Thursday, August 22, 2013

Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins

Fresh raspberries and chopped walnuts dot these moist, cake-like muffins. The sweet drizzle of icing makes them pretty enough to serve to guests.

Phyllis Eismann Kansas City, Kansas

1 package (3oz) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 egg white
3 tablespoon buttermilk
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk

In a small bowl, cream the cream cheese, butter and sugar until smooth. Add egg and egg white; mix well. Beat in the buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.

Fill paper lined muffin cups three fourths full. Bake at 350F for 25-28 minutes or until toothpick inserts near the center comes out clean. Cool for 5 minutes before removing from the pan to wire rack to cool completely.

Combine confectioners' sugar and milk, drizzle over muffins.

YIELDS: 8 Muffins

Wednesday, August 21, 2013

Apple Pie Jam - Homemade Food Gift

Apple Pie Jam

My husband and I love this jam so much, it tastes just like apple pie without the crust.

Audrey Godell Stanton, Michigan

4 to 5 large golden delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3oz) liquid fruit pectin
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

In a dutch oven, combine apples and water. Cover and cook slowly until tender. Remove apply mixture from pan. Measure 4-1/2 cups apples; return to the pan (Save remaining apple mixture for another use or discard.)

Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute stirring constantly

Remove form the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half pint jars, leaving 1/4 inch head space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.

Editor Note: The processing time listed is for altitudes of 1,000 feet or lower. Add 1 minute to processing time for each 1,000 feet of additional altitude.

YIELDS: 7 half pints

Holiday Cranberry Jam - Homemade Food Gift

Holiday Cranberry Jam

I make this tangy treat at Christmas for family and friends. I especially like serving it for brunch along with some muffins or toast and fruit.

Sandee Berg Fort Saskatchewan, Alberta

2 cups fresh or frozen cranberries
1 medium orange, peeled, and broken into sections
1 carton (16oz) frozen sliced strawberries, thawed
3 cups sugar
1 pouch (3oz) liquid fruit pectin

In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.

Remove from heat and stir in the pectin. Skim off foam. Carefully ladle into hot half pint jars, leaving 1/4 in head space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

YIELDS: 5 half pints




Plum Apple Butter - Homemade food gift

Plum Apple Butter

Use sweet plums and tart apples to create your own spread for breads and crackers. This creamy, fruity butter is perfect for a little glow on a winter day!

Nancy Michel Lakeland, Florida

3 medium fresh plums, pitted and quartered
2 medium tart apples, peeled and quartered
1/4 cup water
3/4 cup sugar
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash ground allspice

Place plums, apples and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 12 -15 minutes to until tender. Cool slightly.

Place in a blender, cover and process until pureed. Return all to the pan. Add sugar and spices, return to a boil. Reduce heat, simmer, uncovered for 15-20 minutes or until thickened, stirring frequently.

Cool to room temperature. Cover and store in the refrigerator for up to 3 weeks

YIELDS: 1-1/4 cups

Pear-adise Butter - Homemade food gift

Pear-adise Butter

Vanilla and rosemary accent this smooth spread that positively shouts "pears" throughout. Spread some on ordinary bread and you'll have a fruity feast.

Kristina Pontier Hillsboro, Oregon

4 cups pear juice
4 pounds pears, peeled and cut into 1 inch pieces
1/4 teaspoon salt
1 vanilla bean (3 inch) split in half lengthwise
3 fresh rosemary sprigs (4 inchs)
1 teaspoon white balsamic vinegar

In a large saucepan, bring pear juice to a boil; cook for 30 minutes or until reduced to 1 cup. Stir in pears and salt; return to boil, reduce heat; cover and cook for 15-20 minutes or until pears are tender. Cool slightly

Transfer the pear mixture to a food processor, cover and process until smooth. Return to the pan; add vanilla bean. Bring to boil over medium heat, stirring constantly. Reduce heat, simmer, uncovered for 65-75 minutes or until thickened, stirring occasionally

Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand for 30 minutes.

Discard rosemary. Cool to room temperature. Cover and refrigerate for at least 4 hours before serving. Store in the refrigerator for up to 3 weeks. 

YIELDS ; 2 cups

Blueberry Jam - Homemade Food Gift


Blueberry Jam

At the height of blueberry season, you'll find me making many batches of this scrumptious jam. It's both sugar-free and cholesterol-free, so it's perfect for everyone!

Fran Boise Marion, New York
1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Pour the apple juice concentrate into saucepan; sprinkle with gelatin and allow to soften for several minutes

Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low heat until gelatin is dissolved. Remove from heat; stir in remaining berries and mix well.

Pour into jars or plastic containers; store in the refrigerator up to three weeks.

Yield: 4 cups

Cherry Rhubarb Jam - Homemade Food Gift

Cherry Rhubarb Jam

This tangy, sweet spread is jam-packed with cherry flavor plus a hint of rhubarb. My brother gives jars of it to friends during the holidays. It's so tasty on toast and muffins.

Faye Sampson Radcliffe, Iowa

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3oz) cherry gelatin
1 can (21oz) cherry pie filling
1/8 teaspoon almond extract, optional

In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally

Bring to a boil; cook, uncovered, for ten minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks. 

Yields; 3 cups

Freezer Berry Jam - Homemade Food Gift

Freezer Berry Jam

We live on the farm where my husband was raised. Whenever we find wild berries nearby; I make this gorgeous ruby red jam. It's also wonderful as a breakfast sauce.

Rita Pischke Whitemouth, Manitoba

4 cups blueberries
2 cups raspberries
5 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 package (1-3/4oz) powdered fruit pectin

In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for ten minutes. In small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.

Pour into jars or freezer containers, cool to room temperature about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to a year

YIELD: 3-1/2 pints

Peach Raspberry Jam - Homemade Food Gifts

Peach Raspberry Jam

Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version. Although I don't make that many now, I do stir up a batch to give to neighbors at Christmas time.

Donn White Wooster, Ohio

1-1/4 cups finely chopped peaches
2 cups fresh raspberries 
2 tablespoons lemon juice
4 cups sugar
3/4 cup water
1 package (1-3/4oz) powdered fruit pectin. 

Place peaches in a large bowl, in a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In small saucepan, bring water and pectin to a full rolling boil for 1 minute, stirring constantly. Add to fruit mixture, stir for 2 -3 minutes or until sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to a year.

Yields: about 5 cups.

Orange Pear Jam - Homemade Food Gifts

Orange Pear Jam

Full of fruity flavor and incredibly simple to make, this delightful jam is a great toast topper. I came up with the recipe when a neighbor game me an armload of pears.

Delores Ward Decatur, Indiana

7 cups sugar
5 cups chopped peeled fresh pears
1 cup crushed pineapple, drained
2 tablespoons lemon juice
2 packages (3oz each) orange gelatin

In a Dutch Oven or large kettle, combine the sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved.

Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 23 hours. Refrigerate for up to 3 weeks. 

Yields: about 7 cups

Texas Jalapeno Jelly - Homemade Food Gift

Texas Jalapeno Jelly

A jar of this spicy jelly is always warmly received. I like to add a Southwestern accent by trimming the lid with a bandanna.

Lori McMullen Victoria, Texas

2 Jalapeno peppers, seeded and chopped
3 Medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3oz each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

In a blender or food processor, place the jalapenos, half of the green peppers, and 1/2 cup vinegar; cover and process until pureed. Transfer to a large dutch oven. 

Repeat with the remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to rolling boil; boil for 1 minute. Stirring constantly. 

Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle the hot mixture into half pint jars, leaving 1/4-inch head space. Remove air bubbles; wipe rims and adjust lids.

Process for ten minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. 

Editors Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. 

Yields: 7 half-pints

Recipes

So I can not find a program to input all my recipes I wish to down size my magazines and clippings to just the laptop. But instead the search left me pulling my hair out. I thought for a moment before going bald, and realized why just keep them to myself why not blog them here individually, as well everyone that wishes to share in what I have collected in the short 8 years.

You will soon realize what my Husband and I know that I'm a recipe hoarder. I love recipes all recipes.

I know it will be a long and time consuming project to under take, while in the mist of being a new homeschooling parent, gardener, part time accountant, and all the other hats I wear as a Mother, Wife, sister, daughter, and friend. I'll be putting a few things on whole, or doing less of until I have downsized enough. Eventually, after my magazines are done, I hope to start on books, and possibly give those away on my facebook page. I know the ladies and guys would like them as much as I have. But that will be a while from now.

Ok well that is it for now I will start soon.  

Monday, December 24, 2012

Hello everyone

I'm very sorry for not blogging as much as I should have. Starting in January I will blog at least once a week. As a recap of what I had posted on the Facebook Page.

I will post 3 to 5 postings a day everyday on the Facebook Page and for each day's set with the most likes/comments Will make the blog. :)

example: I post

  • Sunday  a, b, c
  • Monday d, e, f,
  • Tuesday g, h, i,
  • Wednesday j, k, l, m,
  • Thursday n, o, p
  • Friday q, r, s, t, u
  • Saturday v, w, x, y, z


Then you say
  • Sunday b had 25 likes
  • Monday d had 124 comments
  • Tuesday i had 44 likes and 5 comments
  • Wednesday j had 4 likes
  • Thursday p had 3 comments and 2 likes
  • Friday r, and s tied with activity 
  • Saturday w had 33 comments 


Then I would take those and make a blog post Saturday / Sunday morning recapping what the Facebook Page had liked / commented the most the past week.

Sunday, March 18, 2012

this week

First pies middle of the week and to end it off we have cabbage soup and soda bread. Did anyone take part in either or both of those?

Tuesday, January 17, 2012

Helpful hints

Expanding Frosting
When you buy a container of cake frosting from the store, whip it
with your mixer for a few minutes. You can double it in size. You
get to frost more cake/cupcakes with  the same amount. You also eat less sugar/calories per serving. 

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place
them in a microwave with a cup of water. The increased moisture will  keep the food moist and help it reheat faster.

Newspaper Weeds-Away
Start putting in your plants, work the nutrients in your soil. Wet
newspapers, put layers around the plants overlapping as you go,
cover with mulch and forget about weeds. Weeds will get through some gardening plastic, they will not get through wet newspapers.

Broken Glass
Use a dry cotton ball to pick up little broken pieces of glass – the
fibers catch ones you can’t see!

No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes
away.

Squirrel Away!
To keep squirrels from eating your plants sprinkle your plants with
cayenne pepper. The cayenne pepper doesn’t hurt the plant and the
squirrels won’t come near it.

Easier thank you’s
When you throw a bridal/baby shower, buy a pack of thank you cards
for the guest of honor. During the party, pass out the envelopes and
have everyone put their address on one. When the bride/new mother sends the thank you’s, they’re all addressed!

After Purchasing New Bike
If you purchase a new bike for your child, place their picture
inside the handle bar before placing the grips on. If the bike is stolen
and later recovered, remove the grip and there is your proof who owns
the  bike.

Flexible vacuum
To get something out of a heat register or under the fridge add an
empty paper towel roll or empty gift wrap roll to your vacuum. It
can be bent or flattened to get in narrow openings.

Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not
have a clingy skirt or dress. Same thing works with slacks that cling
when wearing panty hose. Place pin in seam of slacks and — voila — static is gone.

Measuring Cups
Before you pour sticky substances into a measuring cup, fill it with
hot water. Dump out the hot water, but don’t dry the cup. Next, add
your ingredient, such as peanut butter, and watch how easily it
comes right out.

Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the
glove box of your car. When the windows fog, rub with the eraser!
Works better than a cloth!

Reopening envelope
If you seal an envelope and then realize you forgot to include
something inside, just place your sealed envelope in the freezer for
an hour or two. Voila! It unseals easily.
(Of course, you could steam the envelope open, too, with your
kettle)

Hair Conditioner
Use your hair conditioner to shave your legs. It’s a lot cheaper
than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you
tried it in your hair…

Good-bye Fruit Flies
To get rid of pesky fruit flies, take a small glass fill it 1/2″>with Apple Cider Vinegar and 2 drops of dishwashing liquid, mix well.
You will find those flies drawn to the cup and gone forever!

Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it
“home,” & can’t digest it so it kills them. It may take a week or
so, esp. if it rains, but it works & you don’t have the worry about pets  or small children being harmed!

Take baby powder to the beach
Keep a small bottle of baby powder in your beach bag. When you’re
ready to leave the beach sprinkle yourself and kids with the powder
and  the sand will slide right off your skin.

Bed Sheets
After drying my sheets, put both sheets and one pillowcase in the
other pillow case. Fold neatly in a square. Next time you change
sheets, you just take the one pillow case and all the sheets and
pillow case are inside. No need to look for matches.

Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove,>set heat to med-low and heat till warm. This keeps the crust crispy.
No soggy micro pizza. I saw this on the cooking channel and it really
works.

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Wednesday, January 4, 2012

So I have a ton of old make up and make up I don't think I'll ever use what should I do with it?

Friday, December 16, 2011

Dinner 12/15/2011

Well I had made homemade stuffed burgers, acorn squash, sweet potato fries and chipotle dipping sauce.
First you have to get the sweet potatoes ready they take the longest.
Preheat oven to 400 degrees
Peel if you don't like the skin, I like a little skin so I roughly peel. (If you keep the skin on please remember to wash and pat dry)
Then cut them up length wise in to 1/4 inch sticks or thinner.
throw them on the baking sheet
Drizzle some extra virgin olive oil with your favorite seasoning I am in love with Lemon Pepper and garlic sea salt right now.
Throw in the oven middle rack for 45 to 60 minutes.

Acorn squash (this can be done with butternut as well!)
Preheat the oven to 400 degrees (unless you have sweet potato fries already in the oven)
cut the acorn squash in half clean out the guts and seeds (these can be saved for planting)
Next mix up some homemade brown sugar 1/2 cup of white sugar with 2 tablespoons of molasses.
Set aside
drizzle on honey on sides and in pit
now we get messy half of your homemade brown sugar rub one half of your squash top sides and sit mix well with honey and do the same for both halves. you can add as much or as little of the honey/brown sugar as you like.
place on top rack for 40 - 45 minutes its done when you touch a fork to it and it imprints squash flesh.

Stuffed Burgers
What is photoed is the blue cheese and bacon stuffed burger but you can stuff it with whatever you are in the mood for.
first plug in your George Foreman Grill
you will need to get a medium to large bowl place your four pounds of ground beef and your packet of lawrys chicken southwest skillet seasoning (or ranch seasoning packet which ever you have on hand) mix til combine
Now form eight patty's set aside wash hands
now get your stuffing items out for this we will say they all will be blue cheese and bacon
get four patty's out line them in a row three pitches of blue cheese in the middle of each on and three half slices of cooked turkey bacon
now use the other four patty's to cover the burger flatten pick one up almost form into a ball to seal the sides fully then smash down to form a one solid patty.
when finished will all of them
place two at a time (depending on your side of George foreman grill) cook for 5 minutes flip and turn and cook another 5 minutes (depending on how you like your meat cooked)
then when they are all finished serve with toasted buns place your buns ( I used potato bread buns) do not close the lid with these buns they will stick or you can use a little butter to help with that problem toast them or just warm them its wonderful either way.

For your chipotle sauce
three to four tablespoons of miracle whip or mayo
and two to three peppers chopped fine with a tablespoon of adobe mix well
serve.

And there you have it a nice homemade meal fit to feed a roughneck. Let me know how you liked it. what you did different.
 This one is sharp cheddar cheese and green onion stuffed

Jello Shot ideas from Yummly

Jello Shot Ideas

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