Its summer time, the kids are out of school and the days are free for some exciting outings. When you are out enjoying the day, put your slow cooker to work for you and come home to a hearty dinner.
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Its summer time, the kids are out of school and the days are free for some exciting outings. When you are out enjoying the day, put your slow cooker to work for you and come home to a hearty dinner.
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Folks, get out your slow cookers… time for some pumpkin butter.
I thought apple butter was so easy… why not do the same for pumpkins? Well… the pumpkins were painful. Its fun to carve jack-o-lanterns, but peeling and chopping up a pumpkin… not so fun. In the end, I threw them in the oven for 40 minutes to soften the pulp, then scooped it out. I also noticed that with apple butter, the apples have a natural sweetness that really makes adding sugar optional. With pumpkin butter you don’t have much choice, the sugar seemed necessary.
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I found the perfect way to use up all the remaining apples from our apple picking trip, apple butter! This was my first time making it, and it couldn’t have been easier. My slow cooker did all the work while we slept, and we woke up to a wonderful smell in the kitchen and delicious spread for our toast.