Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices. < Back Veggie Lasagna Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8 Level: beginner About the Recipe Ingredients Veggies and spinach 2 tablespoons extra-virgin olive oil 3 large carrots, chopped (about 1 cup ) 1 red bell pepper, chopped 1 medium zucchini, chopped 1 medium yellow onion, chopped ¼ teaspoon salt 5 to 6 ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1 large can ( 28 ounces ) diced tomatoes ¼ cup roughly chopped fresh basil + additional for garnish 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed or minced ½ teaspoon salt ¼ teaspoon red pepper flakes Remaining ingredients 2 cups ( 16 ounces ) low-fat cottage cheese, divided ¼ teaspoon salt, to taste Freshly ground black pepper, to taste 9 no-boil lasagna noodles* 8 ounces ( 2 cups ) freshly grated low-moisture, part-skim mozzarella cheese Preparation Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (youshould have a little over 2 cups sauce). Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time! Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve. NOTES CHANGE IT UP: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice! MAKE IT GLUTEN FREE: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t done cooking in the time specified here. Reheated leftovers were ok, though.) Previous Next

Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! < Back Papas Rellenas (cuban potato meatballs) Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 24 Level: Beginner About the Recipe Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! Ingredients Mashed Potatoes 4 large potatoes about 2 pounds (or about 4 cups if already prepared) 4 Tablespoons unsalted butter 2 egg yolks lightly beaten, (reserve whites) 1/4 cup whole milk (add slowly as you might not use it all) Salt and pepper to taste. Breading 1/4 cup all-purpose flour 1 cup bread crumbs 1 egg beaten 2 egg whites Picadillo 1 pound ground beef 1 medium onion diced 3 cloves garlic minced 2 Tablespoons olive oil 1/2 teaspoon smoked paprika or more to taste 1/2 teaspoon cumin or more to taste 1 pinch cayenne pepper 10 Spanish olives finely chopped 2 Tablespoons juice from olives kosher salt and pepper to taste oil for frying Preparation As an Amazon Affiliate, I may earn commission on qualifying purchases. What are Papas Rellenas? Papas Rellenas are Cuban potato balls. Our closest friends are 100% Cuban-American and I’ve learned that every Cuban party has trays of papas rellenas and croquettas (ham filled potato balls). The mashed potato balls are stuffed with picadillo – a filling made with ground meat, tomatoes, and other ingredients that vary by region. Every family has their own “secret” recipe for picadillo. Some recipes call for green peppers, some call for green olives with pimentos, some for tomato paste, and others for wine and tomato sauce. For my papas rellenas recipe, I wanted to give the picadillo a hint of smokiness. I added some smoked paprika and a pinch of cayenne. The stuffed potato balls can be served as an appetizer or main dish. This is also a great recipe to use up leftover mashed potatoes. And the shape of papas rellenas also makes a perfect hand-held school lunch. How to Make Papas Rellenas I learned how to make potato croquettes in cooking school, which are basically mashed potatoes with egg yolks, formed into cylinders, rolled in breadcrumbs and fried. These potato meatballs are similar. First you’ll need a batch of cold, firm, mashed potatoes. If using leftover mashed potatoes, warm them slightly and add beaten egg yolks. Or you can make the potatoes as instructed in the recipe below and store them in the refrigerator until you are ready to assemble the papas rellenas. Using about ¼ cup of stiff, cold potatoes, form a ball. Flatten the ball a bit and make a hollow indentation. Put about 1 tablespoon of the picadillo inside the indentation, then enclose the meat inside the potatoes, forming a ball. Roll each ball in egg, then in breading, and place on a baking sheet . Chill 2 to 4 hours. Repeat with remaining potatoes and meat. Heat oil in a deep-fat fryer or deep frying pan . I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in the pan. Using a slotted spoon, turn until the potato balls are golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Keep them warm in the oven until all papas are fried. Can You Freeze Papas Rellenas? Yes! You can freeze them two ways. First, prepare them up to the breading, wrap well and freeze. This is the way I prefer, as they will taste freshest when cooked. Allow them to thaw in the refrigerator before frying them. You can also freeze them after they are cooked, but I only do this if we have leftovers. INSTRUCTIONS Mashed Potatoes Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before. Picadillo Heat olive oil in a large sauté pan over medium heat. Add onions and cook for a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute. Add ground beef stirring to break up meat. Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary. Breading Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl. Beat the 2 egg whites and 1 egg and place in a bowl. Assembling the Papas Rellenas Using about 1/4 cup stiff, cold mashed potatoes, form into a ball. Flatten the ball and make a hollow. Put about 1 tablespoon picadillo inside the indentation. Enclose meat in potatoes, forming into a ball. Place on a baking sheet. Repeat with remaining potatoes and meat. Roll each ball in egg mixture then in breading. Place on a baking sheet. Chill 2 to 4 hours. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in a pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Hold in a warm oven until all the papas are fried. Makes approximately 2 dozen, depending on the size. Previous Next

This seriously is the best lemonade recipe ever! < Back The BEST Lemonade Recipe In The World Prep Time: 5 minutes Cook Time: Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup lemon juice 1 cup sugar (or sugar substitute) 6 cups of cold water Preparation Add water, lemon juice and sugar, stir until sugar is dissolved. Optional add ice or any fruit. Previous Next

These easy 4 Ingredient Peanut Clusters are a perfect no-bake candy for Christmas. They’re made with mix of chocolate chips, butterscotch chips, creamy peanut butter, and roasted peanuts. This easy sweet treat makes the perfect homemade holiday gift! < Back Peanut Clusters Prep Time: 15 min Cook Time: Varies Serves: Level: Beginner About the Recipe Ingredients Baking Chips – a combination of semi-sweet or dark chocolate and butterscotch chips creates the perfect rich flavor. Peanuts – unsalted, roasted peanuts are my favorite. Preparation Melt chocolate – temper – stir in peanuts, cashews, whatever nuts you like. Drop onto wax paper. Sooooo easy! WORKING WITH CHOCOLATE Always start with good chocolate; a good chocolate will have a “smooth melt” – no noticeable grain when melted on the tongue. Never add anything to the chocolate (paraffin, oil, etc.). Break chocolate into small pieces, or buy small chocolate pieces. Keep away from moisture (i.e. steam) when melting. In an oven, put the chocolate in a bowl/pan, place in the oven and set the temperature to the lowest possible setting and close the door. Check every few minutes to make sure the bowl is not getting too hot. To test, place your bare hand on the side of the bowl. If it’s too warm to leave your hand there, remove the bowl from the oven with hot pads and stir the chocolate until the bowl cools, then return it to the oven if necessary. May want to turn the oven off; just let chocolate melt slowly in the warm oven. Be sure to stir chocolate fairly often as it melts. Chocolate can also be melted in a microwave, but milk chocolate can scorch rather easily. Melt on 50% power or lower. You can also use a double-boiler, but this is lots o’ work. If you have a lot of time You can put a bowl of chocolate in an oven with a pilot light; it’ll melt overnight (or thereabouts). A slow/low crock pot will also work. “Tempering” is the process of mixing and cooling chocolate to get it ready for dipping/coating candy. Stir in bowl, or pour into a cold electric frying pan or marble slab and make “S” motions through the chocolate. Continue mixing and cooling until chocolate feels cool to the touch. Dip or coat candies. When working with chocolate, your room temperature should be no higher than 70º. Chocolate can be remelted many times as long as there is no moisture present and it hasn’t been scorched. How to Store and Freeze Once the peanut clusters are completely set, they can be stored either at room temperature or in the fridge up to 2 weeks. I prefer to keep them in the fridge so the chocolate doesn’t melt. To store them, line them in an airtight container with pieces of parchment or wax paper between each layer. To freeze them, let them harden completely, then transfer them to an airtight container with pieces of parchment or wax paper between each layer if you’re stacking them. They will last in the freezer for up to 3 months.

Dry Mixes Beginner Montego Bay Jerk Seasoning This is an incredibly tasty rub for beef, pork, chicken, or shrimp. Beginner N'Awlins Seasoning This is a seasoning that you want to make sure is close at hand whenever you are cooking! Beginner Make-A-Mix Brownie Mix This mix makes the BEST brownies. These aren’t the cake type brownies, or the too dense and mushy brownies. Nope, these are the gooey-in-the-center and the crisp-around-the-corner brownies. Once you eat these, other brownies just won’t measure up. Beginner Moroccan Rub The exotic smells just float off the page. Beginner Homemade Rice A Roni This is real comfort food. Get it ready ahead of time and make it at a moments notice. Beginner Dry Rub Spice Mix for Oven or BBQ A good dry rub will make all the difference in a barbeque. Especially good on chicken, pork ribs, and spareribs. Beginner Basic Mustard Once you make your own mustard, you will be hooked! Beginner Dill Dressing Dill dressing is always so light and refreshing. Beginner Cocoa Spice Rub for Fish and Meat This is for when you want to change it up a bit and use cocoa in the entrée. Beginner Southwest Chipotle Seasoning A true taste of the Southwest! Beginner No-Salt Seasoning Who needs salt when you have all this flavor? Beginner Taco Seasoning Mix This recipe is my favorite taco seasoning mix from my favorite recipe book, “Make-A-Mix, 306 recipes to save time and money. Make with 67 easy do-it-yourself mixes.” I know, long title, but WONDERFUL mixes! 1 2 3 1 ... 1 2 3 ... 3

A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in. < Back Schmaltz (Rendered Chicken Fat) Prep Time: 15 Minutes Cook Time: 65 Minutes Serves: 16 Level: Beginner About the Recipe A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in. Ingredients 3/4 pound chicken fat and skin (12 ounces; 340g), finely chopped (from 5 leg quarters) 1 medium onion (8 ounces; 226g), chopped (about 1 cup) Preparation The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn't use those ingredients in much of their cooking. Rendered poultry fat, from chickens, ducks, and geese, became a staple of their kitchens. The fat, known as schmaltz, is, in its most basic form, just that: rendered poultry fat. Often, though, onions are also added to the rendering process for flavor, then strained out along with the gribenes (crispy poultry fat cracklins) before use. My preferred method for making schmaltz is to save up a bunch of chicken fat, storing it in the freezer until I have a healthy amount; the more tender globules found around the neck and at the entrance to the chicken's cavity are best, but skin works too. Then I chop it up, put it in a saucepan with a little water, and cook it, stirring frequently, until most of the fat has liquified with little crispy bits of fat and skin floating in it and the water long gone. I add sliced or chopped onion towards the end for flavor (adding it sooner just means you have to contend with it sticking and burning). Then I strain it out. (Those fried cracklins and onions are good for snacking, so don't just throw them out.) I get about one cup of rendered fat from three-quarters of a pound of skin and fat, though yields will vary depending on the ratio of skin to fat. Directions: In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, 10-15 minutes. Strain rendered chicken fat (schmaltz) through a fine mesh strainer set over a small heatproof bowl and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver). A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls. You can buy chicken fat from some butchers, or save up scraps in your freezer until you have enough. Previous Next

Really delicious! If you are really nice, when you take the lemonade over, your neighbor might share some strawberries or raspberries to crush up and put in the lemonade – YUM < Back The BEST Lemonade Recipe In The World Prep Time: 5 Minutes Cook Time: 5 Mins Serves: Level: Beginner About the Recipe Ingredients 1 cup lemon juice 1 cup sugar (or sugar substitute) 6 cups of cold water Preparation Add water, lemon juice and sugar, stir until sugar is dissolved. Optional add ice or any fruit.

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers so they are tender and juicy! < Back Classic Juicy Hamburger Recipe Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers so they are tender and juicy! Ingredients 1 ½ teaspoons ground black pepper 1 teaspoon salt 2 teaspoons paprika ½ teaspoon brown sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cayenne pepper Cheese: cheddar cheese, or your favorite kind. Lettuce leaves. Tomato: beefsteak tomatoes are preferred, but any will work. Onion: Red or white onion, thinly sliced. Pickle slices. Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce. Preparation You can search the web and find all sorts of burger recipes, but when it comes to making a classic, no-frills, juicy hamburger, all you need is good quality meat, and a good burger seasoning. There’s no need for fillers like eggs or breadcrumbs. I’ll walk you through the simple steps to how to prepare, season, and cook the burgers, plus make-ahead and freezing instructions. What type of meat is best? The quality and fat content in the meat used in your burger will make all of the difference! When choosing the best kind of meat for hamburgers, choose ground chuck over ground beef. Ground chuck is the best type of meat for hamburgers and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef from many different cuts. For an extra delicious burger try a combination of 60% ground chuck and 40% brisket. You could use ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). A 90/10 mix can result in a dry hamburger, but if it’s all you have on hand you could add chopped bacon, or a tablespoon of olive oil. Burger Seasoning: Hopefully your pantry is already stocked with the spices you need to make this simple burger seasoning! 1 ½ teaspoons ground black pepper 1 teaspoon salt 2 teaspoons paprika ½ teaspoon brown sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cayenne pepper Mix all spices together and if not using immediately, store in an airtight container in a dark cool place for several months. Toppings: Cheese: cheddar cheese, or your favorite kind. Lettuce leaves. Tomato: beefsteak tomatoes are preferred, but any will work. Onion: Red or white onion, thinly sliced. Pickle slices. Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce. How to Make a Perfect Hamburger: 1. Prep seasoning. Combine all spices in a bowl. Set aside. 2. Form patties. Divide ground chuck into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside. 3. Grill. Just before cooking, sprinkle seasoning over the patties, then place on a hot grill, indent-side up. Close the grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking. 4. Serve . Remove patties to a plate and allow to rest for a few minutes before serving in a bun, with toppings. To Cook Burgers on the stove: Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F. How to tell when your burger is done: The cooking temperature recommendation for burgers of medium doneness is 160 degrees F. If you don’t want to use a thermometer, here’s a rough estimate for how long to cook burgers on each side. 2-3 minutes for medium rare 3-4 minutes for medium (preferred) 5-6 minutes for well done Pro Tips for Juicy Hamburgers: Handle the meat as little as possible . The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them. Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly. Don’t press down or move them around as they cook. Don’t over-cook ! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill. Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out. Allow meat to rest after cooking. Make Ahead And Freezing Instructions: To make ahead: Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap. To freeze: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. Serve Burgers with: Potato Salad Pasta Salad Fruit Salad Regular or Sweet Potato Fries Chips Salad Veggie tray Baked Beans Corn on the Cob Looking to make your burger healthier? Skip the bun and serve it as a salad! Previous Next

This is a real crowd or party pleaser! < Back Shredded Mexican Chicken (Café Rio inspired) Prep Time: 5 minutes Cook Time: Crockpot 5-7 hours Serves: 20 Level: Beginner About the Recipe Ingredients 5 lbs Chicken Breast – boneless skinless 1 small bottle Zesty Italian Dressing 1 tablespoon Chili Powder 1 tablespoon cumin 3 cloves garlic, minced Preparation 1. Mix all ingredients together in a large crock pot. 2. Cook in crockpot on high for 5-7 hours. 3. Remove chicken and shred with fork. 4. Reserve a small amount of juice and pour over shredded chicken to keep moist. 5. Keep warm to serve. This is best served on a tortilla or in a bowl with shredded cheddar cheese, black or pinto beans, lime rice, cut up red and green leaf lettuce, pico de gallo, guacamole, fresh cilantro, parmesan cheese, fresh lime slice, and tomatillo dressing. Previous Next

This pressure cooker jam takes 15 minutes and you can use any fruit you want in your Instant Pot or Ninja Foodi. If you’re wondering how to make homemade jam with no pectin quickly I have the answer for you! < Back Huckleberry Jam Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 16 Level: Beginner About the Recipe This pressure cooker jam takes 15 minutes and you can use any fruit you want in your Instant Pot or Ninja Foodi. If you’re wondering how to make homemade jam with no pectin quickly I have the answer for you! Ingredients 2 lbs fruit we used 1.5 lbs. huckleberries, .5 lbs strawberries 1 c sugar 1 tsp vanilla optional 3 tbsp cornstarch 2 tbsp water Preparation I have always made jams, but never tried it in my instant pot! My Instant Pot is just an amazing thing and figured I could probably make some easy pressure cooker jam with fresh huckleberries I bought. It came out delicious! Jam in Instant Pot You can make this as an easy Ninja foodi well, or in a Crockpot Express . They all work the same with high pressure. After you’re done you can enjoy it in the next few weeks. You cannot use this machine for InstaPot canning as stated by the manufacturer but we will show you how to do that the old fashioned way. Fresh is always best though and it never lasts long in our house enjoyed for breakfast or dessert. For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations. You can use any fresh or frozen berries. I opt for quick versions though and you must too. 😉 I had about 1.5 lbs. which didn’t look like quite enough fruit when I put it into my pressure cooker, so I added 3/4 of a container of fresh strawberries from our garden too. So the total was 2 lbs. of fresh fruit and the combination turned out to be great. Can you peel plums to make jam? Yes! If that is your favorite fruit then by all means remove those skins and use those. I have had people comment to me that this fruit works rather well and is delicious. Ninja Foodi Jam When it is summertime we are all about fruit because it’s so fresh and inexpensive when it’s in season. There are tons of farms out here so we schedule trips to pick fresh peaches, blackberries and anything else we can get our hands on. If you have a backyard garden I suggest planting strawberries and trying to make homemade jam this year. It is SO simple and I guarantee you won’t buy a jar at the store after you try it. I would involve your kids in the process too, I assure you they’ll love it. Can you make jam from canned fruit? You can if that is really all you have. You’ll just need to drain the liquid out of the can first. It won’t have the same consistency, it will be smoother without the chunks of fruit you see here. It will be more like jelly versus jam. Fruit releases a lot of juice so liquid really isn’t necessary. Then you just add a bit of cornstarch and water at the end to thicken it up. The combination of huckleberries and strawberries worked well too. It brought some added sweetness to the typically slightly sourness of fresh huckleberries. Sugar was also needed to sweeten it up. If I were to use something like peaches I would add less sugar. Closer to 3/4 of a cup instead of 1 but that is personal preference. Here are a few questions and answers you might have right about now, let us know below if you have others we can help with… How long does homemade jam last? We usually only have it for 1-2 weeks or freeze some for later.If you do not can properly and just save it in jars inside your refrigerator it should last up to three months. Can you use a pressure cooker for canning? Nope! It is not recommended by Instant Pot to do this because it doesn’t reach the optimal temperature to kill all bacteria and store on the shelf safely. InstaPot Canning You may have heard some people online stating that they do this, it is not advised. You need to ensure that the temp. inside the device reaches a very high heat in order to kill all the bacteria that may be present and seal well. It is stated on their website that even under high pressure it will not quite get to that point. Pressure cooker jam with fruit Here are a few things you’re going to need in order to get started on this; Small mason jars – these mason jars for jam are perfect for yourself and to tie a ribbon around and use as gifts Fresh fruit – 2 lbs. made 4 jars for us. Sugar Cornstarch Water Vanilla extract & lemon juice – I think both are a good addition to any fruit jam but that is personal preference It’s a fun mason jar gift idea. Why do you add lemon juice to jam? I like the flavor in small doses. Another reason is that it prevents the growth of bacteria if you’re canning your homemade jam . Then make this homemade bread recipe and serve them together. How to Make Jam in Instant Pot Basic steps to follow are: Add fruit into Instant Pot or Ninja Foodi with sugar and vanilla. Close and lock the lid. Set to high pressure cook time for 1 minute! Allow to naturally release steam for 10 minutes and then open the valve to release the pressure remaining. Remove the lid and set aside. In a small bowl add cornstarch and water, stir to combine. A whisk works well to get it nice and smooth. I do not add fruit pectin to this, cornstarch is easier and I always have it on hand.. Set pot to saute and once bubbling add slurry for 2-3 minutes to thicken and then turn off. Take the inner pot out of the machine and put on a cooling rack or pour jam into mason jars immediately so it doesn’t continue to cook. Allow to cool before storing in the fridge. Could last longer too. Entire process including cool time should take about 30 minutes. Previous Next

These are quick and easy to make. Throw them in the oven and before you know it, you have a warm and hearty breakfast you can either sit and enjoy or take with you and eat on the run. < 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 Caramel Corn The melt in your mouth part of Homemade Caramel Corn is really true, you know. It’s hard to get the perfect taste to caramel corn because all people like it different ways. But for our family? We’ve found it. This recipe is perfect for us, with sweet caramel and just a hint of saltiness Previous Next