Nectarine Jam

Nectarine Jam 4 lbs of ripe whole nectarines 5 C sugar 1 large lemon Put a small, dry plate in the freezer. Chop the nectarines, removing the pits but leaving the skins on. The skins are full of pectin and add a pleasant color and texture to the jam. Measure five cups of sugar into … Continue reading Nectarine Jam →

Vegetable Scrap Broth

This recipe is a staple in my kitchen. I use it in nearly all of my vegetarian recipes to add flavor and calories but it can be used as a substitute for broth in any recipe. I prefer making broth in a slow cooker because it doesn't require much attention. I use a 4 quart … Continue reading Vegetable Scrap Broth →

Holy Mole

It is in honor of Father John McShane that I came up with this recipe. It can be served as a side dish or as main dish, in a cup or bowl. Holy Mole Slow Cooker Black Beans 3 C dried black beans 4 C broth Coat the inside of your crockpot with pan spray. … Continue reading Holy Mole →

Chocolate Toffee Crisps

Chocolate Toffee Crisps 50 saltine crackers 1 C butter 1 ½ C brown sugar, packed 3 C chocolate chips Preheat oven to 350 degrees. Cover a large cookie sheet with tin foil and spray thoroughly with pan spray. Set down a single layer of crackers. In a small saucepan, melt butter and brown sugar. Bring … Continue reading Chocolate Toffee Crisps →

Caponata

Caponata is to Sicily and Italy what chili is to the Midwest. Everyone has a recipe but no two recipes are the same. There are a few generally accepted ingredients but otherwise anything goes. Much like chili, it is served as a main dish or on top of another foods. The way it's prepared; roasted, … Continue reading Caponata →

Cowboy Casserole

Cowboy Casserole 117 OZ Can Baked Beans 24 OZ smoked sausage (2 ropes) 1 large onion 1/2 C brown sugar 2 green bell peppers 2 red bell peppers 2 T Butter Salt to taste Pepper to taste The base for this recipe is a wholesale-sized can of baked beans. It costs about $5.00 and goes … Continue reading Cowboy Casserole →

Oatmeal Raisin Cookies

Oatmeal raisin cookies have a bad reputation. Sure, they aren't their glamorous cousin, chocolate chip cookies but they are delicious and a little healthier. I also love making oatmeal raisin cookies because the dough doesn't come pre-mixed from Pillsbury. When you bite into an oatmeal cookie, you know that it was homemade. These cookies are … Continue reading Oatmeal Raisin Cookies →

Lemonade by the Gallon

Easy Peasy Lemonade (by the gallon) 16 medium sized lemons 2 C of white granulated sugar 14 C water 2-4 drops yellow food dye (optional) Place a sieve directly over your pitcher to catch any seeds or pulp that may come loose while squeezing your lemons. If you are hand-squeezing them, I recommend quartering the … Continue reading Lemonade by the Gallon →

Oven Scrambled Eggs

In my perpetual search for egg recipes, I have learned a few things that are worth sharing. First, baking eggs is the simplest way to prepare them for a crowd. The stove top limits how many servings you can prepare at once, even if it is the most versatile option. Crockpots are handy but they're … Continue reading Oven Scrambled Eggs →

B-A-N-A-N-A-S

B-A-N-A-N-A-S I grew up one of eight kids. Being the youngest, I was the last to go to school and when I started, I had half-day kindergarten in the afternoons. Every morning, after my siblings dispersed, the house got quiet and I had my Mom to myself for a few brief hours. Some of my … Continue reading B-A-N-A-N-A-S →