PLUM/ PEACH BBQ SAUCE- WATER BATH CANNED

 This has been a hit at our house so I thought I would share it with the rest of you.

PLUM or PEACH BBQ SAUCE

128 ounces Ketchup

4 lb Brown Sugar

1/2 C Worcestershire Sauce

1/2 C Molasses

3/4 C Apple Cider Vinegar

1/4 C Liquid Smoke

6 C Blended Plumbs or Peaches (about 18 peaches or 25 plums)

1 tsp Tabasco or more if you want it spicy

1T Garlic Powder

1/2 T Black Pepper

* Cut fruit in half and remove pit.  Take skin off peaches (you can remove the skin from the plum but it isn't necessary)

* Add all ingredients to a large pot and boil for 3-5 minutes until all sugars have melted.

* Place in warm jars

*Process in water bath canner for 35 minutes (once the canner has come to a boil)

CREAMY BROCCOLI CHEESE SOUP

I didn't take a picture, so I will need to make this one again soon.  But here is the story.  Last night I tried to make a Panera knock-off soup recipe that has been circling the internet.  Well, I quickly noticed a few things.  #1, the soup is meant to only serve 3 people and #2, it was super thick.  So I had to quickly improvise.  My family LOVED this and slurped it right down.

Broccoli Cheese Soup (feeds 5-6 people)

½ Chopped Onion

½ C Butter (plus a small amount for the onion)

½ C Flour

5 C water

5 Chicken Bullion Cubes

4 C Half and Half

1 C Shredded Carrots

2 ½ C Shredded Sharp Cheddar Cheese

3 C Chopped Broccoli

Salt, Pepper and Nutmeg to taste

• Saute onion in a small amount of melted butter until transparent, set aside.
• In a large pot, make a roux using butter and flour.  Melt butter first and then add flour while stirring.
• Add in half and half, continue stirring. It helps to use a wisk so you can easily dissolve the roux with the liquid.
• Add water and bullion cubes, salt, pepper and nutmeg, simmer for 15 minutes.
• Add in carrots, onions and broccoli.  Simmer on low for 20 min or until all vegetables are tender.
• Stir in cheese until melted and serve

PESTO CAVATAPPI PORK PASTA

My cousin made an awesome knock-off of a Cavatappi Pesto Pasta that she found online.  I loved it but after making the recipe several times I find it rather dry, so I came up with my own version.... which my family loves so very much.

In a crock pot 
1.5 Lb Pork Loin Roast
2 Cups Water

• Sprinkle with a "butt rub" or meat rub.  I will list one on here in the next week or so, but we bought one at the store.
• Cook the meat on Low for 8 hours

Ingredients
16 oz package of Cavatappi or Campanelle pasta (you can really use any pasta you like)
1/2 pint Grape Tomatoes
1/2 Pint Mushrooms
1/2 Cup White Wine
1/3 Cup Whipping Cream
7-8 oz bottle of Pesto
Shredded Parmesan Cheese
Olive Oil
1 Cup of liquid from the roast

Directions

• Cook Pasta as directed on package
• Shred the roast with two forks
• Chop mushrooms and cut tomatoes in half
• Saute mushrooms in a little olive oil for about 2 minutes.  
• Add white wine and tomatoes.  Cook for 2 minutes
• Add cream and pesto, stir well.
• Add the liquid from the roast and the shredded roast.
• Pour over pasta, add cheese and serve.

FRESH HARVARD BEETS -ROWBERRY STYLE

 

HARVARD BEETS -MADE WITH FRESH BEETS

My husbands family use to make these. They are quite yummy.

5 Medium Beets
3/4 Cup Sugar
1/3 Cup Vinegar
1/2 Cup Water
4 tsp Corn Starch
3 Tbsp Butter
1/4 tsp Salt
1/4 tsp Petter
2 tsp Ground Cinnamon

• Cut the top and tail off of the beets.
• In a medium sauce pan, cover beets with water and bring to boil
• Reduce heat and simmer for 45-60 minutes or until beets have softened when poked with a fork.
• Remove skins by rubbing them between your hands under cold water.  The skins fall off.
• Cut beets into small bite-sized squares
• In a medium sauce pan add all ingredients except beets.  Stir until combined.  Add beets and cook for 20-30 minutes over low.

EASY WHITE CHICKEN ENCHILADAS

Charity's White Chicken Enchiladas

2 Lg Cans   Chunk Chicken (save the liquid)
2 Cups        Chicken Broth (or use chicken liquid + water and a bullion cube)
10               Small Flour or White Corn Tortillas
1  Sm Can   Green Chilies
4 Tbsp        Butter
4 Tbsp        Flour
1 Cup         Sour Cream
2 Cups        Mexican Blend Shredded Cheese

Directions

• Open cans of chicken, drain the liquid into a measuring cup.  This should give you almost a cup and a half of liquid.  I then add enough water to make a full 2 cups and add a bullion cube.  If you don't want to do this, just use chicken broth for the full 2 cups.
• Mix chicken chunks with 1 cup of the cheese.  Stir until it is broken up a bit
• Grease a large casserole dish with cooking spray
• Put a small handful of the chicken and cheese mixture into each tortilla shell and roll them.  Place in the casserole dish.  They stay together better if you put the folded ends of the tortilla on the bottom.
• In a skillet, melt the butter over medium heat and add the flour.  Stir until smooth. Pour in the chicken broth and stir.  Bring to a bubble and cook for a couple of minutes.  The sauce should thicken.  Add the chili's and sour cram and stir until smooth.
• Remove from the heat and pour over the rolled tortillas. 
• Top with remaining 1 cup of cheese.
• Bake at 350 degrees for 20 minutes
• Turn the oven to broil and brown the top  (optional)

This is a great meal for the family.... my kids sure love it.  
BTW.... I have used both flour and corn tortillas.  The flour are easier to roll and don't break as easily, but I actually like the white corn shells better.  But really, it doesn't matter what you use.

GARY'S HALLOWEEN SPUD DOUGHNUTS

Makes 6.5 Dozen

1 Quart Milk
3/4 Cup Sugar
3/4 Cup Shortning
5 Tbsp Yeast
1 Cup Warm Water
1 Cup Mashed Potatoes
4 Eggs, Beaten
1 Tbsp Salt
2 tsp Vanilla
12-14 Cups Flour
Vegetable Oil for frying

Glaze
3 1/2 Cup Powdered Sugar
1 1/2 tsp Corn Syrup
1/2 tsp Vanilla
Approx 1/2 Cup Hot Water

• In a sauce pan, scald Milk, Sugar and Shortening, allow to cool.  
• Dissolve yeast in warm water.
• Add potatoes, yeast mixture, eggs, salt, and vanilla to the milk mixture
• Add flour gradually and mix very well
• Let rise til double, punch down, rise again.
• Roll out and cut doughnuts, set on floured trays to rise again.
• Fry in oil

Glaze and eat

SAUSAGE STUFFED ZUCCHINI

Our family found this on the Taste of Home website and tried it... Everyone loved it.  But it took a bit too much time to make the way they had it, so we altered the recipe a bit.

2 Medium to Large Zucchini

1.5 lbs of Italian sausage (cooked and drained)

8 oz can of tomato sauce

1 small green pepper

2 T chopped onion

2 tsp Italian seasoning

Salt

Sauce

2 T butter

2 T Flour

1 1/4 Cups Milk

1 tsp Mustard (Dijon is the best)

1/2 C grated Parmesan Cheese (the real stuff)

1.  Cut zucchini in half lengthwise.  Remove the seeds and center section where the seeds are.  Keep the pulp and small seeds.  Put 1/8th cup of water into the center of each zucchini half and put in microwave on high for 3-4 minutes or until tender.  Remove from microwave and drain water

2.  Place zucchini pulp into a saucepan, add cooked sausage, tomato sauce, onion, peppers, and italian seasoning.  Bring to boil.  Reduce heat and cook for 10 minutes.  

3.  Place zucchini in a greased baking dish.  Spoon the filling into the center of the zucchini.

4.  To make the sauce.  Melt butter in a saucepan. whisk in flour and salt until smooth.  Slowly add milk.  Bring to a low simmer and cook for 2 min or until it thickens.  Remove from heat and add 1/4 cup Parmesan cheese.and mustard.  Pour sauce over zucchini.  Sprinkle with remaining cheese

5.  Bake uncovered at 350 for 25-30 minutes.  Serves 4-5