Million Dollar Relish
(Recipe and photo by K. Thomas)
7 or 8 Large cucumbers (peeling on) cut in quarters length wise ,remove seeds with a spoon.
5 or 6 Large Peppers (maybe 1 green and the rest red,yellow ,orange)
2 large onions
6 cups of white sugar
4 cups of white vinegar
2 Tbsp Mustard seed
1 Tbsp celery seed
1 Tbsp Ground Turmeric
First chop or put through a food processor the cucumbers and peppers.
put in a large bowl cover with water and add at least 1/4 cup of salt( and stir). Let soak over night in fridge or you can just let soak for 5 hours if you want.
To cook: drain all the water off. add the cukes and peppers to a large pot. Turn stove between low and med. Add the rest of ingredients,sugar,vinegar,mustard seed,celery seed and turmeric. Simmer and stir in all ingredients. Then in a glass add at least 1/2 cup of flour and enough water to mix well with a fork so there is no lumps. Add slowly to your relish and stir in . Simmer and cook until you have the relish thick enough. If you need to add some more mixture of flour and water you can. you do not cook it long just until you can thicken enough.make sure you stir so it doesn’t start to burn on the bottom of the pot. Then pour into you clean bottles. Enjoy! This is a nice sweet relish. You may want to 1/2 or 1/4 the recipe unless you have a big pot.
2 - 14½ oz cans Ready Cut Tomatoes (your choice of flavor)
½ c. water
2 Tbsp. Stevia
¾ c. apple cider vinegar
½ tsp. ground black pepper
pinch of ground cloves
⅛ tsp. mustard powder (not prepared)
⅛ tsp. cayenne pepper
Put all ingredients into blender and pulse until smooth and blended well.
Transfer to large pot and bring to a rolling boil on high heat. Once it reaches rolling boil, immediately turn down to low with lid on and simmer for 1 hour. Stir every 15 minutes.
After one hour, turn up to medium low heat and keep stirred for about 30 minutes or until it thickens to your desired consistency. You do not have to stir continually. Just keep an eye on it and stir every few minutes at least. You don't want it to burn in pan.
Allow to cool completely. Once cooled, place back into blender and pulse again just to make sure it is smooth again.
Makes about 1½ cups
Lasts 2 weeks in refrigerator or you can freeze for about 3 months in a sealed container. (If you don't want it to have the kick, just leave out the cayenne and you are good to go)
16 oz. frozen broccoli, thawed, cooked and drained
½ cup dry bread crumbs
2 tbps. melted butter
Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
Cook noodles and broccoli.
Cook cut up chicken, transfer to large bowl when no longer pink.
Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
Spoon entire mixture into casserole dish.
Mix bread crumbs and melted butter, sprinkle over chicken mixture.
Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.
1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
2. Cook noodles and broccoli.
3. Cook cut up chicken, transfer to large bowl when no longer pink.
4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
6. Spoon entire mixture into casserole dish.
7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter
Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.
5 T butter melted
8 T cream
18 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
Apple Rose Bites
These are so easy and cute!!
WHAT TO DO->
Choose an apple with a nicely coloured skin
Cut apple through horizontally
Slice apple thinly with mandolin into 1/2 circles
Bring to boil 3 cups of water with 1/4 cup of sugar
Drop apple slices into enough water to cover
Simmer 3-4 minutes until soft and pliable
Drop into cold bath to stop cooking.
Make single pie crust recipe or use frozen
( I used the one on the Crisco can) roll out into thin rectangle
Cut into strips approx. 6 inches long and 1-1 1/2 inches wide
Place apple slices across the edge of the dough and roll
set into mini muffin cups
Bake for 15 – 20 minutes at 325 F
Can sprinkle with a bit of sugar if you like
Annies notes: I have always loved these, well,.. the unhealthy ones. I found a recipe that is healthy and won’t put my weight loss to stall! While baking these, they smelled just like the old bars, and these taste a bit better too!
1 3/4 cup almond flour
1/4 cup truvia
1 Tbsp coconut flour
1/4 tsp molasses
1/4 cup butter, melted
1/2 cup sugar free chocolate chips
3/4 cup unsweetened flaked coconut
1 cup chopped pecans or walnuts
1 recipe low carb sweetened condensed milk (recipe below)
Preheat oven to 325F.
For the crust, Mix together almond flour, truvia and coconut flour. Add melted butter and molasses and mix till crumbly. Pat in the bottom of a 9×13 baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 12 minutes, or until it begins to brown around the edges. Remove and let cool.
Increase oven temperature to 350F.
Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 20-25 minutes, until mixture is bubbly and beginning to brown.
Let cool and cut into 24 bars.
1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.
Have you avoided making ice cream at home because you don’t have an ice cream maker and you can’t justify buying another piece of kitchen equipment you’ll only use on occasion? If so, you’ll want to give this easy 2-ingredient method inspired by the kitchn.com (see link below for attribution). This recipe builds upon their technique by adding a delicious salted caramel sauce and some chopped pecans. The results? Fantastic! If you love ice cream and a bit of salt in your snacks, you’ll want to give this one a try!
Ice cream base:
1 14-oz. can sweetened condensed milk
2 cups cold heavy cream
1 t. vanilla extra [optional]
Salted Caramel Sauce:
1 cup white sugar
2 T. water
½ cup heavy cream
4 T. unsalted butter
1 t. fleur de sel salt
4 oz. chopped pecans
To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure!
6 fresh peaches, pits removed and cut into small pieces
3 T. fresh lime juice
½ medium shallot, minced
3 T. red onion, cut into small, thin slices
1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
3 T. fresh cilantro leaves, stems removed and chopped
salt and pepper, to taste
Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.
For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.