Seven Layer Bean Dip

In a 13x9 baking dish layer:

16 oz can refried beans

3 Hass avocados, pureed in
3 T lemon juice

2 cups sour cream mixed in
1 envelope taco season

small can sliced olives, drained

2 roma tomatoes, seeded and diced

2 cups cheddar cheese

green onion, as much or little as you like

Bake covered at 350 for 30 minutes, uncover for 5 more minutes. Serve with tortilla chips

Pomegranate Acini de Pepe Salad

This recipe is so versatile for any occasion. During the holidays I like to use just pomegranates. During the summer you can add coconut and marshmallows or canned pineapple, grapes, or even bananas

In a sauce pan over a cold stove mix:

1/2 cup sugar
1 TBL flour
1/4 tsp salt
Now add to the sugar mixture, using a whisk:

1 cup pineapple juice (drain from the can)
1 egg

Now turn on the heat to medium low. Stir constantly with your whisk. Heat slowly, otherwise your egg is going to scramble. After about 10 minutes your sauce should start bubbling. Allow it to bubble for a minute.

Now remove your sauce pan and add:

2 tsp lemon juice

Let the sauce cool while you prepare your other half of the salad.

In a pot of boiling salted water add:

1, 1/3 cup acini de pepe (good luck finding this. I buy 15 boxes every time I find it)

Cook the acini de pepe according to the box. About 10 minutes. Drain and rinse in cold water. Now add the drained acini de pepe to the cooled sauce.

Add to the acini de pepe/sauce:

8 oz crushed pineapple, drained (you use this in the above sauce)

Put salad in fridge in airtight container overnight. The next day add:

pomegranate seeds
1 container coolwhip

Oreo Truffles

I am well aware that everyone has this recipe. But I thought I would share it anyways.

In a food processor blend:

5 oreo cookies, (reserve this in a small cup)

In a food processor blend:

The remaining package of oreo cookies

Now add to the cookie crumbs and blend:

1 (8oz.) package of cream cheese

Make small balls out of this black goop. I like to use a cookie sheet lined with parchment paper to hold all 55 balls this will make. Dip each ball in melted chocolate. You can use white chocolate chips, semi-sweet chocolate chips. Try mint chips! Sprinkle the reserved cookie crumbs on top of each truffle.

Stove Top Enchiladas

I'll give you a break from all the sweets and offer something savory! This is a super easy meal. Especially if you are using left over chicken. In my case I just took out of the freezer a zip lock bag with pre-cooked chicken. You can also substitute chicken for pulled pork or ground beef or even left over pot roast, cut up real fine.

In a large saute pan or dutch oven style pot, dump:

2 cups shredded chicken, cooked
1 can cream of mushroom
large can enchilada sauce
1/2 cup sour cream
2 T chopped olives

Get the mixture simmering. While you are waiting for this to heat up start on your tortillas.

Heat in the microwave for 30 seconds:

about 10 corn tortillas on a plate

Fill each tortilla with shredded cheddar cheese. Then place in the simmering mixture, seam side down. Let simmer for about 5 minutes. Serve with lettuce. The lettuce is a must in my opinion. It adds a great crunch and gives a neutral to all the spices going on.

Holiday Fudge

This is a family favorite! My Aunt Julie sent this one to me as well.

In a very large mixing bowl dump:

4, 1/2 cups semi sweet chocolate chips
7 oz bottle marshmallow cream
2 sticks butter (not margarine)
2 cups chopped walnuts
1 tsp vanilla

In a large pot bring to a boil for 10 minutes, stir constantly:

4, 1/2 cups sugar
12 oz can evaporated milk


After 10 minutes of boiling, dump the hot liquid over top the ingredients in your mixing bowl. Mix for 2 minutes with large wooden spoon. Then dump into a cookie sheet with rims. I like to have the cookie sheet lined with parchment paper strips. Put in refrigerator for the day. I like to score, or cut, the fudge when it is still quite soft.

Macaroons

This recipe came from my Aunt Julie while my little family was alone and living in Seattle. I have made them every Christmas since. These are really simple. They turn out soft and chewy. This recipe makes 24 cookies


In a medium bowl mix:

1/4 cup flour
3/4 cup sugar
1/8 tsp salt

now add and mix well:

1 tsp vanilla
2 egg whites

now add and mix well:


2, 1/2 cup coconut (I uses sweetened, but you can use unsweetened)


using wet hands form rounded balls and place one inch apart on waxed paper lined cookie sheets.

Bake at 350 for 17 minutes. I let them cool on the cookie sheet. Then dip in melted chocolate chips. Put the chocolate dipped cookies back onto wax paper for the chocolate to harden

Oaty Gingerbread Men

I found this recipe from the kitchen cafe blog here. I added the oat flour to make them extra chewey. It added a unique flavor to this Christmas classic!

In a mixer dump and mix:

3 cups flour (1/4 cup of this is oat flour)
3/4 cup brown sugar
3/4 tsp baking soda
1 T cinnamon
1 T ginger
1/2 tsp cloves
1/2 tsp salt

Now add and mix on high until crumbly:

12 T butter cold and cut into 12 pieces.

Now add and mix on high until just mixed:

3/4 cup molasses
2 T milk

Divide into 3 parts. Place each section of dough onto a piece of waxed paper. Place another piece of wax paper on top of the ball of dough. Using a rolling pin, flatten the dough to 1/4 inch. Place the waxed covered dough in the freezer for 10 minutes. Remove cold dough and cut out the men. Place on cookie sheet lined with fresh wax paper. Bake at 375 for 9 minutes. Allow to cool on cookie sheets.

Winter Pasta

Now that Thanksgiving is over we can officially begin eating the tomatoes we bottled in July! Most people do not have fresh tomatoes in their gardens this time of year. This recipe will help you use your bottled tomatoes!

Boil according to instructions:

1 lb penne pasta

In a food processor blend:

1/2 cup spinach
1 cup basil cup basil
1/2 cup Parmesan cheese
1/4 cup chopped walnuts
1 large garlic clove
1/4 tsp salt

now slowly add while slowly processing:

1/3 cup olive oil

Drain pasta and return pasta to pot.

Add:

1 quart bottled tomatoes, drained.

Add spinach/basil blend. Toss till warm. Serve with walnuts.

Streusel Pumpkin Pie

This pumpkin pie is a combination of Libby's pumpkin pie recipe and a streusel I really like. This recipe makes two pumpkin pies.

Make pie crusts. The recipe can be found here.

In a large bowl mix:

1, 1/2 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
4 large eggs
1 large can Libby's pumpkin (29 oz)
2 cans evaporated milk (12 oz each)

Pour the pumpkin mix into the two unbaked pie crusts. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 20 minutes. Then open the oven door and carefully sprinkle streusel over the two pies. Close door and bake another 30 minutes.

Streusel

In a medium bowl mix:

1/2 cup brown sugar
1/2 cup flour

Then cut into flour:

1/4 cup firm butter

Now add:

1/4 cup chopped pecans

Green Smoothie

I did another experiment with baby spinach and thought this smoothie was really yummy!


In a blender mix:


6 ice cubes
1, 1/2 cup milk
1 banana

1/2 cup strawberry yogurt
1 cup spinach
1 cup frozen fruit mix (peach, mango, pineapple, strawberry)
2 T sugar

Pumpkin Cheesecake

I made this pie for Thanksgiving this year to switch things up a bit. It came from Joy of Cooking, my favorite recipe book for the basics.


Graham Cracker Crust

In a food processor dump:



10 large graham crackers (this is one package)
1 tsp cinnamon


After processing crackers into crumbs, add:

1/4 cup sugar
6 T butter, melted and cooled



Dump mixture into pie tin. Press into place. You can press another pie pan of the same size into the dough. Remove the top pan and you have a perfectly even crust. Bake at 350 for 10 minutes.

Cream cheese filling

In a small bowl combine:

2/3 cup brown sugar
3/4 tsp cinnamon
1/4tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg

In a larger bowl or mixer beat for 60 seconds:

2 (8 oz packages) cream cheese

Add one at a time:

2 eggs
2 egg yolks
add:

1 cup canned pumpkin

Pour mixture into cooled pie crust. Bake at 350 for 30 minutes. Reduce the oven to 325 and bake another 10 minutes.

Meanwhile, whisk:

1, 1/2 cup sour cream
1/3 cup brown sugar
1 tsp vanilla

Remove pie and spread sour cream mixture on top. Also spread a couple tablespoons of ground up graham crackers. Bake another 7 minutes.Let the pie cool in the microwave for an hour for a slow cooling process. Refrigerate for 6 hours.

Chocolate Waffles

Kev found this recipe in Joy of Cooking. He made a wonderful Saturday morning brunch! The vanilla frozen yogurt on top was the perfect garnish. Just be sure and have Pam on hand to spray the waffle iron before each batch.

Whisk together in a big bowl:

1, 1/2 cup flour
1, 1/3 cup sugar
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt

Whisk in a medium bowl until frothy:

2 eggs

Add to the eggs:

1 cup milk
3/4 cup plus 2 T vegetable oil
1 tsp vanilla

Add wet ingredients to the dry and combine quickly.

Empinadas

I tried empinadas for the first time at a festival in the park over the summer. I played improve in the kitchen last night and came up with this fantastic recipe! This filling makes a lot! I only used half of it. I put the rest in a freezer bag and threw in the freezer. You could choose to double the dough recipe if you want to make a lot more! Using this dough recipe, as is, I was able to make 24 empinadas.

Filling

Brown the following together. Then drain:

1 lb lean ground beef
1/2 onion, chopped
1 garlic clove, chopped

In a mixing bowl dump:

cooked meat mixture
1 small can chopped olives
3 T Cilantro, chopped
1, 1/2 cups cheddar cheese
1 packet taco season

Dough

Cut shortening into flour until crumbly:

2 cups flour (I used 1 T wheat and 1 T oat flour)
1 cup shortening

slowly add water while fluffing with a fork:

1/2 cup water

Roll dough out until really thin. Cut circles out with buiscut cutter or ring off a quart jar. Spoon a tablespoon of filling onto the circle.

Fold the circle in half and pinch the top. Then pinch the sides together. It took a couple of these to figure how not to lose my filling. :)

Place the crescent moon shaped empinadas onto a cookie sheet and brush with a mixture of:

1 egg yolk
1 T milk

Bake at 400 for 25 minutes.

Serve with cilantro lime rice and refried beans.

Macaroni and Cheese- Adult Style

Bonus: This only dirties on pot!! This macaroni and cheese came from years of searching for just the right one. I sprinkle red pepper flakes on mine. The kids, of course, don't like the red pepper. I love my mom's mac-n-cheese, but I was always burning the cheese or curdling the flour in the rou.

In a large pot fill with water. Boil for about 9 minutes:

2 cups macaroni (I used 1 cup regular macaroni, & 1 cup wheat macaroni)

Drain the cooked macaroni and return to pot. Make sure the stove in set on low heat. Add:

1/4 cup butter, cut up

After the butter is well coated on macaroni, add:

12 oz evaporated milk
2 eggs, beaten
1/2 tsp salt

Stir and babysit the pot for about 10 minutes. Then take the pot off the stove and add:

3 cups cheddar cheese.

Stroganoff

This recipe came from my Mother-in-law. It is quick for those days you know you'll be at the dentist or have places to be. Put this in the crockpot for at least 10 hours. I tried once to put the crockpot on high and cook it for 6 hours. The meat was way too tough. This is a long low process :)

In your crock pot dump:

1 lb round eye steak, cut up
1 can cream of mushroom
1 package Lipton onion soup mix
1/2 cup sour cream

After ten hours serve over cooked egg noodles or rice.

Spinach Berry Smoothie

We eat a LOT of home-baked goods around here. I decided that we needed to have more fruit in our diets. We eat lots of vegies, but I don't buy fruit. I hate the texture of fruit on my teeth, and it always tastes too tart. I experimented a bit and came up with this yummy treat.

In a blender dump and blend:

6 ice cubes
1, 1/2 cup milk
1 cup strawberry yogurt
1 cup frozen peaches
1 cup frozen berry mix (strawberries, blueberries, rasp)
1/3 cup sugar
1 cup baby spinach

If you want a healthier version you could omit the sugar. I don't dare! If you are brave and try it, let me know how it tastes! Also, you could try plain yogurt instead of flavored yogurt. :)


My kids loved this!

Multi-grain Pumpkin Muffins- revisited

Our family has been living off of these muffins for weeks now. Each time I make them a little different. I have been trying to see just how much grain I can get away with and how little sugar. I just made these muffins in the above picture with 1/2 the sugar than before and twice the oats. Here is a healthier muffin. Which do you like best?! This makes 2 dozen muffins

In a large bowl whisk:

1 cup pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1/2 cup brown sugar

Now add and mix:

1/2 cup white flour
1/2 cup wheat flour
1 T baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ginger

Now add and mix:

*1 cup oat flour
chocolate chips

Bake at 400 for 20-22 minutes. I like to use muffin sleeves for fast clean up.

*oat flour is really the easiest grain to fix up. Just throw some rolled oats in a food processor for a minute!

Broccoli Cheese Soup

Fall is my favorite season for soup! This is also a great meal to serve vegetarian friends or if your a vegie yourself :) In the picture I didn't have celery or carrots to work with. But the soup still turned out great.

Boil for 15 minutes:

1 cup carrots, cut

Remove carrots and set aside. Bring fresh water to a boil and blanch broccoli for 3 minutes. Drain and set aside broccoli. You may need to cook this in batches depending on the size of your pot:

3-4 large bunches broccoli

In a very large soup pot saute for about 5 minutes:

4 T butter
1/2 cup onion
1/2 cup celery
Add and whisk for about 30 seconds:

1/3 cup flour

Add very slowly and whisk over medium heat until thick. About 10-15 minutes. Stir often:

4 cups milk
1 tsp salt
1/2 tsp pepper


When the milk is thickened remove from heat. You do not want to add the cheese while the stove is still hot. It will curdle your soup. Add:

4 cups cheddar cheese. (Tillamook!!)
drained broccoli, and drained carrots

Serve warm!

Sweet and Sour Meatballs

This is a really easy meal! I got the idea from Kraft. You can make your own meatballs. You can use store bought meatballs, or click here to make my favorite meatball!

In a large skillet heat up 4 T oil. Saute for about 7 minutes:

1/2 onion
2 bell peppers
1 carrot, cut diagonally

Now add:

1/4 cup apricot jam
1/4 cup Catalina dressing
2 T soy sauce

Now add your meatballs (about 16). Heat through. Serve over rice or spaghetti noodles.

Pumpkin Cake Roll

Beat with a whisk:

4 egg yolks
1/2 tsp vanilla

Slowly add and beat:

1/3 cup sugar

In a mixer beat until stiff peaks form:

4 egg whites
1/2 cup sugar

Fold into the egg white mixture:

1/2 cup pumpkin
egg yolk mixture
flour mixture (below)

Flour mixture:

1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Pour into a greased jelly roll pan (slightly smaller than a cookie sheet). Bake at 375 for 12-15 minutes. Remove immediately with a pancake spatula. Place cake on a towel covered in powdered sugar. Roll.

Allow the cake to cool like this. Once it is cool unroll the cake and spread on the cream cheese filling. Roll back up without the towel and place in fridge for 2 hours.

Cream cheese filling:

mix:

8 ox cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar

Spinach Lentil Saute

Ok, now I'm not promising that your children will eat this. But hubby and I enjoy it! Plus it is really good every now and then to eat a meal that is nutritionally rich and free from sugar. If I still haven't convinced you to try it, hubby says it tastes like the topping off a vegie pizza.

In a large pot bring to boil:

4 cups water

Add:

1/2 cup lentils, rinsed
1/2 cup rice, rinsed

simmer the lentils and rice for 20 minutes. Stir occasionally

In a pan saute for 3 minutes:

4 T butter
1 cup onion
1 garlic clove

Stir into onion saute and cook for 10-15 minutes:

1 lb. mushrooms, sliced
10 oz frozen spinach, defrosted and juices squeezed
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne (I used red pepper for more heat)

Stir drained lentils and rice in with vegies. Garnish with shredded Swiss cheese

Olive Garden's Black Tie Mousse Cake

I found this recipe from Cooks.com several years ago. I don't know if it it the exact recipe from the Olive Garden. But it tastes just like it! This cake is very involved. I would suggest you make it the day before you want it. Or start very early in the morning. Warning: Do not leave the house the day you make it. It requires a lot of babysitting. Now that I have thoroughly scared anyone from ever trying this recipe, here is how you make it! There are four layers.

Layer one -

1 package devils food cake - make up batter according to instructions. Pour the batter into a greased 9x13 pan and a 9 inch round pan. You want this layer to be thin. Bake at 350 for 15 minutes or until toothpick clean. Cool completely

Layer two -


melt the following on stove top over very low heat:
1/2 cup chocolate chips, semi-sweet
8 oz cream cheese


In a small dish combine:
1 tsp gelatin powder
1 T cold water
let this gelatin water sit for 1 minute. Then add:
2 T boiling water. Stir till clear. Cool

Whip until thick peaks stand on their own:
3/4 cup whipping cream
1/2 tsp sugar

Now add to the whipped cream the cool gelatin water. Mix together. Now fold in the chocolate cream cheese mixture.

Spread this on top of the cooled cake. (There are two cakes. Eye ball how much should go on each cake.)

Layer 3 -

beat until pale:
3 egg yokes

Now beat into the yokes:
1/4 cup sugar
3 T flour
1 tsp gelatin powder

On the stove bring to a slow boil over very low heat(mix constantly):

1, 3/4 cup whipping cream
1 tsp vanilla
egg yoke mixture from above

When this mixture becomes thick turn stove off and allow this pudding-like mixture to cool completely on counter. Pour this third layer on cake. Put cake in fridge for two hours.

Layer 4 -


Take cake out of fridge. I like to take the cake out of the cake pan and place on a serving platter. But you don't have to.

Bring to a slow boil:

2 T butter
1, 1/2 cup whipping cream

Pour this hot cream over:

1, 1/2 cups semi sweet chocolate chips. Mix until smooth. Poor over cake. Allow to drizzle down the sides of cake (if you took it out of the pan).

Press chocolate chips into the sides of cake. You need the chocolate chips for texture! If you didn't take the cake out of cake pans, then just put the chips on top of the cake. In my pictures I put chocolate chips in a food processor and made dusting chocolate. (I've already dirtied the kitchen. What's another mess, right?)

Place entire finished cake in fridge for 4 hours.

Multi-Grain Pumpkin Muffins and Bread

This recipe makes 2 loaves and 6 muffins. Or just mix it up the way you would like.

Mix the following:

2 cups pumpkin puree
1 cup milk (1 cup water, 3 T pwdr milk)
4 eggs
2/3 cup shortening
2 cups brown sugar

Add and mix the following:
1/2 cup oat flour
1/2 cup wheat
1 cup white flour
2 T baking powder (oops. I just realized I forgot to add this. This explains the flat muffins)
2 tsp cinnamon
1/2 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg
1/4 tsp ginger

Add and mix:
2 cups white flour (making 4 cups flour in the entire recipe)

Add:

1, 1/2 cup chocolate chips

Grease bottom only of 2 bread tins. Bake at 350 for 55 minutes. Muffins bake at 350 for 25 minutes. Let bread cool for 20 minutes and then remove from tins.

Granola Bars

These are a bit crumbly. Hubby likes to crumble these in a bowl and pour milk on top.

Cream for 2 minutes:

1 cup brown sugar
1/2 cup butter

Add and mix:

2 T honey
1/2 cup peanut butter
1/2 tsp vanilla
1 egg

Add and then mix quickly:

1, 1/3 cup wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1, 1/2 cup rice crispies
1, 1/2 cup old fashioned rolled oats
1/2 cup chocolate chips
1/2 cup coconut
1/2 cup craisins or raisins
1/2 cup sliced almonds

press mixture into greased cookie sheet. Bake at 350 for about 22 minutes. Cool on top of stove.

Hone Glazed Pork Chops with Garlic Roasted Vegies

The vegies in this dish are yummy enough to be the meal itself. The pork and vegies together should just fall apart in your mouth! I made up the vegie roast. I adapted the pork recipe from Miss Vickie's pressure cooker recipes so I could use in the oven. I tried pork in the pressure cooker and wasn't that thrilled. In fact, I had just about given up on pork chops until I tried this in the oven. The secret is not over cooking!

Honey glazed pork chops



In a big ziplock bag dump shake up until coated:

1/3 cup flour
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
6 pork chops, 3/4 inch thick

In a 13x9 baking dish melt 2 T butter.Place the 6 pork chops on top of the butter. Bake at 350 uncovered for 15 minutes.

Once the pork goes in the oven begin making the honey glaze.

In a small pot on the stove dump the following in and simmer for 15 minutes.

3 T butter
1/3 cup honey
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup lemon juice (I just use the bottled)
1 tsp ginger

After the pork cooks for 15 minutes. Take the dish out of the over and turn the chops over. Then pour honey glaze over the pork. Put the dish back in the oven for 20more minutes. Uncovered.

Garlic Roasted Vegies

In a 9x13 dish dump:

6 cut up potatoes (I used new potatoes)

3 carrots
1/2 onion, cut into chunks
6 cloves garlic, peeled

2 T butter cut up

lightly salt and pepper

Cover with foil (or the carrots will shrivel up) and bake at 400 for one hour.

Tomato Tortellini Souop

Easy!

Bring to a boil:

28 oz chicken broth (2 cans)

Add and cook for 7 minutes. Stir often because this isn't a lot of liquid:

1 lb tortellini (I use Buitoni 3 cheese)

place 8 oz cream cheese in a bowl and mix with 1/2 cup hot liquid from soup. Then dump the cream cheese mixture back in with the tortellini.

Add and heat through:

26 oz tomato soup (or 3 small cans)

I like to dress my soup with fresh basil. My basil has frozen in the back yard. I improvised with dry basil.

Granola

In the largest mixing bowl you can find dump and mix in the following:

12 cups old-fashioned rolled oats
3/4 cup powdered milk
1 cup sliced almonds

In a microwave-safe bowl mix:

1, 1/2 cups brown sugar
2 TBL honey
3/4 cup water
2 T butter
1, 1/2 tsp salt

Heat the brown sugar mixture for 3 minutes. Stir every minute. When the mixture is done in the microwave add:

3 tsp vanilla
1 tsp almond extract

Poor the wet syrup over your dry oats. Using two large wooden spoons toss the oats until all coated with syrup. You are going to think that the oats are too dry, but trust me, just keep mixing. Spread granola into two cookie sheets. No need to grease. Bake at 275 for one hour. Let cool in the cookie sheets. Remove granola with pancake turner. Store in airtight container. I add craisins or raisins to my granola after it is done cooking.

Breakfast Hash

I had some potatoes turning soft and cilantro that needed used up. So I married the two last night for dinner! Enjoy!

Cut up finely:

5 cups potatoes
1/4 cup onion
1 clove garlic

In a large pot on the stove heat:

1/4 cup butter

Throw the potatoes, onion and garlic into the melted butter. Saute for 25 minutes. Towards the end you may need to add 1/2 cup water like I did.

Now in a bowl whisk:

6 eggs
4 T milk

Now throw this egg mixture over your cooking potatoes. Use a large spoon to scrape the bottom. Keep it moving until the eggs are all cooked.

add:

1/4 tsp pepper
1/2 tsp salt
2 cups grated Cheddar
3 TBL Cilantro (or more!)
bacon bits

Bottling Peaches- Step by Step!

Pick peaches off your Mother's Peach trees! ;)In clean jars poor 1/2 cup sugar

Add about 3/4 cup boiling water. Just enough to be able to stir and dissolve the sugar. This was Little Miss's job!

Put the peaches in a huge pot of simmering water. Let sit in the hot water for 30 seconds. (This is called blanching.)



Remove the peaches and put in ice water in your sink.

Cut the peaches in half and remove pits.

Skin the peaches


Place the peaches in a the jar. Try to put the pretty side of the peach facing toward you.

Once you have filled the jars with peaches top off the jars with boiling hot water. About 1/2 inch from the top.


Wipe down the jar and put a lid and jar ring onto jar.


Place the jars of peaches into boiling water that cover jars. Let cook for 30 minutes. (This is called processing)

When the 30 minutes is over remove the peach jars with jar tongs. Place jars on counter lined with towels. Let sit for 24 hours. Place on shelves and don't eat until "after Thanksgiving" as my Mother says.
*Tip* Process your jars in a garage over a camp stove!