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

Enchilada Sauce (Joycelyn)

7 quarts
45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups Chili Powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil


Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
Ladle into hot jars and process 30 minutes in a water-bath canner.

Flour Tortillas (Joycelyn)

4 cup flour
1 1/2 salt
1/2 cup shortening (or lard)
1 cup very hot water

Place all ingredients in a mixing bowl. (I use a Kitchen Aid Mixer)
With the machine running, pour in the water and mix until the dough has come together in a ball.
Divide the dough into 16 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for 10 -15 minutes.

On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.

Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 15 balls of dough.

Heat a flat cast iron griddle over moderately high heat. (you might want to grease the pan lightly the first time) Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. 16
The tortilla should be lightly browned but still soft and flexible.

Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.

Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.

Nopalitos (Jeanette)

2 quart jars Noplitos (we prefer La Costena)

4-5 well marbled roast beef

1 tooth Garlic Sliced (can use more to taste preference)

6 small dried hot chilies (Japanese Chilies)

Salt

Cooking oil 1/2 inch in deep fry pan

Consomme l cube

Water

Cut roast into bite sized cubes. Add to hot oil to which sliced garlic has been added. Fry beef until well done.

Add water to cover beef to double the depth of the beef in the pan

Bring to a boil and reduce to simmer.

Place all chilies in hot water to soften. Then place water and chilies (minus the stems) into blender.

Liquefy, strain liquid and add liquid to the simmering beef.

Add consomme and salt to taste.

Simmer all together for one hour.

Drain liquid from Noplitos. Add Noplitos to beef mixture and simmer all together for 15-20 minutes.

Serve with warm corn tortillas.

Peach Salsa (Carolyn)

6 cups peaches diced
1-1/4 cups Red Onion
4 Jalapeno peppers
1 Red Pepper
½ cup chopped Cilantro
½ cup white Vinegar
2 TBSP Honey
3 whole clove garlic
2 tsp cumin
½ tsp cayenne

Simmer and pack into jars for processing for 15 minutes in Hot Water Bath.

CHILI VERDE (Carolyn)

3 # Pork Riblette or stew pork or verde pork
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)

Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve

Churros (Joycelyn)

1 cup water
2 Tablespoons Brown Sugar
½ teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
½ teaspoon vanilla extract
Preheat 1 ½ to 2 inches of vegetable oil in a 10-12 inch frying pan to 375.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
Cool dough while you beat 2 eggs (the dough needs cool slightly so it willl not cook the eggs when you add them to the dough or the churros will not puff when cooked). Add beaten eggs all at once to the flour mixture and stir until smooth..
Spoon mixture into a pastry bag with large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Posted picture shows churros made in bite size pieces rather than in long strips)
¼ cup sugar
½ to 1 teaspoon ground cinnamon
Mix the sugar and cinnamon. Roll churros while still warm in the cinnamon mixture.

Fruit Filled Tortilla Roll Ups (Gail)

8 flour tortillas
1/4 cup butter
2 cups water
1 (21 oz) can pie filling any flavor
1 1/2 cups sugar, divided
1 teas. ground cinnamon
Fill tortillas with pie filling and place folded side down in greased 9x13 pan.Bring 1 cup sugar, water and butter to boil and pour over tortillas.Sprinkle top with 1/2 cup sugar mixed with cinnamon.Bake 350 for 45 min.Let stand before serving to allow the filing to thicken.Can dollup with whipped cream before serving.

Taco Meat Loaves (Gail)

3 eggs, slightly beaten
2 cups salsa
1 can kidney beans, rinsed and drained
1 med. onion, chopped
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teas. ground cumin
1 teas. chil powder
2 pound ground beef
2 cup cheddar cheese, shredded
combine eggs, 1/2 salsa, beans, onions, seasonings and mix with beef. Put in 2 9x5x3 loaf pans ungreased.Bake 350 for 50-55 minSpoon the rest of the salsa and the cheese on topBake 10-15 more minuteslet stand 10 min before slicing.

Mexican Dip (Reba)

16 oz. cream cheese
1 can of Ro-tel (brand name) tomates-mild
1 lb. sauage browned

Brown sauage then heat rest together.
Serve in a crock pot to keep warm.
serve with chips.

Chicken Enchilada Casserole (Diane)

1 pound of grated cheese ( I don't measure, I just grate up lots of cheese.)
2 can of chicken broth
1-26 oz. can of cream of chicken soup
1-19/20 oz. can of enchilada sauce (larger can)
1-10 oz. cans of chunk chicken (large cans). --you could just cook the chicken and de-bone it, but that's too much work.
1 pkg. of corn tortillas (3 dozen)

Mix 1/2 of soup, all of the enchilada sauce, both cans of chicken & most of the cheese together. (Save enough cheese to put on the top layer.)
Spray 9' x 13" pan with non-stick spray. Heat chicken broth. Dip tortilla shells in chicken broth ^ make a layer of shells in pan. Next, spoon meat mixture on top of tortilla shells & spread all over the shells. continue making layers of both until all meat mixture is gone. (You'll use about 1/2 the tortilla shells.) Spread remaining soup over top. Sprinkle with remaining cheese on top. (I like to add chopped olives also and sometimes sour cream.) Bake at 350 degrees for 30-45 minutes.
(This recipe is my version.) The original recipe calls for 1 can of tomatoes with chili peppers, instead of my replacement of enchilada sauce. I just used the pre-shredded cheese that comes in a sack. I used the taco blend-cheddar, Monterey jack and jalapeño peppers .

Crazy Crust Mexican Dinner (Peggy)

Crust:
1/2 c flour
1/2 t salt
1/2 t baking powder
1/4 c shortening
1/2 c sour cream
1 egg

Filling:
1 lb ground beef
1/2 c onion chopped
1 t salt
2 t chili powder
1/4 to 1/2 t hot pepper sauce
16 oz. can (c.) kidney beans undrained
6 oz. can tomato paste
1/2 c tomatoe chopped
1/2 to 1 c cheese shredded

Heat oven to 425*. Lightly grease & flour bottom & sides of 9" metal or 10" glass pie pan.
In bowl, combine all crazy crust ingredients. Stir batter--it will be lumpy.
Spread batter thin on bottom & thick up sides to within 1/4" of pan rim.
In skillet brown round beef. Add onion, cook until tender. Drain fat.
tir in remaining ingredients except lettuce, tomato & cheese. Spoon in crust.
Bake 20-30 min until crust is deep golden brown. Sprinkle with lettuce, tomatoe & cheese.
Serve with Taco Sauce. Serves 6.

Mexican Lasagna (Mary)

1 can cream of chicken soup
1 pt. sour cream
1 large can chopped green chilies
1 lb. grated cheese
6 flour tortillas
1 lb. boneless chicken breast
Combine the above items and set aside. Bake 1 pound of chicken breast; after cooled, chop very fine. Layer 2 tortillas, soup mixture, cheese, and chicken. Then repeat layers, ending with tortillas on top. Bake on 350° for 30 minutes.

Michelle’s Baked Potato Soup (Mary)

4 large baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3/4 tsp. salt

1/4 tsp. white pepper

6 cups milk

1 cup (8 oz.) sour cream

1/4 cup thinly sliced green onions

10 bacon strips cooked & crumbled

(I normally cook a whole package and cut the bacon with kitchen scissors)

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.(yields 10 servings)