The end of summer means it's time for peaches. We only have one tree, but even when I remember to thin it out, we get a ton of peaches. There is always more than enough to eat and make my very favorite No-pectin peach jam. I'm low on effort for canning anything, so recipes that I can freeze or make quickly, with minimal ingredients, are right up my alley.
The real trick is having any of this make it to the freezer, as we tend to eat it almost as fast as it cools down. Nothing in the world beats buttered toast with fresh peach jam! Yum!
No-Pectin Freezer Peach Jam Ingredients:
6 pounds peaches
1/4 cup lemon juice
4 cups sugar
1) Low boil peaches until the skins easily slide off. Peel and pit peaches and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency (chunks will break down a bit more while cooking so keep that in mind if you like it chunky).
2) Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F and thickens, about 25-30 minutes (I never test the temperature, just boil until it looks good).
3) Ladle the jam into sterilized jars and cool then refrigerate/freeze.
Anyone of my friends or family, or friends of family, or friends of friends, who has had a baby recently has gotten from, or come to me for, a baby basket. One thing I include in every single basket I make is a teddybear washcloth. They are so cute and super simple to make. All you need are some washcloths and clear elastics (I bought a huge container of these at the dollar store). Once you get the hang of it you can make these out of anything. They are adorable when made with receiving blankets!
Step by Step
Lay two wash cloths one on top of the other. The top color will be the inside tummy color when finished.
Roll the outside edges into the middle.
Flip over and fold down about 1/3 of the roll.
Flip back over and twist the longer section over once, does not matter which direction you twist.
Flip over one more time.
Put an elastic around a little bit down from the top . This will be the head.
Push back the small rolled sections to expose the inside washcloth. You'll have to work it open under the elastic a bit. This will create the face and tummy areas.
Pinch the top corners of the head and add elastics to make ears.
This post is a two for one, you get a review and a yummy recipe all rolled into one. Influenster just sent us a bottle of Hellmann's mayonnaise to review. Let me start by saying I love the new bottle design. Easy to squeeze, no mess, and nothing wasted. The Mayo is great with just enough tang and no sour taste. Just a good creamy mayo. With that out of the way, on to the food!
My kids love burgers but rarely do I have everything on hand to make them for just us on our average week night. So this recipe is for those nights when you are craving a good burger but don't have the fixings. You may notice from my photos we didn't even have buns or rolls, we used hot dog buns, and it still turned out great.
It's a pretty basic stack and bake recipe. Bun, meat, cheese, bun, glaze, bake, and devour! Enjoy! Ingredients
1 pound lean ground beef
2 cups diced onion (about 1 whole onion)
1 (10-oz) can Diced Tomatoes
2 cups shredded cheese (whatever type your prefer) 12 dinner rolls
½ cup (8 tablespoons) butter
2 tablespoons Brown Sugar
2 teaspoons Mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon sesame seeds
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with non-stick cooking spray. Brown ground beef in a pan. We did not add any seasoning to the meat in this recipe, but if you like you should season as the meat browns. Add the onion (optional) and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
Place bottom half of buns in the prepared pan. Top with beef mixture and cheese. Finish off with the top half of the bun.
Mix all the ingredients for the glaze in a sauce pan over medium heat until melted and combined. Pour over the buns. Sprinkle with sesame seeds. Bake at 350 degrees F for 25 minutes.
Makes: 12 burgers.
I received all products complimentary from Influenster.
The views and opinions expressed are purely my own.
It's that time of year again, when school goers of all ages are graduating. So instead of just slapping some money in a card, I say why not have a little fun, origami style!
I had to search high and low to find a mortarboard (graduation cap) money origami that had the tassel included. These instructions are from Green Origami Gifts by Sy Chen, so unfortunately I can't post his step-by-steps directly.
These are actually really easy to fold, but if you are scared, practice with a piece of scrap paper before you fold the bill. Even though it has the tassel folded already, I decided to add some twine in school colors. Just a fun little touch and way cooler than just handing someone cash!