Cowboy Candy serves as a delicious condiment to slather over crackers with cream cheese, spoon over burgers or spicy sausage links, or to top a crispy baked flatbread crust. The sweet and spicy pickled combination makes this a winner every time! Watch out… It’s addictive!
3 pounds jalapeño peppers
6 cups sugar
2 cups apple cider vinegar
1 Tbs garlic powder
1 tsp celery seed
1/2 tsp cayenne pepper
Slice jalapeños into rounds. (We use the slicing blade on our food processor.)
Combine the remaining ingredients in a pot on the stove. Bring to a hard boil over high heat. Reduce heat and keep at a low boil for five minutes.
Add jalapeños and heat through for 3-5 minutes.
Using a slotted spoon, ladle jalapeños into clean jars. Then top with the spicy juice to fill jars within a 1/2” from the rim.
Wipe rims. Twist on lids and store in the fridge for up to one month.
It seems everyone in our household loves to smather peanut butter over an array of crispy crackers, breads, crunchy veggies, and salty pretzels. We also love the scrumptious honey our bees produce yearly. This recipe combines the best of both to make an utterly delicious spread that’s buttery, nutty, and sweet. It’s actually quite addictive and we can usually plow through a jar in no time. We keep a hefty supply of nuts, honey, (and our own tapped maple syrup) on hand to make a fresh batch whenever needed.
Honey Sweetened Peanut Butter
2 cups (16 ounces) raw, shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons canola oil 2 tablespoons honey or maple syrup
Preheat oven to 350°. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown, about 10 minutes.
Transfer the warm peanuts to a food processor. Pulse a few times just until chopped then run the food processor continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. The peanut butter will look gritty and dry.
Continue to blend and scrape for several minutes until the peanut butter is smooth and creamy as desired. For crunchy peanut butter, add 1/2 cup additional nuts and pulse to chop nuts into smaller pieces, as desired. Add salt to taste.
Transfer to an airtight container and store in the refrigerator.
In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13×9” baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in thawed whipped topping. Spread evenly over cooled cake. Refrigerate.
Our apple trees produced a sizable amount of misshapen apples this season. Luckily, they are perfect for this yummy recipe. Warm cinnamon, apples, nuts and oats make this the perfect breakfast. Spoon into small Tupperware containers for a fast weekly morning meal or an on the go breakfast at the office.
2 cups old-fashioned rolled oats 1/2 cup light brown sugar, packed 1 cup chopped walnuts 1 teaspoon baking powder 2 teaspoons cinnamon ½ teaspoon salt 2 large eggs, beaten 2 cups milk 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted, plus more for greasing the dish 2-3 baking apples, peeled and cubed, (about 2 cups)
Baked Amish Apple-Nut Oatmeal
Preheat the oven to 325°F. Grease an 11×7” baking dish with butter or cooking spray. In a large bowl, combine all ingredients in the order listed. Mix well. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 35-45 minutes, until the top is golden and the oats are slightly set. Serve warm or at room temperature. Top with yogurt or milk, if desired.
I found this recipe in an old community cookbook. The ingredient ratios seemed off but I had extra buttermilk on hand and thought I’d give it a try with a few adjustments. I tweaked the flour quantity and flavor ingredients a bit and the loaf turned out splendid. I threw everything in the bread machine during the late evening hours so the bread was finished before I headed to bed. I sliced the loaf in the morning for hearty breakfast sandwiches to include bacon, eggs, and cheese. Yummers!
Dilly Buttermilk Bread (Bread Machine)
1/2 cup warm buttermilk (70° to 80°) 1/2 cup warm water 1 egg, lightly beaten 2 tablespoons butter, softened 1 teaspoon salt 3 1/2 cups bread flour 1 tablespoon sugar 1 teaspoons dried dill weed 1 teaspoon dried onion flakes 1 1/2 teaspoons active dry yeast 1 cup buttermilk
In bread machine pan, place all ingredients in the order listed. Select basic bread setting. Choose medium crust color. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
While recently visiting family in Ohio, I purchased a few pounds of Spaetzle at a local specialty store. The price was quite expensive so I thought I might try to make them myself. After reviewing a few recipes on-line, I came up with this simple basic recipe. I now freeze batches of this dumpling-like egg noodle for soups, stews, and casserole dishes so we can inexpensively enjoy them year-round.
4 cups all-purpose flour
2 tsp salt
8 large eggs
3/4 cup evaporated skim milk
In a large bowl, whisk together the flour and salt. Mix in eggs and milk. Stir until the batter is well combined and develops bubbles. Let the loose batter sit for 5-10 min. Stir again.
Bring a large pot of water over high heat to a boil, add 1 tablespoon of salt to the water; reduce temperature to a simmer. Next, place a colander into a bowl to drain the cooked speatzle.
Press the batter through a spaetzle maker into the simmering water.
Working in batches, after using about 1/3 of the batter, let spaetzle cook until they float to the top. Stir occasionally to prevent sticking to the bottom of the post. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
Serve the spaetzle immediately or saute them in butter to crisp. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.If desired, freeze in quart-sized freezer bags for later use.
Preheat oven to 350 degrees. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside. In a large bowl combine the bananas, eggs and oil/butter until mixture is smooth. Add the cake mix and gently mix until combined. DO NOT over mix. Optional: fold in chopped nuts Scoop batter into the muffin pan filling the cups 3/4 of the way full (use an ice cream scoop for ease). Top each with a sprinkle of streusel crumble and tap lightly into batter. Bake for 18 – 25 minutes until a toothpick inserted comes out clean.
Streusel topping – 1 ¼ cup ½ cup light brown sugar tightly packed ⅓ cup sugar ¼ teaspoon salt 6 Tbls.cold butter, cubed
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Use a fork to cut the butter into the dry ingredients to make course crumbs. Scatter evenly over muffins, pie, or coffee cake before baking. Store left-over streusel in fridge or freezer for future baking projects.
Even though I have plenty of made-from-scratch brownie recipes, this is my “go to” for a quick, easy, and tasty bar. It’s a jiffy of a recipe and one of my favorites.
Chewy Cake Mix Brownies
1 (15 oz) box chocolate cake mix 1/2 cup canola oil 2 eggs 1 tablespoon vanilla extract 1 cup semi sweet chocolate chips 1 cup pecans, chopped
Preheat oven to 350 degrees. Grease a 7×11” baking pan. Combine cake mix, oil, eggs, and vanilla extract in a medium bowl; mix until well combined. Stir in chocolate chips and nuts. Transfer the batter to a greased 7×11” or 8 X 8” baking dish. Bake at 350 degrees for 20 – 25 minutes, until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting
While the blistering summer temperatures have risen to well above 90 degrees, I’m itching for cooler weather. I couldn’t resist making this delicious fall coffee cake while the kids were home this weekend. K whipped up the recipe and we sliced into the warm cake during Sunday breakfast. So good!
Cake 4 eggs 1/4 cup water 1 package yellow cake mix 1 package instant Pumpkin Spice Pudding 1 teaspoon pumpkin pie spice 1/4 cup vegetable oil 1 teaspoon vanilla 1 cup sour cream
Crumble 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup sugar 1 cup chopped walnuts or pecans
Glaze 1 cup confectioner’s sugar 1 teaspoon pumpkin pie spice 2 to 3Tablespoons milk
Grease a 9×13” pan and preheat oven to 350 degrees.
To make the topping: In a small bowl, toss together the topping ingredients until mixed well; set aside. To make the cake: In another larger bowl, mix the eggs, water and cake mix together until blended and smooth. Add the dry pudding mix, pumpkin pie spice, vanilla, oil, and sour cream; mix until combined. Put half of the batter into the pan and then add half of the mixed topping. Carefully spread the rest of the batter on top and finish the cake off with the rest of the topping. Bake the cake in a preheated 350 degree oven for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack. When the cake is no longer warm, mix up your glaze. Whisk together the confectioner’s sugar and pumpkin pie spice. Add two tablespoons of milk. Drizzle the glaze over cake.