Bethany's Recipe Box

Recipe: Foodie With Family 4   bags fresh cranberries   12 ounces each 4-5  cups   sugar The juice of one orange plus enough water to equal 2 cups The zest of 1 orange Combine the sugar, orange juice, zest and water in big stockpot over high heat. Bring to a boil. Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open. Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight. Store in the refrigerator or can

Recede: Beth Delong She says to use an orange bell pepper 

I popped open a few cans after 3 months and they were great! ***source unknown*** Recipe makes approximately 12-14 Preheat your over to 350 Wash your jars and lids – I use ½ pint wide mouth jars Crust: 1 sleeve graham cracker 1 stick of melted butter **I use 1 ½ sleeves of graham crackers and 1 ½ sticks of butter. I put 2 Tablespoons of crust mix in the bottom of my jar and then pack it down. Mix the following ingredients in order: 2 – 8 oz cream cheese at room temp (whip until soft) 1 cup sugar 2 eggs (add one at a time) 1 teaspoon vanilla 1/8 cup flour (2 Tablespoons) and 1 Tablespoon of corn starch mixed together 8 ounces of sour cream 1/8 cup of lemon juice (2 Tablespoons) Blend everything in order until well incorporated. Put in a gallon zip lock bag and cut the corner to fill the jars. I filled the jars between ½ to ¾ full. Place the jars in cake pans – fill halfway up the sides of the jars with boiling water. Bake for 30 minutes. While the cheesecake is baking, put your pie fill...

1. Pat dry your boneless/skinless chicken thighs 2. Season w salt, pepper and whatever other flavor profile you’re going for 3. Heat a TBS or so of olive oil on medium high until hot 4. Cook 6/7 min per side and set aside covered w foil  5. Add about 1/3C clear liquid (chicken broth, juice, etc) 1/2 Cup cream, and any other flavor options around a tsp (lemon zest, garlic, balsamic vinegar, syrup, etc) plus salt and pepper. Whisk over heat until it’s thick enough for your taste. 

Very good sauce with the steak!