Canning - How To Can Homemade Corn Relish Recipe

Every summer I love to plant a large garden and planting corn is a big priority for us. One of the things I like to make with our freshly harvested corn is homemade corn relish...and this canning recipe is really easy to prepare. It will make about 7 pints and will keep for up to 1 year.

Here is what you will need.

Canning - Homemade Corn Relish

1 1/2 tablespoons yellow mustard
1 quart of cider vinegar
12 cups of corn kernels (cut off the cob)
12 cups shredded cabbage
6 chopped green peppers
6 chopped red peppers
3 cups granulated sugar
3 Tablespoons table salt

In a large non-stick stock pot, combine together the yellow mustard and cider vinegar. Stir in the remaining ingredients in the order that they are given in the recipe. Bring this mixture to a boil using high heat and then reduce the heat to low so that it came simmer for 30-35 minutes. Once it is done cooking, spoon mixture into clean, hot, sterlized pint sized jars. Process according to your canners instructions.

Delicious Homemade Cauliflower Cheese Soup Recipe

I just love cauliflower...I like to snack on it raw with some veggie dip, as a cooked side dish or in a cooked soup like this recipe from my aunt. Cauliflower is one of those veggies, I just can't get enough of as its so versatile and healthy to eat.

This recipe was given to me by my 83 yr old aunt a few years ago and I just love to make it for my family.

Homemade Cauliflower Cheese Soup Recipe

1 large head of cauliflower
2 tablespoons of minced onions
2 tablespoons of melted butter
2 tablespoons of all-purpose flour
1/2 to 3/4 teaspoon of table salt
1/4 to 1/2 teaspoon of ground black pepper
1 can of chicken broth (standard size can)
3 cups of milk
2 cups shredded cheddar cheese
1/4 cup of fresh chopped parsley

Wash, drain and remove any leaves and/or blemishes from your head of cauliflower. Chop cauliflower into small bite-sized pieces. Bring a large pan of water to a boil and add in the chopped cauliflower and 1/2 teaspoon of salt. Cook until it becomes fork tender, drain water. In another large pan, saute the minced onions in butter until onions become tender. Blend in the all-purpose flour, table salt and ground black pepper. Slowly stir in the chicken broth and milk. Cover and cook over medium heat, stirring very frequently, until the soup reaches the boiling point. Stir in the shredded cheddar cheese and continue stirring the soup until all of the cheese has melted. Slowly stir in the cauliflower and fresh chopped parsley. Turn heat down to low and simmer for 5 minutes. Remove from the stove and serve immediately.

Homemade Bran and Banana Muffins Recipe

I absolutely love bananas...they happen to be one of my favorite fruits and they are so versatile to use in various recipes from banana cookies, cakes, pies, bread and muffins...not to mention, various desserts!

I love this banana and bran muffins recipe because its easy to prepare and they are super moist...not to mention...good for you too! If you are allergic to nuts, you can substitute with chocolate chips.

This recipe will make 10 to 12 servings.

Bran and Banana Muffins Recipe

1 cup all-purpose flour
1 cup of oat bran
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup chopped pecans
1 cup mashed ripe bananas (remove any bruised areas)
1/2 cup butter, softened
1/2 cup brown sugar
1 large egg

In a large mixing bowl, combine together the all-purpose flour, oat bran, baking soda, table salt and pecans. In another large sized bowl, beat together the mashed bananas with the softened butter. Stir in the brown sugar and large egg. Slowly pour bowl #1 into bowl #2 and stir until all of the ingredients are blended together.

Spoon your batter into lightly greased muffin cups, filling them a little bit over the 1/2 way mark. Bake in a preheated 350 degree oven for 18 to 22 minutes or until done. Let muffins cool for 8 muffins before removing from the pan and then serve them warm with a pat of butter.

If you have any leftovers, store in an airtight container.

Mild Homemade Mexican Salsa Recipe

Here in our home, we just love salsa...especially homemade salsa! This particular recipe is what I call a 'cheater' recipe...meaning that its not completely homemade because you use store bought ingredients to make the recipe.

This salsa is delicious with Nachos, Tacos, Tortillas, Corn Chips and on Fish.

Mild Mexican Salsa Recipe

2 medium-sized cans of diced tomatoes
1 medium sized jar of mild Pace
2-3 bunches of green onions, finely chopped
1-2 teaspoons of granulated sugar
1/4 teaspoon white vinegar

In a medium sized mixing bowl, combine all of the above ingredients together in the order that they are given. You can add more granulated sugar to the mixture if you like a little sweeter taste. Once you have everything well mixed, place a lid onto your bowl and refrigerate for 2 hours before serving. This salsa will keep for 3-4 days in the refrigerator if it lasts that long! LOL, trust me, its really good!

7-Up Pound Cake with Lemon Glaze Recipe

Oh my gosh...who knew a good pound cake would be so easy to make! A few weeks ago, one of my neighbors brought over some yummy pound cake that she had made and we just loved it so I asked her for the recipe. Here it is!

Easy 7-Up Pound Cake with Lemon Glaze Recipe (from Hattie)

3 sticks of butter, all at room temperature
3 cups granulated sugar
8 large eggs
3 cups all-purpose flour
2 tablespoons lemon extract
3/4 cup 7-Up Soda

Lemon Glaze Ingredients:

1 box 10X sugar (confectioner's sugar)
1 bottle of lemon juice (or use fresh squeezed)

Cake Directions: Cream butter and sugar together in a large mixing bowl until its light and fluffy using an electric mixer. She states it will take approximately 10 minutes to cream it all to that consistency. Add one egg at a time and beat well after each egg addition. Add in the flour, lemon extract and 7-Up alternately, beating well after addition with your electric mixer. Bake in a tube pan (bundt pan) in a preheated 350 degree oven for approximately 1 hour and 15 minutes or until the cake is done. Remove from the oven and remove from the pan.

Lemon Glaze Directions: In a medium bowl, combine together some confectioner's sugar along with lemon juice until your preferred taste and of glaze consistency. Once you are happy with the taste and consistency, drizzle the glaze over your pound cake.

Old-Fashioned Texas Caviar Recipe

My husband loves spicey food...I on the other hand usually avoid it since I suffer from GI problems. Several years ago his sister gave me her recipe for homemade Texas Caviar. You can increase or decrease the salt and ground black pepper according to your own taste. This recipe will make approximately 2 3/4 cups.

Old-Fashioned Texas Caviar

2 cans of black-eyed peas
1/4 cup of red wine vinegar
1/2 cup salad oil
1/2 cup finely thin sliced white onions
1 clove of garlic
1/2 to 3/4 teaspoon of salt
1/4 to 1/2 teaspoon ground black pepper

Drain your black-eyed peas and place them in a medium sized mixing bowl. In a small mixing bowl, combine the red wine vinegar with the salad oil, then stir in the finely chopped onions, clove of garlic, salt and ground black pepper. Pour this mixture into the black-eyed peas bowl and cover. Refrigerate for 12 to 24 hours. Remove bowl from the refrigerator and remove the clove of garlic and toss away. Drain liquid from the bowl and serve the caviar chilled.

Delicious Strawberry Cake Recipe

Several years ago while attending a family picnic, one of my sister-in-laws made this delicious strawberry cake...after tasting it...I had to get her recipe! Since that time...this cake has become a family favorite, especially during this time of the year when strawberries are in-season and plentiful here in Pennsylvania.

Here is my SIL's recipe for Strawberry Cake!

Strawberry Shortcut Cake Recipe

1 cup mini marshmallows
2 cups frozen strawberries
1 pkg. strawberry gelatin (jello)
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 large eggs

Generously grease the bottom of a 9x13" baking pan. Sprinkle marshmallows evenly over the bottom of the pan. Thoroughly combine thawed strawberries and the dry strawberry gelatin mix together and set aside.

In a large bowl, combine the remaining ingredients. Blend at low speed with an electric mixture until ingredients are well moistened and combined, then beat at medium speed for an additional 3 minutes.

Pour the batter evenly over the marshmallows and then spoon the strawberry mixture on top.

Bake in a preheated 350 degree oven for 50 to 60 minutes or until the cake is golden brown and tests done. Serve warm with vanilla ice cream or with some whipped topping (cream).

Canning - How To Can Homemade Fig Preserves Recipe

Canning - How To Can Homemade Fig Preserves with Recipe and Tips

During the summertime, I look forward to purchasing a lot of great tasting figs from our local fruit orchard and one of the recipes I enjoy making with them is Fig Preserves.

If you are not familiar with how to purchase and store figs, let me give you a few tips. Figs are a very fragile fruit so they need to be handled carefully. You never want to toss them around in your shopping bag or basket. When selecting the perfect fruit, you always want to check for blemishes and only purchase ripe ones that are defect free. Figs do not have a long shelf life so they need to be eaten up within 2 days of purchasing them. When storing them, store at room temperature and allow the air to circulate around them. You do not want to store your figs near a heat source or window.

Serving Ideas: Fig Preserves are great served on fresh bread, on bagels, as a pancake topping, on muffins and rolls, with crackers or as a marinade for poultry.

Canning - Homemade Fig Preserves Recipe

4 lbs. fresh ripe figs
4 1/2 lbs. granulated sugar
1/3 cup fresh squeezed lemon juice
1 lemon, thinly sliced and seeds removed
tap water

You will want to start out by washing and drying your figs. Cut them down and mash them with a potato masher. In a large stock pot, combine the mashed figs, granulated sugar, lemon juice and the lemon slices. Pour in just enough tap water to help dissolve the granulated sugar. Turn the heat up on your burner to medium-high and bring the mixture to a rapid boil and boil for 12-15 minutes. You will need to stir the mixture pretty often to keep it from scorching. (tip: I like using a silicone spatula for stirring so that the mixture doesn't stick to my spoon).

Once it is done cooking, ladle the preserves into hot, clean, pint sized glass canning jars. You will want to process them in your water bath canner for about 10 minutes or follow the directions that came with your canner for processing preserves.

Once they are done processing, remove them from the water bath canner (allow the water to drain off the jar and back into the canner) and place them onto a wire rack to cool. Once cool, label your jars. Your new fig preserves will keep for up to 1 year if they have been canned properly.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's online foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free canning tips and recipes.

Ham and Cheese Puffs Appetizer Recipe

If you are looking for a delicious appetizer that utilizes ham for your next party or family gathering, I would like to suggest this delicious ham and cheese puffs recipe. It does take a little bit of time to make, but your efforts will be well worth the compliments you will receive.

Ham and Cheese Puffs Recipe

1 cup tap water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 teaspoon dry mustard
4 large eggs
4 oz. package of sliced ham
1/2 cup shredded cheese (I like to use cheddar or mozzarella)

Grease and flour a large baking sheet. In a large saucepan over medium heat, heat up the butter and water until melted and until it comes to a full boil. Remove from heat and stir in the all-purpose flour and dry mustard. Pour mixture into a large mixing bowl and add in the eggs, one at a time. You need to beat the mixture after each egg addition.

Cut ham slices into small pieces and then mix in the chopped ham and cheese into the batter that you just made (paragraph 1). Drop the batter into small mounts about 2" apart onto your baking sheet. Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown. Turn off your oven heat and leave in oven for an additional 5-10 minutes. Serve immediately.

Delicious Cheesy Lima Beans With Bacon Recipe

One of my favorite vegetables happens to be lima beans! I could eat lima beans 3 times a week and never get tired of them...plus, they are very versatile and you can make them in many different ways. One of my family's favorite lima bean recipes happens to be this delicious cheesy version. This recipe is the perfect side dish to just about any meat or fish dish.

Here is what you will need to make this recipe.

Cheesy Lima Beans with Bacon Recipe

4 slices of bacon (cooked until crisp and then crumbled)
1/2 cup onion, finely chopped
1 (10 ounce) pkgs. frozen lima beans
1/2 to 3/4 teaspoon salt
1/2 to 3/4 teaspoon ground black pepper
1 tomato, chopped
1/2 cup to 3/4 cup of shredded cheddar cheese
3-4 tablespoons seasoned bread crumbs

Note: After you cook and crumble your bacon, you need to reserve 1 tablespoon of the bacon drippings.

In a large frying pan, saute the finely chopped onions in 1 tablespoon of bacon drippings. You will want to saute the onions until they are tender and translucent.

In a 2 quart buttered baking dish, mix the crumbled bacon, onion, lima beans, salt, ground black pepper, chopped tomatoes and the shredded cheddar cheese. Sprinkle the seasoned bread crumbs on top.

Bake in a preheated 350 degree oven for 20-25 minutes or until done. (it will be hot and the cheese will all be melted).

Homemade Tasty Dinner Rolls Recipe

A few years ago, my mother in law was gracious enough to share with me her recipe to make these easy and delicious homemade dinner rolls. You can make them any time of the year or just for special family dinners. You can freeze them (once baked) for up to 3 months in your freezer and then reheat in the oven (for 3-4 minutes) or the microwave for 1-2 minutes once thawed.

Homemade Tasty Dinner Rolls Recipe

2 packages (envelopes) dry yeast
3/4 cup warm water (not hot water)
1/3 cup granulated white sugar
1 teaspoon table salt
1 egg, slightly beaten
1/2 cup melted butter
3 1/4 cups all-purpose flour, divided
vegetable grease

In a measuring cup, dissolve the dry yeast in warm water. Pour yeast mixture into a mixing bowl and add in the granulated sugar, salt, egg, butter and 1 cup of your all-purpose flour. Mix the dough well. If needed, stir in a little more of the all-purpose flour to make a soft dough.

Shape the dough into a large ball. Lightly grease all sides of the ball and then return your dough ball back to your mixing bowl. Cover the bowl with a tea towel and let it rise until it has doubled in size. Punch down the dough and shape into smaller balls and let rise for 20-30 additional minutes.

Place balls onto a baking sheet and bake in a preheated 350 degree oven for 9 to 13 minutes or until golden brown and done. Serve rolls warm with a pat of butter.

Easy Cherry Filled Cake Recipe

My husband is a huge cherry pie fan...so when I got this recipe from a friend, I knew I just had to try it out. What I really love about this recipe that it only takes a few ingredients and you use a can of cherry pie filling.

Cherry Filled Dessert Cake Recipe

2 sticks of butter (not margerine)
4 large eggs
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 (21 oz.) can cherry pie filling

In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the eggs, vanilla extract and flour. Spread 1/2 of the batter into the bottom of a 13x9" baking dish. Next, pour the can of pie filling on top (in an even layer) and finally pour the other 1/2 of the batter on top of that.

Bake in a preheated 350 degree oven for 45 minutes or until done.

Simply Canning - Must See Site Of The Week!

I recently met a woman online who is the owner of the Simply Canning web site. If you love to do home canning, go visit her web site for some fantastic home canning recipes.

Here is more about Sharon and her site.

Hi, my name is Sharon and I am a simple mom taking care of her family of 4 sons and a hardworking husband. In my mission to keep up with the appetites of my crew, gardening and home preserving food has proved to be a great way to provide nutritious, simple, delicious meals.

Garden fresh vegetables, Tree ripened fruits, home grown and wild meats. Nutritious and healthy! Canning and home preserving is a great way to make those foods last much longer than the season. Want to learn about home food preserving?

Safe techniques, water bath and pressure canning, recipes, tips and more. A free home canning e-course is available to guide you through my site and help you understand the canning process and how it preserves your food.

SimplyCanning.com is here to help others who want to learn this skill. My goal is to help you succeed. Join me there." - Sharon

Delicious Grilled Barbecue Pork Roast Recipe

This recipe for barbecue pork roast is absolutely delicious and very easy to make. I got this recipe several years ago from the National Pork Board in Des Moines, IA and ever since...it has been a family favorite.

They recommend serving it with sandwich buns, corn on the cob and celery & carrot sticks. I like to serve it with a fresh salad too. This would be a fabulous recipe all year long but especially during the patriotic holidays and for family picnics.

You can grill this during the warmer months but during the colder months it can certainly be made in your kitchen oven.

It will make 4-6 servings with leftovers.

You can find additional delicious and easy to prepare pork recipes by visiting their web site.

Firecracker Barbecue Pork Recipe

2 pound boneless pork loin roast
3/4 cup barbecue sauce
1/3 cup orange marmalade
1/2 tablespoon hot pepper sauce (I omit this)
1 tablespoon grated horseradish (optional and I omit this)

Season pork loin roast with salt and pepper, place over indirect heat in a medium-hot grill. Stir together remaining ingredients and baste the roast every 8-10 minutes with the basting mixture, until the pork roast is done. (internal temperature should read 155-160 degrees F), about 35-45 minutes. (ours takes about 45 minutes).

Let the roast set for 5-8 minutes before slicing to serve. Discard any remaining basting mixture.

Decadent Raspberry Brownies Recipe

During the late summer months I love to pick fresh raspberries from my backyard and I make my own homemade raspberry jam and once I have my jam made...my family insists that I make them some homemade Raspberry Brownies. If you don't make your own jam...store bought raspberry jam works just as well.

Raspberry Brownies Recipe

3/4 cup all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
3 eggs, divided
1/2 cup chopped pecans
1/2 cup red raspberry jam
1 2/3 cups Semi-Sweet & White Chocolate chips

Preheat oven to 350 degrees. Grease a 8" square baking pan. Combine cocoa, flour and salt in a bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add 2 eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Spread 1 c. batter into prepared baking pan. Sprinkle pecans over batter. Stir jam until smooth. Drizzle over pecans. Beat remaining batter and egg in same bowl until light in color. Stir in 1 cup of chocolate chips. Spread evenly over raspberry jam. Top with remaining chocolate chips. Bake for 30-35 minutes until done. Cool and then cut into squares.

Thirst Quenching Tropical Fruit Slush Beverage Recipe

During the hot summertime months, I enjoy making a variety of slushie beverage recipes for my family to drink...they are healthier than soft drinks and really will quench the summertime thirst.

Tropical Fruit Slushie Recipe

1 (6 ounce) can frozen orange juice concentrate, partially thawed
3 cups of tap or spring water
1 1/2 cups granulated sugar
6 bananas, thoroughly mashed up
1 (20 ounce) can crushed pineapple, juice drained
1 (2 liter) of 7-up

In a large jug or punch bowl, mix together the orange juice concentrate, water and the granulated sugar. Stir in the mashed bananas and crushed pineapples. Freeze for 2-3 hours. Remove from freezer and let sit for 30 minutes and then stir in the 7-up. Serve immediately.

Delicious Easy To Make Spinach Dip Recipe

When it comes to making dips for parties that I host, I always find myself making some delicious tasting spinach dip because it is so versatile. You can use spinach dip with veggie sticks, chips, pretzels or served with crackers and cheese.

Once you prepare this recipe, you can serve your dip in a hollowed out bread bowl or in a pretty ceramic or porcelain dish.

Spinach Dip Recipe

1 pkg. Hidden Valley Ranch Salad Dressing
1 pkg. frozen cream spinach
1 cup low-fat mayonnaise
1 (8 ounce) container of sour cream
1 (8 ounce) container of cream cheese
1 1/2 cups cheddar cheese, shredded
1-2 green onions, finely chopped

Remove spinach from your freezer and let thaw for 30-45 minutes. Remove cream cheese from your refrigerator and let stand at room temperature for 30 minutes.

In a medium sized mixing bowl, combine all of the ingredients listed in the recipe in the order that they are given. Do not over mix. Place lid on your bowl and place it into the refrigerator for 2 hours to chill.

Homemade Popcorn Balls Recipe

When my daughter was little, we used to spend time a few times a year...making some delicous homemade popcorn balls! Making your own from scratch is a lot easier than you might think. Here is how we used to make them.

Popcorn Balls Recipe

1 stick of butter, softened
1 stick of margarine, softened
2 cups of granulated sugar
1/2 cup white corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts of popped popcorn

Place the stick of butter and margarine in a large saucepan and melt over low heat. Stir in the granulated sugar, corn syrup and salt. Using a non-stick silicone spatula for stirring and stir until the mixture comes to a boil. You will want to boil the mixture for approximately 5 minutes. Stir in the baking soda and vanilla extract.

Remove the saucepan from the heat and pour the mixture over the popcorn. Mix well. Once it has cooled enough to handle, use your hands and shape into balls. Place your balls on a non-stick silicone baking mat or parchament paper to harden. Once they are harden, place in an airtight container.