HOMEMADE TABASCO SAUCE 

After the Tabasco peppers have ripened to the perfect color of red, pick them from the plant, wash, and carefully remove the stems and green caps. Chop about 24 peppers and place them in a saucepan. It’s always a good idea to wear kitchen gloves whenever handling fresh peppers.

Add about 1 1/2 cups or more of white vinegar to the pan of chopped Tabasco peppers. Mix in 1 teaspoon of salt. Heat the mixture until it just begins to boil and then turn heat down. Simmer for 5-7 minutes. Allow the pepper and vinegar mixture to cool completely.

Carefully pour the pepper mixture into a blender. Make sure the lid is on tight and puree. Pour the mixture into a jar and tighten the lid. Place the jar in the refrigerator and allow it to steep for 3 weeks.

Strain the mixture and use a pestle or other kitchen utensil to separate all the liquid from the pepper seeds and pulp.

Pour the Tabasco sauce into a bottle with a tight-fitting lid. Properly refrigerated, the hot sauce should keep indefinitely. Use it to spice up any recipe that needs more zip like egg dishes, Spanish rice, salsas and curries. Homemade Tabasco sauce also makes delicious Buffalo wings.

Pickled Jalapeno Peppers 

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. 

Ingredients:
Yield: 2 Quarts
2 quarts jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Directions:
1. Slice peppers or leave them whole.
2. (To prevent bursting, cut two small slits in whole peppers.).
3. Pack peppers tightly into clean, hot jars.
4. Combine vinegar and water; heat to a simmer.
5. Do not boil.
6. Pour hot vinegar over peppers, leaving 1/2 inch head-space.
7. Add pickling salt and a clove of garlic to each jar then seal.
8. Process in boiling water bath for 10 minutes

Asiago Bread *Very Easy*

1 tube of crescent rolls
1 egg
1 block of asiago cheese
oregano
parsley
Unroll one half of the crescent onto a greased baking sheet. Beat the egg and use a pasty brush to coat the crescent roll with half the egg. Cover with shredded asiago cheese and sprinkle some oregano on top. Unroll the other half of crescent on top, coat with rest of egg. Cover with more cheese and oregano. You can use the parsley on both halves if you want, but I just do the top layer. Bake at 375 for 10-12 minutes as directed by crescent tube.

Peach Dump Cake. (Made this yesterday and it was super good! We served it with ice cream, whipped cream and freshly grated cinnamon)

Ingredients.

1 (29 ounce) can sliced peaches in heavy syrup, undrained
1 (18.25 ounce) box yellow cake mix
1 Stick butter cut into pats

Directions

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking dish with spray
Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Asparagus Foil Packet for the Grill

1 Bunch Asparagus
2 Tablespoons Olive Oil
Juice of half a lemon
Ground Garlic Salt and Parsley to taste (or fresh garlic)

Place all in a piece of foil and fold up edges
Place on grill and cook to desired tenderness

Can be done in the oven at 375 for 10-15 minutes

Enjoy!

 Easy Apple Crisp 

4 tart apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
i teaspoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter

Peel and slice apples. Place in greased casserole dish, sprinkle with the spices. Add water and lemon juice. Work sugar, flour, and butter together until crumbly. Spread over apples and bake at 350 degrees for 1 hour, uncovered until tender. Serve warm with whipped cream or ice cream.
Serves 6.

Preacher Cookies or No Bake Cookies!
Serves: 3 dozen

Ingredients
•1¾ cups granulated sugar
•½ cup milk
•8 tablespoons butter, cut into large pieces
•3 tablespoons unsweetened cocoa powder
•½ cup creamy peanut butter
•1 teaspoon vanilla extract
•¼ teaspoon salt
•3 cups quick cooking oats

Instructions
1.Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for exactly one minute. Remove from heat and stir in peanut butter, vanilla, salt and oats. Drop large scoops of no bake cookies onto parchment paper. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.