Have I ever mentioned the insane amount of Blackberry bushes that are around and behind our house? When I say an insane amount, I am talking about if we hired crews of people to pick, I don't know that they could pick them all. INSANE AMOUNT! When we first moved in we had a bush that was literally 10 foot tall and about 20 foot around, and covered in berries. I think inside the bush was actually a tree, but who knows. Unfortunately, not long after we moved in construction crews tore it up (not our choice or decision, but it was technically "city property.") Even with that loss, we still have tons and I spend a few hours every day during blackberry season picking until my hearts content. My husband says that I am the caveman definition of a "gatherer."
This past year wasn't any different, and I picked a lot, not as much as I normally do, but if memory serves, I was just starting serious morning sickness and not quite up to my normal routine. I froze two gallon ziplock bags with the intentions of making Blackberry Jelly with a family friend for the first time, after trying hers last year, and deciding it was the best thing ever. Time passed, morning sickness continued, and it just never happened. Sometime in December I started cleaning out the freezer preparing for the approaching holiday, and discovered all my frozen berries. I realized I needed to do something with them, or toss them out. Why not just make blackberry jelly myself? So I did some basic research (I've never canned anything before) had the recipe from the friend, and bought a box of canning jars.
Blackberry Jelly Recipe and basic canning directions HERE. These are the only things I did differently and a few hints: 1. I didn't want seeds in my jelly, so at first I started pushing the berries through a strainer, which worked, but was very slow. I ended up putting about two cups in my blender, processing them, and then pushing the puree through the strainer to remove the seeds. This worked really really well, and I'm not quite sure why some of the recipe comments say not to do it, it worked just fine for me!2. Two gallon bags of frozen berries produced exactly the amount of juice needed for this recipe (5 cups) and filled around 9 8 ounce jars.3. On Step 11, I didn't have a fancy canning pot, so I just used a large pot that I filled with water, and laid a towel inside. The towel inside kept the jars from clanking together while the water boiled. Make sure the water is 1" above the lids during the boiling process. Be extra careful removing the super hot jars from the boiling water after you are done, this part is rather dangerous and especially so if you are using regular tongs and not specialty canning tongs. Go slow and be careful! Enjoy the fruits of your labor year round! We have already eaten our way through three jars, and I can't wait to make more jelly during the next blackberry season!P.S. I wrote this post before I gave birth, and just never had the chance to post it, so fortunately for me, blackberry season is in full swing right now and I swear there are more than ever out there ready to be picked! I am ready! _Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!
Happy Holidays everyone! It has been a while since I have blogged, but I am still here, still pregnant (34 weeks) and still huge! But that is OK, I am used to the double takes when we go out in public now. Amazingly, I have done a TON of sewing and hope to show you guys soon! What I have accomplished in sewing I have been lacking in the cooking department, but I did want to show off a new desert I made this past weekend for my husband to bring to his family's Christmas party. At the beginning of December Dana over at MADE started posting a treat recipe a day, and the very first days recipe caught my eye and I knew I wanted to make it! It takes about 15 minutes total, is super easy and quick and was a big hit at the party. I forgot to take a before shot, but this is the amount that returned back home to me! Just enough to get a picture of the remaining 4 slices. I also decided to photograph the leftovers on the mini quilt that I just won on Sew, Mama, Sew Giveaway Day and received from Debbie herself, the lovely lady who hosts Tuesday at my Table every week! So pretty and festive! Chocolate Peanut Butter Rice Krispie Roll
Recipe and step-by-step directions can be found at MADE, click HERE for original recipe. Below is my slightly modified version! Ingredients:1 (10.5 oz.) package of mini marshmallows5.5 cups of Rice Krispies cereal1/4 cup butter 1/4 cup peanut butter1 1/3 cup dark chocolate chips3/4 cup Reese's peanut butter chipsDirections:Line a cookie sheet with wax paper, and then generously spray with non-stick cooking spray. In a separate large bowl, microwave for 2 minutes (stirring half way) the marshmallows, butter and peanut butter. Add in the Rice Krispies and stir until well mixed, just like you are making normal Rice Krispie treats. Spread mixture onto cookie sheet, spray non-stick cooking spray onto your hands and press/spread mixture evenly onto entire cookie sheet making sure it is even and flat. In a separate medium bowl, microwave in 20 second intervals the dark chocolate chips and the Reese's peanut butter chips. Stirring after each interval. Heat until just melted, don't overheat otherwise the chocolate will burn/scorch. Once melted, pour chocolate mixture over the Rice Krispies and spread out evenly into a thin layer. Starting at one end of the pan, lift the way paper and carefully start rolling into a log. Use the wax paper to help in the rolling process. Once you have your rolled log, refrigerate for at least 30 minutes. I refrigerated mine overnight. When ready to serve, remove from refrigerator and cut log into 1/2" rounds. Eat either cold or room temperature, both ways are delicious! _Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!
One of my all time favorite appetizers is so simple, easy and tasty, a 7 layer Mexican Dip. Oh just thinking about it makes me want to make one. It is great to make ahead of time (day before) and works year round, but is also great for this time of year because it is so easy and quick to make! This is another recipe that I had never had until I met my in-laws, and then once I had eaten it, I thought, "Where have you been all my life?"
Photo Credit: www.ifood.tv
Seven Layer Mexican Dip
This recipe fills a 13x9 Casserole Dish perfectly and serves a crowd!
Ingredients:
2 cans Re-fried Beans
2 mashed Avocados
1 Tablespoon Lemon Juice
1 16 oz. container Sour Cream
1 packet Taco Seasoning
1 small can of chopped Black Olives
1 Tomato, chopped and seeds removed
1 8 oz. block of Cheddar Cheese, shredded
Chopped Green Onions
Directions:
1. Spread Re-fried Beans in bottom of Casserole Dish.
2. Mix together mashed Avocados and Lemon Juice in separate container, and then spread on top of first layer.
3. Mix together Sour Cream and Taco Seasoning until well blended. Make sure there aren't any unmixed seasoning "pockets." Spread on top of Avocado mixture.
4. Sprinkle shredded Cheddar Cheese on top of that layer.
5. Sprinkle chopped Olives, Tomato and Green Onions as the final three layers on top.
Serve with favorite Tortilla Chips and Enjoy!
_Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!
It is always funny to me how everyone has different "traditional" dishes that they serve for Thanksgiving Dinner. My family always seemed to have turkey, cranberries, cornbread dressing, green bean casserole and of course pumpkin pie. My first Thanksgiving with my husband's family was quite different. They had the traditional turkey, but I believe they forgot the cranberries or maybe didn't want them that year? It was quite a shock. They served a salad I had never heard of, small green peas with onions, rice dressing, sour dough bread...nothing I was familiar with, and quite honestly I was disappointed. The one saving grace was another dish I had never had or heard of, Broccoli Casserole, and it was wonderful. Second helping even though you are stuffed wonderful. It comes from the same Aunt that blessed us with the Steak Fingers recipe. The story should end here, but it doesn't. Her delicious recipe is below. Broccoli Casserole
Ingredients:
1 Stick of Butter
3 Packages Frozen Chopped Broccoli
1 Medium Onion, Finely Chopped
2 cups Cream of Mushroom Soup
1 Roll Garlic Cheese
Breadcrumbs
Optional: 1 Small Can of Chopped Mushrooms, Drained
Directions:
Cook Broccoli as directed on package and drain well. Melt butter in skillet and add onions, saute for a few minutes until onions are soft and clear. Cut cheese and melt with butter and onion mixture, stir constantly. Add mushroom soup and stir (add can of chopped mushrooms if you wish.) Spray casserole dish with Pam. Layer Broccoli and then cheese mixture. Repeat layering. Sprinkle top with bread crumbs. Bake at 350 degrees until bubbly or about 35 minutes. Enjoy!
Photo Credit: www.genaw.com
I have only hosted Thanksgiving once at my house, and it was four years ago when my son was but a few weeks old, and we weren't really up to traveling. I decided to fix that wonderful Broccoli Casserole, and acquired the recipe. Here is where the problem comes in....after visits to 3-4 different grocery stores I was unable to locate that roll of garlic cheese. After getting frustrated, I jumped online to locate it, only to discover that it has been discontinued and is no longer produced. Great, now what? So I started experimenting. After trying several things, I found the next best thing, and now the Broccoli Casserole lives on, no it isn't identical, but it is darn close, and I guess as good as it gets. And yes, it is pretty darn good. My recipe is below. So if you are looking for a non-traditional dish to serve at Thanksgiving, give this one a try, it is really easy!
Marci's Broccoli Casserole
_Ingredients:
1 Stick of Butter
3 Packages Frozen Chopped Broccoli
1 Medium Onion, Finely Chopped
2 cups Cream of Mushroom Soup
1 Jar of Cheese Whiz
2 Teaspoons Garlic Powder
Breadcrumbs
Optional: 1 Small Can of Chopped Mushrooms, Drained
Directions:
Cook Broccoli as directed on package and drain well. Melt butter in skillet and add onions, saute for a few minutes until onions are soft and clear. Pour in Cheese Whiz and melt with butter and onion mixture, stir constantly. Add 2 Teaspoons of Garlic Powder, stir well. Add mushroom soup and stir (add can of chopped mushrooms if you wish.) Spray casserole dish with Pam. Layer Broccoli and then cheese mixture. Repeat layering. Sprinkle top with bread crumbs. Bake at 350 degrees until bubbly or about 35 minutes. Enjoy!
_Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes on this special Thanksgiving Week Edition!
My mother-in-law has taught me A LOT about cooking, some good, some bad, but I am very thankful for every tidbit of information she has shared with me over the years. I have eaten things at her house that I would have NEVER eaten before if it wasn't for her, and that is such a good thing. One of the things that she taught me was a little pearl of wisdom that makes so much sense. If you purchase a food item, and it comes with a recipe, it usually is really good. Why? Because the food manufacturer wants to show off their product in a recipe, and isn't going to give you a mediocre recipe, they are going to give you a really good one. Now this doesn't apply all the time, I have tried some that were gross, but on a whole, the majority are fabulous! That brings us to the recipe below. I had never had a really good cold spinach dip, until I had it for the first time at my in-laws. Low and behold, it wasn't a family recipe or secret, but rather the recipe off the back of a soup package mix. So if you are looking for a great appetizer during this holiday season, pick up a pack of Knorr Vegetable Soup, Dip & Recipe Mix, usually found in the soup section, somewhere around the packaged stock, and whip up this delicious dip. I think I'll be making some myself!
Photo Credit: Knorr.com
Knorr Spinach Dip
Makes about 4 cups. Serve in a round bread bowl, or just a pretty dish!
Ingredients:
1 package (10 oz.) frozen Chopped Spinach, thawed and drained completely
1 (16 oz.) container sour cream
1 cup of Mayonnaise
1 package Knorr Vegetable Soup, Dip & Recipe Mix
1 (8 oz.) can Water Chestnuts, drained and chopped, optional
3 Green Onions, finely chopped
Directions:
In a medium bowl stir together all ingredients until well mixed. Cover and chill for at least 2 hours to blend ingredients. Stir well and enjoy! Serve with cut up vegetables or crackers.
Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!
My husband's Aunt shared with me a delicious recipe for something that I had never heard of or eaten before. Steak fingers. Can I sum it up in one word? Yes, absolutely delicious! The reason I am sharing this recipe today, is because my husband and I have been eating a lot of steak lately. I crave it all the time, probably because my iron levels are low and I am craving iron filled things. Anyways back to the point, our discussion was over the fact that we know of no restaurants that serve this dish, and why not? So then we said we needed to open our own restaurant (kidding.) Oh well, until a local restaurant (or chain) decides to serve this dish, I am stuck making it for myself. I am sure my version would taste better anyway!
Click on the photo to visit Easy Everyday Cooking for another version of this recipe. Photo Credit: Easy Everyday Cooking.com
Steak Fingers
Ingredients:
1/3 cup Vegetable Oil
1 pound Round Steak
2 Eggs
1/2 cup Milk
1.5 cups All Purpose Flour
Cajun Seasoning (like Tony Chachere's) to taste
Salt and Pepper to taste
Directions:
Tenderize steak by pounding with a mallet. Cut into 3 inch long strips by about 1/2 inch wide. Combine egg, milk, salt and pepper in a shallow dish, stir until well blended. Combine flour and Cajun seasoning in a gallon Ziplock bag. In a large skillet over medium heat, heat the 1/3 cup Oil (or enough to cover the bottom of the pan.) Coat steak pieces in flour, shake off excess. Dip into egg mixture, then dip into flour mixture again. Fry the strips in the hot oil until golden brown, around 2-3 minutes. Transfer to a plate lined with paper towels to absorb oil. Serve, and enjoy!
Linking up to Tuesday at the Table over at A Quilter's Table. Hop on over and visit the others and their great recipes!
I honestly haven't been doing much cooking lately, just ask my husband! By the end of the day, I'm usually too tired, and too sick feeling to cook, and not really having any sort of appetite has led me to detest eating. I have had the random odd food craving, which usually my sweet husband does oblige. So today, I decided to share some links to great recipes of some food items that I have been seriously craving.
Photo Credit: Kimberly Reiner and TheNibble.com
Caramel apples are one of my favorite items come this time of year, pregnant or not. I made a batch a few weeks ago, and have all the ingredients to make another round soon. I love that this version uses twigs as the "handle" and since I am currently out of Popsicle sticks, I might just have to try this one out! Click on the image to see the recipe. My mouth is watering!
Photo Credit: JamieCooksItUp.Blogspot.com
Technically, I have been craving plain old pumpkin pie, and most probably will make one tonight, but as I was checking out at Walmart, Sunday night, the cashier noticed my ingredients and suggested I try the cake version instead. She then proceeded to list all the ingredients and how to make it, which I promptly forgot. Once I got home, I went ahead and looked it up, and decided to share the recipe with you guys. Like I said, I have not tried this one, but it sure does seem yummy, and a good new take on a classic Thanksgiving item.
Photo Credit: The Chew, ABC.com
Last but not least, as I was sorta watching TV on Monday, more specifically the new show on ABC called The Chew (which I really enjoy, by the way.) I tuned in toward the end of this dish being prepared. The picture does nothing for it, and on a whole, it is an unattractive dish, but boy did it sound tasty. Good comfort food. It is called, Cast Iron Pork Pie, and includes ground pork, bacon, kale (plus other stuff) all topped with mashed potatoes and cheese. I haven't made this one yet (only because I don't have all the ingredients) but plan to make it real soon! I am linking up to Tuesday at the Table over at A Quilter's Table. Head on over to check out everyone's delicious recipes and stories associated with them!
My favorite beverage has to be sweet tea, I grew up loving it, make pitchers of it all the time, and now my son even loves it. But, let me clarify, I don't really like hot tea that much, and unsweetened iced tea is a joke. I can remember visiting my grandmother every year, and going next door to visit my great-grandmother, and her letting me spoon in as much sugar as I wanted into my tea. I was spooning sugar into already cold tea, so it never dissolved, sat at the bottom and I usually added somewhere around 6 tablespoons! Great memories! So I thought I would share my perfected sweet tea recipe with you guys, so you can experience true Southern sweet tea, made just the way I like it, cold and oh so sweet! Once again, I am linking up to Tuesday at the Table over at A Quilter's Table, make sure to jump over there and visit everyone's great recipes and blogs! For an extra treat, click on the photo below, which will take you to the Southern Living website, where you will learn how to deep fry sweet tea! It actually seems like it would taste pretty darn good!
Photo Credit: Beth Dreiling Hontzas, SouthernLiving.com
Marci's Southern Sweet Iced Tea
This recipe is for a full two quart pitcher. Easily 8-12 servings.
Ingredients:
4 single serve black tea bags (decaf or regular)
1 cup sugar
water
Directions:
In a medium sauce pan boil around 4-6 cups of water. The amount of water does not need to be an exact amount. Once the water comes to a roiling boil, drop in the four tea bags, stir, and remove from heat. Let the tea bags steep for 10-12 minutes and no longer. Remove tea bags and discard. In a two quart pitcher, add 1 cup of sugar, and carefully pour the tea into the pitcher. Stir until the sugar is well dissolved into the tea. Add cold water to fill the pitcher. Stir well. Serve over ice.
If you have access to fresh mint leaves, add a few to the glass and crush slightly. Enjoy!
 Another week inspired by Debbie over at A Quilter's Table, and this week she added a linky thingy (what do you call that thing?) so you can join in the fun too! I love that every week Debbie shares stories, memories and a great recipe! So here goes my story and recipe this week.... A long, long time ago....before the days of Starbucks on every corner, there was this fabulous place called Orange Julius located in a mall near you. Apparently Orange Julius does still exist, it has just been 10+ years since I have personally seen one! Anyways.... back to the point. Back in the day, I thought this "Orange Julius" drink was possibly the best thing ever invented, and it was a major treat to get one. I'm talking about once a year if I was lucky. I can remember going to the mall and begging to get one, I think this drink may have been the only reason I liked the mall! Who cares about shopping when you can drink something so heavenly. You can see where my priorities are....When my husband and I started dating about 12 years ago, there was still a location at our local mall, and being that my then "new boyfriend" had never had one, I suggested we go and try it out and have a "date" at the mall. So we are sitting in the food court sharing our Orange Julius, I have a mouthful, and my "then boyfriend, now husband" says something that I find to be hilarious. So you can just about imagine where this goes. Yes, I couldn't contain myself and literally spit the lovely drink all in his face. He sat mortified, and alas I just laughed it off, wiped down his face and apologized profusely. I mean seriously, what else can you do? What is the moral to this story? Ladies if you find a man that lets you spit a drink in his face on the second or third date, and he doesn't promptly leave you, he might just be a keeper. In my case, he was. But every now and then he says "Do you remember that time you spit Orange Julius in my face?" Yes dear, who could forget. P.S. Sadly, that was the last time I experienced an actual Orange Julius, and not because of that incident, but rather our local location closed, and I have yet to find another. At least I can make one at home...
Orange Julius (At Home) Recipe
Ingredients:
3 oz. or 1/3 cup Frozen Orange Juice Concentrate
1/2 cup Milk
1/4 - 1/2 cup Sugar (Depending upon how sweet you like it!)
1/2 cup Water
3/4 tsp. Vanilla
6 Ice Cubes
Directions:
Add all ingredients in a blender, cover and blend until smooth. Enjoy!
Inspired by Debbie over at A Quilter's Table, I decided to do my own version of Tuesday at the Table, today. Lately my days revolve around food, and alas, I wish I could say this was a good thing, but in my 23rd week of pregnancy, it is not. Most days are spent trying to decide what is appealing, won't make me sick, or simply what food doesn't disgust me today. I really do look forward to enjoying the eating process again. Usually my day does consist of...I am craving "this or that" and must have it now, which is not very practical for a girl who doesn't want to drag her three year old to the store every single day in search of that odd item like "Cajun Krab Dip." And yes, that has been a recent crazy craving. Back to the point...this weekend I started craving Muffulettas (a traditional New Orleans sandwich) and just couldn't stop thinking about them. After enough talk, I convinced my husband that I "had to have it or else" and he immediately drove me to the store in search of all the ingredients. Thankfully, this is an item that he also really enjoys, so there wasn't much convincing needed on his part! So, what is a Muffuletta you ask? Basically a sandwich consisting of 2 meats, 2 cheeses, a crusty roll and Italian Olive Salad. Our favorite brand of Italian Olive Salad is shown below, and basically is a mixture of pickled vegetables, olives, capers, olive oil and spices. If you have never eaten this product, it is something to try for sure, and I'm sure you will never taste anything else quite like it. Three days later, I have now eaten Muffulettas every single day since, and probably will eat another for lunch today. So good! Oh and on a side note, my husband has also eaten them every day since, it just seems we can't get enough! Do you now have the hankering for this delicious sandwich? See my recipe below! The hardest part is collecting the ingredients, I promise!  Image from Boscoli Italian Foods web site.
Marci's Muffulettas
This is a rough recipe for feeding 2 hungry people, using only half of the loaf of Italian bread. If you want to feed a family of four, use the whole loaf and just double my instructions below!
Ingredients:
A jar of Italian Olive Salad.
A jar of Pimiento-Stuffed Spanish Olives, chopped
A bottle of Olive Oil and Vinegar Dressing
A loaf of Italian Bread or French Bread
Swiss Cheese
Provolone Cheese
Thin Deli Ham Slices
Hard Salami Slices
Directions:
In a small bowl mix together roughly 3/4 cup of the Italian Olive Salad, 1/4 cup of the Pimiento-Stuffed Spanish Olives, and around 1-2 Tbsp. of the Olive Oil and Vinegar Dressing.
Cut the loaf of Italian Bread in half. Then split the bread open lengthwise (to make the sandwich.) On each side of the bread, spread the Italian Olive Salad mixture, coating evenly. On one side of the bread half lay down a layer of Provolone Cheese and the Deli Ham Slices. On the other side of the bread half, lay down a layer of Swiss Cheese and a layer of the Hard Salami Slices. Carefully sandwich the two halves together to create your finished sandwich. Cut into 4 slices and serve with your favorite chips! Enjoy!
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