Oreo Pie

If you have never made oreo pie you are missing out on something tasty, unless you hate oreos. I make mine as simple as possible. I remember reading the recipe years ago and I forgot where I found it. Here is how I make it:
Oreo Pie
1 package of oreo's
butter
2 packages of chocolate pudding powder mix
cool whip or whipped heavy cream
2 cups of milk
If you don't want to mess with making a crust they sell pre-made oreo crusts at most grocery stores. If you want to make it crush up or chop all the cookies, but leave two out. Melt some butter and mix it with the crushed oreos until in will stick together when pressed. Press it into a pie pan until a nice crust is formed and bake for about 10 minutes so it will set. Mix pudding packages with 2 cups of milk and mix well. Pour half of the pudding mixture into the pie crust and spread it out evenly. mix the rest of the pudding mixture left in the bowl with half of the whipped cream or cool whip. (You don't have to whip it until it has super stiff peaks) Pour this mixture into the pie pan on top of the first pudding. You will now have two different colors in your pie.

This is the second layer.

I didn't use all the second mixture of pudding in the pie, I just didn't have enough room. So the kids ate it, lol. Take the rest of the whipped cream or cool whip and put it on top, I usually take the time to cover all the chocolate. Then take the two leftover cookies and rub them together over the top of the pie, it makes cute little sprinkles. Be sure and let it chill a bit before serving!

Finished pie!

Making Stew Vs Buying at the Store

I was wondering if it was economical for me to make and pressure can my own stew or buy it at the store. First thing I did was take in mind that I feed 2 adults, 1 teenager, 2 under 10 and a baby every night. So I like things cheap. Second is, I like it healthy and to me when I look at a label on a can I like it to say things I can pronounce. Not to mention what was the can coated with? I know some canning lids contain BPA, but when I look at the entire can vs the lid being coated in it I choose the latter. I was going on a normal grocery store run yesterday and found meat on sale. I got some, and a light went off in my head. What if I could make a quick and easy meal for us when school and scouts start and things get crazy around here. I scounged around in my recipe books until I found this recipe. I also looked around and realized I already had some things at home. Like salt, thyme, pepper and onions from the garden. I went back to the store to get the rest and I wrote down prices so I could compare. Here is the break down of the food:
Meat      $11.00
Potato     $ 1.88
Celery    $ 1.39
Carrots   $ 1.98
Onions   $ 1.19lb (I got the price to show you)
Jars         $ 9.00 (This is a guess)
I didn't add in the seasoning, because thats getting a little crazy. The jars come in 12 packs so I divided that and it comes up to about $.75 a jar. When I made this I actually got 9 quarts instead of 7, this may not happen for everyone. This takes my total to $23.00 for 9 quarts of beef stew or $2.56 each. If you needed to add onions that would be $24.19 or $2.69 each, if your onions only weigh a pound and you get 9 quarts. When you look at whats in the store most come in 16 oz. sizes which is a 1/2 quart. I looked on amazon for Dinty Moore Beef Stew and it is a 15 oz. can for $2.95 each. I haven't looked in local stores yet. To make one quart of Dinty Moore it would take slightly over two cans of it, I will just use two for this purpose. It would cost $5.90 for two cans of theirs and $2.56 for a quart of mine. Yes it cost time for me, but I like doing stuff like that. I also like to show off stuff I make, call me vain its ok. I looked on amazon for the price of jars and its way higher than what I can find locally. Im sticking with my $9.00 for right now, next time I go to the store Ill get the correct price for yall. All in all it was so worth it for me to make this and Im going to start making more stuff like this. Would it be economical for you to can stew?

Fresh Apple Cake

This recipe comes from a cook book my Mom got at a garage sale for me years ago. The book was made in the 50's in Dallas, Tx.  I wish I had the name of the book, but it ripped off long ago and got lost. This recipe also goes well with pears.
Fresh Apple Cake
3 cups apples, chopped fine
2 cups sugar
2 eggs
1 cup wesson oil
3 cups sifted flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup chopped pecans, more if you like a lot of nuts
Cover chopped apples with sugar and let stand 20 minutes. In a large mixing bowl mix eggs and oil thoroughly. Add sifted dry ingredients alternately with apple mixture. Add vanilla and nuts and mix thoroughly. Batter will be thick. Pour into greased and floured tube cake pan and bake at 325 degrees for one hour or until well done. Remove from pan immediately. Really a delicious cake which keeps well as it is a moist cake.
 Lorena Peterson

Justin Wilson's Pickled Okra

I don't know how many of ya'll remember Justin Wilson. He was a great chef and had a tv show for some time. My Mom has his recipe book and every Thanksgiving it is our custom to make his turkey gumbo with the turkey. That book is awesome and my favorite pickled okra recipe is in it too. Again, It doesn't contain exact processing times, but it makes the best pickled okra.
Justin Wilson's Pickled Okra
20 fresh small okra (or as many as needed)
1 tsp salt per quart jar or 1/2 tsp salt per pint jar
4 hot peppers, whole or chopped
1 clove of garlic, cut in 8 pieces
3 parts white vinegar
1 part water
Put okra into two sterilized jars, add salt, hot peppers, and 3 or 4 pieces of garlic, depending on how much you like garlic. In a medium sized sauce pan mix the vinegar and water together, then heat slowly. Don't bring to a boil. Stir the liquid with your finger, when it gets too hot to keep your finger in its ready. Pour into jars, making sure to cover the okra completely and seal with sterilize lids, following the manufacturer's directions. Let set for one or two weeks before using.
For us i can it in pint jars, so I know we use it all before it goes bad. I process it in a boiling water canner for 15 minutes. I also wait two weeks before using, which is very hard sometimes. Also I cut a slit in my peppers, at least two per pepper down the sides, instead of chopping them. Just in case you have never watched his show, here is an episode.

Older Canning and Cooking Recipes

I have several books with older canning recipes in them and recipes for cooking. I am going to start sharing them with you. Keep in mind that sometimes they didn't add processing times and I may not know them. You can look up processing times in various places online. Here is one place that seems to have some good info. This one has some great pictures. If you are concerned about processing it you can always keep it in the fridge and use it soon. Also note that older recipes don't state to prepare the fruit or vegetable, like peeling, deseeding and such. If I catch it I will add it in. Here is the first recipe:
Pickled Sweet Peppers
1 cup vinegar
1 cup water
1 tsp salt
Boil these items. Cut peppers up into strips and have jars washed and dry. Put 2 garlic cloves and 1 jalepeno in each jar. Pack sweet peppers in jars and pour cooled liquid in it. Put a tablespoon of olive oil in each jar and seal up. Process for 10 minutes in a water canner. (Ball book states to pressure can bell peppers.)

Mulching

Mulching is like gardening, its as easy and as cheap as you make it. You don't have to spend a lot of money to mulch or grow things. But its very easy to spend money on things you think you need. I tend to go the cheap route, I look around the house for things I have that might work. Newspaper is one of my main things. I also have an abundance of homework and cute little drawings my boys bring home. They really like to shred these and I store them until needed, just don't use anything glossy. The same goes for the newspaper, don't use glossy paper. I also use cardboard, again stay away from glossy. Why not use the glossy paper? It releases toxins into the ground as it decomposes. I also use straw or hay, you really do have to be careful here and make sure they didn't treat it with pesticides or herbicides. That would suck to have a beautiful garden and mulch it only to watch it die. So a quick run down of what I use in our garden.
On Bottom:
1. Non-glossy newspaper
2. Cardboard
On Top:
3. Hay or straw
4. Shredded paper
Using Newspaper
To make it weed free longer you need to use thicker stuff. I use newspaper six pages thick and over lapped, then I cover it with shredded paper or hay to hold it down. (Note, if doing the mulching on a windy day you will have this stuff all over your yard. I know trust me.) When going around the plants I rip good size tears in the paper so it can get close, but not damage the plant.

Be careful around plants



I forgot to mention I run a soaker hose under the newspaper when I make it this thick. It tends to block rain from getting through for a while too. Of course I didn't think to take a picture of this. If you don't have a soaker hose make a ring of dirt about 3 to 4 inches away from and around the plant, and do not cover this up with newspaper. Instead water the plant in this "water holder", it acts like a bowl to hold and collect the water. You can put hay or shredded paper in it for some weed protection. 

 Shredded paper around Horehound, see the holes where weeds have gotten through?

Using Cardboard

I use cardboard for walkways or for around runner plants, like cucumbers and watermelons. I also use it around squash plants to help with weeds. Basically anything that is a spreading plant and needs room weed free I use cardboard. I never put it up directly at the base though because it blocks water. It is perfect for walkways and areas you don't want weeds. I don't get to use it much since I have a small garden at home, but I do get to use it at the cub scout garden and it works great.

Topping it off

 When you get the newspaper or cardboard down wet it well. This helps hold it down and even in a little wind this is very helpful. Then I put my topping on, the shredded paper or hay/straw. When I get this done I wet it again, that stuff likes to blow away even more than the newspaper. I also continue to wet it down a couple of time a week until it sticks to itself. It normally takes a few weeks for this to happen. After that few weeks and things sticking together, you might notice a few holes in your system. Mostly because you will see a few weeds.

Straw that has been patched with shredded paper. It looks weedy, but some of it is garlic.

Also note the soaker hose end, don't forget to leave an access point.

 Don't worry though, its an easy fix. I cut or pull out the weed, fix the hole by moving around the newspaper, or add more, and recover with more top mulch. Rewet again as needed in new spots. This usually works well into the summer, until the garden is so big and its so hot that it looks like a jungle. That's about when the mulch is really decomposed by weather and bugs. You will notice a lot of bug life if you peek under the paper. This method is also how I put my garden to bed in the fall. At least that's what I call it. Only I don't leave a soaker hose under it and there are no plants. It encourages worms to stick around and lets them go higher in the soil than if they were out in the yard normally. I even throw some scraps under there sometimes, just in case the worms get hungry. You can leave this down until decomposed and turn it under in the spring, it doesn't hurt. I always notice a darker, richer soil when I keep it on and turn it under the next planting season. Once again I will say you can never be too careful about the hay or straw, where ever you buy it make sure and ask if pesticides or herbicides where used. If you can't afford news papers ask your friends or neighbors what they do with their old ones. Its a great way to recycle. I also look for cardboard at places of business, they are happy to get rid of it. How do you mulch?



Strawberry Jam Step by Step

Why can? You may ask. Why not? Is what I will say. Its fun for me, kind of like growing a garden. You take something that is one thing and turn it into something completely different. You save the harvest from the summer for those dreary winter months. You make a huge smile on someones face when you share the bounty. I have always been told that my great grandfather ate a half pint of jelly with every meal. Sounds like we would have got along great. Besides, have you looked at the price of jam or jelly with out high fructose corn syrup in it? Its expensive. I can make the same thing at home. The jelly or jam you make in your own kitchen will have fewer ingredients and less pesticides, not to mention a better fresher taste. The tricks to making it easy and run smoothly is to have all your items out and ready to go before you start cooking and have a clean kitchen. I always keep a sink full of hot soapy water too, so I can chunk unused items in it. When the jam or jelly sets up on items its hard to clean. This is going to be going over the water bath method of canning. Here are the items you will need:

1. A water bath canner
2. Jars, lids and rings
3. A large pan, spoon and potato masher
4. A small pan
5. A coffee cup, a canning funnel, a magnet stick, damp rags, and a jar holder
6. Fruit, fresh and firm not rotten or squishy.
7. Sugar
8. Pectin
9. A plate
10. A measuring cup
11. A large bowl
First, clean your jars, even if you are just taking them out of the box for the first time. If you have a dishwasher not only will they be clean, but they will remain hot. If you don't have a dishwasher find a cleaning helper you can fit into the jar.

 Sometimes hands don't fit, and when you rinse them, keep your jars in hot water. As you clean, rub your finger across every jar lid to make sure there are no nicks or cracks, if there are discard that jar.

Get your canner on the stove and fill it about halfway with water and go ahead and turn it on and put the lid on. Get your other pans on the stove too. In the small pan put some water and flat lids in it. It helps if you flip every other one over so they won't stick together so bad. Make sure you have enough water in the pan to cover the lids and always put more lids in than you need, you never know when one will fly out of you hands. Turn this pan on low, make sure it never boils and put it on a back burner.

On the front burner put your larger pan that you intend to cook the jam in. Pour some fruit in it and crush it with the potato masher, then scoop it into the measuring cup and pour it into the large bowl until you get the amount needed. Once it is measured you can pour this back into the pan and wash your bowl and measuring cup.

Then measure out the amount of sugar you need in that bowl. Have your sugar bowl ready and waiting by you. Arrange your plate, cup, funnel, magnet stick, spoon, jar holder, and damp rag by your stove.

Now that you have everything ready to go you can start making jam. First, stir your pectin into your fruit and turn your burner on.

Stirring slowly and constantly until it reaches a full rolling boil, a boil that will not stop when you stir. Then stir in your sugar and continue to stir until it reaches a full rolling boil. Time your rolling boil for one minute, stirring the entire time. It is important to not scrape the sides of the pan when you are stirring. Then turn your burner off.

It will build up foam on top, its normal. You can scoop this off with your spoon after you turn the burner off and the bubbles calm down a bit.

 After you scoop the foam off, using your rag, get a jar from the dishwasher. Set it on your plate and put the funnel in the top. Using your coffee cup scoop out some jam and fill the jar up to the rim. Leaving a 1/4 inch head space, the gap between the lid and the jam.

Wipe the rim with your damp rag, making sure to leave to no particles on the rim. Otherwise it will not make a proper seal.

 Use the magnet stick to get lids out of the hot water and put it on the jar then screw a ring on firmly.

You may need to use your rag wrapped around the jar for this, they are filled with hot jam. Then take your jar holder and place the jar in the water. Continue this process until all jars are filled.

Make sure when you have all of your jars in the canner that they have one to two inches of water over their lids. When you are done, put the lid on the canner and let it come to a boil, then time it for 10 minutes. Ajusting the time for high altitude. When the time is up, turn the burner off and wait for the boiling to stop, carefully remove the lid and using your jar holder pick up the jars one at a time. I put a rag under them so I don't drip hot water on my toes. Put them on a towel or heat friendly place to cool. I leave a few inches around each one.

 I usually clean up and have the next batch ready to start when the ones in the canner are done. You can double up a batch, but it may not set properly. It will also not set properly if you use too much or too little sugar or fruit, use a sugar substitute or don't leave it at a rolling boil long enough. You can always check out the Ball website for more info on canning. I have the Blue Book of Preserving and its like my canning dictionary. Here is the website they have a lot of facts. You can make low sugar or no sugar jam by buying a low, no sugar pectin. You can also not use pectin, which I have never done. Or you can use a high pectin fruit in with it, I have never done this either. To me it is easier to use pectin. Here is a recipe that uses tart apples instead of pectin. Here is a page with lots of info too. Canning is fun for me, I hope it is fun for you too. I figure when it becomes work to me instead of fun I'll quit doing it. If I have missed any steps or it just doesn't sound right to you let me know and I'll fix it.