Cookies in a Jar

I had been meaning to make these for a long time, so this last week we decided to jump right in. 

We chose four different recipes for the cookies. The instructions explain how to pack quart size Mason jars with all the dry ingredients for a batch of cookies. Then you attach the instructions for the recipient to add the liquid ingredients and the jar's contents to whip up a quick batch of cookies.

The instructions specifically say to use wide mouth jars, but there were none available at the store, and so we had to work a little harder to pack the ingredients in the regular jars. 

The recipes tell you to layer the ingredients and pack them in in the order listed on the recipe. It makes the jars look really pretty when the layers are obvious.

We chose a candy bar cookie recipe, two varieties of oatmeal, and an M&M's cookie.

Rebekah chopped the Nestle Crunch bars.

We packed pretty gift boxes with one each of the four recipes and then stuffed tissue paper between them so they wouldn't knock together during delivery. We could have filled the extra space with something that looked better, but I just ran out of time. 

Here's the instruction book we used. I also have a copy of one for "Bars & Brownies." We may make a combination from both books next year. It was a lot of fun. And the girls enjoyed helping. We cranked them out pretty quickly once all the ingredients were all assembled. It would be great to make some of these jars to have on hand for little gifts during the year.

Redneck Turtle Burgers

My sister just sent me this email recipe. I must say, I never would have thought about making turtle burgers, but you have to admit, that's funny.


So here are the instructions that were included:


Here's a new twist on how to serve burgers at your next BBQ.


Handmake ground beef patties, top with sharp cheddar cheese, wrap in a bacon weave (the cheese will keep the bacon weave on).


Next step, add hot dog pieces as the head and legs, with slits for toes, and shape a tail. If you really want to be artistic, you can sculpt a turtle head with eyes and a slit for the mouth.


Place gently on the grill and cover with an aluminum foil dome. Turn it only once during cooking. If it's raining, you can cook your turtle burgers on a rack in the oven, covered loosely with a foil dome at 400 degrees for 20-30 minutes. 


A little crispy, not too crunchy! Just how a turtle should be, right? 


Slap them turtles in a hamburger bun and serve! See if your guests eat 'em head or tail first!


Hahahahaha! Very creative! :)

Deer Chili

Always a disclaimer first when dealing with cooking: I'm no expert! 

That having been said, there is one other thing. To all of my friends who are gifted cooks and who enjoy making most things from scratch: STOP! Do not read this post. You will be horrified because there are many canned goods involved.  :)

My husband and children have been busy during this deer season. The result? My freezer contains the remains of many deer. I don't like deer. I try not to think about them in their little white packages on the shelves of my freezer. It is all in my head, I know, but I have found no remedy. So my challenge is: what to do with all that venison? The answer? Lots of deer chili.


This recipe is from the father of a friend of my older kids. And it is delicious! Even if it contains deer! And it is easy!! Even for a busy day! I love to start it at lunch and let it sit in the crock pot all afternoon. Add some grated Monterrey Jack cheese, maybe a dollop of sour cream and dig in! We like to fix a big batch of cornbread to go with it.

As usual, I double the recipe to feed the horde or I guess I should say swarm since we are talking about the Antbed. 

Here goes:

Brown 1 1/2 lbs of ground venison, elk, beef, then drain. (You can use half pork, if you like, or you can use a round steak. If you go for the steak, sear it in an iron skillet and then cook it in a crock pot overnight, leaving out the beef broth.)

I just dump each additional ingredient in the crock pot.  Told you it was easy.

This is the picture I didn't want my friends who "really" cook to see! :)

Add:
1 chopped onion (or not--my husband doesn't much care for onions)
3 chopped cloves of garlic
2-14 1/2 oz cans of crushed tomatoes in thick puree
1-14 1/2 oz can Rotel tomatoes
1 can kidney beans (after draining and rinsing)
2 cans pinto beans (after draining and rinsing)
1 can beef broth (skim first)
1/4 tsp. salt
3-4 tsp cumin (that is not a misprint)
2 tsp coriander
1-2 Tablespoons chili powder
1 can of chopped green chilis 


Simmer

That's it! And my family loves it!!


For extra heat, add:
Jalapenos (the sliced ones in a jar), including some of the juice
Cayenne powder
Continue to simmer.

Eat!

Seriously Addictive Caramel Corn

I meant to share this recipe sooner, but the caramel corn kept disappearing before I could take any pictures. Mackenzy wanted to take some to her poor fellow employees who would be working at Starbucks on Christmas morning, so I decided to try again.

My longtime friend and neighbor, Pam, has been making this for years and she shared the recipe with me a long time ago. I am not a great cook, but this recipe ALWAYS causes quite a stir and is my most requested (not that that is saying much).

Preheat your oven to 200 degrees. Pile 15 cups of popcorn on a cookie sheet or jelly roll pan. I always make a double recipe, because it just doesn't work to make any less than that. So that is why you see two cookie sheets.

In a thick pot, melt 1 stick of butter, add 1 cup of packed brown sugar, 1/4 cup of light corn syrup (Karo), and 1/2 tsp. of salt.

Stir constantly over medium-high heat for 5 minutes. It will be "shiny".

After the 5 minutes, remove the pan from the heat and stir in 1/2 tsp. of baking soda.

It will become dull and frothy.

Then pour it over the popcorn. Remember I am showing a double recipe.

Carefully toss to coat all the popcorn. It is hot and sticky and it will try to jump overboard. Just take your time and make sure it is all coated. Stir all the way down to the bottom of the pan because the caramel will try to puddle there, and you have to keep tossing to get it on the corn instead of at the bottom of the pan.

Then place the cookie sheet in the oven for 15 minutes. When the timer goes off, take it out and toss all the popcorn again. You will repeat this process 3 more times so the total time in the oven is one hour.

When the hour is up, turn the corn out onto wax paper to let it cool, breaking up any big lumps. It will try to slide right off the wax paper and counter onto the floor so be forewarned. It is truly tragic to have any of it wasted.

After it has cooled, store in airtight containers or ziploc bags. That is if you're fast enough! :)