This was before we moved the crib to the other side of the room.
Wednesday, August 10, 2016
I struggle with Pinterest. When I'm browsing I find myself starving after a few minutes of looking at delicious food.. I wish I had a magic wand to wave and have food show up on my table looking as good as the photo I saw and tasting even better than I imagined. Then there is the DIY crafts or how to decorate your walls. I'm currently a full-time student living in student housing. My walls are white. White is so white and yet I think of it as a blank canvas! Since I'm a photographer, I enjoy covering my walls in photos. Here are a few of my latest Pinterest inspired creations. I just finished a final and have a few weeks before fall semester begins, so you may not see many DIY projects for a few months. My program is the best in the state which means many credits, lots of classes and lots of time. Yikes! Also next week I have 3 family photo sessions, a family reunion and a frozen treat bake off contest I'm entering for fun. The following weeks forecast looks like a LOT of editing time to be able to get my clients their photos before school starts. Wish me luck!
Canned Green Beans
Canned Green Beans
Have no fear! Green beans are easy to can, they are just time consuming. I canned green beans today to show some neighbors the process. Green beans need to be canned in a pressure cooker. Have your gauge tested yearly to ensure it is functioning properly. My pressure cooker is an All American model 921 and holds 7 quarts.
Rinse beans, snap both ends off and throw away. Depending on the length of the bean it will be snapped in half or in thirds. Fill quart jars with beans and thump them on the heel of your hand to help them get packed in tightly. Add 1 teaspoon of canning salt. Fill with warm water leaving 1/2 inch head space. Use a plastic knife to go around the edges and help release any air bubbles that may be trapped. Add more water if needed. Place lids and bands on snugly. It always helps to have your lids soaking in warm water before putting them on.
Place jars into pressure cooker on the rack. Add 3 inches of warm water to the canner. Place lid on and screw on snug. Make sure to line up the arrow on the lid to the line on the pressure cooker to ensure the lid is on correctly. Turn on the stove top to high heat.. Make sure the flute is open. Once the flute is steaming wait 3 minutes and close it. Now is the time to sit and watch the gauge slowly rise to the correct pressure. Depending on the altitude you live in will depend on how many pounds of pressure you will need. For me, its 13 lbs. Once it hits 13 lbs. start the timer for 25 minutes. The trick it to make sure the gauge doesn't fall below or above the correct pressure for your area. This will mean you will be adjusting the dial on the stove to find that perfect pressure. Never leave a pressure cooker unattended! Once the timer goes off, turn off the stove and let the pressure cooker sit until the pressure gauge reads zero. This takes time but as long as you remember to turn off the stove you can start on something else. Once the pressure is at zero, slowly open the flute to release any additional pressure. At this point you can open your pressure cooker and remove the bottles. They will still be boiling, so be careful and be prepared with a jar lifter! Place the bottles on a hand towel about 3 inches away from each bottle so there is room for them to cool. As they start to cool you will hear the popping of the jars sealing. Once they are cooled, check to make sure they all sealed. If one did not seal, serve it as part of your dinner that night or use within the next few days.
Simple! Right?!
Have no fear! Green beans are easy to can, they are just time consuming. I canned green beans today to show some neighbors the process. Green beans need to be canned in a pressure cooker. Have your gauge tested yearly to ensure it is functioning properly. My pressure cooker is an All American model 921 and holds 7 quarts.
Rinse beans, snap both ends off and throw away. Depending on the length of the bean it will be snapped in half or in thirds. Fill quart jars with beans and thump them on the heel of your hand to help them get packed in tightly. Add 1 teaspoon of canning salt. Fill with warm water leaving 1/2 inch head space. Use a plastic knife to go around the edges and help release any air bubbles that may be trapped. Add more water if needed. Place lids and bands on snugly. It always helps to have your lids soaking in warm water before putting them on.
Place jars into pressure cooker on the rack. Add 3 inches of warm water to the canner. Place lid on and screw on snug. Make sure to line up the arrow on the lid to the line on the pressure cooker to ensure the lid is on correctly. Turn on the stove top to high heat.. Make sure the flute is open. Once the flute is steaming wait 3 minutes and close it. Now is the time to sit and watch the gauge slowly rise to the correct pressure. Depending on the altitude you live in will depend on how many pounds of pressure you will need. For me, its 13 lbs. Once it hits 13 lbs. start the timer for 25 minutes. The trick it to make sure the gauge doesn't fall below or above the correct pressure for your area. This will mean you will be adjusting the dial on the stove to find that perfect pressure. Never leave a pressure cooker unattended! Once the timer goes off, turn off the stove and let the pressure cooker sit until the pressure gauge reads zero. This takes time but as long as you remember to turn off the stove you can start on something else. Once the pressure is at zero, slowly open the flute to release any additional pressure. At this point you can open your pressure cooker and remove the bottles. They will still be boiling, so be careful and be prepared with a jar lifter! Place the bottles on a hand towel about 3 inches away from each bottle so there is room for them to cool. As they start to cool you will hear the popping of the jars sealing. Once they are cooled, check to make sure they all sealed. If one did not seal, serve it as part of your dinner that night or use within the next few days.
Simple! Right?!
Sunday, August 7, 2016
Rhubarb Jam
Rhubarb Jam
Shared by Banner Family
Makes three 8 oz. jars
5 cups rhubarb cut up
1/2 cup water
2 or 3 cups sugar
3 oz package Wild Strawberry Jello
Boil first 3 ingredients for 10 minutes, add Jello package. Stir well, let it cool for 2 hours, put on lids and freeze.
Shared by Banner Family
Makes three 8 oz. jars
5 cups rhubarb cut up
1/2 cup water
2 or 3 cups sugar
3 oz package Wild Strawberry Jello
Boil first 3 ingredients for 10 minutes, add Jello package. Stir well, let it cool for 2 hours, put on lids and freeze.
Sheena's Wheat Bread
Sheena's Wheat Bread
Makes 2 loaves
1 cup milk
1 cup hot water
1 1/2 tsp. yeast
1 1/2 Tbsp. butter
1/4 cup brown sugar
1/2 cup rolled oats
2 cups wheat flour
1 3/4 cups white flour
1 1/2 tsp. salt
3 Tbsp, wheat germ
I add the first 3 ingredients and let sit for 2 minutes in my breadmaker. Then add the rest of the ingredients and set timer to first rise. Once finished mixing and rising, I remove from the breadmaker and break into 2 small loaves. Place in a greased pan, I normally use crisco. Bake 350 degrees for 40 + minutes.
Makes 2 loaves
1 cup milk
1 cup hot water
1 1/2 tsp. yeast
1 1/2 Tbsp. butter
1/4 cup brown sugar
1/2 cup rolled oats
2 cups wheat flour
1 3/4 cups white flour
1 1/2 tsp. salt
3 Tbsp, wheat germ
I add the first 3 ingredients and let sit for 2 minutes in my breadmaker. Then add the rest of the ingredients and set timer to first rise. Once finished mixing and rising, I remove from the breadmaker and break into 2 small loaves. Place in a greased pan, I normally use crisco. Bake 350 degrees for 40 + minutes.
Saturday, August 6, 2016
Spaghetti Sauce
Spaghetti Sauce (this is an amazing recipe!)
Recipe: Nanette Despain
1/2 bushel tomatoes peeled
Recipe: Nanette Despain
1/2 bushel tomatoes peeled
3 Cups chopped onion
3/4 TB garlic powder
2 TB basil
2/3 Cup parsley
3 bay leaves
1/2 C vinegar
1/4 C oil
1/4 C canning salt
1 TB pepper
6 TB brown sugar
Combine all ingredients in large stock pot, bring to a boil and simmer 2 hrs. Pour into Quart jars and process 35 min in hot water bath. Note: if you use fresh herbs you may need to adjust the amount up to your liking. 1/4 cup dried = 1/2 fresh.
Makes 8-9 quarts
Makes 8-9 quarts
Friday, August 5, 2016
Apricot Pineapple Jam
Apricot Pineapple Jam
Modified Sure Jell Recipe
Purchase a Sure Jell Pectin Packet and you will find some yummy canning recipes!
5 cups finely chopped apricots
1/4 cup fresh lemon juice
7 cups sugar
Follow directions, however, I use a box of pineapple jello instead of the pectin. I was told this hint from a friend to change the flavor.
In large pot (I make multiple batches at once but this recipe is for one batch) add apricots, jello packet, and lemon. Bring to rolling boil (a boil that doesn't stop when stirred) on high heat, stirring constantly. I like to use my plastic potato masher to help mash the fruit and be able to scrape the bottom without scratching my pan and it covers a lot more of the bottom surface than a large spoon would.
Once at a rolling boil add in the sugar and return to a full rolling boil. Boil exactly 1 minute stirring constantly. Remove from heat and scrape off the foam with a metal spoon and discard.
Modified Sure Jell Recipe
Purchase a Sure Jell Pectin Packet and you will find some yummy canning recipes!
5 cups finely chopped apricots
1/4 cup fresh lemon juice
7 cups sugar
Follow directions, however, I use a box of pineapple jello instead of the pectin. I was told this hint from a friend to change the flavor.
In large pot (I make multiple batches at once but this recipe is for one batch) add apricots, jello packet, and lemon. Bring to rolling boil (a boil that doesn't stop when stirred) on high heat, stirring constantly. I like to use my plastic potato masher to help mash the fruit and be able to scrape the bottom without scratching my pan and it covers a lot more of the bottom surface than a large spoon would.
Once at a rolling boil add in the sugar and return to a full rolling boil. Boil exactly 1 minute stirring constantly. Remove from heat and scrape off the foam with a metal spoon and discard.
Helpful photos. Wash your fruit, I like to use a large strainer that fits inside a large bowl. Add warm water to the bowl and a tad bit of bleach to help kill anything bad that may be on the fruit. Immerse the apricots into the water and let sit for a good 20 seconds. I then rinse with water. Open the apricot and remove the pit. These apricots were so small that I did not cut them up into smaller pieces. The next photo is the mixture on the stove after much smashing of the fruit. You can see it has foam on the surface. They say you can add 1/2 tsp. butter or margarine to reduce the foaming, but I don't see much of a difference. Island Pineapple Jello packet. Make sure your jars are hot when you add the boiling jam into them. Soak the lids in warm water to help them seal better. Use a large hot water canner, instructions are in the recipe packet located in each pectin packet. Also a helpful tip that I forgot about since its been a whole year since I canned, is that if you add a little vinegar to the water you process them in, you wont have the dusty, dirty looking jars like you can see in the photo. I also made homemade bread that day! Yum!
Pictured is my husband's delicious white bread recipe along with apricot pineapple jam and apricot raspberry jam. I feel the raspberry was a little too powerful, so I only did one batch of that flavor.
Joan Fullmer Salsa Recipe
Joan Fullmer Salsa Recipe
1/2 bushel ripe tomatos
8-10 yellow or red peppers (remove seeds)
2-3 bell peppers (remove seeds)
3 Tbsp. crushed chili peppers
10 anaheim peppers (remove seeds)
3 large onions
1/3 cup salt
3 cloves garlic minced
6-8 jalapeno peppers (leaving seeds in makes it HOT)
Simmer 2 hours
Yields 18-20 pints
Hot water bath 20 minutes
I made this last year and I love the recipe. I used 6 jalapeno peppers I believe and very few seeds and it was a little too hot for my liking. Had quite the kick to it!
1/2 bushel ripe tomatos
8-10 yellow or red peppers (remove seeds)
2-3 bell peppers (remove seeds)
3 Tbsp. crushed chili peppers
10 anaheim peppers (remove seeds)
3 large onions
1/3 cup salt
3 cloves garlic minced
6-8 jalapeno peppers (leaving seeds in makes it HOT)
Simmer 2 hours
Yields 18-20 pints
Hot water bath 20 minutes
I made this last year and I love the recipe. I used 6 jalapeno peppers I believe and very few seeds and it was a little too hot for my liking. Had quite the kick to it!
Thursday, August 4, 2016
Banana Zucchini Bread
Banana Zucchini Bread
Credit found HERE
Makes 2 9x5 pans
4 eggs
2 cups sugar
1 cup oil (I use coconut)
2 medium ripe bananas mashed (1 cup)
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 1/2 cups shredded zucchini
Directions:
Beat eggs, blend in sugar & oil. Combine all dry ingredients and mix. Once mixed, add zucchini and mix again.
Bake 350 degrees 60 minutes
Credit found HERE
Makes 2 9x5 pans
4 eggs
2 cups sugar
1 cup oil (I use coconut)
2 medium ripe bananas mashed (1 cup)
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 1/2 cups shredded zucchini
Directions:
Beat eggs, blend in sugar & oil. Combine all dry ingredients and mix. Once mixed, add zucchini and mix again.
Bake 350 degrees 60 minutes
For any expert bakers, I would love to know why my bread caves in the middle about 10 minutes before it is fully cooked. It happens about half the time I bake it and I don't know what I'm doing different! Help!
Wednesday, August 3, 2016
Power Bites
Power Bites
Recipe found on Doterra blog HERE
Recipe found on Doterra blog HERE
Ingredients:
1 cup finely shredded coconut, divided
1 cup almond butter
1 cup dried cranberries
1/2 cup raw honey
1/2 teaspoon salt
2 tablespoons chia seeds
3 drops doTERRA Wild Orange essential oil
Directions:
- Place all ingredients into mixer except for half cup shredded coconut.
- Add essential oil.
- Mix until well combined.
- Roll into balls and coat in the other half cup of shredded coconut.
- Store in the refrigerator and eat when you need an extra boost of energy.
This is a sticky mess and didn't roll into balls very well. Haha! I also did not add the oil. I love the oils but not always in my food. I made some with coconut on the outside, some with ground flax seed and some with wheat germ. I found it to be easier with the flax and wheat germ to put some in a small dish, toss a glob in and shake the bowl back n forth in a circular motion which rounded the glob out.
Sweet Pickled Red Beets
Sweet Pickled Red Beets
Recipe: Joyce Van Woerkom
Fill pressure pan with beets.
Add 2 quarts water
Pressure at 10 lbs for 35 minutes
Peel and cut beets
Make syrup of:
2 quarts water
2 quarts vinegar
2 quarts sugar
2 T. salt
Pour over beets, bring to a boil. Boil for 15 minutes. Bottle and seal.
Recipe: Joyce Van Woerkom
Fill pressure pan with beets.
Add 2 quarts water
Pressure at 10 lbs for 35 minutes
Peel and cut beets
Make syrup of:
2 quarts water
2 quarts vinegar
2 quarts sugar
2 T. salt
Pour over beets, bring to a boil. Boil for 15 minutes. Bottle and seal.
Enchilada Sauce
Enchilada Sauce (canning)
Recipe: Nanette Despain
1/2 bushel tomatoes
1/3 cup chili powder
1/3 cup cumin
1/2 cup coco powder
1/4 cup salt
1/4 cup oregano
1/4 cup thyme (Spanish)
1/2 cup fresh cilantro or 1/4 cup of dried
2 medium onions chopped
1/8 cup black pepper
1 cup apple cider vinegar
Bring to a boil and simmer for 3 hours. Test spice flavors as you go. Use an immersion blender to puree. You can also let the mixture cool and blend in a blender.
Process in hot water bath for 35 minutes for quarts and 30 minutes for pints.
Recipe: Nanette Despain
1/2 bushel tomatoes
1/3 cup chili powder
1/3 cup cumin
1/2 cup coco powder
1/4 cup salt
1/4 cup oregano
1/4 cup thyme (Spanish)
1/2 cup fresh cilantro or 1/4 cup of dried
2 medium onions chopped
1/8 cup black pepper
1 cup apple cider vinegar
Bring to a boil and simmer for 3 hours. Test spice flavors as you go. Use an immersion blender to puree. You can also let the mixture cool and blend in a blender.
Process in hot water bath for 35 minutes for quarts and 30 minutes for pints.
Canned Salsa
Canned Salsa
Recipe: Andrea Jeppsen
Makes 6-8 pints
1 red onion chopped
1 white or yellow onion chopped
8 lbs. fresh tomatoes peeled and chopped
2 bell peppers (red, yellow) chopped
2 15oz. cans tomato sauce
3 Serrano peppers chopped
3 jalapeno peppers chopped
1 Anaheim pepper chopped
1/2 cup white vinegar
3 garlic cloves chopped
1 1/2 T. salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. cumin
1/4 cup brown sugar
1/4 cup white sugar
Combine ingredients & simmer for about 3 hours.
Pour into jars and process 10 minutes.
*I haven't tried this recipe yet.
Recipe: Andrea Jeppsen
Makes 6-8 pints
1 red onion chopped
1 white or yellow onion chopped
8 lbs. fresh tomatoes peeled and chopped
2 bell peppers (red, yellow) chopped
2 15oz. cans tomato sauce
3 Serrano peppers chopped
3 jalapeno peppers chopped
1 Anaheim pepper chopped
1/2 cup white vinegar
3 garlic cloves chopped
1 1/2 T. salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. cumin
1/4 cup brown sugar
1/4 cup white sugar
Combine ingredients & simmer for about 3 hours.
Pour into jars and process 10 minutes.
*I haven't tried this recipe yet.
2 Chocolate Chip Cookies
2 Chocolate Chip Cookies
Recipe given by friend Hayley
These are amazing and so far the ONLY cookies that have ever worked out for me. Mine are always overcooked, under cooked, or come out beautiful only to have a few minutes pass and they go super flat.
Mix:
1 cube butter softened
1 cube margarine
1 cup sugar
1 cup brown sugar
Add 2 eggs and mix again.
Add 1 tsp vanilla and 1 box vanilla instant pudding, mix again
In separate bowl mix:
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 cups flour
Then add to the other ingredients and mix again.
Add:
1 cup milk chocolate chips (I like Ghirardelli)
1 cup white chocolate chips (I used Nestle last time due to the store being sold out or Ghirardelli)
I use a small cookie scoop and place on an ungreased cookie sheet
Bake 350 degrees for 12 minutes.
Recipe given by friend Hayley
These are amazing and so far the ONLY cookies that have ever worked out for me. Mine are always overcooked, under cooked, or come out beautiful only to have a few minutes pass and they go super flat.
Mix:
1 cube butter softened
1 cube margarine
1 cup sugar
1 cup brown sugar
Add 2 eggs and mix again.
Add 1 tsp vanilla and 1 box vanilla instant pudding, mix again
In separate bowl mix:
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 cups flour
Then add to the other ingredients and mix again.
Add:
1 cup milk chocolate chips (I like Ghirardelli)
1 cup white chocolate chips (I used Nestle last time due to the store being sold out or Ghirardelli)
I use a small cookie scoop and place on an ungreased cookie sheet
Bake 350 degrees for 12 minutes.
Six Layer Cookie Bars
Six Layer Cookie Bars
Recipe: My awesome sister Kassie!
* Ingredients *
1/2 cup (1 cube) butter (Do not substitute margarine, shortening, etc.)
2 cups graham crackers smashed (14 crackers)
1 cup baker's angel flake coconut
6 oz. butterscotch chips
6 oz. semi-sweet chocolate chips
14 oz. sweetened-condensed milk (do not use 'fat-free' or 'light')
* Directions *
Melt butter slowly in a 9" x 13" pan (I use a glass Pyrex baking dish for this). Sprinkle crumbs evenly over butter and pat down. Layer with coconut and both kinds of chips. Dribble condensed milk over all ingredients. Bake at 325 degrees for 30 minutes. Cool and cut into squares.
Recipe: My awesome sister Kassie!
* Ingredients *
1/2 cup (1 cube) butter (Do not substitute margarine, shortening, etc.)
2 cups graham crackers smashed (14 crackers)
1 cup baker's angel flake coconut
6 oz. butterscotch chips
6 oz. semi-sweet chocolate chips
14 oz. sweetened-condensed milk (do not use 'fat-free' or 'light')
* Directions *
Melt butter slowly in a 9" x 13" pan (I use a glass Pyrex baking dish for this). Sprinkle crumbs evenly over butter and pat down. Layer with coconut and both kinds of chips. Dribble condensed milk over all ingredients. Bake at 325 degrees for 30 minutes. Cool and cut into squares.
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