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.
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.
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
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.
Yields: 6 (8-oz) jelly jars
Click HERE for printable recipe
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.
Yields: 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
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
Thursday, June 24, 2010
How To Make Muscadine Juice
Musacdine grapes
Water
Large Stock pot
Strainer
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
Water
Large Stock pot
Strainer
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
Sunday, June 20, 2010
Boy Did I Need To Go To The Market
Slim Pickin' Soup
3-5 slices of bacon
1-lb. ground turkey
1 (15-oz) can cream of corn
2 (10 3/4-oz) cans cream of chicken soup; undiluted
2 c. milk
1/4 c. chicken stock
1/4 of a 2-lb. block processed cheese w/peppers
salt & pepper to taste
3 Tblsp. sour cream
Cut bacon into small pieces and fry in a medium size skillet until crisp. Remove from grease and drain on paper towel.
Add ground turkey to the bacon grease in skillet and cook until no longer pink. Drain fat.
In a large stock pot add cream of corn, cooked turkey, soups, milk, stock, cheese, salt & pepper. Stir to mix well. Allow mixture to simmer over med-low heat until cheese is melted and soup is heated through.
Stir in bacon. Allow to simmer for 10 minutes.
Remove from heat and stir in sour cream. Serve warm.
Click HERE for printable recipe
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