Strawberry Pineapple Salsa
A delicious fruit salsa...
- 1-1/2 Cups Fresh Diced Pineapple
- 1-1/2 Cups Fresh Diced Strawberries
- 1 Medium Red Bell Pepper, Diced
- 1 Jalapeno, Seeded and Diced
- 1/4 Cup Red Onion, Minced
- 1/2 Cup Cilantro, Chopped
- 4 Tbsp Lime Juice (about 2 limes)
- 1/8 tsp salt
- Mix all ingredients together in bowl. Refrigerate for about an hour. Serve with tortilla chips or with chicken or fish.
- This recipe was made with fresh pineapple.
- Cut a pineapple lengthwise and hollow out to use as a fun bowl for serving salsa.
- Add more or less of ingredients based on personal taste
Strawberry Pretzel Dessert
A Boxx Family Favorite...
- 2 Cups Crushed Pretzels
- 3/4 Cup Butter ( melted)
- 3 Tbsp Sugar
- 8 Oz Cream Cheese Softened
- 3/4 Cup Sugar
- 8 Oz Cool Whip
- 6 Oz Jello-O
- 2 Cups Boiling Water
- 4 Cups Sliced Strawberries
- Preheat oven to 375 degrees.
- Combine crushed pretzels, sugar and butter in a bowl and press into the bottom of a 9x13 pan. Bake 10 minutes and cool completely.
- In a medium bowl, mix cream cheese and sugar with a mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.
- In a large mixing bowl combine Jell-O and boiling water until jello is dissolved. Allow mixture to sit at room temperature until completely cooled.
- Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.
- Refrigerate until firmly set at least 4-6 hours or overnight.
- Allow each layer to cool/chill before adding the next layer.
- Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
- Allow the Jell-O to cool to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
- Use whipped topping, not fresh whipped cream. The whipped topping is a more stable ingredient that sets more firmly.
Boxx Strawberry Freezer Jam
The easiest freezer jam recipe!
- 2 Cups Sliced or crushed strawberries
- 4 Cups Sugar
- 3/4 Cup Water
- 1 Pkg SURE-JELL Fruit Pectin
- Rinse 5 (1-Cup) containers. You can use plastic or glass; we prefer 4 oz glass jars. If you use 4 oz glass jars like us, you will need 10 half-cup containers. Dry containers thoroughly after rinsing.
- Prep strawberries by cleaning, removing stems and slicing or crushing one cup at a time. Or use our already sliced Boxx strawberries in our 3.5 lb, 6 lb, or 15 lb pails.
- Measure exactly 2 cups of strawberries into large bowl. Stir in sugar. Let stand 10 mins, stirring occasionally.
- Mix pectin and water in small saucepan on stove. Bring to boil on high heat, stirring constantly. Continue to boil and stir for one minute.
- Add to fruit mixture and stir for 3 minutes or until most sugar has dissolved. Please note that a few sugar crystals may remain.
- Fill containers immediately to within a half-inch of tops. Wipe off top edges of containers. Immediately cover with lids.
- Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks or freezer for up to 1 year. If frozen, thaw in refrigerator before using.
Boxx Berry Farm Freezer Corn
This is the best corn recipe we've ever come across yet.
- 9 cups Cut Corn
- 3 Cups Water
- 1/2 tbsp Salt
- Bring corn, water, and salt barely to a boil.
- Cool and Bag in quart size freezer bag
- Lay bags flat on a cookie sheet in freezer until they start to freeze.
Simply cut corn off the cob raw, you do not need to blanch first. Put about 1-2 cups of corn in bag depending on size of family.
Raspberry Cream Pie
Makes two 9-inch Pies
- 1 8oz Package Cream Cheese Softened
- 1 Container (13.5 oz) Cool Whip
- 2 tbsp Powdered Sugar
- 2 baked 9 inch Cracker Crusts
- 2 pkgs 10 oz each Frozen Raspberries
- 2 tbsp Cornstarch
- Beat cream cheese till light.
- Fold in cool whip, add powdered sugar.
- Pour into 2 crusts. Chill.
- Defrost and drain raspberries, reserve syrup.
- Combine syrup with cornstarch and cook over medium heat till thick and clear.
- Add raspberries; cool completely.
- Spoon over pie and keep chilled till serving.
Sweet Gerkins Pickles
- 1 cup Salt
- 2 quarts Water
- 6 pints Cucumbers
- 1 tbsp Alum
- 1 1/2 tbsp Mixed Picking Spices
- 5 Cups Sugar
- 5 Cups Vinegar
- Put cucumbers in enamel or stainless steel container.
- Add salt to water and bring to boiling. Pour over cucumbers.
- Cover with plate. Let stand for 1 week (scum will form, remove this daily).
- Drain, discarding brine. Rinse cucumbers thoroughly.
- Cover with boiling water, let stand 24 hours.
- Drain. Tie spices in cheesecloth bag.
- Add to sugar and vinegar in a large pot. Bring to boil.
- Pour over cucumbers, cover and let stand 24 hours again. Drain syrup in a pot and bring back to a boil, pour over cucumbers again. Repeat this process every day for 4 days.
- Pack pickles in hot jars, leaving 1/4 inch head space. Remove spice bag. Heat syrup to boiling and pour boiling water over pickles leaving 1/2 inch head space. Process pints in 15 minute boiling water bath.
Ella’s Dill Pickles
- 10 lbs Cucumber
- 1 quart White Vinegar
- 2 quart Water
- 2/3 cup Plain Salt
- Wash each cucumber with brush. Pack in jars with plenty of dill and garlic in bottom and top.
- With cover on the kettle, boil together 15 min. with the following ingredients: 1 quart white vinegar, 2 quarts water, and 2/3 cup plain salt.
- Set jars in hot water, keep lids hot.
- Pour hot brine to fill jars and seal. May be processed 5 minutes if they don’t seal.
- Yields about 7 quarts, using about 10 lbs of cucumbers.
Tip: To seal without heating on stove: if you heat too much your pickles could get ruined. Instead you might try pouring the hottest tap water possible into jar with pickles in first, then dump off. This way your brine is still very hot and will seal a lot easier.
- 1 gallon Sliced Cucumbers
- 2 Sliced Onions
- 4 cups Vinegar
- 1/2 cup Salt
- 4 cups Sugar
- 1 1/2 tsp Tumeric
- 1 1/2 tsp Mustard Seed
- Combine all ingredient in a bowl. Simply stir brine and pour over cucumbers. (Don’t Boil!)