Sweet Tomato Relish

Sweet Tomato Relish

Makes 12 Half Pints

10 cups tomatoes, skinned, seeds removed then chopped

2 cups onion, chopped

8 cups apple, tart, peeled and chopped

2 cups cider vinegar

8 cups sugar

2 tablespoons salt

2 tablespoons mustard, dry

1/2 teaspoon cinnamon

1 teaspoon clove, powdered

1/2 teaspoon allspice, powdered

1/2 teaspoon ginger, powdered

Remove skins and seeds from tomatoes by blanching

Mix ingredients together in a large roasting pan

Bake in a 350 degree oven for 1 hour then lower to 300 for 2-3 hours

Stir often with a spatula to help prevent sticking and burning

Reduce until it reaches the consistency of applesauce. It will turn a dark red color

Spoon relish into each jar up to 1/4 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/4 inch headspace

Wipe rim, apply lid and ring

Process for 20 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Slow Cooker Ham and 15 Bean Soup

Slow Cooker Ham and 15 Bean Soup

Serves 8-10


1 package of 15 Bean Soup

8 cups water or broth of your choice

1 lb Ham Diced

1 large Onion, Diced

1 Garlic Clove, Minced

1 teaspoon Chili Powder

1 can diced Tomatoes (15oz)

Juice from 1 Lemon, about 2 Tablespoons

Hot Sauce or Crushed Red Pepper to taste

Rinse beans thoroughly in a colander

Sort and inspect beans for any unwanted debris

Pour drained beans into slow cooker with 8 cups of water or stock

Do not add tomatoes or lemon juice at this time

Add onions, garlic and ham

Stir to combine

Set slow cooker on high and cook for 5-7 hours

Check to see if beans are tender

After the beans are tender, stir in tomatoes, flavor packet that was in with the beans, chili powder and the lemon juice

Cook for an additional 30 minutes

Lower temperature to warm until you are ready to serve

We enjoyed ours with corn bread.

Crunch Wrap Supreme

Crunch Wrap Supreme

Makes 6


1 pound ground meat

2 tablespoons taco seasoning

6 flour tortillas (burrito size)

6 tostada shells

6 flour tortillas (taco size)

Sour cream

Shredded lettuce

Diced tomato

Shredded cheese blend



Sauté ground meat in a large skillet until meat has browned, about 3-5 minutes

Crumble the meat as it cooks, drain any excess fat

Stir in taco seasoning and set aside

Place a couple tablespoons ground meat mixture in the center of each large tortilla

Top with shredded cheese

Add tostada shell, spread sour cream in an even layer over the tostada shell

Top first with lettuce, then tomato and shredded cheese 

Top with small tortilla

Fold the edges up and over the top tortilla

Continue to work your way around the tortilla, folding as tight as possible

Heat a large skillet. Place wrap seam-side down and cook until golden brown, about 2 minutes

Flip and cook wrap on the other side, about 1-2 minutes longer

Slice in half and serve

Peach Cobbler

Peach Cobbler


1 (29 ounce) can sliced peaches, juice reserved              

2 tablespoons butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla

1/2 cup peach juice

1 tablespoon cornstarch

1 tablespoon peach juice

1 cup milk

1/2 cup white sugar

1/2 cup brown sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 pinch salt

1/2 cup butter

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Caramel Sauce

Whip Cream


Preheat oven to 350 degrees

Melt 1/2 cup butter in a 9×13 inch pan

In a large bowl, combine sliced peaches with 2 tablespoons melted butter, cinnamon, nutmeg, vanilla, and 1/2 cup of juice

Dissolve cornstarch in 1 tablespoon reserved juice, then stir into peach mixture; set aside

In another bowl, combine milk, sugar, brown sugar, flour, baking powder and salt

Beat until smooth – mixture will be thin

Pour batter over melted butter

Spoon peaches over batter

Sprinkle top with additional cinnamon and nutmeg

Bake in preheated oven for 1 hour, or until knife inserted comes out clean

Allow to rest 30 minutes before serving

Drizzle with caramel sauce and top with whip cream before serving

Vegetable Lasagna

Vegetable Lasagna

Serves 6

I have this favorable lasagna recipe written up differently because of the amount of steps in it.  Please don’t let the amount of steps keep you from making it. 



2 teaspoons olive oil

1/2 cup onion, chopped

1 teaspoon garlic, chopped

1 cup spinach, cooked and chopped


Heat olive oil in a skillet over medium heat

Sauté onion in the oil until soft, about 5 minutes

Add spinach and garlic to onion

Sauté spinach until heated through, about 4 minutes

Remove skillet from heat



3 1/2 cups milk, divided

1/4 cup corn starch


Heat 3 cups milk in a saucepan over medium heat

Stir until milk is simmering, about 5 minutes

Whisk remaining 1/2 cup milk and 1/4 cup cornstarch together in a bowl until smooth

Stir into simmering milk

Bring milk mixture to just under a boil, stirring constantly with a flat wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes

Remove pot from heat



3/4 cup Parmesan cheese, shredded

1 1/2 teaspoon honey

1/8 teaspoon nutmeg

1/8 teaspoon sage

Salt and Pepper, to taste


Whisk Parmesan cheese, honey, nutmeg, sage, salt and pepper into sauce until smooth

Cover pot with a lid and keep warm



12 lasagna noodles


Bring a large pot of lightly salted water to a boil

Cook lasagna noodles in the boiling water, stirring occasionally, about 8 minutes. Drain



2 cups squash, cooked

1/8 teaspoon ginger

Salt and Pepper, to taste


Mash squash, season with ginger, salt and pepper



2 cups carrots, cooked

Salt and Pepper, to taste


Mash carrots, season with salt and pepper



1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese



Preheat oven to 375 degrees

Spray a 9×9 baking dish with nonstick spray



Spoon a thin layer of the white sauce into the bottom of the baking dish

Lay 3 noodles across white sauce, you may need to cut the noodles to fit the pan

Spoon and spread the mashed squash on top of the noodles



Top squash with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the onion and spinach mixture on top of the noodles



Top onion and spinach mixture with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the mashed carrots on top of the noodles



Spoon a layer of white sauce on top of the mashed carrots

Lay 3 more noodles across white sauce

Top white sauce with shredded Mozzarella and Parmesan cheese



Spray foil with nonstick spray

Cover lasagna and bake for 30 minutes

Remove cover

Bake another 15 minutes

Let the lasagna rest for 10 minutes before serving

Hummus

Hummus

2 cloves garlic

1 (19 ounce) can chick peas or garbanzo beans, reserve liquid

4 tablespoons lemon juice

2 tablespoons Tahini

3/4 teaspoon salt

5 tablespoons honey


Rinse beans to remove any loose bean shells

In a blender, chop garlic with rinsed beans

Add lemon juice, Tahini, salt and honey to the blender

Blend until creamy and well mixed

Add a little reserved liquid to thin out hummus if needed

Transfer the mixture to a medium serving bowl

Let it rest in the fridge for about 30 minutes for the flavors to blend before serving

Enjoy with your favorite chips or crackers

I found Tahini next to the peanut butter at my local store.  Peanut butter is not a good substitute for Tahini in this recipe.

Crustless Pizza Bowls

Crustless Pizza Bowls


Shredded Mozzarella Cheese

Marinara Sauce

Toppings of your choice


Preheat oven to 400 degrees

Coat the inside of each personal baking dish with cooking spray

Apply a thin layer of marinara sauce

Add the topping of your choice, I added ham and pineapple to the ones pictured

Top with Mozzarella cheese

Repeat with sauce, topping and cheese

Bake for 10-15 minutes or until sauce and cheese is bubbly


Feel free to add oregano or red pepper flakes, different types of cheese or your favorite toppings

Apple Dumplings

Apple Dumplings


1 Granny Smith Apple – peeled, cored and cut into 8 pieces

1 (8 ounce) can refrigerated crescent rolls

1/3 cup butter

1/2 cup sugar

1/3 cup orange juice

1 teaspoon vanilla extract

Ground cinnamon and sugar


Preheat oven to 350 degrees

Spray 8×8 glass baking dish with cooking spray

Separate dough into triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Starting at widest end, roll up apple slices, tucking corners over

Place seam side down into baking dish

Repeat with remaining crescents and apple slices

Bake in preheated oven for 12 minutes

While they bake, in small saucepan, combine butter, sugar, and orange juice; bring to a boil

Remove from heat and stir in vanilla

After the crescents have baked for 12 minutes, remove from oven

Pour sauce over crescent rolls

Sprinkle with cinnamon and sugar

Bake for 25 minutes or until pastry is golden and apples are tender

Spoon sauce over rolls when serving

Homemade Brown Sugar

20200710_183903274_iOS

Homemade Brown Sugar

 

White Sugar

Molasses

 

For making light brown sugar

Measure 1 cup white granulated sugar and 1 tablespoon molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container

 

For making dark brown sugar

Measure 1 cup of white granulated sugar and 2 tablespoons of molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container

Strawberry Jello Parfait

20200704_181851698_iOS20200704_181755288_iOS

 

Strawberry Jello Parfait

Makes 4 Parfaits

 

1 package (3oz) Strawberry Jello

1 cup sliced fresh strawberries (optional)

1 cup thawed Cool Whip whipped topping

 

Prepare Jello according to package directions

Set aside 1/3 cup Jello

Add fruit to remaining Jello and spoon into 4 to 5 dessert or wine glasses

Set glasses to chill at an angle until Jello is set (overnight is best)

Fold whipped topping into remaining (1/3 cup) Jello

Refrigerate until ready to use

 

Spoon topping mixture into glasses of set Jello

Top with a dollop of Cool Whip

Garnish with fresh strawberries

Keep chilled until ready to serve

 

I tipped my cups in a muffin tin lined with a towel to keep the cups from moving

I then served the Jello cups right from the muffin tin