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.

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.

Pineapple Pops

These are seriously good...in the summer...probably not as good when it's 40 degrees and rainy :(

1 14.5oz can pineapple
1/3 c milk
1/4 c sugar

Blend in the blender. Pour into popsicle molds or dixie cups, insert popsicle stick and freeze.

Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy. Serve with fresh cut apples.

Chex Muddy Buddies

9 cups corn Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl. Set aside.

Microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.

Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool. Store in an air tight container in the refrigerator.

Chex Muddy Buddies

These are one of my all-time favorite snacks. I can sit down and eat a whole batch almost!!! Matthew doesn't think they are as great as I do so it always works out well for me when I make them :)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Sugared Nuts

2 c sugar
½ c water
5 T white karo syrup
8 marshmallows
1 t vanilla
4 c nuts

Mix sugar, water and karo. Cook to 240 degrees. Add marshmallows and stir until dissolved. Add vanilla and nuts. Stir until it begins to sugar. Poor out on wax paper and separate with a fork.

Chex Party Mix

¼ c marg or butter
5 t Worcestershire sauce
1 ¼ t seasoned salt
¼ t garlic powder
2 2/3 c corn chex
2 2/3 c rice chex
2 2/3 c wheat chex
1 c mixed nuts
1 c pretzels

Melt marg in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 mins. Spread on absorbent paper to cool. Store in an airtight container. Makes 10 cups.

Easy Carmel Corn

1 can sweet and condensed milk
2 c brown sugar
1 c white karo syrup
1 cube butter

Bring to a boil and boil gently for 9 minutes or until it holds shape in cold water. Stir into corn (3-4 poppers full). Add 1 package whole pecans if desired.

Turtle Popcorn

Recipe courtesy of Paula Deen 2008. Untried.

Ingredients:
6 quarts freshly popped popcorn
1 cup butter
2 cups firmly packed brown sugar
3/4 cup light corn syrup
6 (1 oz) squares semisweet chocolate
1 tsp salt
1 tsp vanilla extract

Directions:
1. Preheat oven to 200.
2. Place popcorn in a large roasting pan; set aside.
3. In a large saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat; boil for 5 minutes. Remove from heat; stir in chocolate, salt, and vanilla. Let stand, stirring occasionally, until chocolate is melted and smooth. Pour over popcorn, tossing gently to coat well. Bake for 30 minutes, stirring occasionally. Pour popcorn in an even layer onto parchment paper. Let cool completely. Store in an airtight container for up to 2 weeks.