Kool-Aid Pickles

I recently saw these in my favorite magazine Country Woman, and thought why not give them a try! I put the red ones in a Christmas container, just seemed right. They do taste like Kool-Aid, very unique! The recipe called for slicing whole pickles but I just bought a jar already sliced. It also didn't call for spears but I experimented with them as well.

1 jar (32 ounces) sliced or spear dill pickles, undrained

2/3 cup sugar

1 envelope (.14 ounce) unsweetened Kool-Aid mix, any flavor

 Drain pickles, reserve juice. Combine the pickle juice with sugar and Kool-Aid, stir until sugar is dissolved. 

Return pickles to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate one week before serving.

I used different jars but the pickles can be put back in the jar they came in.

This post will be shared on these blog parties:
Gold Star Wednesday
Foodie Friday
Mouthwatering Mondays
What's on the Menu Wednesday
These Chicks Cooked
Full Plate Thursday
Tempt My Tummy Tuesday

Sweet Potato Balls

My Mom starting making this recipe at least 25 years ago. It has been a family favorite for Thanksgiving and Christmas. It is easy to prepare, can be made a day or two ahead, doesn't take long to bake and it taste great with turkey or ham or as a stand alone dessert.

Ingredients:
1 large can sweet potatoes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
1/4 stick softened margarine
1 bag marshmallows
1 sleeve graham crackers, made into crumbs

Drain and smash you potatoes. Add all ingredients except for the marshmallows and graham crackers.

Mix Well.

This part has to been done with your hands. Form the sweet potato mixture around a marshmallow, covering completely. How much you use is a personal preference, you can use a thin or thick layer.


Roll in graham crackers. Place into a greased pyrex pan. I usually make 12 but, if you use less sweet potatoes you will get more balls.


Bake at 350 for 10-15 minutes.  I like to heat them until the marshmallow is slightly melted but again this is a personal preference.  If served as a dessert, lightly sift powdered sugar over the balls.



I will be posting this to:
Gold Star Wednesday
Foodie Friday
This week's Cravings
 Mommy's Kitchen

Green Tomatoes Fried/Pie/Cake

With the cooler temperatures our tomato plants have a lot of blooms but won't produce any more tomatoes and the tomatoes we have won't ripen. So it is time to clear out the garden and till it for the winter. I pick all the green tomatoes to use in several different ways. Fried green tomatoes is our favorite, but I have also tried Green Tomato Pie and Cake. You can find pictures of both below. The pie does not taste like tomatoes but a little like apple pie. You would never guess that green tomatoes are in the cake and it is also good.
My daughter posted both of these on her blog,  From My Tiny Kitchen,  last year and you can find the full recipes there.


Fried Green Tomatoes

Wash the tomatoes off. Slice thin, I use my mandolin. Salt and pepper the slices.  Mix an egg and milk and place your tomatoes in the mixture. Mix flour and cornmeal, I use 1/3 part cornmeal to 2/3 part flour and add salt, pepper, onion and garlic powder and a little bit of sugar. Seasoning is a personal choice, this is what my family likes. Coat your tomatoes and shake off excess flour.

Either fry them in a cast iron skillet or a deep fryer. I have done both but this time I used my deep fryer because I was also frying catfish.  

Green Tomato Cake
http://frommytinykitchen.blogspot.com/2009/11/green-tomato-cake.html

Green Tomato Pie

http://frommytinykitchen.blogspot.com/2009/11/green-tomato-pie.html

I will be posting this to Gold Star Wednesday, Tempt my Tummy Tuesday, Mommy's Kitchen and Foodie Friday.

Cornbread Baked in Bell Peppers

I recently saw these prepared on a TV cooking show and thought it was a must try. They turned out very tasty. It went well with stew and would be great with homemade chili. We ate pepper and all. I used green peppers but orange or yellow could be used and so could Pablano peppers.

I usually make cornbread from scratch but I used a mix this time for convenience. I prepared it according to the directions on the box but added 2 tablespoons pimentos and 1/2 cup cheese. I box of cornbread mix filled 4 halves of the bell peppers.

Rinse off peppers. Cut your bell peppers in half, take out seeds.

Fill your bell peppers, place on a cookie sheet and bake at 350 degrees for 20-25 minutes.  You want the tops to be golden brown and the inside not to be doughy.

I will be posting this to Gold Star Wednesday, Foodie Friday and Tempt My Tummy Tuesday.

Best Ever Baked Beans

It is time to start grilling and this is a side dish that goes great with  everything from hamburgers and hot dogs to steaks. You can make it ahead of time and the recipe can be cut in half.

Ingredients:
Two cans of 28 oz baked beans
1/3-1/2 pound ground beef
1/2 chopped green pepper
1/2 chopped medium onion
1 Tablespoon mustard
1/4 cup brown sugar
1/3 cup Bar B Q Sauce
 
Cook your ground beef until halfway done, add green pepper and onion. You want your green pepper and onion to be done but not mushy. (I make this double and freeze half to use at a later date.)

Drain most of the liquid off of your baked beans and pour in a 9 x13 baking dish. Add mustard, brown sugar and Bar B Q sauce, mix.

Mix in hamburger mixture.

Bake at 350 degrees  for 20-25 minutes or until bubbly.

Enjoy!

I will be posting this to Foodie Friday and Tempt my Tummy Tuesday.