Saturday, May 29, 2010

Wishing Everyone A....

Happy Memorial Weekend! May you be surrounded by those you love and hold most dear. Thank you to all who serve & have served to defend our right to freedom.

Friday, May 21, 2010

Pomegranate Jelly

Thanks to the great folks over at POM Wonderful, I was able to make a batch of jelly that not only looks good and taste superb....these little beauties will make great gift items. If you know someone who may need a little pick me up, why not make a batch of homemade jelly, toss it in a simple basket with a loaf of fresh bread and tie a pretty ribbon on top. It's the little things that you can do for others that make such a statement....more than mere words can sometimes express.

Pomegranate Jelly

3-1/2 cups POM Wonderful pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Sterilize clean jars and seals in a water bath canner. Keep jars hot until ready to use.

In a heavy pot, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars or smaller 4-oz jelly jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes (time begins once water has come to a full rolling boil) in a boiling-water canner.

Remove jars from water bath and allow to cool. Yield: 6 half-pints or 12 (4-oz.) jelly jars.

Click HERE for printable recipe

Recipe Source: Taste Of Home

**Thanks "Aunt C" for the heads up on this recipe. I had so much fun making it. But then again, I always have fun when I'm in the kitchen canning or doing anything else!

Product Review Opportunity

I was recently contacted by CSN stores to review their products. I can’t even begin to tell you how excited I am! CSN Stores has over 200 amazing online stores where you can almost find anything you need whether it be a sofa or a suitcase, a crib or a cookie sheet! I’m going to have the hardest time picking something to review.

What would you 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.

Thursday, May 20, 2010

I Just Love Baking Day

Ahhh....the aroma of freshly baked Amish Brown Bread. There is definitely nothing better in my books.

Wednesday, May 12, 2010

Homemade Chocolate Chip Cookie Dough Ice Cream

Just yesterday our dear Aunt & I were remarking at how the summertime temperatures were definitely upon us. So with the heat rising during the day, what better way to treat yourself than to a scoop of homemade ice cream!?!

2 c. whole milk
1 3/4 c. sugar
1/2 tsp. salt
1 Tblsp. vanilla extract
4 c. whipping cream
1 pkg. Nestle Toll House mini break & bake chocolate chip cookie dough

In a large freezer safe resealable bowl, combine sugar and salt. Set aside.

In a small sauce pot scald milk until it just begins to bubble. Do not over heat milk.

Immediately pour milk into sugar mixture. Stir and mix until dry ingredients are completely dissolved.

Stir in vanilla, and whipping cream. Cover and place in freezer for at least 20 minutes or until well chilled but not frozen.

Freeze mixture according to your ice cream machine directions. (We have 2 ice cream makers so I am dividing the batch in half so I can add fruit to one and cookie dough to the other.)

Before ice cream is completely finished with the process and is at a soft serve state, drop in cookie dough pieces.** Allow machine to continue to churn and stir in dough or stir in by hand. (I prefer to use the mini dough pieces as it seems easier to mix in, however if using the larger dough pieces you can cut them in half before adding to ice cream.)

nce ice cream process is complete, remove container and place in freezer until ice cream firms up and sets completely.
Yields: 1-1/2 quarts

**At this point, if you didn't want to use the cookie dough, you could add in chopped frozen fruit if you prefer.

Click HERE for printable recipe

Spicy Cheesey Sausage Bake

1 (12-oz) pkg. large shell pasta noodles
1 lb. beef sausage; sliced into rounds
1 (10-oz) can hot style rotel diced tomatoes & green chiles
1 small can evaporated milk
1/4 of a 2-lb loaf jalapeno style velveeta cheese; diced

Cook pasta according to package directions. Drain and place into a casserole dish.

Saute sliced sausage in a medium skillet until lightly browned.Drain grease and transfer sausage to pasta.

In a small saucepan combine cheese, milk and rotel. Heat until melted; stirring often to prevent sticking. Pour mixture over sausage & pasta. Stir to mix well. Bake in a preheated 350* oven for 20-22 minutes or until sauce bubbles.

Click HERE for printable recipe

Sunday, May 9, 2010

Chicken Breasts With Pomegranate Glaze

As you know the wonderful people at POM Wonderful sent me some of their lovely pomegranate juice to use. I am so excited about showcasing a few ways to use this wonderful juice, besides simply drinking it. So for my first use I thought I'd use poultry. It is such an easy meat to use and goes well with most fruit flavors in my opinion.

Chicken Breasts With Pomegranate Glaze

1 Tblsp. garlic; chopped
kosher salt & ground black pepper (to taste)
4-6 boneless, skinless chicken breasts
1 c. (8-oz) POM brand pomegranate juice
1/2 c. white wine (I used a Muscato style)
1-1/2 tsp. bottled lemon juice
1 tsp. cinnamon
a large pinch of sugar

Preheat oven to 375* Lightly grease a medium size casserole dish. Season breasts on both sides with garlic, salt & pepper.

In a saucepan, combine pomegranate juice, lemon juice, wine, cinnamon & sugar. Stir to mix well. Bring mixture to a low boil. Allow to simmer for 5-8 minutes. In a small bowl or cup, combine 1 Tblsp. cornstarch with enough cold water to make a slight slurry. Pour cornstarch slurry into pomegranate sauce. Stir and bring to a boil for about 1 minute or until sauce has thickened. Brush both sides of chicken with a light coating of the sauce. Reserve remaining sauce.

Bake until meat juices run clear and meat is no longer pink. About 20-25 minutes. Serve remaining sauce over cooked chicken.

**Recipe adapted from: Everyday Cooking for the Jewish Home by Ethel G. Hofman

Click HERE for printable recipe