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    91 Recipes

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    This fantastic jam recipe originally came from a Better Homes and Gardens canning magazine, as did the tip about making peach bellini floats with it. I added the butter to help tame the foaming. Use your tallest stockpot for this recipe - even with the butter it foams up a lot! Do not increase the amount of butter as this could lower the acidity of your recipe too much and make it unsafe for canning. Bottled lemon juice has a more consistent acid level then fresh lemon juice and is the preferential choice for canning recipes. Cooking time listed is processing time and this will vary depending on your altitude (consult a trusted source such as the Ball Blue Book for an altitude adjustment chart).

    Recipe #485593

    This is a simple and delicious Gift-In-A-Jar recipe that I gave out for Christmas this year. It looks beautiful and I got rave reviews on the taste as well! The original recipe came from the 12th Edition Better Homes and Gardens cookbook - I have modified it a little to suit my tastes! This will make 4 half-pint gifts (I layered mine in wide-mouth half pint canning jars and used the plastic storage caps instead of the regular canning lids and rings). I used my homemade dried tomatoes (incredibly easy to do with a dehydrator - just thinly slice roma tomatoes and dry them on the vegetable setting until dry!) but you could use store-bought - just make sure not to get the ones that are packed in oil! The prep time given is the amount of time needed to create the gifts and the cooking time given is the amount of time needed to prepare 1 jar of the risotto. A great gift idea would be to give this mix along with a wedge of high-end parmesan cheese and a bottle of wine! Each jar will serve 6 when made.

    Recipe #470726

    This is my spicy version of a classic white bean and sausage soup. I puree one can of the beans and leave the other undrained for thickness and richness. All of the herb measurements are approximate - I never really measure, just add until it looks right!! This is so quick and easy and especially satisfying on a chilly day!

    Recipe #319991

    I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.

    Recipe #253631

    Very easy and supremely delicious hot chocolate recipe. A great balance of flavors and the perfect level of sweetness.

    Recipe #253451

    Tuna casserole with a spicy twist! Created as a variation on a recipe found at kraftfoods.com My Recipe #252065 is simple and delicious and can be a real money saver!

    Recipe #252111

    Simple delicious curry powder, without having to run to the store!

    Recipe #252065

    This recipe came from an internet blog called ShowFood Chef and was created by chef Cathy Shambley. I have changed it ever so slightly (almost not at all!) and it is really fantastic! The butter will help reduce foaming - don't add more than 1/2 teaspoon because that could raise the pH too much for safe canning. The lemon juice should be bottled because fresh lemon juice varies in acidity while bottled provides consistent acidity.

    Recipe #480474

    This is a very simple and delicious basic flavored applesauce recipe that uses no added sugar. I use an unsweetened, not from concentrate apple juice and I find that the apples and fruit are generally sweet enough that I have never added sugar. I use a combination of Washington, Fuji, and Gala apples and sometimes Red Delicious. I usually need about 40 medium apples for this recipe - I find that each apple weighs approximately 4 ounces after coring. You could use any berry you wanted for this recipe or any combination of berries. The processing time given is for pints - if you use quart jars you might need to increase the processing time a little.

    Recipe #480473

    I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great! Beware - this is very spicy, if you wanted it to be less spicy you could use only half of a habanero pepper or leave the habanero out all together. The original author of the recipe noted that this recipe could be safely doubled - I haven't tried that yet....

    Recipe #480472

    This recipe is an adaptation/mash-up of the strawberry jam recipe in the book titled Well Preserved by Mary Anne Dragan and the strawberry vanilla jam recipe in the book titled Put 'Em Up! by Sherri Brooks Vinton that also includes my own additions! The butter is optional and will help tame the foaming but don't use more than 1/2 teaspoon as this may raise the pH too high making your finished product unsafe to can. The lemon juice should be bottled instead of fresh because bottled has a more reliable and consistent pH where as fresh can vary. This makes wonderful gifts that are a bit more special than just regular strawberry jam! I usually get 6 half pint jars and a quarter pint jar out of this recipe.

    Recipe #480200

    A fantastic almond cookie recipe that was published in our local newspaper with a note that it was a blue ribbon winner at the fair!

    Recipe #471537

    This is a fantastic punch recipe that will serve a big crowd of people and can be easily doubled or tripled if need be! It was published in our local newspaper with a note that it came from a Trinity Lutheran of Ogallala Nebraska cookbook.

    Recipe #471536

    This recipe originally came off of a free recipe card from Safeway. I have altered it a bit to suit my tastes. I love to make this in a smaller batch if I have leftover risotto and marinara sauce in the fridge - but it is also a wonderful dinner party main dish. I like to make the risotto a day ahead of the party to cut down on prep time the next day!

    Recipe #471472

    This recipe is originally from a free recipe card that I picked up at safeway. It makes a great meal served over rice or couscous and is pretty fast and easy.

    Recipe #471471

    These are so soft and moist and flavorful! My favorite fall cookie hands down! This is a huge recipe that can easily be cut in half but these cookies go so fast that you will be glad you made so many!

    Recipe #468040

    The ingredients are so simple but the flavors are spectacular! This is the best baked ziti I have ever had! I have made this before when I only had 8 tomatoes and I added 1/2 pint of home-canned tomato sauce to the mixture and it was just as good!! I have also substituted penne pasta for the ziti with great results! I also usually add a little more cheese - like using the entire 2 cups in the mixture and sprking additional cheese over the top! Tomato prep takes a bit of time but it is so worth it - the flavor is so superior to anything canned!!

    Recipe #468039

    This recipe originally comes from a cookbook titled "The Dehydrator Bible" by Jennifer MacKenzie, Jay Nutt and Don Mercer. I have changed it just a tad to suit my tastes! I use my own home-dried unsweetened cranberries and home-canned unsweetened applesauce in this recipe and the result is a wonderfully moist muffin that is not too sweet with refreshing tart bites whenever you bite into a cranberry! The thing that I love most about cranberries is their tartness and so I hate the commercial dried cranberries that are sweetened but you could easily substitute them if you like them better!

    Recipe #468038

    This is a great rainy day recipe that will make your house smell wonderful all day! I think that this makes a fairly mild burrito filling but the heat level depends on how hot your peppers are as well as your tolerance for heat! 12 hours is the maximum cooking time - it will depend on your roast - I always start with a frozen roast but if you are using thawed it will take less time!

    Recipe #466308

    This recipe came off of a box of Cascadian Farm Organic French Vanilla Almond Granola cereal. The original recipe obviously calls for that brand of granola cereal but you can use any kind of granola you like in this recipe! I think you could also probably use fresh fruit instead of frozen - I haven't tried that but I don't see why it wouldn't work!

    Recipe #462554

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