This is placeholder text. To change this content, double-click on the element and click Change Content. < Back Festive Cake Prep Time: 20 Minutes Cook Time: 1 Hour Serves: 8 Servings Level: Intermediate About the Recipe This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Ingredients ingredient 1 ingredient 2 ingredient 3 ingredient 4 ingredient 5 ingredient 6 ingredient 7 ingredient 8 Preparation Step 1 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 2 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 3 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 4 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Previous Next

Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. < Back Homemade Apple Cider Prep Time: 20 Minutes Cook Time: 3 Hours Serves: 1/2 Gallon Level: Beginner About the Recipe Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Ingredients 10-12 medium apples of choice, quartered 2 oranges, quartered 2 lemons, quartered 1 Tablespoon whole cloves 1 teaspoon ground nutmeg 1 teaspoon ground ginger 4 whole cinnamon sticks 1/4 heaping teaspoon ground allspice 10-12 Cups water (enough water to cover & leave 1-2 Inches of head space in the pot. I'm using a 7 quart Dutch oven 1 Cup packed brown sugar. May use more or less according to preferred taste. Preparation Remove stems from apples. Quarter whole apples, lemons & oranges leaving peels on and place into a Dutch oven. Add spices and water. Bring to a simmer using high heat. Reduce heat to medium low and cover. Simmer for 2 hours. After 2 hours mash fruit with a potato masher or mash fruit on the side of the pot with a wooden spoon. Cover and simmer for 1 more hour. Strain with a fine mesh strainer into a large bowl then place cheesecloth in strainer & re-strain. Add brown sugar to sweeten. Stir until dissolved. Serve warm or chilled. Previous Next

Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps. < Back Blueberry Crumble Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 6 Level: Beginner Ingredients For the Filling: 2 to 2 1/4 pounds about 36 oz fresh blueberries, rinsed & well-drained 2 Tbsp lemon juice, freshly squeezed 1 tsp lemon zest, zest of 1 lemon 3 Tbsp all-purpose flour 1/4 cup granulated sugar 1 tsp ground cinnamon Ingredients for the Crumble Topping: 1 cup all-purpose flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp generous pinch of salt 8 Tbsp 1 stick cold, unsalted butter, diced ½ cup quick-cooking oats 1 cup sliced almonds, divided To Serve: Vanilla ice cream or whipped cream, optional Preparation Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake for 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day Previous Next

Classic graham cracker crust for your classic pie filling < Back Graham Cracker Crust Prep Time: 5 minutes Cook Time: 7-10 minutes Serves: 8 Level: Beginner Ingredients 1 ½ packages graham crackers (12 whole pieces) 6 tablespoons melted butter (not margarine or substitutes, they have too much water) ¼ cup white sugar, granulated Preparation Crush graham crackers. You can use a food processor, blender, or plastic baggie and a rolling pin (I use the plastic bag and rolling pin method because I don’t like the clean-up, but the other methods are faster.) Mix the butter and sugar in with the crushed graham crackers. This mixture will be crumbly and won’t hold together. That is good. Pour into an 8-9-inch pie tin and gently press into place with your fingers, following the shape of the pie tin. Try to make it as even as possible. Once it is evenly distributed, you can lightly press it with the bottom of a glass for uniformity, but don’t make it too compact. Bake it for about 7-10 minutes at 350°F. Let cool before adding pie filling. 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

You will definitely enjoy this delicious peach cobbler! < Back Old Time Oven Peach Cobbler Prep Time: 10 Minutes Cook Time: 45 Minutes Serves: 12 Level: Beginner Ingredients 1 large can of sliced peaches, drained 1 cup Bisquick mix 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar vanilla Ice Cream, optional Preparation Preheat oven to 375 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust. Bake for 45 minutes to one hour or until the crust is a golden brown. Top with vanilla ice cream Previous Next

Easy fast homemade bread! < Back 5 Minute Bread Prep Time: 5 minutes Cook Time: 18 – 25 minutes (depending on the size of your loaf). Serves: 4 Level: Beginner About the Recipe Ingredients 6 cups flour ½ tablespoons of yeast 2 teaspoons salt 3 cups warm water Preparation Mix all ingredients with a sturdy spoon in a plastic bowl. Mix it until there is no more dry flour showing. Cover it with a loose fitting lid and let sit on your counter for two hours. Cut off about a large grapefruit sized chunk of dough and pull it around (using flour on your fingers because it is a little sticky) to a nice ball size. Score the top of the bread with a sharp knife (any design you want). Put it on some cornmeal (I used more flour) so that it won’t stick on something that you can transfer the bread easily to a pre-heated pizza stone (I use a pre-heated cast iron pan) in the oven. Let it rise for about 40 minutes, transfer to the oven and bake at 375 degrees for about 18 – 25 minutes (depending on the size of your loaf). Store the remaining dough in the fridge for up to two weeks. Previous Next

Homemade garlic sauce can be made to your own taste, with more or less garlic. An easy sauce that's ready within 10 minutes. < Back Garlic Sauce Prep Time: 15 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe Homemade garlic sauce can be made to your own taste, with more or less garlic. An easy sauce that's ready within 10 minutes. Ingredients 5 tablespoons mayonnaise 4 garlic cloves about 150 ml plain full fat yogurt small handful fresh chives pepper and salt to taste Preparation Making the homemade garlic sauce -- 10 minutes Peel the garlic clove and chop them as fine as possible. We never use a garlic press, we prefer to chop the garlic with a sharp chef's knife. Finely chop the fresh chives. Homemade garlic sauce Combine the chopped garlic and chives with mayonnaise and plain full fat yogurt. Season the sauce with pepper and salt. You can make this sauce ahead of time, this way the flavors are even better. Delicious sauce to serve at your next barbecue gathering or on top of a pizza. Enjoy! Previous Next

Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! < Back How to roast pumpkin seeds Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! Ingredients ¾ cup raw pumpkin seeds 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon paprika , optional ⅛ teaspoon black pepper Preparation Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved. How to Roast Pumpkin Seeds Don’t throw out the seeds! Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits. STEP 1: Remove the Seeds Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pumpkin pie that I used to make homemade pumpkin puree for a delicious pumpkin pie. STEP 2: Wash and Dry Seeds Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time. STEP 3: Season the Seeds Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting. STEP 4: Roast the Seeds The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready! Benefits of Roasting Pumpkin Seeds Ease: Since you’re already taking the time to cut and remove the seeds, why not preheat the oven and quickly make a snack! Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil. Nutrition : Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber. Instructions Preheat oven to 350°F (177ºC). Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness. Transfer the roasted pumpkin seeds to a bowl to cool down. Equipment Colander Notes Serving Size : 1 tablespoon The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields. To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. Store in an airtight container for up to 2 weeks. Previous Next

Eat pickled meat as a side dish or as a snack. It is good to try new things and to know that we can make things from scratch and remember the old ways – before everything was pre-packaged. < Back Pickled Pigs Feet Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 raw pork roast (or 4 pig’s feet) – about 3-4 pounds 2 teaspoons whole cloves 1 bay leaf 4 cups white vinegar 1 tablespoon salt 1 onion, sliced or diced (or teaspoon dehydrated onions) ½ teaspoon pepper Preparation 1. Boil meat until cooked. Cut up into small ½” to 1” pieces and place in bowl. If you are using pig’s feet, separate at the bone joints. 2. Combine vinegar, cloves, salt, pepper, bay leaf, and onion. 3. Boil mixture and cut up meat for 30 minutes. 4. Reserve 2 cups vinegar mixture in which the meat was cooked. Strain the rest. 5. Put meat into a deep bowl or large jar and pour mixture over pork roast or pig’s feet just to cover. 6. Cover container and let stand in the refrigerator for a minimum of three days before eating. 7. After refrigerating, it should be congealed. Scoop out a portion, and eat it as a side, or you can make a sandwich with it. Previous Next

Fermenting your own fruit vinegar from scratch is an easy and fun project. < Back Fruit Vinegar Prep Time: 10 Minutes Cook Time: Serves: Level: Beginner About the Recipe Fermenting your own fruit vinegar from scratch is an easy and fun project. Ingredients 1-3 cups of fruit peels, pulp, or chopped fresh fruit 4 cups water 1½ cups sugar Preparation Homemade vinegar is one of those unusual but easy projects that the whole family can get behind. All you really have to do is stir and wait. What could be simpler? Place clean chopped fruit, fruit peels, and/or pulp in a medium sized bowl. Dissolve sugar in the water. Pour water over the fruit, and stir to combine. Cover bowl with cheesecloth, paper towel , or coffee filter . Let sit in a warm place for about a week, or until the mixture darkens. Strain out the fruit , re-cover and let sit another 2 - 4 weeks, stirring occasionally. Taste to make sure the mixture has fermented enough to get that vinegar taste. Heat the vinegar to 140 degrees to stabilize the vinegar. Watch carefully, if heated over 160 degrees you will ruin the vinegar! Pour the vinegar into decorative bottles. Add oak chips to each bottle for additional flavor. Plug bottles with caps, corks, or plastic tops. Label with type and date and let age in a cool, dark place for 6 months if desired.. Note: Bottles, caps,oak chips, and plastic top tasting corks can all be purchased at a brewing or wine making supply store. Decorative bottles can be purchased at craft supply stores. Previous Next

Slow Cooker Apple Butter- this easy homemade apple butter recipe is made in the crockpot with just a few simple ingredients. It is a great way to use up all of the fall apples and your house will smell amazing while it cooks! < Back Slow Cooker Apple Butter Prep Time: 10 minutes Cook Time: 7 hours Serves: 64 Level: Beginner About the Recipe Slow Cooker Apple Butter- this easy homemade apple butter recipe is made in the crockpot with just a few simple ingredients. It is a great way to use up all of the fall apples and your house will smell amazing while it cooks! Ingredients 6 lbs apples, peeled, cored, and sliced* 3/4 cup dark brown sugar, packed 3/4 cup granulated sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Pinch of salt 1 tablespoon vanilla extract Preparation This Slow Cooker Apple Butter is SO easy to make. It does take awhile, but don’t let the time scare you, the slow cooker does the work. It is a very hands-off recipe. And the best part? Your house will smell amazing while the apple butter is cooking. I promise it is better than any fall candle you can buy Is Apple Butter Actually Butter? No, apple butter isn’t real butter. It doesn’t have any dairy in it, it’s concentrated fruit. It is spreadable like butter, but more similar to jam or preserves. The butter name comes from it’s smooth and buttery texture. Apple butter tastes like sweet apples with a hint of cinnamon, nutmeg, and cloves. Simple Ingredients Apples – you will need 6 pounds of apples for this recipe. Honey crisp, Golden delicious, Gala, Fuji, Pink Lady, McIntosh, and Cortland apples are all good options. Kroger always has a great selection of fresh apples. You can use one variety or mix and match! Peel, core, and slice the apples. To speed up the process, you can use an apple peeler that cores the apple at the same time. Brown sugar – always pack your brown sugar when measuring. Granulated sugar – you need regular white sugar too. Spices – cinnamon, nutmeg, and cloves! The best fall spices! Pinch of salt – just a little! Vanilla extract- a must! How to Make Apple Butter I love using the slow cooker to make apple butter so it can cook for several hours. Slow cooking the apples allows the apples to release their sugars and caramelize as the mixture cooks. The apple butter will turn dark in color. It is sweet, perfectly spiced, and tastes like fall! Place the apple slices in a large bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir until well combined. Place the apple slices in a large slow cooker. Cover and cook on high 5 hours, or low 10 hours, stirring occasionally, until the apples are tender and dark brown. Remove the lid and stir in the vanilla extract. Puree with an immersion blender until smooth. Cook on high for an additional 1.5 to 2 hours, stirring occasionally, so the mixture can thicken. Spoon into jars or containers. Let cool and then cover and refrigerate. How to Store You can keep homemade apple butter in a sealed jar or container for up to 1 month. To make sure it is fresh, you can smell it, if it has an odd odor or if mold appears, throw it out. You can also freeze apple butter for up to 3 months. Thaw and enjoy! You can can apple butter with the water bath method, but I am not a canning expert, and haven’t tried it. What Do You Use Apple Butter For? Spread it on fresh bread , toast, biscuits , bagels, rolls , or muffins. Stir it into oatmeal or overnight oats. You can also add a dollop on top of baked oatmeal . Use it as a topping for pancakes , waffles , or French toast . Spread it on a grilled cheese sandwich. Serve with a cheese and crackers or add a small bowl to Go savory and brush it on chicken or pork chops. More Apple Recipes Apple Pie Filling Apple Crumble Homemade Apple Cider Apple Chip Cake Apple Scrap Jelly Instructions Place the apple slices in a large bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir until well combined. Place the apple slices in a large slow cooker. Cover and cook on high 5 hours, or low 10 hours, stirring occasionally, until the apples are tender and dark brown. Remove the lid and stir in the vanilla extract. Puree with an immersion blender until smooth. Cook on high for an additional 1.5 to 2 hours, stirring occasionally, so the mixture can thicken. Spoon into jars or containers. Let cool and then cover and refrigerate for up to 1 month. Spread on bread, biscuits, or muffins, stir into yogurt or oatmeal, or top your pancakes, waffles, and French toast with it! It also makes a great gift! Notes Weigh the apples before you peel, core, and slice them. I like to use a mix of apples. Honey crisp, Golden delicious, Gala, Fuji, Pink Lady, McIntosh, and Cortland apples are all good options. If you don’t have an immersion blender, you can also carefully transfer the mixture to a blender or food processor and blend until smooth. Return to the slow cooker to finish cooking. Makes about 8 cups of apple butter. Previous Next