If you happen to run out of powdered sugar and do not want to go out to the grocery store, then all you need to do is put your amount of sugar needed into the food processor or blender and grind it into powdered sugar. Let it grind a little while so that you do not have any sugar granules left over. As always love and hugs to each and every-one of you from me to you. https://www.wisdomforpennies.com
This came to my mind a few minutes ago. As our country is being destroyed from within by one another.
It used to be back in the day that we said the Pledge of allegiance to God and Country every-day in school before the day started out.
As we did this -, everyone of us felt that proud feeling of being United with one another and to God and to our country. Where has that proudness of one another gone? Where has that United gone/ Where has God gone? Please turn back around and reach out to help each other with the love that is way down deep in your heart and not kill one another and take the path to destruction. As I know that you have love for your children and God has enough love for us all.
This country is being ripped apart from within and we are not seeing this until it may be too late. Wake up people of every creed and color and make your generations proud to become united as one under God!
As always hugs and love to each and every-one of you.
This is an awesome for chicken nuggets.
Just add 1/2 cup of mayonnaise to a small bowl and add in 2 tablespoons of mustard and 3 tablespoons of honey. You just whisk this together and serve. https://www.wisdomforpennies.com
I love to can my own tomatoes! For many years I have done this as I like the freshest tomatoes you can find to cook with. I also like to find bargain tomatoes that have been marked down to a cheaper price. They will have some spots on them but that”s ok and at 50 cents a pound that’s good for me!
Fill up your sink with water and wash all the sand off the tomatoes. While you are doing that job you could have a medium to large pot of boiling water only half-full. Gently fill pot with about 6 tomatoes or more if they fit.
Watch for the skin to crack open on the tomatoes maybe 3-5 minutes. Take them out and replace with more in the pot if you have more. I keep these in my kitchen sink to cool down so I can handle them. When cool you cut out any bad spots on tomato and use a fruit corer for the core or a little knife to cut core out. The skins will slide off.
I have my pressure canner with the water level mark filled with water on the stove on medium heat with a dash of vinegar added to the pot so you don’t have calcium buildup on your lovely finished product. I also have had my pint jars cleaned up and ready with the lids and rings beside them on the counter. I have a long chopstick for air bubbles and a tiny container with vinegar in it along with some napkins ready for wiping the tops of the jar before they get the seal and band put on them.
It helps to have everything ready at hand. You will also need your heavy duty jar lifter and a folded towel rifht beside the stove to put the jars on when done as they are hot and heavy.
Your tomatoes should still be warm or if you refrigerated then for the next day’ then heat them back up. They need to be warm and so does the water in your canner to match each other. I have warm to hot water in about 4 of my jars and as I fill one I pour water into an empty jar.
You will need a wide mouth funnel (which I forgot) to tell you to have ready. And a soup ladle dipper. I have my pot in the sink and jars on the counter o fill. I put a dash of accent or salt in each jar before I ladle in tomatoes with juice and them fill to 1 inch of the top of the jar while leaving that 1 inch headspace unfilled. If they need more liquid you can add water.
Next I de-bubble each jar with my chopstick or whatever you have to use,Now dip a napkin in vinegar and wipe jar rim very well. Time to put on the seal and next comes the ring. Only finger tight that band on jar,Do not crank down as tight as you ca!
Now these are ready to be put in the canner. If you have an empty space in pot you just fill a jar with hot water and put lid on and add to the pot so that jars will not rock around and break.
Time to put the lid on the canner now. Have heat set on #7′ there is no hurring this.But leave the toggle weight off until you have seen and felt lots of stem coming out of the toggle fitting on top of the pot.Now put on the toggle weight and wait until you see the pressure gauge rise up to 10 lbs of pressure reading. (If gauge does not rise from 0 after 15 minutes then turn off stove and cool down for an hour and then lift lid while checking rubber seal and all vents(use toothpick ) to clean vents well. Put lid back on and restart your steam coming out and back to the putting toggle on and seeing rise to 10 lbs of pressure.
This is a pain but rarely happens. Safety comes first though! When you see 10 lbs of pressure holding up)set timer) for 15 minutes for pints or quarts. Ok, now you have to keep watching the pressure dial so that it will not keep climbing higher and higher. I usually turn my stove knob from #7 down to #3 and keep watching for it to hover at 10 pounds of pressure. Be glad this is only 15 minutes!
When your timer goes off you turn off the stove and come back an hour later when pressure is at ZERO. Now you open the pot with the lid faceing away from you as there is hot steam in there. Take your jar lifter and take out each jar and set on a towel right beside the stove. You will soon hear the pinging sound as each jar seals! Then I take the bands off of the jars and wash and put away for next time.
You are now a canner! I hope that you always can and preserve food and please pass it down to many others! They can come to this site and view it for instructions on many things anytime they wish. I get tickled as punch when my views go up in number so please do share my webpage around https:www.wisdomforpennies.com! Hugs and love from me to you! #Tomato #Canning
I found this little idea last year in 2019 and I have used it ever since!
Does your gallon of milk spoil before you can use it all up? Well, mine used to all of the time’ until I learned this handy tip.
This is the tip. I smell all foods that go through my kitchen so it is only natural for me to smell my milk before using for anything. So just as you smell it or taste it going slightly off this is what extends your milk’s life for another 5 days of time to use it up.
I sprinkle into my milk jug about 10 little salt grains (any salt will do) I only use pink Himalayan salt as it does not contain chemicals in it. This does not make the milk taste salty at all. And it extends it’s life so that you can use the milk for anything you need it for.
This sounds crazy but it really works! #Dairy #Tips
PS. My milk has June 16th as the expiration date and today is June 27th and the milk in the jug is still fresh as when I bought it! So that’s 11 days of extension.
This is a favorite recipe of mine and I thought it’s time to share it with you!
Use 8-10 large yellow squash and wash them well in the sink. Then slice all of them and put in a large pot with one large onion diced up. Put a lid on the pot and add one cup of water as you only want to saute until slightly softened. Then drain off the water.
Add four beaten eggs to a medium sized bowl. Stir in one can of cream of mushroom soup (or other type). Stir in one and a forth cup of milk. Add two tsp. salt and two tsp. accent and one tsp. pepper
Use a medium bowl to grate uo 3 cups of cheddar cheese ( or buy shredded). Use two rolls of ritz crackers and beat them up slightly with a rolling pin. Now you mix the cheese and crackers together in their own bowl. Melt one stick of butter and add to the cracker and cheese bowl.
Butter a 9×13 pyrex bowl (or pan). Mix half of cheese mixture into the large pot with the squash mixture in it. Spread all of squash mixture into 13 x 9 bowl and top with all the rest of the cheese mixture
Bake @ 400 degrees for 35 minutes until golden brown. #Squash #Casseroles #Connie Brannen
This is the best tasting sloppy joe recipe that I have ever tasted. No more can product from the stores for me anymore.
I will add the image later, when I can pull it up. You brown 2 pounds of hamburger meat and drain off the grease. Then you add the smallest can of tomato paste. Fill can with water 3 times and stir into the skillet of meat and sauce. Add 1 teaspoon of salt and also sugar. The sugar helps cut down the tomato acid.
Last of all add in 4 tablespoons of your favorite barbeque sauce and stir and cook for 5 minutes. Serve this on toasted hamburger buns!
I picked up two $1 bags of red potatoes na decided to deydrate them for dry storage as I an running out of room for my freezer storage and now my canning jar storage room. I am addicted to storing food in so many different ways like our Ancestors used to do! This just draws me closer to the old ways of preparing and storing the garden harvest as our past generations used to for survival. If you can understand that’it is just a bond that pulls me to the past ways of our families.
First you wash the red potatoes from all dirt. You may need a scrub brush if fresh from the garden.Mine were from a produce store so it was not too hard to get them cleaned up. Next you use the grater on the slicer side as you want circle cut potatoes. Slice 8 medium sized red potatoes and put ito a bowl of water that covers them.
Have a big pot of boiling water ready so that after you drain water off of potatoes’ you can drop into boiling water for 5 minutes only’ then pour into a strainer to drain and cool a little while. Now arrange as single file as you can on your dehydrator trays’ some overlapping is ok. Plugin and dry for 3 hours while rotating trays around one time. These have to be completely dry with no dampness anywhere.
Now store these in a gallon freezer baggie. I did two times of dehydrating for 16 potatoes total to fill this bag up. When I order myself some oxygen absorbers I will put a few in each gallon baggie and then store baggie in a tote so no critters can get in to them and these will last 30 years.
http://www.wisdomforpennies.com #Potatoes #Dehydrate #years
I found a bag of green beans and as usual I adore being frugal in all things, so they only cost a dollar in the mark-down bin.
I took them home and snapped off the ends and snapped them in two. Next I washed them and let them dry out so they would hold the olive oil and spices.
I put all into a large bowl and lightly poured oil over them and hand mixed together. Time for what-ever spices you like now. I chose accent-pink salt-garlic powder-onion powder and taco seasoning in the bottle.
I oiled my three pizza pans lightly and put the string bens on all three pans, Then I added more accent and taco seasonings lightly along with garlic powder also.
I baked these in the oven on 350 degrees for one hour, while turning beans along the way. They shrivel down and reduce in size after cooking for an hour, to have a crunch to some of them. Taste test and if needed add more taco seasoning as the bottle of spice is weaker than the packets of spice. Now enjoy and try not to eat them all at once as they are really awesome this way.
This is my recipe that I created to share with you so keep it or keep coming back to check out my web-page to always have it stored for you. Thank you for viewing my web-site!
#Frugal #Roasted #Summer
I went to a produce store the other day and I saw some bags of peaches marked down to a dollar each bag. They just had a few soft spots on them, so I washed them and cut off the spots, along with peeling them also.
It,s kind of funny that I found those peaches, as I had been thinking of a peach sorbet, which is like an Italian Ice! I paid a dollar a bag and ended up with around ten peaches. Oh the heavenly smell, as I was slicing into them! Smelled like heaven to me!
I added a cup of sugar to this bowl and one half cup or water. Then I put this mixture through my food processor in two batches, as I have a small processor and processed until smooth.
Then I poured everything into a quart plastic covered bowl and put it into the freezer for eight hours. The photo will show only a third of the sorbet, as I shared with two of my friends also.
