Bread Dressing

Bread Dressing:

10 cups bread cubes

2 boxes stove top dressing for chicken or turkey

1/2 tsp sage

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 cup diced and fried bacon

1/2 cup melted margarine

1/2 cup hot water

1 beaten egg

1 box chicken broth(900 ml)

Put the bread cubes and stove top dressing in a large bowl. Add the sage, salt, pepper, and minced onion. Mix well. Sprinkle the bacon on top. Combine the hot water, melted margarine and egg. Pour onto the dressing as well as the chicken broth. Mix it all together and place into a greased casserole dish or roasting pan. Cover with a lid or tin foil. Bake at 350 for about an hour stirring in between to prevent crusty edges. If your dressing is not moist enough you may choose to add more water or chicken broth during the baking time.

This also works well to cook it in a slow cooker but you would have to increase the cooking time.

Dill Pickles

Dill Pickles:

small pickling cucumbers with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh dill

8 cloves garlic

8 large grape leaves (Optional-they are for keeping your pickles crisp)

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes.Place 1 head dill, 1 garlic clove and 1 grape leave into each jar. Pack the cucumbers into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

*To make SPICY DILL PiCKLES: add a few rings of jalapeño peppers and/or 1/4-1/2 tsp of dried red pepper flakes to each jar.

Pizza Rolls

Pizza Rolls:

Dough:

1 cup water 

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Additional Ingredients:

•Pizza sauce; divided (about 1 cup; more or less depending on your preference)

•Shredded cheese of your choice( about 2 cups or so)

  •Meat of choice( pepperoni, salami, ham, bacon...)

•diced onions and green peppers-optional

•Parmesan cheese

•clubhouse italiano seasoning (at least 1 tsp)

Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about a 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled.

Put dough onto a lightly greased counter-top. Roll out or stretch into a rectangle( like you would for cinnamon rolls). Spread pizza sauce onto the dough; probably the same amount as you would put onto your pizza. Sprinkle italiano and a generous amount of Parmesan cheese.  Dice your meat of choice( I like to use pepperoni or salami ) and sprinkle on top of the pizza sauce followed by veggies and/or cheese. 

Roll up like you would for cinnamon rolls. Pinch the dough together to keep the end closed. Cut into 1 1/2 inch slices. 

Place on a cookie sheet lined with parchment paper. Press each roll down lightly with your hands.  Cover and let rise until doubled, about half an hour. 

Bake @ 350 for 15-20 minutes or until nicely browned. Quickly brush some additional pizza sauce on the outside of the baked pizza rolls with  a pastry brush. Then sprinkle some more shredded cheese on top and return to oven and bake for znother few minutes to melt the cheese. 

I like to double this recipe, when doing so I get about a dozen or so. 

Susie's Salsa

Susie's Salsa:

- 8 cups tomatoes, chopped

- 2 green peppers, chopped

- 1 large onion, chopped

- 1 1/2 tsp minced garlic (I use the stuff in jars with oil)

- 1 tbsp salt

- 1/4 cup vinegar

- 1 cup brown sugar

- 1 1/2 tsp seasoned black pepper OR 1/2-1 tsp back pepper

- 1 tsp chili powder

- 1 tbsp Smoky Paprika Chipotle Seasoning-this is my secret key ingredient that I get from Amazon OR 1 tbsp taco seasoning (any brand)

- 1 tbsp dried cilantro OR dried parsley

- 1 tsp dried Red Pepper Flakes

- 1 tbsp Clubhouse Roasted Garlic & Pepper (optional)

- 3 small tins tomato paste

- 6 cups chopped tomato 

Put into a large pot all the above ingredients EXCEPT the second amount of tomatoes. Bring to a boil and simmer for 10-15 minutes. Add second amount of tomatoes; simmer another 5-10 minutes.If your salsa is quite runny you may want to choose to thicken it with a clear jell or cornstarch mixture. Put in jars to seal. I like to process mine in a water bath for an additional 10 minutes.

Jello Popsicles

Jello Popsicles:

2 cups boiling water

1 small package flavored jello powder

1 cup lemonade powder OR 1/2 cup sugar

2 cups cold water

Bring to boil 2 cups water; add jello and lemonade powder. Stir until powder is completely dissolved. Add 2 cups cold water. Mix well. Pour into Popsicle molds. This makes about 8-10 popsicles, depending on the size. Freeze until completely frozen. To remove popsicles from mold run hot water over the outside until the popsicles slide out nicely. My family has really enjoyed these this summer. Our favorite combination was strawberry jello with the lemonade.

Crepes with Cream Cheese Filling and Fruit Sauce

Basic Crepes:

 4 eggs

1 1/2 cups milk

1 1/2 tsp sugar

pinch of salt

1/2 tsp vanilla extract
1 cup flour

For the crepes, mix together the first four ingredients- a blender works great for this. Add flour; beat until smooth. Melt butter in a 8 inch skillet OR spray with Pam. I usually have my burner on medium heat.  Pour about 4 tbsp batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a plate;cover with a tea towel or paper towel. Repeat with remaining batter, adding butter or Pam to skillet as needed.

Cream Cheese Filling:

4 oz. softened cream cheese

1/4 -1/2 cup icing sugar

3 cups cool whip

1 tsp almond extract

Mix together the softened cream cheese with the icing sugar and almond extract. Gradually add the cool whip and beat until well blended.

 To serve put desired amount of cream cheese filling in the centre of the crepe. Roll up and put a fruit topping of choice on top. I like to use homemade raspberry or cherry pie filling. I also like to sprinkle roasted slivered almonds on top as well.

Fudgesicles

 

Fudgesicles:

1  package (4 serving)  instant chocolate pudding

2 cups milk

1/2 cup half and half cream

1/2 cup sugar

1 tsp almond extract (optional)

Beat all ingredients together; mixing well. Pour into molds and freeze. This made 8 fudgesicles in my molds. My daughter Presley said they do not taste like the store bought ones; but they are still awesome tasting! (Words of a teenager)