Apple Butter

Ingredients

6 lbs Apples

1/2 cup water

2 cups brown sugar

2 Tablespoons cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

1/4 teaspoon salt

Directions

1.  Wash apples, peel, core and chop.  Place in stock pot, pour water over apples, mix the rest of the ingredients together and pour over apples.  Cook on med to high heat for an hour, stirring frequently then turn down to low heat and simmer for 6 to 7 hours until mixture turns dark brown.

2.  Use a immersion blender to remove lumps or process in blender in batches. Leave uncovered cooking for another hour until mixture thickens.

3.  Can in sterilized jars and process in water bath for 20 minutes.

Taco Soup

Ingredients

2 - 15 ounce cans kidney beans, drain and rinsed
2 - 15 ounce cans pinto beans, drain and rinsed
2 - 15 ounce cans corn, do not drain
1 - 26 ounce can diced tomatoes, do not drain
1 - 10 ounce can Rotel, do not drain
1 pkg taco seasoning
1 pkg ranch dressing mix
1 lb ground hamburger, turkey or chicken, cooked throughly


Directions:

Brown meat of your choice, then using your 6 quart crock pot, and meat, all the canned goods, and seasonings.  Cook on low for 8-10 hours, high for 4-5, stirring occasionally.

Serve with shredded cheese, sour cream and fritos.

Peach Cobbler in a Jar

Ingredients:

18 ripe peaches, peeled, pitted and run through the food processor
1/4 cup water
2 1/4 cup sugar
3/4 cup honey
2 vanilla beans, scrape the seeds out and keep the pod

Directions:

In a heavy pot combine all ingredients including vanilla bean pod, bring to a boil.  Then lower temp to med-low and cook until thick and mounds up on a spoon.

Take vanilla pods out, and ladle into hot sterilized jars, leaving a 1/4 inch head space, wipe jar rims and place lid and ring on each jar, screwing ring on tightly.

Process filled jars in a boiling water canner for 15 minutes.  Remove jars from canner and place upright on towel to cool.  After cooled, check jars to make sure they sealed, refrigerate any unsealed jars.

Jalapeno Pepper Jelly

Ingredients:

4 Green Bell Peppers, seeded and minced in the food processor
10 Large Jalapeno Peppers, minced in the food processor (seed if you want milder jelly)
1 C. Cider Vinegar
1 box Sure-Jell
1/2 teaspoon butter
5 cups Sugar
couple of drops of green food coloring, if desired.

Directions:

1.  Bring boiling water canner, half full with water, to a simmer.  Wash jars andscrew bands in hot soapy water; rinse with warm water.  Pour boiling water over lids in sauce pan off the heat.  Let stand in hot water until ready to use.

2.  Place all minced peppers in heavy bottom pan, add vinegar, Sure-Jell, and butter.  Bring mixture to a rolling boil (a boil that doesn't stop when stirred), on high heat, stirring constantly.  Stir in sugar, and return to full rolling boil and boil for 1 minute, stirring constantly.  Turn off heat.

3.  Ladle immediately into prepared jars, filling to within 1/4 inch of top, wipe jar rims and threads.  Cover with lid and ring, screwing ring on tightly.  Place jars in water canner and process for 20 minutes.  Remove jars and place upright on a towel to cool completely.  After jars have cooled, check seals, any jar that has not sealed will need to be refrigerated.

Hot Pepper Jelly

Ingredients:

8 Jalapeno Peppers
12 ounces assorted colorful bell peppers (weigh after trimming)
2 cups cider vinegar
1 box sur-jell
3 cups sugar

Directions:

1.  Wash the jalapenos and trim the stem end off.  Removed the seeds if you want a milder jelly.  I recommend using whole pepper seeds and all.  Give rough chop, and the pulse them in the food processor until they are finely minced.   Be careful, the fumes are strong, and make sure to wear gloves when working with hot peppers.  Put the peppers in a heavy bottom pan.

2.  Wash and trim the bell peppers, and remove the seeds and inner ribs.  Give them a rough chop and pulse them in the food processor until finely minced.  You will want to do this in batches so you don't get mush.  Add the bell peppers to the heavy bottom pan with the jalapenos.

3.  Add the vinegar and the pectin, Bring the pot up to a rolling boil (a boil that doesn't stop when stirred.), then add the sugar, and bring back up to a rolling boil, stirring constantly boil for 1 minute.

4.  Ladle the hot liquid into hot clean jars, add lids and rings.  Process in hot water bath for 20 minutes, pull jars from water bath to cool on a towel for 24 hours.  Check to make sure jars have sealed.  Any jar that has not sealed will need to be refrigerated immediately.

Serve with plenty of creamy goat cheese, cream cheese and serve on crackers or slices of baguette.  This also makes a great marinade for Pork Loin's, and Chicken.

Lemon-Zucchini Bread with Lemon Glaze

Ingredients:

2 cups bread flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini

Glaze:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablesp
oons lemon juice)

Directions:

1. Sift flower, baking powder, & salt.
2. In medium bowl, combine remaining ingredients and blend well.
3. Add dry ingredients to wet ingredients and mix everything together just until all is combine, do not over mix.
4. Pour batter into greased 9x5 loaf pan & bake at 350 degress for 45 minutes, or until toothpick inserted in center comes out clean.  Remove from pan and place on wire rack that has a paper towel underneath it.
5. In small bowl, mix powdered sugar and lemon juice until blended.
6.  Drizzle glaze over hot loaf.  Let glaze set, then serve.

The best ever Cherry Pie Filling!

Ingredients:

3 cans tart cherries in water
4 T cornstarch
1 1/4 cup sugar
1/8 t salt
scant 1/4 t almond extract
1 T vanilla

Make the pie filling by mixing the 3 cans of cherries plus the juice with the sugar, cornstarch, salt and almond extract in a large, heavy bottomed saucepan, Bring to a simmer and cook over medium - low heat for about 10  minutes, stirring regularly, or until the liquid is thick and bubbly.  Remove from heat and stir in vanilla.

Place filling into prepared pie shell, and bake in a 425 degree preheated oven for 35 to 40 minutes or until crust is golden brown.  Remove to wire rack and cool.  (Or eat hot with a scoop of vanilla ice cream.)