Archive for December, 2010


December 18, 2010

My mother in law makes this and it’s amazing!

 Cook Time: 120
Prep Time: 15
1/2 gallon (8c) apple cider
1 pint (2c) cranberry juice
3/4 cup sugar (optional)
1 tsp. whole allspice
3 sticks cinnamon
Lemon, halved and studded with cloves
Orange slices from two small oranges
1 teaspoon salt
1-1/2 cup rum (or MORE!)

Combine all ingedients in large pot or crock pot
Bring to a boil and simmer for a few hours.
Tip – Add the alcohol late so it keeps it’s potency – or pour rum into cups and then add wassel.
Makes: 3 quarts

From the Christmas Lover’s Handbook, 1985


Ranch Pretzels

December 18, 2010

1 tub of spinzel pretzels from Menards/Fleet Farm
Mix the following ingredients together:
-2 cups of vegetable oil
-2 packets of dry ranch dressing
-a pinch of pepper
-a pinch of dill (optional)
 -a pinch of cayenne pepper
Spread the pretzels on two pans and pour the mixture over the pretzels.  Put the oven at 250 degrees and bake for 1 hr. 15 min. stirring the pretzels every 15 min.

Rick’s Pickled Northern

December 9, 2010

This guy has been pickling for a long time, and although you may think you don’t like pickled fish – you’d be surprised with this one!


5 lbs fish

3 cups water

5 T pickling spice

3 cups sugar

5 cups white vinegar

Boil for 1/2 hour, then let it cool.

Add 4 cups white chable, pack jars with vadalia onions, peppers to taste and also the fish.  refrigerate.

Instructions:  Soak the fish for 24 hours in a salt brine (with enough salt to float an egg).  Use a glass bowl/pan – no metal!  Drain the salt water and do not rinse the fish. Soak for 24 hours in the vinegar, mix twice and rinse well.  Begin pickling with the above ingredients!

Low Fat Lemon Zucchini Bread

December 9, 2010

My mom makes this all the time and it’s always a winner.  Great to freeze and enjoy later as well!


1 c whole wheat flour

1 cup all-purpose flour

2/3 cup sugar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/4 t nutmeg

1 cup grated zucchini (tightly packed)

1/4 cup canola oil

1 egg, lightly beaten

1 egg white

1 t vanilla

1 T lemon zest

1/4 cup plain non-fat yogurt, drained

Instructions: Preheat oven to 350.  Coat 9×5″ loaf pan with nonstick cooking spray. 

Gently spoon flour into measuring cups (do not pack).  Add flour to a large bowl, followed by sugar, baking powder, baking soda, salt and nutmeg.  Stir well with whisk.

In another bowl, combine the zucchini, oil, eggs, vanilla, lemon zest and yogurt. 

Add zucchini mixture to flour mix, combining until just moist.  Pour into loaf pan and bake for 55 min to and hour (until a toothpick comes out clean). 

Makes 1 loaf, or 12 servings.

Per serving: Calories 194, Calories from fat 48, total fat 5.2g, Cholesterol 18mg, Sodium 225mg, Carbs 32.9g, Protein 3.7g

Zucchini Crisp

December 9, 2010

To me, this tastes just like apple crisp!


5 c Zucchini, peeled, seeded, and sliced

1/2 c Sugar

1 t cinnamon

1/4 c lemon juice

3/4 c water

Instructions: Cook above ingredients for 10 minutes in a 9″ square ungreased pan.


6 T butter

1 c flour

1/2 c brown sugar

1 t baking powder

1/2 t salt

Instructions: Mix topping ingredients with hands until crumbly.  Sprinkle over zucchini and bake at 350 for 45 minutes.  Serves 6-8.


Pickled Banana Peppers

December 9, 2010


2 cups Red Wine Vinegar

2 cups White Wine Vinegar

2 T Salt

2 T Sugar

1/2 T Coriander Seed

1/2 T Black Peppercorn

1/2 T Fennel Seed

1/2 T Mustard Seed

1/2 T Cumin Seed

20 or so Banana Peppers (you can pre-chop them if you’d like them to absorb more flavor)

Instructions: Boil ingredients and do the pickling thing!

Alternative Recipe:

3 cloves garlic (added after the boil)

1/2 qt vinegar (2 cups)

2/3 cups water

1/3 cup sugar

1/2 T dill seed

1/2 T dried mustard seed

1/4 T pickling salt