Best Ever Chocolate Oatmeal No-Bake Bars

This is from Money Saving Mom.  It's not healthy, but a great treat once in a while!

Best Ever Chocolate Oatmeal No-Bake Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil or butter
2 cups old fashioned oats
1 cup shredded coconut (optional)
1/2 cup chopped nuts, raisins, or dried cranberries
1 1/4 cups chocolate chips 
1 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. 

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Shoo-Fly Pie

Another classic recipe from my copy of The Colonial Cookbook, Shoo-Fly Pie is a Pennsylvania Dutch treat.  The sweet molasses attracted flies as the pie cooled, leading to the unusual name.  

Shoo-Fly Pie

1 cup flour
2/3 cup brown sugar
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
4 Tbsp butter, softened
1/2 cup water
1/2 tsp baking soda
1/2 cup molasses

1 9" pie crust

Preheat oven to 375.

Mix the flour, brown sugar, salt, ginger, nutmeg, and ground cloves in a large bowl.  Mix the butter in with a fork.  The mixture will be crumbly.

Boil the water. Remove from heat and stir in baking soda and molasses.  Stir well.

Put aside 1/3 cup of the crumb mixture.  Combine the rest with the molasses mixture. Pour into the pie crust.  Sprinkle with the remaining crumb mixture.  

Bake 30 minutes. Cool before serving.

Sweet Potatoes and Apples

I was browsing through one of my Thanksgiving books, The Colonial Cookbook, as I pulled them out for the children to read today.  This recipe caught my eye. I am going to make it for our Thanksgiving feast.

Sweet Potatoes and Apples

8 sweet potatoes
4 large apples
1 cup maple syrup
2 Tbsp butter

Bake washed, unpeeled sweet potatoes at 400 until easily pierced with a fork between 30-60 minutes. Let cool.

Meanwhile, peel apples. Cut into very thin slices, discarding core.

Preheat over to 350.

Peel potatoes.  Cut potatoes into 1/2"-1" thick slices. Cover the bottom of a buttered 9X13 baking dish with sweet potatoes. Add a layer of apples. Repeat layers.  Dot the top with butter and pour maple syrup over all.  Bake at 350 for 30 minutes.

BBQ Black Beans

This recipe is from Creative Canning.  What an easy way to have a side dish ready in moments, or even a main dish meal, alongside a big salad and a crusty roll.  

BBQ Black Beans

Yield 5 pints

1 lb black beans soaked 8 hours or overnight
2 smallish onions chopped
1 tsp minced garlic
2 cups bottled bbq sauce (or substitute your own favorite recipe)
2-3 drops liquid smoke per pint jar (optional)
1 small jalapeno minced and divided among 5 pint jars

Fill beans to the halfway point, add onions and jalapeno evenly.
Add 1/3 cup BBQ sauce per jar and then fill with water.

Process at 11 lbs for 75 minutes pints and 90 minutes quarts.

The beans soak up the water and you are left with a thickened sauce, in a few week the sauce will be very thick as beans continue to absorb the water.

Black Eyed Pea Dip

I saw this recipe in the comment section of a post on a favorite blog, Rural Revolution.  It sounds good but I haven't yet tried it. Thanks, PollyS! 

Black Eyed Pea Dip
From Neiman Marcus’ Pure and Simple

About ½ pound dried black eyed peas (frozen are good too, canned tastes very flat)
8 slices bacon*
2 stalks celery, finely chopped
¼ cup green bell pepper, finely chopped
1 large onion, peeled and finely chopped
2 cloves garlic, finely chopped
½ t black pepper
2 T Tabasco sauce, or to taste
½ C Ketchup
3 cubes chicken bouillon, crushed
¼ t nutmeg
¼ t cinnamon
1 can (14.5 oz) Rotel tomatoes with green chilies, chopped – if not available, add 1 small canned chopped chilies to can of tomatoes
2 T oil
3 T flour

Soak peas overnight or 4 hours. Put soaked peas in a pot and cover with water. Bring to a boil. Reduce heat and cook or 30 minutes, or until just tender.
To avoid having lots of dirty pots, I do this step in a pot rather than a skillet -- Cook bacon until crisp. Set bacon aside, drain 1-2 teaspoons of the grease and reserve. Add celery, bell pepper, onion, and garlic to bacon drippings and sauté until soft. 
Make a paste of ketchup, bouillon, black pepper, nutmeg, cinnamon, and Tabasco. Add to sautéed vegetables. Add cooked peas and tomatoes with chilies. Cook 30 minutes on very low heat. It is ok if some of the beans break up, you want this to happen. Just don’t let it cook too high or you’ll end up with a “mush”, it tastes the same, just doesn’t look as nice! 
Mix reserved bacon grease and flour together. Cook on stove or microwave until it starts to bubble, this is your roux. Add roux to pea mixture and cook an additional 10 minutes or until thickened. Remove from heat and transfer to serving dish. 
Crumble bacon over top and serve with tortilla chips.
Can be served cold or reheats well. Freezes well too. Serves 2-16, depending on how hungry you are.

*Omit bacon for vegetarians, add bacos or liquid smoke if you wish. Sauté vegetables in olive oil.

Apple Pie Jam ~ Pomona Style

This is from Harmonious Homesteading.  A wonderful taste of fall anytime!

Apple Pie Jam

For about ten pints or 20 half pints:

24 cups finely diced or shredded peeled apples
3 cups water
1 tablespoon cinnamon
1 1/2 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3 tablespoons calcium water (comes with Pomona’s Pectin)
4 1/2 cups packed brown sugar
2 1/4 cups white sugar
3 tablespoons Pomona’s Pectin

Combine apples, water, cinnamon, cloves, nutmeg, and calcium water in a large pot.  Heat until apples are tender, about 15 minutes. Bring to a boil. Whisk sugars with pectin well and stir into boiling apples. Boil for one minute only, whisking all the while. Spoon into hot jars and process 10 minutes in a boiling water bath.

Chili With Beans for canning

This is from Creative Canning.  I usually can it this in pints, rather than quarts. We rarely eat chili for a main meal, but sometimes open a pint to spoon over a hamburger or hot dog on a summer afernoon. If you use pints, make sure to use HALF of this recipe in each jar!

Chili with Beans

Soak about three pounds of pinto beans overnight. You can also use a mix of red, pinto and black beans. 

In each quart jar add:

1/4 cup tomato paste
2 T chopped onion (I only use a pinch)
1t. chili powder
scant t. salt
1 t. cumin
pinch of pepper
1/4 t. garlic powder
pinch oregano
1/4 cup cooked ground beef
2 1/2 cups soaked beans

Fill to about an inch from the top of the jar with hot water. Process quarts for 95 minutes, pints 75 minutes at 10 pound pressure and adjusted to your altitude.

Lemon Loaf

This is supposed to be just like the lemon loaf from Starbucks.  It came through my facebook feed today.

Lemon Loaf 

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Yield is 1 loaf

Carrot Cake Jam, Pomona Style

I adapted this recipe to use Pomona pectin. It came out quite thick, so I will use a scant measurement the next time I make it. I noted it in the recipe.

Carrot Cake Jam, Pomona Style

3 cups finely shredded carrots (peeled, or scrubbed well)
3 cups finely chopped pears or peeled apples
1 (28 oz) can of crushed pineapple OR 2 pints mock pineapple
6 Tbsp lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups sugar
2 Tbsp calcium water

Add all of these ingredients into a large pot and bring to a boil.  Boil, stirring occasionally, for 20-30 minutes.

Whisk scant 2 Tbsp pomona pectin into 1 cup additional sugar.  Whisk this mixture into the boiling jam mixture.  Continually whisk and boil for 1 minute.

Ladle hot jam into HOT jars, cap and BWB for 10 minutes.

Veggie Salad

Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob
1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Chile Verde

We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde

5 lb pork roast, cut into ½ inch cubes (can use chicken)

4 lbs tomatillos

4 cups chicken stock

1/4 cup coconut oil

1/2-1 yellow onion, diced

8 garlic cloves, minced

1 bunch cilantro

Juice from 2 lime

1-2 jalapeno

2 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

Sea salt to taste

Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 

While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.

Cucumber Salad

I saw this recipe on Preparedness Pro's facebook page. It sounds like a refreshing, tasty summer side dish!

Cucumber Salad

3 cucumbers

1-2 Tbsp. coarse sea salt or kosher salt (to taste)
3 Tbsp. sour cream OR Greek yogurt
1 Tbsp. finely chopped onion (optional)
1 Tbsp. fresh dill, chopped
1 Tbsp. vinegar
1 Tbsp. sugar (optional, adjust for taste)

Slice cucumbers into rounds.  Mix remaining ingredients together well. Stir into cucumbers, coating evenly. Refrigerate.

Sweet Pickles

I am not a sweet pickle fan. I do not eat sweet relish in or on anything except 1000 Island Dressing.  However, as sweet pickles were requested for one of my classes, I searched out a good sweet pickle recipe.  These are actually good and I can now enjoy a sweet pickle once in a while.  Use the same brine with diced cucumbers and an added red bell pepper to make sweet pickle relish. 


Sweet Pickles

1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 tsp ground turmeric
1/2 tsp. mustard seed
2 pounds cucumbers
1-2 sweet onions (optional)

In a small saucepan, combine apple cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let boil for 5 minutes. Meanwhile slice onion and cucumbers.  Loosely pack in a quart jar. Pour cooled liquid over the vegetables and refrigerate for 24 hours.

If canning, do a BWB for 10 minutes after filling jars.

Yield 2 pints

Dill Pickle Relish

I found this recipe at Food.com. I made it using mostly zucchini, along with some cucumbers, and without the sugar and cornstarch. It yielded 7 12 oz jars and 6 pints.  

Dill Pickle Relish

• 8 lbs cucumbers
• 5 to 8 sweet onions
• 2/3 cup pickling salt
• 8 cups white vinegar
• 2 cups sugar
• 10 to 13 garlic cloves, minced
• 5 heaping teaspoons dill seeds
• 5 heaping teaspoons mustard seeds
• 5 heaping teaspoons celery seeds
• 1 heaping teaspoons turmeric
• 5 heaping tablespoons cornstarch

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

Remove from heat, add the turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Beef Jerky

I found this excellent recipe at The Domestic Man. I prepare it often!

Beef Jerky

3 lb roast (London Broil recommended)
1/2 cup tamari sauce or coconut aminos
1 tbsp granulated garlic
1 tbsp coarse-ground pepper
1 tbsp sea salt
1 tbsp liquid smoke (optional, I don't use because of the MSG)
1 tsp Worcestershire sauce
1/2 cup water

Trim the fat off your roast. If you are using grass-fed beef, you’ll want to leave a little of the fat still on the beef since it’s highly nutritious. Keep in mind that the more fat you keep, the quicker the meat will spoil. 

Slice beef thinly.

Mix the remaining ingredients with the sliced meat. Mix around well to ensue meat is entirely covered. 

Let marinate at the very least 3 hours but better, overnight. Stir around now and then. 

Arrange in smoker and smoke for 4-6 hours, depending on thickness of meat and how dry you like it.  

Zucchini Relish

This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints

Simple Zucchini Dill Relish

If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.

Georgia Peach Bread

Georgia Peach Bread

3 cups sugar
1 cup butter, room temperature
4 eggs
4 1/2 cups pureed peaches
4 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla or almond extract
up to 2 cups finely chopped almonds or pecans, optional

Cream sugar and butter.  Add eggs and mix well.  Add peach puree and mix well again.  Add dry ingredients, then add extract and nuts, if you wish.  Pour into loaf pans or 2 9x13's that have been well greased and floured.  Bake at 325 for 55-60 minutes for bread or 30-40 minutes for 9x13's. Check and do the toothpick test.  Cook until done.  Let cool for five minutes, then remove bread from pans. Let bread or the 9x13's cool on a cooling rack until cold. Wrap bread or cover 9x13's and store until the next day.  Bread will freeze well for two months. 

Yield 4 loaves or 2 9x13 pans

Spiced Peach Jam~Pomona Style

Spiced Peach Jam

Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.

Puree enough to make 4 cups. Pour into a large pot.

Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger.  Bring to a boil.

While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.

Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.

Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups

Chocolate Coconut Oil Covered Bananas

Another yummy, but not so low-carb, way to get coconut oil into your tummy!  This one comes from My Cultured Palate.  

Chocolate Coconut Oil Covered Bananas

• 5 bananas, cut in half
• 2 cups coconut oil, at room temperature
• 4 Tbsp raw honey
• 2 tsp vanilla
• 1/2 tsp sea salt 
• 1/2 tsp cinnamon 
• 1 cup cocoa powder
• wooden sticks

1. Mix the coconut oil, honey and vanilla together. 

2. Blend in the remaining ingredients – sea salt, cinnamon and cocoa powder

3. Blend until light and fluffy – an immersion blender works well.

4. Skewer each banana half with a wooden stick.

5. Dip each banana half in the chocolate mixture rotating to cover.

6. Place each dipped banana on a parchment paper lined cookie sheet.

7. Freeze for about 3 minutes to harden the chocolate.

8. Continue to dip and freeze bananas to reach the desired thickness of chocolate. Three times is pretty good.

9. After the chocolate is the desired consistency, place in the refrigerator or freeze – remember, coconut oil liquefies at about 75F so it is important to keep them cool!

10. After dipping is complete, pour any extra chocolate into a parchment paper lined dish and refrigerate until firm – this makes delicious chocolate candy!