Peach Pie Filling for canning

from the kitchen of Jewal

makes 7 quarts

6 qts sliced peaches (can put in 1 gallon water with 6-500 milligrams vitamin C tablets, drain)
7 C sugar
2 C plus 3 T Clear Jel A (found at Kitchen Kneads in Ogden or other Health food stores)
5 1/4 C cold water
1 3/4 C bottled lemon juice
1 T cinnamon or almond extract (opt)

Combine sugar, Jel A and cold water. Stir over medium heat until thick and bubbly. Add lemon juice and boil 1 minute, stirring constantly and add cinnamon/almond. Add sliced, drained peaches and continue cooking for 3 minutes.  Fill jars and process for 45 minutes.

School Peanut Butter Bars

These are so yummy- I made these for my husbands birthday this week!

from the kitchen of Jewal

3/4 C peanut butter
3/4 C butter
1/2 C sugar
1 1/4 C brown sugar
2 eggs
3/4 tsp soda
1/8 tsp salt
1/2 tsp vanilla

Mix well and stir in.....

1 1/2 C flour
2 C rolled oats

Spray a 17 x 11 inch pan and spread dough on it. Cook at 350 degrees for 10 minutes- do not ovebake.
While still warm spread with
1 C whipped peanut butter

Frosting:
1/2 cube butter
1-2 tsp vanilla
3 T cocoa
2-3 C powdered sugar
milk to consistancy of desired frosting

Easy Vanilla Ice Cream

from the kitchen of Jewal

1 qt heavy whipping cream
1 lg pkg instant vanilla pudding
3 c sugar
1-2 T vanilla
add milk up to the fill line in your freezer

Mix and freeze according to your ice cream freezer directions.
Can add any fruit, berries  and crushed oreos if you want.
Very easy and very good!

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Teriayki Chicken

from the kitchen of Jewal

1 c sugar (can use 1/2 c brown & 1/2 c white or 1 c brown)
1 c ketchup
1/2 c apple cider vinegar
1 clove of garlic (opt)
6 T soy sauce
1 T dry mustard

Line chicken in casserole dish, pour sauce over it.  Bake at 300 degrees for 3-4 hours or bake at 350 degrees for 1 hour.  Serve over rice.  Sauce will thicken as it cools.

Jewalene's Pizza

from the kitchen of Jewal

1 T yeast
1 T sugar
1 c warm water

Mix and let set for a few minutes and then add:

2 -3 c flour
1 tsp salt
Mix together and let rest a few minutes.
Pat out on greased pizza pan. You can pre-cook crust for 5-10 minutes at 400-425 degrees and then add the sauce, cheese & toppings.

100% Whole Wheat Bread

from the kitchen of Jewal

5 c hot water
1 T salt
2 T gluten flour (opt)
1/4 c oil
3/4 c honey
10-12 c whole wheat flour
2 T yeast

Mix all ingredients.  Knead in your mixer for 6 minutes.  Let rise for 15 minutes.  Bake at 350 for 30 minutes.  Makes 3 large loaves.

Snickerdoodles

From the kitchen of Jewal

1 c shortening or butter
1 ½ c sugar
2 eggs
2 ¼ c flour
2 tsp cream of tartar
1 tsp soda
¼ tsp salt

Mix all together. Roll into balls then roll in cinnamon sugar and bake at 400 for 6-8 minutes.

Whole Wheat Pancakes

from the kitchen of Jewal

1 cup wheat
11/2 cup milk

Put in a good blender and blend until wheat is as ground as you like it, then add:

2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt

Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.

Strawberry Salad -Lion House Recipe

from the kitchen of Jewal

1 head of red leaf lettuce
1 pkg of spinach
1/2 c red bell pepper chopped up
1 purple onion sliced
1 c strawberries sliced
1 c cashew pieces
1/3 c bacon pieces
1/2 pkg wonton skins (cut in 1/2 (strips) and fried) The skins I have bought always have two stacks of skins.

Dressing:

2 T red wine vinegar
3 T sugar
1/2 c canola oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam

Mix and let sit in refrig. to let flavors blend.

Mix vegetable salad ingredients together and then add the last several salad ingred. along with the dressing right before serving so they don't become soft or soggy. This salad is always a hit! Delicious!

Parmesan Chicken

from the kitchen of Jewal

8 chicken breast (boneless, skinless)
2 cups plain yogurt (Pour into a bowl)

Mix the following in another bowl:

2 cups Ritz Crackers crushed (I blend mine in a blender so they are really fine)
3 T parmesan cheese
2 t garlic powder
1 t season salt (Lawry's)

Dip chicken breasts into the yogurt and then into the cracker mixture. Place coated chicken of a sprayed pan so they are not touching each other. I also tuck thin edges of chicken under the breast a little so the chicken has a nice rounded look. Bake at 350 for 45min - 1 hour depending on the size of the chicken breasts. Cook with tin foil on until the last 15 minutes and I like this chicken cooled without tin foil as well. Optional: you can drizzle a little butter on top of the chicken before cooking if you'd like.

Sauce for chicken:

1 can of cream of mushroom soup
1 cup of sour cream
2/3 cup chicken broth
2 T lemon juice
1 t dill weed (optional, but I love it)

Heat through and spoon a small amount over chicken when it is served. I love this chicken with wild rice or baked potatoes. This chicken is so moist and so good! It's a favorite!

Ham or Sausage Strata

from the kitchen of Jewal

4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt

Butter a 3 qt casserole dish- 4 inches deep.  line casserole dish with 4-6 slices of bread, no crust.  Sprinkle bread slices with 1 c grated  cheddar cheese.  Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon.  Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat.  Cover with lid and refrigerate overnight.  Remove and mix the soup, 1/4 c milk & mushrooms and pour over top.  Bake uncovered  at 300 degrees for 1 1/2 hours.

Hersheys Perfectly Chocolate Chocolate Cake

This cake is soooooo good!!!

from the kitchen of Jewal

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 c milk
1/2 c oil
2 tsp vanilla
1 c boiling water

Heat oven to 350. Stir together in a large bowl, sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes. STIR in boiling water. Batter will be thin. Pour into greased 9x13 inch pan or 2 9 inch round pans. Bake 35-40 minutes for 9x 13 inch pan, Less time is needed with round pans. Cool completely and frost with Perfectly Chocolate Chocolate Frosting.

Perfectly Chocolate Chocolate Frosting

1/2 c butter
2/3 c cocoa
3 c powder sugar
1/3 c milk
1 tsp vanilla

Melt butter, stir in cocoa, alternately add powder sugar and milk, beating until desired consistancy. Add vanilla.

Egg Casserole

from the kitchen of Jewal

Blend in blender:
12 eggs
1 c 1/2 & 1/2
1/3 c mayo
2T flour
1/4 tsp salt
pepper

Pour into greased 9x13 pan. 
Sprinkle with:
1 1/2 c cheese
1 c meat (bacon, sausage or ham)

Bake 35-40 minutes at 350, or until center is not runny.

Jewal's Thumbprint Cookies

from the kitchen of Jewal

1/4 c sugar
1 c butter
2 c flour
1 tsp vanilla
1/4 tsp salt
1 c finely chopped pecans (opt)

Cream together sugar and butter. Beat in flour, vanilla and salt.  Stir in pecans. Roll into balls and make a tumbprint in each cookie (to make a nest for the frosting). Bake at 300 degrees for 20-30 minutes.  Remove to cooling rack.  Cool cookies and fill with frosting.

Frosting:
1 c powdered sugar
1/2 tsp almond flavoring
and enough water to make it the right consistancy to drip off the top of a spoon.  Color 1/2 of frosting red and 1/2 of it green.  Makes 3 dozen.

variation:  Some of the  dough may be rolled into small balls, baked and then rolled in powdered sugar.

Wonderful Lemon Meringue Pie

from the kitchen of Jewal

Combine in a bowl and set aside:
Zest of 3 lemons
Juice of 3 lemons
6 egg yolks (save egg whites in another bowl for meringue)
3 T butter
½ tsp salt

Bring to a boil:
3 c water
2 ½ c sugar

Mix ¾ c cornstarch plus 3T cornstarch to 1 cup of coldwater. Pour into boilingwater, stirring constantly, until thickened. Take out ¾ c of hot thickened mixture and mix into lemon mixture from above. Then combine all ingredients into pan and stir over low heat for a few minutes. Remove from heat and pour into baked pie shells. This recipe makes enough for 2 pies.

Meringue
6 egg whites
1 tsp cream of tartar
1 ½ c powdered sugar

Beat egg whites and cream of tartar; add powdered sugar, a little at a time, until very stiff. Put on top of pie filling and cook at 325 for 10-15 minutes or until meringue is golden brown.

Easy Cream Pie Recipe

 from the kitchen of Jewal

1 lg pkg of instant vanilla pudding (for banana or coconut cream)
Or
1 lg pkg of instant chocolate pudding (for chocolate cream)
2 c milk
1 c whipping cream (whipped with ¼ c powdered sugar and 1 tsp of vanilla)-
or can use cool whip- may need more than 1 cup

Combine pudding and milk- stir until thickened. Fold in whipped cream.
Pour into pie shell. Chill for 3-4 hours then top with whipped cream.

Basic Cream Pie - Lion House

5 T cornstarch
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell

In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.

Coconut Cream Pie - Lion House
Add ½ cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.

Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.

Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.

Jewal’s Easy Pie Crust

 from the kitchen of Jewal

4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water

Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.

Taco Soup

from the kitchen of Jewal

1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream

Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!