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Frozen Greek Yogurt Peanut Butter Bites with Chocolate ChipsIngredients:1 cup Greek yogurt1/3 cup peanut butter2 tablesp...
17/08/2025

Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips
Ingredients:
1 cup Greek yogurt
1/3 cup peanut butter
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Directions:
Here y'all... To make those delicious Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips, follow these steps:
# Ingredients
- 1 cup Greek yogurt
- 1/3 cup peanut butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
# Directions
1. _Mix the yogurt base_: In a bowl, combine the Greek yogurt, peanut butter, honey or maple syrup, and vanilla extract. Mix until smooth and creamy.
2. _Fold in chocolate chips_: Add the mini chocolate chips to the yogurt mixture and fold them in gently.
3. _Scoop into bites_: Use a cookie scoop or a spoon to portion out small balls of the mixture onto a baking sheet lined with parchment paper. You should end up with around 12-15 bites.
4. _Freeze_: Place the baking sheet in the freezer and let the bites freeze for at least 30 minutes or until firm.
5. _Enjoy_: Once frozen, transfer the bites to an airtight container and store them in the freezer. Enjoy your delicious and healthy chocolatey bites!

Some of you asked about my beans and why I would take dry beans and pressure, cook them and put them in a jar that was a...
17/08/2025

Some of you asked about my beans and why I would take dry beans and pressure, cook them and put them in a jar that was a waste of Jar and time
Well here's my beans that have been rinsed and sorted to get the rocks and uglies out
I use ½ cup beans of your choice these are navy I also do lima, pinto, kidney, black eyed, 15 mix I use ½ tsp salt per jar (sometimes) and fill to 1 inch headspace with either broth of my choosing or water .
Process for 90 min at your elevation pressure.
Now the why
why is because Well it's my kitchen but second because we lost power nine times last year and all we have is our outdoor kitchen to cook with during outages, which is a griddle cooktop. A grill, a sink, a refrigerator and a fryer and a smoker and a wood stove. So to make things easier, I always keep meals, beans, meat, veggies in jars so that I don't have to pile the wood stove full and keep it that way in order to cook beans for over an hour these beans are now ready to eat. All I do is warm them up either on the cooktop or on the wood stove. If we're already using it, I use them for soup. Stews burritos and enchiladas dips and chilis.
If I did not have these beans ready and on hand in a jar I would have to rinse them, soak them overnight. Then I would have to come back and I would have to bring them to a boil for 30 mins or so and then simmer for another hour or so. These I don't. I just dump out heat up and add to whatever recipe I'm cooking.
Yes we have generators but these are used for our four freezers our 2 refrigerators in the house our refrigerator outside and heat in the house. We don't use it for unnecessary things like charging phones or tablets, cooking or hot water that I can boil outside on our fire.
Yes phones are necessary but we can charge those in our vehicles so no need to use the generator for those.
Picture of before and after processing
Happy Canning

📜 Recipe: Low-Carb Pepperoni Pizza CrispsIngredients:1½ cups shredded mozzarella cheese20–24 slices of pepperoni1 tsp It...
17/08/2025

📜 Recipe: Low-Carb Pepperoni Pizza Crisps
Ingredients:
1½ cups shredded mozzarella cheese
20–24 slices of pepperoni
1 tsp Italian seasoning or dried oregano
Optional: crushed red pepper flakes
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place small mounds of shredded mozzarella (1–1.5 tbsp each) onto the sheet, leaving space in between.
3. Top each cheese circle with a slice of pepperoni. Lightly sprinkle Italian seasoning.
4. Bake for 8–10 minutes or until cheese edges turn golden and crisp. Let cool for 2–3 minutes to set.
5. Serve warm or at room temp. Great for keto snacks, party trays, or game-day appetizers

Not sure why someone thinks I’m rude but not trying to be canning beans old fashioned way if you are afraid of a pressur...
17/08/2025

Not sure why someone thinks I’m rude but not trying to be canning beans old fashioned way if you are afraid of a pressure canner this is for you, pack jars with green beans and spring water to fill jars boil your seals and put them in a washtub or stovetop canner ( not pressure canner) make sure water is over lids an 1” or more after it starts to boil set timer for 4 hours, let cool down enough to get the jars out and they will seal as soon as you pull them out of the water

Without and with a zinc tablet.
17/08/2025

Without and with a zinc tablet.

To whom ever posted the recipe for Lemon Curd. We made it! This stuff tastes freakin amazing!!
17/08/2025

To whom ever posted the recipe for Lemon Curd. We made it! This stuff tastes freakin amazing!!

I just wanted to introduce myself and share a photo I took. I was born and raised on farm I'm 44 years old, I have my ow...
16/08/2025

I just wanted to introduce myself and share a photo I took. I was born and raised on farm I'm 44 years old, I have my own kinda of way to cann don't really follow everyone rules. I love to see everyone canning. My mom was 71 when she passed and she tought me the old ways of canning and that's how I do it still today. This is just small part of my canning I'll make a video later showing the bigger room.

Well, I tried an experiment. Cucumbers, onions and jalapenos. Cut all up for like hamburger chips, soaked in salted i...
16/08/2025

Well, I tried an experiment. Cucumbers, onions and jalapenos. Cut all up for like hamburger chips, soaked in salted ice water for 2 hours. Rinsed well. Packed into clean, sterilized pint jars. Added a sweet brine mix, 2c white 5%vinegar, 1 1/2 c cider vinegar, 4 1/2 c sugar, I Tablespoon mustard seed, 2 teaspoon celery seeds, 1/2 teaspoon turmeric and 1/2 teaspoon ground allspice. Bring to a boil. Added 1/4tsp of pickle crisp to each jar, then poured hot brine over all. De bubbled, wiped rims and put lids on. Then processed for 20 min. I am hoping these turn out spicy for the husband. He likes spicy.

My new cabinet I made with old wooden produce boxes I got from a “BiLo” store that closed up a few years ago.
16/08/2025

My new cabinet I made with old wooden produce boxes I got from a “BiLo” store that closed up a few years ago.

Well, I did it! Soaked my egg halves in pickle brine! They turned out amazing! Lots of good compliments from family! Wil...
16/08/2025

Well, I did it! Soaked my egg halves in pickle brine! They turned out amazing! Lots of good compliments from family! Will definitely do this again! Yes, I know there's not a picture of pickles but this is using pickles in every way! !🐰🥒

Hello people! Im quite new to canning but I’m looking for new things to try so my kiddo can eat good healthy veggies/rec...
16/08/2025

Hello people! Im quite new to canning but I’m looking for new things to try so my kiddo can eat good healthy veggies/recipes this winter.
I don’t own a pressure canner unfortunately, I can only wather bath can until I can work again and make a bit of money.
Looking for all your favorites and suggestions, thank you🖤
Here’s my very meager collection so far, some has already been gifted to family members or eaten 😅
Blueberry/camerises jam, raspberry jam, dill/garlic pickles, sweet pickles, japanese inspired pickled kohlrabi.

Crisp Refrigerator Pickled Vegetables RecipeIngredients:2 medium carrots, peeled and cut into sticks1 small cucumber, sl...
16/08/2025

Crisp Refrigerator Pickled Vegetables Recipe
Ingredients:
2 medium carrots, peeled and cut into sticks
1 small cucumber, sliced into thin rounds
1 small red onion, sliced into rings
4–5 radishes, thinly sliced
4–5 mini corn cobs, halved
4 garlic cloves, peeled and smashed
Fresh dill sprigs
1 tsp mustard seeds
1 tsp whole black peppercorns
1 tsp red pepper flakes
Brine:
2 cups white vinegar
2 cups water
3 tbsp sugar
2 tbsp salt
Instructions:
1. Prepare Vegetables: Wash, peel, and slice all vegetables. Arrange them neatly for easy assembly.
2. Make Brine: In a saucepan, combine vinegar, water, sugar, and salt. Heat until dissolved. Remove from heat.
3. Fill Jars: Layer vegetables, garlic, dill, and spices into clean jars.
4. Add Brine: Pour hot brine over vegetables until submerged. Seal jars. Cool to room temperature, then refrigerate.
Storage: Refrigerate for up to 2 months. Best flavor after 24–48 hours.

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