Drumstick Cake

Drumstick Cake:

-2 1/4 cups Graham Wafer or Oreo Crumbs

-1/3 cup melted Butter/Margarine

-2 tbsp melted Peanut Butter

-8 oz softened Cream Cheese

- Large tub Cool Whip

-1/2 cup Sugar

-1/2 cup Peanut Butter

-Chocolate Sauce

-Crushed peanuts(optional)

Combine your choice of crumbs with the melted butter/margarine and melted peanut butter. Reserve 1/4 cup of this mixture. Press remaining crumbs into a 9 x 13 pan. 

Mix together the sugar, peanut butter and the cream cheese. Add cool whip. Mix well. Drop by spoonfuls onto the crumb base. Spread out carefully. Sprinkle the reserved crumbs on top as well as crushed peanuts if you choose and drizzle some chocolate sauce on top.  Put into a freezer for several hours before serving.

Apple & Red Pepper Jelly

Apple & Red Pepper Jelly:

1 cup pure unsweetened apple juice

3 cups red peppers, seeds removed

1/2 cup apple cider vinegar

5 cups sugar

1/2 cup lemon juice

12 drops hot sauce

1 pouch liquid certo

Blend peppers with apple juice. Pour into a large pot. Add apple cider vinegar. Bring to a boil. Remove from heat. Let stand 15 minutes.

Add remaining ingredients. Bring back to a boil. Boil for 1 minute. Remove from heat. Skim off the foam. Put into jars, leaving at leat 1/2 inch headspace before screwing on the lids. Process in a hot water bath for 5-10 minutes to ensure a proper seal

Red Pepper Jelly Appetizer:

Place a block of cream cheese onto a serving plate. Spoon the jelly on top. Serve with crackers of choice or tostitos.

*Also good as a dipping sauce for chicken fingers or steak.

Freezer Peaches

Freezer Peaches:

12 cups peaches

2 1/2 cups sugar

2 tsp fruit fresh

2 tbsp lemon juice

1 package certo crystals

3/4 cup water

Mix the first 4 ingredients and let set for 1/2 hour. Then mix certo crystals into boiling water. Let boil for 1 minute. Set aside to cool and then stir it into the peach mixture. Put into freezer containers of choice. I like to use the Bernardin individual size freezer jars so they are ready to use in lunches. They are so delicious! 

*Please note. If you are wanting a sugar free version feel free to use 1 cup of maple syrup in place of the sugar.

Zucchini Hash Browns

Zucchini Hash Browns:

1 cup shredded zucchini

Salt

2 eggs

1 tsp seasoning salt

Pepper to taste

1/2 cup shredded mozzarella cheese

2 tbsp parmesan cheese

2 tbsp rice flour

Sprinkle salt onto shredded zucchini. Let sit for 10 minutes. Squeeze the moisture out of the zucchini. Add remaining ingredients. Stir to mix well. Use a medium size cookie scoop and put into a greased frying pan on medium heat for about 2-3 minutes per side. 

Green Bean Soup

Green Bean Soup:

10 cups water

1 lb farmer sausage sliced OR Ham diced

6 cups green beans, cut into bite sized pieces

Handful of fresh summer savory

Handful of fresh dill
1 bay leaf

1 large onion, diced
2 large potatoes, cubed

3 large Carrots, sliced

1 cup fresh or frozen Peas

2 tbsp Chicken stock

1 1/2 Tbsp Salt

1/4-1/2 tsp Pepper

Place water and sausage slices in a large pot. Bring to boil and simmer for about 30 minutes. Pour mixture through a seive and reserve the broth. Rinse the sausage and return to the pot along with the broth. Add the beans, summer savory, dill, bay leaf and onions. Return to boil and simmer for about 20 minutes. Add remaining ingredients; simmer until veggies are soft.
 To serve remove dill, bay leaf and summer savory stems. Add about 1/2 cup of cream or sour cream. Stir into soup.

Old Fashioned Oatmeal Cookies

Old Fashioned Oatmeal Cookies:

-1 cup margarine, softened

-1/2 cup brown sugar

-1 cup white sugar

- 2 eggs

- 1 tsp salt

- 2 tsp cinnamon

- 1/2 tsp nutmeg

-1 tsp baking soda

- 1 tbsp baking powder

- 2 cups flour

- 2 cups rolled oats

Preheat oven to 350 degrees. 

Cream margarine and sugars. Mix in eggs. 

With the mixer on low speed slowly add the rest of the ingredients.

Form the dough into 1 - 1 1/2 inch balls. Place 2 inches apart on a lined cookie sheet. Flatten slightly.  Bake 10-12 minutes @ 350 degrees or until edges are golden brown. Remove from oven and let the cookies cool for a few minutes before removing from pan.

Cowboy Pasta Salad

Cowboy Pasta Salad:

-1 lb pasta(about 4 cups dry) cooked according to directions on package

-1 lb bacon diced and fried

-1 lb ground beef. Fried and seasoned with your favorite taco seasoning

-1 tin black beans, drained and rinsed

-1 tin corn, drained

-1 1/2 cups shredded marble cheese

-1 red, yellow or orange pepper, diced

-1/2 cup salsa

-1 large tomato, chopped

Mix all the ingredients together in a large bowl. Stir in the dressing. See recipe below. Refrigerate until ready to eat.

 Such a delicious summer food. Great for a picnic, potluck or even for your husbands lunch.

You can switch up some of the ingredients as well. Leave out the ingredients you don't like and add other ingredients such as cucumbers, eggs, green onions or avacado.

Dressing:

-1 cup mayonnaise

-1/4 cup of your favorite BBQ sauce

-2 tbsp spicy mustard

-2 tbsp Worcestershire sauce(optional)

-salt & pepper to taste