Saturday, November 7, 2015

Flourless Peanut Butter Cookies

I never thought one could make a peanut butter cookie without flour, but you actually can, and they taste pretty darn good!  These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well.  Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.




Flourless Peanut Butter Cookies

1 cup creamy peanut butter (I used Skippy)

1 cup chunky peanut butter (I used Skippy Super Chunk)

1-1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons ground flaxseed, optional (See *Note)


1.)  In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth.  (I used a hand-held mixer to cream the mixture together.)

2.)  Add the eggs and vanilla extract; beat until well combined.

3.)  Using a spoon; stir in the flaxseed.

4.)  Take a tablespoon of the dough, and shape by hand into a ball.  (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)

5.)  Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones.  (I place 12 onto each baking stone 2-inches apart.)

6.)  Press the top of each cookie down "gently" with a fork.

7.)  Bake in a 350ΒΊF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.

8.)  Yields: 53 cookies (Each cookie about 2-inches in diameter.)

9.)  *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies.  This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.

10.)  Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. 
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Below is a photo of the flaxseed I used when preparing the cookies;
it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.


Friday, October 30, 2015

Witches Hat Cookies πŸŽƒ

These are such cute cookies to make for Halloween!  



Witches Hat Cookies πŸŽƒ

1 (13-oz.) pkg. fudge striped shortbread cookies
 
32 Hershey Milk Chocolate Kisses

1 (16-oz.) container vanilla frosting (See *Note)

8 drops red food coloring

8 drops yellow food coloring

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1.)  Unwrap the Hershey Kisses, and set them aside.


2.)  Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.


3.)  Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon.  You will have a pretty orange colored frosting.


4.)  Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.

5.)  Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie.  (The frosting should cover the center hole of the cookie.)  A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.


6.)  Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.


7.)  I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting.  (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan.  It also makes it easier for cleaning up afterwards.)


8.)  Store cookies side-by-side in a container, and cover with a lid. 
 (There's no need to refrigerate the cookies.)


9.)  Yields: 32 cookies


10.) *Note: You may have noticed there will be plenty of the orange frosting leftover.  You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes. 

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Whenever I make these cookies, I think of the TV show Bewitched.


                                                                                         
                                                                                
               
                                               Halloween Witches Hats | Just A Pinch Recipes
                                                                                      
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Monday, September 14, 2015

Spaghetti Salad

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests.  I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.



Spaghetti Salad 

1 pound of uncooked spaghetti (broken into 3rd's) 
 
1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing
 
2/3 cup Kraft Zesty Italian Fat-Free Bottled Dressing   
 
3 Tablespoons McCormick Perfect Pinch Salad Supreme Seasoning
 
Half of 1 red bell pepper, chopped
 
1 cucumber, seeded and chopped

 2 large Roma Tomatoes, seeded and cut-up
 
1 cup each, broccoli and cauliflower, cut into small pieces
 
1 large carrot, peeled and shredded
 
1 (8-oz.) package Colby-Jack Marbled Cheese, cubed small

1 can (2.25-oz.) sliced black olives, drained

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1.)  Cook the spaghetti, then drain under cold water till the spaghetti is cool.  Drain well.  (I cooked my spaghetti exactly for 12 minutes.)
 

2.)  Marinate the spaghetti over night with the 16-ounces of Italian dressing. 
 

3.)  The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
 

4.)  Chill the salad several hours in the refrigerator before serving.  4.)  


5.)  Yields: 7 pounds of spaghetti salad  
 

6.) Note: Another really tasty Italian Dressing you can use in place of the Kraft Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).

 
........... An additional up-close photo of the salad ...........



An additional photo of McCormick Perfect Pinch Salad Supreme Seasoning.  That I used when preparing this delicious salad.

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Photo of 1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing. 
(I also purchased an additional bottle of the dressing, as I did add an extra 2/3 cup when preparing this delicious salad.)


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Thursday, September 3, 2015

Savory Scotch Meat Loaves

I enjoy these scotch meat loaves with the ketchup glaze on top.  You can make these meat loaves with either ground beef or with ground pork sausage.  I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added as well.




Savory Scotch Meat Loaves 

1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup diced green bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)

Sauce:
3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves


1.)  In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.


2.)  Add the ground beef or ground pork; mix well.


3.)  Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.


4.)  Arrange the meat loaves in a 13x9x2-inch baking dish.  (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)


5.)  Bake in a 350ΒΊF oven for 30 minutes.


6.)  While the meat loaves are baking in the oven, prepare the sauce.


7.)  In a bowl, combine all of the sauce ingredients.


8.)  Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.


9.)  Pour the sauce over the meat loaves, and return the baking dish to the oven.


10.)  Continue baking the meat loaves in the oven for 15 minutes.


11.)  Once the meat loaves are done baking, remove from baking dish and serve immediately.


12.)  Yields: 5 servings.


13.) *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs.  I have also made the meat loaves using either 85% or 87% ground beef.  Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg.  Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.  Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes.  Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes.  I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

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Thursday, August 20, 2015

Stuffed Pepper Soup

I thoroughly enjoyed preparing this delicious soup!



Stuffed Pepper Soup

1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon McCormick's Ground Sage
1/2 teaspoon McCormick's Ground Thyme
1-1/2 teaspoon Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... 
1 cup water
1/2 cup long grain white rice


1.)  Spray the inside (bottom only) of a large pot with a cooking spray.  (I use an olive oil cooking spray.)

2.)  Add the ground beef and onions to the pot.

3.)  Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.

4.)  Now add in the minced garlic, but only cook the garlic for just 1 minute.

5.)  If there is any excess grease in the pot, then drain off the grease in a colander.  (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)

6.)  Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.

7.)  Bring the soup to a boil, and then reduce the heat to a low simmer.

8.)  Cover the pot and simmer the soup for 30 minutes.  (Be sure to stir the soup a few times while it's simmering.)

9.)  While the soup is simmering, I start cooking the rice and water together.

10.)  In a small saucepan, add the 1-cup of water, and bring it to a boil.

11.)  Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.

12.)  Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice.  (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan.  Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.)  Once the rice has absorbed all the water, remove the saucepan from the heat.

13.)  Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.

14.)  Yields: 6 servings

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Tuesday, August 11, 2015

Southwestern Meatloaf

When I made this meatloaf for the first time, my husband had informed me, that it was the best meatloaf I ever made.  I have to admit this is a pretty good meatloaf.  Also, be sure to us Old El Paso Taco Seasoning Mix, with (25% Less Sodium). 



Southwestern Meatloaf 

Prep Time: 5 Minutes
Cook Time: 1 Hour


1 lb. ground beef (l used 87% lean)
1/3 cup water
1 large egg, beaten
4 Tablespoons Old El Paso Taco Seasoning Mix (25% Less Sodium)
1 Tablespoon plain bread crumbs (or use ground Flaxseed)
1/8 teaspoon cayenne pepper
ketchup, use desired amount to top meatloaf

1.)  Lightly grease the inside (bottom only) of one 8x4-inch Teflon coated baking pan.  Set pan aside.

2.)  Preheat oven to 375ΒΊ F.

3.)  In a large bowl mix together thoroughly, the ground beef, water, egg, taco seasoning, bread crumbs or Flaxseed, and the cayenne pepper.

4.)  Put the meat mixture in the 8x4-inch loaf pan. 

5.)  Top the meatloaf with ketchup, and bake in the oven for 1 hour.

6.)  After removing the pan from the oven, let the meatloaf sit for 5 minutes, before slicing and serving.

7.)  Yields: 5 servings

8.)  Note: When it comes to adding either the bread crumbs or Flaxseed, be sure to just add the 1 tablespoon.  Surprisingly, that's all the recipe needs to hold this meatloaf together.


Here's a photo of the meatloaf topped with ketchup, and before it's been baked in the oven.


Here's another photo of the meatloaf, and after it's been baked in the oven.


I thought I'd post another photo of the meatloaf, which I served with mashed potatoes and peas.
 
 

 
This is the Taco Seasoning Mix I used in the Meatloaf.  Which has 25% Less Sodium.  Since the recipe states to only use 4 Tablespoons, you will have close to 2 Tablespoons of the seasoning mix leftover.  I would not advise to add the remaining taco mix, "or the meatloaf will taste rather salty".

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Saturday, July 25, 2015

Bourbon Chicken Wings

These are by far "the best" chicken wings I've ever had.  I did however, substitute apple juice for the bourbon, and the wings tasted great!




Bourbon Chicken Wings

2 lbs. chicken wings (See *Note)

vegetable oil cooking spray (used to cook the wings)

1/4 cup brown sugar, firmly packed

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 cup less sodium soy sauce

1/4 cup bourbon (or apple juice)

2 Tablespoons ketchup


1.)  In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.

2.)  Lightly coat a large non-stick skillet with cooking spray.

3.)  Place wings in the skillet, and pour the sauce evenly over the chicken.

4.)  Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside.  Be sure to turn the wings often, to prevent them from sticking to the skillet.

5.)  Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.

6.)  Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)

7.) *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.).  Also, cooking time may vary when preparing the wings.  The first time I prepared them, they were done cooking within 18 minutes.  The second time I prepared them, they were done cooking within 16 minutes.




Photo of wings being cooked in a non-stick skillet.

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Watermelon and Seedless Cucumber Salad

This is such a nice refreshing summertime salad.  It sort of has a sweet-sour taste to it.  Who'd a thought watermelon, cucumber and green onion, would go so well together in a salad!!



Watermelon and Seedless Cucumber Salad  

3/4 cup sugar

3/4 cup apple cider vinegar

1-1/2 cups water 

1/4 teaspoon salt + 1/8 teaspoon of salt

1/8 teaspoon black pepper + 1/16 teaspoon of pepper

1/4 teaspoon poppy seeds, plus extra for garnish

2-3 green onions, cut into thin slices (See *Note)

1 seedless cucumber (3 cups) cut into chunks

4 cups seedless watermelon (cut into 1" to 1-1/4" chunks)
 

1.)  In a bowl that would hold 8-cups of liquid, fruit, and vegetables, add the slices of green onion, and the chunks of cucumbers and watermelon.
 
2.)  In another bowl mix together the sugar, cider vinegar, water, all the salt and pepper, plus the poppy seeds.  Stir until the sugar looks like it has dissolved into the liquid.
 
3.)  Pour the liquid mixture (the brine), over the fruit and vegetables.
 
4.)  Cover the bowl, and place it in the refrigerator for 2 hours, to chill and marinate the watermelon, cucumbers, and onion.
 
5.)  After 2 hours, remove the watermelon, cucumbers, and onion from the brine, and discard the brine.
 
6.)  Return the watermelon, cucumbers, and onion to the bowl, and serve the salad immediately.  (If desired, sprinkle the salad with a bit more of the poppy seeds just before serving.)
 
7.) *Note: In regards to the green onion: I first cut the onions to 3-1/4 inches in length, and then discarded the remaining green part of the onion.  I then cut the onion into thin slices.















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Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!



Chocolate Coconut Coffee

3/4 cup water

1-1/4 teaspoon instant coffee

1-1/2 Tablespoons chocolate syrup

1 Tablespoon half-and-half cream

1 Tablespoon Coffee-Mate Coconut Crème Coffee Creamer


1.)  Heat water and instant coffee together till hot, then add to a coffee cup.  (I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

2.)  Add the remaining ingredients to your cup; stir and serve.

3.)  Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip, and enjoy!

4.)  Makes: 1 serving

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Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.



Rhubarb Jam With Fruit

6 cups finely chopped rhubarb

4 cups granulated sugar

1 (8-oz.) can crushed pineapple, undrained

1/2 cup chopped maraschino cherries (l just cut the cherries in half)

1 (6-oz.) box strawberry gelatin


1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.

4.)  Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.

6.)  Turn off the stove, then add the dry gelatin powder to the kettle; mix well.

7.)  Transfer the jam to the sterilized glass jars, and cover with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 8 (half pint jars)





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Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam.  The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant as well.  While I thought the jam was slightly tart (in taste), my husband on the other hand, did not!  In all, we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 
Sugar Free Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2-inch pieces

4 cups Splenda Granulated Sugar

1-large pkg. (0.60 oz.) Sugar Free Cherry Jell-O Gelatin

1 (20-oz.) can no sugar added cherry pie filling

Note: when making this jam, the pie filling l used was... 
Walmart's Great Value brand, sweetened with Splenda.


1.)  In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for about 8 minutes (stirring constantly).

5.)  Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 6 (half pint jars)

Sugar Free Rhubarb Cherry Jam | Just A Pinch Recipes
                                                        

Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6-oz.) box raspberry gelatin
1 (21-oz.) can Wilderness Blackberry Pie Filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints


Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam.  Note: Cooking this jam is between 25-30 minutes.















Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3-oz.) boxes Tropical Fusion Jell-O Gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2,)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

6.)  Turn off the stove, and add the dry gelatin powder; mix well.

7.)  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 7 (half pint jars)

10.) Note: Cooking this jam is between 25-30 minutes.


Razzy Rhubarb Blueberry Jam

This is one of my families favorite jams. It's an easy jam to make, and I like that I can just cook it, cool it, and store it in the refrigerator or freezer.

  Razzy Rhubarb Blueberry Jam 
 
6 cups diced fresh rhubarb
1-1/2 cups frozen blueberries (one 12 oz. pkg.)
2 cups granulated sugar
1 (3 oz.) box raspberry flavored gelatin
(1.5 oz.) lemon flavored gelatin (1/2 of one 3 oz. box)

1.)  In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.

2.)  Cook over medium-heat; stirring constantly, until the sugar dissolves.

3.)  Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.

4.)  Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.

5.)  Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.

6.)  Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)

7.)  Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer.  (This does keep well stored in the freezer.)

8.)  Yields: 5 (half pint) jars


Rhubarb Strawberry Jam

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

 
Rhubarb Strawberry Jam
 
6 cups sliced rhubarb, cut into 1/2-inch pieces
4 cups granulated sugar
1 (6-oz.) box strawberry gelatin
1 (21-oz.) can strawberry pie filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints



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                                              Rhubarb Strawberry Jam | Just A Pinch Recipes
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Wednesday, June 10, 2015

Rhubarb Pineapple Pie

I love rhubarb, and this is one pie I enjoy making every Summer!
Serve as is, or with whipped cream or vanilla ice cream. (Before
 making the pie, be sure to read the "Note" following the instructions.)



Rhubarb Pineapple Pie

1 (15-oz.) pkg. refrigerated pie crusts
1-1/4 cups granulated sugar
1/3 cup all-purpose flour
3-1/4 cups thinly sliced rhubarb
1 (15.25 oz.) can crushed pineapple, drained well

1 teaspoon all-purpose flour
1-1/2 teaspoons granulated sugar 

1.)  Remove both pie crusts from the package.  Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.

2.)  Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.

3.)  Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture.  Set bowl aside. 


4.)  Remove one of the pie crusts from the plastic wrap.  Unroll the pie crust, and place it on a sheet of wax paper.  Sprinkle the teaspoon of flour over the crust.  Using your hand, lightly spread the flour over the entire crust.  Place the pie crust, floured side down, inside a 9-inch pie pan.

5.)  Pour the rhubarb and pineapple mixture into the pie crust.

6.)  Remove the other pie crust from the plastic wrap.  Unroll, then place over the pie filling.  (I rolled out the pie crust on to the sheet of wax paper.  I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)

7.)  Trim crust (if need be), seal and flute the edges.

8.)  Cut slits in the top of the pastry crust.

9.)  Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.

10.)  (Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie.  I keep the pie shield on the entire time the pie is baking.  This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)

11.)  Bake the pie in a preheated 350°F oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.

12.)  Makes: One (9-inch) pie.


13.) Note: I wanted to let others know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple.  The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie.  Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers.  I leave the pie set at room temperature, and cover it with paper towels.  It keeps well on my kitchen counter for up to 2 days.

Thursday, June 4, 2015

Sweet Pea-Bowtie Pasta Salad

I love pasta salad, and this one's definitely a winner in our family.  This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...



Sweet Pea-Bowtie Pasta Salad

Salad:
2-1/2 lbs. uncooked bow tie pasta
8-oz.  shredded carrots (See *Note)
8-oz. frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions

Dressing:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoons salt
1/2 teaspoon pepper

1.)  Cook pasta according to package directions; drain.  (I add a bit of vegetable oil to the water before it comes to a boil, so the pasta doesn't stick together.)

2.)  Rinse pasta under cold water, and drain pasta well.

3.)  In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
 
4.)  Place in refrigerator until ready to mix salad ingredients together.
 
5.)  When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
 
6.)  Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) because this recipe does make an enormous amount of salad.
 
7.)  Toss a few peas, over the salad.
 
8.)  Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
 
9.)  Keep layering until all the ingredients are used up; ending with peas on top of the salad.
 
10.)  Cover the bowl, and chill the salad for several hours in the refrigerator, or overnight.
 
11.)  Before serving, be sure to stir the salad.
 
12.)  This salad keeps well for several days in the refrigerator.

13.)  Yields: 25 - 30 servings.

14.) *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots.  You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8-oz).


Monday, March 2, 2015

8 Cans Taco Soup

This is a quick 'n easy soup to put together.  My husband and
I especially enjoyed this soup the next day, as the seasonings
seem to meld together in the soup a bit more.  We also enjoyed
the soup along with grilled cheese sandwiches.



8 Cans Taco Soup 

1-1/2 lbs. ground beef

3/4 cup diced onion

2 (1-oz.) packets Old El Paso 25% Less Sodium Taco Seasoning Mix

1 (1-oz.) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

2 cans of beef broth (14.5 oz.) each

1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano

1 (10 oz.) can (mild) diced tomatoes & green chilies

1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed

1 (16 oz.) can Bush's Pinto Beans, drained & rinsed

1 (15 oz.) can black beans, drained & rinsed

1 can (15.25 oz.) whole kernel corn, drained

1.)  In a large kettle or Dutch oven, add the ground beef and onion.

 
2.)  Cook the ground beef till it browns, and the onion is tender.
Drain off any excess grease.

3.)  Add the cooked beef back to kettle, then sprinkle the packets

of taco seasoning mix and ranch dressing mix, over the meat.
Stir well to incorporate the seasonings into the meat.

4.)  Add remaining ingredients into the kettle; stir, and simmer the

soup (uncovered) for about an hour.

5.)  Stir the soup occasionally while it's simmering.

6.)  Ladle soup into bowls and serve.

7.)  Yields: One large kettle of soup (or about 12 cups)



---------------- Up close picture of the soup. ----------------

The following photo is by the Just-A-Pinch recipe website.














Tuesday, January 13, 2015

Holly Berry Cookies

I enjoy making these delectable treats for Christmas, along with the help of my husband.  After I prepare the cookies and place them on a baking sheet, my husband then tops each with the Red Hots Cinnamon Candies.  We love these no-bake cookie treats, they are colorful, festive, and delicious!


Holly Berry Cookies

1/2 cup butter
30 large marshmallows
1-1/2 teaspoons vanilla extract
1 teaspoon green food coloring
4 cups corn flakes cereal
Red Hots Cinnamon Candies, to garnish cookies

1.)  Line 2 large baking sheets with wax paper; then set baking sheets aside.

2.)  In a large kettle or Dutch oven, add the butter.  (I used a 5-quart Teflon coated Dutch oven.)

3.)  Melt the butter over low heat, then add the marshmallows; stirring constantly until the marshmallows have melted completely.

4.)  Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

5.)  Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.

6.)  Drop mixture, one heaping tablespoon at a time onto the wax paper; spacing them at least 1-inch apart, then decorate each with 2-3 red hots cinnamon candies (quickly before they set).

7.)  Allow cookies to set on the wax paper for a few hours, so they will harden.

8.)  To store cookies, place them in an air-tight container with a lid.

9.)  Yields: About 2 dozen cookies

10.) Note: When I display the cookies on a platter, I keep them intact on the wax paper.  If giving cookies to others, I cut closely around the wax paper and cookies with a scissors.  And when ready to eat the cookies, just peel off the wax paper.



In this photo, I displayed the Holly Berry Cookies
and the Snickerdoodle Blossoms on a cookie platter.
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Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...