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Garlic Parmesan Potato Balls Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! These potato balls are so good, loaded with mashed potatoes and cheese. This recipe makes 15 mashed potato balls. (Croquettes) You can use them as appetizers by inserting a tooth pic in each one. You can make a large batch for a big crowd, or this smaller one for 2 or 3. It's so easy you can use your own left over mashed potatoes or the recipe provided for them. Except the time to refrigerate the mashed potatoes this recipe is quite fast, and you can make a lot at one time. Just double the recipe or even tipple it for a large party or crowd. You will Need: ​ You can also used left over mashed potatoes (2 Cups) 3 medium potatoes 2 Eggs 2 TBSP Butter 3/4 cup Fiesta Cheese 1/4 Cup Milk 1 1/2 tsp Garlic Salt 1/4 tsp Pepper 1 Cup Bread Crumbs 2 TBSP Garli c Parmesan Seasoning 1/4 Cup Sour cream 1 TBSP parmesan cheese Other Recipes you might like Ranch Loaded Potatoes Basic Mashed Potatoes Parmesan Potato Bites Hickory, Honey Chicken Wings Incredible Chicken Parmesan Start by making mashed potatoes (or skip this step and use leftover mashed potatoes) Peel and cut potatoes into chunks boil until you can poke a knife easily through them. Drain and add butter, milk, garlic salt, pepper, fiesta cheese, mash with potato masher or whisk until blended. ​ Drain water from potatoes and move to a bowl, add g arli c parmesan seasoning , sour cream, butter and milk. Mix well. Salt and Pepper to taste. Cover and refrigerate until completely cold. Add in eggs and mix until well blended. Stove top Directions for boiling potatoes. Place bread crumbs in a bowl, add shredded parmesan cheese salt and pepper and mix well. I used a cookie scoop to make the same size balls. Drop one at a time into the bread crumbs, form balls, and deep fry until crispy and golden brown. For the Sour cream I used 1/4 cup sour cream, 1 TBSP grated parmesan cheese. Salt and Pepper to taste. I also used 1 tsp garlic parmesan seasoning. This can easily be doubled or tripled ​ This will make 15 balls total

Southern Ham & Vegetable Bean Soup Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Looking for a cozy fall meal? Try out our best ham and bean soup recipe—it's a delicious blend of hearty ham and wholesome beans that's both comforting and easy to make. If you're into easy soup recipes, you'll love the simplicity of this dish. Explore other soup recipes, including vegetable soup recipes, to add some variety to your fall menu. With the rich flavors of ham and the heartiness of beans, this ham and bean soup is sure to become a favorite for chilly evenings. Ingredients: As an Walmart Creator, I earn from purchases. 1 can (15 ounces) canned butterbeans , drained and rinsed 2 tablespoons butter 1 onion , diced 1 can (14 ounces) canned sliced carrots , drained 2 celery stalks, sliced 3 cloves garlic, minced 1 can (14 ounces) diced tomatoes (un-drained) 1 can (15 ounces) canned diced potatoes , drained 1 cup canned green beans , drained and chopped 1 cup canned corn kernels , drained 6 cups chicken broth 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 teaspoons salt (adjust to taste) 1/2 teaspoon black pepper (adjust to taste) 1 pound diced ham Fresh parsley , chopped (for garnish) 3 tablespoons corn starch 3 tablespoons water Thank you so much for supporting my site Soup Recipes Cheeseburger Soup Egg Drop Soup Taco Soup Broccoli Potato Soup with Bacon Hamburger Soup Instant Pot Southern Ham & Vegetable Bean Soup Stove Top Directions and OAMC instructions below Turn the Instant Pot to the sauté function. Melt butter and sauté diced onions and sliced celery until softened. Add minced garlic and sauté for an additional 1-2 minutes. Press "Cancel" to stop sautéing. Add all remaining ingredients to the Instant Pot: drained canned butterbeans, sliced carrots, diced tomatoes un-drained, drained canned diced potatoes, canned green beans, canned corn, chicken broth, dried thyme, dried rosemary, salt, pepper, and diced ham. Stir well. Close the Instant Pot lid set the vent to the sealing position, and cook on high pressure for 8 minutes. Once the cooking cycle is complete, allow for a natural release for 10 minutes, then carefully quick-release any remaining pressure. Open the lid and stir the soup. Adjust seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy your Instant Pot Southern Ham & Vegetable Bean Soup in a fraction of the time! Thank you so much for supporting my site Stove Top Southern Ham & Vegetable Bean Soup In a large pot, melt butter over medium heat. Add diced onions and sliced celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant. Pour in chicken broth and add the diced tomatoes, drained canned diced potatoes, canned butterbeans, dried thyme, dried rosemary, salt, and pepper. Bring the soup to a boil. Reduce heat to low, cover, and let the soup simmer for about 15-20 minutes. In a small bowl, mix corn starch with water to create a slurry. Stir the slurry into the soup to thicken. Stir in the diced ham during the last 5-10 minutes of simmering. Adjust seasoning if needed and serve hot, garnished with fresh parsley. Thank you so much for supporting my site Large Batch OAMC (make-ahead) Southern Ham & Vegetable Bean Soup Ingredients:​ 4 cans (15 ounces each) canned butterbeans, drained and rinsed​ 8 tablespoons butter (divided) 4 onions, diced 4 cans (14 ounces each) canned sliced carrots, drained 8 celery stalks, sliced 12 cloves garlic, minced 4 cans (14 ounces each) diced tomatoes 4 cans (15 ounces each) canned diced potatoes, drained 4 cups canned green beans, drained 4 cups canned corn kernels, drained 24 cups chicken broth 4 teaspoons dried thyme 4 teaspoons dried rosemary 8 teaspoons salt (adjust to taste) 2 teaspoons black pepper (adjust to taste) 4 pounds diced ham Fresh parsley, chopped (for garnish) ​ ​ Instructions for Once-A-Month Cooking: ​ ​ In a large skillet, melt 2 tablespoons of butter. Sauté diced onions and sliced celery until softened. Add minced garlic and sauté for an additional 1-2 minutes. Repeat this process for the remaining three batches. Divide the sautéed onion, celery, and garlic mixture among four large freezer-safe bags. To each bag, add one can of drained butterbeans, one can of drained sliced carrots, one can of diced tomatoes (un-drained) one can of drained diced potatoes, one cup of drained green beans, one cup of drained corn, one teaspoon dried thyme, one teaspoon dried rosemary, two teaspoons salt, and half a teaspoon of black pepper. Also, add one pound of diced ham. Seal the bags, removing as much air as possible, and label with the date and cooking instructions. Freeze the bags for up to three months. On the day of cooking, thaw the soup in the refrigerator overnight. Pour the contents of the bag into a large pot or slow cooker. Add 6 cups of chicken broth per bag. Cook on the stovetop over medium heat or in a slow cooker on low for 6-8 hours, stirring occasionally. Adjust seasoning if needed, garnish with fresh parsley, and serve hot. By following these steps, you can prepare four batches of Southern Ham & Vegetable Bean Soup for Once-A-Month Cooking, saving you time on busy days. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Easy Ricotta Cheese Filling Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Making Ricotta Cheese for lasagna is easy, and so is the filling you need for pasta dishes , like lasagna ravioli, tortellini, and other filled kinds of pasta. There is nothing like fresh ricotta, but this recipes is also for store bought too. "No worries." Combine Ricotta Cheese (or if using store bought) with eggs, Parmesan , and parsley. Mix well. This Ricotta Filling is so easy to make, yet it adds a tremendous amount of flavor to pasta dishes rather than just using plain ricotta. ​ Learn to make your own Ricotta for pasta Ricotta Cheese Filling ​ 2 Cups Ricotta (Make your own ) 2 Eggs 1/2 Cup Powdered Parmesan Cheese 1/4 Cup Parsley ​ Note: Leave out the egg in this recipe for a nice cheese spread for crackers, it's delicious! ​ How long will fresh Ricotta Cheese Last?: Fresh ricotta can be used right away or refrigerated in an airtight container for up to one week. ​ Thank you for supporting my site! Is Ricotta Cheese Healthy? Compared to most cheeses, ricotta is a healthier choice, because it contains less salt and fat. It's light and creamy with a slightly grainy texture with unique flavor that can be used on its own or in sweet and savory dishes. Homemade Ricotta is so much better then store bought, but most things that are homemade are. Make Your Own Spinach Artichoke Parmesan Cheese dip Restaurant Style Guacamole The best Buffalo Chicken, cheese dip Easy Marinara Sauce Garlic Butter Thank you for supporting my site! What are the benefits of Ricotta Cheese? ​ Summary Ricotta is a creamy, white cheese that's loaded with protein. The high-quality whey found in ricotta may promote muscle growth and help lower blood pressure. Ricotta Calories: 180. Protein: 12 grams. Fat: 12 grams. Carbs: 8 grams. Sodium: 300 mg — 13% of the RDI. Calcium: 20% of the RDI. What Can you do with Sweet Whey You can use sweet whey the same way you use acid whey, in addition to these ways below: ​ ​ Add it to smoothies and shakes to provide more vitamins, minerals, and proteins. Use as cooking liquid for potatoes, rice, grits, pasta, and grains. You can also replace the water when making dinner rolls or breads with equal amounts of whey. Drink it straight! Make lacto-fermented drinks such as limeades. Put it in your compost pile. It adds nutrients and makes thick, black compost. Use in homemade dog food, or pour a TBSP over dry dog food for great nutrition for your dog. Don't use to much as it interrupts their digestion if you use to much. Whey can be placed in a covered container in the refrigerator, where it will keep for several months. It can also be frozen in ice cube trays and used at a much later date. Thank you for supporting my site!

Blueberry Pancake Casserole Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Elevate your breakfast game with this irresistible homemade blueberry pancake casserole! With a sweet and fluffy pancake base, generously filled with plump blueberries, this brunch favorite bakes to golden perfection in the oven. It's a delightful twist on classic pancakes, making it the perfect choice for a leisurely weekend breakfast or special occasion. Plus, it's so wonderfully sweet that you can skip the syrup and savor every bite of this oven-baked treat. Your family and friends will love waking up to this delicious creation! See Below to see how to make-ahead and freeze! You will need: For the Pancake Batter: 2 cups all-purpose flour 3/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups whole milk 1/4 cup Sweet Condensed Milk 2 large eggs 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract For the Blueberry Filling: 2 cups fresh or frozen blueberries 1/4 cup sugar 2 tablespoon cornstarch 1/4 Cup Sweet Condensed Milk 1 tablespoon lemon juice Thank you so much for supporting my site Breakfast Recipes Ranchero Huevos Easy Sausage Balls Strawberry Crepes No Peel Egg Bites- Hard-Boiled Eggs Instant Pot Semi-Soft Eggs Instant Pot or Stove Top Soft Boiled Eggs Avocado Egg Toast Blueberry Pancake Casserole Instant Pot Directions Oven Directions Below and Variations Welcome to our delightful kitchen where we're excited to share our homemade blueberry pancake casserole recipe. If you're looking for a kid-friendly breakfast option that's as delicious as it is easy to make, you've come to the right place! Our scratch-made blueberry pancake casserole is a perfect blend of simplicity and flavor. It's a delightful twist on classic pancakes, combining the sweet burst of fresh blueberries with fluffy, golden pancakes, all baked together into a comforting morning treat. Whether you're planning a weekend brunch or just want to surprise your loved ones with a special breakfast, this homemade blueberry pancake casserole is sure to become a family favorite. Plus, it's a great make-ahead option, making mornings a breeze. Try our blueberry pancake casserole recipe today and treat your family to the best of both worlds - the convenience of a casserole and the taste of freshly-made pancakes. Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Prepare the Blueberry Filling: In a separate bowl, combine the blueberries, sugar, cornstarch, sweetened condensed milk, and lemon juice. Mix until well combined. Grease the Molds: Use cooking spray or melted butter to generously grease your silicone molds or heatproof containers. This step is crucial to prevent sticking. Layer Batter and Filling: Begin by spooning a small amount of pancake batter into each mold, filling them about one-third of the way. Then, add a spoonful of the blueberry filling to each mold, followed by another layer of pancake batter, filling them up to about two-thirds full. Cover the Molds: Cover each mold with a piece of aluminum foil. This prevents moisture from the Instant Pot from getting into your pancake molds. Add Water to Instant Pot: Pour about 1 cup of water into the Instant Pot insert. Place Molds in Instant Pot: Arrange the filled molds on the Instant Pot trivet or a steaming rack, making sure they are evenly spaced. Cook in the Instant Pot: Close the Instant Pot lid and set the valve to the sealing position. Select the "Steam" or "Pressure Cook" function and set it to cook for about 10-12 minutes on low pressure. Quick Release: After the cooking time is up, perform a quick release by carefully turning the steam release valve to the venting position. Wait for the pressure to release completely. Serve: Carefully remove the molds from the Instant Pot, and let them cool for a few minutes. Gently pop the pancake molds out onto serving plates. Enjoy: Serve your individual blueberry pancake molds with your favorite toppings, such as maple syrup, whipped cream, or additional fresh berries. ​ ​ These Instant Pot blueberry pancake molds are not only delicious but also a fun and convenient way to enjoy a pancake breakfast. Thank you so much for supporting my site Blueberry Pancake Casserole Oven Directions Welcome to my kitchen, where I'll bring you the best in breakfast delights, including my mouthwatering fruit pancake casserole recipe. If you're seeking a delightful twist on traditional pancakes, my pancake casserole with fruit is the perfect choice. This dish effortlessly combines the sweetness of mixed fruits with fluffy pancake layers, creating an easy and enjoyable breakfast fruit pancake casserole that's perfect for any occasion. Whether you're planning a leisurely weekend brunch or need a wholesome, make-ahead option for busy mornings, our overnight fruit pancake bake has got you covered. With options like blueberry, strawberry, banana, or even peach pancake casserole, there's a flavor for every palate. Serve up a kid-friendly breakfast that's both quick and delicious with our brunch fruit pancake casserole! Preheat the Oven: Preheat your oven to 400°F (175°C). Grease a 9x8-inch baking pan. ​ Prepare the Blueberry Filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, sweetened condensed milk, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly. This should take about 5-7 minutes. Remove it from heat and set it aside. Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the whole milk, sweet condensed milk, eggs, melted butter, and vanilla extract. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Pour Half of the Pancake Batter: Pour half of the pancake batter into the greased 9x8-inch baking pan, spreading it evenly. Add the Blueberry Filling: Spoon the blueberry filling evenly over the first layer of pancake batter. Top with Remaining Batter: Carefully spoon the remaining pancake batter over the blueberry filling, spreading it evenly. Bake: Place the baking pan in the preheated oven and bake for approximately 20-25 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. Serve: Allow the baked blueberry pancake casserole to cool for a few minutes before slicing and serving. Enjoy your sweet and fruity pancake creation! ​ ​ This recipe combines sweet pancake batter with a luscious blueberry filling for a delightful treat. Thank you so much for supporting my site Blueberry Pancake Casserole Variations Mixed Berry Pancake Casserole: Instead of using only blueberries, mix in other berries like strawberries, raspberries, or blackberries for a colorful and flavorful berry medley. Lemon Blueberry Pancake Casserole: Add a burst of citrus flavor by incorporating lemon zest and juice into the pancake batter or blueberry filling. Lemon complements blueberries beautifully. Cream Cheese Swirl: After pouring half of the pancake batter into the dish, add dollops of softened cream cheese on top of the batter. Then, pour the blueberry filling over the cream cheese before adding the remaining batter. This creates a delightful cream cheese swirl effect. Streusel Topping: Before baking, sprinkle a homemade streusel topping over the pancake batter. Combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter, and a pinch of cinnamon until crumbly. Sprinkle it over the batter for a crunchy, sweet topping. Chocolate Chip Pancake Casserole: If you're a fan of chocolate, fold in chocolate chips into the pancake batter or sprinkle them on top before baking for a chocolate-blueberry twist. Nutty Delight: Add some chopped nuts like pecans or almonds to the streusel topping or mix them into the pancake batter for added crunch and flavor. Savory Twist: Instead of sugar and blueberries, create a savory pancake casserole by adding ingredients like cooked bacon, sautéed onions, and cheese to the batter. Omit the sugar and fruit, and you'll have a savory breakfast casserole. Gluten-Free or Vegan: Adjust the recipe to accommodate dietary restrictions. Use gluten-free flour for a gluten-free version, and for a vegan version, substitute buttermilk with a plant-based milk (like almond or soy) and use a vegan egg substitute. Cinnamon Swirl: Create a cinnamon sugar swirl by sprinkling a mixture of cinnamon and sugar between the layers of batter. Fruit Compote: Instead of using whole berries, make a fruit compote with your favorite fruit and layer it between the pancake batter. ​ ​ Feel free to get creative and customize this recipe to your liking. These variations can make each pancake casserole unique and delicious. Thank you so much for supporting my site How To Store Blueberry Pancake Casserole To store baked blueberry pancake casserole properly, follow these steps: ​ Cooling: Allow the casserole to cool to room temperature. This usually takes about 30 minutes to an hour. Refrigeration: Once it has cooled, cover the baking dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Make sure it's sealed tightly to prevent moisture from getting in or escaping. Refrigerate: Place the covered casserole in the refrigerator. It can be stored in the fridge for up to 2-3 days. Reheating: When you're ready to enjoy your leftover pancake casserole, you have a couple of options for reheating: Microwave: For a single serving, you can reheat individual portions in the microwave. Heat on a microwave-safe plate, covered with a damp paper towel, for 20-30 seconds per slice or until heated through. Oven: To reheat larger portions or the entire casserole, preheat your oven to 350°F (175°C). Place the covered dish in the oven for about 15-20 minutes, or until the casserole is heated through. You may want to remove the cover during the last 5 minutes to allow the top to crisp up slightly. Serve: Once it's heated through, serve your reheated blueberry pancake casserole with your favorite toppings, like maple syrup or fresh fruit. Make-Ahead and Freeze Blueberry Pancake Casserole Instructions for Making Ahead and Freezing: ​ Prepare the Pancake Batter and Blueberry Filling: Follow the instructions provided earlier to prepare the pancake batter and blueberry filling. Assemble the Casserole: Grease a 9x8-inch baking pan and assemble the pancake casserole as directed in the recipe, layering the pancake batter and blueberry filling. Cool Completely: Allow the baked casserole to cool completely at room temperature. Slice or Portion: Once cooled, you can either slice the casserole into individual servings or portion it into desired sizes for freezing. Wrap each portion tightly in plastic wrap. Place in Freezer Bags: Place the wrapped portions in airtight freezer bags, removing as much air as possible to prevent freezer burn. You can also use a vacuum sealer for extra protection. Label and Date: Label the freezer bags with the date of preparation and the contents, so you know what's inside and when it was made. Freeze: Place the sealed bags in the freezer. The blueberry pancake casserole can be stored in the freezer for up to 2-3 months. To Reheat and Serve: Thaw: When you're ready to enjoy the frozen blueberry pancake casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Reheat: To reheat, you have a few options. You can either microwave individual portions for quick reheating or place the entire casserole in a preheated oven at 350°F (175°C) until heated through. Serve: Once heated, serve the reheated casserole with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream. ​ ​ By making this casserole ahead and freezing it, you can have a delicious breakfast or brunch option available whenever you need it, making meal planning and busy mornings much easier.

Corn Beef and Cabbage Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This corn beef and cabbage is made with bacon, and is out of this world good! It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. I don't use the seasoning packet that comes with corn beef because biting down on hard round pepper with tender meat is not my ideal meal LOL. Make it in the crock pot or instant pot, we have directions for both Enjoy!~ You Will Need 2.53 Pound Corn Beef 4 Cups Chicken Broth 1/2 Pound Bacon 2 TBSP Minced Garlic 1 tsp Onion Powder 1 tsp Salt 1/2 tsp Pepper 6 Red Medium Potatoes 3 Cups Baby Carrots 1 Lg Onion (quartered) 1 Medium Head Cabbage ​ Thank you so much for supporting my site How to make Instant Pot Corn Beef and Cabbage Start by adding the chicken broth to your Instant Pot. If your broth is frozen, you can use the "Sauté" function to melt it. Stir occasionally until it's fully thawed. Add the corned beef, bacon, minced garlic, onion powder, salt, and pepper to the Instant Pot with the broth. Place the lid on the Instant Pot, ensuring that it's set to the "Sealing" position, not "Venting." Select the "Manual" or "Pressure Cook" function and set the timer for 90 minutes. When the timer goes off, allow the pressure valve to release naturally (NR), which means waiting for the pressure to drop on its own. This may take some time. Once the pressure valve has dropped, carefully do a quick release to release any remaining pressure. Carefully remove the corned beef from the Instant Pot and transfer it to a plate. It will be very tender, so be gentle. Leave the bacon in the cooking liquid, and cut it into small pieces. Cover the corned beef with aluminum foil and let it rest for about 10 minutes. While the corned beef is resting, prepare the vegetables. Quarter the cabbage, chop the red potatoes, measure the carrots, and quarter the onion. Add all the prepared vegetables to the Instant Pot with the cooking juices from the corned beef and bacon. Place the lid back on the Instant Pot and set the timer for 10 minutes. Once the timer is done, do a quick release to release the pressure. While the vegetables are cooking, slice the rested corned beef into thin slices. Transfer the sliced corned beef to a serving platter, placing it in the center. Arrange the cooked vegetables around the corned beef on the serving platter. Drizzle some of the cooking juices over the corned beef and vegetables for added flavor. Serve your delicious Instant Pot Corned Beef and Cabbage and enjoy your meal! Thank you so much for supporting my site How to make Oven Corn Beef and Cabbage Preheat your oven to 325°F (163°C). In a large, oven-safe roasting pan or Dutch oven, place the 2.53 pounds of Corned Beef. Add the 4 cups of Chicken Broth to the roasting pan, ensuring that it partially covers the corned beef. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the roasting pan or Dutch oven with a lid or tightly with aluminum foil. Place the covered roasting pan in the preheated oven. Roast for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork. The cooking time may vary based on the size and thickness of the meat, so check it periodically. While the corned beef is roasting, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. After the corned beef has roasted for the required time, carefully remove it from the oven. Add the prepared vegetables (cabbage, potatoes, carrots, and onion) to the roasting pan around the corned beef. Cover the roasting pan again with the lid or foil. Return the pan to the oven and roast for an additional 45 minutes to 1 hour, or until the vegetables are tender. Carefully remove the roasting pan from the oven. Transfer the corned beef to a serving platter and slice it. ​ ​ Serve the sliced corned beef along with the roasted vegetables and bacon. Enjoy your homemade oven-roasted Corned Beef and Cabbage! Thank you so much for supporting my site How to make Crock Pot Corn Beef and Cabbage Start by placing the 2.53 pounds of Corned Beef in the bottom of your slow cooker (crock pot). Add the 4 cups of Chicken Broth to the slow cooker. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the slow cooker with the lid. Set your slow cooker to the low-heat setting and cook for approximately 7-8 hours. Alternatively, you can cook it on the high-heat setting for about 4-5 hours. The cooking time may vary depending on your slow cooker and the size of the corned beef. While the corned beef is cooking in the slow cooker, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. About 1.5 to 2 hours before the corned beef is done cooking, add the prepared vegetables to the slow cooker. Cover the slow cooker with the lid again and continue cooking until the vegetables are tender. When the cooking time is complete and the corned beef is tender, remove it from the slow cooker and slice it. Serve the sliced corned beef alongside the cooked vegetables and bacon. ​ ​ Enjoy your homemade Slow Cooker Corned Beef and Cabbage! ​ ​ This slow cooker method will give you a tender and flavorful Corned Beef and Cabbage with minimal effort.

Instant Pot, Crock Pot Or Oven Pork Butt Roast You Will Need 3 to 5-pound roast 5 TB Olive Oil (divided) 3 TB Our Italian Seasoning Blend 3 cups Bone Broth (Or Chicken Broth) 1 Cup Water Share Pork tenderloin doesn’t require much in the way of spicing or sauces because the meat shines on its own. I use my Italian spice blend the flavors are out of this world. seared to perfection finished in the Instant Pot, Crock Pot or Oven and then it can be broiled for a nice crisp. Would you believe this recipe is ready in about 45 minutes? It does make a lot of juice, but it's perfect for gravy!~ If you don't want to make gravy, you can freeze and use for soups or stews. Yummy~ Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Instant Pot Directions Crock Pot Instructions Below Start by covering all sides of roast with Olive Oil Season well with our Italian seasoning blend . Cover all sides equally. Add 2 TBS olive oil to your instant pot and turn your saute button on and wait to get hot. Sear on all sides. Once seared add cups bone/chicken broth and water. ​ Make sure you have it on sealing and not venting. Select manual high pressure 45 min. When done let it release on its own. When your pressure valve goes all the way down, open your lid carefully. Move to a serving platter and serve hot. ​ You can make a really good gravy with the juice remaining! ​ What sides go with Pork roast? Pulled Pork Sides: Our Go-to List ​ Jalapeno Cheddar Cornbread BBQ Baked Beans Loaded Potato Salad Bacon and onion Collard Greens Southern Deviled Eggs Parmesan Corn What is Pork Butt AKA Boston Butt Roast? ​ Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same. ​ Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. It has a bit less marbling and less fat and is usually not separated from the butt. But usually, the term pork shoulder is used interchangeably with pork butt and Boston butt . Slow Cooker Pulled Pork First you want to season the pork butt with. Our Italian Seasoning Note: it is not necessary to add any liquid to the slow cooker if you’re just doing a spice blend, but for great taste add a can of Dr. Pepper! Next, place the pork shoulder into the crock pot Cook the pork for 8 hours on low There will be liquid in the crock pot that the pork gave off while cooking: Makes wonderful Gravy Remove the pork to a board and let it rest for 20 minutes. Then shred it with a fork: The pork should should shred quite easily with a fork, and fall apart nicely. ​ The pulled pork is now ready to enjoy, and can be used for many different recipes like: ​ Pork Chili Dr. Pepper Pulled Pork Pulled Pork Green Chili ​ This pulled pork is also gluten-free, dairy-free, low carb, paleo, and keto friendly. ​ Slow Cooker Pulled Pork Tips: ​ Can you overcook slow cooker pulled pork? Yes, definitely. The best way to combat this is to first get a feel for your own slow cooker, since models can vary in heat intensity, and also the size can impact cooking time. If you’re cooking a smaller pork shoulder that’s 3 pounds, you should check the temperature earlier than you would for a 5 pound pork shoulder. The pork is done when it reaches 190 F and shreds easily with a fork. ​ How to reheat pulled pork: While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover pulled pork for a few minutes until warmed through. What temperature to cook slow cooker pulled pork: I always cook pulled pork on low in the crock pot. It freezes beautifully! Store in an airtight container for up to 2 months​ ​ Slow Cooker Pulled Pork ​ This Slow Cooker Pulled Pork is incredibly easy to make, and it's perfect for weeknight meal, lunch time sandwiches, or freezing. ​ Add with our Au Jes Seasoning to make wonderful French Dip Sandwiches. ​ Compatible Side Dishes: ​ BBQ Baked Beans Loaded Potato Salad Parmesan Corn On The Cob Mashed Potatoes and Gravy Instructions ​ Season the pork all over with our Italian Seasoning then place it in the slow cooker. Cover with a lid and cook on low for about 8 hours When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork. Take the leftover liquid from the crock pot and strain it to remove any solids. If you don't mind the fat, add the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the pork. Enjoy! Oven Pulled Pork Preheat the oven to 350 degrees F. Season all sides of the pork with olive oil, and then our Italian Seasoning Blend . Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 45 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat. Should I cover my pork butt roast As pork begins to shrink and lose its juices, it can become dry. The first way is to cover the pork roast with aluminum foil or your baking pan cover. Depending on your oven temperature, covering pork roast helps preserve its juicy flavors and also reduces shrinkage. In the last 15 min uncover and let brown (or pan sear before roasting. (add 3 TBSP oil to hot pan and brown roast on all 4 sides) ​ Tips: Adding Liquid to Pork Roast The goal is to keep as much of the juices in the pork roast as possible. When juices begin to seep into the baking pan, add water, chicken broth, beef broth, Dr. Pepper or vegetable broths to these juices. This forms the basis of the liquid used to baste your pork roast and keep it from drying. Later, use this liquid to create delicious, flavorful gravy. How-to Video

Shredded Chicken Breast Share Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need 4 boneless, skinless chicken breasts (you can adjust for more, but maintain the same cooking time) 2 tablespoons Zesty Italian spice blend 1 1/2 cups water Optional: 4 tablespoons (1 tablespoon per chicken breast) of butter for added flavor and moisture Thank you so much for supporting my site What can you make with Shredded Chicken? ​ Cheesy Broccoli, Chicken potato bowl Chicken Taco Bowls/Burritos Garlic Honey Chicken The b est Buffalo Chicken, Cheese Dip ​​ Instant Pot Chicken Breast Season the Chicken: Sprinkle the Italian spice blend evenly over both sides of each chicken breast. If you're using more chicken breasts, make sure to maintain the same ratio of spice blend. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, place 1 tablespoon of butter on top of each chicken breast. Prepare the Instant Pot: Place the trivet or a steamer rack at the bottom of your Instant Pot. Add Water: Pour 1 1/2 cups of water into the Instant Pot. Arrange the Chicken: Place the seasoned chicken breasts on the trivet or steamer rack. Ensure they are not stacked on top of each other and have some space in between. Set the Instant Pot: Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function, depending on your Instant Pot model. Set the cooking time to 6 minutes for the chicken breasts. If you are cooking more chicken breasts, maintain the same cooking time. Cook the Chicken: The Instant Pot will take some time to come to pressure, and then it will begin cooking. Once the cooking time is complete, allow the pressure to release naturally. This will take about 10-15 minutes. Open the Lid: Carefully open the Instant Pot lid once the pressure has fully released. Serve or Store: Your perfectly cooked chicken breasts are now ready to be served hot or used in various dishes. You can slice, shred, or use them whole in salads, sandwiches, soups, casseroles, and more. Save the Cooking Liquid: Don't discard the cooking liquid. It can be used to enhance soups or turned into a delicious gravy by thickening it with a cornstarch and water mixture. Enjoy your perfectly cooked chicken breast with Italian spice blend. Thank you so much for supporting my site Stovetop Shredded Chicken Breast Season the Chicken: Sprinkle the Italian spice blend, salt, and pepper evenly over both sides of each chicken breast. Adjust the amount of seasoning based on the number of chicken breasts you are using. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, melt 1 tablespoon of butter in the skillet over medium-high heat. Place 1 chicken breast in the skillet and sear it on one side for about 2-3 minutes. Sear the Chicken: Heat a large skillet or frying pan over medium-high heat and add olive oil. Once the oil is hot, add the seasoned chicken breasts (with or without the butter) to the skillet. Cook the Chicken: Sear the chicken on one side for about 2-3 minutes until it develops a golden-brown crust. Use tongs to flip the chicken breasts over and sear the other side for another 2-3 minutes. Reduce Heat and Cover: Reduce the heat to medium-low and cover the skillet with a lid. Continue Cooking: Let the chicken breasts cook for an additional 10-15 minutes, depending on their thickness. Ensure they are cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C). Shred the Chicken: Once the chicken breasts are fully cooked, remove them from the skillet and place them on a clean cutting board. Use two forks to shred the chicken. Hold one fork in each hand and pull the chicken apart in opposite directions. You can also use your fingers if the chicken is cool enough to handle. Continue shredding until all the chicken breasts are broken into small, bite-sized pieces. Save the Pan Juices: Don't discard the pan juices. They can be used as a flavorful sauce for the shredded chicken. Serve or Use in Recipes: Serve the shredded Italian-spiced chicken immediately as a main dish, or use it in various recipes such as tacos, enchiladas, salads, sandwiches, or casseroles. Thank you so much for supporting my site What can you make with Shredded Chicken? Chicken Tacos: Use shredded chicken as a taco filling. Top with salsa, guacamole , sour cream, and your favorite toppings. Chicken Enchiladas: Roll shredded chicken in tortillas, cover with enchilada sauce and cheese, and bake until bubbly. Chicken Salad: Mix shredded chicken with mayonnaise, celery, onions, and your choice of seasonings to make a chicken salad . Serve in sandwiches or lettuce wraps. Chicken Quesadillas: Layer shredded chicken between tortillas with cheese, then cook until crispy and golden. Buffalo Chicken Dip : Combine shredded chicken with cream cheese, buffalo sauce , and shredded cheese for a delicious dip. Bake until bubbly and serve with tortilla chips or veggies. Chicken Soup: Add shredded chicken to your favorite soup recipe for added protein and flavor. Chicken Stir-Fry: Stir-fry shredded chicken with vegetables and your choice of sauce for a quick and healthy meal. Chicken and Rice Casserole: Mix shredded chicken with cooked rice , vegetables, and a creamy sauce. Top with cheese and bake until golden. Chicken Burritos: Roll shredded chicken in large tortillas with rice , beans , cheese, and salsa. Wrap and enjoy! Chicken Pizza: Top your pizza with shredded chicken, barbecue sauce , red onions, and cheese for a unique twist. Chicken Wraps: Fill large tortillas with shredded chicken, lettuce, tomato, and your favorite dressing for a quick lunch. Chicken and Broccoli Alfredo: Combine shredded chicken with cooked pasta, steamed broccoli, and Alfredo sauce for a creamy pasta dish. Chicken Pot Pie: Use shredded chicken as the filling for a homemade chicken pot pie. Top with a flaky pastry crust. Chicken Nachos: Pile shredded chicken onto tortilla chips, then top with melted cheese, jalapeños, and salsa. Chicken Tamales: Make homemade tamales with shredded chicken filling and masa dough. Chicken Pita Pockets: Stuff pita pockets with shredded chicken, hummus, and fresh vegetables. Chicken and Waffles: Serve shredded chicken over crispy waffles with syrup for a sweet and savory meal. Chicken Fried Rice: Incorporate shredded chicken into your fried rice recipe for added protein. Chicken Caesar Salad: Toss shredded chicken with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing. ​

Party Dip Recipes Elevate your party with the best in easy dip recipes for every occasion! From holiday gatherings to tailgating, discover a lineup of adult party foods that will be the talk of the event. Dive into flavorful options like artichoke dip, spinach dip, buffalo dip, and more. Whether you're craving hot dips or chilled sensations like guacamole, these easy party dips are sure to be a hit. Get ready to dip into a world of deliciousness with our top-rated party dip recipes – the perfect addition to your next celebration! 🎉🍽️ Spinach Artichoke Parmesan Cheese dip 🍃 Spinach Artichoke Parmesan Cheese Dip – a delightful blend of spinach, artichoke hearts, and a medley of cheeses, all baked to perfection. It's sure to add a delicious touch to any gathering! 💃🧀 Restaurant Style Guacamole 🥑 Restaurant Style Guacamole – crafted with ripe avocados, fresh tomatoes, onions, cilantro, and a zesty blend of seasonings. This classic guacamole is a perfect companion for your tortilla chips or as a delicious topping for tacos. Elevate your snack experience with this flavorful and freshly-made guacamole! 🌮🍅 Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter LinkedIn The best Buffalo Chicken, cheese dip 🍗 Best Buffalo Chicken Cheese Dip – a mouthwatering combination of shredded chicken, tangy buffalo sauce, and a creamy cheese blend. This savory dip is a perfect crowd-pleaser! 🧀🌶️

Instant Pot Or Stove top Venison Penne Lasagna Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover savory delight with our Italian Venison (or Ground Beef) Penne Casserole! A flavorful blend of seasoned meat, perfectly cooked pasta, and a rich cheese mix, baked to perfection. An easy and satisfying. This comforting lasagna and hearty dish is not just a meal; it's ideal for family dinners. Pare with a garden salad and garlic bread, for a delicious hardy family meal! You Will Need This is one of our Favorite deer meat recipes, but you can also use Sausage or Ground beef Just use the same amount as the venison (deer meat) 1 pound venison (deer meat) (hamburger or sausage) 2 cups Penne Noodles 1/2 cup Water 1/2 jar (quart) Spaghetti Sauce 1 tablespoon Oil 1/2 Medium Onion, diced 1/4 teaspoon Salt (salt to taste when done) 1/4 teaspoon Pepper 7.5 oz Container of Ricotta Cheese 1 Egg 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 Can Diced Tomatoes 1/4 cup Mozzarella Cheese 1 cup Shredded Colby Jack Cheese 2 tablespoons Parmesan Cheese 2 tablespoons Parsley 1/4 cup Cottage Cheese Thank you so much for supporting my site Other Recipes you might like Bacon Spaghetti BBQ Basic Meatloaf Instant Pot American Goulash Instant Pot Hardy Chili Mac with cheese Seafood Pasta Salad Instant Pot ItalianVenison Penne Lasagna Brown the Meat Heat oil in the instant pot. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Cook on high pressure for 2 minutes. Instantly release pressure, open the lid, and stir. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Cook Penne Noodles Add penne noodles to the instant pot and mix well. Cook on high pressure for 10 minutes (for al dente) or 12 minutes for fully cooked noodles. Add Ricotta Mixture Once the timer goes off, add the prepared Ricotta mixture and 1/2 cup Colby Jack cheese. Mix well and let it set for 2-3 minutes. Cheese Topping Option 1: Cover with 1/2 cup Colby Jack cheese and 2 tablespoons Mozzarella cheese. Let it melt and serve. Option 2: Transfer the mixture to a baking dish, cover with cheese, and broil until the top is golden brown (3-4 minutes on high broil). Serve and Enjoy Serve the Instant Pot Penne Pasta Bake with your favorite garlic bread. Enjoy the deliciousness! Thank you so much for supporting my site Oven Baked Venison Italian Penne Lasagna Preheat the Oven Preheat your oven to 375°F (190°C). Brown the Meat In a large skillet, heat the oil over medium heat. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Simmer for a few minutes until heated through. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Set aside. Cook Penne Noodles Cook penne noodles separately according to package instructions. Drain and add them to the skillet with the meat sauce. Mix well. Add Ricotta Mixture Gently fold in the prepared Ricotta mixture until evenly distributed. Transfer to Casserole Dish Grease a 9x13 casserole dish. Transfer the pasta mixture from the skillet to the casserole dish. Cheese Topping Sprinkle the top with Colby Jack cheese. Bake in the Oven Place the casserole dish in the preheated oven. Bake for approximately 20-25 minutes or until the cheese is melted and bubbly. Serve and Enjoy Remove from the oven, sprinkle with chopped parsley, and serve. - Enjoy your delicious oven-baked venison penne pasta casserole! Thank you so much for supporting my site Venison (deer meat) Penne Italian Lasagna- Tips Meat Choice: If using venison, ensure it's properly seasoned and cooked to perfection. If using ground beef, choose a lean blend to reduce excess grease in the casserole. Seasoning: Don't be shy with seasonings. Adjust salt, pepper, and additional spices to suit your taste preferences. Italian herbs like oregano and basil can enhance the flavor. Sauce Selection: Choose a high-quality jarred spaghetti sauce or consider making your own for a more personalized touch. Look for one with robust flavors to elevate the dish. Cheese Blend: Experiment with different cheese blends for a unique flavor. A combination of mozzarella, cheddar, and Parmesan adds richness. Ricotta Mixture: Ensure the Ricotta mixture is well-mixed and evenly distributed throughout the pasta. This will contribute to a creamy and flavorful result. Cooking Time: Adjust the cooking time for the pasta based on your preference for doneness. If you like al dente, reduce the cooking time slightly. Freezing Tips: When preparing for OAMC, ensure proper labeling with the date and cooking instructions. Thaw the casserole in the refrigerator before baking. Fresh Additions: Consider adding fresh herbs, such as parsley or basil, just before serving to enhance the visual appeal and freshness of the dish. Baking Options: Whether you choose to bake it in a skillet or transfer it to a 9x13 casserole dish, make sure to monitor the top for the desired level of browning. Serve with a Side: Garlic bread or a simple garden salad can complement the flavors of the casserole. Experiment with sides based on your preferences. Enjoy your cooking, and may this Venison (or Ground Beef) Penne Casserole become a family favorite! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

The Best Canned Parmesan Corn Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Whether you've been cooking for year or are a beginner, you'll find the perfect canned corn side dish for your next meal. Skip those long store lines and let your pantry shine. If you want your canned corn to taste as good as possible, start with a better quality one. Look for a can that says “sweet corn”. Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe.​ Instant Pot Parmesan Canned Corn ​ To your instant pot, add 1 can corn UN-drained. Add 4 TBSP butter, 1/2 tsp salt, and 1/4 tsp Pepper Place your lid on, make sure you are on sealing and not venting. Pressure cook ( or manual) for 2 minutes. (The corn will have a buttery look to it when it's done) Once done, add corn and juice to an 8x8 casserole dish, sprinkle 1/2 cup shredded Parmesan cheese on top, broil on high for about 5 min, until top is golden brown. Enjoy!~ Serve with our Roasted Chicken You Will Need 1 Can Green Giant sweet Corn 4 TBSP Butter 1/2 tsp Salt 1/4 tsp Pepper 1/2 Cup Shredded Parmesan Cheese ​ Stove Top Fresh Corn Parmesan Corn ​ You can do this recipe with fresh corn taken off the cob. Once you clean and remove kernels. Follow stove top or instant pot directions For Parmesan Corn on the cob Click Here Other Ideas to spruce up canned corn Cajun seasoning Green chilies Crushed garlic parsley (for color) Red pepper flakes. Fresh black pepper Three or four tablespoons of heavy cream added at the end of cooking diced fresh jalapenos Add a 1/2 teaspoon of sugar or honey if your corn isn’t a sweet variety What goes with Corn Dishes? Doctored Bush's Baked Beans Parmesan Potato Bites Instant Pot Brussel Spouts Canned Green Beans With A Twist Parmesan Buttery, Garlic Potatoes ​ ​Can this corn be made in a slow cooker? Take a couple of minutes to simmer down the corn on the stove top first, then move it to a slow cooker to keep warm. The slow cooker is going to hold in moisture so the liquid would never evaporate if you just dumped it in and left it. ​ Can this recipe be multiplied to feed a crowd? ​ Yes. Just multiply the amounts of each ingredient.

The Perfect Southern Chow Chow Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Delicious green tomato chow chow is a mouthwatering variation of the traditional Southern chow chow that showcases the delightful tartness and vibrant green color of unripe tomatoes. This condiment is made by pickling green tomatoes and a medley of other vegetables, resulting in a tangy, sweet, and slightly spicy relish that is both refreshing and flavorful. You Will Need Water-Bath Canner Canning Jars Canning Jar Lifter Seals and Rings 1 Tea Ball 1 Butter knife OR Air Bubble Remover Tongs Paper Towels 8 cups diced green tomatoes 1 Large Green Bell Pepper Diced 4-6 medium sweet onions, sliced 1/2 cup Pickling salt 2 cups granulated sugar 1 1/2 cups apple cider vinegar 1 teaspoon turmeric 2 TBS Picking spice ​ Optional for spicy tomato relish- ​ Add red pepper flakes or Jalapenos , to taste while cooking until you get desired heat. Thank you so much for supporting my site Canning Recipes Chicken Broth From Scratch Spaghetti Sauce Dill Pickles Storing and Rehydrating Shiitake Mushrooms Directions 1. In a large bowl, sprinkle the salt over the tomatoes and onions; cover and let this sit overnight in the refrigerator. ​ 2. In the morning, rinse the tomatoes and onions to remove the salt. Strain and rinse well. ​ 3. Next, start by washing and sterilizing your jars and seals, you can do this in the dishwasher or by hand, then place your jars into your water bather and boil for 10 min (rolling boil) ​ 4. Place all ingredients into a large pot on the stovetop. Add granulated sugar, white vinegar, and turmeric. ​ 5.Add the 2 TBS Pickling Spice to your Tea Ball , ​ 6. Bring to a boil, reduce to an active simmer and then let this simmer for 1 1/2 hours. Stir frequently to prevent any sticking. 7. When finished, place into hot sterilized jars leaving 1/4 inch headspace. Make sure to wipe rims with paper towel and vinegar. ​ 8. Process in your water bather for 10 minutes. ​ 9. Remove the relish to a rack to cool completely. ​ 10. Listen for that ping! to make sure all jars have sealed.. ​ ​ Chow Chow Variations ​​ Spicy Chow Chow: For those who love heat, extra red pepper flakes or hot peppers are added to create a spicier variation that adds a kick to any dish. Dill Chow Chow: Infused with dill seeds or fresh dill, this variation has a unique herbal note that complements the tanginess of the relish. Fruit Chow Chow: Some recipes incorporate fruits like apples, peaches, or pears alongside the traditional vegetables, adding a hint of natural sweetness and enhancing the relish's complexity. Hot Pepper Chow Chow: For a bold twist, hot chili peppers such as jalapeños or habaneros can be included to create a fiery version of Chow Chow. Piccalilli: Similar to Chow Chow, Piccalilli includes additional ingredients like cauliflower, green beans, and corn, resulting in a chunkier and heartier relish. Green Tomato Chow Chow: Made exclusively with green tomatoes, this variation highlights the tanginess of unripe tomatoes, resulting in a bright green relish. Red Chow Chow: This version replaces green tomatoes with red tomatoes, resulting in a relish with a rich red color and a slightly different flavor profile. Low-Sugar Chow Chow: Ideal for those looking to reduce sugar intake, this variation uses alternative sweeteners or less sugar while preserving the tangy taste. Hot Dog Relish: A finely chopped version, specifically designed as a condiment for hot dogs, often with a slightly sweeter profile. Chunky Chow Chow: For a more substantial texture, the vegetables are left in larger pieces or roughly chopped, resulting in a chunkier relish. ​ ​ These variations highlight the adaptability of Chow Chow, allowing it to be customized to suit personal preferences and complement various dishes. The beauty of Chow Chow lies in its ability to be as unique as the cook creating it, making it a beloved and cherished condiment with a rich history in Southern cuisine How long is canned chow chow good for? Processed chow chow is shelf stable for a year. The chow chow relish will last up to 6 months refrigerated. Thank you so much for supporting my site Making chow chow at home can be a fun and rewarding experience. Here are some tips to help you create a delicious batch of chow chow: ​ Choose Quality Ingredients: Use fresh and high-quality vegetables for the best results. Look for firm green tomatoes, and vibrant bell peppers. The quality of the ingredients will significantly impact the final taste of your chow chow. Fine Chopping: For a traditional texture, finely chop the vegetables. You can use a food processor with a coarse grater attachment for convenience, but avoid over-processing, as you want some texture in the relish. Hot Pepper Control: If you want a spicier chow chow, be cautious when adding hot peppers or chili flakes. Start with a small amount and adjust according to your heat tolerance. Remember that the heat will intensify during the pickling process. Proper Canning: If you plan to preserve the chow chow for long-term storage, follow proper canning procedures to ensure safety and longevity. Use sterilized jars, process them in a water bath or pressure canner (depending on the recipe), and store the sealed jars in a cool, dark place. Let It Meld: After preparing the chow chow, allow it to sit for at least a few days before using it. This resting time allows the flavors to meld and develop fully. Get Creative: Feel free to experiment with ingredients and flavors to create your signature chow chow. Consider adding other vegetables or fruits, adjusting the spice level, or using different types of vinegar. Serve It Right: Chow chow is a versatile condiment that can complement various dishes. Enjoy it with grilled meats, hot dogs, burgers, sandwiches, or as an accompaniment to cheese platters. Share and Preserve: Chow chow makes a thoughtful gift for friends and family. Consider making extra batches and sharing them with loved ones. ​ ​ Remember, making chow chow can be a delightful and creative process, so don't be afraid to experiment and have fun with it. Happy chow chow making! Thank you so much for supporting my site

How to make canned Dill Pickles Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Crunch into pure tangy bliss with our delectable canned dill pickles! Bursting with bold dill flavors, each bite delivers the perfect balance of tanginess and crunch. Hand-picked pickling cucumbers, soaked in an ice-cold bath for ultimate crispness, are carefully preserved in a brine blend, ensuring every jar is a taste sensation. Versatile and oh-so-addictive, these zesty delights elevate sandwiches, burgers, and salads to new levels of flavor. Open a jar and savor the delightful tang that keeps you coming back for more. Get ready to pucker up and enjoy the pickle perfection!" You Will Need Water-Bath Canner 4 qt Canning Jars Canning Jar Lifter Seals and Rings 14 Cucumbers 1 TB Lemon Juice 3 1/2 Cups Apple Cider Vinegar 1 Package Mrs. Wage Dill PIckle 7 1/3 cup Water 1/4 tsp Pickle Crisp 1 Butter knife OR Air Bubble Remover Tongs Paper Towels Thank you so much for supporting my site Dill Pickles is one of the easiest canning foods to make. I love this recipe because it’s EASY to make. We use Mrs. Wage Dill Pickle Mix and honestly, we love it. Here I will show you how to water bath and can your own at home. I like to put up enough to have over winter, and next year when my cucumbers are ready to harvest, do it all again. I simply love canning and everything that goes with it. ​ We garden every year, but this year our garden didn't do so well, with all the rains this summer and scorching hot temps a lot of gardens just didn't make much if anything at all, I do hope you enjoy this recipe, it's simple, and your pickles will stay crisp!~ Presto 09995 7 Function Canning Kit Pickle Knife Directions 1. Start By washing cucumbers, and slicing with your pickle knife. 2. Place into a large bowl of water with lemon juice. 3. Wash all jars and seals with HOT soapy water. 4. Fill your canner with water, and place on the stove top 5. Turn on high until it starts to boil. 6. In another saucepan place your seals and rings into boiling water, boil for 10 min. 7. Place your Jars into your canner and boil those too for 10 min. 8. When jars are done fill each jar as full as you can get it with Sliced cucumbers. Fill them to the first ring on your jar. 9. Pack as tightly as you can get them. 10. Start making your brine while your jars are boiling, 11. Add vinegar, Mrs. Wage Dill Pickle, water and bring to a boil on medium heat. 12. Ladle vinegar mixture into jars with cucumbers. 13. Take your butter knife and remove all bubbles. Slide it down on all sides. 14. Wipe each rim on your jars with a paper towel to make sure it is free of all vinegar mixture and place your lids and seals on jars. 14. Process in the canner of boiling water for 15 min. 15. Once your jars are done processing remove them and set them on a kitchen towel and wait for each jar to seal. You will hear a ping when they have sealed. How-To Video Thank you so much for supporting my site Features of Canned Dill Pickles: ​ Ingredients: Canned dill pickles are made primarily with pickling cucumbers, vinegar (usually white vinegar or apple cider vinegar), water, pickling salt, sugar, dill weed or dill seeds, garlic, and sometimes other spices like mustard seeds or peppercorns. Flavor Profile: Canned dill pickles have a tangy, savory, and slightly sour flavor from the vinegar, balanced with the aromatic seasonings. The longer they sit in the brine, the more pronounced the flavors become. Crispness: The key to good canned dill pickles is maintaining their crisp texture. This is achieved by using fresh and firm pickling cucumbers and soaking them in ice water before canning. Canning Process: The canning process involves sterilizing the jars, preparing the cucumbers and other ingredients, boiling the pickling brine, and carefully filling the jars with cucumbers and brine. The sealed jars are then processed in a water bath canner to create a vacuum seal, which ensures the pickles remain shelf-stable. Long Shelf Life: Properly canned dill pickles can be stored in a cool, dark place and remain edible for up to one year or even longer. Once opened, they should be stored in the refrigerator and consumed within a few weeks. Versatility: Canned dill pickles are not only a tasty snack on their own but also a versatile ingredient in various dishes. They can be sliced and added to sandwiches, chopped for salads, or used as a garnish for burgers and hot dogs. Variations: While the traditional dill pickle is made with cucumbers, there are other vegetables that can be pickled using similar methods, such as carrots, green beans, and okra. These variations offer a diverse range of pickled flavors and textures. Canned dill pickles are a beloved staple in many households, offering a burst of flavor and crunch to meals and snacks. Making your own canned dill pickles allows you to customize the seasoning and level of sourness to suit your taste preferences. They are a delightful treat that can be enjoyed year-round or shared as homemade gifts with friends and family. Thank you so much for supporting my site Here are some useful tips for canning dill pickles: ​ Choose Fresh and Firm Cucumbers: Select fresh, firm, and unblemished cucumbers for the best results. Avoid using cucumbers that are overly ripe or soft. Use Pickling Cucumbers: Pickling cucumbers, also known as Kirby cucumbers, are the best choice for dill pickles as they have a crisp texture and are perfect for pickling. Soak Cucumbers i n Ice Water with Pickle Crisp: Before canning, soak the cucumbers in ice water for four to five hours is normal, I do mine overnight. This helps to ensure crisp pickles. Sanitize Jars and Lids: Thoroughly clean and sanitize your canning jars and lids before use to prevent contamination and ensure a proper seal. Use Pickling Salt: Use pickling salt rather than regular table salt. Pickling salt does not contain additives that can cloud the brine. Leave Headspace: Leave the recommended headspace (usually 1/4 inch) between the top of the brine and the lid to allow for proper sealing and expansion during processing. Process in a Water Bath Canner : Process the filled jars in a water bath canner according to the specified processing time for dill pickles. This ensures proper preservation and creates a vacuum seal. Store Properly: Allow the canned dill pickles to cool completely before storing them in a cool, dark place. Check the seals to ensure they are tight and store any unsealed jars in the refrigerator. Wait for Flavors to Develop: For the best flavor, allow the dill pickles to sit for at least 7 weeks before consuming them. This gives the flavors time to develop and intensify, the longer they sit, the better they are. ​ ​ By following these tips, you can create delicious and crunchy canned dill pickles that can be enjoyed for months to come.