Turkey Burgers

Red Pepper Turkey Burgers

1¼ ground turkey

1 egg

1 cup Italian style bread crumbs

2½ tbsp sweet red peppers finely chopped

½ tsp minced garlic

1 tbsp spicy brown mustard

½ tbsp horseradish

Combine all ingredients and mix well.  Shape into 6 patties.  Grill in large cast iron skillet for 4-5 minutes per side.  Serve with spicy hot pepper sauce and favorite condiments.

Spicy Red Pepper Sauce

3 tbsp mayonnaise

1 red pepper, ground

½ tbsp spicy brown mustard

½ tbsp horseradish

© Crackerberries 2012

Pound Cake

Cherry Pecan Pound Cake

CAKE

2½ tsp baking powder

2½ cups all purpose flour

½ tsp salt

¾ cup butter flavored Crisco + 1½ tbsp water)

1¼ cup sugar

3 eggs

¾ cup eggnog (or milk)

1 tsp cherry extract

1 cup cherry chip morsels

TOPPING

1 cup confectioner’s sugar

½ tsp cherry extract

4 tsp water

¼ cup crushed pecans

¼ cup crushed cherry chip morsels

Preheat oven 350°

Coat Bundt pan with nonstick cooking spray.

Combine flour, baking powder and salt in medium bowl and set aside.  In large mixing bowl beat Crisco, water and sugar until light and fluffy (about 2 minutes.)  Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture and beat on low until well combined.  Add eggnog and cherry extract and mix well.  Add reaming flour and beat until smooth (about 3 minutes). 

Spoon into Bundt pan and bake at 350° 45-50 minutes, or until toothpick inserted in center comes out clean. 

Cool on wire rack in pan for ten minutes, then remove to wire rack to cool completely.  In medium bowl combine conf. sugar, water and cherry extract and whisk until smooth.  Fold in nuts and chips.  Spread over cooled cake.  Let icing dry 15 minutes before cutting.

© Crackerberries 2012

Eggplant Parmesan

Eggplant Parmesan

with Baked Ziti

2 cups ziti

32-48 oz. tomato sauce

½ lb burger

2-3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1 medium – large eggplant, peeled and thinly sliced

1 egg

¼ cup milk

¼ cup parmesan cheese

1½ cup bread crumbs

1 tbsp Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Cook ziti in boiling water according to package instructions, drain and set aside.  In large skillet sauté garlic, onion, green pepper in 1 tbsp vegetable oil.  Add burger and cook until no longer pink; stir in 3 cups tomato sauce.  In lightly greased 8x8 baking dish layer with ziti, sauce and mozzarella cheese two times.  Top with sliced mozzarella cheese and sprinkle with fresh oregano leaves.  Set aside to prepare eggplant.

Combine milk and egg in one bowl.  Combine bread crumbs, parmesan cheese and Italian seasoning in another bowl.  Dip the eggplant in the egg mixture then dredge through the bread crumbs.  Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  In lightly greased 10x10 baking dish, layer eggplant then mozzarella cheese, eggplant, then mozzarella cheese until you have used all of the eggplant.  Pour sauce over top and sprinkle with cheese.

Bake ziti and eggplant at 350° for 40-45 minutes, until bubbly.  Remove from oven and let stand ten minutes before serving.

© Crackerberries 2012

Poor Boy Rich Boy

Poor Boy … Rich Boy

Bread Machine Torpedo Rolls



Poor Boy



1 cup water (70°-80°)

2 Tbsp butter flavored Crisco

1 egg

¼ cup sugar

2 cups all-purpose flour

1½ cups whole wheat flour

½ tsp garlic salt

½ tsp onion powder

1½ tsp Italian seasoning

2¼ tsp yeast

Combine ingredients in bread machine in order given and select dough setting.  When cycle is complete turn out on light floured surface and cut into eight equal portions; shape into torpedo rolls and place on lightly greased cookie sheet.  Cover and let rise 30 minutes.  Bake 375° 12-14 minutes.  Remove from cookies sheets and place on wire racks to cool immediately. 



Rich Boy



Poor Boy … Rich Boy Ingredients

Mayonnaise

Ham

Pepperoni

Sliced tomatoes

Chopped green peppers

Chopped onions

Salt & Pepper

Mozzarella cheese

Slice rolls slightly down the center of each roll using care not to cut all the way through.  Lather with mayonnaise. For Poor Boy — layer ham, tomato, and cheese.  For Rich Boy — layer ham, pepperoni, onions green peppers, tomato, and cheese.  Salt and pepper and wrap in aluminum foil.  Bake in 375°-400° for 5-10 minutes just until cheese starts to bubble. 

© Crackerberries 2012

Pecan Chocolate Chip Cookies

Pecan Chocolate Chip Crunch Cookies

Is there an end to the different kinds of cookies you can make?  I think not.  These are by far my all time favorite.  I know, I say that about every new batch I come up with... but I really mean it this time.

1 cup butter flavored Crisco (+ 2 Tbsp water)

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 tsp maple extract

1 cup all purpose flour

1½ cup whole wheat flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

1 cup chopped pecans

In large mixing bowl, cream sugars and Crisco together, and add eggs and vanilla and maple extract. 

Combine flours, baking soda, and salt together.  Add to mixing bowl and blend well.  Fold in chocolate chips and pecans. 

Bake 375° 9-11 minutes.  Makes 5 dozen.

© Crackerberries 2012

Chili Nacho's

Aunt Millie’s Silly Chili Nachos

2 green/red peppers, chopped

8 cooked meatballs, diced or sliced

1 medium onion, chopped

1 ½ cups red kidney beans, drained (not rinsed)

1 ½ cups tomato sauce

1 red Chile pepper, finely chopped

1 tsp chili powder

½ tsp cumin

6.5 oz tortilla chips

1 ½ cups shredded sharp cheddar cheese

¼ cup parmesan cheese

8-10 black olives

3 small Chile peppers, sliced

Sour cream

Salsa

Preheat oven to 450°.

In medium skillet, sauté onions and peppers for five minutes.  Stir in meatballs, kidney beans, tomato sauce, and spices and cook just until heated. 

Spread tortilla chips on cookies.  Spoon chili over top and sprinkle with cheeses; top with olives and Chile peppers.  Bake 450° for 10-12 minutes, just until cheese starts to bubble and edges of chips start to brown.  Serve with sour cream and salsa on the side.

© Crackerberries 2012

White Pizza

Chicken Chile Pepper White Pizza

Pizza Dough

6 oz cream cheese

1 Tbsp sour cream

1 tsp Italian seasoning

½ tsp garlic salt

1 cup basil seasoned sundried tomatoes

1-1½ cups chopped cooked chicken

½ cup sliced jalapeno and Chile peppers

1 cup shredded mozzarella cheese

Preheat oven 400°

Soak sundried tomatoes in 2 tbsp extra virgin olive oil.

Combine cream cheese, sour cream, Italian seasoning and garlic salt in mixing bowl and blend until smooth. 

Spread cream cheese mixture over pizza dough.  Finely chop tomatoes and sprinkle over cheese.  Cover with chicken and peppers, and top with mozzarella cheese.

Bake 400° 20-32 minutes.

© Crackerberries 2012

Pasta Bake

Sloppy Joe’s Pasta Bake

2 cups mixed pasta (shells and elbows)

1 onion, diced

1 cup chopped green/banana peppers

1 lb ground beef

(You could use a can of Manwich Sloppy Joe to make this even quicker and easier)

2 cups tomato sauce

½ cup ketchup

¼ cup V-8 juice

½ tsp ground marjoram

½ tsp ground thyme

½ tsp garlic salt

1 tsp basil leave

1 tsp oregano leaves

1 tsp fresh ground pepper

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Preheat oven to  350°.

Cook pasta according to package instructions.  Drain.

In Dutch oven, brown ground beef with onions and peppers.  Add spices, tomato sauce, V-8 juice and ketchup and cook just until bubbly.  Drain water from pasta and add to ground beef mixture.  Mix well.  Sprinkle with cheese and bake 350° 20-30 minutes until cheese melts and is slightly golden.

© Crackerberries 2012

 

Zucchini Relish

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  My grandmother died and no one wanted to share that recipe with me.  Finally, I twisted some arms, and broke some legs, and one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side of the family).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

I'm taking a big chance giving the secret away, but seeing how they don't read my blog, I'm going to share it and no one will even know.  Enjoy, it really is a tasty relish.

12 cups shredded zucchini
4 cups finely chopped onions
4 cups finely chopped green/red peppers

Combine veggies in large glass bowl.  Sprinkle with 1 cup canning salt, cover with plastic wrap, and refrigerate overnight.  Drain and rinse well.

2½ cups white vinegar
6 cups sugar
¾ tsp nutmeg
1½ tsp celery salt
½ tsp black pepper
¾ tsp turmeric
2 tbsp cornstarch
1 tbsp dry mustard

Combine all ingredients except for the cornstarch.  Cook in preserving pot until it starts to thicken (about 30 minutes).  Stir often.  Add cornstarch mixed with a little water during the last 5-10 minutes of cooking.  Pour into hot sterilized jars and process in boiling water bath 10 minutes.

© Crackerberries 2012

Corn Chowder

Specialty Corn Chowder

1 Small hunk of salt pork, chopped

2 medium onions, peeled and coarsely chopped

2 lbs red potatoes, peeled and coarsely chopped

1 large carrot, shredded

1½ cups frozen kernel corn

1 can cream style corn

1 small sweet red pepper chopped

1 cup half and half

½ cup milk

3 tbsp butter

½ tsp celery salt

Fresh ground pepper

Sauté salt pork and onion together in Dutch oven while peeling potatoes or until onions are golden.  Add to onion and pork and barely cover with water.  Cook 15-20 minutes until potatoes are tender. 

Drain off most of the water and add remaining ingredients and cook until hot and slightly bubbly.  Serve with Saltine crackers.  This gets thicker as it matures in the fridge the next day.  Some meals just taste better after they sit for a day, this is one of them. 

© Crackerberries 2012

Chile Pepper Pear Preserves

Hot Chile Pepper Pear Preserves

Make this using the crunchy pears that are like apples.

Ingredients:

Pears

Sugar

Hot Chile Peppers

Gran Gala Liqueur

10 cups peeled, cored, coarsely chopped hard pears

1¼ cup water

Bring to boil with cover on, reduce heat and cook 20-30 minutes, stirring often to soften pears.  Drain excess water.

*1 cup roasted hot Chile peppers, de-seeded and cored and finely chopped.

7 cups sugar

Bring to boil; reduce heat and simmer stirring often 1½ - 2 hours to further soften pears.  Return heat to medium-high and cook stirring often 45 minutes longer or until it reaches the **gel stage (220°). 

Remove from heat and stir in ¼ cup Gran Gala Liqueur, continue to stir 2-3 minutes longer to prevent the fruit from floating to the top; spoon into hot sterilized jars and process in boiling water bath 10 minutes. 

Yield 5 pints.

• To roast peppers, preheat oven to 450°.  Spread peppers on cookie sheet; roast 4-5 minutes until skins blister.  Place in zip lock bag to sweat in their skins for 10-15 minutes.  Once this is done it is easy to slide the tip of a spoon or butter knife in and slip out the seeds and white core.  WEAR GLOVES WHEN WORKING WITH HOT PEPPERS.

• The gel stage is reached at 220°.  Another way to test the gel stage is to place a small plate in the freezer.  Towards the end of cooking time, place a spoonful of the hot mixture on the plate, and return it to the freezer for two minutes.  Check to see if the mixture has gelled.

© Crackerberries 2012

Chicken and Herbs

Four+ Herbs Chicken

1½ -2 lbs chicken leg quarters

3-4 cloves garlic, sliced

Fresh basil leaves

Fresh oregano leaves

Fresh lemon balm leaves

1 tbsp tarragon leaves

Sea salt

Fresh ground black pepper

Olive oil

Wash chicken.  Preheat oven to 350°

Place chicken in cast iron skillet.

Finely chop basil, oregano, and lemon balm leaves and combine with tarragon leaves.  Slide pieces of garlic underneath the skin of the chicken with 1 tsp of the herbs. 

Rub the outside skin generously with extra virgin olive oil.  Salt and pepper and sprinkle with remaining herbs. 

Bake 50 minutes at 350°.  Flip chicken and increase heat to 400° and cook 10-15 minutes longer. 

© Crackerberries 2012

Pear Pie

Harvest Time Pear Pie

1 9-inch pie crust

10 pears, peeled, cored, and sliced

1 cup fig conserves

¾ cup sugar

2 Tbsp whole wheat flour

Pinch of salt

1 tsp cinnamon

¼ tsp nutmeg

½ tsp cardamom

1-2 tbsp butter or margarine

Preheat oven 400°.

Combine sugar, flour, and spices together.  Add to pears, and mix well.  Fold in conserves. 

Spoon mixture into pie crust, and dot with 1-2 tbsp butter or margarine; lay top pastry over top.  Pinch edges all the way around, and crimp to seal.  Cut air vents in top of crust.  (Use a festive cookie cutter before putting top pie crust on — be sure not to cut all the way through.)

Bake at 400° for 50 minutes, reduce heat to 350° to cook an additional 10-15 minutes, sliding a sharp knife in one of the air vents to check tenderness of pears.  You may need to tent aluminum foil around the edges if they start to get too brown. 

Serve warm with ice cream if desired.

© Crackerberries 2012