Summer Fresh Tomato Pie

Nothing better than a garden fresh tomato, eh? Believe it or not, I just came to realize this last summer. Ever since I can remember I've hated tomatoes. I stopped trying to like them sometime in my late childhood and have avoided them at all costs since. Last summer, something changed. Ever since I grew my very first tomato in my own garden, I fell in love. I incorporate them into dishes whenever I can. A tomato hanging on the vine, warmed by the afternoon sun, and ripened to juicy perfection. You can't beat that. 

This recipe is not my own and was taken from a favorite site of mine. I saw it and knew I just had to try it. Hands down, a new favorite in this household. It sorta reminded me of a pizza made with very fresh ingredients. Vine ripened tomatoes and garden fresh basil. Mmhmm. An excellent weeknight dinner for a warm summer night.  

Summer Fresh Tomato Pie

2 C. Flour

1/2 tsp. Salt

1 tsp. Sugar

2 sticks Butter

1/4 C. Ice Water

3 Large Ripe Tomatoes

Handful of Fresh Basil Leaves

2 C. Shredded Cheese of your choice (Mozzarella, Cheddar, Provolone, etc)

Salt and Pepper to taste

Cherry Tomatoes and a Sprig of Basil to garnish, optional

Combine flour, salt, sugar and butter in food processor. Pulse until blended. Add ice water in slow steady stream pulsing just until dough holds together, about 30 seconds. Flatten dough into disc, wrap in plastic and refrigerate at least one hour.

Preheat oven to 450 degrees. Roll out dough and pat onto bottom and sides of tart pan. Bake crust for five minutes, then remove from oven and reduce heat to 400 degrees.

Arrange tomato slices over crust, sprinkle with basil. Mix cheese and mayo in small bowl, salt and pepper to taste. Spread evenly over the tomatoes and basil. Bake pie 30 minutes or until top is browned and bubbly.  Remove from oven and garnish with sliced cherry tomatoes and a sprig of basil.

Garlic Dill Cucumber Spears

Bumper crop is a good term for the cucumbers in my garden this year, though that may not even cover it. I've been a cucumber pickling maniac the last few weeks. I pick armfuls of pickling cucumbers every other day. It's insane. A good insane, but insane none the less. I'm very grateful. After all, I planted a garden hoping to get a lot of good canning experience this summer and to stock my cabinets full of colorful jars of fruits and vegetables. 

I've made several batches of cucumber spears. I've tried a few different recipes I found in the Ball Book of Complete Home Preserving. None really did it for me as I'm not a fan of even slightly sweetened pickles and it seems most dill pickle recipes contain sugar. So I tried the recipe for the Dilly Beans I love so much. Bingo! This one is mine and my families favorite. Vinegar, salt, garlic, and dill - the basic ingredients necessary to make one heck of a tasty pickle to accompany your favorite sandwich. This afternoon I enjoyed them alongside a fresh-egg and avocado salad sandwich. A perfect lunch if ya ask me!

This same recipe can be used to make Garlic Dill Cucumber Sandwich Slices. Instead of spears, slice into 1/4 inch slices and pack tightly into jars.

Garlic Dill Cucumber Spears

makes 8 pints

8 lbs 4-6 inch Pickling Cucumbers, cut lengthwise into spears

4 C. White Vinegar

4 C. Water

4 T. Pickling Salt

8 Cloves Garlic

4 tsp. Dill Seed

32 Peppercorns

1 tsp. Pickle Crisp

Prepare jars, bands, and lids. Combine salt, vinegar, and water in a large sauce pan. Bring to boil. To each jar add 1/2 tsp. dill seed, 1 garlic clove (I split mine lengthwise to release more flavor), 4 whole peppercorns, and 1/8 tsp. of Pickle Crisp, then pack in cucumber spears. Ladle hot pickling liquid into each jar, leaving 1/2 inch headspace. Remove air bubbles, add more pickling liquid if necessary, wipe rim of jar, and affix lid. Process jars for 15 minutes. Turn off heat and let sit in canner for additional 5 minutes before removing. Cool, label and store.

Blackberry Basil Jam

My goal in picking nine pounds of blackberries of course was jam, but I knew I wouldn't want to make three batches of standard blackberry jam. Don't get me wrong, blackberry jam is divine and it seems to be a favorite of everyone I know - my dad could eat a whole jar in one sitting. I like to experiment with food, and blackberry would be good with just about anything. I checked my favorite blog to see if the author had a creative blackberry jam recipe I could try. This woman never lets me down. She's my hero; I hope to be like her someday.

Blackberry Basil Jam

makes 7 half-pints

5 C. Crushed Blackberries

1 C. Whole Basil Leaves

2 Tbsp. Lemon Juice

2 1/4 C. Sugar

1 pkg. OR 3 Tbsp. Ball Low-Sugar Powdered Fruit Pectin

1/4 tsp. Butter or Margarine (to reduce foaming)

Prepare jars, and lids. Finely chop the basil leaves. Combine blackberries, basil, butter, and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Blackberry Jam and a Canning Fiesta

Jordan and I went blackberry picking over the weekend. Blackberry season had just opened in the orchard we visited. At first I didn't see too may ripe berries and got rather discouraged. While walking through the rows of under ripe berries a couple of girls that work at the orchard walked past me, carrying cartons full of ripe blackberries. They pointed me in the right direction. Jackpot. 

We ended up with almost nine pounds of juicy blackberries. There were definitely more ready for the picking but the temperatures were sizzling on Saturday and the thirty minutes we were out there were a little rough. We cooled down with an apple cider slushie from the orchard general store, had a nice afternoon chat with a couple of goats in the orchard, had a stand-off with a very scary turkey, and headed home to start on the jam. 

This jam has been adapted from the Ball Book of Home Preservation. 

Blackberry Jam

makes 7 half pints

5 C. Crushed Blackberries

2 Tbsp. Lemon Juice

2 1/4 C. Sugar

1 pkg. OR 3 Tbsp. Ball Low-Sugar Powdered Fruit Pectin

1/4 tsp. Butter or Margarine (to reduce foaming)

Prepare jars, and lids. Combine blackberries, butter, and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

I didn't just stop at jam, oh no! My garden cucumbers have been out of control. I'm canning 8 pints of pickles every two to three days! This year I also discovered my love for dilly beans. I've frozen about ten pounds of green beans from the garden since they began producing, so the two pounds I picked the day before blackberry picking were definitely going towards more dilly beans. Crunch, crunch. Yum. They are amazing. I could easily eat a whole jar in one sitting.

I ended up with nineteen half-pints of various types of blackberry jam, eight pints of cucumber pickles, and four pints of dilly beans. Someday, I'll be a pro, making ten batches of pasta sauce in a single day. For now, I'm a proud novice! 

Apple Pie Jam

Warm apple pie. Yum. Though I must admit, I've never actually made apple pie. I've never made any kind of pie, really. I love apple pie, so I'm not really sure what the hold up is. Perhaps it's another one of those daunting tasks like canning seemed to be. I need to just dive in head first and make a pie! For now, this jam will more than suffice. Of all the jams I've made in the past few months (which has been a TON), this jam is my favorite so far. Stay posted though, I seem to have a new favorite every week. I can't help it, homemade jam is da bomb!

This recipe was adapted from the Mom's Apple Pie in a Jar in the Ball Complete Book of Home Preserving. 

Apple Pie Jam

makes 5-6 half pints

6 C. Finely Chopped Apples

1 Lemon - grated zest and juice

1 1/3 C. Water

2 1/3 C. Sugar

1 T. Apple Pie Spice

1 pkg OR 3 Tbsp. Ball Low Sugar Powdered Pectin

Prepare canner, jars, and lids. In a large, deep stainless steel saucepan, combine apples, lemon zest, lemon juice, and water. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Turn off heat, remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Dill Sandwich Slices

This recipe was taken from the Ball Complete Book of Home Preserving, though I omitted the pickling spice and used white vinegar in place of cider vinegar. The cider vinegar will make a darker brine and darker pickles.

I planted FOURTEEN cucumber plants this year. What was I thinking?! I had intended to plant ten (which still probably would have been too many), but because of multiple plants in a few of the cucumber seedlings I purchased I ended up with more, and I just didn't have the heart to throw them away. So I planted the extra near my porch. Those four extra plants have crept their way up the trellis and are taking over. I must say though, I've learned something because of it - make use of whatever space you have! The idea to use our back porch trellis to grow food hadn't crossed my mind before trying to find a home for the little cukes. Next year (if we're still in this house) I plan on utilizing the space for green beans as well. That will clear up more garden space for non-climbing plants. Perhaps I'll try something new!

Dill Sandwich Slices

makes about 5 pints - makes plenty of brine for 8 pints if you have plenty cucumbers and spices available

3 Tbsp. Pickling Spice

4 C. Cider Vinegar or White Vinegar

4 C. Water

3/4 C. Granulated Sugar

1/2 C. Pickling or Canning Salt

5 Bay Leaves

5 Cloves Garlic

2 1/2 tsp. Mustard Seed

2 1/2 tsp. Dill Seed

13 1/2 C. Sliced Trimmed Pickling Cucumbers

Prepare jars, bands, and lids. Tie Pickling spice in a square of cheesecloth, creating a spice bag. Combine salt, vinegar, sugar, water, and spice bag in a large sauce pan. Bring to boil, reduce heat, and boil gently for 15 minutes. To each jar add 1/2 tsp. Dill Seed (or 1 Head of Dill), 1/2 tsp. Mustard Seed, 1 Garlic Clove, and one Bay Leaf. Pack cucumber slices into hot jars. Ladle hot pickling liquid into each jar, leaving 1/2 inch headspace. Remove air bubbles, add more pickling liquid if necessary, wipe rim of jar, and affix lid. Process jars for 10 minutes. Turn off heat and let sit in canner for additional 5 minutes before removing. Cool, label and store. 

Storing Your Tea Collection

Last Christmas my husband got me one of my favorite presents to date: he subscribed me to a tea-of-the-month club. To some that may seem dull or silly, but actually it was incredibly thoughtful. My husband knows his wife well. He's known about my tea obsession since day one, or maybe day five, I probably didn't bring that up on the first date for fear of scaring him off.

Ever since that first neat package of tea arrived in the mail, my tea collection has steadily (and rapidly) grown. I currently have over thirty types of herbal, green, black, white, chai, and specialty blend loose leaf teas. The sealed envelopes the tea comes in keeps it mighty fresh but isn't exactly aesthetically pleasing. So a few weeks ago I moved all of my tea into appropriately sized mason jars, added labels that specify not only the type of tea but also how many teaspoons it takes to make the perfect cup of delicious and soothing tea. 

Blueberry Sauce

This recipe is from the Ball Complete Book of Home Preserving, aka my canning bible. This stuff is superb on pancakes, waffles, ice cream, and even in sweet tea! Have you ever had blueberry sweet tea? It's divine. Give it a try and thank me later.

Blueberry Sauce

makes six half-pint jars

7 C. Whole Blueberries
2 3/4 C. Unsweetened Apple Juice (or water)
1 Tbsp. Grated Lemon Zest
1 1/4 C. Granulated Sugar
2/3 C. Corn Syrup
1/4 C. Lemon Juice

Prepare canner, jars, and lids. Crush blueberries. Combine crushed blueberries, juice (or water), and lemon zest. Bring to a gentle boil over medium heat. While maintaining a constant but gentle boil, add sugar, stirring until completely dissolved. Continue boiling gently while stirring in corn syrup and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 15 minutes. Ladle hot sauce into hot jars, leaving 1/4 inch headspace, if necessary. Wipe rim, center lid on jar, and apply band to fingertip tightness. Process in a boiling water canner for 10 minutes. Turn off heat, remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Fresh Peach Jam

makes 5 half-pints

4 C. Finely Diced/Crushed Peaches

1 1/2 C. Sugar

2 T. Lemon Juice

1/4 Tsp. Butter or Margarine (to keep foaming down)

1 Pkg Ball Low Sugar Pectin OR 3 Tbsp.

Prepare jars, and lids. Combine peaches, butter, and lemon juice in a large pot. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Turn off heat, remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Mead (Honey Wine)

makes 6 gallons

9 lb Honey
12 c. White Grape Juice
12 c. White Granulated Sugar
6 tsp. Acid Blend
6 tsp. Yeast Nutrient
6 Campden Tablets, crushed
3 tsp. Pectic Enzyme
1 pkg Wine Yeast (I used Red Star Cote des Blanc)

Mix all ingredients EXCEPT wine yeast in primary fermentor. Specific gravity should be between 1.092-1.099, if below add sugar as necessary. Cover primary. After 24 hours, add yeast. Cover primary and attach airlock.

When ferment is complete (specific gravity has dropped to 1.000 - about 3 weeks) siphon into clean secondary. To aid clearing, siphon every two weeks for the next two months or until wine is clear. Bottle. Can be enjoyed immediately or aged to mellow.

*If preferred slightly sweetened, add 1/2 tsp. Stabilizer per gallon, followed by 1/2 c. sugar per gallon.

Formula for wine alcohol percentage:
(Starting SG - Ending SG)/0.8 = Alcohol Percentage!

Berry Wine

makes 6 gallons

15 (12oz) cans Berry Juice (I used a mixture of Blueberry and Triple Berry Blend)

10 c. White Granulated Sugar
6 tsp. Acid Blend
6 tsp. Yeast Nutrient
6 Campden Tablets, crushed
3 tsp. Pectic Enzyme
1 pkg Wine Yeast (I used Red Star Cote des Blanc)

Mix all ingredients EXCEPT wine yeast in primary fermentor. Specific gravity should be between 1.092-1.099, if below add sugar as necessary. Cover primary. After 24 hours, add yeast. Cover primary and attach airlock.

When ferment is complete (specific gravity has dropped to 1.000 - about 3 weeks) siphon into clean secondary. To aid clearing, siphon every two weeks for the next two months or until wine is clear. Bottle. Can be enjoyed immediately or aged to mellow.

*If preferred slightly sweetened, add 1/2 tsp. Stabilizer per gallon, followed by 1/2 c. sugar per gallon.

Formula for wine alcohol percentage:
(Starting SG - Ending SG)/0.8 = Alcohol Percentage!

Blueberry Muffin Jam

makes 6 half-pint jars

4 c. Crushed Blueberries

1 c. Finely Chopped Apples (roughly two apples)

2 tsp. Ground Cinnamon
1 pkg (OR 3 Tbsp.) Ball Low Sugar Pectin
2 1/4 c. Sugar
4 Tbsp. Lemon Juice

Prepare jars, and lids. Combine blueberries, apple, cinnamon and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Strawberry Mint Black Pepper Jam

Okay, so this jam may sound a little strange to you. It certainly sounded strange to me - but I'm typically drawn to the unusual. The pepper and mint give this strawberry jam a very complex (dare I say fancy?) flavor. You taste that something is different, but if you didn't know exactly what it was, you may not be able to quite put your finger on it. I had it this morning on homemade toasted bread I purchased at our local rendezvous yesterday. My husband and I look forward to the rendezvous every year. Patrons dress up as French Settlers and Indians, have reenactments, play music, and set up shops and tee-pees to sell and barter handmade goods. It's this nerdy girls dream come true. 

 "Rendezvous is a re-creation of the traditional French fur trapper’s holiday of the Eighteenth Century, and is one of the oldest and largest events of its kind in the United States. Join with the buckskinners, militiamen, artisans, and entertainers as they celebrate life in the shadows of the great fortress known as Fort De Chartres."

That quote is from the official Rendezvous at Fort De Chartres website, which you can visit here. If you happen to live in the Southern Illinois area and have never been to the Rendezvous at Fort De Chartres, GO! It's a very neat experience. Someday, I would love to be a part of it. Perhaps I can sell jam or honey (have I mentioned bee-keeping is on my list of to-do's? It seems to be pretty much all I talk about these days).

Back to the jam. It really is divine. IF you're a little hesitant about making an entire batch of this unusual (but very, very tasty) jam, remember you can always halve the recipe. It would make a wonderful birthday gift, Christmas gift, Tuesday gift, etc. 

Strawberry Mint Black Pepper Jam

makes 6 half-pint jars

5 c. Crushed Strawberries
1 pkg (OR 3 Tbsp.) Ball Low Sugar Pectin
2 1/4 c. Sugar
4 Tbsp. Lemon Juice

20 cranks of black pepper corn (from a pepper corn grinder)

10 Large Mint Leaves, finely chopped (I used Sweet Mint)

Prepare jars, and lids. Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Strawberry Lavender Jam

Once again I caught strawberries on sale - $0.99 a pound, people! Blueberries happened to be at an all time low on price as well (blueberry cinnamon jam, anyone?), so I stacked several of those in my cart as well. Thirty pounds of berries hogged most of my cart space. I looked like a berry crazed fiend. Hulling twenty six pounds of strawberries isn't what I would call a wild Friday night, but it was certainly worth it. I started a six gallon batch of strawberry wine, made two batches of strawberry jam, and have a few pounds of crushed strawberries on reserve in the deep freezer should any strawberry emergencies arise. Score. 

I'm in love with my deep freezer. We just bought it a few weeks ago and until three days ago, it was all empty and sad. Then I harvested the broccoli from the garden, blanched it and divided it into bags (one pound each) and put it in the deep freezer. Such a beautiful sight. And now there are gorgeous crushed strawberries in there, too! Anyone else get a rush from harvesting, prepping and freezing food? Anyone? Surely I can't be alone in this! 

Strawberry Lavender Jam

makes 6 half-pint jars

5 c. Strawberries

1 pkg (or 3 Tbsp.) Ball Low Sugar Pectin

2 1/4 c. sugar

4 Tbsp. Lemon Juice

1 Tbsp. Dried Lavender Flowers (or 2 Tbsp. Fresh Lavender Flowers)

1/2 tsp. Butter or Margarine (optional - keeps foaming down)

Prepare jars, and lids. Combine strawberries, lavender, lemon juice, and butter (if using). in a 6- or 8-quart saucepan. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.

Pupcakes: A Very Special Doggie Birthday Treat!

My baby girl, Luna, turned six yesterday. SIX. Where oh where has the time gone? It seems just yesterday she was a small bundle of fur, bumbling around on tiny puppy paws, pooping in every corner she could find, and chewing up everything I owned. In return she taught me responsibility, patience, and as cliche as this is, she taught me all about love. She got away with everything because she's so cute. Who can seriously reprimand a puppy face? Not me - perhaps that's why all of my dogs are so spoiled. I genuinely believe all dogs deserved to be spoiled for everything they do for us, teach us, and give us. A dog-birthday is nothing to be taken lightly!

Pupcakes

makes 9 pupcakes

1 Egg

1/4 c. Natural Peanut Butter

1/4 c. Cooking Oil

1/3 c. Honey

1 c. Shredded Carrots

1 c. Whole Wheat Flour

1 tsp Baking Soda

Preheat the oven to 350 degrees F. Combine the egg, peanut butter, oil, honey, and carrots in a large bowl, blend well. Combine flour and baking soda then add to the carrot/peanut butter mixture. Blend just until moist. Spoon cake batter into muffin cup lined tins. Fill 2/3 full. Bake for roughly 20 minutes or until golden brown. Insert toothpick in center to check done-ness. Cool completely on a wire rack. Ice with natural peanut butter if desired and top with a milk bone. We happen to have two very small dogs so I had the perfect pupcake-sized mini milk bones on hand. 

Freeze the rest or share the wealth if you have other dogs. Russell, Chester, and our cat, Shanks, shared a pupcake. No way their tiny bellies could handle a full pupcake. Luna got a full pupcake though - she's a professional at this kinda thing.

Taunting your dog with the pupcake is totally optional :P  

Fresh Watermelon Lime Sorbet

It's warm today, like in the 90's warm, and it's only the middle of May. Like most people I look forward to the summer and all the activities that go along with it - but I don't look forward to the so-hot-you-think-you-might-die heat. There is a bit of relief to be sought from the warmer months in the form of air conditioning and frosty treats. Our new ice cream maker will come in super handy with the latter. Earlier in the month, I made Strawberry Lemon Ice Cream with leftover strawberries from my Strawberry Jam making soiree. The only attendees were my husband, our dogs, and cat. Mostly, everyone else just slept the entire time I was making jam. Okay, not much of a soiree but I'm still calling it that. I like that word. Soiree. 

Anywho, we've recently developed an obsession with watermelon, not only buying four watermelons in the last two weeks and devouring them, but also tilling up an additional 14' x 14' chunk of earth for a watermelon patch. What better way to cool off on a warm streak than a fresh sorbet? Not many that I can think of. Unless of course someone wants to come over and install a swimming pool for us. Seriously, I'll even give you some sorbet!

Fresh Watermelon Lime Sorbet

3/4 of a Large Watermelon, cut into chunks and de-seeded

1 c. Sugar

1 c. Water

Juice of 3 Limes

In a small saucepan, combine sugar and water over medium heat. Stir until dissolved. Combine watermelon, lime juice, and simple syrup in a blender (it will take a few batches) until liquefied. Freeze in ice cream maker per instructions. Mine took about 30 minutes to create a soft-serve consistency. Enjoy by itself or even combine with your favorite wine for a refreshing sangria! 

Dilly Beans

I confess, I'm a green bean addict - the fresher the better. Oddly enough, before this morning I had never in my life had a pickled green bean. Last night was filled with green bean trimming, gardening, and pickling. I couldn't wait to try one, but alas they were still too hot when I finally went to bed. Perhaps pickled green beans are not the ideal breakfast food, but I just couldn't wait to open a jar up this morning. They are so good! Crunchy, pickle-y, and green bean-y. Yummy. This recipe is almost identical to the Dilled Beans recipe in the Ball  Complete Book of Home Preservation. I did however increase the pickling liquid amount as I had roughly the four pounds of beans the original recipe called for, but instead of making 6 pints as the original recipe estimates, I had enough for 8 pints. Before you say anything, I packed those green beans in there good! Such is the life of a canner I suppose (if I can ever bestow that wonderful title upon my amateur self yet), I've come to realize you just have to go with the flow, and be thrilled when you are blessed with a few more half-pints/pints/quarts than you had planned.

Our neighbor has to be one of the nicest people I've ever met. He's a gardener like myself and we often chit chat through our dividing privacy fence - mostly about our gardens, and we also do a little complaining about the wacky weather in our neck of the woods. A high of 78 degrees one day and then bottoming out to 39 degrees three days later - c'mon! Today canning became the topic of conversation. Silly me, I guess I hadn't realized men like to can, too! Having never heard of dilly beans, he wanted to try some. I gave him a pint and they were a big hit. In return, there is now a stick of deer sausage in our refrigerator and he offered more if we liked it. It's nice to know that there are still nice and neighborly people in this often too-busy-to-be-nice kinda world. 

Dilly Beans

makes 8 pint jars

4 c. White Vinegar

4 c. Water

1/4 c. Pickling Salt

4 lbs Green Beans, trimmed to jar-size

3 Bell Peppers (I used yellow, red, and orange)

4 tsp. Dill Seed or 8 Heads of Dill

8 Garlic Cloves

32 Whole Peppercorns

Prepare jars, bands, and lids. Combine salt, vinegar, and water in a large sauce pan. Bring to boil. To each jar add 1/2 tsp. Dill Seed (or 1 Head of Dill), 1 Garlic Clove (I split mine lengthwise to release more flavor), 4 Whole Peppercorns, then pack in green beans and bell pepper mixture. Ladle hot pickling liquid into each jar, leaving 1/2 inch headspace. Remove air bubbles, add more pickling liquid if necessary, wipe rim of jar, and affix lid. Process jars for 10 minutes. Turn off heat and let sit in canner for additional 5 minutes before removing. Cool, label and store. 

Easy Alfredo Pizza Sauce

Using my garlic pizza crust recipe, I concocted this DELICIOUS Alfredo pizza. While we salivate over the thought of pretty much every kind of pizza known to man, I wanted something a little different than the typical robust tomato sauce based pizza I usually make. It turned out wonderfully and I will definitely be making this pizza again... is tomorrow too soon?

Alfredo Pizza Sauce

makes enough sauce for two medium sized pizzas

1 1/2 c. Milk (I used 2%, but Skim or Whole Milk will work as well)

1/4 c. Butter

1/3 c. Parmesan Cheese, Grated

2 Tbsp. All Purpose Flour

2 Garlic Cloves

1 tsp. Sea Salt (this is roughly what I used, you may want to add more or less depending on your tastes)

2 tsp. Freshly Ground Black Pepper

Make a roux by melting the butter in a medium saucepan over medium heat, add in flour, stirring continually. Allow to bubble for a minute or so - still stirring. Stir in milk, cover and simmer for a few minutes until thickened, stirring occasionally. Once slightly thickened, add in cheese, salt, and pepper. Grate garlic cloves directly over the saucepan. Stir until cheese is melted and sauce is thick and creamy. Remember that the sauce will thicken as it cools, but if sauce is still thinner than you'd like, simmer (with lid off and stirring occasionally) for a few minutes until desired thickness is reached. Cool completely before using. 

There are tons of topping combinations you could use with this sauce to make some super tasty pizza. I used broccoli, and sliced mushrooms this time around. Here are a few other topping ideas I look forward to trying in the future: Chicken & Spinach, Bacon & Jalapenos, Chicken & Tomatoes, Mushrooms & Spinach, Black Olives & Feta, etc. Use your imagination - almost anything will be amazing with this delicious Alfredo sauce. Enjoy!

Garlic Pizza Crust

We're a house of pizza lovers. All kinds of pizza combinations, too! Pepperoni and Banana Pepper, Ham and Pineapple, Chicken and Spinach, Italian Sausage and Mushroom, Chicken and Onions, Bacon and Jalapenos, Tomato and Basil, Mushroom and Black Olives... I'd continue but I think you get the point. This pizza dough isn't exactly what most might deem 'healthy', but it's certainly better than the oil loaded crust from most pizza places. And it's so yummy! It's hard to beat warm homemade pizza dough covered with tangy saucy, cheese and your favorite toppings. 

Garlic Pizza Crust

makes enough for two large pizzas

1 packet of fast rising yeast

2 tsp. Salt

2 tsp. Sugar

1 tsp. Garlic Powder

2 Tbsp. Extra Virgin Olive Oil

1 1/2 c. Warm Water

3 1/2 c. Flour

1 Tbsp. Basil (Optional)

In a large bowl, combine yeast, salt, sugar, garlic powder, basil, and olive oil. Pour in warm water, stir and allow yeast to blossom until foamy (5-10 minutes). Add in 3 cups of flour, so that the dough is coming together but still sticky. Using your hands add in the additional flour and knead the dough right in the bowl. I've never been much for kneading on a floured surface, to me it makes an unnecessary mess. Add in additional flour - you may need to add a small amount of additional flour to make the dough firm and no longer sticky. Knead for a few minutes until smooth and elastic. 

Spray another large bowl with olive oil spray or coat in a thin layer of olive oil using your fingers. Transfer dough into oiled bowl, and cover with damp towel or plastic wrap. Leave to rise in a warm place for 1 to 1 1/2 hours. 

Once doubled in size, sprinkle a little flour on the dough and punch it down. Knead for an additional minute. Allow dough to rest for 10 minutes. In the mean time, prepare pizza toppings. Preheat oven to 375 degrees. Halve dough and place on greased pans. Alternate working each pan of dough, stretching a little at a time and allowing a few minutes of rest for each dough. 

Top dough with desired toppings (we love fire roasted tomato sauce, mozzarella cheese, grape tomatoes, and basil), and bake for 30-35 minutes or until golden. Enjoy!

Peanut Butter Bacon Dog Treats

Have I mentioned how spoiled our dogs are? We take them on multiple car rides per week. Chester, and Russell snooze peacefully in my lap while Luna hangs her head out of the window, tongue flopping happily in the wind. They each have a garden in the backyard. We bought a new king size bed just so they could sleep in the bed with us. Why shouldn't they get homemade treats? I found the original recipe here. They're a fun treat to make, and they're good for your pups, too!

Peanut Butter Bacon Dog Treats

makes anywhere from 30-45 treats, depending on how thin you roll your dough

1/2 c. Natural Creamy Peanut Butter
1 Tbsp. Honey
1 Large Egg
1/2 c. Water
1/3 c. Shredded Carrot
3 Pieces of Bacon OR 3 Tbsp. Bacon Bits
1 c. Oat Flour OR 1 1/2 c. rolled oats, processed until floury
1 c. All Purpose Flour OR Whole Wheat Flour (I chose to do half of each)

Preheat oven to 350 degrees. In a medium bowl, combine peanut butter, honey, egg, water, carrot, and bacon until well blended. Add flour (all purpose or whole wheat AND oat flour), and work into a dough. Roll dough out to 1/4 inch thickness on a lightly floured surface.

Sprinkle a little flour on top to keep the rolling pin from sticking to the dough if necessary. Cut out shapes with desired cookie cutters and place on a baking sheet lightly sprayed with non-stick cooking spray. 

Repeat cutting out shapes, and re-rolling the dough until you've used up every bit of dough. Bake for 20-25 minutes.  

Cool on cooling rack and store in airtight container, or freeze.

Prepare to be attacked by intrigued pups! They were practically snatching them out of my hands! Actually, Luna did pilfer one treat, then did a victory lap around the yard with it with Chester and Russell hot on her heels. I promise your dogs will love them - unless of course they don't like bacon. I have yet to find a dog (or person for that matter) that doesn't like bacon. 

These treats will have them lining up to get one, then begging for more when they're all gone. They may even cause a harsh sibling rivalry of epic proportions. Chester already gobbled his up but it's just not fair that Luna gets one when he doesn't even have a crumb of his left. 

Terribly, terribly unfair.