Canning Burrito Beans: A Photo Tutorial

I enjoy the convenience of home canned beans. They taste ever so much better than store bought, and are super easy and inexpensive. I am canning another batch right now, so I will show you how it's done.

First, decide how much you want to can. I am making 14 quarts. Measure out 7 pounds beans (or 1/2 pound per quart) and soak overnight. I didn't take a picture of the soaking. I'll assume you know how to do it. I use a five-gallon bucket to soak this amount of beans.



Drain the beans and place them in your biggest pot, covered with fresh water. Bring them to a boil and boil, gently, for 30 minutes. This plumps the beans to just about their full size.



My husband set up this nifty outdoor kitchen for me to work on. Ain't he great!!

Put clean jars in the oven and bake them at 250 for 20 minutes or so. This sterilizes the jars. You can also run them through the sterilize cycle of the dishwasher or boil them.



Gather your ingredients and place into each dry jar:

1/4 cup tomato sauce
2 Tbsp chopped onion OR 1 tsp dried onion
1/2 Tbsp chili powder
a heaping 1/2 Tbsp chopped jalapenos
1 tsp kosher salt
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp oregano





Put rings and lids into a saucepan and bring to a simmer. Let simmer until needed, but DO NOT BOIL.



Fill each jar with three cups of the beans and then add the hot cooking water to 1" headspace. If you run out of cooking water, plain boiling water will suffice. Use a small rubber spatula or other tool (I use a chopstick) to stir around the spices. Wipe rims with a clean washrag carefully to assure a good seal and top with lids and rings.


Add the appropriate amount of water to your pressure canner, add jars and process at 10 pounds for 90 minutes.



When done, allow pressure to dissipate naturally, then allow jars to cool on counter overnight before removing rings and storing.



That's all there is to it! If you have any questions or need clarification on any of the steps, please ask!

Cream of...Soup Substitute

This is one of my MAIN recipes. I use it a couple of times a week for a for other dishes (tuna/beef noodle casserole, mashed potato pie, chicken pot pie, vegetable chicken gravy over biscuits...). It deserves a stand alone entry. Besides, Stephanie needs it!

Cream of Chicken Soup

This recipe yields about the same as 2 cans cream of chicken soup whisked with one can of milk which is what I used BEFORE finding this great recipe! 

I usually '5x' this for saucy meals. 

2 Tbsp melted butter or other fat of your choice 

3 Tbsp. White or freshly ground whole wheat pastry flour

1/2 cup chicken broth (I use 1/2 cup water and 2 tsp. Frontier Naturals chicken-flavored broth powder)

1/2 cup milk

1/4 tsp. salt

1/4 tsp. pepper

Whisk flour into melted butter slowly until smooth. Remove from heat and gradually add liquids, stirring with whisk until smooth. Return to medium heat. Add salt and pepper, cook and stir till smooth and thick (about 10 minutes).

Easy and NO chemical additives, preservatives, etc, though the quality of your chicken bouillon is important. Find and use Frontier Naturals!! This is a multi-purpose gravy that substitutes for all the "Cream of" soups:

For celery, omit chicken broth, use one cup milk and add 1 cup sauteed celery.

For beef dishes, use beef broth powder instead.

We don't eat mushroom, but you could experiment and figure out how many mushrooms are right!

5X recipe.  This is what I use when I make a family size meal.

2/3 cups butter

1 cup flour

2 1/2 cups broth

2 1/2 cups milk

1 heaping tsp salt

1 tsp pepper 

When we are having guests and I’m making more than usual, I use these ratios:

1 cup butter

1 1/2 cups flour

3 3/4 cups broth

3 3/4 cups milk

1 1/2 tsp salt 

1 tsp pepper 

Scalloped Potatoes and Beef

This casserole goes over well with my family. It's best prepared well ahead of time so you have plenty of time for the long bake it requires.

Scalloped Potatoes and Beef
1 1/2 pounds ground beef
1 small onion
a small green pepper
2 Tbsp freshly chopped garlic
1/2 tsp red pepper flakes
1 tsp salt OR seasoned salt
1 tsp pepper

6-8 large baking potatoes, peeled and sliced thinly

Cook beef with onion, garlic, green pepper, salt, pepper and chili flakes. Cook until meat is browned. Drain if needed.

Sauce
1 recipe Cream of...soup, quadrupled (4x)
1/2 cup milk
1 cup sour cream or plain yogurt
1/2 cup grated Parmesan cheese
2 tsp garlic powder
2 tsp seasoned salt
black pepper to taste
2-2 1/2 cups grated cheese

Combine all sauce ingredients except cheese and stir until well combined.

In two greased 9x13's, begin layering potatoes, then sauce then a bit of cheese. Repeat until pans are full. Do not top with cheese yet. Cover with foil. Bake at 350 for 1 hour, then uncover and bake 30 more minutes. Remove from oven and sprinkle with remaining cheese. Bake for 5 more minutes. Allow to set for 10 minutes before serving.

'Wonderful' Salsa

From Recipezaar.

1¼ hours | 45 min prep

SERVES 96 , 3 quarts or 6 pints

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped
• 1 1/2 cups green peppers
• 1 cup jalapeno pepper, chopped
• 6 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons pepper
• 1/8 cup canning salt
• 1/3 cup sugar
• 1/3 cup vinegar
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

Lemon Muffins

Lemon Muffins
1 cup butter
1 cup sugar
4 eggs, divided
2 cups white flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice

Topping
1/4 c finely chopped nuts
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp nutmeg

Cream butter and sugar. Beat in egg yolks. Combine dry ingredients. Add to creamed mixture alternately with lemon juice. In small bowl, beat egg whites till stiff. Fold into batter. Grease or paper-line your muffin tins. Fill 3/4 full. Combine topping and sprinkle atop the batter. Bake at 375 for 17-20 minutes.

Leftover Oatmeal Breakfast Bread

What's more thrifty and convenient than making two meals from one? Make this bread with leftover cooked oats, rice, wheat, or any blend of hot cereal. When it cools, cover with plastic wrap, and you have tomorrow's breakfast ready today!

Leftover Oatmeal Breakfast Bread
2 cups flour (I have used both white and pastry wheat with good results)
2 cups brown sugar (I use just one)
2 tsp EACH baking powder and baking soda
1 cup oil (I have used applesauce with great results)
4 eggs
2 cups raisins
2 tsp vanilla
2 cups cooked oatmeal

Combine oil (or applesauce), brown sugar, eggs, leftover oatmeal and vanilla in bowl. Mix well. Add all dry ingredients except raisins. Mix just until moistened. Add raisins. Pour batter into a greased 9x13. Bake for 50-60 minutes in a 350 degree oven. Cool before cutting for less crumbs.

Ro-tel Tomatoes

I like what these add to meals, but don't buy them from the store often because they are so expensive! Now I can make Ro-tel myself! Makes about 18 half pints.

Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt

Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.

Radish Relishes

I have quite a few radishes in my garden and only a few kids who have acquired a taste for them yet. I may try one of these radish relishes for dipping veggies in, or piling on a cracker. I haven't a clue how they might taste, so if you try one before me, let me know your opinion!

Radish Relish

3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish

Put the radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.

The next recipe was found in "Pleasures of Colonial Cookery," and is dated ca. 1720. Take that with a grain of salt, though, because it's doubtful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.

2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed

Stem radishes. Cut into roses if desired

Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.

Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.

"Winning" Salsa

I found this recipe here: My Square Foot Garden. I can't wait to try it!

• 24 pounds tomatoes (equals about 34 cups cored, skinned, and quartered)
• 2 pounds green peppers (equals about 4 cups seeded, chopped)
• 12 ounces hot peppers (equals about 1 cup seeded, chopped)
• 2 pounds onions (4 whole onions)
• 3 TBS tobasco/hot sauce
• 2 2/3 cups vinegar
• 1/2 cup salt
• 1 TBS chili powder
• 8 cloves garlic, minced
• 1/3 cup sugar
• 2 tsp pepper
• 1 can (6 ounces) tomato paste
• 1 tsp cumin
• 1 TBS oregano

Blanch, peel, core, and quarter tomatoes. Let sit overnight. The next day, drain the tomato juice off (and can it!). Seed and dice green and hot peppers (use gloves). Sit overnight and drain, discard liquid. Chop onions. Sit overnight and drain, discard liquid.

Combine everything in a stock pot. Cook for 3-4 hours. The longer it cooks, the spicier it will be. Pour into hot jars, leaving 1/2″ headspace. Process 35 minutes in a water bath canner (this is for 1-1000 feet elevation, adjust).

Voeller Salad Dressing

The Voeller Dressing
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper

This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)

makes about 1 1/2 c.

More of the Voeller’s healthy recipes can be found at www.thetwosisters.com

Italian Salad Dressing

ITALIAN DRESSING
1/2 c. olive oil
1/4 c. apple cider vinegar
1/4 c. Bragg’s™ Liquid Amino, Tamari, or soy sauce
2 garlic cloves, minced
1 T. Dijon mustard
Juice of 1 lemon
1 1/2 t. thyme
1/2 t. salt
1/2 t. pepper
Whisk all ingredients together.
Mix the dressing by shaking all ingredients in a jar. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
Makes 1 1/2 cups.

Dry Soup Mixes

Chicken Onion: 3-Tbsp Chicken Bullion Base, 3⁄4 Tbsp Minced Onions, 1 Tsp Cornstarch, 1 Tbsp Parsley Flakes, 1⁄2 Tsp Garlic Powder, 1⁄2 Tsp Celery Salt, 1⁄4 Tsp Black Pepper, Mix with 4 oz of pasta or 5 oz or rice. Add 2 1⁄2 cups of boiling water, cook over medium heat until noodles or rice is done. (Add 1⁄2 Tbsp of Evaporated Milk for a creamier taste)

Italian Beef: 3-Tbsp Beef Bullion Base, 1⁄2 Tbsp Oregano, 1⁄2 Tbsp Onion powder, 1 1⁄2 Tsp Minced Garlic, 1⁄4 Tbsp or Basil, 1⁄4 Tsp of Black Pepper, 1 tbsp Parsley Flake, Mix with 4 oz of pasta or 5 oz or rice. Add 2 1⁄2 cups of boiling water, cook over medium heat until noodles or rice is done. (Add 1 Tbsp of Powdered Tomato Paste for an alternative taste.)

Tasty Additions
Use a wide variety of rice (white, brown, wild) and pastas (bow tie, fettuccini, rigatoni) for maximum flavor and texture combinations to help reduce the chances of appetite fatigue. For other flavor variations and extra nutrition add dehydrated carrots, broccoli, peas, or corn. Experiment with the above ingredients or add your own until you find several combinations your family likes. Once you determine a few recipes you like, take out one Saturday and mix up a few big batches. Include everyone for a fun family event. You can package individual servings in Ziploc bags or vacuum seal them for a longer shelf life. As an alternative to individual servings, multiply all ingredients by 20 or more but leave out the pasta/rice. Now you have big jars of your spice mix that you can just scoop from, to mix with your pasta or rice when you are ready to cook it. Just keep track of the proper combination (for example, 1⁄2 cup or spice mix per 6oz of pasta).

These recipe ideas are from Survival Blog.

Dry Pudding Mixes

These are so convenient to have on hand. To make the mix, combine dry ingredients and label bag with the wet ingredients and method needed to make pudding.

Vanilla

2 cups sugar
1 1/3 cups cornstarch
1 tsp salt
4 cups milk
2 tsp vanilla

Method:
Vanilla: mix sugar,cornstarch and salt with 4 c milk cook over medium heat until it thickens and comes to a boil. Boil 1 minute remove from heat and stir in vanilla.

Chocolate

3 cups sugar
1 1/3 cup cornstarch
1 tsp salt
1 1/2 cups cocoa
4 cups milk
2 tsp vanilla

Chocolate: mix sugar,cornstarch,salt and cocoa with 4 c milk, cook like the vanilla recipe.

Butterscotch

4 cups packed brown sugar
1 1/3 cups cornstarch
1 tsp salt
4 cups milk
2 tsp vanilla
1/4 cup butter

Butterscotch: Mix brown sugar,cornstarch and salt with 4 c milk. Cook same as vanilla and chocolate but also adding the butter at the end.

Kansas City Dry Rub

Yield: 2/3 cup

Kansas City Dry Rub

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon chili powder
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon dry mustard

Combine all the ingredients in a bowl and mix well.
Store any unused rub in a sealed container in the freezer.

Millet Muffins

Millet Muffins
adapted from The Metropolitan Bakery Cookbook

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup millet, lightly toasted (see instructions above)
3 eggs
1/2 cup milk or runny yogurt
1 teaspoon vanilla extract
6 tablespoons butter
1 cup of brown or maple sugar (honey or maple syrup are also good sweeteners for these muffins, just omit the milk in that case to account for the liquid).

Preheat oven to 375 degrees and grease a 12 cup muffin tin (with butter or cooking spray). You can use muffin liners if you prefer.

In a medium bowl, whisk together the dry ingredients. Set aside.

In a two-cup measuring cup, combine milk/yogurt, eggs and vanilla (if you add the milk/yogurt first, the measuring cup does double-duty, allowing you to measure and mix in the same vessel. I’m always looking for ways to save on dishes and this is one of my favorite tactics). Set aside.

Cream the sugar and butter together. You can do this in the bowl of a stand mixer, in a regular bowl with a hand-held mixer or a pastry blender.

When the butter and sugar is well incorporated, add in the rest of the wet ingredients. Mix to incorporate. Add the dry ingredients in 3 stages, mixing well before adding more.

Spoon evenly into the 12-cup muffin tin. When all the cups are filled (this batter doesn’t rise a ton, so it’s okay to fill them fairly full), bang it gently on the counter a couple of time to settle the batter. Bake for approximately 20 minutes, until the tops of the muffins are a burnished brown and a tester stick comes out mostly clean.

I found this recipe at Food in Jars.

Honey Lemon Marmalade

From Food In Jars

Honey Lemon Marmalade

8 cups chopped lemons (14 lemons)
2 cups honey
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)

Sterilize your jars.

Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.

Add pectin to the fruit and let it gently boil for 5 minutes.

Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.

Makes 6 pints

Hot and Sweet Dipping Sauce

From Fresh Preserving.com

Hot and Sweet Dipping Sauce

1/2 cup finely chopped garlic (about 36 cloves)
1 Tbsp salt
6 cups cider vinegar
6 cups sugar
1/2 cup hot pepper flakes


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic and salt in a small mixing bowl. Set aside.
3.) HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
4.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip

If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.

Manwich Sauce

This is a recipe from Jackie Clay at Backwoods Home.

Manwich Sauce (Sloppy Joes)

1 gallon peeled, cored, chopped ripe tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped sweet bell peppers
1 cup brown sugar
1/2 cup corn syrup
1 clove garlic, minced
1 Tbsp paprika
1 Tbsp salt
1/2 cup vinegar

Combine tomatoes and vegetables in a large kettle and cook down for about 30 minutes. Press through a food mill. Cook down until it is reduced to about half in volume. Add remaining ingredients and cook slowly until mixture is the consistency you want (about an hour). Stir more and more frequently as it thickens or it will scorch. Pour hot into hot jars. Process pints 20 minutes in a boiling water bath, quarts 35 minutes

Jackie's Pickles

This is taken from Backwoods Home, an excellent site, well worth your time to look at.

I make my sliced dills by slicing the cukes and soaking them in cold water and 1 cup of salt to 8 cups water overnight. Then, drain off the salt water. Make a vinegar solution by adding 2 c white vinegar to 3 c water. Add 2 Tbsp mixed pickling spices. Bring to a boil. Add the cucumbers and just bring to a boil. I add a bunch of dill to the bottom of each jar while I’m waiting for the cucumbers to heat. Ladle out the cukes and pack into jars. Add another bunch of dill and 2 small red hot peppers or cloves of garlic, if you wish. Have vinegar to cover pickles to within 1/2" of top. Process for 5 minutes in a boiling water bath canner. This makes dandy, crisp dill pickle slices. Don’t overboil your pickles or they will go soft. Work quickly. Good eating.

— Jackie

Banana Nut Bread Jam

Banana Nut Bread Jam

10 ripe bananas, pureed (approximately 3 cups)
1 Tbsp lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced (optional)
1 package powdered pectin
1 tsp cinnamon
1/2 tsp nutmeg
Mix bananas (we like ours a bit chunky), walnuts, lemon juice and powdered pectin in large pot. Stir while bringing to a full boil. Add sugars all at once. Stirring continuously,
heat until full boil. Boil hard for 1 minute. Ladle jam into jars leaving a 1/4 inch headspace. Process in a boiling water bath (BWB) for 10 minutes. Adjust time according to altitude.

Makes about 6 half pints

Banberry Jam

Banberry Jam Yield: 8 half-pint jars

2 1/2 cups ripe strawberries, hulled and crushed
1 3/4 cups ripe bananas, peeled and mashed
2 tablespoons lemon juice
7 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) envelope liquid pectin

In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
Return the mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly for 1 minute.
Remove the pan from the heat.
Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit.
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
Wipe the jar rims and threads with a clean, damp cloth.
Cover with hot lids and apply screw rings.
Process half pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes.

Art's Winter Salsa

This is from Laine's Letters, adapted to what I had on hand. It's not the kids favorite salsa, but certainly is better than NO salsa! A couple really liked it and asked for more.

My Adaptation of Art's Winter Salsa

1 15 oz can of tomato sauce
1 4 oz can of green El Pato
1 chopped tomato
2 cloves garlic crushed
2 Tbsp lemon juice
1 tsp red pepper flakes
1-2 tsp coconut oil
a healthy pinch of kosher salt

Blend together in a blender. Pour into a glass jar. Let the flavors meld for several hours before serving, if possible. I was not able to.

Hearty Hotcakes

Hearty Hotcakes

Combine in mixer bowl:
3 cups white flour
1 1/2 cup whole wheat flour, freshly milled (you can use 1/2 cup hard wheat and 1/2 cup soft wheat if you'd like)
1 1/2 cup cornmeal
1 1/2 cup flaked whole oats or oatmeal
3/4 cup cream of wheat
6 Tbsp cup sugar
6 Tbsp cup oat bran
1 1/2 tsp baking soda
1 Tbsp baking powder
1 1/2 tsp kosher salt

Combine, then add all at once to dry ingredients, mixing just until moistened:

3 eggs
6 cups kefir, buttermilk or soured milk
9 Tbsp melted butter (or coconut oil, etc)
1 1/2 tsp vanilla extract (optional)

Adjust thickness of batter with white flour. It should be rather thick, if you like fluffy pancakes.

Let sit a few minutes to thicken while heating griddle. Scoop out 1/4 to 1/2 cup onto hot cast iron griddle. Cook till edges are set and bubbles are poping throughout. Sprinkle with fruit or chocolate chips, if desired. Flip carefully and cook another couple of minutes, until cooked through. Serve hot. I normally spread them with homemade jam.

Homemade Ketchup

Homemade Ketchup

4 (6 oz) cans of tomato paste
2 cups water
3/4 cup vinegar
7 Tbsp sugar
3 garlic cloves
4 tsp kosher salt
1 tsp onion powder

~

Warmed the paste in a large saucepan, then add the water a little at a time. Add in the rest of the ingredients and stir well. Store in the refrigerator.

Farfalle with Hot Italian Sausage

Farfalle with Hot Italian Sausage

1 1/2 lb farfalle pasta (bowtie)
2 tablespoon extra virgin olive oil
2 lb hot Italian sausage
6 tablespoons garlic, chopped
2 bunch fresh basil, leaves torn into pieces
2 lb cherry tomatoes, halved
1 cup parmigiano-reggiano cheese, grated
2 tablespoon fresh lemon juice
sea salt and pepper

Bring a large pot of salted water to a boil and cook pasta until al dente.
Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
Squeeze sausage from casing into pan, crumbling it into small pieces.
Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.

Two Sloppy Joe Recipes

Super Sloppy Joes
1.5 pounds ground beef
1.2 tsp dried onion OR 1/4 cup chopped onion
1-2 celery ribs, with leaves, chopped
1/8 cup chopped green pepper
1 (15 oz) can each tomato sauce AND diced tomatoes
1/4 ketchup
2 Tbsp. brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire sauce
1 Tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp EACH ground mustard AND paprika
8-10 hamburger buns

Cook beef with onions and peppers. Drain if desired. Add remaining ingredients (except buns, of course) and bring to a boil. Simmer, uncovered, until of the desired consistency.


Here's another:

Quick Sloppy Joes
1.5 pounds ground beef
1 Tbsp dried onion
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 cup ketchup
2 tsp molasses
3 Tbsp Worcestershire sauce
2 tsp mustard
1 tsp ground mustard
a pinch of ground cayenne pepper AND cloves

Cook beef with onions and garlic. Drain if desired. Add remaining ingredients and bring to a boil. Simmer, uncovered, until of the desired consistency.

Healthy Zucchini Muffins

Healthy Zucchini Muffins

1/2 c. coconut oil
1 c. brown sugar
1 egg
1 1/2 c. applesauce
2 c. grated carrots
2 c. grated zucchini
2 c. whole wheat pastry flour
1 1/2 c. all-purpose flour
1/4 t. baking powder
2 t. cinnamon
1 t. ground nutmeg
1 t. salt


Preheat oven to 400F.

In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. Fold dry ingredients into wet, until just mixed. Spoon batter to the very top of sprayed or paper-lined muffin cups and bake 18-20 minutes.

Apple Pie Crumb Cake Muffins

This is from www.happyfoody.com. Don't they sound good?

Apple Pie Crumb Cake Muffins

For Muffins:
1 1/2 cups flour (we used whole wheat pastry flour)
1/4 cup plus 2 T raw (turbinado) sugar (we forgot the extra and they still tasted great!)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground allspice
1/8 t ground cloves
1/4 t salt
3/4 cup apple cider or applesauce
1/3 cup olive or coconut oil
1 t vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4 inch pieces)

For topping:
1/4 cup flour
1/4 cup brown sugar
1/2 t ground cinnamon
1/4 t ground allspice
Pinch of salt
3 T olive or coconut oil

Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375 degrees and lightly grease a 12 – muffin tin.

In a large mixing bowl, mix together all the dry muffin ingredients. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes.

Extreme Veggie Scramblers

Extreme Veggie Scramblers

½ cup butter or bacon drippings
¼-½ c chopped veggies: onion, bell pepper, mushrooms, celery, zucchini, garlic
12-18 eggs
½ cup milk
½ cup chopped tomatoes
½ cup fresh shredded cheese

Saute veggies. Combine eggs and milk. Add veggies, salt and pepper, and red pepper flakes. Stir in tomatoes when the eggs are nearly done. Stir in cheese. Serve hot.

You may add cooked breakfast meat, as well.

Homemade Tomato Sauce

Homemade Tomato Sauce

1 onion, chopped
2 garlic cloves, chopped
1 small red bell pepper, chopped (optional)
3 Tbsp EVOO
1 ½ pounds tomatoes, skinned and chopped
Salt and pepper to taste
2 Tbsp fresh herbs: basil, parsley and marjoram

Gently fry onion, garlic and red pepper for 5 minutes. Stir in tomatoes and bring to a boil. Simmer 15-20 minutes. Stir in herbs and season with salt and pepper. May be doubled/tripled/ frozen/canned.

Introducing: Me

Welcome to my new recipe blog! I have blogged my recipes elsewhere, but wanted to move here, since it seems to be a friendlier format.

I'm a momma of eight little Lambies aged 13 and under, five by birth and three adopted from CA foster care. We live in a small city in central CA, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.

This is my public recipe box. If we use a recipe and like it, it will end up here. I collect ideas from all around the Internet and various old cookbooks. Almost all the recipes are scaled to feed my family of ten, so be prepared for leftovers, unless you are as blessed with Lambies as I am! Take, eat, share!

Please feel free to leave comments, suggestions and whatever other kind words you'd like to say.