Here's a way to use your fresh veggies from the garden & use up those green tomatoes.

12 1/2 pounds green tomatoes, chopped 1 Tbs ground cinnamon
8 large onions, chopped 1 Tbs ground allspice
10 green bell peppers, chopped 1/4 tsp ground cloves
3 teaspoons salt 1 3/4 cups white sugar
6 chopped green chili peppers 1/2 cup prepared horseradish
1 quart distilled white vinegar

*In a large bowl combine tomatoes, onions, bell peppers and salt.
Let stand overnight.
*Drain the tomato/pepper mixture and add the hot chili peppers and vinegar.
*Wrap the cinnamon, allspice, cloves, sugar and horseradish in a cheesecloth or
a porous bag, and add to the tomato/pepper mixture.
*Boil for 15 minutes, or until tender.
*Pack tightly in sterilized jars and seal.

This is really tasty over hotdogs! Enjoy!

These are my absolute favorite cookies on the planet. My mother made these when we were kids. And since I had to make cookies this weekend for a work function, I chose to make a batch of these (and keep a dozen). I mean no one would know, right?

Well, except you guys.

So here it goes...

Oatmeal Scotties

1 ¼ cup butter
¾ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla
1 ½ cup flour
1 tsp. baking soda
1 tsp. salt (optional--for if you are using unsalted butter)
1 tsp. cinnamon
¼ tsp. nutmeg
3 cups quick cook oatmeal
1 cup Butterscotch chips

Preheat oven to 375. Beat together the butter, sugars, vanilla, and egg until semi-smooth. Slowly add flour, soda, salt, cinnamon, nutmeg, and the oatmeal to the mixture. Beat until combined well. Add in Butterscotch chips. Spoon on to baking sheet and bake ofor 8 to 9 minutes.

Makes 4 ½ dozen cookies.

And boy, are they delicious. Enjoy.

This is one of my favorite recipes..it is SO yummy.
Perfect for vegetarian friends too!!


2 (15 ounce) cans black beans, drained
1 (26 ounce) jar red pasta sauce (I use Ragu)
1/2 teaspoon ground cumin
1 (15 ounce) container ricotta cheese
2 cloves garlic, finely minced (optional)
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs, beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
2 cups shredded monteray jack pepper cheese (Pepper Jack cheese)


Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
Add in the pasta sauce, cumin, and garlic; stir to combine.
In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
Lay 3 of the lasagna noodles side by side over the bean mixture.
Spread half of the spinach mixture over the noodles.
Sprinkle 1 cup cheese over the spinach.
Lay 3 lasagna noodles over the cheese.
Spread half of the remaining bean mixture over the noodles.
Lay the last 3 lasagna noodles over the bean mixture.
Spread the remaining bean mixture over the noodles.
Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
Take dish from oven and remove foil.
Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.

When I first put together this blog, I didn't realize how wonderful it would become. We've got a great group of contributors and even greater recipes.

I wanted to spend a moment to thank all the readers and contributors on making this such a fantastic place to visit.

Let's keep on cooking!

If you have had an interest in becoming an additional contributor to All About Food, please contact me.

Thank you, Everyone!

This is a recipe my husband actually picked out and asked me to try. It's SO easy and tastes fantastic. It's a breakfast pie/quiche of sorts, with no crust.



Ingredients:

6 medium eggs
1/2 cup milk
salt and pepper, to taste
3 cups frozen shredded hash browns, thawed
1 cup grated Swiss cheese*
1/3 cup real bacon bits

Note: I add 1/3 cup grated onions* to the recipe and usually extra bacon bits and an extra half cup of the shredded hash browns too usually.

*[I use my Cuisinart to grate the cheese and the onion. This can easily be done by hand, but it's so much faster if you have a food processor.]




What to do:

Preheat oven to 400 degress.

In a 2-quart mixing bowl, whisk eggs, milk, salt, and pepper together. Stir in hash browns, cheese, and bacon bits. Pour mixture into a greased pie pan or 8x8-inch pan. Bake 30-35 minutes, or until center is set and pie has turned golden brown. Cut into wedges. Makes 6-8 servings.

Note: This recipe feeds four hungry adults with a fruit salad. So unless you have a lot of side dishes or you dont have a family of eaters, I couldn't imagine this recipe feeding 6-8 people.