Raspberry Peach Freezer Jam

Raspberry Peach Freezer Jam

Dan and I made 36 jars of this last night (some are those tiny, cute jars for gift giving) and oh my goodness I think this recipe makes the most beautiful colored jam I have ever seen in my life!

Gorgeous!  

We just followed the recipe in the SureJell box using the instant pectin (it's a silver and blue box you can pick up at Wal-Mart)

No cooking on the stove, just sugar, lemon juice, pectin and berries!

Delish!

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Fresh Garden Salsa

I made this delicious salsa from a recipe I got from my friend Kari.  After sampling hers, I knew it was going to be a big hit!

Here is the full recipe, although I made a 1/2 batch to test it out and learn the ropes.

28-30 tomatoes, peeled and chopped

(I used a mixture of Romas, Big Boys and Celebrity.  Using a mixture will give you better flavor.  If you aren't sure how to peel a tomato, go here. ) 

4 green peppers, chopped

4 onions, chopped

12-15 Anaheim peppers, seeded and chopped

2 jalapenos, seeded and chopped

4 big cloves garlic, minced

1 tsp salt

2 tsp dry mustard

1 can chopped and sliced green chilies

1/2 cup sugar

4 cans tomato paste

I chopped everything in my Cuisinart instead of by hand.  I hate chunky salsa...so if you want a chunkier consistency, I suggest you chop some things if not all by hand.  

Put all together in a large stock pot  and mix together well.  Let stew on low heat for 21/2 hours.  

You will need a canning pot with metal rack and lid as well as canning jars, lids and rims.

While salsa is stewing, make sure jars are washed well.  Place on a cookie sheet in an oven at 225 degrees for at least an hour until you are ready to use them.  Do not let them cool down before filling.

In a separate pan on the stove, boil water and place lids and rims in to sterilize for about 15 minutes.  Take out and dry off.  Set aside. 

Fill canning pot full of water and start to boil.  Once boiling, reduce heat.

Taking one jar out of the oven at a time, fill with salsa leaving about 1/4-1/2 inch head space.  Place lid on and then tighten rim.  Place in wire rack in hot canning water.  Repeat until rack is full.  

Lowering rack full of salsa jars into the canning pot, make sure there is at least 2-3 inches of water covering the top of the jars.  Cover pot with lid and let gently boil - process time is 15-20 minutes.

When done, take jars out and set aside.  Repeat process until all jars have been filled and processed.

Half recipe makes about 7 pint jars of salsa. 

Full recipe makes about 14 - 15.

Dan's Favorite Lemonade Cake

I kid you not...when you take your first bite of this, your taste buds will be very confused.  And then they will be sent straight to heaven.  Especially if you have it on a hot summer night.  The combination of sweet and tart is amazing.  

This is a Olsen family favorite!

Dan's Favorite Lemonade Cake

1 1/2  pkgs Keebler Pecan Sandies

1/2 - 1 stick butter

 Put cookies and softened butter in KitchenAid mixer.  Mix well until cookies are crushed and ingredients are well blended.  You don't want this too buttery OR too dry.

Pat into bottom of 9 x 13 pyrex dish.   Use fingertips to spread evenly and press down gently.

1/2 gallon vanilla ice cream, softened

1 can pink lemonade concentrate

Mix together in a KitchenAid Mixer or large bowl by hand.  Pour over top of cookie crust mixture and spread evenly.  

Freeze to harden, at least one hour.

Set out a few minutes prior to serving so that it's easy to cut.  

Serve and enjoy! 

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Sally's Slaw Salad

 This is a recipe I got from my mother-in-law, Sally.  

This is Sally...isn't she cute?  She is so pretty and sweet.

 Anyhow, she planned a girls day for us a few summers ago and made this for lunch.  

I make it several times every summer.  It's quick, easy, light and yummy!

You will need:

1 package cole slaw

1 package broccoli slaw

 In case you have never seen broccoli slaw, you can see what it looks like next to the cole slaw.  

1 package chicken Top Ramen noodles, uncooked, crumbled well

1 can cooked chicken (or I like using fresh, grilled chicken breasts)

1/2  to 1 cup slivered almonds

1/2-1 cups chow mien noodles

Toss together.  

In a separate bowl, mix together:

1/2 cup rice vinegar

1/2 cup sugar

1 packet Top Ramen seasoning, chicken flavor

Pour over salad and stir till coated.  

Yum!

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Blueberry Salsa

I found this fabulous recipe for Blueberry Salsa in Southern Living Magazine and gave it a try for book club tonight.  It's so pretty, how could I resist?  You can also never go wrong with their recipes.  They are fool proof!

It's fairly easy to make, even better if you have a killer Cuisinart like Dan gave me this last Christmas.  Otherwise, get to choppin'.

Ingredients

• 2 cups chopped fresh blueberries (I pulsed it several times in the food processor)
• 1 cup whole fresh blueberries
• 1/4 cup fresh lemon juice
• 3  tablespoons chopped fresh cilantro
• 2 seeded and minced jalapeño peppers
• 1/3 cup diced red bell pepper
• 1/4 cup chopped white onion
• 1/2 teaspoon course sea salt

Preparation

Aren't these gorgeous? 

Coarsely chop fresh blueberries. Stir together chopped fresh blueberries & whole blueberries.

 Looking not so pretty yet.

Add fresh lemon juice, chopped fresh cilantro, jalapeño peppers, red bell pepper, onion, and salt in a large bowl. 

 Ohhh...looking better!

Gently stir together. Cover and chill until ready to serve.

 I know you're thinking I missed my calling as a food stylist.  Everyone thought it was going to taste sweet and then POW!  

The salsa has a great bite to it.  This is my new go to recipe this summer - delish!

Enjoy!

Linking to:

It's A Hodgepodge Life

Fingerprints on the Fridge 
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Eclair Cake

I made this Eclair Cake for my dad and Dan for Father's Day.  
It's a fairly simple and inexpensive to make.  
I haven't met a boy (young or old) who doesn't love it!

You will need:

31/2 cups milk

2 small packages french vanilla instant pudding

1 (8 oz) container of cool whip

1 box graham crackers (I use HoneyMaid)

1 can chocolate frosting (not the whipped kind)

Mix milk and pudding until thick.  Add cool whip and mix well.  

Spray 9x13 pan with Pam.  Line bottom of pan with graham crackers.

Pour 1/2 of pudding mixture on top of graham crackers and and spread evenly.  Then layer again adding 2nd layer of crackers. Pour the remainder of pudding on top and spread evenly. Add 3rd and final layer of graham crackers.

Place in fridge for 2-3 hours to let it all soak together.  Then frost cake with chocolate.  Let sit for at least another hour in fridge after frosting to let it all soak together again. 

Enjoy!

Peanut Butter Cup Rice Krispie Bars

One of the easiest sweet treats to make is a rice krispy treat. The basic recipe has only three ingredients - marshmallows, rice krispies and butter.  

These rice krispies are topped with a layer of peanut butter and a layer of chocolate, giving them a rich peanut butter cup flavor that is a great contrast for the sweet, crunchy base. The peanut butter layer is slightly crumbly, similar to the interior of a peanut butter cup.. The topping is a chocolate ganache, made with semisweet chocolate and butter.

The only time consuming piece of this snack is that you need to let the layers set up one by one. Even so, you can probably get it done start to finish in an hour - and the hands-on time is probably about 5-10 minutes. They’re a great treat to make with kids and are probably just as likely to be a hit with adults.  All the men I had try them gobbled them up!  (ok, Dan and my dad...but you get the idea...)

Peanut Butter Cup Rice Krispie Bars

2 tsp butter

5 oz marshmallows (1/2 large bag)

3 cups Rice Krispies/puffed rice cereal

Peanut Butter Filling
1/2 cup butter, room temperature
3/4 cup crunchy peanut butter (natural or regular)
1 1/2 cups confectioners’ sugar
1 tbsp milk

Chocolate Topping
1/4 cup butter, room temperature
1 cup semisweet/dark chocolate chips

Lightly grease a 9×9-inch pan.
In a large, microwave safe bowl, combine butter and marshmallows. Heat until butter is melted and marshmallows are soft. Stir to combine. Fold in rice cereal with a spatula, then pour mixture into prepared pan and press into an even layer. Allow to cool and set at room temperature.

For the peanut butter layer, combine all filling ingredients in a medium bowl and beat with an electric mixer until smooth. The consistency should be like frosting. If it is too crumbly (consistency may vary slightly by type of peanut butter used), add an additional tablespoon or two of milk until filling is spreadable. Spread onto cereal layer.

For the chocolate topping, melt chocolate chips and butter in a small, microwave-safe bowl. Stir until smooth. Pour over peanut butter layer and, using an offset spatula or regular spatula, spread chocolate to cover entire surface. Let chocolate set up at room temperature before slicing.

 Makes 20 rectangular candy bars.