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!

 

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)

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.

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.

Lion House Honey Taffy Popcorn

1 cup sugar
1/2 cup light honey
1/2 cup cream
1/8 teaspoon baking soda
1 teaspoon vanilla
4 quarts popped corn, lightly salted

Combine sugar, honey, and cream in a heavy saucepan and bring to a boil over medium heat.  Adjust temperature to maintain a steady boil and cook to 269 degrees.  Remove from heat and stir in baking soda, stirring until bubbles subside, add vanilla.  Pour over popped corn, stirring until coated.  Cool and break into chunks.

Carmel Corn

Pop 1-1/2 cups of popcorn (I used 4-6 bags of microwave popcorn sometimes)  and spread out on 2 cookie sheets about 2 inches high. Sprinkle popcorn with nuts, if desired.  Then cook the following:

1 can sweetened condensed milk
2 cups brown sugar
1 C. light corn syrup
1 cube (1/2 c.) butter
     Cook the above ingredients to  soft ball stage. 240 degrees on candy thermometer.  Pour over popcorn and mix in or form into balls.

Spinach Salad and Poppy Seed Dressing

Spinach
Strawberries
Kiwi
Mandarin oranges
Black berries
Apples
Craisins
Toasted almonds or cinnamon almonds or candied walnuts
Toasted coconut
Swiss cheese, sliced or cubed

Dressing:
1/2 to 3/4 c. Vinegar
3/4 c. Sugar
3/4 tsp. dry mustard
1-1/2 tsp salt

Blend all the above in blender.  As blender is going add 1-1/2 c. oil. After blending add 1 Tbsp poppy seed and 1 red onion-thinly sliced. Marinate dressing for 2 hours and toss over Salad right before serving. This Makes a lot of dressing.

Alternate recipe for use with this dressing:
Spinach
3/4 lb. Swiss cheese
1 c. rinsed cottage cheese
Sliced mushrooms
1/2 lb. cooked bacon