1
Watermelon & Strawberry Lime Mint Popsicles
2
Cheddar Cheese Cauliflower Casserole
3
100 CALORIE Single Serving Brownie
4
How to Make Fresh Pumpkin Puree From Pumpkins
5
Chocolate Spinach Brownies
6
EASY BAKED Onion Rings
7
National Can-It-Forward Day + Ball Canning Giveaway
8
The Best Stewed Tomatoes Ever
9
Nutella Boutique + Nutella Giveaway!
10
Crispy Peanut Butter Fudge
11
EASY Stuffed Pepper Casserole
12
Roasted Corn Kernel Nuts
13
Peanut Butter & Co Giveaway!
14
Vegetable Garden Salsa
15
4 Ingredient Fudgy Pumpkin Pie Brownies
16
The Best Cinnamon Sugar Applesauce
17
Oven Roasted Creamy Cherry Tomato Sauce
18
1 Pint Blueberry Jam
19
Homemade Tomato Paste Cubes
20
Creamy Chocolate Nutella Fudgsicle Popsicle

Watermelon & Strawberry Lime Mint Popsicles

I am kinda in love with these popsicles.  And because they are healthy, I can totally eat as many as I want a day with no regrets!  Isn’t that the best?

Watermelon-&-Strawberry-Lime-Mint-Popsicles

These popsicles have watermelon, strawberry, lime and mint in them.  As a sweetener you can leave as is or you can add a little honey (that’s what I did).  With the fruit already sweet, you don’t’ need much additional  honey – a little goes a long way.   And can we talk about how easy they are?  You just throw the ingredients in a food processor, pulse it, pour into popsicle molds and freeze.  Boom, done!   Amazing!

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Cheddar Cheese Cauliflower Casserole

CHEDDAR CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

Ok, we have the 3 C’s here.  Let’s talk about them.

Cheesy – who doesn’t love cheese?  Mozzarella, Cheddar and Parmesan are my favorites for recipes.  And this recipe has 2 of them in!
Cauliflower – beautiful cauliflower, fresh from the garden, I love you.  You can’t go wrong with cauliflower, you just can’t!
Casserole – I love casseroles.   You put them inside the oven and magic happens.  That’s the only way I can describe it.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

We love this casserole, especially when we can pick the cauliflower straight from the garden.   We usually have it as our  dinner main dish because it’s pretty filling, especially if you add a piece of crusty bread on the side.   You can also serve the casserole a side dish,  it would be great paired with a meat at the holiday table.  

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

Hope you enjoy!

Update: This recipe now has a video to go along with it! If you like the recipe please share on Facebook!

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DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

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Cheddar Cheese Cauliflower Casserole

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

Ingredients

  • 1 head cauliflower cut into florets
  • 8 ounces shredded cheddar cheese
  • 1/4 cup + 2 tablespoons Parmesan cheese
  • 2 tablespoons bread crumbs
  • 3/4 cup heavy cream
  • 1 tablespoon dried sage
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat your oven to 375 degrees.
  2. Steam your cauliflower for 3 minutes, drain.
  3. Add cauliflower into casserole baking dish.
  4. In a bowl stir together your Cheddar cheese, 1/4 cup Parmesan cheese, heavy cream, dried sage, minced garlic, salt and pepper.
  5. Pour everything in your bowl over cauliflower and toss to coat evenly.
  6. Sprinkle remaining 2 tablespoons Parmesan cheese and bread crumbs on top.
  7. Bake for 30 minutes or until top is slightly browned.
  8. Enjoy!

 

100 CALORIE Single Serving Brownie

100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

If you’re like me then when you make brownies, it’s a batch. There’s 2 of us who live here and the cats can’t eat chocolate, so what do I have to do? Ok, I have to eat them all. 

I mean if not, they go bad and we wouldn’t want that.  I mean, ok, I could share with friends, but I could also not share with friends and just eat them all myself.  This is great, but also very bad. 

So what do you do when you want a brownie but you don’t want to make a entire batch to prevent the guilt? You make single serving 100 calorie brownies! You microwave them and they’re done in a minute.  

100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

These will hit your chocolate craving without the guilt – isn’t that the best?

A few more random thoughts on these brownies:

They are really good.  Last winter these were our post dinner, dessert favorites.

These are made with applesauce, no oil.  I recommend my home applesauce recipe here.  Yum!

If you want to make your brownie slightly more creamy, then add a teaspoon of Nutella. Yes the calories will go up a bit, but it’s still much healthier than the usual brownie.  

100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Did you guys know how easy powdered sugar is to make? I had no idea! I always like to sprinkle a little powdered sugar on top of my sweets.  For 1 cup of powdered confectioners sugar: 1 cup regular sugar + 1 tablespoon cornstarch.  Just blend it up until it’s powdery.  Boom! Powdered Sugar!


Here’s your dry ingredients.
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!


Here’s all the ingredients mixed up.  Into the microwave it goes for 1 minute…
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Out comes a brownie that will change your life.  Worship this brownie!
Enjoy your 100 Calorie Single Serving Brownie!
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

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100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

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100 Calorie Single Serving Brownie

100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Ingredients

  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons of apple sauce
  • pinch of baking soda
  • pinch of salt

Instructions

  1. Mix all the ingredients up.
  2. Put in microwave for 1-1:15 minutes.
  3. Put a little bit of powdered sugar on top. (*Optional*)
  4. Eat it up!

Recipe Notes

If you want it a little more creamy, add a teaspoon of Nutella. Yes, the calories will go up a bit, but this will knock your socks off, and it’s still healthier than the usual versions.

How to Make Fresh Pumpkin Puree From Pumpkins

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

So you know I love pumpkins.

You know I love baking and cooking with pumpkin too (lots of pumpkin recipes!).

So if you grow your own pumpkins, or will be getting a pumpkin in October  to decorate your house with, you can use that pumpkin for much more than making your home extra beautiful (pumpkins are lovely, they brighten up everything).  You can also eat them!

 There is delicious pumpkin puree waiting for you inside every single pumpkin wishing you would cut it open and scoop it into brownie mix.  Trust me, they tell me this.  My pumpkins talk to me, what they don’t talk to you?  

Pumpkin puree is so easy to make! The hardest part is the emotional attachment of cutting your pumpkin in half.  I always tell myself I’m going to be strong then I end up almost crying and taking goodbye pictures with it.  I always always talk to my pumpkins during this process, I just want them to know it’s going to be ok when I cut them up and put them into the oven to bake then process them until it’s smooth.  

So what pumpkins are the best for pumpkin puree? Some will say to only use Sugar or Pie Pumpkins due to their taste and ease with desserts.  But I have found that practically any pumpkin makes good puree. I do this to our Jack-O-Lanterns that can fit into my oven and I don’t find there is a big taste difference at all.  So I say try them all and see if you prefer one of the other. I will use them all! 

So let’s go.. pumpkin puree party!  Let’s make this!   Once you have fresh pumpkin puree, you will glare at the can on the shelf at the store.  Fresh pumpkin is bursting with flavor!  Pumpkin puree can be frozen beautifully up to a year! So when you decide to make a pumpkin casserole in February, you just open up your freezer and you got it covered.  Pumpkin puree, you are the best. 

There’s one other thing I wanted to quickly say about this. Like I mentioned in this post in making applesauce, I have a Weston food strainer and it’s changing my life.  For this specific post I am using the pumpkin/squash attachment. I ended up buying the whole set of attachments because I decided I needed them all in my life.    

If you are into making sauces, purees, baby foods, jellies, salsas, mashed potatoes, juices etc you will fall madly in love with it. Seriously. It just makes everything smoother. If you do not have a food strainer, don’t worry, I also included instructions in the recipe box on how to use your food processor/blender instead. 

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!


EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

Pumpkins… you guys are magic. These 3 guys have been staring at me waiting for their pumpkin puree moment.   Well pumpkins, it’s that time.


The first cut is always the hardest.  It’ll be ok little pumpkin, I swear.

When you cut up the pumpkin you will notice lots of seeds and strings. There are 2 ways to go about this:
If you are using a food strainer, don’t do anything.
If are you not using a food strainer, get a spoon and get all the strings/seeds out.  Set the seeds aside for later if you are going to to make roasted pumpkin seeds (yum). 


Take your pumpkins and put them face down in a pan.  If you are doing multiple pumpkins, rearrange so they can fit best. You might have to use more than one pan as well.


Then fill up the pan with about 1/4 inch water.

Into the oven they go for 1 hour…


When they come out you will see they appear soft now, sometimes the pumpkins even get indented and “fall in”.  Totally ok. Good job pumpkins, you made it through the hot part.


The pumpkins will be very hot, as well as the remaining water in the pan so be careful.  When you flip the pumpkins over you will see the insides are very soft.


Soft pumpkin is going to make some awesome pumpkin puree.


Now let me re-introduce you to my Weston Food Strainer. The strainer is great because you can get different attachments for it, such as sauces, salsas, grapes, berries and pumpkin. This is the pumpkin attachment.

If you do not have a Food Strainer, you can make Pumpkin Puree too! With a spoon remove all the inside strings and seeds, set aside. With a spoon remove the pumpkin and put into a food processor. Turn the food processor on and pulse until you have smooth pumpkin. Then use or freeze accordingly. 


For the strainer, I cut the pumpkins up into smaller pieces and then start to crank the handle for the pumpkin to go down into the strainer. What comes out one side is the most beautiful, perfect pumpkin puree. Keep cranking until you have no more pumpkins left.


What comes out the other side is the strings and seeds.  The strainer does the hard work for you! This is my favorite part because one of my least favorite kitchen duties is to spoon seeds and strings out of pumpkin, it takes forever.  But the strainer takes that hard work away!   When all the strings, seeds come out, I will run this through the strainer about 2-3  more times just to make sure there’s no pumpkin hiding in there.


You are left with a bowl of seeds, which I sure hope you are going to roast because they are one of my favorite snacks ever!


And you will have giant bowl full of fresh pumpkin puree.  I got about 5 cups out of this which is a fair amount as 2 of them were small sugar pumpkins. 


The puree is super smooth. Good enough to just take a spoonful and eat right the



High 5 on making some fresh puree. The canned puree really can’t even try to compete with this freshness. And let me tell you, it makes the best pumpkin pies..


Pumpkin puree freezes beautifully up to a year.  I like to put it into 8 oz bags or 15 oz bags because recipes usually always call for one of these. I also put some into a mason jar to go into the refrigerator so I can cook with it in the next few days.  

Pumpkin away friends! Have fun!

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How to Make Fresh Pumpkin Puree

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

Ingredients

  • Pumpkins - Any Variety

Instructions

With Food Strainer

  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Run pumpkin through food strainer, you will then have pumpkin puree.
  7. Use or freeze accordingly.

Without Food Strainer

  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half. Scoop the guts and seeds out. Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you'd like.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Put pumpkin in food processor or blender and pulse until it becomes puree.
  7. Use or freeze accordingly.

 

Chocolate Spinach Brownies

Chocolate SPINACH BROWNIES with Peanut Butter Frosting recipe.  This is a EASY way to get kids or adults to eat their vegetables.  You won’t believe how delicious these brownies are!  They’re also made with the best peanut butter frosting recipe ever!

The color green.  What do you think of?

In many people’s minds, the color green isn’t something you usually think of when you think of sweet desserts.   I hear that little kids fear their green vegetables so sneaky parents have to find ways to incorporate it into their meals.  Well I don’t have a little kid, but I still like being sneaky, even if it  means just being sneaky to myself.  

Spinach Brownies.  

spinach brownies

Baking With Vegetables

As soon as I picked the spinach in the garden I knew I wanted to bake with it!  From past recipes I love adding vegetables to sweet treats! (see: avocado brownies, pumpkin brownies).  So I decided to keep it simple and keep the brownie tradition alive.  The brownie tradition should never end.  Can you imagine a world without brownies?  I surely cannot! 

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4695

I have to admit I was unsure about how these spinach brownies were going to turn out.  I was worried because of the amount of spinach that are in these brownies, 1 whole cup pureed, which equals about 4-5 cups raw.  That is a large amount of spinach.  But as soon as I poured the spinach puree, gave it a few twirls with my spoon then tasted it, worries were erased.   100%.  

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4692

Can you taste the spinach? The short answer is sort of.  The long answer is not really.   I like spinach, I know what it tastes like, so I can pick up a slight spinach taste.  But for those who are unaware there is spinach in them, or don’t often eat spinach, they will pass it off as “dark chocolate” tasting.  I think that’s the best way to describe them, dark.  

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4691

I decided to make my favorite peanut butter frosting to go on top of these spinach brownies!  I’m in love with this decadent frosting!  It’s the perfect sweet frosting to go with these dark brownies.  

Chocolate Spinach Brownies with Peanut Butter Frosting recipe. This is a sneaky way to get kids or adults to eat their vegetables. You won't believe how delicious these brownies are! They're also made with the best peanut butter frosting recipe ever!

Spinach Brownies Recipe

 Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4655
Pretty Pretty Spinach.  You are so pretty.  How are you so pretty? 

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4656
Into the food processor it goes.  I did 2 batches.  Add a tablespoon or 2 of water in with the spinach so it gets pureed. 

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4658
You will need 1 full cup of spinach.  This is about 4-5 cups raw.   Whole lotta spinach going on…

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4662
But when you add it to the chocolate mixture, you can’t even tell.  Magic!

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4669
The peanut butter frosting.  It deserves “the” in front of it because it is amazing.  I ate so many spoonfuls, don’t even ask.

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4673
Pat it down with a spatula and put it in the refrigerator for 1 hour to set..

Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4683
Then cut those brownies up!  Look at these gorgeous brownies!

Enjoy a healthy spinach salad, but don’t forget that spinach makes a great sweet treat too!  Enjoy these chocolate spinach brownies!

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Chocolate SPINACH BROWNIES with Peanut Butter Frosting recipe.  This is a EASY way to get kids or adults to eat their vegetables.  You won't believe how delicious these brownies are!  They're also made with the best peanut butter frosting recipe ever!

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Chocolate Spinach Brownies

Chocolate SPINACH BROWNIES with Peanut Butter Frosting recipe.  This is a EASY way to get kids or adults to eat their vegetables.  You won't believe how delicious these brownies are!  They're also made with the best peanut butter frosting recipe ever!

Course Dessert
Servings 12

Ingredients

Spinach Brownies

  • 1 cup pureed spinach
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup salted butter - melted
  • 1/2 cup chocolate chips - melted
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup flour
  • 1/2 teaspoon baking powder

Peanut Butter Frosting

  • 1/2 cup butter - melted
  • 1 cup creamy peanut butter
  • 1 1/2 cup confectioners powdered sugar
  • 2 tablespoons milk

Instructions

Spinach Brownies

  1. Preheat oven to 350 and spray 8x8 pan with nonstick spray.
  2. Take your spinach leaves and put them in the food processor with 1-2 tablespoons of water and pulse until it turns into a puree. Keep doing this until you get 1 full cup of spinach puree. This usually equals about 4-5 cups raw spinach leaves.
  3. Mix melted butter, brown sugar and sugar together in a bowl. Stir in melted chocolate chips, spinach puree and vanilla.
  4. In another bowl mix your flour, cocoa powder and baking powder together.
  5. A little at a time, add your dry flour mixture to your chocolate spinach mixture, stirring continuously until it's all smooth.
  6. Pour batter in 8x8 pan and bake for 30-35 minutes or until your toothpick comes out clean.
  7. Let cool.

Peanut Butter Frosting

  1. Put butter and peanut butter in a bowl and mix with electric mixer.
  2. Slowly pour in your powdered sugar a little at a time. When it starts to thicken, add your 2 tablespoons milk in and continue to mix. You should keep mixing for about 2-3 minutes until your frosting is fluffy. If it's still thick, add a additional tablespoon of milk if needed.

Chocolate Spinach Brownies with Peanut Butter Frosting

  1. Once brownies are cool, spread your peanut butter frosting across them.
  2. Pat the frosting down with a spatula so it becomes a smooth layer.
  3. Put in refrigerator for one hour to let the frosting set.
  4. Cut brownies into squares, enjoy!

 

EASY BAKED Onion Rings

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Let’s talk onion rings. We have harvested so many onions our kitchen looks like a onion shop (if that exists).   So after Matthew threw me so many onion ring hints, I took them and promised him onion rings would be made.  These onion rings are so easy to make and so delicious to eat! 

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

This recipe uses creole spice mix which I include in the ingredients list to make your own.  This seasoning is great for meat rubs, rice dishes and soups too.   You can also buy this seasoning mix already made, but you probably have all the ingredients already in your kitchen.  If you made this seasoning and put it into mason jars it would be make a awesome gift for fellow cooking lovers.  

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

 

 EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 
Beautiful garden onions.  You guys are very pretty.

Slice them into 1/4 to 1/2 inch rings.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Here’s your 3 bowls you need. Regular flour, flour batter mixture and bread crumbs.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Step 1: Dip the onions into flour.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Step 2: Into wet flour mixture. This is very important: Make sure to let them drip to get all the excess off. If you don’t, your bread crumb mixture is going to become clumpy and a mess very quick.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 


Step 3: Dip into bread crumbs.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Into the oven they go…
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

You want to keep a eye on them so they don’t burn. Mine took 16 minutes.  Also you want to flip them midway, I say at the 8 minute mark is good.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

And out of the oven they come. All crispy and brown and gorgeous!
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 


Grab a few Easy Baked Onion Rings and enjoy!  

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EASY BAKED Onion Rings

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Ingredients

  • 2 large onions - sliced into 1/4 to 1/2 inch rings
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 egg - beaten
  • 1 cup breadcrumbs
  • 1 tablespoon creole spice mix
  • salt + pepper to taste

creole spice mix

  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon thyme

Instructions

  1. Preheat your oven to 425 degrees.
  2. Place half or your flour into a bowl.
  3. Mix the other half of flour with milk and beaten egg. Mix in breadcrumbs, creole spice mix, salt + pepper.
  4. One by one, dip your onion into the plain flour mixture.
  5. Next, dip your onion into the flour batter mixture. Let excess batter drip off before moving to the next step.
  6. Next, dip your onion into breadcrumbs so covered.
  7. Put onion slices on parchment lined baking sheet.
  8. Cook until golden brown, 15 to 20 minutes. Halfway through baking, flip each onion ring so it's baked evenly.

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

 

National Can-It-Forward Day + Ball Canning Giveaway

*The contest has ended – congrats to Jaclyn for winning! Enjoy your canning kit!*

Ball are my favorite mason jars in the entire world.   They are probably your favorite too.  You see the jars all over my recipes, you see them all over my house. The truth is I have a entire shelf dedicated to mason jars. I get so excited when I get a new one.  Each jar might even have a name, I might or might not be kidding.   Leave it to Ball to create the great holiday of National Can-It-Forward Day!  That’s today!  Happy National Can-It-Forward Day everyone!   National Can-It-Forward Day lets everyone share the joy of fresh preserving. Whether you’re new to canning, a Master Canner, or curious to see else you can make with Ball jars,  they have recipes and tips and tricks to help make fresh preserving easy, fun, and creative!  Keep reading because there’s a giveaway for a Ball Canning Discovery  Kit below!

(My favorite half sour pickles!)

If you have a garden then you know how important it is to preserve.   You just grew those tomatoes that took months of love, running trips to the garden in pouring down rain to protect them, and hours of pruning, supporting and picking your tomatoes.  Your goal: Don’t  let one tomato go bad.   Trust me, I know the feeling of picking so many pounds of vegetables in a week that although very exciting,  is also very frightening. What are you going to do with all these fresh and beautiful vegetables that you took care of?  We’re going to preserve it so we can enjoy these tomatoes until next harvest. Fresh spaghetti sauce in December? Sure!  Salsa in January? Sure!  Stewed tomatoes in March? Yes!   Salsas, Jellies, Sauces, Chutneys, Pie Fillings – you can preserve all of this to make your garden seem like it lasts all year!

Canning.   If I had a nickle for every time said they were scared to can, I would have alot of nickles.    There are  2  types of canning, Waterbath Canning and Pressure Canning.  Waterbath Canning can be used to preserve everything I listed above and it’s great for beginners.   Pressure Canning is more advanced and can be used to preserve meats, poultry, vegetables, chili, fish and other low acid foods. My friend sent me a pressure canner as a gift and honestly I was terrified of it   I’m pretty sure she sent it to me because she was terrified of it too.  How many generations before her? I bet this canner is hundreds of years old!  I was told too many stories from Grandmas that said I would lose a eye. I didn’t want to lose a eye.  I have blue eyes, which is becoming rare, only 8% of the world’s population have blue eyes.    Guys, I didn’t lose a eye.  

Waterbath canning is where the magic is at.   There is no need to be scared to waterbath can, it’s easy and you can do it!  It has 3 steps, Prep, Pick, Preserve.  Who doesn’t love the letter P? Who doesn’t love alliteration?    

A leader in home canning, the Ball brand canning has been making fresh preserving products for over 125 years.  To teach cooks the simplicity of canning, Ball brand canning is hosting the third annual National Can-It-Forward Day on Saturday, August 17 (that’s today!).  National Can-It-Forward Day allows home cooks to connect via a national circuit of canning parties and social media activities. New and experienced canners can participate in a live webcast of canning demos where viewer questions will be answered in real-time.  This year renowned chef and Food Network star Ted Allen will be live on site demoing his favorite canning recipes for viewers!   You can find information about how to participate in Can-It-Forward Day at www.FreshPreserving.com. Canners can also join the conversation on 8/17 via Twitter using the hashtag #canitforward.

Please head over to  www.freshpreserving.com to watch the live canning webcast.  I will be tuned in all day to this!   So what are you waiting for? Let’s can it forward! 

The broadcast will begin on Saturday, August 17th at 10am EDT. 
10:00am-10:45am: Jam making and water bath canning demo by Jessica Piper 
10:45am-11:00am: Craft Corner with Jordan DeFrank 
11:00am-11:45am: Pickles Demo by Rick Fields  
11:45am-12:00pm: Craft Corner with Jordan DeFrank 
12:00pm-1:00pm: Special Guest Host Ted Allen canning and cooking demo 
1:00pm-1:15pm: Cocktails in Ball Jars hosted by Mason Jar NYC Restaurant 
1:15pm-2:00pm: Jam making and water bath canning demo by Jessica Piper 

One lucky reader will receive Ball’s Canning Discovery Kit which is designed to demystify the home canning process and make fresh preserving accessible for even the most novice canner. You’ll also receive some other getting started items!  How awesome is that?  

To enter:

Leave a comment below telling me what you’d like to can.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Giveaway is only open to US residents.  Contest ends  Monday August 26th, 2013. 

The Best Stewed Tomatoes Ever

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  I will have many more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

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Nutella Boutique + Nutella Giveaway!

I am pretty sure I have shared this in the past (multiple times) but I love Nutella.  I love Nutella in that I buy a giant jar and about 1/4 of it gets used for baking and the other 3/4 of it gets eaten with a spoon.  Why can’t I just say yes to 1 spoonful?  Why is it so delicious?  Why is it so perfect?  Why must I have 6 spoonfuls?  Oh Nutella, let’s run away together.  I imagine this is how I look at 4AM in the morning, standing in a dark kitchen with my Nutella jar.  We have a deep love.  

Did you know Nutella has a boutique where you can satisfy your everyday cravings and show your love for this beloved hazelnut spread by wearing it on a t-shirt or messenger bag (that can hold 9 jars of Nutella!)? I mean you can also hold your usual purse items in the bag too… but if I saw someone open up their bag and they had 9 jars of Nutella in it I would grab their hand and declare forever friendship right there.

Better yet – why not have a iPhone phone case so when a telemarketer calls just pretend you are talking to Nutella (yes, I just personified Nutella – they are a wonderful person) and the conversation will go much smoother (get it? smoother? good one, i know).   And best of all, my favorite item in the boutique is the coin bank that I’m going to save up my own pennies to buy.  I love the vintage look of it… it would look perfect sitting on my kitchen counter!

Best of all, the prices are pretty amazing.  T-shirts are $12.00, while items such as a phone case or messenger bag are priced at $6.50 and $16.00.  

To find out more and shop the Nutella Boutique, visit Boutique.NutellaUSA.com.  Also, make sure to “LIKE” the Nutella USA Facebook page

To celebrate the love for all things Nutella, Brooklyn Farm Girl is giving away this t-shirt to one lucky reader!  How cool would you look walking down the street with this t-shirt on?   You’re going to cause the world to smile!   People are going to cheer for you, give you high 5’s, puppies and kitties are going to give you wet nose kisses.  

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

And don’t forget to hop on over and get the recipe for my Creamy Chocolate Nutella Fudgsicle Popsicles.  They are still being requested nightly for dessert!  
Stay tuned for more Nutella recipes.. I have some yummy ones up my short sleeves.  

Good luck!

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

Crispy Peanut Butter Fudge

You might have seen on Twitter, but I was demanding that people remove this fudge from me.   Demanding as in “Please take this fudge away from me!”.  I told Matthew “Get it out of here”, so he tried and I held the fudge pan so tight with tears in my eyes moaning “Don’t take the fudge from me”.  So he didn’t, and I ate more.  And then I said “Please take this fudge away from me!”.  This cycle happens every single night.

Last night after a yummy green pepper lasagna it was dessert time.  So we got out the fudge pan.  Matthew passed me a piece of fudge when innocent little me proclaimed “That’s way too big, please cut it in half”. Oh look at  me, I’m so dainty.   2 minutes later, I was exclaiming “Where’s that other half! Add the crumbs too! I see crumbs on the bottom of the pan! Put them on top! Shovel it in my mouth!”.  From proper to monstrous in 2 minutes, that’s what this fudge will do for you.

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EASY Stuffed Pepper Casserole

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Growing up one of my Mother’s favorite meals to make was stuffed peppers.  She sure loved making those.  Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers.  

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

What isn’t there to love about stuffed peppers?  Fresh peppers, meat, tomato sauce, rice and mozzarella cheese.   Yes, please!  

With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole.  I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.  

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice.  I would assume if you have kids this is a great thing!  This casserole is a real winner in our kitchen.

 Here’s my green peppers.  Aren’t they beauties?  I’m sorry, I say that all the time.  But I’m really in love with them.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

I usually chop them up into quarters first.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
Then I cut them into little size pieces.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Grab your spinach leaves.  This is my bag of wrinkly spinach leaves that I try to throw in every meal.  This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it! 
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Ground beef and garlic, all cooked. I love the smell of this!  Throw it into your casserole dish.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Now let’s stat adding the ingredients.. Spinach.. Seasonings..
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Rice, Tomatoes..
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Sauce, Broth.. Everything! Except the cheese!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Cook your casserole for 1 hour, covered. 
Then take out, sprinkle cheese on top and bake for 5 more minutes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
And this  this delicious dinner will come out of your oven, ready to be devoured by your family!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Spoon some onto your plate and enjoy this Stuffed Pepper Casserole! It’s hard not to go back for seconds. 🙂

Update: This recipe now has a video to go along with it! 

 

 Pin for later:
EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

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Stuffed Pepper Casserole

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Course Main Course

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1/2 cup chopped onion
  • 2 large green peppers chopped
  • 12 spinach leaves ripped
  • 14 oz diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup beef broth
  • 1/2 cup long grain rice uncooked
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a skillet, add your garlic and ground beef and cook until browned.
  2. Transfer your beef and garlic into a casserole baking dish.
  3. Add the rest of the ingredients except the mozzarella cheese. Stir to combine.
  4. Cover with aluminum foil and bake at 350 degrees for 1 hour.
  5. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
  6. Enjoy!

Roasted Corn Kernel Nuts

Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store!  This DIY recipe is easy to make and only uses 4 ingredients!  Bake them in the oven for 30 minutes for a healthy, perfect snack! 

Roasted Corn Kernel Nuts are big in this house. When we first started buying them months ago a bag would be gobbled away in 2-3 nights. These are Matthew’s go to favorite snack to nibble on in bed while reading. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag that I couldn’t pronounce.

A small bag of roasted kernels from the grocery store runs us about 4 bucks and that is easily 1.5 serving (even if the bag says 4 servings, it’s just not happening), that is way too expensive in my opinion. So I set off on trying to make my own.

Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store! This DIY recipe is easy to make and only uses 4 ingredients! Bake them in the oven for 30 minutes for a healthy, perfect snack!

The rules:
Easy.
Cheap.
As healthy as possible.

The results:
Besides soaking the corn overnight, these are quick and easy to make.
A 16 oz bag of corn runs about $2.50 in the store, other ingredients like seasonings I always have on hand.
Instead of vegetable oil, I use coconut oil. Coconut oil is starting to become a favorite in so many ways I cook and bake.

I actually like these corn nuts better than the packaged kind because they aren’t so hard on my teeth. Also I like the simple seasoning of salt and sugar. Matthew thought these were a big hit and what I thought would be a bedtime snack just changed because he stole a handful and walked away with them to his desk.

Roasted Corn Kernel NutsIMG_4304

The challenge was to find the right kind of corn for this. Popcorn kernels were way too tiny, but I am blessed with a wonderful selection of Goya products in the Mexican aisle at my grocery store so I found Goya brand Giant White Corn which works perfect for this recipe!

Roasted Corn Kernel NutsIMG_4278
Here’s the corn soaked overnight.  I like to soak 12-14 hours.   Rinse and drain, and it’s ready to go.

Roasted Corn Kernel NutsIMG_4281
Put your corn in a bowl, then add your salt.

Roasted Corn Kernel NutsIMG_4282
Then your sugar.

Roasted Corn Kernel NutsIMG_4284
Then your coconut oil.  You can use vegetable oil or sunflower oil if you’d like here instead.

Now bake and keep a eye on them.  Stir them around every 10 minutes.  I repeat, keep a eye on them.  The corn burns quick so when it’s turning brown it will be done quick!  Mine took closer to the 40 minute mark to be done, but I would start to really monitor it at 20 minutes depending on oven and corn variety.

Roasted Corn Kernel NutsIMG_4289
And when it’s done, you will have beautiful roasted corn kernel nuts!

Roasted Corn Kernel NutsIMG_4309
Grab a bowl, this is going to be a great snack!

Roasted Corn Kernel NutsIMG_4320
Feel free to play around with other seasonings too, I have some ideas in mind to try next time!

Store in mason jar or bag, but let’s be honest this is going to be gone super quick!  This recipe fills up about 1 and a half mason jars (32 oz size), so it’s a good amount to snack on.

Roasted Corn Kernel NutsIMG_4327
Snack on! And enjoy these homemade corn nuts!

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Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store!  This DIY recipe is easy to make and only uses 4 ingredients!  Bake them in the oven for 30 minutes for a healthy, perfect snack! 

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Roasted Corn Kernel Nuts

Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store!  This DIY recipe is easy to make and only uses 4 ingredients!  Bake them in the oven for 30 minutes for a healthy, perfect snack! 

Course Snack
Cuisine American

Ingredients

  • 1 bag of 14 oz Giant White Corn also labeled as Maiz Mote Pelado
  • 1/4 cup coconut oil or vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon sea salt

Instructions

  1. Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
  2. Preheat your oven to 400 degrees.
  3. Toss corn with oil, sugar and salt.
  4. Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup.
  5. Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.
  6. Let cool, enjoy!

 

Peanut Butter & Co Giveaway!

*The contest has ended – congrats to Susie for winning! Enjoy your jars of Peanut Butter & Co!*

Can we just take a minute to thank peanut butter for how good it is?  Peanut butter has gotten me through some rough times and it’s also created some great times, I’d like to think of it as a special friend.

We love peanut butter in our house, every single day we have a slice of whole wheat bread with peanut butter on around 5PM, it’s a midday pick me up.  At night I often can be found eating some crackers with peanut butter on top in bed.   At 4AM I can be found in the shadows scooping peanut butter out of the jar directly into my  mouth because my subconscious tells me I need to eat peanut butter while I sleep.  And don’t forget all the treats it provides! The list is endless.

Peanut Butter & Co are hands down my go to brand for peanut butter. Years ago I tried their brand and it was impossible to switch back.  I’m crazy so I buy it in bulk because goodness gracious, can you imagine if we were to run out? The madness that would ensure would not be worth it, so we need to be peanut butter equipped at all times!  Actually if you looked into my peanut butter cabinet (What, you don’t have a cabinet dedicated to peanut butter?), you would either be happy or worried for me.  So don’t open that cabinet up unless you are prepared!  Best yet, their peanut butter is all natural.  It’s also  kosher, gluten-free and vegan (except for The Bee’s Knees which is vegetarian).  I love the range from Smooth Operator to The Heat Is On, you can get such a variety of flavors, but every single one is delicious.

To celebrate my love for Peanut Butter & Co,  I’m having a giveaway! One lucky peanut butter loving reader will receive these 4 jars of peanut butter from Peanut Butter Co.
My favorite ways to use each:
The Heat Is On: (Always sing this before you open the jar)  Spread lightly on crackers, snack away. This is spicy, it has a devil on the front for even more exclamation on that!
The Bee’s Knees: My current favorite, peanut butter and jelly sandwich! Every single day!
Mighty Maple: In your waffle mix! 
Smooth Operator: Best for sandwiches and any brownies, cookies, oatmeal recipe calling for peanut butter. It’s so creamy and smooth! 
Peanut Butter Co ContestIMG_4371

Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you followed Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

In the meantime, be sure to check out some of my recipes I have made with Peanut Butter & Co:
Fudgy Avocado Peanut Butter Chocolate Brownies

Homemade Peanut Butter Cups

Overnight Cookie Dough Peanut Butter Oatmeal

Don’t forget to enter!

Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

Now go eat some peanut butter! 🙂

 

Vegetable Garden Salsa

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it’s everyone’s favorite! Serve with Chips or with your next Mexican meal!

This right here is my go to salsa.  It wins hearts, it makes bellies happy, it makes you friends.  It’s a win win situation.  We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to get togethers.   I think one of the main reasons why people love it so much because it’s so fresh.  Every single vegetable in this recipe comes straight from the garden.  I also try not to pick the tomatoes, peppers and onions until the day of or the day before to really make it fresh.  Nothing beats the taste of home grown tomatoes!

SUPER FRESH Vegetable Garden Salsa straight from your garden! This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes! Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

This salsa took me some time to get right.  Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth.  But after summers of practice, I got it.  And when I did, the clouds parted and a smiling red tomato shined down on me and said “you go girl”.

The magic touch here is to cut up the tomatoes slightly, then throw them in the food processor to get them just right.  They aren’t too whole, they aren’t too runny.  They are perfect!  So that’s my salsa story. After many batches, this is it.  This is the salsa champion.  Raise your hands and dance with me, “Salsa, Salsa, Salsa”. 

SUPER FRESH Vegetable Garden Salsa straight from your garden! This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes! Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I wanted to show you this page out of my recipe book I keep.  This is the salsa page.  It has no amounts at all, it has no directions.  It’s just a horrible picture in black and white that I printed out.   This is one of the recipes I have  made so  many times I just know how much and what to do.   Do you have any recipes like that?


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Here is the gorgeous cast of characters for this salsa, straight from our garden.  Prettiest guys ever. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I cut each roma tomato up into about 12-16 pieces.  I do it quick and throw them in a bowl. 

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then I throw the tomatoes in the food processor and pulse 8 times.  You can pulse 6 times and then check to see if the consistency is good enough for you.  But I really like 8 pulses.  This is just right for us. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Chop up your pepper and onion with a knife. I would suggest not putting this in a food processor as I find they become too liquidy and mushy quick and lose their crunch.  


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Now throw all your ingredients in a bowl… the tomatoes, the pepper, the onion, salt, pepper, crushed red pepper flakes and cilantro.  I’m going to tell you something here and it’s kinda a secret but I often use frozen cilantro for my salsa.   Frozen cilantro is great because it lasts forever and you won’t be making salsa and think “I forgot to buy cilantro!”.  If I have fresh on hand I will use it, but if not, frozen cubes work amazing.  Just throw them in the microwave for 10 seconds and ta-da.  You’re cilantro set!

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then mix it all together.  Boom! Bam! Wam! Tada! Salsa is done!


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Enjoy however you want! Serve it with some chips! Serve on some tacos.  Serve on some chicken.  Serve it with a spoon directly into your mouth.


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Enjoy this Vegetable Garden Salsa everyone!

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SUPER FRESH Vegetable Garden Salsa straight from your garden! This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes! Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

 

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Garden Harvest Salsa

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

Ingredients

  • 1.5 pounds of roma tomatoes
  • 1 small onion
  • 1 small green pepper
  • 3 teaspoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 teaspoon red pepper flakes

Instructions

  1. Chop your tomatoes up into small pieces.
  2. Put your tomatoes in your food processor and pulse 8 times. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
  3. Chop up your green pepper and onion with knife.
  4. Add your green pepper, onion and all seasonings to the tomatoes in bowl.
  5. Stir so all ingredients are combined evenly.
  6. Enjoy!

Recipe Notes

This makes 32 ounces of salsa.

4 Ingredient Fudgy Pumpkin Pie Brownies

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

So far this week it looks like Fall on Brooklyn Farm Girl,  first pumpkins, then apples, I know I know… but I’m very excited for Fall, I love it!

Did you know I love pumpkins? Read this post in case you didn’t know.

The first thing I had to make with our fresh pumpkin harvest from the garden was pumpkin pie brownies.   I had such a great success with my avocado peanut butter chocolate brownies that pumpkin brownies were next on the list!


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

This recipe is so easy because it only involves 4 ingredients: brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips.    If you notice there’s no butter, eggs or vegetable oil in these brownies.  The pumpkin puree takes care of all of that! The pumpkin adds moisture to your brownies so there’s no need to add those other fattening ingredients.    Pumpkin puree is healthy too!  1 cup of pure pumpkin is 49 calories!   Pumpkin is rich in dietary fiber, anti-oxidants, minerals, vitamins (vitamin-A, vitamin-C and vitamin-E).    Did I mention it’s delicious too? Because it really is!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

These brownies are super fudgy. Warning:  If you love pumpkin pie and chocolate, once you eat one of these brownies you will enter a magical  world.    I also find that people who aren’t huge pumpkin fans also love these brownies due to how moist and chocolatey they are.  They really are a hit all around for the brownie crowd.

I love you pumpkins, I love you!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

4 Ingredient Fudgy Pumpkin Pie Brownies
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Ingredients
  1. Family Size Brownie Mix (I used Duncan Hines Chewy Fudge Brownie Mix)
  2. 2 cups of fresh pumpkin puree (if not fresh, 15 oz can will work)
  3. 1 teaspoon pumpkin pie spice
  4. 1/3 cup chocolate chips
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a 8x8 pan with nonstick spray.
  3. Mix your Brownie Mix, Chocolate Chips and 1 1/2 cup of your pumpkin puree together in a bowl.
  4. In a separate bowl mix the 1/2 cup of your remaining pumpkin puree and pumpkin pie spice together.
  5. Spread 3/4 of your brownie mix mixture into your pan.
  6. Spread your pumpkin puree mixture on top.
  7. Spread your remaining brownie mix on the very top.
  8. Then with a knife gently swirl around the top layer of the brownie so it gets mixed up with the pumpkin puree.
  9. Bake 30-35 minutes or until a toothpick comes out clean.
  10. Enjoy!
Notes
  1. Tip: If you want your brownies more firm, store in the refrigerator.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Here are your ingredients.  Simple, right?


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!Mix your brownie mix, chocolate chips and 1 1/2  cup of pumpkin puree together.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
It will look something like this. I demand (nicely) you take a spoon right away!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then mix your remaining 1/2 cup pumpkin puree and pumpkin pie spice together.

Now let’s begin layering these brownies..

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
First 3/4 of your brownie mix goes into your pan.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your pumpkin mixture goes on top.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your remaining brownie mixture on the very top.  Swirl with a  knife so it blends nicely with the pumpkin below it.

Throw it in the oven…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
In the mean time, clean your bowl.  With a spoon and your tongue. Have no shame!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
When the time is up, your pumpkin brownies will emerge from the oven with a delicious smell..  Leave cool to set.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Cut up into pieces, I usually do 9 brownies per 8×8 tray.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
The edges remain firm to keep the brownies in tact.


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!But the middles are pure ooey gooey fudgy delight.  

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Enjoy! These won’t last for long…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

The Best Cinnamon Sugar Applesauce

The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that’s so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It’s quick to make and tastes delicious! I love eating this as a snack and baking bread with it! It’s great for canning too!

“Best”. I know that’s pretty bold, but this applesauce is just that good. After eating the first spoonful I nearly fell to the floor in tears. Where has this applesauce been my entire life? The recipe is pretty basic with just apples, sugar, cinnamon and a little bit of lemon juice. You can have this in your belly in about 15 minutes which adds bonus points to the process. After I made this applesauce I’m finding it hard to ever go back to the jarred version, it’s just so rich and fresh. After you eat it, life will be better. You will start to smile more, you will dance a little bit, you will pick up your pets and hug them, you will yell to your neighbor who you never talked to across the street “Have a great day beautiful!”. It’s that good.

I made this applesauce with  my nifty new toy, my Weston food strainer.  It’s life changing.  It peels, core sand deseeds for you, I love it dearly.  Food mill if you are reading this, I love you.  I bought it specifically for tomato season since every single year I question why I don’t have one, so I bit the bullet and bought it on Amazon on Saturday night and Monday morning at 8AM the Fedex man buzzed up and told me it was here.  How did it get here so quick?  So I did what you would expect me to do with a food mill I bought specifically for tomatoes, I made applesauce.  I could not resist myself! I have  a million (ok not that many, but alot) ideas on what to do with it next! There’s blueberry jam, mashed potatoes (I heard these are the best with the food strainer) and so many tomato inspired recipes!  The strainer makes everything taste “smoother”,  I’m head in heels IN LOVE with it. 
The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that's so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It's quick to make and tastes delicious! I love eating this as a snack and baking bread with it! You can can the applesauce too!
(Isn’t she a beauty?)

In this recipe I included the instructions for a food strainer and without.  If you’ve never used a food strainer and often make sauces, jams, baby food or juices, this is going to save you so much time!   Use whatever kind of apples you want for this recipe.  I used Red Delicious but in my opinion it’s hard to find a apple that doesn’t work for applesauce.  

Things you can do with applesauce:
Eat plain.  (my favorite way!)
Throw fruits on top, like blueberries (yum) or strawberries.
Add to your meatloaf, it makes it extra moist.
Bake with it – brownies and cookies especially!
Add it to your smoothie. (Additionally, you can freeze applesauce in ice cube trays too!)
Add to your oatmeal. 
Peanut butter and applesauce sandwich!

I cannot wait to go apple picking this Fall!

The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that's so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It's quick to make and tastes delicious! I love eating this as a snack and baking bread with it! You can can the applesauce too!
Start out with you apples quartered.  I was hoarding these apples to stay fresh in the fridge for much longer than I would like to admit.  Applesauce, you saved the day!
The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that's so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It's quick to make and tastes delicious! I love eating this as a snack and baking bread with it! You can can the applesauce too!

Steam until soft… then off to the food strainer they go.  

The strainer peels and cores it for you.  Isn’t it amazing?  The strainer does a better job at using much more of the apple if I was doing it by  hand instead too!

Look a this delicious Cinnamon Sugar Applesauce! It’s so smooth!

I love eating this as a snack and using it in recipes, especially apple bread! It also cans great!


I hope you enjoy this Cinnamon Sugar Applesauce! I can’t get enough of it!

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The Best Cinnamon Sugar Applesauce

The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that's so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It's quick to make and tastes delicious! I love eating this as a snack and baking bread with it!  It's great for canning too!

Ingredients

  • 4 apples any kind - quartered
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon lemon juice

Instructions

  1. Cut your apples into quarters. (If you are not using a food strainer, peel and core them.)
  2. Steam your apples on the stove until soft (about 15 minutes). Drain.
  3. Process apples through food strainer. I like to run the apple peels through twice. If you are not using a food strainer, mash your apples with a fork.
  4. Add sugar, cinnamon, lemon juice and stir around.
  5. Serve immediately or put into refrigerator to chill.

Recipe Notes

This makes 1 cup applesauce.

The BEST Cinnamon Sugar Applesauce recipe! This is my FAVORITE homemade apple picking recipe that's so easy to make! All you need is apples, cinnamon, sugar and lemon juice! It's quick to make and tastes delicious! I love eating this as a snack and baking bread with it! You can can the applesauce too!

Oven Roasted Creamy Cherry Tomato Sauce

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

My life has officially been taken over by tomatoes.   Is there anything else to talk about except tomatoes right now?    Tomato this, tomato that, do the tomato dance.

Do you know how many cherry tomatoes are in this big bowl below? 16 cups! And there’s a few plants that need to be picked… so double that or more.  And that’s just cherry tomatoes!

Oven Roasted Creamy Cherry Tomato SauceIMG_3689

I love cherry tomatoes and they work great for snacking and halved in pasta, but what about tomato sauce?  Cherry tomatoes aren’t usually the first choice  to use for homemade tomato sauce but I’m out to change that.  Cherry tomatoes can result in a creamy tasty sauce which will knock your red socks off (red because it’s tomato season – what, you don’t match your socks to your harvest?).    The key to this recipe is first we oven roast the tomatoes – oh yeah, baby.  Then after that we throw them in a food processor with some fresh basil and season them.  Then it’s made!  It’s that easy.   This homemade sauce doesn’t require you to simmer over the stove for 2 hours.   I really love this creamy sauce over pasta, with lasagna, stuffed shells.  It’s also pretty fantastic to add to pizza as a creamy sauce.    

Oven Roasted Creamy Cherry Tomato SauceIMG_3756

So when you pick your cherry tomatoes,  change it up a bit and make some sauce.   Bonus: You can freeze this sauce, throw in the freezer and defrost it months later for a spaghetti dinner in February.  

Oven Roasted Creamy Cherry Tomato SauceIMG_3760

 Oven Roasted Creamy Cherry Tomato SauceIMG_3692
Gather your tomatoes, make sure to take the stems off.

Oven Roasted Creamy Cherry Tomato SauceIMG_3706
Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

Oven Roasted Creamy Cherry Tomato SauceIMG_3716
Drizzle your olive oil over the tomatoes.  Take a picture and completely miss the olive oil coming out of the bottle.

Oven Roasted Creamy Cherry Tomato SauceIMG_3717
Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

Oven Roasted Creamy Cherry Tomato SauceIMG_3723
Bake for 35 minutes until your tomatoes are all wrinkly.

Oven Roasted Creamy Cherry Tomato SauceIMG_3725
Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

Oven Roasted Creamy Cherry Tomato SauceIMG_3728
Give it a few pulses, it doesn’t take much.

Oven Roasted Creamy Cherry Tomato SauceIMG_3737
And you are left with some creamy, amazing smelling cherry tomato sauce!

Oven Roasted Creamy Cherry Tomato SauceIMG_4794
This makes 3 cups of sauce.  Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.

Oven Roasted Creamy Cherry Tomato SauceIMG_3818
Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible.  Then once it’s frozen, I stand it up.  This saves space and lets you have a better organized freezer.

Oven Roasted Creamy Cherry Tomato SauceIMG_4782
To defrost it I throw the bag into a pot of hot tap water.  It defrosts pretty quickly.  Then into a saucepan it goes to heat up.

Oven Roasted Creamy Cherry Tomato SauceIMG_4802
Enjoy! This sauce is a favorite. 🙂

Update: This recipe finally has a video to go along with it!  Hope this helps when making it!  Please share on Facebook so other people can enjoy!

 

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Oven Roasted Creamy Cherry Tomato Sauce

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.  

Ingredients

  • 4 cups of tomatoes cherry tomatoes stems off
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1/3 cup fresh basil
  • 1/2 teaspoon garlic powder
  • salt + pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!

Recipe Notes

This makes 3 cups of sauce.

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

1 Pint Blueberry Jam

HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning.   This healthy jam is delicious served over toast, pancakes, french toast and ice cream!    

We’re jammin’, I wanna jam it wid you. We’re jammin’, jammin’, And I hope you like blueberry jammin’, too.  

I was craving fresh blueberry jam but I didn’t want to make a big batch of it, in fact I wanted to make jam with just 1 pint of blueberries. Maybe you’ll pick fresh blueberries from your garden or maybe you’ll pick up a pint of blueberries from the farmers market, either way you can enjoy this easy and quick recipe.  
HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!

Don’t you love how flavorful blueberries are? I love that they’re so tiny but filled with flavor! They’re great to add to muffins, or overnight oats, or just enjoy on a piece of toast (like this jam!). In case you needed more reason to like blueberries, they also are high in antioxidants, boost brain health, support digestion and promote heart health!

1 Pint Blueberry Jam Recipe

This jam recipe is incredibly easy to make!  You’ll want to add 1 pint blueberries, honey, cinnamon and lemon juice to a saucepan. Bring it to a boil for about 30 minutes, or until it’s jam consistency, giving it a stir every few minutes to make sure it doesn’t stick to the pot.
HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!

This jam recipe can easily be tweaked to other berries – like blackberries or raspberries too!  A few people reached out to me to ask me if they could use frozen blueberries in the recipe instead of fresh… well you can! 

 I prefer fresh berries for this recipe but frozen berries will still taste good.  Just make sure to defrost the blueberries before you add to the pan, and keep a eye on the jam as the berries might cooker quicker than fresh ones.

HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!

I love spreading this blueberry jam on toast, muffins, peanut butter and jelly sandwiches, pancakes, french toast or more.  It’s also delicious served over ice cream!  However you serve it – I hope you enjoy it!

Looking for more jam recipes? Check out my raspberry jam, watermelon jam and strawberry peach jam.

Pin for later:
HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!

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1 Pint Blueberry Jam

HOMEMADE Blueberry Jam made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning.   This healthy jam is delicious served over toast, pancakes, french toast and ice cream!    

Ingredients

  • 1 pint blueberries
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice

Instructions

  1. Put all ingredients into a saucepan and stir.
  2. Bring to boil, then simmer for 30-35 minutes until jam consistency.
  3. Keep in jar refrigerated.


Homemade Tomato Paste Cubes

This is the beginning of many tomato posts to come in the next few weeks.   Right now we’re handling Tomato Season 2013 so I’m constantly looking for new tomato ideas to both use our harvest, but also preserve so we can enjoy it until next summer!

Homemade Tomato PasteIMG_3618

A great way to use up lots of tomatoes you have is to make homemade tomato paste.  Tomato paste is a great ingredient to have on hand to thicken up sauce and soups.  Not to mention it’s a great base to make some yummy marinara sauce.  I love this specific recipe because we are going to freeze them in ice cube trays which means you can use a little bit  at a time. No more using one of those tomato paste cans that you only need 2 tablespoons for.   By using ice cube tray size you use what you need, nothing goes to waste.  

The best type of tomatoes for paste is roma or plum tomatoes (think elongated in shape) because they have the least amount of seeds.  In this recipe, we don’t take the skin off or deseed the tomatoes, we just cut them in half.   Tomato paste is super easy to make, it just takes a little patience until it’s done.  It’s made by cooking the tomatoes on the stove for hours to the point of where you boil away all the liquid, causing a very concentrate form of tomatoes, which turns into “paste”.     By the time the hours are over, you are going to have beautiful tomato paste.. and a house that smells wonderful!  You will be hungry after smelling this on the stove.. 🙂  These cubes last a very long time, months. I could easily throw a cube in some tomato sauce in January that I make this week.   I love these tomato paste cubes because when it’s snowing out and I reach for one, I get to remember the good garden days had months prior.. and that just makes me smile!

Homemade Tomato PasteIMG_3629

Homemade Tomato Paste
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Ingredients
  1. 3-4 pounds of roma or plum tomatoes
  2. 1 teaspoon salt
  3. 3 cloves garlic
Instructions
  1. Slice tomatoes in half.
  2. Put tomatoes and garlic in food processor (in batches), pulse until smooth.
  3. Put your tomatoes in a pot, add salt and stir.
  4. Turn your stove on to medium high heat and bring the tomatoes to a boil.
  5. Turn your stove down to low medium heat to keep them at a constant low simmering boil.
  6. Cover and cook for 3 hours, stirring once in a while, until tomatoes turn into a paste and liquid is gone.
  7. Put your paste in ice cube trays and freeze.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

 Homemade Tomato PasteIMG_3608
Here’s your beautiful roma tomatoes.  

Homemade Tomato PasteIMG_3611
Slice them in half and take the stems off if there are any.

Homemade Tomato PasteIMG_3612
Throw in food processor and pulse until liquid smooth.  Then it goes onto the stove.. in a few hours all that liquid tomato  will turn into…

Homemade Tomato PasteIMG_3626
Great smelling tomato paste!

Homemade Tomato PasteIMG_3632
Fill up your ice cube trays and throw in the freezer.

Homemade Tomato PasteIMG_3633
Pop a tomato paste cube out whenever you need one!

Tomato Paste CubesIMG_3639
Easy and fresh, does it get any better?

Creamy Chocolate Nutella Fudgsicle Popsicle

Do I need to say anything else when you read a title like that?
I mean there’s chocolate, there’s Nutella, they are in popsicle form. They will melt, they will run all over you, you will need to lick yourself clean. It’s a great situation to be in.

Creamy-Chocolate-Nutella-Fudgsicle-Popsicle

After posting about the sweltering heat a few days ago I decided to make some popsicles with these cute popsicle molds I bought a few summers ago. I was going to make a fruit popsicle, lemon or lime.. but then I had a chocolate craving (shocking). Remember Fudgesicles? They were great. So what happens when we take the idea of a fudgy popsicle and add creamy Nutella to it? You get a popsicle that will cause you to fall in love.

Creamy Chocolate Nutella PopsiclesIMG_3807
(Nutella – I love you). 

Fact: We first ate these for dessert over the weekend. Minutes later Matthew and I were in a complete popsicle trance. We used plates below incase they melted (it’s really hot out) and then I noticed we both licked our plates clean. We’re meant for each other. We’re meant to be with these popsicles. Chocolate Nutella popsicles, I love you guys. Get in my belly.

The other wonderful thing is I used fat free milk so these came out to 150 calories a popsicle. I think that’s a pretty great deal as these are major for chocolate lovers. They will hit the spot. Your craving will be fulfilled. You will be very very very very happy.

Creamy Chocolate Nutella PopsiclesIMG_3875

Creamy Chocolate Nutella Popsicles
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Ingredients
  1. 1 cup milk (I used fat free)
  2. 1/4 cup Nutella
  3. 1/4 cup melted chocolate chips
  4. 1 teaspoon vanilla
  5. 1 tablespoon cocoa powder
Instructions
  1. Mix all your ingredients together with a spoon or blender until smooth.
  2. Pour into popsicle molds.
  3. Freeze.
  4. Enjoy!
Notes
  1. This makes 4 popsicles.
  2. When ready to eat, run the popsicle mold under warm water or just hold with hands on a hot day to get the mold off.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Creamy Chocolate Nutella PopsiclesIMG_3811
Here’s all the ingredients in the molds.  I like when the cocoa powder isn’t fully mixed in and is still visible, it adds a nice texture to the top and the inside of the popsicle once frozen.

Creamy Chocolate Nutella PopsiclesIMG_3814
Molds go into the freezer.  I let them sit overnight so they’re completely frozen.  But again, it’s a million degrees here.

Creamy Chocolate Nutella PopsiclesIMG_3874
And when it’s time, get your popsicle on!  YUM YUM YUM!

Creamy Chocolate Nutella PopsiclesIMG_3883
Enjoy! These really are something special! 🙂

 

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