Blueberry And Apple Jam

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs granny smith apples
• 3 lbs blueberries
• 2 1/2 cups sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zest of, minced

Recipe

• 1 peel, core, and dice the apples, reserving the trimmings (the peels, cores, and seeds). put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed.
• 2 set the diced apples aside. don't worry about it if they start to brown a bit; they are going to be turned purple by the blueberries anyway.
• 3 place two or three small saucers in the freezer. you will use these later to check the set of the jam.
• 4 put the blueberries and sugar in a wide, 6 to 8 quart preserving pan.
• 5 i use a potato masher to mash up some of the blueberries, about a third of them, but you don't have to do this. i just feel that it gets the juices flowing quicker.
• 6 if you do not have a preserving pan, use the widest pan you have. the wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
• 7 bring the berries and sugar to a simmer over medium heat, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. pour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice. return the juice to the pan, along with the diced apples and the bag with the trimmings, and bring to a boil over high heat.
• 8 boil, stirring occasionally, until the syrup is reduced and thick. this usually takes about 15 to 20 minutes. take the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates. hold these plates over the preserving pan, and squeeze the plates together to squeeze out any juice which is in the bag. you don't have to try to get every last bit of juice out, just as much as you can get reasonably, and then set the bag aside.
• 9 return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. simmer, stirring frequently, for 5 minutes, and then check the set.
• 10 use the cold plate test to check set: take the pan of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. after 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. if it "wrinkles" when you nudge it with your finger it is done. if the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• 11 once the jam is set, remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid.
• 12 ladle the jam into sterilized canning jars, leaving 1/4" headspace. wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. place the lids and the bands on the jars, just tightening the bands fingertip tight.
• 13 process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. it is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. while the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. after 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. if you cannot push the lid down any further, the jar is sealed. if the lid "gives" a bit, and you can push it down, the jar did not seal. you can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

Chicken Salad Stuffed Bread Sticks

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 18 rhodes dinner rolls, thawed but still cold
• 1/4 cup butter or 1/4 cup margarine, melted
• parmesan cheese
• garlic salt
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cups cooked & diced chicken
• 1 cup crushed pineapple, well-drained
• 1 cup green grape
• 1/2 cup chopped celery
• 1/4 teaspoon tarragon
• 1 cup cashew halves
• salt
• pepper
• lettuce

Recipe

• 1 bread sticks.
• 2 roll each texas roll or 2 dinner rolls combined into a 6 inch rope. place on a large sprayed baking sheet. brush each one liberally with butter. sprinkle lightly with parmesan cheese and garlic salt. cover with plastic wrap and let rise until double in size. remove wrap and bake at 350⺠f 15-20 minutes.
• 3 chicken salad.
• 4 combine mayonnaise and lemon juice. in a separate bowl, mix remaining ingredients, except cashews and lettuce. pour mayonnaise mixture over chicken mixture and fold together. salt and pepper to taste. allow to chill in refrigerator 1-2 hours. just before serving, add cashews. slice breadsticks and fill with lettuce and chicken salad.

Cheesy Seafood Muffies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 (5 ounce) jar cheese spread (i use old english)
• 1 1/2 teaspoons mayonnaise
• 1/2 teaspoon garlic salt
• 7 ounces crabmeat, drained (or imitation crab meat)
• 6 english muffins, split in half

Recipe

• 1 mix butter, cheese, mayonniase, and garlic salt.
• 2 stir in crabmeat.
• 3 spread on muffins.
• 4 freeze at least 10 minutes.
• 5 broil 5- 10 minutes until hot and bubbly.
• 6 serve warm.

Delicious Shrimp Dip

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 1 lb boiled shrimp, shelled, de-veined and chopped or 2 cups canned shrimp, drained or 2 cups defrosted shrimp
• 8 ounces cream cheese, softened
• 1/4 cup cream or 1/4 cup half-and-half
• 1 teaspoon salt
• 2 tablespoons worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon grated onion
• 1/2 cup mayonnaise
• 1/2 teaspoon pepper (if possible) or 1/2 teaspoon pepper (if possible)
• 1/2 cup hot ketchup or 1/2 cup chili sauce
• 1 teaspoon garlic juice

Recipe

• 1 mix all ingredients well.
• 2 cover and chill in the refrigerator.
• 3 serve with crackers or chips.
• 4 it is better the longer you let it chill before serving.

Chocolate Raspberry Cheesecake Squares

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 15
• 1 egg, beaten
• 18 ounces fudge cake mix
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 cup red raspberry preserves
• 8 ounce package cream cheese, softened, i use low fat
• 2 eggs
• 1 lb confectioners' sugar
• 1 tablespoon cocoa

Recipe

• 1 preheat oven to 350 degrees.
• 2 first layer: beat ee, chocolate cake mix and softened butter until blended and crumbly.
• 3 pat into a 9 x 13 pan.
• 4 second layer. heat raspberry preserves until warm.
• 5 spoon over chocolate layer.
• 6 third layer:.
• 7 beat cream cheese, eggs, confectioners sugar and cocoa together untill smooth and well blended.
• 8 spoon over preserve layer,.
• 9 bake at 350 degrees until firm 35-45 minutes.
• 10 watch carefully so cake does not burn.
• 11 cool and cut into 15 pieces.
• 12 serve topped with whipped cream.

Creamy Classic Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 11 graham crackers (22 squares)
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 5 (8 ounce) packages cream cheese, softened
• 1 1/3 cups sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons lemon peel, finely grated
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 325°f crush the crackers into crumbs (use a food processor or put crackers in plastic bag and roll a rolling pin over them until they are crushed). add the butter and sugar; mix. press onto the base of a 9 inch springform pan. chill in refrigerator.
• 2 for the filling, place the cream cheese in a large bowl. beat with an electric mixer set on medium-high speed for 2 minutes. blend in the sugar. add the flour and beat until combined. on
• 3 low speed, beat in the eggs, one at a time, just until blended, scraping the side of bowl often. add the sour cream, lemon peel and vanilla and beat just until blended. pour the filling over the crust in the pan.
• 4 place cheesecake in pan of water while baking to keep from cracking. bake the cheesecake for 1 hour and 15 minutes. turn off oven and keep the oven door ajar. let the cheesecake sit in oven for 1 hour.
• 5 transfer to a wire rack to cool completely. run a knife around the sides. cover, chill for 6 hours or overnight.
• 6 when ready to serve, remove from the pan sides. slide cheecake onto a serving plate.
• 7 cut and enjoy.

California French Bread (better Than Garlic Bread)

Total Time: 14 mins Preparation Time: 4 mins Cook Time: 10 mins

Ingredients

• 1 loaf french bread, 1 1/2 inch slices
• 1 1/2 cups parmesan cheese, finely grated (use the whole can)
• 1 cup mayonnaise
• 1 -2 cup green onion

Recipe

• 1 preheat oven to 400.
• 2 mix mayo, parm , and half the green onions.
• 3 spread mixture on slices then top the slices with the rest of the green onions.
• 4 bake until its brown and bubbly.
• 5 serve hot!