Raspberry Freezer Jam

Last year, we planted some raspberry bushes, and I could not wait for all of my yummy fresh berries! Sadly, we had about 4 all season :( This year, our harvest was a little bigger, and I have learned that raspberries need to be establish before they really start producing those delicious red globes! In the meantime, I made due with some frozen berries I had bought when I made cheesecake muffins last month. This is a quick & easy jam, no cooking, that can stay in the freezer for up to 1 year! Remember that jam is a finicky thing, so be sure to follow the pectin recipe to the letter! I used Certo, so will post their directions that I followed.

Raspberry Freezer Jam
2 cups crushed raspberries (about 4 cups whole berries)
4 cups granulated sugar
1 pouch Certo liquid pectin
2 TBSP lemon juice

You can push the berries through a sieve if you like, but I don't have one, so I didn't. Mix berries & sugar in a bowl, and let sit for 10 minutes. Stir in pectin & lemon juice, and stire for 3 minutes. Place in clean jars or tightly sealing plastic containers, leaving 1/4 inch at the top. Let sit at room temperature for 24 hours before freezing. Will keep the freezer for up to 1 year, and 3 weeks in the fridge once thawed.

Mustard Beans

My grandma used to make mustard beans that I could eat by the jarful! I just could not get enough of them! Well, I got her recipe a few years ago, but the whole canning process scared me. This year, I decided that I just HAD to have some! My amazing mother in law dropped off loads of yellow beans for me, and I got to work! I made 2 batches, and ended up with 17 delicious looking yellow jars!!

8 cups yellow beans
3 cups vinegar
1 cup water
1 TBSP celery seed
1 tsp tumeric
1/2 cup dry mustard
3/4 cup flour
2 cups brown sugar
2 tsp salt

Cook beans in boiled salted water until just tender & drain. Mix water, 1 cup vinegar & celery seed & let sit. Mix tumeric, mustard, flour, sugar & salt until combined. Bring water/vinegar & remaining vinegar to a boil. Slowly add a small amount of hot vinegar to dry ingredients. Blend well (no lumps!), then add paste to pot and cook, stirring constantly, until slightly thickened, about 5 minutes. Add beans & bring to a boil. Pour into sterilized jars and seal.

Caramel Corn

My neighbor introduced me to this deliciously addiction snack! It's so simple to make & my boys absolutley LOVE it! A large bag does not last long here!!

1 large bag Popcorn Twists
1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1 tsp baking soda

Dump the twists into a roaster. Put butter, sugar & corn syup into a large pot. Whisk together & being to a boil. Add baking soda. The caramel will foam up (which is why you need the large pot). After the caramel starts to deflate, pour over twists in roaster. Stir to coat all pieces. Bake at 250*F for 45 minutes, stirring ever 10 minutes. Pour onto wax paper, and let cool. After it has cooled down, break up the larger pieces & store in a covered container.

Carrot Cake

Nothing says Easter like carrot cake! This one is very easy to make, thanks to a cake mix, and just by adding some of your favorites, it can be totally customized to suit your tastebuds!!

1 box Spice Cake mix
2 cups shredded carrots
1 can crushed pineapple
1 cup raisins
1 cup coconut
1 cup walnuts - I never add these, due to hubby/oldest son allergies!

Mix up cake mix as directed on box. Stir in carrots, pineapples, & other add ins (I find carrots & pineapples to be the most important!). Pour into greased cake pans, and bake at 350*F until toothpick comes out clean, about 30 minutes. Let cakes cool completely & frost with cream cheese frosting.

Brownie Cheesecake

This is a quick dessert that looks fabulous!!

1 box of Brownie mix
8oz cream cheese
1 egg
1/3 cup sugar

Prepare brownies as directed on mix (with eggs,water & oil). Pour into greased 9x13 pan. Beat cream cheese, egg & sugar together, until smooth. Place drops of cream cheese mixture on top of brownie batter, and use a knife to swirl. Bake as directed on brownie mix.

Roasted Asparagus

This is another favorite in our house, and screams spring/summer!! A quick & easy side dish you can make in the oven or on the BBQ!

1 bunch of asparagus
2 handfuls of mushrooms, either sliced or chunked
1/2 red onion, cut into slices
2 tsp garlic
1 TBSP lemon juice
2 tsp dill (I use dried)
1 lemon, cut into wedges
Drizzle of Olive Oil

Toss asparagus, mushrooms, onions, garlic, dill & lemon juice together, and place in baking dish. Drizzle olive oil over top & toss to coat. Place lemon wedges on top & bake at 350*F for 15 minutes (or on BBQ for about 20 min). Be sure asparagus stays tender crisp, if baked too long, it will get soggy!

Hippity Hoppity Easter Time!

I just love Easter! It is such a fun, spring holiday! Well, this year not so much, as we got a foot of snow in 24 hours! ICK!

Here is our Easter menu for tonight!
- Ham
- Scalloped Potatoes
- Green Beans
- Asparagus roasted with mushroom, red onions, dill, lemon & garlic
- Stuffing
- Marinated veggie salad (peppers, carrots, celery, broccoli & cauliflower) - possibly
- Cheesecake Brownies
- Carrot Cake with cream cheese frosting

We are having our Easter supper with friends & family. I have been cooking away since first thing this morning! Chocolate chip pancakes, ham, scalloped potatoes, & cheesecake brownies are all ready to go! Closer to supper time, I`ll make the stuffing & asparagus!

Dessert is my favorite though! I made a delicious Cheesecake Brownie, and currently have a (last minute) carrot cake in the oven. That will taste amazing with cream cheese frosting!!

Do you have any family traditions that you have to have with Easter dinner? What is one food you can`t celebrate Easter without??

The recipes for the aspargus, cheesecake brownies & carrot cake will follow :)

I hope you all have a wonderful Easter with those you cherish!!

Robyn :)