Pineapple Upside Down Cake Freezer Jam

Just tried some on some yellow cake with whipped cream. Tastes just like Pineapple Upside-Down Cake!

Featuring Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
Makes about 5 (8 oz) half pints
You will need:
1 cup granulated sugar
1/2 cup brown sugar
1 (1.59-oz) pkg Ball Simple Creations Freezer Jam Fruit Pectin
2 (20-oz) cans crushed pineapple in its own juice, drained
1/4 cup finely chopped maraschino cherries
1/8 tsp vanilla extract
5 (8 oz) freezer jars

Directions:
1.) STIR sugars and contents of package in a bowl into well blended.
2.) ADD pineapple, cherries and vanilla extract. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.
4.) REFRIGERATE up to 3 weeks.

(Source: Ball Recipes)

Oreo Gobblers

Saw this idea on www.familyfun.com and wanted to give them a try so...we did. They were fun to make!

Each gobbler consists of two double-stuffed Oreo cookies, one whopper candy, and five candy corns. Use Royal Icing to "glue" the little guys together and for their eyes and beaks. Easy peasy. HAPPY THANKSGIVING!!!

Cranberry Jello

Family favorite during the holidays!!!

1-6oz. pkg. raspberry or cran-raspberry jello
3 1/2 c. cranberry juice
1/2 c. mayonnaise
1 c. cream

Boil 2 cups of the cranberry juice then add the jello, stir until it is dissolved. Add the rest of the juice then chill until the jello just starts to set up (checking every 15-30 minutes. Whip the cream. Beat the mayonnaise into the jello then fold in the whipped cream. Pour into a jello mold or 9x13 pan refrigerate until set.

Turkey Safety

ASK A SPECIALIST: DO YOU HAVE TIPS FOR SAFELY PREPARING MY THANKSGIVING TURKEY?

Answer by: Darlene Christensen, Utah State University Extension family and consumer sciences agent, Tooele County

Turkey, like all poultry, often carries Salmonella, a common type of bacteria that can cause food-borne illness. Under ideal conditions, bacteria can double every 10 to 20 minutes. That means one cell can increase to over 16 million cells in eight hours. For this reason, perishable foods such as poultry should never be held at room temperature for more than two hours. To safely prepare your Thanksgiving turkey, consider these tips.

• Thaw it properly. You can safely thaw turkey in your refrigerator at 40 F or below. Allow 24 hours for every 5 pounds of whole turkey. Using this method, fully thawed turkeys can remain in the refrigerator for one to two additional days. After thawing, remove the neck and giblets from the body cavities. Then wash the turkey with cold water, inside and out, and drain it well.

• Turkey may also be defrosted in cold water in its airtight packaging or in a leak?proof bag. Submerge the turkey or cut?up parts in cold water, changing the water every 30 minutes to make sure water remains cold.

• If you purchased a smaller turkey, it may be possible to thaw it in the microwave. Check the manufacturer’s instructions for the size of turkey that will fit in your microwave, the minutes per pound and the power level to use for thawing. Remove the giblets, rinse the turkey and roast it immediately after thawing.

• It is never safe to thaw your turkey or other meat on the counter. This is putting the meat in what food safety experts call the danger zone – 40 to 140 F, which is where bacteria multiply rapidly.

• To roast a turkey, set the oven temperature no lower than 325 F. It is not safe to cook a turkey for a lengthy time, such as overnight, at a very low temperature. This encourages bacterial growth. To check for doneness, use a meat thermometer inserted into the thigh. Meat thermometers are available at reasonable prices in most supermarkets and variety stores. To be safe, the thigh meat should reach 165 F. If the bird is stuffed, the stuffing should reach 165 F as well.

• After the meal, refrigerate leftovers promptly in shallow containers. A habit of many families is to leave turkey and other perishable items out all day for people to “graze on.” Remember this is not safe. Place perishable items in the refrigerator. If people want to snack, they can get the food out of the refrigerator.

For more information on turkey preparation or storage, contact your local USU Extension office. You can also contact USDA’s Meat and Poultry Hotline toll free at 888?MPHotline (888-674-6854).

(Source: "Let's Talk Turkey Safety," Darlene Christensen, Utah State University Extension family and consumer sciences agent, Tooele County)

Grape Ice

It's a tradition with my mom's side of the family to make this with Thanksgiving every year. Sorry no picture.

2 c. sugar
4 c. water
2 c. grape juice
1/4 c. lemon juice
2/3 c. orange juice
a few drops of lemon extract (optional) - the one I made a week ago that a few of you tried had about tablespoon of lime juice instead.

Combine the above ingredients. Pour into a container with a lid and freeze. To serve we crush it up (usually with a knife or ice cream scoop depending on how much it's thawed out) and serve it in small bowls.

Creme Brulee French Toast

½ cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick)
5 eggs
1 ½ cups half & half
¼ teaspoon salt
1 teaspoon vanilla
pancake syrup

In small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring constantly. Pour mixture onto large, greased jelly roll pan (18 X 3 X 1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. (Bread could be cut before placing it in pan into halves for easier serving later) Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 F. for about 30 minutes. Remove from pan and serve. If not serving immediately turn each piece of bread over to prevent sticking.

Serve with warm syrup.

Yam Casserole

Sue's recipe for yams - delicious!

1 (26 oz.) can yams
6 apples

Peel and slice apples (as you would for apple pie), drain yams and
cut into chunks. Put into greased casserole. Pour butter sauce (see
recipe below) over top and bake covered, 1 hour at 350 degrees.

Butter Sauce
1 cup sugar
4 T. cornstarch
1 tsp. salt
1 square butter (Not margarine-hey it's thanksgiving! :)
2 cups water

Mix sugar, cornstarch and salt. Melt butter in a medium saucepan.
Add Sugar, cornstarch, salt mixture. Stir. Add 2 cups water. Bring
to boil stirring often.

Apple Syrup

This is a family favorite of my niece's husband's family when he was growing up.

Stir together in a small saucepan:
1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon

Add:
2 cups apple juice
1 tablespoon lemon juice
Stir and cook until thickened. Bring to a boil, turn heat down and cook for 1 minute. Remove from the heat and add 1/4 cup butter.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup corn syrup
1/2 teaspoon cinnamon
1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk. Serve warm. Store in the refrigerator for up to 1 week. Makes 2 cups.

(Source: French Toast - Sweet & Savory Dishes for Every Meal", by Donna Kelly, pg. 125)

Crunchy Graham Dipping Sticks

This recipe sounds really good to me. I haven't tried it...yet.

6 slices lightly toasted Texas-style toast (or other firm, thick white bread)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
9 graham crackers
Canola oil

Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in a food processor until they are fine crumbs. Spread graham crackers crumbs on a plate. Dip sticks, one by one, into egg mixture and then press into cracker crumbs, coating thoroughly. Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2 to 3 minutes on each side, or until lightly browned. Cool until warm enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.

Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 minutes at 425 degrees F. Turn over and bake another 3 minutes.

(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 24, by Donna Kelly)

Classic French Toast

1 cup milk
1/4 cup flour
3 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
6 slices day-old firm white bread
Butter

In a pie pan or other shallow pan, whisk together milk and flour; whisk in eggs, vanilla and salt. Soak each bread slice in egg mixture for 10 to 20 seconds on each side, or until just soaked through. Heat a little butter in a small frying pan over medium-high heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Serve with butter and syrup. Makes 6 slices.

(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 16, by Donna Kelly)

Chicken and Rice Casserole

1 cup long-grain rice, uncooked
3 cups water
2 teaspoons chicken bouillon granules
1 can (10 3/4 oz) cream of chicken soup
16-oz. bag frozen broccoli
2 cups chopped, cooked chicken
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.
2. Cook on High 3 to 4 hours.


Note:
If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

(Source: Fix-It and Forget-It Cookbook - Feasting with your Slow Cooker", pg. 173, by Dawn J. Ranck and Phyllis Pellman Good)

Make Your Own Household Cleaners

How to Make a Non-Toxic Cleaning Kit

By Annie B. Bond

Most modern synthetic cleaning products are based on age-old formulas using natural ingredients that were passed down through the generations because the chemistry was right. Going back to the original naturally derived ingredients is a way to make cleaning products that work, don’t pollute and save you money. Most are found in your kitchen cupboards. Mix and match with well-chosen and environmentally friendly green cleaning products found in health food stores, and you can easily and simply transform your home into a non-toxic and healthy haven.

Non-toxic cleaning can give you a deep feeling of gratification in knowing that your family’s health is protected, and that your home is a place for your bodies to rest and recuperate rather than promote harm.

Making your own nontoxic cleaning kit will take you no time at all with these simple, straightforward directions, and with this kit you will be supplied with enough cleaning product for months of cleaning.

As an added bonus, ounce for ounce homemade cleaning formulas cost about one-tenth the price of their commercial counterpart—and that includes costly, but worthwhile essential oils, and concentrated, all-purpose detergents for homemade recipes.

SUPPLIES
Baking soda
Washing soda
White distilled vinegar
A good liquid soap or detergent
Tea tree oil
6 clean spray bottles
2 glass jars

Read more about these 5 basic cleaning ingredients, and a vinegar update.

CREAMY SOFT SCRUBBER
Simply pour about 1/2 cup of baking soda into a bowl, and add enough liquid detergent to make a texture like frosting. Scoop the mixture onto a sponge, and wash the surface. This is the perfect recipe for cleaning the bathtub because it rinses easily and doesn’t leave grit.

Note: Add 1 teaspoon of vegetable glycerin to the mixture and store in a sealed glass jar, to keep the product moist. Otherwise just make as much as you need at a time.

WINDOW CLEANER
1/4-1/2 teaspoon liquid detergent
3 tablespoons vinegar
2 cups water
Spray bottle

Put all the ingredients into a spray bottle, shake it up a bit, and use as you would a commercial brand. The soap in this recipe is important. It cuts the wax residue from the commercial brands you might have used in the past.

OVEN CLEANER
1 cup or more baking soda
Water
A squirt or two of liquid detergent

Sprinkle water generously over the bottom of the oven, then cover the grime with enough baking soda that the surface is totally white. Sprinkle some more water over the top. Let the mixture set overnight. You can easily wipe up the grease the next morning because the grime will have loosened. When you have cleaned up the worst of the mess, dab a bit of liquid detergent or soap on a sponge, and wash the remaining residue from the oven. If this recipe doesn’t work for you it is probably because you didn’t use enough baking soda and/or water.

ALL-PURPOSE SPRAY CLEANER
1/2 teaspoon washing soda
A dab of liquid soap
2 cups hot tap water

Combine the ingredients in a spray bottle and shake until the washing soda has dissolved. Apply and wipe off with a sponge or rag.

FURNITURE POLISH
1/2 teaspoon oil, such as olive (or jojoba, a liquid wax)
1/4 cup vinegar or fresh lemon juice
Mix the ingredients in a glass jar. Dab a soft rag into the solution and wipe onto wood surfaces. Cover the glass jar and store indefinitely.

VINEGAR DEODORIZER
Keep a clean spray bottle filled with straight 5 percent vinegar in your kitchen near your cutting board and in your bathroom and use them for cleaning. I often spray the vinegar on our cutting board before going to bed at night, and don’t even rinse but let it set overnight. The smell of vinegar dissipates within a few hours. Straight vinegar is also great for cleaning the toilet rim. Just spray it on and wipe off.

MOLD KILLERS

Tea Tree Treasure
Nothing natural works for mold and mildew as well as this spray. I’ve used it successfully on a moldy ceiling from a leaking roof, on a musty bureau, a musty rug, and a moldy shower curtain. Tea tree oil is expensive, but a little goes a very long way. Note that the smell of tea tree oil is very strong, but it will dissipate in a few days.

2 teaspoons tea tree oil
2 cups water

Combine in a spray bottle, shake to blend, and spray on problem areas. Do not rinse. Makes two cups.

Vinegar Spray
Straight vinegar reportedly kills 82 percent of mold. Pour some white distilled vinegar straight into a spray bottle, spray on the moldy area, and let set without rinsing if you can put up with the smell. It will dissipate in a few hours.

http://www.care2.com/greenliving/make-your-own-
non-toxic-cleaning-kit.html

Onion Chip Dip

1 (16 oz.) container cottage cheese
1 (16 oz.) container sour cream
1 pkg. Lipton Onion Soup dry mix

Mix ingredients together in a medium size bowl. Store in refrigerator for at least one hour before serving to let flavors mingle. Serve with potato chips or fresh cut vegetables (ie. carrot sticks, celery sticks, broccoli, cauliflower, jicama, green peppers, etc.)

Cranberry Sauce

1 cup sugar

1 cup water
4 cups (12-oz. package) fresh or frozen cranberries
Optional: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

At this point you can add all number of optional ingredients. Mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Green Bean Casserole

1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14.5 oz) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)

Combine soup, milk, and pepper in a 1.5 quart baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350 degrees F. for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 minutes more or until onions are golden.

Pumpkin Pie Squares

Bottom:
1 pkg. yellow cake mix (dry)
1 egg
1/2 cup margarine, melted

Mix together and reserve one cup. Press into 9x13-inch pan. Grease bottom only.

Filling:
3 cups pumpkin
1 1/4 cup sugar
2/3 cup milk
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix filling ingredients together and pour over bottom layer.

Topping:
1 cup reserved bottom
1/4 cup margarine
1/4 cup sugar
1 teaspoon cinnamon

Sprinkle topping on filling and bake in oven for 60 minutes at 350 degrees F.

Spinach Salad with Mandarin Oranges

1 package (10 oz.) spinach
1 cucumber, sliced
1 can (11 oz.) mandarin oranges, drained
1 or 2 green onions, chopped
1/2 pound fresh mushrooms, chopped
1 large avocado, diced
1/2 to 1 pound cherry tomatoes, cut in half
1/2 teaspoon grated orange peel
1/2 cup frozen orange juice concentrate
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt

Wash, stem, and drain spinach. In large salad bowl, toss together spinach, cucumber, oranges, green onions, mushrooms, avocado, and tomatoes. Combine remaining ingredients in blender or food processor and blend thoroughly. Chill and serve over salad. (Makes 10 servings.)

Wheat Quick

Any of your favorite Bisquick recipes can be used with Wheat Quick substituted.

8 cups whole wheat flour
4 teaspoons salt
1/4 cup sugar
1/4 cup plus 2 Tablespoons baking powder
2 cups shortening

Sift together dry ingredients twice. Cut in shortening. Store in fridge in covered container up to 2 months.

Pancakes: Stir 2 cups Wheat Quick, 1 egg 1 2/3 cup milk until well blended.
Waffles: Stir 2 cups Wheat Quick, 1 2/3 cup milk, 1 egg, 2 Tablespoons oil until well blended.
Muffins: Blend 2 Tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 cups Wheat Quick, 2 Tablespoons oil and bake 15 minutes at 400 degrees F. (Makes 12)
Coffee Cake: Make muffin batter. Spread into greased 9-inch pan. Sprinkle with 2 Tablespoons cinnamon, 1/4 cup sugar, 2 Tablespoons Wheat Quick, 2 Tablespoons soft butter. Blend with fork until crumbly. Bake 20 to 25 minutes at 400 degrees F.
Biscuits: Add 2/3 cup milk to 2 cups Wheat Quick. Stir with fork into soft dough. Roll on board lightly dusted with Wheat Quick. Knead gently 6 to 8 times. Roll 1 1/2" thick. Cut. Bake at 450 degrees F. for 10 minutes close together for soft sides, on ungreased cookie sheet. Add 1/4 cup soft butter or 3 Tablespoons oil for richer biscuits.
Nut Breads: Blend 1/2 cup sugar, 1 egg, 1 1/4 cup milk, 3 cups Wheat Quick. Stir in 1 cup nuts. Pour in well greased loaf pan. Bake 45 minutes at 300 degrees F.
Banana Nut Bread: Make nut bread using 3/4 cup sugar and 1/2 cup milk. Reduce nuts to 3/4 cup, add 1 cup mashed bananas.

Mom's Lasagna

This is my mom's famous lasagna recipe. I haven't had any lasagna yet that can top it (my opinion of course)!

1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 lb. ground beef
1 6oz. can tomato paste
1 8oz. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
garlic powder to taste (or fresh garlic)
lasagna noodles (uncooked)
8 oz. cottage cheese or ricotta (add more if desired)
1/2 lb. mozzarella cheese, grated (add more if desired)
1/2 c. water

Cook onions in small amount of oil. Add mushrooms and cook until soft. Add ground beef and brown. Add tomato paste, sauce and seasonings. Place uncooked noodles in square pan coated with cooking spray. Spread with 1/2 of sauce. Place cottage cheese or ricotta over the sauce. Top with 1/2 of the grated mozzarella. Add another layer of noodles and top with remaining sauce. Pour water over all and cover with foil. Bake at 325 degrees for 1 hour 15 minutes. Add rest of cheese and let sit with foil on top for 5 to 10 minutes or until cheese melts. (This recipe doubles well to fit into a 9x13 pan).

Wacky Cake

1-1/2 c. flour
1 c. sugar
3 Tbsp cocoa
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. vinegar
6 Tbsp. oil
1 c. cold water
1 tsp. vanilla
chocolate chips (optional)

Mix flour, sugar, cocoa, salt and baking soda together in a square baking pan. Add vinegar, oil, cold water and vanilla, stir well. If desired sprinkle the top with chocolate chips and bake at 350 degrees for 30 minutes. EASY CLEANUP!

Wheat Chili

I was pleasantly surprised at how this came out. It makes quite a bit so you may want to half the recipe or at least half the amount of wheat and water used if making for a family of two.

1-3/4 c. wheat
8 c. water

Place wheat and water in a pot and bring to boil then simmer 25 minutes. Turn off heat and let soak for 2 1/2 hours, drain water then rinse. Set aside.

1 lb. hamburger (optional)
1 onion, chopped
1 clove garlic
1 pkg onion soup (optional)
1/2 tsp. salt (add more if desired)
1 16oz. can diced tomatoes
1 15oz. can tomato sauce
1-2 cans of Kidney beans
2 tsp. chili powder
1 tsp cumin

Brown the hamburger (if using) then add the remaining ingredients, let simmer for 30 minutes. Add the wheat and mix together then pour mixture into a 9x13 baking pan and bake at 350 degrees for 30 minutes.

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. oil
3 cans white beans, drained and rinsed
1 can chicken broth
1 (4-oz.) can chopped green chilies
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion and garlic in oil until chicken is no longer pink. Place in large pot. Add beans, broth, chilies and seasonings. Bring to boil, simmer uncovered 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately with tortilla or corn chips. Also good in bread bowls. Very easy and so good!

Chicken & Wild Rice Soup

yields: 8 large servings

1 lb cubed chicken
1/2 C. butter
1 finely chopped onion
1/2 to 1 C. frozen corn or carrots (I used a can of corn)
3/4 C. flour
61/2 C . chicken broth
2 C. cooked wild rice (from a box or other)
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp mustard powder
1/2 tsp dried parsley
2 C. half & half (or milk)
*2 C. slivered almonds (optional)

Cook wild rice and set aside. Melt butter in large saucepan. Add onion and chicken. Saute 5 mins or until done. Add flour and stir well. Pour chicken broth into pot, stir constantly then simmer over medium heat. Add the rice and rest of ingredients, except half & half/milk. Stir until blended. Then add half & half/milk. Simmer 30 mins to 1 hour. Do NOT let boil.
Serve in a bread bowl, or your with favorite bread or salad.