2 Ways to Make Homemade Applesauce


This has been a great year for apples at our house.

We have 3 big apple trees. I can’t even remember what type they are- it’s been so many years since we planted them! But they are bit on the tart side, making them delicious for eating and making applesauce!

Some years they don’t do so well and some years, like this year, we get a bumper crop. We choose not to use pesticides on them. We’d probably get better yields if we did, but we don’t want the chemicals.

Last week, I canned 24 pints of applesauce!

Today we’re having pork barbecue for supper, so I made up a fresh batch for supper to go along with it. It’s cooking in the crock pot now.

So let me tell you how to make Applesauce, both ways- Canned and in the Crock pot:

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How to Freeze Fresh Corn


Guess What I Did Today?

I froze lots of corn from our garden. Let me tell you how; it’s really a simple process.

We have a big garden every year. This week the corn is ripening and we picked our first batch. We had corn on the cob for supper last night! Mmmm!

There is nothing like homegrown corn on the cob. This year we planted both Peaches and Cream and Golden Queen varieties.

I like to freeze corn so we can enjoy that fresh garden taste in the winter,  too!

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Summertime Snacks From A to Z


Kids are always up for a snack, aren’t they?!

It’s a good idea to have plenty on hand for hungry bellies throughout the summer!

Sometimes it’s hard to think up something new or different for snack time. You know there are plenty of options, but your mind goes blank when you are trying to make up your grocery list. (or does that only happen to me?!)

So, let’s have a little fun with it-  Snack Ideas from A to Z to give you a little inspiration!

Ants on a Log (celery with peanut butter and raisins)

Banana Smoothie (1/2 cup sliced banana, 1/4 cup nonfat vanilla yogurt, and a handful of ice blended until smooth)

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Springtime Tradition- Fresh Strawberry Jam

Boy, do we ever love the month of May when the strawberries are ripe and ready to be picked!
We have a strawberry farm nearby, and it’s become a fun spring-time tradition to pick fresh strawberries several times during the month and make some of our favorite recipes!

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Garden Fresh Pizza Sauce

pizza sauce retry size
My daughter Grace makes this sauce every summer with fresh tomatoes from our garden, and we look forward to using it all year long.
  • 28 oz. skinned and crushed tomatoes (We usually puree in blender.) (Skin tomatoes easily by first plunging in boiling water until skins just begin to crack and peel. Then plunge into a clean sink full of ice water. Skins will slide off easily with a knife.)
  • 2 cans (6 oz. each) tomato paste
  • 1/2 c. water
  • 2 Tbsp. sugar
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 1 1/2 tsp. parsley

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Stuffed Tomatoes

stuffed tomatoes pic monkey
Our garden is doing great this year. A few weeks ago we enjoyed our much-anticipated, first tomatoes of the season!
Here is an easy lunch I look forward to every summer: Tomatoes stuffed with egg salad, using eggs from our own chickens. Yum!  Easy and good for you! (you could also fill them with tuna salad instead of the eggs)

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Frozen Fruit Cups


frozen fruit cups

We were introduced to this recipe at our son, Tim’s, wedding. Kari and her mom had made these, and frozen them ahead to serve the guests.  These are fruity and slushy, sweet, and very refreshing!

Serve them with breakfast, parties, or just keep some in the freezer as a handy snack.

We love them!

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Recipe Box: Easy Chewy Granola Bars



Granola BarsThis is a recipe that Laura makes. Delicious and nutritious! 

  • 2 C. whole oats
  • 2 C. Rice Krispy cereal 
  • 1/4 C. flax seed
  • 1/2 C. honey
  • 1/2 C. brown sugar
  • 1/2 C peanut butter
  • 1 C. mix-ins (mini chocolate chips, dried fruit, etc…)

Note from Laura: “I cut the sugar and chocolate chips in half, and you couldn’t tell the difference! Also added a little extra flax to increase the fiber.”

In a large bowl, mix together the oats, cereal, and flax. Set aside. In a medium saucepan, combine the honey and sugar. Stir over medium heat until sugar completely dissolves. Once dissolved remove from heat and add the peanut butter. Add to oats mixture and add mix-ins of your choice. Pour immediately into waxed paper lined 9 x 13 pan. Press firmly into pan to an even thickness. Cool completely, then cut into bars. Store in an airtight container.


Raspberry Cranberry Jello Salad


Jello Salad


Great for anything from a cookout to Christmas dinner, or “just because”, this recipe has a great combination of flavors, and looks quite elegant in a glass serving bowl!  

  • 1 can (20 oz) crushed pineapple
  • 2 pkg. raspberry jello
  • 1 can whole berry cranberry sauce
  • 1 apple chopped
  • 2/3 c. chopped walnuts or pecans
  • 1 can mandarin oranges

Drain pineapple reserving juice. Add enough cold water to juice to measure 3 cups. Pour into saucepan. Bring to boil and remove from heat. Add dry jello mixes. Stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened. Stir in pineapple, apple, oranges, and nuts. Refrigerate until firm. Make sure to keep an eye out for more sneak peeks into our updated and revised cookbook (soon to make an appearance)! ~Kelley


Recipe Box: Patriotic Jello Salad


July-4-RecipeHere is one of our favorite recipes for Independence Day