Bless My Heart I Married A Yankee

These little cups of happiness are a great way to meal prep for on the go breakfasts.  Ya know we all have a busy life and our schedule gets hectic.  That is why meal prepping is so great.  Now, of course, you do not have to make these for meal prepping.  They are good just about anytime you want them.   Start with a pound of sausage.  I used homemade garlic ginger sausage. Press sausage into your muffin pan forming a cup. I used fresh chopped spinach in the bottom.   A bit of cheese. Then crack an egg on the top and bake until done.   SAUSAGE EGG CUP  Ingredients 1 pound breakfast sausage 1/2 cup chopped spinach 1/4 cup shredded cheese 6 eggs Directions Preheat oven to 400 degrees. Press sausage into the muffin pan to form a cup. Layer spinach and cheese into the cup of sausage. Crack an egg on top of the cheese. Bake for 20 to 30 minutes until egg is done. One of the great things about making them you can pretty much use a

I told someone the other day I had made hand pies.  They had no clue what I was talking about.  If you do not understand either let me explain.  A hand pie is just that.  It is a pie you can eat with your hand.  You can make savory hand pies as I have here or you can make a dessert one.   I pretty much played around with my filling.  For this one, I used a homemade venison breakfast sausage.  Since I have used maple ginger venison sausage.  Both were excellent.  Since not everyone has or wants to use venison sausage, I suggest for you to use your favorite sausage.  Brown your sausage. I did not know it but I was out of potatoes so I used a jar I had canned.  Which I am glad I did.  You do not want mashed potatoes you want them a bit chunky.   Mix the sausage and potatoes together in a bowl. Make some pie pastry or if you do not make from homemade buy a box of the pie crusts.  Do not buy the frozen ones.  Roll out your pastry and cut to the size you w

These pictures were made on February 13, 2019, at 4:38 pm EST.   On the first set of shelves, I have potatoes, blueberry jam, blueberry butter, apple pie jam, apple butter, scuppernong jelly, apple pecan relish, Christmas jam, cranberry relish, cranberry juice, cranberry mustard, faux pineapple, apples, canned pumpkin, and melanzana. The middle set of shelves have more potatoes, 4 different kinds of strawberry jam, strawberry mustard, beer mustard, various pepper jellies, peach jam, apple sauce, and apple juice. The last set of shelves have all of my bone broths.    I keep my can goods in our basement.  We have a full basement.   The first shelving unit has canned meats on top, all kinds of pickled veggies, canned soups, and canned bbq sauces. The last set has canned soups, canned tomatoes, 5 different types of salsa, tomato sauce, Rotel, marinara, whole canned tomatoes, sriracha, green enchilada sauce, various beans, and some canned meat. In the boxes, I ha

first I need to mention this is a slow cooker or you may call it a crockpot, recipe.  That is the easy part mentioned in my title. This is my daughter's favorite soup that I make.  I honestly can not pinpoint how long ago I started making this soup.  I know it has been quite a while.   This recipe is so darn easy to make.  It is like one of those dump cake recipes.  You just dump your ingredients into a crockpot and allow it to cook.   As I mentioned this is my daughter's favorite soup.  My son likes a chicken and rice soup that I make.  Why can't kids like the same things?  It sure would make it easier if they did.  But then I bet they would be boring kids.   Honest to goodness, you just add all your ingredients.  Even your chicken goes in raw.   Add chicken, chicken stock, red enchilada sauce, black beans, corn, onion, fire roasted diced tomatoes, can of green chilies, chopped garlic, and cumin to a large crockpot and let it cook.  If you chose high heat coo

Yummy Green Enchiladas are so good.  If you are craving some Mexican and just do not want to go out why not make some at home.   This recipe came about due to an overabundance of green tomatoes one year.  Well, more like 5 years ago.  You the story goes like this, it was October the leaves were turning all the pretty colors of fall.  The garden was winding down with only some peppers and tomatoes left.  That summer was tomato and pepper heaven in my garden.  I was able to can all kinds of goodies with tomatoes and peppers.  Since the forecast was calling for our first frost in the next few days we knew we had to get down in the garden and pick everything that was left.  Peppers I know what to do with but heck what do you do with over 50 pounds of green tomatoes.  Yes, you read that correctly we had over 50 pounds of green tomatoes.  Me being me and Scott being Scott, we had to figure out what in this world were we going to do with all those green tomatoes.  Well, we decided o

What do you do when you run into a great sale on ground beef and you do not have freezer space?  Well, if you know me, the answer is to can it.  So, that is exactly what I did.  I seriously found an awesome deal on 80/20 ground beef and bought about 20 lbs.  Since I had so much I opted for boiling the ground beef.  It is easier to do it this way when you are canning a large amount.  It saves lots of time due to the fact you can do a huge amount in a very large stock pot and it helps with all the grease too.  *Please note you do not have to boil ground beef to can it.  You can simply fry it like you normally would.  See bottom for more directions.  I dumped my ground beef into a large stockpot and covered with cool water. It took me about an hour to cook until it was brown. You need to strain out the water and grease once it is finished cooking. Since this is a pressure canning recipe, all you need to do is make sure the jars are clean.  Pressuring cann

Canning pumpkin is fairly easy.  I have always frozen pumpkin but due to not having much freezer space I decided to can my pumpkin this year.  Now you really need a cooking pumpkin.  Not a carving pumpkin.  A cooking pumpkin is normally light in skin.  Not the dark orange of a pumpkin you buy in the store or the pumpkin patch.  Below is a picture of part of a cooking pumpkin.   There is one thing you need to know when canning pumpkin, that is it has to be canned in cubes to be safe and it must be canned in a pressure canner.  I know a lot of people might say well Great Aunt Suzy use to can puree pumpkin but it is not safe and seriously, do you want to take the chance on getting botulism?  Are you ready to learn how to safely can some pumpkin?  If so read on for step by step instructions.   First, you need to cut your pumpkin into small pieces.  This makes it easier to peel.  I had a fairly large one so I begged Scott to cut mine down to size for me to be able to handle.