Family Favorite Recipes

Book Launch: Adult and Teen Coloring Book for Stress Release and Relaxation

2023-11-24T07:32:00.000-08:00

🌈✨ Exciting News! ✨🌈

Dear Friends and Art Enthusiasts,

I am thrilled to share a colorful journey with you! 🎨✍️ Fueled by passion, creativity, and a splash of inspiration (and several revisions), I'm excited to announce the launch of my very own adult coloring book for stress release and relaxation. My Minimalist Boho Coloring Book for Adults and Teens features easy landscapes, flowers, birds and patterns for hours of coloring fun. All original designs of bohemian and minimalist aesthetics, thoughtfully created and curated to bring a sense of calm to your coloring experience. https://www.amazon.com/dp/B0CNPLNLDY?ref_=pe_93986420_774957520

Chili Rubbed Chicken with Coconut Rice and Mango Salsa

2020-07-05T05:43:00.003-07:00

Great recipe for Summer when Mangos are plentiful. Based on a recipe from Eating Well Magazine, May 2020.

Ingredients

1 pound boneless, skinless chicken breasts

2 Tablespoons of chili powder

1 clove of garlic minced
1/2 teaspoon garlic powder (optional)
1 Tablespoon of brown sugar (optional)

1 cup of rice

1 can light coconut milk (14 oz.)

1 Mango

1 medium red pepper

1 onion (red or vidalia)

3 Tablespoons lime juice

1/4 cup fresh cilantro

olive oil

salt

Preheat oven to 400 degrees

Make the rice:

Add enough water to coconut milk to make 2 cups of liquid stir in 1/4 teaspoon salt, then combine with rice and cook. (I use a rice cooker)

Make the chicken:

Mix 2 T. chili powder, garlic, 1 T. brown sugar, 1/4 teaspoon of salt, 1/2 teaspoon garlic powder and 1 T. of olive oil then rub on chicken. Cook in preheated oven until temperature of chicken reaches 165 degrees. (Takes about 20 minutes, then let chicken rest for 15 minutes)

Make the salsa:

Dice mango, red pepper, onion and cilantro then toss together in bowl.

Make the salsa dressing by combining 1 Tablespoon olive oil with 3 T. lime juice and 1/4 teaspoon salt. Pour over the diced mango mixture and toss to coat.

To Serve, place rice and sliced chicken on plate then top with salsa.

Notes: I like to make extra for leftovers so I double or triple the ingredients and adjust as needed. This recipe can be prepped and refrigerated until ready to cook.

Corn Muffins

2020-05-20T14:18:00.002-07:00

I've been making these to go along with our chilli :)

1 cup pan cornmeal
1 cup flour
1/3 cup sugar
1 egg
1 cup milk
1 can of creamed corn
4 tablespoons of melted butter
2 teaspoons baking powder
1/2 teaspoon salt

Mix all the ingredients in medium sized bowl. Fill paper lined muffin tins (I spray my liners with butter flavored cooking spray). Bake for 18 minutes at 350 degrees.

Powerhouse Protein Coconut Cookies

2019-02-15T11:01:00.001-08:00

Ingredients
1 1/2 cups Bob's Red Mill Unsweetened Flaked Coconut unsulfured
1/2 cup chopped walnuts
1 scoop, (1/2 cup), Pure Protein french vanilla whey powder
2 Tbl. coconut oil melted
1/4 cup honey
1/8 cup water
1/2 cup flour
1 tsp vanilla
1 tsp cinnamon and additional cinnamon to sprinkle on top of cookies
1 rectangle of candy quick chocolate candy coating

Prep
Preheat oven to 300 degrees F.
Spray cookie sheet with butter flavored spray.

Directions
Place all ingredients into a bowl and mix with a spoon. Place one heaping tablespoon of cookie dough onto tray and press into a cookie shape. Sprinkle tops with additional cinnamon and bake for 15 minutes. Cool then drizzle with melted chocolate candy quick.

Makes 13 cookies.

Apple Ricotta Puff Pastry Tarts

2018-10-02T08:29:00.000-07:00

It must be fall because the air is crisp and I'm baking up these tasty apple treats :)

This recipe has been tweaked from the October issue of First Magazine.

1 box of frozen puff pastry defrosted (17 oz)
8 gala apples
1 lemon juiced or 2 Tablespoons lemon juice
1/2 cup honey, divided
3/4 cup ricotta cheese
1/2 tsp. cinnamon
a dash of nutmeg (1/8 tsp is too much)
1/8 tsp. of cloves
2 Tablespoons of apricot jam (I used peach)
2 Tablespoons apple cider

Heat oven to 400 degrees. Gently roll out puff pastry so it is flat then with a paring knife cut out apple shapes, stems and leaves. Make apple shapes with apple, stem and leaf, then place on parchment lined cookie sheet.

Combine leftover dough, roll, then use a cookie cutter to cut small flowers. Place small flowers on separate parchment lined cookie sheet (they will cook faster), and chill all shapes for at least 10 minutes.

Slice apples into 1/8 in half moons. Place slices in bowl and toss with lemon juice and 1/4 cup honey.

In separate bowl mix ricotta, cinnamon, nutmeg, and cloves.

Place 1 Tablespoon of ricotta mixture onto each apple pastry leaving a 1/4 inch border. Arrange slices on top, skin side up. Bake 20 minutes or until golden. Bake flowers 10 minutes or until golden.

In microwave, heat jam and cider until warm, mix then brush on cooked apples, garnish with flowers.

Notes: To cut apple shapes in the pastry, cut an apple in half, then with cut side down cut your pastry 1/4 inch bigger around the apple. My puff pastry came with 2 sheets and I was able to cut 6 apple shapes from each sheet of pastry.

Slime Recipe

2018-08-21T11:12:00.000-07:00

My grandaughter lives about 10 hours away so in my granny attempt to make Facetime a wee bit more fun and engaging, we made slime together. This was a fun activity we both enjoyed, especially when some toys got stuck in the slime!

Slime

Ingredients:

1/2 tsp. Borax

1/2 cup Elmers white school glue

1 cup warm water

2 containers, I used a large disposable cup and a plastic bowl

Make it:

In the large cup mix 1/2 teaspoon borax with 1/2 cup warm water

In the bowl mix 1/2 cup glue with 1/2 cup warm water

Gradually add the borax water to the glue mixture until the desired slime consistency is reached. (I used about 1/2 of my borax water)

Note: I've used this recipe with Elmers school glue and also Elmers clear glue. I have NOT tested this recipe with unbrand glue. You can add glitter and food coloring.

How to Cook a Beef Tenderloin

2018-05-16T10:36:00.003-07:00

My husband and I perfected this tenderloin cooking method over several years of experimentation; the result is the best, most tender roast ever! This tenderloin is oh so good, it's one of our go to recipes for special occasions, holidays, celebrations, or just for a super nice family dinner.

Make your tenderloin a uniform size by trussing it. Truss the tenderloin by folding over the thin part and secure with twine. This will make your roast about the same circumference. If you skip this step, the thin part of the roast will overcook.

Rub the side of the tenderloin without fat with A1 steakhouse marinade.

Flip tenderloin so fat side is up and rub it with the marinade.

Place fat side up on foil lined cookie sheet.

Insert an oven cooking thermometer into the the middle, thickest part of the roast.

Broil on high with oven door cracked for 20-30 minutes until slightly burned, cut off the burned fat, flip the roast, return to oven and broil another 15-20 minutes (until the roast starts burning slightly).

Reduce heat to 400 and cook until oven thermometer reaches 125 degrees F.

Note: the roast will continue to cook while it is resting to a temperature of 135.

Banana Nut Protein Muffins

2018-05-16T10:21:00.000-07:00

A healthy muffin that tastes good too!

Banana Nut Protein Muffins

In a bowl, use an electric mixer to mix the following ingredients:

5 ripe bananas smashed, about 2 1/2 cups
2 cups flour
2 scoops vanilla flavored protein powder
1/4 cup dark brown sugar
1/2 cup chopped pecans or ground almonds
1/2 cup pumpkin
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 cup water

optional: 1/2 cup mini chocolate chips

Place paper cupcake baking cup liners in a cupcake tin, spray liners with spray butter. Pour or spoon batter into each cupcake liner until full. Bake at 350 degrees F. for 30 minutes, remove from pan and allow to cool.

Note: Makes 18 muffins. Muffins will puff up then deflate while cooling, this is normal.

Best Ever Beef Brisket in a roaster oven

2018-04-01T10:54:00.004-07:00

Preheat roaster oven to 350 F degrees.

5 pound beef brisket
2 cups beef bone broth

In a small bowl mix the rub ingredients:

2 Tablespoons chili powder
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon sugar
2 teaspoons dry mustard
1 bay leaf crushed

Season the brisket with the rub on both sides. Place roast on a rack in roaster oven and cook uncovered for 1 hour.

Add the broth and any water needed to bring the juice level to just touching the bottom of the brisket. Place cover on roaster oven and reduce heat to 225 F. Cook 4-5 hours until fork tender.

Trim the fat and slice meat thinly across the grain. Use a fat separator to remove fat from pan juice then top meat with juice.

Very Good Sugar Cookie Cut-Outs

2017-11-27T08:38:00.001-08:00

Every Christmas like clockwork, a tin or two of these yummy, very minty, frosted sugar cookies would show up at our house from my Mother in Law. The cookies became such a loved tradition that we soon began calling my Mother in Law "Grandma Cookie".

This weekend my dear grown son was feeling nostalgic and requested this oldie recipe from his childhood, so now I am sharing it here with you too.

Very Good Sugar Cookie Cut-Outs
-From Grandma Trudy Andre

1 1/3 cups shortening
1 1/2 cups sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs
8 tsps. milk
4 cups sifted flour
3 tsps. baking powder
1/2 tsp. salt
*if desired: 1/2 tsp. orange flavor, 1/2 tsp. peppermint flavor as well as the vanilla (Grandma Trudy always used the extra flavoring).

Cream shortening and sugar, add orange peel and vanilla, (and other flavoring).
Add eggs, beat until light. Add milk and dry ingredients, mix well. Divide dough. Chill 1 hour. Roll out on lightly floured board. Cut in desired shapes with cookie cutters. Sprinkle some with colored sugar before baking. Bake in 350 degree oven, 8-10 minutes. Makes 4 dozen per batch.

Grandma Trudy's note: "Instead of sprinkling sugar on top before baking, I wait until cookies are baked to ice with confectioner's sugar and butter icing when cool. (I generally make a double batch and use extra grated orange peel and use peppermint in the icing also)".

Coconut Pecan Frosting for German Chocolate Cake

2016-11-09T16:03:00.000-08:00

Years ago, my dear Aunt Helen Meyer made the most delicious German Chocolate cake, so I was quite surprised when she told me it was a box mix and the frosting was made from the recipe on the box.

Dear Hubby said he loved his Aunt's German Chocolate cake so I hunted down the cake mix and was excited to find the recipe was still being printed on the box.

The frosting recipe was printed on the Food Club brand Swiss Chocolate Cake mix. Food Club was the store brand name for the supermarket chain Big Bear, in the Columbus, Ohio area. Sadly, Big Bear went out of business in 2004.

Recently, a dear cousin asked the for Aunt Helen's recipe so I searched high and low, through all of my recipes and almost shouted "Eureka!" when I found it. It is a golden recipe :)

Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 1/2 cups coconut
1 cup chopped pecans
1 cup sifted confectioners' sugar
1 tsp. vanilla

In heavy saucepan combine milk, sugar, egg yolks and butter. Cook, stirring over medium heat until thick - about 15 minutes or the consistency of pudding. Add coconut, pecans, confectioners' sugar and vanilla. Stir until desired consistency. Cool. Makes enough frosting for two 8-inch layers or one 9 x 13 x 2-inch loaf cake.

Slow Cooker Apple Butter

2016-10-17T10:34:00.002-07:00

A neighbor gave us a huge box of apples so I'm working on my third batch of slow cooker apple butter, mmm my house smells amazing!

Fill a large slow cooker with peeled quartered apples, add 2 cups sugar, 3 Tablespoons ground cinnamon, 1 teaspoon cloves and a pinch of salt. Cook on high for 1 hour, reduce heat to low and cook uncovered until 1/3 is evaporated. (This is an all day recipe, so if your apple butter is not ready by evening, you can cover your slow cooker and keep it on warm overnight, then uncover and turn it back to low in the morning). Add more seasoning to taste.

I use a pressure cooker to can my apple butter, but you can skip the canning and keep the apple butter refrigerated for about 2 weeks.

p.s. you can even skip the apple peeling by starting with applesauce! your house will smell amazing too!

Best Ever Super Soft Breadsticks to mix in Bread Machine

2016-08-25T07:38:00.004-07:00

These breadsticks disappear so fast I haven't gotten a photo!

Super Soft Breadsticks

4 teaspoons sugar
1 teaspoon yeast
1 cup warm water
3 cups bread flour (King Arthur unbleached bread flour)
1 teaspoon salt
1/2 stick butter (1/4 cup), softened
After cooking, spread butter or margarine over top and sprinkle with garlic or garlic salt.

Dissolve yeast and 1 teaspoon of sugar in warm water.

In bread machine, add the rest of the sugar, bread flour, salt and butter. Add yeast mixture and set bread machine to dough setting. Remove dough after it is thoroughly mixed, but before the long rise, mine takes about 30 minutes in the bread machine. Divide into 12 balls and roll into sticks. Place on greased cookie sheet and allow to rise, about 1 1/2 hours.

Preheat oven to 350 degrees then bake breadsticks for 10 minutes or until slightly browned. Brush with melted butter or margarine and sprinkle with garlic.

Corn Cob Jelly

2016-08-04T16:07:00.006-07:00

Dear Hubby has been hankering for Corn Cob Jelly ever since he heard it tastes - just like honey.

Well, after making a batch we decided this jelly really does taste like honey!

Hubby scrounged the internet and found a Corn Cob Jelly recipe, but after reading the comments, I decided to look for a few more recipes.

I used a combination of 2 recipes, and made some changes. One of the recipes I used said to hard boil the cobs for 30 minutes so I brought my cobs to a full rolling boil for 30 minutes. After removing the cobs and straining the liquid I was supposed to have 3 1/2 cups of fluid, but I only had 1 cup of corn cob "juice".

I remade the recipe using more water, turned my heat down to medium for a slow steady boil, and added a bit more lemon juice.

Here is my recipe, makes 5 half pint jelly jars, (this jelly is firm, spreads easily but will slide in the jar when tipped over, see picture above). :

12 cobs, remove husks and cut corn kernels off
5 quarts of water
1 box of powdered pectin
1 teaspoon margarine
3 1/2 cups sugar
2 tablespoons lemon juice

Place cobs in large saucepan and cover with water. Cover and bring to a boil. Uncover and reduce heat to a slow steady boil. Boil for 30 minutes. Remove cobs. Strain liquid through cheesecloth if desired to remove corn bits.

Got really steamy in my kitchen!

Take 3 1/2 cups of the corn cob "juice", lemon juice, margarine and pectin. Bring to a full rolling boil for 1 minute. Add sugar, return to full rolling boil for 1 minute.

Ladle into sterilized jars and process in pressure cooker 7 lbs for 10 minutes. You can also process in a water bath canner.

Release steam and remove from pressure cooker. Allow to cool in draft free location. Do not move for 24 hours.

mmm...mmm, this recipe for Corn Cob Jelly got all thumbs up at our house, and a great way to use corn cobs!

Oh, and I just might I'll be giving Corn Cob Jelly for Christmas gifts this year. :)

Strawberry Jam Recipe

2016-05-28T09:24:00.005-07:00

Strawberry fields and Summer Jammin :)

Strawberry Jam

5 cups strawberries (about 3 quarts)
7 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin

Discard strawberry core, stems and debris, wash, then mash.
Sterilize jars and lids
Bring strawberries, pectin and margarine to a full rolling boil for 1 minute. Add sugar, return to full rolling boil for 1 minute. Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.

Notes: preheat the water in your pressure cooker or add hot water to avoid breakage. Remove jars and allow to cool completely, then let stand at room temperature for 24 hours. Check seals by pressing centers of lids. If it springs back, lid is not sealed.

Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks.

Blueberry Jam Recipe

2016-05-28T09:19:00.000-07:00

Love it when fresh fruit comes into season and homemade jam is on the shelf. We use this blueberry jam recipe for one of our family favorites!

4 cups blueberries (3 1/2-4 pints)
4 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin

Discard blueberry stems and debris, wash, then mash.
Sterilize jars and lids
Bring blueberries, pectin and margarine to a full rolling boil for 1 minute. Add sugar, return to full rolling boil for 1 minute. Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.

Notes: preheat the water in your pressure cooker or add hot water to avoid breakage. Remove jars and allow to cool completely, then let stand at room temperature for 24 hours. Check seals by pressing centers of lids. If it springs back, lid is not sealed.

Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks.

Best Way to Clean a Grill

2016-05-28T09:06:00.000-07:00

Best way to clean a BBQ grill? Clean out the debris on the bottom of the grill. Light it! Heat it up, then brush those grates with a wire brush. What will you do with all that spare time?

Free Chemo Hat

2015-12-08T06:47:00.000-08:00

Update: Over 35 chemo hats were given out free in December, thanks to my fabric supplier and a little extra craziness here trying to sew up extra hats. I hope you had a blessed Christmas, and wishing you an awesome New Year!

Oops! One of my favorite fabric suppliers, High End Fabric, sent me the wrong fabric and generously donated it to me to make cancer chemo caps. This week and while supplies last, I'm giving away a free organic black bamboo chemo hat with every purchase.

My hats make great chemo gifts and are super soft. I love natural materials like cotton and bamboo because they are perfect for sensitive skin. You can shop my hat collection online at

My Website All Things Blooming, www.allthingsblooming.com

Etsy All Things Blooming, www.etsy.com/shop/AllThingsBlooming

All Things Blooming on Amazon, http://www.amazon.com/s/ref=sr_nr_p_89_0?fst=as%3Aoff&rh=n%3A7141123011%2Cp_4%3AAll+Things+Blooming%2Cp_89%3AAll+Things+Blooming&bbn=7141123011&ie=UTF8&qid=1448978167&rnid=2528832011&ajr=0

If your purchase is a gift, please send along a note you would like to include, and I will gift wrap for free.

Christmas Blessings!
Theresa

Suzy's Cheesy Potatoes

2015-09-23T05:11:00.003-07:00

At a family reunion this summer, Hubby's cousin's daughters were chatting about Cheesy Potatoes saying things like, "they are so good I can eat the whole pan", and "we're hoping Suzy will bring a big batch" and "can't wait for the potatoes".

At mealtime I was able to scrape out one teaspoon of Cheesy Potatoes from the bottom of the dish, because that was all that was left of this delicious side dish. My son got about a tablespoon and Hubby didn't get any :(

Many thanks to Meadow and Willow for telling me great things about Cheesy Potatoes and special thanks to Suzzanne Campbell, for sharing her Cheesy Potatoes recipe with us, a new family favorite :)

Cheesy Potatoes
by Suzzanne Campbell
Note: This recipe is for 1 batch. Suzy often doubles or triples it for a potluck.

2 lb. shredded hash browns
1 can cream of chicken soup
1 stick butter melted
8 oz. sour cream
12 oz. shredded cheddar cheese, plus about 2 oz. to sprinkle on top
about 5oz. of milk (or 1/2 of the soup can)
season as desired with onion powder, salt, pepper

Mix ingredients in a large bowl until combined then place in baking dish coated with cooking spray.
Bake at 350 degrees for 50 minutes, sprinkle top with cheddar cheese, continue baking for 10 minutes.

p.s. I reduced butter to 3/4 stick and added 1/2 cup double cheese Ragu sauce for the cheesiest.

Black Raspberry Jam

2015-06-25T18:13:00.001-07:00

Wild black raspberry bushes are taking over our back yard. They are pokey with thorns and usually grow with poison ivy tucked in around them. But, oh my goodness, they are delicious. Here is how I make my Black Raspberry Jam.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil. In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain. Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.

Black Raspberry Jam
makes 8-9 cups or half pint jelly jars

Ingredients:
5 cups of cleaned, washed, crushed and *sieved black raspberries
*to remove some seeds, sieve or use a food mill on half of the pulp
1 package pectin
1 tsp margarine
6 1/2 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring. Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute. Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops. Wipe jar rims and threads then place lids and rings on jars and tighten. Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate opened jam up to 3 weeks.

Tried and True Triple Berry Jam Recipes

2015-06-25T18:00:00.001-07:00

Lots and lots of jams and jellies are made with love at our house to sell at our local farm market.

Triple Berry Jam is one of my favorite jams. I've made it over and over with 6 cups of fruit, instead of the 5 cups of fruit that the Sure Jell box recipe recommends. More fruit = More goodness. I've also made it with different kinds of berries, depending on what berries are ripening in my yard or what is on sale at the market.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil. In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain. Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.

Here are two of my recipes for Triple Berry Jam, each makes 10-11 cups or half pint jelly jars.

Triple Berry
with Strawberries, Blueberries and Black Raspberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups strawberries (remove hull and stem)
2 cups blueberries (remove stems)
2 cups black raspberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring. Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute. Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops. Wipe jar rims and threads then place lids and rings on jars and tighten. Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate opened jam up to 3 weeks.

Triple Berry
with Raspberries, Blueberries and Blackberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups raspberries
2 cups blueberries (remove stems)
2 cups blackberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring. Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute. Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops. Wipe jar rims and threads then place lids and rings on jars and tighten. Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate opened jam up to 3 weeks.

Mother's Day Hat Giveaway

2015-05-08T10:13:00.002-07:00

For hats that are soft enough for chemo patients you can shop my store 24/7 All Things Blooming Shop Now on My Website

Or find me on Etsy All Things Blooming Shop Now on Etsy

Update: June 25, 2015, thanks everyone for entering and congratulations to the winners! This contest in now closed:

With Mother's Day right around the corner, I'm giving away one item from my shop, to honor my Mom, Leukemia survivor and 91 years old in July.

Just like my business facebook page All Things Blooming contest post, comment and/or share and/or comment here to enter for a freebie hat or hat/scarf combo of your choice.

Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using random.org. Have a great weekend!Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using random.org. Have a great weekend!

Homemade Hummingbird Nectar Recipe

2015-05-06T05:36:00.001-07:00

Last year my sister Liz gave me a humming bird feeder along with this recipe for homemade Hummingbird Nectar. She has a heart of gold and beautiful handwriting too :)
<3 love handwritten recipes <3

Hummingbird Nectar Recipe

4 cups water (distilled or boiled)
1 cup sugar
optional: red food coloring

If using tap water, boil, dissolve sugar and allow to cool.

This makes more than my feeder will hold, so I save the rest in a quart mason jar in the refrigerator and refill the feeder when the food becomes cloudy.

Humming bird food will turn cloudy if the feeder is located in direct sun, if the feeder is not clean or if you do not boil your water. If your hummingbird food is turning cloudy, replace it.

Zebra Droppings

2015-04-15T10:31:00.000-07:00

Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)
Zebra Droppings take brownies to the next level of epicurean nirvana.

Yay, updated to include gluten free directions! This recipe can be made gluten free by using 2 boxes of Betty Crocker Gluten Free Chocolate Brownie Mix (follow package directions to prepare brownies)

Ingredients:
Betty Crocker Fudgy Brownie Mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
1 package of dipping chocolate (OR I like to use an equal mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)
1/4 package of white chocolate chips or wafers
Tools:
Wax paper covered cookie sheet
Toothpick or fork
9 x 13 baking pan sprayed with cookie spray
baggie
scissors
spoon
bowl or measuring cup

Prepare brownie mix with 2/3 cup vegetable oil, 1/4 cup water and 2 eggs, then let cool until warm. (If you are making gluten free, please follow directions on box).

With spoon scoop out about a tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet.
Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings.

Melt chocolate in microwave according to package directions. I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).
Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up. If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening.

Use a toothpick or fork to dip brownie balls into melted chocolate. Place back on your wax paper covered cookie sheet.
With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top.

Melt white chocolate in microwave stirring after every 30 seconds.
Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie trifles.

Who knew zebra droppings could taste so good?

How to Clean and Descale a Keurig Coffee Maker

2015-01-24T04:52:00.002-08:00

Cleaned my Keurig since it was only brewing 1/2 cups and the pump was making terrible noises.

To clean, also known as the descaling process, (from the Keurig manual):

Take all removeable parts off and wash, stick a pin or paper clip up into the exit needles to dislodge any clumps, be careful they are sharp, replace parts.
Fill reservoir with white vinegar and brew until the add water light comes on. Leave power on and let the Keurig sit for 4 hours.
Discard any remaining vinegar and rinse.
Fill with fresh water and brew until vinegar is dissipated, (took me at least 10 cups).

Note: I had to unplug my Keurig and plug it back in because it was stuck on one blue light. Brewed about 10 cups of plain water to clear the vinegar out, but it worked! Yay! And my Keurig is running smoothly again. Ah, fresh coffee :)