Thread: Recipies - Some of these look incredibly good

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Baked Apples
http://crafthomeandgardenideas.com/g...e/baked_apples

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Root Beer Jelly
http://crafthomeandgardenideas.com/r...oot_beer_jelly

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Homemade Fruit Snacks
http://diycraftsandgarden.com/snacks...e_fruit_snacks

PIN IT: http://www.pinterest.com/pin/483433341222719063/

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Foodies TV

Green Sangria

Recipe Submitted By: Delish DLites

http://foodiesnetwork.tv/green-sangria/

Foodies TV


Easy Refrigerator Pickles

Recipe Submitted By: Wheel N Deal Mama

http://foodiesnetwork.tv/easy-refrigerator-pickles/

Hillbilly CAST IRON Cooking

Refrigerator Dill Pickles

Ingredients
1-1/4 cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
16 dill sprigs

Instructions

1.Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2.Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

Hillbilly CAST IRON Cooking

this my Recipes

Kosher Dill Pickles - Flex Batch

You will need:
For every 2 quarts of pickles:
3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 cups water
1 cup vinegar (5% acidity)
1/4 cup Ball® Kosher Dill Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving Jars with lids and bands

. Directions:
Prepare Kosher Dill Pickles
1. CUT ends off cucumbers. Cut into spears.
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.

ENJOY NOW (Refrigerate up to 3 months):
1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):
1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

Hillbilly CAST IRON Cooking

Spicy Dill Pickles

Ingredients
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro leaves
2 unpeeled English cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise

Directions

Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Hillbilly CAST IRON Cooking

Dill Pickles Recipe

• 11 cups water
• 5 cups white vinegar
• 1 cup canning salt
• 12 pounds pickling cucumbers, quartered or halved lengthwise
• 9 dill sprigs or heads
• 18 garlic cloves
• 18 dried hot chilies

Directions
• In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
• Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 quarts.

Hillbilly CAST IRON Cooking

True Texas BBQ Sauce
2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce...
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme

Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 minutes to blend the flavors. Remove from the heat and let cool.

May be refrigerated for up to a week.