Strawberry Vanilla Jam

Strawberry Vanilla Jam

3 cups crushed strawberries
1 vanilla bean, split lengthwise and scraped
3 Tbsp Ball RealFruit Classic Pectin
1/2 tsp butter
3 1/3 cups granulated sugar
Grated rind of 1 small lime

This was my first time using my new Automatic Jam & Jelly Maker from Ball. I loved it! So easy!!

Wash and sterilize your jars and lids. They need to be hot and ready. This recipe will make about 2 pints of jam.

Wash and drain the strawberries. Remove the stems and hulls and crush the berries one layer at a time using a potato masher. Measure the berries and add the vanilla bean and seeds and the lime rind. Set aside.

Sprinkle the pectin evenly over the bottom of the pot fitted with the stirrer. Add the crushed berries over the pectin. Add the butter to help reduce foaming.

Press the "Jam" button and then "Enter" and wait 4 minutes (it'll beep 4 times) before gradually adding the sugar while the stirrer continues running. Place the lid on the pot and go have a cup of coffee or something for the next 17 minutes.

When the machine beeps again press "Cancel" and unplug it. Remove the lid and, using a pot holder, take the stirrer out. Skim foam if necessary (I didn't have any foam - just a potful of beautiful, red and fragrant jam!).

Ladle the hot jam into the hot jars, leaving 1/2" headspace and being careful not to spill any on the rims of the jars. (If you do wipe it off thoroughly). Place the lids on the jars and screw on the rings just until fingertip tight.

Process the jars in boiling water for 10 minutes (jars should be covered by 1-2" of water). Turn off the heat and let the jars sit in the water for about 5 minutes.

Carefully remove the jars to a folded towel on your counter and let them cool. Check your seals before storing them in the pantry.

Delicious flavor and color! And I love my Jam & Jelly Maker!!! 

Zucchini Cupcakes

 

Zucchini Cupcakes

Ingredients

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

Directions

• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. 

Ranch Style Chicken and Rice Soup

2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large carrot, peeled and sliced
1 stalk of celery, chopped
2 Tablespoons fresh minced garlic
3 cups cooked rice (about 1 cup raw)
3 boneless skinless chicken breasts
2 heaping Tbsp instant chicken bouillon
8-10 cups water
1 Tablespoon dry Ranch Dressing mix
Salt & Pepper to taste
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco

Heat oil into a large dutch oven over medium heat. When hot, saute the chicken breasts until golden brown on both sides. Remove and set aside to cool. Stir onion, carrots and celery into remaining oil and saute for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Add Ranch dressing mix and mustard. Cut chicken breasts into bite-sized chunks and stir into the the vegetables. Add bouillon, water and salt and pepper to taste and bring to a boil. Reduce heat and simmer about 30 minutes. Add rice and hot sauce. Taste and adjust seasonings if necessary.

Very tasty! John loved it and went back for seconds.

Adapted from recipe found at http://pickypalate.com

Almond Cream Puff Ring

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1 (3.4 ounce) package instant vanilla pudding mix  (I used Cheesecake flavor pudding!)

1 1/4 cups milk (and I only used 1 cup milk instead of 1 1/4)

1 cup heavy cream, whipped

1 teaspoon almond extract

                   

1/2 cup semi-sweet chocolate chips

1 tablespoon butter

1 1/2 teaspoons milk

1 1/2 teaspoons light corn syrup

Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.               

In a 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.                

Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.               

To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.              

To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.               

Very good! 

Cathy's Favorite New Years Greens

I hate Greens.  Truly.  But every year of my life Greens are on the menu for New Year's Day.  It's tradition.  As a Southerner you are obliged to eat them to ensure a prosperous new year.  So I would choke down a few bites every year until I had about as much wealth as I thought I could stand and then I would have a whole year before having to face them again. 

But this year, I have finally found THE recipe for this disgusting vegetable dish that I actually (gasp!) LIKED!!!  Thanks to Rachael Ray for the inspiration!  She's my hero! (heroine?)  Here's my adaptation of her recipe for "Smoky Greens with Cranberries", henceforth to be known as "Cathy's Favorite New Years Greens"!

2 pkgs frozen turnip greens
1 pkg frozen turnip greens with diced turnips
32 oz carton chicken broth
1 smoked pork neckbone (about the size of your fist)
1/2 tsp grated nutmeg
1 heaping tbsp brown sugar
Salt & Pepper to taste
A handful for dried cranberries

In a large stockpot, combine the chicken broth, nutmeg, brown sugar, salt and pepper.  Add the neckbone and the greens and bring to a boil.  Reduce heat, cover and simmer until as done as you like them (about an hour at my house!).  Stir in the cranberries and cook until they plump up a bit.  That's it.  You're done!

And these are really, really good!  I could eat these more than once a year - and I intend to!  Rachael's recipe actually called for Kale, but Publix was completely out of those - however, I'll be trying them in this dish soon!  Happy New Year!  Mine's gonna be PROSPEROUS! 

Cafe Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

This is really good and really easy!  The chicken was juicy, tender and delicious!  I served these Burrito style tonight but it would be great in a salad or with rice & beans! 

From Make Ahead Meals for Busy Moms.

Cinnamon Cheesecake

Crust:
1-1/2 cups Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp brown sugar

Filling:
3 pkgs (8 oz each)Cream Cheese, softened
3/4 cup granulated sugar
3/4 cup Sour Cream
1 heaping Tbsp all-purpose flour
2 tsp ground cinnamon
2 extra-large eggs + 1 egg yolk

Preheat oven to 325^ F.

Mix graham crumbs, butter and brown sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream, flour and cinnamon; mix well. Add eggs and yolk, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake is not my favorite dessert, but John loves the stuff and he says this was a winner! IMO, as cheesecakes go, this one was pretty good. I would have liked the crust to be a bit crunchier, but it'll do. I served it with a bit of the Blue Cranberry Sauce I made earlier spooned over each slice.

Next Day:  This cheesecake is REALLY good the next day.  I suggest making it ahead of time from now on!

I don't remember where I found the recipe, but I think it might have been on the Philadelphia Cream Cheese webpage. Or maybe Honey Maid graham crackers.