Bug Jammin' Jam

In July the girls spent some time with my parents in Indiana.  While they were gone I painted part of the kitchen (which still isn't done), tried to get organized, and made lots and lots of Jams and Jellies.  One of the girls favs is what we call Bug Jammin' Jam.  Yes, bugs.

To me I get sick of the same boring jams and jellies.  I want something different.  Something fun.  Unique.  In my quest for something fun I created Bug Jammin' Jam.  I bought all the ingredients at my local super Walmart.

Bug Jammin' Jam

2 Mexican Mangoes
4 Kiwis
2 cups of Pineapple juice
1 cup of Orange juice
2 tsp of kosher salt
3 TBSP of tequila
1 package of freezer pectin
4 cups of sugar

Dice up the mangoes and sprinkle with salt and sugar and set aside in a bowl.  Scoop out the kiwi guts and toss with the diced mangoes.

In a non stick sauce pan (it is what I used) add the juices, salt, and tequila; cook on medium heat for 15 mins. Now add the fruit and sugar to the juice mixture.  Now turn the heat up a little.  On my stove medium is 5- at this point this is when I bump it up to between 6 and 7.  You want it to boil some and once it reaches a boil then reduce it to low.  I let it cook on low for 3 hours.  You want the juice to reduce to a wonderful thick syrup.

While this is cooking on low you can either boil some water for your canning jars, rings, and lids or sterilize your plastic containers in the dishwasher.  Once done place them on a clean dry towel.  I used both when I was making the jams.

After the 3 hours, pull the sauce pan off the heat and stir in one packet of freezer pectin.  Then spoon into your jars/containers.  My jars were 1/2 pint in size.  This batch made 6 jars, another time it made 7 jars.

As you can see that the seeds from the kiwi look like bugs.  At first the kids didn't know what to think of it but now it is a must have for all toast, rolls, ice cream, oatmeal, etc...

Apple-oius Creamy Dreamy Baked Oatmeal

My hubby grew up eating baked oatmeal.  I had never heard of it until after we were married.  And we would make from time to time.  But with now my oldest girl in school this makes for a great breakfast.  It is full of fruit, protein, and good grains. This also easy to make reduced sugar or even completely sugar free with sugar subs.

3 eggs

½ tsp Kosher salt

2.5 tsp Apple pie seasoning mix

½ cup of packed brown sugar- you can use a brown sugar sub for this- if Splenda Brown Sugar it will be ½ cup

¼ of a block of reduce fat cream cheese

3 cups of diced baking apples- I leave the skin on- use whatever is in season

½ a cup of chunky apple sauce- no sugar added if you can get it

¼ cup of diced craisens

2 cups of water

2 cups of skim milk

2.5 cups of old fashioned rolled oats

Preheat the oven to 350 degrees and grease a 9x13 baking dish or if you want this a little deeper a 10x 10 baking dish.

In a mixing bowl beat add the eggs with the salt, seasoning mix, and brown sugar and beat until creamed.  In a small bowl or cup soften the cream cheese.  Once the cream cheese is softened turn the mixer on and slowly drop by the spoon full the cream cheese- doing this step will prevent the cooking of the eggs in the mixture.

Now once that is mixed together pull the bowl out and do the rest by hand.  Add the diced apples and apple sauce.  Then add in the oats, water and milk.  This is a sloppy mixture at this point.  Pour into the baking dish and bake for 40 to 50 mins.  The middle shouldn’t wiggle.

Now I do this the night before and then in the morning I pull it out of the fridge and cut out slices like it is a cake.  Then when I go to warm it up I put just a little milk in the bowl with a bit of sugar free maple syrup on top and heat it up.

-Now I know many of you love pumpkin so in place of the apple sauce you can add pumpkin puree to it.  This is not pumpkin pie puree mix but PURE pumpkin.  And if you do that switch out the apple pie seasoning mix to pumpkin pie seasoning mix.

Gluten Free Bread Review- Udi's Bread

Many of you know that I have had gastric bypass and with my PCOS I have some really strong gravings for carbs.  Well carbs like bread are a no no with gastric bypass so I was trying to find a good alternative for when I just can't resist anymore.

And I have... Udi's bread.  My girls even love this stuff!  I can get this at my local health food store and I have tried the white sandwich bread and the millet-chia bread.

I enjoyed them both.  The white sandwich bread one is amazing for grilled cheese, sandwiches, french toast  ... well basically everything that you would do with your normal white bread you can do with this bread!  This bread reminds me of a good loaf of crusty white bread.  And sooooo good with just a little butter on it slightly toasted.  HEAVEN!

The millet-chia bread was great for just toast and sandwiches.  It has a great nutty bite to it like if you got one of those super duper whole grain breads with all the bells and whistles in it.  The girls enjoyed this one a lot as well and eat it so fast I didn't get a chance to play with it like the white bread.

So, if you are looking to try something new or just found out that you need to go gluten free try this bread, You will love it!

-Shannon

I'm Back...

Hey all!


I'm back!  And I am super excited.  I will be posting all kinds of recipes, kitchen gadget reviews, product reviews, and how to get the biggest bang for your buck to help stretch your food money!


Many of you know I was let go from my job, so I am basically working full time on my recipes.  So get ready folks!!!  I got a bunch!


Now not all recipes will have photos.  To me if you can't picture something as basic as what a pancake looks like well we got some issues folks lol!


Thanks all,
Shannon