Cherry Tomato Sauce

 1 large onion, diced

2-3 garlic cloves, diced

3-5 lbs cherry tomatoes

Basil

Salt

Pepper

Olive oil

Directions:

Saute' onion and garlic in olive oil. Puree cherry tomoatoes in blender and pour over sauteed onion and garlic. Bring to a boil and simmer, stirring frequently. Simmer for several hours until sauce is the right consistency. Add basil, salt and pepper to taste.

Pioneer Woman Lasagna w Breakfast sausage

 

• 1 1/2 lb. 

  ground beef

• 1 lb. 

  hot breakfast sausage

• 2 

  cloves garlic, minced

• 2 

  (14.5-oz.) cans whole tomatoes

• 2 

  (6-oz.) cans tomato paste

• 4 Tbsp. 

  dried parsley, divided

• 2 Tbsp. 

  dried basil

• 2 1/2 tsp. 

  salt

• 3 cups 

  low-fat cottage cheese

• 2 

  eggs, beaten

• 1/2 cup 

  grated (not shredded) parmesan cheese

• 1 Tbsp. 

  olive oil

• 1 

  (1o-oz.) package lasagna noodles

• 1 lb. 

  sliced mozzarella cheese

• 1. Bring a large pot of water to a boil.
  2. 2Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  3. 3In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
  4. 4To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  5. 5Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/

Carrot Cake

• 1 1/2 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 2 cups flour*
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup walnuts**
• 1 20 oz can crushed pineapple, strained***
• 2 4oz jars carrot baby food

Frosting:

• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

1. Preheat oven to 350º.
2. In a large bowl, stir all cake ingredients with a wooden spoon.
3. Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13×9″ sheet pan makes a lovely sheet cake. Cupcakes are perfect here as well and usually take about 20-25 minutes bake yielding about 2 dozen.
4. Bake in preheated oven for 60 minutes, or until a cake tester comes out clean. 
5. Cool completely on a rack.
6. Now, let’s make the frosting. Beat 16oz cream cheese, 2 sticks unsalted butter and 3 cups powdered sugar together in a stand mixer.
7. Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.
8. Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia. 
9. Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It’s shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.

*Gluten free All-Purpose 1:1 flour can be used.

**Any other nut can be used, or nuts can be left out all together.

***If you have a pineapple allergy, mashed bananas or apple sauce can be used.

https://danpelosi.com/recipe/moms-carrot-cake/

Pineapple Bundt Cake

 

• 1 box white cake mix not prepared
• ▢1 can coconut milk full fat, 13.5 ounces
• ▢1 can crushed pineapple 20 ounces
• ▢4 large eggs
• ▢1 cup powdered sugar
• ▢optional diced pineapple, fresh or canned

Instructions

• Drain the canned crushed pineapple, reserving the liquid.
• In a large bowl, combing the coconut milk, eggs, and cake mix. Beat with an electric mixer until well incorporated, scraping down sides of the bowl with a spatula as needed.
• Add the drained pineapple and mix well.
• Pour batter into a well greased bundt pan and bake at 350° F for 50 - 60 minutes (until a toothpick inserted in the deepest part comes out clean).
• Allow the cake to cool at least 10 minutes before turning it out onto a serving plate.
• While cake is cooling, in a small bowl, whisk reserved pineapple juice into the powdered sugar, one tablespoon at a time, until desired consistency is reached. 
• When cake is fully cooled, drizzle with icing and fill center with diced pineapple. 

https://www.mamalovesfood.com/pineapple-bundt-cake/#wprm-recipe-container-40784

Worcestershire Sauce

3 onions chopped

1kg brown sugar

2 tbsp ground ginger

4 tbsp salt

2 oranges roughly chopped

4.5 liters malt vinegar

2 kgs apples roughly chopped

1 tsp cayenne pepper 🌶

2 tbsp cloves

Throw in a pot, boil slowly for 3 hours. Let cool. Strain. Bottle. 

I add chillies 🌶🌶🌶

Air drying herbs & vegetables

 

How to Dry Herbs & Vegetables Without a Dehydrator

Drying herbs and vegetables is a fantastic way to preserve your garden’s bounty or leftover farmer’s market produce for use year-round. While a food dehydrator can speed up the process, you don’t need special equipment to successfully dry your produce. Many herbs and vegetables can be air-dried or dried in the oven with minimal effort. Here’s how to do it, plus tips to ensure the best results.

Herbs & Vegetables That Can Be Dried Without a Dehydrator

Herbs
• Basil
• Oregano
• Thyme
• Rosemary
• Sage
• Mint
• Parsley
• Dill
• Chives
• Marjoram

Vegetables
• Tomatoes (for making sun-dried tomatoes in the oven)
• Peppers (hot or sweet)
• Onions
• Garlic
• Mushrooms
• Kale
• Spinach
• Carrots (grated or sliced thin)
• Zucchini (sliced or shredded)

Air-Drying Method
Air-drying is ideal for herbs and certain vegetables that don’t have a high moisture content. This method works best in a dry, warm, and well-ventilated area.

Steps for Air-Drying Herbs
1. Harvest herbs in the morning after the dew has evaporated but before the heat of the day.
2. Gently shake off any dirt or rinse lightly and pat dry with a towel.
3. Gather small bunches (about five to ten stems) and tie them together with twine or a rubber band.
4. Hang the bunches upside down in a warm, dark, and well-ventilated space, like a pantry or a covered porch.
5. Depending on humidity levels, herbs will dry in 1-2 weeks. They are ready when they crumble easily.
6. Remove the leaves from the stems and store them in airtight containers away from direct sunlight.

Steps for Air-Drying Vegetables
• Thinly slice low-moisture vegetables like peppers and onions.
• Lay them out on a clean, breathable surface like a mesh rack or parchment paper in a dry, warm area.
• Turn them every few days to ensure even drying.
• Once brittle, store them in airtight containers.

Oven-Drying Method
For vegetables and moisture-rich herbs, oven drying is a more reliable option.

Steps for Oven-Drying Herbs & Vegetables
1. Preheat your oven to the lowest setting (typically 150-200°F).
2. Arrange herbs or vegetable slices in a single layer on a baking sheet lined with parchment paper.
3. Leave the oven door slightly open to allow moisture to escape (you can prop it open with a wooden spoon).
4. Check herbs after 1-2 hours; they should crumble easily.
5. Vegetables may take 4-6 hours depending on thickness. Flip them halfway through drying.
6. Once fully dry, cool completely before storing in airtight containers.

Tips for Successful Drying
• Choose the best produce: Only dry fresh, unblemished herbs and vegetables for the best flavor and storage quality.
• Avoid damp conditions: Humidity can slow drying and promote mold.

Ensure a dry environment for air-drying.
• Store properly: Keep dried herbs and vegetables in airtight containers in a cool, dark place to retain freshness.
• Label your jars: Include the drying date to track freshness. Most dried herbs last up to a year, while dried vegetables can last even longer.
• Test for dryness: If a vegetable bends instead of breaking, it needs more drying time.

https://lynchburgliving.com/preserving-garden-goodness/

Tallow Balm- Natural lotion

It is great to use as a natural moisturizer on dry skin, rashes, burns, scars, etc. (this is not medical advice)

Here are the steps: 1. Clean and cut your beef suet into 1 inch cubes. 2. Cook in a crockpot on low (200-250 F) for 12-24 hours. 3. Strain through 2 layers of cheese cloth. 4. Let sit in a bowl to come to room temperature. It will be completely white. 5. Scrape off any impurities on the bottom. 6. Put 4 parts tallow and 1 part oil (avocado or coconut) into a large standing mixer.

7. Add any essential oils you like. 8. Beat the tallow until in become fluffy and airy. 9. Store in a dark/cool place in jars for up to 1 year or longer in the refrigerator. Ingredients: 4 parts rendered tallow 1 part mild oil of choice Essential oils for scent -Options-Lavender, Tea Tree, Eucalyptus, Lemon Example: 16 ounces rendered tallow to 4 ounces oil

https://www.youtube.com/watch?v=QSxIGB_Gu7U