Hot Pepper Jelly

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips.   So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender.  Combine peppers, vinegar and sugar in large pan.  Bring to full boil for 8-9 minutes, stirring constantly.  Remove from heat, add pectin.  Mix well and return to heat.  Boil for 2 more minutes.  remove from heat.  Ladle into jars.  Process for 5 minutes.  Makes 3-4 pints.

Yummy Zucchini Bake

from the kitchen of Stephanie

This recipe is so wonderful and rich!  The best way to use up all that zucchini from your garden!

4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing

Boil zucchini and carrots until tender.  Drain.  Saute onion in 1 cube butter until tender.  Stir in 3 cups dressing, soup and sour cream.  Gently stir in vegetables.  Put in buttered 9x13 pan.  Melt 1/2 cube butter abd add 1 1/2 cups dressing.  Toss and sprinkle over top.  Bake at 350 for 30-40 minutes.

Ice Cream In-a-Bag

from the kitchen of Kae


1 Tbs sugar
½ Cup Half & Half cream
¼ tsp vanilla

Mix together and place in pint-size zip-lock bag.
(Squeeze out as much air as possible)

Place this sealed bad in a gallon-size zip-lock bag.

Also in this bag place 6 Tbs rock salt and 1 cup
ice (cubed or crushed.)

Then work the bags with your hands till the cream mixture freezes. Your hands may get cold. You might want to use a dish towel or gloves.
Kids love to make their own ice cream.

Patriotic Cookie Pizza

from the kitchen of Linda

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

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!

Pistachio Ice Cream

from the kitchen of Sherry


3 eggs
1 pint 1/2 & 1/2
1 pkg instant pudding

Blend in a blender and freeze. Can double.

Blueberry Cheesecake Ice Cream

from "Our Best Bites"

I won't lie, this recipe is quite time-consuming. But it's so worth it.

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust

*If you don't care about the calories (and you really shouldn't when making home made ice cream!) use full-fat cream cheese and substitute heavy cream for the half and half and whole milk for the 2%. It makes it soooooo good.

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.

In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.

After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
Place pan in ice--I actually just put the pan in my sink and then dumped a whole bunch of ice all around it; hey, it's one less dish for me to clean!

Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.

Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.

If you're adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks--the ice cream maker will break them down and the texture in the frozen ice cream is awesome!

When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours. The REAL beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you're having a party--and THANK GOODNESS for that, since you're pretty much guaranteed to be spending at least 1 hour working on this stuff, not counting all the waiting time!

Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it's pretty easy to scoop up.

The flavor is rich and creamy, the berries are sweet, the cream cheese adds a tang and the finished product is so worth the time you put into making it!

Try it in a little homemade waffle cone