Frozen Fruit Cup

2 10 oz boxes frozen strawberries, partially thawed
2 11 oz cans mandarin oranges, drained
12 oz can crushed pineapple with juice
4 bananas, sliced
1 1/2 cup sugar
1 cup water

Mix all fruit.  Combine sugar and water and boil two to three minutes.  Pour over mixed fruit.  Freeze mixture in clear plastic cups.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Peanut Butter Rice Krispy Treats

1 cup white karo syrup
1 cup sugar
 1 cup peanut butter
5 cups rice krispies (for gluten free use gluten free rice krispies)

Bring syrup and sugar to a slow boil.  Stir in peanut butter.  Remove from heat and add rice krispies.  Use tablespoon to drop onto wax paper.  Treats will harden as they cool.

Chex Pumpkin Pie Crunch

1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
 2 cups cinnamon chex cereal
2 cups honey nut chex cereal
2 cups chex cereal
8 oz. pecans (cut up)

In a small bowl, mix brown sugar and pumpkin pie spice, set aside.  In small microwave-safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In large microwavable bowl, mix all cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.  Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.  Spread onto wax paper or a cookie sheet to cool.  Store in air tight container.  Makes 8 cups. 

Easy Holiday Carmel Popcorn

1/2 C brown sugar
1/2 C butter
1 tsp Vanilla
1 large bag microwave popcorn
1/4 C karo syrup
Pinch of salt
1/4 tsp baking soda

Put brown sugar, butter, karo syrup, and salt in a 4 C glass container. Microwave on high for 2 minutes. Stir. Microwave on high for 2 more minutes. Add vanilla and baking soda and stir well. Pour over popped popcorn and mix it all up and enjoy!

PopCorn Balls

My son can't have gluten and dairy, I'm going to post some recipes that I try that he has enjoyed! This one was a hit - and they are delicious!


5 cups popped corn
1/2 cup Earth Balance (I used Best Life)
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teas. salt
1/4 Teaspoon gluten-free vanilla
1/4 teas. baking soda

Preheat oven to 200' and place the popped corn in a glass baking dish 9*13 or larger. In a small heavy saucepan, combine the Earth Balance, sugar, syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 3 minutes, stirring occasionally. Remove the caramel from the heat and stir in vanilla and baking soda until the caramel is foamy. Pour the mixture evenly over the popcorn, tossing gently to coat. Bake 45 minutes, stirring every 15 minutes. This thoroughly coats all of the popcorn and sets the caramel. Remove the dish from the oven and transfer the popcorn to a sheet of waxed paper to cool. When the mixture is still warm, but cool enough to handle, firmly press the popcorn into 3 inch balls, wearing plastic gloves coated with cooking spray. Cool the balls on waxed paper and store tightly covered for up to 2 days.

Creamy Deviled Eggs

8 hard-cooked eggs
1/2 cup Miracle Whip dressing
2 Tbsp Claussen Sweet pickle relish
2 tsp yellow mustard
1/4 Tsp salt
Dash of pepper
Dash of paprika

Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of egg whites. Serve immediately. Or, cover and refrigerate until ready to serve.

Caramel Chex Mix

2 c brown sugar
1 c white sugar
1 c light karo syrup
1 c butter
2 c whipping cream

Mix together in large sauce pan or stock pot, cook on medium heat until sauce reaches soft ball stage (must use a candy thermometer). Pour over 5 1/2 cups of each cereal: wheat chex, corn chex, rice chex and golden grahams. Measure out the dry cereal into two separate giant bowls. Distribute sauce between both bowls then once mixed well, combine both mixtures into one of the bowls. After mixed, spread the chex mix on parchment paper across the counter top to cool.