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Midlife Crisis??

I was at a stoplight the other day and looked out and saw him.  It’s not the first time either.  I’ve seen him before when I’ve been driving by.  Long and lean.  Silver, but that’s okay, I like silver.  I’ve been thinking a lot about […]

Ten Can Soup

Ten Can Soup Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients2 Cans Minestrone Soup (Campbell’s works well for this recipe)2 Cans Rotel2 Cans Ranch style beans4 cans water1 pound ground beef1 medium onion, chopped1 clove garlic, minced1 teaspoon garlic salt1 teaspoon seasoning […]

Cherry Bourbon BBQ Sauce

This Recipe was adapted from The All New Ball Book of Canning and Preserving.  Yields 1-1/2 pints.  I would double the recipe if you plan to can it, just so it makes it worth it.  This would make an awesome gift as well since it is more of a “gourmet BBQ sauce”.

 

Cherry Bourbon BBQ Sauce
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Ingredients

  • 1 cup dried tart cherries
  • 1/3 cup bourbon
  • 1 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • 1/2 cup apple cider vinegar
  • 1/2 cup firmly packed dark brown sugar
  • 1-1/2 cups tomato sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon prepared horseradish (optional)

Instructions

Combine cherries and bourbon in a microwave safe bowl. Cover and microwave on high for 30 seconds and set aside.

Saute onion in hot olive oil in a medium stainless steel or enameled saucepan over medium-high heat for 5 to 7 minutes, or until onion is tender. Add paprika and garlic; cook, stirring constantly for 1 minute. Stir in vinegar and brown sugar; cook 2 to 3 minutes or until syrupy.

Stir in tomato sauce, next 4 ingredients from list, and, if desired, horseradish. Bring to a simmer; cover and cook 20 minutes, stirring occasionally. Add reserved cherry mixture, simmer uncovered for 5 minutes, stirring often. Remove from heat and cool.

Process sauce in a blender or use an immersion blender until smooth.

The following steps are if you would like to can the sauce. Return sauce to the saucepan and bring to a boil. Ladle hot sauce into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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http://atablefortwo.net/cherry-bourbon-bbq-sauce/

Everyday White Bread

Everyday White Bread Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients4 cups warm water1/4 cup sugar3 Tablespoons instant yeast (this yeast does not require proofing).3-1/2 teaspoons salt1/2 cup oil (I use grapeseed, but any oil like vegetable, sunflower, etc. would work)10-12 cups […]

Bulk Pizza Spice Blend

Bulk Pizza Spice Blend Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients4 tablespoons garlic powder (or granulated garlic)4 tablespoons dried oregano1-2 tablespoons salt (more or less as desired)2 tablespoons black pepper2 tablespoons red pepper flakes2 tablespoons dried basilInstructionsInstructions:  Using a spice grinder […]

Cream of Soup Base

Cream of Soup Base
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Ingredients

  • Use this in place of any canned cream of soup.
  • 4-1/2 cups powdered milk
  • 2/3 cup chicken bouillon
  • 1-3/4 cups cornstarch
  • 5 tablespoons dried minced onion
  • 1-1/2 tablespoons basil
  • 1-1/2 tablespoons black pepper
  • 1-1/2 tablespoons thyme

Instructions

Store in airtight container. Give the container a shake before use to blend ingredients together. Use 1/3 cup of mix to 1-1/4 cup water.  Tip:  I still prefer to use milk or even buttermilk in place of 1/2 of the water to give it a creamier texture.

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http://atablefortwo.net/cream-of-soup-base/

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Easy Biscuits

Easy Biscuits Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients2 cups flour (all-purpose is what I use)3-1/2 teaspoons baking powder1/2 tablespoon sugar1-1/2 teaspoons salt1/3 cup cold butter or 1/3 cup oil (cold butter is best)2/3 cup milk (I use 2%)InstructionsPreheat oven to […]

Chicken Pasta Parmesan

Chicken Pasta ParmesanThis is a very versatile and quick meal.  I usually keep the core ingredients on hand for those days when you really want to say “let’s eat cereal,” but you’ve already had cereal 6 times this month and it’s only the 8th…… Save […]

Food Storage and Meal Planning

Just as the title says, this post is about your food storage and using it to plan meals.  Building a well stocked pantry and freezer is, in my opinion, a critical must have for everyone.  It is not something that you stock completely from day one.  You build it over time.  It will evolve with your family’s needs and circumstances.  I’m not talking about having an entire room in  your home that looks like a grocery store set up, although if you do have that, I might be a bit envious LOL.  For a successful system, you have to rotate your stock routinely.  What better way to do this than to plan your meals around what you already have.  Over time, this will cut down on your food budget, and will open up more money each month to add to your stock inventory, buy small appliances or tools to make your life easier, etc.

Today, I am sharing with you a step that I do that helps me prepare a quick meal when I don’t have a lot of time.  When I purchase meat, I usually do so in bulk.  In this case hamburger meat.  I generally buy 5 to 10 pounds at a time.  When I get home I will cook a portion of it up as ground beef, separate into 1-1/2 pound freezer bags, and then store in my freezer.  Then the next time I cook something that calls for ground beef,  I just grab a bag from the freezer and go.  It cuts down time considerably.  Now, I don’t just cook it randomly and freeze it, I cook it while I’m fixing a meal that calls for ground beef, I just use a bigger skillet to accommodate the extra.  The same goes for meatloaf, meatballs, etc..  Prepare two or three meatloaves, cook one and freeze the others.  So in the amount of time that it took me to cook our evening meal, I also cooked/prepped ground beef for 4 to 6 more meals.  I will show how I do this in detail in a later post.

Over the next several weeks, I will be sharing recipes, my favorite appliances, canning and preserving, meal planning, and much more.  Please subscribe to my blog (if you haven’t already) so you receive emails whenever a new segment has been posted.  Until next time, I have a homework assignment.  If you do not already have a designated food storage space, I would like for you to assess your real estate.  Do you have a closet or cubby that is being underutilized?  Do you have cabinet space you could use for food storage instead of the china that you haven’t used in years?  Clear it out, donate the items, give them to your kids, whatever floats your boat on this 🙂  See ya soon!!