Appetizers, Drinks, Spreads, Dips, Pickles, Jams & Jellies

eat these with soup (especially tomato) or just plain as a snack. Gail
Dilled Oyster Crackers
12-16 oz plaing oyster crackers (I usually do 2 packages at once)
1 pkg ranch dressing mix
1/2-1t dill weed
1/4t garlic powder
1/4t pepper (or red pepper, if desired)
3/4 c salad oil
Combine all but oyster crackers and mix well. Pour over crackers in a 9x13 pan. Stir well. Bake at 200 for 15 minutes. Cool.




Sevem Layer Taco dip...Heck yes!!!

Do you have a good drink or snack to share? Post it at the Keeping Room and we will save it here!

Seven Layer Taco Dip...Heck yes!

Ingredients


1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese



Canning Homemade!: Pickled Cabbage Slaw - Southern Comfort 2012Pickled Cabbage Slaw - Southern Comfort









 Gail's 3 fruit topping to preserve
I have made this for a number of years. DH loves it so much he says it is more valuable than gold. Use it on fresh fruit (especially peaches), ice cream, cake, with vanilla wafers, in parfaits, etc. Gail




Three Fruit Summer Dessert Sauce



3c blueberries, rinsed and drained

2c diced rhubarb

2c sugar

1/2c orange juice

1stick (2 inches) cinnamon, broken up



Combine all ingredients in pan. Heat slowly over medium heat, stirring occasionally, until it begins to boil. Lower heat and simmer, stirring occasionally (very gently), until fruit is tender and the syrup has thickened slightly, about 30 minutes. Add more sugar to taste if needed. Remove cinnamon pieces. Ladle into hot jars. Process in boiling water bath for 15 minutes. If not processed, store in refrigerator and use within 2 months.


Sweet Chicken Bacon Wraps~
Courtesy of Paula Deen







1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)


1 (1-pound) package sliced bacon


2/3 cup firmly packed brown sugar


2 tablespoons chili powder


Directions


Preheat oven to 350 degrees






Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Makes 12-15 appetizers.


Judy.. Italian peppers
On the italian peppers I cut up both sweet peppers and hot banana peppers. I remove the seeds. I then put them in jar with a heaping tablespoon of italian seasoning and 1/4 cup of oil. Then I bring to a boil vinegar and water. I think mine was 3/4 vinegar to 1/4 water. You can adjust to taste. Now pour the boiling combination over the peppers to fill. I have my seals in boiling water. I immediately seal them and then turn upsire down to cool. They have been a big hit in the family this year.




Hot Pepper Ketchup



*I make mine on the milder side



1/2 cup sugar



32 ounces of ketchup



1 cup oil



1 cup cider vinegar



1 gallon of hot peppers



1 gallon of sweet peppers



1 large onion



Cut peppers & onion into large chunks. Take the remaining ingredients & place into a large kettle. Stir until the sugar dissolves. Bring this to a rolling boil, stirring occasionally. Cook peppers & onions just until tender. Do not overcook! Scoop into warm clean jars. Add just about 1/4 teaspoon salt to each jar. Add heated seal and ring. Turn upside down on counter until cooled.


Easy Cheesy Chicken Dip  ...Carole

4 Skinless, boneless chicken breasts, shredded

2 – 8 oz. pkg. cream cheese

1-1/2 cups ranch dressing

3/4 cup Frank’s Red Hot sauce

2 cups shredded cheddar cheese

* Use Tortilla chips or celery for dipping

Cook chicken and shred.
Preheat oven to 350º

In skillet mix cream cheese and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce.

Spoon into 9 x 13 pan.

Sprinkle with cheddar cheese.
Bake until golden and bubbly, about 30 mins.


Grandma's Bread & Butter Pickles...Gail

4 qts peeled and sliced cucumbers

6 large onions, sliced

3 c vinegar (cider or white)

5 c sugar

1-1/2 t turmeric

1-1/2 t celery seed

2 T mustard seed

1/3 c salt (not iodized)



Place cucumbers and onion in large container or crock. Cover with the salt and lots of ice. Let stand 3 hours; drain. Combine and heat to boiling the vinegar, sugar and spices. Add the drained cucumbers and bring to a boil. Place at once into hot jars. Process in boiling water bath for 5 minutes.



I don't remember how many pints this makes, but am guessing around 4 or 5.



Helen's Sweet Pickled Squash

3 onions sliced very thin

2 bell peppers diced or sliced

6 cloves of chopped garlic

2 or 3 jalapeno peppers sliced thin

and enough cut up zucchini and summer squash to fill a large bowl.

Put in a large bowl and mix with ½ cup plain salt.

Let sit for about 3 hours so the salt can draw out the moisture from the veggies.

Actually I let it sit in a colander so it can drain into the bowl in the fridge.

After 3 hours RINSE VERY WELL to eliminate the salt.

In a large pot mix 3 cups apple cider vinegar with 4 cups of sugar, 2 TBS of pickling spice and 1 TBS of turmeric. Bring to a boil.

Stir in the drained veggies and remove from heat shortly before mixture returns to a boil. Transfer into sterile containers. Seal in hot water bath or keep in the refrigerator.

Makes about 7 pints



Carole's Pepperoni Pizza Dip
 ½ cup sour cream
1 – 8 oz. Cream cheese
½ cup pizza sauce
2 oz. Or ½ cup pepperoni
¼ cup diced green onions (optional)
2 oz. Or ½ cup shredded mozzarella cheese
Crisp breadsticks or corn chips

Heat oven to 350°F. Combine sour cream, cream cheese and in small bowl. Beat on medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Spread evenly into 9-inch pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through.

Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with breadsticks or corn chips.
(You might want to cut the pepperoni.)






My niece Angie took this picture for Pioneer woman cooks...for her christmas crunch recipe..and they selceted hers !

Christmas crunch

1 box(es) Chex Cereal

1 box(es) Small Pretzel Sticks

1 bag M&M\'s

1 can Mixed Nuts

3 bags Bark Chocolate

Preparation Instructions

(I prefer the rice and corn Chex cereals for this recipe.)
Cover your table with wax paper and literally throw all of the dry ingredients into a big pile on it.
Melt your bark chocolate and drizzle it all over the mess you created.
Let the chocolate harden and voila! You have a quick, yummy treat that you can package up to give to everyone you love.



Ranch Flavored Snack Crackers (Blondie)




Ingredients

1 (1 ounce) package Ranch-style dressing mix

1/2 teaspoon dried dill weed

1/4 cup vegetable oil

1/4 teaspoon lemon pepper (optional)

1/4 teaspoon garlic powder (optional)

5 cups oyster crackers



Directions

Preheat oven to 250 degrees F (120 degrees C).

In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.

Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.


Betty's Shrimp dip

For finger food or appetizer: Take a block of cream cheese (lg. one) and put it on a plate. Take some drained small salad-size shrimp, and pour them over the cream cheese. Then take the Red seafood cocktail sauce and pour that over all. Put a couple of butter knives on the table near it and let folks spread it on Ritz or Saltines or any good cracker. You probably won't take any of it home, except for the empty plate! Another good finger food, is : a package of those small cocktail franks, immersed in a mixture of a small jar of Currant or other red jelly, mixed with a small jar of Mustard(French's or ?) that has been mixed together in a saucepan and heated and stirred till they are all blended together and hot , in this nice sweet /sour sauce. Dump in the little franks and heat thru , and serve with toothpicks so folks can stick them and eat them. Yum!













Easy Party Meatballs
Prep Time:

10 min

Total Time:

40 min

Makes:

24 servings, 2 meatballs each

What You Need!

1-1/2 lb. lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2/3 cup water

2 cans (8 oz. each) crushed pineapple, drained

1 bottle (18 oz.) KRAFT Original Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce

1/4 cup packed brown sugar

Make It!

HEAT oven to 425ºF. Mix meat, stuffing mix and water. Shape into 1-inch balls.

PLACE in 13x9-inch baking dish.

BAKE 20 min. or until cooked through (160ºF). Stir in pineapple, barbecue sauce and sugar. Bake 10 min. or until sauce is heated through.

Why not make these and place in a warmed crockpot and keep on low during your party or as long as serving!



Sparkling punch

Ingredients


2 (750 milliliter) bottles sparkling apple cider 1 liter carbonated water 3 large oranges 2 lemons 1 (6 ounce) can frozen lemonade concentrate 1 tablespoon white sugar 2 trays ice cubes

Directions

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.



 RAW CRANBERRY RELISH (Donna)


1 quart cranberries
2 navel oranges
1 large apple
2 cups sugar
2 large pears

Wash and pick the cranberries. Wash and quarter the apple, pears, and oranges, leaving the peels on them. Put the cranberries and the fruit through a food chopper. You can use a food processor, but only chop the fruits to a coarse texture. Add the sugar and let set for 3 to 4 hours to allow the flavors to develop and blend.




Crab Cescents
“This recipe is so good, no one will guess how quickly you put it together.” These little bites are delicious and decadent!   Taste of home magazine

1 tube (8 ounces) refrigerated crescent rolls

3 tablespoons prepared pesto

1/2 cup fresh crabmeat

Directions

Unroll crescent dough; separate into eight triangles. Cut each triangle in half lengthwise, forming two triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of each triangle. Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet.
Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 16 appetizers.

Nutrition Facts: 1 appetizer equals 74 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 144 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Crab Crescents published in Simple & Delicious November/December 2008, p29

Spinach / Artichokes in Puff Pastry

1 *10 oz package frozen chopped spinach thawed

1* 14 oz can artichoke hearts drained and shopped

½ c mayonnaise

½ grated Parmesan cheese

1 tsp onion powder

1 tsp garlic powder

½ tsp pepper

1 *17.3 package frozen puff pastry

Drain spinach well. Stir together spinach, artichoke hearts and the next 5 ingredients. Thaw pastry for 30 minutes. Unfold pastry and place on a lightly floured surface. Spread one fourth spinach mixture over the pastry sheet leaving a ½ inch border. Roll up pastry jellyroll fashion, pressing seal seam; wrap in a heavy duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes, cut into ½ inch slices. Bake 400 degrees for 20 minutes or until golden brown.

Sweet cheese ball ( served with teddy grahams or vanilla wafers)

1 (8 ounce) package cream cheese, softened

* 1/2 cup butter, softened

* 3/4 cup confectioners' sugar

* 2 tablespoons brown sugar

* 1/4 teaspoon vanilla extract

* 3/4 cup miniature semisweet chocolate chips

* 3/4 cup finely chopped pecans

DIRECTIONS

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3. Roll the cheese ball in finely chopped pecans before serving.

Mock Margarita Punch (this is good and it is slushy...and you won't get lushy! LOL)

 1 *12 oz can lemonade

 1 *12 oz can of limeade

3 *1 litre lemon lime soda

4 *1 quart water

Mix together and freeze for 12 hours.

Remove from freezer 20 minutes before serving to softened. Should be slushy. (May add 1 c of tequila if desired)

Jan's Grilled Potato Skins

4 med baking potatoes

1 Tbsp butter melted

1/4 cup picante sauce

1/2 cup ( 2 oumces) shredded cheddar cheese

2 Tbsp bacon bits

1/2 cup chopped tomato

1/4 cup sliced  green onions, green tops included

Topping

1/3 cup mayonaise

1/4 cup sour cream

2 Tbsp ranch salad dressing

1 Tbsp bacon bits

1/2 tsp garlic powder

Scrub potatoes, prick with a fork, Place two of the potatoes inthe microwave oven. microcook on 100 % power ( hi) for 11-14 minutes.  or until just tender. rearranging once after 7 minutes Repeat with remaining potatoes.

Cut potatoes in half lengthwise, scoop out the pulp , leaving a 1/4 inch shell. discard pulp, saving it for another use. Brush the inside of the potato with melted butter.  Spoon 2 tsp picante sauce into each potato shell.Sprinkle eachwith cheese and add bacon  bits.

Grill potato skins on an uncovered grill directly over medium coals ( or oven) 10-12 minutes or untiol skins are crisp. Sprinkle wih tomato and green onions. Top with sour cream mixture.( see topping)   4 servings. 

 Cindy's note..You may notice I added oven to Jans recipe..these would make great football season  snacks! 9 and in the winter here in Illinois , we prefer not grilling outside!! brrr.!

 Horseradish Bacon Dip
2 cups Shredded Cheddar Cheese

1 cup Sour Cream

1/4 cup crumbled, cooked Bacon

2 Tbsp. Horseradish Sauce

2 Tbsp. chopped chives



PLACE cheese, sour cream, bacon and horseradish sauce in

electric blender or food processor container; cover. Blend

until smooth.

STIR in chives. Refrigerate at least 1 hour to blend flavors.

Serve as a spread with crackers.

Makes 12 (2-Tbsp.) servings

Fig and Goat Cheese...by Deb

Take 12 fresh figs and halve them lengthwise. Scoop out the seeds and meat of the fig into a small bowl. Add 4 oz of goat cheese. Mix fig and cheese well. Scoop back into the figs. Add a walnut to each one and wrap in a slice of prosciutto that you have cut in half. Place on a baking dish that you have sprayed with Pam. Broil until warm. Crush about 1/2 cup of fresh basil leaves add 1/2 cup of honey. Drizzle over the honey mixture over top of each one. Very yummy

Party Mix (double batch)
Are you tired of the same old Chex Party Mix? Here's a party mix recipe that is really good!!!

5 cups Cheerios
1 lb. mixed nuts

4 cups Cheezits

4 cups thin pretzel sticks

1 stick butter

½ tsp garlic salt

1 tsp Worchester sauce

½ tsp celery salt

Preheat oven to 250

Blend butter, garlic salt, celery salt, and Worchester sauce. Mix all other ingredients together in a large pan, and pour butter mixture over them. Heat in oven for one hour stirring with a wooden spoon every 15 minutes. Let cool and enjoy!!!

punch
1cup water

½ c sugar

½ cup red cinnamon candies

2 2-ltr. bottles raspberry ginger ale, chilled

46 oz, can apple juice, chilled

Combine water, sugar and candies in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until candies melt; stir occasionally. When mixture has cooled, combine with ginger ale and apple juice; stir well.

Makes 25 cups.


Easy Salsa   (Teri M)

2 cans of diced tomatoes

1 can of pickled jalepenos..chopped...but I only use a few cause I don't like it hot

1 onion

1 green pepper

1/4 cup vinegar

1/2 cup sugar

Mix together....everyone LOVES it!!

Salsa recipes galore!
http://www.salsa-recipes.com/index.html

Reuben Dip (Carole)

You can keep this warm in one of those small crockpots. This is usually the first thing to go at gatherings.

1 cup sauerkraut, drained

1 (8 oz.) cream cheese (softened)

1 (6 oz.) shredded swiss cheese

6 oz. diced corned beef

4 tbsp. Thousand Island Dressing

Drain & rinse sauerkraut. Mix with cream cheese and swiss cheese. Add diced corned beef and Thousand Island Dressing. Cover and cook on low until cheeses are melted (stirring occasionally). Serve warm with crackers or cocktail rye bread

Cinnamon Spice Dip

2 Cups Cool Whip

1/4 C. Packed Brown Sugar

1/8 - 1/4 tsp. cinnamon

Dash of nutmeg

In a bowl combine well all ingredients. Serve with assorted fruit or cookies for dipping

chocolate syrup for ice-cream.

(Can be used hot or cold. Really yummy warmed up. )

1 can carnation milk

1 cup sugar

3 T. cocoa

1 stick of oleo

Mix sugar and cocoa together.

Stir while adding milk.

Add oleo.

On high stir till the mixture comes to a rolling boil. Turn down the heat and

Simmer for 20minutes.

Watch closely because it has a tendency to boil over.

The harder you let it boil the thicker it gets so I let mine simmer pretty hard.

Enjoy!

Hot Bacon Cheese Spread

1 loaf (16 oz.) round bread

12 slices bacon, crisply cooked, crumbled

1 pkg. (8 oz.) shredded

Colby/Monterrey Jack Cheese

1 cup (4 oz.) grated Parmesan Cheese

1 cup Mayonnaise

1 small onion, finely chopped

1 clove garlic, minced

Cut length wise slice from top of bread loaf, remove center, leaving 1 inch thick shell. Cut removed bread into bite-size pieces; set aside.Mix remaining ingredients in small bowl. Spoon into hollowed bread shell. Cover shell with top of bread; place on cookie sheet.Bake at 350 degrees for 1 hour. Serve with bread pieces or crackers.

Makes 3 1/2 cups.

To reheat: Microwave filled bread shell with top on HIGH 1 to 2 minutes or until thoroughly heated, stirring once.

Sweet Pickled Squash 

This one gets rave reviews..just ask Kathy.

3 onions sliced very thin

2 bell peppers diced or sliced

6 cloves of chopped garlic

2 or 3 jalapeno peppers sliced thin

and enough cut up zucchini and summer squash to fill a large bowl.

Put in a large bowl and mix with ½ cup plain salt. Let sit for about 3 hours so the salt can draw out the moisture from the veggies. Actually I let it sit in a colander so it can drain into the bowl in the fridge.

After 3 hours RINSE VERY WELL to eliminate the salt.

In a large pot mix 3 cups apple cider vinegar with 4 cups of sugar, 2 TBS of pickling spice and 1 TBS of turmeric. Bring to a boil. Stir in the drained veggies and remove from heat shortly before mixture returns to a boil. Transfer into sterile containers. Seal in hot water bath or keep in the refrigerator. Makes about 7 pints

I also diced the veggies very small for relish and it turned out great. Helen

Angie ~ "Grandma's Pickles"

This is a recipe my grandmother used~i have made these and cut the recipe in 1/2...they are yummy!

Refrigerator Pickles

6 c. thinly sliced cucumbers

1 c. thinly sliced onion

1 c. thinly sliced green pepper

1 c. white vinegar

2 c. sugar

1 T. salt

1 t. celery seed

Combine all ingredients (I combine the cucumbers, onion and green pepper in a bowl and then combine the other ingredients and pour over the cucumber mixture). Place in jars and refrigerate~the pickles will be ready in 24 hrs. and will keep for one year.

angie

green tomato/Reaspberry jam   Cookie



4 cups shredded green tomatoes




4 cups white sugar



1 (6 ounce) package raspberry or strawberry flavored gelatin mix other flavors work as well.



Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.



Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.



Apparently this tastes just like the real thing.





Eggrolls

well you know about getting the eggroll wrappers so i wont bother u with them heres what i do(i dont really measure--i go by eye and what looks good to me!)
1 pound ground pork
1 potato grated
a couple carrots grated--grate supper small or will tear egg roll wrapper
2 handfulls shredded cabbage
salt,pepper and onion powder to taste
can add an egg if you want but i dont--dont like the taste

mix all together and drop maybe 2 tablespoons into eggroll wrapper and seal
if you want to freeze them just put them on cookie sheet single layer and freeze then put in freezer bags

Cow Patties

You need cocktail bread the little rye bread squares, cook a pkg of jimmy dean maple sausage, (could use any flavor) i like to drain it before adding a can of cream of mush soup, place a tablespoon of this on ea bread piece, top with a bit of shredded swiss cheese then pop in 325 oven til just brown on edges. Serve hot


Crab Meat Dip
 spread 2 pkgs of cream cheese in bottom of shallow dish or pan, spread a jar of cocktail sauce ontop then top with shredded crab meat. Chill overnight in fridge.

Tortellinis &Ranch Pesto Dip
Very easy but they have to be served hot.
Store bought frozen tortellinis, just boil them drain them and put them on a plate with toothpicks stuck in them.
Ranch Pesto Dip
Add to Ranch Dressing, Garlic (MInced or powdered) Basil (Fresh or Dried) and Parmesan cheese. We don't even measure it although be careful with the garlic and if you use dried basil it is better to make it the day before to get the basil taste in it.

TACO DIP (Judy)


3 - 8oz pkgs of softened cream cheese
1 - package of taco seasoning
1 - 16 oz comtainer of sour cream
Mix these together. Take a large plate and mound it in the center.
Chop:
1 - tomato(drain juice)
1 - small green pepper
Mix togehter and then cover the top of the mound with mixture.
1 - pkg of shredded cheddar cheese or shredded mexican blend cheese.
Cover the entire mound with the cheese.
Serve with Tortilla chips.

Sausage appetizers

16 oz package of bacon
1 lb package of 2" smoked sausage (I use Hillshire lil smokies)
1/4 cup brown sugar, packed
Cut bacon into thirds. Wrap each sausage with a third of a slice of bacon and secure with a toothpick. Place in baking dish in a single layer. Sprinkle with brown sugar. Bake for 35 to 45 min. at 375 degrees. Serve warm.....Yummy!!

Small Batch Microwave Jam (Pickled Pepper Patch)


Ingredients:
Diced or crushed fruit and flavor
1/2 cup sugar
1/2 tsp. butter or margarine
Directions:
Prepare the fruit and place in an 8 cup glass measure with a spout (or a 2½ to 3 quart casserole dish). Let stand until juices form - about thirty minutes. Microwave on High for 10-14 minutes, stirring every 2-3 minutes.Spoon out 1 tbsp. of jam, refrigerate for 15 minutes and test consistency. If you like thicker jam, re-heat to boiling then microwave for 2 more minutes. Makes 2 cups.

Storage:These jams will keep for several months in the fridge; freeze for longer storage. Use any small, clean jam jars with tight-fitting lids.
Canning:
For pantry storage, use 2 one-cup canning jars. Scald jar lids and bands for 5 minutes, and keep lids in scalding water until ready to use. Steralize the jars by boiling for 15 minutes; fill immediately with hot jam, leaving ¼ inch of head space.Pour jam into hot jars, skim off foam and add more jam, if needed, to maintain ¼ inch headspace.Wipe rims clean with damp cloth. Place lids on jars and screw down tightly. Let cool. Press lids to test seal - if they stay down the jars are sealed. (If you feel that a jar hasn't sealed properly, stay on the safe side and store in the fridge or freezer.)Label jars, decorate lids as desired, and store.

Fruit and Flavor Combinations:
Apricot:Remove pits from 1lb of apricots and chop to make 2 cups. Add 1 tbsps lemon juice.
Apricot-Pineapple:Remove pits from 3/4lb apricots and chop to make 1-1/2 cups. Combine with 1/2 cup crushed pineapple and 1 tbsp. lemon juice.
Berry:Crush 3 cups or raspberry of blackberries or a combination of both, to make 2 cups, and add 1 tbsp lemon juice.
Strawberry:Crush 3-1/2cups of strawberries to make 2 cups. Add 1-1/2tbsps lemon juice.
Peach or Nectarine:Remove pits from fruit, peel and chop to make 2 cups. Add 1 tbsp. lemon juice


Tzaziki Sauce (Cottage Days Journey)

2 cups plain full-fat Greek yogurt

2 teaspoons fresh garlic, pureed

1 teaspoon sea salt

1 English cucumber, seeded and grated on large holes of grater

½ teaspoon freshly ground black pepper

In a bowl, combine the yogurt, garlic, and ½ teaspoon salt. Sprinkle the remaining ½ teaspoon salt over the grated cucumber and drain, 10 to 15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Yield: 2-½ cups.

Donna sates "We had chicken pitas for dinner tonight, served up with homemade tzaziki. Using Greek yogurt, this recipe makes a great authentic sauce. You can substitute with regular yogurt, but you will have to drain it for several hours (using cheese cloth or coffee filters) to remove excess liquid."

Wolfie's Cinnamon apple cider

Apple juice. Your choice of brand. Doesn't really matter.

Red hot candies.

Put apple juice in a saucepan on the stove. Heat slowly. Add red hot candies to the apple juice in the pan and stir as it heats. (Just a note: you do NOT have to use the entire bag of redhots. Just a handful or so to start with. Once you see how "spicy" it ends up then you can adjust the amount of redhots you add to your next batch.)

Once the redhots are dissolved and the apple juice is warm (not too hot)..... it is ready to drink. (Psssst.... my daughter has been known to even drink this stuff cold!!! lol)

This is one of the easiest and yummiest drinks I have found and my family loves it.

I have been known to make some up and put it in a thermos to drink from off and on all day long. It warms you up!

Enjoy!!

WOLFIE