Cheapskating: Ashland Money Saving Tip Blog

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
COMFORT FOODS
Okay the holidays are over and the family has gone home so fill up that emptiness with Comfort foods .They freeze well and never loose their appeal.

Navy Bean Soup
This is my easiest soup and so good. Of all the soups I make. The preparation seems lengthy but it’s just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
1 day | 1 day prep
SERVES 6 -8
2 cups dried navy beans (white beans)
8 cups water
2 onions, chopped
3 garlic cloves, sliced
1 stalk celery, chopped (slice the leaves into it too)
1 ham, bone & leftovers
4 slices bacon, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon thyme (optional)
Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone’s contribution.

Easy Split Pea Soup
Recipe courtesy Sunny Anderson, 2009
Prep Time: 20 min
Cook Time:
45 min
Level: Easy
Serves: 4 servings, about 9 cups

Ingredients
1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender
Directions
Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don’t burn them. They are perfect when they are more chewy than juicy.
Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

Split Pea Vegetable Soup
Just a really, really good, simple soup. Enjoy!
1¼ hours | 10 min prep
SERVES 6
1 large potato, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 cup dried split peas
ham hock (for vegetarians ( 2 Tbs. butter)
1 tablespoon salt
pepper
1/4 head cabbage
2 quarts water
Cook ham in water until really tender (you will want to cut the meat into very small pieces after cooking).
Add all other ingredients *except for cabbage.
Cover and cook 30 minutes.
Cut up cabbage and add to soup. Cook 15 more minutes.

Betty Crocker Chicken Ala King

This is an oldie but goodie from Betty Crocker Cook book!

Ingredients
1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk ( may be part cream if you want a richer sauce )
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey .
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice
Directions
Melt butter in 3-quart saucepan over medium-high heat.
Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper.
Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and pimientos; cook until hot.
Serve over rice
Slow Cooker Chicken and Dumplings
Prep Time: 10 Minutes Ready In: 6 Hours 10 Minutes
Time: 6 Hours Servings: 8
“Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.”
Ingredients:
4 skinless, boneless chicken
breast halves
2 tablespoons butter
2 (10.75 ounce) cans
condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough,torn into pieces

Directions:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Indiana Chili Soup

This is an Indiana favorite, Great for wintery days or for cold rainy weather. I’ve also seen this made with spaghetti instead. I hope you enjoy it as much as I do

Ingredients
1 large can Tomato Juice
1 lb of Elbow Macaroni
2 lbs gound beef (chuck)
3 cans Hot Chili beans (kidney beans)
1 small Onion – diced
Chili Powder to taste
Red Pepper Flakes to taste
Directions
In a large kettle, add the tomato juice and beans, fill the cans with water, add the water and chili powder. Bring to a boil stirring occasionaly to keep beans from burning
In a large frying pan, over medium heat, brown the beef with the onions and pepper flakes, onions should be clear when done.
When water/tomato juice boils add the macaroni stirring ocassionaly and cook until done.
Remove from heat, add drained beef.
Let set for five minutes, serve with peanut butter sandwiches!!
Even better the next day

Masterpiece Meatloaf Recipe

Delicious easy meal of true comfort!

Ingredients
1/2 cup ketchup
2 tsp. brown sugar
1 tsp. dry mustard
2 lb. lean ground beef
1 pkg. onion soup mix.
1 egg beaten
1 tsp. salt
1 cup uncooked quick oats
1/4 tsp. fresh ground black pepper.
Directions
Pre heat oven to 350 degrees.
Combine the ketchup,brown sugar,and mustard in small bowl,set aside.
Combine 1/3 cup ketchup mixture and remaining ingredients in a large bowl;
Mix well.
Shape into a loaf and place in a shallow baking dish.
BAKE one hour and remove from oven.
pour remaining ketchup mixture over meatloaf and bake another 10 minutes.let stand about 5 minutes before slicing.Serve hot.

Pennsylvania Dutch Corn Pie

Prep Time: 30 Minutes Ready In: 1 Hour 10 Minutes
Cook Time: 40 Minutes Servings: 8
People love this in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won’t like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.”
Ingredients:
1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
1/2 cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
The Best Meatballs Recipe
Easy and delicious meatballs with teo sauce variations. Made these and loved them. From Kraft Kitchens.
Ingredients
Meatballs:
2 lbs ground beef
1 pkg.(6oz) Stove Top Stuffing for chicken
1-1/4 c water
2 eggs

Sauce 1
Tomato Basil Cream Sauce:
1 jar (14 oz )spaghetti sauce
2 oz. cubed cream cheese
2 Tbs chopped fresh basil
grated parmesan cheese

Sauce 2
Creamy Brown Gravy:
1 jar (12 oz) beef gravy
1/2 c sour cream
2 Tbs fresh parsley

Directions
For meatballs: Heat oven to 400 degrees. Line 2 15×10″ pans with foil;spray with cooking spray. Mix ingredients until blended;shape into 32 (1-1/2″) balls using 1/4 cup for each
Place 16 meatballs on easc pan. Bake 16 to 18 mins or till done.
Combine half the meatballs with Tomato-Basil sauce or Creamy Brown gravy. Cool remaining meatballs;freeze for later use. Serves 4.
Tomato -Basil Cream Sauce: Mix spaghetti sauce,cubed cream cheese and chopped basil in large skillet;cook on medium-low heat 3 mins. or till heated through,stirring occasionally. Add16 hot meatballs;stir to evenly coat. Sprinkle with grated parmesan cheese before serving
Creamy Brown Gravy: Mix brown gravy,sour cream and parsley in large skillet;cook on medium-low heat 3 mins or till heated through,stirring occasionally. Add 16 hot meatballs;stir to evenly coat

Slow Cooker Tamale Pie Recipe

Brown some ground beef and place in slow cooker with beans and seasonings,then spoon some corn muffin topping over the beef,set the cooker and come home to tamale pie dinner. Allrecipes

Ingredients
1 lb ground beef
1 (15 oz) can kidney beans,drained and rinsed
1 (10 oz) can enchilada sauce
1-1/2 tsp. garlic powder
1 (8.5 oz) corn bread/corn muffin mix
1/3 c milk
1 egg
2 Tbs melted butter
1/2 c shredded Cheddar cheese
Directions
Place ground beef in a skillet over med. heat,and cook and stir the beef until it is browned,about 10 mins,breaking up the meatas it cooks. Drain the beef,and place it in slow cooker Stir in kidney beans,enchilada sauce and garlic powder.
In a bowl,combine the corn bread mix with milk,egg and butter and stir till just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over the beef mixture in the slow cooker.
Set cooker to low,cover and cook until the corn bread topping is cooked through and set,about 5 hours

Old-fashioned One Pot Bean Dinner Recipe

This is one of those old-fashioned, “church supper” kind of meals. It appeared in the recipe booklet that came with the first slow cookers. It’s very rich, so serve with simple sidedishes, like coleslaw, bread, or a salad. Also good served over a baked potato!

Ingredients
1lb lean ground beef
1/2 lb bacon or turkey bacon, cut into 2-inch pieces
1 medium onion, finely chopped
2 (31oz) cans pork and beans
1 (15oz) can red kidney beans, drained and rinsed
1 (15oz) can butter lima beans, drained (optional as far as I’m concerned!)
1.5 cups ketchup
1/4 cup light or dark brown sugar
1 T liquid smoke (optional)
3 T cider vinegar
1 tsp tabasco sauce (optional)
Directions
Brown the ground beef, drain off the fat, and transfer to the slow cooker.
In the same skillet, cook the bacon and onion over medium heat, stirring, until limp, about 6 to 8 minutes. The bacon should be slightly undercooked.
Drain the fat and transfer to the cooker.
Add the remaining ingredients and stir to combine.
Cover and cook on LOW until hot and bubbly, 6 to 9 hours

Quick and Easy Tuna Noodle Casserole
This is a quick recipe that most children love.
1 hour | 30 min prep
SERVES 4 -6 , 1 pan
1 (8 ounce) can cream of mushroom soup
1 (16 ounce) box elbow macaroni
2 cans of tuna fish in water
1 (8 ounce) package extra-sharp cheddar cheese (shredded)
optional
1 (8 ounce) can of earlie peas
Boil noodles.Then strain. Mix in cream of mushroom soup and tuna. Pour into casserole dish. Sprinkle cheese of top. Bake at 350 until cheese is melted. Let cool and serve.

Noname Casserole Recipe

This goes great with slaw It really isn’t enough for a 9×13 inch dish I usually use a smaller deeper casserole

Ingredients
1 med can red kidney beans
1 med can tomatoes diced
1/2 lb cooked ground beef
1 cup chopped onion
1 cup (or so) cubed sharp cheddar cheese
1/2 cup brown sugar
6 strips bacon
Directions
mix all ingredients except for brown sugar and bacon
Place in casserole dish
sprinkle top with brown sugar and lay the bacon strips on top
bake 1 hour at 325 degrees uncovered

Campbell’s® Slow Cooker Hearty Beef and Bean Chili

Prep Time: 15 Minutes Ready In: 8 Hours 15 Minutes
Campbell’s Kitchen Cook Time: 8 Hours Servings: 6

“Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious.”
Ingredients:
1 1/2 pounds ground beef browned
1 large onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can Campbell’s® CondensedTomato Soup
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans kidney beans
1/4 cup chili powder to taste
2 teaspoons ground cumin
Salt & pepper to taste
Optional,Green Pepper,tomato paste,salsa,sour cream or cheese topping

Directions:
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
2. Stir the beef, onion, garlic, soup, tomatoes, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours.*

Boston Baked Beans
Prep Time: 30 Minutes Ready In: 5 Hours
Cook Time: 4 Hours Servings: 6
“A wonderful old-fashioned baked bean flavor. This recipe has served by family for 60 years It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”Can be made in the Crock pot
Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Directions:
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Georgia Black Eyed Peas
Prep Time: 15 Minutes Ready In: 16 Hours 35 Minutes
Cook Time: 8 Hours 20 Minutes Servings: 16
“Soak some black-eyed peas overnight and then cook low and slow with bacon, onion, and ham for some southern-style eatin’. It’s a lucky dish to eat on New Year’s Day.”
Ingredients:
2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon 1/2 cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste

Directions:
1. Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
2. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
3. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
4. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Tomato Soup – Martha Stewart

I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the butter…it imparts the most heavenly taste. The search is over.
30 min | 10 min prep
SERVES 6 , 6 bowls

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 garlic cloves, chopped
24 ounces plum tomatoes, undrained
3 cups low sodium chicken broth, use stock, not broth (or homemade stock)
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Eggless Banana Refrigerator Cookies
You would never guess these delicious chewy cookies do not contain eggs and many people wish to or must curtail their consumption of eggs. These refrigerator cookies are easy to slice and bake when convenient, and they also freeze very well. Freshly baked, slightly warm cookies are a special treat and make a wonderful lunch or supper dessert. Nothing travels better in a lunch bag or box than the popular chewy type. I found this recipe on My Great Recipes cards.
25 min | 15 min prep
SERVES 120 , 10 dozen cookies
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla extract
1 cup fully ripe banana, mashed
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool. Store airtight.

Tips:

Oiled cookie sheets are required for these cookies.

Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.

Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.

1/2 tsp of salt and 1 tsp lemon juice added to 1 box of dissolved jello will make a tastier dessert.

When preparing jello, add jello to boiling water instead of boiling water to jello. Needs less stirring.

When cutting a meringue pie, try greasing your knife with a little oleo or vegetable oil first. Your meringue won’t tear. This is more successful than dipping the knife in hot water each time you cut a slice.

To remove coffee stains, place stain over empty pan and pour boiling water over it and see it disappear.

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Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

PEARS,MEASUREMENT TABLE,VEGAN LEMON CAKE
WHAT TO DO WITH ALL THOSE GIFT PEARS
Being blessed with pear gift boxes and so many Pears on sale I hate to see them go to waste so these are some of my recipes to use them up quickly.I have wrapped them for ripening and sometimes forget they are there.

Easy Pear Crisp
Prep Time: 15 Minutes Ready In: 1 Hour
Maker of SPLENDA® Sweetener Products Cook Time: 45 Minutes Servings: 6

“Make this incredible pear crisp for your next fall gathering, or to celebrate the pears. The delicately spiced aroma will fill your home. Serve warm with vanilla ice cream.”
Ingredients:
Topping
1/4 cup SPLENDA® No Calorie Sweetener,Granulated
3 graham crackers
1/4 cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
Filling
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
1/4 cup SPLENDA® No Calorie Sweetener,Granulated
1 tablespoon lemon juice
3 tablespoons water
1/2 teaspoon cinnamon

Directions:
1. Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
2. Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
3. Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
4. Bake in preheated oven 40-45 minutes or until bubbling around the edges.

Pear Jam
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there’s 50% less sugar in the recipe.
25 min | 20 min prep
7 -8 half pints
8-9 pears, cored and chopped (peeling is optional)
1/4 cup lemon juice
1 (1 3/4 ounce) box pectin, Sure-Jell no-sugar, powdered
1/2 teaspoon cardamom, ground
1/4 teaspoon cinnamon, ground
1 tablespoon ginger, fresh grated
3 cups sugar
Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
Stir-in the powdered pectin, spices and ginger.
Bring to a boil and boil hard for one minute.
Add the sugar.
Bring back to a boil and boil hard for 4-minutes stirring frequently.
Ladle into sterile jars, seal and process for 10 minutes. Or freeze it.
Yield 7 half pints.

Pear Honey
This is so simple and so good.
1¼ hours | 20 min prep
7 half pint jars
3 lbs fresh pears, peeled, cored, and finely chopped
5 1/2 cups sugar
1 (8 ounce) can crushed pineapple in juice
1 tablespoon lemon juice
In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 40 minutes.
Spoon into sterile jars, leaving a 1/2 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 minutes.
Makes 7 half pints.

Caramel Spice Pear Butter
If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago.There’s extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar.
2 hours | 20 min prep
9 half pints
15 bartlett pears
2 cups water
6 cups sugar
1 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons lemon juice
Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
Add water, cover, and cook until tender (about 30 minutes).
Remove from heat and press the pears through a colander or a food mill.
Measure the pear pulp (you should have about 8 cups) and return to the pan.
Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
Add the remaining sugar, cloves, cinnamon, and ginger.
Cook uncovered, until thick (about 45 minutes).
Stir frequently as it begins to thicken to prevent it from sticking.
Stir in lemon juice just before removing it from heat.
Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
Process in boiling water bath for 15 minutes.

Simple Fresh Pear Ice
To refresh the palette. (Freeze time not included.)
30 min | 20 min prep
SERVES 6
7 cups pears, fully ripe, peeled, cored and cut-up (about 3 1/2 pounds or 14 medium)
2/3 cup sugar
1/2 teaspoon almond extract
1 tablespoon lemon juice
Microwave pear pieces (covered at high power) for 10 minutes or until tender; stirring once. Cool slightly; do not drain.
Process in food processor the pears, cooking liquid, sugar, extract and lemon juice until smooth.
Pour into freezer-proof container and freeze until almost firm.
Transfer to chilled bowl; beat with electric mixer until smooth.
Return to pan; cover and freeze.

Sauteed Pears With Bacon

Ingredients
4 large pears cored and cut into thick slices
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 pound bacon chopped
Directions
Place pears in bowl then add sugar, juice, nutmeg, cinnamon and cloves then toss to coat.
Sauté bacon in skillet until crisp then place bacon to paper towels to drain.
Add pears to bacon drippings in skillet and sauté until tender about 10 minutes.
Transfer pears and juices in skillet to bowl then sprinkle with bacon.

PEAR FREEZER JAM
A simple recipe for pear freezer jam with pure pear taste.
Prep Time: 30 minutes
Ingredients:
3-1/2 cups pear puree
1-1/2 cups sugar
1 package freezer jam pectin
1/3 cup water or apple juice
Preparation:
1. Peel and slice the pears. Then, puree in a blender or food processor.
2. Stir the sugar and pectin together in a bowl.
3. Add the pear puree and water (or juice). Stir for 3 minutes.
4. Ladle the jam into clean freezer jars. Twist on the lids; then, let stand at room temperature for 30 minutes or until thickened. Refrigerate for up to 3 weeks, or freeze for up to a year.
Makes enough for 5 half-pint freezer jars.

Lemon Coconut Pound Cake (Vegan)
This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it
1¾ hours | 30 min prep
SERVES 10 , 1 loaf
1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325′F.
Oil and flour a 9 x 5 inch loaf pan.
Take a cup of the silken tofu and blend it until smooth.
In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps — do not over mix!
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 60-70 minutes until a skewer comes out clean in the center.
Let cool in the pan about 10 minutes before removing. The cool completely on a wire rack before slicing — it will fall apart if you don’t.
Bon Appetit!

Helpful Conversion Tables

Taken from Reader’s Digest “Secrets of Better Cooking”…. I came across this list and decided to share it here, knowing some measurements may be difficult to convert.
Ingredients
Equivalencies:
A few grains = less than 1/16th of a tsp
A pinch = less than 1/8th of a tsp
½ tbsp = 1 ½ tsp
1 tbsp = 3 tsp or ½ oz
1/8th cup = 2 tbsp or 1 oz
¼ cup = 4 tbsp or 2 oz
1/3rd cup = 5 tbsp plus 1 tsp
1/2 cup = 8 tbsp or 4 oz
2/3 cup = 10 tbsp plus 2 tsp
¾ cup = 12 tbsp or 6 oz
1 cup = 16 tbsp or 8 oz
2 cups (8 oz) = 1 U.S. pint
2 pints = 1 qt fluid measurement or 4 cups
4 qt = 1 gallon
8 qt (dry) = 1 peck
4 pecks = 1 bushel
Directions
Note:
Whenever grams are needed for a European recipe, you can easily convert them into ounces by dividing by 31. For example, 500 grams divided by 31 = 16 oz approximately.

There is also a converter available online:

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

Acupuncture for depression

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Easy Spiced Apple Cider

Prep Time: 5 Minutes Ready In: 1 Hour 5 Minutes
Time: 1 Hour Servings: 8

“Simple spiced Apple Cider! I used to buy the spices already mixed at the grocery store, and they stopped carrying it this year, so I just made my own. This is great for a shower or get together and the slow cooker keeps it warm, so guests can enjoy it through the night. When it’s done, it’s great mixed with spiced rum and/or a slice of orange! Leftover cider is great cold too!”

Ingredients:
1 (64 fluid ounce) bottle apple
cider
3 cinnamon sticks 1 teaspoon whole allspice
1 teaspoon whole cloves
1/3 cup brown sugar

Directions:
1. In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.

Christmas Country Breakfast Pie

Christmas breakfast!!! or Christmas Eve Breakfast!! celebrate!!!!

Ingredients
1 frozen pie crust
8 oz pork sausage, browned and drained
1 cup southern-style frozen hash-brown potatoes, thawed
1/4 cup sliced green onion
1/4 cup chopped red and green bell pepper
1/4 cup shredded sharp cheddar cheese
4 large eggs
1/4 cup milk
1/4 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
Directions
Preheat oven to 375 F. Place crust on baking sheet (it should still be in the aluminum pie pan). Sprinkle sausage around bottom of crust. Top with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and crust is lightly browned. Sprinkle with additional cheese and peppers, if desired

Christmas Haystacks
A lovely Christmas candy, to serve at the holiday season…very easy to make too.
I take advantage of the after Christmas sales and get candied fruit ,chocolate chips and Bark for 75% off for the next year.
20 min | 20 min prep
20 -25 candies
10 ounces vanilla chocolate chips
1 cup almonds, toasted,and coarsely chopped
1/2 cup candied red cherry, quartered
1/2 cup green glazed cherries, quartered
1/2 cup sweetened flaked coconut
Line a cookie sheet with wax paper.
In a double broiler over low heat, or in the microwave, melt the chips until smooth.
Remove from the heat, and stir in the almonds and the red and green cherries.
Drop by tablespoons onto the prepared cookie sheet.
Sprinkle with the coconut.
Refrigerate until firm.
Store in an airtight container.

Christmas Treat
The best Christmas snack you’ll ever try—everyone starts asking for it weeks before Thanksgiving. Found it in a magazine, “Southern Living Lady”, I think. You can change the ingredients to your liking.
15 min | 15 min prep
2 -3 qts.
3 cups Rice Chex
3 cups Corn Chex
3 cups honey nut Cheerios toasted oat cereal
2 cups small pretzels
2 cups salted peanuts
1 (12 ounce) bag holiday M&M’s plain chocolate candies (red & green)
1 (12 ounce) bag holiday M&M’s peanut chocolate candies
2 (12 ounce) bags white chocolate chips
Mix all ingredients but the white chocolate morsels in a large bowl.
Melt white chocolate morsels according to directions on the package.
Pour melted white chocolate over the cereal mixture and toss well to coat.
Spread on waxed paper and let sit until the white chocolate hardens.
Store in an airtight container.

No Bake Cookies
These are a favorite of mine. I always remember my children making these.

15 min | 15 min prep
SERVES 24 , 24 cookies
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla
1 pinch salt
1/2 cup creamy peanut butter
3 cups quick-cooking oatmeal
Add: sugar, cocoa, milk & butter in a pan on medium heat until it starts to boil.
Remove from heat.
Cool for a couple minutes.
Add: vanilla, salt, peanut butter & oatmeal.
Stir well.
Drop by teaspoonful on wax paper.
Wait for them to cool if you can.
Enjoy!

Favorite Layer Bars Recipe
I’ve made these many times over the holidays. They are great to make if you are pressed for time, as they assemble quickly. Not only that, they taste good too!

45 min | 15 min prep
36 squares
BASE
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
TOPPING
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 egg
3/4 cup flaked coconut
3/4 cup nuts, chopped (I use pecans or walnuts)
6 ounces semi-sweet chocolate chips (I have used butterscotch)
BASE:.
Preheat oven to 350*. Mix the crumbs, sugar and margarine. Press into a 9″ x 13″ pan that you have lightly coated with cooking spray. Bake @ 350* for 5 minutes.
TOPPING:.
Combine the cream cheese, sugar and egg, mixing until blended well. Spread over the crust.
Sprinkle with the remaining ingredients, pressing them lightly into the surface. Bake @ 350* for 25-30 minutes, or until lightly browned.
Cool & cut into bars.

CARNATION® Famous Fudge

Estimated Times:
Preparation – 10 min | Cooking – 6 min | Cooling Time – 2 hrs refrigerating | Yields – 24 servings (2 pieces per serving)
The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won’t soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.
Source:
Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Black Bean Dip
There’s nothing special about this other then is just taste plain good.
20 min | 10 min prep
SERVES 4 -5
28 ounces goya black beans, undrained (large can)
3 garlic cloves, finely minced (teny tiny pieces)
1/2 onion, diced
canola oil, for sauteing
Saute garlic and onion in 1/2-1 -inch canola oil. DO NOT BROWN, but let cook until soft 3-4 minutes.
Add undrained beans and cook on low while mashing.
Note: These beans do get thick-you can add a little water if you want a thinner dip.

Baileys Irish Cream Recipe
This is better than the store brand and makes a great gift.

Ingredients

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey’s chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions
Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
The liqueur will keep for at least 2 months if kept cool.
Be sure to shake the bottle well before serving.
Makes 4 cups.

Chex Muddy Buddies
220 calories each 1/2 cup serving . 9 g. of fat. so good and chocolatey….. crunchy and even better if you refridgerate them for 1-3 hours.. 1 serving = 1/2 cup muddy buddies
16 min | 15 min prep
SERVES 18 , 18 muddy buddies
9 cups Corn Chex or Rice Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1. into a large bowl mesaure ceral and set aside.
2. in 1 quart mircrowaveable bowl mircrowave chocolate chips, peanutbutter and butter uncovered on high for 1 min; stir 30 seconds into microwaving.microwave 30 seconds longer until can be stirred smooth. stir in vanilla.
3. pour ceral into 2 gallon resealable plastic bag.
4. pour the chocolate, peanutbutter, butter and vanilla mixture on top evenly coated.
5. add powdered sugar and seal the bag.
6. shake well.
7. enjoy!

Dairy-Free Crepe and Blintz Filling
Prep Time: 5 Minutes Ready In: 5 Minutes
Servings: 10

“Soy ‘cream cheese’ is flavored with vanilla extract and coconut milk in this vegan dessert filling.”
Ingredients:
1 (8 ounce) container vegan
cream cheese substitute
(such as Tofutti™)
2 tablespoons white sugar 1 teaspoon vanilla extract
1 1/2 tablespoons coconut
milk

Directions:
1. Combine the cream cheese substitute, sugar, vanilla extract, and coconut milk with an electric mixer until smooth and creamy.
Stuff your favorite blintz or pancake,roll up and enjoy

Vegan Tempeh Bacon
Taken from Vegan With A Vengeance by Isa Chandra Moskowitz. This recipe has been slightly modified to make it sattvic (no garlic and onions.)

2 hours | 1½ hours prep
14 strips
3 tablespoons Braggs liquid aminos or soy sauce
1/3 cup apple cider
1 teaspoon tomato paste
1/4 teaspoon liquid smoke
1 (8 ounce) package tempeh
hing
2 tablespoons peanut oil or vegetable oil
To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight.
Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn’t much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.).

Vegan Applesauce Nachos
I know it sounds weird, but bear with me! The applesauce sweetens it, but a flavorful salsa, salty chips, and earthy beans help to balance it out. This recipe is vegan and easy to prepare, best enjoyed hot. The ingredients are estimates,, but it’s easily doubled or tripled. Feel free to vary the recipe, for example using black beans instead of kidney beans.

20 min | 10 min prep
SERVES 2 , 10 chips
10 tortilla chips (I recommend scoop style)
1/2 cup applesauce
1/2 cup salsa (I recommend thick or chunky)
1/3 (15 1/16 ounce) can kidney beans
Preheat the oven to 350°F.
Lay out the tortilla chips on an ungreased cookie sheet.
Fill each chip with 3-4 kidney beans, 1-2 teaspoons applesauce, and 1-2 teaspoons salsa.
Warm for 10 minutes in the oven, and enjoy while hot.

Middle Eastern Tahini Oatmeal (Vegan)
6 min | 5 min prep
SERVES 1 , 1 bowl of oatmeal
1/2 cup quick-cooking oat
1 cup vanilla soymilk
2 teaspoons tahini
1 tablespoon sugar (I usually just use 2 packets Sugar in the Raw turbinado)
1/8 teaspoon cinnamon (I just sprinkle some on( ballpark measurement!)
1/8 teaspoon ground cardamom (I just sprinkle some on( ballpark measurement!)
3 pitted dates, chopped into pieces
toasted sliced almonds, for topping
Mix the oats with the soymilk, tahini, and spices together in a microwave-safe bowl.
Nuke it for about 1 minute on high.
Add the chopped dates and almonds, sprinkle with some extra cinnamon and sugar again.
Try it with some honey (for non-vegans), for a fun new twists on oatmeal!

Eating Well casserols

http://www.eatingwell.com/recipes_menus/collections/healthy_casserole_recipes?utm_source=RealAgeLink_flip&utm_medium=casserole_dec

Quick recipes under 350 calories,

http://www.eatingwell.com/recipes_menus/collections/healthy_low_calorie_chicken_recipes?utm_source=RealAgeLink_flip&utm_medium=lowfat_dec

Vegan Yum Yum great Vegan recipes

http://veganyumyum.com/

Gluten Free recipes living without allergies

http://www.livingwithout.com/

upset stomach cure

Make your own Home Grown Christmas Gifts
Being financially challenged or just tired of the commercial gifts, home made gifts are always fun to do
and always loved.Never forget that it is not the ‘cost’ of a gift but the ‘thought’that you care to recognize that special person.

Brown Sugar Fudge Recipe
Simple but so good.Close to a Praline.
Ingredients
2 cups brown sugar
1 cup whipping cream
Directions
Combine brown sugar and whipping cream in a heavy saucepan. Boil until a candy thermometer reads 240 F (stirring constantly).
Take off the heat and plunge pan into cold water, to an inch of the top of the pan. Beat with portable beaters until mixture thickens. Pour into a buttered pan. Cool and cut into squares.

Microwave Praline Candy

This eliminates the time it takes to make ordinary pralines. The original recipe takes hours to make whereas this recipe can be completed in minutes.I really enjoy this candy.

Ingredients
1-1/2 cups sugar
1 can condensed milk
1 stick of butter softened
1 Tsp vanilla extract
1-1/2 cup pecans chopped
Directions
Line counter top with waxed paper (about 2-1/2 feet)
Place first three ingredients in a 3-quart-microwave safe glass bowl.
Microwave on high for 2 minute intervals x 4 (8 min total). Each time take out and stir.
Then stir in pecans and vanilla and place back in microwave for 3 minutes. Candy should be the consistency and color of peanut butter.
Stir, place back in microwave for 2 minutes.
Drop candy by tablespoons onto waxed paper. Allow to cool and harden. ENJOY!

Peanut Brittle Microwave
Yummy buttery quick peanut crunchy delights
Ingredients
1-1/2 cup dry roasted or salted peanuts, coarsely chopped or cashews
1 cup sugar
1/2 cup light corn syrup
dash salt
1 tablespoon butter
1 tablesppon vanilla
1 teaspoon baking soda
Directions
PREPARATION:
Lightly grease microwavable glass bowl with butter, metal baking sheet and utensil used for stirring.
Mix nuts, sugar, syrup and salt in glass bowl. Cook for 4 minutes in microwave on high. Stir. Cook for 3-1/2 more minutes.It will be hot and bubbly, lite gold..
Stir in butter and vanilla. Cook for 3 more minutes. Golden color, Add baking soda. (It will foam.) Pour onto cookie sheet. Slightly shake sheet so that it’ll spread out a little.
Once cool, break into small pieces. Keep in an airtight container

Cowboy Cookie Mix in a Jar
These look so nice with all the layers and make great gifts!
Ingredients
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
1. Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.
2. Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks

Cappuccino in a Jar Recipe
Cappuccino mix that can be placed in a jar. It makes a great gift to go along with cookies in a jar .

Ingredients
2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup white sugar
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Directions
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don’t have a food processor, put it into a large plastic bag, and crush with a rolling pin.
. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 – 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

Tips to make cooking easier
To-prevent gummy noodles, rice, macaroni and spaghetti, add 2 tsp of cooking oil to the water before cooking. This makes the noodles glisten and stand apart.
To help prevent milk from scorching in bottom of pan, when heating for pies or sauces, butter bottom of pan, use medium low heat.
You should use a fork for blending flour and water, stirring gravies or sauces. It will prevent lumping.
A dab of butter in the pan will keep potatoes from boiling over. To keep green vegetables from losing color, do not cover pan while cooking.
When cutting marshmallows or chopping dates, if you dip your scissors into water and cut when wet, they won’t stick.

Signs Of Depression

These are some of my favorite Web sites
www.backofthebox.com
BACK OF THE BOX recipes
www.northpole.com/Kitchen/Cookbook Mrs.Clause has many recipes
www.beertools.com/html/recipes.php Recipes for Beer and to use Beer in
www.tailgating.com/Recipes.htm TAILGATING RECIPES
www.vegfamily.com/vegan-
vegan recipes
www.biggamehunt.net/recipes RECIPES FOR HUNTING GAME
www.ebfarm.com/Recipes/index Healthy food using organic ingredients
www.foodallergy.org/recipes FOOD ALLERGY RECIPES
www.diabetic-recipes.com/recipes DIABETIC RECIPES
http://thepioneerwoman.com/cooking/ BASIC RECIPES
http://www.sustainabletable.org/kitchen/recipes/# BASIC FRESH GARDEN RECIPES

Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen
Prep Time: 30 min
Cook Time: 50 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Cinnamon Sugar Rattle Snacks!
Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! Adapted from The Sneaky Chef cookbook.

1¼ hours | 5 min prep
1 1/2 cups, about
2 teaspoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 (15 ounce) can chickpeas, drained and rinsed
Preheat your oven to 350*F.
Mix the sugar, cinnamon, and salt in a bowl. Add the chicpeas and toss until coated thoroughly.
Spread out on an ungreased cookie sheet. Bake for 55-60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and rattle in the pan. Enjoy!

Holiday Stuffing has 3 ingredients that are poision to dogs and cats,Skin,Bones and raw turkey are damaging to their system.
Onions,garlic & sage are poison too.Double wrap trash to keep animals out .Be sure to gently hit your car hood before starting up to scare away a small pet just getting warm at night near your car fan.

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All that food
I know it is alittle early for leftover recipes but I plan my meals for left overs.I save so much cash by making my own foods.Its cheaper,healthier and tastes so much better without the preservatives that are in all purchased foods.So I can check the daily calender ,attend those free or low priced functions and get some great low priced handmade gifts while my food for the week is cooking in the crock pot

I use to just boil the carcas and freeze the turkey and broth in one cup portions and hope I remembered it was in the freezer,and we enjoyed turkey soup and sandwiches .Then I discovered these recipes that totally remake turkey leftovers.
here’s a website that has alot of how to’s you may have been wondering about and forgot to ask.

http://www.amateurgourmet.com/how_tos/main.html

Turkey leftovers can be a boost to your meals that are close to being free.I break up the carcas and cover with water and add some large pieces of carrot,onion and celery boiling for and hour or more renders a wonderful stock that is easily frozen. But I also divide the meat into 1 cup portions and freeze for future recipes.My favorite meal is the plan and simple Turkey sandwich the next day.
Hot Turkey Sandwiches (For Leftover Turkey)
Something nice and different. The melted cheese and mayo together are just heavenly. I like my cheese cut up in fairly large cubes, not diced. Adjust the onion to your taste. We look forward to thanksgiving left-overs just for this!
35 min | 10 min prep
SERVES 10
1/2 lb cheddar cheese, cubed
1 sweet pickle, diced
2 cups cooked turkey, cubed
1/4 cup chopped onion
1/3-1/2 cup mayonnaise
salt and pepper, to taste
10 hamburger buns
butter
Mix together 1st 6 ingredients.
Butter bun halves, and spread mixture over buns.
Wrap each burger in foil, and bake at 350F for 20-30 minutes.

Hot Roasted Turkey Mountain (Hot Turkey Sandwich)
Just in time for holiday leftovers!
15 min | 5 min prep
SERVES 6
Left over Stuffing or 1 (6 ounce) package chicken flavor stuffing mix or turkey stuffing mix
3 tablespoons butter or margarine
water
6 slices bread, toasted
1 lb cooked turkey breast, sliced
1 1/2-2 cups turkey gravy or chicken gravy, heated (jarred or homemade)
PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
I sometimes just forget about the bread.

Turkey Quesadillas
Instead of sandwiches again, try this quick and easy way to use up that left over turkey.I sometimes just fry them in a pan .
18 min | 10 min prep
SERVES 4
12 ounces cooked turkey, cut in strips or cubes
8 (8 inch) flour tortillas
2 cups cheddar cheese, grated
1 cup green onion, chopped
1/4 cup canned jalapeno chiles optional
1 cup salsa
Sprinkle four tortillas with turkey, cheese, green onion and chilies.
Drizzle salsa over top.
Cover with other tortillia.
Microwave on high for 1-2 minutes each until cheese is melted and turkey heated.
Serve with extra salsa, extra cheese, sour cream, tomato, guacamole etc.

Turkey Tetrazzini
55 min | 10 min prep
SERVES 16
2 lbs chicken or turkey, cooked
1 lb spaghetti, cooked ,any noodle will work
1 cup celery, diced
2 medium onions, diced
2 bell peppers, diced
1/2-1 cup margarine
1 lb sharp cheddar cheese
1 can sliced mushroom ( 7 oz.)
2 cans cream of mushroom soup
2 cans chicken broth or Turkey Broth
Saute onions, celery, and peppers in margarine.
Combine all ingredients in large bowl.
Bake at 350 F.
until bubbly (approximately 45 minutes).
Serve with Parmesan cheese.
Fills 2 (9×13 inch) casserole pans.
Can be halved.
Microwave Turkey Tetrazzini
This one originally came from the cookbook that came with my microwave. Very easy, tasty, and good for using ingredients on hand. I’ve also made it in the oven, and made it ahead to freeze and cook later. Cook time includes prep time.
35 min |
SERVES 6
8 ounces spaghetti, cooked any noodle will work
1/4 cup margarine
1 small onion, chopped
1 1/2 teaspoons lemon juice
1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 cups turkey or chicken broth
1/2 cup milk (or cream or soy milk)
2 cups cooked turkey or chicken, cubed
1/2 cup parmesan cheese
paprika
Place spaghetti into greased 8*12 pan.
Mix together margarine, onion, (I use dehydrated since my family doesn’t like a lot of onion, and to make things easier.) and lemon juice.
(The original recipe also calls for 1 4 oz can of mushrooms, which we don’t like.) Microwave this in a 2 qt dish on high until margarine is melted and onions are soft.
Stir in flour, salt, paprika and nutmeg, until smooth.
Microwave 1 minutes on high.
Stir well.
Gradually stir in broth.
Microwave on High 8-10 minutes, stirring every 2 minutes, until thickened.
Mix in milk and turkey.
Pour over spaghetti.
Sprinkle with cheese and paprika.
Microwave at medium high 10 to 12 minutes.

Turkey Hash
50 min | 15 min prep
SERVES 6
1/4 cup chopped onion
1 1/2 cups cooked diced potatoes
2 teaspoons chicken stock
2/3 cup cooked green peas
1 cup diced cooked turkey (no skin)
1/4 cup shredded fat-free American cheese
1 (10 3/4 ounce) can low-fat cream of celery soup or cream of chicken
paprika
Saute onion in chicken stock in nonstick skillet until tender.
Add turkey, soup, potatoes and peas.
Place mixture in 1-quart nonstick casserole.
Top with shredded cheese and paprika.
Bake at 350 degrees for 30 minutes.

Turkey Buns
A tasty way to use up leftover turkey or chicken. You could also try this recipe with tuna as well.
25 min | 10 min prep
SERVES 4 -6
1-1 1/2 cup diced turkey or chicken
3 hardboiled egg, chopped
1 cup shredded cheddar cheese
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons chopped onions
salt & pepper
Mix together first 6 ingredients.
Season with salt and pepper to taste.
Moisten with more mayo if necessary.
Fill rolls or buns, wrap in foil and bake at 400 for 15- 20 minutes.
*Orpile on French bread (split) and broil til hot and bubbly.

Turkey Soup
1¾ hours |
SERVES 6
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
4 cups chicken stock
4 cups water
optional ,1 cup dry white wine
1 turkey carcass
2 sprigs parsley
1/2 teaspoon thyme
1 bay leaf
6 peppercorns
Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden.
Add flour and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine.
Bring to a boil.
Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or cool and store.

Cream Cheese Corn
This is one of my favorite ways to serve corn for the holidays or when I have left overs. .
10 min | 5 min prep
SERVES 4 -6
1 (16 ounce) package frozen corn kernels (or about 2 cups left over corn)
2 tablespoons butter
1 (3 ounce) package cream cheese
salt & freshly ground black pepper
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.

Potato Tortillas
I am constantly searching for ways to use up the left over mashed potatoes
30 min | 10 min prep
SERVES 2 , 4 tortillas
about 3 cups mashed or 4 medium sized potatoes
1 (1 1/8 ounce) package cheesy taco seasoning mix
1/2 cup cheese, of choice
4 tortillas
Boil potatoes until done, drain the water, and mash the potatoes together with the seasoning mix.
Spread the potatoes over the tortillas with the cheese. I sometimes roll these up and microwave for a few seconds.

Depression Symptoms

THANKSGIVING
The holidays can be difficult for the financially challenged but with alittle preplanning and some thrifty shopping your gathering can be the best memory you have ever had.
If you have never cooked a Turkey the Butterball company has actual cooks to guide you through either online or over the phone
.http://www.butterball.com/tips-how-tos/turkey-experts/overview
or call 1-800-BUTTERBALL

Don’t forget to remove the Giblets from inside the bird before you bake it.
If there are any recipes you need or have a favorite recipe or money saving tips please send me an email at
grannyj40@yahoo.com . I would be happy to publish it find an answer for you.

http://www.butterball.com/tips-how-tos/turkey-experts/overview

or call 1-800-BUTTERBALL

Slow Cooker Turkey Breast
This is a great recipe for one or two people.I also put some vegies in the bottom and some stuffing in foil on top or next to the turkey .For easy clean up I use the crock pot bags.
Prep Time: 10 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes.If useing a smaller breast cook 1 hour per pound.
Servings: 12
“Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.”
Ingredients:
1 (6 pound) bone-in turkey
breast 1 (1 ounce) envelope dry onion soup mix
Some potatoes,carrots and onions if desired.

Directions:
1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
2.Put in Breast /skin side down
3. Thicken juices with flour for gravy

Crock Pot Stuffing
Heres a recipe I found on line and thought I’d share it. I’m going to double the recipe and freeze half for Christmas dinner.I also use poultry spice in place of the ones listed.I always make stuffing one or two days before the holiday so I have more time and kitchen space for the things that can only be made the day of the holiday.You can also use a boxed stuffing and add the vegies of your choice or even cook up the giblets and add some walnuts.
3¼ hours | 10 min prep
SERVES 10
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or vegetable stock
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated for Vegetarians use vegetable stock.

Ooey Gooey Pumpkin Butter Cake or Tarts

I don’t like pumpkin Pie much but I love this .I always take this to family gatherings this time of year.
Recipe courtesy Paula Deen, 2008
Prep Time: 25 min
Cook Time: 40 min
Level: Easy
Serves: 8 servings
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping I use Cool Whip
optional Special Equipment: 10 (5-inch) removable bottom tart pans
Directions
Preheat oven to 350 degrees F.
Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Press into a 9 X 12 inch baking dish
Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon pumpkin mixture over cake batteror in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.
Serve with fresh whipped cream .

Sausage Balls Recipe
A crowd-pleaser for Holiday gatherings. This is my most requested recipe. A family favorite for 0ver 30 years.
15 min | 5 min prep
SERVES 40
1 lb bulk sausage ,I use Jimmy Dean spicy
1 (10 ounce) package sharp cheddar cheese (grated)
2 cups Bisquick baking mix
Allow cheese and sausage to reach room temperature.
Place in mixing bowl with Bisquick and blend till smooth. (I’ve had great success using my hand-held electric mixer to incorporate ingredients).
NOTE: Mixture will be quite dry.
Line cookie sheet with aluminum foil. Spray well with vegetable oil spray.
Press/roll mixture into 1 inch balls by hand. Place onto cookie sheets about 1 inch apart.
Bake in 400* oven for 10 to 12 minutes, or till golden brown.
Drain on paper toweling.

Pumpkin Dip
Yummy and easy to make! 1/3-less-fat cream cheese tastes great in this recipe.
10 min | 10 min prep
SERVES 12 , 3 cups
1 (8 ounce) package cream cheese, softened
1/2 cup brown sugar (packed)
1 (15 ounce) can pumpkin puree
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
4 apples (sliced) or 30 gingersnaps
Put the first 3 ingredients in a medium bowl, and mix with a fork until smooth.
Add syrup and cinnamon, and mix some more.
Cover and chill 30 minutes.
Serve with apple ,graham crackers or gingersnaps.

Cranberry Waldorf
Prep time doesn’t include chill time.
30 min | 30 min prep
SERVES 8
1 1/2 cups cranberries, chopped (can pulse in food processor)
1 cup chopped red apple
1 cup chopped celery
1 green seedless grape, halved
1/3 cup raisins
1/4 cup walnuts, chopped
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 ounces vanilla yogurt
Combine all tossing to coat.
Cover and chill 2 hours.
Crustless Cranberry Pie

Good for when you are having one of those lazy days but still would like something homemade. It is fast and easy to make but still very tasty.

Ingredients
1 egg
4 Tbsp butter
3/4 cup sugar
1 to 2 cups cranberries
1/2 cup flour
1/4 cup walnuts
Directions
Beat egg well.
Add sugar gradually, beating constantly.
Add flour and butter.
Stir in berries and nuts.
Pour into a greased 9″ pie plate.
Bake at 325 degrees for 45 minutes..

Cranberry Candy

These are addictive! So easy to make and so colorful for the holidays. Hope you enjoy!
Ingredients
1 can jellied cranberry sauce
2 – 3 oz. packages of strawberry jello (or raspberry)
1 cup sugar
2/3 cup chopped pecans
sugar
Directions
Heat jellied cranberry sauce in medium saucepan until melted. Remove from heat and slowly add jello until it is dissolved, then add sugar until it is dissolved. Heat to boiling for 2 minutes. Remove from heat and add pecans, stir well.
Spray an 8′X8″ pan lightly with Pam – don’t use a flavored Pam. Pour in cranberry mixture and let it set for 12 hours on the counter in a cool place. Cut in 1″ squares and roll in sugar – coating them well.
Let them ripen for 2 days before eating

Tips to make cooking easier
To-prevent gummy noodles, rice, macaroni and spaghetti, add 2 tsp of cooking oil to the water before cooking. This makes the noodles glisten and stand apart.
To help prevent milk from scorching in bottom of pan, when heating for pies or sauces, butter bottom of pan, use medium low heat.
You should use a fork for blending flour and water, stirring gravies or sauces. It will prevent lumping.
A dab of butter in the pan will keep potatoes from boiling over. To keep green vegetables from losing color, do not cover pan while cooking.
When cutting marshmallows or chopping dates, if you dip your scissors into water and cut when wet, they won’t stick.

Grandma’s German Pancakes
Crepe-like pancakes served with jam or jelly and powdered sugar.
6 min | 5 min prep
SERVES 4
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups milk
3 eggs
Mix dry ingredients together.
Slowly pour and mix the milk into the dry ingredients. It will be like heavy cream.
Beat the eggs and add to the mixture.
Heat a heavy pan on medium high. Spray with oil. Ladle in 1/3 cup of crepe mix into pan and swirl to coat entire bottom of pan. Let heat about 30 seconds. Turn down heat (or remove). Use a flexible metal spatula to lift edges and then the whole pancake. Flip it over and cook until lightly browned, about a minute.
Turn out onto a plate. (*The first pancake is often a mess but after that they come out better).
Spread about 1 tablespoon of a tart jam or jelly on the pancake. Shake powdered sugar over all. Roll up and add another shake of powdered sugar. Enjoy.

TAILGATING RECIPES & A STORY
              I know very little about local football Tailgating.I guess the more people save money on food for the big games the better.Maybe instead of going to the local bars for those big screen TV’s you can have a comfortable safe gathering at home.I hope the men will involve their children and spouses in this years game excitement.
             These web sites are really great for recipes and suggestions for those fun times.I have also listed some of my favorite party recipes.Have fun with the ingredients.Add some of your favorite spices or take out some of the spice and make it your own recipe.Don’t forget the Potato and Macaroni Salads.
Please note that this is my second attempt to use the new web restrictions.I really have no way of knowing if you are able to read this.Thank you for your patience.
www.beertools.com/html/recipes.php  Recipes for Beer and to use Beer in
www.tailgating.com/Recipes.htm  TAILGATING RECIPES
Midwestern-Style Beer Brats
Recipe courtesy Deen Bros., 2007
Prep Time:
5 min
Cook Time:
35 min
Level: Easy
Serves: 6 servings
Ingredients
6 bratwurst sausages
 4 cups lager beer
2 large onions, sliced, divided
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Salt and freshly ground black pepper
6 bratwurst buns or hoagie rolls, split lengthwise
Mustard
Directions
Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper.
To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.

Bacon Canapes Recipe

This appetizer disappears quickly. There never seems to be enough of this quick and easy appetizer
Ingredients
1 cup mayonnaise
1 cup of cheddar or Swiss cheese, grated
1 pound of crisply cooked bacon, crumbled
1 roll of thin party pumpernickel or rye bread
Directions
Oven temperature 400 degrees
Mix mayonnaise, cheese, and bacon together and spread on bread.
Put in oven on cookie sheet and bake for 4 minues until bubbly and hot.
Spread may be made ahead. Bacon must be very crisp

Crunchy Peanut Butter Wraps
I love the tartness of the apple with the crunch of the granola Cereal. The amounts of all the ingredients can be adjusted for personal preference.
15 min | 10 min prep
SERVES 4
4 (7-8 inch) flour tortillas
1/3 cup peanut butter
1 cup chopped granny smith apple
1/4 cup oats & honey granola cereal
Spread peanut butter over each tortilla.
Sprinkle with chopped apple and granola.
Roll up tortillas and cut in half.
Enjoy.

Bacon Dogs
These are very good and so easy to make. This gives oven directions, but they can be put in a crockpot on low until bacon is cooked and sugar is bubbly.
50 min | 10 min prep
SERVES 6 -8 , 14 ounces
1 (14 ounce) package hot dogs, beef cocktail
1 lb bacon, cut in thirds
3/4 cup brown sugar
Preheat 325.
Wrap each wiener with a piece of bacon. Place seam side down on baking sheet.
Sprinkle brown sugar generously and evenly over top.
Bake 40 minutes.
Tailgating Burgers
Here’s a great recipe for a burger to wow the tailgating crowd, or for any gathering of friends/family.the hamburger mixture is made with some ingredients you don’t usually see in the mix. Aged cheddar or a smoked provolone cheese will add the final touch to this new twist on the standard hamburger. Goes great with baked beans, corn, or any of your usual tailgating side dishes.
35 min | 20 min prep
SERVES 6
Burger
2 lbs lean ground beef
1/2 cup crushed potato chip, crumbs
1/2 cup finely diced onion
1 ounce hidden valley original ranch dressing mix
1 1/2 tablespoons chopped fresh parsley optional
1 teaspoon vegetable oil
Topping Options
1/3 cup finely diced red bell pepper
 sour cream
1 1/2 teaspoons finely minced jalapeno peppers
Pepper Jack cheese
good quality hamburger bun
Heat oil in medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool.
Meanwhile, combine ground beef, seasoning mix, parsley, and potato chip crumbs in large bowl. Add cooked onions and mix well. Form into 6 patties.
Grill patties 4-6 minutes per side or until meat is no longer pink in the center, adding slices of cheese the last 2 minutes of grilling.. Put into buns and serve.
Tailgating Red Hot Weiners
Tailgating  couldn’t be easier. While waiting for the sauce to cook down, throw the football with your friends and have a few drinks
35 min | 5 min prep
1 package of cocktail weiners
1 (12 ounce) bottle cayenne or hot sauce to taste
1 (12 ounce) bottle beer
1 package cocktail franks (or hot dogs cut into chunks)
Mix all ingredients together and simmer until liquids are reduced to a very thick sauce.
Note: Very Spicy, but addictive!
You will likely need more beer when eating these!

Mountain Dang Drink

a Drink all ages would like!!
Ingredients
Mountain Dew
Tang
3 Parts Mountain dew,1 Part Tang
Directions
Fill glass 3/4ths full of Mountain Dew — No fuller as it will fizz a lot! — Add Tang to taste
Ice is completely optional
Watermelon Lemonade
For this one you can use the watermelon as a pumpkin if you scoop out the pulp for the drinks.
A great drink for  hot football  season.
Ingredients
1 whole watermellon
1 can frozen lemonade concentrate
Directions
slice watermelon into chunks
add watermelon and lemonade concentrate to blender
blend until smooth
strain out seeds and pulp
serve cold
Witch’s Brew Orange Cream Punch
No boiling, no toiling, and no trouble at all….just five minutes to this happy bubbly orange-cream punch. Now that’s magic!!
5 min | 5 min prep
16 1-cup servings
ICE CREAM PUNCH
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 (1 1/3 liter) can pineapple juice
1 (2 liter) bottle orange soda, chilled
orange sherbet (optional)
In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.

Sewer Water
 At first glance, you might gross your guest out a bit, but once they taste it, they’ll ask for it all night. It honestly tastes like a fizzy popsicle in a glass. delicious! For the kids just leave out the Vodka.
2 min | 2 min prep
SERVES 1
2 ounces vodka
5 ounces orange juice
4 ounces Dr. Pepper cola
lemon wedge or lime wedge
Fill a glass with ice.
Pour liquids, in order listed.

A Brief Look at Tailgating
October 8th, 2009
By Cathy Yerges
Tailgating is a time honored tradition that likely dates back to the earliest days of sporting events, though football usually comes to mind first for most people. Nothing amps up the anticipation of an impending matchup between fans’ favorite teams like hours of tailgating partying before the actual sporting event even takes place. It is food, family, friends, fun and socializing on a scale that is utterly incomprehensible to anyone who is not familiar with or a fan of outdoor sporting events.So how did tailgating become such a huge tradition? Well, if you examine the some of the earliest documented historical events, you may find that although modern tailgating most likely has its roots in college football, it may date back to the mid 1800’s – think Civil War. You probably would not think that a war would be anyplace to throw a party, but it appears that is exactly what happened at the Battle of Run in 1861. Supporters of the Union showed up with baskets of food and enthusiastically cheered the soldiers on by shouting, “Go, Big Blue!” This may be a bit disconcerting, but apparently it is a documented historical event.
If you are looking for a more upbeat history of modern tailgating, then another event that comes to mind is the football game between Rutgers and Princeton that took place in 1869. Here was tailgating at its finest – lots of people, food, fun, and friendly rivalry all based out of vehicles of the time, which is how tailgating (wagon tailgate) most likely got its name.
Returning to the present time, tailgating has exploded in growth and has become an integral part of Saturday afternoon and evening college football games. Fans begin to gather in the early morning hours for games that are not set for kickoff until later in the evening. College football game days are an all day event for avid tailgaters. At some schools, tailgating is in a league of its own with many hosting themed tailgating events.
Though a great many people tend to think of college football when they think of tailgating, other major sporting events boast tailgating crowds as well. Professional auto racing, football and baseball sporting events also draw large numbers of these social revelers, as do high school football and soccer events.
So what makes for good tailgating? Well, you only need to ask a few of the participants to get the answer – lots of food, beer, and socializing. Though many tend to stick to normal grilling fare – such as hamburgers, hotdogs, sausages, and chips – some go all out sponsoring catered tailgating events featuring high end cuisine, such as lobster and prime rib. Some of these tailgaters never even enter the stadium, preferring instead to watch the game via satellite television from their comfortable folding sport chairs beneath their tents in the midst of one large tailgating party.
No matter what tailgating event you visit, you will find an array of tents pitched, coolers stocked with soft drinks and beer, comfortable folding chairs, grills of all sizes, lots of food, and families and friends coming together to just forget about the rest of the world and live in the moment. It is no wonder that tailgating has become a tradition that refuses to die.
Provided by Articles-Heaven
Posted in Corporate News & Press |

Pumpkin Jokes:
How do you mend a broken Jack-o-lantern?
With a pumpkin patch!

Why do jack-o-lanterns have stupid smiles on their faces?
You’d have a stupid smile, too, if you had just had all your brains scooped out!

TAILGATING RECIPES & A STORY

www.beertools.com/html/recipes.php

Recipes for Beer and to use Beer inwww.tailgating.com/Recipes.htm