Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup milk
1-1/2 cup cubed Velveeta
1/8 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
Dash of paprika

1. Melt butter in pan. Remove from heat.

2. Stir in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until it begins to boil.

3. Add cheese and stir until melted. Remove from heat. Add sugar, salt and pepper.

4. Pour over veggies. Sprinkle with paprika

(Submitted by Tiffany)

“Delicious on pancakes, waffles and ice cream! Try this with black raspberries – yum!”

Ingredients
1 10-ounce package frozen unsweetened raspberries, or 1-1/2 cups fresh berries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/3 cup any juice (orange, apple or cranberry)

1. Strain thawed berries, reserving berries. Heat juice in saucepan until it simmers.

2. Dissolve cornstarch in cold juice. Add with sugar to simmering raspberry juice. Stir occassionally to prevent sticking.

3. Cook until slightly thick and clear. Add vanilla and berries.

4. Serve warm over pancakes. Store leftovers in the fridge.

(Submitted by Tiffany)

“Very tasty cherry pie filling/topping! Delicious on cheesecake Your’s probably shouldn’t come out as thick as mine, unless that’s how you like it. I’m pretty sure I used a little too much cornstarch. Tammy recommends Clear Jel because it is easier to see the thickness hot or cold, unlike cornstarch, which is probably why mine was too thick.”

Ingredients:
3 cups pitted sour cherries
1-1/2 cups sugar
clear jel or cornstarch, for thickening

1. Combine fruit and sugar in a pan and stir together. Bring to a boil.

2. Mix cornstarch or clear jel with some cold water or reserved cherry juice (about 1/3 c of each), whisking to remove lumps.

3. When cherries are boiling, add thickener while stirring constantly to prevent lumps. Add enough thickening to make the consistency you desire.

Just a nice homemade apple butter. (I halved the recipe and it made just over eight  1/2-pints.)

Ingredients
9 quarts of applesauce, fresh or canned
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice (or nutmeg)
4 cups sugar, Splenda or frozen concentrated grape/apple juice.

See step-by-step instructions on making and canning apple butter here.  Read more about my experience here.

“My husband and I bought a jar of peach jam from an amish woman at a fair and loved it so much we had to find out how to make it! This recipe came pretty close.” I wasn’t sure I was supposed to crush the peaches, so I just cut them in smaller pieces and threw them in the blender. I also used about 12 large peaches for this recipe. The recipe says it make 4 quarts but for some reason I came out with a lot more than that.”

Ingredients
2 quarts crushed, peeled and pitted peaches
1/2 cup water
6 cups sugar

1. Combine peaches and water in large saucepan. Cook gently for 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes.

2. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam is necessary.

3. If canning, ladle hot jam into hot sterilized jars, leaving 1/4″ headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

(Submitted by Webmaster)

Ingredients
5-1/2 cups crushed mulberries
1/2 cup lemon juice
1 box sure jel
1/2 teaspoon butter
8-1/2 cups sugar

1.  Measure 5-1/2 c. crushed berries into large pan.  Stir in lemon juice.

2. Stir in pectin.  Aadd butter to reduce foaming.  Bring to full rolling boil on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off an foam with metal spoon.

3. Ladle into jars or plastic containers.  Let set 24 hours before using.  Store in fridge or freezer.

(Submitted by Webmaster)

“I made this using an older bread machine, not one with the “Jam” feature.  This recipe is for the non-Jam machine.  This jam does come out a bit more runny than the typical jam.  It may make a difference if you’re using fresh fruit rather than frozen.  Either way, it’s very good!”

Ingredients
2-1/2 cups fruit
1-3/4 sugar
2 ounces liquid pectin

1. Crush berries.  Add sugar and pectin to fruit.  Place all ingredients into the Bread Pan.  Insert Pan into bread maker.

2. Select “Basic” setting and press Start/Stop button for one second to start mixing.  Mix up to six minutes.  Press Stop for three seconds to stop.

3. Press “Bake” and then Start again for one second to start.  Mixture will bake for 60 minutes.  Carefully remove Bread Pan (It will be hot!), and let cool 45 minutes.

4. Pour cooled jam into containers and store in refigerator.

(Submitted by Webmaster)

Ingredients
2 cups prepared fruit such as crushed berries or peeled and finely chopped peaches or finely chopped apricots, plums or sweet cherries
1 cup sugar
1 envelope (1 ounce) Sure Jell No Cook Jam Pectin
1/2 cup warm water

1. Mix prepared fruit and 1 cup sugar in large bowl.  Let stand 15 minutes, stirring occasionally

2. Stirring constantly, gradually add pectin to 1/2 cup warm water.  Add to fruit mixture.  Stir 3 minutes

3.  Pour into clean plastic or glass containers to within 1/2″ of tops; cover.  Refrigerate 24 hours before using.  Refrigerate up to 3 weeks or freeze up to one year.  Thaw in refrigerator.  Makes three 1-cup containers

(Submitted by Tiffany)

“This is my favorite sweet & sour sauce recipe so far!”

Ingredients
1 frying chicken, 3lbs., cut up (or 4-6 boneless chicken breasts)
2 T. butter or margerine
1/2 t. garlic salt
Dash Paprika
4 green onions, sliced
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup pineapple juice
2 T. ketchup
2 T. soy sauce
Dash Paprika
1 T. corn starch
1/4 cup water or pineapple liquid
1 can (12 oz.) pineapple, sliced

1. Brown chicken pieces well on all sides in butter in Dutch over or large skillet.  sprinkle with garlic salt and paprika.

2. Saute green onion.

3. Place chicken in baking pan.  Sprinkle with onion.

4. Bake at 400°F for 35 to 40 minutes, turning once, until juices run clear with pierced with a fork.

5. Meanwhile, prepare the sauce.  Mix vinegar, sugar, pineapple and ketchup in saucepan.  Bring to a boil.

6. Add soy sauce and paprika.

7. Simmer over low heat for about 5 minutes.

8. Mix cornstarch with water or pineapple liquid.  Add mixture to pan and heat, stirring constantly, until thickened and clear, about 3 minutes.

9. Place chicken in serving dish.  Pour a little sauce over chicken.  Garnish with pineapple slices.  Serve with remaining sauce.

(Submitted by Webmaster)

“I made this for carrot cake and sprinkled shredded coconut on it.  Yum!  I bet this would be so good on cinnamon buns!”

Ingredients
1 8-ounce package cream cheese, softened
4 Tablespoons softened butter
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners’ sugar

1. In a medium bowl, beat cream cheese, butter, vanilla and coconut extracts until light and fluffy.  Gradually beat in confectioners’ sugar until smooth.

(Submitted by Webmaster)