We're moving!! The jars are packed and ready to go.
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Mushrooms are one of my favorite veggies to cook with. These creamy, cheesy mushrooms will have you coming back for more. Clean the mushrooms if need be and pop out steams. Spoon out some of the insides. Stuff with cream cheese mixture, sprinkle with cheese, bake and enjoy. Makes approx. 13 stuffed mushrooms.
Pesto Cream Cheese Stuffed Mushrooms:
16oz. whole white button mushrooms
4oz. cream cheese, softened
2 Tbsp. pesto
1 tsp. butter
salt and pepper to taste
1/2 cup shredded cheese
Preheat oven to 375 degrees. Butter a 8 X 8 baking dish, set aside. In a medium bowl stir cream cheese, pesto, salt and pepper together until smooth and well blended. Spoon cream cheese mixture into hollowed out mushrooms, filling all the way to the top. Place mushroom in baking dish. Repeat until all cream cheese mixture is used. You will probably have left over mushrooms. Toss them in with stuffed mushrooms or save for later enjoyment. Sprinkle cheese on top of mushrooms and bake for 15-18 minutes.
Grateful! Grateful! Grateful! Grateful pretty much says it all.
I've been very blessed with loads of fruits and veggies this summer. Can't waste them, preserve them. Fall is approaching, which means canning season is here. I've been working really hard to try and pack away as much food as I can. The joy of reaching in the cabinet and grabbing your home grown, home canned tomatoes. Is there anything better? A little crazy you say? Maybe, but I think it's a good crazy.
Don't get me wrong, canning food is hot, time consuming and aching hands. But I wouldn't have it any other way. Thank you Lord for giving me these aching hands to work with.
Are you hungry? There is a lot of food on this page so bring a plate and fill up.
It's been pretty quiet around the house the last 10 days. My daughter is gone to Ohio with her boyfriend to visit his mommy and sister. So while she was gone I thought I would stay busy cooking. I love to cook anyhow but this would be a great time to stock the pantry. Here's a few things I've been making.
The tomatoes are starting to come in so why not make some garden fresh salsa. This wonder salsa won me a blue ribbon at the Albemarle county fair a few years back. It's delicious! I also canned some applesauce, pickles, relish and apple butter. The pantry is starting to fill up.
Have you ever made fruit roll-ups? It is easy as applesauce. I made a batch and took them to work. I blinked my eyes and they were gone.
Ahh, the wonderful site of fresh beans. Beans are one of my favorite vegetables. They are so easy to grow and produce so much. So far we've harvested 7lbs of beans and we only started picking the first week of July. Many more pounds to come. For beans, I usually freeze them instead of canning. Had a bad experience with my beans not selling one time and every since I've just froze them.
Are you full yet? What have you made this week from the kitchen?
Recently when I was cutting up peaches I decided to use the skins to make a peach juice and add to my tea. So I thought, why not do the same with the apple peelings.
The jar on top is the juice!
After your done with peeling and coring your apples, throw all the scraps into a large sauce pot on low heat. Add about 3 cups of water. Put lid on top and cook unto peelings are mussy, about 30-40 mins. You can add sugar if you want a sweeter apple juice, but I think it's just right. Seal in your canning pot the same you would your applesauce. This apple juice is a little weaker than the store bought juice.
I'm excited to use it in cakes. Substitute most of the water for your apple juice. I'd love to try your favorite apple recipe. Please do share!