á-47's profile page
Recipes
Peach Pepper Jam
By á-47
Peel and chop peaches, cutting away any bruised parts
- 3 lb. rip peaches (9 medium)
- 6 cups sugar, divided
- 1 cup finely chopped red bell pepper
- 1/4 to 1/2 cup finely chopped jalapenos
- 1 cup cider vinegar
Sweet Corn Potluck Pudding
By á-47
In a 3-4 qt. slow cooker, combine all ingredients; mix well
- 1 (1 lb) pkg. frozen corn
- 1 (11 oz) cans Mexicorn
- 1 (14.75 oz) can cream style sweet corn
- 1 (6.5 oz) pkg. corn muffin and bread mix
- 3/4 cup water
- 1/4 cup butter
- 1 tea. salt
Salsa - Tomato Salsa with tomato juice
By á-47
Mix all ingredients in glass bowl
- 2 pounds Roma tomatoes, cored and diced small
- 1/2 cup tomato juice
- 1 small jalapeno, seeded and minced (use seeds for hotter salsa)
- 1 medium red or maui onion, diced small
- 1 garlic clove minced
- 1/2 cup chopped cilantro
- 1/4-1/2 cup fresh lime juice
- Salt to taste
Dump Cake (make them in mini skillets)
By á-47
Preheat oven to 325 degrees F
- 1 - 21 ounce can of blackberry pie filling
- 1 - 21 ounce can of cherry pie filling
- 1 cup of yellow cake mix
- 1/2 cup of old-fashioned oats (not instant oats)
- 1/2 cup walnuts, chopped
- 5 tablespoons cold butter, divided
- Vanilla ice cream (for serving)
Berry - Double Berry Jalapeno Jam (made in AZ)
By á-47
Makes 8 half pints
- 2 cups finely chopped seeded jalapeno pepper (about 1 lb)
- (5 large = 1 1/2 cups - kinda mild)
- 1 1/2 cups crushed strawberries (about 1 lb) (1 large clam shell)
- 1 cup crushed blackberries (about 3/4 lb) (2 - 6 oz. containers)
- 1 pkg. (1 3/4 oz) powdered fruit pectin (6 Tbsp.)
- 6 2/3 cups sugar (almost one whole 4# bag)
Peach Habanero Marmalade
By á-47
Yield - 3 pints
- 4 cups fresh peaches, peeled, pitted and roughly chopped
- 5 cups sugar
- 2 habanero peppers, ste3ms and membranes removed, finely chopped
- 1 orange, flesh only
- 3/4 cup water
- 1 (3 oz) packet pectin
Caramelized Salmon Skewers
By á-47
At least 30 minutes before grilling, soak 12 (6-9") skewers in water
- 1/4 cup purchased caramel ice cream topping
- 1 Tbsp. soy sauce
- 1 Tbsp. dijon style mustard
- 1 Tbsp. lime juice
- 1 (1 1/4 to 1 1/2 lb) salmon fillet, skinned
- Lime wedges
Jar: Pumpkin Cheesecake in a Jar
By á-47
Preheat oven to 350 degrees
- 12 oz. cream cheese
- 3/4 cup sugar
- 1 cup canned pumpkin
- 2 eggs, beaten
- 2 egg yolks, beaten
- 2 Tbsp. flour
- 1/2 tea. vanilla
- 1/2 lemon peel, grated
- 1 cup sour cream
- 1/4 cup sugar
- 1/4 tea. vanilla
- 12 graham crackers
- 6 Tbsp. melted butter
- 1/4 cup sugar
Dip - Cheese Dip Ole
By á-47
Combine all ingredients in blender container
- 1 (10 oz) can tomatoes with green chiles
- 2 (8 oz) packages cream cheese, softened
- 1 (2 oz) jar pimiento-stuffed green olives, drained
- 1/2 tea. lemon juice
- 1/4 tea. Worcestershire sauce
- salt and pepper to taste
French Toast - Baked and Stuffed
By á-47
Arrange 1/2 bread slices in a 8" square pan that has been sprayed with nonstick spray
- 10-12 slices raisin bread
- 3 eggs
- 1 cup half-and-half
- 1 cup milk
- 1 tea. vanilla
- 1/2 cup sugar
- dash of cinnamon
- dash of nutmeg
- FILLING
- 8 oz. cream cheese
- 1/2 ta. vanilla
- 1 egg
- 1/4 cup sugar
- APPLES AND CRANBERRIES
- 4 large tart apples, peeled and cored, cut into 1/4" slices
- Dried Cranberries (or Sunsweet Berry Blend)
- 1/4 cup butter
- 2 tea. cornstarch
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup raisins
- 1 tea. lemon juice