Potato Salad

I haven't been able to do a lot of canning lately, but sure made some yummy potatoe salad.  Here's how I make it. 

Ingredients:
10 lb bag of potatoes
1 ½ dozen boiled eggs
2 cups of chopped kosher dill pickles
1/2 cup of pickle juice
1 ½  cups of chopped onions

1 ½ cups of mayonnaise

Approximately 2/3 cup of yellow mustard
2 tbsp of celery seeds (Optional) 
Pimentos (Optional)
Salt & Pepper

Put your eggs on to boil.  When done, peel them and set aside until you drain your potatoes.

Peel and dice your potatoes into medium/small cubes.  Cook them until done, but not overdone. 

You don't want them to turn to mashed potatoes. 

While your potatoes and eggs are cooking chop your onions and pickles.  I use my ninja chopper..gosh, I love that thing.

Cut your eggs up on top of the potatoes.  I don't dice them real pretty, just cut them randomly.

Next, dump in your onions pickles and pickle juice.

Then your mayonaise, mustard, salt & pepper.

With a large spoon, mix all ingredients together.  Adjust mayo and mustard to suit your taste.

Enjoy!!

Fudge

 

Making good home made fudge is something that is easy once you get used to it.  I use that same steps as when I make Peanut Butter fudge, but add cocoa.  This is sure to become one of your family favorites if you are a candy person. 

 

You will need

4 cups of sugar

1/2 cup of hershey cocoa

1 can of evaporated milk

1 tbsp of butter (not margarine)

1 tsp of pure vanilla extract

1 18oz jar of jif peanut butter

1 cup of Black Walnuts

 

Now I know there are other brands of peanut butter, but I don't like the way my candy turns out unless I use Jif..

 

In a stainless steel pot with a heavy bottom or a large iron skillet, put your sugar, cocoa, butter and milk.  Stir well and bring to a boil over medium/high heat.  Once it comes to a good boil that can't be easily stirred down, boil it for exactly 5 minutes while stirring constantly.  You can check to see if it is ready by putting a spoonful in a saucer of very cold water.  If it forms a soft ball it is ready.

 

Remove from heat and add vanilla.  Stir and add the peanut butter.  Stir and mix well until the gloss starts fading and candy starts to thicken.  You will see it start sticking to the sides of the pan.  Add your walnuts and fold them into the candy.

 

Pour into a 9 x 12 inch pan that had been previously greased with butter.  Spread and Cool.

 

Cut into squares.  Serve and Enjoy!

 

 

 

Coconut BonBons

Coconut BonBons are easy to make, but it is a 2 day process.  Once you eat these you won't want to ever buy another Almond Joy or Mounds bar.  You can make these very pretty if you take the time,  I don't worry so much about looks as I do taste, and I promise you, these are yummy!!

 

You will need:

 

1 14oz bag of flaked coconut

3 cups of confectioner’s sugar (more or less)

½ cup of corn syrup

1 can of sweetened condensed milk

1 2oz package of sliced almonds (crushed)

3 tbsp of butter (not margarine)

1 tsp of pure vanilla extract

Vanilla Almond Bark

1/3 block of canning wax (Optional)

Food Coloring (Optional)

 

Melt your butter and stir in the vanilla.  Add Coconut, Sugar, Syrup, and Milk.  Mix well with a spoon. 

Crush your almonds while in the bag and fold them into the coconut mixture.

 

 

Let sit in the refrigerator for a couple of hours.

Roll into one inch balls and put back in the refrigerator and leave overnight.

You could speed this up by putting in the freezer until firm, but I haven't tried that. 

 

Day 2

 

In a double boiler, melt your wax.   Add ½ package of Almond bark and melt until smooth.  I do 1/2 package at a time so I can do 2 colors.

Stir in food coloring.

Use toothpicks and dip the balls into the melted candy.   Place on a cookie sheet lined with wax paper.

 

 Let cool and Enjoy!

 

 

Variations:  Shape the ball into an oval shape and press two almonds down into the top.  Use tongs and dip in the melted chocolate.  Cool on wax paper..No Almond Joy you buy in a store will taste as good!! 

 

 

Oreo Balls

One of our favorite junk foods is Oreo Balls...now I know that most people will tell you don't use Double Stuf Oreos, but I am not one of them.  I won't make mine any other way.  When made this way they are moist and delicious, not dry like most of the ones I have tried.  I hope you enjoy them as much as we do.  Here's how I make them...

You are probably thinking that the pan looks awful...well it does, but I line it with wax paper and it still works just fine..You will need

Ingredients yields about 36 candies

1 package of Double Stuf Oreos

1 package of Cream Cheese

1 tbsp of butter (not margarine)

1/2 package of Vanilla Almond Bark (Chocolate if you prefer)

1/4 block of canning wax (optional)

Break cookies apart and take out the center with a butter knife.  Set cookies aside. 

Add butter & cream cheese to the bowl with the cookie centers and heat in microwave for about a minute.

Once heated, mix well.

Put cookies in a blender or food processor and crush.  Add these to the cream cheese mixture and mix well with a spoon.  Chill in the refridgerator for about an hour.

Once the are good and chilled, Form 1 inch balls.  Put back in the refrigerator while you are getting the Almond Bark ready for dipping.

Melt the canning wax in a double boiler.  Once melted add your almond bark and melt until smooth.  The wax will just add a little shine to the finished candy. 

Using toothpicks, dip each ball into the almond bark and set on wax paper.  Set in the refrigerator for a few minutes.  Use a little food coloring and color the leftover bark.  Take out your candies and remove the toothpicks.  Take a spoon and drizzle the colored candy on the balls.  Of course you can use a pastry bag and do it really pretty, I just didn't have one handy.

Cool and Enjoy!

Pasta

This dish is so quick and easy to make.  It is alot like Lasagna, but not as much work.  I love pasta fixed just about any way, but this is one of my favorites.  You can use just about anything you like in it.  Adjust to suite your families taste..

 

Ingredients

1 1/2 pounds of lean ground beef

1 jar of spaghetti sauce (I use my own sauce)

1 large onion

1 medium green pepper

Fresh minced garlic (as much as you like)

Mushrooms (optional)

Sliced pepperoni (optional)

1 pound box of pasta

2 cups of cheddar cheese

4 cups of mozzarella cheese

1/2 cup of parmeson cheese

Fresh ground black pepper

Garlic Salt

 

Chop onion and pepper and set aside.

Mince your garlic

Brown your ground beef and drain off the fat if needed.  I use extra lean beef so I don't have much fat in mine. 

Add Onion, Garlic & Pepper to the ground beef.  Add some fresh ground pepper and garlic salt.

 

While this is simmering, put on your pasta to cook. 

 

Add your mushrooms and spaghetti sauce to the ground beef and let simmer until the pasta is done.  Don't over cook the pasta, you will be baking it for awhile and don't want it too done.

 

Once pasta is almost done, drain off the water and add to your meat mixture.  Stir all together.

 

Spray a large pan with pam and pour 1/2 of meat/pasta mixture into it.  top this with 1/4 cup of parmeson cheese. 

Add a generous layer of pepperoni on top of this.

Sprinkle 1 cup of cheddar cheese on top of the pepperoni

Add 1 1/2 cups of mozzarella cheese on top of the cheddar cheese

 

Pour the rest of your pasta on top of this

Add 1/4 cup of parmeson again

Add 1 more cup of cheddar cheese

Top it off with the rest of the mozzarella

 

Bake in preheated oven at 350 until the cheese bubbles and brown a little on top

 

Serve with salad & garlic toast

Enjoy!!

 

 

 

 

Candied Carrots

 Candied Carrots

Making candied carrots is quick and easy to do. 
Yields 6 to 7 pints

Ingredients: 
5  to 6 pounds of carrots
3 cups of  water
3 cups of brown sugar
1 1/2 cups of orange juice (or any other juice you want to use)

The first thing you need to do is wash and peel your carrots.  Once peeled, wash them again.  A peeler is a must for this part.

Next, you want to slice your carrots.  You can cut them as big or small as you want. 

Cover in boiling water and boil for 5 minutes.  While carrots are cooking, Mix your sugar, water and juice in a medium, stainless steel pot and bring to a boil.  reduce heat and keep warm. 

Fill your jars with carrots leaving 1 inch head space. 

Cover with the hot liquid.  Remove all air bubbles and adjust headspace. 

Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.

Place lids and rings on jars.  Tighten down finger tight.

Place jars in canner.  Vent steam for a full 7 or 10 minutes, according to your canner.

Bring to 10 lbs pressure and process for both pints or quarts for 30 minutes.

Let steam drop naturally.  Remove lid and wait 10 minutes. 

Place jars on counter to cool for 24 hours.

Nancy Asks:

 

Q:   I have a problem. Yesterday I scored a ton of jars that were in a 92 year old man's estate....old jars!!! Problem is they are filled with something that now resembles crude oil, and the rings (grrrrrrr she left them on!) are now rusted so bad I cant get them off! Some of the lids are so thin I can probably puncture them. One punctured while I was loading them and the most horrible smell came out of that jar. I REALLY want to save these jars, any ideas on how to get them loose?? One's dated 1979!

 

A:  Turn them upside down in hot, soapy water.  Leave for about 1/2 hour.  Check rims and if it still won't come off, leave a little longer.  Usually soaking in hot water will do the trick.  I use a jar opener that does wonders for tight lids.  Here's a photo of my little helper! 

 

My Jelly didn't set up

When making jelly and jam many times we give it 24 hours and think, oh no, my jelly didn't set up...Don't give up yet.  If the weather is hot and humid it may take it up to two weeks to jel...Put it on the shelf and wait it out.  You may find it will set up just fine if given some time.

Teresa Asks

Q: How do you make cinnamon apple chips?

 

A: Teresa..they are easy....Here's the real quick answer.  When I make a batch, I will post the recipe in detail with photos for you. 

1:  Preheat oven to 225. 

2:  Just slice your unpeeled apples very thin...

3:  Spread on a cookie sheet lined with parchment paper. Sprinkle with a little cinn/sugar and bake about an hour. (have a second cookie sheet set aside, and turn them over on it..makes it easier) and bake another hour. 

4:  Turn off oven and as it cools they will get crisp.  

Macaroni Salad

From Kat’s Kitchen

Ingredients:

1 32 oz box of elbow macaroni
I dozen of boiled eggs
2 large tomatoes
2 large cucumbers or several small ones
2 green peppers
1 cup of shredded carrots
1 lb of cheese (I buy sliced deluxe and cut it up)
Mayonnaise to taste

Cook macaroni and drain.  Cover with cold water and drain again.  Repeat this until the macaroni is cool.

While macaroni is cooking, chop all veggies and cut cheese in small cubes.   Peel and cut up the eggs.
Mix all ingredients with mayonnaise to suit your taste.

Note:  Not for canning