Sweet Pulled Pork

Sprinkle garlic salt over pork roast placed in crock pot.
Cook all day on low (or fewer hours on high) or until pork is easy to pull-apart.
Remove from crock pot. Let sit for 10 to 15 minutes.
Strip (pull-apart) the pork and put back into juices in the crock pot.

Add:
1 c. salsa
1 c. brown sugar
(if you have a larger pork roast, you may want to double or triple these two items)
Cook until warm through.

Serve on burritos, taco salad, or rolls.

Steam-Canned Peaches

First a disclaimer: Experts do NOT recommend canning using a steam canner. Utah State Extension advises to only bottle high acid foods using a steam canner.  (More information HERE.)

Buy freestone peaches. Clingstone pits are difficult to get out of the peach.

1) Clean the bottles with soap and water (or sanitize in the dishwasher).
2) Bring a pot of water to boil. Mom said, "You can also put ½ c. to 2/3 c. of water inside the clean bottle and microwave them to heat the water. I put 4 in at a time and by putting them in for 2 minutes, the water was hot enough then for me to add the sugar and dissolve it. This is probably faster than the boiling water UNLESS you are preparing lots of bottles."
3) Pour about 2/3 c. of hot water into the bottom of the glass jars.
4) Add 1/4 c. of sugar into jar (swirl to dissolve sugar). You can use additional amounts of sugar according to your preference. Mom said "old days used 1 c. Then I went to ½ and then to 1/3 and then to ¼ - your preference, but it does need sugar."
5) Boil several peaches for 1 to 2 minutes (depending upon hardness). Mom said, "This is called scalding the peach. I did mine for 1 ½ minutes. I think it depends more on the size. You shouldn’t do those that are not ripe yet. . . The peach needs to be completely covered with water when in the scalding bath."
6) Peel and cut peaches. Mom said, "After scalding the peach, cut in half, pull of the skin. A melon “baller” will help get the pit out. (I tried this after I stuck the sharp end of a pit under my fingernail. It worked really well)."
7) Shake jar occasionally to help peaches settle into the jar. Mom said, "when jar appears full, juggle or shake the bottle to settle the peaches and then finish filling the bottle."
8) After jar is full of peaches (fill to jar neck), add water to fill (also up to neck).
9) Wipe rim with clean towel. Mom said, "You do this to get off any sugar or peach remnants so the flats will seal. This is not to wipe dry but to clean off."
10) Place flats on top and secure with lid. Mom said, "Screw tightly. Tightly is the key. They will loosen a little while cooking, but if they are not tight, some of the juices will boil out."
11) Fill steamer base with water (so boiling water does not touch jar bottoms). You'll need to refill the base each time even if water is already hot/full. This allows the jars to heat up more slowly, thus reducing breakage.
12) Place jars into steamer, put on the lid and turn the temperature to high.
13) Reduce temperature to medium or medium-high once steam is consistently blowing from the vent (after about 8 minutes). Set timer for 20 minutes.
14) When timer goes off, remove lid. Lift the jars out with a wet washcloth (on top) and hold bottoms with a hot pad (or two). Twist to tighten lids.
15) Set jars onto counter (on a towel) and leave them alone until they are cool and the flats have all popped. Mom said, "If you press down in the middle of the lid, they will not make a popping sound. They have all popped down and will not put up again until the jar is open. When you set the jars on the towel, set them close together. It helps them to maintain their heat while they are sealing."
16) If the lid doesn't pop, put those jars into the fridge and use immediately.

Mom added: "Place the hole in the lid that lets the steam out above or within a inch of the hole in the plate bottom. Watching the clock is absolutely essential. As soon as it starts to send steam out of the holes – 8 to 10 minutes, turn down to medium or slightly above and set clock for 20 min. After about 3 minutes of turning down, check to see that steam is still coming out. Adjust temperature as necessary. It does not have to be a powerful burst of steam, just a steady steam release. Don’t over cook! When steam is too powerful it can crack the bottles.

Notes from Wendy:  Typical processing as recommended by Utah State is 40 minutes instead of 20 for quarts.  One extra-large heaping bowl full of peaches does about 6 quarts.

(Mom and Wendy)

Red White and Blue Jell-o

1 small box red raspberry jell-o
1 small box berry blue jell-o (or a 2nd box of red rasp. if you can't find this)
3 cups boiling water (not all at once)
1 envelope knox gelatin
1/2 c. cold water
1 c. half & half
1 c. sugar
1 t. vanilla
1 8 oz pkg. cream cheese
1 c. chopped pecans
1 can wild blueberries (wyman's works best - don't drain)

First Layer:
Dissolve 1 box of red rasp jell-o in 2 cups boiling water. Pour in 9x13 pan and place in fridge. Allow to set before next layer
Second Layer:
Dissolve plain gelatin in 1/2 c. Cold water. Heat 1/2 & 1/2 & sugar until it just about boils. Mix w plain gelatin mixture. Add vanilla and cream cheese. Blend this until smooth so there are no chunks of cream cheese. Then add the nuts. Pour over first layer and allow to set in the refridgerator.
Third Layer:
Dissolve other box of Jell-o in 1 c. boiling water; stir until dissolved. Add bluberries with juice. Allow to cool before pouring over second layer. When mixture is luke warm pour third layer on and allow to set.

Don't take this to a picnic or anywhere it will be set in the sun for a long time.

Recipe from Jaci Kern

Poppyseed Dressing

In blender, combine:
1 c. sugar
3/4 c. vinegar
2 Tbsp. mustard (regular bottled)
2 Tbsp. poppy seeds
1 1/2 c. oil
1/4 red onion
2 tsp. salt
2 tsp. water

Blend & refrigerate. Makes about a quart.

We served this at our Enrichment meeting on Wednesday. It was so good. We had so many requests for the recipe. This recipe is a lot like Amy's recipe below -- this just has mustard and onion (and a bit more bite).

Red Lobster Biscuits

Heat oven to 450 degrees.
Combine 1/4 c. melted butter and 1/4 t. garlic powder. Set aside.
2 c. bisquick - don't pack in tight or the mixture will be too dry
1/2 c. shredded sharp cheese
1 t. dry parsley
2/3 c. milk
Combine above ingredients & beat for 30 seconds (by hand). Drop by spoonfuls on an ungreased cookie sheet (not non-stick). Bake 8-10 minutes. Remove from oven and brush on garlic butter mixture.

Mashed Sweet Potatoes

Cut & Boil 4 lbs of Sweet Potatoes for 30 to 40 minutes until they are fork tender.

Sauce:
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger

Cook sauce until smooth (Use 1 minute increments in the microwave or cook on stove top for 5 minutes or so).
Mash potatoes as usual.
Stir in sauce.

I threw some marshmallows on top and microwaved the whole bowl for about 30 seconds.

Best-Ever Chicken Nuggets/Oven-Fried Chicken

Chicken (we use 15+ tenders or 5 breasts)

Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)

Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.

Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it.

Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.

These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.

Craisin Salad

red leaf lettuce
romaine lettuce
baby leaf spinach (or green leaf lettuce)
mandarin oranges
craisins

Sugared Almonds
Saute 1 - 1 1/2 TBLS butter and 1 - 11/2 TBLS sugar over medium heat, add about one cup of sliced or slivered almonds. Stir often. Once they start browning they will turn quickly, so watch tokeep them from burning. Once they are mostly browned, lay out on tin foil to cool and dry. You may need to break them up after they are cool.

Poppy Seed Dressing
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. salt
1 T. poppy seeds
1 c. vegetable oil

You can mix this together in a blender or I just put all the ingredients in a covered container and shake pretty hard before serving. This also makes quite a bit, so you may want to watch how much you put on the salad so it doesn't get soggy. It depends on how much lettuce you use.

(Amy)

Pimento and Salami Sauce

Cooked pasta to serve
¼ cup olive oil, warmed
1 (2 oz) jar pimento past or pimentos, minced
(red pepper sauce is the same thing I think)
3 oz. Salami, diced
20 large salted capers, soaked in water and drained

Toss Pasta in the oil and add pimento paste or minced pimentos and salami. Toss again and serve sprinkled with capers

This one is so easy and yummy (if you get a good salami)

Crock Pot Creamy Ranch Chicken

Boneless skinless chicken breasts
2 Tbs butter, melted
1 can cream of chicken soup
8 oz cream cheese, cubed
1/2 c chicken broth 1 (1oz)
Packet ranch dressing mix
1/4 tsp minced garlic
1 dash paprika
1/8 tsp dry oregano
1/4 tsp dry parsley flakes

Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika. Sprinkle ranch salad dressing mix over chicken. Drizzle chicken breasts with 1 tablespoons melted butter. Cover and cook on low for 4 hours.

Melt remaining 1 tablespoon butter with minced garlic and saute slightly.
Add cream of chicken soup,cream cheese cubes, 1/2 c chicken broth, dried oregano and dried Parsley flakes. Stir on med til smooth.
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2-2 hours.