If you’re anything like me, any time you purchase something ready made from the store, you wonder if you can make it at home. (Can I get an amen I’m not the only one who has these thoughts?)
So if you ever opened a jar of store bought tomato sauce and thought, “how can I make tomato sauce at home” then you’re going to love today’s post. And if you ever wondered how to make your own cream soups for recipes instead of the condensed chemical filled ones from the store, then you’ll love my processed replacement make your own cream of soup replacement. Now that’s a whole lotta foodie love happening.
You might think organic tomato sauce isn’t too expensive to purchase from the store, but all of the tomato sauce in my neck of the woods from store, even organic, is in metal cans. And we all know tomatoes are a bit acid, which means the bad chemicals in the metal cans is leached out at a higher rate than regular vegetables. You can read Why You Should Never Use Canned Tomatoes here.
So what’s a person to do? Make their own tomato sauce of course. And I’ve got just the homemade tomato sauce recipe for you, with canning instructions for both the water bath and the pressure canner. Yep, because a girl can never have too many options or canning recipes. Right?! Continue reading
Nothing says the last days of summer more than a ripe peach, juices dripping down your chin. Is there anything better than a ripe peach? Sometimes I’m a purist.
This low sugar no pectin homemade blueberry jam might just be the best jam I’ve ever
inhaled tasted. I don’t make this claim lightly. The hint of lime makes this sing on your taste buds, dare I call it, sublime. (Yea, I’m kind of dorky that way)
This quinoa and black bean salad recipe is the perfect summer fare. It can be a complete meal on it’s own, or the perfect side to whatever you’ve got grilling, like our own grass fed beef steaks we had it with tonight.
Am I the only one always on the hunt for awesome canning recipes? I’ve rounded up my favorite 10+ easy home canning recipes for you. I have a love affair with canning. Seriously, wholesome food, ready to go meals with just a pop of the lid, food storage in case of emergency or financial crisis, frugal (as in most of the time free except for the cost of the lid with our garden), and fun. What’s not to love?
Our food budget is one of the few areas I can really cut back on without sacrificing flavor, health, or taste. Being able to stretch a few dollars is important to most folks and if you’re like me, I need recipes and meals that are quick to make, easy, frugal, and taste like they belong in the blue ribbon winners circle at a county fair.
My great-grandmother passed down many things in our family, and though I never knew her, I still think of the woman she was whenever I use her recipes or sieve when making applesauce, raspberry jelly, and blackberry syrup. I know she was a God fearing woman and an excellent baker. I wonder if she had any idea her legacy would live on in my home.
Are you ready for the best ever sandwich bread? Funny story, I’d been making homemade sourdough bread for my son’s lunches at school. Every night he came home with an empty lunch box, good sign, right?
I thought so until one of the ladies from our church who works in his lunch room pulled me aside one Sunday. Continue reading
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I’m always on the hunt to make yummy things a tad bit healthier, without sacrificing the taste. Because, I’ve got to be honest with you, I don’t care how healthy something is for me if it tastes like sawdust topped with a sprinkle of honey. And it doesn’t do me or my family any good to waste money or time on foods that are healthy for them but are so bad, it’s a fight and struggle to get them to eat it.
But, if I can make a recipe healthier and tastes just as good or better than the previous unhealthy version, than I’m so going for it. With being frugal and trying to use up the food stock we have on hand (which is rotated out so it’s always stocked), I’ve been putting our root vegetables to use as some of them are coming to the end of their shelf life.
Which brings me to today’s surprise star ingredient. Hold your judgments when you hear it… beets. Yes, BEETS! And they my friend, make a moist, decadent, to die for chocolate cake, without a trace of dirt flavor to be found. I seriously had to fight my husband over a piece of this cake.
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Just the name alone has me drooling. Chocolate…caramel…covered…marshmallows… and sea salt. Say it really slow with me. Your mouth is watering, isn’t it?
I wanted to make something fun for the kids (okay, and me and my husband, too) for Valentine’s Day. Continue reading