Thursday, September 23, 2010

Frozen Fruit Cocktail

OK you guys!! Here it is and it is yummy!!

3 cups fresh peaches (sliced)
3 cups pears (diced)
1 20oz can cubed pineapple
1 cup sugar
1/2 cup frozen orange juice (Make it as directed and then measure out)
3 1/2 Tablespoons lemon juice
1 bottle marchino cherries (8 to 16 oz bottle, depending on how well you like them.
2 tsp fruit fresh
Optional: 1 large can mandarin oranges
2-3 bananas sliced

Mix orange juice, lemon juice, sugar and fruit fresh together in large bowl. Add fruit and stir. Let it sit for 5-10 minutes. Put in freezer bags or containers.

* I usually triple this recipe. How do I prepare my fruit? I just wash the peaches and put them in hot water for a couple of seconds, then put them in cold water. This makes it so that the skins just peel off. I just peel my pears. The best thing about this is that the pears do not have to be totally ripe to use them. I am not sure how everybody else prepares their fruit but this is the only way I know how. Any suggestions are welcome.

Happy Canning.

Sunday, September 5, 2010

Frozen Peaches!!!

These are really good to use in smoothies or just eat right as they start to defrost. My kids won't eat bottled peaches but love these.


12 oz orange juice, thawed
1/4 cup lemon juice
7 cup sugar
Mix together. Sugar may vary from 5-8 cups depending on the sweetness of the peached.

Blanch and skin your peached. Slice peaches and add to the juice mixture. Let them sit in the mixture for a few minutes just to absorb some of the juice. This will keep them from turning brown. You can use the juice over and over until your peaches and liquid are gone. This will make a large batch. Pour into freezer bags and push the air out of the bags. Lay in freezer flat so they don't take up as much room. Let me know if you have any questions. THese are our favorite.

Bottled Salsa

60 tomatos, blanched and peeled
2 bell peppers, chopped
3 garlic cloves, crushed
2 onions, chopped
6 jalapenos, diced
8 Anaheim chili peppers, diced
1/2 cup vinegar
1 sprig cilatro (I use a little more)
2 TBSP oregano
3 TBSP salt
2 tsp cumin
1 tsp chili powder
1/2 tsp basil

I like to use fresh spices, but you do not have to.
Bring to a boil. Continue boiling until reaches desired thickness. ( I put in my big roaster and cook all night at about 200 degrees. Put in jars and water bath for about 20-25 minutes for pint jars.

Fresh Peach Dessert

I made this today and everyone loved it. The peaches were so sweet and it really hit the spot.

1 3/4 cup water
1 cup sugar
2 tbsp cornstarch

Boil until thick and then add:
1-3oz pkg peach jello

4-6cups sliced peaches (fresh with the skins removed)

Set in fridge to cool off just while you are making the rest of the dessert.

2 1/2 cups crushed graham crackers
1 cube butter, melted
2 tsp sugar

Press into a 9x13 inch pan.

1-8oz pkg cream cheese
12 oz cool whip
4 tbsp powdered sugar

Spread over crust and then pour jello mixture on top. Cool and enjoy.

Monday, May 31, 2010

Memorial Day

Today was such a fun day. We went with my side of the family to Amese Valley, out on the west desert, and rode the rhino, 4 wheelers and ranger around. We had a great picnic and it was a perfect beautiful day.

Mike found us a fixer up with some furniture. We may have to buy a new mattress but other than that I think we can remodel it to fit our family!!! The price is right too!!LOL

Saturday, April 17, 2010

Garrett at Prom

It was fun to go to Promanade at Spanish Fork High School for Prom. Garrett looked so nice and handsome in his get-up. His date is Jordan Kramer and she is a triplet that he even went to grade school with. His friend Jessie and thier dates doubled. Garrett surprised me when he gave Jordan a little spin on the stage. I didn't expect that. Anyway they looked real cute. Can't believe we have reached this point and one of my good friends mentioned that next year I would have both him and Mont at Prom. That is enought to make a mother sick to her stomach.

Wednesday, March 31, 2010

Another great recipe.

Last night Mont cooked the best Mahi Mahi I have had in a long time. Here is the recipe!! I hope you all enjoy it as much as I did.
Prep Time:
5 MinCook Time:
12 MinReady In:
37 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 servings
3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.