DRIED BEAN SOUP MIX (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Again, almost any dry soup ingredients will work as a jar mix. Try to layer the ingredients in an interesting and appealing way.

To a quart Mason jar add ½ cup of each of the following in the order given:

Split green peas
Red lentils
Split yellow peas
Small red beans
Black beans
Kidney beans

Place seasoning mix in a small, snack sized zip-loc bag. Lay on top of the soup mix before putting the cover on.

SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 squares chicken bouillon cubes, unwrapped
2 teaspoons dried minced onion
1-1/2 teaspoons sea salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon celery seed
1 bay leaf
4 tablespoons brown sugar

Instructions (Print up and attach to the jar)
SEASONED BEAN SOUP:
Dried Bean Mix
2 cans stewed tomatoes
1/4 cup Seasoning Mix 

Rinse beans and place in a large stock pot. Cover with water and allow to soak overnight.
Next day, drain the beans and rinse. Return to the pot and add water to cover. Place pan lid on top and bring to a boil.
Reduce heat and simmer for about 2 hours. Add tomatoes and seasoning mix. Cover and simmer for another 30 to 45 minutes, or until beans are tender.
Makes 10 cups

ORANGE AND SPICE BATH SALTS (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Part 1
1 cup of Epsom salt
3 Tbsp. Baking soda
3 drops of orange essential oil
2-3 drops orange food coloring

Part 2
1 cup Epsom salt
3 Tbs Baking soda
3 Drops Clove essential oil

Mix the first four ingredients in one jar, cover and allow to sand over night.
Mix the next three ingredients in a jar, cover, and allow to stand overnight.
The next day place one layer of the orange scented salts on the bottom of the jar. Follow with a layer of the clove scented salts. Repeat layers.

Add a printed tag with these instructions:

Place a handful of the salts under warm, running water.

If you prefer, buy a small scoop to attach to the jar and use the word scoop in place of handful.

DOG BISCUITS MIX (Gifts in a jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

If you have an animal lover on your list this makes a great gift.

1 dog biscuit cookie cutter

1 1/2 cup all-purpose unbleached flour
1 1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 tsp. brown sugar
1/2 tsp. garlic powder
Pinch of salt

Layer the ingredients in the jar in the order given. Close jar and tie cookie cutter on the outside with raffia. Type and print the following instructions and attach to the jar:

Dog Biscuits:
Pour ingredients in jar into a bowl. Add:
1 egg
1/2 cup shredded cheddar cheese
1/2 cup parmesan
1/2 cup hot beef broth or hot water.

Knead well until the dough is heavy but not sticky. You may need to add a bit more flour.
Knead for 5 minutes or until the dough is very elastic. Allow to rest for 5 minutes.
Roll 1/2 inch thick and cut with cutter.
Bake for 1 ½ hours. Cool completely.

PIZZA JOES

(made those sloppy joes for supper last night... nice and easy meal.  Gr8 with a nice salad)

1 lb extra lean ground beef
1 lg onion, coarsely chopped (1 cup)
1 med green bell pepper, coarsley chopped (1 cup)
2 cups pizza sauce (2 - 7.5 oz cans)
8 burger buns, split, toasted
1 cup shredded mozzarella chesse

Heat over med - high heat. Add beef, onion & bell pepper; cook 7 to 9 mins, stir until beef is thoroughly cooked.
Stir in pizza sauce. Redue to med heat; simmer uncovered 5 mins
Fill buns with beef mixture & cheese

CARAMEL APPLE UPSIDE DOWN CAKE

YUMMY!!! very good cake :))

Caramel & Apples:
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened
2 tablespoons honey
1 lb. apples (2 to 3), peeled, sliced (1/4 inch)

Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1/4 cup whole milk

Heat oven to 350°F.
Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper.
Heat brown sugar, 1/4 cup butter and honey in medium saucepan over medium heat until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 2 minutes, stirring occasionally. Pour into pan.
Arrange apple slices over caramel mixture in 2 overlapping concentric circles to cover bottom of pan, starting on outside edge.
Whisk flour, baking powder, cinnamon and salt in medium bowl. Beat 3/4 cup butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture.
Carefully spread batter over apple slices.
Bake 45 to 50 minutes or until cake is golden brown and pulls slightly away from sides and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes. Invert onto wire rack; remove parchment.
Serve warm or at room temperature.

*ONION SOUP MIX (COPYCAT)*

I use a lot of Onion Soup mix in my recipes.... I came across this recipes a while back. I have to admit.... it’s pretty close to the real stuff, it’s cheaper and with spices u have on hand. :))

3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 tsp. sugar
1/4 tsp. celery seed

Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Five tablespoons of Classic Onion Soup mix equals 1 env. of store bought Onion Soup Mix
Yield: 4 batches (20 tablespoons total).

CINNAMON ORNAMENTS

3/4 cup applesauce

1 bottle (4.12 ounces) McCormick® Cinnamon, Ground (or 1 cup plus 1 TBSP generic cinnamon- go to H&H near Somerset or a bulk foods place)

Supplies needed:
Cookie cutters
Drinking straw
Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

OREO PEANUT BUTTER DIP

Ok... don't shoot the messenger... LOL!!! :)) this is for the times when u get those chocolate cravings... it's very satisfying, very good and so easy to make. Love it... ENJOY!!! :))

1 1/2 cup creamy peanut butter
1 cup white chocolate morsels
1/2 cup Nutella
12 Oreos, crushed

In microwave, mix peanut butter, nutella and white chocolate morsels.
Microwave on medium heat for 1 minute.
Stir and heat by 15 second intervals until white chocolate is completely melted.
Fold in Oreos and store in glass jar, completely sealed.
Serve with crackers and fruit, enjoy!
Also great with Pretzel Crisps!

FAVORITE ORANGE JULIUS

My daughter Julie couldn't understand why I would want to mix orange juice and milk together in this drink.... so I tried the recipe without telling her :)) and the verdict is... she thought it was the best thing around.... taste like a creamsicle. It quite refreshing in the morning. :)) YUMMY!!! :))

6 oz. orange juice concentrate
1 tsp. vanilla
1 cup milk
1 cup water
1/2 cup sugar
6 ice cubes

Place all ingredients into a blender and blend until mixed and ice is crushed. Serve in glasses right away. Makes 3-4 servings.

HOMEMADE PEANUT BUTTER CUPS

Made those yesterday with my friend Kathy.... was very impressed with the results. They are really good..... and will definitely make them again. :))

Mini cupcake pan plus mini sized cupcake liners
1 bag (about 2 cups) dark or semi-sweet chocolate
2 tbsp oil

Peanut Butter Filling:
3/4 cup creamy peanut butter
2 tbsp. butter or margarine
2 tbsp. brown sugar
3/4 cup powder sugar
1/2 tsp. vanilla ext.

In a double boiler, melt half of the chocolate chips with 1 tablespoon oil. Once the chocolate is melted, pour about a tablespoon or so in to each cupcake liner. Using a pastry brush, paint chocolate onto the inside of the muffin cups. Paint a thick layer and then refrigerate until it has set hard.

While that is cooling, make the peanut butter filling. In a bowl, mix the peanut butter, brown sugar, vanilla and butter together. Add the powder sugar, 1/4 cup at a time and stir in between until it's all been added and you have a nice thick, creamy batter. Spoon into the hardened chocolate cups and then melt the remaining chocolate with 1 tablespoon oil. Pour a thick layer of the remaining melted chocolate over the top of peanut butter making sure the edges are sealed.

Once you've filled all the liners, give the pan a tap on the counter top so the chocolate settles into all the cracks. Refrigerate this overnight until firm. Peel liners off before serving.

CABERNET FRANC WINE JELLY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Fresh Thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter.

1 cup Cabernet Franc or Merlot wine
1/4 cup red wine vinegar
2 lg. sprigs fresh thyme
3 1/2 cup granulated sugar
1 pouch pectin

In a lg. saucepan, bring wine, vinegar and thyme to boil over high heat.
Remove from heat: cover and let stand for 20 min.
Strain throught cheese cloth lined sieve into clean saucepan.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 min., stirring. Remove from heat. Stir in pectin; stir for 1 min. , skimming off any foam.
Pour into hot 1/2 cup canning jars, leaving 1/4 inch headspace. Wipe rim.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 min..
Store in cool dark place for up to 1 yr..
Makes about 4 cups.,,,, that is about 7 christmas gifts to stroke off your lists!!...LOL...

CHOCOLATE TURTLES

(this recipe is from my friend Paula T.)  She is the one that got me hooked on them about 20 years ago, they r really good... way better that the boxed Turtles and very easy to make.  YUM!!!

1 lb. chocolate (I use milk chocolate but u can use whichever one u like)
1 can Eagle Brand Sweetened Condensed Milk
1/2 cup of your favourite chopped nuts (I used pecans or almonds)
Turtle molds

Simmer unopened Eagle Brand in uncovered pot for 2 hours. Make sure water always cover Eagle Brand.
Simmer chocolate in a double boiler very slowly so it doesn’t harden when making turtles. Melt chocolate about half an hour before making turtles.
When ready to start, paint turtle molds with chocolate, making sure to cover the whole turtle. Look through mold, under the light, to make sure mold is fully covered with chocolate.
Place in freezer for 5 minutes so it hardens.
Spoon 1 tbsp. of milk into the chocolate turtle, do not over fill.
Sprinkle desired nuts on top of milk. Press lightly. Freeze for 5 minutes.
Fully cover with chocolate, making sure everything is covered... with chocolate. Freeze.
Bang on hard surface to unmold.
Never spray your plastic mold and always wash with warm water, never with soap.

MAPLE GLAZED CARROTS

I remember the first time I made these glazed carrots. My friend's were visiting. I needed a side dish to go with supper. I had baby carrots in the fridge and I didn't want to just steam them like I normally do. So I tried this recipe.... and they were a hit. :))

3 tbsp. butter
3 tbsp.brown Sugar, packed
1 tbsp. maple syrup
1 pound baby carrots (or whole carrots chopped into chunks)

In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.

LIME SHERBET PUNCH

 

A nice change from the standard fruit flavored punch served at showers etc, this limeade punch always goes over well, and I always ALWAYS get asked for the recipe.

Mix Well and Chill:

3 or 4 cups pineapple juice
2/3 cup lemon juice
8 cups water
3 packages of lemon-lime kool-aide
1 1/2 cups sugar

To Serve: Put it in a punch bowl, scoop out 2 cups of lime sherbet, and float in the punch bowl, then and add a liter and a half of 7-up.

MY "KILLER BLT"

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 strips bacon

2 large slices of fresh bakery sour dough bread
Mayonnaise
Black pepper
Fresh sweet Italian plum tomatoes
Crisp iceberg lettuce

Start with hickory smoked bacon, either Oscar Meyer or Hormel Black Label, place 4 strips on a plastic bacon tree cover with a paper towel and place in the microwave and cook at full power for 4 minutes.
Meanwhile slice 2 large slices of fresh bakery sour dough bread (Boudin's is the best!) or Italian Sesame and put in the toaster for medium, you want it just slightly golden, not dark!
After the toasting lightly coat the toast with either Hellman's real mayonnaise or Miracle whip, then (secret) sprinkle a light amount of freshly ground black pepper.
Slice fresh sweet Italian plum tomatoes length wise, just enough to cover one piece of one piece of the toast.
Add fresh crisp iceberg lettuce in layers (don't skimp!) on the same piece of toast
Lay the bacon on the the empty piece of toast and then bring it all together and slice with a sharp chefs knife and use toothpicks to hold together. 
Serve with Screw Drivers or Bloody Mary's.

SHEPHERDS PIE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.

Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.

OREO BALLS

Those r really good, a really nice treat at Christmas time. :))

1 (8 oz.) softened cream cheese or whipped cream cheese
18 oz. package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling)
2 cups semi-sweet or milk chocolate chips
1 tbsp. shortening

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
Oreo Balls variations: Use melted almond bark or white chocolate chips instead of chocolate chips to dip the Oreo Balls.
Try different versions of sandwich cookies to make Oreo Balls- Oreo mint cookies, peanut butter sandwich cookies, or vanilla sandwich cookies are some delicious choices.
Don't use double stuffed Oreos for Oreo Balls. Be sure to use regular Oreo cookies.
To make the Oreo Balls a little less unhealthy, substitute low-fat Oreo cookies and low-fat cream cheese.
Don't skip the shortening. It makes the chocolate slightly thinner and smoother. It is much easier to use with the added shortening.

***NOTE:  I put the cookies in the food processor then add the block of cream cheese to that to make the "dough" all in one step.

APRICOT JALAPENO CHEESE TOPPER

RECIPE POSTED BY ANGELA BEADLE CORCORAN

This fruity topper is divine with cream cheese on crackers, or spoon it over a round of Brie cheese and warm just until melting.

1 cup white wine
1 cup chopped dried apricots
1/2 cup granulated sugar
1/2 cup water
1 jalapeno pepper, seeded and minced
½ tsp lemon juice

In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

CHEESY SAUSAGE QUICHE

This quiche is great for breakfast or just anytime. We love it!

1 (9 inch) deep dish pie shell
1/2 pound pork sausage (I used Jimmy Dean’s mild pork sausage, can use hot or whatever kind you like)
1 (4 ounce) can chopped green chilis, drained
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tbsp salsa
1/2 tsp minced garlic
1 1/2 cups shredded cheese (I used Mexican cheese, you can use whatever you like)
4 eggs
1/2 cup sour cream
1/2 cup milk
1/4 tsp black pepper
Salt to taste

In a skillet, fry the sausage and drain. Put the sausage in the bottom of the pie shell.
In a mixing bowl, mix together the green chilis, onion, green pepper, garlic and salsa. Spread over sausage.
Sprinkle the cheese on next.
In the same bowl whisk together the milk, sour cream, eggs, salt and pepper. Pour over the cheese evenly.
Bake in preheated 350 degree oven 45- 50 minutes until center of pie is done.
Sprinkle extra cheese on top of hot pie if you want. Let cool before cutting. Enjoy!