Saturday, May 31, 2014

Potatoes Abundant..........

I often buy a 5lb. bag of potatoes, because it is cheaper than buying 3-4 potatoes. But the down side to that; is that I often have several potatoes that need to be used up quickly. Such was the case today. So I decided to peel, cut, cook and mash the potatoes for the freezer.
This is what I add to my mashed potatoes. Very simple ingredients, butter, cream cheese, salt, pepper, parsley and of course, some milk.
Then I portion the potatoes into individual serving sizes and freeze them. The potatoes are now, not being wasted and will be there when I want some mashed potatoes. A win-win for me. How do you use your abundance of potatoes?
Till next time......

Friday, May 30, 2014

Blueberry Jam......

Okay, I lied yesterday when I said I would not make anymore jam till peach season. I got to thinking about the beautiful blueberries you see in the store and decided it was time to make jam again. But....the price was a deterrent. $4. a box!! The frozen were half the price, so got me a 4 lb bag and headed for the checkout. Peak season for blueberries in the U.S.A. is from Mid June to Late August. Although blueberries are available almost year round in the markets.
I started prepping the lids, jars, rings and measuring out the sugar, lemon juice and blueberries. I used my food processor to chop up the blueberries. So much easier than mashing the fruit. I finished cooking the jam and started filling the jars for the canning pot. Boiled them for 10 minutes and took them out to cool. They sealed almost immediately.
I got 8 nice jars of jam. Yes, I know, there are only 7 in the photo. But one of the jars is in the fridge. I had to leave one to eat, right?
This was breakfast when I got done making jam and cleaning up the kitchen. Then I sat down with a cup of coffee and some blueberry toast. Yum! That's what I did this morning.
Till next time.....

Wednesday, May 28, 2014

Strawberry Jam.......

My summer has officially started. I made my first batch of strawberry jam for the season. The berries were so fresh, red and plump that I could not resist buying some. Of course, the fact that they were on sale certainly coerced me into buying a few quarts. How could I resist berries that looked like this!! Next came preparing the jars, lids and getting the canning pot ready.
Finally, after a bit of washing, hulling, cutting, mashing and cooking, the end result was eight jars of beautiful red, delicious, strawberry jam. I use the recipe in the Certo box. It is quick, easy and very good. It is listed under the "cooked jam and jelly".
Now I ask you, isn't it worth the work, when the end result is jam that looks as pretty as this! Before the good strawberries are gone, get off the couch, turn off the TV and make some jam! I won't make jam again till peach season comes and I like the white peaches for jam. Well that's what I say now, but if I see some more nice strawberries on sale, who knows what will happen.
Till next time.......

Monday, May 26, 2014

Peas and Dumpling Soup......

With summer coming on and the fresh spring peas arriving soon, here is an idea for lunch or supper. It is so easy and so good. The recipe for the slick dumplings is nothing more than flour, salt, shortening and warm water.  I am sharing my recipe with you, but I have made it so many times, I don't use the recipe anymore. Mix it all together and let the dough rest for 30 minutes before rolling out. It makes it so much easier to roll out. The dough will be moist, so use a lot of flour rolling the dough out; so it doesn't stick to your board or counter. Then you want to roll it about 1/8 of an inch thick as it will almost double in thickness when it is cooked.

2 cups flour
1 tsp salt
3/4 cup warm water
Optional: 1 Tbsp of Crisco (I like the texture it give the dumplings.) But they are good without the shortening as well. This recipe will serve 4-6 but that depends on how much dumplings you want. After you have it rolled out, drop the dumplings in boiling broth, I use chicken broth. When the dumplings are done after about 10-15 minutes, I drop in my frozen peas and let it cooked for a few more minutes. Done! Now enjoy a bowl of delicious pea and dumpling soup. 

This makes a great lunch or supper. This recipe originally came from the Governor of Delaware; in a folder giving his favorite recipes. It's been a favorite of my family as well. I use the same recipe for Chicken and Dumplings.
Till next time......

Friday, May 23, 2014

Memorial Day Weekend.....

We will be having picnics and other celebrations this weekend. But let's not forget the real reason for the weekend. It's Memorial Day Weekend, a time to remember those who have died in service  and those who have died in our own families. Celebrate their lives and enjoy your weekend with family and friends. Just remember what this weekend is really about.
Till next time.....

Friday, May 16, 2014

Bread Thawing.........

Have you ever bought frozen bread (Rhodes) and forgot to pull it out of the freezer? Of course it takes all day to raise! Put your bread in a greased loaf pan, placing the loaf pan in your 6 quart oval slow cooker, turning the crock to WARM. Place the lid on top, and within a couple hours your bread is ready to bake. What a fabulous idea. This was taken from Get Crocked Blog by Jenn Bare. She has some amazing slow cooker recipes. This one I could not help but share with my readers. Do visit her blog for other ideas and recipes. Photography by Jenn Bare
Till next time.....

Thursday, May 15, 2014

Chocolate Chip Cookie Day......

Is there anything more scrumptious than a warm, gooey chocolate chip cookie, right from the oven? I think not! Today is Chocolate Chip Cookie Day, so bake up a batch and enjoy the day. I have a recipe for one cookie and will give it a try today. If it is good, will share it with you.
Till next time......

Monday, May 5, 2014


Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. Cinco de Mayo means the fifth of May and is a day of festivities, party food and margaritas. So why not make the perfect Guacamole for your friends? It is said that true Mexican Guacamole is chunky. I am not Latino, so I really don't know.  I like it chunky but it you like it more like a puree, help yourself. I do think it is a matter of personal taste.

Guacamole Dip
2 ripe Hass avocados
11/2 tablespoons fresh lemon juice
4 dashes hot sauce
1/4 cup small-diced red onion
1/2 large garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 medium tomato, seeded, and diced
Optional: Cilantro or Parsley
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. If the avocados need more mashing, do it before you add the tomatoes. 
Till next time......

Saturday, May 3, 2014


I vacationed with my daughter for 4 days this past week and this was the sight one morning. The sun was doing it's best to shine through the clouds. It was almost an eerie look to the morning. I could not resist taking this photo.
Till next time......