RED PEPPER JELLY
7 large red bell peppers
2 C cider vinegar
2 t. salt
2 t. chili powder
10 C sugar
2/3 C fresh or bottled lemon juice
1 6oz bottled liquid pectin (Certo- 2 3 oz packets)
Cut peppers into chunks chop in blender or food processor to make 4 cups. Mix peppers, vinegar, salt and chili powder in large pan and boil 10 min. Stirring occasionally. Add sugar and lemon juice and bring back to boil. Add pectin and boil 1 minute. Skim foam. Remove from heat and pour into sterilized jars and seal. Makes 10 to 12 ½ pints.
Monday, September 20, 2010
Sunday, September 19, 2010
Peach Pie
Yep, its been over a year and a half. You all thought I had forgotten about this blog didn't you? I didn't, I have wanted to blog but everything else seems to get in the way and now I have had the bug to start blogging again. I should be posting on my families site, but with time of the essence for peaches, here is the best peach pie recipe I have ever had...pics will come later but I want to get this one up.
Peach Pie
6 pre-bake pie shells (I use the frozen Marie Callendar brand, they taste better than anything I could possibly make myself.)
12 Cups peaches, sliced
6 T lemon juice
1 C sugar
Let stand for 1 hour, pour off the juice and then add apricot nectar to so that is measures a total of 6 cups, usually the peach juice is about 3 cups.
In sauce pan combine 3/4 C cornstarch mix with 2 ½ c sugar. Then add juice and over medium heat stir constantly until thick. Remove from heat and add:
¼ c butter
2 t almond extract
1 6oz package of peach jello
Cool down and put peaches into cooked crust. Cover with sauce. Chill. Makes 6 pies.
Peach Pie
6 pre-bake pie shells (I use the frozen Marie Callendar brand, they taste better than anything I could possibly make myself.)
12 Cups peaches, sliced
6 T lemon juice
1 C sugar
Let stand for 1 hour, pour off the juice and then add apricot nectar to so that is measures a total of 6 cups, usually the peach juice is about 3 cups.
In sauce pan combine 3/4 C cornstarch mix with 2 ½ c sugar. Then add juice and over medium heat stir constantly until thick. Remove from heat and add:
¼ c butter
2 t almond extract
1 6oz package of peach jello
Cool down and put peaches into cooked crust. Cover with sauce. Chill. Makes 6 pies.
Sunday, February 8, 2009
Peanut Butter Finger Bars
When I was in grade school my favorite thing they had at school lunch was Peanut Butter Finger Bars. My High School friend, and college roommate Christy has the recipe for them, I have made my own little changes and I am sure most people have this recipe but I made them this morning and thought I would share. The chocolate frosting I use is from my former neighbor Carrie Kokkola. It is the best chocolate frosting I have ever had, the change I made to this I use evaporated milk. Make sure you beat it well and it will be super creamy.
Peanut Butter Finger Bars
1 C butter
1 C sugar
1 C brown sugar
Mix together well, then add:
2 eggs
2/3 C peanut butter
Mix again, then add:
1 t baking soda
1/2 t salt
1 t vanilla
2 C flour
2 C oatmeal
Spread into big cookie silver cookie sheet. Bake at 350 for 20-25 minutes. Let cool. Spread thin layer of creamy peanut butter. Put in the fridge for 15 to 20 minutes to let peanut butter harden. Then spread with chocolate frosting.
Chocolate frosting
2 1/2 C powdered sugar
1/2 C butter
1/4 C evaporated milk
1 t vanilla
1/3 C cocoa
Sunday, January 11, 2009
Tomato Basil Bisque
My wonderful friend Mindy came to stay with us last April and made us the best soup ever! We grew Basil in our garden this last summer just for this soup.
Tomato Basil Bisque
4 T butter
1 large onion, diced
6 large celery ribs, diced
1 red bell pepper, seeded and cut into 1/4" julienne
1 T tomato paste
2 14oz can italian stewed tomatoes
1 1/2 C heavy cream
3/4 C light-packed fresh basil leaves
2 t kosher salt
1/2 t fresh ground black pepper
1 1/2 t sugar
In a large skillet, melt butter over medium high heat. Add onions, celery and red peppers and saute about 10 minutes, until vegetables are soft. Stir in tomato past and cans of tomatoes. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 20 minutes.
Off heat, stir in remaining ingredients. Let cool slightly, then process in batches in blender. You do not want a smooth puree, but a texture that has some small chunks.
Tomato Basil Bisque
4 T butter
1 large onion, diced
6 large celery ribs, diced
1 red bell pepper, seeded and cut into 1/4" julienne
1 T tomato paste
2 14oz can italian stewed tomatoes
1 1/2 C heavy cream
3/4 C light-packed fresh basil leaves
2 t kosher salt
1/2 t fresh ground black pepper
1 1/2 t sugar
In a large skillet, melt butter over medium high heat. Add onions, celery and red peppers and saute about 10 minutes, until vegetables are soft. Stir in tomato past and cans of tomatoes. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 20 minutes.
Off heat, stir in remaining ingredients. Let cool slightly, then process in batches in blender. You do not want a smooth puree, but a texture that has some small chunks.
Thursday, January 8, 2009
Mint Chocolate Brownies
I started my morning off at 6am by making these brownies. It is my friend Michelle's (or as Austin says "SeaChelle" cause I tell him we are going to go see Chelle, so now he calls her "SeaChelle")birthday and we are going to go and visit her, so I thought I would take her a plate of her favorite brownies. I think this is my most requested recipe and a staple at a lot of family gatherings. I have modified it from the original, but believe my version is just a little better.
Mint Chocolate Brownies
Brownie:
2 ½ cubes of butter, melted
½ C cocoa
2 ½ C sugar
5 eggs
Almost 2 C flour
1 ¼ t vanilla
dash salt
1 C nuts (optional)
Combine margarine and cocoa. Beat in sugar. Beat eggs in 1 at a time, beating well after each one. Add flour, vanilla, salt and nuts. Spread into greased big cookie sheet. Bake 350 for 25-30 min.
Mint Frosting:
3 ¾ C powdered sugar
6 T melted butter
2 1/2 t peppermint (use more if imitation)
2 to 3 drops green flavoring
evaporated milk
Mix all ingredients using only enough evaporated milk to make smooth and creamy. Spread on top of cold brownies. Put in fridge for frosting to get firm, so it doesn’t smear when you put the next frosting on.
Frosting:
2 C milk chocolate chips (or semi sweet)
2 t vanilla
1 cube melted butter
Cook on low heat until smooth and ready to spread. Using the microwave is easiest, it usually takes about 1 ½ minutes.
Mint Chocolate Brownies
Brownie:
2 ½ cubes of butter, melted
½ C cocoa
2 ½ C sugar
5 eggs
Almost 2 C flour
1 ¼ t vanilla
dash salt
1 C nuts (optional)
Combine margarine and cocoa. Beat in sugar. Beat eggs in 1 at a time, beating well after each one. Add flour, vanilla, salt and nuts. Spread into greased big cookie sheet. Bake 350 for 25-30 min.
Mint Frosting:
3 ¾ C powdered sugar
6 T melted butter
2 1/2 t peppermint (use more if imitation)
2 to 3 drops green flavoring
evaporated milk
Mix all ingredients using only enough evaporated milk to make smooth and creamy. Spread on top of cold brownies. Put in fridge for frosting to get firm, so it doesn’t smear when you put the next frosting on.
Frosting:
2 C milk chocolate chips (or semi sweet)
2 t vanilla
1 cube melted butter
Cook on low heat until smooth and ready to spread. Using the microwave is easiest, it usually takes about 1 ½ minutes.
Tuesday, January 6, 2009
My Poppy Seed Chicken and Steeped Chicken
Ok, since I am the picky girl I have combined about 3 recipes with to make my own. They all come from the Bountiful 25th Ward cookbook, but I have taken this and that from several. Also years ago I found out about steeped chicken, which is how I cook the chicken for the is recipe. This is one of my husbands favorite recipes, and he even requested it for his birthday. Enjoy, it is addicting to eat.
Karen's Swiss Poppy Seed Chicken
4 chicken breasts, steeped and cubed
Sliced swiss cheese
2 cans reduced fat cream of chicken soup
16 oz carton of reduced fat sour cream
2 sleeves ritz crackers, crushed
1/2 C butter, melted
scant tablespoon poppy seeds
Place cooked chicken in bottom of 9X13 inch pan. Place enough sliced swiss cheese to cover chicken. Mix soup and sour cream together and pour over chicken and cheese. Mix crackers, butter and poppy seeds together and spread over chicken. Bake at 350 for 35 min, or until bubbly.
Steeped Chicken
PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: 3 to 4 cups shredded cooked chicken
In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.
Karen's Swiss Poppy Seed Chicken
4 chicken breasts, steeped and cubed
Sliced swiss cheese
2 cans reduced fat cream of chicken soup
16 oz carton of reduced fat sour cream
2 sleeves ritz crackers, crushed
1/2 C butter, melted
scant tablespoon poppy seeds
Place cooked chicken in bottom of 9X13 inch pan. Place enough sliced swiss cheese to cover chicken. Mix soup and sour cream together and pour over chicken and cheese. Mix crackers, butter and poppy seeds together and spread over chicken. Bake at 350 for 35 min, or until bubbly.
Steeped Chicken
PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: 3 to 4 cups shredded cooked chicken
In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.
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