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< Back Water Pie Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 4 Level: Beginner Ingredients 1 9-inch deep-dish pie crust, unbaked 1 1/2 cups water (that is one and a half cups) 4 tablespoons all-purpose flour 1 cup sugar 2 teaspoons vanilla extract 5 tablespoons butter, cut into 5 pieces Preparation Preheat the oven to 400 and set empty pie crust on a baking sheet. 1 9-inch deep-dish pie crust, unbaked Pour 1 + 1/2 cups water into the pie crust. 1 1/2 cups water In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir. 4 tablespoons all-purpose flour,1 cup sugar Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this. 2 teaspoons vanilla extract,5 tablespoons butter, cut into 5 pieces Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting. Previous Next

< Back Horchata Prep Time: 30 minutes Cook Time: 8+ hours soaking time Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup uncooked long-grain rice 5 cups warm water 2 cinnamon sticks ½ cup sliced almonds (optional) 1 cup of milk 2 teaspoons vanilla 1/3 cup granulated sugar (to taste) Ice cubes Preparation Rinse rice under cold running water until the water runs clear. Add the rinsed rice, almonds, cinnamon sticks, and 3 cups of water to a container. Cover and refrigerate for at least 8 hours, or up to 24 hours. Put the soaked ingredients into a blender and add the last 2 cups of water. Blend on high until completely smooth. Strain to remove pulp. When completely smooth, pour into a large pitcher and add the milk, sugar, and vanilla extract. Stir until the sugar has completely dissolved. Serve over ice. Previous Next

< Back 3 Pound Peanut Butter Cup Pie Prep Time: Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 1 4-ounce bar semi-sweet chocolate baking bar 1 16-ounce jar peanut butter 1/4 cup almond milk 2 tablespoons canola oil 3 tablespoons powdered sugar Preparation Hershey's released something to be thankful for, indeed — a pie-sized version of their beloved Reese's Peanut Butter Cups. Yes, you read that correctly — they made several thousand of these three-and-a-half pound giant peanut butter cups, just in time for Thanksgiving. Marked at $45 per item, the cup-pies flew off the (digital) shelves, selling out in less than an hour. I admit, I was jealous that I hadn't even had the option to buy the massive replica of my favorite childhood Halloween treat, even if I'd wanted to. All 3,000 pies were gone before I had even heard about them. But, I didn't sit back and cry. I made my own. First, I looked up a peanut butter cup recipe. I was surprised to find that the recipe was quite simple. It called for three ingredients: creamy peanut butter, semi-sweet baking chocolate, and powdered sugar. I did end up using canola oil and almond milk to thin out the creamy peanut butter (along with the powdered sugar the recipe called for) and to give it a slightly smoother, softer, and creamier consistency. How to DIY a Reese's Peanut Butter Cup Pie First, I melted the chocolate in the microwave in a glass Pyrex cup, poured about 1/4 c. in the pie tin, then I froze it for five minutes. (One of the most challenging parts of this process was making room in my overstuffed freezer!) I then repeated that process with more chocolate to get a nice thick chocolate shell. Next, I emptied a jar of peanut butter into a sauce pan and added ¼ cup almond milk, 2 tablespoons canola oil, and 3 tablespoons powdered sugar. I stirred over medium heat until the peanut butter became soft and workable. I then poured the peanut butter filling into the frozen chocolate shell and froze it again, thinking that might help keep the filling and chocolate coating from combining. Next, I dumped the rest of the chocolate on top of the pie and smoothed it out, popping it back into the fridge for the last time. Fifteen minutes later, the pie looked every bit as good as the Reese's version, but I paid only a fraction of the cost: The total pie cost me just over $5.00 — baker's chocolate, $2.50; peanut butter, $1.29; confectioners sugar, $1.39.) My mom suggested cutting the pie with a warm, dry knife so it'll slice through the thick chocolate. Just whatever you do, don't Google the calorie count. Previous Next

< Back Bottled Stewed Tomatoes Prep Time: 30 minutes Cook Time: 45+ minutes Serves: 21 quarts Level: Beginner About the Recipe Ingredients 1 bushel *fresh picked tomatoes** Lemon juice OR citric acid Canning salt Preparation Prepare a large pot of boiling water and a sink or large pot of cold water (preferably with ice floating). Dip the ripe tomatoes in the hot water for about 30 seconds, or until the skin splits. Immediately remove the tomatoes and submerge in the cold water to stop the cooking and help release the skin. Remove the core and the skin, cut in half and place directly into the clean quart bottle. Keep adding the tomatoes until the bottle is completely filled. You can squash them into the bottle to make sure it is completely full with a ½ inch air space at the top. Run a wooden spoon or chopstick around the tomatoes to release any air pockets. Add 2 tablespoons of lemon juice (or ½ teaspoon citric acid) to each quart. Add 1 teaspoon canning salt. (You can use regular salt, but there will be a white residue. It doesn’t change the taste or result.) Wipe jar tops clean with a clean rag (some people use vinegar to wipe, I don’t) and put sealing lid*** on jar. Make sure that the bottle doesn’t have any chips on the top or it won’t seal. Screw ring on evenly and firmly, but don’t overtighten. Place sealed jars in a water bath pot with a rack in hot (but not boiling) water. Lower the rack and cover the bottles with about 1-2 inches of water above the jars. Put lid on the pot and bring water to a boil. After it comes to a boil, process quarts for 45 minutes**** (depending on your altitude, see note below). Keep on a gentle, but steady boil. After the bottles have finished processing, remove from the pot and place on a cloth surface about an inch from each other, and let cool. Do not disturb the bottles until they are completely cooled. After jars are cooled, wash them off in warm water and carefully remove the lid bands. Test the seals. Store the bottled stewed tomatoes in your pantry. They will look lovely. If one of the bottles doesn’t seal, remove the lid, clean the top, and replace it with a new lid, and reprocess. Or just make tomato soup or spaghetti sauce. My grandpa liked eating stewed tomatoes with toast. *Depending on the size and type of tomato, one bushel of tomatoes is about 53+/- pounds and you will be able to get anywhere between 15-21 quarts. **My tomato preference to bottle is Early Girl or Better Boy because they can both be used for a variety of fresh recipes also, they are meaty and not too watery, and they are both easy to grow. They are also easy to handle when bottling. You choose your favorite tomato. I have yet to taste a bad bottled tomato. ***To prepare the sealing lid, pre-simmer in hot water so that the seal is warm when you put it on the quart jar. It will help create a better seal. ****The water bath processing time noted above is for altitudes under 1,000 feet above sea level. You will need to increase your processing time according to your elevation. I’m at 5,400 feet and so I process mine for 55 minutes. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

< Back Ham and Egg Cups Prep Time: 5 minutes Cook Time: 15-18 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 12 deli slices of ham 12 eggs ½ cup shredded cheddar cheese (or of your choice) Salt and pepper to taste 2 green onions, diced with greens (optional) Preparation Grease a muffin tin and line each hole with deli ham. Break a whole egg into each ham cup. You can break the yolk if you would like. Salt and pepper to taste. Sprinkle with green onion pieces and cover each cup with a bit of shredded cheese. Bake for 15-18 minutes, or until eggs centers are barely solid. Eat with salsa and enjoy, or take them on the run for a hearty, stick with you, breakfast. Previous Next

< Back Red Pesto Pasta Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Level: Beginner About the Recipe An irresistibly tasty, creamy and garlicky red pesto pasta; ready to eat in just 15 minutes. Perfect as an easy mid-week meal or a mouth-watering lunch idea. Ingredients 2 tbsp Vegetable Oil 500 g Rigatoni Pasta 300 ml Single Cream 3 tbsp Red Pesto 2 tbsp Garlic Paste ½ Onion Chopped ½ tsp Salt 1 tsp Black Pepper Handful Basil Leaves Optional Preparation Boil the rigatoni pasta in a large pan on a medium to high heat for 4 to 5 minutes or according to packet instructions. Whilst the pasta is boiling, heat a frying pan over a medium heat and place 2 tablespoons of oil. Fry the onions for 1 to 2 minutes or until softened. Add 2 tablespoons of garlic to the pan and stir for 30 seconds. Add 3 tablespoons of red pesto into the frying pan and stir for 30 seconds. If you notice the mixture is starting to spit, lower the temperature. Add single cream to the mixture and stir until the color starts to redden before adding salt and pepper and mix until evenly distributed. Leave the pesto sauce to simmer on a low heat whilst you drain the pasta. Add the pasta into the frying pan with the pesto sauce and mix until the sauce has coated the pasta. Previous Next

< Back Salsa Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 ½ cup dried cilantro 1 teaspoon granulated garlic (or to taste) ½ cup dried chopped onion ¼ cup dried red pepper flakes 1 tablespoon salt 1 tablespoon pepper Preparation To make spicy salsa: Blend 2 tablespoons salsa mix with one 10oz. can Mexican style tomatoes. Serve with tortilla chips. To Make salsa spread: Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers or vegetables. Previous Next

< Back Pumpkin Spice Muffins Prep Time: 15 Minutes Cook Time: 25 Minutes Serves: 12 Level: Beginner Ingredients 2 cups all purpose flour 1 ½ tablespoons pumpkin pie spices, divided 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup brown sugar 1 cup pumpkin puree 2 large eggs ⅓ cup neutral oil ½ cup unsweetened applesauce Granulated sugar, for the topping Preparation Looking for a cozy fall muffin? Have we got one for you: this easy Pumpkin Muffins recipe! These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic ! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do). Ingredients in this pumpkin muffins recipe These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use: All purpose flour Pumpkin pie spices Baking soda, baking powder and salt Brown sugar Pumpkin puree Eggs Neutral oil Applesauce There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented. Pumpkin pie spice: use purchased or homemade Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice: 2 tablespoons cinnamon 2 teaspoons ground ginger 2 teaspoons ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg Variations and mix-ins There are several ways to mix up these best pumpkin muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas: Make a crunchy streusel topping : Top with pepitas Add dark chocolate chips to the batter Add chopped walnuts or pecans to the batter Pumpkin muffins storage What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up: Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins. 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating. 3 months: Freeze in a sealable container and store for up to 3 months. Instructions Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months. Previous Next

< Back Copycat Starbucks Medicine Ball Tea Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 1 Level: Beginner About the Recipe Ingredients 3/4 cup water 3/4 cup lemonade (I used Simply Light) 1 bag Teavana Jade Citrus Mint Tea 1 bag Teavana Peach Tranquility Tea 2 teaspoons honey 1/8 teaspoon peppermint extract (optional) Preparation WHAT MAKES THE MEDICINE BALL UNIQUE? To completely decode the Medicine Ball from Starbucks means figuring out how to make steamed lemonade. Sounds pretty fancy right? Actually, steamed lemonade is simply lemonade that has been heated up. So feel free to use a good quality pre-made lemonade. Heat it up as you would water for the tea. Put the tea bags into the hot lemonade. You are pretty close to figuring out the secret. Add some honey and voila! You just created a copycat Starbucks Medicine Ball at a fraction of the price. HOW TO MAKE A STARBUCKS MEDICINE BALL AT HOME Begin by combining water and lemonade and heating it, either on the stovetop or in the microwave, until it’s hot. Next, steep the tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Finally, pour into a mug, and add in honey and peppermint extract. Stir to combine. Enjoy the warmth. VARIATIONS ON THE COPYCAT STARBUCKS MEDICINE BALL You can ask for an optional pump of peppermint syrup as well. I think that sounds great, but maybe you don’t want the added sugar. That is why I added peppermint extract as an optional ingredient to this recipe to give it that mint flavor without the sugar. Fresh mint leaves would also be nice in this hot drink. DO YOU HAVE OTHER RECIPES FOR COLD AND FLU SEASON? Chances are you want a medicine ball tea because the flu has come to town like an unwanted house guest. You know the type. Shows up at the worst time and stays too long. So now you don’t have to risk giving everyone else your cold by running out for a Medicine Ball at Starbucks. And wouldn’t you rather just stay home in bed getting better anyway? Instructions Combine water and lemonade and heat until hot, either on the stovetop or in the microwave. Steep tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Pour into a mug, add in honey and peppermint extract. Stir to combine. Enjoy the warmth. Notes I used Simply Light Lemonade, it has fewer calories, and I like the pulp it has, too. Add more or less honey to taste. I felt the lemonade already made it sweet. I like the addition of the peppermint extract. It works to decongest. Leave it out if you don't like that extra bit of mint. Makes one 12-ounce serving. TO MAKE WITHOUT TEAVANA TEA: Follow the same instructions but in place of the Teavana Tea in the recipe use one of each of these teabags; Bigalow Mint Medley, Celestial Seasonings Country Peach Passion, and Celestial Seasonings Vitamin C Shine. I still add the peppermint extract to mine, but it's optional. Previous Next

< Back Danish Dumplings Prep Time: 15 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 4 Tbsp. Butter or margarine 1/2 cup Boiling water 1 tsp. salt 2/3 cup flour 1 tsp. sugar ¼ tsp. Nutmeg 2 eggs Preparation Bring butter and water to a boil. Add flour and seasonings all at once, stirring continuously. Cook until mixture leaves the sides of the pan. When cool, add the eggs, one at a time, beating well with a spoon until they are all incorporated. Dip a tablespoon into the hot soup so that the mixture won’t stick to the spoon and then scoop up a tablespoon full and drop into boiling broth or soup. Do not cover. Cook for 4 to 5 minutes - they are done. Serve hot. So good.

< Back Canning leftover ham and broth Prep Time: 20 Minutes Cook Time: 75 Minutes - 90 Minutes Serves: 6 Level: Beginner About the Recipe Canning ham is NOT difficult in any way and when done correctly, it is completely safe. It absolutely requires you to use a pressure canner. Read that again. You must use a pressure canner. If this is your first time using a pressure canner, you may want to check out my detailed instructions here. Ingredients Ham broth Preparation The first thing we want to do is cut all the ham off the bone. I cut mine into fairly larger chunks, so it didn’t fall apart during the canning process. You can also freeze the bone for some ham and bean soup in your future. Set your ham aside while you get everything else ready. Once I had all the ham chunked up it was time to start filling the jars. Fill your hot sterilized jars with the cut meat. I packed it in really well, getting as much as I could in there while still leaving 1″ headroom. If you aren’t sure how to keep your jars hot, you can always run them through a cycle in the dishwasher. That’s normally what I do when I know I’m going to be canning that day. Next you need to add liquid in with your ham. You can either pour boiling water over the meat or, if you’re as lucky as I was, your Mama saved you all the ham broth! I brought the broth to a boil on my stove and ladeled it over top of the ham, again leaving a 1 inch head space. I had enough of that precious broth left to do a quart of it as well. That broth will be a nice addition to my ham and beans that I make with that fabulous ham bone! Make sure you wipe the rims of your jars before putting your hot lids and rings on them. I wiped the jar rims with a cloth with a little vinegar to help remove any of the greasy residue. Now it’s time to process! Place the jars into the canner base making sure that there is space between them. Make sure you remember to add your hot water in your canner. Check your manual to see what your canner calls for, my canner requires 3 quarts of water. Put your lid in place. I highly suggest setting a timer so you know when the specified time is up. Processing times are: 75 minutes at 11 lbs for pint jars 90 minutes at 11 lbs for quart jars Make sure to read your manual as additional pressure is needed for high altitude, over 2000 feet. When your timer goes off, turn the stove off. Actually, turn the stove off and walk away. Go take a much deserved seat for a while. You HAVE to leave the lid on and allow the pressure canner to return to normal pressure. I just let mine sit for quite a while. Once the pressure is down to normal you can remove the lid and take your jars out. I use the jar lifter to remove them. And I always set them on a kitchen towel then cover them with another towel. I don’t want them to cool down too quickly. Besides the benefit of stocking up on ham when it is very cheap, having canned ham and stock on the shelf is a HUGE convenience. I can grab a can and have my ham pot pie halfway done, all I need to add is some potatoes and pot pie dough. Previous Next

< Back Applesauce Oatmeal Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 12 Level: Beginner Ingredients 2 cups white sugar, granulated 1 cup vegetable shortening 2 medium eggs 2 cups applesauce 2 teaspoons baking soda 4 cups all-purpose white flour 2 teaspoons cinnamon 2 teaspoons nutmeg 1 teaspoon salt 2 cups rolled oats 1 cup raisins (optional) 1 cup nuts, your choice (optional) 1 cup chocolate chips (optional) Preparation Cream sugar and shortening; add eggs. Add remaining ingredients except optional items and mix thoroughly. Stir in choice of optional ingredients. Put rounded tablespoons of cookie dough on greased cookie sheet and bake for 10 minutes, or until brown, at 425 degrees. Previous Next