetened cocoa

*1/8 teaspoon salt

*2 tablespoons pure vanilla extract

Directions:

~Fill canning pot with water, about 3/4 full (or enough to make sure canning jars are completely submerged in water).

~Sterilize canning jars and put lids in boiling water.

~In a large stock pot, whisk unsweetened cocoa, salt and granulated sugar together until well mixed.

~Whisk in water and vanilla.

~Turn burner up to medium-high heat.

~Bring mixture to a boil, stirring constantly.

~Turn burner down to medium-low heat.

~Boil for 15 minutes, stirring constantly.

~Carefully pour hot syrup into sterilized canning jars, leaving a 1-inch space from top.

~Wipe top of jars with a clean cloth, making sure to remove any residue.

~Place lid and ring on jars, and tighten to finger tight.

~Place in canner and hot water bath for 15 minutes.

~Remove from heat and place on a towel (I place the towel on the counter top).

~Allow to sit for 24 hours before moving (if the lid has a bubble in it, it didn't seal right).

Caramel Sauce (canning)

 Super easy to make.  Great over ice cream, drizzled over apple pie or pumpkin pie, or to dip apple in.   

CARAMEL SAUCE

(makes 3 half pints)

Ingredients:

*2 ( ounce) cans of sweetened condensed milk

*3 teaspoons vanilla extract

Directions:

~Pour sweetened condensed milk into hot sterilized canning jars leaving a 1/2-inch head space.

~Pour in 1 teaspoon vanilla into each jar and stir until mixed.

~Wipe tops of jar from any residue.  

~Place a hot lid on jar.

~Put ring on, tighten finger tight. 

~Place in slow cooker (I put a tea towel in the bottom of my slow cooker so the jars don't touch the bottom).

~Pour hot water in covering the jars, submerging them by 2 inches.

~Place lid on and turn on low.

~Cook for 8 hours.

~Remove from slow cooker and place on a towel on the counter top.

~Allow to sit for 24 hours before moving.

~If there is a bubble in the lid, then it didn't seal right. 

~Wipe down jars if sticky at all. 

Loaded Pumpkin Muffins

This is not a low-cal muffin, but it sure is good.  It makes a lot, but they freeze well or you could just share them with your friends and neighbors.

LOADED PUMPKIN MUFFINS

(makes 24-28 )

Muffins Ingredients:

*3 cups all-purpose flour

*2 cups granulated sugar

*1 teaspoon baking soda

*1 teaspoon baking powder

*1/2 teaspoon ground cloves

*2 teaspoons ground cinnamon

*1/2 teaspoon ground nutmeg

*1 teaspoon salt

*1 (15 ounce) can pumpkin puree

*2/3 cup vegetable oil

*3 large eggs

*3/4 cup white chocolate chips (dusted in flour)

*1/4 cup butterscotch chips (dusted flour)

*1/2 cup dried cranberries (dusted in flour)

*1/4 cup chopped pecans (dusted in flour)

Topping Ingredients:

*4 tablespoons flour

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon

*1/2 cup butter, sliced

Muffin Directions:

~Lightly dust white chocolate chips, butterscotch chips, dried cranberries, and pecans in flour and set aside (this helps so they sink to the bottom of the muffins.

~Preheat oven o 350 degrees.

~Spray muffin tin with cooking spray or line with cupcake liners.

~In a large bowl, sift flour, sugar, baking soda, baking powder, cloves,  cinnamon, nutmeg, and salt together.

~In a separate bowl, mix pumpkin puree, vegetable oil, and eggs together.

~Stir pumpkin mixture into flour mixture until smooth.

~Stir in white chocolate chips, butterscotch chips, cranberries, and pecans.

~Scoop into prepared muffin tin.

Topping Directions:

~In a small bowl, mix together flour, sugar and cinnamon.

~Cut in butter until mixture resembles coarse crumbs.

~Sprinkle topping evenly over muffin batter.

~Bake for 30-35 minutes, or until took pick inserted into the center of muffin comes out clean.

Tamale Pie

The topping for this can be made a couple ways.  My husband prefers the corn bread topping, while I prefer the Masa topping.   You could even put biscuits on top if your would like.

TAMALE PIE

(serves 6)

Filling Ingredients:

*1 pound ground beef

*1/2 pound ground pork

*1 large white onion, chopped

*1 red bell pepper, chopped

*1 green bell pepper, chopped

*4 garlic cloves, minced

*1/2 jalapeño pepper, seeds removed and chopped (optional, and if you like a lot of heat keep seeds)

*1 teaspoon ground cumin

*1 teaspoon chili powder

*1 teaspoon oregano 

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*1/2 teaspoon unseated cocoa

*1 teaspoon Worcestershire sauce

*1 (15 ounce) diced tomatoes

*2 tablespoons tomato paste

*1 (15 ounce) can black beans, rinsed and drained 

*1 cup frozen corn

*1 cup cheddar cheese, shredded

*fresh cilantro, chopped

Masa crust Ingredients:

*4 cups corn flour masa

*4 cups chicken stock

*2 teaspoons baking powder

*1 teaspoon salt

*1/2 cup butter, melted

*1 cup cheddar cheese, shredded 

Cornbread Crust Ingredients:

*1 1/4 cup cornmeal

*3/4 cup all-purpose flour

*1 tablespoon granulated sugar

*1 1/2 teaspoons baking powder

*3/4 teaspoons baking soda

*1/2 teaspoon salt

*6 tablespoons butter, melted

*1 cup buttermilk 

*2 large eggs, beaten

*1 cup cheddar cheese, melted

Filling Directions:

~Preheat oven to 375 degrees.

~Add ground beef and sausage to a large oven proof skillet.

~When the meat begins to brown, add onion, red pepper, green pepper, garlic, and jalapeño peppers and cook until meat is done.

~Stir in cumin, chili powder, oregano, salt, pepper, unsweetened cocoa, and Worcestershire sauce until well mixed.

~Stir in tomatoes and tomato paste until well mixed.

~Stir in corn  and beans.

~Remove from heat.

~Add crust (choose mesa or cornbread)

Masa Crust Directions (make before filling)

~In a medium bowl, mix all the ingredients except cheese together until well mixed and soft dough.

~Mix in cheese.

~Cover and refrigerate while making filling.

~Once filling is done, drop dollops of masa mixture over filling.

~Gently spread over meat mixture.

~Bake for 30 minutes.

~Allow to cool for 10 minutes before serving.

Cornbread Crust Directions:

~Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt into a large bowl.

~Whisk melted butter, buttermilk, and eggs into a separate bowl.

~Stir the wet and dry ingredients together util well mixed.

~Stir in cheese.

~Drop spoonfuls of cornbread mixture over top of meat mixture.

~Gently spread mixture over meat mixture.

~Bake for 30 minutes.

~Allow to cool for 10 minutes before serving. 

Caramel Apple Pecan Roll

 This recipe screams fall.   You can leave the nuts out and it will still be delicious.   

CARAMEL APPLE PECAN ROLL

(serves 10)

Cake Ingredients:

*5 large eggs

*1 egg yolk

*3/4 cup granulated sugar

*1 teaspoon vanilla extract

*1 1/8 cup all-purpose flour

*1/4 teaspoon salt

*1 teaspoon baking powder

*1 1/2 teaspoon cinnamon

*1/2 teaspoon nutmeg

*1/4 teaspoon ground ginger

*1/8 teaspoon ground cloves

Filling Ingredients:

*4 granny smith apples, grated

*1/4 stick butter

*1/8 cup light brown sugar, not packed

*1/2 teaspoon cinnamon

*2 tablespoons butter, softened

*8 ounces cream cheese, softened

*1 cup powdered sugar

*1/2 teaspoon ground cinnamon

*1 teaspoon vanilla extract

*1 tablespoon caramel sauce

*1 cup chopped pecans or walnuts

*caramel sauce for drizzling 

Cake Directions:

~Preheat oven to 350 degrees.

~Line a 10x15 jelly roll pan with parchment paper or wax paper and spray with cooking spray.

~In a large mixing bowl, whisk 5 large eggs, 1 egg yolk and 1 teaspoon vanilla extract for about 2 minutes.

~In another bowl, sift 1 1/8 cup flour, 1/4 teaspoon salt, 1 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoons ginger, 1/8 teaspoons ground cloves, and baking powder together. 

~Mix dry ingredients into wet ingredients until smooth.

~Pour batter into prepared pan.

~Bake for 15 minutes. 

~Remove from oven and allow to cool for 5-8 minutes (cool enough to handle.

~Dust a tea towel with powdered sugar.

~Gently flip cake onto dusted tea towel.

~Roll up the cake by rolling towel inside cake.

~Place on a cooling rack seam side down, and allow to cool completely.

Filling Directions:

~Peel and grate 4 apples.

~In a medium saucepan, melt 1/4 stick (1/8 cup) butter.

~Add grated apples, 1/2 teaspoon cinnamon and 1 teaspoon brown sugar.

~Sauté for about 4 or 5 minutes or until apples are tender.

~Place into a strainer to remove any excess liquid (I leave it there for about 5-10 minutes.

~In a mixing bowl, mix 2 tablespoons butter, 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1 tablespoon caramel sauce   together until smooth.

~Unroll cake.

~Spread filling evenly over cake, leaving a 1/2-inch space around edges.

~Spread apples evenly over cream cheese.

~Sprinkle 1 cup chopped walnut or pecans over apples.

~Drizzle caramel sauce over mixture.

~Roll up again without the tea towel.

~Wrap tightly with plastic wrap.

~Refrigerate for at least 2 hours.

~Unwrap, slice and serve.

Pumpkin Roll

 This recipe takes a little time, but not hard and well worth the effort.

PUMPKIN ROLL

(serves 10)

Cake Ingredients:

*3 eggs, beaten

*1 cup granulated sugar

*1 teaspoon ground cinnamon

*1 cup pumpkin puree

*3/4 cup all purpose flour

*1 teaspoon baking soda

Filling Ingredients:

*2 tablespoons butter, softened

*8 ounces cream cheese, softened

*1 cup powdered sugar

*1/2 teaspoon vanilla extract or 1/4 teaspoon maple extract

*powered sugar for dusting

Cake Directions:

~Preheat oven to 375 degrees.

~Line a 10x15 jelly roll pan with parchment paper or wax paper and spray with cooking spray.

~In a large mixing bowl, whisk eggs, sugar, cinnamon and pumpkin together.

~In another bowl, sift flour and baking soda together. 

~Add flour mixture to pumpkin mixture and beat until smooth.

~Spread evenly over prepared pan.

~Bake for 15-20 minutes, or until cake is done (toothpick inserted in center comes out clean.

~Remove from oven and allow to cool for 5-8 minutes (cool enough to handle.

~Dust a tea towel with powdered sugar.

~Gently flip cake onto dusted tea towel.

~Roll up the cake by rolling towel inside cake.

~Place on a cooling rack seam side down, and allow to cool completely.

Filling Directions:

~In a mixing bowl, bean butter, cream cheese, sugar and vanilla (or maple flavoring) together until smooth.

~Unroll cake.

~Spread filling evenly over cake, leaving a 1/2-inch space around edges.

~Roll up again without the tea towel.

~Wrap tightly with plastic wrap.

~Refrigerate for at least 2 hours.

~Remove and slice.

Apple Pie Bars

Fall time means apple picking time around here.   A tasty way to use up some of those apples.

APPLE PIE BARS

(serves 12)

Crust Ingredients:

*4 sticks of butter (2 cups), softened

*3/4 cup granulated sugar

*3/4 cup light brown sugar (don't pack it)

*1 teaspoon pure vanilla extract

*4 cups all-purpose flour

*1 teaspoon salt

Topping Ingredients: 

*1/2 cup pecans or walnuts

*1 teaspoon cinnamon

*Caramel Sauce (I use ice cream topping for this)

Filling Ingredients:

*3 granny smith apples

*3 Jonathan gold or golden delicious apples, peeled, cored and sliced thin

*1 tablespoon lemon juice

*1/4 cup granulated sugar

*1 1/2 teaspoons ground cinnamon

*1/8 teaspoon ground nutmeg

*1/4 cup butter, softened

Crust Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray.

~In a large mixing bowl, mix 2 sticks (2 cups) butter, 3/4 cup granulated sugar, 3/4 brown sugar, and 1 teaspoon vanilla for 3 minutes on medium speed, scraping sides of bowl so that everything gets mixed in well.

~In a medium bowl, mix 4 cups flour and 1 teaspoon salt tougher.

~Gradually mix into butter mixture, until well combined.

~Remove around 1/3 of dough and set aside.

~Press remains dough into bottom prepared pan and up the sided about 1/2 inch.

~Bake for 20-25 minutes, or until the crust is a golden brown.

~Remove from oven and set aside.

Filling directions:

~In a large bowl, mix 3 thinly sliced Granny Smith apples, 3 thinly sliced  golden delicious apples, 1 tablespoon lemon juice, 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, and 1/8 teaspoon nutmeg until apples are well coated.

~Melt 1/4 cup butter into a large skillet.

~Add apple mixture, and cook over medium-low heat for 15-17 minutes, or until apples are fork tender (stir often).

~Spread apple mixture over crust, leaving a 1/2 inch border free of filling.

Topping Ingredients:

~Mix remaining crust dough, pecans or walnuts, and cinnamon until well mixed.

~Sprinkle over top of apple filling.

~Bake for  30 minutes, or until topping is starting to brown.

~Cool bar completely.

~Drizzle desired amount of caramel sauce over bars.

Apple Ham Salad

Yet another salad that I enjoy.   I put a maple dressing on this, but you can you any dressing you want.  

APPLE HAM SALAD

(serves 4)

Salad Ingredients:

*2 crisp apples, peeled, cored, and sliced thin

*Juice from one lemon

*1 (16 ounce bag) mixed greens

*1/3 cup dried cranberries or raisins 

*1/3 cup pecans, copped (I like to toast mine)

*1/4 cup red onion, sliced thin 

*1/2 cup celery, sliced thin

*3 or 4 radishes, sliced thin (optional)

*6 slices bacon, cooked crisp and crumbled

*1/2 pound black forest ham, cut into thin strips

*1/4 pound sharp cheddar cheese, cut into thin strips

*Feta cheese crumbles (optional)

Maple Dressing Ingredients:

*2 tablespoons pure maple syrup

*1 tablespoon Dijon mustard

*2 tablespoons apple cider vinegar

*1 tablespoon granulated sugar

*1/2 cup olive oil

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*2 teaspoons poppy seeds

Salad Dressing Directions:

~Whisk 2 tablespoons maple syrup, 1 tablespoon dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1/2 cup olive oil, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, an 2 teaspoons poppy seeds into a bowl until well combined.

~Allow to sit for 15 minutes before serving over salad.

Salad Directions:

~In a large bowl, toss 2 sliced apples with the lemon juice squeezed from one lemon.

~Mix in 16 ounce bag mixed salad greens.

~Add 1/3 cup dried cranberries, 1/3 cup pecans, 1/4  cup sliced red onion, 1/4 cup chopped celery,  3 sliced radishes and 6 slices crumbled bacon and toss .

~Arrange cheese and ham over top of salad.

~Sprinkle desired amount of feta cheese over top.

~Serve up salad .

~Drizzle desired amount of salad dressing over each salad (you may need to whisk dressing again before putting on salad). 

Pumpkin Spice Rice Krispie Treats

Looking for something easy, quick and good to make for a fall get together?  Here's the thing.   You can only find these pumpkin spice chips in the fall.

PUMPKIN SPICE RICE KRISPIE TREATS
(serves 16-20)


Ingredients:
*1 cup light corn syrup
*1 cup granulated white sugar

*2 teaspoons pumpkin pie spice
*1/2 cup creamy peanut butter
*1 teaspoon pure vanilla extract or 1/4 teaspoon maple flavoring
*6 cups rice Krispies

*1-2 cups white chocolate chips (I use 1 cup)

*1/2 teaspoon pumpkin pie spice

*1/2 - 1 cup Kraft caramel bits  (I use 1/2 cup)

Directions:
~Spay a 9x13 inch pan with cookie spray.
~Preheat oven to 200 degrees.
~In a  large bowl pour rice krispies and oatmeal and mix. 
~In a large sauce pan, combine corn syrup, pumpkin  pie spice and sugar.
~Cook over medium heat, stirring often, until sugar dissolves and is just short of a boil.
~Remove from heat.
~Stir in vanilla and peanut butter.
~Stir until peanut butter is melted.
~Pour mixture over rice krispy mixture.
~Stir until coated.
~Press into prepared pan.
~Sprinkle white chocolate chips over rice krispy mixture.

~Sprinkle  1 teaspoon pumpkin pie spice evenly over white chocolate chips.

~Bake for 5 minutes.

~Remove from oven and with a knife, spread softened chips evenly over rice Krispy treats.

~Sprinkle desired amount of caramel bits evenly over rice Krispy treats.
~Place in oven.
~Bake for another 5 minutes or until chips and caramel become very soft.
~Remove from oven and with a knife, smush soften chips.
~Don't cut until the rice Krispy treats are firm.

Mississippi Potatoes

Pretty tasty and super easy to make.   This is great with just about any meal.  

MISSISSIPPI POTATOES:

(serves 8-10)

Ingredients:

*8-10 cups potatoes, diced finely

*16 ounces cheddar cheese, cubbed

*1 cup mayonnaise 

*1 pound, bacon, cooked and chopped roughly 

*4-6 green onions, chopped

*2-3 teaspoons minced garlic

*1 teaspoon ground black pepper

*1 teaspoon salt

Directions:

~Preheat oven to 325 degrees.

~Mix all the ingredients together in a large bowl.

~Pour into a 9x13 inch pan or a casserole dish.

~Bake uncovered for 1 1/2 hours, or until potatoes are tender.

Garlic Knots

 So easy to make.  They are great plain or to dip in marinara sauce, ranch dressing, chick-fil-a sauce, or cheese sauce.   I like to make them to go along with pasta meals too.

Garlic Knots:

(makes 14-18 )

Ingredients:

*1 cup very warm water

*1 package active dry yeast (2 1/4 teaspoons)

*1 teaspoon granulated sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup butter

*3 tablespoons minced garlic 

*2 tablespoons fresh parsley, chopped (can use 1 teaspoon dried parsley if you don't have fresh on hand).

*grated parmesan cheese (optional)

Directions:

~In a small bowl, dissolve 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar in 1 cup warm water.

~Allow the yeast to proof (become bubbly), about 10 minutes.

~In a large bowl, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon garlic powder.

~Mix in yeast mixture. 

~Knead dough, until it is no longer sticky.  You may need to add a sprinkle or two of flour.

~Place the dough into a well oiled bowl, and cover with a damp cloth or plastic wrap.

~Allow to rise until double in size.  About 1 hour.

~Combine 1/2 cup butter and 3 tablespoons minced garlic in a small saucepan over low heat.

~Cook until garlic is tender, 3-5 minutes.

~Cover, and remove from heat and stir in parsley. 

~Preheat oven to 375 degrees.

~Spray two baking sheets with cooking spray.

~Place dough onto a lightly floured surface.

~Roll dough out into a rectangle about 14 x 12 inches.

~Cut the dough in  half lengthwise.

~Cut the dough crosswise into strips about 1 1/4 inch wide.

~Tie each strip into a loose knot and place on prepared baking sheet 2-inches apart.

~Lightly brush tops with olive oil.

~Sprinkle the tops with a little coarse sea salt (optional).

~Cover with a damp cloth or plastic wrap and allow to rise if a draft free area for 20-30 minutes.

~Bake for 18-20 minutes or until golden brown.

~Allow to cool for 5 minutes.

~Pour garlic butter mixture into a large bowl.

~Add Knots and toss until knots are well coated.

~Plate garlic knots and sprinkle with a little grated parmesan cheese if desired.  

Peanut Butter Chocolate Chip Cookies

 If you like Peanut butter kisses, you are going to like these.   

PEANUT BUTTER CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*1 1/2 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup vegetable shorting

*1/2 cup granulated sugar

*1/2 cup light brown sugar 

*3/4 cup creamy peanut butter 

*1 large egg

*1 1/2 teaspoon pure vanilla extract

*2 cups milk chocolate chips (can you semi-sweet or dark chocolate chips)

Directions:

~Preheat oven to 350.

~Combine flour, baking soda and salt.

~In a large bowl, cream vegetable shortening, white sugar and brown sugar.

~Mix in peanut butter.

~Mix in egg and vanilla.

~Gradually add the dry ingredients.

~Stir in chocolate chips.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls into granulated sugar and place 1-inch apart on a ungreased baking sheet.

~Using a fork, gently press down on cookie, to flatten it some.

~Bake for 10-12 minutes or until cookies are a light brown.

~Remove from oven and transfer onto a wire rack to cool.

Pumpkin No Bake Cookies

If you like no bake cookies and if you like pumpkin, you are going to love these.   So very easy to make. 

PUMPKIN NO BAKE COOKIES
(makes 3 dozen)

Ingredients:
*1 1/2 granulated sugar
*1/2 cups brown sugar
*2/3 cup butter
*2/3 cup whole milk
*1 (3.4 ounce) instant vanilla pudding
*2 teaspoons pumpkin pie spice
*1 teaspoon ground cinnamon
*3 cups old fashion oatmeal
*1 cup coconut
*1 teaspoon pure vanilla extract



Directions:
~In a medium saucepan, combine granulated sugar, brown sugar, butter & milk.
~Bring mixture to a full boil.
~Boil for 2 minutes without stirring.
~Remove from heat.
~Whisk in pudding, pumpkin spice, and ground cinnamon until it is completely combined.
~Stir in vanilla & oatmeal.
~Stir until combined.
~Let mixture set for 2 minutes.
~Drop by rounded teaspoons onto waxed paper.
~Allow to cool completely.
~Store in airtight container in the refrigerator.

Variation:
`If you want to omit the coconut add 1/2 cup oatmeal to recipe.  

Cucumber -Tomato - Feta Salad

 Love this summer salad when all the fresh veggies are in season.  You could add some Italian dressing to this for extra flavor.   You could also cut some corn off the cob and add that.  

CUCUMBER-TOMATO-FETA SALAD

(serves 4)

Ingredients:

*1 medium-large cucumber

*1 stalk celery

*1 ( ounce) package cherry tomatoes

*1 ( ounce) package feta cheese crumbles

*1/2 small red onion, sliced thin

*salt & pepper to taste

Directions:

~Peel cucumber (optional), and chop into small bite-size pieces.

~Cut cherry tomatoes in half (if tomatoes are in season, I use them and chop into small pieces).

~Slice onion thinly.

~Chop celery into small bite-size pieces.

~Add feta cheese and, rosemary on top.

~Toss and serve.

Lemon Blueberry Bread

This bread is very moist.   You can leave out the blueberries if you want.   You could substitute the blueberries with dried cranberries, raspberries, or blackberries.  You could add pecans or walnuts.   You can leave off the frosting.   It's going to be good no matter what.  

LEMON BLUEBERRY BREAD 

(1 loaf)

Bread Ingredients:

*1 1/2 cups all-purpose flour

*1 1/2 teaspoon baking powder

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/2 cup vegetable oil

*1 cup granulated sugar

*3 large eggs

*2 tablespoons lemon extract 

*1 cup sour cream

*1/2 cup fresh blueberries (I dust them with flour so they don't sink to the bottom of the bread)

Frosting Ingredients:

*4 ounces cream cheese, softened 

*2 tablespoons butter, softened

*zest from one lemon   

*2 tablespoons lemon juice, freshly squeezed

*1 cup powdered sugar

Bread Directions:

~Preheat oven to 350 degrees.

~Spray a 9x4 inch bread pan with cooking spray.

~In a large mixing bowl, mix oil, eggs, sugar, sour cream, and lemon extract until smooth.

~Add flour, baking powder, baking soda, and salt.

~Mix until just combined (do not over mix.  there will be lumps).

~Fold in blueberries.

~Pour batter into prepared pan.

~Bake for 45-50 minutes,  or until the top  is a light brown, and a toothpick inserted in the center comes out clean.

~Remove from oven and allow to cool completely before removing it from the pan.

Frosting Directions:

~In a large mixing bowl, cream butter, cream cheese and lemon zest until smooth.

~Slowly add powdered sugar and mixed until well incorporated. 

~Add lemon juice and mix until frosting is smooth.

~Spread over cooled bread.  

Panzanella Salad

I only make this salad when tomatoes are in season.  It makes all the difference in the taste of this salad.   

PANZANELLA SALAD

(serves 4)

Salad Ingredients:

*3 tablespoons olive oil

*6 cups French bread, cut into 1-inch cubes

*1/8 teaspoon garlic salt

*2 medium tomatoes, cut into 1-inch cubes

*1 medium cucumber, remove seeds and cut into 1-inch cubes

*1 small red bell pepper, remove seeds and cut into 1-inch cubes

*1 small yellow bell pepper, remove seeds and cut into 1-inch cubes

*1 small orange bell pepper, remove seeds and cut into 1-inch cubes

*1/2 small green bell pepper, remove seeds and cut into 1-inch cubes

*1/2 medium red onion, sliced thinly

*10-15 large basil leaves, coarsely chopped

*2 tablespoons capers, drained

*4 ounce fresh mozzarella halved mozzarella pearls

Dressing Ingredients:

*1 garlic clove, finely minced

*1/2 teaspoon Dijon mustard

*3 tablespoon red wine vinegar

*1/2 cup olive oil

*1 teaspoon honey

*1 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk all ingredients and refrigerate for at least 1 hour.

Salad Directions:

~Preheat oven to 400 degrees.

~In a small bowl, mix olive oil, garlic salt, and bread cubes together until bread is completely coated.

~Bake for 10-11 minutes.

~Remove from oven and set aside.

~In a large bowl, mix all the salad ingredients together.  

~Mix in dressing until everything is coated well.

~Allow salad to sit for 1/2-1 hour before serving.

Tomato Jam

 It's great on crackers or burgers.   I like to put a little cream cheese and tomato jam on a cracker.

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*2 pounds ripe plum tomatoes (about 11-14), peeled and chopped 

*1/4 cup white onion, finely chopped (optional)

*3/4 cup granulated sugar or honey

*2 tablespoons juice squeezed from a lime or lemon

*1 tablespoon freshly grated gingeroot

*1/2 teaspoon ground cumin

*1/4 teaspoon ground cinnamon

*1 teaspoon salt

*1/8 teaspoon red pepper flakes (optional)

Directions:

~Bring a pot of water to a boil.

~Submerge tomatoes into water for 3-4 minutes. 

~Remove tomatoes from boiling water and put into ice water.

~Remove from skins and core from tomatoes.

~Combine all of the ingredients into a large stainless steal pot.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 1-2 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.  

Pumpkin Caramel Pecan Cheesecake

It's almost "everything pumpkin" season.   Light, fluffy, and delicious.  I love the mixture of caramel, pumpkin and pecans together.   

PUMPKIN CARAMEL PECAN CHEESECAKE

(serves 16)

Crust Ingredients:

*1 1/4 cups graham cracker crumbs

*3/4 cup ginger snaps 

*3/4 cup granulated sugar

*1 teaspoon ground cinnamon

*1/2 cup butter, melted

Cheesecake Ingredients:

*3 (8 ounce) cream cheese, room temperature 

*1 (29 ounce) can pumpkin puree

*3 large eggs, room temperature 

*3/4 cup light brown sugar

*1 teaspoon pure maple syrup (can use vanilla extract if you prefer)

*1/2 teaspoon salt

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/8 teaspoon ground ginger

*1/8 teaspoon ground cloves

Topping Ingredients:

*1 cup sour cream

*1/4 cup granulated sugar

*1 teaspoon pure maple syrup (can use vanilla extract if you prefer

*1/8 teaspoon ground cinnamon

*1/2 cup pecans chopped (optional)

*Caramel Sauce (for drizzling over cheesecake)

Crust Directions:

~In a medium-sized mixing bowl, mix graham cracker crumbs, gingersnap crumbs, granulated sugar and butter together until well mixed.

~Press mixture into a 8-inch springform pan, pressing along the bottom and half way up the sides (sometimes I just spread it along the bottom).

~Refrigerate until ready to fill with filling.

Filling Directions:

~Preheat oven to 350 degrees.

~Place a couple layers of paper towels on a plate.

~Place pumpkin puree on paper towels.

~Gently wrap the pumpkin with the paper towels to remove excess liquid.

~Allow to sit wrapped in paper towel for 1 hour.

~In a large mixing bowl, beat softened cream cheese until smooth.

~Add egg one at a time, mixing well between each addition.

~Add in brown sugar, maple syrup, salt, cinnamon, nutmeg, ginger and cloves and mix until smooth.

~Pour filling into prepared crust.

~Bake for 30 minutes. 

~Reduce temperature to 325 degrees and bake for another 30 minutes (cheesecake will be slightly jiggly in the center.

~Remove from oven and set aside.

~In a small bowl, whisk sour cream, granulated sugar, maple syrup, and cinnamon together until combined.

~Spread evenly over cheesecake.

~Return to oven and bake for 10 minutes.

~Remove from oven and cool completely.

~Before serving drizzle with caramel sauce.

Chicken Pecan Apple Salad

I love salads.   Especially those that have veggies and fruit mixed in them.   

CHICKEN  PEACAN APPLE SALAD

(servings 2)

Ingredients:

*4 ounce boneless, skinless chicken breast

*1/8 cup red onion, chopped

*1/4 cup cucumber, chopped

*1 gala apple, chopped

*1/8 cup dried cranberries

*1/8 cup pecans, chopped

*1/4 cup feta cheese crumbles

*2 cups spinach

*your favorite dressing (I think fruit vinaigrettes are the best with this salad).

Directions:

~Grill chicken breast until done.

~Remove from grill and slice into thin strips or into bite size pieces.

~In a large bowl, add spinach, onion, cucumber, apple, cranberries, and pecans.

~Toss and divide into to bowls.

~Sprinkle feta cheese crumbles over top of salads.

~Add chicken breasts.

~Drizzle desired amount of salad dressing and enjoy.

Flautas

 I make this sometimes with leftovers from a rotisserie chicken.   

FLAUTAS

(makes 18)

Ingredients:

*4 chicken breasts 

*1 yellow onion, quartered 

*2 teaspoons corse sea salt or kosher salt

*18 soft white corn tortillas or flour tortillas

*1/8 cup vegetable oil

*2 cups queso fresco cheese (i've used feta cheese if I don't have any queso cheese on hand)

*shredded lettuce (buy a couple bags or shred one head of lettuce)

*1 small red onion, diced

*1 medium tomato, chopped

*Mexican Sour Cream (optional)

*cilantro (optional) 

*salsa (optional)

*juice from lime (optional)

Directions:

~Sprinkle chicken with salt.

~Cook chicken and yellow onion with 1 cup water in a slow cooker,  or instant pot  until done,

~Remove chicken and shred.

~Place desired amount of shredded lettuce on plate.

~Sprinkle chopped red onion and tomato over lettuce.

~Heat oil up in large heavy skillet over medium heat.

~Place some chicken, queso fresco cheese, and fresh cilantro down center of tortilla.

~Roll  up tortilla and a toothpick in the center to keep the tortilla rolled.

~Place rolled up tortilla seam side down into hot oil (I do about 4--6 at a time).

~Fry until golden brown.

~Remove toothpick and flip tortilla.  Continue cooking and turning util all sides are a golden brown.

~Place flautas over lettuce.

~Drizzle Mexican sour cream and salsa over flauta.

~Drizzle a small amount of lime juice over sour cream.

~Serve hot.

Candied Jalapeños - Cowboy Candy

Heat and Sweet. You can take the seeds out if you want, to make sure there is less heat.  You can also add hotter peppers or milder peppers if you prefer.  They are really good on burgers and salads or just to snack on.   You can cut this recipe down if you don't want to make so much.

CANDIED JALEPENOS  

(14 pints)

Ingredients:

*9 pounds fresh jalapeño peppers (50-60 peppers), washed and sliced into 1/4 inch thick (use gloves)

*6 cups apple cider vinegar

*12 cups granulated sugar

*6 teaspoons salt (I use pickling salt)

*1 medium garlic bulb, skin off and garlic sliced

*3 teaspoons turmeric powder

*3 teaspoons celery seed

*1/2-1 teaspoon ground cayenne pepper (optional)

Directions:

~Fill canner with water (about 3/4 full).

~Place canner over a burner over medium-high heat to bring water to a boil.

~Place lids in water and bring to a boil (I do this just before I'm ready to fill the jars).

~Using gloves, slice peppers into about 1/4 inch slices.

~Set peppers aside.

~In a large pot, bring apple cider, granulated sugar, garlic, turmeric powder, celery seed and cayenne pepper to a boil.

~Reduce heat to low and simmer for 4-6 minutes.

~Add peppers to brine and simmer for 5 minutes.

~Add peppers and brine to the jars to within a 1/4 inch from the rim (I use a slotted spoon and fill the jars with peppers first and then use a ladle to put the brine in.

~Insert a knife in and out of the mixture a couple times to remove any bubbles.

~Wipe the jars (especially the top) with a clean damp cloth, to remove and residue (the top must be clean).

~Place lids and rings on jars.  Tighten to finger tip tight.

~Place jars in canner (water should be 2-3 inches above the lids).

~Cover pan and cook for 15 minutes.

~Remove from pan and place jars on a towel on the counter top (towel will protect your counter top and jars).

~The lids with become flat (no bubble) once they seal.  This should happen shortly after removing them from the canner.  If there is still a bubble then it didn't seal.  

~Let sit on towel for 24 hours before moving them.  

~Store for 1 month before eating them to get full flavor.