Crockpot Chocolate Mud Cake (Joycelyn)

Microwave in separate bowls until melted: (careful not to get them too hot)
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)

Mix together the following in a small bowl:
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg

Mix together in a large bowl the following dry ingredients.
1 cup all-purpose flour
2 teaspoons baking powder
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons cocoa
Add melted ingredients and milk &egg mixture to the dry ingredients in the large bowl and blend well.

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Pour the batter into the slow cooker and spread it evenly.

In a medium bowl, whisk together the following ingredients until the sugar is dissolved.
1/3 cup brown sugar
1/3 cup cocoa
11/2 cups hot water
Pour this mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Green Tomato Relish (Mary)

2 quarts green tomatoes chunked
2 cups cut up onions
¼ cup hot peppers
2 cups sugar
2 Tbs. salt
2 cups white vinegar
1 tsp. celery seed
Put tomatoes, onions, peppers in a large pan. Then mix remaining ingredients and bring to a boil. Pour over tomatoes and bring back to boil and bottle. Place in hot bath for 15 minutes.

Mint Jelly (Cindy)

4 1/2 C. water
3 C. Packed fresh mint crushed (5 C. equals 3 packed C.)
7 C. sugar
1/4 C. lemon juice
2-4 drops green food coloring
2 3oz. packages liquid pectin

In large sauce pan bring water and mint to boil, remove from heat cover and let stand for 15 minutes. Strain, reserving 3 1/2 C. liquid. In large pot combine sugar, lemon, food coloring and reserved liquid. Bring to boil, cook and stir for 1 minute, add pectin, bring to boil, cook and stir for 1 minute. Remove from heat and let stand for five minutes. Skim off foam, pour hot liquid into jars. Process for 10 minutes. Yields 11 1/2 pints.

Spaghetti Sauce on Pizza (Reba)

Waiting for recipe

Mandarin Sauce (Peggy)

x by 10 makes 22 pints or 11quarts

1 c tomatoes chopped
1/2 c applecider vinegar
1/2 c onion chopped
1 1/4 c sugar
1 pinch ginger
1 T soy sauce
1/2 can crushed pineapple
2 pinch cayenne pepper
1/2 t or less salt
1/2 c green pepper chopped
Combine all but pepper. Bring to boil and simmer 20 min.
Thicken with a mixture of cornstarch and water. Gravy like consistency is needed. Add pepper and simmer 10 min.
Pour into prepared jars and seal. Process for 10 min.

Cooking options:
Pour mandarin sauce into crockpot and while heating up
brown pork chops, chicken or meatballs. Throw into the
sauce and simmer while you're at church dreaming how good it will be! Prepare rice to go with it and maybe some
homemade rolls that you learned how to make at our wonderful COOKING CLASS!!!

Dill Pickles (Joycelyn)

23 small pickling cucumbers (number depends on size)
1 cup salt
1 1/3 qt vinegar
2 2/3 qt water
(vinegar and water should make equal 1 gallon when combined)
Place dill and one pickling onion and one clove of garlic per quart jar. Wash cucumbers and pack them tightly into the jars.
Boil vinegar, water, and salt 3 minutes and then pour over cucumbers in jars.
(Make sure mixture continues to boil while you are pouring over jars.) Place hot canning lids on jars and tightly screw on rings. (I prefer to use wide mouth jars as it is easier to pack the cucumbers in the jars)
This recipe does not require you to cold pack or pressure cook to process. We have used this recipe for 3 generations and no one has died or been sick so it must be safe.

Chili Sauce (Joycelyn)

8 qts of peeled tomatoes(mash them)
6 green peppers chopped
4 large onions chopped
1 1/2 cup sugar
1 teaspoon cloves
2 teaspoon cinnamon
1/2 c vinegar
1/3 cup salt
Put all ingredients in a large heavy kettle. Boil for 2-3 hours or until thick. Stir often towards the end as it will being to stick to bottom of pan and may scorch. Pour in sterilized bottles and seal.
To serve as in the picture, pour chili sauce over 1 8oz square of cream cheese and top with cooked shrimp. Serve with crakers. Chili sauce is very good with fried eggs too. Use any place you would use kechup

Caramel Apple Jam (Joycelyn)

6 c Apples peeled sliced cubed
½ c water
½ tsp butter
1 pkg .pectin (1 ¾ oz)
3 cup sugar
2 c packed brown sugar
½ tps. Ground cinnamon
¼ tsp Ground nutmeg
Place apples, water, and butter in a pan and boil until apples are soft. Cook on low heat.
Bring to rolling boil and add sugar, cinnamon & nutmeg. Remove from heat and skim off foam. Seal
Makes 7 half pints. To serve use as other jams and jellies or heat and pour over pancakes for a syrup.

Zucchini Relish (Toni)

10 c zucchini
5 c onion
1 c red and green peppers

Ground course and pour into a large pot or cooler. Add 5 T salt (triple recipe=1/2 c). Cover with water. Soak overnight.

Drain and rinse until water runs clear. Pour into extra large cooking pot. To this add:

21/4 c vinegar (white or cider)
1 T dry mustard
3 1/2 c sugar
1 t nutmeg
1 t tumeric
2 t celery seed
1/2 t pepper

Cook until onions are clear, about 20 minutes after pot starts to boil.

Keep jars and lids in hot water. Fill (leaving 1/2" head space), seal and turn jars upside down for 5 minutes. Turn upright again and, when cooled, tap lids to be sure they are sealed. Mark with date. Store in cool, dark place.

Canned Apple Pie Filling (from Patty F.) (Gail)

Fill 7 quart jars with sliced apples.
In large kettle bring to boil:
9 cups water
3 1/2 cups sugar

In large bowl mix together
1 cup sugar 1/2 tsp. cloves
1 cup cornstarch 1 tsp. almond extract (I don't use)
1/4 tsp. nutmeg 1 cup cold water
2 tsp. cinnamon 1/4 tsp. salt
3 Tbsp. lemon juice

Stir above mixture into water and sugar mixture. Cook until clear. Pour boiling mixture over apples in jars. Seal and process in water bath canner 25 min.

(For canned peach pie filling omit cloves and almond extract)(for apricot pie filling, no cloves, almond extract, cinnamon or nutmeg)

Tomato Soup (Kris)

14 Quarts tomatos, washed, cored and quartered
7 Large onions
Whole stalk celery chopped
14 sprigs parsley
3 bay leaves

Put all in large kettle and cook til veggies are tender. Run through victorio strainer. Put puree back in kettle. Make a paste with 14 TBS flour, 14 TBS butter, 3TBS salt, add 2cs hot puree. Whisk well and pour into rest of puree. Cook till thick, Bottle and pressure at 11 lbs. for 15 min