2 1/2 c. raspberries (not squished)
8 c. peaches (peeled, pitted & chopped)
9 c. sugar
Mix in large pan and boil slowly for 15 minutes, stirring constantly.
Remove from heat and add 2 large (6 oz.) packages raspberry jello. Add slowly so that it does not clump in one spot. Stir well, until jello is dissolved.
Put in sterilized jars. Seal. (Process 10 minutes in boiling water bath.)
I buy raspberries from Costco when they are a good price and freeze them. Then when peaches are in season, we make the jam.
THE BEST JAM EVER!! :)
Makes about 7 pints plus one cup and it is the best jam ever!!!
Wednesday, April 17, 2013
Sunday, April 14, 2013
Bean Dip
1 large can (or 2 small cans) Rosarita Spicy Jalepeno Beans
Put in microwave bowl and cover with cheese.
Heat in microwave for 2 minutes or until cheese is melted.
Add one spoonful of sour cream.
Add one small dump (spoonful) of El Pato Spicy Tomato Sauce.
Mix thoroughly and taste. Add more El Pato if not spicy enough or more sour cream to mellow.
When you like the taste, microwave for another 1 1/2 minutes.
Stir and serve with chips.
Our neighbors (the Squires) made this for just about every Scout camp their boys went on with Brian. The spicier, the better at camp! We love it at home, too !
Put in microwave bowl and cover with cheese.
Heat in microwave for 2 minutes or until cheese is melted.
Add one spoonful of sour cream.
Add one small dump (spoonful) of El Pato Spicy Tomato Sauce.
Mix thoroughly and taste. Add more El Pato if not spicy enough or more sour cream to mellow.
When you like the taste, microwave for another 1 1/2 minutes.
Stir and serve with chips.
Our neighbors (the Squires) made this for just about every Scout camp their boys went on with Brian. The spicier, the better at camp! We love it at home, too !
Banana Sour Cream Pie - Joan's Recipe
2-3 bananas, cut into rings
1 6 oz. pkg vanilla (NOT banana) instant pudding
2 c. cold milk
1/2 c. sour cream
1 prepared pie crust (Nilla Wafer if you can find it!)
Whipping cream or Cool Whip
Make pudding using the 2 cups cold milk. Fold in sour cream. Blend until smooth. Layer bananas and pudding 2 to 3 times, ending with pudding.
Chill for at least 1 hour. Top with whipped cream.
Joan brought this for Thanksgiving a couple of years ago (along with pumpkin pies). I have lost track of how many times I have made this since. All the boys LOVE it! I usually use a shortbread pie crust because I can't find Nilla Wafer ones.
1 6 oz. pkg vanilla (NOT banana) instant pudding
2 c. cold milk
1/2 c. sour cream
1 prepared pie crust (Nilla Wafer if you can find it!)
Whipping cream or Cool Whip
Make pudding using the 2 cups cold milk. Fold in sour cream. Blend until smooth. Layer bananas and pudding 2 to 3 times, ending with pudding.
Chill for at least 1 hour. Top with whipped cream.
Joan brought this for Thanksgiving a couple of years ago (along with pumpkin pies). I have lost track of how many times I have made this since. All the boys LOVE it! I usually use a shortbread pie crust because I can't find Nilla Wafer ones.
Sugar Cookie Bars
Cookie:
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour
Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)
In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy. About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl. Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies and then cut into bars.
These are really good cookies. A nice, quick sugar cookie when you don't have time to cut and roll. I use Kathy's Buttercream Frosting instead of this one. Got this recipe from justgetoffyourbuttandbake.com
https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour
Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)
In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy. About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl. Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies and then cut into bars.
These are really good cookies. A nice, quick sugar cookie when you don't have time to cut and roll. I use Kathy's Buttercream Frosting instead of this one. Got this recipe from justgetoffyourbuttandbake.com
https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1
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