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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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
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I came up with this recipe when I was going through sugar and gluten withdrawals. Going without dairy didn’t phase me much, but the no sweets rule was killing me while my husband went on our strict detox diet.
Welcome to the Simple Life Sunday. I hope you enjoyed all of the great articles we featured last week. I truly wish I could highlight each one for you, but I promised to share my favorites with you and I couldn’t pick just one…. so I’m sharing two.
One of the reasons I’m so excited for this hop is because it’s truly my hope and intention that my articles and writing inspire you closer to Jesus. Serving Him is my life’s goal and this is one of the ways I hope to serve you. Continue reading
The holidays often stretch budgets and one of the places most of us can stand to spend less is on our grocery bill. Last month, I put into place some new policies and I only spent $330 on groceries for a family of four (this is with toiletries), including a turkey and ham for Thanksgiving dinner. When I shared this on my Facebook page, many of you expressed interest in how I managed this.
I’ll be going into greater detail and how to’s as we head into the new year, so make sure you sign up to receive new blog posts straight to your email so you don’t miss it.
One of the ways I was able to accomplish this is by not buying processed pre-packaged snack food. Continue reading
There are many things I love about the pioneers and how they celebrated Christmas. One, it wasn’t all about the latest and greatest gift. Second, the church Christmas program was the highlight for many families, which focused on Jesus (Need more focus on Jesus in your Christmas? Have You Written Your Letter? Dear Jesus, All I Want for Christmas). Third, special treats and the focus of today’s post, is a cookie exchange.
Tomorrow is Thanksgiving and there is going to be a whole lot of baking and cooking in America’s kitchens, if you haven’t started already. I made and froze all of my pie crusts (my great-grandmothers flaky pastry crust is amazing) ahead of time last week, so I only have to thaw them for an hour or two on the counter while I work on the rest of my meal. Anyone else love those little tricks that save you time later on?
Or if you only have one oven and no room for more pies, try my No Bake Pumpkin Cream Pie. It’s a cross between a cheesecake and a mousse, and I dare say, it’s better than regular pumpkin pie and no cooking time!
Another popular item on the Thanksgiving table is green bean casserole. Green beans are one of my favorite vegetables. Part of the reason is my grandparents brought their heirloom Tarheel green bean seed with them across the country in the 1940′s when they moved to Washington state. My family has faithfully saved the seed every year and it is the only green bean we eat. This year we canned 80 jars of the little green beauties.
I try to make sure that all of the food that graces our table is GMO free, organic, and home grown whenever possible. Kind of like the Amish… I used to use those cans of condensed soup without any thought. Until I started to investigate my food and what chemicals, pesticides, and GMO’s do to our bodies.
Now I cringe when I see cans of condensed soup listed in recipes. They’re filled with GMO ingredients, soy, soy, and more soy, artificial food coloring, and canola oil to name a few of the not healthy ingredients.
Don’t panic if you’ve used them or can’t bear to not fix your favorite casseroles. I’ve got ya covered. Did you know how easy and quick it is to make the real deal? It only takes about ten minutes and your dish will be all the tastier for it, I promise.
Green bean casserole calls for cream of mushroom soup, so that’s the variation we’ll use today. One thing I like to do is make a double batch. You can freeze one half to use in later casseroles or to save time on busy nights.
I’m sharing my recipe over on Not Quite Amish Living so hop on over for the recipe!
October is one of my favorite months. The days are still warm, leaves crunch under foot, and I can still harvest a few things from the garden. Crisp nights and mornings are perfect for sipping on a hot beverage. Fires crackle at night in the fireplace, but I don’t have to keep the stove stoked all day long. And pumpkin, glorious pumpkin, is everywhere!
While I love making jams, jellies, and syrups from our fresh fruit to use later in the year, there’s nothing like fresh baked goodies.
I adore blueberry muffins, but our raspberries are coming on strong. I happened to be in a baking mood this morning (note to self, don’t do this on 90 degree days again), and I made oatmeal pancakes, red currant juice, and then baked these. But a hot kitchen was worth it. These are the best muffins I think I’ve ever had.