Super Energy Balls a decent after school snack (kinda)

I am not much for having processed cereals around, but it so happened in the last few months that we needed a quick breakfast on more than one occasion. On the side of the box of Tasteeos is a recipe my boys have asked for me to make repeatedly. I finally made it and its actually good. Here is the recipe on the box:
Super Energy Balls
1 cup of peanut butter
2 tbsp melted butter
1/2 cup of honey
1/2 cup non fat dry milk powder
1/2 cup of raisins
2 cups Tasteeos cereal (cheerios like cereal)
1/2 to 2/3 cup flaked coconut
Combine peanut butter, butter, and honey stir well. Stir in milk powder and raisins. Add cereal, stir until evenly coated. Drop 1 tsp mixture into coconut and roll into a ball. Repeat and store in an airtight container in refrigerator.
The box says it makes 5 dozen, well I was lucky to get two dozen. It was hard to finish mixing and I had to use my hands. The coconut didn't want to stick either. I think most of my problems was my peanut butter, its a natural kind and has to be refrigerated. If it was warmer it would have been easier to stir. Even my husband loved these, in fact I made them yesterday and there is 3 sitting in the fridge this morning. My husband even gave me a new idea, to coat them in chocolate. Sounds super healthy right? So I got some almond bark and I am remaking them today.
 Update- I am so eating one right now covered in chocolate. I think we have a problem because these rock! I just chopped some almond bark and melted it in my redneck double boiler (aka a steel bowl on top of a pan with boiling water) since we do not have a microwave. I coated the balls and let dry on wax paper. When the chocolate got too cool the coconut fell of more, but otherwise they held together great. These are definately on my remake on special occasion list!

Apple Sauce, Apple Butter, Apple Juice Canned

We love apples here, I love the season. I usually think of fall when I think of apples, but a friends tree had some ripe and she shared with me. It was about a walmart bag and a half full. So I got up and got the apple master out, if you don't have one and do a lot of apples its something you may consider looking into. Here is what it is, if you don't know. I love that thing! The baby only let me do so much this morning, but I got my large stock pot about half full. When you do apples don't throw away the peel and cores, put it in another pan and make juice from it. When peeling my apples I keep them in the intended pan and fill it halfway with water, I add lemon juice to keep them from browning, I also did this in my juice pan.

Peels and cores for juice.

When you get the desired amount of apples cut and peeled, just pour out the water and add new to cook. I kept the water line about half way up the apples for the sauce/butter and cover the peels with water for the juice. Now you can cook the apples for about 20 minutes or until they are soft, on high, I cook the juice pieces on low for a while until they fall apart. I take the easy route on the pureeing part, I use my potato masher and squish it up. If you like it chunky then don't squish so much, or do it more for smoother texture. If you still don't like the texture you can always let it cool and blend it. At this point you have apple sauce. I add sugar to taste, I really don't have a recipe. For me it depends on the sweetness of the apples and who intends to eat it. I make it a little sweeter for my kids and a little less sweet for my Grandpa. If you want to keep it as apple sauce return it to a good boil and can it from here. Leave a 1/2" head space, remove air bubbles and process for 20 minutes in boiling water canner. If you want apple butter and some spices to the mashed up apples. I detest cloves, so I make mine with cinnamon and nutmeg. I just add these to taste and then I cook it a few minutes and taste it again. When you get the taste right turn it down to low and let it cook for a bit. Stir it often, and when it mounds up on a spoon it is ready to can. How long does this take? It depends on how much water you added to the apples when you first cooked and how much sugar you added too.

Mounded up on spoon.

When the apple butter is cooked down, it is ready to can.  Leave a 1/4" head space and process for 10 minutes in a boiling water canner. Now your juice pan has been cooking away this whole time, turn it off and let it cool. When cooled a bit, strain it through cheese cloth, or a clean dish towel. Discard the peels and cores and the leftover is your juice. If you are going to can it heat it back up, then ladle it into your jars leaving a 1/4" head space and process for 10 minutes in a boiling water canner. You can get so much out of apples and your house smells great too. I hope you have fun with them.





Oreo Pie

If you have never made oreo pie you are missing out on something tasty, unless you hate oreos. I make mine as simple as possible. I remember reading the recipe years ago and I forgot where I found it. Here is how I make it:
Oreo Pie
1 package of oreo's
butter
2 packages of chocolate pudding powder mix
cool whip or whipped heavy cream
2 cups of milk
If you don't want to mess with making a crust they sell pre-made oreo crusts at most grocery stores. If you want to make it crush up or chop all the cookies, but leave two out. Melt some butter and mix it with the crushed oreos until in will stick together when pressed. Press it into a pie pan until a nice crust is formed and bake for about 10 minutes so it will set. Mix pudding packages with 2 cups of milk and mix well. Pour half of the pudding mixture into the pie crust and spread it out evenly. mix the rest of the pudding mixture left in the bowl with half of the whipped cream or cool whip. (You don't have to whip it until it has super stiff peaks) Pour this mixture into the pie pan on top of the first pudding. You will now have two different colors in your pie.

This is the second layer.

I didn't use all the second mixture of pudding in the pie, I just didn't have enough room. So the kids ate it, lol. Take the rest of the whipped cream or cool whip and put it on top, I usually take the time to cover all the chocolate. Then take the two leftover cookies and rub them together over the top of the pie, it makes cute little sprinkles. Be sure and let it chill a bit before serving!

Finished pie!

Making Stew Vs Buying at the Store

I was wondering if it was economical for me to make and pressure can my own stew or buy it at the store. First thing I did was take in mind that I feed 2 adults, 1 teenager, 2 under 10 and a baby every night. So I like things cheap. Second is, I like it healthy and to me when I look at a label on a can I like it to say things I can pronounce. Not to mention what was the can coated with? I know some canning lids contain BPA, but when I look at the entire can vs the lid being coated in it I choose the latter. I was going on a normal grocery store run yesterday and found meat on sale. I got some, and a light went off in my head. What if I could make a quick and easy meal for us when school and scouts start and things get crazy around here. I scounged around in my recipe books until I found this recipe. I also looked around and realized I already had some things at home. Like salt, thyme, pepper and onions from the garden. I went back to the store to get the rest and I wrote down prices so I could compare. Here is the break down of the food:
Meat      $11.00
Potato     $ 1.88
Celery    $ 1.39
Carrots   $ 1.98
Onions   $ 1.19lb (I got the price to show you)
Jars         $ 9.00 (This is a guess)
I didn't add in the seasoning, because thats getting a little crazy. The jars come in 12 packs so I divided that and it comes up to about $.75 a jar. When I made this I actually got 9 quarts instead of 7, this may not happen for everyone. This takes my total to $23.00 for 9 quarts of beef stew or $2.56 each. If you needed to add onions that would be $24.19 or $2.69 each, if your onions only weigh a pound and you get 9 quarts. When you look at whats in the store most come in 16 oz. sizes which is a 1/2 quart. I looked on amazon for Dinty Moore Beef Stew and it is a 15 oz. can for $2.95 each. I haven't looked in local stores yet. To make one quart of Dinty Moore it would take slightly over two cans of it, I will just use two for this purpose. It would cost $5.90 for two cans of theirs and $2.56 for a quart of mine. Yes it cost time for me, but I like doing stuff like that. I also like to show off stuff I make, call me vain its ok. I looked on amazon for the price of jars and its way higher than what I can find locally. Im sticking with my $9.00 for right now, next time I go to the store Ill get the correct price for yall. All in all it was so worth it for me to make this and Im going to start making more stuff like this. Would it be economical for you to can stew?

Fresh Apple Cake

This recipe comes from a cook book my Mom got at a garage sale for me years ago. The book was made in the 50's in Dallas, Tx.  I wish I had the name of the book, but it ripped off long ago and got lost. This recipe also goes well with pears.
Fresh Apple Cake
3 cups apples, chopped fine
2 cups sugar
2 eggs
1 cup wesson oil
3 cups sifted flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup chopped pecans, more if you like a lot of nuts
Cover chopped apples with sugar and let stand 20 minutes. In a large mixing bowl mix eggs and oil thoroughly. Add sifted dry ingredients alternately with apple mixture. Add vanilla and nuts and mix thoroughly. Batter will be thick. Pour into greased and floured tube cake pan and bake at 325 degrees for one hour or until well done. Remove from pan immediately. Really a delicious cake which keeps well as it is a moist cake.
 Lorena Peterson

Justin Wilson's Pickled Okra

I don't know how many of ya'll remember Justin Wilson. He was a great chef and had a tv show for some time. My Mom has his recipe book and every Thanksgiving it is our custom to make his turkey gumbo with the turkey. That book is awesome and my favorite pickled okra recipe is in it too. Again, It doesn't contain exact processing times, but it makes the best pickled okra.
Justin Wilson's Pickled Okra
20 fresh small okra (or as many as needed)
1 tsp salt per quart jar or 1/2 tsp salt per pint jar
4 hot peppers, whole or chopped
1 clove of garlic, cut in 8 pieces
3 parts white vinegar
1 part water
Put okra into two sterilized jars, add salt, hot peppers, and 3 or 4 pieces of garlic, depending on how much you like garlic. In a medium sized sauce pan mix the vinegar and water together, then heat slowly. Don't bring to a boil. Stir the liquid with your finger, when it gets too hot to keep your finger in its ready. Pour into jars, making sure to cover the okra completely and seal with sterilize lids, following the manufacturer's directions. Let set for one or two weeks before using.
For us i can it in pint jars, so I know we use it all before it goes bad. I process it in a boiling water canner for 15 minutes. I also wait two weeks before using, which is very hard sometimes. Also I cut a slit in my peppers, at least two per pepper down the sides, instead of chopping them. Just in case you have never watched his show, here is an episode.

Older Canning and Cooking Recipes

I have several books with older canning recipes in them and recipes for cooking. I am going to start sharing them with you. Keep in mind that sometimes they didn't add processing times and I may not know them. You can look up processing times in various places online. Here is one place that seems to have some good info. This one has some great pictures. If you are concerned about processing it you can always keep it in the fridge and use it soon. Also note that older recipes don't state to prepare the fruit or vegetable, like peeling, deseeding and such. If I catch it I will add it in. Here is the first recipe:
Pickled Sweet Peppers
1 cup vinegar
1 cup water
1 tsp salt
Boil these items. Cut peppers up into strips and have jars washed and dry. Put 2 garlic cloves and 1 jalepeno in each jar. Pack sweet peppers in jars and pour cooled liquid in it. Put a tablespoon of olive oil in each jar and seal up. Process for 10 minutes in a water canner. (Ball book states to pressure can bell peppers.)