Cranberry Jalapeno Jelly

4 cups washed cranberries (2 - 12 oz. bags)
1 pkg. SureJel
2 cups chopped jalapenos (1 1/2 jars of sliced or whole jalapenos drained)
7 cups sugar

8 1-cup jelly jars

Put the cranberries into food processor to chop and then pour them into a bowl. Add drained jalapenos to processor and chop. Combine cranberries, jalapenos and surejel in a 4-quart microwavable bowl. Microwave on high, covered, for 12 minutes or until boiling, stirring once. Add sugar then microwave another 12 minutes or until boiling hard for 1 minute. Stir once. Pour immediately into sterilized jelly jars. Fill to just under the rim and add lids at once. Check after a day to make sure the seals all popped. 

Winter Vegetable Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, cut into 1/2-inch dice
• 2 garlic cloves, coarsely chopped
• Coarse salt and ground pepper
• 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
• 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
• 5 1/2 cups (43.5 ounces) low-sodium chicken broth
• 1 can (14 ounces) cannellini beans, rinsed
• 3 sprigs thyme
• Grated Parmesan, for serving (optional)

(Despite the recommended ingredients, I use any variety of vegetables, including butternut squash, potatoes, carrots, zucchini, etc.)

Directions

1. In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Crockpot Beef Brisket with Coca Cola

Ingredients:

3/4 cup cola
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, ground
2 medium onions, chopped
1 1/2 pound beef roast or brisket piece
1/2 cup ketchup
2 tablespoons margarine or butter

Directions:

For meat: Mix all ingredients up to and including red pepper. Reserve 1/2 cup for sauce. Cut meat to fit crock pot. Place onions in crock pot and meat on top of onions. Pour remaining liquid over meat. Cover and cook 10-12 hours on low, 5-6 hours on high.

For sauce: Combine 1/2 cup reserved liquid, ketchup and margarine in saucepan. Heat. Set aside. Shred cooked meat. Serve on buns or tortillas. Pass sauce.

Avgolemono Meatball Soup

Ingredients:

1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)

Cooked rice for serving (optional)

Directions:

1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).

2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.

3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html

Butternut Squash Spoonbread

Ingredients:

2 cups buttermilk

4 large eggs, separated

2 cups thawed, frozen unseasoned, pureed butternut squash

1/3 cup freshly grated Parmesan cheese

1 cup stone-ground white cornmeal

1 teaspoon baking powder

1 teaspoon chopped fresh rosemary

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

Directions:

1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle.)
2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
3. Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.
4.  Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
5.  Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
6. Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups 

*Courtesy of:  http://www.myrecipes.com/recipe/butternut-squash-spoon-bread-50400000116209/

Sauteed Scallops

Ingredients:

1/4 cup butter
2 cloves crushed garlic

2 sprigs fresh rosemary

1 pound scallops

Directions:

In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Indian-Style Curry

Ingredients:

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds chicken breasts (about 6 thighs)
• Salt and freshly ground black pepper
• White rice

Directions:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

I ended up making this on the stovetop to save time and it worked out just fine.