Whole Wheat Pita Chips

Crunchy homemade whole wheat pita chips — perfect for dipping or eating plain!

4 servings

4 whole wheat pita breads
Olive oil
Sea salt or table salt Instructions: 

1. If pita breads have two layers (like my whole wheat pita pocket breads), split the pita around the edges to make two thinner circles of bread (8 thin pieces all together).

2. Brush both sides of each round with olive oil. Using a pizza cutter, slice each round into 8 triangular wedges.

3. Spread wedges in a single layer on a baking sheet. Sprinkle both sides lightly with salt.

4. Place baking sheet in pre-heated 450 degree oven. Bake for 5
minutes and check for doneness. Depending on how thick your chips are,
they could take between 5 and 9 minutes to bake. Check frequently to
avoid burning the chips!

5. Finished chips can cool on the sheets or on a wire cooling rack. Enjoy plain, or with your favorite dip!

Whole Wheat Pita Chips
Whole Wheat Pita Chips

Cherry Pie Filling

Colorful homemade cherry pie filling

About 3 cups

3 cups pitted sour cherries*
1 1/2 cups sugar
approximately 1/2 cup water
approximately 1-2 tablespoons clear jel or cornstarch, for thickening

(Please see additional notes before making!)

Combine fruit and sugar in a pan and stir together. If cherries are
soft and mushy, you won’t need additional water, but if cherries are
firm, add 1/4 to 1/2 cup water. Bring to a boil.

2. Mix cornstarch or clear jel** with some cold water or reserved
cherry juice (about 2 tablespoons of cold water with 2 tablespoons corn
starch or clear jel), whisking to remove lumps.

3. When cherries are boiling, add thickening while stirring
constantly to prevent lumps. Add enough thickening to make the
consistency you desire. We like our pies fairly thick, but cheesecake
topping thinner. Stir the thickening as it bubbles, just until the
juices are clear. (When the filling looks clear, it’s fully cooked.
Over-cooking will start to break down the filling.)

4. Pour into pie crusts (unbaked pastry) for pies (bake pies at 425 degrees for about 30 minutes or until browned) or use as topping in other recipes.

Additional Notes: 

can use sour or sweet cherries for this recipe, but you will need to
adjust the sugar if using sweet cherries. I would use about 1/2 to 3/4
cup of sugar for sweet cherries. If using sweet cherries, you may wish
to add a tablespoon of lemon juice or a pinch of citric acid, since
sweet cherries won’t be as tart as sour cherries.

The texture of the cherries will also make a difference in this
recipe. I have used really ripe sour cherries from my parents’ trees,
and those are very juicy and tart, needing no additional water or citric
acid. I have also used sweet cherries from a neighbor’s tree, and those
were again, really ripe and soft and made a nice juicy filling!

However, using firmer cherries from a store will necessitate the
addition of some water… and you can also boil the cherries, sugar, and
water for several minutes without risk of them falling apart and
looking mushy in your pies or on your cheesecakes. 🙂

**Cornstarch thickens, and will continue to become thicker as your
mixture cools. Do not make it as thick when hot as you would like it to
be when it has cooled, or it will be too thick.

Clear jel, however, is the same thickness hot as it is cold. We prefer clear jel for thickening pie filling, as it is easier to see the consistency, and the pies don’t tend to run over in the oven as easily.

Garlic Dill Pickles

Flavorful and crisp, these homemade dill pickles are easy and delicious!

10 quarts

10 quarts of cucumbers*
10 cloves garlic
10 sprigs of fresh dill, washed
10 fresh grape leaves**

Brine Ingredients:

3 quarts water
1 quart vinegar (5% acid)
1 cup canning (non-iodized) salt
1/2 teaspoon powdered alum

1. Heat washed cucumbers with brine until heated through well and turned a dark green in color, but not boiling.

2. Have jars hot in a canner, and lids hot in a pan of water on the
stove. Pack hot cucumbers into hot jars with one clove of garlic, one
sprig of dill, and one grape leaf in each jar. Set jars back into hot
canner as they are filled, to keep hot.

3. When all the cucumbers are out of the brine, bring the brine to a boil. Pour brine into jars of cucumbers to 1/2-inch from top. Screw hot lid on, and set jar aside to cool. No further processing needed!

This recipe is from Tammy’s Recipes.

Homemade Beef Pepperoni

This beef pepperoni is a flavorful homemade cured meat, on the dry side, formed into rolls, baked, and sliced Yield: 

5 lbs (or 5 rolls)

5 pounds lean ground beef
5 heaping teaspoons of Morton’s “Tender Quick” curing salt
2 1/2 heaping teaspoons of mustard seed
1 teaspoon ground pepper
2 1/2 teaspoons garlic salt
1/2 teaspoon cayenne pepper Instructions: 

Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours.

Store in the fridge or freezer.

Homemade Beef Pepperoni
Homemade Beef Pepperoni

This recipe is from Tammy’s Recipes.

Homemade Beef Salami

A medium-textured spicy homemade lunch meat

5 pounds of salami

2 cups water
1 tablespoon liquid smoke flavor
2 teaspoons garlic powder
2 teaspoons mustard seed
1 teaspoon coarsely ground pepper
2 teaspoons onion powder
2 teaspoons crushed red pepper
5 pounds freshly ground beef (80% lean or leaner)
5 tablespoons Morton’s Tender Quick (cure)

1. Combine water, liquid smoke, spices, and Tender Quick. Add beef and knead with hands, mixing well.

2. Divide meat into 3 rolls. Wrap each roll separately in heavy-duty
foil. Meat will be soft and moist, so be sure to use heavy-duty foil.
Wrap foil tightly closed down center and seal ends. Refrigerate for 24

3. Using a fork, make holes through the foil on the bottom of each roll, about one inch apart.

4. Place rolls on the rack of a broiler pan with the hole pierced
part on the underneath. Place hot water in the shallow pan of the
broiler, underneath the rack.

5. Bake in center of oven at 325 degrees for 2 hours. Remove foil and set rolls on rack to drain and cool. Slice as desired. Cover and store in refrigerator for up to ten days, or freeze.

Homemade Beef Salami
Homemade Beef Salami

This recipe is from Tammy’s Recipes.

Tropical Mixed Fruit

A colorful medley of kiwi, strawberries, pineapple, and peaches

6-8 servings

8 oz. strawberries (fresh or frozen, but the former preferrable)
4 kiwi
29 oz. canned peach slices in light syrup (drained)
15 oz. canned pinable bits in their own juices (keep juice)

Stem strawberries. Cut the strawberries in halves or quarters,
depending on preference. Small garden strawberries need not be diced.
Dump into a large bowl (preferrably one that has a lid).

2. Peel the kiwi with a knife, removing the fuzzy exterior skin.
Slice into bite size pieces. Dump into the bowl with strawberries.

3. Add drained peaches to the fruit bowl. You may also slice the peach slices in half.

4. Add the pineapple tidbits and pineapple juice to the fuit bowl and gently stir and mix the fruit.

5. Refrigerate and serve cold.

Tropical Mixed Fruit
Tropical Mixed Fruit

Cream Cheese Apple Dip

A fluffy creamy vanilla-cinnamon dip for apple slices

4-6 servings

8 ounces cream cheese, softened
1/2 cup brown sugar (I use dark brown sugar)
1-2 teaspoons cinnamon (I like lots!)
1 teaspoon vanilla extract
Fresh apple slices from about 6 apples, for serving

1. Combine ingredients in a mixing bowl and beat with electric mixer until no lumps remain. Serve with fresh apple slices!

Cream Cheese Apple Dip
Cream Cheese Apple Dip

This recipe is from Tammy’s Recipes.

My Mom’s Baked Apples

Cinnamon-sugar sprinkled over baked apple pieces; delicious hot or cold!

9 servings

9 cooking apples (anything except Red Delicious will work)
3/4 cup water
lemon juice, optional
3-4 tablespoons sugar
1 tablespoon cinnamon

1. Peel apples. Cut each apple in half and remove the core.

2. Place apples core-side-up in a 9×13-inch glass baking dish. Pour a
little water into the dish — about 3/4 cup — so that there’s a thin
layer on the bottom.

3. If apples are not very tart, sprinkle with lemon juice. For tart apples, skip this step.

4. Sprinkle each apple half with about 1/2 teaspoon sugar.

5. Sprinkle cinnamon over apples.

6. Bake uncovered in a pre-heated 325 degree oven for 25-35 minutes or until apples test tender with a fork. Serve hot or cold, or over ice cream!

My Mom's Baked Apples
My Mom’s Baked Apples

This recipe is from Tammy’s Recipes.

Blueberry Orange Julius

A creamy blueberry-orange smoothie with milk and a hint of vanilla

2 servings

3 ounces frozen orange juice concentrate
1/2 cup milk*
1/2 cup water
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 banana, optional
1 cup frozen blueberries
6 regular-sized ice cubes (or until desired consistency)

1. Blend together orange juice concentrate, milk, water, sugar, vanilla, and banana (if using) for 1 minute.

2. Add blueberries and blend for a couple minutes, until smooth.

3. Add ice cubes to blender, one at a time, blending after each one until smooth. You don’t want chunks of ice in your smoothie! 🙂

Blueberry Orange Julius
Blueberry Orange Julius

This recipe is from Tammy’s Recipes.

Strawberry Banana Kefir Smoothie

A deliciously fruity kefir smoothie, perfect for a quick breakfast or snack!

1 large smoothie

1 large banana, broken into 4 chunks
1 cup frozen strawberries
1 cup kefir
stevia or other sweetener, optional

For more protein, you can also add in a scoop of protein powder
(vanilla or unflavored soy or whey protein, which is sold for shakes)

1. Place banana, strawberries, kefir, and stevia (if using) into a blender.

2. Blend for a minute or two, until smooth. Pour into a large glass or two smaller glasses and enjoy!

Strawberry Banana Kefir Smoothie
Strawberry Banana Kefir Smoothie

This recipe is from Tammy’s Recipes.