Homemade Blackberry Cobbler

Ingredients                       

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
1 C Milk

1 Stick of unsalted butter, melted

Mix your blackberries with a little sugar and let sit for about 25 minutes. This draws out the juices from the berries.
Preheat your oven to 375 degrees

Stir together the sugar, flour and milk.

Add the butter and stir until you have very few lumps.

Pour batter into your pan
Pour your berry/sugar mixture on top of batter making sure to spread them evenly over it.
Bake for 45 to 50 minutes depending on your oven and how brown you like it.
Let cool for at least 15 minutes.
Serve warm with your favorite toppings.

Jalapeno Poppers

If you love Jalapeno Poppers but think you can't make them yourself, then think again.  They are easy and delicious!  In a few short steps I will tell you how I make them and have you making them too..I hope..

You will need:
15 Jalapeno Peppers
1- 8 oz package of Cream Cheese
1- 8 oz package of Sharp Cheddar Cheese
1 cup of milk
1 1/2 cups of flour
3 cups of seasoned bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp chili powder
1 tsp garlic powder
Oil for frying

The first thing you want to do is gather all your ingredients.

 Wash your peppers

I would suggest wearing rubber gloves when you cut your peppers.  

Cut the peppers in to pieces and remove pith and seeds.

Put your flour and a medium bowl and add the salt, pepper, paprika, chili powder and garlic powder to make seasoned flour.

Mix your two cheeses together real well.

Crush your bread crumbs in a blender or food processor

Now you are ready to make those poppers.

I kept rubber gloves on while filling the peppers with the cheese mix.

Next I dipped them into the milk and then rolled them in the flour mixture

I left these to sit and dry on a wire rack for at least 10 minutes and then I dipped them in the milk again and rolled them in the bread crumbs.  Let these dry another 10 minutes.

Dip once more time in milk and roll in bread crumbs.  Let dry 10 more minutes.

Fry in hot oil until golden brown.  1 to 1 1/2 minutes.

If you want you can freeze these or eat now.  

Kat's Chicken Salad

I had a craving for chicken salad sandwiches tonight and thought I would post my recipe.  I didn't think to take pictures, but will post some next time I make it.

Ingredients:
1 quart of home canned chicken breast (drained)
2/3 jar of home canned dill relish
4 boiled eggs
1 medium onion
1 medium green pepper
1 small jar of pimentos
Salt & Pepper
Mayonnaise (I used about 4 or 5 tbsp, but use as much as you like)

While your eggs are boiling cut up your pepper and onion.

Chop pepper, onion and pimentos in a food processor.  (I have a ninja and chop my ingredients up one at a time)  Don't chop to much, you don't want it to be pasty.  Put into a medium size bowl. 

Add your relish.

Drain your chicken and chop it in the food processor just to break it up, do not over do it.  Peel and do the same with your eggs.

Add chicken & eggs to the bowl. 

Mix with mayonnaise to suit yourself.

Salt & Pepper to taste.

Serve with chips & a big home made dill pickle.

Homemade Vanilla Extract

Making your own Vanilla Extract is very easy and economical.  If you buy Pure Vanilla Extract in the store it can get very expensive, but you can make your own at a fraction of the cost.  It makes wonderful gifts as well. 

Pure Vanilla Extract only has three ingredients. 

1. Alcohol
2. Vanilla Beans
3. Water

When you make your own you will need to buy only 2 things.  Vanilla Beans and Vodka.  Water is in the Vodka already, you DO NOT ADD WATER.

1. Alcohol.  I buy Vodka, but you can use other kinds.  Vodka will not leave any other taste in your finished product.  You won't add water.  Vodka has water in it already.  I buy Smirnoff, 80 proof.

2.  Vanilla Beans.  I buy Premium Madagascar Vanilla Beans.  This give you that creamy vanilla taste. 

How much you buy depends on how much you want to make.  Beanilla.com suggests 5 beans per 8 oz of alcohol.  I used 35 beans and did 1/2 gallon.

I decided to use the jug that my vodka came in to make mine since it was a nice glass jug.  I poured a little bit of the alcohol into a glass to make room for the beans.

Next I got out my cutting board and a sharp knife.  I sliced my beans down the center leaving both ends intact.

Then opened them up so that the seeds would be exposed

I put the beans into the vodka as I opened them up.   Once I had 35 beans in the jar I put back the alcohol that I had taken out until the jug was full again.  Put on the lid and put in my closet.  At least once a week I will give it a good shake. 

You can use the extract after 8 weeks if needed, but it will get better if you let it sit longer.  I will let mine sit for 5 to 6 months. 

Make sure that you keep the beans covered with alcohol at all times.  If you use the extract you can add more alcohol.  Here's my finished jug before I stored it away.

I got this information from beanilla.com about the different kinds of beans you can buy to get different flavors of extract.  

Do you prefer bold and smokey? If so, try Mexican vanilla beans. Rich and creamy? Use Madagascar Vanilla Beans! Floral aroma and unique cherry-chocolate? Venture to the Tahitian vanilla beans. Each type is excellent for homemade vanilla extract.  You can even blend various varieties together.  The floral, fruity, cherry like notes of the Tahitian variety blend wonderfully with the nutty-chocolate character of the Bourbon varieties.

For more information about making your own vanilla extract click the link below.

BEANILLA

Pasta Salad

I am having lunch today with some of the people at our local farmers market.  It's pot luck, so I made some Pasta Salad.

 

Ingredients

2-12oz boxes of pasta

1-16oz bottle of Zesty Italian Dressing

3 to 4 tbsp of McCormick Salad Supreme Seasoning

1 large cucumber (peeled or unpeeled)

2 medium/large tomatoes

1 large green pepper

2 heads of broccoli

1/2 head of cauliflower

Put the pasta in a large pot to cook.  Takes about 10 minutes.

While the pasta is cooking, cut up your other veggies in small chunks

When pasta is done drain off the water. Put back in pot and cover with cold water and drain again.  Cover with cold water a second time and drain again.  You want the pasta to be cool when you add your other veggies. 

Mix pasta with all other veggies in a large pot big enough to allow you to stir it up.  Add your dressing and seasoning.  Stir well. 

You can add more dressing and seasoning to suit your taste.

Allow to sit in the refrigerator a few hours to let the flavor soak in.

Sit back and enjoy!

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!!

 

 

 

 

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

Steak Stir Fry

This is not a canning recipe, but thought I would post a few of my favorite recipes to share with all of you.  My hubby and I love Steak Stir Fry. 

Photos in this post are from various times I've made this.  If I don't have one ingredient, I may throw in something else.  That is what makes stir fry fun.  You can put whatever kind of veggies you like in it.

Ingredients you will need

Yields 3 to 4 large servings

1 pound more or less of stir fry beef or you can cut your own into strips.  Use a little more if you like a lot of meat.

1 large green pepper

1 large yellow, red or orange pepper

1 large onion

6 green onions

1 cup of beef broth made with water & 3 bouillon cubes
(If you want to wait use a little more water in your meat and then use it to make your broth)
If you make and can your own beef broth, it works great

1/2 cup of soy sauce

1/2 cup of water

2 tbsp of corn starch

1/4 cup of olive oil or canola oil

1 clove of minced garlic

1/2 tsp of ginger

Fresh ground black pepper

1 tbsp garlic salt

Precooked warm rice (I love my rice cooker for this)

1:  If you have a rice cooker go ahead and put your rice on to cook first.  I cook 3 measures of rice in my cooker.  That's roughly about 1 1/2 cups of uncooked rice.

2:  Put your steak in a pressure cooker and add garlic salt. Pour about 1 1/2 cups of water over this and pressure cook for 15 to 20 minutes.

3:  While the rice and steak are cooking get everything else ready.

4:  In a bowl mix your beef broth, water, soy sauce and corn starch.  If you like less gravy in your stir fry you can make only 1/2 the broth mixture.  Set this aside to use later. 

5:  Cut your pepper into strips and slice your onion into slices. 

6:  Cut your green onions into pieces like this..

7:  In a large skillet or wok put 1/4 cup olive oil or canola oil.  Heat until hot.  Add your garlic, ginger and fresh black pepper and stir for a minute or two.

8:  Add your peppers and sliced onions to the skillet and stir fry for about 5 minutes or until fairly tender. 

9:  Add your pre-cooked steak, green onions and broth mixture.  Stir fry for a few minutes until the broth starts to thicken. 

This batch I made more broth than usual.  You can use as much or as little as suits you.

  Serve over hot white rice.