Pepper Jelly

This is a delicious appetizer. I like to buy red peppers when I see them for less than a dollar and then bottle a couple of batches. Each batch makes about 17-18 half pints. We like it served best over cream cheese and eaten with Ritz crackers. The recipe comes from the cookbook Putting Up by Stephen Dowdney although I have changed it a little bit.

*I have changed this since first putting it up because I always do a double batch

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
1/2 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1/2-1 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O

Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.

I'm not going to go into all of the details of how to bottle but it you have any questions please just ask in the comments section. You can also find some helpful canning hints in this post on peaches.

Spinach, Chicken, & Pasta Salad with Teriyaki Vinaigrette

This recipe comes from the My Kitchen Cafe blog with a few changes for our tastes. It was so yummy and was perfect for brunch. I do think it is best made the day before.

Dressing:
1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. I think this recipe is best to make the day before and add everything but the spinach and peanuts. Let it sit overnight and then toss the spinach in an hour or so before serving and the peanuts right at serving time.

Mona's Chicken Tacos

Seriously for the first time in forever I sat there staring blankly at my thawed chicken with NO CLUE what to make for dinner. I was feeling lazy too. Thank goodness for my friend Pam and her new cooking blog. This was quick, easy, and yummy! You can find Pam's blog here.

4 Chicken Breasts
2 - 8 oz cans of tomato sauce
1 t cumin
1 t garlic powder
1 t pepper

Cook chicken breasts and cut into small cubes. Mix chicken, tomato sauce, and seasonings on the stove. Best served in Soft Flour Tortillas.

Chicken Salad Sandwiches

I finally found one I love!!!! Found it on All recipes and adjusted it a little bit because I don't love mayonnaise. Serve on rolls or croissants. Perfect for showers, parties, and pretty much any other time because its so stinking yummy!

4 c chicken, cubed
3/4 c mayo
1/2-3/4 c sour cream depending on how saucy you want it)
1 tsp paprika
1 tsp seasoning salt
1 c diced celery
3 green onions, diced
1 c chopped pecans
1 1/2 c craisins
1 c diced apple

Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.

Applesauce

Its hard to gauge how many apples to a batch because apples differ so much in size. So for me I just took my big colander and filled it to the top and that was one batch.

You need to first get a large bowl filled with cold water and treat it with something that will make is so the apples wont change color. I used Fruit Fresh (found at my Walmart in the canning section) but I know some people use lemon juice.

Then I put the stopper in one side of my sink and place a cutting board right next to that. Meanwhile on the stove I get a large Saute pan (really large diameter but short with a lid...does that make any sense!?!) ready with 3-4 cups of water, depending on how runny you want your applesauce. Also have your deep bath canner full of water starting to warm up and a small sauce pan with your lids on simmer to stay warm. Also be running your jars through the dishwasher and set it for heated dry.

Peel...Peel...Peel. Some people cook the apples first and then use a strainer to squeeze the apples through but I like it chunky and also I think you get a lot more when you do it this way. Throw the apples into the big bowl of water until the whole batch is peeled. I just peel them straight into the sink that is clogged. Its easier on your back than doing it into a trash can and I just let it fill up all day and empty at the end of the day.

Take and rinse out your strainer and put that in the open part of the sink when you have peeled all of the apples. Take the apples one at a time and quarter and cut out seeds and then throw them into the stainer and discard the rest into your peeling pile in the sink.

When the strainer is about half full rinse apples well and put them into the saute pan. Do this with all of your apples. Your saute pan should be really full.

Cook on med-hi covered for about 50 minutes. Take lid off and add 1 tsp cinnamon and 1/2 c sugar and mash with a potato masher. You can adjust the cinnamon and sugar to fit your tastes and depending on the type of apple you are canning.

When you have mashed the apples to the consistency you would like use a rag to get a hot jar from the dishwasher and spoon applesauce into jar. Its really helpful to have the canning funnel so that you don't get the edges of your jars dirty. Place jar on counter on a dishtowel and run a clean wet rag around the lip of the jar to be sure its clean. Place a warm lid from the simmering water on the jar and screw a ring on.

Repeat for the whole batch. Process in deep bath canner for 25 minutes. Allow to cool and make sure they have popped by the next morning and that they have sealed properly.

Play Dough

Quick, easy, and most importantly soft!

1 c water
1 Tbsp oil
1/2 c salt
1 tsp cream of tarter
1 cup flour
food coloring
essential oils (optional)

Mix water, oil, salt, food coloring in a pan and mix. Turn on low and add flour and cream of tarter. Mix with wooden spoon for a few minutes, it will get thick fast. When nice and thick, add to mixer (at least I did cause Im lazy) and let kneed for about 5 minutes. I added 3 drops of lemon essential oil to one batch and 3 drops of orange to a second color to make them smell good while it was mixing. Remove from mixer and let cool for a few minutes.

PLAY!

Teriyaki Meatballs

I don't remember where I got this recipe but we really like it!

Meatballs:
3/4 dry oatmeal
2 eggs beaten
2/3 c diced onion
1/2 c milk
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce

I put this all in my kitchen aid and let it mix it so I don't have to use my hands. Place a large skillet on the stove and turn it on med-high. Make meatballs about 1 inch in diameter and place them in the saucepan and brown them really good on the outside. I do it until they are even starting to look a little burnt. When they are browned place them in a 9 x 13 pan and do this until all the meatballs are browned.

Sauce:
1/2 c brown sugar
1/4 c apple cider vinegar
1 tsp Dijon mustard
1/4 c BBQ sauce (for this recipe I prefer a sweeter BBQ sauce)
1 tsp Worcestershire sauce

Stir up sauce and it should be slightly thick. Pour over browned meatballs and gently turn meatballs over to coat them.

Bake in oven at 350 for about 15-20 minutes or until they are cooked all the way through. Serve over rice.