Tamatillos are one of the favorite items to plant in our garden. I say one, because they are up there among the tomatoes, peppers, onions and eat before you get to the house fresh produce!
Many people consider staples to be only their rice, sugars, flours, etc. In our household, I believe ketchup and salsa are staples too. Salsa, pickles and applesauce take the majority of our canning shelf in quantity. One year we decided to branch out with some tomato experimenting of varieties, kinds, flavors and their relatives. Ground cherries and tomatillos were a hit! Unintentionally, the following year, we found they reseeded themselves and we had load of tomatillos, hence the search for a deliciously canned Salsa Verde. Here is a simple recipe that may be easily converted to your pantry canning section. Even better, it takes less that 10 minutes to make. This recipe is for either 1 (28oz) can of tomatillos OR about 20 freshly prepared tomatillos.
Tomatillo Salsa Verde
~1 (28oz) can of tomatillos OR **about 20 freshly prepared tomatillos
~3 Tablespoons of diced jalepenos ** 1-2 fresh from the garden (washed & seeded)
~1 medium bunch of cilantro
~ 1/2 to 2/3 Cup of Sugar (your preference)
Add all the items to your blender or food processor. (If you are adding canned items, drain the juice first). Blend until smooth. Add more peppers or sugar as desired to your taste buds.
Best with tortilla chips, tacos and your favorite Mexican dishes, AND fry bread. I store in mason jars in the refrigerator. However, it is not shelf stable as is, check your USDA canning guide (NIFA) for instructions.
Happy Homemaking! Enjoy!
*As with any recipe you can very finely dice your items if you do not have a blender or food chopper/ processor. (We actually prefer it this way.) You can also do what my children love to do… take a 1/2 cup of guacamole and add 3 large spoonfuls of the fresh Salsa Verde and use for toppings.
*A wonderful recipe for a quick dip or last minute gift idea. It is delicious as is, unique and healthy.
However, if you are not in a hurry, whether gifting or canning; consider roasting your tomatillos and jalapenos first for the best flavor. Also maybe add some garlic, onions and lime juice to flavor it up a bit. 🙂
As a tribute to the girls, February is Chicken sensation and creation month! LOL. In actuality, June 3rd is national egg day and July 6th is national chicken day.
However, right around this time of year, chickens around the world begin to pick up on their egg laying. For others, within a couple months. SO, what does one do with all those eggs? For the month of February, everyday I will post a recipe that contains at consumes 6, or more eggs.
I know at first when eggs begin to multiply and animals freshen, it seems as though we have no trouble on starting on that list of things we want to make. For you folks, these recipes will be here to come back to when you have too many. 😉
Gift, share, eat, bake, enjoy! All are an egg-cellent idea 😉
Kids love all things cereal. I love this recipe because it goes with the classic rice krispie bars idea, which I have yet to find a child that does not like rice krispie bars. These are just as big of a hit! Whether you are bringing a birthday treat, having a party, guests, a classroom treat or snack, or even a church function for the kids; they will love this recipe! BEST of all, you can make it fit your theme, season, holiday, birthday or special event. By changing the candies, using regular chips and sprinkles, it is so easy to personalize a simple treat!
Grease a 13×9-inch pan.
Melt 3 tbsp. margarine in a large pan. Stir in one 10 1/2 oz. package of miniature marshmellows (6 cups) and 1/2 cup peanut butter and stir until melted and smooth.
Remove from heat.
Immediately stir in 5 cups Cheerios and 1 cup candy-coated milk chocolate candies. (The candy can be changed according to the season or holiday.)
Mix lightly until well coated.
You can do this 2 ways. 1)Press mixture into prepared pan. Cool, cut, and serve. OR 2) Drop like no bakes and let cool, then serve.
In your extra large bowl mix 3 Cups of cherrios, 3 Cups of Rice Chex mix, 2 Cups of Wheat Chex mix, 3 Cups of Corn Chex mix and 1 Cup of small mini pretzels.
In a double broiler, melt 32 ounces of white chocolate. Continue to stir.
When smooth and creamy, quickly pour over your cereal mixture. Stir until everything is evenly coated.
Lay out a giant sheet of parchment paper and spread the mixture over top to dry. Once you have your parchment paper down, sprinkle your freshly coated cereals with your favorite valentines sprinkles. (You have to before it dries or it will not stick.) If you don’t have “Valentine’s Day” sprinkles. A simple red and then a pink bottle of cupcake “pearls” (the tiny choice) will work great. Sprinkle them over the white coated cereal and pretzels to dry.
With the clean extra large metal mixing bowl add 1 Cup of salted mini pretzels (not coated), 1 cup of pink mini marshmallows (optional) and a bag of Valentine’s Day M&M’s. Once your candy coated cereal/pretzel mix is dry, add it as well. Mix gently as to not crush the cereal. Cover and bring to your party or bag it into individual servings to pass around to your friends or colleagues. A cute package option are the Solo cups with lids they have at Wal-mart.
Valentine’s Day is only a few weeks away! Fun sweets and treats are so precious to give; yet, so simple to make. Are you looking for a new recipe that is homemade AND delicious? Try these homemade gum drops that can be altered for any holiday. (Green apple for St. Patrick’s day, Cherry or Strawberry for Valentines day, etc.) So grab the kids and head to the kitchen!
We choose watermelon. So we combined 2 boxes (or 6 oz total) of Watermelon jello total and 2 envelopes of unflavored gelatin into a saucepan. We then added 1 &1/2 Cups of applesauce and 2 1/4 Cups of sugar. With all the ingredients combined in the saucepan, we brought to a boil.
Boiled 1 minute.
Next, we poured the mixture into our glass cake pan and refrigerated until set.
After it was set we flipped it onto a sugar dusted counter top. (A cutting board would work too.) Then dust the top with sugar as well.
Using our mini heart set cookie cutters, we cut out the cute little gum drops. To prevent sticking, we dusted each edge with sugar as well. Place the gum drop or sugar dusted jello on parchment paper to dry for at least and hour. Store in air tight containers or go ahead and package them in the cute little holiday or Valentine’s Day snack-size Ziploc bags.
“Spoiling loved one with good eats, gifts and spending your money on home decor~ season” is HERE! It does not have to be expensive though to have cute, seasonal holiday decor! Who doesn’t love a home set for the season, right? I don’t mean a cluttered mess, I mean beautiful heartwarming decor for the holidays, which double as great hostess gifts too!
We’ve put together over 100+ ways to decorate your home and entryway on a budget. Or, give as cute hostess gifts. Let’s get started…
Greenery basket~A Beautiful tobacco basket is a beautiful accent this season. Perhaps you have one lying around or check your local thrift stores, our local thrift store has baskets year round and during the holidays have them already full of pine cones for under $2.00. Baskets generally go or $.25- 4.00 depending on size. Greenery with accents and a bow to finish is beautiful, refreshing to smell and homemade.
10. DIY Citrus Garland. Slice your citrus fruit. Preheat oven 275 degrees. On lined parchment paper, place your sliced fruit and bake for 3 hours. Cool. With skewer, poke holes and lace with twine! Place on trees, door ways, mantel, etc. A great decoration with wonderful smell!
11. Wooden Outdoor Christmas Lights~ Outdoor decor that is sure to get attention and brighten your home for the holidays. A great idea~ DIY Wooden Christmas Lights!
16. Coffee Filter Garland~ Country Livings DIY Coffee Filter Garland
17. A Christmas Lights Table Display~A new center piece attraction for the table? Or perhaps the mantel display, you name it. This cute display is sure to spruce up your home, desk or office for the holidays. Check out thesweetescape for details.
18. Card Tree Display~ A cute handmade tree with your Christmas cards, stock barrel with wrapped presents or glitter white batting.
28. Wreath~ A cute DIY life preserver wreath idea!
29. Greenery. A vase of decorated greens. Simple strategic touches are the best! The greenery in an open space is sure to spruce any room this holiday. Dried citrus and greens, I love this cute idea! Check out cheetahisthenewblack for more ideas.
38. Decorated Lanterns. This idea came from dimples and tangles. Perhaps you already have the materials. Check out her page for other great decorating ideas to get your creativity flowing. If you do not have lanterns, check out my diy craft link here of a fun building project to do this season with the kids.
Pumpkin. Not pumpkin pie, but pumpkin puree. We use our Amish Pumpkin Pie pumpkins from the garden. After baking, we cool and make pumpkin puree in the blender, then freeze for winter usage. However, you can use any old pumpkin puree. Honestly, even generic pumpkin puree at the dollar store tastes great in this recipe! So beat 1/2 dozen eggs into the pumpkin puree, approximately a 29oz can (xlg). *Keep in mind this recipe is flexible. Making it several ways, it still turns out great! My crew loves pumpkin. I just eye ball a load in the blender and 3 cups work well too. (Fresh baked pumpkin is amazingly delicious!)
So Mix your eggs and pumpkin, then add 2 Cups of milk, 2 Cups of sugar and 2 teaspoons of pumpkin pie spice. Whalla… that’s it! Mix well and pour into a 9X13 pan. Now you can bake it this way and eat. However, my crew thinks it’s so close to pumpkin pie, they like the fluff topping on top and cool whip. Kind of like the easiest desert on the planet, Ministers Delight, BUT with a Thanksgiving twist. SO- to do this I add a Jiffy Yellow cake mix sprinkled on top with a few tiny dollops of butter. Bake at 400 degrees for 40 minutes or until golden brown top.
Pumpkin pie bars are so simple and best of all, they request it every year instead of pie. Score! No pie crust making involved. At least not for pumpkin pie. (We’re still saps for strawberry-rhubarb pie!)
PUMPKIN PIE BARS RECIPE
29 oz Pumpkin Puree (Or fresh baked pumpkin)
2 Cups Sugar
2 Cups Milk
2 tsps Pumpkin Pie Spice
1 Box of Jiffy Yellow Cake Mix
2 Tbl Butter
Bake 400 degrees, 40 minutes or until golden brown. Bars will be consistancy of pumpkin pie.
It’s that time of year when everything is quickly put in the root cellar, canned, frozen or dried. One of the last herbs of the season in cooler climates is Golden Rod. Yes, you can prepare and pick most summer. However, that last batch blooms fullest right before the weather turns. We scramble to get as much picked in between harvests as possible. Here is a great way to use it and your summer dried herb and flower stash.
One of the simplest ways to incorporate herbs is by placing herbs in your favorite oils. No matter the purpose for your herb infused oil, you need two main ingredients.
1. Pick a carrier oil. Now this is important! Know your oils, if your experimenting, a quality olive oil makes great salve and oil for soaps. Depending on your goal with the oil once it’s infused is the key to selection. Are you planning to make: soap, lotion, salve, a soar muscle rub, skin cream, balm, sugar scrub? There are so many options of small topical or skin care oils (emu, almond oil, etc.), to basic oils for rubs or cracked skin. (Olive, palm, coconut oil, etc.)
2. Place your herbs in a sterilized jar (make sure it is dry, no water).
3. After selected herbs are chosen, cover with your desired oil. Make sure to completely cover the herbs and they are below the oil. (Below: examples of infused oil) The first picture is the completed infused oil I am beginning to pour off to make Balm of Gilead salve.
4. Let sit in a warm sunny area & Infuse!
Have fun and enjoy your creations! I will post a list of tried recipes we enjoy, look for my post soon!