Canning - Homemade Pepper Jelly Recipe

If you have an abundance of green or red peppers from your summer garden that you need to use it, I suggest trying your hand at making some homemade pepper jelly.

This is the recipe I personally use from my Canning and Preserving Cookbook by Linda Ferrari.

Pepper Jelly Recipe

2 medium-sized green or red peppers
1/2 cup fresh hot chili peppers or 1/2 cup canned chilis
1 1/2 cups cider vinegar
6 cups granulated sugar
6 ounces liquid pectin (2 envelopes)

Remove stems and seeds from peppers. Grind peppers in a food processor until liquidfied. Measure 3/4 cup into a heavy saucepan. Grind the hot chilis in the same way and add to the pan with the peppers. Add the vinegar and granulated sugar.

Bring to a full rolling boil, stirring constantly. Add in the liquid pectin and bring back to a full boil and boil for 1 minute. Remove from heat and skim foam off with a metal spoon. Ladle into hot jars and seal. Process in a water bath canner for 5 minutes.

Makes 7 half-pint jars.

Grilled Lobster with Sweet Potatoes Recipe

If you enjoy seafood, especially grilled lobster...I think you will really enjoy this recipe by Tupperware. I had never thought about pairing up sweet potatoes with seafood before but once I tried this recipe from Tupperware, I was hooked! This recipe only takes 30 minutes to prepare.

Lobster and Sweet Potatoes Recipe

8 (6-8 oz.) frozen lobster tails, defrosted
2 tbsp. olive oil
2 large sweet potatoes

Using a Chef Series™ Pro Filleting Knife, cut each lobster tail lengthwise through the shell into 2 pieces. Preheat grill to medium-high. Lightly brush the lobster tails with olive oil and season lightly with salt and pepper. Place the tail, cut-side down on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate again so tails are cut side-up and cook until lobster is just cooked through (1-3 minutes).

Using the Twistable™ Peeler, peel the sweet potatoes and slice crosswise into thin slices with Chef Series™ Pro Chef's Knife. Lightly brush with olive oil and place on grill. Grill 5-7 minutes on each side until tender.

Homemade Potato Pancakes Recipe

I can remember growing up as a child and watching my grandmother and mother both make pancakes using freshly shredded white potatoes. If you like your pancakes crispy, this recipe is for you.

Potato Pancakes

1/4 cup vegetable shortening
2 eggs
1/4 cup milk
2 cups uncooked potatoes, finely shredded
1/4 cup Bisquick Baking mix
1 teaspoon salt

Melt shortening in large frying pan. Beat eggs with an electric mixer until light and fluffy, stir in remaining ingredients. Drop by the 1/4 cup into hot melted shortening. Fry for about 3 minutes on each side until golden brown. Serve immediately smothered in butter or your favorite pancake syrup.

Time for another Shakin N Bakin Blog Contest!!!

Time for another Shakin 'N Bakin Blog Contest!!! Who wants to win this Tupperware Serving Bowl?

This is a large serving bowl from our retired Tupperware Clear Impressions line of products. You can use it for serving your favorite foods or as a fruit bowl. It is refrigerator and dishwasher safe. Retail Value $20.00

Contest starts September 27th and runs through October 31, 2009. The contest is valid only in the USA and Canada. After the contest closes, one random person will be selected. We will be keeping track of every ones contests entries.

How can you earn entries into my contest?

* You will earn 1 entry for every comment you make about one of my recipes here on my blog. (starting with recipes dated Sept. 27th through October 31, 2009).

* If you send a tweet via twitter about my contest, you will earn 5 bonus entries. You can send one tweet about the contest every day. Please copy me on your tweet, my twitter ID is @Ravish30

* If you post about my contest on your blog, forum board, facebook or contest site, you will earn 10 bonus entries. (valid one time) Please leave a comment on this blog with your link so I can verify your entry.

The winner will be announce during the first week in November. Good Luck!


http://my.tupperware.com/Ravish30

Homemade Apple Dumplings Recipe

Every fall I look forward to going to our local apple orchard and getting some fresh apples so that I can make some homemade apple dumplings. I will spend 3-4 hours baking 3 or 4 batches of dumplings so that we can freeze some for winter.

Freezing Tip: You can freeze your completely baked apple dumplings by individually wrapping each one in plastic wrap and then place 4 to 6 dumplings in a zipper close bag. However, I prefer to wrap each dumpling in plastic wrap and freeze them in my Tupperware freezer containers.

Apple Dumplings Recipe

1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups water
1/4 cup butter or margarine, softened
2 1/4 to 2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening (not oil)
1/2 cup cold milk
6 to 7 small apples or 4 to 5 large apples
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

Wash, peel and core your apples. I like to slice my apples into wedges, just like if I was making a homemade pie. Place into a large mixing bowl and set aside.

How to make the syrup: In a medium-sized saucepan, combine the 1 1/2 cups granulated sugar, 1/2 teaspoon ground cinnamon and nutmeg. Stir in 2 cups of water and bring the mixture to a boil stirring often. Reduce heat to a low simmer and cook for an additional 5 to 7 minutes or until it has started to thicken. Remove from the heat and stir in the softened butter. Set syrup aside.

How to make dumpling dough: In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Once combined, cut in the vegetable shortening until your mixture becomes crumbly. Slowly stir in the cold milk until the dough is completely moistened. Using your hands, form the dough into a large ball. Roll out the dough on a floured dough board until it becomes a large rectangle. Once it is rolled out, cut dough into 6 to 8 squares.

How to make the apple filling: Add 1/3 cup of granulated sugar, 1/4 teaspoon ground nutmeg and 1/4 teaspoon of ground cinnamon to the slice apples. Gently stir by hand until they are well coated with the sugar mixture.

You will want to split of your filling according to how many dough squares you rolled out. In my case, I separate it into 6 to 7 portions. Place one portion on the center of one of your dough squares and dot the top with a pat of butter. Moisten the edges of your dough and fold corners up to enclose your filling inside the dough.

Lightly spray a large rectangular baking dish with some nonstick cooking spray. Place your finished dumplings inside the baking dish. Using a ladle, spoon the syrup on top of all of the dumplings.

Place in a preheated 350 degree oven and bake for 45 to 55 minutes or until they are done.

Pumpkin Cheesecake Recipe

If you love cheesecake and love pumpkin, I think this would be a fantastic recipe to make this fall and holiday season. I can see this cheesecake dessert being served at your Thanksgiving or Christmas holiday meal.

My twitter friend Robyn was down at Disney and obtained this recipe. If you are on twitter, you can check out Robyn's page and follow her at http://twitter.com/youdreamidream

Garden Grill - Epcot

Pumpkin Cheesecake Recipe
Makes Two

7 ounces Powder Sugar
1 tablespoon Corn Starch
1 tablespoon Pumpkin Pie Spice
2 pounds Cream Cheese, Soften
19 ounces Pumpkin
3 ounces Sour Cream
1 ounce Corn Syrup
6 each Eggs
2 ounces Heavy Cream

Crust

8 ounces Graham crackers
8 ounces Melted butter
8 ounces Granulated sugar.

Mix graham crackers, melted butter and sugar to form crust. This is for two crusts.
Note: You can use already made graham cracker crust.

Method

Mix dry ingredients first, sugar, corn starch and pumpkin pie spice on low speed. Mix for 20 to 30 seconds until incorporated. Add cream cheese and mix on low speed until big pieces of cream cheese are dissolved, then increase speed to second setting on mixer. Mix for 10 minutes until cream cheese mixture is smooth. Reduce the speed of mixer to low.

Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes until blended. Turn the mixer off and scrape the bowl from bottom to sides until all is mixed well. Portion out sour cream and corn syrup adding to batter mixture on low speed. Add eggs and blend together. Add the heavy cream. Place mixture in to pie shells. Dividing between the two shells.

Place on pan with water bath. Bake at 325 degrees for 40 minutes. Cool and serve with whip cream.

Robyn's Pumpkin Eggnog Cheesecake Recipe

If you like pumpkin and love cheesecake, I think you will enjoy this fabulous recipe from my friend Robyn! If you are on twitter, you can check out Robyn's page and follow her at http://twitter.com/youdreamidream

Robyn’s Pumpkin-Eggnog Cheesecake

20 gingersnaps
1/2 cup walnuts
sugar
2 tablespoons margarine or butter (1/4 stick), melted
4 large eggs, separated
1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 8-ounce packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts for garnish

Preheat oven to 350° F. Spray 9" by 3" springform pan with nonstick cooking spray.

In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.

In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.

In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.

Serves: 12

Canning - Homemade Corn Relish Recipe

During the summer and fall months, I like to spend time in the kitchen canning foods that we have harvested from our backyard garden. Canning is easy to do and you can preserve for your foods for up to 1 year by canning them.

One of our favorite thing to make with our excess garden vegetables is relishes. This recipe for homemade corn relish was given to me by my MIL about 20 years ago.

Corn Relish Recipe

2 dozen ears of corn
3 large red peppers, finely chopped
3 large green peppers, finely chopped
3 stalks celery, finely chopped
3 cups of granulated sugar
5 tablespoons mustard
2 tablespoons salt
4 cups white vinegar

Blanch corn cobs for 3 minutes in boiling water. Remove from pan and rinse under tap water. Cut corn from cobs and place in a stock pot. Stir in the finely chopped peppers and celery. Stir in the granulated sugar, mustard, salt and vinegar. Bring mixture to a full boil and boil for 20 minutes. Remove from heat and ladle into hot jars. Seal jars in the water bath canner according to your canner's instructions.

If you can't find your canners instructions, I normally process my relishes for 10 minutes in the water bath canner.

Grilled Honey Apple Chicken Recipe

This grilled apple chicken recipe happens to be one of my hubby's favorite recipe to make on our backyard grill...especially in the fall when apples are in season here in Southern Pennsylvania.

Grilled Honey Apple Chicken

8 boneless, skinless chicken breasts
12 oz. can frozen apple juice concentrate, thawed
1/2 cup of honey
2 tablespoons of fresh or bottled lemon juice
1/4 cup brown sugar
2 teaspoons ground cinnamon
3 large apples, cored and cut into thick rings

Preheat grill to medium. In a saucepan, combine apple juice concentrate, honey, lemon juice, brown sugar and cinnamon. Mix Well. Heat over medium heat until sugar is dissolved. Set aside, 1 cup of mixture to serve as sauce, use remaining mixture for basting the chicken. Arrange apple rings on grill and brush with basting sauce. Grill for 8 minutes, basting often. Turn apple rings over, base again and grill for 8-10 minutes or until tender. Place chicken on grill, brush with basting sauce. Grill for 8-10 minutes, basting often. Turn chicken over and baste again. Grill for another 8-10 minutes or until juices are clear.

Making and Canning Homemade Grape Jelly Recipe

Making homemade grape jelly is a lot easier than you might think. The recipe I like to use can be found on the back of the Sure Jell box.

Grape Jelly Recipe

Pick grapes from stems and wash. Once they are washed, drain them really good and crush them in a large pan. Cover crushed grapes with just enough water to lightly cover them. Bring to a full boil and reduce the heat, cover and simmer for 10 minutes. Strain juice through a cheesecloth to get any particles of fruit out of your mixture. Now your juice has been completed.

Measure out 7 cups of granulated sugar and set aside.

Measure 5 cups of grape juice into a large pan. Stir in 1 box of Sure Jell into the pan. Add in 1/2 teaspoon margarine to reduce foaming. Bring to a full rolling boil. Add granulated sugar quickly and return to a full rolling boil. Boil this mixture for exactly 1 minute. Turn off the heat. Skim off foam if necessary with a metal spoon and then fill your jars leaving a 1/2" headspace. Seal jars and place in a water bath canner for 5 minutes.

This recipe will make 8 of your 8 ounce jars.

Strawberry Rhubarb Freezer Jam Recipe

This recipe for Strawberry Rhubarb Jam can be frozen or canned and I will provide instructions for both methods.

Strawberry Rhubarb Freezer Jam Recipe

5 cups Rhubarb
3 cups granulated sugar
1 (3 ounce) box Strawberry Flavored Gelatin
1/2 teaspoon margarine

In a large bowl, combine the rhubarb and granulated sugar. Stir until it is well mixed. Cover the bowl and place in the refrigerator overnight. The next day, bring rhubarb and sugar to a rolling boil in a large pan. Boil for exactly 12 minutes. Remove pan from the heat and stir in the strawberry flavored gelatin mix until all ingredients are well combined. Ladel or pour mixture into clean warm jars.

Canning: Seal jars and place in a water bath canner for 5 minutes and then remove.

Freezing: Fill jars or plastic containers leaving a 1/2" headspace. Let cool on a kitchen counter until they are at room temperature. Place lid on jar/container, label and freeze.

How To Make A Marbled Pound Cake Recipe

This two-toned pound cake has a traditional vanilla layer, and then a delicious chocolate layer. The cake will take approximately 15 minutes to prepare and another 40 to 50 minutes to bake.

When it comes to making pound cakes, I always recommend using genuine butter, as you don't get the same taste results when you use margarine.

Ingredients:

1 1/4 cups butter, softened
2 1/2 cups granulated sugar
5 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup less 2 tablespoons milk
2 teaspoons vanilla extract
1/4 cup cocoa powder
confectioner's sugar

Preheat oven to 325 degrees.

In a large bowl, cream together the softened butter with the granulated sugar, until light and fluffy. Beat in the eggs, one at a time, creaming together after each addition.

In a large bowl, sift together the all-purpose flour, baking powder and salt. Add this mixture alternately with the milk and vanilla, to the creamed mixture in your first bowl. Take out 2 cups of the cake batter and blend the powdered cocoa into the 2 cups you just removed.

Lightly spray a 10" round tube pan with nonstick cooking spray. Alternately spoon the light and chocolate batters into the tube pan. Bake in a preheated 325 degree oven for 40 minutes or until the cake tests done in the center. Remove from oven and let cool for 15 minutes in the pan before removing it from the pan to cool on a wire rack.

Once the cake has completely cooled, sprinkle confectioner's sugar on top. You could drizzle a vanilla icing across the top of the cake if desired. Store it an airtight cake container at room temperature or in the refrigerator.

Betty Crocker Ham and Cheese Potato Scramble Recipe

We were recently on vacation down to the Jersey Shore. I am usually not big on boxed mixes, but while on vacation we hit the grocery store to stock the condo with some food. We purchased a box of the Betty Crocker Seasoned Skillets (tm) potato slices and made the recipe on the box. I was pleasantly surprised that this made a tasty and delicious breakfast.

Ham and Cheese Potato Scramble Recipe

1 box Betty Crocker (tm) Seasoned Skillets traditional recipe crispy potato slices
6 eggs
1/4 cup water
3/4 cup cubed cooked ham
1/4 cup diced green bell pepper
1/2 cup shredded Cheddar cheese
2 green onions, chopped (we used only 1/2 an onion)

Make potatoes using the stove top directions on the box, using a nonstick skillet. Remove potatoes from skillet; keep warm.

In a bowl, beat eggs and water. In the same skillet, cook and stir the cubed ham and bell pepper until the pepper is crisp-tender. Pour eggs over the ham mixture. Cook over medium to low heat, stirring occasionally, until eggs are firm but moist.

Gently stir potatoes into egg mixture. Sprinkle with cheese and onions.

This recipe makes 6 servings. Recipe taken from the box of the Betty Crocker Potatoes.

NOTE: I was not compensated in any way for this review. I personally purchased the product and used it.

Moist Apricot Nut Bread Recipe

This particular recipe for Apricot Bread is a really delicious moist bread. If you are allergic to nuts, you can substitute the nuts for an equal amount of raisins.

If you like to bake and freeze items ahead of time, this bread will freeze well. Let it completely cool and then wrap in plastic wrap, followed by a layer of aluminum foil. It will keep for up to 3 months in your freezer.

Apricot Nut Bread Recipe

1 cup dried apricots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup water
1/2 cup nuts, chopped
1/2 cup orange juice

Preparation: Soak the dried apricots for 15 minutes in warm water; drain and then chop them into small pieces and set aside.

Preheat oven to 350 degrees.

In a medium-sized bowl, sift together the all-purpose flour, baking powder, salt and the baking soda. In a large bowl, cream together the vegetable shortening and granulated sugar; add in the beaten egg. Stir in the water and orange juice until all ingredients are well combined.

Slowly blend in the flour mixture with the wet ingredients until all are combined. Gently fold in the chopped nuts and apricot pieces.

Lightly grease a loaf pan with nonstick cooking spray. Pour batter into the loaf pan making sure that its even. Let it stand for 5 minutes before placing it into a preheated oven. Bake the Apricot Nut Bread at 350 degrees for 45 to 60 minutes or until its done. Remove from the oven and let it cool down for 10 minutes in the loaf pan, before transferring it to a wire rack to cool.

Copyright © 2009 Shelly Hill, all rights reserved. If you would like copies of my cooking and recipe articles for your site/blog, please contact me for my free reprint policy. Thanks!

Old-Fashioned Strawberry Dumplings Recipe

How To Make Old-Fashioned Strawberry Dumplings

When the strawberries are in season here on the East Coast, I enjoy going to the farmer's market and picking them up by the basketful. One of the desserts I enjoy making for my family is this old-fashioned strawberry dumplings recipe, that was given to me back in the early 1980's by my great aunt.

If you are not familiar with this type of recipe, it reminds me of a baked cobbler and a shortcake mixed together. Before you get started with the recipe, you will want to wash and hull your fresh strawberries.

We like to serve ours with vanilla ice cream, vanilla yogurt or whipped cream on top, along with additional sliced strawberries for garnishing.

Strawberry Dumplings Recipe

Ingredients:

1/3 cup granulated sugar
2/3 cup tap water
3/4 teaspoon vanilla extract
1 cup all-purpose flour
2 1/4 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
4 tablespoons butter, softened
1/2 cup cold milk
1 pint or 2 cups fresh strawberries
1 tablespoon granulated sugar
nonstick cooking spray

Preheat oven to 350 degrees.

In a large saucepan, combine the 1/3 cup granulated sugar with the water. Bring the mixture to a full boil and then reduce the heat to low. Simmer the sugar mixture uncovered for 5 minutes. Stir in the vanilla extract with a non-metal spoon and turn off the heat.

In a large bowl, sift together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, ground cinnamon and salt. Cut in the butter and mix with the flour mixture until its nice and crumbly in consistency. Slowly stir in the cold milk until all ingredients are well combined.

Lightly spray a 2 quart casserole dish with nonstick vegetable cooking spray. Place washed strawberries into the bottom of the casserole dish. Using a tablespoon, drop the dough on top of the berries until it is all used up. Pour the hot sugar mixture from your saucepan on top of the berry and dough mixture in the casserole dish.

Bake in a 350 degree oven, uncovered for 30-40 minutes or until done.

This article is Copyright © 2009 By Shelly Hill, all rights reserved. If you would like free foodie and recipe articles for your site and/or blog, please contact me for my policy regarding reprints. Thanks!

Canning Homemade Pumpkin Butter Recipe

Pumpkin Butter Recipe

3 1/2 cups fresh pumpkin purée
2 1/2 cups brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

Combine the fresh pumpkin with brown sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch head space. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool and adjust seals.

Grilled Lemon Garlic Shrimp Kabobs Recipe

This recipe will make 4 servings and is the perfect summer grilling recipe!

Grilled Lemon Garlic Shrimp Kabobs

Ingredients:

1 1/2 lbs. large uncooked fresh shrimps, peeled
1 tablespoon dried parsley flakes
4 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/4 tablespoons olive oil
4 tablespoons of butter
1 clove garlic, finely chopped or minced

In a large bowl, combine the parsley, lemon juice, salt and pepper. Stir in the peeled shrimp, cover and refrigerate for 1 hour.

In a small saucepan, melt the butter over low heat. Stir in the olive oil and finely chopped garlic and simmer for an additional 1 1/2 minutes over low heat. Remove the shrimp from the refrigerator and stir them into the garlic sauce until they are well coated.

Separate the shrimp into four even piles. Using long grilling skewers, place the shrimps onto the skewers until they are almost full.

Grill the kabobs on your hot preheated grill for 7 to 10 minutes, turning them over every 2 minutes. Approximately 5 minutes into your grilling time, brush the kabobs with the remaining garlic butter sauce. They will be done cooking once the shrimps turn pink. Remove them from the skewers before serving.

Crock Pot - Pigs In A Blanket Cabbage Rolls Recipe

When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes I enjoy making in it are Cabbage Rolls, which are also known as Pigs In A Blanket.

This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely diced
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it's not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls.

This article/recipe is copyright 2009 by Shelly Hill, all rights reserve. If you would like free reprints of any of my articles, please contact me.

Canning - Chunky Applesauce Recipe

I look forward to the fall season every year and going out to the Strite's Orchard and purchasing some freshly picked apples. When I get back home, I get busy with making homemade applesauce, applebutter, apple pie filling and some apple dumplings.

Applesauce Recipe for Canning

24 large apples
1/2 cup tap water
2 tablespoons lemon juice
1/2 to 1 1/2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Peel, core and thinly slice apples. Place apples into a large stock pot with water and lemon juice. Cook covered until tender, about 25 minutes, stirring occasionally. When apples are tender, chop coarsely with a metal spoon. Add granulated sugar, ground cinnamon, nutmeg and vanilla extract and continue to cook until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2" head space, release air bubbles, clean rims and seal. Process in water bath canner for 20 minutes for pints and 30 minutes for quarts.

If you are looking for my creamy style applesauce recipe, you can find that one by going ----> HERE

Easy Homemade Fruit Salad Recipe

Over the weekend I decided to throw together a fruit salad with what I had on hand and I must say...it came out delicious! This recipe uses canned fruits along with some fresh fruits.

Ingredients:

1 large can of fruit cocktail with juice
1/2 of a small watermelon
3 bananas, sliced
1 kiwi, sliced
2 peaches, chopped (skins removed)
8 strawberries, sliced
2 cups of chopped cantaloupe
1 kiwi, chopped

I took 1 cup of chopped watermelon and ran it through my blender to make watermelon juice. I then drained the juice from the canned fruit cocktail into a bowl and added the watermelon juice to that to make my own syrup. The remainder of the watermelon (about 2 cups of chunks) got stirred into the syrup along with the fruit cocktail, sliced bananas, chopped peaches, chopped cantaloupe and the kiwi. I then refrigerated it for 2 hours in my Tupperware bowl.

You can basically throw together any canned or fresh fruits that you have. What I liked about this recipe was that I made my own syrup (juice) by blending down some fresh watermelon.

Rotini Pasta with Garden Vegetables and Basil Recipe

This recipe is from my good friend Sophia over on Work At Home Business Options Website. You can visit the site ---> HERE

Rotini Pasta with Garden Vegetables and Basil

3 large garlic cloves, chopped
1 sweet onion, cut 1/2 inch chunks
1/2 each green, red, yellow pepper cut 1/2 inch chunks
2 large tomatoes cut in chunks
25 snow peas, cut in half
10 basil leaves, rolled and diced
500 ml whipping cream
*Rotini pasta or other short pasta
Parmesan cheese
Salt and pepper to taste

*Depending on how you will have this, side dish or main dish you can make as little or as much pasta as you want.

Cook pasta. Microwave peppers and snow peas for about 1 minute and a half.

Saute garlic and onions, add salt. Add peppers, snow peas and tomatoes and continue to saute. Add salt and pepper to taste. Add whipping cream and let it reduce (you may not want to add this all at once in case you reduce it too much). It will reduce fairly quickly so keep an eye on it. You want enough liquid in there so when you add the pasta and parmesan cheese it won’t soak it all up and become dry.

Once reduced, add pasta, parmesan cheese and basil. Mix well until pasta is coated.

You can serve it with cracked pepper on top and/or sprinkled with more parmesan cheese.

Baked Spaghetti Family Dinner Recipe

Baked Spaghetti Family Dinner Recipe

When it came to family dinners in our home, Spaghetti was at the top of the list with our children. Now that our children are all grown, my husband and I enjoy a more grown-up version of this favorite American dish.

I do not recommend freezing any left-overs, however, it will keep for up to 3 days in your refrigerator.

The following recipe will yield 6 servings.

Baked Spaghetti Dinner Recipe

1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounces) can tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 lb. lean ground beef, browned and drained
12 ounces spaghetti noodles, cooked and drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/4 cup tap water
1/4 cup Parmesan cheese, grated

In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes and then stir in the cooked ground beef. Continue to simmer over medium heat, uncovered for approximately 8-10 minutes.

Place half of the cooked spaghetti noodles in a lightly greased 9 x 13" baking dish. Pour half of the vegetable mixture on top of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a small bowl and mix in 1/4 cup of warm tap water until they are combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.

Bake in a preheated 350 degree oven for 30 minutes or until it's heated through.

This article/recipe is copyright 2009 by Shelly Hill, all rights reserve. If you would like free reprints of any of my articles, please contact me.