Oatmeal Pancake Mix

This is a great tasting pancake mix that can be made ahead of time.

Mix the final result with some buttermilk and an egg and you are ready to go.

Oatmeal Pancake Mix

3 1/2 c. quick rolled oats

3 c. whole wheat flour

2 c. all-purposed flour

3 Tbsp. sugar

3 Tbsp. baking powder

1 Tbsp. salt

1 Tbsp. baking soda

1 c. vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand).

With mixer on slow speed, drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

Makes approximately 10 cups of dry mix

To make the pancakes:

Whisk together:

1 1/2 c. pancake mix

1 c. buttermilk

1 egg

The mixture may seem thin at first but the oats will soak up the milk as it stands - for best results, wait 30 minutes, or prepare the batter the night before.

Curry Coconut Chicken Fingers

My husband is not a lover of sweet mixed with savory.  If you are like him these probably wont be your favorite.

However, if you are like me (and my kids) you will think these are delicious.

Curry Coconut Chicken Fingers

Recipe from Our Best Bites

12 chicken tenders

2 egs

1/2 c. flour

1 c. coconut flakes

1 c. panko

1 1/2 tsp. garlic powder

3/4 tsp. table salt

3/4 tsp. curry

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

Chop coconut so it is the same size as the panko.

Combine spices and panko and coconut.

Dredge chicken in flour, then egg, and then panko/coconut mixture.

Place on greased foiled baking sheet and drizzle with olive oil.

Bake at 450 for 20 minutes, or until chicken is cooked through and coating is crisp.

Sweetened Condensed Milk

I end up buying this most of the time at the store - but I still like to have a recipe on hand in case I'm out.

Sweetened Condensed Milk

Recipe from Lyn Denna

1 c. hot water

2 c. sugar

4 c. Instant powdered milk

1/4 c. butter, melted

Blend in blender very well.

Yields equivalent to 2 cans plus 1/2 cup.

Honey-Thyme Butternut Squash

This squash is the same consistency of mashed potatoes, a perfect alternative to your regular roasted vegetable - not to mention the fantastic flavor.

Honey-Thyme Butternut Squash
Recipe modified from Taste of Home

3 c. cubed butternut squash
1 can chicken broth
1/4 c. butter
2 Tbsp. honey
1 tsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme

In a large saucepan, bring broth to a boil.
Add squash, cook and cover for 10-15 minutes, or until squash is tender.
Drain, reserving 1/4 c. liquid.
Mash squash with remaining ingredients.
Add cooking broth to reach desired consistency.

Lasagna

This is a really delicious tasting lasagna that is very easy to make and requires minimal ingredients.  I love it!

Lasagna

1 lb. ground beef

1 c. chopped onion

2 cloves garlic, minced

2 tsp. crushed oregano

2 cans tomato soup

2 cans tomatoes of choice

1 pint cottage cheese

2 c. mozzarella, shredded

6 lasagna noodles

1/4 - 1/2 c. Parmesan cheese

Brown beef and onion; drain fat.

Add garlic, oregano, soup and tomatoes; simmer for 30 minutes.

Meanwhile, cook noodles according to package directions.

Combine cottage cheese and mozzarella in a bowl.

In 9x13" baking dish layer:

3 noodles, 1/2 of meat sauce, cheese mixture, 3 noodles, remaining meat sauce.

Sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes.

Let set for 15 minutes before serving.

**If freezing:

After noodles have cooked and meat sauce has simmered allow ingredients to cool to room temperature.  Assemble in dish and freeze.

Allow to thaw and bake at 350 for 45 minutes

OR

Bake frozen at 350 until middle is hot, about 1 hour 15 minutes.

Maple Glazed Pork Chops

I seriously LOVE pork chops.  This has become my new favorite way to prepare them.

Seriously scrumptious!

Maple Glazed Pork Chops

4-6 pork chops

salt and pepper

1/4 c. butter

2/3 c. apple cider (or juice)

1/3 c. maple syrup

1 c. beef broth

2 tsp. cornstarch

2 Tbsp. cold butter

Season both sides of pork with salt and pepper.

Melt 1/4 c. butter in a saute pan over high heat.

Add pork slices and sear on both sides.

Remove pork from pan and place in 375 degree oven to finish cooking.

Add cider to the pan and cook over high heat, stirring to dissolve concentrated juices.

Add maple syrup and boil to reduce by half.

Combine beef broth and cornstarch.

Add thickened broth to the pan, cook to reduce slightly, and adjust seasoning to taste with salt and pepper.

Finish sauce by adding pieces of cold butter, whisking until smooth.

Remove immediately from heat.

Remove cooked pork (160 degrees) from oven.

Serve maple glaze over chops.

Creamy Italian Crock Pot Chicken

After hearing from 5 different friends that this was there favorite go-to crock pot chicken dinner I decided to give it a go.

Fast, few ingredients, and delicious!

Creamy Italian Crock Pot Chicken

4 chicken breasts
salt and pepper
1 envelope dry Italian salad dressing mix
1/4 cup warm water
8 oz. package cream cheese (at room temperature)
1 can cream of chicken soup

Season chicken with salt and pepper then place in a crock pot.

Combine dressing mix, water, cream cheese and chicken soup in a bowl and whisk together and pour over chicken.
Cook on low for 4 hours (do not overcook).
Shred chicken and return to crock pot, stirring to combine.

We like ours served over brown rice.

Whole Wheat Blender Pancakes

No need to grind your own wheat flour - just pour whole wheat berries into the blender (with liquid).

This is easy with minimal cleanup.

Whole Wheat Blender Pancakes

1 1/2 c. milk

3/4 c. whole wheat kernels

1 Tbsp. butter

1/4 c. corn meal

2 Tbsp. brown sugar

2 eggs

1 Tbsp. baking powder

In a blender, liquefy milk and wheat for 4 minutes.

Add corn meal, brown sugar, eggs and margarine, beat for 30 seconds.

Add baking powder and pulse to combine.

If mixture is too thin, you can add 1-2 Tbsp. flour.

Cook pancakes on a hot griddle.

Egg Salad Sandwiches

Classic recipe that everybody probably already has, but I like to have it in the arsenal for when I'm browsing for ideas!

 

Egg Salad Sandwiches

4 eggs

2 Tbsp. mayo or miracle whip

2 tsp. mustard

salt and pepper to taste

To hardboil eggs: place in a pot and cover with water by 1 or 2 inches.

Put a lid on the pot and bring the water to a boil.

Once boiling, turn off heat and let eggs sit for 10 minutes.

Remove eggs from pot and place in ice cold water until cool enough to handle.

Peel eggs and crush with a fork.

Add remaining ingredients and stir.

Spread on bread.

Optional additions: lettuce, tomato, bacon, etc.

Grilled Buffalo Potato Wedges

This was the first recipe I used for grilling potatoes.

I was suprised at the flavor difference; the grill added a great smoky flavor - soft on the inside, crunchy on the outside.  We all enjoyed these.

Grilled Buffalo Potato Wedges

1/3 c. margarine or butter, melted

1 tsp. cider vinegar

3 tsp. red pepper sauce

1/2 tsp. salt

4 unpeeled medium potatoes

Heat coals or gas grill.

Mix margarine, vinegar, pepper sauce and salt in a shallow dish.

Cut potatoes lengthwise into 4 wedges; pat dry with paper towels.

Dip potato wedges into margarine mixture and place immediately on grill; reserving any remaining mixture.

Cover and grill potatoes 4-6" from medium heat for 25 - 35 minutes, brushing occasionally with margarine mixture and turning two or three times, until tender.

Serve with favorite dipping sauce.

Beef and Corn Kabobs

Beef and Corn Kabobs

1/3 c. vegetable oil
1/4 c. red wine vinegar
1 Tbsp. chopped fresh OR 1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
1 clove garlic, finely chopped
1 1/2 lbs. beef steak, cut into 1" cubes
3-4 small ears corn
2 bell peppers, cut into 1 1/2" pieces

Mix oil, vinegar, thyme, red pepper and garlic in resealable quart plastic bag.
Add beef; seal bag and stir to coat with marinade.
Refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24.

Heat grill.
Cut each ear of corn into 4 pieces.  Remove beef from marinade; reserving the extra.
Thread beef, corn and bell peppers alternately on skewers, leaving space between each piece.
Brush everything with remaining marinade.

Grill kabobs, covered, over medium heat for 15-20 minutes, brushing with additional marinade and turning frequently.
Discard any remaining marinade.

Beef Stew

This is a regular go to meal for us during the cold winter months.  And don't be wierded out by the Western Family Seasoning Packet.  It makes it the perfect consistency, and has great flavor.  And yes, it must be Western Family.  This is probably the only time in my life that I will tell you that a certain brand matters.

Beef Stew

4 baking potatoes, washed and cubed
2-3 carrots, sliced
1 onion, diced
1 lb. stew meat
2 cloves garlic
2 bay leaves
2 packages WF Beef Stew Steasoning Mix
water

Crockpot Directions:
Place all ingredients in crock pot and cover with water.
Stir to combine.
Cook on low heat 5-8 hours.

Stovetop Directions:
Heat 1 Tbsp. olive oil over medium heat.
Add beef and onion, searing meat on all sides.
Add remaining ingredients and cover with water.
Simmer for 30 minutes or until potatoes and carrots are tender.

Remove bay leaves before serving.

Mediterranean Quick Bread

This is a really easy bread that comes together quickly (obviously).

I like it as a side, as opposed to using it for a sandwich.  The texture is more cake like than that of your average bread.  But without all the sugar.

** And don't worry about the grain flour if you don't have it - I've made it with all white flour and it turns out great.

Mediterranean Quick Bread

Recipe from Our Family Treat

1 1/2 c. all purpose flour

3/4 c. whole grain flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. dried oregano

2 eggs

1 c. milk

1/4 c. olive oil

Extras:

chopped sun dried tomatoes

chopped olives

chopped pine nuts

parmesan cheese

peppers

In a bowl mix the dry ingredients together.

In a separate bowl whisk together the milk, eggs and oil.

Add about half of the liquid to the dry mixture and blend.

Add whatever optional ingredients you are using (I used sun dried tomatoes, pine nuts and parmesan), and fold into bread mix.

Pour remaining liquid into bowl, stirring until combined (it should look like a thick pancake batter).

Pour into a greased pan; pizza, bread or casserole dish, depending on how thick you want it.

Bake at 375 for 20 minutes, or until golden on top and a toothpick comes out clean when inserted.

Baked Trout

I have real issues with fish.

Living in Utah makes me wonder how long it really takes for 'fresh fish' to get from the ocean all the way to my supermarket.

When it is freshly caught from the lake by the family cabin however, I'm good to go.

Which usually means I eat trout.

This is a very simple recipe, which is why I like it.

Baked Trout

2 trout, cleaned with heads removed

2 Tbsp. honey mustard

2 tsp. dried parsley

salt and pepper

Use a pastry brush to brush fish with honey mustard, inside and out.

Sprinkle inside cavity with parsley, salt and pepper.

Place fish on a rack inside of a shallow baking dish.

Bake at 350 for 25-40 minutes, until fish flakes with a fork; turning once halfway through cooking time.

Apple Sauce (Canning)

Homemade applesauce is something we always have around our house.

It is infinitely better than anything you can get from a store, and it works great a healthy alternative to oil/butter in recipes.

This is a very condensed version of how to make it.  If you are new to canning, or you need a more detailed description, (including lots of pictures), click here.

Canned Applesauce

Apples (I prefer Gala or Romes)
Apple juice or water
sugar and spices (optional)

Wash apples individually.
Use an apple wedger, or rough chop apples and place in a large stockpot (include all parts of the apple except the stem and the little "hairs" on the bottom).
Fill stockpot with about 3" of water.
Bring apples to a boil.

Cook apples, boiling constantly, but at the lowest possible temperature, until apples are tender, about 20 minutes; stirring occasionally to prevent the bottom pieces from burning.

Put cooked apples through a Victorio Strainer.
Send the pulp through one more time, adding water as needed.

Once through the strainer, you may add liquid and/or sweetener and spices to reach your desired taste and consistency.
I never use any spices - but I always thin it down and sweeten it.
I will either use water and sugar, OR apple juice.

Fill sterilized jars to within 1" headspace.
Remove air bubbles with a plastic knife or spatula.
Wipe rims clean.
Screw on new lids and bands to fingertip tight.

Process in steamer or waterbath canner for 20 minutes.
Remember to adjust for altitude - Utah time is 30 minutes.

Cheesy Roasted Red Pepper Dip

This is probably my favorite appetizer of all time.  Pepperjack cheese, roasted reds, onions, garlic... what's not to love?

Cheesy Roasted Red Pepper Dip

Recipe from Our Best Bites

3.5 oz. jar roasted red peppers (or about 1/2 c. diced)
2 c. grated pepperjack cheese
4oz. cream cheese
1/4 c. + 2 Tbsp. mayo
1 Tbsp. minced onion
1 1/2 garlic cloves, minced
1/2 Tbsp. Dijon mustard

Mix all ingredients except peppers.
Fold in peppers.
Place in a greased pie dish.
Bake at 350 for 30-45 minutes.
Serve with pita chips, bread, crackers, you name it!

Apple Crisp

This is my go to dessert all through the winter months!

Apple Crisp

Recipe from Sandy Bishop

8 apples, sliced

1 1/2 c. brown sugar

1 1/2 tsp. salt

3 tsp. cinnamon

1 c. melted butter

3 c. oatmeal

1 c. flour

3 Tbsp. lemon juice

Peel, core and slice apples.

Put in a 9x13" pan and sprinkle with lemon juice.

Blend all ingredients except butter.

Pour butter into oat mixture and stir to combine.

Spread on top of apples.

Bake at 375 for 35 minutes, until brown and bubbly.

Serve with vanilla ice cream or whip cream.

Or... for the best tasting apple crisp ever - use home made apple pie filling.  Just strain the liquid from the apples, and omit the lemon juice.  Follow all other directions.  Deeeelicious!

Hostess Cupcakes

This post contains some seriously good cupcakes, people!

Faux Hostess Cupcakes

Recipe from Frosted!

1 box chocolate cake mix of your choice.

Creme Filling (recipe below)

Chocolate Ganache (recipe below)

Prepare cake mix according to package directions and bake cupcakes.

Set on wire racks to cool completely.

While cupcakes are cooling, prepare chocolate ganache.

Chocolate Ganache

for 24 cupcakes

1 c. semi-sweet chocolate chips

1/2 c. heavy whipping cream

1 Tbsp. butter

In a small saucepan, over low heat, combine chocolate and cream.

Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.

Remove saucepan from heat and stir in butter.

Let cool at least 20 minutes until it is warm to the touch.

Meanwhile, prepare creme filling

Creme Filling

for 24 cupcakes

1/2 c. butter

1/2 c. shortening 

1 c. sugar

3 Tbsp. flour

2/3 c. milk

1 tsp. vanilla

Cream butter and shortening until light and fluffy.

Add sugar, flour, milk, and then vanilla.

Whip until sugar is all dissolved (very important).

While filling is mixing, use a knife (or a cupcake corer) to remove the center of each cupcake (reserving the cut out pieces).

Put whipped filling in a pastry bag (or a ziplock with a cut corner) and pipe into center of cupcakes.

Replace center of cupcake that was removed, pressing down so it is flush with the top again.

Take stuffed cupcakes, and individually dip them into the Ganache, up to the top of their liners.

Pull cupcake out of Ganache and let any excess drip back into the saucepan.

Place dipped cupcakes on a wire rack to let Ganache dry.

Once tops have dried, you can add the signature 'swirl' to the tops using the extra Creme Filling.

Mint Chocolate Frankenpops

I got this idea from Little Birdie Secrets.

It is a fun project to let your kids get involved.

Mint Chocolate Frankenpops

large marshmallows

mint chocolate chips OR white chocolate with green food coloring and mint extract

chocolate chips

toffee chips

sucker sticks 

Easy Ranch Pork Chops

Probably the easiest recipe I have ever made; involving a total of 3 ingredients!

Ridiculously fast and still delicious.

Easy Ranch Pork Chops

Recipe from Beth's Favorite Recipes

1/2 package dry hidden valley ranch dressing mix

4 pork chops

olive oil

Dry pork chops with paper towels.

Sprinkle dressing mix over chops.

Drizzle with olive oil.

Bake for 20-30 minutes in a 350 degree oven.

**Cooking time depends on the thickness of the chops.  If you are using thick cut or bone-in pork chops you will need to increase the time upwards to 45 minutes.

Chicken Pesto and Red Pepper Sandwiches

Melted cheese smothering a pesto grilled chicken breast with roasted red peppers on freshly baked bread...

How could you go wrong?

Chicken Pesto and Red Pepper Sandwiches

Menu Managed Original

1/2 c. prepared pesto

4 Sandwich buns or french bread

4 bonheless chicken breast halves

4 slices mozzarella cheese

lettuce

7oz. jar roasted red peppers, drained

Spread about 1 Tbsp. pesto sauce on each bun half.

Grill or broil chicken for 15 minutes, or until done, turning and brushing with remaining pesto sauce during the last 5 minutes of cooking time.

Top chicken breasts with cheese.

Layer bottom bun halves with lettuce, chicken and roasted red peppers, then top with remaining bun halves.

Serves 4.

Seasoned Salt

Seasoned Salt

Recipe from Lyn Denna

1 c. Table Salt

2 Tbsp. Paprika

1 tsp. Chives

1 tsp. Pepper

1/2 tsp. Marjoram

1 tsp. Parsley

1/2 t. Celery Seed

1/2 tsp. Curry Powder

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/8 tsp. Cayenne Pepper

Mix in blender.

Chinese Chicken Salad

I loved this salad growing up.  It was pretty much the only thing my mom ever made with cabbage.

Perfect for potlucks, family get togethers, lunch, or a great side to dinner.

Chinese Chicken Salad
Recipe from Sandy Bishop

Salad
1 head cabbage, shredded
3-4 chicken breasts, cubed
3 green onions, chopped
4 oz. slivered almonds
1/4 c. sesame seeds
2 pkgs. chicken flavored Raman noodles, uncooked

Dressing
2 1/2 Tbsp. vinegar
1 tsp. salt
1/2 c. oil
1 Tbsp. sugar
1/2 tsp. pepper
Flavor packets from noodles

Whisk dressing ingredients together.
Toss all salad ingredients together, except for noodles.
Add dressing to salad and stir to combine.
Break up noodles with hands and add to salad just before serving.

Grape Syrup (sugar free)

A nice alternative from your everyday maple syrup.  I like to serve with blueberry waffles!

The best part?  Sugar Free!

Grape Syrup

2 c. non-diluted home made grape juice

5-8 Tbsp. Ultra Gel (Modified Food Starch)

Gradually add Ultra Gel into grape juice, stirring constantly with wire whisk (amount depends upon thickness desired).

Let stand for five minutes to thicken.

Serve at room temperature or warm.

Store leftovers in covered container in refrigerator for up to two weeks.

Pineapple-Soy Meat Marinade

I am seriously lacking in the 'steak marinade' department, so I have been trying a lot of new recipes.

This is a good flavor twist from your average steak.

Pineapple-Soy Meat Marinade

2 lbs. steak (we used London Broil)

1/2 c. soy sauce

1/2 c. pineapple juice

1/2 c. brown sugar

Combine soy, juice and sugar.

Marinate steak overnight (6-8 hours) and throw on the BBQ.

To serve, slice thinly across the grain.

Chicken and Sausage with Greens and White Beans

I love everything about this meal!  The taste, the colors, you name it.  Definitely a keeper.

Chicken and Sausage with Greens and White Beans

Recipe modified from Brandon Boudet

4 boneless, skinless chicken breasts

kosher salt

red-pepper flakes

2 Tbsp. extra-virgin olive oil

3/4 lb. andouille sausage, sliced (I used turkey sausage)

1/2 c. yellow onion, chopped

2 carrots, sliced

3-4 garlic cloves, minced

1 Tbsp. fennel seed

1 can chicken broth

1 bunch kale, trimmed and chopped

1 Tbsp. lemon juice

Season chicken with salt and red pepper flakes.

Heat large pot on medium high before adding oil.

Add chicken to hot oil and cook until seared on one side, about 3 minutes.

Turn them and add the sausage, cooking and stirring about 5 minutes more, until sausage is browned.

Add the onion, carrots, garlic, and fennel seed, sauteing until onion is translucent, about 8 minutes.

Add the broth and bring to a boil.

Rinse and drain beans.

Add beans and kale to the pot, and stir gently.

Simmer about 30 minutes, until kale and carrots are tender.

Stir in lemon juice, and season to taste with salt and pepper.

Serve over noodles or with bread to soak up the juices.

Bottled Apple Pie Filling

Every year I make a dozen or so jars of this:

Truthfully, I NEVER use it to make apple pie.  I always end up using them to make THE BEST TASTING apple crisp!

There are two recipes below.  One uses Cornstarch, and the other uses Ultra Gel.  (Ultra Gel is a modified corn starch).  The Ultra Gel recipe is much better - better tasting, better looking, and no clumping.

I've included both because sometimes I don't have one or the other ingredient.

Apple Pie Filling (Ultra Gel)

5 1/2 c. sugar

1 1/2 c. modified corn starch (ultra gel)

1 Tbsp. cinnamon

2 1/2 c. cold water

5 c. apple juice

3/4 c. lemon juice

1 tsp. nutmeg

Combine sugar, cornstarch, cinnamon and nutmeg in a large pot.

Add water and apple juice.

Stir and cook on medium-high until thick and bubbly.

Add lemon juice and boil for 1 minute.

Pour over peeled, cored and sliced apples in jars.

Makes 7 quarts.

Steam for 25 minutes.

Remember to adjust for altitude.

Apple Pie Filling (Cornstarch)

1 tsp. salt

4 1/2 c. sugar

1/2 tsp. nutmeg

1 c. cornstarch

2 tsp. cinnamon

10 c. water

Mix all ingredients together and cook until clear.

Then add:

6 Tbsp. lemon juice

Pour over peeled, cored and sliced apples in jars.

Makes 7 quarts.

Steam for 25 minutes.
Remember to adjust for altitude.

Pepperoni Pizza Pasta Salad

This doesn't really taste like pizza (at all), but it has all the same ingredients.  Switch out the noodles for the crust and you are good to go.

Pepperoni Pizza Pasta Salad

Menu Managed Original

1/2 lb. pasta (I used elbows, but I think I'll go for rotini next)

2 c. mozzarella cheese, cubed or shredded

5 oz. mini pepperoni's

1 can olives, sliced

1/4 c. red onion, diced

1 bell pepper (any color), chopped

1 tomato, diced

1/2 - 3/4 c. Italian salad dressing (to taste)

salt and pepper

Cook pasta according to package directions; drain and place in large bowl.

Add remaining ingredients and stir to combine.

Refrigerate for 4 hours.

Grape Juice (Bottled)

Grape juice is my absolute favorite thing to can!

So much better than what you can get in the store.

Bottled Grape Juice

Rinse grapes in sink full of cold water after removing all leaves and the majority of the stems.

Place rinsed grapes in juicer and fill the bottom half with water.

Steam grapes for 1 hour (do not start timer until steam is consistently coming out).

Juice may start to overflow before 1 hour; check after 20 minutes, and fill one or two jars.

Place juice in sterilized bottles and top with sterilized lids.  They will seal themselves.

For a much more detailed description of how to bottle grape juice (with lots of pictures), click here.

Vegetable Ribbons

I like preparing veggies this way, simply for the fact that they look more exciting.

I especially love doing this with carrots.  They taste way better to me this way.

Vegetable Ribbons
4 carrots
2 small zucchini
2 small summer squash
1 Tbsp. butter
salt and pepper to taste

Use a vegetable peeler to strip vegetables into thin slices.
Fry in butter until warmed through.
Season to taste with salt and pepper.

Cowboy Omelets

The husband went out for breakfast and ordered the Cowboy Omelet.

He came home and made one himself;

Again, and again, and again...

These are definitely filling enough for both of us.  Last time we made these it was for dinner.

Cowboy Omelets

scrambled eggs

hash browns

red and green bell peppers

ham, sausage or bacon

shredded cheese of choice (we like cheddar and pepperjack)

tomatoes

diced red onions

salt and pepper

Scramble as many eggs as you prefer (I can't even eat a whole omelet made with 2 eggs), with a splash of milk.

Fry hash browns.

Pour egg mixture into a large, greased skillet over medium-low heat.

Season with salt and pepper.

On one half of the egg mixture, spread browns, peppers, meat, tomatoes, onions and cheese.

Cover with lid until egg is cooked through.

Remove lid and sandwich egg over the filling.

Cook until cheese is melted.

Serve with salsa, if desired.

Stuffed Grilled Burgers

Stuffed Grilled Burgers
1 1/2 lbs. ground beef or turkey
4 slices bacon, cooked
salt and pepper to taste
4 slices cheese, cubed
4 slices onion
liquid smoke (optional)

Mix meat, salt and pepper, and divide into 4 balls.
Make a well with your fingers in each ball, and shove a piece of bacon, cheese and onion inside.
Close the meat around the insides; you should be left with a large stuffed meatball.
Flatten out and cook on grill until done; sprinkle liquid smoke on while cooking.

Zucchini Brownies

Hoards of zucchini in the garden?

Sneak some into this...

Zucchini Brownies
2 c. flour
1 ¼ c. sugar
1 tsp. salt
½ tsp. baking soda
½ c. cocoa powder
½ c. oil
2 c. grated zucchini (if you use yellow squash you will need to increase the liquid a little)

Mix all ingredients in a mixing bowl.
Pour into a greased 9x9 pan.
Bake at 350 for 20-25 minutes, until a toothpick insterted comes out clean.
Frost with your favorite chocolate frosting.

Roasted Jalapeno Salsa

I decided to can salsa for the first time.

After the first batch I decided it was not worth the time.

But then a couple of weeks went by and I had already single handedly consumed 2 jars of it.

Long story short, I ended up making it over and over again, each time I picked a new batch of tomatoes from the garden.

So, yes, it is time consuming.

But it is totally worth it.

Roasted Jalapeno Salsa

Recipe modified from Epicurus.com



6 lbs. ripe roma tomatoes

2 jalapenos

1 large white onion

16 cloves garlic

1 1/3 c. chopped cilantro

4 generous tsp. salt

3 Tbsp. cider vinegar

Remove stem of each tomato and place on a foil lined cookie sheet.

Remove the stems from the jalapenos and put on the sheet.

Broil tomatoes and jalapenos for 6 minutes or until darkly roasted; blackened spots or splitting skin is good.

Turn over and broil on the other side for an additional 6 minutes.

Meanwhile, slice onion into 1/4" slices.

Smash garlic cloves with a knife and remove the peels.

When tomatoes are done broiling, turn the oven down to 425.

Use a turkey baster to suck up all of the liquid in the bottom of the cookie sheet (do not reserve).

Lay onion rings and smashed garlic cloves on top of tomatoes and roast in oven for 15 minutes.

Lay out to cool.

Suck up any remaining juices with the turkey baster again.

Use a spoon to scoop up the jalapenos (leave whole with seeds), the onions and garlic, and put in a food processor; pulse until desired consistency (I like it fairly smooth).

Once tomatoes are cool enough to handle, skin and squeeze out all of the juices into a garbage bowl.

Use a food chopper to rough chop the remaining flesh and add it to the jalapeno/onion mixture.

If there is any liquid in the salsa pot squeeze it up with the turkey baster.

Stir in cilantro, vinegar and salt.

Season to taste, if necessary, with more salt and vinegar.

Bring pot of salsa to a boil.

Fill hot, sterilized jars with hot salsa.

Process in a steamer or water bath for 10 minutes.
Remember to adjust for altitude.

Makes ~10 cups:
2 1/2 quarts OR 5 pints

For a more detailed tutorial (with lots of pictures), click here.

Broccoli Salad

 There are so many textural aspects going on here - bacon, broccoli, grapes, nuts, cheese... all delicious.  This is a definite winner.

Broccoli Salad
2 heads broccoli, broken into small pieces
1/2 red onion, diced
8 oz. (2 cups) shredded mozzarella cheese
3/4 - 1 lb. bacon, cooked and crumbled
1 c. honey roasted peanuts
1 lb. purple grapes, halved

Combine all ingredients.
Add dressing just before serving.

Dressing
Whisk together and pour over salad:
1 c. mayonnaise
4 Tbsp. seasoned rice vinegar
1/2 c. sugar

Chili Sauce

This is pretty much a Bishop family favorite.

We use this to make our taco sauce, serve it over eggs, and (my personal favorite) roast beef.

Seriously.

My husband refers to it as 'glorified ketchup'.

Either way, I always make sure that I have enough to last me the whole year when canning season comes around.

Chili Sauce
Recipe from Sandy Bishop

15 lbs. peeled tomatoes
8 large red peppers
8 large green peppers
8 large white/yellow onions
2 jalapeno peppers (with seeds)
1 c. canning/pickling salt
5 1/2 c. sugar
5 c. apple cider vinegar
2 1/4 oz. mustard seed (1/4 c. + 2 Tbsp. + 1 tsp.)

Blanch tomatoes.
Peel and quarter, placing in a large colander (do not reserve juice).
Put all vegetables and tomatoes through a veggie/meat grinder (you should have about 4 gallons, or 64 cups, after everything is ground).

Sprinkle with salt.
Put everything into double layered cheesecloth bags and place bag in a large colander in sink.
Let drain 6-8 hours, or until draining has stopped.
Amount should decrease significantly.

In a large stock pot bring sugar, vinegar and mustard seed to a boil.
Add drained vegetables and bring back to a boil.
Add hot chili sauce to hot sterilized bottles.
Boil lids momentarily.
Steam for 10 minutes right after filling bottles.
Remember to adjust for altitude.
Makes 10-12 pints (amount will depend on juiciness of tomatoes)

If this is WAY too much for you, here are some smaller conversion recipes:

Makes ~6 pints:
7.5 lbs. peeled tomatoes
4 large green peppers
4 large red peppers
4 large onions
1 jalapeno, whole
(ground vegetables = about 2 gallons, or 32 cups)
1/2 c. canning/pickling salt
2 3/4 c. sugar
2 1/2 c. vinegar
3 Tbsp. + 1/2 tsp. mustard seed

Makes ~4 pints:
5.75 lbs. peeled tomatoes
3 large green peppers
3 large red peppers
3 large onions
1 jalapeno, whole
(ground vegetables = 1 1/2 gallons, or 24 cups)
1/4 c. + 2 Tbsp. canning/pickling salt
2 c. + 1 Tbsp. sugar
1 3/4 c. + 2 Tbsp. vinegar
2 Tbsp. + 1 1/4 tsp. mustard seed

Makes ~3 pints (or 6 half-pints):
3.75 lbs. peeled tomatoes
2 large green peppers
2 large red peppers
2 large onions
1/2 jalapeno, whole
(ground vegetables = 1 gallon, or 16 cups)
1/4 c. canning/pickling salt
1 1/4 c. + 2 Tbsp. sugar
1 1/4 c.vinegar
1 Tbsp. + 1 3/4 tsp. mustard seed

Raspberry Peach Freezer Spread (Reduced Sugar)

My husband refuses to eat jam after he saw how much sugar it contained.

This recipe (although still very sweet), uses half the amount of sugar vs. fruit.  It is VERY easy to make, and very delicious.  It can be made with any variety of smashed fruit, but I particularly love this combination.

This recipe uses Ultra Gel (a modified food starch) instead of Pectin.  It can be purchased in most stores where canning supplies are located (and it has a LOT more uses than pectin).

Raspberry Peach Freezer Spread

Recipe from Ultra Gel

2 c. finely chopped fresh peaches

2 c. crushed raspberries

2 Tbsp. lemon juice

2 c. sugar (or sweetener equivalent)

1/2 c. Ultra Gel

Combine crushed fruit, sugar and lemon juice in a bowl.

Gradually add in the Ultra Gel, stirring constantly.

Let stand for five minutes to thicken.

Stir again until smooth.

Package in jars or freezer containers.

Keep frozen for up to six months.

Yields: 5 cups

Bottled Peaches

Bottled Peaches
mason jars, lids and rings
Lemon Elberta peaches
sugar

In each quart mason jar put 1/4 c. sugar.
Pour about 1 c. boiling water into each and shake bottles to dissolve sugar.
Peel, core and half peaches.
Place in mason jars, pit side down.
Pour hot water over peaches until jar is full.
Remove air bubbles with a knife or plastic spatula by running it down the sides of the bottle.
Steam quarts for 25 minutes, pints for 20 (do not start timer until steam is consistenly coming out).
Remember to adjust for altitude - Utah time is 35 minutes for quarts, 25 for pints.

New to canning?
For more detailed instructions, click here.

Chex Muddy Buddies

Anytime chocolate meets peanut butter I am bound to love the results!

Chex Muddy Buddies

9 c. Chex cereal

1 c. semisweet chocolate chips

1/2 c. peanut butter

1/4 c. butter or margarine

1 tsp. vanilla

1 1/2 c. powdered sugar

Pour cereal into a large bowl and set aside.

Microwave chocolate chips, peanut butter and butter in a microwave safe bowl for 1 minute.

Stir, and microwave an additional 30 seconds, or until mixture can be stirred smooth.

Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.

Pour into a 2 gallon resealable food-storage bag.

Add powdered sugar to bag.

Seal the bag, and shake until all pieces are well coated.

Spread on waxed paper to cool.

Store in airtight container in refrigerator.

Bottled Pears

Bottled Pears
mason jars
sugar
water
bartlett pears
orange slices (optional)

In each quart mason jar put 1/4 c. sugar.
Pour about 1 c. hot tap water into each and shake bottles to dissolve sugar.
Slice oranges and place one slice in the bottom of each jar.
Peel, core and half pears.
Place in mason jars, core side down.
Pour hot water over pears until jar is full, leaving 1/2" headspace.
Remove air bubbles with a knife or plastic spatula by running it down the sides of the bottle.
Steam quarts for 25 minutes, pints for 20 (do not start the timer until steam is consistently coming out).
Remember to adjust for altitude - Utah time is 35 minutes for quarts, 25 for pints.

New to Canning?
For a VERY detailed description (with lots of photo's), click here.

Cheese-Stuffed Mexican Chicken

This had a lot of good flavors, and wasn't soggy (like I thought it would be).  The cornmeal forms a delicious, crunchy crust.

And all of the liquid from the tomatoes reduces by the time cooking is over so you are left with a perfectly thick tomato base for dipping.

And do you see the cheese oozing out?  YUM! 

We served ours with steamed veggies and Parmesan Polenta.  Creamed Cornbread would be another great option.

Cheese-Stuffed Mexican Chicken

Recipe adapted from Good Housekeeping

6 oz. Pepperjack cheese

4 boneless, skinless chicken breasts

1/4 c. flour

1 1/4 tsp. salt

1 egg

1/4 c. milk

3/4 c. yellow cornmeal

1 Tbsp. vegetable oil

1 can diced tomatoes with green chilies

1/2 c. hot or mild salsa

Cut half of the cheese into 4 slices; shred the remaining half.

Make a horizontal cut in meatier part of each chicken breast to make a deep pocket.

Place 1 slice of cheese in each pocket, folding or breaking apart if necessary.

Assemble 3 dishes on the counter.

Place the flour in one dish, the egg and milk in another, and the cornmeal in the last.

Salt and pepper each chicken breast.

Dip each breast in flour mixture, turning to coat.

Then dip each into the egg mixture, covering completely.

Finish by dipping into cornmeal mixture, coating evenly - shake off excess and set aside.

In large non-stick skillet heat oil over medium-high until very hot.

Add chicken and brown on both sides, about 5 minutes.

Move chicken to outside edges of skillet and pour tomatoes and salsa in the center; stir to combine.

Replace chicken breasts over tomato mixture.

Heat to boiling over high heat, then reduce to medium and simmer, uncovered, for 15 minutes.

**I was using really big chicken breasts so I actually put the lid on to help it cook faster - it took me 15 minutes with the lid on**

Sprinkle shredded cheese on top and place under broiler until melted and browned.

**If you used a lid, you will need to place the skillet under the broiler for a few minutes to crisp up the cornmeal mixture before adding cheese.  Once crisp, add cheese and put back under broiler.**

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.

And it is well worth the wait.

Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

Equivalency Charts

Here is another list of helpful information.

These equivalency charts cover the basics on Measurements, Can Contents, Oven Charts, and Food Conversion.

You're Welcome!

Measurements
Recipe Abbreviations		Dry Measure Conversions (tsp / Tbsp / Cup)		Liquid Measure Conversions (fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp		3 tsp…………….………1 Tbsp.		1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp		2 Tbsp……………………1/8 cup		2 fl. oz………………………….¼ c.
Cup……………………………c or C		4 Tbsp………………….1/4 cup		4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.		5 Tbsp. + 1 tsp………….1/3 cup		8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt		8 Tbsp……………………1/2 cup		16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt		10 Tbsp………………….5/8 cup		32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal		10 Tbsp + 2 tsp…..……2/3 cup		64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl		12 Tbsp………………...3/4 cup		128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #		14 Tbsp……………..……7/8 cup
Square……………………………..sq		16 Tbsp……………………1 cup
Package………………………….pkg

Contents of Cans
Size……………………….Average Contents		Size…………………...Average Contents
8 oz………………………………………………………1 cup		No. 2 ½ square (31 oz.)……….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups		No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups		No. 3 squat…………………….………………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups		No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups		No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups		No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups		No. 10………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups

Oven Chart
Very Slow		Slow Oven		Moderate		Medium Hot		Hot Oven		Very Hot
250o – 300oF		300o – 325oF		325o – 375oF		275o – 400oF		400o – 450oF		450o – 500oF

Food Conversion / Equivalent
Milk, Cheese and Eggs			Fruits
1 c. unwhipped cream………………………2 c. whipped			1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese…………………..4 cups			3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese…………………………………..1 cup			8 medium peaches………………………………..4 c. sliced
1 egg…………………………………………2 egg whites			4 medium apples………………………………….4 c. sliced
1 c. eggs………………………………..5-6 medium eggs			1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites………………………..7-10 medium eggs			1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs			1 lb. pitted dates………………………………………2 ½ c.
			1 lb. raisins…………………………………………2 ½ - 3 c.
			1 lb. rhubarb…………………………………………2 c. cut
Flours			Oats
1 lb. all-purpose…………………………………………4 c.			1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.			1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.
Sugars and Sweeteners			Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups			6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups			10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar…………………….2 – 2 1/3 c. packed			1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.			1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate……………………………………….1 sq.			1 lb. nuts………………………………approx. 4 c. chopped
Butter and Fat			Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.			1 orange……………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes			1 lemon…………………………………………3 Tbsp. juice
			9 oz. jar jelly or jam……………………………..approx. 1 c.
Spices / Seasonings			Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed			4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon			28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried			14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder			22 vanilla wafers………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder			3 c. dry corn flakes…………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh
3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh
Dried Vegetables			Pasta
1 Tbsp. dried Bell Pepper……….3 Tbsp. chopped fresh			4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion			7 oz. spaghetti…………………………………4 c. cooked
			4 oz. (1 – 1 ¼ cups) raw macaroni…..............2 ¼ c. cooked