Wednesday, September 19, 2012

Pirate Peach Vanilla Jam

This Jam is SO yummy.

What you will need:
8 cups of pureed peaches
11 cups of sugar
2 boxes of pectin
1 vanilla bean pod
rum extract

split the vanilla bean pod with a knive and scrape out all 
yummy goodness.
Add the peaches, pectin and vanilla bean pod 
& the vanilla bean seeds to a large pot.
Bring the mixture to a boil,
then add the sugar.
(have it measured and ready...)
once it comes back to a boil,
stir rapidly and watch your timer.
After one minute remove from heat.
Ladle the hot mixture into your jars
(which should be washed, and hot)
Add lids and process in a hot water bath for ten minutes.
Enjoy the goodness!

Tuesday, September 18, 2012

Crockpot Spaghetti Sauce

1 package of Johnsonville Mild Italian sausage links
1 onion
2-3 cloves garlic
2 cans diced tomatoes
2 cans tomato sauce
1 can tomato paste
Italian Seasoning
1-2 T. Sugar
1-2 T. Balsamic Vinegar

using kitchen shears, cut the sausage links into "meatballs".  Brown them in a pan then add to the crockpot.  Dice the onion and mince the garlic and add that to the crockpot as well.  Add all the tomato products.  Add Italian seasoning (to taste). (I usually add at least one tablespoon). Add sugar and balsamic vinegar.

Cook on low for 8-10 hours.

Serve over pasta. 

(it makes a TON and is really yummy)

Sunday, September 16, 2012

Peach Delight

5-6 Peaches
1 Box Vanilla Wafer Cookies
1 Cup Sugar
1 Stick Butter
Whipping Cream

Crush Vanilla Wafers in a food processor.  Add sugar to crushed cookies and place in a 9x13 pan. Melt butter in microwave and pour over cookie mixture.  Press mixture in pan until it makes a crust.  Peal and cut peaches and place on top of crust.  Top peaches with homemade whipping cream.  Refrigerate until ready to serve.

Tuesday, September 11, 2012

Crock Pot: Tomato-Basil Parmesan Soup


Crock Pot: Tomato-Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
1/2 bay leaf

Combine above and cook on low for 5-7 hours (add herbs if using fresh)

1 tsp dried oregano (1 TBS fresh)
1 TBS dried basil (1/4 cup fresh)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half and half (warmed)
1 tsp salt
1/4 tsp black pepper

About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into slow cooker. Add spices.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook for another hour.