Ramakee

Pioneer Pantry
Ramakee
2 cans water chestnuts
One lb. bacon, cut bacon in half
wrap each water chestnut in a half piece of bacon, secure with toothpick and repeat until all the chestnuts are wrapped. Bake at in a 9X13 until bacon is crisp. (20 minutes) with the toothpicks standing straight up. Remove from the oven and drain off the fat.

Mix
1 cup ketchup
1 cup brown sugar
pour over the bake chestnuts making sure all are cover with sauce. bake another 15 to 20 minutes.

remove from pan, serve warm or cold, (warm is better)!

Christmas Cookies

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Very Soft Sugar Cookies
2 eggs
1 cup soft butter
1 1/2 cup sugar
1 tsp. almond extract
1 cup sour cream
5 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. slat

Cream butter and sugar. Add eggs one at a time. Add in almond extract and sour cream. Sift all dry ingredients in. Roll and cut into shapes. May need to chill if dough is to soft to work with. Cookies are best if you don't over work the dough. Bake at 350 for 8-10 minutes. do not brown.

Frosting

8 oz of cream cheese
1 lb. bag of powdered sugar (maybe more)
2 Tlb. butter
1 tsp. almond extract
and food coloring for decorating.

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Chex Mix

Ingredients

1 cup butter
1 cup karo syrup
1 cup sugar
6 cup rice chex
6 cup honey grahams
1 cup slivered almonds
1 cup cashew halves
1 cup coconut

Directions
Stir butter, light karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes.
Pour over the top of all the mix. Mix well.
Spread mix on wax paper and let sit for 1 hour or longer

Merry Christams

I hope everyone will have a Merry Christmas, no matter how large are small your Christmas may be, the important thing about  Christmas isn't the things:) Take time to reflect on your life, set new goals and try to be a better person in the coming year. Make a mends with family, get out of debt, live with in your means, spend more time with you children, be kind to the person standing next to you in the check out line. These small acts can and will change your life!

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Pioneer Pantry
Missionary Casserole
1- 14 ounce pkg frozen broccoli
8 Cooked Chicken Tenderloins Or breasts cut in strips
1 cans cream of chicken soup
3/4 cup mayonnaise
1 T. lemon juice
1 t. onion powder
1 cup shredded cheddar cheese
Boil chicken. Butter the bottom of a 9x13 pan and spread the frozen broccoli. place chicken on to of broccoli Mix the mayo, cream of Chicken Soup and lemon juice in a bowl and then spread on top of chicken. Sprinkle with onion powder, salt and pepper. Top with cheese. Bake at 350 for 1 hour uncovered. Serve with rice. serves 6

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Wassail
INGREDIENTS:

1 gallon apple cider
27 whole cloves
8 cinnamon sticks
1 quart pineapple juice
1 can (6 ounce size) frozen orange juice concentrate

PREPARATION:

Mix all ingredients in a large crock pot and simmer. this needs to simmer at least 3 hours and strain it before serving...Serve hot. serves 20

Christams Salad

Pretzel Jello

2 cups crushed pretzels

2 Tbsp. Sugar

¾ cup butter

8 oz. Cream cheese

1 cup sugar

1 tub Cool Whip

2 small packages raspberry Jello

2 cups boiling water

2 10 oz. Pkg. of frozen raspberries

Mix pretzels, butter, sugar and press into 9X13 pan. Bake at 425 for 5 minutes. In another bowl, mix cream cheese and cup of sugar. Fold in Cool Whip. Layer over crust. Dissolve jello in boiling water. Add in frozen raspberries. When cool, layer over cream cheese mixture. Chill several hours before serving. Can substitute strawberries for raspberries.

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Ingredients

Pumpkin Roll

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•  
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

I hope everyone is getting excited for the Holidays!!!! Sometimes people get depressed during the Christmas season. If you find yourself down in the dumps...find someone to serve, find someone who needs help and help them! This will chase the blues away as quick as a whistle!!!!!!!

Fresh Cranberry Drink
4 1/2 pounds fresh cranberries
2 c. water
1 qt. sparkling soda water
1/2 tbsp cloves
1 small stick cinnamon
3 c. sugar
1 1/2 cups orange juice
1/2 cup freshly squeezed lemon juice

Wash and pick over the cranberries. Remove any that are soft. Put cranberries, water, cloves, and cinnamon in saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Strain. Stir in sugar until dissolved. Add the orange and lemon juice, chill and just before serving add 1 qt. of chilled sparkling soda water.

Before serving adjust sugar to taste.

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Sweet Potato Casserole
Ingredients

    Cooking spray
    3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
    1/3 cup honey
    1 large egg
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    Kosher salt
    1 tablespoon packed dark brown sugar
    1/3 cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

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Cranberry Sauce

Ingredients

* 12 ounces cranberries
* 1 cup white sugar
* 1 cup orange juice

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Thanksgiving Stuffing (Dressing)

2 Loves of good white bread (Grandmas)

1 Pound Jimmy Dean Sausage (regular)

1 bunch of Celery chopped, add how much you want

3 Carrots grated

1 Large Onion chopped

Chicken Broth

Sage

Salt

Pepper

Cube your bread and leave out on a clean kitchen counter over night, It needs to be pretty dry.

In a large skillet brown the sausage.

Add onions to the skillet and brown, you can add a little chicken broth to deglaze the skillet if needed. Add in the celery, and carrots cook until softened.

In a very large container combine the bread and cooked sausage mixture. Stir well.

Season to taste.

If you are going to stuff your Turkey set aside a large portion.

Add enough Chicken Broth to the remaining stuffing to make it moist not soggy.

You will need to taste, as you go on this, be careful to not over do the sage. Or it will end up with a bitter flavor.

Bird stuffing should have far less chicken broth added to it, otherwise it will be super soggy when you take it out of the bird, your bird should be room temp and your stuffing as well. “Turkey safety” don’t leave your turkey out for very long just get it to room temp and get in right in the oven. Make sure you stuff it loosely!

Place the well-moistened stuffing in a baking dish cover tightly with foil and bake it at 300 until heated through.

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White Chocolate Pumpkin Pie Drink
Ingredients:
3 cups whole milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate (roughly chopped)
pinch salt

Directions:
1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the chocolate and stir until it has melted.
3. Pour into mugs and top with whipped cream and garnish with cinnamon.

Pioneer Pantry

Chocolate Caramel Candy

Ingredients

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions

Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Yummy Comfort Food, Slow Cooker, Shreded Pork

Cook Time: 10 hours, 30 minutes

Total Time: 10 hours, 45 minutes

Ingredients:

• For the Sauce:
• 1-1/2 Tbsp canola or other vegetable oil
• 3 medium onions, finely chopped
• 8 garlic cloves, minced
• 2 Tbsp chili powder
• 1 cup ketchup
• 1/2 cup bottled chili sauce, such as Heinz
• 1/4 cup plus 2 Tbsp cider vinegar
• 1/4 cup packed dark brown sugar
• 2 Tbsp unsulphured molasses
• 2 Tbsp Worcestershire sauce
• 2 tsp liquid smoke
• 1 tsp freshly ground black pepper
• .
• For the Stew:
• 2 pounds baking potatoes, preferably russets, scrubbed
• One 3-1/2 to 4-pound boneless pork shoulder
• Corn tortillas, or hamburger buns and pickle relish, for garnish (optional)

Preparation:

To make the sauce, heat a large saucepan over medium heat. Swirl in the oil; then add the onions and cook, stirring often, until soft and fragrant, about 4 minutes. Stir in the garlic and chili powder and cook for 30 seconds; then stir in the ketchup, chili sauce, vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, and pepper. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from the heat, cover, and set aside while you prepare the potatoes and pork.

Peel the potatoes and shred them, using the large holes of a box grater or a food processor fitted with a shredding blade. Working in small batches, squeeze the potatoes over the sink to get rid of any excess moisture, then place them in a 4-1/2-quart (or larger) slow-cooker.

Pour the prepared sauce over the potatoes and mix well with a wooden spoon. Make a shallow well in the center and place the pork shoulder in it. Cover and cook on low for 10 hours, or until the pork is tender.

Remove the meat from the slow-cooker and shred it, using a large meat fork, rather than a knife. If desired, skim any visible fat from the mixture in the slow-cooker. Then return the shredded meat to the sauce. Stir well, then cook on low for 30 minutes. Serve immediately with corn tortillas, or on hamburger buns with sweet pickle relish.

Yield: 8 servings

 Copy and past this link for some great Halloween treats!


http://familyfun.go.com/halloween/best-halloween-snacks-793734/#Gingerbread%20Skeletons;6"

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 Morning Sticky buns
Ingredients

1/2 cup chopped pecans or walnuts
1 (25-ounce) package frozen roll dough, thawed
1 (3.4-ounce) package butterscotch instant pudding mix
1/2 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon

Preparation

Sprinkle pecans in the bottom of a buttered 12-cup Bundt pan.
Arrange dough in pan; sprinkle with dry pudding mix.
Stir together butter, brown sugar, and cinnamon; pour over rolls. Cover and chill 8 hours.
Bake at 350° for 30 minutes or until golden brown. Invert onto a serving plate, and serve immediately.

Friday and Canning!!!!!

My house looks like a bomb went off!! Between family, work, church, canning, and dodge ball something had to go and apparently it is my usually clean house!!!! I have all day tomorrow to recover, I just hate it when my life spins out of control,. I need to learn to enjoy the the "spinning ride". 

Project Rudolf

We need your help this Friday. Scott and I are going to be at Redders Showkase on Friday at 7:00 for a letter writing party for Project Rudolf. If you want to write a letter and drop it off at the station that would be great as well. All letters must me hand written, positive, and personal. This is the most difficult task for Project Rudolf, so we can use all the help we can get. Bring your kids and make is a fun family night out. Kris will have markers and stickers for your kids to use. Project Rudolf is an organization that sends Christmas packages to service men and women. If you would like you can make a small cash donation to help with shipping. See you there!!!!

Pioneer Pantry 10/13/11

Aloha Chicken
Ingredients:

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 1 20 oz. can unsweetened pineapple chunks
• 2 teaspoon cornstarch
• 2 tablespoon honey
• 2 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/4 teaspoon pepper
• Hot cooked rice

Directions:
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/2 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice. Servings: 4
Time to Prepare: 20 minutes
I would double the sauce you will want extra:)

Kris Faux Kat Kountry 106

Hey everyone now we can talk back and forth!!!! If you have questions or comments you can post them here. Now you can share some of your favorite recipes as well, this should be fun!