Recipes/Canning

PEANUT BUTTER FUDGE

RECIPE:

2 cups white sugar

1/2 cup milk

Boil (stirring constantly) until soft ball stage.

Remove from heat and add:

1 tablespoon butter

1 cup marshmallow creme (I used 7 oz)

2 cups creamy peanut butter (I used Skippy)

Mix well. Spread in 8x8 pan.  ENJOY!!

Be sure to have all you containers opened & ready before turning the heat on under your sugar/milk mixture since you’ll be busy continuously stirring that mixture.

Once it gets to that soft ball stage, I drop in the butter and give that a quick melting stir … then I add the marshmallow crème and mix it around to get any of the big pieces melted … then add the peanut butter all at one time and start mixing in.  You will find that once the peanut butter is added it will start to set up pretty quickly so you’ll have to work relatively fast.

I lightly spray my pan with Pam before pouring in the fudge.

 BUFFALO CHICKEN DIP

4-5 cups diced cooked rotisserie chicken 
2 (8 oz) packages cream cheese, softened
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
8 oz. Franks Buffalo Wing Sauce (not the regular HOT)
 1 cup blue cheese dressing
2 cups diced celery
1/2 tsp. Old Bay seasoning (optional)
Additional wing or hot sauce to taste

In a large bowl combine the cream cheese, pepper jack, cheddar and crumbled blue cheese together with the wing sauce and blue cheese dressing 
(Note: also add Old Bay at this time if desired).
Add the diced chicken and celery ... combine thoroughly.
 Adjust hot sauce to taste.
Transfer chicken mixture to crock pot and heat.
Serve with Tostitos Nachos or Scoops


 Weight Watcher's BEEF and PASTA

MAKES 4 (large) SERVINGS

4 tsp olive oil
2 onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
3-4 garlic cloves, minced
2 tsp minced fresh thyme or 1 tsp dried leaves
1/2 pound lean ground beef (10% or less fat)
1/2 cup dry red wine
One 14 1/2 oz. can diced tomatoes
1 cup thawed frozen green peas
2 1/2 cups cooked tubetti, ditalini or elbow macaroni
1/4 cup grated pecorino or parmesan cheese
2 Tblsp. chopped basil

Preheat oven to 350 degrees F., spray a 2 qt casserole with nonstick cooking spray. In a medium nonstick skillet, heat the oil. Saute the onions, carrot, celery, garlic and thyme until the onions are translucent, 8-10 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. Stir in the wine; cook 2 minutes, then stir in the tomatoes and peas. Reduce the heat and cook, stirring occasionally, 20 minutes. Stir in the macaroni, cheese and basil; transfer to the casserole. Bake until the cheese is melted, about 20 minutes.

Per serving: 401 Calories, 12 g Total Fat, 5 g Saturated Fat, 46 mg Cholesterol, 575 mg Sodium, 44 g Total Carbohydrate, 6 g Dietary Fiber, 23 g Protein, 204 mg Calcium. POINTS per serving: 8

EDAMAME - PEANUT DIP

12 oz pkg frozen SHELLED Edamame soybeans
1/4 cup (4 TBLSP) fresh ground peanut butter
3 peeled garlic cloves, or to taste
3 green onions
3 TBLSP lemon juice
3/4 tsp ground cumin
1/4 tsp cayenne pepper
3/4 tsp salt
1 1/2 TBLSP extra virgin olive oil
2 TBLSP water

Prepare Edamame according to package directions, omitting salt.  

Combine the edamame, peanut butter, garlic, green onions, lemon juice, cumin, cayenne, salt, olive oil and water in the work bowl of a food processor and process until creamy.  Adjust the consistency by gradually adding additional oil and/or water until the desired consistency is reached.  Serve on pita bread or crackers.

EASY and DELICIOUS!

CRANBERRY(or Cherry)/PISTACHIO SCONES

The recipe actual came from the Instruction & Recipe Booklet that came with our Cuisinart 3-cup Food Processor.  Not hard at all and really good!!!  Here ya go ...

Makes 8 scones

1/2 cup dried cranberries (or dried cherries)

1/2 cup boiling water

2 tablespoons packed brown sugar

1-1/3 cups all purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

4 tablespoons cold unsalted butter, cut into 1/2" pieces

2/3 cup fat free vanilla yogurt

1/4 cup shelled pistachios

milk for brushing

granulated sugar for sprinkling

Pour the boiling water over the cranberries in a small heatproof bowl.  Let stand 10 minutes to plump.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Drain cranberries and pat dry, reserve.

(Using the metal blade in food processor)  Place the brown sugar in the work bowl.  Pulse to break up, 10 times.  Add flour, baking powder and salt.  Process to blend, 10 seconds.  Add cold butter pieces, process until mixture resembles a course meal, 30 seconds.  Add yogurt, cranberries and pistachios to work bowl.  Pulse until just incorporated, about 5 to 10 pulses.  Turn dough out onto a lightly floured work surface.  With lightly floured hands, turn dough to knead, 4 times.  (Press dough flat, fold, press flat again, repeat for a total of 4 times)  Roll dough into a circle, 7" in diameter, 3/4" high.  Use a serrated knife or pizza cutter to cut dough into 8 wedges.  Place the wedges on the prepared baking sheet in a circle with the wedges about 1/2" apart.  Brush lightly with milk and sprinkle with granulated sugar.  Bake in preheated oven for 25 to 30 minutes, until golden and firm, but not dry.  Let cool on a rack for 10 minutes before serving.

Nutritional information per serving:

Calories 192 (38% from fat) * Carbs 26g  *  pro  4g  *  fat 8g  *  sat. fat 4g  *  chol  16mg  *  sod 108 mg  * calc  43mg  *  fiber  1g

PICCALILLI

(Family recipe)

1 peck green tomatoes
1- 3# bag yellow onions

Slice green tomatoes & onions about 1/8" thick ... place in large pot (I use my soup pot).  Sprinkle 3/4 - 1 cup salt over them.  Mix the salt through well and let stand overnight.

Drain
(I use the drainer from my spaghetti pot.)

Back in my large soup pot add the following ingredients for this amount of tomatoes/onions:
 7 1/2 cups sugar
4 1/2 cups cider vinegar

 (in a cheesecloth pouch place the following)
2 tsp. turmeric
3 Tblsp. mustard seed
  and 2 Tblsp. pickling spices 
(add to vinegar & sugar mixture)

You won't think this is enough liquid  ... but it is!
Bring the liquid/spices to a boil .
Add the tomatoes & onions.
Bring back up to boil and cook 5 minutes.

Place in sterilized pint jars (recipe yields 9-11 pints) ... 1/2" head space in jar, clean rim, add lid & rings (hand tight).
(Hot Bath Process is optional)
Hot Bath process for 10 minutes ... turn off heat and let sit in water for another 5 minutes.  Remove from canner, place on towel  and wait to hear the POP of sealed jars!

Picalilli is a good side dish.
I use it in my potato salad, chicken salad, egg salad, tuna salad.
Also good on a burger or any cold cut sandwich ...
ENJOY

 

   

 

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SWEET ONION RELISH

• 1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs)
• 2 red peppers (ground separately)
• 1/2 cup salt
• 1 qt. cider vinegar
• 1 tsp. turmeric
• 2 tsp. pickling spice
• 1 Tblsp. dry mustard
• 2 tsp. celery seed
• 1/2 cup brown sugar
• 4 1/2 cups sugar

Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2 cup salt and let stand 30 minutes.

Squeeze juice from mixture and discard juice. (I used cheesecloth inside my spaghetti pot and squeezed both the onions and peppers together ... get as much liquid out of them as you can).

Place your onions/peppers in a large pot, add vinegar, sugar, spices (tied in cheesecloth or use a tea ball).  Bring to a boil and cook for 30 minutes, stirring often.  Pack both onions & cooking liquid in sterilized jars, leaving 1/2" headspace.  Remove air bubbles by tapping bottom of jar.  Wipe jar rims. Adjust lids, Process 10 minutes in a Hot Water Bath.  Makes about 7-8 pints. GREAT on hot dogs!

WARNING:  Turmeric will STAIN your plastic utensils!

My one time WHITE ladle is now YELLOW!!

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FIESTA CORN RELISH
DOUBLE RECIPE Yields: 5-6 Pints

•  5-6 large ears fresh corn (or 4 cups frozen corn)
• 1 hot yellow pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup chopped red onion
• 1/2 cup chopped sweet red pepper
• 1/3 cup chopped green onions
• 1 tsp. ground cumin
• 1 tsp. pickling salt
• 1/2 tsp. freshly ground black pepper
• 2 Tblsp. chopped fresh cilantro

1.  Bring a large pot of water to a boil over high heat.  Add corn, cover and cook for 6 minutes.  Drain and cool until easy to handle.  With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel or enamel saucepan.

2.  Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.  Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes.  Stir in cilantro and cook 2 minutes longer.  Remove from heat.

3.  Remove hot jars from canner and ladle relish into jars to within 1/2" of rim (head space).  Process 15 minutes... turn off heat, remove lid and let jars remain in hot water another 5 minutes.  Remove from canner and sit on towel to cool & seal.

For the following recipes, please CLICK ON THE NAME to go the appropriate blog posting.

ENJOY!

 PAVLICK NACHO SUPREME

FRESH CORN, BACON AND POTATO CHOWDER

CHICKEN ROLL UPS w/MOZZARELLA

HOMEMADE STRAWBERRY FREEZER JAM

MUSHROOM SALAD 
(Pavlick's version of Antipasto Salad)

 

CHOCOLATE ZUCCHINI CAKE