Potato soup

Potato soup

5 lb potatoes
1 stick of butter
2 lg containers heavy whipping cream
2/3 block velveeta
Bacon bits
Garlic salt
Onion powder
Salt
Pepper

Peel, cut, and dice potatoes. Put in crockpot and just cover with water. Cook for 2-2 1/2 hours. Add bacon bits, butter and velveeta cover until melted. Add heavy whipping cream, garlic salt, onion powder, salt, pepper. Cover and let warn through. Turn to low or keep warm and serve.


You can adjust the cheese to your taste.  I have some who like more cheese and others who don't.  This is easily cut in half.  I will tell you though, the secret is cooking the potatoes in the crock pot.  It makes them a much softer potato and is the best way to cook them for this.  You can make it on the stove, but the potatoes don't cook the same. 

I also make this is much larger batches in a turkey roaster. I start the potatoes late that night, let them cook, turn it off and it is cool when I get up in the morning.  I take it to where ever I going turn in back on to warm it up and then add the ingredients like normal.  It has definately been a hit!

Beer Bread

Beer Bread

MIX TOGETHER 3 CUPS SELF RISING FLOUR, 1/2 CUP SUGAR, AND 12OZ. BEER
POUR INTO GREASED LOAF PAN
BAKE AT 350 FOR 35 MINUTES
POUR 1/2 STICK MELTED BUTTER OVER TOP
BAKE FOR 15 MINUTES LONGER

Salsa

Salsa!!!!

Jalapenos - 1/2 a sink full!!!
Habaneros!!!
A full sink of habaneros!!!!

I have a friend who loves to grow things and experiments with fertilizing them. He brought me 3 or so bags of tomatoes that I froze to have tomatoes for salsa. I have habaneros frozen and was planning on using them. I was discussing this with him and the next day I get what you see above, a 1/2 sink full of jalapenos and and full sink of habaneros!!!! I am going to dehydrate some of the peppers and am wanting to try and find a pickling recipe for some of them. So I am so excited that I think that I am going to try and make some salsa today. I know that it isn't the normal time to make salsa but it is fairly cool today and will be nice to leave the door open and can some salsa!!! If I get it done I will try and post a picture of it!!!!

Janice's Salsa

10 cups of tomatoes chopped and peeled

2 cups chopped bell peppers (approx. 3)

1 red bell pepper

2 cups jalapenos chopped

2 cups onions chopped

1 tsp. garlic salt

2 cans 15 oz. tomato paste

3/4 white vinegar

2-3 hot peppers

1-2 pkgs Ball's hot salsa mix.

Stir together good. Bring to a boil slowly in non-aluminum pan. Simmer for about 40 minutes to 1 hour. Stir frequently. Put in hot jars and then water bath for 15 minutes to seal.

7 pints

Hint: I use a food processor to chop everything up and I am really bad about not measuring good. So if you are like me, have extra jars ready to keep pouring into!!!! Also if I don't have the salsa mix I add all sorts of seasonings from the pantry. Garlic salt, salt, pepper, season salt and anything else that sounds good!!!

Cajun Shrimp and Rice

Cajun Shrimp and Rice

Ingredients 1 28-ounce can tomatoes, undrained and cut up
1 14-ounce can chicken broth
1 cup chopped onion
1 cup chopped green sweet pepper
1 6- to 6-1/4-ounce package long grain and wild rice mix
1/4 cup water
1 teaspoon canned minced garlic (2 cloves)
1/2 teaspoon Cajun seasoning
1 pound cooked, peeled, and deveined shrimp
Bottled hot pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker combine undrained tomatoes,chicken broth, onion, sweet pepper, rice mix with seasoning packet,the water, garlic, and Cajun seasoning.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heatsetting for 3 to 3-1/2 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting.
Stir shrimp into rice mixture. Cover and cook for 15 minutes more. If desired, pass hot pepper sauce.

Recipe Makes 6 servings.

Texas Delight

Texas Delight

8oz. cool whip
8 oz. cream cheese
1 cup powder sugar
1 box instant pudding
graham cracker crust

In a bowl mix powder sugar and cream cheese. When smooth, add in cool whip. Mix till smooth. pour 1/2 of mixture on crust and spread evenly. Mix pudding, pour on top of mixture on crust. Chill for about ten minutes. Then add rest of cream cheese mixture to top of pudding. Chill and serve.

Cranberry Salsa

Cranberry Salsa

2 cans of whole cranberries (chopped or blended)
¼ cup green onions chopped (about 2)
2 small jalapenos chopped and seeded
½ cup sugar (or a little less)
¼ cup cilantro leaves chopped
1 tbsp ginger powder
2 tbsp lemon juice

Mix together and chill for 4 hours. Covers 3 blocks of cream cheese.

Enjoy!!!!

Spicy Olives

I know that everyone rushes around and tried to find things for get-togethers and I thought that I might help just a little bit. I got this recipe from an ex-family member but I always loved this at the holidays. Who I am joking, I love it anytime!  I am not the biggest fan of green olives but enjoy the recipe. Now black olives I can open a can and eat the whole can in one sitting love them dearly.

Now buy everything to make a couple of batches and sit down and enjoy! And remember to SHARE!!!!

Spicy Olives1-7 oz. jar green olives
½ cup tomato juice
1 Tbsp olive oil
½ tsp crushed red pepper
2 garlic cloves, minced
½ tsp dried basil
½ tsp dried oregano

Drain olives of juice. Return to jar. Combine remaining ingredients in a small bowl and pour over olives. Refrigerate 3-10 days.

Potato Soup Mix in a Jar

Potato Soup Mix in a Jar1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar. Mix 1/2 cup of mix with 1 cup boiling water and stir until smooth.

This is one of my favorite recipes and is able to be taken anywhere.  I actually have another potato soup recipe that is sooooo much better, but this is one of those things that can be made quickly or given as a gift.  Attach the directions and you have a perfect gift to give anytime of the year. 

Beans, brown rice, and rotel

I am getting back into my clean(er) eating and this is one of my favorite base recipes to start with.  I also make this with couscous so you can change it up. 

This is a high protein, quick recipe that will become a go to for meals. 

Beans, Brown Rice, and Rotel

4 cups of cooked brown rice
1 can black beans
1 can great northern beans
1 can rotel

DO NOT DRAIN ANYTHING. Mix everything together.  Spoon out in 2 cup servings. Warm up for 1 1/2 minutes in the microwave. This will make 4 servings. 

You can switch  it up by grilling veggies and adding that into the mix.  I love to add grilled zucchini, squash, sweet potato, bell peppers.

Below is the breakdown for the two cup serving.









What are some of your ideas to add to this?  Let me know your thoughts!!!

Spicy Pretzels

Spicy Pretzels
1 cup vegetable oil
1 package dry ranch dressing
1 teaspoon garlic salt
1 teaspoon cayenne pepper
2 bag of pretzels ( I use the smaller kind. And it is the one pound bags)

Directions:
Mix together all ingredients except pretzels. This will take a while to get it dissolved good.
Put the pretzels in a paper bag and pour the mixture over the pretzels. Close the bag and shake until well coated. Lay on a cookie sheet or on paper for 30-45 minutes. Store in airtight container.

I have seen some recipes where you place it on a cookie sheet and bake, uncovered at 200 degrees but I like the way it is without the baking.

This is a recipe to make and share with friends!!!!

Pears in Syrup

Here is the syrup recipe again. This way you will have it all together.


Ultra-Light Syrup - ½ cup sugar & 5 cups water - yields 5 ¼ cups
Extra-Light Syrup - 1 ¼ cups sugar & 5 ½ cups water - yields 6 cups
Light Syrup - 2 1/3 cups sugar & 5 ¼ cups water - yields 6 ½ cups
Medium Syrup - 3 ¼ cups sugar & 5 cups water - yields 7 cups
Heavy Syrup - 4 ¼ cups sugar & 4 ¼ cups water - yields 7 cups
Corn Syrup - 1 ½ cups sugar, 1 cup corn syrup & 3 cups water - yields 6 cups
Honey Syrup - 1 cup sugar, 1 cup liquid honey & 4 cups water - yields 5 cups

In a stainless steel sauce pan, combine sugar, other sweetener (if using) and water. (Use amounts listed on the table for the syrup that you want to make.) Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil syrup down.
Allow 1 to 1 ½ cups of syrup for each quart of fruit. It is best to use the lightest syrup. This allows the pears to be used in pies or cobblers. You will be surprised how little syrup you will use.

Preventing fruit from browning - submerge cut fruit in a mixture of ¼ cup lemon juice and 4 cups of water. You may also use citric acid or Fruit Fresh.

Pears in Syrup
Makes eight pint jars or four quart jars8 to 12 lbs ripe but firm pears peeled, cored, halved and treated to prevent browning (this is listed above) and drained
1 batch hot light or medium syrup

1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, over medium-low heat war pears, one layer at a time, in syrup until heated through, about 5 minutes.
3. Using a slotted spoon, pack hot pears, cavity side down and overlapping layer, into hot jars within a generous ½ inch of top of jar. Ladle hot syrup into jars to cover pears, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim, Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 20 minutes and quart jars for 25 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

Syrup for canning fruit

I have been enjoying my peaches that I canned and I haven't tried my apples yet but I am sure that I will enjoy them this winter in making cobblers or pies. I canned them in the extra-light syrup and they are sweet enough to just open and eat but will be able to be used in other recipes as well. This is recipe to keep around for all your fruit canning needs!

Ultra-Light Syrup - ½ cup sugar & 5 cups water - yields 5 ¼ cups
Extra-Light Syrup - 1 ¼ cups sugar & 5 ½ cups water - yields 6 cups
Light Syrup - 2 1/3 cups sugar & 5 ¼ cups water - yields 6 ½ cups
Medium Syrup - 3 ¼ cups sugar & 5 cups water - yields 7 cups
Heavy Syrup - 4 ¼ cups sugar & 4 ¼ cups water - yields 7 cups
Corn Syrup - 1 ½ cups sugar, 1 cup corn syrup & 3 cups water - yields 6 cups
Honey Syrup - 1 cup sugar, 1 cup liquid honey & 4 cups water - yields 5 cups

In a stainless steel sauce pan, combine sugar, other sweetener (if using) and water. (Use amounts listed on the table for the syrup that you want to make.) Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil syrup down. Allow 1 to 1 ½ cups of syrup for each quart of fruit. It is best to use the lightest syrup. This allows the fruit to be used in pies or cobblers. Always check with your recipe and see what the recipe recommends you use though. Some fruits require a heavier syrup. You will be surprised how little syrup you will use.