Dear Spark Friends!

Thanks for visiting my cookbook "The Pioneer Spirit ~ Early American Recipes".

This is a great collection of 280 Colonial, Early American & Contemporary Recipes gathered from our Spark Brothers and Sisters!

The recipes are easy to locate as they are listed from A-Z with special categories for Breads, Canning , Candy, Drying, Pickling, Spices & Dry Rubs.

Enjoy!!
Love, Vera

Submitted by VEHAMILTON1

Celebrate the Pioneer Spirit!

Enjoy some great recipes for Early American Breads, Olde Fashioned Candies, Canning & Preserves, Dried Meats, BBQ Rubs, Spices, Infused Herb Oil & Pickles!

More great recipes and the Canning and Drying techniques can be found in my Sparkpeople Cookbook "The Pioneer Spirit ~ Early American Recipes".

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=524597

Love,
Vera

Submitted by VEHAMILTON1

A winter favorite that makes hiding vegetables easy! This is a bit like pumpkin bread, and you could substitute any pureed vegetable to make this.

Submitted by SALKLINE

Submitted by CELTIC_WITCH

Submitted by MAJIKAL1

Submitted by SGAMBELL

Submitted by JAT_017

Buy this bread at our local Amish Farmers Market and this recipe is out of their cookbook.

Submitted by JEHILDE

Apple Brown Betty

Submitted by BUFFCESSNA

This is a delicious alternative to maple syrup.

Submitted by BUDGETMOM

Submitted by IMPATIENCE66

takes a little time but makes the whole house smell great.

Submitted by DIAMONDG4U2C

A Christmas made straight from the heart... and home! Buckwheat flour added into the crust makes for both a tender and flavourful dough. A layer of thin apple slices underneath hearty spiced mincemeat adds texture and interest to the dessert too! I used my own home-made mincemeat for this, but jarred is fine... just pick one you like!

I highly recommend you serve this with rum raisin ice cream!

Submitted by JO_JO_BA

Submitted by BAYPATH012

Submitted by SLCTALBOT

A British MUST with roast beef!
I sometimes add a tablespoon of savory flakes
mmmmmm mmmmmm good !!!

Submitted by TENNETUBBIE

This is an easy, tender, delicious bear roast that you can cook over night in a crock pot or in your Dutch Oven at the campsite.

Submitted by VEHAMILTON1

Great as a side dish or entree

Submitted by BRADENSGAMMY

Gluten, Egg and dairy free. Low fat recipe.

Submitted by LUCYLAKE

Great filling for crepes.

Submitted by LUCYLAKE

Slow Roast or Crockpot overnight or roast in your Dutch Oven at the campsite!

Your choice. Either cook your wild boar leg in the oven at a low temperature for several hours.

Or brown it on all sides in a large cast iron skillet, place in a a slow cooker with a can each of Onion Soup, Mushroom Soup and water.

Submitted by VEHAMILTON1

If you have never had black-eyed peas from dryed you are in for a treat.

Submitted by JOEANNI

Serve with Creme Fraiche or Devonshire Cream, strawberry jam, and butter to spread.

Submitted by VEHAMILTON1

The original method for the preparation of Devonshire Cream begins with milking your cow. You know, the one that's tethered out behind the barn. When you heat fresh milk, the cream floats to the top and clots into a cream richer and thicker than whipping cream.

Enjoy this version with warm scone and strawberry jam.

Submitted by VEHAMILTON1

A multigrain bread (white, whole wheat, rye, buckwheat & cornmeal)

Submitted by VALACHO

Submitted by BARBARASDIET

http://www.breadtopia.com/make-your-own-sourdough-starter/
Watch this video for directions

Submitted by KING*GET*FIT

This is a sourdough using starter.
See http://www.sourdoughhome.com/sfsd1.html

Submitted by TALLTABBY

Makes 2 loaves

Submitted by LISSUS

Easy to make Herb Bread

Submitted by RANDYW41

Submitted by BOINGO

Submitted by INTOTHEPRETEND

Wonderful, light, soft textured bread machine bread, sure to be a family favorite

Submitted by DAAMAZON

A beautiful multigrain bread

Submitted by BROOMNL

Tripple the recipe and flash freeze the rest for quick breakfasts.

Submitted by BUDGETMOM

These buckwheat cakes were made by my Mother and her Mother. My Dad's Mother also made them the same way.

Submitted by FRITZWILLIE

Submitted by PAPERDAR

Inspired by Hodgson Mill's Buckwheat-Corn Muffins Receipe

Submitted by CHIKAPATEL

This is a delicious side dish or can have as main meal. For lower calories, use turkey bacon instead.

Submitted by 4CHRIST777

Submitted by BOOOTSY

Love to make this for the holidays. Grandma recipe. 10 Servings per recipe

Submitted by JENN224

Submitted by LTMUSICK12

This healthier version of Cashew Brittle is made without corn syrup or sugar. It is a sweet treat that is actually good for you.

Submitted by DANDELIONWINE_O

This is so close to the wonderful Amish candy that is so expensive. It will be more calories or less depending on how big you want them. I cut them for 30 servings. But oooohhh so good. Everyone loves it.

Submitted by PUCKYGIRL

Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. This dish is best with fresh vegetables, but I was pleasantly surprised at how well it turned out with frozen okra and corn. Serve with cheese grits and a green salad.

Feel free to use tilapia or basa instead of the catfish.

Submitted by NAPLESNANCY

We grew up with Ham Hocks and Collard Greens!

I have modified the recipe to lower the fat. Remove the fat and skin. Tear the meat into strips and mix it back in with the greens.

Submitted by VEHAMILTON1

This recipe by Lola Nebel of Cambridge, Minnesota, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Minnesota State Fair.
Recipe from Pillsbury.com.

Submitted by LOVE_IS_LOUDER

Submitted by TRYINGFORCHANGE

SUBMITTED BY: MLYIN to AllRecipes.com
"My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking."
Photo courtesy of opal~/~dragonfly

Submitted by ALJURGENS

The semi soft version of the farmer's cheese works wonders for this recipes and can be easily find in all grocery stores. For this recipe you will need an 8inch/20cm non stick skillet or omelet pan. You can serve them warm or at room temperature. If you want them warm, keep the over preheated at less then 200F.

Submitted by MARIUSCOSMOS

Cottage cheese and fresh green onions, cucumbers, and tomatoes make this salad a yummy healthy choice.

Submitted by SBALDI

Salt-free cheese! Is it possible? Sure it is!

Based on Alton Brown's recipe, this cheese is made for combining -- I wouldn't recommend eating it on its own.

Submitted by JESPAH

Submitted by NANA1984X

You can further reduce the cholesterol and/or fat content by using 2 egg whites, instead of the whole egg, and boneless, skinless chicken breasts. Cooking time can be reduced by boiling the chicken ahead of time.

Submitted by WEIGH2BIG1

Delicious herb flavored grilled Cod

Submitted by ANNAGM1

Similar to pancakes but thinner crunchy tasty cornmeal cakes that go great with a veggie plate or any good dinner. Very good with greens.

Submitted by SHIRLANGEL

This wonderful fall pudding of fresh corn and eggs made regular appearances at Thomas Jefferson's table. Delicious served warm with a splash of cream poured on top or cold as a sidedish or mildly sweet dessert.

Submitted by KFCOOKE

From Cooking Light Magazine

Submitted by GRANNY2

Recipe for cornbread from back of Indian Head Stone Ground Yellow Corn Meal bag

Submitted by TINFANTE1

A lightly sweet, whole grain bread similar to cornbread. Low in fat.

Submitted by RELOUDEN

Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.

Submitted by MSDESERTRODENT

Easy, no-fuss delicious roast duck. The cooking technique makes the skin crispy and renders most of the fat out. Recipe from Gourmet Magazine.

Submitted by LITTLE_NIKKE

Easy Breezy Custard!

Submitted by MAMAMIAOF3BOYS

A simple fried egg

Submitted by HNSIDDIQUI

Being on HCG Protocol is not as bad as some may think, there are several meals that I don't miss or feel that I'm giving up on great taste or satisfaction.
Whether you are on HCG or just 'really' wanting to have a very low caloric meal to make up for a little splurge somewhere in your day, here is approximately a 200 calorie 'meal'.

Submitted by BABEEBLOOS

This light version of an old-time favorite will save you approximately 50 calories and 8 grams of fat per serving.

Submitted by SHELMIKLIS

Submitted by MB_MAMA

They sell these at the Colonial Williamsburg site, at the Raleigh Bakery. The URL:
www.history.org/almanack/life/food/rec_gingerbread.cfm

Submitted by HOWIESUE59

Yummy side dish

Submitted by BRIANN2

Tasty way to use up leftover ham.

Submitted by SHARON632

Submitted by ANNE_SP

This is one of my family's favorites. Good and good for you - win both ways!

Submitted by HISTORIAS

Delicious! Indian pudding is a traditional New England Thanksgiving classic. It is a baked custard named "Indian Pudding" by the early settlers because it is made with what they called "Indian meal", corn meal.

It can be traced back to the 1650s when milk became prevalent and molasses arrived on the scene courtesy of the Caribbeans who traded molasses for salt cod.

Submitted by VEHAMILTON1

Found in the bottom of an estate trunk, this was once the domain of the closed YOKEN'S Restaurant in Portsmith, NH. Updated, by me, for my diabetic diet.

Submitted by JVANAM

Regional favorite

Submitted by TRESEDA

Grits made into a pancake...

Submitted by MAURIZIA

This is a particular favorite in my home, the kids love it too!

Submitted by JSUGAR1

A hearty, flavorful soup with a kick!

Submitted by ALIFIT

Submitted by AMELLIA

My mom made this with pork - i use whatever is on sale - lamb, pork, goat.

Submitted by MAGSDALS

Yet another recipe from the trusty dusty bread machine book. My family LOVES this on lazy weekend mornings. I find that all this bread needs is a bit of butter and cinnamon sugar!
If you do have leftovers ( I never do) it makes pretty good french toast ;-)
I DID NOT include the cooking time for the machine. This is for a medium yield machine.

Submitted by DDT1970

These are delicious and healthy, not to mention a great flavourful wrapper for a burger or deli sandwich!

Submitted by JO_JO_BA

from the Sunsweet Web Page

Submitted by SISEVERSON

This makes a light, chewy cookie that can be enjoyed with zero guilt.

Submitted by EROSET23

Submitted by IRONORCHID

Country-style pie made with fresh fruit and store-bought pie dough for easy assemly. Be sure to use peak-season peaches and berries.

Submitted by CFREEWALT

This recipe gives a traditional African dish some American appeal.

Submitted by TGATES573

From 365 Easy Vegetarian Recipes. I looked at the sodium in the veggie broth after I had bought it and realized it was way high so I added 2 cups of water. A serving size is 1 cup and it makes 4 servings. You can also top the soup with unsalted dry peanuts if you need more peanut.

Submitted by KNICKI1

Recipe from my husband's grandfather. It was a Christmas tradition.

Makes approximately 44 oz of brittle when done.

Submitted by WINTERBIOLOGY

Original Recipe on Epicurious. I substituted some of the sugar for Splenda.

Submitted by AMCCLELLAN3

Fall and holidays is a great time of the year when certain fruits come into season and they can be used in many desserts. Bosc pears are one of those winter fruits. Simply baking these pears bring out a whole new demsion to the taste.

Submitted by PRINCETONMOM

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.

Submitted by FAITMAKER

A soft bakery style bread - great for sandwiches!

Submitted by TNKFEHR

Submitted by KELLYSC42

Submitted by WILDANGELS1

Hot filling start to the day

Submitted by TABSNPICKLES

A family favorite that takes no time at all--except for in the slow cooker!

Submitted by BF819CJ

Submitted by LYNDSAY81283

Submitted by TABBYKAT75

Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy!

Submitted by DIVINEMADNESS

i just cant resist sharing this recipie. it is really good and healthy. it fills you up and the calorie count isn't high!

Submitted by CURLS_BH

A Delish Dish!

Submitted by ECLEMENTE

This is a good old fashioned stew recipie. the meat becomes tender and succulent, and you can't beat these light herby dumplings. Clean plates all round!

Submitted by ANGETRACE

Wild Rabbit Stew cooked in a slow cooker

Submitted by BOOKMEDIC

Submitted by ALEINEN

Mmmmm.....
Fresh rhubarb from the garden....
a little sugar....
a homemade pie crust made with whole wheat flour......

yum! This is awesome pie, and I should know, I'm a pie lover!

Submitted by MELISSABRENNAN

There are stovetop rice puddings, but it's even better baked. My mother's own recipe will convince you!

Submitted by SBIRD4

Following reviewers' suggestion, I've added Vanilla Extract to the recipe. An excellent suggestion! Thank you!

Submitted by BGPABGPA

This is a low-sodium modified version of a recipe that was on the back of a Pacific Filet brand Salmon package.

Submitted by D710DANCE

I usually go for the more complicated recipes, assuming that the more ingredients and preparation steps, the better. This recipe has changed the way I look at simplicity when it comes to cooking. Fancy spices be darned--this is the only way I'll cook salmon any more!

Submitted by VRAKLIS

My Grandmother made squirrel for my father almost every time we came to the farm to visit. Cooked right, squirrel is a real treat!

Submitted by VEHAMILTON1

One of Almanzo Wilder's (husband of Laura Ingalls Wilder) favorite dishes was fried apples and onions. This dish is a twist on that one.

Submitted by ZABINAS

Yummy! Very molasses-y, and not as unhealthy as a lot of other pies. (Still have to use moderation!)

NOTE: This is my variation on a recipe featured on the Food Network show, "Good Eats"

Submitted by LOEGAIRE

Not very diet friendly, but much better than fudge! A special treat for holidays, just eat one!!

Submitted by SEWINGMEG

Submitted by BCHARLES1360

I do all of our fresh fish fillets this way. Quick, easy and healthy. Stupendously easy clean up as well. This way the actual flavor of the fish is what we get to appreciate.

Submitted by COLLINSLG

Submitted by DIANEG8

one of my fave meals on a cold wintery day

Submitted by CHRISRAPAVE1

This recipe is from the Washington State Dept. of Fish and Wildlife website. It's one of the best clam chowder recipes we have tried, and I was happy to see the calories aren't horrible! We use fresh razor clams from the Washington Coast--dug with our own hands! (usually in the rain and wind!--they taste better that way!)

Submitted by BONJI40

candy

Submitted by STORMI413

This is a recipe using quick-cook rices and barley, but you could sub. regular cooking grains too. Just adjust the cooking times for the longer version.

Submitted by SKINNYROBIN100

This soup is amazing and filling!

Submitted by JASI27

7 Points. Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.

Submitted by BELLATROTTA

Traditional yankee biscuits use heavy cream and lard. I've lightened it up by using 1% milk and canola oil. You still get a tender, flaky, slightly sweet biscuit. Yummy!

Submitted by LEAPINGLEPERS

Great crock pot recipe!

Submitted by LUCYSMOM09

There are lots of ways to make these pudding which are traditionally served with roast beef oir even more traditionally in Yorkahire, on their own with gravy as a starter.
They can also be filled and served without any other accompaniment.

Submitted by BOBBIEDAZZLER2

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Wild goose has very little fat. Using a cooking bag and laying slices of bacon on the breast will keep it moist during baking.

Submitted by VEHAMILTON1

I love cooking in a packet because I can just throw the foil away and clean up is done.
This recipe is from reynoldspkg.com

Submitted by RONIH2O

Adapted from Betty Crocker.com website (this is lighter version) I used lighter versions of everything

Submitted by MOMOFCHANCE

Submitted by SSINATRA

Submitted by ELLIEAMANCY

Always made to celebrate the lavender harvest at our house! Awesome accompaniment to salad or with tea/coffee for a snack. Delicate and tasty!

Submitted by ANGELGAL01

Submitted by SLBBW66

Delicious Sweet Potatoes... Need I say more?

Submitted by ANNISSAMARIE

What I like about this method of cooking potatoes, is that you get that roasted potato taste, from the stove. This is convenient, when I need the oven for something else-- plus, I think it's just plain fast!
I use a non-stick skillet with a tight fitting lid-- that way I don't need to use much olive oil.
Sometimes I use small Yukon Gold or red potatoes-- but I love fingerling potatoes that best.

Submitted by FOODIEWIFE

Delicious and simple gravy

Submitted by KNLRACHEL

Extremely easy recipe

Submitted by MCDIDDLYD

Thanksgiving is not complete without this yummy dessert.

Submitted by BUDGETMOM

Submitted by HEATLTHYMAMA

Very sweet pie with nutty taste and maple syrup aroma.

Submitted by IRONORCHID

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Wash and dry apples and remove stems, push a popcycle stick into one end and set aside. Line a cookie sheet with waxed paper. Cook syrup, water, and sugar till it reaches brittle ball stage, add few drops of dye when ready and dip apples in it. Place on waxed paper till it hardens.

Submitted by WALKINGDAVE

No need to worry about candy thermometers and burning suger. Make hard candy easily in the microwave! A great way to create un-common flavors.

Submitted by HARV47

Submitted by VONBLACKBIRD

A healthy snack for your trick-or-treaters (and for you too!)

Submitted by MRSDOLL1

Submitted by CHRISYHOFF

Submitted by CELTIC_WITCH

Now this is candy you can serve to your kids that is good for them.

Submitted by TRAVELNISTA

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Makes 4 cups - each serving 1 TBSP

Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. The term “butter” refers to the thick, soft consistency, and apple butter’s use as a spread for breads. Typically seasoned with cinnamon, cloves, lemon juice and other spices, apple butter may be spread on buttered toast, used as a side dish, an ingredient in baked goods, or as a condiment.

Submitted by GORGEOUS26

I love making peanut butter and I wanted to change it up a pinch by using Cinnamon Apple Syrup instead of Maple. It is sweet and so good! Perfect for PB&J with apples, in oatmeal, yogurt, ice cream and more. Give it a try, you will LOVE making Nut Butter

Submitted by SHELBSYD

Submitted by LAROJABONITA

I wanted a sweet treat to go on my yogurt and oatmeal. I got sick of cutting berries every time, so I thought I'd cook them up and make a yummy compote. This would also go great on pancakes, french toast and waffles. Of and ice cream, angel food cake or even straight to your mouth! Yum!

Submitted by SHELBSYD

Great with morning toasts and crepes! Just delicious!
The number of servings is for: 300 gr of marmalade

Submitted by ZORIBG

Great spread on bread in place of your traditional dairy laden butter. Use on baked potatoes, roasted corn, or add lots of garlic and use it with garlic bread.

Submitted by THEOTHERHALF

Just add seasoning, cook for 1/2 an hour and process according to pressure canner manufacturer's recommendation. Makes 4 quart jars - From Ball Canning

Submitted by GG_6225

Makes 3 pints. From CreativeCanning.Blogspot.com

Submitted by GG_6225

I have an abundance of cherries and I thought nothing sweeter then cherry jam on toast, or on ice cream, yogurt or oatmeal. It's so easy and so tasty!!

Submitted by SHELBSYD

Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/leena-cooks/leena-cooks-n-cans-blood-orange-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast!

Submitted by JO_JO_BA

Submitted by MAFEB74

one serving is 1/2 cup

Submitted by AUNTROO

Low sugar jam without an artificial sweetener.

Submitted by V-RON_CAN

A wonderful, thick and flavourful jam for Challah over Chanukah, or if you're my family, Challah on Christmas morning!

Submitted by JO_JO_BA

This is made from fresh grapes right from the vine.

Submitted by KCOXSTITCH

A great use for all those in-season berries over the summer that you wish would stay well after the snow falls. Frozen (dry-pack) berries work as well, but use fresh when you can! Makes 9 cups, serving size is 2 tbsp.

Submitted by JO_JO_BA

The perfect addition to a PBJ sandwich or as a filling for cakes, this jelly has the great benefit of no refined sugar! Use a local honey and pure grape juice for best results, and play with the types of honey for different flavour sensations! Serving size is 2 tbsp, makes about 6 cups total.

Submitted by JO_JO_BA

Submitted by LFERGUSON0

Adapted from the Kumquat Growers' Association
Makes: 6-8 half-pints

Submitted by VEHAMILTON1

Early settlers of America were very good at improvising. When they first arrived, they brought their favorite recipes with them, such as English steamed puddings. Not finding their favorite ingredients, they used whatever was available. That's how a lot of traditional American dishes came about with such unusual names. Early colonist were so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.

Cobblers are made of just about any kind of fruit or pudding and is often served over a biscuit crust. They are also known to some as Crisps or Crumbles, Betty or Brown Betty, Grunts or Slumps, Buckle or Crumble, Pandowdy, Bird's Nest Pudding, and Sonker.

Submitted by TRAVISTOLER

I went peach picking the other day and came home with copious amounts of peaches. I was searching for pectin free way to use them and found a recipe for spiced rum peach butter online. It had WAY too many ingredients and FAR too much sugar to be what I was looking for, but it inspired me. I took what I knew from making apple butter and came up with this! Don't be put off by the cooking time, this is a toss in the crockpot and go recipe!!!

Submitted by MEL_UNRAU

Select ripe, but firm fresh peaches, Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. This makes 1 quart at a time. Recipes are available at most canning websites for large quantities.

Splenda can be substituted for the sugar in this recipe to make it "sugar free", if desired.

Submitted by LAPBAND2008

A tasty and great way to put away the season's peaches for later. This is really good on oatmeal, pancakes, cottage cheese, etc.

Submitted by DONANDJANENE

There's extra flavor richness in this pear butter; it's contributed by the spices and some caramelized sugar. (modified from Sunset Home Canning Cookbook 1979)

Submitted by KNITTERBEAL

Submitted by SPARKYCARLEY

Plum jelly is not at the grocer's, least not around here. This is a classic recipe and not sugar free. Making jelly is not as hard as it seems.
No plum juice not a problem,
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1701174

(All info in this can also be found in cookbooks and on the web.)

Submitted by MGARREN

Having this simmer for several hours in the slow cooker makes the house feel cozy and smell divine!

Submitted by PRAIRIEHARPY

Great side dish. I put in 1 tbsp serving. That's what i usually eat.

Submitted by LOLOUTE

Submitted by KELLIANNE4

This is my own recipe. It is very gingery! You can omit the powdered ginger if you want a more modest ginger flavour.

Submitted by COCKBURNJ

Submitted by RICBEE

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.

Submitted by CHEF_MEG

Submitted by PWHATLEY

Simple, fresh and much lower in sugar.

Submitted by NELKATA

This is the quickest jam recipe ever! 10 minutes and you have oohh gooey delicious jam!! This makes about 1 1/4 cups of strawberry pleasure! It tastes so sweet and is so good in yogurt and oatmeal too!! Try it on waffles.

Submitted by SHELBSYD

Great way to use those tomatoes and peppers in the summer.
When we open a pint, it's gone!

Submitted by GAYLED67

Submitted by BRENDALW4

This recipe can be enjoyed fresh out of the garden or canned / food processed to eat in later in the year. Either way, it is a true crowd pleaser!

Submitted by BGGARDEN

This is the recipe I use to make home-canned pasta sauce.
The sauce can be frozen. If you choose to can, follow proper procedures. This recipe is adapted from the Ball Complete Book of Home Preserving.

Submitted by ASHBY51

My favorite recipe for stewed tomatoes. This recipe is for canning, hence the large number of servings.

Submitted by MSUALEXIS

This is a great sauce for serving over your favorite pasta, on pizzas, eggplant parm, chicken parm, lasagna, baked ziti or manicotti.

You may simmer this for 24 hours.
This is to reduce the water for a smooth non-runny sauce.

Submitted by GILGEORGE

I had a lot of zucchini from my garden and found this recipe to can Zucchini Marmalade and it is very good. It makes 8 half pint jars. I also did some with splenda and it is good too.

Submitted by TONEILL1

Entering this recipe in for my family and myself who use this site! That way we can calculate our intake!

Submitted by ARRINGTONT13

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Acorns taste like a cross between hazelnuts and sunflower seeds and were nearly as important a food to Native Americans as corn, squash and beans.

Cherokee, Apache, Pima, Ojibwa, and most all other Native Americans tribes across the oak growing North and South America routinely harvested and used acorn nuts from oak trees and they taught early settlers how to harvest and use acorns, corn and other traditional foods too.

Submitted by VEHAMILTON1

Native Americans carried dried Acorn Cakes, Pemmican, shredded meat and or soups on journeys.

Pre-mix the dried ingredients in a zip lock bag to carry along on a camping trip to make Apache Indian bread over an open fire.

Submitted by VEHAMILTON1

Submitted by CHEFFY12

Apple chips

Submitted by TASNUVA

Tart chewy chips, the only way I get my daughter to eat Bananas

Submitted by ZOEMOM37

low fat, high protien. Great snack, or day starter

Submitted by BABETTEQ

Tastes better than store bought and it is a lot cheaper too.

Submitted by DOTCOMMOM

This jerky is high protein and low fat. Perfect for a snack on the go! 1 oz. is approximately 60 calories, 0.5 grams fat, and 15 grams protein!

Submitted by BANANAFISH711

This is a delicious homemade jerky recipe we developed because we were tired of expensive store-bought jerky which contained lots of sugar and not nearly enough flavor.

I set the # of servings to 100 to make it easy to convert to however many slices you make.

Enjoy but be careful . . . it is highly addictive and you may find yourself eating it all at once!

Submitted by NEWJOHN4NEWYEAR

I actually got the basics of this recipe when I went to a tops meeting with my mother in law! Get em crispy enough and they are soo tasty! Like eating chips or popcorn but without most of the guilt because they are so jam packed with protein and only have under 200 calories a serving. It feeds four as an appetizer but I'm not gonna lie, I've sat down and had em for lunch and ate an entire batch! They even have a good amont of fiber so enjoy!

Submitted by MSKNEENIE

This recipe is sweetened with a small amount of honey, is gluten-free, and is vegan.

Submitted by KRISTIWHITLEY

Linda Helmers' Recipe

Submitted by CUPPDE

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions. This Pemmican makes a great tasting snack like Granola does. It's loaded with Vitamins so if you're very busy and you forget to eat, this would be a great thing to have with you for emergency purposes. You can dry this outside for 2 days or in the oven for 2 hours.

Submitted by BOBBIY

These are an excellent replacement for salty treats like chips, these will keep in an airtight container for 2 weeks. Makes 8 half cup servings.

Submitted by JANNERS1980

made in a dehydrator

Submitted by ERICALYNNE5

Submitted by MOPPYGRIFFIN

Move over chips and popcorn! A healthy, salty, crunchy snack is moving in!

Submitted by LALASTRIVE

These are one of my favorite things to snack on! When they dry, they decrease in size tremendously, so start out with a lot.

Submitted by COUPONREEN23

Makes the equivalent of 3 (1.25 ounce) packages of soup mix. I picked this recipe up from our County Extension office.

Submitted by ROSEHIP:-)

This is an Incredibly good clone of the real thing.

Submitted by MZMARGO

I SP-tagged Aceite de Achiote as a side dish when in fact it should be a condiment.

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.

Steeping annatto (achiote) seeds in hot cooking oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty aroma. It also adds a quick kick to whatever you use it in.

This incredibly simple technique will add a splash of color, a touch of Tropic heat and an aftertaste of annatto.

Submitted by JVANAM

I love the chili oil at Chinese restaurants in the Silicon Valley and in Toronto, and have been spending a small fortune buying the bottled, ultra-salty stuff at the store. So I asked my friend (from the Sichuan province) for her recipe. Be warned, this one is SPICY - go easy on the servings until you get a feel for it! You can use it as a sauce on top of your favourite Chinese food, or just use a tablespoonful while you're cooking to give your homemade dishes that extra zing! And, of course, it's a great dipping sauce for just about anything ...

Yes, this recipe is pretty much all fat.

However, I eat it often enough that I need to know the calories it contributes to my body! :)

Submitted by BIGGIRL2082010

I use this oil to quickly cook up veggies with lots of flavor and less oil

Submitted by LISEINMOTION

This is a great way to use up any leftover fresh herbs you may have. The resulting oil is a great way to flavor fish, chicken, veggies, and my favorite, eggs.

Submitted by XTMONT

I love the flavor of hot oil in many things. I just don't have the membranes that can tolerate them. Also instead of adding a pepper to a dish and forgetting it until it is too late I just add a few drops to the cooking oil. Leave it longer for more heat. The same method is use to make Annatto oil that gives a lovely orange yellow color to Mexican cooking.

Submitted by OREAD_1

1/4 cup olive oil
1/2 tsp salt
4 cloves of garlic (Remove the skin)
1/2 tsp basil
1/2 tsp rosemary
1/4 tsp oregano

Submitted by JESSICA0602

The secret is using parchment paper, with no added oil
Its the new dehydrated baked potato!

Submitted by ALLAKHAYTOOL

I saw Bobby Dean do this on his new show. It looked like a winner to me. I made enough for 2 servings which is one sweet potato and adjusted the spices for my taste.

Submitted by MTNGRL

Easy and superb!

Submitted by KRAVMAGAGIRL

I use this recipe when I'm craving something sweet. It answers that craving for the sweet and I don't feel quilty afterwards. To make sweet potato chips more healthful, instead of deep frying them, I toss them with oil and bake in the oven.

Submitted by NCHAWK

Submitted by CYNTHIA609

Submitted by JACKSONBL

All natural, no extra oil or grease, just the fabulous taste of nuts and seeds enhanced with some light flavoring - Vegetarian, Vegan, and ORGANIC!!! :D (if you use organic ingredients, of course)

Submitted by 16YRVEGETARIAN

They're not sundried, but they're an easy way to have those expensive tasty dried tomatoes at home

Submitted by LSSCHWARTZ

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

This was my grandmothers recipe, she and my dad made the best Pickled Beets.This is the first time I have made them by my self. So far so good. They all sealed, next is to try them. I can't wait.

Submitted by SUZIEQ_119

Makes 1 qt of delicious, sweet and sour pickles with just enough ginger tang to make them interesting! Radishes and carrots get tinted with steamed baby beets in an Asian-inspired brine. I recommend you wait at least 2 weeks before enjoying them, but once you open the jar the possibilities are endless!

Submitted by JO_JO_BA

Think you don't like beets? You'll love these tangy pickled ones!

Submitted by CHEF_MEG

Submitted by LYLESGIRL

A delicious and healthy vegetable condiment that can keep for months! Use as a side with meats, salads, soups, and other dishes.

Submitted by LADYZHERRA

Makes enough to cover 2 quarts of produce with brine. The nutritional info is figured with green beans but the same brine can be used on cucumbers to be canned.

Submitted by BECCA19531

Keep summer's freshest green beans around a bit longer by making quick refrigerator pickles.

Submitted by CHEF_MEG

These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them!

Submitted by JO_JO_BA

Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.

Submitted by CHEF_MEG

Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!

Submitted by CHEF_MEG

I can these in the summer. They are delicious!
They taste like a zingy bread and butter pickle.
Good as a side dish or snack. Great with barbeque!

Submitted by GAYLED67

Submitted by SPARKYCARLEY

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Great for seasoning almost any dish

Submitted by LADYMACBEST

I prefer this mix to any boughten seasoned salt. You can leave out anything you don't like or add more of something you like, but try it the way is written first. I think you'll like it.

Submitted by LRUSSELLFAMILY

A simple roasted chicken that is juicy with or without the skin. Very simple prep and can be cooked at the same time/temperature as my Garlic and Thyme Roasted Red Potatoes, so the whole meal is done at one time.

Submitted by ONETRISH

All purpose seasoning mix

Submitted by SKRYMIR

Want to know the secret to great chili? Start with great spices--and skip the packets at the supermarket, which are full of sugar and salt. Make your own to save money and skip the salt.

Submitted by CHEF_MEG

This recipe is pretty free form, but to alter the taste alter the paprika or the cayenne. To make this even better (if you can get them) grind dried ancho peppers into a powder and use them in place of the cayenne.

Submitted by MZMARGO

Submitted by JOCHEBED1

all purpose bbq dry rub

Submitted by SHADOWCHEF

Use this spice blend on any grilled meat or fish: try pork, steak, shrimp, or even salmon! You will want to make a big batch of the spice rub to always have some on hand.

Submitted by CHEF_MEG

Try this fragrant seasoning blend anytime you want to replace salt in your recipes.

Submitted by CHEF_MEG

Submitted by KKOCYAN

KFC ? You decide..

Submitted by MZMARGO

Forget buying packets of seasonings. They're expensive and often full of salt. Save sodium and money by making this easy herb blend. Use it in sauces, soups, stews, on meats... anywhere you want to add Italian flavor without fat or sodium!

Submitted by CHEF_MEG

Great in pasta's and chicken

Submitted by MZMARGO

There's no need to buy pumpkin pie spice. You can easily make your own at home. And it makes a great hostess gift for any fall event! Feel free to double or triple this recipe!

Submitted by CHEF_MEG

Submitted by AMY3KIDS

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

I use this with ground turkey meat, but you could use it with anything.

Submitted by CATARATA17

This makes a fantastic beef stock, and by the time you're done it's low in fat. However, this recipe is only for those folks who consider cooking a labor of love. This takes pretty much all day to make, and when you're done, all you have is stock for use in something else. This stock makes for great stews, soups, roasts and gravies.

Submitted by DRICE2

A very simple beef stock

Submitted by EMMAFLY

Keep this on had in my freezer in 1 and 1.5 cup sizes so I always have some when I need it. Even the low sodium stocks have too much sodium for me.

Submitted by STILLOUT2LUNCH

After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.

Submitted by CHEF_MEG

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.

Submitted by CHEF_MEG

Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.

Submitted by CHEF_MEG

Warm combination of autumn spices like cinnamon, nutmeg, ginger, and allspice can be used in dishes both savory and sweet.

1. Add to your favorite smoothies.

2. Roast vegetables: Use pumpkin pie spice to season sweet vegetables like winter squash, sweet potatoes, and carrots.

3. Make sweet spiced nuts: Perfect for afternoon snacks, parties, or gifts.

4. Try it in pasta: Think a fantastic pumpkin ravioli in sage butter sauce with pumpkin pie spice and bet a dash of the spice would be delicious in Pasta with Brown Butter and Fried Sage or Pasta with Butternut Squash, Sage, and Pine Nuts, too.

5. Mix it into whipped cream: And then dollop over pies from pumpkin to apple and pecan.

6. Season popcorn.

7. Stir it into pancake batter: Use about 1/2 teaspoon per cup of batter.

8. Mix it into whipped cream: And then dollop over pies from pumpkin to apple and pecan.

9. Add it to coffee: Mix pumpkin pie spice with your coffee grounds, or sprinkle it on your DIY Pumpkin Spice Latte.

Submitted by TRAVELNISTA

An easy homemade turkey broth perfect for soups and stews.

I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.

The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.

Submitted by LAPBAND2008

This can be used in coffee or even in soft drinks!!!! It's sooo good and fun =D

Submitted by DELILLE

"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.

Submitted by CHEF_MEG

From "Made in Italy" by Giorgio Locatelli

Submitted by CATCH23

I had vegetarians & vegans coming over for Thanksgiving diner and had to come up with a gravy recipe. I tweaked a vegetable stock recipe and here is the result. The gravy recipe will be posted later

Submitted by DONMUSIC

Making homemade stock is so easy! It's a third the price of buying it in stores.

Submitted by CHEF_MEG

This veggie stock has a stronger, richer flavor than most.

Submitted by CHEF_MEG