Popsicles for 25 cents each make pretty cheap popsicles/ice cream.
Good Evening All. I hope that your night is good for you, on this rainy North Florida night.
This photo is of pistachio pudding pops, which I really like making.
The recipe is an easy one, with just two ingredients.
A box of instant pistachio pudding (4 serving size box) and for a 10 count popsicle mold, 3 1/2 c milk. If, you have an 8- count mold then use 3 c of milk
Just whisk the ingredients together until it starts to thicken and place in mold on a tray, which makes it easy to carry to the freezer. The next day, take out of the freezer and let set out on the counter for 10 minutes and then unmold and put each into a fold top sandwich bag and back into the freezer until you want one.
Thanks for dropping by. Feel free to share this recipe and come back soon. Connie B.
Good Day to everyone! Today looks like another gully washer day for North Florida. Which is fine with me, because I love the rain.
Yesterday, when we arrived home with all of our groceries, with three of us ladies. We, all had the chance to play in the rain while unloading the car, that is until the thunder and lighting arrived, pretty close behind the rain!
This post is just a tip post to save you money on raspberries, as I spent a fortune last week, alas. Raspberries are now BOGO at Publix so there is a steep price drop for you to go and get some raspberries to can up.
Basically each little package makes one- 1/2 pint jelly-jar. Make sure and get fruit pectin and sugar while you are at the store.
Thanks for stopping by and spending some time with me. Connie B.
Oh, if you need my jam recipe just look in my recipe archives under July 2021. Please feel free to share my recipes with good friends and family. Thanks again.
At a time when certain ingredients were limited, fruit based desserts such as this simple Blueberry Cobbler became popular because the seasonal fruit filling created most of the dessert and a layer of cake on top required only a little required fat. This recipe is from the book Grandma’s Wartime Kitchen. Spray a 8” x […]
Moose. When you think of Maine? You think of lobster… and moose. But let me tell you, I’ve lived here on and off since 1978 and have seen exactly one moose in the wild. Granted we live in the Mid Coast region and they’re more prevalent up north, but still… one in 41 years […]
52 Ancestors in 52 Weeks – Week 17: Favorite Place Prompt: So many records that we use (and memories that we have) are tied to a place. What is a favorite place to research? What is a favorite ancestral home? Feel free to interpret this theme in your own way! Lobster fisherman dressed for the […]
The purpose of this trip is to listen to God and observe nature and build cabins and fish in ice cold streams of water. Four things that I’m not particularly good at.
There was a chance – just a CHANCE – that the thing currently disturbing my bobber was some sort of prehistoric mud-dweller, one who had lain at the bottom on Old Man So-and-So’s pond since the dark ages, and was just now summoned from the murky depths to investigate the curiosity that was my small nightcrawler, still struggling upon my tiny hook.
Hello everyone, on this hot and still, North Florida night.
I do hope that you are staying cool as it has been a very hot day.
I was in the kitchen tonight doing prep work and after I had prepped these beautiful raspberries, I came across a recipe that had the time shortened in half to make raspberry jam.
I have to admit that I have a passion for raspberries. I had been waiting such a long time for a sale on them. But, alas I just could not wait any longer. So I made a trip to Publix and paid out $24.00 for 6 packs of raspberries. This is only a luxury craving for once in a blue moon!
Here is the recipe that I used to make the raspberry jam and then water-bath canned it so it will last me, for a year of fabulous cream cheese bagels with this jam.
6 of the small packages of raspberries (makes 6 c of berries)
6 TBSP of Mrs. Wages Pectin (Box or package) Always at Save A Lot I mixed some of both as my box was almost empty (by me) The box is powder-like apples or citrus and the package has like tapioca in it. Both melded together just fine.
3 c of white sugar ( It called for 6 c) but it turned out very sweet and a little tart with 3 c. Which is how I like it!
2 TBSP of butter and a saucer for the jam foam to be put on
Before you begin it is nice to get all the prep work done and have everything waiting for you to pick up and use. So here we go!
Have 6 jelly jars sterilized (clean) and the lids and rings. Boil a little pot of water and turn down to low simmer. (For the lids, later, when ready to start the jam process.
Use a large and tall pot or a water-bath canner and fill with water 3/4th full. Start boiling now.
Prep items to have ready are a few napkins to clean jar rims with. A funnel–A ladle—lifting tongs and a thick potholder—a fork to get lids out of the boiling water— a kitchen towel folded and on the counter for the hot jars that come out of the canner ( very near the canner). A long wooden spoon to stir the bubbling hot jam with—A spatula to scrape out the pot of jam for the last bit of jam.
It takes longer to get everything set up than it does to make the jam. You also need a potato masher.
Use a heavy-duty steel pot and put in the washed berries. Use the potato masher to mash the berries in the pot. Turm stove on #8 pretty high. Use the long wooden spoon to stir with. When boiling add in the pectin and stir it in. Add in the sugar and stir it in. Let the pot come back up to a rolling boil again and then set a timer for 2 minutes. Stir just a little.
Turn off the stove and add the pats of butter. Skim off the foam lightly to the saucer.
Now we are ready to water bath can this jam for 10 minutes. So Put the 6 lids in the small simmering pot. Have the canner boiling. Have you 6 jam jars and rings ready.
I set the jam pot down in the sink and have my jars beside the sink and on the counter with rings and jars and napkins to wipe the jar rims off with. I also have a thick potholder to hold the bottom of the filled jar with and the jar lifters to pick up the hot boiling filled jars with to take to the canner and gently lower the jars into. The water has to be 2 inches over the jar tops or more is ok.
Use the funnel and ladle to fill the jars—wipe rims–put the hot lid from the small pot on the jar and then put the ring on the jat (ONLY fingertight) as air has to escape from the jar.
Process for 10 minutes at a rolling boil. Turn off the stove and let the jam stay in the pot for 10 minutes more. Then use the jar lifters and the thick potholder to remove and set on the towel. I leave them there until the next day. You will hear the lids pinging as they seal. That means (Well Done Job) and it is safely canned and will last for many years in the pantry. At least 3 years if you can wait that long! I can’t.
NOTE I do have to add that this jam is not real firm, as of a few days after making it. It’s more firm than runny but it is a little runny, but it sure sits on a cream cheese bagel, very well.
Thank you for stopping by and always feel free to share my recipes with your good friends and family, if you wish. Sorry, that is so long, but it is every step of the jam-making process. Thanks again for your time.
I am posting to you, on this very cloudy North Florida day. I hope that your day goes well! I know that mine will. In my mind, I will just project a lovely and peaceful day.
I have a little recipe for you that won.t break the bank and people do like this one. This was my first strudel so I did not give justice to the looks. I will do better on the next one and there will be a next one, believe me!
Ok, onward to the recipe, now.
The ingredients are:
1 long can of crescent rolls
1 beaten egg
Powdered sugar and milk for the glaze and 1/2 tsp vanilla extract
1/8 tsp of pumpkin pie spice
1/2 pint jar of canned apples and cinnamon with a little brown sugar
(OR make your own) cut up 2 apples (peeled and diced small) add 2 TBSP of brown sugar and 1 tsp of cinnamon. Let this marinate overnight in the refrigerator. Simmer for 15 minutes with a TBSP of butter and let cool.
Get a baking pan and put parchment paper on it.
Open your can of crescent rolls and use some flour on the counter to roll this out in as long of a rectangle that you can achieve. Keep going you will get there! Now put the strudel on the parchment pan and do these strip cuts.
Use a butter knife to make cut marks down both sides (while leaving the middle uncut for2-3 inches) this is for the filling.
Sprinkle with pumpkin pie spice (if you wish) I wanted the aroma wafting through the house as I can’t wait for fall!
Spoon the filling onto the middle of the strudel and then wrap or braid-like wrap the strips and pinch the ends together. (All ends).
Brush with egg wash. Bake 350 degrees for 30-35 minutes, until golden brown.
This feeds 3 people, but you did want some more! Oops, almost forgot the glaze! Use a 1/2 c of powdered sugar and whisk the lumps out. Use 1 TBSP at a time of milk and stir until you get the glaze how you want it, so it can be drizzled over the strudel with a fork.
Thanks for your visit today. I do appreciate it, more than you know! Always feel free to share with good friends and family, if you wish.
Good Morning All, on this cloudy and muggy, North Florida, Tuesday day!
I hope that you make this day a good one. And I hope that all your wishes come true.
I have a nice little recipe for you, today. And it is really easy to make this one. I don’t know why I was so scared to make this for so long of a time.
Chicken Parmesan Ingredients:
1 large chicken breast that is washed and sliced in two by the thickness. Then use a meat mallet to pound it out thin, it will break into some pieces so don’t worry. This is in the photo in the full pan. This uses only 1 chicken breast!
I do this the night before and keep it in a cover in a container in the refrigerator. ( prep-work done).
The next day:
2 cans of diced tomatoes- 1 diced onion- 2 TBSP garlic in the squeeze jar-1/4 cup of olive oil. 1 TBSP of oregano (I was out of basil or I would have also added 1 TBSP of basil Simmer this for 30 minutes on med-low.
3 mixing bowls- 2 whisked eggs in one bowl
3/4th c of flour in one bowl. I used Kentucky Kernal Flour (already seasoned) from Walmart.
The third bowl is 3/4th c of panko crumbs with 10 saltines crushed medium-sized.
All 3 bowls are ready to go now. Dip a piece of the chicken in the egg wash and then in the flour and back to the egg wash again and then into the breadcrumbs, last of all. Have a plate ready to put this one on while you do the next one and so on.
Have 1/2 inch of hot oil in a medium frying pan at medium temp. Like #6. Fry the chicken just until golden brown on each side.
Have a 13 x9 baking pan ready and put 1/2 of the simmered sauce in the bottom of the pan. Lay the fried chicken on top of the sauce. Pour remaining sauce over the chicken and add sliced mozzarella on top.
Bake at 375 degrees for 40 minutes.
While it is baking. Make your spaghetti (1 lb) boil for 8 minutes and drain.
After the photoshoot, I added some of this extra sauce to my plate and topped it off with parmesan cheese that was sprinkled over the top of this dish.
My photo did not show this part of the recipe, but I do like a lot of sauce with my spaghetti so I used 1 can of tomato sauce (15 oz) and 1 can of paste (6 oz) with 3 little cans of water and whisked together. I also added in 1/2 package of McCormicks Spaghetti seasoning and simmered this while the chicken parmesan was in the oven cooking.
I hope that you try this! Thank you for stopping by today and please share my recipes with your friends and family, if you wish.
I will post another recipe on Saturday and then Tuesday. Thanks again. Connie B.
