WHAT WE'RE CANNING? DILL PICKLES

8 lbs small cucumbers

4 C water

4 C distilled white vinegar

3/4 C sugar

1/2 C pickling salt

3 T pickling spice

fresh or dried dill

fresh cloves garlic

whole mustard seeds

canning jars with lids & rings

Place cucumbers in a large pot and cover with ice. Let stand for at least 2 hours but no more than 8. Drain.

Place water, vinegar, sugar, salt and spice in a saucepan. Bring to boil then simmer for 15 minutes.

Sterilize jars and lids in boiling water for at least 5 minutes. Cut cucumber in slices, spears or leave whole. Place dill, garlic and mustard seeds into bottom of hot sterilized jars. Follow by packing the cucumbers, filling the jars within 1/2 inch from the top. Pour hot pickling liquid into jars, filling within 1/4 inch of the rim. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot and process for 5 minutes or the time recommend by your county extension agent.

Remove the jars from pot and place onto a cloth cover or wood surface several inches apart until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. If any jars have not been sealed properly, refrigerate and eat within two weeks. Store in a cool, dark area and wait at least 1 week before opening. 

WHAT'S FOR DESSERT? SUPER EASY SPOON PEACH COBBLER

8 large fresh peaches - peeled, pitted and sliced into thin wedges

1/4 C white sugar

1/4 C brown sugar

1/4 t cinnamon

1/8 t nutmeg

1 T fresh lemon juice

2 t cornstarch

1 C flour

1/4 C sugar

1/4 C brown sugar

1 t baking powder

1/2 t salt

6 T unsalted butter, chilled and cubed

1/4 C boiling water

3 T sugar

1 t cinnamon

Preheat oven to 425°. Combine first 7 ingredients in the bottom of a 2 quart baking dish. Toss to coat evenly. Bake for 10 minutes.

In a large bowl, combine, flour, sugar, brown sugar, baking powder & salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. 

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar and cinnamon. Bake until topping is golden, about 30 minutes.

TIP: Also try this with fresh cherries, apricots, etc.

WHAT WE'RE SNACK'N ON? CHORIZO QUESO crock pot dip

20 oz chorizo sausage

2 cans Rotel, drained

16 oz cream cheese, cubed

20 to 32 oz Velveeta, cubed (depending on how cheesy you want it)

Cook chorizo in skillet over medium until completely cooked, about 5-7 minutes. Drain & add to crock pot. Stir in rest of ingredients. Cook on low heat until cheese is melted, stirring occasionally, about 1 1/2 to 2 hours.

WHAT'S FOR DINNER? AUTUMN HAM

1 1/2 T butter

1 (2 lb) ham steak

1 red apple, cored and thinly sliced

1 green apple, cored and thinly sliced

1/2 C maple syrup OR maple flavored pancake syrup

1 t ground cinnamon

Melt butter in large skillet over medium high heat. Fry ham on both sides in the butter until browned. Remove the steak to a platter. Lay the apples in the skillet. Pour syrup over apples. Reduce heat to medium and simmer, stirring occasionally until apples are cooked through. Pour apples with syrup onto steak. Sprinkle with cinnamon and serve immediately.

WHAT'S FOR A SIDE DISH? SAUTEED SWISS CHARD

Ryan's grandmother gave us all kinds of goodies out of her garden. 

I just LOVE fresh picked vegetables and fruit! 

2 T butter

2 T olive oil

1 T minced garlic

1/2 small red onion, chopped

1 bunch Swiss chard, stems and center ribs cut out and chopped together, 

leaves coarsely chopped separately

1/2 C dry white wine (Trader Joe's "Two Buck Chuck")

1 T fresh lemon or orange juice

2 T freshly grated Parmesan cheese

salt (optional)

Melt butter and olive oil together in a large skillet or Dutch oven over medium high heat. Stir in the garlic and onion and cook for 30 seconds. Add chard stems and white wine. Simmer until stems begin to soften, about 5 minutes. Stir in chard leave and cook until wilted. Stir in juice and cheese.

WHAT'S FOR BREAKFAST? CRAZY RAINBOW PANCAKES

Similar to Rainbow Pancakes, these are super fun to eat and make.

Canaan wanted rainbow pancakes again this morning but I accidentally made the batter a little thin and then it came to me, let's just mix in match the colors in the pan.

Split your batter up into several bowls and add a few drops (or a lot) of each food coloring and also mix the food coloring colors to make orange, purple, etc. Have a spoon for each color of batter. Make sure the batter is thin. Heat up your skillet on low heat (around #3 for an electric stove) and after spraying with non stick spray, spoon batter of different colors into the pan. Have your kids make them too. Allow them to go "crazy" with their designs

TIP 2: Serve with clear corn syrup instead of pancake or maple syrup to ensure the bright colors.

WHAT'S FOR BRUNCH? BACON EGG & CHEESE CRESCENT ROLL RING

1 can refrigerated crescent rolls

5 large eggs

1 C shredded Colby Jack cheese

8 slices of cooked bacon, crumbled

1/2 t salt

Preheat oven to 375°. Scramble eggs on stove top. Lay out crescents either on a seasoned pizza stone or parchment lined pizza pan in a star formation - points of crescents pointing out. Add bacon to the scrambled eggs and mix. Top crescents with 1/3 of the cheese, scrambled mixture then salt. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them. Place in oven and back for 15-17 minutes or until golden brown. Turn off oven. Top with remaining cheese and place back in the oven for another minute or two to melt. Serve immediately.

WHAT'S FOR BREAKFAST or DINNER? RAINBOW PANCAKES

When I'm not sure what to make for a meal, I ask Canaan what he wants. Usually it's something off the wall like last week he told me he wanted 42 coconuts for dinner. Well, little man, you're allergic to coconuts and second, that's just weird. He said that's what he was going to have for dinner when we go to Hawaii. Other times he actually tells me something that is plausible. He recently asked for pink pancakes. When I was a child, my mother made us green eggs & ham for us after reading the Dr. Seuss books.

You can split your batter up into several bowls and add a few drops (or a lot) of each food coloring and also mix the food coloring colors to make orange, purple, etc. to make rainbow pancakes.

TIP: If using a measuring cup or ice cream scoop to pour the batter into the pan, remember to rinse it off between colors.

TIP 2: Serve with clear corn syrup instead of pancake or maple syrup to ensure the bright colors.

Also try Crazy Rainbow Pancakes!

WHAT'S FOR DINNER? SPAGHETTI & MEATBALLS SOUP with MINI GRILLED CHEESE

Makes approx 6 bowls

1 T olive oil

1 clove minced garlic

1 chopped carrot

1 chopped onion

15 oz can diced tomatoes

2 C chicken broth

2 C water

8 oz ground beef or turkey

1/4 C bread crumbs

1 1/2 t basil

1 beaten egg

1/3 C grated Parmesan

1 T olive oil

4 oz whole wheat spaghetti, broken

Heat olive oil in large pot on medium high heat. Put in garlic, carrots, onions. Cook. Stir occasionally until vegetables are soft, about 5 minutes. Add tomatoes, broth and water. Bring to boil then reduce heat and simmer for 15 minutes. Meanwhile, make the meatballs by adding meat, crumbs, basil, egg and Parmesan. Roll into mini balls using 1 t meat mixture (I used a tablespoon to make Ryan happier.) In a pan on medium high, brown meatballs in olive oil until golden on all sides, about 10 minutes. Add spaghetti and meatballs to broth. Simmer 10 minutes until pasta is tender. Serve with extra Parmesan cheese for topping.

Mini Grilled Cheese

slices of mozzarella cheese

slices of baguette bread

unsalted butter

Heat skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich. Cook in a skillet until golden brown on each side and cheese has melted, 3-4 minutes per side.

WHAT'S FOR BREAKFAST & DESSERT? ZUCCHINI BREAD

Ryan's grandmother, Granny Rose, gave us tons of vegetables out of her garden including some huge zucchini. Although Canaan will eat some, I'd like him to eat more and making zucchini bread is perfect for getting him to eat more. He calls it "CAKE". Ha!

3 C flour

1 t salt

1 t baking soda

1 t baking powder

3 t cinnamon

3 eggs

1 C vegetable oil

2 1/2 C sugar

3 t vanilla

2 C grated zucchini

1 C chopped walnuts (optional)

Grease 2 8x4 pans. Preheat oven to 325°. Mix flour, baking powder, salt, soda and cinnamon together. Make a well and add eggs, oil, vanilla and sugar. Beat well. Stir in zucchini and nuts (optional) until well combined. Pour batter into prepared pans. Bake for 40-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove from pan and cool completely. Will keep in the refrigerator for weeks and freezes well. 

WHAT WE'RE CANNING? NO-PECTIN FRESH FRUIT PRESERVES

A couple of weeks ago my good friend allowed me to come pick fresh apricots in her backyard and then my in-laws let us come pick fresh peaches in their backyard. I was leaving on a trip so I blanched and peeled the fruit before freezing it. I knew when I got back I was going to make all kinds of homemade preserves. Yum!

APRICOT PRESERVES

1 pint frozen or fresh apricots

1/2 C chopped maraschino cherries

2 C sugar

1/4 C lemon juice

1/4 C chopped pecans

zest of 1 lemon

canning jars with lids and rings

Put all ingredients in a saucepan. Bring to a boil, dissolving sugar. Set heat to medium high and cook at a full rolling boil until thickened, stirring often to prevent scorching, 20-25 minutes. Remove from heat and stir for 2-3 minutes.

Sterilize the jars and lids in boiling water for 10 minutes. Pack preserves into the sterilized jars, filling jars to within 1/4" from the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. 

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder or tongs. Leave a 2" space between the jars. Pour in more boiling water if necessary until the water level is at least 1" above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.

Remove jars from stockpot and place onto a cloth covered surface, several inches apart until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. (Lid does not move up and down at all.)

PEACH PRESERVES

1 pint frozen or fresh peaches

1/2 C chopped Amarena Fabbri wild Italian cherries in syrup (or maraschino cherries)

2 C sugar

1/4 C lemon juice

zest of 1 lemon

canning jars with lids and rings

Put all ingredients in a saucepan. Bring to a boil, dissolving sugar. Set heat to medium high and cook at a full rolling boil until thickened, stirring often to prevent scorching, 20-25 minutes. Remove from heat and stir for 2-3 minutes.

Sterilize the jars and lids in boiling water for 10 minutes. Pack preserves into the sterilized jars, filling jars to within 1/4" from the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder or tongs. Leave a 2" space between the jars. Pour in more boiling water if necessary until the water level is at least 1" above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.

Remove jars from stockpot and place onto a cloth covered surface, several inches apart until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. (Lid does not move up and down at all.)

Also try:

Strawberry - Rhubarb Jam & Blackberry Jam

WHAT'S FOR DINNER? PASTA ALL' AMATRICIANA

This is SO yummy; I might have to make it again this week!

Serves 4

1 lb spaghetti

1/4 C olive oil

1 minced garlic clove

1 28 oz can Italian diced tomatoes, undrained

1/2 lb thick bacon, chopped

1 small onion, chopped

1/4 C dry red wine

1/2 t red pepper flakes

In a skillet over medium high heat, saute onion, garlic & bacon in the olive oil. Cook until bacon begins to brown. Add wine and let bubble 30 seconds. Add tomatoes and mash them with the back of your wooden spoon. Add red pepper flakes. Cook for 15 - 20 minutes. Cook spaghetti in boiling salted water until al dente. Drain and add sauce to pasta, stir and serve. 

LEMON MUFFINS

These are to die for!!!

2 1/2 C flour
2 t baking powder

1 1/4 C sugar

8 oz sour cream

1/2 C melted butter

1 T lemon zest

1/4 C fresh lemon juice

2 large beaten eggs

Preheat oven to 400°. Combine flour with 1 C sugar. Make a well. Stir together sour cream, butter, zest, juice and eggs. Spoon batter into lightly greased muffin tins 3/4 full. Sprinkle remaining 1/4 C sugar over batter. Bake for 16-18 minutes or until golden and wooden toothpick inserted in center comes out clean. Cool in pans for a few minutes.

Serve with strawberry or raspberry jam, jelly or preserves.

STRAWBERRY-LEMONADE MUFFINS

2 1/2 C self rising flour

1 1/4 C sugar

8 oz sour cream

1/2 C melted butter

1 T lemon zest

1/4 C fresh lemon juice

2 large beaten eggs

1 1/2 C diced fresh strawberries

Preheat oven to 400°. Combine flour with 1 C sugar. Make a well. Stir together sour cream, butter, zest, juice and eggs. Gently fold in strawberries. Spoon batter into lightly greased muffin tins 3/4 full. Sprinkle remaining 1/4 C sugar over batter. Bake for 16-18 minutes or until golden and wooden toothpick inserted in center comes out clean. Cool in pans for a few minutes.

PRALINE KEY LIME PIE

1 1/4 C chopped pecans

2 C graham cracker crumbs

1/2 C melted butter

1/4 C firmly packed brown sugar

1/2 C or more caramel topping

2 - 14 oz cans sweetened condensed milk

6 egg yolks

2 t key lime zest

1 C fresh key lime juice

1 1/2 C whipping cream

1/3 C powdered sugar

Preheat oven to 350°. Bake pecans in single layer in a shallow pan for 8-10 minutes stirring halfway through.

Stir graham cracker crumbs, butter, brown sugar and 1/2 C toasted pecans. Press on bottom and up the sides of a 10" pie plate or 2 smaller pie plates. Bake at 350° for 10-12 minutes. Remove to wire wrack and cool for about 45 minutes.

Sprinkle remaining toasted pecans over bottom of crust then drizzle caramel over pecans.

Whisk together sweetened condensed milk, yolks, zest and juice. Gently pour into crust. Bake at 350° for 20-25 minutes. Cool completely on wire rack, about an hour. Then cover and chill for 4 hours.

Beat whipping cream at high speed until foamy and gradually add powdered sugar, beating until soft peaks form. Spread over pie.

BAKED BEANS

6 - 7 lbs pork & beans, drained or undrained (depending on how soupy you want them)

12 slices bacon, cooked and crumbled

Cook 1 C chopped onions in the bacon fat

1 c ketchup

1/2 C brown sugar

4 T mustard

1 T salt
4 T worcestershire sauce

1/2 C BBQ sauce

Preheat oven to 350°.

Mix all ingredients in a pan well.

Cover and cook for one hour.

Uncover and cook for another 20-30 minutes.

ELVIS ICEBOX PIE

2 C cinnamon graham cracker crumbs (about 15 sheets in a food processor)

1/2 C finely chopped honey roasted peanuts

1/2 C melted butter

4 oz semisweet chocolate baking bar, chopped

2 C whipping cream

8oz softened cream cheese

1 C creamy peanut butter

1/2 C firmly packed brown sugar

2 t vanilla

2 large sliced bananas

Preheat oven to 350°. Mix the first three ingredients together and firmly press on the bottom and up the sides of a 9" pie plate. Bake 10-12 minutes. Removed to a wire rack and cool for about 30 minutes.

Microwave chocolate and 1/2 C whipping cream in a bowl for 1 1/2 minutes at 30 second intervals, stirring each time. Whisk until chocolate melts and mixture is smooth. Spoon mixture onto crust.

Beat cream cheese, peanut butter and brown sugar at medium speed until light and fluffy.

Beat vanilla and remaining 1 1/4 C whipping cream at high speed until stiff peaks form. Fold 1/3 into pb mixture to loosen then the rest and mix well.

Arrange banana slices over chocolate. Spread pb mixture over bananas. 

Cover and chill 8 hours. Serve pie with desired toppings (chocolate syrup, honey roasted peanuts, banana slices, sweetened whipped cream, etc.)

BAKED CATFISH & OH SO YUMMY HUSH PUPPIES

These are the best hush puppies, I've ever had!

Catfish:

2 t cayenne pepper

2 t lemon pepper

2 t garlic powder

2 t salt

2 t pepper

1 lb catfish fillets

2 T butter

1 C Italian dressing

Preheat oven to 350°. Mix cayenne, lemon pepper, garlic, salt and pepper together. Brush both sides of fillets with butter. Rub with the spice mixture on both sides.

Heat heavy skillet over medium high heat. Add fillets when hot and fry approx 2 minutes on each side.

Arrange fillets on a single layer in a baking dish and coat with dressing. Bake 30-35 minutes.

Hush Puppies:

2 beaten eggs

1/2 C sugar

1 large diced onion

1 C flour

1 C cornmeal

2 t baking powder

oil for frying

Mix all ingredients together. Heat 2 inches of oil in large skillet. Drop batter by rounded teaspoonfuls in hot oil and fry until golden brown, turning once. Cook in small batches. Drain briefly on paper towels. Serve hot.

HOMEMADE HOT CHOCOLATE

This was perfect up at the cabin when it was cold and rainy.

serves 4

4 C milk

1 Ghiradelli baking bar (I used 60% cacao bittersweet chocolate.), broken up

pinch of salt

1 t vanilla

mini marshmallows

In a pot over medium heat, mix milk and chocolate. Whisk occasionally until melted. 

Whisk in salt and vanilla. Top with marshmallows. 

SUPER EASY STRAWBERRY-LEMONADE

6 fresh strawberries, sliced

1 lemon, sliced

1 juiced lemon

1 container frozen lemonade concentrate (made as suggested on packaging)

Mix all ingredients together in a pitcher. Serve over ice.

TIP: If you make the day before, it will turn pink.

FREEDOM MUFFINS

Wake up your family on July 4th with these muffins.

1 1/2 C flour

1/2 C sugar

2 t baking powder

1 C whole milk

1/4 C canola oil

2 eggs

1/2 C fresh blueberries

1/2 C fresh diced strawberries

Preheat oven to 425°. Spray muffin tin with nonstick spray.

Combine flour, sugar and baking powder. Pour the rest of the ingredients over the dry and mix with a fork or wooden spoon. 

Use a 1/4 cup measuring spoon or an ice cream scoop to fill each cup t/3 full. Bake 15-18 minutes or until golden and springy to the touch.