We're nearing the peak of the summer harvest and what better time to preserve all those fresh-picked flavors? Whether it's your own spicy salsa, freezer jam or bread & butter pickles, we'd love to hear what you're putting up this year!
So tell us...
What's YOUR favorite CANNING OR PRESERVING recipe? (Freezer & fridge recipes welcome too!) Share 'em all in today's Recipe Round-Up.
Aunt Ruth’s Dilly Beans This recipe was shared by longtime Gooseberry Patch friend, Laura Lett of Delaware, Ohio. She writes, "My mom, who always had a tremendous vegetable garden, passed this recipe along to me. A side of these flavorful green beans really perks up a simple meal!"
2 lbs. green beans, trimmed 4 1-pint canning jars and lids, sterilized 4 sprigs fresh dill 4 cloves garlic, sliced Optional: 1 t. red pepper flakes 2-1/2 c. white vinegar 2-1/2 c. water 1/4 c. canning salt
Pack beans upright into hot sterilized jars, leaving 1/2-inch headspace. Divide dill, garlic and red pepper flakes, if using, evenly among jars. Combine remaining ingredients in a saucepan; bring to a boil. Pour hot liquid into jars, leaving 1/2-inch headspace. Remove air bubbles by gently running a thin plastic spatula between beans and inside of jars. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals. Makes 4 jars.
Link up YOUR favorite CANNING & PRESERVING recipes below and, if you're joining this hop, link back here by using our handy button below.
While back-to-school is an exciting time for families, the schedule adjustments can be challenging. We all want to feed them something hot & hearty but, between homework and earlier bedtimes, time is shorter than ever.
That's where those never-fail, ready-in-a-snap recipes come in handy...don't forget the slow-cooker favorites too! Whether you can make it ahead, simmer it while you're away or whip it up in a flash, we're looking for the dinnertime recipes you turn to at this time of year.
So, tell us...
What are YOUR favorite BACK TO SCHOOL recipes? Share 'em all in today's Recipe Round-Up!
This recipe simmers all day while the kids are in school and it's easy to serve up between homework and bedtime! It appears in our cookbook, 101 Homestyle Favorites.
Slow-Cooker Sloppy Joes This recipe comes from Denise Oravecz of Pittsburgh, Pennsylvania. She writes, "Start this in the morning, then relax...dinner will be ready when you are!" Even if you don't have school-aged kids, everyone loves sloppy joes.
1-1/2 lbs. ground beef 1 c. onion, chopped 2 cloves garlic, minced 3/4 c. catsup 1/2 c. green pepper, chopped 1/2 c. celery, chopped 1/4 c. water 1 T. brown sugar, packed 2 T. mustard 2 T. vinegar 2 T. Worcestershire sauce 1-1/2 t. chili powder 6 to 8 hamburger buns, toasted Optional: pickle slices
In a skillet over medium heat, brown beef, onion and garlic; drain and set aside. Combine remaining ingredients except buns and pickle slices in a slow cooker; stir in beef mixture. Cover; cook on low setting for 6 to 8 hours. Spoon onto buns; garnish with pickle slices, if desired. Serves 6 to 8.
Link up your BACK TO SCHOOL recipes below and, if you're joining this hop, link back here by using the handy button below.
Pass the milk, please! 10 cookies to pack, snack and enjoy.
Whether you like them crunchy & crumbly, warm & chewy or full of nuts and fruit, we think cookies could possibly be the best finger food! Just right for packing in lunchboxes, sandwiching a scoop of ice cream and enjoying out of hand after dinner, these sweet treats come in all shapes, sizes and flavors.
To celebrate our crazy love for cookies, we're sharing 10 of our favorites with you. So whether you're tossing in some chocolate chips or treating your family to peanut butter dips, we've got your cookie bases covered.
Espresso Bean Cookies
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Espresso Bean Cookies
How about a little kick to go with your cookie crunch? These delectable bites from Big Book of Country Baking are one tasty cookie that's sure to put some pep in your step.
1 c. butter, softened 3/4 c. brown sugar, packed 1/4 c. sugar 2 eggs 1 t. vanilla extract 2 1/4 c. all-purpose flour 1 t. baking soda 1 t. salt 1/2 t. cinnamon 1 c. chopped almonds, toasted 1 c. chocolate-covered coffee beans 4 1.4-oz. toffee candy bars, chopped
Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well after each addition. Add eggs, one at a time, beating until blended after each addition; add vanilla and beat until blended. Combine flour, baking soda, salt and cinnamon in a separate bowl. Gradually add flour mixture to butter mixture, beating well. Stir in almonds, coffee beans and chopped candy bars. Cover and chill dough until firm. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes, until golden. Cool on pans one minute; remove to wire racks to cool completely. Store in an airtight container. Makes 4 dozen.