here is this weeks edition…enjoy  =)

monday – bacon cheeseburger pasta…yummy goodness!

tuesday – leftovers

wednesday – hotdogs…easy peasy  🙂

thursday – picking up the kids and heading for my allergy shot…so we’ll be grabbing something on the go
friday – a buffet of our family favs…meatball sammys, bacon wrapped hotdogs, party slices (recipe below), sausage cheese balls and onion dip…

saturday – merry christmas…dinner at my mama’s 

sunday – leftovers =)

party slices

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise
1 (2/3 ounce) package dried Italian salad dressing mix
1 pillsbury french loaf bread
1 cucumber

bake your french loaf and let it cool.  slice loaf and lay cut side down.  combine first 3 ingredients in a bowl and mix until smooth.  spoon or pipe onto bread slices.  slice cucumbers into 1/8” slices.  place cucumber slice on top of prepared bread pieces.  sprinkle with dill weed or dill mix.



wednesday – turkey chili (see recipe below) and cornbread

thursday – chicken spiedies on the grill, potato salad and steamed cauliflower

saturday – baked potato chowder and bread bowls for mi familia (carried over from last week)…this is an absoulute FAV of my family and there is very seldom any leftovers at all…i will put the recipe below…

Brown 1 lb of lean turkey or lean hamburger in a pan with a small onion.
Rinse:
1 can of black beans
1 can is red kidney beans (low sodium)
1 can of northern beans
Add to browned meat
Add 1 can of corn (juice and all).
Add one pack of chili seasoning and one pack of ranch powder.
Add as much water as you want (less if you want the chili thick).
Let everything cook together for about 10 minutes or so.

baked potato chowder
i make this in my crockpot and will start it first thing in the morning so it’s done in time…i also double the recipe because my fam LOVES it! 
put the following in the crockpot and mix all together:
1 bag of frozen hashbrowns (the cubed ones, not shredded)
enough canned chicken broth to cover the hashbrowns completely
1 can of cream of chicken soup
cook until potatoes are done then add:
1 brick cream cheese
1  8 oz package shredded cheddar cheese
crumbled bacon
mix all together and continue to cook on low or warm until ready to serve…we enjoy ours in warm bread bowls…YUMMO!

out for now
~kisses

sooooo as most of you know, i love to can…i know, it’s freakish BUT seriously, i love it…i love at the end of the day having something to show for how hard i worked…and that we basically reap the rewards of it all year long…

right now the tomatoes and peppers are really coming on…so that means sauce and hot pepper dip…i’m also going to try a new recipe this year, hot pepper mustard sauce (recipe below)…so what i want ya’all to do is leave me your FAV canning recipe in the comments section or email it to me at cutcutler1903@aol.com i loooove to try new recipes!!!

hot pepper mustard sauce

soak 48 – 50 peppers (hot wax/hungarian) in 1 cup salt and enough water to cover peppers.  soak for 2 hours or overnight.

drain peppers.  shread peppers to desired texture.  heat of mixture is controlled by seeds, remove all seeds for a milder mix (this is what i’ll be doing, i’ll probably put one pepper in WITH seeds)

put peppers in kettle with the following:
1 quart yellow mustard (french’s)
1 quart vinegar
4 cups sugar
1 tablespoon salt

cook until it comes to a boil (stir frequently), then take 1 cup flour mixed with enoughw ater to make at thickening, add it to the pepper mix and cook until it thickens.  put in jars and seal

1 batch = 9 pints

out for now
~kisses