Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
Thick and sweet banana jam – goes great on toast or on pancakes or muffins. Also yummy in a milk shake!
Put all of the ingredients in a saucepan over medium heat and slowly bring it up to a boil, stirring occasionally.
Let the jam boil for 5 or so minutes.
Pour into washed jars and can in a water bath following the usual method.
Makes 2 jars – you can easily double the recipe if you need a larger quantity.
Or you can just pour the jam into a clean jar and pop it in the fridge – it won’t last long anyway!
This jam is great on toast, you can spread it on pancakes, you can use it in muffins and it’s perfect for a milkshake..
by LindaLee and filed in Canning
What do you do with a bunch of kumquats? Answer: Make marmelade. It is yummy and easy to make. It’s wonderful on a freshly baked scone or toast.
by Holly Kirby and filed in Canning
How does a Gin Gibson sound with a pickled ramp? Delicious.
by Flour On My Face and filed in Canning
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
by Patricia @ ButterYum and filed in Canning
Take advantage of Meyer lemons the next time you see them at the market and make this tasty jelly. Tastes great with cream cheese or schmeared on hot biscuits!
by Kristi at 30 Pounds of Apples and filed in Canning
A crisp, crunchy little pickle that takes advantage of all those extra beans in early fall.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
iamlow on 8.7.2009
Looks yummy and I plan to make this. Any idea on how long this will store??
ellieb on 8.8.2009
I think a while iamlow – I know once opened it can last in the fridge for several weeks.
As a family of four we go through it pretty quickly but I did make 2 jars last weekend and I have one in the pantry so I’ll see how long it lasts in there and let you know:)
Hope you like it.
SassyStephanie on 8.11.2009
Mmmmm. Just finished a batch. Can’t wait to try it!
kitchengoddess on 8.14.2009
wow! this would be perfect for us! i do a lot of canning and will definitely try this out!
SassyStephanie on 8.17.2009
This is delish. I even cut down on the sugar a little and it’s still so yummy. My kiddos love it on biscuits or on wheat waffles.
auntjen on 2.10.2010
How long do you leave it in the water bath?
joshuaswife5172008 on 6.13.2010
This is my hubby’s favorite jam! His favorite fruit is bananas, so when I saw this I just HAD to try it! It’s a keeper in our house!!
Queenk on 8.2.2010
Ditto on how long to water bath it.
My Ball book doesn’t reference bananas but my pressure canner instructions state ‘all other fruit’ – process pints for 30 minutes.
I’m in Florida and have several hands of bananas and I think this recipe would be just perfect.
Thank you.
ellieb on 4.17.2011
Sorry I took so long to answer:) I waterbath for about 30 mins or so.
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