Wednesday, June 28, 2017

Sweet and Sticky Tomato Jam

I knew as soon as I saw this recipe on Marisa's page, Food in Jars, I wanted to try it. Oh yes, it is amazing! Sticky, sweet with a little kick, it is the perfect condiment for burgers, brats and more.

Serve it over crostini with a savory cheese, or on a cheese board with a variety of hard cheeses or even over cream cheese on crackers. IT is a delicious condiment you can use in a multitude of ways.

Sunday, June 25, 2017

Creamy Chocolate Pudding

Probably one of the simplest things to make with just a few pantry ingredients is pudding. When you see just how easy, you're going to ask yourself why you ever bought a box mix.

When I was first married we were on a very tight budget where every dollar mattered. There wasn't a lot of money for "extras," so out of necessity, I learned how to make my own puddings and other items; it was less expensive to buy flour, cornstarch and sugar for a multitude of uses, instead of convenience items like boxed pudding mix.

I'm really glad necessity taught me many "how to's" years ago, because I have always enjoyed cooking from scratch. There's just something rewarding about making it all yourself and not relying on box mixes.

Tuesday, June 20, 2017

Southern Pineapple Cake

This Southern Pineapple Cake is amazingly moist and delicious. The best part is it's so easy to make and even easier to eat and enjoy.

This cake is a "pot luck" favorite, but also makes a great after-school snack cake, or anytime you want an easy dessert. Just a few simple ingredients and you're done. You don't even need a mixer; I just beat the batter in a mixing bowl with a wooden spoon. See what I mean? Easy!

Tuesday, June 13, 2017

Grilled Chuck Roast

I am in love with local grass-fed beef! Thankfully we have several grass-fed beef farmers local to me, and this beauty came from my friends at Hill Creek Farms - Hartsville. All of their Angus and Angus-Charolais Beef comes from pasture-raised and grass-fed animals. There are no added hormones and the meat is antibiotic free. The meat is processed at an USDA inspected packing plant where it is dry aged, cut to order, vacuum packed and flash frozen.

My friends and I have ordered several sides of beef from this farm, and every time the beef has been excellent and, I believe, of superior quality to what you can buy in a grocery store. While buying a side of beef is a large investment, it can easily last you a year, making it extremely economical. See the benefits to buying a whole side of beef.

Of course, when you buy a side of beef, you get many different cuts, from sirloins and rib-eyes to chuck roast. Not always wanting the chuck roast to be cooked as a pot roast, I started investigating ways to grill it. Who knew a grilled chuck roast could be so tender and delicious? We sure didn't until we made this recipe. Wow, talk about a "game changer!" This economical cut completely amazed us, exceeding any expectations we had.

Tuesday, June 6, 2017

Tangy Vidalia Onion Relish

Yearly we buy Vidalia Onions at a sale sponsored locally by our Rotary Club. It's something I look forward to every May, and we usually buy 25 lbs or more we use in a variety of ways from Vidalia Onion Vinaigrette to Caramelized Vidalia Onion Relish and Sweet Vidalia Onion Relish

This Tangy Vidalia Onion Relish is great added to a beef pot roast; just toss some around with the veggies for a delicious and tasty addition to your roast. It's also very good over baked Brie or cream cheese with crackers as an accompaniment to a cheese board, and of course, for toppings on hamburgers, hot dogs, and especially brats and sausages. You can also add it in various cold salads such as potato, macaroni, pasta, and bean salads just to name a few.

5 pounds (approx. 10-12 large Vidalia onions), peeled, and diced finely
2 red, green or yellow bell peppers, seeded and diced finely
1/4 cup canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp ground turmeric
2 cups cider vinegar
1 tsp mixed pickling spices

Using a food processor, finely dice the onions and peppers. Combine the diced onions and bell peppers with the salt; stir and let stand for 30 minutes.

Drain the vegetables in a fine mesh strainer, squeezing gently and discarding liquid. In a large non-reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.

Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium low and simmer for 30 minutes.

Fill the hot jars, leaving 1/2-inch headspace, and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on finger tight.

Process jars in a boiling water bath or steam canner for 10 minutes. Remove jars and let cool 24 hours undisturbed. Store in pantry up to one year, opened jars need to be refrigerated.

Yield: 10 - 8 oz jars or 5 pints


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