There was a "race" to see which one of us canned sweet corn cob jelly first! we've been talking about this for about a year and JD just WON - LOL I think this looks really good!! Diane Sweet Corn Cob Jelly (tastes like honey) Guest Post (JD Provence) Ingredients: 12 - 15 corn cobs, cooked and corn removed 2 Quarts Water 4 cups sugar + 1 cup brown sugar 2 T lemon juice 2 envelopes liquid sure jell Directions: Break corn cobs in half and put in large sauce pan, add 2 quarts water and boil, uncovered 30 minutes. Remove corn cobs and strain liquid, if desired. Measure liquid and measure equal amount of sugar, including brown sugar, set sugar aside. Add lemon juice and sure jell to corn water and bring to boil. Add sugar, a cup at a time, stirring constantly, making sure all sugar melts. Once all sugar is added and melted, bring to a boil. Boil 2 minutes and remove from heat. Pour into already sterilized jars, seal, and water bath 10 minutes. (Makes about 6 half pints) Recipe by: JD Photos by: JD for Canning and Cooking at Home
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Since I am celebrating 21+ thousand Likes on Facebook and my own 6 month Blogiversary this month (7/23) I thought joining in on a KitchenAid Mixer Give Away would be a perfect way to show you all my appreciation for being a part of (and following) my Website, Facebook and Pinterest Pages!! Please make sure to visit all the great pages/bloggers involved in this Give Away as well! and Happy One Year Blogiversary to Michele @Flavor Mosaic! #kitchenAid #mixer #giveaway Spread the word and tell your friend to enter! Very Exciting! Diane from Canning and Cooking at Home To say thank you to our wonderful fans we are giving you the chance to win a beautiful KitchenAid Mixer! It has been one of the most popular prizes in past giveaways. It is probably one of the most essential kitchen appliances you can have. Plus it will look fabulous on your kitchen counter! To bring you this giveaway, I have partnered with several bloggers, many of whom have been mentors to me this first year. Flavor Mosaic - http://flavormosaic.com Life Tastes Good - http://ourlifetastesgood.blogspot.com The Life and Loves of Grumpy's Honeybunch - http://www.grumpyshoneybunch.com/ Renee's Kitchen Adventures - http://www.reneeskitchenadventures.com/ That's My Home - http://thatsmyhome.com Canning and Cooking at Home - http://www.canningandcookingathome.com/ Carlsbad Cravings - http://www.carlsbadcravings.com/ Simply Sated - http://www.simplysated.com/ The Magical Slow Cooker - http://themagicalslowcooker.com/ Seasonal Holiday and Recipe Exhange - http://seasonalandholidayrecipeexchange.weebly.com/ From Valerie's Kitchen - http://www.fromvalerieskitchen.com Love Bakes Good Cakes - http://lovebakesgoodcakes.com a Rafflecopter giveawayOne thing we do right in Colorado is out Cowboy Oatmeal Bars! I love these and they go FAST around here - Enjoy! Diane Cowboy Oatmeal Bars Ingredients: 1 cup Butter, softened 3/4 cup firmly packed brown sugar 3/4 cup sugar 2 Eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups uncooked quick-cooking oats 1 cup peanut butter chips* 1 cup milk or real semi-sweet chocolate chips** 1 cup coarsely chopped walnuts Heat oven to 375°F. Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour, baking soda and salt. Beat at low speed until well mixed. Add oats; mix well. Stir in peanut butter chips, chocolate chips and walnuts. Press dough evenly into ungreased 15x10x1-inch baking pan. Bake 16-20 minutes or until golden brown. Cool completely. Cut into bars. *Substitute 1 (11-ounce) package (1 2/3 cups) peanut butter and milk chocolate chips for peanut butter chips and chocolate chips. (these bars freezer well too!) Recipe adapted from: Land O'Lakes Photo by: Diane Baker for Canning and Cooking at Home It's hard to believe that it's been just under six months since my friend said to me "why don't you start your own Food Page?" I think the perplexed look on my face was enough to stop anyone in their tracks! No, not him, he encouraged me when others thought I was crazy to try. I started out with a simple Facebook Food Page and as that started to grow - I decided to create and manage my own website with this Blog - and here you have it! just about six months (7/23 will be 6 months) now and my Facebook Page has over Twenty Thousand "Fan/Likes/Friends". This website gets visited on average of 800 times a day (have no clue if that is good or not but, make me happy) and I hope in some way - you are learning along with me - inventing new recipes and trying new things! Here is a wonderful recipe from the man who told me to "go for it" Michael Van Horn aka The Social Chef. This is a beautiful dish and I suggest toasting the fennel a bit before grinding - it really does add such a nice depth of flavor! Enjoy! and thank you for coming along on this magicial mystery tour with me!! Diane Sausage & Fennel Cream Sauce over Penne Pasta Ingredients
Slow Cooker Party Beans Ingredients: 1 envelope of onion soup mix 1 cup BBQ sauce (I used Sweet Baby Rays) 1 lb. ground sirloin, cooked and drained (90/10 ground beef) 1 lb. bacon, cooked and crumbled 1 cup of chopped onion (cook with the ground beef) 1 cup brown sugar 15 oz can Baked beans (do not drain the baked beans) 15 oz can of Navy or Northern beans, drained 15 oz can of Butter beans, drained 1 small can of mild green chilies (*use hot chilies if you prefer) Directions: Fry the ground sirloin and chopped onion until done, set aside. Make the bacon, crumble it and set aside. Now mix all of the above ingredients in a large slow cooker. Since everything that really needs to be is already cooked, this is just a matter of heating it through. I like to prepare it the night before and then put it on to cook the morning of our event for about 3-4 hours on low. To bake - preheat oven to 350 and bake uncovered for 1 hour. (serves 12) **Recipe Creators Note: I've started using 2 cans of each of the beans and leaving the remaining ingredients the same to double the recipe and it is still wonderfully flavorful. I've gotten in the habit of preparing this in a slow cooker since it is so convenient to lock the lid and transport it to our various functions, but it can be baked in the traditional method. Recipe Adapted from: The Shady Porch via Allrecipes Photos by: Diane Baker for Canning and Cooking at Home |