Raspberry Freezer Jam

This is a double batch.
Mash berries, if using a food processor, pulse to a very fine chop - Do not puree.
Measure 6 1/2 cups (exactly) of berries into a large bowl.  Add 1/2 cup lemon juice.
Add 2 boxes of pectin.  Mix thoroughly, and set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Add 2 cups of light corn syrup, Mix Well. (helps prevent sugar crystallization)
Stir in 9 cups (exactly) of sugar gradually, stirring constantly until sugar is dissolved, and no longer grainy.
Pour into 1-2 cup containers, leaving 1/2 inch space at the top of expansion during freezing.  Cover
Let stand at room temperature for 24 hours until set.
Refrigerate up to 3 weeks
Store in freezer up to 1 year.

Ham and Beans

1 pound small white beans (soaked over night and drained)
Cover with 2 quarts water, add ham bone and bring to boil.
Lower heat, and simmer for 2 1/2 hours.

Remove bone

Add

1/4 cup sweet pickle juice (or 1/4 c. vinegar and 1/8 c. sugar)
1 tsp. dry mustard
 1 tsp. salt
1/2 tsp. pepper

Cover and simmer 30 minutes.

Chocolate Chip Pound Cake

1 box yellow cake mix
1 pkg. instant chocolate pudding (3.9 oz)
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz.) carton sour cream
1 c. semi sweet chocolate chips

Combine and whisk together all dry ingredients, add other ingredients and mix until smooth (but don't beat). 

Stir in chocolate chips. 

Pour into greased and floured bundt pan and bake at 350 degrees for one hour (plus or minus 10 minutes depending on the oven).

Got this recipe from Shawnie Pothier  www.71toes.com

Balsamic Vinaigrette

Courtesy of Megan Tucker Rencher