Melissa's Spicy Pickles

1 Ball Dill Pickle pickling packet

Cucumbers

Garlic Cloves

Jalapeños 

Make pickles according to packet directions but filling jars add half a jalapeño and 1 clove of garlic to each jar. Follow processing instructions.

Melissa's Zucchini Relish

This relish is delicious on hot dogs or brawts or mixed in with tuna fish.  Its also super yummy served over a block of cream cheese as a chip or cracker dip.  

10 C. Zucchini

4 C. Onions

3 Gr. Peppers

1 Red Pepper  

Chop all in a food processor finely.

Place all ingredients in a  large bowl.  Sprinkle with 5T. Canning salt over top.  Let set overnight.  Rinse well with cold water in drainer.

Syrup:

6 C sugar

2 1/2 C cider vinegar

1 T. Celery Seed

1 T. Black Pepper

2 T. Cornstarch

1 t. dry mustard

Combine syrup ingredients in a large pot.  Bring to a boil.  Mix syrup and zucchini mixture together.  Cook 30 min. at boiling (be sure mixture is boiling before you start the 30 min.)  Stir Occasionally.

Pack in hot jars and seal by turning the jars upside down and letting sit for 10 min. and turn over.  

Must have hot jars or they will break and/or not seal tightly.

Do not hot water bath.

Meg's Melba Jam

3 cups raspberries
2 cups peaches
1 can (20 oz.) crushed pineapple
3 cups sugar
1 large (8.5 cups size) raspberry jello

Blend or crush fruit.  In a large pot with out heat mix the fruit and sugar.  After mixed bring fruit to a boil, stirring constantly.  After it boils immediately reduce the heat to medium and let simmer for 15 min.  Remove from heat, stir in jello.  Mix thoroughly until jello is completely mixed in.  Ladle hot jam in to clean hot canning jars.  Wipe the top of the jar clean and place new canning lid and ring on jar.  Turn the jar upside down and allow jam to cool completely.  Once the jam is cool, turn the jar right side up.  The lid should 'pop' down sealing the jar shortly after jar is flipped.  Enjoy!

Homemade Granola

7 cups old fashioned oats

3/4 cup whole wheat flour
1/2 tsp. kosher salt
1 1/2 Tbsp. flax meal
1 Tbsp. chia seeds
1/2 cup water
1/2 cup coconut oil, melted
1 cup honey or real maple syrup (I use 1/2 cup of each)
2 1/2 Tbsp. vanilla
3/4 cup unsweetened dried cranberries or other dried fruit
1 cup slivered almonds

Preheat oven to 225 degrees.  Line a big cookie sheet with parchment and grease lightly.

In a large bowl combine the oats, flour, salt, cinnamon, flax, and chia seeds.  In a small bowl whisk together the water, the wet ingredients over the dry ingredients.  Mix everything together making sure there are no dry spots.

Spread the granola onto the prepared cooking sheet.  Bake for 1 1/2 hours, stirring gently every 30 minutes.  Then stir in desired fruit and nuts.  Bake another 30-60 minutes (continuing to watch and stir every 20-30 minutes) until granola is light brown and crunchy.

Cool and store in an airtight container.  Granola keeps for up to 6 months.

Canned Spaghetti Sauce

If you have a bunch of tomatoes this is a great recipe from my sis, Melissa.

24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper

Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:

Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs

Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.

Makes 19 pts. Or 10 Quarts

*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.

Indian Spice Rub

Makes about 1 cup.

6 tablespoons curry powder
3 tablespoons coarse salt
4 teaspoons crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger

Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.

Tuscan Spice Rub

Makes 1 cup.

1 tablespoon fennel seeds
6 tablespoons dried basil
3 tablespoons garlic powder
3 tablespoons coarse salt
2 tablespoons dried rosemary
2 tablespoons dried oregano

Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.

Spanish Rub

Makes about 1 cup.

6 tablespoons smoked paprika (see Ingredient note)
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons freshly ground pepper

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Blueberrry-Pecan Pancake Mix

Makes 2 1/2 cups dry mix, enough for 16 pancakes.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

Candy-Cane Marshmallows

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Carmels

These are the ones Debbie Hoopes made!

2 c sugar
1 ¼ c karo syrup
2 c cream
½ c whole milk
¼ t salt
1 t vanilla

Cook in heavy pan over medium heat until about 234 degrees on candy thermometer – about 2 hours. Pour into a buttered square pan. You do not have to stir the whole time it’s cooking. Let set 24 hours. Cut and wrap. Do not substitute ingredients.