Strawberry Freezer Jam

Fresh strawberry jam! How can you resist the ripe red color and the yummy fresh taste on toast, waffles, rolls ect! You have to also love the fact that there is no preservatives or high fructose corn syrup!  I love home made jam but this was my first time making it and it was pretty easy as long as you follow the directions! I made this at a friends house (Thanks Steph!) who happens to be a pro at this! She kept the spoons mixing as I took pictures! I hope you enjoy this yummy jam throughout the year or give it as gifts for mother's day or Christmas!

Tips:

Don't double your batch, it could cause the jam to not set up properly! Instead go through the process twice rinsing bowls and pans each time! It's important to rinse the pot after each sure jell use or else it will turn into black flakes if you use the same pot again.

Also follow the instructions exactly!

I have enough in this picture for 2 batches!

4 cups sugar

1 box sure jell (Walmart/Smiths in gelatin aisle)

2lbs whole strawberries (I bought the 4lb box at Costco)

Three 16 ounce containers. I use the Ziplock brand that is twist and seal. (They come in boxes of three so I bought two boxes for 2 batches of jam).

First rinse strawberries

Cut off the stems

Slice in half if small. Mine were huge so I sliced into fourths!

Place halved strawberries in a bowl.

Fill your processor half way with strawberries and puree. You may leave it more chunky if you would rather it less smooth. You may also use a potato masher if you don't have a processor.

Measure 2 cups of puree strawberry into a mixing bowl

Add four cups of sugar. Stir for five minutes until smooth.

Let sit for 10 minutes (Set a timer). When your two minutes away from being done start boiling 3/4 cup of water in a pan.

Once boiling add the sure jell and stir for one minute. (Timer helps!) 

Then pour hot sure jell into the strawberry/sugar mixture. Stir constantly for 8-10 minutes until the  sugar is dissolved and the mixture is no longer grainy. You can take a spoon and taste test every few minutes to see if the sugar has dissolved and it taste smooth.

Once smooth pour into three 16 ounce containers! As you can see I did the whole process twice so I had six! Let sit on counter at room temperature for 24 hours  until it is set. Then store in freezer or keep one out in the fridge. Yummy jam that will last for a year!

To make one batch of jam:
2 cups purred strawberries (about 2 pounds)

4 cups white sugar

1 box pectin (Sure Jell)

Food Proccesor or potato masher

1 large mixing bowl

1 small mixing bowl

1 small sauce pan to boil pectin

Mixing spoon

Containers (safe for freezing) and lids

Flirty Aprons!

I just picked up this adorable apron for 40% off! I am so excited to look cute while cooking! If you would like to get this offer go to http://www.flirtyaprons.com/secure/home/hero/brunette.htm  and use this code at checkout: promo code FA-4110. Most aprons start around $29.95 so you would pick it up for $17.97! At this price you could pick one up for a friend's birthday or for Mothers Day which is around the corner! This code expiries on MAY 12th. 

A big thanks to http://www.freebies2deals.com/ for posting this great deal!

I also bought this apron for Mother's day!

Fun right!??!

Hot and Crispy "Pizza Benders"

Crispy, warm and delicious "pizza bender" going in for a dip in pizza sauce! Life could not be better! I picked up this recipe from my friend Alissa and she received it from her Mom so I am not sure who to give full credit to but as usual I tweaked the original recipe by using wheat flour, changing up the filling and adding my secret weapon! So if you have some time try this recipe!

 I know recipes where you make the dough from scratch can be daunting! But this is a no fail if you follow the directions! Trust me when I switched to wheat flour I threw out a few batches before I got the measurements right! So my failure is your gain!  Also once you see what goes into make home made dough you will be surprised in how healthy and simple the ingredients are!

This is what you need at first.

1 cup of hot water

2 tsp. sugar

1 tsp. salt

1 tsp. melted butter

1 pkg quick rise yeast

2 cups wheat flour

Pour hot water into a mixing bowl and add yeast. Make sure the water isn't scalding you don't want to kill the yeast! It will bubble up. Then add melted butter, sugar and salt.

Stir in one cup of wheat flour with a big spoon. Once mixed in add the second cup. If your lucky and have a kitchen aid put the kneader tool on and keep it on low as you mix the ingredients together.

Then take the dough in your hands and knead it in the bowl by folding it over on itself and pushing in with the palm of your hand. You only have to do this a few times to make sure the yeast is mixed well.

Cover with a dish rag and place in the warmest part of the house.

Check on it in 45 minutes and it should have doubled. You can always leave it longer if you need it to rise more.

Flour your counter top and get out the rolling pin!

Then tear apart the dough and make even dough balls.

Roll the dough out evenly from every angle. I usually roll a few times then re-flour and flip it over and roll again. I do that a few times.

The dough should start to stretch and become thin but not see through thin. Repeat with others.

Get your favorite pizza toppings out! Heat oven to 400 degrees. Lightly oil two cookie sheets.

Place dough on plate and fold in half and open. That way you know how far you can fill the pizza bender .Then fill with cheese and toppings!

You can add some red pepper if you like it spicy!

Once filled pull dough over

Fold in extra dough

Use a fork to seal by pushing down and sliding the fork towards you

Then take my "secret weapon" McCormick Salad supreme and sprinkle on pizza bender.

Take a sharp knife and make a little slice at the top for steam to escape. You can use two slice to keep track of certain combinations.

Place on cookie sheets and bake one pan at a time for 17 minutes.

They will come out piping hot and crispy!

Heat up some pizza sauces and pour into bowls for dipping!

There is nothing like putting the "right amount" of pizza sauce on your bender! You bite into so much flavor and the home made crust is so good! Enjoy!

Pizza Benders

1 cup hot water

2 tsp. sugar

1 tsp. salt

1 tsp. melted butter

1 pkg. quick rise yeast

2 cups wheat flour ( or 2-3 cups white flour)

Filling- your favorite!

1 jar of pizza sauce for dipping!

$5.00 Off coupon to Olive Garden! Take a night off from cooking :)

I love Olive Garden but it can be pricey if your used to making home made meals! Click here for a $5.00 off coupon when you purchase two  Dinner entrees.  You can print this from home and use at ANY Olive Garden! But quick it expires May 7th!

-Special Thanks to Krazy Coupon Lady!

Reese's Peanut Butter Chip Wheat Cookies

From Hershey Recipes

I have been cooking with wheat flour for one year now but was a little hesitant about using it in a dessert! I decided to make cookies with Reese's peanut butter chips and wheat flour. They were delicious! The only difference I noticed was the color is more tan so you have to be careful when baking cause they look done faster! These are yummy and a little bit more healthy because of the wheat! I hope you enjoy them! We are peanut butter fans but you can use this recipe with chocolate chips as well. This makes about 24 cookies.

Preheat oven to 350 degrees

In a medium bowl cream together

1 cup butter 

1 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

Then add 2 eggs, one at time and beat well.

Gradually add in

2 cups all-purpose wheat flour

 1 teaspoon baking soda

 

Mix well

Stir and fold in a half bag of Reese's Peanut Butter Chips

Drop by tablespoon onto an ungreased cookie sheet and bake for 8-10 minutes.

Let cool on rack for 10 minutes and you have one delicious cookie!

Reese's Peanut Butter Chip Wheat Cookies

2 cups all-purpose flour

1 teaspoon baking soda

1 cup butter

1 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 2/3 cups Reese's peanut butter chips

Lemon Cupcakes with Lemon Cream Cheese Frosting!

From Kraft recipes.

My mother in law made these last year and I loved them. I am usually all about making everything from scartch but this recipe is a win for coming from a box! I did tweak it a little bit and it was AMAZING!

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup water

4 egg whites

2 Tbsp. oil

1 teaspoon of lemon zest (I love the extra kick it gives but this is optional)

Heat ovent to 350 degrees

Beat  first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.)

 Beat on medium speed 2 min

Then I used an ice cream scoop to fill the lined muffin cups. I learned quickly that you must fill generously! About  2 ice cream scoops worth!

Bake 21-24 minutes or until your toothpick inserted in the middle comes out clean.

While they baked I took a medium sized lemon from the store and washed it in warm water and dried with a paper towel. Then I took a grater (zester would have worked better) and grated the yellow part of the lemon into the bowl. Avoid grating the white part. I used this as garnish and a bit in the frosting iteslf. This also can go in the cake mix where I put optional.

Beautiful and Golden! Let cool in pan for 10 minutes

Then move cupcakes to a rack to cool COMPLETELY!

Cream Cheese Frosting: ( This is my version. I halved the recipe because it makes a TON. I also added way more lemon juice so if you are no a huge lemon fan  it would be only 1 Tbsp.).

½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Butter
4 Tbsp. lemon juice
½ pkg. (16 oz.) powdered sugar
1 teaspoon lemon zest

Beat cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes. Spread onto cupcakes and garnish with lemon zest.

Delicious and moist lemon cupcakes on my new cake stand I made!!