Canning with Crackerberries

The garden is ready and winter is coming. Time to put up the last of those vegetables and save on the grocery bill during the cold winter months. Canning with Crackerberries is a book full of recipes to preserve and can the garden harvest. Her recipes have been published in Cooking Pleasures and her blog has been a great tool for cooks all over the world. Many of these recipes are old time favorites handed down through the family for years. Enjoy pictures on every page with easy step by step procedures of how to make the best of your garden harvest. Add to cart and apply discount code for free shipping. 

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Stuffed Pancakes

Stuffed Pancakes

Another fine idea to make for breakfast … enjoy as a sandwich or grab a fork and pass the syrup.

Leftover fluffy pancakes

Eggs

Bulk sausage

Jams and jellies

Syrup

Allow one egg and two ounces bulk sausage for each person you are serving. Carefully slice the pancake through the center. Grill insides of pancake or cook in toaster. Cook sausage according to package instructions. Fry eggs until yolks are hard. Build on one side of pancake with sausage, egg and a spoonful of jam or jelly. Place remaining half of pancake on top and instant new breakfast sandwich.

© Crackerberries 2014

Mexican Hot Dogs

Mexican Hot Dogs

1 cup long grain white rice

2 cups water

½ tsp. salt

5 hot dogs, sliced not all the way through, lengthwise

¾ cup garden fresh salsa

¾ cup prepared salsa

¾ cup stewed tomatoes

1 cup shredded Monterey Colby Jack cheese

2 Chile peppers, thinly sliced

Preheat oven 350º

Cook rice according to package instructions. Place hot dogs in lightly greased glass dish. Cover with fresh garden salsa. Combine prepared salsa and stewed tomatoes. Mix with 2¼ cups of cooked rice. Spread over hot dog mixture. Sprinkle with cheese and top with slice Chile peppers.

Bake 350º for 40 minutes. Serve with sour cream and guacamole.

© Crackerberries 2014

Baked Cheesy Chop Suey

Baked Cheesy Chop Suey

My mom’s leftover macaroni and cheese

2 cups tomato sauce (made fresh from the garden tomatoes)

1 can tomato paste

1 lb. ground beef

1 tbsp. minced garlic

1 medium onion, chopped

1 medium green pepper, chopped

2 stalks celery, finely chopped

1 tbsp. extra virgin olive oil

¼ cup Parmesan cheese

Cook burger and drain off grease and set aside. In large Dutch oven sauté onions, garlic, peppers and celery in one tablespoon of olive oil for about 5 minutes. Add burger, tomato sauce and tomato paste and stir well to combine. Cook until hot and bubbly. Fold in leftover macaroni and cheese just to cover with sauce. Sprinkle with Parmesan cheese and bake 350º for 30 minutes or until bubbly.

© Crackerberries 2014