ANALYTICS

Izea

Friday, September 21, 2012

You learn something new everyday....

I had to share this little gem:
Slow Cooker tips from Six Sisters

These gals' have lots of goodies, great recipes and tips!

Thursday, September 20, 2012

Cowboy Candy~ Jalapenos!

My mom's garden went berserk with peppers.  I got a ton of jalapenos from her.  So I found this recipe and decided to give it a try.  I tweaked it a little bit though.


Candied Jalapenos
1.5 lbs. fresh jalapeno peppers, washed
1 cups apple cider vinegar
3 cups white granulated sugar
1 T Dijon mustard
1/4 tsp celery seed
5 cloves garlic sliced
1 tsp cayenne pepper

Wearing gloves, cut the stems from the jalapenos and discard. Slice into uniform discs and set aside.
In a large pot, bring the vinegar, sugar, Dijon, celery seed, garlic and cayenne to a boil.
Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes.
Transfer the peppers to canning jars {use a slotted spoon} to within 1/4 inch of the rim.
Bring the heat back up to a boil and boil the "juice" hard for 6 minutes.
Pour the syrup into the jars, use a butter knife to release any trapped air.
Pour more syrup if you need to, ensuring that it’s full to 1/4″ of the rim.
Wipe the rims and place clean two-piece lids on the jars.

Keep Refrigerated

I'm actually not a huge jalapeno fan... so I've been trying to get my husband to test them out.
I can't figure out why he hasn't eaten them all yet.  I guess he's not in the mood.   They did smell yummy though & if he doesn't try them soon I will.


Look at those big chunks of garlic!!!

 
We got so "hot" we had to tie up our hair and the baby streaked!
Holy hot jalapenos!
{I wouldn't recommend letting your baby "help" here either}
 
We partied with:

Dill-icious Pickles

I love pickles. 
Not just any pickles though, I admit it... I am a pickle snob. 
I was raised on the homegrown do it your-self canned kind.
I think my kids are picking up on this too.


 Maybe some day I will grow my own dill, but for now I just buy it at the store.


Not to brag, but most people RAVE over these pickles and how good they are.  If only they knew how easy they are to make.  The only hard part is being patient for them to "pickle" for several months before eating them.  I actually had an older lady (who I won't name) tell me they are better than sex.  So funny. 


Dill Pickles
Pickling cucumbers
1 Quart White Vinegar
1 Cup Salt (not iodized)
1/4 Tea. Alum
Dill Weed
Water

Things You Will Need-
Large Pot or Canning/ water bath pot
Jars (wide mouth quarts work best), flats and rings: Make sure the jars are washed & clean- ready to go.
can lifter - not sure on the technical name, but that's what I call it. Sort of like tongs, but fits the jar.
something to scoop and pour the pickle solution
a funnel is helpful also

What to do:
Wash your cucumbers and sort them out how you want to do them.  Most people like the small ones best.  Sometimes if the cucumbers are bigger I will slice them into spears (long ways) or in "chips" about 1/4" thick.

Fill your jars with the dill breaking it up into small pieces so you can fit lots of cucumbers in to.

Then start stuffing the cucumbers in the jars, you may need to use a skinny spatula to help schooch things around and make it all fit.  For a spicy twist you can throw in Pearl onions, garlic, and assorted peppers.  Sometimes we throw in green beans a.k.a. "dilly beans"  I usually only do a few quarts this way.

 Fill your large pot with HOT water and set it on the stove so it can work it's way up to a boil while you're getting every.

Measure your 3 quarts of HOT water, 1 quart vinegar, 1 cup salt and 1/4 tea spoon alum and bring that to a boil.  NOTE: Depending on how many quarts you are doing you may have to make more, or you could have left-over.

In a small sauce pan add hot water and your flats.  I flip some right side up and some down, in hope's that they don't stick to each other quite so easy.  Set it on a medium-low heat. 

Once you've boiled the solution carefully fill the jars leaving about 1/2" (this is where the funnel comes into play).  Wipe off the rims and place the flats.  Screw the lids on and put them into the hot water bath to boil for 25 minutes.


 The pickles having a "hot water bath".

When they are done you will lift them out and put them somewhere they can cool off.  You will start to hear the lids "pop".  After they've cooled I wipe them down with a clean rag and label/date them.
Then you can put them in your pantry or food storage for a good 4 months to "pickle". 

After you've opened a can you will want to keep it in the fridge.

Tuesday, September 18, 2012

Popcorn Birthday Cake


My sister sent me this email.  She made this cake for her husbands birthday.  I'm not sure where she found it, but it sounds like they liked it. 

Popcorn Birthday Cake

1 bag white chocolate chips
1/4 c shortening
1 1/2 c yellow cake mix (it's about 1/2 a cake mix so now I have to make it again or figure out what to do with 1/2 a cake mix)
6 c popped popcorn
1/4 c sprinkles

Melt chocolate chips slowly in microwave.  
Add shortening & stir until mostly melted.  The shortening makes the chocolate much thinner.  
Then add cake mix.  The cake mix thickens the mixture.  
Pour over popcorn & coat.  Add sprinkles & mix a little more.  
Cool.  We had to let it sit for about 20 minutes so that it wasn't so sticky to pick up and eat.
Thanks sister!

Thursday, September 13, 2012

Re Posting a Favorite!

This post has more views than any others on the blog, so I'm reposting it.
I've found some other great monster cookie recipes over at somethingswanky.com...
She's the self porcliamed "monster cookie queen" I love her monster-cookie-dough-mousse-pie.
I've made it like 3 times this Summer.


We love these cookies! Usually I make a HUGE batch and freeze some of the dough. They don't last long, because we scarf them up so fast. I've actually been known to bribe people with these cookies.
*SMALL BATCH* cooks.com
1 stick butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. soda
1 3/4 c. flour
3 eggs
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M & M's (plain)

Mix in bowl in order given.
Drop by large tablespoon or ice cream scoop and flatten.
Bake for 12 minutes at 350 degrees. Do not over bake.

Thursday, September 6, 2012

S.O.S. Share

I found this awesome little post on S.O.S. "soup or sauce"!  It's a homemade mix for cream of ___________ soup.  There's also a free printable cookbook.  I can't wait to try it out and post pictures... I had to share it right now.

I love that it's a dry mix- and takes up less room than cans in the pantry/ food storage. 

It's also gluten free, simple, CHEAP, and fat free!

I really love http://www.onegoodthingbyjillee.com/ her blog is great.  Lots of simple and practical ideas.

I want to try out her "recipe" for homemade hairspary and detangler for me and the girls.

Izea