Ingredients:
1 tablespoon mixed pickling spice
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 (16 ounce) cans sliced beets

Methods:
Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

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• pickled beets recipe

Ingredients
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

Methods
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.Carefully remove the cover of the processor or blender, keeping your face away from the container.Cover and store the horseradish in the refrigerator.

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• HOMEMADE HORSERADISH RECIPE
• homemade horseradish recipe cup

Sausage Jalapeno Poppers Recipe Ingredients:
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chili peppers
1 pound sliced bacon, cut in half

Methods
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place ground sausage in a large, deep skillet.Cook over medium high heat until evenly brown.
3. Drain sausage and place in a medium bowl. Mix with the cream cheese.
4. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
5. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Serve Sausage Jalapeno Poppers to hungry guests and enjoy! Be prepared to share the recipe!

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• sausage jalapeno poppers
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• sausage poppers
• jalapeno sausage poppers
• jalapeno poppers sausage
• sausage jalapeno popper
• sausage jalapeno poppers recipe

Ingredients
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Methods
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper brush over both sides of skins.

Bake at 475 degrees F for 7 minutes turn.Bake until crisp, about 7 minutes more.Sprinkle bacon and cheddar cheese inside skins.Bake 2 minutes longer or until the cheese is melted.Top with sour cream and onions. Serve immediately.

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• baked potato
• different kinds of bake potatoes recipes
• baked potato picture

Ingredients
6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

Cooking Directions
1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
3. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper.Stir egg mixture into spinach mixture.
4. Spoon mixture into the prepared muffin tin.Bake in preheated oven for 20 to 25 minutes.Let stand for 5 minutes.Remove from muffin cups.Serve warm.

* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1/3 cup jarred roasted red peppers, drained and chopped
* 2 tablespoons sliced green onion
* 2 teaspoons McCormick® Worcestershire Ground Black Pepper Blend
* 1/4 teaspoon McCormick® Garlic Powder

Methods:

1. Mix all ingredients in medium bowl until well blended.Cover.
2. Refrigerate at least 1 hour to blend flavors.Serve with assorted cut-up vegetables, pita wedges, crackers or bread sticks.

* 3 medium sweet potatoes
* 3 cups KELLOGG’S RICE KRISPIES cereal, crushed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1/2 cup all-purpose flour
* 4 egg whites
* 4 tablespoons water

Methods:

1. Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices.Cut slices into 1 cm (1/2-inch) sticks.
2. In large plate or shallow pan, mix together crushed cereal and seasonings.Place flour on second plate. In medium bowl, beat egg whites and water.
3. Coat potatoes with flour, shaking off excess.Next dip in egg mixture, then coat with cereal mixture.Place in single layer on foil-lined baking sheet coated with cooking spray.
4. Bake at 200 degrees C (400 degrees F) about 25 minutes or until lightly browned and tender when tested with sharp knife.Serve hot with salsa or roasted garlic mayonnaise if desired.

* 1 1/2 cups broccoli florets
* 1 1/2 cups cauliflower florets
* 1 green bell pepper, cut into 1 inch pieces
* 1 cucumber – peeled, seeded and chopped
* 1 carrot, coarsely chopped
* 1/4 cup Italian-style salad dressing

Methods:

1. Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl.Cover the bowl and refrigerate the vegetables for one hour.

* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese

Methods:

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices.Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

* 18 fresh jalapeno peppers, halved lengthwise and seeded
* 1 (8 ounce) package cream cheese, softened
* 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed
* toothpicks

Methods:

1. Preheat oven to 350 degrees F (175 degrees C).Spray a baking sheet with cooking spray.
2. Fill each jalapeno half with cream cheese.Wrap 1 bacon strip around each jalapeno half and secure with a toothpick.Arrange wrapped jalapenos on baking sheet.
3. Bake 12 minutes in preheated oven, or until bacon strips are crisp.Serve warm.