Cranberry Salsa Recipe

Pinning this to the blog so I it forever. It's a keeper and delish!

 

Cranberry Salsa Recipe - Jenny Agle

 

12 oz pkg. Fresh Cranberries
¾ Cup Sugar
1 Medium Jalapeno (remove seeds…can use up to 2 jalapenos)
2 Green Onions
1-2 Tbls. Fresh Cilantro
¼-1/2 tsp. Cumin

 

Put all ingredients into a food processor. Process until mixture is coarsely chopped. Store in refrigerator for several hours before serving or overnight to allow flavors to blend. Serve with tortilla chips or over softened cream cheese with crackers. Makes 3 cups!

Sweet Potato Casserole

Reposting so this is one the NEW blog.

INGREDIENTS
3 cups cooked and mashed sweet potatoes (I peeled and boiled 5 large SP)
1/2 c. white sugar
1/4 cup butter
2 T Whipping Cream
1 t. cinnamon
2 eggs
1 teaspoon vanilla extract

1/3 cup butter, melted
1 cup chopped pecans
3/4 cup packed light brown sugar
1/2 cup all-purpose flour

DIRECTIONS
Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
Bake at 350 degrees for 25 to 30 minutes.

 

Caramels - Mom's stovetop recipe

If it's the Holidays we are making mom's caramels. 

1 can Eagle Brand Milk
1.5 C. Light Karo Syrup
2 C. Sugar
1 cube Butter
1 cube imperial margarine
pinch of salt
1 tsp. Vanilla - add last right before you remove from heat.

1. Combine ingredients and slow cook to medium ball stage (about 1 hour). Stir constantly.

Do the ice water drop test to confirm. Test with candy thermometer - Temperature approx 230.

Add vanilla. Remove from heat and pour into a buttered 8x8 glass pan.

Let set for 1 day and cut into squares and package in was paper.

Strawberry Pretzel "SALAD"

This salad is YUMMY! Totally not healthy and a perfect Thanksgiving side dish or dessert. Your call.

INGREDIENTS

  • 2 cups crushed pretzels
  • 3⁄4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry gelatin
  • 2 cups  boiling water
  • 2 (10 ounce) packages frozen strawberries
  1. Preheat oven to 400°F.
  2. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
  3. Bake 8-10 minutes, until set; set aside to cool.
  4. In a large mixing bowl cream together cream cheese and white sugar.
  5. Fold in whipped topping.
  6. Spread mixture onto cooled crust.
  7. Dissolve gelatin in boiling water.
  8. Stir in frozen strawberries and allow to set briefly.
  9. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
  10. Refrigerate until set.

Zucchini Banana Bread - worth making

First attempt at a garden in Massachusetts yielded a few vegetables, Zucchini being one! Seems the deer / rabbits do not care for this green vegetable? 

I looked for a new recipe this morning and came across this banana / zucchini bread combo. Worth making again. Good stuff.

Ingredients
4 eggs
2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans (or not)

Directions
In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.

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Crackle Cookies

Mom says she maid these cookies every other day when she was pregnant with Geoff. Maybe that's why I have such fond memories of them. Yum. Good Stuff.

INGREDIENTS

 

 

DIRECTIONS

  1. In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
  2. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm. 
  3. Preheat oven to 400°F and lightly grease 2 baking sheets. 
  4. Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small – gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

Pizza Chicken

Chris and I are 2 weeks into Atkins. Trying to loose weight and get healthier. Cravings for pizza have subsided a little after I baked this thing called pizza chicken.  Mmm - pretty good. High calorie surely but low carb.  I found a similar recipe on hand but altered to what I had on hand. The boys liked it so it may be on repeat. Thought I'd jog down what I did so I could recreate it.

 

Ingredients:

  • 4 large boneless-skinless chicken breasts (6-8 oz. each) cut into strips pound flat.
     
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 1 cup pizza sauce - lowest card you can find.
  • 1/2 cup parm cheese
  • 1 tsp. Pizza Seasoning (get it from Winco)
  • 1 tsp. garlic powder
  • 1 tsp. onion salt
     
  • Shredded Mozzarella Cheese - enough to cover the top of chicken.
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

Place chicken in pan. Mix ingredients and 1/2 spread over chicken. Layer another row of chickenand spread remaining mixture. Top with cheese and pepperoni.

Bake 400 for 30 mins or until cooked through.

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Kathy Pitt Sugar Cookie

Kathy Pitt makes the best sugar cookies and boy do I miss them. While the ones I copy from her recipe are super good, nothing can beat the way she does it. She's got the magic baking touch. This recipe was copied from the Stampin' Up! cookbook. The only reason I keep shortening on hand is to make these cookies.

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BEST EVER Sugar COOKIES

  • 1/2 C. butter softened
  • 1/2 C. Shortening
  • 1-3/4 C. Sugar
  • 3 Eggs
  • 2 tsp. Vanilla
  • 6-1/2 C. flour, fluff before measuring
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1 C. sour milk (add 2 TBS. of vinegar to 1 C. Milk)

Directions: Cream butter, shortening and sugar until light and fluffy. Add eggs and vanilla. Continue beating for  few minutes. Mix flour, baking soda, baking powder and salt thoroughly. Add to creamed mixture along with sour milk. Beat until flour is mixed well. Do not over beat. Chill in refrigerator until dough is firm.

Roll out on a floured surface, about 1/2 inch thick. Cut with cookie cutters.

Bake 350 for 10 min - cookie bottoms should be barely golden brown. 

Cool and frost.

FROSTING:

8 cups powdered sugar
1 cube butter
2 tsp. vanilla
About 1 cup heavy cream

Combine all ingredients and whip the heck out of them!  If the icing is
too thick, add more cream a tablespoon at a time until it is the right
consistency. Good luck!  K.
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Turkey Brine - Tested and approved!

I've tried this once before and we all loved it. It's not often we host Thanksgiving. We are hosting a small (tiny) gathering this year. Since I know this is a good one I thought we'd try it again. YUM - I can't wait. The original recipe came from the Pioneer Woman blog.

INGREDIENTS

  • 3 cups Apple Juice Or Apple Cider
  • 2 gallons Cold Water
  • 4 Tablespoons Fresh Rosemary Leaves
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Kosher Salt
  • 2 cups Brown Sugar
  • 3 Tablespoons Peppercorns
  • 5 whole Bay Leaves
  •  Peel Of Three Large Oranges

INSTRUCTIONS

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

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Apple Pie - Seriously good ... and easy!

Scoured the web and found this apple pie recipe. So good and super easy. I made a few adjustments so I typed out the recipe below. We have so many apples from our apple picking trip, we need to use them up!

Ingredients:

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 5 LARGE CAMEO apples - peeled, cored and sliced
  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the apples. Pour slowly so that it does not run off. Cover with crust.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
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Caramel Pecan Popcorn

When a craving comes around sometimes you need to satisfy it. I've been craving caramel pecan popcorn from the Chocolate Covered Wagon (Utah). Their caramel popcorn is so chewy and has a great flavor. After googling a few recipes I think this recipe comes close - I've altered it for my purposes below.

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Ingredients:

Caramel

  • 1 c. brown sugar
  • ¾ c. granulated sugar
  • ½ c. butter
  • 1-14 oz. can sweetened condensed milk
  • 1½ c. light Karo syrup or corn syrup
     
  • 16 c. popped popcorn (or 4 bags of microwave butter popcorn)
  • 2 c. pecans (halves)

Instructions:

Combine all ingredients (except popcorn & nuts) in large, heavy saucepan. Bring to a boil over medium heat, making sure to STIR constantly. Stir, Stir, Stir! You don't want it to scorch or burn. Keep stirring as it boils until it reaches the soft ball stage, 234 degrees on your candy thermometer. Remove from heat, and immediately pour over the popcorn. Stir until coated. Spread onto cookie sheets or wax paper. Let cool.

I cooked on medium heat till the soft ball stage and I think it came to that stage to hot to fast. Next time I will cook it much slower, lower heat and remove from heat around 220. I wanted the caramel to be softer. Still tasty but not as chewy as I wanted.

Most Amazing Chocolate Chip Cookie

Amazing Chocolate Chip Cookies:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 t. vanilla

3 cup flour

1 t baking soda

2 t hot water

1/2 t salt

2 cup chocolate chips

1 cup chopped PECANS

Cream sugars well. Add eggs and vanilla and cream again. Add flour, soda salt and water, mix well. If dough is sticky add a little flour. Spoon onto cookie sheet or parchment paper. Bake at 350 for 10 min.

Mom's amazing chocolate chip cookies.

Mom's amazing chocolate chip cookies.

These cookies are to die for. Seriously YUM. When my mom bakes you know the end result will be seriously good. She's been making these cookies for a while now. They are Andrew's favorite and she makes entire batches just for him. In fact she sent him across the country with a farewell batch!

I decided to make these for the first time with tips from my mom. They turned out perfectly.  Below is the recipe. The biggest tip... cream! And extra tips from my mom via text below.

text tips from mom...

text tips from mom...


Creamy Sweet Potato Salad

I still subscribe to quite a few magazines. Print is not dead to me. I love a quick read and flipping through magazine pages. I came across this amazing potato salad recipe. It sounded so good and it was. I did alter the recipe a little as I was missing a few of the ingredients.  What are peppadew peppers anyway???

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sweet potato salad

I altered the recipe with what I had on hand.  Boy - this is totally worth making. Yummers.

My version of the Creamy Sweet Potato salad:

4-5 medium sweet potatoes

2 Tbsp of onion flavored olive oil

5 hard boiled eggs

1/2 cup sliced green onions

1 red bell pepper cubed

1/3 cup mayonnaise

1/3 cup plain greek yogurt

1/4 cup dill

salt and pepper to taste

1. Slice up sweet potatoes into bite sized pieces. Toss with flavored olive oil and roast at 400 for 15 min or until tender.

2. Chop up eggs, onions, red pepper and add to roasted potatoes.

3. Premix mayonnaise, yogurt and dill. Add to potato mixture.

4. Chill or serve immediately.

 

 

Crockpot Corn Chowder

This is a go to recipe for fall. This recipe came from an old friend and coworker but I have altered it some after making it a few times. It's a super easy meal to start and then leave.

Crockpot Corn Chowder (serves 6-8)

Ingredients:

  • 2-1/2 cups milk
  • 1 can cream of mushroom soup
  • 1 10 oz bag of frozen corn
  • 1 can of cream style corn
  • 1 bag of frozen hash brown potatoes (cubes not shredded)
  • 1 cup of diced ham
  • 3/4 cup of chopped onion or 1/2 dried onions
  • 2 T. butter
  • Salt and Pepper to taste

Add all ingredients to a crockpot and cook on LOW for 6-8 hours or high for 2-4 hours. I like thin this chowder out a bit right before serving with a little milk or water.  I serve with rolls or biscuits.

 

 

Blackberry pie bars

Below is the recipe I found for the blackberry pie bars. Super yummy. We've made them three times in the last few weeks. Gotta use up those berries.  We've had them hot, cold and warm.  I think I prefer the warm version... Sure does make a pretty dessert (forgive the phone photos).

Blackberry Pie Bars

Blackberry Pie Bars

Yum, Yum, Yum! Blackberry pie bars.

Yum, Yum, Yum! Blackberry pie bars.

Blackberry Pie Bars

By KathleenJune 28, 2014 From Gonna Want Seconds website

Ingredients:

Instructions:

1. Preheat oven to 350 degrees.

2. Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side.  Spray with nonstick cooking spray

3. Make the crust by adding to the bowl of a food processor the flour, sugar and salt.  Pulse for about 30 seconds to combine ingredients.  Add the cubed cold butter and pulse until the butter pieces are about the size of peas.  Remove 3/4 cup of the mixture to use as a topping and set aside until needed.  Pour the rest of the crumb mixture into prepared pan and press into pan.  Bake for 12-15 minutes or until the edges begin to turn golden.  Cool completely.

4. Make the filling by mixing together, in a medium bowl, the eggs, sugar , sour cream, flour and salt until well combined.  Spread the berries in a single layer on the cooled crust.  Spoon the filling batter over the berries.

5. Evenly spread the reserved crumb mixture on top of the filling.  Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set.  Cool bars completely on a baking rack then refrigerate if desired.

Peaches!








































Finally finished eating, canning, making jam and basically using up all the peaches I grabbed from mom's tree. Fresh peaches are the best!!!

We tried a new pie. Here is a link to the recipe and the recipe is also pasted below. I was trying to recreate a pie I ate when I worked at epek (Dixon peach pie). So amazing and I still crave it. I wish they had not gone out of business. If anyone ever can find a recipe for that pie... you gotta get it to me.

This pie was really good and I'll make it many times over - but not the same as the Dixon peach pie.

Ingredients
  • 3 Cups Fresh Sliced Peaches
  • 1 Cup Sugar
  • 1/3 Cup All Purpose Flour
  • 1/8 teaspoon Salt
  • 2 Eggs
  • 1/2 Cup Sour Cream
  • 1/8 teaspoon Cinnamon
  • 1/2 teaspoon Almond Extract
  • 1- 9"inch Unbaked Pie Shell
  • Crumb Topping
  • 1/2 Cup Sugar
  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Cold Cubed Butter
Instructions
  1. Preheat oven to 350.
  2. Start by placing the sliced peaches into your unbaked pie shell.
  3. In a small bowl sift together the flour, sugar, cinnamon, and salt.
  4. In a separate bowl beat together the eggs, sour cream and extract.
  5. Pour half of the dry ingredients into the cream mixture. Mix well.
  6. Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
  7. Crumb Topping
  8. In a bowl sift together the flour and sugar. Then cut in the cold butter with a fork or pastry blender. You will want for the crumbs to be pea size that will come together if you pinch it between your fingers. Sprinkle evenly over entire pie.
  9. Place onto the center rack of your preheated oven, bake for 1 hour. Let pie cool completely before serving.

Pineapple yum!


I saw this yumminess on pinterest and decided to try.  If you like pineapple they are worth a try. VERY GOOD. We did not even frost them - just ate them up.

Pineapple Cake:
1 box yellow cake mix
1/3 C. melted butter, cooled
3 eggs
1 1/4 C. crushed pineapple with juice
2 tsp. vanilla extract

Cream Cheese Frosting:
1/2 C. butter, softened
8 oz cream cheese, softened
1 tsp. vanilla extract
3-4 C. powdered sugar

Maraschino Cherries for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl combine butter, eggs, pineapple and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until and inserted knife comes out clean.
6. Let cool.
7. Frosting: Beat butter and cream cheese for 2 minutes until smooth. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add milk or cream.
8. Pipe onto cooled cupcakes and top with a cherrie and sprinkles to dress them up.

Original recipe/photos can be found Your cup of cake...