Homemade Strawberry Jam

This amazing Strawberry Jam recipe is so delicious and easy, you will make this all of the time, my family will eat a jar every 2 days. And this is the time of the year I make my Strawberry Jam, The strawberries are sweet and bountiful and every year I use this recipe and the jam comes out perfect. I go and pick fresh strawberries at the farm near my home or if they look sweet and delicious and on sale at the store, that is where I will buy them, you do not have to pick or grow your own strawberries to have delicious jam, the stores are having great deals on them because it is the perfect season, so go grab some strawberries and lets make some jam, I have been using this recipe for years now it is from Ree Drummond from Food Network. It is so simple and on the bottom of this page their are notes for safely making your jam. You can always read the instructions on the pectin carton and It will tell you how to safely make your jam.





Ingredients:

5 cups hulled and mashed strawberries
4 tablespoons fresh lemon juice, strained
One 49-gram package powdered fruit pectin
7 cups sugar


Canning Supplies:

Large canning pot (large enough to completely submerge the jars in water)
Canning tongs
Eight 8-ounce mason jars with lids and screw-on rings
Wide-mouth canning funnel
Canning rack to go inside the pot

Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.

Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.

Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.

Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes.

Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.

After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

Notes:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.



After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.















Read more at: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-jam-recipe.html?oc=linkback

Hawaiian Meatballs In The Slow Cooker

These delicious sweet and savory meatballs are so good, the sauce is amazing and they are the perfect meal that the family will love. Make some rice on the side with a salad, prepare these meatballs in the morning and you have a delicious meal ready quick and easy at dinnertime. These also are perfect to serve at a party with toothpicks. Enjoy!!!!

Ingredients:

22 oz frozen meatballs
2 medium-large red, green, orange, or red bell peppers
2 (20 ounce) cans pineapple chunks

reserved your pineapple juice
1 1/2 cups brown sugar (not packed)
2/3 cup white vinegar
3 Tablespoons soy sauce
4 heaping Tablespoons cornstarch

Directions;

1. Slice the peppers and cut into approximately 1″ chunks then set aside.
2. Drain the pineapple juice into a medium bowl and set aside the pineapple chunks.
3. Add sugar, vinegar, soy sauce and cornstarch to the juice, whisking vigorously until well mixed.
4. In your slow cooker, layer the meatballs, pineapple chunks and peppers.
5. Carefully pour in the sauce and cover with the lid.
6. Cook on low for about 5 hours..

photo and recipe source slightly adapted from:http://bakingbytes.com/2013/09/23/slow-cooker-hawaiian-meatballs/

Cherry Cream Cheese Danish

Who doesn't love a creamy cream cheese danish, with a flaky crust filled with a delicious cherry, cream cheese and vanilla filling then topped off with an amazing glaze. Perfect for a brunch, easy enough for a morning breakfast, even the second day you can heat these up and they are still so good. I you like blueberry, apple, or any of your favorite filling you can substitute, but these are my husbands favorite..Enjoy!!!!!

Ingredients For The Filling:

2 cans Pillsbury Grands Crescent Rolls (big & flaky)
1 can cherry pie filling 

8 oz cream cheese

1 tsp vanilla
1/3 cup sugar

For The Frosting:

powdered sugar
milk

Directions

1. Place crescent roll cans in the freezer for about 30 minutes.
2. Preheat the oven to 350 degrees and line baking sheets with parchment paper and set aside
3. In a large mixing bowl beat cream cheese, vanilla and sugar until smooth and fluffy.
4. Open the cans and slice each into 12 pieces, approximately 1/2″ slices. (Don’t unroll them, pretend they’re slice and bake cookies.)
5. Place six slices on a cookie sheet, flattening the centers to create an indent. (Use a glass dipped in flour, plus my fingers for a little extra flattening in the middle.)2
6. Fill the indent half with the cream cheese mixture and half with the pie filling.
7. Bake until edges are golden brown, about 15 minutes.
8. Cool completely on a wire rack.
9. In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick. Spoon into a pastry bag or Ziploc, cut off the tip, and drizzle over the pastries.

recipe and photo source:http://bakingbytes.com/2013/10/14/easy-cream-cheese-danishes/

Croissant Cranberry Chicken Salad Sandwich

This is a perfect sandwich, made with roasted chicken, celery, dried cranberries, then tossed in a delicious mayonnaise flavored with salt, pepper and dry mustard. Great for a picnic on the beach, brunch, lunch, or dinner with a garden salad. A yummy sandwich that everyone will love..




Ingredients:

• 4 cups diced, cooked chicken (about 2-4 chicken breast, depending on size you use)To cook the chicken, drizzle the chicken breasts with olive oil and salt & pepper and bake at 350°F for 30-40 minutes or until browned slightly and cooked. 
• 1 large celery stalk, diced
• 1-2 green onions, sliced
• ¾ cup dried cranberries
• ½ cup pine nuts, toasted ( if desired)
• ½ cup mayonnaise
• ¼ - ½ teaspoon dry mustard powder
• Salt & pepper to taste
• Croissant’s
• Optional: Red Grapes, sliced in half if desired

Directions:

1. Add all of the ingredients to a large bowl, and stir with a fork to combine.
2. Use a fork, shred the chicken into large chunks. 
3. If the salad is a little dry, add one tablespoon of mayo at a time until you reach the right consistency. Taste and adjust salt and pepper if needed.
4. Refrigerate for at least 30 minutes before serving to allow the flavors combine.
5. Serve on croissants. 
6. Note: In a non stick pan place pine nuts on low flame and toast just until fragrant just for a minute or two. 

slightly adapted recipe and photo from:http://www.ateaspoonofhappiness.com/deli-style-cranberry-chicken-salad/

Chickpea And Corn Salad With Cilantro Lime Dressing

A delicious salad with chick peas, fresh corn, cherry tomatoes, onions, cucumbers, and peppers, then tossed into an amazing lime and cilantro dressing with a little heat from a jalapeño. The perfect summer salad for dinners, and Barbecue's.

For The Chick Pea Salad:

• 2½ cups corn kernels, fresh or frozen and let thaw
• 2 cans chickpeas, drained and rinsed
• 3 cups cherry tomatoes, cut in half (about 1 pound)
• 1 green pepper, diced
• 1 small red onion, finely diced
• 1 English cucumber, chopped

Directions For The Salad:

1. Combine all of the salad ingredients in a big bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
2. Refrigerate until serving or at least for a half an hour to let the flavors blend.

For The Dressing:

Ingredients:

2 Tablespoons jalapeño, seeded and coarsely chopped 

1 garlic clove

5 Tablespoons fresh lime juice

1/4 cup packed cilantro leaves 

salt and pepper to taste

3/4 cup extra virgin olive oil

Directions For The Dressing:

1. Place the jalapeño pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

recipe and dressing adapted from:

http://www.ateaspoonofhappiness.com/corn-chickpea-fiesta-salad-with-cilantro-lime-vinaigrette/

Asian Cole Slaw

This amazing salad is loaded with cabbage, peppers, carrots, snow peas, green onions, and has a delicious dressing that it is tossed in, with sesame oil, rice vinegar, and soy sauce, it will go perfect with the Teriyaki Pork In the Slow Cooker recipe. Simple to make and can be a great salad for any meal.

Ingredients

• 8 cups shredded savoy cabbage.
• 1 medium yellow pepper, cut into bite-size strips
• 1 cup carrots, shredded
• 1-1/2 cups snow peas, sliced lengthwise
• 1/2 cup green onion, sliced
• 6 tablespoons rice vinegar
• 4 tablespoons canola oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. In a large bowl combine shredded cabbage, yellow pepper, carrots,snow pea pods and green onion. In a screw top jar combine vinegar, canola oil, sesame oil, soy sauce, salt and pepper.
2. Shake well.
3. Drizzle dressing over vegetables and toss to coat.

Notes

This recipe was adapted from BHG Skinny Slow Cooker 2013 magazine.

recipe and photo source from:http://www.ladybehindthecurtain.com/asian-coleslaw/

Teriyaki Pork In The Slow Cooker

A melt in your mouth amazing teriyaki pork with soy sauce, ginger, garlic, and rice vinegar made in your crock pot, so simple to make, put it on in the morning and you have a delicious dinner that everyone will love. Perfect meal for any time of the year, even great for dinner parties, this is the kind of dinner that will be gone in no time. Serve with Asian cole slaw, recipe to follow and there is your entire meal. Enjoy!!

Ingredients

2 – 12 ounce pork tenderloins

1/2 cup reduced sodium soy sauce

1/4 cup rice vinegar

3 tablespoons brown sugar, packed

2 tablespoons vegetable oil

2 teaspoons fresh ginger, grated

2 cloves garlic, minced

1/2 teaspoon pepper

1 recipe Asian Coleslaw ( recipe http://cookiescrumbsandchickens.blogspot.com/2014/06/asian-cole-slaw.html

sesame seeds (optional)

Directions:

1. Place meat into your slow cooker ( crock pot) .

2  In a small bowl whisk together soy sauce, vinegar, brown sugar, oil, ginger, garlic and pepper.  Pour over meat in cooker.  Cover and cook on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.  

3 Let rest for about 10 minutes then transfer meat to a cutting board, reserving cooking liquid; cut meat into 1/2-inch slices.  Serve with Asian Coleslaw (recipe to follow).  Drizzle meat with cooking liquid.  Sprinkle with sesame seeds. 

 This recipe from BHG Skinny Slow Cooker 2013 magazine.

recipe and photo source:http://www.ladybehindthecurtain.com/slow-cooker-teriyaki-pork/

Amazing Gooey Caramel Cake

Talk about an amazing caramel gooey cake, this cake is super moist, with chocolate coated toffee bits, dulce de leche, cool whip and caramel topping, can it get any better than this, so easy to make but yet one of the most delicious cakes I have ever eaten. This is perfect to make at home for dessert, pot luck dinners, bbq's, birthdays, any occasion, and this will be gone real quick, load on the toppings and get ready for a real treat, enjoy!!!


Ingredients:

• 1 boxed yellow cake mix
• 1/4 cup all-purpose flour
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 8 ounce bag milk chocolate coated toffee bits
• 13.4 ounce dulce de leche ( this is caramelized sweetened condensed milk found in the baking isle by the sweetened condensed milk)
• About 8 ounces Cool whip
• Ice cream caramel topping

Directions:

1. Preheat oven to 350 degrees.
2. Spray bottom and side of a 13 x 9 -inch pan with baking spray with flour.
3. In a large mixing bowl beat cake mix, flour, water, oil and eggs on low for about 30-40 seconds.
4. Beat on medium speed 2 minutes, scraping bowl 
5. Stir in 1/2 cup of the toffee bits.
6. Pour into the prepared pan
7. Reserve 1/2 cup dulce de leche and set aside 
8. Dollop the remaining dulce de leche by the teaspoonful onto batter 
9. Bake 30 to 40 minutes or until a toothpick inserted in center come out clean.
10. Drop reserved dulce de leche by the spoonful over top of cake and spread evenly.
11. Sprinkle with remaining toffee bits. Also reserve some toffee bits for the topping at the end
12. Cool about 1 hour before serving.
13. Top each serving with whipped cream and caramel topping.

recipe and photo source from:http://www.ladybehindthecurtain.com/gooey-caramel-cake/

Corn And Bacon Casserole

This delicious dish is perfect for this time of the year, the corn is super sweet, you can make it with white, yellow or mixed corn. This amazing dish has a delicious creamy sauce made with garlic, sour cream, bacon, fresh parsley, basil and onion. This dish is super easy and perfect to go with any meal,  the perfect dish for the summer. Enjoy!!!

Ingredients

• 6 slices of bacon
• ½ cup chopped onion
• 2 tablespoons all-purpose flour
• 2 garlic cloves, finely minced or pushed through a garlic press
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup sour cream
• 4 cups fresh whole corn kernels yellow, white or mixed ( about 4-5 medium corn cobs)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat the oven to 350 degrees.
2. Cook bacon in a large skillet until crisp. Remove the bacon from the skillet and reserve two tablespoons of the bacon fat. Place cooked bacon onto several paper towels to drain and cool, then crumble. Set aside.
3. Sauté the chopped onions in the same skillet with the reserved bacon fat and cook until translucent. Stir in the flour, minced garlic, salt and pepper and cook for 1 to 2 minutes.
4. Remove the skillet from the heat and stir in the yogurt, corn, parsley and half of the crumbled bacon. Mix well.
5. Pour the corn mixture into a 1-quart baking dish. Sprinkle the remaining bacon evenly over the top of the casserole.
6. Bake uncovered for approximately 20 minutes or until heated through. After the casserole comes out of the oven sprinkle with chopped basil and serve.

photo and recipe source:http:http://www.afamilyfeast.com/corn-bacon-casserole/

Whipped Feta Brushetta

This is the perfect summer appetizer, fresh heirloom grape tomatoes, feta cheese whipped with cream cheese, then an amazing dressing to toss the dressing in with parmesan cheese, olive oil, balsamic vinegar, champagne vinegar, and shallots on a toasted baguette. This recipe is perfect for now when the tomatoes are fresh and in season. Perfect for parties or dinner appetizer. Enjoy!!!

Ingredients

1. 2 pounds heirloom grape tomatoes (any grape tomatoes will be fine)
2. 6 ounces feta cheese
3. 2 ounces cream cheese, room temperature
4. 2 Tablespoons parmesan cheese
5. 2 teaspoons lemon juice
6. 1/3 cup olive oil
7. salt and pepper
8. 2 Tablespoons minced shallots
9. 2 teaspoons minced garlic
10. 1 Tablespoon champagne vinegar
11. 1 Tablespoon balsamic vinegar
12. 2 Tablespoons fresh basil leaves, chopped
13. 2 french baguettes, sliced and toasted

Instructions

1. Heat the oven to 400 degrees. Slice the baguettes into 1/2" thick slices and place on a baking sheet. Drizzle with olive oil, salt and pepper and place in the oven for 5 minutes. Turn and bake another 3-4 minutes until brown on the other side. Take out of the oven and let cool.
2. Chop the tomatoes into bite sized pieces, then add the vinegars, garlic, shallots, salt and pepper to taste and basil leaves. Place in the refrigerator for a half an hour to chill.
3. While the tomatoes are in the fridge, put the feta and the parmesan cheeses in a food processor. Pulse a few times, then add the lemon juice and olive oil, salt and pepper to taste.
4. Take the taosted baguette and top with the whipped feta. Then top with a mound of the tomatoes. Repeat with all the toasts and serve on a platter.

Adapted from http://barefootcontessa.com/recipes.aspx?RecipeID=876&S=0

Mint And Ginger Lemonade Tequila Cocktail

This drink is not only delicious and refreshing, but good for you with the lemons, mint, and ginger added. Perfect drink to serve guests at a party or sit back and relax on your deck. enjoy!!!!

• 10 sprigs of fresh mint (not 10 leaves, the whole sprig)
• 1/2 cup fresh ginger, grated
• 4 cups boiling water
• 2/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 2 1/2 cups cold water
• 1 cup white tequila
• 
  
• 
  
• 1. In a large, heat proof bowl combine mint sprigs and ginger; add boiling water and let steep 30 minutes. Strain mixture into a large glass serving pitcher, being sure not to let any large chunks of ginger or mint pass through.
• 2.Add lemon and lime juice (the mixture will pick up a slightly pink color at this point) and cold water. Cover and refrigerate under ready to serve. Right before serving stir in tequila. Pour over ice and serve at once. 
• 3.Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

Slightly Adapted

recipe and photo source:/http://bakerbynature.com/tequila-healer/

Veggie Fajita Pasta

This delicious and full of flavor Fajita Pasta dish is a one pot meal. Perfect for during the week and packed with veggies. You can make this dish for a meatless Monday, or you can also add chicken to this to make it even more filling. Enjoy!!!

• 16 ounces linguine
• 1 ( 28 ounce) can crushed tomatoes
• 1 ( 8 ounce)container vegetable stock
• 1 large  red onion, thinly sliced
• 8 cloves garlic, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 1 tablespoon salt
• 1 teaspoon cumin
• 3/4 teaspoon ground oregano
• 2 sprigs cilantro, plus extra for garnish
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper, to taste
• 2 1/2 cups water
• 1/3 cup Full-Fat Greek yogurt
• Limes, for serving

Instructions

1. In a large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, oregano, pepper, and water. Bring to a boil over high heat.
2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat,  it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
3. Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve!!!

recipe and photo source http://bakerbynature.com/skinny-one-pan-veggie-fajita-pasta/