Homemade Orange Marmalade

Ingredients

nocoupons

• 4 large seedless oranges
• 2 lemons
• 8 cups sugar

Directions

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Recipe from: Barefoot Contessa - Food Network

Make Your Own Grand Marnier

Make Your Own Grand Marnier, great for Christmas gifts!

4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth;skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Crockpot Breakfast Casserole

Ingredients

• 1 32-oz. Bag of frozen southern-style hash brown potatoes 
• 1 lb. Of bacon cut into pieces, fried and drained
• 1/2 C. Diced onions
• 3/4 lb. Cheddar cheese, diced
• 1 dozen eggs
• 1 C. Milk
• 1/2 tsp. Dry mustard
• Salt and pepper to taste

Directions

Layer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.

Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.

Cook on low for 10 to 12 hours

Herbed Crockpot Stuffing

List of Ingredients 

• 8 Tbsp (1 stick) unsalted butter
• 2 large onions, chopped
• 1 medium Granny Smith apple, chopped
• 1/2 cup chopped fresh parsley
• 1-1/2 tsp dried rosemary
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried marjoram
• 1-1/2 tsp crumbled sage
• 1-1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
• 1-1/2 cups turkey or chicken stock, preferably homemade

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
   
   Makes 10 to 12 servings.

Vegetable Cheese Casserole

My daughter has recently become a vegetarian, so I'm always looking for yummy recipes for her that are meatless, here's one.

Ingredients:
------------
8 whole-wheat bread slices
3/4 cup Gruyere cheese -- shredded
1/4 cup chopped green onions
3 eggs -- slightly beaten
1 1/4 cups milk
1/4 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground basil -- * see note
1 dash salt
2 tomatoes -- sliced

Directions:
-----------
* Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss cheese for
Gruyere if preferred.

1. Use a 9 x 9-inch pan or baking dish. Grease the pan with margarine.
Place 4 slices of the bread in the bottom of pan. Sprinkle with 1/2 cup of the
cheese and the green onions. Top with remain
ing bread slices.

2. Combine eggs, milk, mayonnaise, Tabasco, basil and salt in small bowl;
mix well. Pour the egg mixture over the bread; press so bread is covered
with the liquid.

3. Cover and refrigerate 30 minutes or longer.

4. Uncover and top with thin slices of tomatoes and sprinkle with the
remaining cheese. Bake in preheated 350-degree oven 30-35 minutes. It is done
when a knife inserted near center comes out cl
ean. Let stand 10-15 minutes before serving.

Breakfast Casserole

Great for brunches or when you have company over.

Serves 8

8 frozen hash brown patties

4 c. shredded cheddar cheese

2 c. chopped cooked ham

7 eggs

1 c. milk

1/2 t. salt

1/2 t. ground mustard

Place hash brown patties in a greased 13x9x2-inch baking dish.  Sprinkle with cheese and ham.

In bowl, beat eggs, milk, salt and mustard.  Pour over ham.

Cover and bake at 350 degrees for 1 hour.  Uncover and bake 15 minutes more or until edges are golden brown and a knife inserted near the center comes out clean.

Cinnamon Ornaments

Cinnamon Ornaments make a fun scented crafted for adults and kids alike.

Makes 12 to 15 ornaments.

Prep Time: 30 minutes

Cook Time: 2 1/2 hours or 1 to 2 days drying time

3/4 cup applesauce

1 bottle (4.12 ounces) McCormick® Cinnamon, Ground

Supplies needed:

Cookie cutters

Drinking straw

Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.

DO NOT EAT

For more recipes visit: McCormick's Website

Sweet Potato Fruit Salad

INGREDIENTS: 
1 54 oz. can Bruce's Whole Yams
1-1/2 cup seedless grapes
3/4 cup sliced celery (1/2 inch slices)
6 tablespoons honey
2 cups pineapple chunks (drained)6 oranges (peeled, sectioned, seeded) 1
cup raisins
6 oz. cream cheese, softened
6 Tbsp. orange juice
3 cups pecans

DIRECTIONS: 
In a large bowl, combine orange sections, Bruce's Yams, grapes, raisins,
celery, pineapple, and pecans. Blend cream cheese, honey and orange
juice in a second dish. Pour dressing over potato/fruit mixture and toss
to coat. Chill.

Child Friendly Cooking with Barefoot Books

Today I wanted to share with you a favorite book of mine from Barefoot Books.  The book is called "Kids Kitchen" and has 40 fun recipes for you and your kids to make.  

Kids' Kitchen

40 Fun and Healthy Recipes to Make and Share

Step into the kitchen for some child-friendly fun with food. The forty recipes in this colorful deck are based around the five main food groups, and offer a healthy and exciting way to learn about cooking.

Ages 8 and up

Written By: Fiona Bird

Illustrated By: Roberta Arenson

Bringing kids into the kitchen is a great way to share family time, learn and practice math & science facts and so much more all while making yummy and healthy treats and meals.

Barefoot Books also offers a great opportunity to work from home too!

http://www.lunawolf.barefootbooks.com/

Herb Seasoned Broccoli and Tomatoes

One of my daughters has become a vegetarian so I've been looking for recipes for her, she's 15.  I'll be sharing here.

 
1 pound fresh broccoli, cut into bite size pieces


2 Tablespoons olive oil


1/4 teaspoon dried basil leaves


1/4 teaspoon dried oregano leaves


1/2 teaspoon salt


1 clove garlic, finely chopped


2 plum tomatoes, seeded, chopped






Heat 1 inch water to boiling in a skillet. Add broccoli, heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. In skillet, heat oil over medium heat. Stir in remaining ingredients. Cook for 1 to 2 minutes, stirring frequently, until hot. Remove skillet from heat, add broccoli and toss gently to coat.