Friday, August 22, 2008


  • 1/2 bushel tomatoes (blanched and skinned)
  • 2-4 garlic cloves
  • 10 large Anaheim peppers (seeded)
  • 3 green peppers (seeded)
  • 3 large onions
  • 1/2 tsp salt
  • 2 tsp dry crushed red pepper
  • 1/2 cup vinegar
  • 7-10 jalapenos (seeded) or 4-5 if you like a more mild salsa
  • 1 tsp pepper

Chop all ingredients in a food processor. Simmer on stove for 2-3 hours, stirring frequently. Pour into pint jars and to each pint add 1/2 tsp salt, 1/2 tsp sugar, 2 Tbsp vinegar. Process in hot water bath 55 minutes.

Makes 14-18 pints

Thursday, August 21, 2008

Pizza Hut Crust

I know this week's theme is canning, but I just made this pizza dough the other night and was AMAZED at how easy it was so I thought I had better share! I got it from my sister's neighborhood cookbook.

  • 1 cup warm water
  • 1 Tbsp sugar
  • 1 Tbsp yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 Tbsp butter (slightly softened)
  • 3 cups flour
  • 1 tsp oregano
Mix water, sugar and yeast; let stand until yeast rises (about 5 minutes). Add the remaining ingredients; knead for 10 minutes. Let rise until doubled. Roll out and add pizza toppings. Bake 10-15 minutes at 450 degrees.
I made mine in the Kitchen Aid and it was a snap! It makes enough for about 2 pizzas, I made mine in a big jelly roll pan. Jeremy even ate his crusts which never happens so it must be pretty good!

Honey-Spiced Peaches

Honey-Spiced Peaches
Makes about 3 (32 oz) quarts
You will need:
 8 lb peaches (about 24 small)
 1 cup sugar
 4 cups water
 2 cups honey
 1-1/2 tsp whole allspice
 3/4 tsp whole cloves
 3 sticks cinnamon
 3 (32 oz) quart glass preserving jars
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
3.) COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
4.) PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
5.) LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Wednesday, August 20, 2008

Dill Pickles

Tis the season, I thought since its canning season we could share our best recipes.

Wash 4 inch cucumbers and pack into jars. Add to each jar 2 cloves of garlic, 1/4 teaspoon of Alum, and 2 teaspoons of Dill Seed or 2 heads of Dill. In a pot bring to a boil 2 1/2 quarts Water, 1 1/2 quarts Vinegar, and 1 cup Pickling Salt (which is salt without iodine). Fill jars to 1/2 in from the top.

Pressure Cooker - 2 quarts of water and place your jars inside.
Steam for 7 minutes. Then put weighted topper on until 5 lbs. pressure. Immediately turn off heat. Then let the pressure cool down to zero and take out jars immediately.

Tuesday, August 19, 2008

Grilled Pizza

Hey- I arrived here late so I want to add to some older themes that I missed out on. This is a new recipe (or idea) that we have just tried this summer. It's unique and a lot of fun. And yes, this is pizza on the grill!!

your favorite pizza dough recipe
your favorite toppings

Get all your toppings ready to go. Roll out your pizza dough to a size that will fit onto your grill. If you are a beginner, you may want to start with smaller sizes. Baste one side of the dough with olive oil (I added minced garlic to my oil last night & it gave a nice flavor). Place the oiled side down on the grill and close the lid. Here is where you need to really watch it. The temperature of your grill will determine how fast it will cook. It should take about 2-5 minutes. Large bubbles are a sign to turn the dough over. Once the first side has a few charred marks on it, oil the remaining side with oil and then flip the dough over. Close the lid. Again, another 2-5 minutes or until you get those marks. You are not trying to completely cook your dough at this stage!

Remove the dough from the grill and quickly add your sauce and toppings. Place pizza back onto grill until cheese is melted. If your dough finishes cooking before the cheese melts you can throw it under your broiler to finish melting the cheese. Be careful when loading toppings... you want to be able to manage the pizza without losing them into the grill. Remember to pre-cook your meats...I'm not insulting your intelligence, some just might forget. Now get out and try this before the summer is over!

TIPS: Sprinkling oregano on top of the cheese is a secret to great tasting pizzas.
Be adventurous and try different sauces and toppings. ex. alfredo or garlic sauces
You can also add italian spices to the dry ingredients when making your dough for extra flavor.

Monday, August 18, 2008

Chicken Cordon Bleu Pasta

Just made this for dinner tonight!!

Chicken Cordon Bleu Pasta
1 (16 oz) pkg. pasta
2 packets of Alfredo Sauce or 1 jar
1 boneless, skinless chicken breast
1/2 to 3/4 C crumbled bacon
1/2 to 3/4 C. sliced ham ( I use Canadian bacon)
1 C grated Mozzarella cheese

Cook pasta and drain. Cut chicken into small pieces and cook in a frying pan on the stove..or you can boil it. Cook the Alfredo sauce as directed on the back of the package. Combine all ingredients, except for half of the cheese, together in a large bowl. Put in a 9x13 pan and top with remaining cheese. Broil for 10 minutes or until cheese on top is slightly browned.

***My brother Bryan and his wife Janelle(on this blog) came up with this recipe and we LOVE it!! Well done guys!!

Zucchini Casserole

My sister in law Angela e-mailed me this recipe. It is nice to have other ideas on what to do with zucchini. She said she usually fries her onions in a skillet before adding them.

zucchini Casserole

3 cups cooked zucchini

2 cups grated American cheese ( Or whatever cheese you have on hand)

1 green pepper diced

1 egg

½ cup chopped onion

½ cube butter

1 t sugar

1 t salt

1 t worchestershire sauce

1 cup cracker crumbs

Combine all ingredients except 1/3 c of cracker crumbs. Place in casserole. Sprinkle with crumbs and dot with butter. Bake until firm, about 30 min at 400 degrees.

Sunday, August 17, 2008

Bean Dip

I made this last night for a ward party and they seemed to really like it so I hope you guys do as well! The fun thing about this dip is you can flavor it to your liking.

Bean Dip
- 1 can refried beans
- 1 box of cream cheese ( I used that Neufatchel cheese)
- 1/2 C sour cream ( I also use light sour cream)
- 1-2 C cheese
- 1 C Salsa
- 1/4 tsp Cumin
-1 T Chili powder
- 1-2 tsp taco seasoning

Cook together on stovetop and enjoy with a bag of chips!