Cake Mix Cookies

1 package yellow cake mix

2 eggs
1/4 cup oil
Chips of any type…mini chocolate chips, butterscotch or peanut butter works great, too!

Drop rounded teaspoons onto a cookie sheet. Bake in a 350 degree pre-heated. Check on them at 6 minutes. You don’t want them to get too brown so check often. 

*Note: if the mix still seems too dry, add another Tsp. of oil.

Poke Cake

Poke Cake

1 package white cake mix
water, vegetable oil and egg whites as called for on cake mix package
1 package (4-serving size) strawberry, or raspberry-flavored Jello (you can use lime or orange…any flavor, really)
1 cup boiling water
1/2 cup cold water
1 container (8 ounces) Cool Whip
fresh berries or fruit as a garnish

Preheat oven at 350 degrees. Make and bake cake as directed on package for 13×9 pan. Cool completely, about 1 hour.

Poke cake all over with a fork. Stir Jello and boiling water in a small bowl until smooth; stir in cold water. Ladle it over the cake. Refrigerate 2 hours. Frost with Cool Whip; garnish with fruit. Store covered in the refrigerator.

Stuffed Squash

Stuffed Squash By Brandie Payne

Sweet, savory and easy to make.

Ingredients:

1 box Jiffy corn muffin mix
6 medium yellow squash
1/2 chopped onion
1 teaspoon salt (optional)
1 teaspoon pepper (optional)
1 cup shredded mild or sharp cheddar cheese

Directions:

Place squash in boiling water until tender approx 12 min. Prepare corn muffins (use directions on box). Remove squash seeds and cut longways in half. Place middles in large bowl. Combine 5-6 corn muffins, crumbled, with onion and spices and 1/2 cup cheese. Place stuffing back into squash halves and bake 10 minutes on 350 degrees. Remove from oven. Spread remaining cheese on top and place back in oven for 2 minutes or until cheese is melted.

Serve and enjoy!

Prep Time: 20 Min Cook Time: 12 Min Total Time: 32 Min Servings: 6

Pumpkin Cheesecake

Pumpkin Cheesecake By Alicia Robinson

This is a great addition for Thanksgiving.

Ingredients:

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/4 cup sugar
1 teaspoon ground cinnamon
6 TBSP unsalted butter,
melted 3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
2 TBSP corn starch
1 teaspoon pure vanilla extract
1/8 teaspoon freshly grated nutmeg
2 large eggs
2 large egg yolks
15 oz can pumpkin or 1 1/2 cups fresh pumpkin
1/2 cup heavy cream

Directions:

Pumpkin Cooking Quick Tips

1) For added moisture and texture in cake or muffin recipes use mashed Pumpkin.

2) Pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.

3) Avoid higher temperatures when cooking pumpkin as the flesh can become stringy.

4) Bake rather than steam or boil pumpkin to alleviate excess moisture, then mash and drain through cheesecloth before using in pies.

Preheat the oven to 350F. Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet. Bake until the center is nearly set, 60 to 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.

Yield: 10 to 12 servings

Butternut Squash Pie

Butternut Squash Pie By Sharon Hatton

Better than pumpkin pie. Very mellow, not as sharp as pumpkin.

Ingredients:

1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 TBSP flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg, much less if fresh
1/2 tsp cinnamon
2 large eggs
1 9-inch pie shell

Directions:

Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up. Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender. Remove from oven; turn squash on side allowing liquid to drain in pan until cool. Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash. Heat milk and squash together in double boiler. In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk. Add mixture to milk and squash in double boiler. Stir together well. Do not boil. Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees and bake until pie sets, about 15-20 minutes. Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy.

Prep time: 2 hours (including baking squash) Cook time: 25-30 minutes.

Apple Fritters

This was shared with me by my sister Dawn... she used fresh apples instead of a frozen bag. She let them cook down on her stovetop before adding them in!


Ingredients

1 package (12 oz.) Harvest Apples, defrosted according to package directions
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
1 large egg
2 cups vegetable oil
1/2 cup cinnamon sugar
1/2 cup powdered sugar, (optional)
1/3 cup maple syrup, (optional)


SIFT together flour, baking powder and salt; stir in milk. Add escalloped apples and egg; stir.

HEAT oil in large skillet to 350° F.

DROP mixture by tablespoons into hot oil. Brown on all sides; drain. Serve warm with cinnamon sugar, powdered sugar and/or syrup.

Beef Chili

Ingredients


3 lbs lean ground beef
1 large chopped onion
1 chopped medium green pepper
2 chopped celery ribs
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can low sodium beef broth
1-2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
shredded cheddar cheese (optional)

3 Step Directions

1. In a large cast iron oven, cook the beef, chopped onions, chopped green pepper and celery ribs over medium heat until meat is browned and vegetables are tender; drain.

2. Stir in the remaining ingredients.

3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.

Tropical Dip for Fruit

Enjoy the taste of tropics by adding together coconut, Yoplait® vanilla yogurt, and pineapple. Dip for cookies and fruits get ready in just 15 minutes. From eatbetteramerica.

Ingredients

1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/4 cup flaked coconut, toasted if desired*
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons packed brown sugar
2 nectarines, sliced
16 strawberries
8 small bunches grapes
16 gingersnaps or graham cracker squares
1. In small bowl, mix yogurt, coconut, pineapple and brown sugar.
2. Serve dip immediately with fruit and gingersnaps, or cover and refrigerate at least 1 hour.

*To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Ice Cream Sundae Pie

Ice Cream Sundae Pie...

First fold in your favorite toppings into slightly softened ice cream!

Use a grahm-cracker crust and fill with the ice cream, mounding high in the center!

Freeze the pie until solid, then wrap and store for up to 1 week in Freezer!!

Remove pie from freezer and let stand at room temperature for 10 min. During that time, spoon on a topping, such as fresh fruit, caramel or fudge sauce!!

Cheesy Broccoli Pie

 Ingredients

2 (10 ounce) packages frozen chopped broccoli, thawed
3 cups shredded Cheddar cheese, divided
2/3 cup chopped onion
3 eggs
1 1/3 cups milk
3/4 cup biscuit baking mix
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

Notes
Baked pies may be frozen after cooling completely. To reheat, thaw and bake at 400 degrees F for 15-20 minutes or until heated through.

Apple Pie Bars

Thank you to Dawn for making this recipe from Family Fun Magazine and then sharing it with me!

Makes 18 bars
Hands-on time: 40 minutes
Total time: about 2 hours

With their layers of flaky crust and gooey apple filling, these bars have all the yummy goodness of a slice of pie. The crowd-pleasing dessert was developed by FamilyFun staffer Sandy Wickland.

Ingredients

FOR THE CRUST:
2-1/2 cups flour
1/4 teaspoon salt
1 cup butter
1 egg
Milk (about 2/3 cup)

FOR THE FILLING:
1-3/4 cups cornflakes
8 cups peeled and sliced cooking apples (see first tip below)
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

FOR THE TOPPINGS:
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

 In a medium-size bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. With a fork, stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough.

Halve the dough and flatten each half into a 3/4-inch-thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

 Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

 On a sheet of waxed paper, roll one portion of dough into a 15-1/2- by 10-1/2-inch rectangle. Transfer the dough to an ungreased 15- by 10-inch jelly roll pan. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

 Roll out the remaining dough as in Step 3. In a small bowl, mix the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

 In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
 Bake the pastry until lightly browned, about 50 to 55 minutes.

Let it cool for an hour, then mix the confectioners' sugar, milk, and vanilla extract to make a glaze and drizzle it over the top. When the dish has completely cooled, cut it into bars and serve.

Nutritional Information
Per serving (1 bar): Calories 276 ● Total Fat 11 g (17% DV) ● Saturated Fat 7 g (33% DV) ● Cholesterol 39 mg (13% DV) ● Sodium 150 mg (6% DV) ● Total Carbohydrate 42 g (14% DV) ● Fiber 2 g (7% DV) ● Sugars 25 g ● Protein 3 g (6% DV)
Tips:

● Sandy's apple of choice for this recipe is McIntosh. "They cook up soft, and the taste can range from very tart to sweet, which is great."
● If the pastry begins to brown too quickly, before the bars are fully cooked, and there are at least 20 minutes of baking time left, Sandy recommends covering the crust with foil to keep it golden brown.

Spagetti Pie

Ingredients

1 pound spaghetti
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
1/2 cup chopped green bell pepper
1 (26 ounce) jar pasta sauce
3/4 cup sour cream
1/2 cup chopped green onions
1/2 (8 ounce) package cream cheese
1 1/2 cups shredded Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.

Sloppy Sloppy Joes

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Serve on hamburger buns!

Chicken Quesadillas

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Directions

Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer one tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Cover with another tortilla and place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Fresh Tomato Shrimp Pasta

This recipe is found at allrecipes.com - Shared with me by Sue Shaw!

 Ingredients-


8 ounces dry fettuccine pasta

3 cloves garlic

1/2 sweet onion, cut into wedges

3 tablespoons fresh oregano leaves

4 tablespoons olive oil

4 medium tomatoes, chopped

3 tablespoons chopped fresh basil

salt and pepper to taste

1 cup spinach leaves

1 pound cooked shrimp - peeled and deveined

8 ounces fresh mozzarella cheese, diced

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.

In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped.

Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.

Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Crockpot Chicken with Black beans and Cream Cheese

Crock Pot Chicken W/ Black Beans and Cream Cheese


Ingredients:

• 4-5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese

Directions:

1. 
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4.
     Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
                                          All done and enjoy!

Crockpot Black Bean Chili

Crockpot black bean chili

Ingredients:
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 cup chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 tablespoon chili powder
• 2 to 3 teaspoons ground cumin
• 1 teaspoon dried leaf oregano
• 1 bay leaf
• 1 can (28 oz.) diced tomatoes in juice
• 1 tablespoon soy sauce
• 1 1/2 cups water
• 1 can (6 oz.) tomato paste
• 1 tablespoon red wine vinegar
• 2 cans (16 ounces each) black beans, drained and rinsed
• 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
• grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes

Preparation:

Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.

Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.


Bread & Butter Pickles

This recipe made 6 quarts for me...

Ingredients- 

• 25 cucumbers, thinly sliced

• 6 onions, thinly sliced

• 2 green bell peppers, diced

• 3 cloves garlic, chopped

• 1/2 cup salt

• 1 head cauliflower 

• 3 cups cider vinegar

• 5 cups white sugar

• 2 tablespoons mustard seed

• 1 1/2 teaspoons celery seed

• 1/2 teaspoon whole cloves

• 1 tablespoon ground turmeric

Directions

• In a large bowl, mix together cucumbers, onions, green bell peppers, cauliflower, garlic and salt. Allow to stand approximately 3 hours.

• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

• Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

• Transfer to sterile containers. 
• Seal and chill in the refrigerator until serving.
• Eat fresh from refrigerator, or process in a hot water bath for 15 minutes. 

Baked Oatmeal

Baked Oatmeal

Shared with me by Kathy Walker- Found at allrecipes.com


Ingredients

3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.

Pampered Chef Chicken & Broccoli Braid Recipe

My friend Holly made this recipe for me right after I had our third baby and it was delicious!! Thanks for sharing it Holly!

Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds

Directions:

Preheat oven to 375F.
Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).
Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Yield: 10 servings Approximately 410 calories and 27 grams of fat per serving

Recipe found here.

Blackberry Crumble Dessert

A blackberry crumble dessert recipe with blackberries and sugar and butter.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

2 cups washed blackberries

2/3 cup sugar

2 tablespoons lemon juice, or juice of 1 lemon

3 tablespoons butter

2/3 cup all-purpose flour

1/8 teaspoon salt

Preparation:

Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4.

Dill Pickles

Dill Pickles (makes 8 quarts)

•                        8 pounds of 3 to 4 inch long pickling cucumbers

•                        4 cups white vinegar

•                        12 cups water

•                        2/3 cup pickling salt

•                        16 cloves garlic, peeled and halved

•                        8 sprigs fresh dill weed

•                        8 heads fresh dill weed

Directions

•               Wash cucumbers, and place in the sink (I use a large bowl) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

•               In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

•               In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

•               Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Blue Cheese Burgers

Blue Cheese Burgers

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By: QUIKSMYLE

"Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers."

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Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
2 Hrs 25 Min

Original Recipe Yield 12 servings

Ingredients

3 pounds lean ground beef

4 ounces blue cheese, crumbled

• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 French rolls or hamburger buns

Directions

1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Apple Juice Turkey Brine

I found this recipe from CDKitchen and it was really easy! 

Buy a 12 pounds uncooked turkey (not injected with a salt solution)
(Mine was actually a 14 pound turkey and it worked just fine! Mine was also frozen, so I had to take thawing time into consideration!) 


***Brine***
8 cups apple juice or cider (bottled or from frozen concentrate)
1 pound brown sugar (light or dark)
1 cup Kosher salt
12 cups cold water
2 cups orange juice
1 tablespoon ground ginger
15 whole cloves
6 large bay leaves
3 tablespoons crushed garlic

Directions:

Combine apple juice, brown sugar, and salt in a large saucepan.

Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature.

In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40-degrees F.

Remove giblets and neck from raw turkey and place turkey in the brine solution, breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Place container in fridge and brine the turkey for 24 hours.

Discard brine solution and rinse turkey well, inside and outside. Pat turkey dry and air dry in fridge for about 4-hours, uncovered. (I never wait the 4 hours, I just bake it right away! I'm just too impatient to wait!)

Coat turkey with light coating of oil or butter and bake in oven (or smoke ,outdoors, in bbq smoker) at 325-degrees F. until thermometer placed in breast reads 165-degrees F (about 3-hours).

I actually baked mine covered in tin foil at 450-degrees for 30 minutes and then removed the foil and baked it at 350-degrees for 2 1/2 more hours. The hot temp at the beginning makes the crust look nice and crisps it up! :0)

Peach Pineapple Raspberry Marmalade

 First you wash and mash your peaches then you add

5 cups of those peaches

7 cups sugar (I know it's a lot!) and

2 cups crushed pinneapple (just buy a large can of them already crushed in pinneapple juice!)

Mix that all together in a big pot and boil for 15 minutes.

 Stir often and then add 1 6 oz. package of jello to the pot. (You can pick peach, apricot, orange or raspberry... I chose raspberry!)

Stir it all together on medium heat until the jello is dissolved.

Pour into sterilized jelly jars and seal. (I did a hot water bath for 10 minutes so that I could store it on my shelves, but you can skip that step and just put it in your freezer if you want!)

THAT'S IT!!! It was so easy and so yummy!

This recipe gave me 13 jelly jars of marmalade and I don't think it will last very long! :0)

Peach Blackberry Jam

Ingredients

• 3 c. Peeled crushed fresh peaches (I blanch to slip out of skins, and you can figure about a lb. per c.)

• 1 1/2 c. Blackberries (if you cannot get fresh use 1 bag of frzn berries, uncrushed, no juice)

• 1 pkt (1.75 ounce) of fruit pectin

• 6 c. Sugar


Directions

•        In an 8 quart. saucepan mix together all but sugar. (if you make jelly or possibly jam you know the importance of "when" to add in what.) Bring to a boil over high heat and stir constantly. Quickly add in premeasured sugar and bring back up to a full rolling boil stirring constantly. Cook 1 more minute. (Or boil until 210 on a candy thermometer
, 10 degrees under jelly temp.)

•        Remove from heat and skim off foam, (adding 1 Tablespoons butter as it boils will reduce foaming)

•       Fill warm sterilized (boil 10 min) pint jars, leave 1/4" head space.

Wipe threads and place on lids and bands, (not too tightly). Process in boiling water bath for 5 min. Invert and leave for 24 hrs for a good seal.