Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Monday, March 5, 2012

Meal Plan for Week of March 5

Below is our meal plan for the week. I need to have a plan and be accountable for it. I skipped a few weeks of planning just to get some things cleaned up and out of the freezer. I am trying to make room for the half of beef that I want to have ordered and processed soon. This week will be a little of the same, but hopefully focusing more on the healthier meals.

Monday - Roast, Potatoes, Carrots, Celery, and Onions in the Crockpot
Tuesday - Crockpot Teriyaki Chicken and Rice, Leftover Vegies from Saturday's meal
Wednesday - Turkey Sloppy Joes, Homemade Baked Potato Chips
Thursday - Roast Chicken, Sweet Potatoes, Corn (Frozen from last summer)
Friday - Easy Baked Rigatoni, Salad
This weekend's meals are still up in the air, but Saturday's lunch may include leftovers! Sundays we usually have brunch instead of lunch and that includes something like pancakes or French toast. 
Thanks for reading! Have a great day!

Friday, March 2, 2012

Some Interesting Links

I haven't been posting so much because I have been busy learning! I am trying to learn more about canning, prepping, and to some extent candle-making.

Here is what I have been watching on YouTube lately:

Canning Chili:

Canning Potatoes:

Canning Beef:

Canning Pork:

Here is some of the blog ideas I have been reading about:

Canning Chicken at the Hugs and Giggles Blog

Making DYI Survival Candles at the TEOTWAWKI Blog

6 mistakes Homesteaders make and how you can avoid them at the Joybilee Farm Blog

Rising Gas Prices: 10 Ways to Save Money at the Pump at the Frugally Sustainable Blog

I hope these are as informative for you as they were for me! Thanks for reading!

Monday, February 27, 2012

Honey Oatmeal Bread

Some of you have asked what kind of bread I make. I make all sorts of bread, but hands down this is my most favorite bread ever. I love it! The taste is wonderful and it smells divine coming out of the oven! I also like this recipe because it can be started in the bread maker on the dough setting and finished by hand. A win-win for me!

This recipe is from the Tasty Kitchen website. I encourage you to check this website out as it has many great ideas for meals and whatnot.

Honey Oatmeal Bread

  • 4-½ teaspoons Active Dry Yeast

  • ½ cups Honey

  • 4 Tablespoons Butter

  • 2-¼ cups Water

  • 1 Tablespoon Salt

  • 2-¾ cups All-purpose Flour

  • 4 cups Whole Wheat Flour

  • 1 cup Quick Cooking Oats

  • 1 whole Egg

  • In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted. Remove from heat and add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

    In the bowl of a stand mixer fitted with a dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if dough is too sticky (I usually add about 2/3 cup more).

    Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

    Punch the dough down. Turn onto a floured surface; cover with the bowl and let rise for 15 minutes.

    Shape into two loaves and let rise for 1 hour in greased 9 x 5 loaf pans.

    Bake at 350 degrees (F) for 35 to 40 minutes.

    ***You can make the dough in a bread machine, using bread flour instead of all-purpose flour. Use the dough mode setting for the largest size loaf. Follow the recipe’s directions for the second rise and baking.

    Sounds awesome, yes? I will warn you that if you do not have a big enough breadmaker, you might have to "help" it get the ingredients all mixed together and forming a dough ball. Also, on the last rise in the bread maker before you turn it out, the dough might rise enough to hit the top of the door of the bread maker. Until I get a Kitchen Aid Stand Mixer with a dough hook and paddle attachment (hint, hint), I use the bread maker.

    Thanks for reading! Have a great day!

    Wednesday, January 25, 2012

    Three-Bean Turkey Chili

    This recipe is from I found it when I was looking for more recipes that used ground turkey and a crockpot. If you don't use ground turkey, I would encourage you to try it. It is readily available in the frozen food section and is almost $2.00 a pound cheaper than ground beef. Ground turkey can also be substituted for ground beef in a lot of recipes.

    This recipe is also great for using items in your food storage since it requires a lot of canned goods. If you would like to use dried beans, you can substitute a 1/2 cup of dried beans. You will need to soak them overnight so they are tender.

    Three-Bean Turkey Chili

    1 pound ground turkey
    1 small onion, chopped
    28-oz. can diced tomatoes with their juice
    15-oz. can garbanzo beans, drained and rinsed
    15-oz. can kidney beans, drained and rinsed
    15-oz. can black beans, drained and rinsed
    8-oz. can tomato sauce
    4-oz. can chopped mild green chilies
    1 to 2 Tbsp. chili powder
    Shredded Cheddar cheese for garnish

    In a medium skillet, saute turkey onion over medium-high heat until turket is not longer pink, about 5 minutes, stirring to break up meat into crumbles. Drain and transfer turkey mixture to slow cooker.

    Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder; mix well. Cover and cook on high for 6 to 8 hours. Serve hot with shredded Cheddar cheese and cornbread, if desired. Serves 6 to 8.

    The only substitution I plan on making with this recipe is swap out the diced tomatoes for crushed tomatoes. My kids are happier and more willing to eat meals when they cannot see chunks of tomatoes!

    Thanks for reading! Have a great day!

    Thursday, December 22, 2011

    Paige's Birthday - With Lasagna and Cake Recipes!

    Today is Paige's Birthday! Yeah! I find it hard to believe that my baby girl is 11 years old! Where did time go?

    In the picture, Paige is posing with her early birthday present - a "new" bike! She has really been wanting a new bike that fit her since she had grown too tall for the other bikes. She was ecstatic to get this one!

    For her birthday supper, she has chosen lasagna, garlic bread and cake. I am posting the recipes here because these are all simple recipes that make for a delicious birthday supper!

    Simply Lasagna

    This recipe is so easy! My favorite thing about this recipe is not having to cook the noodles! Woo hoo!!! The recipe is from Kraft Foods. It is a forgiving recipe if you would like to make changes to the ingredients. This recipe will serve 12.

    1 lb. ground beef
    1 egg, beaten
    2.5 cups shredded mozzarella cheese, divided
    1 container (15 oz.) ricotta cheese
    1/2 cup grated Parmesan cheese, divided
    1/4 cup chopped fresh parsley
    1 jar (26 oz.) spaghetti sauce
    1 cup water
    12 lasagna noodles, uncooked

    Preheat the oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1.25 cups of mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.

    Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles; one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1.25 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.

    Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve. Excellent with a green salad and garlic bread!

    Pudding Cake

    This recipe is a favorite at my house. Very simple and very good! This recipe also came from my mom.

    Prepare 1 package of cake mix as package directs or make a cake from scratch. Use 13x9-inch pan. Chill cooked cake for 2-3 hours before preparing pudding. Prepare pudding according to directions. Using a wooden spoon, punch holes in the cake every inch or so. Pour pudding over cake. Refrigerate an hour or so. Spread with whipped topping over top. Serve.

    To make this a birthday cake, we add sprinkles, colored sugars, decorations and/or candles! If you make the chocolate version, you can use chopped candy bars or M&Ms.


    Puddings                                     Cake
    chocolate, chocolate fudge          chocolate, devil's food
    vanilla, french vanilla                    yellow, white, banana
    lemon                                          yellow, white, lemon (This is what we did today!)
    banana cream                              yellow, chocolate, banana
    pistachio, butterscotch                 yellow, white

    We shall be stuffed full tonight, but the celebration of another year for another child is always worth the price!

    Have a great day and thanks for reading!

    Monday, December 19, 2011

    Frozen Blueberry Muffins

    These muffins are a family favorite even with my blueberry haters. They are easy to make a batch and great for on-the-go breakfasts. Plus, I love these to use up the blueberries I froze last summer. I love to have these on hand during the holidays too to give as gifts and to have for holidays snacks.

    As always, please make your own substitutions to suit you. I use 2 cups whole wheat flour and 2 cups all-purpose unbleached flour. I have substituted coconut oil for the butter (I was out!). I have also substituted pure cane sugar for regular sugar.

    Frozen Blueberry Muffins

    4 cups all-purpose unbleached flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 cup butter, softened
    2 cups sugar
    4 eggs
    1 cup milk
    2 teaspoons vanilla extract
    2 cups frozen blueberries, unthawed

    For topping: 2 Tablespoons sugar
                       1/2 teaspoon ground nutmeg

    In a large bowl, combine flour, baking powder, and salt. In a mixing bowl cream butter and sugar. Add eggs, milk, and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased  or paper-lined muffin cups 2/3 full. Combine sugar and nutmeg; sprinkle over muffins.

    Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a cooling rack. Makes approximately 30 muffins.

    ** Fresh blueberries can be used instead of frozen.

    This recipe is not my own, but I have no idea where I got it from either! I wrote it down in my recipe book and that was that! 

    I hope you enjoy! Thanks for reading!

    Friday, December 16, 2011

    Peppermint-Mini Marshmallow Bark

    Today's holiday recipe is one that we discovered last year and fell in love with. I will not claim it is healthy, but we all know that mint is palate cleanser! (hehehe!) This recipe is from the Food Network and all honors shall go to them!

    Peppermint-Mini Marshmallow Bark 

    1 pound white chocolate  
    1/2 cup chopped peppermints  
    1/2 cup mini marshmallows 
      Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. 

      Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces. 

      Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. 

      Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. 

      Thanks for reading! Have a great day!

      Thursday, December 15, 2011

      Crispy Covered Marshmellows

      This recipe is again from my mom. I am not sure where she got the recipe, but I love these too.

      Warning!!! There is nothing healthy or naturally good about this recipe. This is just pure sinful deliciousness!

      Crispy Covered Marshmellows

      20-24 ounces large puffed marshmellows, frozen on a tray
      13 ounce box Rice Crispies

      Heat together using a double boiler:
        1 can sweetened condensed milk
        40 caramels
        1 cup butter

      When the mixture is heated through and caramels are melted, dip the marshmellows in caramel sauce using a fork. Then roll the marshmellows in the Rice Crispies. Set the covered marshmellows on waxed paper until cool.

      Thanks for reading! Have a great day!

      Wednesday, December 14, 2011

      Molasses Cookies

      This recipe was passed down from my Great-Grandmother Youde through the generations to me! I am very thankful for the wonderful recipes that get passed down for us to enjoy.

      Molasses Cookies

      3/4 cup shortening or butter (my preference)
      1 cup sugar
      1 egg
      1/4 teaspoon salt
      4 Tablespoon molasses

      2 cups flour
      2 teaspoons baking soda
      1 teaspoon cinnamon
      1 teaspoon ginger

      Mix the first five ingredients together by first creaming the butter and sugar together, then adding the egg, salt, and molasses. Mix together the flour, baking soda, cinnamon, and ginger in a separate bowl. Add the flour mixture to the wet ingredients.

      Roll dough into the size of a walnut, dip in sugar, and place on the ungreased cookie sheet. Flatten the balls on dough with the bottom of a glass. Bake at 350 degrees F for 7-8 minutes. Do not overbake! Let cool for 10 minutes then remove from the pan to a cooling rack.

      For a holiday cookies, these can not be beat! I love Molasses Cookies! Soft and chewy, yum!

      Thanks for reading,

      Friday, December 9, 2011

      Pumpkin Cookies

      Over the next week, I want to share some of my favorite Christmas recipes. One of my most favorite holiday cookies is Pumpkin Cookies. These are simple cookies, but really yummy! This recipe came from my mom!

      Jordan and my Mom!

      Pumpkin Cookies

      1/2 cup butter
      1 cup sugar
      1 cup pumpkin
      1 tsp. vanilla
      2 cups flour
      1 tsp. cinnamon
      1 tsp. baking soda
      1 tsp. baking powder
      1/4 tsp. salt

      For the gluten-free crowd, I have on good authority that you can substitute the flour with one cup of all-purpose gluten-free flour and one cup of coconut flour. 
      Instead of just cinnamon, you can substitute with pumpkin pie seasoning. (Delish!)

      Cream the butter and sugar together. Add the pumpkin and vanilla to the creamed mixture. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the flour mixture to the pumpkin mixture and mix well. 

      Drop 1 teaspoon size balls of dough on a preheated cookie heat. Bake for 350 degrees F. for 15 minutes. Cool on a wire rack or on a brown paper sack. 

      We like to frost our pumpkin cookies. This is the frosting recipe. Sorry I don't have a better sounding or healthier recipe. If you have a frosting recipe that would work with these, please let me know!

      Frosting for Pumpkin Cookies

      3 cups powdered sugar
      1 tsp. butter
      2-3 drops of maple flavoring
      enough milk to make smooth (only add a tablespoon or two of milk at a time. This comes together very quickly!)

      Combine sugar, butter, and maple flavoring. Add milk to get the right consistency. Frost pumpkin cookies. 

      This recipe is very flexible so make substitutions that work for you. I use unbleached all-purpose flour, but I plan to substitute one cup of wheat flour for the all-purpose flour. I also use sea salt instead of regular table salt. 

      Sorry about the lack of pictures. Jordan has made the last several batches and she doesn't take pictures as she bakes. Besides that, the mess she creates would make most people shudder.

      Thanks for reading! Have a great day!

      Monday, October 10, 2011

      Indonesian Chicken with Green Beans

      I have been asked to share this recipe and I am more than happy to do so. I got it from a iVillage food email in 2006 and am just getting around to trying it! If I get photos taken tonight, I will share those too!

      Indonesian Chicken with Green Beans

      Eater's Choice Low-Fat Cookbook by Ron Goor, PhD, MPH, and Nancy Goor



      • 6 skinless, boneless chicken breasts, cubed
      • 4 tablespoons olive oil
      • 10 cloves garlic, minced
      • 1 tablespoon minced fresh ginger
      • 1 small onion, chopped
      • 1 pound green beans, chopped
      • Juice of 1 lime or lemon
      • 1 tablespoon soy sauce
      • 2 teaspoons brown sugar
      • 2 teaspoons turmeric
      • 1 teaspoon salt
      • 1/2 cup water
      In a skillet over medium-high heat, saute the chicken in 2 tablespoons of the olive oil until cooked through. Set aside. Heat the remaining 2 tablespoons of olive oil and saute the garlic, ginger and onion until soft. Add the green beans. Stir until the beans turn bright green. Add the lime (or lemon) juice, soy sauce, brown sugar, turmeric, salt and 1/4 cup of the water. Slowly add the remaining water if necessary, although the sauce should not be watery. Add the chicken pieces and stir until the chicken is completely covered with sauce. Serve.

      Let me know how this works for you! Thanks for reading!

      This has been linked to Traditional Tuesdays at Whole.New.Mom!

      Tuesday, October 4, 2011

      Homemade Chicken Noodle Soup

      My family loves, loves, loves homemade chicken noodle soup! It is the perfect pick me up on cold winter days and a great soother of upset stomachs and colds. This is so easy to make!

      This is my original recipe. I have adapted three different recipes and rarely make it the same twice. Also, feel free to double this recipe. If everyone is home, we have to double it! It also makes wonderful leftovers for work!

      Homemade Chicken Noodle Soup

      2 small to medium carrots, sliced somewhat thinly
      1 small onion or 1/2 medium onion, cut in half and sliced thinly
      1 celery stalk, chopped or sliced thinly
      1 Tbsp. butter
      1.5 quarts chicken stock (I use my homemade stock)
      1-2 cups chicken, chopped or shredded
      1-2 cups egg noodles
      seasonings to taste (I use seasoning salt with no MSG, Italian seasonings, or marjarom with salt & pepper)

      Melt butter in your stockpot (5-6 qt.). Saute the vegetables in the butter over medium high heat until tender. Add the chicken stock and chicken. Bring to a gentle boil. Add noodles and seasonings of your preference. Continue to cook until noodles are tender. Serve!

      Easy, peasy, eh? Cheap to make too! This recipe is really adaptable too. I made it last night and omitted the celery since I did not have any. I have used mushrooms and other vegetables in this too. If you have homemade noodles, this soup becomes divine!

      Have a great day and thanks for reading!

      Today is also Frugal Tip Tuesday! Feel free to hop over and see other great tips to frugal living!

      Wednesday, September 28, 2011

      Working through Cookbooks - Easy Swiss Steak

      I have a lot of cookbooks. So much so that I have almost quit buying them unless they have something related to whole foods cooking or food storage cooking. I am still wanting the Food Storage cookbook by Peggy Layton.

      Right now, I am working my way through 101 Things To Do With A Slow Cooker by Stephanie Ashcraft and Janet Eyring. I am a total devotee of the slow cooker. It ensures we have supper at our house at least once to twice a week.

      We have already had Roast Chicken in the slow cooker Monday night and tonight's supper was Easy Swiss Steak.

      Easy Swiss Steak

      1.5 lbs. round steak, cut into serving-size pieces
      1 lb. baby carrots
      1 envelope dry onion soup mix
      1 can (8 oz.) tomato sauce
      1/2 cup water

      Place carrots in bottom of greased 3.5 to 5-quart slow cooker. Top with steak. Combine soup mix, tomato sauce, and water. Pour over other ingredients. Cover and cook on low heat for 8-10 hours. To serve the steak, ladle over plain or garlic mashed potatoes.

      Makes 4-6 servings.

      This was delicious! I was a little perturbed at having to use dry onion soup mix. I am trying to find a way to make it myself and be preservative free. Or find one on the shelf that is. Otherwise, this was a hit!

      Have a great night and thanks for reading!

      Monday, September 26, 2011

      One of Our Favorite Ways to Eat Potatoes!

      We love potatoes!

      Maybe a little too much.

      They are so simple and easy, but I am not a fan of frou-frou potatoes. I like them in their simple state. My kids feel somewhat the same way. One would prefer no skin on the potatoes and to have them mashed/pureed into fluffiness. One doesn't like them mashed at all. The last two are not nearly as picky about their potatoes (or food in general).

      This is one of our favorite ways to eat them! Beware of the extremely non-frou-frou recipe!

      Oven Roasted Potatoes

      1-3 lbs. of potatoes, unpeeled and cut into bite-size pieces
      2-3 Tbsp. olive oil
      Italian seasoning to taste
      Kosher salt to taste

      Preheat oven to 400 degrees F.

      Use the amount of potatoes appropriate for the hoard you are feeding. I like to use small potatoes from my garden, but if not available I will substitute organic yukon fingerlings. Any potatoes, however, will do.

      Wash and cut up your potatoes. Put into a bowl. Toss with olive oil so it coats the potatoes. Toss with the Italian seasoning. Dump bowl into a 8"x11" or 9"x13" pan. Roast potatoes in the oven for 30-40 minutes or until they are easily speared with a fork.

      That's it! Done! This recipe also works with other vegies added or other vegies by themselves. My kids have a little issue with some of the other vegies I have added. I am still working on that!

      Have a great night and thanks for reading!

      Sunday, September 11, 2011

      Dehydrating The Bounty

      We have been dehydrating our garden produce as well as what I bought from the Farmers Market lately. I love having dehydrated vegetables in my pantry. I have been doing a lot of onions with plans to do more as well as basil and all kinds of peppers. This was my progress so far:

      Hard to believe the middle jar was 4.5 onions at one time! Left jar is dried peppers and the right jar is dried basil. The first step to dehydrating your vegetables to get out the dehydrator. My dehydrator is a old style kind! (Update 2015: I have a new to me dehydrator that does more!)

      As you can see, the way I put these steps in order is not necessarily the way I did this. It is the way I should have done this. I get my vegetables ready by washing and drying them. Then I chop them so they are uniform size. I don't like to waste any vegetables, however, so I will put the little ends on the trays too.

      I used green and red bell peppers, jalapenos, and a salsa pepper. On the trays I used parchment paper so the dried vegetables will not fall through the cracks. I spread out the chopped vegetables on the trays putting everything close together.

      I put the trays into the dehydrator for 18-24 hours. My dehydrator is an old-style model and takes a little more time to dry then the newer models. After the time has passed, this is what my vegetables will look like:

      These vegetables are ready to go so I can add them to soups, casseroles, and anything else they might be needed. A great idea is to make your own soup mixes with the dried vegetables and have them ready to go when you need a quick supper night! They are also a money saver because the cost of these in the store is getting crazy!

      I have 4-5 onions to do as well as a bunch of carrots. I better get cracking! 

      Thanks for reading,

      Monday, July 25, 2011

      Homemade Applesauce and Banana Bread Weekend

      In my quest for frugality this weekend, I was trying to use up food at home. I have been trying to organize my food storage and get it a little more presentable so I can take pictures to post for you all!

      We had pepperoni and canned olives to use up so we made Pepperoni Pizza Twist! Absolutely a family favorite!

      We ate the LAST box of scalloped potatoes. I think I might miss not buying those anymore, but the some of ingredients/preservatives are definitely not good for us. I wish I could master making "real" scalloped potatoes. Somehow, that has alluded me so far.

      I threw out some food that was expired and known not to be good anymore. That makes me sad because of the sheer waste of the money spent to buy them. I need to be better about my eating what I have. I like the idea of marking everything with the expiration date using permanent marker. That way I can see the date easily and know by when I need to make the food.

      I had two bananas that needed to be used up. They were getting to the point of really mushy and starting to attract the flies' attention. (Gross, eh?) So I washed and peeled the bananas. They guess it, BANANA BREAD! Here is my Great Aunt Doris' super easy recipe for delicious banana bread!

      Banana Bread

      2 eggs, beaten very well
      2/3 cup sugar
      1/3 cup oil of your choice
      1-1/2 cup flour
      1 teaspoon baking powder
      1/4 teaspoon baking soda
      1/2 teaspoon salt
      2 bananas, mashed

      Mix together eggs, sugar, & oil. Add in flour, baking powder, baking soda, & salt. Mix well. Add bananas & mix gently. Pour into a very lightly greased large loaf pan or two smaller loaf pans. Bake at 350 degrees for one hour.

      Easy peasy, isn't it? My kind of recipe! After the banana bread, we attempted to make homemade applesauce. I have never made homemade applesauce before. I had bought 10 pounds of apples at the grocery store that were marked down to 19 cents/pound. I had a eye toward making enough to can some of it, but I decided to make a test run first. Besides, I have four people to test this on and they had better like the applesauce before we can it! Another easy recipe!

      My Attempt at Homemade Applesauce

      We were kind of winging this applesauce recipe. I had the Ball Canning Book and the Better Homes and Gardens Cookbook in front of me for guidance. We sent 3 pounds of apples through the apple peeler/corer/slicer (love this contraption!). We added a cup of water to the apples in a heavy 6 quart pot. We bought the water to boiling, then turned the heat to medium low and let them cook down until I could mash them easily, about 40-45 minutes. We cooked the apples in a little bit too much water (lesson learned!) and had a little too much liquid. Maybe I will use only 1/2 cup water instead of a full cup. After I took the apples off the heat, I mashed them down to my desired chunkiness. I added a 1/2 cup of sugar which seemed to be a good sweetness since the apples were already plenty sweet. Then I let the applesauce cool for a bit.

      The younger two kids totally loved the applesauce! The older two kids have not tried the applesauce, but will tonight for supper. I loved the applesauce so we will be doing this again and, hopefully, to can it!

      Sorry I don't have pictures for any of this! I couldn't find my camera until this morning. Grrr...  Later today I will have a post for my Preparedness Mondays!

      I am also adding this to the Barnyard Hop! Welcome to all who are coming over to read my ramblings!

      And I am adding this to the Frugal Tuesday Tip! Lots of great tips! Check it out!

      Thanks for reading! Have a great day!


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