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.