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< Back Canning Apples for Pie, Crisp or Cobbler Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 5 Quart Jars Level: Beginner About the Recipe The perfect recipe for preserving a BIG batch of apples, these spiced, canned apples make future pies, cobblers or crisps a breeze. Make the best of the bruised apples (that wouldn’t last long otherwise) by canning them today. Please note: Posts may contain affiliate links As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 teaspoon citric acid 1 quart water (4 cups) 30 – 35 cups apple slices (peeled if desired – about 10 – 12 lb) 1/4 cup lemon juice 2 Tablespoons vanilla 1/2 teaspoon salt 1 1/4 cup sugar To add to the jars: 5 cinnamon sticks 2 1/2 teaspoons cinnamon (1/2 teaspoon per jar) 1 1/2 teaspoons EACH: ginger and nutmeg (1/4 teaspoon per jar) Preparation How to make pie from canned apples? Making a pie from these canned apples is so easy! This is a low-sugar recipe, leaning into the sweetness of the apples (my mom’s apples were super sweet!), but you can always add more sugar if you want a sweeter pie. Pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. What equipment is needed to can apples? Clean quart-size canning jars with lids and rings , a water bath canner (big enough for quart jars), a jar funnel and a jar lifter . Clean kitchen towels are also needed for wiping the rims and sopping up spills. Instructions 1. In a large bowl, mix the citric acid with the water. This will keep your apples from browning as you cut the slices. Peel (or not, as you like), core and slice the apples, putting them into the water as you go, tossing them to coat in the water as more are added. When the bowl gets full, put the apple slices into a large pot for cooking. Continue until you have 30 – 35 cups of apples, putting slices in the citric acid water bowl to coat, then into the pot. When you’re done slicing apples, discard the citric acid water. 2. To the cooking pot, add 1 cup water, the lemon juice, vanilla, sugar, salt and 2 cinnamon sticks. Cook over low heat until hot, then bring to boiling. Remove from heat. 3. While the apples are cooking, heat and clean 5 quart jars and make a good sized workspace covered with a clean towel (to catch spills) and a clean washcloth or towel for wiping the rims. Have a clean canning funnel, a scoop (or measuring cup) and the sterile lids and rings nearby. (We ran the jars through the dishwasher to get them clean and hot.) Begin water heating in your water canner. 4. Set the canning funnel in a hot, sterile jar, scoop the hot apples in to fill about half way, add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg and a cinnamon stick, then scoop in more apples and juice until full, leaving 1/4 inch headspace. Wipe the rim well with the clean towel, then cover with a clean lid and securely tighten the ring on. Repeat with the other 4 jars. 5. Use jar tongs to gently lower the jars into the water bath, ensuring the jars are covered with at least 1 inch of hot water. Cook in the boiling water for 20 minutes. Turn heat off and let sit a while longer before using the jar tongs to gently remove the jars. Let the jars sit overnight in the same place. The jars will make a popping noise as they seal and the top will be indented down. Label the jars and remove the rings. Store in a dark place. Notes If any of the jars do not seal, store in the fridge and use it within a week or so. To make a pie from the canned apples: pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. Previous Next

< Back Tortilla (wheat or white) These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Previous Next

< Back Baked Custard Prep Time: 10 minutes Cook Time: 1 hour Serves: 15 Level: Beginner Ingredients ● 8 cups milk, scalded ● 1 cup sugar ● 1 teaspoon salt ● 1 tablespoon real vanilla bean paste ● 12 eggs, blended Preparation 1. In a large saucepan over medium heat, scald milk. 2. When milk has a “skin” on the top, turn off heat and add sugar, salt and vanilla. 3. In a large blender, blend eggs. 4. While the blender is on low, carefully remove lid and slowly add 1 cup hot milk mixture to eggs. 5. Pour remaining milk into a 9 x 13 baking dish. Slowly add egg mixture while whisking with a wire whisk to blend eggs and milk. 6. Place in oven and bake for an hour or until a knife inserted near the center comes out clean. 7. Sprinkle with cinnamon or nutmeg if desired. Previous Next

< Back Air Fryer Lemon Pepper Chicken Skewers Prep Time: 10 minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe My twist on an Atlanta classic! Made in the air fryer they come out extra crispy and really juicy. The lemon pepper butter takes these skewers to another level! Ingredients 4 boneless skinless chicken thighs cut into 1 inch pieces 1 tsp salt 1 tsp black pepper (fresh ground) 1 tbsp garlic (minced or grated) 1 tbsp lemon zest 1/4 tsp paprika 1 tbsp olive oil Preparation In a bowl add in the chicken thighs, salt, black pepper, minced garlic, lemon zest, paprika and olive oil. Mix everything until thoroughly combined. Skewer your marinated chicken thighs, packing the meat onto each skewer tightly. Once all your meat is skewered, air fry for 12 mins @400F. Flip and air fry for 8-10 mins @400F or until the internal temperature reaches 165F Lemon pepper butter Add in a bowl the partially melted unsalted butter, salt, black pepper, lemon zest, paprika, sugar, lemon juice Mix thoroughly until all ingredients are fully incorporated. Once the skewers are cooked, baste with the lemon pepper butter and serve immediately. Enjoy! Previous Next

< Back Alabama White Sauce Prep Time: Cook Time: 5 Minutes Serves: 2 Cups Level: Beginner About the Recipe Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. Ingredients 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Preparation This zesty, creamy sauce is a beloved staple in Alabama, known for its unique flavor profile that pairs perfectly with a variety of meats. It’s tangy from the apple cider vinegar, rich from the mayonnaise, with a hint of spice from the Dijon mustard and a depth of flavor from the Worcestershire sauce. In the heart of barbecue tradition, a unique concoction stands out, not for its deep red hue but for its creamy, tangy essence. Alabama White BBQ Sauce, a creation that diverges from the conventional barbecue sauce path, offers a refreshing twist to grilled delights. Originating from the inventive kitchens of Alabama, this sauce has etched its mark on the barbecue map, thanks to its distinctive flavor profile and versatility. The Genesis of a Culinary Staple The story of Alabama White BBQ Sauce begins with Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This innovative sauce was crafted not just as an accompaniment but as a central feature, generously applied to chicken before serving. Its base, unlike the tomato or vinegar foundations of its counterparts, is mayonnaise, which lends it a creamy texture and a unique ability to complement a wide range of meats. Crafting the Sauce The simplicity of making Alabama White BBQ Sauce is part of its charm. The ingredients are straightforward, yet each plays a pivotal role in achieving the perfect balance of flavors: Mayonnaise: The creamy backbone of the sauce. Apple Cider Vinegar: Adds a tangy kick, though white vinegar can be substituted. Dijon Mustard & Worcestershire Sauce: Provide depth and a slight tang. Garlic Powder, Onion Powder, Black Pepper, Salt: These seasonings round out the flavor, adding spice and zest. Here’s how to make your own Alabama White Sauce: Ingredients: 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Instructions: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until well combined. Add the Worcestershire sauce, garlic powder, and onion powder. Mix thoroughly to ensure the spices are evenly distributed. Season with salt and pepper to your liking. For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serving Suggestions: Alabama White Sauce is versatile and can be used as a marinade, dipping sauce, or a dressing for salads. It’s traditionally served with smoked or grilled chicken, but it also pairs wonderfully with pork, beef, and even as a zesty addition to your burgers or sandwiches. Featured Recipe: Smoked Chicken with Alabama White Sauce Marinate your chicken in a portion of the Alabama White Sauce for at least an hour before cooking. Smoke or grill your chicken to perfection. Serve with a side of Alabama White Sauce for dipping. This sauce is sure to become a favorite at your next barbecue. It’s a simple recipe with complex flavors that can elevate any cookout. Give it a try and let us know how it goes! Previous Next

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< Back Everyday Waffles Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 1/3 cups all-purpose white flour 1 tablespoon baking powder ½ teaspoon salt 2 slightly beaten egg yolks 1 ¾ cup milk ½ oil 2 stiffly beaten egg whites Preparation Mix dry ingredients together. Add egg yolks, milk, and oil, stir until moistened. Carefully fold in whites, leaving a few fluffs. Pour batter into waffle iron and cook until golden brown. Best eaten when they are hot while they are crisp on the outside, and soft and fluffy on the inside. Serve hot with butter and syrup. It is also good served with fruit and whipped cream, or with an easy-over egg on topped, slathered with syrup. Previous Next

< Back Cream Cheese Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: approximately 2 Cups Level: Beginner About the Recipe My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. Ingredients 1 Gallon of milk (i used expired whole or 2% milk) ¾-1 cup of vinegar 1 tsp salt 3-4 tsp butter Add any spices or flavors you want (optional) Preparation For the cream cheese, or spreadable cheese, 1 gallon of milk (I use expired whole or 2%), about 3/4-1 cup white vinegar, 1 teaspoon salt, 3-4 teaspoons butter, and a little bit of milk to thin it to desired consistency. Heat milk until it is hot (small bubbles start to form around the pan), add vinegar to hot milk and mix. Once the curds and whey have separated, remove the curds and push out as much whey as you can with a spoon. Put whey, salt, and butter in a blender. Add just a little bit of milk and blend on high. Add more milk if you need to. Add any spices or flavors you want (my favorite is jalapeños) and blend until incorporated. Or just leave it plain, it is good either way. Pour into a container with a lid. Refrigerate overnight. Dip crackers in it or spread on bread. So good! Previous Next

< Back Panera’s Broccoli Cheddar Soup Prep Time: 10 Minutes Cook Time: 25 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1/4 cup butter 1/2 medium chopped onion 1/4 cup flour 2 cups half-and-half cream 2 cups low-sodium chicken stock or broth 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces 1 cup carrot, julienned (can buy matchstick carrots in produce section) 1/4 teaspoon nutmeg, (optional but brings out the flavor) 8 ounces grated sharp cheddar cheese, (2 cups) salt and pepper. Preparation 1. Melt the 1/4 cup butter and saute the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes. 2. Whisk in the half & half and chicken broth. You can also use heavy cream. 3. Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender. 4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired. 5. Serve with crusty bread. Previous Next

< Back Everyday Waffles This waffle recipe is the only one you'll need to make homemade waffles with your waffle iron. Simple pantry ingredients mix up quickly in this easy batter that can be used right away or stored in the refrigerator for up to a week. Serve waffles hot with whipped cream and fresh fruit or with butter and maple syrup for either breakfast, brunch, or a snack. Previous Next

< Back Homemade Mayo & Ranch Prep Time: 10 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe The Best Homemade Ranch And Mayo EVER!!! Ingredients MAYO INGREDIENTS: 1 whole egg 1/2 lemon, juiced 1 tsp Dijon mustard 1/2 tsp salt 1 cup avocado oil RANCH INGREDIENTS: 1 cup buttermilk 1 cup sour cream 1 whole lemon, juiced 1 tbsp fresh parsley or 2 tsp dried 1 tbsp fresh chives or 2 tsp dried 1 tsp salt 1 tsp black pepper 1.5 tsp dried dill 1.5 tsp garlic powder 1.5 tsp onion powder Preparation 1. For mayo, add all ingredients except oil to a large mason jar. Then pour oil in and blend until thick and creamy—takes about 10-15 seconds 2. Add buttermilk and sour cream on top of mayo, then add in remaining ingredients. Mix, shake, blend together. 3. Serve and enjoy! Previous Next

< Back Rhubarb Jam Prep Time: 10 minutes Cook Time: 1 hr 34 mins (total time) Serves: Level: About the Recipe Ingredients 2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.) 2 1/4 c. granulated sugar 1/4 tsp. kosher salt 1 tbsp. fresh lemon juice Preparation Step1 In a large saucepan over medium-high heat, combine rhubarb, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Start heating up your water bath pot, so it is boiling by the time your jars are ready. Step 2 Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars Step 3 Put lids in boiling water for 5 min to warm up the rubber. Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. *** Side note I like my jam smooth, so I alway blend it with a stick blender FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them! Step 4 Remove jars careful because they are not sealed yet. Cool to room temperature for 24 hours. After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage. *** Side note I like my jam smooth, so I alway blend it with a stick blender Previous Next