Sunday, December 18, 2016

Cream Cheese, 🍑 Jelly 🍑 and Bacon Spread

We recently had an author's event at the library. One of the trustees prepared the most delicious (and extremely easy) dishes for the guests to enjoy. When Thanksgiving rolled around, I knew my bunch would love it. The original dish called for pineapple preserves. I substituted with the homemade reduced sugar peach jam I made this past summer to make this just a tiny bit healthier. In my opinion, the pineapple was much better but we are still being mindful of our sugar intake, so there you go.

Sunday, December 11, 2016

🎄 Rum Balls 🎄

Here it is as promised...FINALLY! When I started working at the library, I heard all about the different events and the numerous contributions Mrs. Pankey (who retired late summer) made to make the events a success. There's no way I can compete with the scale of her efforts as my responsibilites differ than hers (and she epitomized the word dedication) but I can definitely incorporate as many traditions as possible. We recently had our Christmas Quarterly Tea. It appears several of the attendees were very fond of Mrs. Pankey's rum balls. 

Tuesday, December 6, 2016

Peanut Butter Cornflake Clusters

It is easy treats like these PB cornflake clusters that will make one blow their good eating habits out the door. I made a batch of these for Thanksgiving and whatever was left would be treats for work. Well, it didn't work out that way. My kids and grandkids inhaled them and I opted for PB cornflake squares for work. (January 2012 post)

Monday, December 5, 2016

Peppermint Almond Bark

If I could only get through the holidays of Halloween, Thanksgiving and Christmas; I could easily by-pass sweets. I've had an instance at work recently where a few sweets for a snack was needed for groups who generously donate their time to decorate some Christmas trees. Now ya'll know I'm not a baker, but this girl can put together a plate of treats when needed. The great part? You don't even have to turn on an oven. I'll be sharing several recipes over the next few days but don't think Andy and I have totally back slid on eating healthy. Like I said, I "have" to do this. LOL! The Peppermint Almond Bark is one of my favorite Christmas treats to fix. Using this basic recipe, you can substitute the white with chocolate bark; and the peppermint with nuts and mini marshmallows to make a Rocky Road version or any combination you prefer.

Sunday, November 27, 2016

Pumpkin Juice Punch

My trusty drink dispenser was jazzed up by Elizabeth which sat near the Sorting Hat created by Laura. Special guest Hedwig kept an eye over the assembly of fully costumed attendees.
The library where I work hosted a Harry Potter Trivia event recently. Although I am an avid reader and my boys loved to read Harry Potter, I never had the urge to read it. That is until we had the trivia event coming up and I was totally clueless to help organize the event. I set to reading the first book and found myself turning the pages rather quickly. Elizabeth and Laura (two of my very creative co-workers) had created an incredible display and now the items totally made sense. The display case photo album can be seen on Facebook.

Monday, October 3, 2016

Pressure Cooker Shredded Taco Chicken

This may look a little plain on the outside, but when you take a bite....WOW! Get ready for a flavor explosion! My new kitchen toy has not made it off the counter yet. I'm still in love with my pressure cooker and can't wait to keep trying new recipes out. I had a great "lesson learned" moment when I was fixing the chicken. There is a valve that you pop out and clean and pop back in. I must have not had it seated 100% properly as there was a little steam leaking...to the point it didn't ruin the chicken but the bottom of the pan was not a pretty sight. There was no water left in the pan at all when I raised the lid! I've gotten so comfortable cooking with this I walked off and didn't check it. Lesson of the day: If this happens to you, baking soda (left to soak) and a wooden kitchen utensil will remove the cooked on mess from a non stick surface without ruining it. In spite of a brief moment of drama, the chicken tasted absolutely delicious!

Thursday, September 29, 2016

Farmer's Pork Chops

This Farmer's Pork Chop recipe from Paula Deen's The Lady and Sons Savannah Country Cookbook is one I've had forever and a day is and old family favorite. The flavor of the pork chops baked on top of the potatoes and onions....mmmmm! mmmmm! It is simply Comfort Food at its best.  Now mind you, I haven't fixed it in a long time as we have been modifying our diet to eat a lot healthier. I'm proud to say Andy is totally out of the woods and I've added some good recipes back into the menu with a few stipulations. Regardless of how good it tastes, we do not eat the whole pan and back off on the quantity of potatoes, rice, etc. Offset the "bad" by adding more broccoli or green beans for example, as a side.

Monday, September 26, 2016

Pressure Cooker Pulled Chicken

For the majority of my adult life, I have been scared to death of using a pressure cooker/canner. A few years ago I let that fear go and bought a pressure canner to put up green beans Andy raised in our garden and haven't looked back.

I've gotten in the habit of living with Andy's extremely early work schedule since I've been off this summer. So what is on TV before four in the morning? A little news but mostly infomercials. Normally we ignore that type of thing unless it has something to do with cooking. Then we change the channel before we can get the offered doubled for just the cost of shipping and handling and a 30-day no questions asked guarantee.

Friday, September 23, 2016

Ending My Summer Vacation In Alaska

Mendenhall Glacier, Juneau, Alaska. My sister can see part of the glacier from her living room. What a view!
This summer has been absolutely incredible! I spent a few months enjoying time off from a public job. This was the first time in my adult life I have ever done something like this. During that period I marked so much off of my to-do list, Andy was wondering when I was going to take a day off from working and just enjoy myself. Let me assure you, getting things done around the house I've put off for YEARS; spending time with Alli and Aydan, canning, blogging and more allowed me ample time to think and put things in perspective and didn't feel like work. In addition, that time allowed me to start enjoying life again. Never again will I let a job control my life. I've got my priorities straight.

Wednesday, September 21, 2016

Old Fashioned Shepherd's Pie

My northern roots will show through on this family favorite. I'm not saying it isn't fixed in the South; but in forty-one years, I've yet to see it on the menu anywhere. Momma used to fix this dish for us growing up and I loved it. It is very easy to fix and you can spice it up however you want. Momma ALWAYS used the early baby peas in the silver label can. Like she fondly says, "I'm not going to eat golf balls." I agree with her on this one. Even when baby peas were very expensive, this was one thing she didn't compromise on. You can now buy other less expensive versions. I finally let her know I didn't buy the silver labels anymore and she couldn't tell the difference. The simplicity is what I like the best. Shepherd's Pie is truly comfort food. The only draw back I forsee is if you have some folks in your household who can't deal with their food touching each other. I fixed this for Momma a few Wednesday nights ago and she thoroughly enjoyed it.

Friday, September 16, 2016

Parmesan Zucchini Rounds

The summer garden is a figment of our imagination at this point. We were blessed with more yellow squash, cherry tomatoes, green beans and cucumbers than we've ever had in spite of the deer feasting all summer long. They devoured ALL of the spaghetti squash and were kind enough to leave us a little zucchini.

This side utilizing the few zucchini spared was one we enjoyed and didn't feel guilty about eating. And have I mentioned it was easy to fix?

Thursday, September 15, 2016

Online Pampered Chef Party


 If you've been attending my Online Pampered Chef Party on Facebook this week with Pampered Chef Consultant Maggie Lee Morris; you've been getting great recipes, tips, introductions to new products and playing some great games. I've shared some of my favorites. A lot of them you see when I post photos of the food prep (I've shared a couple below). Andy and I love the quality of Pampered Chef products. And, they last!!! If you love to cook; they're worth the investment.

Today Maggie will be covering KIDS BAKING DAY and COLLEGE STUDENT FAVS!! My granddaughters are awesome helpers in the kitchen. I've got my eyes on a few new products for their Christmas stockings.

The online party is a perfect way to shop. You don't have to show up but don't forget the show will end on Sunday, September 18th at noon.

Use this direct link to browse the secure website and place your order:
https://pamperedchef.com/go/denisegrisham



I think I'll be adding this one to make fixing our "Beer Can Chicken" aka "Drunk Chicken" a little easier!

This little gadget was a life saver when I discovered it at a PC party years ago! If you've checked out our recipe for home made cherry wine, you know what's involved in stoning (pitting) all those cherries!
Here is our absolute favorite....the mandoline slicer. It's a must have when making Andy's Taters and Onions. We've had this one for years and it still functions perfectly!

Wednesday, September 14, 2016

Are You Doing Your Part?

May I ask you a personal question: Do you recycle?

Okay, you most likely don't know me on a personal level. If you did, you would find me to be a common sense kind of person. I do my best to keep my personal opinions off this blog unless they deal directly with food because I respect all opinions even if I may not agree with them. However, here is one topic I want to ramble on about.

Years ago when my kids were babies, I recycled baby food jars and cans. With two boys a little over two years apart, it was unbelievable how much I was hauling off.

Monday, September 12, 2016

Apple Cider Vinaigrette Slaw

If you are sick of the same old, same old slaw... Just kidding! Who gets tired of eating cole slaw? Sometimes Andy will get on a cole slaw kick and I really believe he'd just about eat it with breakfast. Again, just kidding. Last year I saw an ad or article in a magazine for this slaw while I was waiting in the doctor's or dentist's office. I can't remember if it was for Ken's Steak House Apple Cider Vinaigrette dressing, the recipe or what. Needless to say, we bought a bottle of the dressing that weekend. The dressing was substituted the Hellman's mayo and we were pretty satisfied with it. Since then I have fixed it several times and was surprised to not find it on the blog.

Online Pampered Chef Party


Hi all! I'm hosting Denise Gaudette Grisham's Online Pampered Chef Party on Facebook with Pampered Chef Consultant Maggie Lee Morris this week. This is the perfect way to shop, print out new recipes, gather kitchen tips that you might not have known, and of course help Denise get all the PC products on her wish-list! This is easy and at your leisure, but don't wait too long, the show will end on Sunday, September 18th. PM me for an invite to see all of Maggie's recipes and tips.

https://www.facebook.com/ManThatStuffIsGood/

Or...

Use this direct link to browse the secure website and place your order:
https://pamperedchef.com/go/denisegrisham

We hope you have fun and come back daily to see what I will post, but if you would rather not be here, you can click on the word "joined" in the upper right of this page and leave the Group.

Friday, September 9, 2016

Creamy Cajun Pasta

If you enjoy a big bowl of spicy food every now and then, be sure to add this one to your SAVED recipes. I found the original recipe for Cajun Angel Hair on Delish.com. It was really good but we added additional heavy cream than their recipe. We like a sauce that's a little less thick and we tend to fix ahead and eat later.

Friday, September 2, 2016

Peach Whisky and Wine Chicken


One Sunday morning I was watching Ree Drummond make her Peach Whisky Barbecue Chicken and my mouth watered the whole time. I was mentally going through all the ingredients and thought we had just about everything to make it in the pantry and freezer. Her recipe can be found here.  This dish was one of the best ones I've made and will be served again and again.

Do you know what I loved the most? I was able to use my Reduced Sugar Peach Jam, fresh peaches off the tree and substituted part of the whisky with some of my brother-in-law's homemade wine.

Tuesday, August 30, 2016

Italian Sloppy Joes


SUPER EASY-TO-FIX ALERT! If you can saute a few veggies, open a can and fix some garlic toast, you're golden with this one! Seriously, anytime we have left over hamburger buns, traditional sloppy Joes are probably going to be on the menu. With a few substitutions, the Italian version blows that one out of the water. This dish is almost good enough to like more than lasagna. We paired it with a big healthy salad of Romaine lettuce, tomatoes, red onions, black olives and cucumbers. Since it's just Andy and myself, we had it again a few nights later. This recipe will feed four people or more depending on how you divide out the garlic toast.

Friday, August 26, 2016

Apple Jelly Made With Peelings and Cores

Who doesn't have apple trees growing their backyard or know someone who does and is letting them go to waste? Andy and I were picking apples (Granny Smith aren't quite ready yet) and I told him about a couple of apple trees that were growing on the land I owned many years ago. I remembered how our Amish neighbors always asked if they could gather them. Being the city girl I was, I said yes and couldn't understand how anyone could eat those little ugly apples. Little did I know, they were on to something. Fresh fruit raised with no pesticides, nasty coating  and who knows what else? Now I know better. These are so tasty, juicy, and are so much more healthier to eat. Spots and all.

Monday, August 22, 2016

Roasted Frozen Brussels Sprouts

I hear from a lot of people that they can't stand to eat Brussels sprouts. We are not those people. Granted, I have had a few bags of them that had a little "earthy" taste to them but I keep going back. I don't know what it is about them, but we can eat them like candy when they are roasted. When you read about all the health benefits of including these in your diet, maybe you could give them one more try. We started out fixing them with bacon and thought that was wonderful until we fixed them in a delicious gratin. Roasting them will not replace the gratin, but if you want EASY, here you go. Andy grilled a pork tenderloin; I steamed some carrots and we had a delicious, healthy meal in no time.

Friday, August 19, 2016

Jalapeno Popper Corn Fritters

Guest Recommendation and Contribution: Trent Kincanon 

Recently Andy had his work buddy Trent send me a FB message complete with the recipe and pictures for some Jalapeno Popper Corn Fritters. To quote Trent, they were: deeeelicious!! He gave me permission to use his pictures and said he Googled the recipe when I asked where it came from. I did a quick search and found the original recipe on ClosetCooking.com. I have followed Kevin Lynch's Closet Cooking blog for a long time so I don't know how I missed this one. Trent messaged me and Andy followed up with a text immediately after asking me to fix some. This week's menu is planned but Saturday night is looking pretty good for a plate full of these. We make squash fritters and potato fritters and love to eat them (more than we should). I feel pretty confident this one will probably get into regular rotation.

Wednesday, August 17, 2016

Grandma's Au Gratin Potatoes and Cabbage Casserole

When I started this blog in January 2012, I would have never dreamed of reaching the big 500.
I humbly thank you all for visiting as often as you do. ---Denise Grisham
Every Wednesday night is "Momma Night." When my Father passed away many years ago, we started having her over to eat supper with us on Wednesdays to give her a tasty reason to get out of the house. Typically, a phone call to my Aunt Kay is placed right after we eat on those nights. "Well, what did you serve your Mother tonight?" is the first question asked. If I tell her any type of pork, she ooos and aaaahs as I describe the meat and the accompanying veggies. One evening I had fixed au gratin potatoes. If you remember that post, we discussed my Grandma's recipe which included cabbage. As typical with my family, recipes were never written down.

Monday, August 15, 2016

Beef Ribs Smoked on the Bubba Keg

Do you see the juices glistening on this rib? Yes, they were that tender and that juicy! I always think of the beginning of The Flintstones cartoons and the drive in scene when I think about beef ribs. These ribs were massive! We have been wanting to fix them for some time and picked one lazy weekend summer afternoon. If you're from the South, you know how miserable the heat and humidty are...which made us choose the Bubba Keg to smoke these on. You can throw them on and pretty much forget about them until they are done. Just be sure to monitor the temperature! We grilled corn and okra to round out this delicious meal.

Friday, August 12, 2016

Squash and Zucchini Casserole

Summer 2016 will go down in our books as the "Summer of Squash." It is now August and we are stilling picking squash from the same plants. For us, this is unheard of. We've always planted a second time to get us through the summer. Amazingly, the deer have chose to totally ignore the summer squash. Unfortunately, my spaghetti squash and zucchini were not afforded the same treatment. Remember in the movie Forrest Gump where Forrest and Bubba are on the bus and Bubba was listing all the different ways to prepare shrimp? Well, you now have an idea of what we have gone through this summer.

Wednesday, August 10, 2016

Cornbread Dressing

Yes, it August. With August, most Southerns know football season will soon be upon us and before you know it you will find yourself Christmas shopping and getting ready to prepare the family holiday menu.

Monday, August 8, 2016

Freezing Squash to Fry

Every day we are astounded at how much squash our garden has produced this year. The weather has been excessively hot and our county has experienced near drought-like conditions. This abundance must be the direct result of Andy's efforts after getting the soil test recommendations. The garden is getting run over with weeds; the deer have feasted on everything daily; but the squash is like my friend Martha would say: "hanging on like a hair on a biscuit!"

Friday, August 5, 2016

Putting on the Dog

"Well, aren't you 'Putting on the Dog?'" This saying has been one I've heard countless times since I moved to the South. What does this really mean and where did it come from? I did a quick Google search and found that "Putting on the Dog" is  when one makes a "flashy display" and it dates back to the 1860s and is a reference to the "lapdogs" the wealthy owned. In our household, my Mother preferred such comments as, "You have champagne taste and beer pockets" or my favorite, when she called after seven o'clock as we were just sitting down for dinner (supper), "Are you dining with the rich?" (It's called job, living out in the sticks and raising kiddos in the 1990s)

Wednesday, August 3, 2016

Potacos

When you live in a small town, sufficient time must be alotted for visiting friends, neighbors and kinfolk when shopping. This is especially true if you go right before working hours, at lunch time or immediately after work. About a month ago I ran into my friend John White at Wal-Mart. (You can find several books he's published on Smashwords.com) We were catching up on what was going on in our personal circle and commenting on various world events and the like. We had a nice visit over by the book/magazine aisle and he left with me with a new food to add to the Grisham menu...Potacos. How have I not heard about this? I can't imagine why it never crossed my mind to fix it. You know we love a Barbecue Stuffed Baked Sweet Potato from time to time. I told him I would post about it as soon as Andy and I gave it a try.

Tuesday, August 2, 2016

Treasures Found in Recipe Boxes

The other day I saw a really cute Pinterest pin. It was a wall decoration consisting of matted and framed old recipe cards positioned around a rolling pin. As you can only imagine; I have quite a collection of recipe cards on hand to fill the bill. I am blessed with Grandmother Gaudette's recipe box (see repost below), Andy has Blake and Blair's Nanny or Granny's recipe box and I have one other in my possession that was headed...hold on, you won't believe this...for the trash!! More on this one later.

Monday, August 1, 2016

Denise's Goulash

Canning season has just wrapped up for yours truly! Nothing makes a person prouder than to have only one jar not seal properly the whole summer. One pesky pint of tomatoes held out pinging for me so I knew I had to get it refrigerated and used. Lasagna (I've been craving), stuffed shells or spaghetti? Which would it be? Lo and behold, the next day it seemed like every single social media outlet had posts about American Goulash. I haven't fixed that in ten forevers, so I thought I'd add my version out there while making use of the tomatoes.

Thursday, July 28, 2016

Green Beans and New Potatoes

This time of year is the perfect time to cook up a big pot of fresh green beans. You don't want to can all of them and then wait to enjoy the bounty from your garden! The other day I had just finished packing the last 13 quarts of beans for the year. I could have filled several more jars but I thought, "What's the point in not cooking some for Momma's Supper Night?" An elderly neighbor up the road who likes to drop in to sit in the shade and visit with Andy had just dropped off a bag with goodies from his garden. Inside I found some new red potatoes and I knew what would be on the menu. I cooked a roast in the crock pot and served green beans with new potatoes, fresh squash and sliced tomatoes out of the garden. Talk about a feast! Needless to say, we all enjoyed it tremendously and sent Momma home with enough for lunch the next day.

Tuesday, July 26, 2016

Chicken Spaghetti

This morning Andy was telling me about a dish he wanted to try: Chicken Spaghetti. My friend Shirley shared this recipe with me over two years ago. It had been so long ago, he had forgotten I had already fixed it for him. Keep in mind, this was before we started cutting back on our carb consumption. The only thing I had not done was get it posted on the blog. Now that we have our portion sizes under control, I might be able to fix it again.

Monday, July 25, 2016

Have You Burped Lately?

Before you say, "gross" or think I've lost my mind, I'm talking about Tupperware for goodness sakes! (You had to "burp" the product for the air-tight seal.) Recently I had a nice visit with my friend Claudia and her husband Danny. They have blessed me with an abundance of peaches this summer and her cousin Ann allowed us to dive into her herb garden. The peaches are frozen and the I have dried lemon basil, basil, dill and lemon verbena. It smelled heavenly while the basil was drying. The fragrant herb made me want to start a pot of spaghetti sauce.

Tuesday, July 19, 2016

'Mater Sandwich

Now I know there will be a few disagreements with my version of making a Tomato ('Mater) Sandwich. That's fine, you are free to use light (white) bread and Miracle Whip and I'll keep on with what I like best. There was a time a fresh loaf of white bread, a homegrown tomato and a jar of Hellman's mayonnaise was the only way to make one, but I've sworn off white bread and switched to wheat decades ago. Now, using a store-bought---NOT HOMEGROWN--tomato. Please, just don't go there. The only time to eat a tomato sandwich is in the summer, around July. No garden? Go to the farmer's market and get one. There is a difference.

Monday, July 18, 2016

Refrigerator Referees

 Do you know how many bottles of cocktail sauce are in the refrigerator?

How many times have you been hit with a question like this. And no, it's not a rhetorical question. You are truly expected to answer it. Gosh, I've always hated pop quizes.

I was asked this not once, but two evenings in a row recently. Of course I didn't know the answer. Why? Because I'm not a counter of things.

Saturday, July 16, 2016

Home Made Cherry Jam

One of my favorite jams is cherry jam. One of my least favorite to prepare is cherry jam. Maybe that's why it's so good? Cherry jam requires pitting the cherries. Not fun. We have a couple of cherry trees so in addition to making cherry wine, I make cherry jam with the left over cherries.

Because jam and jelly making is such a quick process, I don't always have step-by-step pictures. However, I had a helper on hand to get a few shots for me. I will break down the steps from the Sure-Jell pectin I use. The directions are not on the same side of the sheet so it's a little confusing. I have always had success using this product and when it comes to canning, I'm looking for easy, safe and consistent results. Who wants to spend a lot of time and have poor results?

I cannot stress enough how careful you need to be. The mixture will be very hot and you are dealing with boiling water. Be sure you don't have any kiddos underfoot when you are doing this.

DIRECTIONS:
Sterilize your jars (I do mine in the dishwasher), lids and rings (I boil these in a pot of water on the stove).
Get out your canning tongs to pull the jars from the pot; canning funnel and the magnetized tool to pull your lids and rings from the hot water and a clean cloth to wipe the jars down prior to sealing them.
I set my canner on the stove and set the rack in the pot raised for easy access and fill with water so that when the jars/rack are submerged, the jars will have one to two inches of water above them. (You can always add more boiling water if needed) I put the lid on the pot and turn the heat on high.
I use my food processor and pulse until I get the right consistency.
Measure out 4 cups of finely chopped cherries. (Around 3 pounds of tart cherries)
In another bowl, measure 4-3/4 cups of sugar (regular, not artificial) and set to the side.
In a large pot, on high, add the cherries and stir in one box of Sure-Jell. Stir constantly. Add 1/2 teaspoon of butter to reduce foaming. Bring this mixture to a boil.
Add in the  sugar. Bring it back to a full boil and let it cook for 1 minute. Remove from heat. Remove any foam with a spooon. This will be very hot! Put the excess foam in one of your used bowls to discard later.

Using a ladle, pour up the mixture into the jars through your canning funnel and leave 1/4" head space. Wipe the jar top and sides before placing a lid and ring on them.

Space the filled jars around the raised up rack. When all jars are filled, carefully lower the rack into the water. Add additional boiling water, if needed, so that the jars are adequately covered. Put the lid back on the pot, bring to a boil and process for 10 minutes. (Jelly is 5 minutes, Jam is 10 minutes)

When that time is up, turn off heat and carefully remove the pot from the stove eye. When removing the lid (with a pot holder), be careful of the steam that will be released!! I remove my lid with it pointed away from my face.

Fold up a towel and place on your counter.

With my canning tongs, I carefully move my jars to the towel to cool. If any of the jars didn't seal, be sure to refrigerate and consume first. If you don't hear equal "pings" for the quantity of jars processed and the lid springs back when you poke the middle of the jar, it didn't seal correctly. 24 hours later, I move them to the box my jars came in, mark the date on them and store them.

Friday, July 15, 2016

The Great Tomato Debate

Is is just me, or do you find yourself drifting away, lost in your thoughts when you are out in the garden?

I tend to find myself thinking about everything under the sun from things I have no control over; solutions to solve the world's problems and what I'd do to the deer who keep knocking the tomatoes off the vines (fried green tomatoes tonight) and munching on all the cucumber and sweet potato foliage.

The other day I thought about the tomatoes I was picking. Refrigerate or leave on the counter? Well, I knew the answer to that one. I don't know where I got the opinion regarding where one stores their tomatoes; but I have a very strong one. My personal belief is that they are to be stored on the counter and eaten room temperature. I think they taste better. The only time I would waver on this is if I prepare a salad ahead of the meal. Then, and only then, it would be acceptable to refrigerate them. Left over tomatoes after grilling hamburgers? As if!! Just get out the salt shaker and eat them up! There should be no such thing as a left over tomato sent to a cold death in the fridge.

I remember a cook-out we were having at work years ago and someone put the tomatoes in the refrigerator. As a matter of fact, that someone was about as adamant as them being stored there as I was about them not. Thankfully, I'm a go along type of person who believes you can respect opinions of others. Just agree to disagree and leave the tomatoes off your burger.

Am I right or wrong?

Next topics up for debate...Peel or don't peel a tomato when making a "mater sandwich" and Miracle Whip or Hellman's mayonnaise?

Home Made Raspberry Jam


Our spring/summer raspberry harvest from Andy's vines have been unbelievable this year! I froze over 17 lbs. and that didn't include what I set aside to make raspberry jelly and jam. Last Saturday was green bean and jam day so I was pretty busy.

Thursday, July 14, 2016

Home Made Cherry Jelly

You will probably feel like you're a member of the jelly of the month...or should I say, day...club. I'm finally caught up on getting around to posting about all the different jellies and jams I've been making and since this is the season, I'm getting them all in.

Reduced Sugar Red Raspberry Jelly

I've made several different jams and jellies this week. Some regular sugar and some reduced sugar. The basic steps are the same, so you'll see some repetition, but there are some differences in amount of fruit/juice/sugar needed!!