Tradtional Bread and Butter Pickles

I love my summer time activities. One of the things I enjoy doing is canning. That may sound a bit strange, but I find it relaxing and it makes a great gift come Christmas time. Here is the recipe that I use that I like. You can do the same thing with squash, which I love!


For the basics of home canning you can go to
http://www.canningbasics.com/

10 cups of pickling cucumbers
4 medium white onions
1/2 cup canning salt
Cold water
3 cups vinegar
2 cups sugar
1 teaspoons celery seed
1 teaspoons turmeric
2 Tbsp mustard seeds

Slice unpeeled cucumbers 1/8-1/4 inch thick. Slice peeled white onions 1/8 inch thick.
In a large stockpot, arrange cucumbers in layers, sprinkling each layer with canning salt. Let stand for 2 hours; rinse in cold water and drain in colander.

Bring vinegar and remaining ingredients to a boil. Add vegetables; bring to a boil again and boil for 5 minutes.

Pack into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minutes.

Easy Hummus

This easy, yet delicious recipe is one of my new favorites. It is a low calorie dip that is great with veggies and pita chips. My sister-in-law makes this regularly- and I am starting to make it more- now that I am addicted. Also, if you like olives, you can add in a few to the mix. Enjoy!

Ingredients
1 (15 ounce) can garbanzo beans, drained, liquid reserved
2 cloves garlic, crushed
1 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
a bit of lemon juice


Directions
1.In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Deviled Eggs

Right now we have eggs in the fridge. . . hard-boiled of course. So, I will be looking at ways to use them, without eating just plain eggs. Tonight we had a few deviled eggs with our dinner. My mom also shared with me that this was one of her favorite dishes to take to potlucks when they first got married. People love deviled eggs, and they are cheap to make!

12 hard boiled eggs, peeled and halved, yolks in a separate bowl
1/4 cup light mayo
salt to taste
pepper to taste

Mix the yolks and mayo in a bowl. Mix until creamy. Add salt and pepper to taste. Put mixture in a sandwich bag. Cut the corner off of the bag and use the bag to pipe the mixture into the egg white halves. Sprinkle with paprika if desired.

CREAM CHEESE SQUARES

Post by Amy Jordan, recipe from Sarah-Cathrine Orahood

Mmmmmm - looking for a delicious recipe for Christmas morning? (Or any morning, for that matter?) Try this! It's delicious:


Ingredients:
2 (8 ounce) cans refrigerated crescent roll dough
1 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. Mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes, or until the top is crisp and golden. Enjoy!

*The original recipe calls for 2 packages of cream cheese....I have made it both ways and I prefer using just one package of cream cheese; however, it's good both ways.

Green Tomato Relish

Everyone's garden is wrapping up this time of year, so I thought I would share a recipe that I love. My grandmother used to make this when I was younger, but I didn't care for it then. However, I really enjoy it now. I had a friend, Debbie bring me a bag of green tomatoes from her garden because I had mentioned making green tomato relish this fall. It is a great way to use all of the green tomatoes that won't ripen before the first freezes of the season. This was really a quick recipe that is very tasty. You don't have to can it, but is great for canning. I made half of the recipe today, so you can make adjustments as needed.

*This recipe is a sweet green tomato relish, decrease the sugar if you want more bite to it.

INGREDIENTS

• 24 large green tomatoes


• 3 red bell peppers, halved and seeded


• 3 green bell peppers, halved and seeded


• 12 large onions


• 3 tablespoons celery seed


• 3 tablespoons mustard seed


• 1 tablespoon salt


• 5 cups white sugar


• 2 cups cider vinegar
  
  DIRECTIONS
  1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
  2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Stuffed mushrooms

This recipe came from a friend from Fort Smith, Belinda Ancheta. We played in orchestra together from junior high through college. We have reconnected through facebook in recent months. She sent me this great recipe. It is a great for an appetizer. Thanks, Belinda!

Ingredients:
Mushrooms
1 pkg. Cream Cheese
1 Onion
1 stick of butter
4 pieces of Bacon
a couple dashes of Italian Seasoning
Swiss Cheese

Filling:
Leave cream cheese out to soften
Caramelize dice onions with 1/2 stick of butter.
Cook Bacon- While all this is being done, use a pairing knife to scoop out the cap so that more of the filling can be added.
Dice up the stem and the caps excess.
Add to the onion that is being caramelized as well as the rest of the butter.
Add a couple dashes of Italian Seasoning
Crush bacon and add to mix.
Mix in the Package of Cream Cheese
Fill caps with the Filling, top it off with a small slice of swiss cheese. Pop it in the oven at 350 degrees. Wait till the cheese is mooooshy and melted.

Baked Camembert Cheese

I saw Baked Camembert Cheese mentioned on an old episode of Martha Stewart and it looked like a good and easy appetizer. Well I tried serving it last night and it was! Camembert Cheese can be bought in the nicer cheese section of a grocery store (I saw it at Walmart & HEB and I'm sure other chains carry it). It comes in a round box. To bake it I followed the directions in this video. The ingredients are:

-1 box Camembert Cheese

-a couple of sprigs of fresh thyme

-olive oil

Preheat oven to 400F. To prepare cheese, cut the thin layer of wax off of the top of the cheese. Place the cheese back in the wooden box. Sprinkle fresh thyme on the top of the cheese. Pour a bit of olive oil on top of the cheese. Place cheese (while still in the wooden box, but with no lid) in a baking pan. Cook at 400F for about 10 minutes or until the cheese is soft. Watch the video for a better explanation.

Serve with French bread. I sliced french bread into thin pieces and toasted some and left some untoasted. Your guests can spread the cheese on the bread! It is delicious!!

Caesar Lettuce Wraps

I made this for a barbecue that we attended last night. It turned out to be a crowd pleaser! No cooking is required, just some assembly.

For each wrap, you'll need:

• 1 large lettuce leaf, any variety, cleaned and patted dry
• 2 thin slices deli turkey
• 1 tablespoon crumbled bacon
• 1 tablespoon Caesar salad dressing
• Sprinkle of parmesan cheese

To make the wraps:

1. Place turkey slices on top of the lettuce leaf. Sprinkle with bacon and parmesan cheese; drizzle with dressing. Roll the lettuce leaf and filling and secure with toothpicks.
2. To serve, cut wraps in half or in slices, each section held together with a toothpick. Arrange on a plate or platter.

I cut the wraps into pieces that were about 1 1/2 inches long. It was a good size for finger food.

Fresh Salsa

My mother-in-law, Pam, found this salsa recipe and we tried it out over the 4th of July. It was really great! It had a fresh taste to it that was just perfect! It was not difficult to make, but it did require some chopping.

Here are the ingredients--

1 lb chopped tomato

1/4 cup chopped onion

1/4 cup cilantro

1 chopped jalapeno

1/4 cup Italian dressing

1/4 tsp salt

If you want to make it hotter, leave the jalapeno seeds in, for a mild salsa just take them out. Enjoy!!

Bruschetta

It is the season for fresh foods. Clay and I have been enjoying all of the fresh ingredients available in the summer. I have some recipes I have been trying out lately, but until I finish with grad school on July 3, it will be pretty sparse for me. I did, however, want to post this simple summer appetizer. It is one of our favorites in the summer. Enjoy!

1 tsp salt (or less to taste)
1 tsp pepper
2 tbsp basil (preferably fresh)
1/2 tsp minced garlic (more if desired)
2 large chopped tomatoes
1/2 cup extra virgin olive oil

1. First, remove the juice and seeds from the inside of the tomatoes. It will be juicy enough with the olive oil.
2. Chop the tomatoes, set aside.
3. Mix salt, pepper, basil, garlic, and extra virgin olive oil.
4. Pour the mixture over the tomatoes.
   Toss tomatoes to make sure they are all coated, and let stand in the refrigerator for at least 1 hour to let the flavors blend. \

This is great to go on Italian breads, including garlic bread. It's wonderful with some Parmesan or mozzarella cheese sprinkled on top. Bruschetta is a great appetizer or side dish to go along with all of your Italian favorites.

Tip: You may want to adjust the amount of salt in your bruschetta according to how salty your bread is.

Cinnamon Toasted Tortilla Chips

I am in a book club that meets once a month to share in our love of reading and to chow down on some great food. This month we read "Like Water for Chocolate." The book is wonderful! The book is written in 12 chapters by months and with recipes. It was great to read, although I don't know if I could actually cook the recipes inside. We themed out our meal this month to go with the book. So, I made these to go with our Mexican Ice Cream. The girls loved them too and they are baked! Very easy to make and would make a great addition to any dessert. We are reading "True Grit" next month, so I am looking for a good grits recipe.

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
2 tbsp. butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

Chili's-Like Salsa Recipe

I've been wanting to make fresh salsa for a while now. Our Grandmother, Nannie Stauffer, used to make really good fresh salsa and I always thought it was so neat. Joe really loves the salsa that is served at the Chili's, so I searched for the recipe and was able to find it! I was disappointed that the ingredients weren't fresh, but decided to give it a try anyway. I think it turned out really great! It does have a bite to it, but it's not unbearable. You can cut out some of the jalapenos if you are worried about it. The best thing about this recipe is that it took me all of 5 minutes to make! You can make this for a party and I'm sure everyone will be super impressed.

I would still like to find a good salsa recipe that uses fresh ingredients, so if anyone has one, please share!!

SERVES 32 , 4 Cups

Ingredients
1 (14 1/2 ounce) can tomatoes and green chilies (Rotel)
1 (14 1/2 whole canned tomatoes(plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion(diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Directions:
1 In food processor place jalapenos and onions.
2 Process for just a few seconds.
3 Add both cans of tomatoes, salt, sugar, and cumin.
4 Process all ingredients until well blended but do not puree.
5 Place in covered container and chill.
6 A couple of hours of chilling will help blend and enrich the flavor.
7 Serve with your favorite thin corn tortilla chips.

HOT SPINACH DIP

I made this for a Super Bowl Party that Joe and I went to at the Hearn's house. It turned out well. I did not add the ham, but it would be good. I also served it with pita chips in addition to the bread cubes...it's easier for dipping. For the bread, I got a sour dough loaf at Walmart. I think next time I will try and make something in my bread maker, but the sour dough loaf was easy and available.

Makes 6 cups.

2 c. (15 oz.) Ricotta cheese

1 c. sour cream or plain yogurt (I used sour cream)

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1/4 lb. ham, diced

3/4 c. shredded Parmesan cheese

1/2 c. chopped green onions

1 round loaf of bread, unsliced

In food processor, blender or electric mixer, combine Ricotta and sour cream; process until smooth. Stir in thawed, drained spinach, ham, Parmesan and green onions.
Cut a 1 inch slice off top of bread; reserve. Remove bread from inside loaf, retaining a 3/4 inch shell. Cut bread from inside loaf into bite-size cubes.
Pour cheese mixture into bread shell set on a rimmed baking sheet. Replace bread top and wrap in foil. Bake in a preheated 350 degree oven for 1 1/4 hours or until heated through. Arrange bread loaf and bread cubes on a large serving platter.

Potluck Meal

I am in a book club with a wonderful group of ladies. Once a month we get together to discuss a book and share wonderful food. This month we had our annual Christmas party. I hosted this time and attached are a couple of pictures of the tables. We had a potluck meal that was wonderful. Some of us have shared our recipes from last week. You could make a wonderful spread with all, but each dish would be great make on its own! Thanks ladies for sharing your recipes with me. Kelli

Appitizers

Awesome Nacho Dip
Recipe by Becky Bagwell

2 blocks cream cheese
2 cans rotel
1 lb ground sausage (cooked)

Heat cream cheese until melted and warmed, add rotel and cooked sausage. Serve with tortillas. Done!


Spinach Dip
Recipe by Matty Ross

My spinach dip is easy as well. Drive to Catering to You hope that they have spinach dip and tortilla chips left. Bring a nice bowl to serve! Easy and delicious!
If you you want to make it yourself- here is an easy recipe:

Easy Spinach Dip (for real)

8 ounces cream cheese
1 cup sour cream1
10 ounce package frozen chopped spinach, thawed and drained
1 8 ounce can water chestnuts, drained and chopped
1 cup finely chopped red pepper
1 envelope ranch salad dressing mix

Beat cream cheese with electric mixer on medium speed, until smooth. Blend in sour cream. Add spinach, water chestnuts, red pepper and salad dressing mix. Mix until blended. Chill for about 2 hours to meld flavors together.

Cucumber Sandwiches
Recipe by Kaye Hoggard

Mix 8 oz. cream cheese with 1/2 package Italian dressing (dry)Spread on party rye bread (I used crackers)Score cucumber and slice it.Put slices on.Sprinkle dill on top.That's pretty simple.


Cheese and Sausage Plate
Recipe by Amy Lyn Jordan

And, I know you've all waited with baited breath for my recipe:
Drive to Kroger
Buy goat cheese, cubed cheese, and summer sausage
Serve on a platter

Meal

Vegetarian Bean Soup
Recipe by Kelli Gordon

1 bag of 15 bean soup
8 cups of vegetable stock
1 cup of each cooked down: carrots, onion, and celery
(I love using Recipe Beginnings at Kroger- they have all of the chopping done for you- it is in the frozen food section)
1 large can of tomatoes

Soak beans according to the directions on the package. Sauté carrots, onion in and celery in your soup pot (or cook until soft in with about 2 tablespoons of olive oil). Add vegetable stock, tomatoes, and beans. Cook down until beans are soft (about hour and a half). Salt and pepper to taste. Serve with bread or crackers.

Desserts

Chocolate Covered Peanuts
Recipes by Netta Schultheis

1 package almond bark
1 package semi sweet chocolate chips
1 or 2 cans Spanish peanuts (depends on how peanuty you want it)

Microwave almond bark and chocolate chips until melted, keep an eye on it melting it about 2 minute intervals, usually takes about 5 minutes. Add peanuts, drop by spoonfuls onto wax paper.

Matty Ross Asked: Hey! Could you use different kinds of nuts? Then your recipe turns into like 6 recipes! :D

Kelli Gordon Answered: Yes you can- I have now tried it with walnuts, almonds, dried apricots, and prezels!

Chocolate Crescents
Recipes by Netta Schultheis

1 can of Pillsbury crescent rolls
2 or 3 Hershey Chocolate Bars
Put three blocks of a Hershey chocolate bar in it, roll it up and bake as usual, kinda close up the sides after you roll it up so the chocolate doesn't come out. bake and cool a bit. drizzle with a powdered sugar glaze of butter, vanilla, little milk. mmmmmmmmmm

PARTY OYSTER CRACKERS

This is easy holiday favorite or party appetizer. Kelli and I remember our Grandmother Stauffer (Nannie) making this snack. We had no idea how easy it really was. It also makes a great gift.

20 oz. oyster crackers
1 c. oil
1 pkg. original Ranch Dressing mix
1/2 tsp. garlic powder

Put oyster crackers in a gallon Ziploc bag. Pour mixture in bag. Shake.