Cowboy Candy - aka Candied Jalapenos

4 pounds jalapenos (about 80) sliced into rings.

6 cups of sugar

2 cups of cider vinegar

6 Tablespoons of mustard seeds

3 Tablespoons garlic powder

3/4 teaspoon turmeric

3/4 teaspoon celery seed

3/4 teaspoon cayenne pepper

In a large pot add all ingredients EXCEPT jalapenos. Bring the sauce to a boil, then lower the heat and simmer for at least 5 minutes.

Add the jalapeno rings toss to coat, simmer for at least 5 minutes.

Scoop the jalapenos into the jars with a slotted spoon. Should fill 6-8 pint jars depending on the size of your jalapenos. Top off with the sauce leaving 1/4 inch headspace, wipe the rim with vinegar, put on the lid and band finger tight.

Place the jar in the water bath pot, when all the jars are in the pot, cover the jars with at least 2 inches of water.

Bring water to a boil and boil for 20 minutes for sea level.

Sweet Pork

If you have ever eaten at a Costa Vida or a Cafe Rio, you know what sweet pork is.
Stuff it in a Burrito, enchiladas, quesadilla, tacos or make a salad with it. I even eat it as a pulled pork sandwich too on a buttery toasted bun. I make more than a dozen of these a year. I buy the roast when they are half off.


MARINADE:
4-6 pound pork shoulder roast
1 cup enchilada sauce (red)
1 can of Dr. Pepper ( don't use that Diet crap either), if you don't have Dr pepper you can use Root beer or Coke, but go buy the Dr. Pepper, it is worth it. Trust me I have used all 3.
1/3 C olive oil
1 tsp chili powder
3-4 cloves minced garlic
1/2 C light brown sugar

SEASONING SAUCE:
1 can Dr Pepper
1 C enchilada sauce (red)
4 oz can green chilies (chopped)
1 jalapeno (chopped without seeds)
1 C light brown sugar

INSTRUCTIONS:
1. Combine all MARINADE ingredients to cover pork roast.
2. Marinate overnight if possible.
3. Put in a crockpot or large dutch oven, depending on how you are cooking it.
4. Crockpot cook on high for 4-5 hours or low 8 hours. In the oven at 200 degrees, I cook mine in the oven overnight, 8-12 hours. Cook till roast is fall-apart tender.
5. Removing it from the liquid it just cooked in. Remove fat (and bone) and shred.
6. Mix together SEASONING SAUCE.
7. Put shredded roast and seasoning sauce back into the cleaned out crockpot or dutch oven.
8. Simmer in a crockpot for at least 2 hours, or in a dutch oven back in the oven for at least 2 hours at 200 degrees.
9, Enjoy!

PS. The sauce you cooked the roast in, you can throw in some chopped chicken breast and cook till tender and serve that over rice as a bonus dish too!

Sweet N Spicy Wing Sauce

Sweet N Spicy Wing Sauce

Oh this is sooo good!!!  It will be enough for huge flat of wings. I also use this sauce to marinate thin cut chicken strips in and then dehydrate for chicken jerky too.

2 full sticks of butter
1/2 Cup dark brown sugar
1 8 oz can of tomato sauce
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
1/2 t white pepper
1/2 t cayenne pepper
1/2 t salt
2 t oregeno
1/2 cup Franks Red Hot sauce.  Use Franks, it does make a difference!

Put everything in a saucepan and stir till butter is melted and it is boiling. Pour over cooked wings, dip chicken into it, marinate for chicken jerky. The sky is the limit and this stuff is addicting! Enjoy!!

PS The butter will float to the top when done if not mixed enough, just use a whisk or immersion blender and it will al blend together.

Apple Crisp

When a group goes camping, and someone comes out with an entire case of apples, and says help yourself, what do you do?? You make a HUGE dutch oven full of apple crisp. It was such a hit, the others in the group restocked some of the supplies and we made another HUGE batch the next day camping, and topped it with vanilla ice cream.  Here is that recipe, so all can find it when they are camping with other friends and family.
As written will make a 1 1/2 quart casserole or 8 inch dutch oven. The bigger the dutch oven the more you will need, multiply the recipe as needed.


5-6 tart apples, peeled, cored and sliced
2 Tablespoons white sugar
2 Tablespoons lightly packed brown sugar
1.5 teaspoons cinnamon
2 Tablespoons butter, melted

Topping
3/4 C rounded flour
1/3 C rounded oatmeal
1/2 C white sugar
1/2 C lightly packed brown sugar
1/4 C butter cut into small pieces


Mix apples, both sugars, and cinnamon, ( in the dish you will cook it in 1 1/2 quart casserole or dutch oven) let sit till juices start to flow about 20 minutes.. Pour melted butter over apples.  Next mix your dry ingredients for the topping, cut in butter till crumbly, sprinkle over apple mixture.

If doing the casserole in the oven bake at 350 for about 30-40 minutes.

If doing the dutch oven, if your using the big 12 quart like I did, multiply all the ingredients by about 5 or 6.  To bake at 350, you will need 24 briquettes of charcoal, 16 on top and 8 below, go for about an hour or so, till the apples are tender.  Enjoy!!!

Pasta Fagioli Soup

This is just like the one they serve at Olive Garden.

1 lb ground beef
1 C diced onions
1 C julienned carrot
1 C chopped celery (about 3 stalks)
2 cloves minced garlic
2  14.5 oz cans diced tomatoes ( I use different flavored ones)
1  15oz can red kidney beans WITH liquid
1  15oz can great northern beans WITH liquid
1  12 oz can V-8 juice or tomato juice ( I use the spicy V-8)
1  15oz can beef broth (when I double batch it, I use one can of tomato puree)
1 T white vinegar
1 1/2 t salt
2 t oregano
2 t basil
1/2 t pepper
1/2 t thyme
1/2 t red pepper flakes (optional)
1/4 lb ditali pasta

Brown ground beef with onions, carrots, celery, and garlic.
Drain off fat.
Add the rest of the ingredients EXCEPT the pasta.
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.
Before serving cook up the pasta till it is al dente and drain.
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!

Spicy Chicken Corn Chowder

This recipe serves 4 adults.

Shopping List

1 pound of boneless, skinless chicken breasts, uncooked (if you're using frozen, it might need to cook a little longer)

1 (10 oz) can of Rotel tomatoes, do not drain

1 (4 oz) can of chopped green chiles, do not drain

1 (14 oz) can of creamed corn

1 (10 oz) can of cream of chicken soup

1 cup of chicken stock or water

1 tablespoon chili powder

2 cups frozen corn kernels

Shredded cheese and/or chopped green onions to garnish

In your slow cooker, layer the first 7 ingredients.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 30 minutes before you're ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks.  Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.

Ladle your soup into bowls and garnish with a little cheese and/or green onions.  Sour cream or tortilla chips would be delicious in this soup too!

Enjoy your warm and cozy soup tonight!

Apple Dumpling's

1 1/2 Cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 C butter
2 1/4 C flour
2 teaspoon baking powder
2/3 C shortening
1/2 C milk
6-8 small granny smith apples peeled and cored
1/3 C sugar

For the syrup: in a saucepan combine 1 1/2 C sugar, 1/4 t cinnamon and 1/4 t nutmeg and 2 C water. Bring to boiling, reduce heat. Cook 5 minutes. Remove from heat, stir in butter. Set aside.

Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening till mixture resembles crumbs. Add milk all at once. Stir just till moistened and form dough into ball. On a floured surface roll out dough till about 1/8th inch thin, cut into sections just big enough to wrap around a whole apple. Place half of the apple on the dough, sprinkle generously with a mixture of sugar, cinnamon, and nutmeg, and dot with butter, add other half of apple and cover with dough. Put into a large baking dish. After all the apples are done (6-8 depending on size of apples, and how thick the dough is) Pour syrup over dumplings. Bake at 375F for 45 minutes. Best if syrup is taken from bottom of pan 2 or 3 times during baking and poured over top of dumplings. I love mine warm with cold milk poured over top, dinner or breakfast. Dessert is good too.

Amazing Chocolate Chip Cookies

- 1 cup salted butter, softened to room temperature
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar

 -1 cup packed dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coarse sea salt 
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 3/4 cup all-purpose flour
- 2 1/2 – 3 cups semi-sweet chocolate chips, or chunks, peanut butter, mixture of whatever is on hand

Preheat oven to 350 degrees. 

 Cream butter and both sugars for 2-3 minutes at medium to medium-high speed, until very light in color. Scrape down the bowl and add eggs and vanilla. Beat for 2-3 more minutes. Add all dry ingredients (except chocolate) and mix until just mixed. Pour in chocolate chips and mix until evenly distributed.

Form cookie balls about 2 tablespoons in size (I used my cookie scoop) and place on a cookie sheet lined with parchment paper or a Silpat. Bake for about 15 minutes, until the edges are golden brown and tops are starting to brown a bit.

Remove from oven. note: when you take the pan out of the oven, drop it straight down, flat onto the counter to force the cookies to suddenly settle. This makes for good texture and a handsome-looking cookie. Let cool on the cookie sheet for a few minutes, then slide the parchment paper/Silpat to a non-pourous surface to complete cooling.

Recipe makes about 3 dozen cookies.

Moms German Green Beans

Melt some butter in a pan, add some chopped onion and cook till starting to brown, put it some flour till it gets pasty like, then pour in the juice from a can of green beans, stir and mix, then add green beans. Cook till warmed through. Sprinkle with a little dill weed if you wish. You don't want it to thick or too runny.

Tony Roma's Corn Fritter Casserole

2 boxes Jiffy corn bread mix
1 15oz can whole corn, drained
2 eggs, beaten
2/3 C milk
1/2 C onions, finely diced
1/2 C green bell pepper, finely diced
2 T butter
3 chicken bouillion cubes
1 1/3 C warm water
3 T melted butter
 salt
freshly ground pepper


Mix together the jiffy mix, corn, eggs and milk.
Coat bottom of a non stick skillet with vegetable oil.
Heat skillet to med -high heat.
Drop a spoonful of corn fritter mix into skillet.
Cook on each side until lightly golden.
Place on a paper towel to drain.
Add more oil as needed to complete frying all the corn fritters.
Melt 2 T butter in a skillet over med low heat.
Saute onions and bell pepper until onions are transparent.
Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 C water and dissolve..
Pre heat oven to 350 degrees F.

Crumble corn fritters into a large bowl.
Add sauteed onions and bell peppers.
Add 3 T melted butter.
Pour dissolved chicken bouillon and water mixture over corn fritters and sauteed veggies and mix well.
Place mixture in well greased 8-inch square baking dish and cover with foil.
Bake for 20-25 minutes.
Remove foil and return to oven for another 10-15 minutes.

Best steak Marinade

1/3 C soy sauce
1/2 C olive oil
1/3 C fresh lemon juice
1/4 C worchestershire sauce
1.5 T garlic powder
3 T dried basil
1.5 T dried parsley
1 t white pepper
1/4 t hot pepper sauce
1 t dried minced garlic

Mix in ziplock bag, add meat and marinade in fridge for up to 8 hours.

Black Bean and corn salsa

MMMMM this stuff is addicting!!!

1 can white sweet corn, drained
1 can black beans, rinsed & drained
2 T honey
juice from 2 limes or about 1/4 C
salt & pepper to taste
2 T chipolte in adobo sauce, chopped
1/4 C cilantro, chopped
2-3 green onions chopped
1 T olive oil

Mix well and enjoy. Eat it alone or Eat it with Tostitos. Put in over a baked sweet potato, Put in over chicken. Make things up. My daughter made this for dinner, and it was all gone before dinner was done, so she made another batch. Yep, that batch was almost gone before bedtime too.

Awesome Guacamole

Ok I think I finally perfected this dish.

3 avocados mashed
1 can Rotel with green chilies, DRAINED
1/2 sweet onion minced
1 T lemon or lime juice
black pepper
1 pouch Concord guacamole seasoning mix

Mix and enjoy!!!!!

Oh yeah and when I can find the pouches of Roasted corn at Sams club I add that instead of the Rotel. Maybe next time I find it I will mix both in and see what happens. I hate seasonal food that you fall in love with.

Little loaves of Barbecued meatloaf

1 C ketchup
2/3 C cider vinegar
6 T brown sugar
2 t beef bouillon granules

Combine these into a saucepan, cook over medium heat, stirring constantly, until granules dissolve. Set aside.

1 1/2 lbs lean ground beef
1 C bread crumbs
2 T chopped onion
1/2 t salt
1/4 t pepper
1 C evaporated milk

Combine these in a bowl, stirring until blended. Shape into little loaves. Put loaves into a casserole dish with tall sides. Spoon sauce over loaves.

Bake at 350 degrees for 45 minutes.
Serve immediately.

Parmesan-Butternut Squash Gratin

1

butternut squash (2 1/2 lb)

1/4

cup butter or margarine

2

large cloves garlic, finely chopped

1/4

cup Progresso® panko bread crumbs

1/3

cup grated Parmesan cheese

1/4

teaspoon salt

1/8

teaspoon pepper

1/4

cup chopped fresh parsley

• 1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• 2In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• 3In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• 4Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• 5Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Marinated Grill Flap Steak

Flap Steak

3 T soy sauce
3 T balsamic vinegar
3 T maple syrup
4 cloves of garlic, minced

Mix marinade and marinade for at least 15 minutes before grilling meat about 6-8 minutes.

Green Bean Tomato Salad

16 oz frozen green beans, or 3-4 cups FRESH, steamed

2 T Olive Oil
1/4 C apple cider vinegar
1/2 t salt
2 t sugar
1/8 t dried basil
1 t Dijon mustard

3T toasted sliveerd almonds
2 C cherry tomatoes, halved

Cook green beans.

In a bowl whisk together olive oil, vinegar, salt, sugar, basil and mustard.
Add green beans, almonds, tomatoes and toss well.

Serve warm or chilled for 30 minutes.

Grandma's Secret Sweet and Spicy Wings

MMMMMMMMM! For an entire flat of wings.

preheat oven to 450 degrees.

Cut wings apart, spray cooking racks, place wings on racks on top of cooking sheets with sides.
Bake skin side down for 20 minutes, then flip them over and bake another 30 minutes with skin side up.
While chicken wings are baking make the sauce.

1 1/2 sticks butter
1/2 C brown sugar
2/3 C tomato sauce
1/2 t minced garlic
1/2 t onion powder
1/2 t white pepper
1/2 t chili pepper
1/2 t cayenne pepper (or to taste)
1/2 t salt
2 t oregano, fresh or dried
1/2 c Frank's Red Hot sauce

Bring it all to a boil, then let simmer for 10 minutes. Remove from heat.

When wings are baked, remove from racks and place in big bowl, pour over sauce and stir gently. Enjoy!!! They are addicting, so I hope you have another flat of wings. :D

Biscuit topped Italian Casserole

A feel good, feels like home recipe that is quick and simple.

1 lb ground beef
1/2 c chopped onion
3/4 c water
1/4 t pepper
1   8oz can tomato sauce
1   6oz can tomato paste
1   9oz pkg frozen mixed veggies, thawed
2 c shredded mozzarella cheese
1 can buttermilk biscuits (layered ones work best, by Hungry Jack)
1 T melted butter
1/2 t dried crushed oregano leaves


Heat oven to 375degrees.

Grease 12X8 (2qt) casserole dish.
In large skillet brown ground beef and onion.
Drain.
Stir in water, pepper, tomato sauce, and tomato paste.
Simmer for 15 minutes, stirring occasionally.

Remove from heat.
Stir in vegetables and 1 1/2c cheese.
Spoon mixture into greased casserole dish.

Separate biscuits into 2 layers.
Place biscuits near outer edge of casserole dish over meat and veggie mixture, overlapping slightly.
Sprinkle remaining cheese in center and around edges.
Gently brush biscuits with melted butter
Sprinkle with oregano.

Bake at 375 for 22 to 27 minutes or until biscuits are golden brown.

Makes 6-8 servings.

BBQ Pot Roast

MMM Our new favorite BBQ pot roast recipe and soooo easy too.

3 lb Roast
1 cup BBQ sauce ( I mix whatever is in the fridge to empty up the bottles)
1/2 cup Zesty Italian salad dressing
2 Tablespoons packed brown sugar
2 Tablespoons Worcestershire sauce

Put roast in crock pot, mix other 4 ingredients and pour over roast. I also lift it a bit to make sure there is some sauce under the roast too. Set the crock pot to low, and come back 8 hours later. Enjoy!!!!