30 Minutes To Homemade SURE.JELL Strawberry Freezer Jam

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice
Make It!

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.

SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.

Salad
7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)

Dressing
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

1. In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

2. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked
1 cup baby carrots, diagonally sliced
1 cup frozen peas
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup chopped fresh basil
1/2 cup KRAFT Finely Shredded Italian Five Cheese Blend

Directions:

Cook pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 min.

In the mean time, cook and stir chicken in large nonstick skillet 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.

Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.

Perfect for summer!!

Ingredients

* 2 pounds lean ground beef
* 2 eggs, beaten
* 3 tablespoons ketchup
* 3 tablespoons dry onion soup mix
* 3 tablespoons steak seasoning
* 3 tablespoons ketchup

Directions

1. In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

I think the next time I make them, I am going to double the recipe.

I made cheddar bacon potato soup on Saturday, but am now thinking I need to get a new crock pot as mine is cooking way to hot right now, and things are burning in it. I am trying to use my crock pot more, so I am checking out more recipes to try.

I have been checking out the different sales for camping supplies. I am over winter, and ready for the nice weather to arrive so we can go camping! I was hoping to have some money saved up to buy a used pop up camper, but it doesn’t look like its going to happen this year. The tents will have to do again for this year. I think I will go out and buy an electric blanket, to snuggle up with in my sleeping bag for the cooler nights.

For the Mozzarella:

* 6 sheets frozen filo dough (also spelled phyllo or fillo), defrosted
* 3 tablespoons extra virgin olive oil
* 12 1-oz pieces goat mozzarella
* 1-cup breadcrumbs
* 1/4 cup finely shredded fresh basil
* Whole fresh basil leaves for garnish

1. Place one piece of filo dough on a clean, dry surface. (Keep the remaining pieces covered with a damp cloth until use or they will dry out and crack.)

2. Cut the filo dough down the middle to make two pieces, 6-7 inches wide from the first sheet. Lay the strips side by side and brush both sides of each strip lightly with olive oil.

3. Sprinkle 1 tablespoon of breadcrumbs and ½ teaspoon of basil evenly over the top of each strip. Center 1 piece of cheese at the end of the filo strip closest to you and roll up tightly. The filo-wrapped cheese should resemble a small cigar. Fold the ends under, sprinkle with breadcrumbs, and place on an ungreased baking sheet.

4. Repeat process for each piece of the remaining cheese. Bake at 375F for 10 minutes until cigars are hot and crispy. Serve with Marinara Sauce (recipe below).

For the Marinara Sauce:

* 1 28-oz can Italian plum tomatoes cut in quarters
* 2 Tablespoons extra virgin olive oil
* 3 anchovy filets, chopped
* 2 cloves garlic, peeled and thinly sliced
* Chopped parsley

1. Spread all sauce ingredients except the parsley on a large cookie sheet and roast for 30 minutes, stirring once or twice.

2. Transfer to the work bowl of a food processor or blender and give 3-4 short pulses to blend sauce. Place marinara sauce in a small bowl and set aside until needed. Garnish with chopped parsley right before serving.

Oven Fried Chicken:

* 1 cup plain, low fat yogurt
* 2 egg whites, beaten
* 1 teaspoon hot pepper sauce
* 1 tablespoon Dijon mustard
* 1/2 teaspoon sea salt
* 3-4 pounds skinless chicken pieces (your choice)
* 1/2 cup ground corn flakes or crispy rice cereal
* 1/2 cup ground whole-wheat crackers
* 3 tablespoons sesame seeds
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon granulated garlic
* Olive oil cooking spray, as needed

1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with olive oil or cut parchment paper to fit.

2. In a large bowl or plastic bag, combine the yogurt, egg whites, hot pepper sauce, mustard and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Refrigerate for 45 minutes.

3. While the chicken marinates, combine the ground cereal, crackers, sesame seeds, paprika, cayenne, and garlic in a shallow dish or casserole and set aside. One by one, press the cracker mixture onto the chicken pieces arrange the chicken pieces on the prepared baking sheet without touching each other and then spray lightly and evenly with the olive oil cooking spray.

4. Bake for 45 to 50 minutes until juices run clear when pierced with a fork. An instant read thermometer inserted into the thickest part of one of the pieces should read 155-160F.

Olive Oil-Garlic Mashed Potatoes:

* 2 heads garlic
* 2 Tablespoons olive oil
* 1 1/2 tablespoons sea salt
* 2 1/2 pounds Russet or Yukon gold potatoes, peeled and quartered
* 1/2 cup low fat milk
* Sea salt
* Black pepper freshly ground, to taste

1. Slice 1/4 inch off the top of the garlic heads, and place on a piece of foil. Drizzle cut side with olive oil, wrap well and bake 30-45 minutes at 400F until golden and softened. When cool to the touch, squeeze out the softened garlic into a small dish and set aside.

2. Combine remaining olive oil and milk and keep warm until use.

3. In a large pot, bring a gallon of water to a boil. Add the salt and potatoes and return to a boil. Reduce heat and simmer until tender, 15-20 minutes. Drain potatoes well and return to the warm pot over very low heat. Cook another minute or two, stirring constantly until all water has evaporated and they are completely dry.

4. Using an extruding potato masher (the kind with small holes) or a ricer, mash potatoes and reserved roasted garlic until almost smooth. Add the warm milk mixture and continue mashing to desired consistency.

Makes 4-6 servings

I am going to try this one out today.

 Peanut Buttercup Hot Chocolate

1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions

   1. In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.

Sounds like it might be yummy.  

 There is always the good ole stand by recipe:

Fluffy Hot Chocolate

Ingredients

8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

Directions

   1. In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

~ Jodi ~

Prep Time: 20 min  Total Time: 20 min  Makes: 18 servings

What You Need!

1 French bread baguette (18 inch), ends trimmed, cut into 36 slices
1 large  clove garlic, peeled, cut in half
3/4 cup PHILADELPHIA Cream Cheese Spread
2 large  Roma tomatoes, chopped
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup  chopped lettuce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup  KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Grill bread slices 2 min. on each side; cool.

RUB garlic onto toast; spread with cream cheese spread.

COMBINE tomatoes, bacon, lettuce and dressing; spoon over toast slices. Sprinkle with Parmesan.

I will be making my own Thanksgiving dinner the day after as well!  I want to have lots of leftovers!  Mmmm Turkey! 

Hubby's work gave them all a turkey this year.  That's a first!  Wish they would have let them know this a little early, as I had already bought my turkey!  Oh well.  We now have one in the freezer for the next time I plan on making one!

 I just need to get stuff to make a pumpkin pie, then I will be all set for my dinner.