Cranberry Relish

This has become a Thanksgiving tradition in our house.

1 Package Fresh Cranberries
3 Medium Red Apples, Peeled and Grated
1 Small Can Crushed Pineapple
1 Small Package Cherry Jell-O
1/2 Cup Sugar
Grate the Rind from 2 Oranges
Juice from 2 Oranges

Place the cranberries in a food processor. Turn the food processor on and off until the cranberries have been ground to a medium texture. Place the cranberries in a medium-sized bowl. Peel the apples, great them and place them in the bowl with the cranberries. Add the untrained,crushed pineapple,Jell-O, sugar,orange rind and orange juice. Mix well. Refrigerate. Serve.  

Bottled Spaghetti Sauce

This post is for my sister-in-law, Alicia. This recipe is one that my mom used to bottle spaghetti sauce. My mom swears that it is just as cheap to buy the spaghetti sauce from the store. I believe her but it just isn't as good.

30 Cups Tomatoes, Peeled and Quartered
6 Buds Garlic, Ground
2 Cups Celery, Ground
3 Bay Leaves (Remove before bottling)
2 Tablespoons Dried Parsley
2 Red Peppers, Ground
4 Large Onions, Ground
2 Cups Green Peppers, Ground

* When it says ground, I would suggest placing it in a food processor and pulsing it until it is finely chopped.

Cook the above ingredients for 2 hours or until thick.

Add:
6 Cans Tomato Paste
2 Tablespoons Salt
2 Teaspoons Basil Leaves
3 Tablespoons Chili Powder
1/2 Cup Sugar
3 Teaspoons Oregano Leaves
2 Teaspoons Black Pepper
1/2 Teaspoon Cayenne Pepper
1 1/2 Teaspoon Cumin Seed

Add to above ingredients. Cook until thick. Put in jars. Process 25 minutes in hot water bath.

Rhubarb Crunch

This is my mom's recipe. It is one of my favorites.

6 Cups Fresh Rhubarb Pieces
3 Tablespoons Flour
1 1/2 Cups Sugar
3 Tablespoons Butter

Mix ingredients and place in a 9x13 pan. Let stand while mixing the following:

1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg, Beaten
1 Cup Flour
1/4 Teaspoon Salt
1/2 Cup Oatmeal
1/4 Cup Butter, Melted

Mix until crumbly. Sprinkle on top of mixture in 9x13 pan. Shake pan to work some of the crunch down into the rhubarb mixture. Bake at 375 degrees for 30-40 minutes.

Baked Tacos

My mother-in-law made these one night for Bryon and Sam while they were down there for dinner. Sam couldn't stop talking about these. I decided to give them a try. My mom made them for my family one weekend while she was up helping me. They lived up to their reputation! They were a hit for everyone in my family.

Serves: 8-10

2 Pounds Ground Beef
4 Teaspoons Dry Minced Onion
2 Teaspoons Chili Powder
1 Teaspoon Cornstarch
1 Teaspoon Garlic Powder
1 Teaspoon Ground Cumin
1/2 Teaspoon Dried Oregano
1/8 Teaspoon Cayenne Pepper
1 (8 Ounce) Can Tomato Sauce
1 (16 Ounce) Can Refried Beans
2 Cups Colby Jack Cheese, Shredded
18-20 Hard Taco Shells

Toppings:
Shredded Lettuce
Diced Tomatoes
Salsa
Guacamole

Preheat the oven to 400 degrees. In a small bowl combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.

In a large skillet, brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce and bowl of seasonings. Mix well.

Spoon the taco meat mixture into the taco shells. Place in a 9x13 baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the 400 degree oven and bake for 10-12 minutes or until the cheese is melted and the tacos are heating through. Remove from the oven and garnish with toppings.

If you are short on time or seasonings, you can replace all the above seasonings for a package of taco seasoning.

Garden Vegetable Supreme

We had this at dinner group last month. It was delicious!

8 Slices Bacon, Cut up and Fried
1 Large Onion, Diced
1 Large Green Pepper, Diced

Cook the bacon. Then in the bacon grease sauté the onion and green pepper. Then add in any amount you desire of:
Fresh Green Beans
Potatoes, Diced
Carrots

Season to taste with salt, lemon pepper, paprika, garlic salt, parsley flakes, seasoning salt and Bon Appetite. Cook vegetables with bacon, onion and green pepper until the vegetables are tender. Let stand about 10 minutes before serving.

Yogurt Parmesan Chicken

5-6 Boneless Skinless Chicken Breasts (Can substitute chicken tenders)
2 Cups Ritz Cracker Crumbs
3 Tablespoons Parmesan Cheese (In the Green Can)
2 Teaspoons Garlic Salt
1 Teaspoon Season Salt
1-2 Cups Plain Yogurt

Combine Crumbs, Parmesan Cheese, Garlic Salt, Season Salt in a bowl. Pat meat dry. Put yogurt in a bowl. Dip chicken breast in yogurt and then the crumb mixture. Place on a cookie sheet. Bake 350 for 30 minutes or until tender.

Salsa Chicken

4-5 Chicken Breasts
1 Jar Salsa

Cook all day in a crockpot. Take out and shred chicken. About one hour before serving add 1 cup sour cream and some canned black bans. Heat through. Serve with tortillas, lettuce, grated cheese, olives.

Sweet & Sour Meatballs

2 Pounds Lean Ground Beef
5 Oz. Evaporated Milk
1 Pound Bulk Pork Sausage
2 Cups Regular Oats
2 Teaspoons Chili Powder
2 Teaspoons Salt
1/2 Cup Onion, Chopped
2 Eggs
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper

Place ingredients in a large bowl. Mix together with hands. Form into 1 inch balls. Place in a 9x13 inch baking dish, single layer. Bake at 350 for 30 minutes. While baking mix the sauce.

Sauce:
2 Cups Ketchup
1/2 Cup Barbecue Sauce
1 1/2 Cups Brown Sugar
1/2 Teaspoon Garlic Powder
1/2 Cup Onion, Chopped

Pour off grease from cooked meatballs and then add sauce. Bake for another 30 minutes at 350 degrees. Serve over rice.

Chunky Monkey Pancakes

Combine in a large bowl:
1 1/2 Cups Flour
3 Tablespoons Sugar
2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt

In Another Bowl Combine the Following:
1 1/2 Cups Buttermilk
1 Large Egg
1 Tablespoon Vegetable Oil
1 Teaspoon Vanilla

Add wet ingredients to the dry ingredients. Mix just until moistened and combined. In a separate bowl mash two ripe bananas. Fold into the batter. Add 6 Tablespoons Mini Chocolate Chips tossed with 2 Teaspoons Flour. Pour into batter. Use a 1/4 cup measuring cup to make pancakes.

Maple Peanut Butter Syrup
1/2 Cup Creamy Peanut Butter
Heat for 30 seconds in the microwave.
Add 1 cup maple syrup
Wisk together to combine. Heat in microwave for another 30 seconds. Stir together before serving.

Mini Garlic Monkey Breads

Tonight I was looking for some sort of bread to go with a soup I was making. I wanted something fast and easy, something different for my family. I came across this recipe on one of my favorite recipe websites: realmomkitchen.com. It was good. I would recommend serving this hot, straight from the oven.

2 (7.5 oz.) Cans Buttermilk Biscuits
6 Tablespoons Butter, Melted
2 Tablespoons Parsley Flakes
3 Cloves Garlic, Minced
1/4 Cup Parmesan Cheese, Grated plus 2 Tablespoons additional to sprinkle to the top if desired

1. Cut biscuits into 4 pieces and place in a bowl. I used kitchen shears to cut the biscuits. You could also use a pizza cutter.

2. Combine the melted butter, parsley flakes, and minced garlic, and 1/4 cup Parmesan cheese together and pour over biscuit pieces.

3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.

4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 tablespoons of Parmesan cheese and sprinkle on top of the breads in the muffin cup.

5. Bake at 400 degrees for 12-14 minutes or until golden brown. Serve warm. Makes 12 mini garlic monkey breads.