Peach Salsa

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Peach Salsa

Author: Holiday

Ingredients

  • 3 Quarts Chopped & scalded tomatoes
  • 2 – 12oz. Cans tomato paste
  • ½ C. chopped onion
  • ½ C. celery
  • 1 C. chopped green pepper
  • 1 C. chopped banana peppers
  • 1 C. chopped jalapeno peppers
  • 1 C. white vinegar
  • ¼ C. Brown Sugar
  • 3 Tbsp. Salt
  • 1 ¼ tsp. Paprika
  • 3 pints peach jam I use 1 - 16 oz. Jar

Instructions

  • Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
  • *remember to use the seeds from both the jalapeno & banana peppers
  • *Pineapple Jam/Jelly/Preserves are great too!!!
  • **2008 I added 2 small peaches & I used 1 1/2 – 18 oz. Jars of peach preserves

 

Pam’s Fresh Salsa

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Pam’s Fresh Salsa

Author: Holiday

Ingredients

  • ¼ Cup Jalapeno Peppers 1/2 the seeds diced fine
  • 2 Cups Fresh Tomatoes diced
  • ½ Cup Green Peppers diced
  • 8 oz. Can Tomato Sauce
  • ½ Cup Onion diced I used Green Onions KMB
  • 1 tsp. Parsley
  • 1 tsp. Oregano
  • 1 tsp. Salt
  • 2 Tbs. Sugar
  • 2 Tbs. Oil I used Olive Oil KMB
  • 2 Tbs. Lemon Juice

Instructions

  • Mix and eat yum!

 

Pumpkin Dipping

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Pumpkin Dipping

Author: Lauriebear

Ingredients

  • 1 package 8 ounces Cream Cheese softened (bring to room temp)
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground clove
  • 1/4 teaspoon salt
  • Cookies/sweet breads/Wafers

Instructions

  • With an electric mixer, beat cream cheese and confectioners' sugar until smooth.
  • Beat in the pumpkin, sour cream, cinnamon, nutmeg, clove, salt, and ginger until blended.
  • Serve with some type of sweet cookie/wafer/or bread (graham crackers or ginger cookie too)

 

Grandma’s Blueberry Muffins

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Grandma's Blueberry Muffins

Servings: 12
Author: xmas365

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg beaten
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 cup blueberries

Instructions

  • Mix dry ingredients together
  • Combine egg, oil, and milk
  • Add dry ingredients to wet ingredients, stir just until blended.
  • Fold in blueberries
  • bake 400*F 20 to 25 minutes

Notes

Use muffin cups in muffin pan or use cooking spray if you don't have muffin cups. If you are not a fan of blueberries substitute something different, I have used diced strawberries instead and it came out great.

 

Breakfast Casserole

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Breakfast Casserole

Servings: 6 -8
Author: RecipeRodeo.com

Ingredients

  • 8 slices white bread
  • 1/2 lb. ham cubed
  • 2 C. sharp cheddar cheese shredded
  • 8 eggs
  • 2 C. milk
  • 1/2 tsp. dry mustard
  • Salt and pepper to taste
  • Dash of garlic salt and Tabasco sauce.

Instructions

  • Break bread into small pieces and place them in the bottom of a greased 9x13 pan.
  • Spread cooked meat over the bread. Sprinkle cheese over the meat.
  • In a bowl, combine the remaining ingredients and mix well.
  • Pour the mixture over the meat and cheese.
  • Cover and allow to sit in the refrigerator overnight.
  • Next morning, uncover and bake at 325 for 60-92 minutes or until eggs are set.

 

Breakfast Casserole

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Breakfast Casserole

Servings: 6
Author: RecipeRodeo.com

Ingredients

  • 1 bag hash browns cooked and browned
  • 1 lb. sausage cooked
  • 18 eggs
  • 1/4 C. green onions
  • 1 C. milk
  • 2 C. mild cheese shredded
  • Salt and pepper to taste
  • 1/2 tsp. dry mustard

Instructions

  • Preheat the oven to 325
  • Spread hash browns in the bottom of a greased 9x13 baking dish.
  • Sprinkle sausage and then the cheese over the hash browns.
  • In a bowl, combine the remaining ingredients and pour into dish.
  • Cook until eggs are set. Approximately 1 to 1 1/2 hours.

 

Eggnog Fudge

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Eggnog Fudge

Author: Seawaters of California

Ingredients

  • cup sugar
  • 3 cups miniature marshmallows
  • 2/3 cup purchased eggnog
  • 3 tablespoons butter
  • 1 tablespoon corn syrup
  • 1/8 teaspoon salt
  • 1 cup 6 ounces semisweet chocolate chips
  • 1 cup chopped pecans

Instructions

  • Butter sides of a heavy 3-quart saucepan.
  • Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved.
  • Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° .
  • Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage), or until chocolate is melted.
  • Stir in chopped nuts.
  • Pour into a buttered 8-inch square pan.
  • Cool to room temperature, then chill and cut into squares.

 

English Toffee Pudding

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English Toffee Pudding

Author: MerryChristmasRecipes.com

Ingredients

  • 2 c. confectioners' sugar
  • 2 tbsp. cocoa powder
  • 2 eggs separated
  • 1 3/4 c. vanilla wafers crushed
  • 1/4 tsp. salt
  • 1/2 c. butter
  • 1 tsp. vanilla
  • 1 c. chopped nuts Any type you prefer
  • Whipped topping

Instructions

  • Cream butter and mix in sugar, salt, cocoa, egg yolks, nuts and vanilla.
  • Beat whites until stiff and fold into mixture. in an 8 x 8 pan, put 1/2 of the cookie crumbs in bottom and pour mixture over top.
  • Sprinkle the second half of the crumbs on the top.
  • Refrigerate for at least 24 hours before serving.
  • Serve with whipped topping.