These are some of my favorite appetizer recipes you will love to make! It’s that time of year when we get to share our homemade appetizers at family and friend parties. This first one is a really easy one to make. I love fresh cranberries, and my sister Denise (from Texas) taught me a few years ago how to make homemade cranberry sauce. Okay, I was instantly hooked on it. The ingredients are fresh cranberries, sugar, and water. You bring the sugar and water to a boil then add the fresh cranberries, stirring almost constantly. I can’t stir them constantly because I always have five things going on at the same time! What I love about this recipe is I can add some jalapeno jelly from a jar to give this cranberry sauce a little kick!
Do you know how to make natural yeast crepes from scratch? My friend, Melissa Richardson knows how to make natural yeast crepes BIG time. She wrote a book about using natural yeast, “The Art of Baking with Natural Yeast”. This is actually the crepe recipe from her book with a few minor changes. Melissa put herself through college by baking bread, this is why she is called the “Bread Geek”! She’s an amazing friend, mother, cook/baker and person. Sometimes you can check with neighbors and get some natural yeast that has been made with the water in your area. You keep the natural yeast in the refrigerator and you feed it every few days as needed with more water and freshly ground whole wheat flour. The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins
This is an updated post about how to cook Kamut Grain and love it! Do you even know what Kamut is? Kamut is a big, thin oval-shaped buttery grain. It’s an ancient wheat that was re-introduced to the modern market by a Montana farmer by the name of Bob Quinn. The name Kamut has actually been trademarked to assure that every bit is grown organically. I was first introduced to Kamut by Chef Brad at one of his classes where he showed the class how to use a pressure cooker. He taught the class about all different grains and how to use them. I was glued to his every move showing the many ways to use grain. Kamut is one of my very favorite grains! I make it ahead of time and I can make the best salads at the last minute. I make enough Kamut in the pressure cooker and then refrigerate it for about three days in quart mason jars. I use mason jars for everything.Bob’s Red Mill Organic Kamut Grain, 24-Ounce (Pack of 4)
This is truly the best caramel oatmeal carmelitas recipe ever! I am making these for a church function for my grand daughter who is leaving on a church mission. They typically have family and friends over for some snacks, fruit, and of course the good sweet stuff after church. These are so easy to make and most of the ingredients we all have in the pantry. They are moist, chewy and absolutely the best treat to take to any party or get-together. My mouth is watering just looking at the pictures I took. We can’t wait to cut into these babies!
I have 20 reasons why we need aluminum foil every day,This would be the minimum number of reasons why I store it. I think I take my boxes for granted. I panic when I’m down to my last box in the pantry. We all know we use aluminum foil for different things around the house, camping and in the garage. I buy the smaller boxes as well as the larger heavy duty aluminum foil boxes. Please send me your reasons why you store foil and I will add them to my list. Thank you in advance. Reynolds Wrap Aluminum Foil, 200 Sq Ft
This is my quick and easy spicy meatball appetizer recipe anyone can make. You can throw this together at the last minute if you have some frozen meatballs in the freezer. The frozen meatballs at Costco are fabulous! If you make your own meatballs from scratch those would be great as well! I like to buy the meatballs for the freezer because then my husband is happy if he has meat in his pasta dishes. I prefer just the marinara sauce over my noodles. You can pull out 5 meatballs or 40 depending on what you are making. I poured the sauce directly over the frozen meatballs and turned on the slow cooker. If I was you, I would add some Franks Hot Sauce to my food storage if you haven’t already! This is the first bottle I have ever purchased and I am hooked! The meatballs have a little kick, but not too spicy….just right!