Monday, November 22, 2010

Served Her Well Crockpot Soup

1-1/2 lb. ground meat
1/2 an onion diced
6 large potatoes, peeled and diced
6 carrots, peeled and diced
1 (15 oz) can peas, drained
1 cup frozen corn
2 (10 3/4 oz) cans tomato soup
seasonings to taste

Brown meat and onion in a medium skillet; season with spices to taste. Drain grease &. set aside. In a 4-6 qt. crockpot layer potatoes, carrots, ground meat mixture, peas, corn and tomato soup. Fill crockpot with enough water to cover all ingredients. Season more with spices of your choice, cover and let cook on LOW for 6-8 hours or on HIGH for 5-6 hours.

Recipe Source: my dear friend Mrs. K. F.

Click HERE for printable recipe

Tuesday, September 21, 2010

CSN Stores Towel Review

I've had time now to use my new towels and let me tell you....they are totally worth the money. Oh wait a minute, I got them for free. *grin* Seriously though, these towels are so super thick and absorbent. When washed and dried they come out so fluffy and soft. What amazed me was how big they are. The set came with 2 bath towels, 2 hand towels and 2 wash cloths. When I pulled the hand towels out of the shipping box, I thought they were the bath towel. These things are super sized. The bath towels are gigantic. You can really wrap up in them. The thickness of them is so nice. They truly remind me of something you would find in a spa...only better! So if you are in need of some new towels, I would strongly reccommend them for you to consider.

Saturday, September 4, 2010

CSN....Finally Ordered

I finally placed my order with CSNStores for a product review. It took me awhile to figure out what I wanted or needed, but finally I decided on a 6 piece Egyptian cotton bath towel set. My order should be here in a week or two so, when it comes in I will give my review.

Thursday, August 12, 2010

In Review

Keep your eyes peeled as I will be doing a review for CSN Stores. They emailed to offer me the chance to review a product for my blog and I can't wait. CSN Stores has amazing online stores where you can find everything from cookware to ceiling lights to furniture. Now I just have to pick what item to review.

Friday, August 6, 2010

Turkey & Black Bean Chili

Yes, it may be hot outside....ok it's VERY hot outside, but for some reason that is when I am most often craving foods that are best known for the cooler weather. So today, although the thermometer is over 100+ degrees, I am firing up the stove top and making a pot of chili.

This is an easy & tasty chili that is a healthier version of your traditional chili. It is also a recipe that one can use if they are diabetic & the low sodium content makes it blood pressure friendly.

2 lbs. ground turkey
2 pint jars homemade chicken stock (or use 2 [14-1/2] oz cans of low sodium, fat free store bought stock)
1 large onion, rough chopped
1/4 c. diced bell pepper
2-3 tsp. chili powder
1/4 tsp.ground cinnamon
1/4 tsp. paprika
2 (15-oz) cans black beans, drained & rinsed (or 1 family size can)
1 (30-oz) can crushed tomatoes
2 tsp. apple cider vinegar

n a large preheated stock pot, add turkey onion and bell pepper. Cook until turkey is no longer pink. Drain fat if any.

Stir in chicken stock, chili powder, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes.

Add in black beans, tomatoes and cider vinegar. Bring mixture to a boil.

Reduce heat and simmer for 20 to 25 minutes or until thickened as desired.

Click HERE for printable recipe

Saturday, July 17, 2010

Snacking For Less

Last night I made one of my most favorite, inexpensive snacks that I love to eat. This snack was actually something my Mother made for me when I was a young child growing up and boy do I still love it. What is this fun fare that I enjoy so much?

A bread, butter and sugar sandwich!

If you have never tried one before, give it a whirl. You never know, it just might become your favorite too. All you do is take a piece of bread and spread as much butter on it as you like then sprinkle sugar on top. Fold your bread in half and voila! instant desert.

Tuesday, June 29, 2010

CSN Product Review

I was contacted by the great people at CSN stores to do a product review. I can’t even begin to tell you how excited I am! CSN Stores has over 200 online stores where you can find everything from cookware to cribs and even your most specific needs such as a bathroom vanity or a bird cage!! I’m going to have the hardest time picking something to review.

If you haven't visited my other blog "Frugal Home Living" yet...go check out the great give-a-way that I am able to host thanks to the great people at CSN Stores. You won't want to miss your chance to enter.

Monday, June 28, 2010

Oven Baked Pork Ribs

4-lb. pork ribs
3 Tblsp. lemon juice
4 Tblsp. honey
2Tblsp. olive oil
1 Tblsp. soy sauce
3 Tblsp. diced onion
1 tsp. paprika
2 Tblsp. chopped garlic
2 Tblsp. Italian seasoning
1 tsp. pepper
1/4 tsp. salt

Place ribs, bone side down, on a rack in a shallow roasting pan. Cover with foil and bake at 350° for 1 hour. Drain juices.

Combine remaining ingredients in a small bowl. Brush ribs with mixture. Bake, uncovered, 30-45 minutes or until meat is tender.

Click HERE for printable recipe

Friday, June 25, 2010

Muscadine Syrup

There is nothing better than biscuits and jelly unless it's pancakes and syrup. Here's an easy recipe to make your own homemade Muscadine syrup. Boy is it yummy!!! Another yummy syrup is Walnut Praline Syrup. I love this one especially in the Fall months.

2 1/2 c. Muscadine juice
3 c. sugar
1/2 c. light corn syrup
2 Tblsp. bottled lemon juice

As always, start by sterilizing your jars, seals and bands. Keep jars hot.

Combine all ingredients in a large stock pot.

Bring to a full rolling boil that cannot be stirred down. Allow mixture to boil for 4 full minutes.

Remove pot from heat and skim foam if need be. Ladle hot syrup into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Remove as much air bubbles as you can. This is easily done by running a knife along the inside of the jar. Place seals & bands on jars. Tighten to fingertip tight. (Once lids are in place, you can also tap your jars lightly on the counter to help release more air bubbles if need be.)

Process for 10 minutes remembering to start your time once water has come to a full rolling boil. Remove jars from canner and allow to completely cool. Listen for that beautiful "ping" sound that tells you your jars have sealed properly.

ields: 6 (8-oz) jelly jars

Click HERE for printable recipe

Muscadine Jelly

After a day in the kitchen working up the Muscadines to render down for juice, I decided today I would make things easy on myself and make a small batch of jelly. It's funny, the most tedious thing yesterday was picking the grapes from the stems. I started mid morning yesterday and finally finished the full process of juice making (incl. time to clean the kitchen afterword) after 7pm. I did take my time though so it doesn't normally take that long. But today, from start to finish (less cooling time for the jars) only took me about an hour! Now, I'm off to figure out what else I am going to do with my Muscadine juice.

5 c. Muscadine juice
1 pkg. powdered pectin
5 c. sugar

Wash and sterilize jars, bands & seals. Keep jars hot.

Combine juice & pectin in a large stockpot. Stir to mix well. Bring to a full boil over high heat, stirring constantly.

Pour in sugar and stir to dissolve. Bring mixture to a full boil and then boil hard for 1 full minute.

Remove pot from heat and skim foam if need be. Ladle hot jelly into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Place seals & bands on jars. Tighten to fingertip tight.

Place in water bath caner and bring water to boil. Process for 5 minutes then remove from canner and allow jars to cool. Remember to listen for the "ping" sound to let you know your jars have sealed properly.

Yield: 9 (8-oz) jelly jars

Click HERE for printable recipe

Homemade Muscadine Jelly on Foodista

Thursday, June 24, 2010

How To Make Muscadine Juice

Musacdine grapes
Large Stock pot
Storage container(s)

Sort and thoroughly wash the grapes. Measure/weigh your grapes. Place grapes in stockpot. Using a pastry cutter (as my Grandmother would do) or other object crush the grapes to help release meat from skins. Or you can take the easy route and place them in your food processor and pulse lightly to break the skins up. Add enough water to just cover grapes. You don't want to over fill with water as that will dilute your juice flavor. Bring grapes to a boil.

Reduce heat & cover pot with lid. Allow to simmer until grape hulls are tender; about 15 minutes. Let cool. Drain juice into another container by running it through a Foley food mill. Using the food mill helps to extract more juice as well as separates the seeds, stems and skins that will clog the strainer. Take the resulting juice stock and strain it through a damp jelly cloth or several layers of cheese cloth.

Juice can now be used for your intended recipe(s). I started out with 36 pounds of grapes and rendered out 3-1/2 gallons of juice.

You can also can your juice by following a few simple steps...Reheat the juice to a simmer. Pour the juice into hot sterile pint or quart sized canning jars. Wipe jar edges clean and top with seals and bands. Place jars into a water bath canner and process for 10 minutes. Remember to start your timer after the water has come to a full rolling boil. Remove jars from canner and allow to cool. Listen for the "ping" sound that tells you the jars have sealed properly.

Click HERE for printable recipe

**A great place to check out canning supplies is over at Our Happy Homestead