Chili Biscuit Sandwiches

3 cups all purpose flour

1 tbsp baking powder

¾ cup corn meal

1 tbsp sugar
1 tbsp chopped jalapenos

½ tsp salt

¾ tsp cream of tartar

½ cup butter flavored Crisco

¼ cup half and half

¾ cup milk

1 cup cheddar cheese, shredded

24 oz Homemade Chili Beans

Preheat oven to 400º.  Combine flour, baking powder, cornmeal, cream of tartar, jalapenos, sugar and salt in bowl.  Cut in Crisco until crumbly and create well in center of mixture.  Add ½ cup cheese and pour milk and half and half in all at once.  Stir with fork just to moisten and combine. 

Using one third of biscuit mix spread in lightly greased 10x10 baking dish.  Place in preheated oven for 10-12 minutes, just until mixture turns slightly golden and puffy.

Remove from oven and spoon chili beans over mixture; sprinkle with remaining ½ cup cheddar cheese. 

Drop biscuits on top of chili mixture and bake for an additional 15-20 minutes until golden brown.  Let cool and cut into sandwiches.

© Crackerberries 2012

Muscadine Jam

Muscadine Jam

Heard it through the grapevine … makes ya wanna sing doesn’t it?  We had a friend from church give us a bushel of Muscadine grapes…they smell so good.  In the past I have mashed them and turned them into wine.  This year was no different, however I had a lot of grapes leftover that would not fit in my wine vat (a large cooler), so I decided to make jam instead of jelly.  Jelly is made by squeezing all of the juice out of the grapes and tossing out the pulp that is left.  To me, throwing out the pulp is the best part of the grapes, and that seems like such a waste, and I hate to waste food. 

I remember eating peanut butter and jam sandwiches as a kid one time when we were out haying in the fields.  The jam had seeds in it and it was so good (later we found out that the ‘seeds’ were ants – thanks, Mom).  But, it occurred to me that I could make grape jam with the tiny seeds if I pulverized the whole grape, skin, seeds and all in my blender. Muscadine grapes typically have large seeds. This jam is the best grape jam that I’ve ever tasted (sorry, Smucker’s).

I have also researched to see what the pros and cons are from eating grape seeds, and found many pros.  Grape seeds are typically turned into grape seed oil used for cancer prevention, diabetes, pain relief for arthritis as well as many other health benefits.  Eating grape seeds will improve your health.  They are packed with omega-3 fatty acids and a high level of vitamin A and E.

9 ½ cups blended Muscadine grapes (3 1/2 quarts whole grapes)

9 cups sugar

½ cup lemon juice

Put grapes in blender with ½ cup water per batch, (I did about 5 cups of grapes at a time) and blend on low at first, then high for 1-2 minutes, until pulverized.  Add all ingredients to your preserving pot and bring to a boil over high heat.  Once it comes to a rolling boil, reduce heat slightly, but continue to boil.  Stir often.  Cook 50-60 minutes or until gel stage is reached, 218°- 222°.  Once gel stage is reached remove from heat and skim off any foam and stir constantly for 2-3 minutes (this will prevent the muscadine seeds from floating to the top).  Spoon into hot sterilized jars and process in boiling water bath 5 minutes; remove jars, place on cooling racks for 24 hours.

Yield: 12 8 oz. jelly jars.

© Crackerberries 2012

Easy S'More Brownies

1 package brownie mix (I used Pillsbury Family Size, Dark Chocolate) 

½ cup chopped pecans

4 whole graham crackers

1 ½ cups mini marshmallows

Preheat oven to 350º

Lightly grease 9x9 baking dish.  Mix brownies according to package instructions and add pecans. 

              

            

Layer baking dish with graham crackers and marshmallows; carefully spread brownie mixture over top.  Be sure to cover all of the marshmallows. 

Bake according to package instructions (30-35 minutes).  Cool, cut and serve.  Great by themselves or with a scoop of vanilla ice cream.

© Crackerberries 2012

Hot Chile Pepper and Basil Jelly

Hot Chile Pepper

and Basil Jelly

50-60 Chile Peppers (depending on size)

½ cup chopped fresh basil

1 ½ cups cider vinegar

6 ½ cups sugar

½ tsp salt

2 pouches (3 oz. each) liquid pectin

2-3 drops green food coloring

Prepare your preserving jars.

Cut the stems off peppers and slice lengthwise.  Bending them inside out will loosen the seeds and they can easily be slid out with the white membrane.  (Wear gloves while doing this.  These peppers are hot and the juice will remain on your hands for 24-48 hours even after you wash them.)

Chop peppers in food processor/chopper until fine and uniformly ground.  Measure out 2 cups. 

Combine peppers, basil, vinegar, sugar and salt in preserving pot.  Bring to a boil over high heat, stirring occasionally.  Once mixture is at a full boil, set timer for 5 minutes and stir constantly.  After 5 minutes, stir in pectin and return to a full boil.  Set timer for one minute (exactly- too long will cause very thick jelly).

Remove from heat and stir constantly for 3-4 minutes to prevent peppers from floating to the tops of the jars.  Add green food coloring.

Spoon into hot preserving jars, leaving ¼ inch head space; wipe the rims clean, and seal according to manufacturer’s directions.  Process in boiling water bath for 5 minutes

Yield: 7 8oz jars

** This jelly is perfect at Christmas time, not only for gifts, but spread cream cheese on crackers and a little dollop of jelly on top makes for a festive treat.

© Crackerberries 2012

Fig Grape Jam

10 cups figs, stemmed and chopped and mashed

6 cups sugar

1 cup grape juice (or I used paisano wine)

9 oz grape jell-o gelatin

Combine all ingredients in preserving pot and bring to a boil. Reduce heat slightly, but keep a rolling boil and cook for 45 minutes or so; spoon into sterilized jars and process in boiling water bath 10 minutes. 

Yield: 14 8oz jars

This also works great with strawberry jello for strawberry fig jam.  Do not completely mash the figs, leave some in chunks and they will appear as strawberries.

© Crackerberries 2012



Cheesy Chop Suey Bake

6 cups prepared chop suey

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

¼ cup parmesan cheese

Combine parmesan cheese and Monterey Jack cheese together.

Preheat oven to 350º.  Place three cups chop suey in lightly greased 8x8 baking dish.  Cover with cheddar cheese and top with remaining chop suey.  Sprinkle with Monterey Jack and parmesan cheese; cover and bake 350º for 30 minutes.  Remove cover and bake an additional 10-15 minutes until cheese bubbles and is slightly golden.  Cool slightly before serving.

© Crackerberries 2012

A Little White Lie

Let me tell you a little white lie,

I don't inhale, and I don't get high.

I caught a fish two feet long and weighed ten pounds,

When you sing, I just love the way your voice sounds.

My hair is not gray, this is all natural,

I've got ocean front property in Kansas I could sell.

My boobs are real, they're not implants

I love to watch the way you dance.

No officer I didn't know I was driving that fast,

It's a blind date, I hope this night will last and last.

Yes, it's my hair, I'm not wearing a wig,

No, those pants don't make your butt look big!

How to Lie

Have you ever told a lie, just a little white lie? A little white lie is often frivolous in nature, but detrimental to character.  Little white lies are often well intentioned, and told to avoid hurting feelings, distress or embarrassment.  Telling a lie is breaking the 9^th commandment.  This sin is committed more than 10,000 times a day with that little member (the tongue) that boasts great things.

Everyone lies.  The tongue is like a flame that can not be put out.  I have heard that years ago, people who were caught lying in the Middle East would have their tongues cut out and be fed to the king’s cats, hence the saying, “Cat got your tongue?”. 

There are many ways to lie.  One may think that lying is simply making an untrue statement with intent to deceive, and creating a false or misleading impression.  That is true.  I will tell you the grass really is blue in Kentucky, yet I’ve never been to Kentucky, therefore, I am lying because I don't really know if it is blue.

If we slander someone’s name, character or reputation this is speaking evil of another, which is lying.  Defaming someone behind their back gives them no opportunity to defend themselves.  There is not one person that is not guilty of lying.

When we swear, these are idle words ... words of no use, and that serve no good purpose.  These words will be brought into judgment by God (Matthew 12:36).  Every careless word, every slip of the tongue carries full potential for all hells evil.

There is nothing more contrary to God than a lie.  God is truth.  The devil is the father of all lies, and all lies flow from a wicked heart.  Lying is the most prominent sin in the world today.  Honesty has been lost.  A man’s word is no longer his bond. Men are liars by nature.  Matthew 5:37 says “Let your ‘Yes’ be ‘Yes’, and your ‘No’ be ‘No’…”.

Gossiping is lying.  When we gossip we share personal or sensational facts about others.  Sharing something that we have heard about one person with another person is insincere.

Cheating is lying.  When we cheat, we are violating the rules dishonestly.  We are taking something valuable by using deception.  When we play a game and we interfere with the instruments of the event, this is cheating.  Most people have played a game of checkers and slid their pawn one or two spaces in order to get the upper hand in the game.

Plagiarism is lying.  When we take credit for someone else’s work this is duplicity and disloyal.    

Stealing is lying.  When we steal, we are taking the property of another without having a right to it.  We have probably stolen a candy bar or pack of gum from the store when we were younger… maybe.  This is dishonesty which in turn is lying. Another example would be taking an extra ten or fifteen minute lunch or leaving a few minutes early every day from work.  We are taking our employers time in a fraudulent manner which is lying about our time. 

If we fill out a job application and write down that we have worked at a position for five years when in fact it was only four years, this is lying.  Dishonesty in filling out applications for scholarships, financial aid, medical history, or any other type of petition that you are not honest on is lying.

Unfortunately most people don’t even realize how often they commit this sin that people seem to tolerate and think that it is okay.  Corrupt talk: critical speech, gossip, sarcasm, harsh words, false statements, negative comments, ridicule, insults, and slander, all associated with lies.  I know I’m guilty myself and I am in constant communication with God relentlessly asking for forgiveness.

© Crackerberries 2012



Pasta and Bok Choy

Bok Choy & Pasta

What is Bok Choy?  It is a Chinese cabbage that is similar to turnip although it is leafy.  It is a kind of catch 22.  It is high in vitamin A and the organic compounds found in Bok Choy or Pak Choi have been reported to prevent cancer, however larges doses have also been known to be toxic.

Bok Choy is typically used in Chinese cuisine.  I just happened to have some leftover and thought I’d try something new.

8 oz spaghetti, cooked and drained

2 Tbsp Olive Oil

1 small onion, diced

¼ cup parmesan cheese

2 cloves garlic minced

1 cup chopped Bok Choy, and 2 cups Bok Choy leaves

½ cup chicken broth

Sauté garlic in 1 tablespoon of olive oil for one minute, add onion and cook 2 more minutes.  Add Bok Choy and chicken broth; cover and cook 8-10 minutes until leaves are wilted and Bok Choy is tender.

Toss spaghetti with one tablespoon olive oil and spoon Bok Choy over top, sprinkle with parmesan cheese. 

© Crackerberries 2012

Corn Relish

10 cups corn off the cob (15-20 ears)

2 cups red pepper, diced

2 cups onion, diced

2 cups green peppers

1 cup finely chopped celery

2 Chile peppers finely chopped

3 cups cider vinegar

4 tsp celery seed

1 tsp curry powder

2 tsp turmeric

3 tsp English Mustard (Colman’s Mustard)

2 tsp cornstarch

1 tsp Tabasco or Texas Pete

Husk corn and cook in boiling water for 10 minutes.  Put in cold water to cool before cutting corn off the cob.  (Do not scrape the cobs — the milky juice will make the relish cloudy).

Combine peppers, onions celery, vinegar, celery seed, curry powder, turmeric and mustard in preserving pot.  Bring to a boil over medium heat and simmer for ten minutes.  Add corn and return to boil, simmer another five minutes, stirring often.

Combine cornstarch and ¼ cup of water, hot sauce, and add to mixture stirring constantly to desired thickness.  Spoon into hot, sterilized jars leaving ½ inch head space.  Wipe rims clean, seal and process in hot boiling water bath for 15 minutes.  Yield 8 pints.

© Crackerberries 2012

Hot Dog Pie

1- 9 inch pie crust

4 hot dogs cut into ½ inch pieces

4 small red potatoes, boiled and diced

6 eggs

1 tsp hot sauce

¼ cup parmesan cheese

1 cup shredded cheddar cheese

1 Tbsp ketchup

Salt & pepper to taste

Beat eggs well and add hot sauce and parmesan cheese.  Layer with potatoes, hot dogs; squirt one tablespoon or so over top of mixture and cheese; pour egg mixture over top.  Bake 375º for 45-50 minutes.  Let cool slightly before serving.  Cherry tomato chow-chow is a wonderful compliment to this pie.

© Crackerberries 2012

Egg Salad Clubhouse Sandwich

The classic club or clubhouse sandwich is typically turkey, bacon, lettuce, tomato and mayonnaise on toasted bread cut into quarters.  It is typically served with cole slaw and a sour pickle.  Everyone has their own version of the club and this one is mine.  I did borrow the picture from on-line because my club was just so tasty that we ate it all before I realized I didn't take a picture. 

3 hard boiled eggs, chopped
4 green olives, diced
1 tbsp. sour pickle relish
1 tsp onion powder
1 tsp paprika
2-3 tbsp. Dukes mayonnaise (just enough to combine egg mixture)

6 slices bacon, cooked
6 slices whole wheat bread lightly buttered and grilled on both sides
sliced tomato and lettuce
Dukes mayonnaise
Salt and pepper to taste

Divide egg salad mixture between two slices of toasted (or grilled) bread, top with another slice of the toasted or grilled bread.  Lather with Duke's mayonnaise, layer with lettuce, tomato, salt and pepper if desired, then bacon and a final slice of toasted bread.  Cut in quarters and serve with your favorite sides.

© Crackerberries 2012

Best Biscuits + Chicken Salad

Seems like it's always about the biscuits and the chicken in the south...as they say, "when in Rome..."

Best Biscuits & Chicken Salad

2 cups all purpose flour

1 cup self-rising buttermilk corn meal

1 Tbsp baking powder

1 Tbsp sugar

½ tsp onion powder

½ tsp salt

¾ tsp cream of tartar

1 cup butter flavored Crisco (+ 1 Tbsp water)

1 cup milk

Combine dry ingredients in medium bowl and cut in Crisco and water until crumbly.  Pour milk over top and stir just to moisten.  Pat out dough on lightly floured surface to ½ inch thickness.  Cut in two inch circles and place on ungreased cookie sheet.  Cover with dishcloth for 30 minutes.  Pre-heat oven 450º; place dab of butter on each biscuit. Bake 15-18 minutes until golden brown.  Remove from cookie sheet immediately.

Chicken Salad

1 cup cooked and chopped chicken

1 Tbsp sour pickle relish

1 tsp paprika

½ tsp fresh ground black pepper

¼ cup of mayonnaise

Mix all ingredients together and spread.  Slice biscuits and spread with salad.  Serve with corn chips and Silly Dilly Beans.

© Crackerberries 2012

Turkey Bean Enchiladas

½ lb ground turkey

1 cup red kidney beans, drained, reserve juice

½ cup bean juice

1 cup tomato sauce

2 tsp cumin

4-5 jalapeno or hot peppers, chopped (save one for garnish)

3 large flour tortillas

1½ cup shredded Colby Monterey cheese

Preheat oven 350º.  

Cook turkey in skillet until brown, stir in beans and peppers and mix well.  Put equal portions in each tortilla and sprinkle each with ¼ cup of cheese.  Wrap and place seam side down in greased baking dish. 

Combine bean juice and tomato sauce together with cumin.  Pour over tortilla wraps and sprinkle with remaining cheese.  Slice jalapeno for the top and bake for 25-30 minutes until cheese is bubbly.  Let stand 10-15 minutes before serving with your favorite sides.

© Crackerberries 2012