Simple cookie dough that can be changed up to work with any of your pantry ingredients.
I love today’s recipe for a homemade cream soup mix. If you use your crockpot as I do, so many recipes require using a can of cream of mushroom or some other cream-based soup. There is nothing wrong with using them, but what if you don’t have any in the pantry? This recipe is for you!
This is the time of year when my cooking plans change to holiday gift-giving. Since my helpers in the kitchen look forward to cooking as much as I do, it’s important to have some recipes that they can make on their own.
Peppermint White Chocolate Fudge is super easy and foolproof for a beginner. It’s a great gift or bake sale item as well. Enjoy!
- Microwave safe bowl
- 8 X 8 pan
- Plastic Wrap
- 2 Cups White Chocolate Chips
- 12 Ounces Vanilla Frosting
- 1/2 tsp Peppermint flavoring
- 1/2 Cup Peppermint flavored Candy Crushed
- 6 drops Red Food Coloring
- Line an 8X8 pan with plastic wrap
- In a microwave-safe bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.
- Stir in vanilla frosting
- Stir till combined
- Add peppermint flavoring, stir well
- Reheat mixture for 10 seconds if needed. The mixture should be soft enough to pour
- Pour mixture into pan
- Add 6 drops Red food coloring
- Use a knife to swirl color into the mixture
- Sprinkle crushed candy over top
- Cool in fridge until hard
- Cut and enjoy
I’m not sure there is an easier recipe for canning grapes than this one. It’s a good thing since our entire East side of the yard is mile high with them. What you will end up with is a grape juice concentrate that can be diluted and sweetened to taste. You get the full-bodied flavor of grapes because you are essentially canning whole grapes. This is a great first recipe for new Canners.
Canned Grape Juice
7 Quart Jars with lids and bands
14 cups wild grapes
Sugar if desired (you can certainly add it now or when you are ready to serve.)
Sterilize your jars
Fill with 2 cups of grapes
Pour boiling water over grapes, leaving 1/2 inch headspace
Hot water bath can them for 10 minutes
Allow to cool before storing
Wait 2 weeks before using.
Open quart jar and pour through a strainer into a 2 quart container. Add 1 quart cold water and taste for sweetness. Add additional sugar or other sweetener as desired.
I find that the kids love this juice with little to no added sweetener. You may have to adjust for the variety of grapes you are using, so don’t worry if you have to taste, sweeten, taste, repeat.
Light, fluffy rolls that are perfect for your favorite burger. Never buy another bun again!
If you have been reading for a while, you know that I love food preservation just as much as I love to cook. There is something about shopping in my own pantry and freezer that makes me slightly giddy with joy. Over the years, I have written books on all sorts of food preservation: Canning and Preserving for Dummies, Canning and Preserving All in One, Fermenting for Dummies. Each one is filled with good ideas and recipes for creating homemade meals from the farm kitchen.
I never could understand why the art of pressure canning wasn’t as popular as it once was. I think it fell out of favor when people had access to frozen foods and that meant a lot less work. The rise of convenience foods meant the decline of doing things ourselves.
Pressure canning is an important part of my everyday life, and I am excited to be bringing you another book on the subject. I am working on a book titled Modern Pressure Canning, and it’s going to be unlike anything you’ve ever seen.
It’s not just a traditional canning recipe book, and I will be sharing many of the fun and funky recipes that help me be creative cook throughout the year. I’m excited to see what you think, and will be blogging my journey from recipe box to full color book. Stay tuned!
Do you pressure can anything? Share in the comments below!