Canning Tomatoes in the Oven

 Wash and sterilize jars

Boil water and dunk tomatoes to split skins and peel

Add 1 tsp sugar, 1 tsp salt and basil in bottom of jar

Clean tops of jar

Put on lids and screw ring top

Put jars on a tray in the oven at 275° until tomatoes bubble for about 1 hour 15 minutes. 

You will hear lids pop as they cool

Focaccia Appetizer

 Focaccia bread from Aldi

Spread Boursin garlic and herb spread

Mix together pesto and feta

Sprinkle Parmesan cheese and mozzarella and bake until bubbly. 

Pulled Pork in Crockpot made on 09/26/2025

 Boneless pork butt cut into chunks

Rub with rib rub and sear pork in hot oil 

For the liquid I used apple juice, apple cider vinegar, Worcestershire sauce, brown sugar and mustard.

Mix well and pour around the pork. 

Cook on low for about 6 hours,  pull apart with two forks. 

Before serving, mix in Barbeque sauce. 

Serve on Hawaiian rolls.

Whipped cream frosting

 

2 cups heavy cream, 1/3 cup powdered sugar, and 1 small pack (1/2 cup) of pudding mix(any flavor)

Very stable and pipes beautifully 

Pulled Pork Sliders

 

pulled pork sliders

• Author: Lora
 
• Total Time: 35 minutes
 
• Yield: 12 sliders 1x
 
• Diet: Gluten Free

Pulled Pork Sliders are bite-sized sandwiches filled with delicious pulled pork, gooey provolone cheese, and topped with a flavorful glaze. Perfect for gatherings or game day!

INGREDIENTS

SCALE

• 12 slider Hawaiian buns
• 4 cups cooked pulled pork
• 9 slices provolone cheese
• 1 cup BBQ sauce
• ¼ cup butter
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sesame seeds
• 1 teaspoon grated parmesan cheese
• ½ teaspoon crushed red pepper flakes (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice Hawaiian buns in half, creating top and bottom layers.
3. Place the bottom layer of buns in a 9×13 baking dish.
4. In a mixing bowl, mix together 4 cups cooked pulled pork and 1 cup BBQ sauce until combined.
5. Spread the pulled pork on top of the bottom layer of Hawaiian buns evenly.
6. Top the pulled pork with slices of provolone cheese and then place the tops of Hawaiian buns on.
7. In a small mixing bowl, melt the ¼ cup butter and mix with garlic powder, Dijon mustard, and Worcestershire sauce until combined. Brush half of the glaze on top of Hawaiian buns.
8. Sprinkle sesame seeds, grated parmesan cheese, and crushed red pepper flakes on top of the buttered buns.
9. Cover baking dish with aluminum foil and bake at 350 degrees for 20 minutes, uncovering for the last minute to achieve a golden finish on the buns.

NOTES

• Microwaving the pulled pork can help it warm faster in the oven.
• Feel free to adjust the heat level by adding more or less red pepper flakes.
• These sliders can be made ahead of time and baked just before serving.

NUTRITION

• Serving Size: 1 slider
• Calories: 250
• Sugar: 6g
• Sodium: 750mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 40mg

Crock pot pulled pork

 https://www.themagicalslowcooker.com/easy-slow-cooker-pulled-pork-sandwiches/

Pesto Feta Dip

https://www.thepioneerwoman.com/food-cooking/recipes/a65551455/pesto-feta-dip-recipe/

Or you can spread it on a focaccia from Aldi. Spread cheese on base of focaccia, add pesto dip, top with mozzarella and grated cheese. Garnish with sun dried tomatoes. Bake at 350° until bubbly. 

Dee’s Beef Short Ribs

 

Flour, salt, pepper and Brown

Remove from pan

Sauté Carrots, celery, onions, season with garlic powder, adobo, parsley. cook and deglaze pan with tomato paste and about 2 cups beef broth and red wine

Cook 3 hours fall off bone

350 degrees

Use Dutch oven

Italian Butter Cookies by Monday Night Baking

 Classic Italian butter cookies

Ingredients

For the cookie dough 

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large egg yolks, at room temperature
• 1 tsp pure vanilla extract
• 2¼ cups all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• 2–3 tbsp whole milk, if needed for piping 

For optional decorations 

• Melted semi-sweet or white chocolate
• Seedless raspberry or apricot jam
• Rainbow sprinkles
• Candied cherries
• Chopped nuts (pistachios, almonds)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a stand mixer with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 to 4 minutes.
3. Add the egg yolks and vanilla extract to the creamed butter mixture and continue mixing until just combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. If the dough is too stiff to pipe, add milk one tablespoon at a time until it reaches a thick, pipeable consistency.
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheets in various shapes, such as rosettes, S-shapes, or strips.
6. If using candied cherries, press a half-cherry into the center of the rosette cookies before baking.
7. Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden. The cookies will be pale in the center.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Decorating ideas

Once the cookies are completely cool, you can decorate them in several ways: 

• Chocolate-dipped: Dip half of a cooled cookie into melted semi-sweet or white chocolate. Immediately add sprinkles or chopped nuts before the chocolate sets.
• Sandwich cookies: Spread a small amount of raspberry or apricot jam on the flat side of one cookie and top it with another cookie. For a bakery-style touch, dip half of the assembled sandwich in melted chocolate.
• Ganache-filled: For a richer sandwich cookie, use a thick chocolate ganache instead of jam.
• Powdered sugar: Keep it simple by dusting cooled, plain cookies with a sprinkle of powdered sugar. 

Italian Biscotti by Grandma Jackie

 Mama Jackie's traditional almond biscotti recipe

This recipe was posted by TikTok user @momma.jackie65.
Ingredients: 

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1 cup almonds
• 3 eggs
• 1 splash almond extract 

Instructions:

1. Combine the ingredients to form the dough.
2. Shape the dough into logs.
3. Perform the first bake.
4. Remove the logs from the oven, slice them, and return them for a second bake to achieve the classic hard, crunchy texture. 

Grandma Jackie's biscotti recipe

This is a slightly different recipe posted on the website grandmajackiesrecipes.com.
Ingredients: 

• Dry: Flour, baking powder, salt, roughly chopped slivered almonds.
• Wet: Softened butter, sugar, and eggs. 

Instructions:

1. Prep the almonds: Roughly chop the slivered almonds and set them aside.
2. Combine dry ingredients: In a bowl, mix the flour, baking powder, and salt.
3. Combine wet ingredients: Cream the softened butter and sugar until light and fluffy. Add the eggs one at a time.
4. Finish the dough: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the almonds.
5. Bake: Form the dough into logs and perform the two-step baking process to create a crispy finish. 

How to find the recipes

If you need additional detail on these recipes, you can:

• Search for the specific videos: Look for TikTok videos from @momma.jackie65 or YouTube videos linked to the family recipes.
• Visit the website: Check the recipe on grandmajackiesrecipes.com for the "Grandma Jackie" version. 

Stabilized Whip Cream

  

Use whip it. 1 packet per 1 cup heavy cream, 1/4 cup confectioners sugar, 1/2 tsp vanilla. 

Double the recipe. 

Dave’s Chicken and Peppers

 Chicken thighs

Red peppers

Fresh mushrooms

Tomato sauce - small can

Crushed tomatoes - 18 oz

Flour the chicken, season with salt and pepper. Brown the chicken in hot oil but don’t cook all the way. Take the chicken out and sauté the vegetables and add the tomatoes, season with salt and pepper.

Put everything in baking dish, cover with foil and bake at 350 for about 40 minutes. 

Perfect Apple Crisp Topping

 

FOR THE CRUMB TOPPING:
1 ⁄3 cup light brown sugar
1 ⁄4 cup all-purpose flour
1 ⁄2 teaspoon ground cinnamon
1 tablespoon butter , melted

Mom’s Spaghetti Sauce

 1 can - 28 oz crushed tomatoes

1 can - 28 oz tomato sauce

1 can -28 oz tomato purée

2 small cans tomato paste

3 big cans water

2 onions, chopped small

6-8 cloves minced garlic

Bone in country style spare ribs

Your favorite meatball recipe

Seasonings: salt and pepper, fresh parsley if available, or dry,  a little bit crushed red pepper, fresh basil if available or dry, a little red wine, a handful of pecorino Romano cheese, a few tablespoons sugar

You can add more or less to your taste  

For the sauce:

Sauté onions and garlic in olive oil until transparent in a large kettle.

Add the purée and sauté in the onions and garlic. 

Add the water and seasonings. 

Brown the ribs on both sides, season with salt and pepper and add to the sauce. Bring the sauce to a boil and simmer stirring occasionally so it doesn’t stick to the bottom. 

Cook on low, 2.5 to 3 hours with the cover half off. The last hour take the cover off to thicken. I make this the day before we eat so the flavors can meld together. 

Sourdough Bread by Ben Starr the Ultimate Food Geek

 In a large bowl, combine:

4 oz/113g sourdough starter (UNFED, straight from the fridge…at 100% hydration…meaning when you feed it, you feed quality weights…not cups of flour and water).

12 oz/340 grams water (ideally filtered. These are ounces by weight…not fluid ounces…although they are one and the same.

Stir to distribute in the starter. Then add:

1 lb. 4 oz/567g all purpose flour or bread flour. 

0.7 oz/20g salt any type. Avoid using iodized salt.

Stir until it’s too stiff to work with a spoon. Use your hands to bring the ingredients together in a uniform dough, about 15 seconds.

Oil the plastic bowl with the dough and cover or place in a well oiled, gallon sized ziploc bag. 

Rise at room temperature until at least doubled in bulk. For most people this will take about 12 hours. 

Once the dough has doubled you can leave it up to 12 hours if necessary. 

The longer the dough rises, the better the flavor. 

Shape the dough into a boule and place in a greased Dutch oven or loaf pan. Cover and let rise on the counter for 90 minutes. 

If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces of flour and 4 ounces of water, sit for 1 hour at room temperature, then refrigerate. Repeat this step the next day this will bring your starter closer to 100% hydration that works for this recipe. 

score the loaf with scissors. place in a COLD oven at 425° and bake covered for 45 minutes. remove cover and bake fir an additional 15 minutes. 

Remove from baking vessel and cool completely before slicing. 

Enchiritos

 Prepare 1 box 

Old El Paso cheesy Mexican rice. I couldn’t find this so I substituted with Rice a Roni four cheese.

While that cooks, brown 1 lb. ground beef. Drain the excess grease and add your favorite taco seasoning and half a cup of water. Let that simmer a few minutes. 

Next you will need 4 burrito size tortillas. 

Spread 1/4 of a can of refried beans on each one, then 1/4 of the taco meat on each. Spread some rice and some shredded cheese. 

Roll them up like a burrito.

Place seam side down on a greased baking dish. 

Pour a 19 oz can of red enchilada sauce and top with 2 cups of shredded cheddar cheese. 

Bake at 400° for 15 to 20 minutes until the cheese is melted and bubbly. Serve with favorite toppings. 

Cannoli Filling

 Combine 2 cups ricotta cheese, strained in cheesecloth with 2/3 cup sifted confectioners sugar or more to taste. 

Beat with beater, add 1/4 tsp orange zest and 1/4 tsp vanilla. Add chocolate chips and fill cannoli shells.