I found this recipe and had to share it. I love to can sauces because they are so much tastier than the store bought sauces. You can 1/2 the recipe and not can it at all. Great over meat as a BBQ sauce. YUMMMMM
Ingredients
1 gal can diced tomatoes (or 1 gallon fresh tomatoes peeled and diced)
4 lg onions (minced fine)
6 lg jalapeno peppers (minced very fine)
6 can(s) (12- ounce) tomato paste
12 - 14 can(s) water (depending on how much tomato juice from fresh tomatoes)
2 c brown sugar
1/2 c dark molasses
2 Tbsp each: mustard powder and prepared yellow mustard
8 clove garlic (minced very fine)
2 Tbsp garlic powder
1 1/2 tsp each: ground cayenne pepper, ground red pepper and ground black pepper
2 tsp canning salt
1 tsp liquid smoke flavoring
1/2 c each: worcestershire sauce and soy sauce
1 1/2 c cider vinegar
1/2 c lemon juice
1/2 btl tabasco sauce (more if you like)
Directions
MAKES 18 PINTS
1. Cook the tomatoes, onion and jalapeno pepper in large stainless steel sauce pan until onions are translucent and most of the liquid is gone, do not let brown or burn. Stir frequently.
2. While this is cooking: Prepare canning jars and boiling water bath.
3. Add all remaining ingredients to the tomato mixture. Stirring constantly heat over high heat for 20 minutes. Reduce heat to a simmer. Simmer for about 35 more minutes or until desired consistancey is reached.
*** If at any point you feel it is too thick, add water and simmer a bit longer. 4Put the hot sauce into sterilized hot jars to 1/2 inch from top, wipe rims with hot damp cloth. Place lids and rings, tighten to fingertip tightness. 5Place in boiling water bath for 30 minutes with the lid on the canner. Remove lid. Remove jars to towel lined counter top to cool and seal for 24 hours before putting in pantry for storing. You will hear "PING" noises as the jars seal as they cool. Check to make sure all jars are sealed before storing. If there are some that didn't seal, you can re-do those ones, or store in refrigerator. 6*** You may want to taste test this as you are adding ingredients to adjust for personal tastes. Use less spice to start out or use more... if you dare! My family loves spicy sauce... so I make it this way.... and I make it even spicyer!
*** If you want it spicyer, you can also include the entire jalapeno peppers (except for the stems)and add more peppers... it is all to your taste
Wednesday, January 5, 2011
OREO COOKIE BALLS
INGREDIENTS
1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark
Directions
1 Add oreos to food processor and blend until fine.
2 Add cream cheese to oreo crumbs and blend until dough-like.
3 Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4 Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.