I thought since it was "game day" that I'd post JD's guacamole for everyone to enjoy! I love the simplicity of the ingredients and everything looks so tasty! Enjoy. 

JD's Simple and Easy Guacamole for Two 

3 Medium Avocados, soft but not mushy, cut in half, remove seed, scoop out pulp and chop in bowl with spoon. 
3 Tbsp minced onion
2 -3 jalapenos, cored and chopped
3 cloves garlic, chopped
1 medium tomato, chopped
1/2 Tbs Sriracha Sauce, or similar
1/2 tsp chili powder
1/2 tsp sea salt
2 medium limes, juiced

Mix first 5 ingredients, add Sriracha, lime juice, chili powder, sea salt and toss. Serve on bed of lettuce or over chili dish with tortilla chips.
Recipe and Photos by: JD for Canning and Cooking at Home

so, there I was standing in the kitchen getting ready to start my day and my husband walks in the front door with a cool filled with wild plums that he just picked for me!  I was so excited! These little gems pack quite a flavor. Sometimes they are super sweet and very peach-like and sometimes they carry just the right amount of tart to make you pucker a bit LOL.  I decided not to try and remove the skins and instead - canned them whole in a medium syrup with some vanilla bean infused taste (hoping that mellows out any bitter/tart skin) I ended up with 7 pints this time around and now that they are canned, I can use them in Holiday pies, hand pies, mix into desserts, crush into a quick jam or sauce for Christmas Dinner...the possibilities are endless...Enjoy - Diane 

Colorado Wild Plums with Vanilla Bean Infused Medium Syrup

*I split one large vanilla bean down its center, scrape bean paste into saucepan and then toss the remaining pieces of bean in also...I remove the intact bean before using the syrup in jarring/canning.

PREPARE syrup by combining 2-1/4 cups granulated sugar and 5-1/4 cups water for light and 3-1/4 cups granulated sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
PRICK whole plums in several places using a fork. (I used a sewing needle) In a large stainless steel saucepan, one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. Using a slotted spoon, transfer each batch to a bowl and keep hot. After all the plums have been heated, remove saucepan from heat and return plums to the syrup. Cover and let stand for 30 minutes. Return to a boil before packing.
PACK hot plums into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jars to cover plums leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner 20 minutes for pints and 25 minutes for quarts, 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.

Recipe Adapted from: Ball Canning 
Photo by: Canning and Cooking at Home

Do you have one or two "go-to" dinners? this one is the one I go-to and my family loves it. It's simple ingredients that get flavored just right while cooking all day in the slow-cooker.  I love making this the morning of a football game or outdoor activity and coming home to the wonderful smells and having dinner - ready!  I hope you enjoy 'My Beef Stew' in the Slow-Cooker. Diane 

My Beef Stew 
*slowcooker

Ingredients:
3 lbs Stew Meat, cubed
1 Large Onion
2 Cups Carrots chopped
1 Bay leaf, remove after cooking
3 Cups Beef stock
2 cloves Garlic, minced
3 Tbs Worcestershire sauce
6 small to medium sizes New Potatoes, quartered
Salt & Pepper to taste

Directions:
Combine all in slow cooker, cover and cook on high 6-7 hours until meat is fork tender. I remove the liquid half an hour before serving and make a roux - usually its 3 cups of the liquid, 3 Tbs flour and 3 Tbs butter. Melt butter in saucepan, add flour and stir until nutty smelling, then stir in liquid slowly and let thicken a few minutes before adding back to slow cooker. 
Recipe and Photo by: Diane Baker for Canning and Cooking at Home

Diane's Minestrone Soup

Ingredients:
42oz Beef Broth or Beef Stock
15oz Kidney Beans
15oz Garbanzo Beans
14.5oz Stewed Tomatoes
11.5oz Vegetable juice
6oz Tomato paste
2 tsp Sugar
1 tsp Dried Italian seasoning, crushed
1.5 Cups frozen veggie blend (such as Italian blend) 
2 Cups fresh spinach leaves, cut into strips *or a pack of frozen
2 Cups cooked pasta (small in size) 
salt & pepper to taste
*Finely Shredded Parmesan Cheese - optional but, recommended 

Directions:
In a large dutch oven or stock pot, combine everything above except for veggies, spinach and pasta. Bring all to a boil and add the mixed veggies. Reduce to simmer, covered for 10 mins or until veggie are tender. Stir in spinach and cooked pasta , heat through. *Sprinkle with Parmesan and serve. If using canned beans, rinse & drain.

Recipe & Photo by: Diane Baker for Canning and Cooking at Home

I am making this today - I took a photo of it before placing the lid on to cook (not super attractive but, tasty!) This is so simple to throw together and the flavors really work well together. The cumin keeps it smokey and gives it that authentic Mexican Fajitas taste.  I add the bell peppers in near the end so they don't break apart/down while cooking. I serve this with warmed tortillas and all the sides like: tomatoes, guacamole, rice, beans, cheese, sour cream... add anything you want!  Enjoy ~  Diane

Slow Cooker Steak Fajitas

Ingredients:
1 Beef Flank or Flat Iron, approx 1.5 lbs, cut into strips
1 Onion, Medium, cut into strips
1/2 Cup Salsa, plus addtl for garnish
2 Tbs Fresh Lime Juice
2 Cloves Garlic, Minced
1 Tbs Chili Powder
1 Tsp ground Cumin
1/2 tsp Salt
1 small green pepper, cut into strips
1 small red pepper, cut into strips
4-6 flour tortillas, warmed

Place everything but, peppers into slowcooker/crockpot and stir well. Cook Medium 6-8 hours (test meat for tenderness after 6 hours) . Add bell peppers and cook final hour. Serve wrapped in flour tortillas and any sides you prefer.

*I always set my slowcooker on HIGH for at least an hour at the start before lowering temp. I also use an instant read meat thermometer to ensure the internal temp of the meat is safe/cooked. 
Recipe Adapted from: Crock Pot Slow Cooker Cookbook 
Photo by: Diane Baker for Canning and Cooking at Home