SUMMER TIME CANNING

I'm doing a canning section In hopes that I will learn some more canning tips and recipes. That means (if you can)that I would love for you to share some of the things you can in the summer! I will also can a few things this summer and try to share them with you or just post recipes of stuff I've canned in the past. I can mostly give Thanks to my hubby for this section, he is the one that does the canning, I just help and do what he tells me to! I did do the pickles though, with my mom...

RASPBERRY JALAPENO JAM

This has been a very popular canning jam this year. Everyone I have let sample this, has gotten the recipe and made it. It's pretty quick to do and Delicious!

1-2 C fresh or frozen raspberries, 1/2 C finely chopped red or green pepper, 1/4 C finely Chopped jalapeno, 3/4 C vinegar, 3 C sugar, 1pkg liquid pectin.

In a Lg pot. Smash and stir raspberries, peppers, vinegar and sugar together. Cook and stir frequently until jam starts to boil. Boil for 3 min. Take off heat. Let stand for 5 min, then stir in Liquid pectin. Poor into 1/2 pint jelly jars. Hot bathe for 10 min. Raspberries and peppers all depend on how much heat you like. Take out jalapeno seeds for mild and leave a few seeds for little kick. I prefer more mild and it will still have a little kick without the seeds.
Serve over cream cheese w/ crackers (wheat thins and ritz are really good) I might make more of this around the holidays and give as gifts.

RASPBERRY JAM
5 Crushed raspberries, 7 C sugar, jelly jars
Using a potato masher to mash berries. Stir in Fruit Pectin. You can add 1/2 t butter to reduce foaming. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add Sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil 1 min, stir constantly. remove from heat. Put in hot jars. leave 1/4 in headspace. Clean rims with damp cloth. Add lids and rims. Hot bathe for 10min.

RASPBERRY SYRUP
I found a recipe that is so simple that I might try doing more next year. It's equal part raspberries and sugar. I blended the raspberries in a blender first and then measured it that way. You just cook until it boils for 3 min. put in jars and hot bathe for 15 min. Serve over hot pancakes or waffles.

GARLIC PICKLES OR GREEN BEANS
I have to Thank my friend Angela J. for this and hopefully she won't mind that I shared! These are the best pickles I've tasted in a long time. Even my kids down these. I had to have store pickles the other day and about gaged. It's just not the same

Brine: 1 gal water, 1 qt vinegar, 1C salt. Bring to a boil
Fill Clean bottling jars with sprigs of dill (fresh is the best) and plenty of garlic cloves (6-7 in each jar). Then fill with cucumbers. Fill with boiling brine. leaving 1/2 inch space at top. Clean tops of jar and top with hot lids and secure with rings. Hot bath in full rolling boil water for 5 min. Let seal and then store for a few months to letthe pickles get the yummy garlic flavor.

You can also do Green beans with this same recipe.

MY HELPFUL COOKING TIPS

Okay this section is just going to be little helpful cooking tips that I use. Who doesn't like helpful tips right!!!

THE BEST OF TIPS:
Cook books, Food Magazines and Word of mouth is the best way to get a good recipe. I Love the Gooseberry Patch cookbooks, Food and Family magazine, Paula Deen cookbooks and magazines, Taste of Homes recipes, Ward cook books and my Big Sister! There is many more, but I don't have all night. I am a collector of cookbooks and recipes, I should really organize them more often.
Another great tip is to check out cookbooks from the library and then copy the ones you want to try. I've been doing that and it saves me on having to spend a lot of money for new recipes. So don't be afraid to try new things, because usually they will be things you and your family will LOVE!!!!

COOKING BACON
I'm going to be honest and say "WE LOVE BACON!!!!" I know it's not the best way to get protein, but it's so good, we don't resist it.. You can always do a few extra minutes of exercising, right!
Well I have a couple of good tips when cooking bacon. 1ST: No matter how you choose to cook your bacon, RUN EACH SLICE UNDER COLD WATER FIRST. This was the best tip I ever got, because it keeps the bacon from shrinking to little bitty pieces. If you do this, your bacon will not loose it's size and it will be perfect with whatever you're doing with it.
2nd: Cook your bacon in the oven. I like this tip as well because it helps my house not smell overly run by bacon. It still smells a little, but it goes away faster. I line a cookie sheet with 2 layers of tin foil (saves on clean up) and place the bacon on it. I'll usually turn the oven to 375 or if I'm in a hurry 400. Cooking times will depend on how big and thick your bacon slices are. I usually start with 15 to 20 min, then just keep checking it until it is cooked the way I like it. Also when you take it out of the oven, tip the pan and drain as much grease a you can into a throw away container. (I have an old big diced tomato can that I keep under my sink and pull it out when I need to dump anything greasy) I also take the bacon off the pan and place on paper towels. I love bacon, but I hate to feel like I'm just eating grease. We usually cut are bacon in 1/2, because you get more slices out of it, but with the cold water trick, it makes the bacon a pefect size.
I've never tried the cold water trick when cooking it on the stove, it might make the grease splatter more. SO Oven or microwave is probably the best. In microwave I line a plate with paper towels and also place a paper towel on top. It soaks up the grease and it doesn't splatter in the microwave. I still try to get as much of the grease out as I can by dabbing with extra paper towels.


THE PERFECT BACON

NEVER GO WRONG CASSEROLE'S

I hate to say, I Love casseroles's, but I do! Besides crock pot meals, casserole's are one of those things that you can put together a head of time and then leave in the fridge until it's time to bake. It is also fun to mix a bunch of ingredients together and see what you come out with. If I pick the right ingredients my kids will actually eat them....

STUFF ZUCCHINI CASSEROLE
This is one to do in the summer when you are over run with zucchni's and yellow squash. My oldest hates squash, but he actually ate this, so you might have a chance with picky eaters...


WHAT YOU NEED: 2-4 Zucchini or yellow squash. (Depends on how big the casserole dish is) 1 garlic clove (minced), 1 lb sausage, 1 C bread crumbs, 1 C grated parmesan cheese, 1 can or jar spaghetti sauce, mozzerrella cheese (shredded)

Heat oven 350'
cut zucchini into chunks. Put in the bottom of a casserole dish. Brown garlic & sausage together (drain grease). Mix together bread crumbs & parmesan. Add to sausage and mix well. crumble or sprinkle sausage mixture over zucchini. Pour spaghetti sauce over sausage & zucchini. Bake for 30 min. Take out and sprinkle mozzerella cheese over the top. ut bake in for 5 more min or until chese is melted.


CHICKEN & STUFFiNG CASSEROLE

WHAT YOU NEED: 6-8 chicken breasts, 1 c cream of chicken soup, 2 C herb seasoned stuffing ( I just used chicken stuffing), 2 C cheddar cheese (shredded),
1/2 C water

Heat oven 350
Arrange chicken in the bottom of a greased casserole dish. Cover with soup, then stuffing, followed by the cheese and water. Cover with foil. Bake for 45 min. Uncover the last 10 min
Yes my picky 8 year old ate this one to!


ANOTHER CHICKEN & STUFFING CASSEROLE

WHAT YOU NEED: 3 C chicken, cut into chunks, dash of salt, 1/4 C butter,
1 C chopped celery, 1 C chopped onion, 1 C chredded carrots, 1 C cream of chicken,
1 C sour cream, 1 pkg stove top stuffing (chicken)

Heat oven 350
Boil chicken with salt. drain. Combine and saute' butter, celery and onion. When almost done, add carrots. Mix soup with sour cream. Add cooked chicken and vegetables. Heat through. Prepare stuffing mix according to package. spread chicken mixture into a 13x9 casserole dish. Top with stuffing. Bake until heated through (about 20 min or so)

SAY "THANK YOU" WITH A LITTLE YUM!!!

I don't have too many of these, but hopefully I can slowly find some more and post them. My sister lead me to a fun website that had these recipes and they have been a Hit every time I have made them. The best part is that you can get creative and that is always fun! Go to www.bakerella.com for more fun ideas.


MINT OREO TRUFFLES

. I'll be honest, these are to die for! If you love oreos, these are a must try.

WHAT YOU NEED: 1 pkg mint oreos or oreos (I love mint), 1 8oz pkg cream cheese, softened, white Almond bark or dipping chocolate. Food processor

Reserve 7 cookies if you want to use them for decor on top, if you don't care about that, then dump pkg of oreos in a food processor and add cream cheese. mix until well mixed. Roll into balls and dip in white chocolate bark or milk chocolate bark, place on waxed paper until set. Store in refrigerater
Hint If you don't have a food processor, then put in zip-loc baggy and crush until really fine, and stir in cream cheese. A hand mixer might work as well (Not sure)


CAKE BALLS OR POPS

This is carrot cake flavor, it was so good
I did these as Thank You's at my sister-in-laws baby shower. I even found a little poem to hook onto them. I also made some on a platter to eat. You can make these into pops or balls. If you do pops you need the white sucker sticks.

What you need: 1 Box of your Favorite Cake mix, 1 Can cream cheese frosting, 1 pkg white or dark chocolate Almond bark or good melting chocolate. Bark works the best.

Make cake according to pkg directions and cool. crumble into a lg mixing bowl. Add the cream cheese frosting(Hint: You can get away with using just a 1/2 can of the frosting, especially if you are doing 2 cakes.) and mix with hands until blended together. Roll mixture into 1/4 size balls and lay on a cookie sheet. Chill in freezer for several hours. Melt chocolate or Almond bark in microwave or I use a double broiler. (Hint: Leave cake balls in freezer until chocolate is melted or close to being done. They are easier to work with if they are still frozen). Roll balls in chocolate, tap off extra, lay on wax paper until set.

Another hint: Melt a little chocolate at a time, so it doesn't cool and thicken. Also the balls are fast, but rolling in the chocolate takes a little time, So plan for that.

COOKIES, CAKES, AND JUST PLAIN YUM

Deserts have always been my specialty. That is usually what I'm asked to bring or it's the one I choose to bring. This will be the section with the most recipes when I get them all uploaded. I will only post all my FAV, which is mostly everything that involves Sugar and other things I shouldn't eat.

ALL STAR APPLE PIE

I didn't get to try this one, but I made it for the ladies I visit teach, so hopefully it turned out okay! My dad did like it as well so I think it was worth trying.
WHat you need: 1 Can apple pie filling, 1 T lemon juice, 1/4 t ground cinnamon, 1 baked pie shell, 1/4 c flour, 1/4 c brown sugar, 2 T cold butter, 1/4 c chopped pecans or walnuts, 1/4 c quick-cooking oats, 2 T flaked coconut.

Combine pie filling, lemon juice and cinnamon. (I didn't do the lemon juice or cinnamon because I have homemade apple pie filling that already has it in it). Spoon into pastry shell. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats an coconut; sprinkle over pie filling. bake at 400 for 12-15 min. You can cover edges with foil to help edges from getting over done. cool and seve with ice-cream or whip topping.

WALNUT-CRUNCH PUMPKIN PIE

Oh Man, this is my New favorite Pumpkin pie! More fattening the better, right!

What you need: 2 eggs, 1 can (15oz) canned pumpkin, 1 Can evaporated milk, 3/4 c brown sugar, 2 t vanilla extract, 1-1/2 t ground cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1 unbaked pie shell.
Topping: 1 C chopped walnuts, 3/4 C brown sugar, 1/4 C butter, melted.

Beat eggs. Beat in pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger, nutmeg. Pour into pastry shell. Cover edges loosely with foil. Bake 425 for 15 min. reduce heat to 350. remove foil bake 35-40 min. or until kinfe comes out clean. cool for 2 hours. Then mix togethehr topping mixture. Sprinkle over pie. cover edges with foil and broil 3-4 in from heat for 2 min or until golden brown. I ended up having to cook the pie for a lot longer, but just keep checking until it's done.

PAULA'S PEANUT BUTTER TOFFEE BARS

I just have to say, YUMMY! I think I liked these better than the normal PB Bars.

What you need: 2 c quick oats, 2 c flour, 1 c packed brown sugar, 1/2 c chopped roasted peanuts, 3/4 t baking soda, 1 1/4 c butter, softened, 1 8oz cream cheese, softened, 3/4 c crunchy peanut butter, 1/3 c sugar, 1 lg egg, 1 c toffee bits.

Preheat oven 350. Line 13x9 pan with foil, spray with cooking spray. I needed to make a lot, so I doubled the recipe and used a cookie sheet. In a lg bowl combine, oats, flour, brown sugar, peanuts, baking soda. Using a pastry blender, cut in butter until mixture is crumbly (I used a fork and my hands since a pastry blender is something I don't own). Press 1/2 of oat mixture down on pan. Bake 20min. In a bowl beat cream cheese, PButter, sugar, and eggs at medium speed with a mixture until combined. spread evenly over crust. sprinkle evenly with toffee bits and cover with rest of oat mixture. Bake 20-25 min or until golden brown. Let cool.

CARAMEL-PECAN BROWNIES

What You Need: 4 sq's Baker's unsweetened chocolate, 3/4 C butter, 2 C sugar,
4 eggs, 1 C flour, 1 pkg (14oz) kraft caramels, 1/3 C whipping cream, 2 C pecan halves divided
Heat oven 350. Line 13x9 pan with foil, with ends folded over sides. Grease foil. Microwave chocolate and butter in lg bowl on high 2 min. or until chocolate is completely melted. add sugar and eggs; mix well. Stir in flour until well blended. spread 1/2 the batter into prepared pan. Bake 25 min or until top is firm to touch.
Microwave caramels and ceam in medium microwave bowl on high 2 min. or until caramels are completely melted. Stir in 1 C nuts.
Spread caramel mix over brownie layer; cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 min or until top is firm to the touch. cool in pan.Lift brownies from pan with foil handles. Cut into squares and enjoy!

PAULA'S CHOCOLATE CHIP ZUCCHINI BREAD
I've never made zucchini bread before, but it turned out pretty good.

WHAT YOU NEED: 3 C flour, 1/2 t baking powder, 1 t salt, 1/2 t ground cinamon,
1/2 t ground nutmeg, 1 t baking soda, 3 eggs, 2 C sugar, 1 C veg oil, 2 t vanilla extract, 2 C grated zucchini (skin on), 1 C chopped pecans, 1 C semisweet choco chips, 1 T orange zest.

Heat Oven 350
Sift together flour, baking powder, salt, spices, and baking soda in a bowl. In a seperate bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla zucchini, pecans,(I left out pecans just in case someone was allergic to nuts, but it is probably yummy with them) chocolate chips, orange zest. Stir in sifted ingredients. Pour into well greased loaf pans. Bake for 50 min, or until toothpick comes out clean. Let cool.


ZUCCHINI CAKE -FAVORITE SUMMER CAKE

WHAT YOU NEED: 1/2 C Veg oil, 1/2 C Melted Butter, 1 3/4 C Sugar, 2 eggs. Mix these together.
Then Add: 2 1/2 C Flour, 2 t cinnamon, 1 t salt, 1 t baking soda, 1 t baking powder, 3 T cocoa powder, 1/2 C Milk, 1 T vanilla, 2 C grated zucchini (skin on)
Pour into greased cake pan and then
Mix and sprinkle on top of cake 3/4 C chocolate chips, 3/4 C Brown Sugar, 3/4 C walnut. (You can leave walnuts out if allergic or don't like). Bake 340 for 40 min


OATMEAL CAKE (2nd fav cake)

This is a cake my Grandma use to make all the time, but I got this recipe from a old job, which I can't disclose.

WHAT YOU NEED: Cake- 1 1/2 C boiling water, 1 C oatmeal (Not quick), 1/2 C shortening, 1 C Brown sugar, 1 C sugar, 2 eggs, 1 1/2 C flour, 1 t cinnamon, 1/2 t nutmeg, 1 t baking soda, 1/2 t salt
Topping: 1/2 C margarine, 1 C brown sugar, 1/3 C evaporated milk, 1 C coconut, 1 C chopped walnut, 1 t vanilla
Pour boiling water over oats and let stand and cooled. Cream shortening with sugars and eggs until fluffy. Add oats to creamed mix. Combine dry ingredients. and blend into creamed mixture. Pour into a greased cake pan. Bake 350 for 30-35 min. or until done.
WHile cake is baking make topping and pour over hot cake. Melt Butter and add sugar. Blend. Add rest of ingredients and stir.


BROWNIE CANDY CUPS
Chocolate and PB, what is better than that

WHAT YOU NEED: 1 Pkg Duncan hines chocolate lovers double fudge brownie mix. 2 eggs, 1/3 C water, 1/4 C Veg oil, 30 mini reeses pb cups, 1 box aluminum foil mini cups for muffins
Heat oven 350
Place foil liners on baking sheet. Spray with cooking spray. Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil. stir with spoon until well blnded (about 50 strokes). Fill each liner w/ 2 T of batter. Bake for 10 min and remove from oven. push 1 reeses in center of each cup until even with batter. Bake 5-7 min longer. Cool 5-10 min in pan, then move to cooling rack.


SUNNY LEMON BARS
This is one my hubby's favorite deserts, but I never dared make them until I found this recipe. It is so easy and yummy!


WHAT YOU NEED: 1-1/2 C plus 3 T flour, 2/3 C powdered sugar, 3/4 C Butter softened, 3 eggs, beaten, 1-1/2 C sugar, 1/4 C lemon juice. Garnish: powdered sugar
Combine: 1-1/2 cups flour, powdered sugar and butter. Mix well. Pat into a greased 13x9 baking pan. Bake 350 for 20 min. Whisk, remaining flour, eggs, sugar, lemon juice together until frothy; pour over hot crust. Bake until golden, about 20 min. Cool on wire rack. Dust with powdered sugar.


CHEESE CAKE
I also got this recipe from an old job. I of coarse can't say where, but it is my hubby's favorite, so I will share. This recipe makes a cookie sheet and a small pie plate, so it's good for feeding lots of people

What you need: 16 oz cream cheese (softened), 6 cups milk, 29oz of Jello cheese cake mix (Box over in baking section), Graham cracker crumbs, (some crust comes in the cheese cake box, but i always buy an extra box of them), Your favorite cheese cake topping. (we always do raspberry or strawberry)

Make graham cracker crust according to directions on pkg. In a kitchen aid mixer or lg bowl w/ a hand mixer. put cream cheese and 1 cup milk, mix, then slowly add 5 more cups of milk, mix until it's well mixed with cream cheese. (you don't want the cream cheese lumpy) Add the 29oz's of cheese cake powder mix. Mix until it is thick. Pour over crust and top with fav topping. Store in refrigerator!


BEST BANANA BREAD

What you need: 1 C sugar, 1/2 shortening (i use the sticks), 2 eggs, 3 banana's mashed, 2 c flour, 1 t baking soda, 1 t baking powder, 1/2 t salt, 1 t vanilla, 1/2 c water, 1/2 c chopped nuts.

Heat oven 350
Cream sugar and shortening, Add eggs, banana's, water, and vanilla. Add dry ingredients and mix until well blended. Stir in nuts. Pour into greased loaf pans. I always double this so I can get about 2 big and 2 med, pans. baking times differ so check after 45 min by inserting toothpick. If still runny leave in for 5-15 min more. Toothpick needs to come out clean. The top will be a little dark to. Mini loaves won't take as long so start out at 25 min and go from there.


TERESA'S MARSHMALLOW POPCORN

WHAT YOU NEED: Popped popcorn in a lg bowl 3/4 full, Add 2 C almonds and 4 C Marshmallows, stir together. Meanwhile in sauce pan bring 2 sticks butter, 1 1/3 C Sugar, 1/2 C karo syrup to a boil. Boil 2 min. Pour over popcorn mix and mix until coated. Can add mini m&m's after it's been cooled.
This is a yummy Concert in the park snack.


GRANDMA'S CARAMEL POPCORN

INSTRUCTIONS: Fill a giant bowl with 12 Qt's popped popcorn. In a sauce pan combine: 2 C Brown sugar, 1 C karo syrup, 1 C sweetened condensed milk, 1 Sq butter or margarine. Bring to a boil. Boil for 3 min. (I always do the cold water test to make sure it's ready to pour over corn) Pour over popped corn and mix to coat. You can spread on a buttered cookie sheet to cool.
Thanks Grandma for making this when we were kids! I loved it then and I still love it Now! I miss you!!!!

APPETIZERS FOR ALL OCCASIONS

I really wish I had Pics for all my recipes, but until recently I never planned on doing a Food Blog, so there you go! These Appetizers are ones I've takin to different things and every time, they get gobbled up! So you won't go wrong around the holidays with these.

MINDI'S VERSION OF "ITALIAN DUNKERS"

Refrigerated Biscuits (Quanity depends on how many you're feeding), String cheese or mozzerella Cheese. Butter, melted, grated Parmesan cheese. Pizza sauce for dipping
I cut the biscuits in 1/2 (long way) to get more. I also cut string cheese into 1/2 or even 1/3, depending on how big biscuits are. Put a piece of cheese in the middle of each biscuit, fold over and pinch sides. Dip in melted butter and then in parmesan. Put on sprayed cookie sheet. Bake according to package directions. (golden brown) My pics not very good, but my son loves these and he says they kind of taste like the schools.

GRILLED CORN & AVOCADO SALSA


You can grill the corn in this recipe, but I omited that step and it still tasted good. Everyone finished it off on the 24th without it, so save time if you can. I'll do both instruction.

Grilled Corn Recipe: 4 Ears corn, in husks, 2 jalepeno peppers, 2 vined ripe tomatoes,, stemmed, and diced, 1/2 C diced red onion, 1/2 t minced garlic, 3 T fresh cilantro, chopped, 1 T fresh mint leaves, 1/4 C fresh squeezed lime juice, 2 T olive oil, salt to taste.

Soak ears of corn in their husks in a deep bowl filled with cold water for 1 hr, placing a plate or lid ontop to keep corn sumbmerged. Pre heat grill to med, lay corn on grill and cook for 20-25 min, turning frequently, until leaves are blackened. Grill the jalepenos for 5 to 6 min, turning periodically. Remove the corn and jalepenos, set aside until cool. Once corn is cool, remove husks and silk. cut the kernals off the cobs and place in a lg bowl. remove seeds in peppers and chop finely. Add all the other ingredients, mix well together. This didn't have avocado, but you can add it. wait until ready to serve though or they go brown.

MY VERSION: 1 Bag frozen corn or cut corn off the cob (without grilling), 2 Serrano peppers, seeded, however many tomatoes you want to add, 1/2 red onion, 2-3 garlic gloves, Some cilantro, juice from 1 lime, 2 T OLIVE OIL, salt, I omited the mint leaves. Avocados

Let the frozen corn thaw. In a Food processor, add peppers, onion, cilantro and garlic to make a paste. Put in a bowl and then chop up tomatoes, add corn, squeeze lime juice, add oil, salt to taste. Mix together and Add avocado just before serving. Serve with tortilla chips.


SAUSAGE DIP

What you Need: 1 lb sausage (browned & drained), 1 16 oz Sour cream, 1 8oz Cream cheese, 1 Can diced green chilis, 1 Can sliced black olives, 1 Lg Block Veleveeta cheese.
Put all ingredients in a corck pot until melted and hot. Serve with Tortilla chips or crackers.


HOT PIZZA DIP

WHAT YOU NEED: 1 8oz cream cheese, 1 t italian dressing seasoning, 1 C shredded Mozzarella cheese, 3/4 C grated fresh parmesan, 1 C pizza sauce, 1/4 C diced green bell pepper and some sliced green onions. (optional)
Heat oven 350
Combine cream cheese and italian seasoning together. Spread on the bottom of a mini-baker or pie dish. In a small bowl combine cheeses. Spread 1/2 on top of cream cheese and then top and spread with Pizza Sauce. Sprinkle rest of cheese. Top with pepper and onion if you want.(I never do, but I bet other pizza toppings would be good). Bake 15-20 min until bubbly. Serve with yummy breads (baguettes, french, sourdough, etc) or crackers.


SPINACH ARTICHOKE DIP

WHAT YOU NEED: 2 T unsalted butter, 1 Med onion, chopped, 6 cloves garlic, chopped, 1 pkg frozen chopped spinach, thawed and squeezed dry, 1 jar (6oz) marinated artichokes, drained and chopped, 1 Pkg cream cheese, cut into cubes, 1/2 pint sour cream, 1 1/2 C shredded sharp cheddar, 1/2 C grated parmesan, 1 t paprika, 1/2 t black pepper, 1/2 t salt, 1/4 t red pepper flakes.
Heat oven 350
In a Lg skillet, melt butter and onion and cook for about 8 min, stir occasionally. Add garlic and cook for 1 min. Stir in spinach, artichokes, cream cheese, sour cream, 1 C cheddar, the parmesan, and seasonings. stir well. Place in an oven proof 2QT dish and top with remaining cheese. Bake for 10 min or until warmed through. Serve with chips or crackers. Easily doubled. You can also omit the red pepper flakes if you don't have them on hand.


CRANBERRY SALSA
I have to give the credit of this recipe to my friend Lindsey. She made this for Bunko one time and everyone was asking for copies.


WHAT YOU NEED: 1 12oz pkg fresh cranberries (you can use frozen, but fresh is better), 3/4 C sugar, 1 Med, jalepeno, remove seeds, 1 green onion, 1 t dried cilantro or 1 T fresh, 1/4 t cumin

Put all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight, so flavors can blend. Serve with tortilla chips or crackers. it is also very yummy to spread cream cheese on a platter and pour salsa over it. It's also good to serve with pork or poultry.

DINNER IN A BOWL

Of coarse Dinner in a bowl is Soups, but I figured you would know that!

WHITE CHICKEN CHILI

I really don't enjoy regular chili, but this one is so good. It reminds me of tortilla soup, which I love!

6 Cans Great northern beans (drained & rinse), 3 Cans chicken drained (I used cooked chicken), 32-oz cont chicken broth, 2 cans diced green chilies, 2 sm onions, chopped, 1 1/2 c. sour cream, 1 T olive oil, 2 t ground cumin, 1 1/2 t dried oregano, 1 t garlic powder, 1/4 t ground white pepper, 3 C monterey Jack cheese.

Combine all ingredients in a lg stockpot. Simmer 30 min or until heated. I put it in the crockpot and let it cook all day. You can also serve with more cheese and tortilla chips

EVELYN"S CHEESY POTATO SOUP

This recipe is from a very wise Grandma that was also a lunch lady. She definetly knew her way around the kitchen. Teresa, thank you for putting this in your cookbook! YUM!!!
4 C chicken broth, 5 c diced potatoes, 1 C. diced celery, 1 C diced carrots,
1/2 C diced onion, 3/4 C butter melted, 3/4 C flour, 2 C milk, 2 C. half and half

Boil veggies in broth until done, but slightly crunchy (about 10-15 min.)Mix flour and butter together and add to veggies. It will get very thick. Immediately stir in milk and half and half. Heat thoroughly. Stir often so bottom doesn't burn.
* I add shredded cheese to this as well and I also cook this in the crockpot. I throw the veggies in with chicken broth and then add a little bit of water to cover veggies. When veggies are done do the other steps.

CREAMY TOMATO BASIL SOUP
I got this one from my sister and she is a better cook then me. This also a good soup for using your garden food.

WHAT YOU NEED: 1 Lg onion, chopped, 2 cloves garlic, chopped, Saute these in 1/4 C olive oil, 1/2 stick of butter. Add 10-12 peeled, chopped tomatoes, 1/2 C fresh basil, 2-3 C chicken broth, salt, pepper and sugar to taste. Blend in a blender, return to pan. Boil and Add a little whipping cream. Let it cook until heated through and smooth. You can also add little mini cooked pasta if your kids would eat it better that way.


CHICKEN TORTILLA SOUP
This is my all time favorite soup. I know it has a lot of ingredients and steps, but if you have the time, SO WORTH IT!

In a large pot, heat 2 T olive oil. Add and simmer 1-2 jalapenos (seeds removed), 1 large onion, chopped, 3 stalks celery, chopped, 1/2 green and red pepper, chopped.
Add 1 sm can chopped stewed tomatoes and 1 can corn. Then add 6 cups chicken broth, 1 1/2 t salt, 1 1/2 t cumin, 1/2 t ground pepper, 2-3 C cooked, shredded chicken. Bring to a boil and simmer for 20 min or until veggies are soft.
Top with any of the following: Chopped, fresh cilantro, monterrey jack cheese, chopped avocado, corn tortilla chips, sour cream. I always double everything, except the jalapenos, but you definetly want some for next days lunch.


THE ONLY BEEF STEW I EAT
This is also a recipe from my sister and I've never eaten any other beef stew since. Hense the name I used.

WHAT YOU NEED: 2 cans cream of chicken, 2 Cans cream of mushroom, 2 cans tomato sauce, 1 medium bag baby carrots, 4-6 peeled and chopped potatoes, 1/2 onion, chopped, 1 1/2-2 lbs stew meat, 7-8 beef bullion cubes.
Mix soups and tomato sauce together in a big bowl. stir in veggies, stew meat and bullion cubes. Pour into Crock Pot, Cook on high for 1-2 hours, then turn to low and cook 6-8 hours.


SOUP FOR DIPPING BREAD

I got this recipe from an old Deli Manager at Macey's, so there is Not a specific name for it. I always dip bread in it, but you could probably get creative and figure out other things for it.

WHAT YOU NEED: 2 C cooked and shredded chicken, 2 T butter, 8 oz cream cheese, 1/2 C heavy cream, 1 C cream of chicken, 1/8 C onion. Garlic/ pepper to taste.
Cook in a pot until Hot.