Strawberry Freezer Jam

Wednesday, June 26, 2013

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My canning of strawberry jam is done.We took the boys to a strawberry farm and made a day of it.And after their tummies were full and they lost interest we packed up a trunk full of berries and headed home.I made 14 pint jars of yummy jam.The kids love it on their pancakes and waffles or over homemade bread in the cooler months.And it really is easy to make.Our blackberries are going to be ready in the coming weeks and I will put up blackberry jam as well.YUM!

Strawberry Freezer Jam

1 quart fully ripe strawberries
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

You will need clean containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
Let stand for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
Fill prepared containers immediately to within 1/2 inch of tops.
Wipe off top edges and immediately cover with lids.
Let stand at room temperature 24 hours.
Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
Thaw frozen jam in the fridge before using.

Glimpses of Our Home

Tuesday, June 25, 2013

Oreo Fluff

Wednesday, June 19, 2013

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This is a super easy treat that I make sometimes for the kids. They use it as a dip with Nilla wafers or graham crackers. Me, well. I eat it with a spoon! ;) You can put it between two cookies for a filling too.

Oreo Fluff
1 box white chocolate flavored pudding mix
2 cups milk
1 8oz container whipped topping (Cool Whip)
1 package Oreo cookies, crushed

In a medium bowl, mix together the pudding mix and the milk until it thickens.  Fold in the whipped topping. Mix well, then fold in the crushed oreos. Chill until firm.

Summer Burlap Wreath

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I have a confession to make. I am obsessed with wreaths. I have quite a collection, for every season, special occasion and holiday. They are an inexpensive way to change my porch decor and I love finding ways to incorporate different textures and colors. This wreath is one of my favorites. The burlap wreath is so easy to do. I just wrap broad burlap ribbon ( i bought at Michael's) around a white foam wreath form. I hot glued the ends and I found this cute moss butterfly in the clearance aisle (also at Michael's ) , and I just stuck it into the wreath. Simple and summery! 

Sweet Corn Pasta

Monday, June 10, 2013

Since the weather is warmer and we really do not want to heat the kitchen up or fuss with long  recipes, I have a few summer pasta dishes that are full of flavor with a few short steps  for preparation. This recipe is one of my favorites. I love sweet corn and this dish showcases it perfectly. The lemon gives it a fresh flavor that is great for warmer weather. Don't skimp on the fresh parmesan cheese. It enhances the dish and  gives it a layer you don't want to miss. I use organic whole wheat pasta , lemons and garlic. The parsley and basil are fresh from the garden. This pasta would be great for a picnic lunch as well.

Summer Sweet Corn Pasta

1 lb spaghetti pasta

2 c cooked sweet corn kernel

1 c small grape tomatoes, cut in half

1/4 c chopped fresh basil

1/4 cup chopped fresh parsley

1/4 cup olive oil

2 garlic cloves, minced

1 T fresh lemon juice

scant 1 T lemon zest

salt & pepper, to taste

1  to 1 1/2 cups grated parmesan cheese 

In a large bowl, combine the olive oil, lemon juice, lemon zest , basil and parsley . Mix well. Add the corn kernels

 and the tomatoes. Stir until mixed thoroughly. Season with salt and pepper to taste.

In a large pot, cook pasta according to package directions. Drain the pasta and return it to a large serving bowl.

Pour the corn mixture over the pasta. Mix together. Top with lots of fresh parmesan cheese.