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< Back Mile High Biscuits These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! Previous Next

I love a good deal, don’t you? I also love to purchase in bulk and “put food up” for another day. So, when the opportunity came to purchase a box of oranges from a youth baseball fundraiser at a really good price, I couldn’t resist… but what to do with 20 pounds of oranges? Find 28 uses for oranges, of course! < Back Uses For Oranges - Never Waste Another Orange Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe I love a good deal, don’t you? I also love to purchase in bulk and “put food up” for another day. So, when the opportunity came to purchase a box of oranges from a youth baseball fundraiser at a really good price, I couldn’t resist… but what to do with 20 pounds of oranges? Find 28 uses for oranges, of course! Ingredients Oranges Preparation Read on to learn how to prepare, zest, chop, squeeze, and liquidate oranges in 28 useful ways. Preparing Your Oranges The first thing to do is wash the oranges before you use them – you are going to eat or zest them, so you need to get rid of the dirt and nasty chemicals first. Fill a sink with warm water and add vinegar. Don’t worry too much about the ratio – a big “glug” of vinegar to half a sink of warm water will do. Let them sit for a few minutes and then rinse. I washed enough for several days and left the rest until I wanted to use them. The wax coating that they place on them helps protect the oranges so they will last longer. 28 Uses for Oranges Eat them! Oranges are a healthy snack with low calories. You can’t beat them for a midday boost. - 86 calories in a large orange- 65 calories in a medium size orange- 45 calories in a small orange How can you use a whole orange without waste? Simple…place the washed orange in the freezer. Once the orange is frozen, get your grater or vegetable peeler, shred the whole orange (no need to peel it), and sprinkle it on top of your food . Sprinkle it on your salad, ice cream, soup, cereals, smoothies, noodles, spaghetti sauce, rice, sushi, fish dishes….the list is endless. All of the foods will have a wonderful taste. (This works well with lemon and lime too) Make orange zest. Make herbal tea . Traditionally, orange peels are used internally in teas to help with stomach cramps and as an appetite stimulant. Make orange zest and freeze it with water in ice cube trays . Use it for flavorful drinks on a hot day or to add some zing to your daily water routine. Make old fashioned marmalade ! It’s a great addition to your food storage. Dry and powder the rinds . Make natural citrus cleaner with orange rinds and white vinegar. This was my favorite thing to do with the leftover orange peels, now I have orange scented vinegar to clean with. It’s so easy, you’ll never throw away an orange peel again. Garbage Disposal sweetener – Keep the vinegar orange peels in a jar on the counter and put a few down the disposal every time you use it. We always have extra eggs, and now that I have a box of oranges, I can make Honey Sweetened Orange Curd . This stuff is fabulous! You’ve got to try it over ice cream. Clean your sink . Oranges can be used to safely clean most surfaces. Cut an orange in half and dip it lightly into a dish of salt. Scrub the inside of your sink with the salted orange. Rinse thoroughly. Then use it for #9 so your drain will smell nice too! Even an orange that has already been juiced will work with this technique. Make an orange pomander . The citrus scent is pleasant and is a great mix of cloves, which repel moths. Here’s how: Use a toothpick and make holes in an orange. Fill the holes with whole cloves. Bake the oranges on low for an hour or until they harden. After cooling, decorate with ribbon or string to form a sling for the orange. Hang in your closets, your bathrooms, your kitchens , or where you keep litter boxes. I like to put several of these in a decorative bowl in my bedroom. Make an orange peel face mask . Grind dried orange peels to a powder and add it with an equal part of water (or milk) until you have a paste. Apply as a face and body treatment. This can be done with other citrus peels as well (lemon peels, grapefruit peels, etc) to make a variety of masks! Keep your brown sugar lump free . Oranges can deter brown sugar from hardening. Place a two-inch wide orange peel piece, pith and all, in with your brown sugar and keep in an air-tight container. The skin puts moisture into the air inside the container, keeping the air damp. Fire Starters - The oil in orange peels is volatile, use this to your advantage and make your own fire starters. Squeeze the oil of orange peels onto a bundle of dryer lint. To start a fire out camping, put some dried orange peels with the kindling under the larger wood. Wave goodbye to toxic chemical fumes for a not-so-budget-friendly camping item. Make delicious homemade oil for use on a salad – give them as gifts, or just keep for your own kitchen. Place bits of orange peel (pith removed) and dried cranberries or a sprig of your favorite herb, into a decorative bottle and fill the remainder with extra virgin olive oil. Close the bottle and place it in a dark place. Remember to gently shake every few days. After several weeks the orange peels and herbs will impart a wonderful flavor to the oil. Remove the herbs, decorate and give! Make citrus sugar: Use fresh twists and add them to sugar, combining them in a jar. Let the oil from the peel infuse the sugar, and after a few weeks remove the peel. Make citrus extract powder: Make zest or twists (lemons, limes, oranges, or grapefruit) being sure to remove the pith and allow to dry, about three or four days for twists, less for zest. Put in a blender (or spice grinder) and pulverize into a powder. Store in a clean jar. Keep cats away from your garden or houseplants. I’ve heard that cats don’t like the scent of orange. Try placing dried rinds around your prized plants and see what happens. If the cats are really stubborn, dry out some coffee grounds (as much as you can get) and mix them with freshly grated orange peels (you want the peels to preserve their strong smell for an effective cat repellent); mix everything with soil from your garden and add the mixture to the places turned by cats into their litter boxes or around plants. This natural cat repellent will send the message to any feline trespasser to keep away while being non-toxic to kids and dogs. Compost it of course! Just be sure you don’t overload the compost bin with citrus. Putting the entire box in would be a bad idea and a waste of other great products you could be making! Reduce the odor in your trash area . Placing orange peel at the bottom of your trash can, before putting the bag or bags in, is said to reduce odor and discourage insect infestation. Make candied orange slices. Make an infusion of honey with orange peels by placing twists and letting the flavors steep for a few weeks. Speed up the process by slowly heating them on the stove, being careful not to bring it to a boil. Remove the peels and store in a clean jar. Dry and grind the orange peels. Place into a mason (glass) jar and cover with clear grain alcohol (like vodka), warming it first will yield more oil.-// Shake vigorously for a few minutes and repeat every couple of days.-// After two weeks, strain the mixture through a coffee filter, reserving the alcohol.-// Place it in a shallow dish, cover with cheesecloth, and allow alcohol to evaporate, what’s left over will be orange oil. Note: For this use, and any other uses for oranges that require the peels, use only organic fruit. Most non-organic oranges exceed pesticide limits and their peels are coated with the cancer-causing fungicide imazalil . The same goes for all other citrus fruits, including lemon, lime, and grapefruit. Try making your own orange oil extract : Caution! Orange oil is flammable and very corrosive. For most cleaning purposes, a quarter of an ounce mixed in with a quart of water should be enough to get the beneficial results. Always spot test before applying in quantity. For those scorched pots and pans, boil several orange rinds in them. Let everything sit for an hour or so, and gently clean with dish soap as usual. Rinse off. Your kitchen will be smelling heavenly fresh too. So, it’s a win-win (if using the rinds is too much of a hassle, replace them with baking soda for the same effect). Make orange juice (lots of it!). This might sound like a no-brainer, but when your pantry is overflowing with oranges, it is the most sensible thing to do. And don’t worry about the excess juice going bad. It should last in the refrigerator for up to three days and up to four months in the freezer. Make natural pectin for your jams and jellies. Not everyone is a huge fan of gelatin (I’m looking at you, our health-conscious or vegan readers). You can swap the gelatin with homemade pectin. Fortunately, the white, fibrous part of orange peels also known as the pith is chock-full of the right stuff. Just remove the pith, chop it finely, place it in a cotton muslin drawstring bag and let everything boil in the jam. Turn an orange into a natural exfoliator . Dip a half orange into coarse sugar and gently exfoliate your skin with it. The sugar will remove dead skin cells boosting skin regeneration while the juice in the orange will feed your skin from the outside in. Oranges are rich in nutrients that are a boon for the skin such as vitamin C and E, antioxidants, and zinc. Give your skin some much-needed TLC at least once a week. Frequently Asked Questions How does orange peel remove dark spots? The active ingredients in oranges are Vitamin C and natural AHAs, which have a direct effect on the human skin’s dark spots. They basically help those spots to heal and moisturize the skin to return it to its normal properties. What happens if you eat oranges every day? Due to the high amount of vitamin C that can be found in oranges, we don’t recommend eating them every day, and especially not if you have the habit of eating them in large quantities. Basically, they can cause abdominal cramps, and could also lead to diarrhea, as well as other stomach problems. Also, you should take note that oranges are not exactly low in calories, so eating several per day can result in an exponential weight gain. Can you eat oranges if you’re diabetic? The American Diabetes Association has listed citrus fruits among Diabetes superfoods. According to the association, citrus fruits like oranges, grapefruits, and lemons are full of fiber, vitamin C, folate, and potassium, which would help benefit a healthy diabetic eating plan. In short, yes, you can eat oranges if you’re diabetic, and they’re actually recommended. Is orange good for high blood pressure? Citrus fruits, including grapefruit, oranges, and lemons, may have powerful blood-pressure-lowering effects. They’re loaded with vitamins, minerals, and plant compounds that may help keep your heart healthy by reducing heart disease risk factors like high blood pressure. In short, yes, oranges are great if you have high blood pressure. Is one orange a day enough vitamin C? Oranges contain 53 mg of vitamin C per 100 grams. One medium orange delivers 70 mg of vitamin C. Other citrus fruits, such as grapefruit, mandarins, and limes, are also good sources of this vitamin. However, the recommended daily vitamin C is between 65 to 90 mg per day, with the upper limit being 2000 mg per day. Previous Next

This dish is easy to manipulate for larger or smaller portions. Use about a 1/2 cup of mayonnaise for every 1 pound of chicken breast (1 pound is usually 2-3 breasts). I encourage you to try different variants and make this your own! < Back Easy Baked Chicken With Mayo Prep Time: 10 minutes Cook Time: 20 - 60 Minutes Serves: 4 Level: Beginner About the Recipe This dish is easy to manipulate for larger or smaller portions. Use about a 1/2 cup of mayonnaise for every 1 pound of chicken breast (1 pound is usually 2-3 breasts). I encourage you to try different variants and make this your own! Ingredients 1 pound chicken breast 1/2 cup mayonnaise 1/4 cup parmesan cheese 2 tablespoons garlic powder 2 tablespoons Italian seasoning 1/2 teaspoon of powdered paprika or red pepper flakes 1/2 teaspoon black pepper (optional) 1/4 teaspoon salt (optional) Preparation Preheat oven to 350F Cut your chicken into smaller pieces (faster baking time), or leave whole (longer baking time) and place into a greased baking pan. I prefer an 8×8 pan for 2-3 breasts or a 9×13 for 4-6 breasts. Mix mayonnaise, cheese, and spices in a small bowl. Spread the mayonnaise mixture over the chicken in the baking pan; you may mix it or leave it on top. Bake for 20 to 60 minutes– bake time will vary wildly based on your elevation, the amount of chicken used, the depth of the pan, how cold the chicken was, and the cuts of chicken used. When the chicken in the center of the pan is fully cooked (reaching at least an internal temperature of 165F), and the top of the chicken is golden brown, it is ready. Sprinkle more cheese on top (optional) and serve. Substitutions, Variations, and Other Notes This recipe makes it easy to try out different herbs, spices, and other additives. I encourage you to make it your own to suit your taste. Here are a few alterations to consider. You can use other cuts of chicken, but it will slightly alter your baking time. Make sure your chicken reaches 165 degrees in the center. Generally speaking, it’s ready when the top is golden brown. Pull a piece of chicken from the center of your pan to check for doneness. May swap mayonnaise for Greek yogurt or vanilla yogurt (please note that I have NOT tested this in my kitchen, but several readers say they have). May use other types of cheese; for the recipe video, I used Colby Jack instead of Parmesan. It was delicious, too! Italian seasoning comprises basil, oregano, rosemary, thyme, and marjoram. You can use lemon pepper seasoning, too, for a different taste (I tested and loved this variation). You can add bacon to the mix, too. Precooked bacon is fine; the oil in the mayonnaise will keep the bacon soft and flavorful so long as it is fully coated and not used as a topping during the entire bake time. Uncooked bacon is fine, but be sure it cooks all the way. I find this a little more challenging, but it is possible. A few readers suggested adding breadcrumbs to the recipe. I have not tried this, but I bet it’s delicious. Previous Next

you have to try this!!!!! < Back Rigatoni Pie Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes Serves: 8 Level: Beginner About the Recipe You have to try this!! Ingredients 6 tablespoons extra-virgin olive oil 9 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes in juice One 15-ounce can whole peeled tomatoes in juice 1 cup loosely-packed fresh basil leaves Kosher salt and freshly ground pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated Parmesan cheese Preparation Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve. Previous Next

These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! < Back Mile High Biscuits Prep Time: 10 minutes Cook Time: 12- 15 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 3 cups all-purpose white flour 2 tablespoons sugar 4 ½ teaspoons baking powder ¾ teaspoon cream of tartar ¾ teaspoon salt ¾ cup shortening 1 egg, slightly beaten 1 cup milk Preparation Mix together flour, sugar, baking powder, cream of tartar and salt into bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Add egg and milk to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto a liberally floured surface and knead gently 15 times (and NOT ONE KNEAD MORE – really, it will make it tough). Roll to 1-inch thickness. Cut with floured 2-inch cutter and place about 1 inch apart on an ungreased baking sheet. Bake at 450° F for 12-15 minutes, or until golden brown. Makes 16. Previous Next

Made in just one pan this delicious Turkey Rice Casserole is filled with savory sautéed mushrooms, green peas, and lots of leftover holiday turkey! It’s a super easy heartwarming dish that is full of flavor and a complete meal that you can make in just 45 minutes! < Back Turkey Rice Casserole Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 6 Level: Beginner About the Recipe Made in just one pan this delicious Turkey Rice Casserole is filled with savory sautéed mushrooms, green peas, and lots of leftover holiday turkey! It’s a super easy heartwarming dish that is full of flavor and a complete meal that you can make in just 45 minutes! Ingredients For Topping ¾ cup breadcrumbs 3 tablespoons butter (melted) For Turkey Rice Casserole 2 tablespoons olive oil 1 large onion (chopped) 3 cloves garlic (minced) 8 ounces mushrooms (sliced) ½ teaspoon salt ½ teaspoon black pepper (freshly ground) 1 cube chicken bouillon (crushed) 1½ cups rice (long grain, uncooked) 1½ cups water 1½ cups milk 3 cups turkey meat (cooked) 1 cup frozen peas 1 tablespoon parsley (chopped) Preparation Preheat the oven to 375°F. In an ovenproof large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 3 to 5 minutes or until the onion softens. Add the garlic and cook for another 30 seconds until aromatic. Add the mushrooms to the skillet and cook for about 5 minutes until they start to brown and cook down. Season with salt, pepper, chicken bouillon and stir. Stir in the rice and cook for 1 minute, until coated. Pour in the water, milk and bring to a simmer. Turn the heat to low, cover the skillet with a lid and cook for 20 minutes or until most of the liquid has been absorbed by the rice. Taste for seasoning and adjust with salt and pepper as needed. Add the turkey and peas to the skillet and toss. Remove from heat. In a medium bowl combine the breadcrumbs with the butter and sprinkle over the top of the rice casserole. Transfer the casserole to the oven and bake for 20 to 25 minutes until the breadcrumbs turn golden brown. Notes: 1. Rinse the rice before cooking. To remove any starch or debris it’s a good idea to rinse the rice by putting it in a strainer under cool running water. Doing this will result in fluffier cooked rice. 2. Do not disturb the lid. While the rice is cooking it’s crucial that you do not remove the lid on the skillet for any reason. Doing so can potentially result in poorly cooked rice. 3. Use unsalted butter. The chicken bouillon and breadcrumbs already have salt in them. So the extra salt in regular butter is not needed and can even ruin the dish by making it too salty. 4. Leftover turkey rice casserole will keep in an airtight container in the refrigerator for up to 5 days . To reheat the leftovers, just sprinkle with a little water, cover them, and put them in the microwave for about 4 minutes on medium heat. You can also do this in the oven at 350°F (177°C) for about 12 minutes. Sprinkling with water will add some moisture as the casserole is reheating. 5. You can also store the leftovers in the freezer for up to 3 months ! Then reheat them in the oven for 20 to 25 minutes while still frozen. However, the time may differ depending on how much you reheat. Previous Next

< Back Dark Moist Chocolate Cake Over the top, RICH and MOIST chocolate cake for every chocolate lover! Previous Next

< Back Easy Shepherd's Pie Put this Easy Shepherd's Pie on the table tonight in just 30 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and enough cheese to make your heart happy! Previous Next

Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever! This Recipe has affiliate links which I earn a commission from at no extra cost to you. < Back Marry Me Chicken Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it's THAT amazing! Funny name, but probably the best chicken recipe ever! This Recipe has affiliate links which I earn a commission from at no extra cost to you. Ingredients 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets ½ teaspoon salt ¼ teaspoon ground black pepper 6 tablespoons (50 grams) all-purpose flour 2 tablespoons (30 ml) olive oil 2 tablespoons (28 grams) unsalted butter 3 cloves garlic minced 1 cup (240 ml) chicken stock 1 cup (240 ml) heavy cream (double cream in the UK) ½ cup (43 grams) parmesan cheese grated 1 teaspoon chili flakes ¼ teaspoon oregano ¼ teaspoon thyme ⅓ cup sundried tomatoes chopped 1 tablespoon fresh basil leaves Preparation Season chicken with salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside. Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh basil leaves and serve warm over pasta or rice. Notes: Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result. To slice chicken breasts into thin cutlets : Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner. Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook. When sauteing the garlic, add a little bit of sundried tomato oil for more flavor. Do not use half and half/single cream as that won’t thicken the sauce enough. I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t melt well in sauces. Storing Tips Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge. I don’t recommend freezing creamy sauces as they change textures to grainy when frozen. Previous Next

This blackberry cake is easy to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides when it is turned upside-down. It looks gorgeous when done! < Back Blackberry Upside Down Cake Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 10 Level: Beginner Ingredients Topping: ¼ cup brown sugar 2 tablespoons butter 2 cups fresh blackberries ¾ cup white sugar Cake: 1 cup white sugar ½ cup butter, softened 2 large eggs 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ cup milk 1 teaspoon vanilla extract ¼ cup brown sugar 2 tablespoons butter 2 cups fresh blackberries ¾ cup white sugar Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment. Step 2 Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan. Step 3 Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs. Step 4 Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter. Step 5 Pour batter over blackberry mixture in the 9-inch cake pan. Place cake on a prepared baking sheet in case of spillage as it bakes. Step 6 Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let the cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate the cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan. Previous Next

Classic and simple apple pie filling < Back Apple Pie Filling Prep Time: 20 Minutes Cook Time: 15 minutes Serves: 6 Level: Beginner Ingredients 5 ½ – 6 lbs. apples – peeled, cored and sliced thin. 4 ½ cups sugar 1 cup cornstarch OR 2 cups flour (I prefer the cornstarch) 2 teaspoons cinnamon (adjust to taste preference)4 teaspoons nutmeg (adjust to taste preference) 1 teaspoon salt 3 Tablespoons lemon juice 3 drops yellow food coloring Preparation Apple corers and slicers are faster and very helpful in making sure that the thickness of the apple is uniform. This is important when you bake your pies. In a large saucepan blend the first five ingredients. Stir in ten cups of water. Cook and stir until thickened and bubbly. Then add the apples and cook another 15 minutes. Add lemon juice and food coloring. Pack the apple mixture in the jar leaving 1-inch head space. Use a cold pack canner and process in boiling water – 15 minutes for pints and 20 minutes for quarts. This recipe makes 6 quarts. Previous Next

Black beans are my favorite! Adding them to delicious soup just makes them even better! This is a hearty meal that is full of flavor and comfort. < Back Black Bean Soup Prep Time: 15 min Cook Time: 3 hours Serves: 8 Level: Beginner About the Recipe Ingredients 2 cups black beans, canned (or soak dried beans for 4 hours and drain) ¼ cup olive oil 4 medium onions, coarsely chopped 1 tablespoon garlic, minced 2 carrots, coarsely chopped with leaves 1 tablespoon cumin 2 pieces bay leaves 2 tablespoons parsley, chopped 1 pound ham bone or smoked pork butt 1 teaspoon salt (to taste) 1 teaspoon pepper (to taste) 16 cups water (I gallon) water Sour cream (optional) Preparation Cook pork in water with bone in water. When done, remove the bone and cut up the meat. Add all ingredients back into stock and cook on low for about three hours if using dried beans, or until hot when using canned beans. Remove bay leaves before serving. Serve with a dollop of sour cream (optional) and Mom’s Cornbread. Previous Next