Million Dollar Relish

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.

 

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Kicked Up Ketchup

Kicked Up Ketchup
 
Make your own ketchup without the added sugars.
Ingredients
  • 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
Instructions
  1. Put all ingredients into blender and pulse until smooth and blended well.
  2. 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.
  3. 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.
  4. Allow to cool completely. Once cooled, place back into blender and pulse again just to make sure it is smooth again.
  5. Makes about 1½ cups
Notes
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)

 

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Spicy Peach Salsa

Spicy Peach Salsa
 
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!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Notes
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.

 

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Fruit Salsa

Fruit Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 (20 ounce) can pineapple rings, drained
  • 2 cups diced strawberries
  • ¼ cup chopped cilantro
  • 1 yellow onion, finely diced
  • 1 lime, juiced
  • ¼ cup Wildtree Fiesta Salsa Mix
Instructions
  1. Preheat grill to high heat.
  2. Clean and grease the grill grates. Grill pineapple slices for 5 minutes, flipping halfway through cooking time.
  3. Chop grilled pineapple and toss with the remaining ingredients.
  4. Refrigerate 1 hour until chilled.
Nutrition Information
Calories: 70 Carbohydrates: 17 gm Fiber: 2 gm Protein: 1 gm

Check out Fiesta Salsa Mix 

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REALLY Good Relish by Holly

REALLY Good Relish by Holly
 
Ingredients
  • 8 cups of chopped/peeled cucumbers
  • 4 cups of chopped/seeded green bell peppers
  • 4 cups of chopped/seeded red bell peppers
  • 2 cups of chopped celery
  • 1 cup of chopped sweet onion
  • ½ cup of pickling or canning salt
  • 3 cups of white vinegar
  • 2¼ cups of sugar
  • 3 tbsp celery seed
  • 3 tbsp mustard seed
Instructions
  1. I use a food processor to finely chop everything up.
  2. *In a large glass or stainless steel bowl, combine cucumbers, peppers, celery, onion and salt. Cover and let sit for 4 hours in a cool place; then transfer to a colander and drain. Rinse well with cool water and drain thoroughly using your hands to squeeze out the excess liquid.
  3. *Prepare your canner, jars and lids
  4. *In a large stainless steel saucepan...combine vinegar, sugar, celery and mustard seeds. Stir well and bring to a boil over medium heat. Add drained cucumber mixture and return to a boil. Be sure to stir frequently, reduce heat and boil gently for 10 min.
  5. *Put your relish in hot jars leaving ½ inch headspace. Wipe rim well and place your lids on jars. Place in canner and make sure they are covered completely with water. Boil for 10 min, remove canner lid, wait 5 min, remove jars, cool and store.
  6. * Make sure the center has popped down and sealed; if not, you can refrigerate and eat within 2 weeks. Happy relishing!

 

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Huckleberry Vinaigrette-

 

This is an DELICIOUS recipe!!! It is a 2-step process but is NOT hard at all so don’t be intimidated! For the vinegar, you can substitute any berry you like in place of the huckleberries!

First you need to make the Huckleberry Vinegar! This is what you need:

1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar

Place 1 cup huckleberries in a medium bowl; set aside.
In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.
Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. Makes 2 1/2 cups.

TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.

THEN, you need to make the vinaigrette:

HUCKLEBERRY VINAIGRETTE
Makes about 1 cup

1/2 cup Huckleberry Vinegar (recipe above)
1/4 cup Olive oil
2 tsp. sugar
1/2 tsp. Dijon mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt
1 Tbsp. minced garlic (optional)

Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Some berry chunks are okay if you like. If not, blend until it is as smooth as you like!

Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.

 

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Simple Caesar Salad Dressing

Simple Caesar Salad Dressing
 
Never buy another bottle again!
Ingredients
  • 2 Cups Light or Reduced Fat Mayonnaise
  • 1-2 Garlic Cloves (crushed)
  • 1 lemon
  • Cracked Pepper (to taste)
Instructions
  1. Add Mayonnaise and crushed garlic to a bowl (use garlic press, if you have one).... Squeeze juice from 1 whole fresh lemon (careful of the seeds!). Add pepper to taste. Mix well to blend ingredients.
  2. To "thin out" dressing, gradually add water *or lemon juice* (approx. 1-2 TBSP), mixing until desired consistency is reached. Serve immediately or store in fridge until ready to use.
  3. Mix & serve with your favorite salad or use as a dipping sauce for veggies or chicken fingers! Enjoy!
  4. Can be stored in an air tight container or mason jar for approx. 7-10 days.
Notes
**Recipe can easily be halved for less or doubled for larger quantity. Rule of thumb, for each 1 cup of Mayonnaise, use ½ lemon (or more to your liking), and 1 garlic clove (or more if you love garlic).**

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Ranch, Dry Onion Soup Mix and Taco Seasoning

 

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars…

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

*Can also substitute Greek Yogurt in the Ranch! I PROMISE your kids and spouse will NEVER notice!

 

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FRESH TOMATO SALSA

FRESH TOMATO SALSA
 
Ingredients
  • 1 small onion, chopped fine
  • 1 jalapeño pepper, stemmed, chopped fine
  • ½ cup loosely packed fresh cilantro, chopped fine
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, peeled, chopped fine or minced
  • ½ tsp salt
  • 2 cups grape tomatoes, chopped fine
Instructions
  1. Combine all ingredients and place in a mason jar.
  2. Good for about a week!
  3. Great to cook with or serve on eggs, chips, or nachos too!

 

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Check out Fiesta Salsa Mix  (No sodium)   

Slow Cookin’ Ketchup

Slow Cookin' Ketchup
 
This is for the canning enthusiast's out there... so many of you are looking for healthier alternative's!
Ingredients
  • 4 lbs tomatoes
  • ½ cup chopped onion
  • ⅔ cup of apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp fine sea salt
  • ½ tsp each: crushed cinnamon, whole allspice, whole cloves, peppercorns, and celery seeds
  • 1 bay leaf
Instructions
  1. Wash Tomatoes.. remove stems...quarter them.. then I puree them in my nutribullet...
  2. each cup full I add a tiny bit of the vinegar..
  3. Place in slow cooker.. then add the rest of the vinegar, sugar and salt.. stir well
  4. Place remaining spices either in a cheesecloth tied up or what I use is one of those pewter tea balls...and then place it down in the center of the tomato mixture in the slow cooker.
  5. Cook on low with NO LID...for approx. 8 to 10 hours... stir every hour or so
  6. Then I put in canning jars and water bath them for 15 min.

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Make Your OWN HEALTHY Mayonnaise!

Traditionally, mayonnaise is made with raw egg yolks—an ingredient many cooks prefer to avoid

Make Your OWN HEALTHY Mayonnaise!
 
Ingredients
  • 2 raw egg yolks, preferably pastured.
  • 1 cup quality oil like avocado oil or light olive oil.
  • 2 Tablespoons fresh lemon juice.
  • 1 Tablespoon water.
  • Sea salt (I prefer Wildtree)
Instructions
  1. Before you start, make sure all the ingredients are at room temperature.
  2. Put the egg yolks in a food processor or blender. Sprinkle with salt and add water.
  3. Start blending while slowly pouring the oil into the feed tube.
  4. After the mayo has gotten thick, add lemon juice and gently mix with a spoon.
  5. However, note that the egg yolks in mayo aren’t cooked. Traditionally, mayonnaise is made with raw egg yolks—an ingredient many cooks prefer to avoid
  6. And, while the basic recipe above is great to start with, there is more to mayonnaise than just oil and eggs. It can be prepared using many different ingredients.

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Omg, I love Olive Garden Salads!!! This is a must try!!! Make sure you Share it so you don't lose this one!
Ingredients
  • ■1/2 C. mayonnaise
  • ■1/3 C. white vinegar...
  • ■1 tsp. vegetable oil
  • ■2 Tbsp. corn syrup
  • ■2 Tbsp. Parmesan cheese
  • ■2 Tbsp. Romano cheese
  • ■1/4 tsp. garlic salt
  • ■1/2 tsp. Italian seasoning
  • ■1/2 tsp. parsley flakes
  • ■1 Tbsp. lemon juice
Instructions
  1. Toss with fresh tomatoes, Vidalia onions, black olives, croutons, pickled Pepperoncini and freshly grated Parmesan cheese to give you a true Olive Garden restaurant experience.
Notes
One of the best things about the Olive Garden is their never-ending salad bowl. They sell the house dressing right there at the restaurant, but I thought it would be easier (and more frugal) to try and duplicate the Olive Garden salad dressing at home. A quick internet search turned up dozens of recipes, most of which were exactly like the one above.

What’s nice about the Olive Garden salad dressing recipe is that the ingredients are readily available. In fact, you may already have them in your refrigerator/pantry

 

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Low Carb Bacon Jam

Low Carb Bacon Jam
 
Ingredients
  • 1 package of bacon about 12 ounces or 18 slices, fried or oven baked... I baked mine
  • 14 ounce can diced tomatoes
  • 1 yellow onion, diced small
  • ½-2/3 cup sugar substitute (I used Truvia)
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp Liquid Smoke (purchased in the grocery store near the Worcestershire sauce)
  • ½ tsp black pepper
Instructions
  1. Fry or oven bake the bacon. Let cool and crumble it.
  2. Keep or add a few tablespoons bacon fat in a skillet.
  3. Over a low heat, saute the onion until just soft. Stir in the bacon, canned diced tomatoes, sugar substitute, vinegar, liquid smoke, salt and pepper.
  4. Let the skillet simmer until the mixture is thickened.
  5. Spoon into a jar and keep refrigerated. May be frozen.

 

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Carrot Cake Jelly

Carrot Cake Jelly
Serves: 9.5 pints
 
Ingredients
  • 1½ C. Carrots finely Shredded
  • 1½ C. Apples finely chopped
  • 2½ C. Pineapple fresh chopped
  • 3 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • one box of classic pectin
  • 6½ C. Sugar
Instructions
  1. Combine all ingredients except the pectin and sugar in a large saucepan bring to a boil then reduce to a simmer.
  2. Cover and simmer for 15 minutes.
  3. Remove from heat and blend in the blender.
  4. Pour back into the pan and add the pectin, return to stove and bring to a hard boil, stir constantly. Add sugar bring back to a rolling boil. Boil hard for 1 minute stir constantly.
  5. You can skim if necessary. ladle into ½ pint jars. Process in boiling water bath for 5 minutes.

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Slow Cooker Cranberry Sauce

Slow Cooker Cranberry Sauce

Slow Cooker Cranberry Sauce
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 (12 ounce) bags fresh cranberries
  • 1 cup orange juice
  • 1 cup water
  • ⅛ teaspoon ground cloves
  • ½ cup Wildtree Spiced Cranberry Jam
  • ½ cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
Instructions
  1. Combine all ingredients in a slow cooker and cook on high for 3 hours. Mix together cornstarch and water. Stir into slow cooker. Return cover and cook for a few more minutes or until cranberry sauce has thickened. Serve warm or chilled.
Nutrition Information
Calories: 8 Carbohydrates: 21 gm Fiber: 2 gm

Spiced Cranberry Jam:  Check it out 

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Homemade Coffee Creamer

Homemade Coffee Creamer

COFFEE DRINKERS….THANK ME LATER….

Homemade Coffee Creamer
23 Flavors!!

For each flavor of creamer, you start off with the same basic ‘base’ recipe….

14 oz sweetened condensed milk
1 and 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

POSSIBLE FLAVOR COMBINATIONS
French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

 

 

Homemade Coffee Creamer

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Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter
 
VERY IMPORTANT do not can this.. it is not safe to can pumpkin.... You can store in in the fridge for 2-3 wks Or in the freezer for 6-9 months
Ingredients
  • 15 oz of pumpkin puree (canned if you don't have fresh will work)
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ginger
  • ⅛ tsp ground cloves
Instructions
  1. Combine all ingredients in your crock pot and mix well
  2. Cover and cook on high for 3 hours... be sure to stir occasionally so it doesn't stick and burn!

 

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End of Summer Salsa

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Chop all veggies! In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.
NOTE: In the photo shown, I didn’t have black beans so I used black eye peas. We didn’t have cilantro, so I used fine diced celery and some of the celery leaves.

Makes 6 cups
Calories: 44 per 1/2 cup

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

TEXAS ROADHOUSE HONEY BUTTER

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TEXAS ROADHOUSE HONEY BUTTER
 
This is everyone's favorite bread topping!!!!
Ingredients
  • 1 cup (2 sticks) butter, very softened
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 tsp. cinnamon
Instructions
  1. Add everything in the order listed, whipping well.
Notes
We know to use this on rolls and bread but it also tastes great on:
oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes