I’ve been going through a lot since the beginning of 2016. I’ve had nonstop chronic health problems. I’ve left a career path I thought I’d be in forever to start a new one. Most importantly, in all of the fray, I haven’t taken a lot of time to do things that I love, like making things for people around the holidays.
I posted recently about the mini cherry pies that are a total hit at our parties. I had to follow that up with the punch that’s always a huge hit. I don’t have any clever names for it, so let’s just call it Cranberry Party Punch.
Every year, no matter what else is going on, we take time out of our schedule to host an ugly sweater party. It’s totally cheesy and fun, and it’s my excuse to make a ton of food, most of which isn’t healthy in any way, shape, or form. This year, we gave the winner an ugly sweater Packer gnome (check it out here) and I fed people homemade Chex Mix, puppy chow, and mini cherry pies. These pies are so easy and impress everyone. Here’s what you need:
Hi, Dairy-Free Staters! I’ve got a quick recipe that should get you over this mid-week hump. I talked about this recipe way back when, when I did the Whole30. On Monday, I started cutting out sugar (more on that in a future post). This recipe Monkey Salad is good for anyone looking for a sweet treat that is free of added sugar!
When I was a kid, my mom used to make grilled tofu marinated in barbecue sauce and grilled eggplant for dinners all throughout the summer. If you are fortunate enough to have Labor Day free, you shouldn’t spend that leisure time making a complicated dinner. Make this fast, easy dinner instead. Use the time the tofu is marinating to prep the eggplant and catch up with family and friends.
We’re at the tail end of strawberry season, and I just got a haul. My mom and I went out to Barthel Fruit Farm and picked 2 flats of strawberries. I’m not sure how many pounds, but it was enough to freeze a gallon of strawberries, make 8 jars of jam, 8 jars of preserves, and strawberry muffins. These perfect bites of summer go perfectly with a coffee outdoors.
The strawberry posts continue! We had a lot of strawberries to work with this year, and I was happy to try a few new recipes in the process. We made strawberry sorbet and strawberry banana popsicles with the strawberries we didn’t use for canning (or just plain good eating.
(photo credit: Jesse Egan)
It is once again canning season, and I’m so happy to see it come around again! This year, our plans include canning strawberries, peaches, cherries, and apples, with the possibility of adding blueberries into the mix. Last summer we got a crate of peaches from Tree-Ripe and made peach jam, among other things, from the cookbook, Canning for a New Generation. I’m not going to share the recipe from the book because I think you should get it for yourself, but here are a few tips for making peach jam, and tips for canning in general: