STRAWBERRY JAM

Ingredients

5 cups of slightly crushed strawberries (about 5 pounds)

6 cups sugar

1/2 cup lemon juice

Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

Instructions

1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid.
5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
6. After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

LEMON ANGEL CAKE BARS

TOTAL TIME: Prep: 15 min. Bake: 20 min. + chillingYIELD: 4 dozen.

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 can (15-3/4 ounces) lemon pie filling
• 1 cup unsweetened finely shredded coconut
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• 3 teaspoons grated lemon zest

Directions

• 1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
• 2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• 3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles

MAC N CHEESE

• 3-1/2 cups uncooked pasta
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-1/2 cups milk
• 1/4 teaspoon pepper
• 2 cups shredded white cheddar cheese
• 4 slices white American cheese, chopped
• 1/4 cup grated Parmesan cheese

Cook the pasta according to the package directions.

When the noodles are al dente, drain and set them aside. Don’t worry about rinsing the noodles—leaving the starchy residue will help the creamy cheese sauce adhere to them later.

In a large saucepan, melt the butter over low heat. Cut it into cubes beforehand to help it melt evenly.

Make a roux with the flour and butter. When combined, add in the milk and pepper. Bring it to a boil, and then cook and stir it continuously for 2 minutes or until it’s thickened.

Next, add the shredded white cheddar, white American cheese and the Parmesan to the saucepan. Stir until the cheese is fully melted and has melded with the cream sauce.

Finally, stir the cooked pasta into the cheese sauce. Make sure that all of the noodles are coated.

Serve! 

Lemon Herb Roasted Chicken

• 1 (3½- to 4-pound) chicken
• 4 lemons, cut in half
• 1 sprig each rosemary, thyme, oregano and parsley
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 6 tablespoons olive oil, divided
• ½ cup chopped mixed herbs
• 8 shallots, peeled
• 16 baby parsnips, peeled

Preheat oven to 450°F. 

Rinse the chicken well and pat dry. 

Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper. 

Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper. 

Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves. 

Roast in the oven at 450°F for 15 minutes. Lower heat to 350°F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons. 

Tequila Lime Chicken Skewers

• ¼ cup extra-virgin olive oil
• ½ cup tequila
• 2 fresh limes, juiced and zested 
• 1 jalapeño chile, finely chopped
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 6 ounces skinless chicken breast, cubed



• 1/8 teaspoon kosher salt
• 2 cups cilantro leaves
• 2 cups ice water
• ¼ cup tequila
• 1 teaspoon garlic, minced
• ½ cup canola oil, plus 2 tablespoons for grilling
• Freshly ground black pepper

If using bamboo skewers, soak in water for at least 1 hour before using. 

Marinade: In a large mixing bowl, combine the olive oil, tequila, lime juice and zest, chile, paprika, salt and chicken. Thoroughly mix the chicken in the marinade, cover and marinate in the refrigerator for 30 minutes. 

Sauce: While the chicken is marinating, prepare the cilantro sauce. Place a saucepan filled with water on the stove to boil. When the water is just starting to rapidly boil, add the salt and blanch the cilantro leaves for 10 seconds and set the color. Immediately remove from the hot water and plunge in the ice water to stop the cooking process. Drain leaves and pat dry. Place the blanched cilantro in a blender with the tequila and garlic. Pulse to combine and, with the motor still running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper. 

Thread the marinated chicken onto the skewers. When threading the chicken, keep a little space between each piece; this will allow for quicker, more even cooking.  

Heat a large grill pan over medium heat and brush the pan with a thin coating of canola oil using a silicone pastry brush. Place skewers on grill and cook, turning frequently, until chicken is cooked through, about 7 to 9 minutes. 

Chicken Divan

 

• 1/4 cup plus 1 tablespoon butter, divided 
• 1/4 cup all-purpose flour
• 1-1/2 cups half-and-half cream
• 1/2 cup cooking sherry or water
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
• 1 cup cooked rice
• 3 to 4 cups cubed cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup soft bread crumbs
• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. 
• Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. 
• Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through.

Cinnamon Sweet Potato Muffins

 

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 large egg, room temperature
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
• Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. 
• In a small bowl, combine glaze ingredients; drizzle over warm muffins