Bottled Peaches

Sugar Syrup equal ratio water to sugar
7 cups sugar
7 cups boiling water
Pour the sugar into the boiling water, remove from heat and stir until dissolved. Pour 2 1/2 inches deep into the quart jar. (after jars are full of peaches pour to cover the top peaches leaving about 1 inch of space at the top of the jar)

1. Assemble and clean quart jars with the narrow neck. Set out on counter.
2. Clean and peel fresh ripe peaches. (a 5 gallon bucket full of medium size peaches does aprox. 14 jars which is 2 batches)
3. Slice in half and place halved peaches into clean jars filled 2 1/2 inches w/ sugar syrup.
4. Place as many peaches in the jar leaving only 1 inch space at the top and make sure top peaches with the liquid.
5. Wipe the rim of the jars with a clean moist paper towel making sure they are clean.
6. Boil canning lids for 2 minutes and remove from water with tongs then place them on to each bottle. Turn the ring lids on till they tighten then loosen a half a turn to allow for expansion as they cook.
7. Fill bottom of canner with luke warm water not to the top.
9. Place the metal platfrom onto canner and place 7 jars on that making sure not to cover the holes allowing for even steam movement. Put the cover over the jars and start the heat high.
10. Watch for the steam to escape from the small hole at the base of the lid. Once this happens turn down the heat to the point where it is the lowest for the steam to still come out steady and time for 25 minutes.
11. After 20 minutes carefully remove the lid and remove the hot jars with hot pads taking concern to not bump the lids which will hinder the jars ability to seal.
12. Allow jars to sit on the counter as they cool. The jars will make a popping noise as the lid seals. You can test them after they cool by touching down gently on the lids if there is no give the lid is sealed. If there is give to the lid you will need to place those jars in the refrigerator and eat soon.
13. Store jars in a cool dry place for up to 2 years. Fruit may darken with time and they are still okay to eat as long as seal hasn't been broken.
14. The peaches will rise in the jar leaving the syrup at the bottom.

Rosemary Salmon with Hollindase sauce

Soak salmon in lemon juice and top with crushed rosemary. Bake 350 degrees 30 minutes. Top with Hollindase sause.

Fresh Peach Pie

1 9" pie crust

4 to 5 peaches slices lining pie crust

2 large peaches mashed
1/2 tsp almond flavoring
3 Tbsp cornstarch
1 cup sugar
1/2 cup cold water
cook 5 minutes to thicken then add:
2 Tbsp butter

Pour over sliced peaches in crust and place in refrigerator until set.

Salmon with peach salsa

Salmon fillet baked 350 degrees with lemon juice for 30 minutes. Top with peach salsa.

Fresh Peach Salsa

2 medium tomatos diced
2 medium peaches sliced
1 tsp lime juice
1 green onion stalk thinly sliced
1 tbsp cilantro sliced fine

Combine all and chill until ready to serve.

Baked Smores

2 cups ground graham crackers
1 cup melted butter
3 cups miniature marshmallows
2 cups chocolate chips

Grind up the graham crackers and and mix with the melted butter. Press half of this mixture into bottom of 9x13 pan and pour the marshmallows evenly on top of crust then sprinkle the chocolate chips evenly over the marshmallows. Top with remaining graham cracker mixture and press gently to press it together.

Bake 375 degrees for 10 minutes. Let cool mostly before cutting.

Peanut Butta Cups

Adapted from recipe at chow.com
1/4 cup finely crushed graham crackers
1 cup pwd sugar
3/4 cup peanut butter
3/4 to 1 bag 11 oz. chocolate chips

Combine all except the chocolate until smooth. Melt chocolate in a pan or bowl over a hot water bath. I lightly sprayed my mini muffin tin. Take a pastry brush or a spoon and coat the sides and bottom of the tin, place a rounded ball slightly flattened on the top and bottom the size you prefer to fit in the tin into the center of the chocolate and repeat till all of the tins are filled then cover with chocolate till peanut butter ball is not showing. Freeze 20 minutes. Turn pan upside down and hit againgst sides to release the candy. It may take a little longer in freezer to completely set the candy. I rememer my mom making these for us when I was growing up, yummy.

Panacins a sweedish pancake

3 eggs
1 1/2 cup milk
3/4 cup flour
1 tsp sugar
1/4 tsp salt

Blend with beaters until smooth and pour into hot frying pan. Turn when the batter has a dry look to it and the color changes to a yellowish color compared to the unheated batter. Roll fresh berries or cream inside and drizzle with syrup. Or top however you would prefer. I adapted this froma recipie I found online and I looked at so many I can't remember which site I got it from. These are like a crepe.

Dutch Oven Scalloped Potatoes

5 peeled and sliced potatoes
1 can cream of chicken soup
1/4 cup finely chopped onion
1 can evaporated milk
1 clove garlic minced
1 cup grated cheddar cheese
Mrs. Dash to season

Lightly grease dutch oven and layer with finely sliced potatoes. Mix remaining ingredients and pour over the potatoes. Place dutch oven lid on and top with 12 coals and 12 coals under the base. Let cook 45 min aprox or until potatoes are to your desired softness.

waffle cone/bowl

1 egg
1 egg white
1/2 cup sugar
1/4 tsp salt
2/3 cup flour
2 Tbsp melted butter

Mix all together until smooth. This is a thick batter. Would be easiest if you have a hot iron(like a waffle iron) designed for making these. I don't have one (yet). So I used a frying pan. Make sure pan is hot before putting batter in it. Spread thin with the back of your spoon (this was a tricky thing as the batter is very thick and slips easily in the pan). Cook on each side until golden brown. Roll into cone shape or place on bottom of muffin tin to form into a bowl. Let cool completely and enjoy with a scoop or tow of icecream.

Ice cream sandwich cookie

Take one of your favorite cookies and place it bottom side up, take a scoop of softened icecream and smooth it onto the cookie, top with remaining cookie so the top of the cookie is facing you, place in freezer until hardened.

When ready to eat them they are a fun treat.

Cream cheese fresh tomato layered chip dip

8 oz cream cheese spread thin over serving plate
2 tomatoes aprox. diced and layered over cream cheese
1 cup cheddar cheese shredded sprinkled over tomatoes
1/2 can olives dices or 1/2 can black beans rinsed/drained spooned over cheese
2 green onion stalks chopped and sprinkled on top

Serve with tortilla chips