Harry and David's Onion and Pepper Relish

This recipe was a blue ribbon winner at the 2011 Tillamook County Fair!

This relish is amazing! I first tried it last Christmas when visiting my in-laws. My mother-in-law has a friend (E.R.) who brought it over. I tried this and HAD to have the recipe! This is the first time making it and I thought it turned out awesome. I did double the recipe. I figured if I was going to make one batch - and take the time for that - might as well double it so there is plenty to go around! This is so good as a topper for cream cheese and used as a dip for crackers or chips. I will only put the amount for 1 batch. This does make a lot. For a double batch I ended up with 21 pints and 1 half -pint.

Harry and David's Onion and Pepper Relish
5 - 14 1/2 oz cans chopped tomatoes, drained (I used diced tomatoes)
6 bell peppers, seeds removed (I used 3 red and 3 green)
6 cups sugar
2 TBSP salt
1-2 tsp crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed (a spoon works well for this.)
3 medium onions
2 cups white vinegar
2 boxes (1.75 oz each) powdered pectin

First chop all the vegetables. This is the most labor intensive. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.

Mix everything together, except the pectin in a very large stockpot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.

Pour relish into hot sterilized jars. Don't go any larger than a pint. Leave 1/2 inch headspace and process in a waterbath for 15 minutes.

For a great Christmas present - or anytime present attach a tag that reads "For an easy dip, mix jar contents with 2 (8 oz each) packages of cream cheese and serve with corn chip scoopers."

German Chocolate Bars

If you love German Chocolate cake and you love brownies...you are sure to love these! I made 2 pans of these when I made them. One for home of course and one to take to Young Women's. Two of our leaders had birthdays so we celebrated! This is part of my September 2010 Aussie/NZ recipe swap. My teammate is Dreamgoddess from Alabama, USA.

German Chocolate Bars
1 (17 5/8 oz) box brownie mix
1 large egg
1/4 cup water
1/3 cup vegetable oil
1 tsp coconut extract
1/2 cup sweetened flaked coconut
1/2 cup pecans or walnuts, chopped

Frosting:
3/4 cup sugar
5 TBSP butter, cut up
5 oz evaporated milk
2 egg yolks
1 cup sweetened coconut
3/4 cup pecans or walnuts, chopped
1/2 tsp vanilla extract

Brownies:
Preheat oven to 350 degrees. Spray 9x13 pan with veggie spray. Combine the brownie mix, egg, water, oil and coconut extract in large bowl. Mix just until blended. Stir in 1/2 cup coconut and 1/2 cup nuts. Pour into prepared pan and spread around. Bake for 20-25 minutes or until done.

Frosting:
Combine 3/4 cup sugar, butter, milk and egg yolks in a saucepan. Cook on medium high heat, stirring, until thickened - approximately 13-15 minutes. Add in remaining coconut, nuts and vanilla. Cook 2 more minutes. When brownies are done, pour on frosting and spread to edges of brownies. Cool and enjoy!

I dare you to eat just one! :)

Layered Lemon Pie

There is quite a lengthy ingredient list as well as instructions. Please don't run the other way! This was so yummy and so worth the steps. It really didn't take long at all. The original recipe calls for a deep dish pie pastry - I didn't feel like making any pie crusts - so opted for 2 graham cracker crusts and divided each layer between the two crusts. It was perfect! This is from the August 2010 Aussie/NZ recipe swap. My partner was Sydney Mike from Southern California.

Layered Lemon Pie
2 graham cracker crusts

Bottom Layer:
3/4 cup sugar
3 TBSP cornstarch
1/4 tsp salt
1 cup cold water
2 egg yolks, beaten
1/4 cup lemon juice PLUS 4 more tsp lemon juice
2 TBSP butter or margarine
1/2 tsp lemon zest
1/2 tsp lemon extract
2 drops yellow food coloring

Middle Layer:
4 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup milk
1 (3 oz) package instant lemon pudding mix

Top Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
8 oz frozen cool whip, thawed

Bottom Layer:
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook - stirring for another 2 minutes.
Remove from heat and stir a small amount of hot filling into beaten egg yolks. Return everything to saucepan, stirring constantly.
Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat. Stir in lemon juice, butter, lemon zest, extract and food coloring. Stir until butter is melted.
Set aside and cool to room temperature. When cool - divide between 2 graham cracker crusts. Refrigerate for 30 minutes.

Middle Layer:
In a medium bowl - beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix and beat 2 minutes more. Let stand for 2 minutes or until soft-set. Divide between 2 pies and spread over 1st layer. Refrigerate for 30 minutes.

Top Layer:
In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in thawed whipped topping. Divide between 2 pies and spread over 2nd layer. Refrigerate until set and ready to serve! Enjoy!

Uncooked Lemon Cheesecake

This recipe is a favorite with the family of my team mate Jen T from New Zealand. I made this for the July Aussie/NZ recipe swap. It's a favorite with my family too! Super easy to put together. Gone in a flash!

Uncooked Lemon Cheesecake
1 graham cracker crust

Filling:
1 (14 1/8 oz) evaporated milk ( I made my own ) well chilled
8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
2/3 cup hot water
5 TBSP lemon juice - may not need it all
3 oz lemon jello

Dissolve jello in hot water and make up to 1 cup with lemon juice. Beat cream cheese, sugar and vanilla well. Beat evaporated milk until very thick in a large bowl.
Add cheese and sugar mixture and beat in well. Add in lemon jello and beat well. Pour into graham cracker crust and refrigerate overnight - or at least 8-10 hours.

I am thinking some other tasty variations could include:
orange, raspberry, lime or strawberry

Easy Lemon Cream Dessert

The 2 pictures are very different. The top is the original recipe and Russell said it would probably taste really good frozen as well. So we froze some - hence the bottom picture! This recipe was amazing frozen! Very refreshing. This was part of my recipe swap for the July 2010 Aussie/NZ recipe swap and my team mate was Jen T from New Zealand.

Easy Lemon Cream Dessert

2 2/3 cups heavy whipping cream

2 (14 oz) cans sweetened condensed milk

6 lemons, juice and zest of **if you don't have lemons don't despair! 2 1/2 TBSP = juice of 1 lemon

Whip the heavy cream. Empty sweetened condensed milk into a bowl. Mix in lemon juice of 6 lemons and the zest of 4.

Fold in whipped cream.

Serve in serving glasses and top with remaining zest of 2 lemons divided amongst your serving glasses. Chill until serving time.

**For the freezer version - place dessert in an appropriate freezer container and freeze! Scoop out like you would ice cream. So refreshing on a hot day.

Coconut Chocolate Bars

This recipe is one I chose as part of the May 2010 Aussie/NZ recipe swap. Russell and the boys inhaled these. My teammate for this recipe is Seasoned Cook from Eastern North Carolina. I've made some of her recipes before and we've enjoyed them so far.

Coconut Chocolate Bars
4 eggs
2 cups sugar
1 cup butter, melted
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup shredded coconut
1 cup baking cocoa
2 TBSP butter, melted

Topping:
2 cups milk chocolate chips
2 TBSP butter, melted

In a medium bowl beat eggs and add sugar. Blend in melted butter and vanilla. Add in flour, baking powder and salt.
Pour 1/2 the batter into another bowl. In one batter bowl add cocoa and 2 TBSP melted butter. In the other batter bowl add coconut.
Pour the chocolate batter into a greased 9x13 baking pan. Spread the coconut batter on top. (I noticed the coconut batter was really runny - don't know if it's supposed to be that way or not.)
Bake at 325 degrees. I had mine in the oven for around 45-50 minutes. Cool.

For the topping:
Melt chocolate chips. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. These are very rich so they don't need to be big. I thought they tasted similar to either a Mounds or Almond Joy candy bar.

Chocolate Coconut Bars

This is part of the collection of recipes I chose for the April 2010 Aussie/NZ recipe swap. My team mate is Chickee from Sydney, Australia. She calls these Chocolate Rough Slice and her grandma used to make these. Russell says this is something he could actually get fat off of. That says a lot! If you like coconut - you will like this. These remind me of those Brachs@ Coconut Triple Layer candies - the ones that are pink, white and brown. I love those!

Chocolate Coconut Bars
Base:
2/3 cup butter or margarine, melted
2/3 cup sugar
1/2 cup coconut
2 cups flour
1 TBSP baking powder
1 tsp salt

Mix all base ingredients and press into a greased 9x13 baking pan. Bake 20-25 minutes at 350 degrees. Cool slightly.

Topping:
2 TBSP butter or margarine
2 TBSP baking cocoa
1 can sweetened condensed milk
2 cups powdered sugar
2 cups coconut
1 tsp vanilla
**Optional throw in ingredients: chopped walnuts OR pecan pieces OR sliced almonds

While base is cooking melt all topping ingredients together in a saucepan over low heat. Cool. Spread over base. Cut when cold.

If you eat one of these...
You will probably need a glass of milk to go with it....

Roasted Asparagus and Garlic Pasta

Both of these recipes minus the shrimp come from my teammate mersaydees in the November 2009 Aussie/NZ recipe swap. I am a huge fan of asparagus - I wasn't always though. Thanks to my mother-in-law it's now one of my favorite veggies. The garlic pasta was a huge hit as we like this kind of thing anyway.

Roasted Asparagus with Parmesan
(This recipe amount calls for 4 servings - I made just enough for me as I am the only one here that likes it - I am posting the 4 servings amount.)

1 1/2 lbs asparagus
1 TBSP vegetable oil
course salt
fresh ground pepper
1/4 cup grated parmesan cheese

Preheat oven to 450 degrees F. Trim asparagus. On a rimmed cookie sheet mix asparagus with oil. Season with salt and pepper. Make sure there is a single layer and sprinkle with cheese. Roast in the oven about 10 minutes or until asparagus is tender. Serve immediately.

Garlic Pasta (with Shrimp - my addition)

8 garlic cloves
3 TBSP vegetable oil
1 cup whipping cream
salt
pepper
1 lb angel hair pasta (measured dry)
parmesan cheese or romano to taste
2 TBSP fresh parsley for garnish OR throw in some dried parsley to add a bit of color

Mince the garlic and saute in the oil for a few minutes. Add cream, a little salt and ample fresh ground black pepper. Simmer for a bit to reduce the cream. Toss cream with hot pasta. Add lots of cheese to taste and parsley for garnish.
**I made this a main dish by sauting shrimp and adding it over the pasta.

Shrimp in Lemon Cream Sauce

This recipe was probably hands down the most favorite out of all the recipes I chose this month for the Aussie/NZ recipe swap on recipezaar. My teammate was I'mPat from Perth West Coast of Australia. Her original recipe she posted calls this Seafood in Lemon Cream Sauce. We don't like scallops so left those out and probably tripled the shrimp as we love those. She found the recipe from The Australian Women's Weekly After Work Fast. It is fast going to together. The kids all thought it was definite restaurant quality. Which is a HUGE compliment coming from them.

Shrimp in Lemon Cream Sauce
2 1/2 lbs large shrimp or prawns (I buy mine already cooked and if the tails are still on - just pull the shells off)
2 tsp vegetable oil
4 garlic cloves, minced
4 tsp lemon juice
4 TBSP apple juice
1 1/2 cups cream
Parsley for garnish if desired
hot pasta
In a bowl - combine shrimp, oil and garlic. Let marinate for a couple hours.
Simmer lemon juice and apple juice in a pan, uncovered until reduced by half. Add cream and bring to a boil. Reduce heat and simmer uncovered for a couple of minutes. Since my shrimp was already cooked - I added the whole bowl at this point and simmered until hot.

Cook up some asparagus and or sugar snap peas. Set aside.

When the shrimp is heated through - you will probably have to eat a couple just to make sure - Drain the sauce into the hot pasta. Mix well. It makes a fettuccine kind of dish. Serve shrimp over pasta and add vegetables.

Carrot Cake

This recipe comes by way of Jen T from New Zealand. She found it in a "Taste" magazine in 2006 courtesy of the "Fat Dog Cafe" in Rotorua, NZ.

Don't mind my feeble attempts to decorate this cake. I didn't feel like messing with frosting so made carrots from gumdrops. I think it's a rather ingenious idea! :)

This is a very moist cake.

Carrot Cake - courtesy of the Fat Dog Cafe

1 cup vegetable oil (you could go 1/2 cup oil 1/2 cup applesauce as well)

1 1/2 cups brown sugar

3 eggs lightly beaten

2 cups grated carrots (this is where those grated freezer carrots come in handy)

1 3/4 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 cup walnuts, roughly chopped

1/4 cup sunflower seeds (plain - NOT shelled. )

Preheat oven to 350 degrees.

Beat oil and sugar until well mixed. Add eggs and carrots. Mix thoroughly. Add in remaining ingredients.

Divide between two 9 inch round cake pans. Don't forget to grease and flour them. I forgot to flour mine and it was a bit tricky getting the cakes out of the pans in one piece.

Bake for 30-40 minutes or until the cakes spring back after pressing lightly. Don't overcook.

Leave cakes in pans for 10 minutes before turning onto cooling rack.

Icing

This icing was a bit overpowering so next time I will use something different. I changed the porportions as well since I was making a layer cake.

12 oz cream cheese, softened

2/3 cup powdered sugar (I would use more of this next time)

1 tsp grated lemon peel

Mix icing ingredients very well. When cake is cool, fill in the middle and frost the cake.

To make the carrots:

I rolled out orange gumdrops in some granulated sugar until flat. Then I rolled up the gumdrops to shape into a carrot shape. The tops - I cut a green gumdrop in half and used scissors to cut almost all the way through to make "tassles" for the carrots. Very elementary.

Easy Garlic and Basil Stuffed Chicken Breasts

This recipe comes from Jen T in New Zealand. She is on my team for the September Aussie/NZ recipe swap. This was a huge hit with the family. Russell especially enjoyed it. That's all that matters. Right?

This recipe serves 4 - so increase ingredients to suit your family's situation.

Easy Garlic and Basil Stuffed Chicken Breasts

4 chicken breasts

2-3 TBSP butter or margarine at room temp. but not melted

1 tsp dried basil

1 tsp minced garlic

1 egg, lightly beaten

1 cup breadcrumbs (more may be needed)

oil for browning

Preheat oven to 350 degrees.

Mix butter, basil and garlic. Set aside.

Cut a deep cut along each chicken breast to make a pocket. Fill pockets with the butter mixture.

Carefully dip each chicken breast into egg then breadcrumbs. Press the breadcrumbs into the chicken.

Brown the chicken in a little oil over medium high heat until golden brown on each side.

Remove from pan and place in baking dish sprayed with vegetable oil. Bake for about 10-15 minutes or until cooked through.

I also made two extra chicken breasts without the filling - just breaded for other purposes.

Party Punch

Party Punch. We made this for Michael's dinner after his baptism Easter Sunday. It went over very well and I liked the flavors. There are many combinations. KathleenP gets credit for sharing this tasty drink!

Party Punch
1 2 liter bottle Sprite or 7 UP
1/2 gallon carton sherbet - any flavor
3/4 gallon pineapple juice
1 lemon sliced thin
1 lime sliced thin

In large punch bowl combine sherbet with pineapple juice. Add soda. Place lemon/lime sliced on top of punch as a garnish.

Itty Bitty Cheesecakes

Itty Bitty Cheesecakes
I am a huge fan of cheesecake. Just not of making them. Believe it or not - the thought of using a springform pan intimidates the heck out of me. Not that I have actually tried. I haven't. It's just one of those mind tricks I suppose. So when I came across this recipe - my cheesecake intimidation days are over! Super easy. KathleenP from Michigan totally gets the credit for this tasty treat.

6 miniature graham cracker pie crusts
8 oz cream cheese, softened
2 2/3 TBSP sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/2 TBSP lemon juice
1/4 cup sour cream
1/8 cup flour

Preheat oven to 350 degrees. Fill a 9x13 pan with water and place on lower rack in oven. Combine cream cheese with sugar and beat until fluffy. Add egg and egg yolk. Beat until smooth. Add remaining ingredients. Beat until smooth. Spoon into individual graham cracker crusts. Place filled crusts on a baking sheet. Bake about 30-35 minutes or until firm. Remove from oven and cool on a wire rack. Top with favorite topping. I topped mine with this http://www.recipezaar.com/Leftover-Summer-Freezer-Jam-306664 . All I got from the boys when asking what they thought was "Oh yeah!"

German Chocolate Cheesecake

German Chocolate Cheesecake
This recipe was made for Russell for his birthday. He loves German Chocolate Cake and he loves a good cheesecake. So why not combine them? I found a really super yummy recipe by Swan Valley Tammi at recipezaar. I used her cake recipe and my sister Lynda's Coconut Pecan Frosting recipe. It is very similar to the 'zaar recipe.

1 box German chocolate cake mix
2 8 oz each cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten

Prepare cake batter according to package directions; set aside. In a small mixing bowl, combine cream cheese and sugar. Beat until smooth. Add eggs and beat just until combined.
Pour half the cake mixture into a greased 9x13 pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.

Coconut Pecan/Walnut Frosting
1 12 oz can evaporated milk
3 egg yolks, beaten
1 1/3 cup sugar
1 1/2 cubes butter or margarine
1 1/4 cups coconut
1 1/4 cups chopped nuts (pecans or walnuts)
1 tsp vanilla

Combine all ingredients in large saucepan. Bring to a boil over medium high heat, stirring often. Boil for about 8 minutes or until thickened. Cool then frost cake.
Store cake in the refrigerator.

Lemon Cupcakes with Cream Cheese Frosting

I had some sisters on my visiting teaching route this past week that had birthdays. I thought that this would be perfect to surprise them with! I am not a fan of cream cheese frosting - but this one really takes the cake! No pun intended.

Russell and the boys were sad that there weren't more! The recipe comes from TasteTester who lives in Florida.

Lemon Cupcakes with Cream Cheese Frosting

18 oz white cake mix

1 cup water

4 egg whites ( I just used 3 whole eggs)

2 TBSP vegetable oil

3 oz pkg lemon flavor instant pudding and pie filling

2 cups powdered sugar

8 oz cream cheese, softened

1/4 cup butter, softened

2 TBSP lemon juice

Preheat oven to 350 degrees. Combine cake mix with water, egg whites (or eggs) and oil. Add dry pudding mix and beat in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter into paper-lined muffin tins. TasteTester says her recipe fills 24 muffin tins. I only got 18. But then I did fill the muffin tins rather full.

Bake 21-24 minutes or until cupcakes test done. Cool in pans 10 minutes then remove to wire racks. Cool completely.

Meanwhile; beat powdered sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes. Add sprinkles if you want too. I like to. It brings the kid out in me.

Delice Lorraine

We had the most amazing dinner last night. I am participating in the Aussie/ NZ June recipe swap on recipezaar.com. I make recipes from the different people on my team and they make some of mine. This recipe comes from Jen T in New Zealand.

Delice Lorraine (Crepes with cheese & ham filling)

Serves 4-6 so increase as needed

4-6 crepes (made from your favorite recipe)

4-6 slices ham (I used the deli lunch ham)

12-16 TBSP medium cheddar cheese

12-16 TBSP additional grated cheese

4-6 TBSP heavy cream (I used whipping cream - I didn't want it too heavy)

Parsley to garnish

Lay crepes out flat and top with sliced ham. I used two slices ham per crepe as they were very thin. Top with 3-4 TBSP grated cheese. Roll up each crepe so that they resemble a big fat cigar. Place in a baking dish that will hold them in one layer. I spray my pan with veggie spray. Top each crepe with another 3-4 TBSP grated cheese. Finally, pour a TBSP of cream over each crepe. This can all be done in advance. Just place in refrigerator. I baked mine in a 425-450 degree oven for about 10 minutes. Not very long. Just long enough for the cheese on top to melt and start to brown.

**Note - I added asparagus as you can see in the picture. You could experiment with different meat/veggie combinations. Go ahead. Be creative. That's what cooking is all about.