Jarred Cole Slaw


Cole Slaw

This recipe will give you about 14 pints of Crunchy Cole Slaw


8 lb Cabbage will equal about 44 cups, shredded

4 cups Carrots, shredded

2 Cups Red Peppers, shredded

2 Cups Onion, shredded

I mixed all the above into 2 large roasting pans


4 cups Vinegar

1 1/4 cup Water

8 cups Sugar

4 teaspoons Celery Seeds

4 teaspoons Mustard Seeds

Boil for 1 minute then pour onto shredded slaw.  Mix well


Ladle mixture into jars leaving 1 inch head space

Remove air bubbles; add more brine to bring it back to 1 inch headspace

Wipe rim real well, apply lid and ring

Process for 15 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.




Banana Bread


My Moms Recipe!

Makes 3 loaves

3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt

2 cups mashed very ripe bananas, 3-4
2 tablespoons lemon juice

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
3 eggs
3/4 cup milk


Shift dry ingredients together and set aside

Mash bananas, add lemon juice and set aside

Cream together Butter and Sugars, add eggs


Add dry ingredients alternating with milk


Fold in bananas

Pour into greased pans until half full


Bake 350 for 50-60 minutes

Bread is done when a toothpick inserted in the center of loaf comes out clean

Let pans set for 10 minutes out of oven

Remove bread from pans and cool on wire racks

Let stand overnight before slicing


Easy Casserole


Easy Casserole

Serves 6-8

This casserole can be made with any cooked meat you have on hand.

Pictured casserole was made with roasted turkey.


20 ounces of cooked diced meat (Chicken, Turkey, Ham, Tuna, Beef)

2 cans cream soup, I used cream of celery for this casserole

1 cup milk

1 cup frozen peas

1 cup frozen carrots

12 ounce bag of wide noodles


Preheat oven to 400 degrees

Cook noodles a bit firm, according to package directions

Drain and rinse with cold water to stop them from cooking

In a large bowl, mix together the meat, soup, milk, peas, carrots and noodles

Spread into a greased 9×13 casserole pan

Cover and bake for 20 minutes

Uncover and top with bread crumbs and shredded cheese

Bake another 10 minutes or until cheese melts


Lemon Chicken Piccata



Lemon Chicken Piccata


3 skinless, boneless chicken breast, pounded flat and cut into 1/2-1 inch strips

Salt and pepper to taste

1/2 cup all-purpose flour, more as needed

2 tablespoons vegetable oil, more as needed

2 cloves garlic, minced

2 cups chicken broth

1 lemon, thinly sliced, peel off pith

1/2 cup lemon juice

4 tablespoons capers, drained and rinsed

6 tablespoons butter

1 tablespoon minced parsley


Preheat oven to 200 degrees.  Place a serving platter into the oven to warm.


Season the chicken breast pieces with salt and pepper and coat them in flour.


Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.  Add oil as needed


Place the chicken pieces onto the warmed platter in the oven.


When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.


Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds.


Pour in the chicken broth, Scrape and dissolve any brown bits from the bottom of the skillet.


Let cook, stirring occasionally, until the sauce reduces to about 8 minutes.


Stir in the lemon slices and continue cooking about 5 minutes


Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.


Drop the butter into the skillet and swirl it in the skillet until the butter is melted and incorporated.


Add the parsley; remove from heat and set aside.


Arrange the chicken on serving plates and spoon sauce over each portion to serve.


I served ours with broccoli and rice


Apple Stuffed Chicken Breast


Apple Stuffed Chicken Breast


4 skinless, boneless chicken breasts

1 1/2 cup chopped/shredded apple

1/4 cup shredded carrot

2 tablespoon melted butter

1/2 cup shredded Cheddar cheese

4 tablespoon brown sugar

2 teaspoon cinnamon

1 teaspoon Adobo or other seasoning

2 tablespoon Italian-style dried bread crumbs


2 tablespoons butter

1/2 cup apple juice

1/2 cup chicken stock

1 tablespoon water

1 tablespoon cornstarch


Combine apple, carrots, melted butter, cheese, brown sugar, cinnamon, seasoning and bread crumbs

Flatten chicken breasts to 1/4 inch thickness

Divide apple mixture between chicken breasts, and roll up each breast

Secure with toothpicks

Melt butter in a 7 inch skillet over medium heat

Brown stuffed chicken breasts

Add juice and chicken stock, Cover, Simmer for 15 to 20 minutes, or until chicken is no longer pink

Transfer chicken to a serving platter

Combine 1 tablespoon water and cornstarch; stir into juices in pan

Cook and stir until thickened

Pour gravy over chicken, and garnish with parsley. Serve.

I served ours with a side of couscous and carrots

An alternative to serving it is to cut it into slices to show off the filling and pour gravy over top




Recipe makes about 6 servings


2 1/2 cups flour

1/2 cup and 2 tablespoons powdered milk

2 tablespoons sugar

2 tablespoons baking powder

1 1/2 teaspoon salt


1 1/2 cup water, add more if needed

2 eggs

3 tablespoons oil


Mix well and drop by spoonfuls onto a hot skillet

Watch for the bottoms to get brown and flip to brown the other side



Dry mix can be stored in an airtight container for later use.

Left overs can be frozen for a quick snack.

Pizza Pinwheels


Pizza Pinwheels


1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Dough Sheet

2 tablespoons grated Parmesan cheese

1/3 cup finely chopped pepperoni

1/2 cup shredded cheese blend

Italian seasoning

1/2 cup pizza sauce


Heat oven to 350 degrees

Spray cookie sheet with cooking spray or line with parchment paper

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal

If using dough sheet: Unroll dough; cut into 4 rectangles

Sprinkle an even layer of Parmesan cheese, Italian seasoning, pepperoni, and cheese blend over each rectangle

Do not overfill

Starting with one short side, roll up each rectangle; press edge to seal

Put the rolled dough in the freezer for 10-20 minutes, this makes it easier to cut

Cut each roll into 6 slices

Place cut side down on cookie sheet

Bake 6-7 minutes or until edges start to brown

Flip over pinwheels half way through for even baking 5-6 minutes

Serve with warm pizza sauce for dipping