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We’re all about reducing food waste over here at Budget Bytes, so I want to make sure you’ve got plenty of options for enjoying your Thanksgiving leftovers later this week! < Back Leftover Stuffing Muffins Prep Time: 15 Minutes Cook Time: 25 Minutes Serves: 12 Level: Beginner About the Recipe We’re all about reducing food waste over here at Budget Bytes, so I want to make sure you’ve got plenty of options for enjoying your Thanksgiving leftovers later this week! Ingredients 2 tsp butter (for greasing the muffin tin) 3 cups prepared stuffing or dressing 1 cup chopped turkey or ham 1/4 lb. frozen spinach, thawed and squeezed 6 large eggs 2 Tbsp milk 1/4 tsp salt 1/4 tsp Freshly cracked pepper Preparation WHAT IS A STUFFING MUFFIN? Okay, these are basically like those little egg bites that you can get at Starbucks, but with leftover stuffing added into the mix. In addition to the eggs and stuffing, I also added leftover turkey and spinach. So it’s like little single-serving baked eggs with meat, vegetables, and stuffing. Super tasty, super portable, and the perfect make-ahead breakfast! CHOOSE YOUR INGREDIENTS These great little muffins are a super flexible way to combine your Thanksgiving leftovers into a “new” meal and avoid Thanksgiving burnout. The bulk of this recipe is leftover stuffing (dressing), but you can add a variety of other ingredients into the mix and make them your own. Here are some other ingredients that would taste awesome in these Leftover Stuffing Muffins: Chopped broccoli Chopped ham Roasted sweet potatoes or butternut squash Chopped green beans Mushrooms Corn Cheese (cheddar, brie, mozzarella, feta, goat) Whatever you decide to add, make sure it’s chopped into small pieces! BAKE IT AS A CASSEROLE While I haven’t done this yet, you could definitely bake this as a breakfast casserole, just like a strata. This amount of ingredients would probably fit an 8×8 or 9×9-inch casserole dish. You’ll need to bake it until the center reaches an internal temperature of 160ºF. HOW LONG DO THEY LAST? You’ll want to either freeze or eat these leftover stuffing muffins within a few days, assuming you made them the day after Thanksgiving. Unfortunately, there’s no exact lifespan of dishes like this because the freshness and safety of leftovers can depend on so many different things, like how long the ingredients stayed at room temperature before they were refrigerated, the conditions within your refrigerator, and how quickly they were able to cool down once inside the refrigerator. When in doubt, play it safe! INSTRUCTIONS Preheat the oven to 375 degrees. Grease a muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry. Add the stuffing, turkey, and spinach to a bowl, then stir gently to combine without breaking up the stuffing too much. Divide the stuffing mixture between all 12 wells of the muffin tin. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in around the stuffing. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 wells, starting with 2 Tbsp per muffin and then adding a little bit more until all of the egg mixture has been used. The egg will not fully cover the stuffing, it will puff up as it bakes. Bake the muffins for 25-30 minutes or until golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm. Previous Next

Making sea salt from saltwater is very easy, although quite time consuming. It's not necessarily cost effective, but it's a lot of fun and a rewarding learning experience. < Back Make Sea Salt Prep Time: 15 Minutes Cook Time: Varies Serves: varies Level: Beginner About the Recipe Making sea salt from saltwater is very easy, although quite time consuming. It's not necessarily cost effective, but it's a lot of fun and a rewarding learning experience. Ingredients salt water Preparation Making sea salt from saltwater is very easy, although quite time consuming. It's not necessarily cost effective, but it's a lot of fun and a rewarding learning experience. How much salt are you going to get? I read on this website that the rule of thumb is 5 gallons of seawater to 4 cups of salt, which would mean a 5% salt solution. I did 4 gallon batches, and got between 2.5 and 4 cups per batch, which is a bit of a lower yield. However, my small batch of 2 quarts gave me 1 full cup of salt, which is much higher. So it all depends on the original saltiness of the seawater and the method used to evaporate it, and how careful you are not to lose any salt to the floor in the process (I speak from experience—I lost more than I'd like through careless pouring). Let's get started! Overall, I processed 16.5 gallons of seawater, and I ended up with over 9 cups of salt. This is a total of about a 3.5% yield by volume of salt from saltwater, but your mileage may vary. Step 1: The Gather The first step is to get yourself a lot of salty seawater. I used 5-gallon buckets with lids, but I've seen others use milk jugs (for smaller batches) and coolers (for larger batches). Go on a road trip to the nearest saltwater source with your containers. You may want to do some research into the pollution along your coast so you don't end up with dirty water that won't give good salt (and may be very bad for you!). Generally, the farther from civilization, the better. Gather as much saltwater as you like. The more you get, the longer the process will take, but the more salt you'll end up with. Step 2: The Filter Let your seawater sit for a while to allow any sediment and particles to settle. Get your stockpot out and ready for the boil. Then siphon or scoop water from the top of the container, careful not to disturb the sediment at the bottom, through a filter into your stockpot. I used a dishcloth in a sieve for my filter, which provided a good fine mesh to get out any sand or other particles. I scooped out water with a 1-quart measuring cup so I could easily keep track of how large my batches were. I did 4 gallons per batch. Step 3: The Boil: Method 1 The quickest way to turn your saltwater into salt is by boiling it. But be careful, you don't want to scorch the salt! Be prepared to spend all day in the kitchen with the stove on.There seem to be several schools of thought on how to evaporate your seawater, so I will go over each method briefly. I will leave it up to you to experiment and develop your own technique. The first method, which I found described most frequently in my research, uses a constant boil. The danger with this method is how easy it is to scorch your salt. The advantage, though, is that it is the quickest method. Bring your seawater to a boil. Once about half of the water has evaporated, or when you start seeing the salt form in the water, you'll need to start stirring—infrequently at first, but more and more frequently as more water evaporates until you are continuously stirring. The goal here is to get your salt to the consistency of wet sand. Note: there can still be water in the pot when the sand reaches the right consistency. This part confused me when I was doing my research, but once I actually did it, it made more sense. Try scooping out the salt with your stirring spoon to check the consistency. When it's like wet sand, thick but still pourable, then you're done. Remember: Don't scorch the salt! Step 4: The Boil: Method 2 The second method that I read about involved a much longer process that actually does not involve boiling, but rather simmering. The idea with this method is to evaporate the salt without risk of scorching by using low heat. However, depending on the amount of salt water you have, this could take multiple days with the stove on, and thus will cost more in energy. With your pot of seawater on the stove, turn on the burner to the lowest heat setting, and let it evaporate slowly. As with the first method, you'll probably need to stir your water once it gets low, although it won't be as necessary as if you were boiling it. And again, you'll want to get your salt to the consistency of wet sand. Remember: Don't scorch the salt! Step 5: The Boil: Method 3 After some experimentation, and trial and error, I developed a technique that seems to be a good balance of amount of time spent and avoiding scorching the salt.I started off with a full boil at high heat, until about half of the water had evaporated. Then I turned the burner down to the medium-high heat. As the water evaporated, I turned the heat lower and lower until I was down to medium-low. This gradual decrease in heat helps prevent scorching without requiring you to stir constantly. It will take longer than boiling the whole time, but it does take less interaction on your part.And as with the other methods, you want to get your salt to a consistency of wet sand. Don't worry if there is still water in the pot; the only thing you're concerned about is the consistency of the salt itself. Remember: Don't scorch the salt! This is the longest step of the whole process. Once you've boiled down your seawater and your salt is the consistency of wet sand, you'll want to scoop it out into a pan to dry. The larger the pan, the thinner you can spread it, and the sooner it will dry. If you still have water in the pot (which you probably do), I would suggest trying to pour the water into a separate dish, so the majority of your salt is not sitting in water and can thus dry faster. You can place your pan(s) by a window so that the sun can speed up the drying process. Depending on how much salt you have, and how wet the salt is, this can take anywhere from a few days to a few weeks. Some of my batches came out too wet (I didn't let them boil down enough) and they're still in the process of drying after two weeks. But a smaller batch that I did was not as wet, and it dried much quicker. Alternatively, you can place the pan in the oven on the lowest heat (the lowest on my oven is 170 ºF) to speed up evaporation. Some people seem to think that the oven technique changes the makeup of the salt; it seems to me to just affect the way the crystals form. Either way, it's worth experimenting with. Just be careful not to burn the salt. Step 7: The Final Product You're done! Now that your salt is dry, you can pour it into spice jars, mason jars, or other containers to store and use. If your salt crystals come out larger, you can put them in a grinder for freshly ground salt when you need it, or grind it all ahead of time before storing it. I've read that sea salt is better suited for flavoring food after cooking, rather than for the actual cooking, but you can experiment and see what works for you. After all, it's just salt! You can also mix your salt with herbs or spices to make seasoning salts. Previous Next

Are you hosting the family reunion this year and need to know how much food you need? We got your back! < Back Food Quantities for Large Groups Are you hosting the family reunion this year and need to know how much food you need? We got your back! Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

Here are the complete directions for making these sausages. < Back Canning Sausage Patties Prep Time: 10 minutes Cook Time: 2 hours 30 minutes Serves: 40 Level: Beginner About the Recipe Here are the complete directions for making these sausages. Ingredients Sausage Water Preparation Shape sausage into patties roughly. Take a pint size wide mouth jar and shape the patty on a cutting board. Remove excess sausage meat and continue to shape all the patties. Try to keep your patties on the thinner side. Mine were all about 1/4" to 1/2" thick. If you are using store bought sausage meat you will have some decrease in size due to high amounts of fat content while you are frying them. That will be fine but don't be surprised when it happens. Fry the meat and cook them on both sides till they are golden brown. If they don't cook all the way through that is also fine since the pressure canner will cook them the rest of the way. Drain the patties and remove as much of the fat as you can by laying them on a paper towel. Stack patties in hot pint jars. I got 4-5 patties in the jars so you may gauge how many jars you will need based on the total patties. Do not fill the patties up beyond the 1" headspace. Fill jars with hot water to 1" headspace. Using a rubber or plastic spatula remove air bubbles and refill to 1" if necessary. Using a paper towel that has vinegar on it, wipe the rims of the jars to remove any grease or debris so that you will get a tight seal when you add your lids. Add a hot lid (sitting in previously boiled water) and ring and tighten "finger tight". Place in a pressure canner. Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11 lbs for a dial gauge for 75 minutes, quarts for 90 minutes. When you remove them from the canner the broth will still be boiling inside of the jars. Once they cool they will have a ring of fat at the top from the fat/grease. As long as the fat isn't thick on top and usually will only be around the ring on the outside the jars are fine. Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. Previous Next

A seasonal twist on this famous Mexican sweet bread that is perfect for breakfast or brunch during pumpkin season. < Back Pumpkin Conchas Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 6 Level: Beginner Ingredients Dough: 2 ¼ cups all-purpose flour ½ cup pumpkin puree ¼ cup warm milk 1 large egg yolk 2 tablespoons butter, melted 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 teaspoon kosher salt ⅛ teaspoon vanilla extract Topping: ½ cup powdered sugar ½ cup all-purpose flour 1 pinch kosher salt ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1 pinch ground nutmeg ⅛ teaspoon vanilla extract ¼ cup butter, at room temperature orange food coloring (Optional) Preparation Step 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes. Step 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Step 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like. Step 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up. Step 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes Step 6 Preheat the oven to 375 degrees F (190 degrees C). Step 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes. Previous Next

< Back Best German Beef Schnitzel Family recipe that your family will start asking for! Previous Next

This easy Ritz cracker toffee recipe is utterly addictive, and I bet that this homemade candy will be gone just minutes after it’s made. Buttery Ritz crackers are topped with crunchy caramel toffee and rich chocolate for this irresistible treat. < Back Ritz Cracker Toffee Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner Ingredients 1 box of Ritz crackers ½ cup butter ½ cup brown sugar 1 cup chocolate chips Pinch of sea salt, optional GARNISH: You can also choose to use other optional garnishes for this great recipe! You can use M&M’s, sea salt, toffee bits, or any other favorite topping. Preparation HOLIDAY EFFECT: If you want to up the holiday effect, try adding Christmas sprinkles or bits of candy cane for a mint chocolate treat. The sky’s the limit with this crack toffee! CRACKERS: This simple toffee recipe also works well with saltine crackers. HOW TO MAKE THIS RITZ CRACKER TOFFEE RECIPE STEP ONE: Preheat your oven to 425°F. Start out by lining your 8×8 baking sheet with parchment paper because this is going to get sticky! STEP TWO: Place crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit the cracker pieces in. STEP THREE: Place your butter and brown sugar in a small saucepan and heat on the stovetop until completely melted. Boil for 2 to 4 minutes until it looks like the picture below. PRO TIP: Resist the urge to stir the caramel mixture - that can actually ruin your caramel STEP FOUR: Immediately pour your homemade caramel over the top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread the gooey caramel evenly across the crackers. STEP FIVE: Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. PRO TIP: PRO TIP: Keep a close eye on this in the oven and don’t overbake. You don’t want the edges of the crackers to burn, or the treat will taste burnt. STEP SIX: Carefully remove the crackers and place them on a heat-proof surface for the next step. STEP SEVEN: Sprinkle chocolate chips in an even layer on top of the toffee. Pop the tray back in the oven for 2 to 3 minutes to help the chocolate chips melt a bit. STEP EIGHT: Remove the baking tray and immediately spread the melted chocolate chips with the offset spatula. The chocolate chips may not melt completely, but you don’t want to risk burning the chocolate and ruining the whole pan. STEP NINE: Let the pan cool and then put it in the fridge to finish setting for up to 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. HOW TO SERVE This Christmas crack recipe is a yummy treat to make during the holiday season, both for snacking and giving as gifts. STORAGE ON THE COUNTER/IN THE FRIDGE: Store leftovers of this delicious treat in an airtight container either at room temperature or in the refrigerator for up to one week. IN THE FREEZER: This Ritz cracker crack can also be frozen for up to three months in an airtight container. Instructions 1. Preheat the oven to 425°F. Start out by lining your 8×8 baking tray with parchment because this is going to get sticky! 2. Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in. 3. Next, place your butter and brown sugar in a pot and heat until completely melted. Boil for 2 to 4 minutes and resist the urge to stir it. 4. Immediately pour your homemade caramel over top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread that gooey caramel evenly across the crackers 5. Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. 6. Carefully remove the crackers after 5 minutes and place the pan on a heat-proof surface for the next step. 7. Next, sprinkle your chocolate chips in an even layer on top of your caramelized-crackers. Pop the tray back in the oven to help the chocolate chips melt a bit. 8. After 2-3 minutes, remove the tray and immediately spread the chocolate chips with the offset spatula. The chocolate chips may not melt completely but you don’t want to risk burning the chocolate and ruining the whole pan. 9. Once the pan has cooled off, put it in the fridge to finish setting for about 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. Notes * Try to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks, making it hard to remove from the pan. *Resist the urge to stir the caramel mixture – that can actually ruin your caramel. *Keep a close eye on this in the oven, and don’t overbake. You don’t want the edges of the crackers to burn, or this treat will taste burnt. Previous Next

This sweet yet savory sticky chicken recipe is delectable and the perfect easy weeknight dinner the whole family will enjoy. < Back Southern Sticky Chicken Prep Time: 10 Minutes Cook Time: 1 Hour 30 Minutes Serves: 4 Level: Beginner About the Recipe This sweet yet savory sticky chicken recipe is delectable and the perfect easy weeknight dinner the whole family will enjoy. Ingredients 3 -5 pounds bone-in chicken with skin folks usually use legs and/or thighs 1 cup ketchup 1 cup honey 1 cup brown sugar 1/2 cup soy sauce 1/2 teaspoon garlic powder Preparation 1.Preheat the oven to 350F. 2. In a saucepot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium to medium-high heat. (1 cup ketchup,1 cup honey,1 cup brown sugar,1/2 cup soy sauce,1/2 teaspoon garlic powder) 3. Bring it just to a boil while stirring. Remove from heat. 4. Arrange chicken pieces in a 9x13 baking dish. Pour the entire amount of sauce over the chicken, turning pieces with tongs to coat. (3 -5 pounds bone-in chicken with skin) 5. Place in the oven, uncovered, for 90 minutes, turning after 45 minutes. 6. 15 minutes before cooking time is up, flip pieces once more and baste with sauce. Previous Next

Chickweed tincture is used both internally and externally for a variety of issues, including digestive issues, inflammation and allergies. It’s naturally antimicrobial and it’s showing promise in studies related to weight loss. < Back Chickweed Tincture Prep Time: N/A Cook Time: N/A Serves: Pint mason jar Level: Beginner About the Recipe Ingredients Chickweed, fresh or dried Neutral Spirit (such as vodka)* Preparation Chickweed is only around in the springtime before temperatures warm up and it dies back for the year. If you want to use it medicinally, chickweed needs to be preserved. There’s no better way to preserve it than in a simple chickweed tincture. (Though, it also makes a truly excellent chickweed pesto, and food is medicine too =) (Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medications. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.) BENEFITS OF CHICKWEED TINCTURE So why on earth would you need a chickweed tincture? This is one of those medicines that can actually be used both topically and internally. Chickweed is great for skin irritations, and when combined with alcohol it can help treat acne. The alcohol works as an astringent, while the chickweed helps heal the skin. Chickweed extracts have also been shown to be antibacterial, and a tincture applied to wounds should help both cleanse and heal the wound. Taken internally, studies show that chickweed can reduce inflammation and inhibit histamine reactions. New theories suggest that many modern diseases stem from inflammatory conditions, and at the same time allergies are on the rise. Chickweed tincture combats both these issues when taken daily. Chickweed stimulates mucus production and helps ease digestive issues. Taken in a low dose on a daily basis, the tincture can help ease stomach irritation. It’s also a gentle laxative to help keep you regular. Old wives’ tales say that chickweed is good for weight loss, but there are not many actual studies that back this up. One study is showing promising results and indicates that chickweed can stop progesterone-induced weight gain. When you’re pregnant, your body releases progesterone to help you put on extra weight to support the baby. Hormonal birth control mimics this and can cause weight gain. Regular consumption of chickweed has been shown to block this weight gain in mice and can help prevent the weight gain associated with birth control. Besides tincture, wild foraged chickweed can be used for tea, vinegar, salves or eaten fresh. HOW TO MAKE CHICKWEED TINCTURE To make a chickweed tincture, you’ll need the following ingredients and equipment: Chickweed, either dried or fresh, but it’s almost always harvested fresh for tincture Vodka (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)** One-pint mason jar with lid (amber glass is ideal, but as long as you keep the tincture away from light at all times, it won’t make a difference) Funnel Cheesecloth Fine mesh sieve Amber glass tincture bottles (with dropper) **Never use isopropyl/rubbing alcohol for tinctures (or any other remedy you plan on ingesting). Even in small amounts, this type of alcohol is toxic and meant for external applications only. If you’re avoiding alcohol for any reason, consider making a herbal glycerite instead. Herbal vinegars are also a good choice, and work well with chickweed. To make the tincture, fill a jar about 3/4 of the way full with fresh chickweed (or about halfway full with dried chickweed). Cover the chickweed with vodka, or whichever alcohol you’ve chosen, and seal the jar with its lid. Keep the developing tincture in a cool, dark place and give the jar a gentle shake every few days. (If you remember, every day is better, but at least once a week will do.) After about 4 to 6 weeks, it’s time to decant the tincture. To do this, you’ll need to line a funnel with a few layers of cheesecloth. Carefully strain the tincture into small amber glass tincture bottles, squeezing the chickweed to make sure all the liquid is expelled. Once the tincture has been decanted, label the tincture bottles with the date and suggested dosages (I use a small piece of masking tape and a marker, it peels off easily when I’m ready to use the bottle for something else). I know 4-6 weeks can be a long time to wait if you’re desperately needing relief now. There’s nothing wrong with Buying a Bottle of Chickweed Extract to use while your homemade tincture infuses. Purchased tinctures are a lot more expensive than DIY homemade ones, but they have the benefit of being ready when you need them, like now. CHICKWEED TINCTURE DOSAGE For an exact dosage specific to your body and needs, I’d suggest consulting a clinical herbalist. Generally, the dosage for chickweed tincture is 1 to 2 droppers full, taken 2 to 3 times per day. CHICKWEED FORMULATIONS Since chickweed is used both internally and externally, it combines well with herbs that are also soothing for both internal digestive issues and external skin issues. Herbs like calendula, lavender and marshmallow would be perfect for both soothing the digestive tract and treating minor skin issues. MATERIALS Chickweed, fresh or dried Neutral Spirit (such as vodka)* TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth (or fine mesh strainer) Dark amber dropper bottles Adhesive label or masking tape (for labeling tincture) INSTRUCTIONS Fill a clean, empty mason jar 3/4 full of fresh chickweed, or 1/2 full of dried chickweed. (Dried chickweed is sometimes available from herbal supply shops.) Cover the fresh or dried chickweed with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the chickweed into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes it into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *Tinctures are usually made with vodka as a neutral spirit, but you can also use brandy, whisky or any other high-proof alcohol. Finished tinctures need to be at least 25% alcohol for preservation, and fresh herbs contribute some moisture to the mix. Be sure you use something that's 60-proof or higher. Never use denatured alcohol or isopropyl alcohol to make tinctures, as it's unsafe for consumption. To make an alcohol-free glycerite tincture (glycerite): cover dried plant material completely with a preparation of 3 parts glycerin to 1 part distilled water (instead of alcohol). Dried chickweed is available from herbal supply stores, and is sometimes used in place of fresh. If using fresh chickweed, use all glycerine and skip the water. As the glycerite tincture develops, it will need to be shaken every day. Proceed following the same directions as if making an alcohol-based tincture. Yield The yield varies, but if you're using fresh plant material, you should expect to pull out ever so slightly more tincture than the vodka you add. If using dried plant material, the dried herbs will absorb some and you'll get slightly less than the alcohol added. The amount of vodka will vary based on how tightly you pack the jar, but you should need about 2-3 cups of vodka for a quart jar, or about 1 to 1 1/2 cups vodka per pint. Be sure the plant material remains submerged during infusion. 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Bottled beef is so tasty and versatile. It is so handy to have around and can be used for soups, sandwiches, casseroles, and more. < Back Bottled Beef Prep Time: 30 minutes Cook Time: 75 minutes Serves: 6 Level: Beginner About the Recipe Ingredients Raw or cooked beef Salt Garlic, granulated Preparation Fill pint jars with beef. If you are using raw beef, cut it into sizes that are easy to fill bottles. If you are using *cooked beef, cut it into easy to manage pieces. Fill the jars with a ½ inch space at the top. Put ½ teaspoon of salt, and a ¼ teaspoon of granulated garlic (for quarts – 1 teaspoon salt and ½ teaspoon garlic) on the top of the beef in each pint. (I prefer to use pints when bottling meats) If necessary, fill with a little hot water or broth and use a wooden utensil to make sure that all the trapped air pockets are filled. Wipe the bottle rims and put on **lids and rings. Hand tighten the rings, but don’t over tighten. Place jars on the canning rack in the ***pressure canner with the water going about halfway up on the bottle. Close the canner and turn the heat on high and listen for the air to escape out of the vent. Once the air starts to come out, time it for 10 minutes and then put the weight over the vent to help continue to build pressure. Depending on your elevation, you will either let the dial go to 11 pounds (altitudes 0-2000 ft), or 12 pounds (altitudes of 2,001 to 4,000 ft.). Once it has reached the correct pressure, process pints for 75 minutes (quarts for 90 minutes). Turn the heat off and let the pressure release slowly by itself. Once the gauge registers 0, release the lid being careful not to burn yourself with the steam or the water dripping off of the lid. Using a bottle lifter, carefully remove bottles from the canner and place on a towel on the counter to cool down. Don’t touch them until the next day. After they have rested overnight, wash them with soap and water to remove residual broth and remove the ring. Label item and date on the lid (don’t put cute tags on the glass because they are too hard to remove) and store in your pantry. *If you cook the meat beforehand (which is not necessary if there are no bones. Cooking makes it easier to separate the meat from the bones), don’t throw away the broth. Bottle it separately for soups. **Follow the directions on the lid boxes ***Anytime you are canning anything with meat, it needs to be pressure canned. Previous Next

This is one of those “quick and easy” recipes that will become a staple around your house. I know it is at my house! < Back Refried Beans and Rice Prep Time: 10 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 2 cans refried beans ½ teaspoon granulated garlic 1 teaspoon chili powder ½ teaspoon cumin ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ¼ cup water 3 cups sticky white rice (or long grain, whichever you prefer) 6 cups water ½ teaspoon salt 1 cup cheddar cheese, shredded 1 cup favorite salsa ½ cup sour cream Preparation Cook the rice (1 cup rice to two cups water and salt). Mix the refried beans and spices together with 1/2 cup water in a saucepan and heat on medium heat. To serve: Place about a cup of steaming hot sticky rice in a bowl. On top of that put about 1/2 cup to a cup of refried beans on the rice. Top off with salsa, shredded cheddar cheese, and sour cream. I have been known to bypass the spoon and use the tortilla chips as a utensil. Previous Next

This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. < Back Grinch Punch Prep Time: 15 Minutes Cook Time: N/A Serves: 12 Level: Beginner About the Recipe This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. Ingredients 2 quarts lime sherbet, sitting at room temperature for a few minutes to soften 1 (1 liter) bottle chilled lemon-lime soda (such as Sprite®) 8 cups (1/2 gallon) chilled Hawaiian Punch® Green Berry Rush® juice drink 2 cups chilled pineapple juice, plus more for coating glass rims 1 glass red sanding sugar, for coating glass rims Preparation Step 1 Scoop softened lime sherbet into the bottom of a large punch bowl. Step 2 Pour the lemon-lime soda, Hawaiian Punch, and 2 cups pineapple juice over the sherbet and stir. Step 3 Place red sanding sugar in a shallow dish, and some additional pineapple juice in a separate shallow dish. Dip the rims of your serving glasses in the pineapple juice, then in the sanding sugar to coat the rims generously. Step 4 Ladle the punch into the prepared glasses. Previous Next