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Granny’s Peach Jam

Granny’s Peach Jam

 

8 cups peaches, peeled and sliced

2 cups water or peach juice or apple juice

4 cups sugar

2/3 cup dry pectin, equal to 2 boxes

1 Tbsp or so lemon juice

1 tsp almond extract, optional

 

Peel, slice and remove seed from peaches, measure 8 cups sliced peaches, add splash of lemon juice to prevent browning and to help preserve jam.   In a heavy pot heat peaches and water over medium low heat to a gentle boil, stirring quite frequently.   Cook for about an hour or so until all it tender.   Mash peaches.  Bring back to gentle boil.

 

Measure sugar; add dry pectin; blend well together; add to peaches, stirring constantly to a gentle boil for about 2 minutes.   Reduce heat to simmer 20 minutes or so until desired thickness, stirring quite often to prevent sticking to the bottom of the pot.   Remove from heat.   Add Almond extract if using, stir in well.  Let sit for a few minutes for flavor to blend in nicely.

 

Ladle into hot sterile jars, wipe rim, seal with hot sterile lids and rings.   Put thru hot water bath to a full boil.   Remove lid to the canner.   Let sit in hot water for 10 minutes or so.   Remove jars to counter.   Let cool over night.   Label and store in a dark cool area.   Enjoy!

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Sweet, Hot and Spicy Grilled Chicken

Sweet, Hot and Spicy Grilled Chicken

 

2 boneless, skinless chicken breasts

 

Marinade:

1/4 cup Apple sauce, low sugar

1/4 cup soy sauce

1/4 cup sweet onion

1 tsp. vegetable oil

1 Tbsp. Brown sugar

1/2 tsp. Cinnamon

1/2 tsp. Cayenne pepper

1/4 tsp. Garlic powder

 

2 Scallions, optional

 

 

Place the chicken breasts, one at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

 

In a medium bowl, combine apple sauce, soy sauce, onion, oil, brown sugar, cinnamon, cayenne pepper, and garlic.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour or overnight for the Best Flavor.

 

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

 

Remove from grill and top with chopped scallions if using.   Enjoy!

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Granny’s Jo Jo Potatoes

Granny’s Jo Jo Potatoes

spuds, 1 lb each
Flour, optional
garlic, salt, black, cayenne pepper or your favorite seasoning
melted butter

Get 1 lb spuds, scrub them good, cut them lengthwise about 8 slices per spud. Put them on a cookie sheet drizzle them with melted butter, sprinkle your spices or roll them in season flour; bake 400 degrees F. 30 to 40 minutes or fry in olive oil until fork tender. Turnover at least once and drizzle more melted butter and add more seasonings.   And continue to bake until fork tender.

 

Let cool a few minutes and chow down with dipping sauce (see below).

Variation: roll in Italian bread crumbs.

Horseradish dipping sauce

½ cup mayo or sour cream or plain yogurt
1 heaping tsp prepared horseradish
Splash lemon juice
¼ cup BBQ Sauce
Salt and pepper to taste

Mix well and Dip your favorite Jo Jo, French fries…and enjoy!

Variation: omit the BBQ sauce and this is a great dip for fish and meats.

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Irish Cream Coffee Bars

Irish Cream Coffee Bars

2 ¼ cup flour
1 cup sugar
1 tsp vanilla
¼ tsp salt
½ cup pecans, chopped
½ cup butter, cold (1 stick)
1 egg
1 can sweetened condensed milk
1 tsp rum extract
1 tsp instant coffee crystals
Whipped cream
1 tsp rum extract
1 tsp vanilla extract
1 cup brown sugar
Cinnamon and sugar for sprinkling
25 cinnamon sticks, 2 inches long

Heat oven to 350°F. Butter bottom and sides of 8-inch square pan with cooking spray. In large bowl, place flour, sugar, vanilla, salt; Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg and pecans. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

Meanwhile, in small bowl, stir milk, rum extract and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature; chill for another hour until completely cooled. Let stand 10 minutes at room temperature before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
Just before serving, in small bowl, beat whipping cream, brown sugar, rum and vanilla extracts with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon and sugar. Insert cinnamon stick into each dollop of whipped cream. Makes 25 bars

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Cherry Vanilla Cheesecake Pie Filling

Cherry Vanilla Cheesecake Pie Filling

 

8 oz. cream cheese, soft

14 oz. sweetened condensed milk

¾ cup cold water

small pkg. instant vanilla pudding mix

1 cup cool whip

21 oz. cherry pie filling

 

In bowl, beat cream cheese until fluffy, gradually beat in milk until smooth.   Beat in water and pudding mix until smooth.   Chill 30 minutes.   Fold in cool whip.   Over crust pour half of the cream cheese mixture, next half cherry pie filling, last half of cream cheese mixture and top with last of cherry pie filling OR instead of layering over crust, pour all of the cream cheese mixture and top with cherry pie filling.  Chill for 3 hours or until set.   This is great with graham cracker crust or traditional pie crust.

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Fried Pork Steaks

Fried Pork Steaks

 

2 Pork Steaks

¼ cup butter

Salt and pepper to taste

 

Preheat skillet to medium high heat.   Melt butter in skillet.   Add pork steaks, salt and pepper meat to taste, reduce heat to medium low, cover and simmer for 30 minutes.   Turn pork steaks, cover and simmer for an additional 30 minutes or so until browned good on both sides…will be tender to the touch.

 

Serve with applesauce, your favorite side dish and vegetables.   Enjoy!

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I Can’t Believe It’s A Cookie

I Can’t Believe It’s A Cookie 

1 cup sugar
1 cup peanut butter
1 egg
chocolate stars or chocolate chips

Mix together well and roll into balls. Press chocolate star or chocolate chips on to each ball. Bake at 350 degrees for 8 to 10 minutes.

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