Farmer's Bread

If you click on the picture it will take you to cookingbread.com, where you can see the step by step tutorial and print the recipe if you'd like. You start the ingredients the day, or night before you actually make it. It's got basic ingredients and it is good. We spread apple butter on our slices here, and it was AWESOME. mmm, BREAD. Need I say more?

Farmer's Bread

Ingredients
Night Before:
1 cup stone ground whole wheat flour
1 cup bread flour
1/4 teaspoon instant yeast
3/4 cup warm water
Day of:
2 3/4 cup bread flour
1 1/4 cup lukewarm water
1/2 teaspoon instant yeast
1 teaspoon salt
1 tablespoon barley malt or molasses

Method
The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter overnight for 12 - 16 hours. The next morning place the mixture into a large bowl.

Add water ( 110F. ) to the night before mixture and mix with a wooden spoon.

Add in the instant yeast, salt and malt. Add in a cup of bread flour and mix till smooth. Continue to add more flour till it becomes to hard to mix in the bowl.

Pour the dough out onto a floured surface and continue to add in the rest of the flour.

Knead the dough for 8 - 10 minutes and than place into a clean bowl with a little oil. Turn the dough over in the bowl till all sides of the dough is lightly coated with oil.

Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours or till double in bulk. Pour out onto a flat surface.

Cut dough in half and shape each piece into a tear drop ball. Cover with plastic wrap and allow to rest for for 20 minutes. Afterwards, use a rolling pin and roll out one side of the dough to about the length and diameter of the dough.

Brush the edges of the rolled out part of the dough with oil. Now, pull that rolled out part of the dough over the round part of the dough. Do the same with the other piece of dough.

Place them onto a piece of parchment. Cover with plastic wrap and allow to rise for 1 hour. Now, dust the top of the dough with a little stone ground flour. Place into a preheated 400 degree oven with a hot baking stone or on a cookie sheet ( do not heat the cookie sheet ahead ). Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. Allow to cool on a wire rack.
Measurements for Bread Recipes

Peppermint Bark

This photo is from food network, click on the title, it's from Paula Deen's recipe. But, the recipe is below. I personally like the Peppermint Bark with the white chocolate in this recipe, even though it's good with the chocolate. Who doesn't like chocolate? But for some reason, I think it's Perfect just like this. I've made this with and without the peppermint extract, and I don't think it needs it, because the crushed candy cane is stired throughout the candy. MMM. This is the same recipe from the previous post, only I left out the dark chocolate part. From candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)
1/2 teaspoon peppermint extract(optional)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

3. Spread the white chocolate in an even layer over the pan.

4. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Peppermint Bark

Click on the title and it will take you to where I found the picture. I tried her recipe and while it tasted good, it was too soft and sticky. So, I'm posting this recipe instead, and it turned out REALLY well. I LOVE the colors of the traditional candy cane, but eating them is something else. This is a great way to use up those candy canes(I think Bob's are the best). I actually got this recipe from candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Hot Fudge Sauce

Ok, I appologize for reposting so many of these recipes from Best Bites, but they have so many wonderful recipes. This is no exception. Simple and yet TASTES so so good.

Hot Fudge Sauce

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips
1/4 C butter
1 Can Sweetened Condensed Milk(14 oz)

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.


2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency, and just pop it in the microwave to warm it up the next time you want some.

Buttermilk Waffles

 

These Buttermilk Waffles are so good and fluffy, perfect for any topping you like.

Buttermilk Waffles
serves 4-6

3 Tablespoons melted butter, plus more, if needed for waffle maker
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract

1. Preheat waffle maker.
2. In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon and salt.
3. In a medium bowl, whisk egg yolks, buttermilk, melted butter and vanilla.
4. Add wet ingredients to the dry and mix till combined.
5. In the bowl of an electric mixer, mix the egg whites till stiff peaks start to form. I check often so it doesn't get dried out. Gently fold into batter.
6. Add about a half a cup to each square in the waffle maker. Depending on your size waffle maker, you may have to adjust the amount. Serve warm.

Gingerbread Waffles

The title will take you to the site where I found the recipe, but I got the picture from marthastewart.com.

I'm a HUGE fan of waffles, and these smell and taste wonderful. I made these last month, and I'm finally getting around to posting this. I have so much I want to do, but time is limited so I just do what I can with what I've got. I'm sure enjoying the hollidays, I hope you are too!

Gingerbread Waffles

2 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs, separated
1/4 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 cup milk
-
Mix together flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside. Beat 2 egg whites and set aside. in large mixing bowl, beat butter and brown sugar until fluffy. Beat in molasses, egg yolks, and milk. Add dry ingredients and mix until combined. Fold in beaten egg whites. Bake on waffle iron and serve with maple syrup or honey and whipped cream.

Gingerbread Snowflakes (Gingerbread Cookies)

This is from the recipe page, click on the title.

 

This is what mine looked like. This is a perfect recipe for making cookies, not for a Gingerbread house. They hold together nicely for decorating, yet are soft to bite into. MMMMM. I used the Royal Icing to decorate. It's included below the gingerbread cookie recipe.

Gingerbread Snowflakes
Ingredients

Makes 16 cookies

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling
Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.




ROYAL ICING(This is the kind of frosting that hardens, so it packages well)

Ingredients
Makes about 2 1/2 cups

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Directions
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Cookie Dough Truffles

Cookie dough dipped in chocolate? YES! I've seen recipes for this in the past and thought I'd give it a try. They are very rich, so prepare yourselves for some yum. I suggest eating them slowly. :) Cyndi directed me to this food blog called Jamie Cooks It Up, where she's got some fantastic looking recipes I can't wait to try. Click on the title and it will take you to her site. The site is also where you'll see her great pics.

Cookie Dough Truffles
Yield: 48 truffles (Mine made 60!)
Time: about 40 min hands on time + 2 hours to freeze before dipping


1/2 C butter, softened
3/4 C brown sugar, packed
2 1/4 C flour
1 -14 oz. can sweetened condensed milk
1 t vanilla
1/2 C mini chocolate chips (I just chopped up some chocolate chips)
2 -12 oz bags semi sweet chocolate chips
1/4 C milk chocolate chips(or use White Chocolate for fun)
1 T shortening, divided (I used butter and it was GREAT)


1. Cream your butter and brown sugar together until light and fluffy.
2. Add the flour, sweetened condensed milk and vanilla and mix well.
3. Stir in the mini chocolate chips.



4. Shape into 1 inch balls and place on a sprayed cookie sheet. Cover with saran wrap and freeze for 1-2 hours. You want them to be firm here folks. It makes the dipping a lot easier.
5. In a liquid measuring cup (I used the cup that will hold 16 oz, or 2 cups) melt your semi sweet chocolate in the microwave. Only heat it for 30 seconds at a time, stirring after each heating interval.
Add about 2 t of shortening(butter) to the chocolate and stir to incorporate.
6. Dip each frozen cookie dough ball into the chocolate and then place on wax paper.
7. Melt the milk chocolate in the microwave and add 1 t shortening(butter). Stir it well and then drizzle it over the tops of the truffles.
7. Put the truffles back in the fridge to set for about 15 minutes(I just let mine set up on the counter, it takes longer, but I didn't want to have to bring them back to room temperature again).
Enjoy!

Whole Wheat Pumpkin Bread

My friend Annie suggested that I try this recipe, and I'm so GLAD that I did. I am a huge fan of pumpkin, so I've been wanting some good pumpkin recipes. This is a good one for sure. I used the picture on myrecipes.com, because where the original recipe is from(title), it just doesn't do it justice. Of course, the walnuts on top are optional. :)

Whole Wheat Pumpkin Bread
1 cup canned pumpkin(or fresh from your own pumpkin)
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour(I used whole wheat pastry flour)
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Orange Chicken

 

This is a meal that gets devoured in my house. I don't think we've ever had enough leftovers for the next day.

Orange Chicken

Ingredients
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons low-sodium soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
4-5 boneless, skinless chicken thighs, cut into bite size pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions
1. In a small saucepan add: water, orange juice, lemon juice, vinegar, soy sauce, orange zest, sugar, ginger, garlic and red pepper flakes. Bring to a boil. Combine cornstarch and water in a small cup. While sauce is boiling, whisk constantly, while pouring cornstarch mix into the sauce. Keep stirring till thickened. Take off heat and set aside, covered to keep warm.
2. In a medium bowl with flour, salt and pepper, add chicken pieces and stir to coat well. In a large saucepan, cook chicken pieces on medium-high heat and heat till cooked through and browned on both sides.
3. Serve with rice. Pour sauce over rice and chicken and top with fresh, sliced green onions.

Craisy Oatmeal Cookies

These have a great texture to them, and they taste so good. When I made these, they were gone VERY fast. The title takes you to the food network where the recipe is from Guy Fieri, with GREAT reviews.

Craisy Oatmeal Cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature (or 1/2 cup butter, 1/2 cup canola oil)
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary, finely chopped (I didn't add this to ours)

Directions
Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

Stove Top Kettle Corn

The title will take you to the recipe and picture. I've only attempted this one time, and I admit, I burned the bottom pieces, so I had to pick out the ones that weren't burnt. It's funny, as I was making this, my mind started to wonder. Ever happen to you while you're cooking? Mine does, especially when I have to "stir constantly", and now while I make popcorn. Next time will be better. Next time I'm out, I'll be picking up some popcorn kernels to give this another try. I can't wait to have a whole batch of kettle corn the way it's supposed to be.

I recommend clicking on the title of this one because she gives detailed tips and instructions for this with great pictures.

Stove Top Kettle Corn
Recipe by Our Best Bites

3 T canola or vegetable oil
1/3 C popcorn kernels
3 T granulated sugar
kosher salt

The recipe for kettle corn isn't complicated--it's the little tricks that matter. So I'm going to teach you all of my little tricks!(obviously this isn't me talking here, I burnt mine a bit)

1. Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won't take long), measure out your popcorn into a small bowl. Add sugar to the kernels. When it's time to cook, everything moves very quickly, so it's important to have it all ready to go.


Now, wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it's important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you'll see little billows of smoke coming up. That's your cue!

Pour popcorn kernels and sugar into the pot.


Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds because I don't want a lawsuit from someone who got pegged in the eye with a popping kernel. Got that? There's your disclaimer. 10 seconds people!

Cover pot with lid. You will need to shake the pot with your hands and you'll want to make sure the lid stays on, so I get a dish towel and drape it over.



Hold the pot by the handles in a way that you're securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.

After a few minutes you should start hearing the pops. (If it doesn't start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.


Sprinkle Kosher salt to taste and then keep stirring. You can eat it warm right out of the pan (Disclaimer #2: caramelized sugar it HOT so don't eat it right away.) or let it cool completely. It's great either way!

Deluxe Chocolate Marshmallow Bars

If you click on the title, it will take you to the Taste of Home. These give me flash backs of when Brandon was going to school, and his brother, Grant was living with us. I'm pretty sure these were the only things that I made that turned out well, and if I'm correct, even Brandon and Grant had to help me make them right. Good times, and I've learned so much over the years with so much more to learn. Cooking and baking is so much fun. I need some volunteers to help us eat all the stuff I make, if you do, I can try WAY more recipes! I'm completely serious, take me up on this.

Deluxe Chocolate Marshmallow Bars
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows (or use homemade with no corn syrup)

TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal (The Hospitality Brand from Winco has no corn syrup in it)

Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.

For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.

Jackie's Baked Potato Soup

 

Brandon's Aunt Katie(Paula's sister) made this soup one winter when we went to a cabin up on Mt. Hood. It was snowy outside, and after having fun in the snow, this was a PERFECT soup to devour afterwords. Of course, I serve this one every winter now, I just LOVE this. This recipe is from Jackie, their mother(who made the rib sauce), and I'm so GLAD she passed this one on. Thanks Aunt Katie!

Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk(I use fat free)
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese*
12 slices of bacon, cooked and crumbled
4 green onions, chopped
1 8oz sour cream (I use Tillamook Fat Free)

Wash potatoes, prick and bake at 400 degrees for 1 hour, or until done. Let cool. Cut potatoes in half lengthwise, scoop out and reserve the pulp. Discard shells.

Melt butter in a dutch oven(I just use a sauce pan) over low heat, add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in potato, salt, pepper, 1 cup cheese, sour cream, bacon, and green onions. Cook until heated(do not boil).

*Just as you are ready to serve, stir in remaining 1/2 cup cheese.(I just put it all in at once.)
Makes 2 1/2 quarts

Enjoy!

Chunky Chocolate Chip Peanut Butter Cookies

The title takes you to where I found the picture, but I got this recipe from the Nestle Toll House best-loved Cookies cook book. These are simply delicious! I used Adams creamy peanut butter in these, and it worked beautifully.

Chunky Chocolate Chip Peanut Butter Cookies

1 1/4 cups all-purpose flour(I used half white, half whole wheat pastry flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake in preheated 375 degree oven for 7-10 minutes or until edges are set but centers are still soft(I had to bake mine for 13 minutes). Let stand for 4 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

Homeade Marshmallows

These Marshmallows make me smile. I've been wanting to make some homemade marshmallows for quite some time now, and I finally got around to it. I'm so glad I did, these taste SOgreat, and the best part, is that they are made without Corn Syrup or Corn Starch. That was quite a task all in itself, just to find a recipe. The title will take you to Our Best Bites site, where she shows you the step by step process, but with a different recipe, but then at the end, she gives some great ideas to add to your marshmallows to make them better so check that out if you get a chance. The actual recipe I'm sharing is from sophistimom.com. She's been having trouble with her site so I'm not including a link there, just that I got it from her. These are so much easier than I thought they would be to make, and I'm pretty sure that next time I'll be trying some chocolate ones, and some chocolate peppermint ones. MMMM.

homemade marshmallows
2 cups (385g) evaporated cane juice (organic sugar) or granulated sugar
1 1/2 cups (350g) water
1 tablespoon honey
4 packets (28g total) unflavored gelatin
2 egg whites at room temperature*
1 tablespoon of pure vanilla extract

1. In a medium saucepan, combine the sugar, 3/4 cups of water, and honey. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).

2. While the sugar and water come to a boil, sprinkle the gelatin over the remaining 3/4 cup of water in a small bowl, and let rest. Put the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form.
3. When the sugar mixture comes to temperature, remove from heat and whisk in the gelatin mixture. With the mixer on medium-low, slowly pour in the sugar and gelatin mixture, and add in vanilla. Slowly raise the speed to high, and beat for 10 minutes.

4. Meanwhile, prepare a 13×9 inch pan (or slightly smaller), with non-stick cooking spray. When the marshmallow has whipped for 10 minutes, pour into the prepared pan. Working quickly, use wet hands to press the marshmallow into the pan. Use a wet spatula to smooth the lumps. Let sit on the counter, uncovered, for 4 hours, or overnight.

5. Spray a smooth work surface with non-stick cooking spray. Remove the marshmallow and place on the sprayed surface. Using a large knife dipped in water, cut the marshmallow into squares, dipping the knife in water as needed. (You can also use cookie cutters.) Toss the marshmallows in powdered sugar.

*Place cold eggs in a bowl of warm water for about a minute to get them to room temperature

Parmesan Chicken

 

This recipe would also work for Homemade Chicken Nuggets. I served ours up with Marinara Sauce for dipping, but Pesto is great too.

Parmesan Chicken
4 skinless chicken thighs
1 cup seasoned whole wheat bread crumbs(so easy to make your own)
1/2 cup grated Parmesan Cheese
1 teaspoon dried basil
1/2 teaspoon garlic powder
3 eggs
1 cup whole wheat flour(or all-purpose)

Directions:
In a shallow bowl, pour 1 cup flour.
In another shallow bowl, beat eggs.
In another shallow bowl, combine whole wheat bread crumbs, Parmesan Cheese, basil and garlic powder.
Do this assembly-line-style. Start by dipping your chicken into the flour till it's coated all over, then into the egg making sure it covers the entire chicken, then into the bread crumb mix, then onto your baking pan that is sprayed with non-stick spray. I don't like my hands to get too thick and gooey, so I use one hand for the wet and the other for the dry ingredients. Bake at 400 degrees for 35 minutes.

Chocolate Crinkle Cookies

The title will take you to the William Sanoma site where I found these wonderful cookies. Try them, you will like them. :)
As these chocolate cookies bake, they puff up and crackle, so they are called crinkle cookies.

Chocolate Crinkle Cookies

Ingredients:
1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
Directions:
Before you start
Be sure an adult is nearby to help.

Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners' sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).

Blueberry and Nectarine Sauce

This was already posted on the first post of the blog, but now that I've tried the sauce, and the Challah Bread, I thought I'd go ahead and post it. I couldn't wait to try this because I had never tried the combined flavors of a nectarine and a blueberry before. This will be a new staple for pancakes and french toast now. I REALLY liked it. I found the blueberry pic at thedailygreen.com.

Blueberry and Nectarine sauce:

1 1/2 cups blueberries
1 cup thinly sliced nectarines
1/3 cup sugar
1/4 cup water
1 teaspoon lemon juice
1 teaspoon lemon rind
1/4 teaspoon cinnamon
1/8 teaspoon of allspice
Place the sugar into a heavy saucepan. Heat until the sugar melts and becomes a golden brown color. Remove from the heat and add the water. The water will start to bubble and spit so be careful. Place back on the heat and simmer until the sugar is melted again. Add in the lemon juice and continue to cook for a minute. Add in the blueberries, nectarines, lemon rind, cinnamon and allspice. Cook slowly for about 10 minutes the sauce will reduce and become thickened. Taste for sweetness, add more sugar if the fruit is on the tart side. Serve cooled or warm.

Pound-Cake Tiramisu

The title will take you to where I found the photo, but the recipe is from marthastewart.com

Well, it worked out really well with the previous entry, Buttermilk Pound Cake. I took the pound cake and sliced a couple of layers off to build the Tiramisu. This has to be refrigerated about 4 hours before serving, so that gave me plenty of time to work on dinner. Yeah!

Pound-Cake Tiramisu
Ingredients
Serves 8

1 cup heavy cream
4 ounces bar cream cheese, room temperature
3 tablespoons confectioners' sugar
1/2 cup strong hot chocolate, room temperature
2 tablespoons vanilla
1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners' sugar until combined. In a small bowl, combine hot chocolate and vanilla..
In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

Buttermilk Pound Cake

I found the photo at http://www.myrecipes.com/recipes/gallery/print/0,32179,1852163_1841344,00.html, and the title will take you to the taste of home website where I found the recipe.

This was the first time I have made Pound Cake, EASY and this one holds together so NICELY, is MOIST and is, in my opinion, the perfect SWEETNESS. I made this to go along with another recipe I am trying, but we won't find out until tonight if that one turned out. So watch for the next recipe to follow. :)

Buttermilk Pound Cake
16-20 Servings Prep: 10 min. Bake: 70 min. + cooling
Ingredients
1 cup butter
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.

Chicken-Patty Pita Pockets

 

I like to make these because they are good and because I can prepare all the ingredients in advance, then all I have to do is cook up the patties. The Minty Yogurt Sauce should be made at least an hour before serving, and kept cold in the fridge.

Ingredients
Serves 4
1 pound ground chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
olive oil
Pita pockets, cut in half
Lettuce, sliced tomatoes and cucumbers, for serving
Mint yogurt topping (recipe follows)

Mint Yogurt Topping
1 cup plain yogurt
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Directions
1. Add first 11 ingredients to food processor, and whir until combined. At this point you can put it in the fridge for later, or set aside if making right away.
2. If making right away, divide the chicken mixture into 8 patties, and press to the size you want them. Spread a little olive oil on a baking sheet, place patties on sheet, and spread the tops with a little more olive oil. Broil, with tray as close to the broiler as it allows, 5-10 minutes each side.
3. Serve with lettuce, sliced tomatoes, sliced cucumbers and Mint yogurt topping, if desired.
4. To make the Mint Yogurt Topping, combine all ingredients and place in fridge for at least an hour before serving.

Zucchini Bread

It has been so long since I've had some Zucchini Bread, that this was a great treat. Personally I don't think it needs the topping, because it tasted GREAT without it(I accidentaly skipped that part). It says it makes two loaves, and yes it does, but they are small loaves, not regular loaf pans like I used. :) MMM, SO GOOD. The title will take you to the picture, but the recipe is below.

Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

Print recipe text only

2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted*

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon

*I actually really dislike nuts in breads. I hate how they get kind of soggy. I added them in the loaf pictured (just to live on the wild side) but I much preferred the second loaf without nuts.

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can't remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!

World's Best Wheat Bread

This is my new favorite Homemade Bread recipe. Beware, this makes 4 loaves, so adjust the recipe if you want to make less. :) I put off trying this because to me it just sounded like extra work that I wasn't willing to put in. Yet, I realize that it's really not. It's EASY and tastes wonderful, and it slices beautifully. Yay! This recipe is from Cami Harris, but the picture I found at www.the-end-time.blogspot.com

World's Best Wheat Bread (makes 4 loaves)

6 cups of warm water from the tap. Heat water in microwave if you need to to reach 120-130 degrees.
3/4 cups honey, if you don't have any use 3/4 cup brown sugar with some molasses for color.
2 Tablespoons salt
*Stir these ingredients together.

*Sprinkle over the above ingredients, evenly.
1 cup oil (I used Canola)
3 Tablespoons Yeast
1 cup whole oats
2 cups wheat flour
1 cup gluten flour
Optional: 1 cup ground flax seed or 1 cup bran
*Let sit for 10 minutes, do NOT stir.

1. After the 10 minutes you should see your yeast bubbling up around the edges of your bowl. Stir mixture while adding more wheat flour until you can't stir by hand anymore. (Around 4-5 cups of flour.)
2. Dump dough onto your floured surface and continue to add more wheat flour and knead until your bread is firm and non sticky. (It should feel like a baby's bottom. Altogether, I use about 9 cups of wheat flour.) This will take you about 10 minutes of kneading. (I use a timer to make sure I've kneaded long enough.)
3. Place dough into a greased LARGE bowl, or divide and place into two bowls, to let rise. Cover with a dry cloth. Let raise for 35-40 minutes, or until the dough has doubled in size.
4. Dump the raised dough onto the counter and punch down.
5. Cut dough into 4 equal sections. Shape sections into rectangles and roll into loaves. Place loaves into greased bread pans and cover with a cloth to rise for another 30 minutes.
6. Bake all four loaves at once in a 350 degree oven for 30 minutes. *If you are baking your loaves in stoneware, add an extra 5 minutes. (For me, I ended up baking mine for about 50 minutes total-I would check after each additional 5 minutes to see if it was done- It's done when you tape it on the bottom of loaf and it sounds hollow.)

**Whole wheat gluten flour is found in the bulk section of Winco or Fred Meyers. (Bins) Ground flax seed is in the refrigerated section of the Health food section at Fred Meyers or at Bob's Red Mill. (sometimes at Costco)

Oatmeal Cookie Pancakes

This recipe is from my sister-in-law, Heidi. She's a fabulous cook, who shared this recipe with me a while back ago. These are quite filling, and quite tasty. Now I just need some more of her recipes around here. I found the picture at cookingwithbaby.com

Oatmeal Cookie Pancakes

1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup chopped walnuts

whisk together in a bowl.

3/4 cup sour cream(I use fat free)
3/4 cup milk
2 eggs
1 teaspoon vanilla

whisk together in a bowl.

2 bananas, mashed
3/4 cup raisins
1/4 cup melted butter

add to the liquid ingredients, then add to the dry ingredients. Mix till combined, and then cook pancakes.

Baked Acorn Squash With Brown Sugar

Here's another fun easy side dish. Not quite the weather yet, but these are good. Click on the title for the picture and recipe.

Ingredients
Serves 4

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Directions
Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Salmon Steaks with Hoisin Glaze

These are seriously, awesome! It's quick and easy, yet very tasty. Click on the title for the recipe and picture.

Ingredients
Serves 4

1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Coarse salt and ground pepper
Directions
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Pico De Gallo

I like that you can make it as spicy as you like. Click on the title for the recipe and picture. These are great on Tacos, and many other dishes.

Ingredients
6 plum tomatoes, seeded and diced
1/2 cup minced onion
1 jalapeno chile, minced (seeds and ribs removed for less heat)
2 tablespoons fresh lime juice
Coarse salt
Directions
In a bowl, combine tomatoes, onion, jalapeno, and lime juice; season with salt, and mix to combine. Let stand 15 to 30 minutes to allow the flavors to develop.

Chicken With Ginger

This is a meal my whole family eats up. It's nothing super fancy, it's just easy and tastes pretty good. I like to add veggies to the mix, or on the side. It's great over either noodles, or rice. Again, the title takes you to the recipe and the picture.

Ingredients
Serves 4

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions
Directions
Soak ginger in cold water 10 minutes; drain.
Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Roasted Pears and Sweet Potatoes

I'm always looking ofr sides to go with my main dishes. This is a fun one. Title takes you to the pic and recipe.

Ingredients
Serves 4

2 sweet potatoes, sliced 1 1/2 inches thick
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
Coarse salt
2 Bartlett pears, cored, quartered, and halved
Directions
Preheat oven to 400 degrees. Scrub 2 sweet potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss slices with 2 tablespoons olive oil, 1 teaspoon dry mustard, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more.

Grilled Ham and Cheese with Pears

This is a great twist on the classic Griled Cheese. These are great for dinner, served with your favorite soup. I can taste it now. Yum.
Ingredients
Serves 4

4 slices sandwich bread
8 ounces Gruyere cheese
1 pear, thinly sliced
8 ounces deli ham, thinly sliced
Butter


Directions
1. Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
2. Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

Strawberry Rhubarb Pie

Paula shared some of her spoils from her garden-THANK YOU! So, I made Strawberry Rhubarb Pie. This recipe is a tasty one! I didn't have one on hand, so I found this recipe online. The title will take you to the web site, but I've also included it here. The picture is also from the same site. It's so delicious, I'm glad it only makes one pie, or I might be in trouble. :)

Double Crust
20 Tablespoons butter
2 1/2 cups all-purpose flour
3/4 teaspoons salt
2 Tablespoons sugar
8-10 Tablespoons ice water

Sift together flour and sugar. Place bowl of dry ingredients and the butter in the freezer for at least half an hour. Grate frozen butter into the flour mixture (if your kitchen is warm, sticking the grater in the freezer for a few minutes can help keep things neat). Toss mixture to break up any clumps of butter. Sprinkle water over the flour and toss with a fork until it is somewhat evenly distributed. Kneed a time or two to get the dough to stick together, but no more than you have to. Divide in half and shape each piece into a disk. Wrap in plastic and chill for about half an hour (not super critical, but makes the dough easier to work with). Roll half of the dough out on floured surface and place in pie tin.

Strawberry Rhubarb Pie
4-5 stalks rhubarb, trimmed and cut into 1/2 pieces (about 4 cups)
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
pinch of salt
1 pint strawberries, sliced
2 Tablespoons butter

Combine rhubarb, sugar, and flour. Set aside for one hour. Preheat oven to 400 degrees. Strain rhubarb and collect the juice. Pour juice into a saucepan and add nutmeg and salt. Cook over medium heat, stirring with a wooden spoon, until juice thickens. Allow to cool 10 minutes. Mix together with rhubarb and strawberries.
Add fruit to pie shell and dot with butter. Add top crust, crimp edges and cut decorative slits. Brush with egg wash.
Bake for 45-50 minutes. Make sure to have a pan beneath the pie as it is a leaky one.
This pie is very loose when fresh, but firms up nicely once cold.
Enjoy!

Hot Fudge Sauce

The title takes you to where I found the picture, but I got this recipe from Paula. It's originally from Diana Rattray, Your Guide to Southern U.S. Cuisine.

This is a quick and easy chocolate hot fudge sauce recipe that is delicious over ice cream, cheesecake, warm brownies, with fresh fruit or cubed pound cake. My mouth is watering.

Hot Fudge Sauce
Ingredients:
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
3/4 cup cocoa
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can (14oz) evaporated milk
1 cup water
2 Tablespoons butter
2 teaspoons vanilla

Preparation:
Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla.

Fruit Smoothies

 

These smoothies are thick, made with frozen fruit and milk, no sugar added. Trust me, they are sweet. During the school year, I make these as an after school snack, and now that it's summer, it's still a great treat.

Fruit Smoothies

Blueberry Smoothie
2 frozen bananas(frozen at least 3 hours or over night)
1 1/2 cups frozen blueberries
enough milk(fat free), to make it whir in your blender.

Add all ingredients and whir in a blender till smooth, you'll want it thick. I personally, don't measure the blueberries, I just pour them in till I think there are enough.


Chocolate Peanutbutter Banana Smoothie
2 frozen bananas(frozen at least 3 hours or overnight)
1 Tablespoon hot cocoa mix
1 Tablespoon peanut butter(I use Adam's Peanutbutter)
enough milk(fat free), to make it whir in your blender, you'll want it thick.

Add all ingredients and whir in a blender till smooth.


Idea:These are simple and can be made with any type of frozen fruit(cherries, peaches, raspberries, strawberries, apricots, blackberries, pears, whatever you have on hand. I like serving these to my kids because there are no added sugars, corn syrup, or ingredients I can't pronounce.

Raspberry Freezer Jam

The title takes you to the pic of the red raspberries, but I found the pic of the raspberry jam http://laurarebeccaskitchen.blogspot.com/2006_06_01_archive.html here.

I didn't realize how easy it was to make freezer jam! More fruit and less sugar. Taste is just perfect. My friend Nicole brought her two kids and I brought mine, and we picked some raspberries. It was great fun, and a good experience for the kids. I made a run to the grocery store so I could have some pectin and some freezer containers to put them in. It seriously took me no more than 15 minutes to make three batches. It's a simple recipe that comes on the packet of Instant Fruit Pectin-Ball brand. It looks like a seasoning packet. Costs about $1.40 each. No cooking needed!

Raspberry Freezer Jam(works for all fruit, except peaches)
4 cups crushed fruit(apricots, berries, cherries, grapes, pears, plums, or other tender fruit)
1 1/2 cups sugar
5 Ball 8oz Freezer Jars or Jelly Jars

1. STIR sugar and pectin in a bowl.
2. ADD crushed fruit. Stir 3 minutes.
3. LADLE jam into clean jars and let stand 30 minutes. Enjoy.

Refrigerate up to 3 weeks, or Freeze up to a year.

Cherry Almond Fudge Pudding Pops

Again, the title takes you to the Bestbites site. I miss the old Jello-Pudding-Pops from when I was a kid. All these pops come in a close second as a replacement.

Cherry Almond Fudge Pudding Pops
1 small box instant Chocolate Fudge Pudding
1 3/4 cups half and half
about 20 cherries (1 1/4 cup) pitted and halved(I chopped mine in my food processor for tiny pieces)
1/4 teaspoon almond extract
1/3 cup mini-chocolate chips(or chopped chocolate chips)

Blend pudding mix, half and half, and almond extract in blender until smooth. Add in cherries and pulse 2-3 times. Stir in chocolate chips by hand. Place in molds and freeze. (Again, I just stuck it all in the blender and whirred, then poured mine)