1 gallon apple juice or cider
1/2 gallon cranberry juice (can use orange juice)
4 whole cinnamon sticks
4-5 whole cloves
1 t allspice
1 C brown sugar
Heat and serve.
December 19, 2010
Monday, December 27, 2010
Festive Pineapple Cranberry Salad
1 20 oz can crushed pineapple, undrained
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
Chunky Salsa
2 cans corn
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
Fresh Salsa #2
3 T finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
Fresh Salsa
5 tomatoes, peeled, seede, finely chopped
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
Cherry Jam
4 C bing cherries (chopped or blended)
3 C sugar OR 1 1/2 c Splenda (for sugar-free jam)
1 C water
1 pkg pectin
1 pkg unsweetened cherry Kool-aid powder
Mix all ingredients together and bring to a boil. Boil for 5 minutest stirring constantly, (longer for thicker jam.) Bottle, (with lid & rim,) and turn upside down to seal. (No need to process.)
August 22, 2010
3 C sugar OR 1 1/2 c Splenda (for sugar-free jam)
1 C water
1 pkg pectin
1 pkg unsweetened cherry Kool-aid powder
Mix all ingredients together and bring to a boil. Boil for 5 minutest stirring constantly, (longer for thicker jam.) Bottle, (with lid & rim,) and turn upside down to seal. (No need to process.)
August 22, 2010
Frozen Fruit Bites
12 vanilla wafer cookies
1/2 c vanilla yogurt
1/2 c cream cheese, softened
1 t lemon juice
1 t honey
Sliced kiwi, strawberries, or whole blueberries
Place liners in a mini-cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.
In a medium size bowl, whisk together the yogurt, cream cheese, lemon juice and honey until smooth.
Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.
Cover the pan with plastic wrap, then place it in the freezer until fruit bites are firm, about 1 to 1 1/2 hours.
Remove the tray from the freezer about 15-25 minutest before serving.
Sept 19, 2010
1/2 c vanilla yogurt
1/2 c cream cheese, softened
1 t lemon juice
1 t honey
Sliced kiwi, strawberries, or whole blueberries
Place liners in a mini-cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.
In a medium size bowl, whisk together the yogurt, cream cheese, lemon juice and honey until smooth.
Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.
Cover the pan with plastic wrap, then place it in the freezer until fruit bites are firm, about 1 to 1 1/2 hours.
Remove the tray from the freezer about 15-25 minutest before serving.
Sept 19, 2010
BBQ Chicken Kabobs
1 lb skinless, boneless chicken breasts
1 large green bell pepper
1 large red bell bepper
1 large yellow onion
1 large pkg mushrooms
2 cups diced fresh pineapple
Cube chicken into bite size pieces. Cube green and red peppers and yellow onion into bite size pieces. Leave mushrooms whole.
Sauce:
1 c ketchup
1/2 c mustard
2 T steak sauce
1/4 c bottled hot pepper sauce
1/4 c pineapple juice
1/2 c sugar
Mix together sauce ingredients in a sauce pan over medium heat. Cook on low heat for 10 minutes. Divide into two containers. Use one container of sauce to baste kabobs before and during cooking on grill. Use other container to drizzle sauce ofer kabobs prior to serving.
Spear chicken, veges and pineapple onto skewers, alternating pieces to give a variety on each. Coat each kabob with sauce and cook over medium hot grill about 10-15 minutes or until vegetables are softened and chicken is done. Serves 4-6.
August 8, 2010
1 large green bell pepper
1 large red bell bepper
1 large yellow onion
1 large pkg mushrooms
2 cups diced fresh pineapple
Cube chicken into bite size pieces. Cube green and red peppers and yellow onion into bite size pieces. Leave mushrooms whole.
Sauce:
1 c ketchup
1/2 c mustard
2 T steak sauce
1/4 c bottled hot pepper sauce
1/4 c pineapple juice
1/2 c sugar
Mix together sauce ingredients in a sauce pan over medium heat. Cook on low heat for 10 minutes. Divide into two containers. Use one container of sauce to baste kabobs before and during cooking on grill. Use other container to drizzle sauce ofer kabobs prior to serving.
Spear chicken, veges and pineapple onto skewers, alternating pieces to give a variety on each. Coat each kabob with sauce and cook over medium hot grill about 10-15 minutes or until vegetables are softened and chicken is done. Serves 4-6.
August 8, 2010
Shish Kabobs
1 lb top sirloin
1 red pepper
1 whole mushrooms
1/2 sweet onion
Marinade:
3/4 c Catalina dressing
3/4 c zesty Italian dressing
Cut meat and all vegetables, except mushrooms, into 2 inch chunks. Place into a zip-lock bag, add dressing and mix well. Marinate for 4 hours to overnight.
Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.
Serves 4.
August 8, 2010
1 red pepper
1 whole mushrooms
1/2 sweet onion
Marinade:
3/4 c Catalina dressing
3/4 c zesty Italian dressing
Cut meat and all vegetables, except mushrooms, into 2 inch chunks. Place into a zip-lock bag, add dressing and mix well. Marinate for 4 hours to overnight.
Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.
Serves 4.
August 8, 2010
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