Better Than Bush Baked Beans

 Makes 9 pints.

4 c dry beans

 1 small onion chopped,  

1 bell pepper chopped

12 oz bacon, chopped

1 lb ham chopped

Liquid:

10 c water

1/2 c molasses

1/2 to 1 cup brown sugar (depending on how sweet you prefer.)

1/4 c maple syrup

3 c catsup or tomato sauce.  (Again remember that catsup has added sugar.)

1 TB garlic powder

1 TB salt

1 TB liquid smoke ( or a few drops of Cade essential oil)

2 TB dry mustard

Soak beans for a few hours. Cook beans in instant pot covered with water by at least an inch.  30 mins.

Cook bacon, ham, onion, bell pepper separately until onion turns translucent.  Set aside. 

 All liquids in a pot, bring to boil.  Reduce heat simmer for 10 mins.  Combine bacon mix with beans.  Fill jars 1/2 with bean mix then fill with the liquid.  Pressure process pints at 75 mins.

Apple Pie Jam

 Recipe inspired by ThriftyDiva, but with my own spin of course. This one is a winner.  Heat and serve over vanilla ice cream for a hot apple pie sundae!  

Ingredients:

About 8-9 cups of golden or red delicious apples, peeled, cored and chopped. (While you're doing this, let them soak in water with vitamin C or Tang.)

About 4 cups of sugar, mixed with 2 1/2 Tbl. of LOW SUGAR pectin.  (It has to be the low sugar variety or it may not turn out.  This is approximately 1/2 package.)

1 Tbl. butter

2 tsp. cinnamon

1 1/2 tsp. nutmeg

optional:  2 Tbl. orange zest and 8 drops orange essential oil

Also optional if you are low on apples:  Use up to 3/4 cup of applesauce.

Cook the apple pieces and orange zest in about 1 cup of the vitamin C water until tender.

Measure out about 6 cups of the cooked apple mix.  If you have much more than that save it for another batch or something else.  Return it to the pan.  Stir in the sugar mix and butter.

Bring to a full rolling boil, stirring constantly.  Cook at a boil for 1 minute.

Remove from heat.  Stir in the spices and oil.

Ladle the mixture into half pint jars.  Fills about 8-9 jars.  Secure the hot lids and rings.  Process in boiling water bath for 10 minutes or a steam canner for a full 10 minutes once the steam emerges.

Zucchini Blueberry Banana Muffins

 

(Modified just a bit from a "bread" recipe into muffins...which are easier to bake and eat.)

1 large egg

½ cup sugar 

⅓ cup vegetable oil

¼ cup sour cream (Greek yogurt may be substituted)

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour  

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt, or to taste

1 cup mashed ripe bananas (about 2 medium/large bananas)

1 cup shredded zucchini (loosely packed, do not wring out)

1 cup (6 ounces blueberries, fresh or frozen)

1 cup broken walnuts

2 Tbl poppy seeds (optional)

Preheat your oven to 350°F   

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg, sugar, and oil until smooth. Add the sour cream  and vanilla extract. Whisk again until all wet ingredients are well combined and creamy.

 Fold the mashed bananas and shredded zucchini into the wet mixture.  

In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.  

Step 5: Fold in Blueberries and nuts

  Makes 12 muffins. Spoon into muffin tins that have been oiled or sprayed with PAM. (Or use cupcake liners). Bake for about 20 minutes until they look done.

Rotkohl with Apples

(Original recipe from Shaboom Kitchens.  Modified by Judy, Makes a great side dish especially for bratwurst or roast pork.)

At least 3 to 3 1/2 cups of shredded red cabbage

1-2 Tbl. sugar or honey

2 tsp pink or real salt

1/4 c. red wine or apple cider vinegar

3 or 4 pieces of fatty bacon, minced

1 small apple, peeled and diced 

1/4 c. chopped onion

pinch of nutmeg

pinch of cinnamon

pinch of cloves

1 cup apple or red grape juice (or water)

1 bay leaf (optional)

In a large bowl, combine cabbage, apples, vinegar, sugar and 1 tsp. of the salt. Toss to coat and set aside.

In a pan, cook bacon until  almost crispy and there is some fat in the pan.  Add onion sprinkle with a little salt and pepper.  Cook over medium heat until soft, stirring occasionally.  Stir in the reserved cabbage mixture, remaining salt, spices and juice.  Bring to a boil.  Lower heat and simmer until cabbage is softened, 40 mins to an hour. Remove bay leaf before serving.

(Other options:  Use vegetable stock instead of water.

  Add a few Tbl. currant or elderberry jelly to the onion mix after the onions are soft and let the mixture caramelize.)

Basic Meat Loaf

  (serves 4)

1 # ground beef
1 egg
1/2 c. ground up bread crumbs (shake n bake) OR a slice of fresh bread, broken into pieces
2 Tbl. catsup
1Tbl. yogurt or milk (optional)
pinch of garlic powder

pinch of onion granules (or 1 Tbl. finely diced fresh onion)

optional, 2 Tbl. spinach flakes

1/2 tsp salt, pinch of pepper

1 tsp. Italian seasoning

1 tsp. All purpose seasoning

pinch of smoked paprika

Combine everything using a paddle attachment  or mix by hand.
shape into a large patty, put in a casserole dish or cast iron frying pan. You can stuff it with "stuffing" made with bread crumbs or rice. Separate in half and put the stuffing in between two layers, Crimping the edges together. Bake at 325*-350*( for about 35 mins until it looks done.  With 15 mins to go you can top it with a glaze, then put back in the oven.

Glaze: 1 c. catsup

1 Tbl. rice wine or other vinegar

2 Tbl. brown sugar

1/4 tsp onion powder

dash of salt/pepper

Creamy Garlic Shrimp Alfredo Pasta

 (Inspired by The Recipe Critic.  Serves 3-5 depending on how much pasta you use. ) 

INGREDIENTS

1 # shrimp, peeled.

5 to 10 oz  (wide egg noodles or similar) pasta, cooked and drained.  The smaller amount will feed 2 or 3 with generous amounts.  

1/2 c, whole milk

1/4 c. butter

4 oz. cream cheese

2 cloves minced garlic

pinch of garlic powder

1 tsp Italian or All Purpose Seasoning

1/3 c. parmesan cheese

1/2 c. grated mozzarella/provolone cheese (or similar.)

salt/pepper to taste

INSTRUCTIONS

 Sauté the minced garlic and shrimp in a little butter until shrimp is cooked through.  Set aside.

Cook the butter, milk and cream cheese until melted.  Whisk if necessary.  Add the garlic powder, seasoning, salt/pepper. Stir well, cook slowly until slightly thick.  Stir in cheeses, heat again until melted.  Combine the shrimp, pasta and sauce.  Heat to serving temp.  Do not boil.

Zucchini Relish

 12 cups shredded unpeeled zucchini

3 cups chopped onion

5 tablespoons canning or Himalayan/Real salt

About 1 cup sugar (the original recipe called for 6 cups, but that is WAY too much.)

2 ½ cups white or AC vinegar

1 red bell pepper, chopped (optional, but traditional as it gives color)

1 green bell pepper, chopped

1 tablespoon cornstarch or arrowroot

1  teaspoon celery seed

¾ teaspoon ground nutmeg

1 teaspoon ground turmeric

½ teaspoon ground black pepper-optional

1 tsp dry mustard

 

 Mix salt and zucchini. Cover, refrigerate overnite.  Drain zucchini and rinse. Squeeze out excess water; set zucchini aside. (I have also made it with fresh zucchini and just sprinkled a 2 tsp of salt on it, waiting for assembling the rest of the ingredients.)

Place sugar, vinegar, peppers, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium heat; reduce heat to medium-low and simmer for a few minutes. Can be stored in the fridge or water bath processed in half pints for 20 mins.

Topping for burgers, hot dogs, sausage and sandwiches.

Add to salads, such as, potato, macaroni, egg salad, chicken salad, or tuna.

Thousand Island Dressing

Add to deviled eggs.

Add to mayonnaise or ketchup for a different condiment.