Planning to plant garlic this spring? If so, now is the time to get it in the ground. Here’s a step-by-step guide to take you through the process.
Cream of mushroom condensed soup is a common ingredient in many holiday recipes. Learn how to make your own, so you don’t have to settle for that canned glop that they sell at the store. Here’s my quick and easy recipe.
This bell pepper soup is jam-packed with flavor and good-for-you-ingredients, and it’s one of my go-to dinners for busy days. Spend 10 minutes in the kitchen; then, go hide with a good book for 20 minutes, while dinner cooks itself.
Roasting squash usually means having to babysit the oven for an hour or more, but not if you do it in the crockpot. Follow these simple steps for perfectly roasted squash, minus all the hands-on time.
Don’t let this pumpkin icebox cake fool you: while it looks like it would be super complicated to make, it requires no baking and very little kitchen time. Of course, if you want everyone to think you spent a ton of time baking it, we can keep that part secret. Here’s the recipe.
Normally apple stack cakes are a ton of work, requiring you to make a billion cake layers, but I came up with a no-cook version that requires almost no work at all. If you can find 10 minutes in your day, you can make this cake. Here’s the recipe.
Blueberries are starting to come into season, and I decided to celebrate with blueberry pie. I spent some time in the kitchen yesterday, and came up with a quick and easy blueberry pie recipe that you’re going to love. It only dirties one bowl, one pie plate and a couple measuring cups/spoons, and it takes about five minutes to put together. Seriously, unless you live right next to the grocery store, it would take you longer to go buy one. Want the recipe? Here it is.
I had no idea I’d be making strawberry pie this week, let alone developing my own strawberry pie recipe; but when I spotted a u-pick strawberry sign on the way to our cabin last Saturday, it quickly got added to the agenda. Strawberry season is pretty much over and done with back home. The kids were busy with end of the year projects and finals when the berries were ready to pick, so we just never made it to our local patch.
I was really bummed that we wouldn’t be adding any strawberry jam to the freezer this year. But, something cool I’ve discovered about our cabin: the weather up there is about two weeks behind our weather back home. And that means strawberry season is also two weeks behind. Woo hoo! Gotta love second chances, especially when berries are involved.
So, we picked four gallons of berries Monday morning, and by Monday night, I had 15 pints of strawberry freezer jam safely tucked in the basement freezer and plenty of berries left to play with. I had somehow made it 35 years without making a strawberry pie, and I decided that needed to change. But, as you probably know, most strawberry pie recipes call for Jello, and that didn’t exactly excite me. So, I dug and dug until I found a strawberry pie recipe that didn’t call for Jello, and I made it.
It was good; everyone enjoyed it, but I knew I could do better. So, I pulled some more berries out of the fridge, and got to work developing my own recipe. I like to keep things simple, so this recipe is as simple as I could get it. Aside from the strawberries, it just calls for cornstarch, sugar and salt. It turns out you don’t need that Jello at all because everything gelled beautifully. And you know what? When you keep things this simple, you can actually taste the berries. And if you ask me, that’s how it should be. Want to take my strawberry pie for a test drive? Here’s the recipe.
Ever made a recipe that you found on Pinterest or a blog, only to have it be a big flop? Yep, that happened to me last night.
One of my favorite blogs had a recipe for creamy pumpkin spaghetti, which sounded amazing, and looked better still. So, I made it for dinner, and the sauce came out a liquidy mess. I triple and quadruple checked the recipe to make sure I hadn’t made a mistake, but nope. There must have been a typo somewhere in the recipe.
I grabbed an extra jar of pumpkin puree to thicken the sauce, and that got dinner on the table, but it wasn’t the amazing dish that I’d been anticipating all afternoon. Bummer.
It did get me thinking, though. Surely, I could come up with a pumpkin tomato sauce that was all the things I had expected that one to be. A sauce with the gorgeous color and creamy texture of pumpkin and the savory goodness of a tomato-based sauce.
Yep, I could do that. And while I was at it, I’d also make sure there wasn’t anything fussy about the recipe. It would be something with minimal ingredients and minimal cook time. It would contain ingredients that most people have on hand, and it wouldn’t leave little bits of ingredients left over. If it required opening a can of something, I’d make sure the whole can went into the recipe. In short, it would be the kind of recipe that I look for.
And that’s how I found myself in the kitchen today, making batch after batch of sauce, until I landed on the winner. And oh boy, is it a winner. My new pumpkin tomato sauce recipe has a gorgeous color and texture, and it melds the pumpkin and tomato flavors beautifully. It’s jam-packed with nutrients, too; so it’s something you can feel good about feeding your family. Oh, and did I mention it takes less than 30 minutes to make? Yep, definitely a winner.
But don’t take my word for it. Make it, and see for yourself.