8 cups fresh tomatoes, peeled, chopped and drained -or- 2 (28 ounce) cans of diced tomatoes. 2 1/2 cups onions chopped 1 1/2 cups green pepper 1 cup jalapeno peppers chopped (I use way less. I use 3 larger size jalapenos) 6 cloves of garlic, minced 2 teaspoons of cumin 2 teaspoons black pepper 1/8 cup canning salt 1/3 cup sugar 1/3 cup vinegar 1 (15 ounce) can tomato sauce 1 (12 ounce) can tomato paste
1. Mix all together and bring to a slow boil for 10 minutes. 2. Seal in jars and cook in hot water bath for 10 minutes. 3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Pumpkin Coffee Cake From at Taste of Home Magazine Ingredients
* TOPPING: * 1/4 cup packed brown sugar * 1/4 cup sugar * 1/2 teaspoon ground cinnamon * 2 tablespoons cold butter or margarine * 1/2 cup chopped pecans * CAKE: * 1/2 cup butter or margarine, softened * 1 cup sugar * 2 eggs * 1 cup sour cream***** * 1/2 cup canned or cooked pumpkin***** * 1 teaspoon vanilla extract * 2 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon pumpkin pie spice * 1/4 teaspoon salt
Directions
1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
***** the reviews said this needed more pumpkin. So I put in a 1/4 cup of sour cream finished off the cup with canned pumpkin and added the 1/2 C of canned pumpkin as called for. It was moist and did not seem to need all the sour cream. I also bumped up the spices a bit because I wanted to :)
Don't Remember Who's Peanut Butter Popcorn Recipe
ReplyDelete1/2 c light corn syrup
1/2 c sugar
1/2 c peanut butter
1 tsp vanilla.
6-8 cups of popcorn
Put the first for ingredients in sauce pan and melt together.
When combined and melted, pour over popcorn and mix.
I just kind of winged it but it's good.
Wonderful Salsa for Canning
ReplyDelete8 cups fresh tomatoes, peeled, chopped and drained -or- 2 (28 ounce) cans of diced tomatoes.
2 1/2 cups onions chopped
1 1/2 cups green pepper
1 cup jalapeno peppers chopped (I use way less. I use 3 larger size jalapenos)
6 cloves of garlic, minced
2 teaspoons of cumin
2 teaspoons black pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1. Mix all together and bring to a slow boil for 10 minutes.
2. Seal in jars and cook in hot water bath for 10 minutes.
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Pumpkin Coffee Cake From at Taste of Home Magazine
ReplyDeleteIngredients
* TOPPING:
* 1/4 cup packed brown sugar
* 1/4 cup sugar
* 1/2 teaspoon ground cinnamon
* 2 tablespoons cold butter or margarine
* 1/2 cup chopped pecans
* CAKE:
* 1/2 cup butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 1 cup sour cream*****
* 1/2 cup canned or cooked pumpkin*****
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon pumpkin pie spice
* 1/4 teaspoon salt
Directions
1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
***** the reviews said this needed more pumpkin. So I put in a 1/4 cup of sour cream finished off the cup with canned pumpkin and added the 1/2 C of canned pumpkin as called for. It was moist and did not seem to need all the sour cream. I also bumped up the spices a bit because I wanted to :)