• Last updated 1/11/12 by LilRalphieRoosmama

Ingredients: 4 doz. quail eggs 2 pint canning jars/lids/rings, sterilized 3 cups white vinegar (5% acidity) 4 tsp. canning/pickling salt 1 heaping tbsp cayenne pepper (or more to taste) 6 cloves garlic, crushed 12-15 peppercorns 10-15 whole allspice berries 2 tsp. mustard seed 1 large onion, thinly sliced 1 slice fresh ginger root 2 bay leaves 2 fresh hot peppers, sliced (serrano, habanero, tabasco, etc.) 10-15 slices pickled jalapenos (or more to taste, optional) fresh parsley & thyme - few sprigs of ea. fresh dill weed or seed (optional) Cooking... read more

• Last updated 1/11/12 by ams3651

Ingredients: 1 LB. ground beef, chicken or turkey 1/2 cup bread crumbs 1 lg. egg 1 tsp. salt and pepper, each 2 tbsp pineapple juice 1 tbsp chopped onion 2 tbsp brown sugar 1 lg. can crushed pineapple with juice 2 tbsp apple cider vinegar 1/2 cup brown sugar, packed Cooking Instructions Mix together ground meat, bread crumbs, egg, salt and pepper, pineapple juice, onion and 2 tbsp brown sugar just till combined. Form into balls and bake at 375 degrees for approximately 20 minutes till browned and no longer pink inside. In a deep fry pan or a pot combine... read more

• Last updated 1/11/12 by Dragonfly Ranch

Ingredients: 5 cups water - divided 1 cup granulated sugar 1 cup bottled lemon juice Cooking Instructions Place 1 cup water in small saucepan with sugar. Heat over high heat until sugar is dissolved. In a large pitcher combine lemon juice and remaining 4 cups water. Add sugar/water mixture and stir. Taste and add additional cups of water one at a time until the desired sweetness and lemon flavor. Note: Make a note of how many additional cups of water used for the next recipe. Guaranteed this won't last long on a hot summer day. read more

• Last updated 1/11/12 by HarlansHollowFarms

Ingredients: 12 large Jalapeno Peppers 1 pkg. Cream Cheese (softened) 6 slices Crispy Bacon (crumbled) 1/2-1 c. Shredded Cheddar Cheese 2 Jalapeno peppers (minced) Cooking Instructions Pre-heat oven to 375°. Slice peppers lengthwise and remove seeds. Lay peppers skin side down on a baking sheet. In a bowl, mix remaining ingredients. Transfer cream cheese mixture to plastic bag and cut the corner of the bag and use to stuff each pepper (you can stuff with your fingers, but it gets messy). Bake stuffed peppers 35-50 minutes until tender. Transfer to serving platter... read more

• Last updated 1/11/12 by Wynette

Ingredients: 12 or so Jalapenos 1 (8-oz.) pkg. Cream cheese 1 heaping tsp. Seasoned salt 1 pkg. Little smokies sausages 1 pkg. Bacon (thin sliced) Cooking Instructions Set cream cheese out so it comes to room temperature. Halve the jalapenos. Use a small spoon (I use a metal measuring spoon) to scoop out the veins and seeds. Set aside. If cream cheese hasn't softened yet, pop it in the microwave for 5-8 seconds. Then, put the cream cheese in a bowl, and mix in the seasoned salt (you may leave out the seasoned salt as a lower sodium alternative). Put the cream... read more

• Last updated 1/11/12 by Poppycock

Ingredients: 2 1/4 c. warm water (105-115°) 2 tbsp active dry yeast 1 tbsp sugar 1 tbsp salt 1 tbsp butter, softened 6 1/2 c. all-purpose flour 18 thin slices provolone cheese 1 1/2 c. chopped pepperoni 1 egg, beaten Cooking Instructions Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, and 3 cups flour; beat until smooth. Stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8-10 minutes. Place in greased bowl; turn to grease top. Cover; let... read more

• Last updated 1/11/12 by Southernbelle

Ingredients: 1 (10-oz.) box frozen chopped spinach 1 (6-oz.) jar marinated artichoke hearts 1/2 tsp. crushed red pepper flakes 1/4 tsp. salt 1/8 tsp. garlic powder dash black pepper 1 (8-oz.) pkg. cream cheese 1/2 c. parmesan cheese 1 c. Monterey Jack cheese Cooking Instructions In a 2 qt microwave-safe bowl, microwave the spinach until it is completely thawed and lightly cooked (about 4 minutes). Drain excess water. Drain artichoke hearts and chop into bite-size pieces. Add artichoke hearts, seasonings and cream cheese to bowl. Microwave until cream cheese... read more

• Last updated 1/11/12 by Southernbelle

Ingredients: 1 gal. apple cider 1 c. brown sugar 1 tsp. vanilla 2 cinnamon sticks 1 orange 8 whole cloves Cooking Instructions Pierce the orange all over (I use a meat thermometer to pierce it) and insert the 8 whole cloves. Add rest of ingredients to slow cooker, mixing until sugar is dissolved. Cover and cook on low 5 hours. Serve hot. So warm and comforting on crisp autumn evenings! read more

• Last updated 1/11/12 by Rare Feathers Farm

Ingredients: 1 doz. fresh eggs 1 cup mayonnaise 1/2 cup Spicy Dijon Mustard 24 dash paprika Cooking Instructions This recipe makes 24 deviled eggs (12 eggs, sliced in half). Hard boil the eggs. Let them cool. Peel & slice length-wise. Scoop out the yolks & put them in a bowl. Add in mayo & mustard, stirring it up. Spoon mayo/mustard/yolk mixture back into the eggs. Sprinkle each egg with a dash of paprika for color. Note: You can adjust the mayo/mustard amounts to your own taste. For a different variation, use a little ranch dressing and/or horseradish sauce. read more

• Last updated 1/11/12 by BeccaOH

Ingredients: 4 cups sugar 13 cups water 3 (3-oz.) boxes peach gelatin (or flavor of your choice) 2 (46-oz.) cans unsweetened pineapple juice 1 tbsp lemon juice 2 (1-liter) lemon-lime soda, at room temperature Cooking Instructions In a saucepan, mix sugar and 4 cups water, then bring to boil. Let cool. Dissolve gelatin in 3 cups boiling water and to that add 6 cups cold water. Add the above two mixtures together with the juice. Freeze until solid (approximately 2 days). Remove from freezer 2 to 3 hours before serving and pour the warm 7-Up over it. Mix until... read more