Heather's Recipes

3 1/2 C. Pomegranate Juice 1 pkg. pectin 5 cups sugar Measure juice in a 6 quart saucepan. Add pectin. Bring to a boil. Add sugar, and mix well. Bring to a full rolling boil. Boil hard for 2 minutes. Add 1/4 tsp. butter or margarine to prevent foaming. Skim any foam that may have formed, pour into jars, process in water bath for 5 minutes.

Ashley made these at Activity Days and made me get all the ingredients so we could make them this weekend. They were pretty good. 1 egg 1 cup water 1 tsp. oil Chocolate cake mix 1 1/2 c. chocolate chips Mix together Bake at 350 for 9 to 11 min.

This one is from Suzanne Reeve, Thanks! 4 boneless skinless chicken breasts 1 cup salsa (i use more) 1 can cream of chicken soup 2 cups minute rice Cut chicken breast in half. Place in crockpot and stir soup and salsa together. Pour over chicken. Cook on low for 8 hours or high for 4 hours. Add minute rice and cook until juice is obsorbed (about 15 min). Wrap in a flour shell or serve with corn chips. I take my chicken out before adding the rice and shred it all up and put it back in. Then I simply take a soft flour taco shell, warm it, add the chicken mixture and some sour cream, black beans,salsa, and cheese if you want, roll it up and eat it. Kids love it, and it is SO easy.

I love the relish recipe I got from Kay. This year the person I got a bunch of zucchini from also gave me their own recipe for zucchini relish so I thought I would make a batch of theirs and a batch of kay's to experiment. I love both, although I don't think this one is as healthy since there is so much sugar, but it's good! So I guess each year I will be making two recipes. Which is okay since I love to put this relish on everything. Any sandwiches (instead of mayo if I am being healthy), potato salads, egg salads, pasta salads, hot dogs, hamburgers..... Ingredients 11 cups zucchini-shredded 4 c. Onion-shredded 1 Red Pepper 2 Green Pepper (the recipe didn't call for it, but I added 1 carrot-shredded for color) 3 T. salt Let stand overnight or about 4-6 hours. Drain (I squeeze it out with a kitchen towel) In a big pot: 2 1/2 c. vinegar 6 c. sugar 1 Tblsp. each Dry mustard, tumeric, cornstarch, 2 tsp. celery salt 1/2 tsp. pepper Boil mixture for 15 min then add zucchini ...

1 to 1 1/2 lbs ground sausage cooked 12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar 1 cup shredded pepper jack 8 burrito size tortillas TO PREP: Cook sausage, scramble eggs, shred cheeses. TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag. TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.

2 cups unsweetened pineapple juice 1 cup sugar 1 cup vinegar 3/4 cup water 1/2 cup packed brown sugar 1/3 cup cornstarch 1/4 cup ketchup 3 Tbls soy sauce 1 tsp. chicken bouillon granules 1/2 tsp. ground ginger 4 chicken breasts 1 can (8 oz.) pineapple chunks, drained 1 medium green pepper, julienned (optional) TO PREPARE FOR FREEZING:In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag. TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice. OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 ...

Ingredients: 2 lbs ground beef 2 tsp salt 1 tsp pepper 1/2 onion grated 3 eggs 2 potatoes, grated 4 carrots, grated 3/4 cup milk Sauce: 2 cans of cream of chicken 2 cans of cream of mushroom 1 can evaporated milk Combine Meatball ingredients and form into balls. Place on a cookie sheet and bake at 400 for 20 min. Mix sauce; add cooked meatballs. If freezing see directions below. Otherwise, place in a 13×9 dish and bake at 350 for 30-45 minutes or until bubbly. Serve over rice or noodles. Freezing Directions: Pour sauce over cooked meatballs in a freezer bag. You may want to include a package of rice or noodles with this meal.

3 cups chopped chicken (4 breasts) 1 cup of your favorite Salsa 1 ½ t chili powder ¼ t garlic powder 1 C shredded cheddar 1 14 ½ oz can of black beans 8 flour tortillas TO PREPARE FOR FREEZING: Slow cook chicken in crock pot for 5-6 hours or until it reaches shredding consistency. Combine with salsa, chili powder and garlic powder and bag for freezing. Bag cheese and tortillas for freezing and place beans in pantry.TO PREPARE AFTER FREEZING: Thaw. Heat chicken mixture on stove over med heat until heated through, about 3 min. Remove from heat, add drained and washed beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion. Tortillas should be allowed to thaw completely and then can be warmed in microwave or on the stove. Notes: This is extra good with the raw tortilla’s you can buy at Costco

Meat 3 lbs Pork Roast 1 can Dr. Pepper 1 cup brown sugar 1 cup salsa 1 teaspoon garlic powder 1 teaspoon ground mustard salt and pepper Rice 3 c. rice 3 c. water 2 teaspoons chicken bouillon 2 garlic cloves-minced 1 can diced green chili’s 1/2 cup chopped cilantro 1/2 teaspoon salt 1 tablespoon butter 1/4 cup chopped onion Additional Ingredients Needed 1 can black or pinto beans 1 can red enchilada sauce Cilantro 2 c. Mexican style cheese 1 Package Large Tortillas To Freeze All we are preparing beforehand is the meat. Other than fresh cilantro, the rest of the items make sure you have on hand. But the rice and assembly will wait until preparation! To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook. Once done, let cool and place in freezer bags for storage. To Prepare After Freezing Thaw and heat meat. Rice: Once the water boils, add the rice and remaining “rice” ingredients. Prepare as rice packa...

1 lb ground beef, browned and drained 1 pkg taco seasoning 1 loaf frozen bread 1 (15oz) can refried beans 2 c. shredded cheddar cheese 1 greased cookie sheet TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil. TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

In a 1 quart freezer bag combine and mix well: 2 chicken breasts (boneless, skinless) 1 can rotel brand tomatoes Seal the bag and squeeze as much air out as you can without making a mess! In a 1 quart freezer bag combine: 1/3 cup Mexi-blend cheese (shredded) 2/3 cup cilantro (chopped/optional) In a 1 quart freezer bag combine: 1 cup sliced bell pepper ½ cup sliced onions 1 cup sliced mushrooms Insert all 3 bags into a gallon sized plastic freezer bag, and add 6 (8-inch) flour tortillas. Then, label or write the recipe title and date on the bag using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!) Place the bag in the freezer. Day of Cooking Directions: Remove pre-assembled rotel chicken from the freezer and defrost. In a large nonstick skillet, cook chicken/tomato mixture over medium heat for until no longer pink, stirring occasionally. In another skillet, heat some olive oil and saute onions, mushrooms, and peppers until just softened. To Serve: Spoon chicken m...

INGREDIENTS: 1 lb. lean sausage 2 cups grated sharp cheese (at room temperature) 3 cups biscuit mix (like Bisquick) DIRECTIONS: Mix all ingredients together Roll into 1-inch diameter balls Set on tray and freeze until firm Put desired number into freezer bags, label, and date. TO COOK: Preheat oven to 375 F. Put frozen or thawed balls on baking sheet lined with foil or parchment paper Bake thawed balls for 10-15 minutes and frozen balls for 20-25 minutes, depending on your oven. We eat these delicious sausage balls for breakfast.

Makes 20 Enchiladas (3-4 meals) Meat Mixture: 3 T. cooking oil 3 small onions-chopped 2-4oz. cans chopped green chilies 5 c. cooked and shredded chicken or turkey 3 pkg. taco seasoning mix 2 c. water Cottage Cheese Mixture 3 c. cottage cheese 1 c. sour cream salt and pepper to taste Other: 20 8" tortillas 3 c. shredded monterey jack cheese-divided 4 10oz. cans red enchilada sauce Directions: For the meat: In a large skillet, heat oil; saute onions and chilies until onions are cooked (5 min) Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated Set aside For the cheese: In a medium bowl, mix cottage cheese, sour cream, salt an pepper. Set aside Measure out 2 c. of the shredded cheese (you'll use the other 1 c. for a topping) For the Assembly Heat tortillas until soft (wrap in paper towel and nuke for a few seconds) Spoon about 4 T. of the meat on each tortilla Spoon about 3 T. of the cheese on the meat mixture Top with 1 heaping tbsp. of shredde...

Ingredients 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted Directions Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

1 cup chicken breasts, cooked and diced 4 cups chicken broth 2 cups cream (can use evaporated milk) 1/2 cup celery, finely diced 1 garlic clove, minced 1/2 cup carrots, finely shredded 1/2 cup onion, finely diced 1 cup fresh spinach, coarsely chopped 1 tbsp. extra virgin oil 1/2 tsp. thyme 1/2 tsp. parsley Freshly grated parmesan cheese-optional 1 pound potato gnocchi-can buy this in the gourmet section of many supermarkets. Saute onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 min. (If you want a thicker soup, add 1 tbsp corn starch to the cream before you add it into the broth). Add the cream. Slowly allow mixture to come to a boil and then turn it off.