Peach Freezer Jam

This stuff is so delicious, I bet some of it will never make it to the freezer.  The first time I made this, I had to try some before it even set.

4 - 4 1/2 cups sugar
2 pounds of peaches
2 tablespoons lemon juice
1 box fruit pectin (I use Sure Jell brand)

Peel and slice peaches.  Mash with 1/2 cup of sugar, until peaches are in small pieces and there is a lot of juice.  Measure out 3 cups; add remaining sugar and lemon juice.  Let set for 10 minutes, but stir occasionally.  Follow directions on fruit pectin for making freezer jam.  (For Sure Jell:  bring to a boil 3/4 cup water and pectin, while stirring constantly and let boil for 1 minute.)  Add pectin mixture to peach and sugar mixture, stirring well until all sugar is dissolved.  Pour into clear Mason jars or freezer Tupperware containers, leaving 1/2 - 1 inch of space at the top, and seal.  Let set at room temperature in sealed containers for 24 hours.  Place in freezer to store and stick one in the fridge to eat immediately.

Note:  Unlike traditional canning, the jars do not need to be pressure canned or sealed in a water bath.  Simply add the lid and ring to seal.  For freezer containers, be sure to seal lid tightly.

Grape Salad

I first tried this recipe at a family gathering and one of my aunts had made it.  I was a bit nervous to try it because the combination seemed funny. It was absolutely delicious.  I can't wait to make it again soon.

3 pounds seedless grapes - plucked, washed, and dried
1 8oz block cream cheese
1 tsp. vanilla
1 8oz container sour cream

Mix cream cheese, vanilla, and sour cream; add grapes.

Topping:
1 cup brown sugar
1 cup chopped pecans or walnut halves

Mix together and sprinkle on top of grape mixture.

Berries & Cream Brownie Squares

1 19-21 oz package brownie mix, and ingredients to make cake-like brownies*

¼ cup strawberry jam

6 oz white chocolate baking squares or almond bark

16 oz container Cool Whip, thawed and divided

8 oz block cream cheese, softened

¼ cup powdered sugar

½ cup toasted sliced almonds, coarsely chopped

2 cups strawberries (about 12 strawberries), sliced

½ cup blueberries

Chocolate baking squares, almond bark, or chocolate syrup

Prepare brownies according to package.  Microwave jam on high for 15- 20 seconds or until melted.  Pour and spread over brownies.  Microwave the white chocolate on high 1-2 minutes or until melted and smooth, stirring every 30 seconds.  Stir together cream cheese and powdered sugar with melted white chocolate.  Spread mixture over strawberry-covered brownies.  Cut brownies into portions.  Place a dollop of Cool Whip on each brownie.  Top each with a couple strawberry slices and blueberries.  Sprinkle entire pan of brownies with almonds.  Drizzle chocolate syrup or melted chocolate baking squares on top.  Refrigerate until ready to serve.

*You can make brownies from scratch if you so choose.

Whenever I make these, I typically make a half sheet pan (or jelly roll pan) as pictured above to take to a gathering.  You need a double-batch of 9x13 brownies to make that much.

Snickers Salad

4 apples, diced

4 bananas, slices

4 Snickers bars, crushed*

8 oz container Cool Whip

2 small boxes instant French vanilla pudding

2 cups milk

Mix pudding as directed with milk.  Fold in Cool Whip.  Add fruit and Snickers.  Chill to set.

*Freeze Snickers and either cut with a knife while partially frozen or place in Ziploc and crush with a hammer. You may use Fruit Fresh or lemon juice on fruit to keep from browning.

Banana Punch

100-4 oz servings

4-6 bananas
1-46 ounce can pineapple juice
1-12 ounce can orange juice concentrate
4 cups sugar
4 tablespoons lemon juice
6 cups water
12 cups/ 3 quarts ginger ale

Puree bananas in blender with a little bit of juice. Mix in all ingredients except water and ginger ale. Freeze the mixture. 1 1/2 hours before serving, take it out, let it thaw and add water and ginger ale to make slush.

Pink Anniversary Punch

Yields: 20-5 oz servings

3 cups water
1 cup sugar
1-32 ounce bottle cranberry juice
2 cups pineapple juice
2/3 cup lemon juice
2-12 ounce cans lemon lime soda, chilled
Ice ring (pink punch w/ maraschino cherries and lemon slices)

In small saucepan over medium heat, stir water and sugar until sugar dissolves. Cover and chill. In large pitcher or glass container, stir together sugar syrup and juices. Cover and chill thoroughly. To serve, pour juice into chilled punch bowl. Stir in soda and add ice ring. Serve.