JALEPENO JELLY

12-16 red jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
6 cups granulated sugar
2 packages liquid pectin

few drops red food coloring

DIRECTIONS
Chop/Dice jalapeno peppers. You can leave in as many seeds as you like. The more seeds, the hotter the jelly will be.

Transfer the peppers to a large saucepan, and stir in the cider vinegar & sugar. Let simmer for 15 minutes.

Bring to a boil over medium-high heat. When the mixture comes to a rolling boil for one minute, then stir in the liquid pectin.

Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

It is fun to serve on a square of cream cheese,

just scoop it up with an assortment of crackers!

**I also used the same recipe for green jalapenos. Just use a few drops of green food coloring

just before putting it into the jars**

TOMATO PIE

My container garden is growing WONDERFULLY!!! We have had lots of tomatoes and peppers already this summer!

I remember seeing a recipe for a Tomato Pie somewhere before, and I wanted to try and make one to use up those extra tomatoes we have.

I found a couple of different recipes, and I combined them to make my own! It's taste is similar to a vegetarian pizza.


Ingredients:
1 unbaked pie crust
2 Large Tomatoes
1/2 small onion diced
1/2 sliced Green Bell Pepper
3 diced mini carrots

1 cup mayo
1/2 cup sour cream
1/2 package shredded swiss cheese
1 tsp. Mrs. Dash


Preheat oven to 350.

Blanch the tomatoes for 1 minute (to remove skins).

Peel and slice tomatoes and drain on a paper towel.

Place slice tomatoes in pie shell, top with onions, pepper, and carrots.

Mix mayo, s. cream, cheese and seasoning in a small bowl.

Spread mixture evenly over the veggies.
Fold over the top of the pie crust and bake for 20 minutes, or until browned.

Slice like a pizza and serve!! YUM YUM

HOMEMADE VANILLA ICE CREAM

Vanilla Ice Cream


~~This recipe is made without eggs~~

2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 teaspoons vanilla

dash salt

Combine ingredients. Pour into a 1-gallon ice cream maker and churn for about a half an hour.

Serve with hot fudge, whipped cream, cherries and friends!!!

~~AMISH CARAMEL CORN~~

This is a very simple and delicious Homemade Caramel Corn Recipe.

My mom has made Caramel Corn for as long

as I can remember. She always gives Wes a big bag full

for his birthday each year.

It is best to use an Air Popper. They sell

at Walmart for less than $20.00.

Amish Caramel Popcorn


1 cup margarine/butter
2 cup packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 tsp vanilla
1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes.

Remove from heat; stir in vanilla & baking soda. Stir well.

Pour over 7 quarts popped corn. Stir to coat well.

Bake in large roaster or pan at 250 degrees for 1 hour, stirring every 15 minutes.

Spread on waxed paper to dry.

* I usually put the popcorn on mulitple baking sheets sprayed with Pam.

This can get kind of messy and spreading it thinner is easier to stir while in the oven.

*Don't worry that each kernel of corn is covered when you

initially pour the hot sauce over the popcorn.

Baking and stirring it in the oven coats most

pieces evenly.

~BLACK RASPBERRY SLUMP~

I love this name. I heard about this recipe from Country Living Magazine a few years ago. When we found wild black raspberries on our land this week, I had to make it. It was so pretty!!

4 cups fresh berries
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted

Preheat oven to 375°F.
Put berries in an ungreased deep-dish ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).

Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

Here is the finished product!! Wes & Anna were the taste testers :)

SIMPLE SUMMER SUPPERS

Not alot has been going on in our kitchen lately...unless you count me baking flags, witches and santas. Our oven has only been in use for primitives lately. Here's why:

I recently discovered that ALL of the girls LOVE sandwiches. Even Amelia. Now they did not get this love of sandwiches from me....I don't like sandwiches, never had. Wes could totally live on sandwiches...and the kids can too!

Shopping has become quite easy for me. Lots of bread, lots of shaved turkey, ham & chicken, and a variety pickles and cheeses.


Wes has fired up the grill a few times too. Steaks, burgers and hot dogs are an occasional dinner. We garbaged picked a new grill...practically brand new. He loves to experiment with flavored smoky wood chips.


I have been quite happy too! I have been eating salad after salad. My new favorite dressing is Newman's Light Raspberry Vinagrette. I just can't get enough of that stuff!!

Plus the kids think Paul Newman looks like Pa Pa :)

SIMPLE SUPPERS

We have not been too creative when it comes to meals lately. With Anna in volleyball and having nice weather, dinner time is much more simple now.

Our new favorite weekly meal is super simple:

1 Bag Frozen Tortellini
1 jar Spag Sauce

I don't even cook the noodles!!

Spray the baking dish, dump the Tort. in, cover with Spag Sauce (then add a bit of water).
Bake 1 hour at 350 an...viola...Dinner is served!!

The girls help make our favorite garlic bread. We always seem to have hamburger or hotdog buns leftover in the freezer. Simply thaw them out, spread with butter and top with either Garlic Powder, Garlic Salt or Mrs. Dash. Broil for 3 minutes and done!!