We have moved!!!

We're moving!! The jars are packed and ready to go.

Join me over at TwoBGardening.com for all your favorite gardening tip, recipes and "how to's". I'm still in the beginning stages of learning the new program. Hang in there with me. I'm trying to work out some kinks. Please let me know how you like the new site.

Hope to see ya soon!!

Sincerely, Amy :) 

Pesto Cream Cheese Stuffed Mushrooms

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.

Be careful, they are delicate!

Grateful for a Stocked Pantry

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.

 Join us for Gratituesday at Heavenly Homemakers!

Sun Tea

 

Summer + Sun = Sun Tea! 

On those warm sunny summer days grab a glass jar, drop in 5 tea bags and fill with water. Screw on cap and place in the sun.  A few hours later add a cup of sugar, shake and done.

Yes, it's that easy!

Staying busy while my daughter is away

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.

Martha Stewart's Apple-honey-Challah bread. This makes a huge loaf, share and enjoy!

Zucchini Fritters

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.

Applesauce

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? 

Mommy misses you baby girl. Love ya :)

Preserving Apple Juice

Don't waste those apple peels after your done making the apple sauce. Make apple juice. It's apple season once again and time to stock the pantry with apple sauce and apple juice.

Jonagold apples from Fruit Hill Orchard!

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!

I WON!! I WON!! Whole Foods Smoothie Contest

My smoothie, Strawberry Chocolate Mint Lemonade cooler won the Whole Foods Contest. Never in my wildest dreams would I think I would win a Whole Foods Contest. Woot! Woot!

Thanks to all who voted. Check out the Q&A blog from Whole Foods. Hope you'll enjoy the smoothie recipe. It's very refreshing and light. Thanks again to all my loyal readers!