JD has a co-worker named Longi (I'm not sure that is spelled correct) that made a wonderful drink that JD raved about one night after work. I told him if he got the recipe I would put it somewhere safe and make it again for him sometime. So here it is...
Longi's Polynesian Punch
3-4 mangos
1- 12 oz can crushed pineapple
milk
sugar
coconut (optional)
* JD doesn't like coconut so I would omit as did Longi when he shared this with JD
frozen coconut flakes (only available in oriental stores)
Peel skin off mango and grate them. Mix mango with pineapple. Add milk but not to much to make it too watery. Add sugar to make sweet enough.
Enjoy
Thursday, November 17, 2011
Tuesday, September 13, 2011
Bottled Salsa
I wanted to bottle salsa this year for some reason. I'm really not sure why since we didn't plant a garden of any kind. I've never bottled salsa before but I have been on a chips and salsa kick and it seems like the stuff at the store just never has the right flavor. I LOVE the fresh salsa that my dad makes but bottling it would just ruin it- at least that is what I think. So I searched online for a recipe that didn't have too many ingredients and looked fairly easy and this is what I found. (Original link at bottom of page)
The first batch I made I accidently let burn to the bottom of the pan it was ruined. I wasn't going to let a big pan of tomatoes win so I went out and bought more ingredients a week later and tried it again...SUCCESS! I like to run the immersion blender through it and make it pretty smooth. There are still a few chunks of pepper and onion but it is pretty smooth and oh so good. I have to remind myself that I want this to last until next year and not keep eating it- or maybe I will splurge and get more jars and make some more before all the good tomatoes are gone this year.
Bottled Salsa
1/2 bushel tomatoes (approx 25 lbs) – peeled and chopped
1 c. sugar
Chop all veggies. Scald tomatoes, peel and chop into quarters or smaller. Add all veggies and other ingredients in a large pot. Simmer for 3-4 hours. Drain a few cups of liquid off the top. If you want a less chunky salsa, stick in the immersion blender for a couple of pulses. Pour into clean bottles with lid and ring. Place in hot water bath for 20 minutes to process. Turn upside down until cool. Makes at least 16 pint jars. More if you don't drain the liquid off.
Giving credit where it's due... my recipe is above but the original came from here.
http://safelygatheredin.blogspot.com/2009/09/how-to-make-and-bottle-salsa.html
The first batch I made I accidently let burn to the bottom of the pan it was ruined. I wasn't going to let a big pan of tomatoes win so I went out and bought more ingredients a week later and tried it again...SUCCESS! I like to run the immersion blender through it and make it pretty smooth. There are still a few chunks of pepper and onion but it is pretty smooth and oh so good. I have to remind myself that I want this to last until next year and not keep eating it- or maybe I will splurge and get more jars and make some more before all the good tomatoes are gone this year.
Bottled Salsa
1/2 bushel tomatoes (approx 25 lbs) – peeled and chopped
1 c. sugar
1 Tbsp. cayenne pepper (add another Tbsp if you really like it hot.)
4 large onions, chopped
4 green peppers, chopped
1 pablano pepper, chopped
2-3 Tbsp chopped garlic
1 pablano pepper, chopped
2-3 Tbsp chopped garlic
5 jalapenos, chopped
1.5 c. apple cider vinegar
5 Tbsp. salt
Chop all veggies. Scald tomatoes, peel and chop into quarters or smaller. Add all veggies and other ingredients in a large pot. Simmer for 3-4 hours. Drain a few cups of liquid off the top. If you want a less chunky salsa, stick in the immersion blender for a couple of pulses. Pour into clean bottles with lid and ring. Place in hot water bath for 20 minutes to process. Turn upside down until cool. Makes at least 16 pint jars. More if you don't drain the liquid off.
Giving credit where it's due... my recipe is above but the original came from here.
http://safelygatheredin.blogspot.com/2009/09/how-to-make-and-bottle-salsa.html
Thursday, August 18, 2011
Brown Sugar Chicken
I got this recipe from a friend at work and it is YUMMY! Is is a little sweet with a bite to it and my favorite part- it takes less than 5 minutes to prep!
Brown Sugar Chicken
26-28 oz can green chili enchilada sauce
1 1/2 c brown sugar- NOT firm packed
Stir together in the bottom of the crockpot
4 chicken breasts- I put mine in frozen
Cook on low for 4-5 hours, shred chicken and serve with tortillas, shredded cheese, rice and whatever other topping you like on tacos.
* Note- if you are doubling the recipe- use 1- 28 oz can of enchilada sauce and 1- 15 oz can of enchilada sauce. It makes plenty of sauce.
Brown Sugar Chicken
26-28 oz can green chili enchilada sauce
1 1/2 c brown sugar- NOT firm packed
Stir together in the bottom of the crockpot
4 chicken breasts- I put mine in frozen
Cook on low for 4-5 hours, shred chicken and serve with tortillas, shredded cheese, rice and whatever other topping you like on tacos.
* Note- if you are doubling the recipe- use 1- 28 oz can of enchilada sauce and 1- 15 oz can of enchilada sauce. It makes plenty of sauce.
Monday, June 20, 2011
Raisin Filled Bars
I found this recipe on another blog and immediately thought of my mom and her love for my grandma Torgerson's raisin filled cookies. I may have to whip up a batch for her.
Raisin Filled Bars
Raisin Filled Bars
Sunday, April 24, 2011
Pineapple Angel Food Cake
1 angel food cake mix
1 20 oz can crushed pineapple
Pour pineapple into 9x13 pan (do NOT drain). Pour dry cake mix over the pineapple and mix with a spoon until moist.
Place immediately in a pre-heated 350 degree oven for 30 minutes.
I came across this recipe yesterday on Food Storage Made Easy website. It is called a pantry staple recipe and for me it definitely was. I have a couple of angel food cake mixes in the pantry and pineapple. I had been thinking I would make just an angel food cake with strawberries for Easter dinner because it is light dessert after eating ham and potatoes. Besides sounding good I loved that it only takes two ingredients.
We did have it today after lunch and it was FANTASTIC! I am a lover of pineapple and angel food cake and this cake hit the mark for both. It is so moist and delicious! I cut up fresh strawberries over the top which was a perfect compliment to the cake. I could have added a dollop of whipped topping but we didn't have any available and it was still great.
After I tasted the cake it reminded me of a cake my grandma used to make. It was a white cake that she would poke holes in and pour strawberry jello and top with pineapple and vanilla pudding and cool whip. I think I'm going to have to try that next time we have to take a dessert to something and this cake would be perfect for the base instead of white cake.
Enjoy!
1 20 oz can crushed pineapple
Pour pineapple into 9x13 pan (do NOT drain). Pour dry cake mix over the pineapple and mix with a spoon until moist.
Place immediately in a pre-heated 350 degree oven for 30 minutes.
I came across this recipe yesterday on Food Storage Made Easy website. It is called a pantry staple recipe and for me it definitely was. I have a couple of angel food cake mixes in the pantry and pineapple. I had been thinking I would make just an angel food cake with strawberries for Easter dinner because it is light dessert after eating ham and potatoes. Besides sounding good I loved that it only takes two ingredients.
We did have it today after lunch and it was FANTASTIC! I am a lover of pineapple and angel food cake and this cake hit the mark for both. It is so moist and delicious! I cut up fresh strawberries over the top which was a perfect compliment to the cake. I could have added a dollop of whipped topping but we didn't have any available and it was still great.
After I tasted the cake it reminded me of a cake my grandma used to make. It was a white cake that she would poke holes in and pour strawberry jello and top with pineapple and vanilla pudding and cool whip. I think I'm going to have to try that next time we have to take a dessert to something and this cake would be perfect for the base instead of white cake.
Enjoy!
Monday, January 24, 2011
Chicken Tortellini Soup
2 tbsp. olive oil
2-3 large chicken Breasts
1 large onion
2-3 stalks celery chopped
2-3 carrots chopped
1 clove garlic mined
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sage
2 cans diced tomatoes
1 can crushed tomatoes
3 c. chicken broth
1 c. beef broth
1 pkg. tortellini
1 large onion
2-3 stalks celery chopped
2-3 carrots chopped
1 clove garlic mined
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sage
2 cans diced tomatoes
1 can crushed tomatoes
3 c. chicken broth
1 c. beef broth
1 pkg. tortellini
Saute chicken pieces in olive oil and brown. Add celery, onions, and carrots- (I like the carrots to be crisp tender. Return chicken to pan; add garlic, spices, tomatoes, broths, and tomato sauce. Simmer 30 minutes. Add tortellini to soup and cook for 6-8 minutes. Salt and pepper to taste. Makes 6-8 large servings.
Giving credit where it's due:
I think I found this on a blog called sister something but I can't remember. I did make a few changes from the recipe posted there.
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