Got a new Cookbook for Christmas! :) :) :) Some recipes included

Blue Ribbon Recipes 693 Award Winners from America's State and County Fairs!!  I will go thru and post a few recipes.  It really looks GOOD!!!!!!

Marcia, is it by Farmers Alumanac? I have one and love it. Mine is about 7-8 years old though.

BJ

 Hi BJ. This is edited by Barbara Greenman ... so not the same one.. some nummy recipes!!!

Oh well, they're all good if they've won blue ribbons. LOL.

Got your post today. I'm sure you wanted to say Merry Christmas but it was just a blank. So I wished you one. LOL.

Have a good night sweetie.

BJ

 Rum Raisin Cream Cheese Pie

1/3 C rum

1C raisins

Single crust pie pastry

Flour

12 oz cream cheese, room temp

2/3 C sugaar

1/4 t salt

2 eggs

2/3 C heavy cream

1 t vanilla

Sour cream topping:

1 C sour cream 

3 T sugar

The day before, heat rum in a small saucepan over medium low heat just until simmering. Add raisins, cover and set aside overrnight to plump.

2 Roll out half of pastry on a lightly floured surface adn line a 9 inch glass pie plate. Trim and flute edges.

3. In a large mixing bwl, beat cream cheese until soft and smooth. Add sugar and salt and continue  beating until well blennded. Beat in eggs until smooth. Stir in cream and vanilla. Stir in raisins and any remaining liquid.

4. Pour filling into pie shell. Bake for 10 minutes. Reduce eat to 350 (I am sorry it does NOT say reduce from what!!!! - so I would guess 400 or 425) and bake 20 to 25 minutes longer,or until filling has puffed slightly and has set around the edges. The center should remain slightly soft; it will become firm as it cools. Cool for 1 hour.

5. To make sour cream topping: Stir together sour cream and sugar until sugar dissolved. Spreaad topping over pie, concealing any surface cracks. Chill for 1 hour before serving.  makes 1 single crust pie. 

 LOL... yeah, don't know what I did!  haha.....night BJ!!! And Merry Christmas!!!!

 Cinnamon Apple Jelly

 1 qt apple juice

1 - 1.75 oz box fruit pectin

4 1/2 C sugar

3 T red cinnamon candies

Combine applee juice and pecti in a large sacepan over med-high heat. Bring to a rolling boil.  Add sugar and cinnamon candies. Cook, stirring constantly until sugar is dissolved and candies are melted. Bring to  boil and cook, stirring occasionally for  min. Remove from heat.  Let stand 1 to 2 minutes.  Skim foam from top.  Pour jelly into hot, sterilized half pint jars, leaving 1/4 inch headspace. Remove air bubbles. Secure flat lids and rings. Process in a boiling water canner bath for 15 minutes, or adjust time to your altitude. Makes 6-7 pints. 

 Pumpkin Pickles

8 c cooked pumpkin

2 1/2 C vinegar

2 1/2 C sugar

1 t cinnamon

1 t pickling spice

1 t nutmeg

1 t whole cloves

Steam the cubed pumpkin until tender. Remove the rind. Combine vinegar, sugar, cinnamon, pickling spice,, nutmeg, and cloves in a large saucepan over med high heat. Bring to a rolliig boiil. Reduce heat and simmer for 10 minutes. Add pumpkin and continue simmering 5 minutes longer. Ladle pumpkin and brine into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles. Secure flat lids and rings.  Process in a boiling water canner bath for 10 min or adjust time to your altitude.  Makes 5 pints. 

 Apple and Artichoke Chicken Breasts

2 T oil
4 boneless skiless chicken breasts
1 med onion, sliced
1 garlic ccove minced
4 oz fresh sliced mushrooms
1 - 14 oz can artichoke hearts
1 can lowfat chicken broth
2 apples peeled cored and sliced
1 C dry white wine
1 T cornstarch
2 T cold water
Noodles, cooked and drained

Heat oil in a large skillet over medium higgh heat. Add chicken breasts and cook, turning once until browned on  oth sides, 8 to 10 minutes. 

Add onion, garlic, and mushrooms. Saute until onion is soft and tender, 5 minutes

Add artichoke hearts, chicken broth, apples and wine. Simmer until apples are tender, 10 minutes

Add cornstarch to cold water and mix thoroughly. Add to skillet and stir. Continue simmering until sauce  thickens. Serve over noodles. Makes 4 servings.

second place Healthy Cooking Contest Michigan State Fair Detroit (Shelia Dill, Utica, Michigan) 

 Fiesta Chicken

2 or 3 chicken breasts, cut in 1 in. pieces
Salt and pepper
Paprika
2 T unsalted butter
1/4 lb pork sausage
1 C broccoli florets
3/4 C sliced green onions with tops
3 C cooked rice
1 can whole kernel corn with peppers, drained
2 t lemon juice

Preheat oven to 350.

Sprinkle chicken breasts with salt, pepper and prprika. Melt butter in a large skillet over med high heat. Add chicken and cook, turning once, until well browned on both sides. Drain on paper towels. 

Cook sausage, broccoli and onions in same skillet, stirring frequently, until vegetables are crisp tender. Add rice, corn and lemon juice. and mix well. Cook for 2 min more.

transfer vegetable rice mixture to a shallowbaking dish. Arrange chicken breasts on top, pressing slightly into rice, and cover with foil. Bake until heated through, 20 to 30 minutes. Makes 6 servings. 

 Taco Tarts

1 lb ground chuck
2 T taco seasoning mix
2 T ice water
1 C sour cream
2 T taco sauce
2 oz black olives, chopped
1 C tortilla chips, crushed
1/2 C shredded cheddar cheese

Preheat oven to 350

Combine ground chuck, taco seasoning and water in a bowl and mix well. Press mixture into bottom and sides of the cups in a tart pan.  Combine sour cream, taco sauce, olives and 3/4 C of the tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining 1/4 C tortilla chips and cheese. Sprinkle over each tart. Bake for 10 minutes. Serve with taco sauce. Makes 32 small tarts. 

Jeanne May kearney NE: First Place  - River City Roundup Rodeo, Omaa, NE 2005