POMEGRANATE JELLY

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

YOU WILL NEED

· 3-1/2 cups prepared or bottled pomegranate juice (about 5 large or 2 16-oz bottles)

 · 6 Tbsp Ball® RealFruit™ Classic Pectin

· 1/2 tsp butter or margarine, optional

· 5 cups sugar

· 6 Ball (8 oz) half pint glass preserving jars with lids and bands


DIRECTIONS

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.


2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.


3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.


4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.

2-minute Salsa Verde Rotisserie Chicken Tacos

2 cups shredded rotisserie chicken
1 cup salsa verde
1/4 cup orange juice
Zest of 1/2 lemon

In a medium saucepan, mix all ingredients.
Heat and stir together until hot and combined.
Serve in tacos topped with pico de gallo, avocado, sour cream, cheese.
(Recipe from Coral Barajas)

Oreo Truffles

1 15-oz package Oreo Cookies
1 8-oz package cream cheese, softened
1 package white chocolate chip candy melts

Finely crush Oreo cookies - frosting and all.
Reserve about 1 1/2 TBS crushed cookies for garnish later - Optonal
Mix cream cheese with crushed cookies until completely combined.
Shape cookie mixture into balls and place on parchment-lined cookie sheet.
Chill 1 hour in refrigerator or 20 minutes in freezer.
Melt white chocolate in microwave, stirring every 30 seconds until melted.
Working quickly, use 2 forks to coat cookie balls - coat well. **
Place balls back on parchment and sprinkle with reserved cookies or other sprinkles.
Return truffles to the refrigerator for 10 minutes to allow chocolate to firm up.
**May insert sucker sticks into truffles

(Recipe from Christine Miller)

Helen's Sweet Cornbread

3 eggs
1-1/2 cups milk
3 heaping TBS corn meal
2-1/4 cubes butter or margarine, melted
3 cups Bisquick
3/4 tsp baking powder
1-1/2 cups sugar

Beat eggs.
Add milk and melted butter, stir to combine.
Blend together dry ingredients.
Fold into egg mixture.  Mix well.
Pour into ungreased 9 X 13 glass baking dish.
bake at 350 for 35 to 40 minutes.

(Recipe from Helen Simmons)

Helen's Chili

1 14-oz can stewed tomatoes, Mexican recipe
1 14-oz can diced tomatoes
1 small (8-oz) can tomato sauce
1 15-oz can kidney beans, rinsed
4 15-oz cans chili beans - do not drain/rinse
1 large (7-oz) can diced green chilies
1 large onion, diced
1 green bell pepper, diced
4 minced garlic cloves
1 lb extra lean ground beef

1 1/2 tsp chili powder
1 tsp crushed red pepper
1/4 tsp cayenne pepper
2 tsp Lawry's Seasoned Salt

Saute together onion, bell pepper, garlic, and meat until meat is done.
Sprinkle with a little additional seasoned salt during cooking.
Transfer to a large pot, add all other ingredients, and bring to a boil.
Reduce heat to simmer, cover, and simmer for 45 minutes, stirring
frequently to avoid burning.

(Recipe from Helen Simmons)

Crescent Roll Veggie Pizza

INGREDIENTS

• 2 (8-oz.) packages refrigerated crescent rolls
• 2 (8-oz.) packages cream cheese
• 1 cup mayonnaise
• 1 (1-oz.) package powdered Original Ranch dressing mix
• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped cauliflower
• 1/2 cup grated or finely diced carrots
• 1/2 cup finely chopped tomatoes (seeds removed)
• 1/2 cup chopped scallions

INSTRUCTIONS

Preheat the oven to 350°F.

Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then, using a fork, prick the dough all over.
Bake the dough for 10 minutes until golden brown; remove from the oven and allow to cool completely.

In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix.
Using a mixer, blend together the ingredients until smooth and creamy. 

Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.

Sprinkle the diced broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese.  Then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.

When ready to serve, slice the sheet into bars and serve.

Microwave Chocolate Cake in a Mug

3 TBS AP flour
2 TBS cocoa powder
3 TBS granulated sugar
1/4 tsp baking powder
1/8 tsp salt
3 TBS vegetable oil
3 TBS milk
1/4 tsp vanilla
3 TBS chocolate chips

In a large (12-ounce) microwave-safe ceramic mug**, 
combine the flour, sugar, cocoa powder, baking powder and salt. 
Blend thoroughly with a fork. 
Add the milk, vegetable oil and vanilla and blend until smooth. 
Stir in the chocolate chips.  
Microwave on high for 90 seconds. Do not overcook or the cake will be dry. 
Let cool for 2 to 3 minutes before eating.

Most "mug" recipes I have tried look good, but leave a lot to be desired.  
This one, however, came out perfectly moist, chocolaty, and delicious!

**I don't have any large mugs, so I just used a small, deep bowl.