Granola

2 C regular rolled oats
1/2 C coconut
1/2 C coarsely chopped pecans
1/2 C honey or maple syrup
1/3 C cooking oil

In a bowl stir together rolled oats, coconut, and pecans.  In another bowl combine honey or syrup and oil; stir into oat mixture.  Spread mixture evenly onto a greased cookie sheet.  Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes.

Remove from the oven.  Cool, then break into clumps.  Store in tightly covered container or bag.

Peachy Fresh Salsa

1 T red onion, minced
1 T jalapeno, minced
1 T cilantro, chopped
2 T red pepper, diced
2 cloves garlic, minced
2 C fresh peaches, diced
2 ears of corn, kernels sliced off cob
1 C tomato, diced
1 avocado, diced
1 lime's worth of juice (approx. 2 T)
1 15 oz. can black beans
1 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper

Mix everything together.  Adjust spices to taste.  Serve immediately or refrigerate up to 48 hours.

Feta Dip

olive oil
1 block (1#) of feta cheese
tomatoes (any kind)
1 bunch of green onions
1 baguette
Cavender's Greek Seasoning about 1 T (I found this at Walmart)

This is a recipe where you eye ball amounts.  Whatever looks good to you.  I used about 1 tablespoon of the greek seasoning.  This is one tomato recipe that I think actually tastes better after it's been refrigerated.

Note:  Melanie J. made this at Devon's mission dinner and I took it to Collin's.
Melanie sent me the recipe.

Pepper Jelly

1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 fresh jalapeño chile peppers, halved
5 cups sugar
1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin

1.  In a medium stainless-steel, enamel, or nonstick saucepan combine cranberry juice, vinegar, and jalapeño peppers.  Bring to boiling; reduce heat.  Simmer, covered, for 10 minutes.  Strain mixture through a sieve, pressing with the back of a soon to remove all the liquid; measure 2 cups and set aside. Discard pulp.

2.  In a 6 quart heavy kettle combine the 2 cups liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

3.  Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.  Wipe jar rims; adjust lids.  Process in a boiling-water canner for 5 minutes.  Remove jars and cool on a wire rack until set (2 to 3 days).

Add 1 minute to processing time for each additional 1,000 feet.

This recipe was given to me by Cheryl Smith, a woman in my ward.  A couple of years ago she did a mini class on canning for Relief Society.  This is one of the things she shared with us.  She served it with cream cheese and crackers--very good!

Hot Fudge*

2 cups granulated sugar
4 Tablespoons flour
4 Tablespoons cocoa powder
4 Tablespoons butter
12 oz. can evaporated milk

Add ingredients to sauce pan. Boil. Remove from heat. Add 1 teaspoon vanilla.