I’ve made jam only a couple of times in my life – and the jam I made was actually strawberry freezer jam. Does that count as real jam?  This year, after making a second trip to Kelly’s Strawberry Patch, I decided to make the real stuff, the kind that can be stored on the shelf. That way I will have more room in the freezer for our garden veggies!

I wanted to make jam and use those adorable little jars because I plan to give jam and bread as gifts later on. I got a case of 12 ¼ pint jars at Wally World for around 7$. I really didn’t want to shell out that much cash, but considering this would allow me to give 12 gifts later – I bought them. I also purchased a couple of boxes of SURE JELL and 5 pounds of sugar.

Here’s the shopping list for one batch of jam – but I doubled it because we LOVE it

• Fresh Strawberries – 4 pints = 2 quarts = ½ gallon (Organic if possible)
• 1 box SURE JELL (I did NOT use the sugar free variety)
• 8 cups sugar (organic of possible)

First wash berries and cap them. I love to use my Pampered Chef tool to do this. The tip of a carrot scraper works well to cap the berry and remove that white pipe cleaner thingy from the middle (those things can give your strawberry dishes a bitter taste sometimes).

Next crush the berries using a potato masher, leaving some chunks. The recipe says NOT to puree the berries. So I nearly pureed my berries in the food processor . I don’t like chunky jam. I also don’t like being told how finely I can chop my berries. I’m such a rebel so there! You will need precisely 5 cups of crushed or nearly pureed strawberries.

The proper way to prepare the jars and lids for canning is to boil everything, lids, jars, and rings and keep all items very hot until the jam is ready to pour into the jars. I loaded the jars in the dishwasher and ran the sanitize cycle with the high temp dry option. I kept the door closed until the jam was ready to pour. Meanwhile, I had boiled the rings and lids in water for a couple of minutes. I turned off the heat and left the rings and lids in the water until time to seal the jars. The lids and rings were still so hot; I had to use tongs to remove them from the pot!

In large bowl measure EXACTLY 8 cups sugar, and set aside.

Measure EXACTLY 5 cups of mashed fruit and pour into a 6-8 quart pot. Add a couple of tablespoons of lemon juice to the fruit if you like extra tanginess. Then stir in 1 box of SURE JELL into fruit and add ½ teaspoon butter to reduce foaming. Bring mixture to a full rolling boil on high heat STIRRING CONSTANTLY.

When fruit reaches a full rolling boil, QUICKLY ADD SUGAR, RETURN TO A FULL ROLLING BOIL, AND BOIL FOR EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat and skim off any foam.

Quickly ladle jam into prepared jars, filling to within 1/8 “ from the top of jar. Wipe any excess from jars and threads with a clean cloth or paper towel. Cover jars with lids and screw bands on tightly.

Place jars on an elevated rack in a canner. Lower the rack into canner. Water must cover jars by 2 inches. Add boiling water if needed. Cover, bring water to gentle boil. Process jam 10 minutes. Remove jars and place upright on a towel to cool. After jars cool check the seal of each jar by pressing middle of lid with finger. If lid springs or pops back up, it is not sealed and needs to be stored in fridge right away. Let jars stand at room temp for 24 hours. Store them in a cool dry dark place for up to a year. Refrigerate any opened jam for up to 3 weeks.

I must confess a few things. I got confused on the instructions and added my sugar to the fruit from the beginning. I also used ½ TABLESPOON butter instead of teaspoon. My eyes aren’t behaving, what can I say? I also don’t own a canner. So I boiled water in my largest stock pot and I used tongs to place the jars in the boiling water and to remove them. I was really pleased and a little surprised that my jam turned out the right consistency and tasted pretty good in spite of me and my mistakes.

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Organic Strawberry Jam

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Sopapillas are South of the Border pastries made with basic ingredients, deep fried, then coated with cinnamon and sugar. Some folks like to bite off the corner, squirt honey into the centers, and then devour them. Make a batch of sopapillas today and discover your favorite way to eat them!

• 1 ¾ cup plain flour
• 1 Tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup milk
• Hot vegetable oil for frying
• 1 cup sugar
• 1 Tablespoon cinnamon
• Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

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Sopapillas

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Every southern gal needs a tasty BBQ sauce recipe and I created this one last weekend upon the request of a friend. (Hi Brenda!) Why buy the mass produced, store bought sauce loaded with chemicals, when you can toss a few spices and other ingredients together in a sauce pan, heat the ingredients a couple of minutes, and have some of the sweetest, sassiest, most tongue tantalizing  BBQ sauce ever?  It’s that easy!

• 1 cup packed brown sugar
• 1 ½ Tablespoons Onion Salt
• 1 Tablespoon Paprika
• 1 teaspoon Dry Mustard Powder
• ¼ teaspoon Cayenne Pepper
• ½ teaspoon Black Pepper
• 1 teaspoon Celery Salt
• 2 Tablespoons Worcestershire Sauce
• 1/3 cup Vinegar
• ½ cup Ketchup
• 1 cup Frank’s Chili Sauce
• 2 Tablespoons Instant Coffee Crystals
• 1 can Tomato Puree

In saucepan stir together the sugar and all the dry ingredients.  In a bowl combine  all the liquid ingredients.  Whisk to blend the liquid ingredients, then add wet ingredients to dry ingredients.  Cook over low heat until brown sugar dissolves.  Makes about 3 cups.  Store covered in refrigerator.  Use on poultry, pork, or even beef.

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Since one family member has gone gluten free this year, I’ve had to do some changes to my menu planning, grocery shopping, and my cooking methods.  I ran across this recipe on Dr. Axe’s facebook and it originated over at www.eat-drink-smile.com.   I thought I would give it a try, based on the rave reviews it received.  I couldn’t get over the fact that the crust is made from cauliflower.  That’s right – cauliflower.  So I bought us a head of cauliflower, grated it, and whipped up this pizza in no time.  I really didn’t think it would pass the taste test here but am thrilled to report that it did!  And I’ve made it several more times.

The recipe makes about a 9-10″ round crust and you can top it off with your favorites so I’m not going to give directions for the sauce or toppings. But here’s how easy the crust was:

Grate one head of cauliflower and place in a microwave safe bowl (you can do this in a food processor but do not puree it).  Microwave cauliflower for 6-8 minutes and do not add any water to the bowl.  Measure out 1 cup of cooked cauliflower and place it in a large mixing bowl. Add a large egg, 1 teaspoon oregano or Italian seasoning, a small clove of minced or pressed fresh garlic, 1/2 teaspoon garlic salt and a cup of shredded mozzarella cheese.

Preheat oven to 450 degrees. Spray an iron baker or a pizza pan with cooking spray (I actually use a little bacon drippings). Pour the crust mixture onto the baker or pizza pan.  Using your hands, shape the mixture into a 9-10″ round.  Brush top of crust with a little olive oil if desired. This helps with the browning.  Then place the crust in the preheated oven.  Bake for 10-15 minutes until desired brownness is achieved.  Remove crust from oven and add sauce and toppings.  Place pizza under broiler and heat just until cheese is melted (3-4 minutes).  Your toppings will need to be precooked since the broiling method is used here.

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This recipe is for my typing class! Our class ends right before lunch so they often talk about food while they key away on their computers. My students have repeatedly asked me to make bacon dipped in chocolate and bring it to class.  This week I took their advice.  But before I plunged the cooked bacon into some melted fudgy delightfulness, I first dunked the strips in melted caramel.  Then I topped them off with some sea salt and candy sprinkles for decoration.  There are no words I can use to adequately describe how tasty these bacon pops are.  You will just have to make them yourself!

• 1 12 oz bag good quality semi-sweet chocolate chips
• 1 11oz bag Kraft caramel bits
• 1 12 oz package bacon
• 1/4 cup (more or less) candy sprinkles
• 1-2 Tablespooons sea salt
• 12-16  wooden skewers (one for each piece of bacon)
• wax paper
• cooking spray

Separate uncooked bacon into individual pieces and place a wooden skewer lengthwise through half the bacon.  Arrange strip on a microwave bacon cooker, and repeat with remaining strips of bacon.  I could only fit about 6 pieces of bacon onto my bacon cooker at a time.  Next cover bacon with a paper towel and cook bacon in microwave unti it is light brown and done.  In my microwave it would take 4-5 minutes to cook 6 pieces of bacon.  Remove bacon from microwave and allow it to cool while placing skewered pieces on a paper towel to soak up any excess grease.

While bacon is cooling, melt the Kraft caramel bits in the microwave or on stove top according to package directions.  Tear off a large piece of wax paper and spray it generously with cooking spray. Then dip each piece of bacon into the caramel (or use a spatula to spread it evenly over both sides) and place dipped bacon on greased wax paper.  Repeat with the dipping and spreading of the caramel until all pieces of bacon have been covered.

While the caramel is firming up on the bacon, place the semi-sweet pieces in a microwave safe bowl and cook a minute at a time, stirring after each minute, until choclate is smooth and melted. Then dip each piece of caramel coated bacon into the melted chocolate (and/or use a spatula to spread chocolate evenly over both sides) and return each “pop” to wax paper.  Be sure to sprinkle a little sea salt and/or candy sprinkles over each pop before chocolate hardens.  Bacon pops are ready to eat when melted. chocolate hardens.

I skewered the uncooked bacon to make “pops” which could be used in an edible arrangement. But this step could be skipped and the bacon could be dipped in caramel and chocolate and the sprinkles and sea salt added for decoration of individual pieces of bacon.

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While Carrot Cake is a typical Southern Thanksgiving treat, it also deserves a place on the Easter menu as well.  This cake was one of my first “from scratch” hits when I baked it nearly 25 years ago in our first newlywed love nest.  Time has deepened my love for both my husband and this cake!

Preheat oven to 350 degrees. Generously grease and flour a 9×13 pan or 2 round 9” pans. Set pans aside.

Sift together in mixing bowl

• 2 cups flour
• 2 teaspoons soda
• 2 teaspoons cinnamon
• ½ teaspoon salt

In separate mixing bowl add and mix well:

• 3 beaten eggs
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 3 cups sugar
• 2 teaspoons vanilla

Then add and stir well:

• Flour mixture
• 1 8 oz can drained crushed pineapple
• 2-3 cups raw grated carrots (I pulse mine in food processor to save my knuckles!)
• 3 ½ oz (about a cup) shredded coconut
• 1 cup chopped walnuts (I don’t like walnuts, so I substitute pecans)

Pour batter into pan(s). If using round pans, test cakes after 30 minutes. If a toothpick inserted in the middle comes out clean – they are done. Cake batter put in a 9×13 pan will require up to 50 minutes to bake. Ovens vary – so rely on the toothpick test! Remove from pans when cake is cool. Then frost with Cream Cheese Frosting. Chill and keep refrigerated.

Cream Cheese Frosting:

In large mixing bowl, beat until creamy:

• 1 stick real butter (room temperature)
• 1 8 oz package cream cheese (room temperature)

Then add and beat until smooth:

• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon orange zest (optional)
• 1-2 Tablespoons orange juice or milk

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Few main dishes beat an oven roasted chicken.  And nothing says “Welcome Home!” like the wafting aroma of this HERB the BIRD recipe.  It’s easy. It’s healthy.  And it’s gluten free.  Weather you decide to roast a hen or a turkey or a turkey breast, this herb mixture will yield a tender savory main dish.  This recipe is modified from Dr. Axe.  Also, I like to purchase a hen or turkey which has the indicator that pops up when the bird is done.

• 1/4 cup grapeseed oil
• 1/4 cup lemon or lime juice
• 2-3 Tablespoons Bragg’s liquid amino’s
• 2Tablespoons finely chopped green onions or chives
• 1 Tablespoon rubbed sage (or can use poultry seasoning)
• 1/4 teaspoon black pepper
• 1 whole hen or a 5-6 pound turkey breast

Remove packaging from the hen or turkey and rinse well.  Remove any gizzards, neck, or livers packed inside bird cavity.  Pat bird dry with paper towels and place bird on a roasting pan.

In a small saucepan, combine the liquids and herbs and spices.  Bring herb mixture to a boil then remove from heat. Baste  the bird with the herb mixture.  Place basted bird in a preheated 325 degree oven- basting every 30 minutes.  Check package directions for weight of bird and appropriate cooking time.  The bigger the bird – the more time to cook her!  Cover bird with foil if desired brownness is achieved before full cooking time occurs.

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When preparing meals theses days, not only must I be frugal and healthy conscious, but also I must consider the gluten free eaters around here.  Sometimes my brain stalls, sometimes it is creative, and sometimes my brain just tells me to go with what I have in the fridge/pantry.

The youngn’s were hungry here one weekday after pouring over economics, and math, and history and needed a break.  We all huddled in the kitchen and together created this tasty pasta dish.  You can create your variety to suit your taste buds.

I boiled a package of gluten free shells, according to the directions, and drained them.  While the pasta was boiling, I took 1/2 stick real butter and sauteed half a chopped sweet onion and a couple of cloves of chopped garlic with the butter in a large skillet.  Then I added 2 14 oz cans of petite diced tomatoes, 1/2 cup diced sun dried tomatoes, 1 small jar chopped artichoke hearts, a small can of sliced olives, and a bit of salt and pepper.  Next I dumped the whole pot of drained, cooked pasta into the sauce and stirred it around a minute or two. Before serving I crumbled an 8 oz block of Feta cheese and tossed it into the pasta and sauce along with several leaves of fresh chopped basil.  We served it up in bowls and some salad on the side.  Mmmm that was one of the best school lunches we’ve had in a while.

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Some of the most popular recipes here are ones that originated with my grandmothers or my Mother-in-Law.  Here is a tasty recipe that could actually be a one dish dinner for our family.  But it also makes a nice party or holiday appetizer as well. And best of all it’s easy to put together! So next time you need a crowd pleasing, party platter – make my MIL’s Mexican Dip!

In a 9×13 baking dish layer:

• 1 14 oz can re fried beans
• 8 oz sour cream that has been mixed with 2 Tablespoons mayo
• 2 large avocados (remove peels and seeds) mashed with 1/8 teaspoon garlic powder, 1/8 teaspoon garlic salt, 1 Tablespoon lime juice, 2 Tablespoons Mayo
• 2-3 diced fresh tomatoes (seeds removed)
• 1 bunch green onions chopped
• 1 pound grated cheddar cheese
• 1 cup sliced olives (optional)
• 3/4 cup chopped fresh cilantro
• 6-8 slices cooked bacon – chopped

Layer items in order listed  above, sprinkling  2-3 Tablespoons JUST TACO SEASONING between each layer. If you don’t want to use my JUST TACO SEASONING, use 2/3 packet store bought Taco Seasoning.

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Our firstborn celebrated a birthday yesterday.  He doesn’t like bakery birtrhday cake.  This is the cake he wanted me to make – Dr. Pepper Cake.  It’s so moist and tasty and is a variation of Coca Cola Cake.  YUM!

In large bowl mix together then set aside:

• 2 cups sugar
• 2 cups plain flour
• ½ teaspoon salt

In another bowl mix together then set aside:

• 2 beaten eggs
• 1 cup buttermilk
• 1 teaspoon soda
• 1 teaspoon vanilla
• 2 teaspoons almond extract

In medium sauce pan bring to boil:

• 1 cup Dr. Pepper Soda
• ½ cup vegetable oil
• ½ cup real butter
• ½ cup cocoa

Then add the flour/sugar mixture to the boiling mixture and beat well.  Remove pan from heat and add the buttermilk/egg mixture.

Pour  batter into greased and floured 10xx15 sheet cake pan. Bake at 350 degrees for 20-25 minutes.

Frosting

In a saucepan combine and heat until butter melts:

• 1 stick real butter
• ½ cup cocoa
• 6 Tablespoons real cream or milk (or 6 Tablespoons Dr. Pepper)

Then add and mix well:

• 1 teaspoon vanilla
• 2 teaspoons almond extract
• ½ cup chopped pecans
• 1 pound powdered sugar

Cover cake with frosting while cake is still hot..

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