RAZBERRY LEMONADE

Ingredients

• 4 pounds fresh razberries 
• 6 cups sugar
• 4 cups lemon juice
• Chilled tonic water or ginger ale
• Ice cubes

Directions

1. Place razberries in a food processor; cover and process until blended. Strain razberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. space. Wipe rims; screw on bands until fingertip tight.
3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. makes: 5 pints of concentrate (4 servings each).

COLE SLAW

Ingredients

• 1 package  coleslaw mix
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup sugar
• 3/4 teaspoon  salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt

Directions

1. Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving. MAKES: 6 servings.

Bacon egg and cheese Quesadilla

4 flour fajita shells
6 eggs
1 pack of bacon
4 slices of cheddar cheese
4 slices of american cheese
6 tablespoons of margarine

Cut bacon strips in half and Cook  til crispy and remove from skillet

Scramble eggs in 3 tb of margarine really soft and remove from heat. Do not overcook eggs.

Use the remaining margarine to butter the shells and place the margarine side down in a non stick skillet on low heat and add 2 slices of cheddar cheese eggs crumbled bacon and top with 2 slices of american cheese and add the top shell last with the margarine side up.....cook for 2 minutes on each side..remove and cut into 4 triangles.

RICE KRISPIE TREATS

INGREDIENTS

• 3 tablespoons butter
• 4 cups  Miniature Marshmallows
• 6 cups rice krispies

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

TAFFY GRAPES

INGREDIENTS

• 1 bag of seedless green grapes and you can use red seedless grapes
• or make them both.(mix and match)
• 1½ cups white chocolate morsels (or white chocolate )
• 1½ cups roasted salted peanuts, chopped

INSTRUCTIONS

1. Start by washing and drying the grapes  Wash the grapes and then dry with a paper towel.
2. Chop up the salted peanuts in a food processor or chop them with a knife - you want them finely chopped.
3. Melt the white chocolate morsels in the microwave at 50% power, microwave in minute intervals, stirring in between minutes, until melted.
4. Line baking sheets with wax paper.
5. To make the grape bites take one grape and dip it in the white chocolate half way, and then roll it in the crushed peanuts and set on the prepared baking sheets. Repeat until all the grapes are dipped 

Chicago

MY MAMA'S BEEF(LESS) STEW

My mama's beef stew!
 As I got older I realized there is no beef! IN THIS STEW It's beefless..
my mother would make this meal and call it beef stew.

 2 packs of pork neck bones. 
2 bags of mixed vegetables.
 2 diced potatoes.
 1 can of tomato paste. 
1  to 2 jars of spaghetti sauce. 
Salt and pepper to taste. 
1 Ts of garlic powder

Instructions. Boil neck bones for 2 to 3 hours...you can use pork or beef.(beef will cook an hour longer)
 Keep checking so that water isn't too low. Add mixed vegetables .
.potatoes and boil another 30 
minutes then add tomato paste and stir in well..
add spaghetti sauce ..
add garlic powder- and salt and pepper to taste and simmer 5 minutes...
my pork neck bones were falling off the bone......
I serve with jiffy mix cornbread or you can make your own cornbread
the combination of sweet and salty taste really good

SPAGHETTI AND NECK BONES

Growing up this is a meal my oldest sister made quite often. If you have never had neck bones and spaghetti. Make some tonight.


1 BOX OF thin SPAGHETTI..
 2 packs of neck bones...beef or pork.
 I used pork. Which is what we grew up eating! Yum !
I put them in the crock  pot the night before  on low for 6 hours 

Or cook them on the stove for 3 hours but you have to continue to check them and add water and adjust the seasonings each time you have to add more water.
 seasoned them with 
1 TS season salt...
1 TS garlic powder and 
1 TS pepper. 
6-8 cups of water for cooking the neck bones

2 jars of spaghetti sauce- any kind . I use Ragu when I make this one.
I cleaned the neck bones by removing the white fat from the crevice’s and rinsed them very well. Then I placed them inside the pot or crockpot. Added the water and then the seasonings.
the neck bones cooked all night without incident in the crockpot.
if you dont use a crock pot, you can cook them on the stove for 3 hours.
beef necks bones will have to cook one hour longer.


Cook the spaghetti according to the package in the same pot after removing the neck bones once they are done cooking.
if you choose not to use a crock pot.
once the neck bones are done, you can use the same water to cook the spaghetti. Cook according to the package.
once the spaghetti is done I put it all in one big pot..and add the sauce. I keep the water because it has the flavor and if necessary . add more season salt if you need to. The juice from the neck bones give it a really good flavor. I like it really saucy and almost like a soup consistency. Once I have it all in one pot I let it simmer for 5 minutes and it is time to eat.

CANDIED YAMS

2 sticks of butter
2 cups of sugar
2 tsp nutmeg
1 tsp cinnamon
1 cup whipped cream
2 tb maple syrup
1 tsp vanilla extract

Melt butter and sugar together. Add additional ingredients and whisk well

Pour mixture over peeled and cut sweet potatoes. Slice on the thin side...they will cook quicker!

Cook covered for 40 - 45 minutes. Remove cover and allow to an additional 10 minutes.

CORNBREAD

INGREDIENTS:

1 Cup Yellow  Corn Meal
1 Cup all-purpose flour
2  Tablespoon(s) Sugar
4 Teaspoon(s) Baking Powder
1/2 Teaspoon Salt
1 Cup milk
1 egg, beaten
1/4 Cup vegetable oil

PREPARATION:

Preheat oven to 350 F. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. 

Beat until fairly smooth, about 1 minute. 

Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes ON TOP RACK, 

or until wooden pick inserted in center comes out clean.

 Tips: Muffins or Corn Sticks - Pour corn bread batter into greased or  muffin cups 
OR hot, well-greased corn stick pans. Bake for 15 to 20 minutes. 
MAKES: 12 muffins or about 14 corn sticks. 

For Mexican Corn Bread - Stir 1 cup whole kernel corn, 
2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter.
 Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 
22 to 25 minutes, or until wooden pick inserted in center comes out clean. 
Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.

ARE YOU A OR B

Southern Collard Greens W/ Smoked turkey wings

Growing up,I watched my mother prepare collard greens almost every Sunday.

I can remember eating a bowl of greens, If I didn't eat anything else. 

(with hot water cornbread) search for my recipe on this blog.

I never really liked collard greens.

until I started to cook them myself, I always felt like collard greens were really thick. and not tender like other greens I have had. now I love them. all it took was cooking then longer on a low setting and not rushing them.

2 bunches of collard greens
1 fully-cooked, pack of  smoked turkey wings or turkey tails
1 onion, diced
1 Tb of garlic powder
4 cups of chicken broth
1ts. red pepper flakes
1 Ts of season salt- taste it first since the chicken broth is also salty

1Ts of black pepper

Instructions

1. Remove the collard green leaf from the stem.
2. Wash the collards several times in warm water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well  cut them into strips & set aside
3. In a large pot, add  the chopped onions & garlic. and a little oil and cook for one minute
4. Add in the chicken broth, red pepper flakes, & the turkey wing. Bring to a boil and then reduce heat to simmer for about 30 minutes. 
5. Add in the collard greens. cook on med heat until the greens are tender for about 1 hours. decrease  the heat to a low setting  do not boil the collard greens. you want to slowly steam cook. They will wilt down as they cook.
6. When done, season to your preference. cook for an additional hour and a half.be sure the lid is on and stays on, by this time you have tasted the greens and they have enough salt. cook and additional 2 hours if needed.

CUPCAKE FROSTING

AddThis Sharing Buttons 46  frosting for 18 cupcakes Ingredients: 1 cup of granulated white sugar (not powdered sugar) 4 egg whites, room temperature 1/3 cup of water ½ teaspoon cream of tartar 1 teaspoon vanilla Preparation:  In a medium saucepan, bring the 1/3 cup of water, sugar,  cream of tartar to a boil. Do not stir the sugar mixture as this will cause it to crystallize.  Boil until you have thick clear bubbles (about 5 minutes). Once the bubbles appear,  do not boil even a second longer .In a metal bowl that fits into your electric mixer,  add the egg whites and beat them until they start to get thick and form soft peaks.  Set your timer for 7 minutes.  Beat the egg mixture on high speed  while slowly streaming the sugar syrup in a little at a time into the mixer for 7 minutes. : Set your timer for 7 minutes. Beat the egg mixture on high speed while slowly streaming the sugar syrup in a little at a time into the mixer for 7 minutes. your frosting will begin to fluff and will be ready to put into a piping bag and use on your cupcakes