Peanut Butter Cup Pie – Pinterest Win!

Posted on

Peanut Butter PieIn the spirit of #FoodieFriday, I wanted to share my success with a delicious recipe I found on Pinterest.

I have a slight addiction to peanut butter and chocolate, and this pie does not disappoint that combo.  I have a board on Pinterest titled “Peanut Butter is my Favorite” that just scratches the surface on what I dream about eating with peanut butter on it.

I have officially promised myself that I will make this pie every time I run 13.1 miles.  I’ve done it twice now, so unless I intend on never eating this pie again, I’m going to have to get on a regular training plan to run that distance at least once a quarter right? (Heh.)

Anyway, this smooth and creamy, but yet thick and rich slice of deliciousness did not disappoint, and I got the original recipe from a Pinterest link.

IMG_7336[1]The recipe was written by Handle the Heat, and her pictures are amazing throughout her site as well as for this recipe!

The first time I ran a half marathon distance was March 16, 2016, as a “practice run” for the half marathon race I ran two weeks later on April 2, 2016.  I blogged about my experience running the race here: Bucket List Check: Half Marathon before the age of 40.

I had made the pie for “pie day” or March 14, 2016, and it held up well through March 16, 2016 when I brought it to my co-workers to enjoy the remains after I ran my first 13.1 miles.IMG_7337[1]

I also used this pie for my Instagram post and entered my photo in a contest for my pie day virtual run.

This recipe was a total win and I love the fact that I “almost” had everything in my pantry.  I made the crust by scratch as in the recipe, but I could easily see how purchasing a chocolate crust would cut about 20-minutes off of making the pie and still be delicious.

Anyway, if you make the pie, be sure to give Handle the Heat a shout out by including a photo on Instagram with the hashtag: #HandleTheHeat.

The recipe is here: Peanut Butter Pie by Handle the Heat.

Enjoy the day and I love a good Pinterest win!

Make Memorable. Create a photo gift.



Sweet & Tangy Tomato Jam

Posted on

Sweet & Tangy Tomato JamSometimes having too many tomatoes is a good thing!

I have all the cheesy lines memorized for healthy living:

Nothing’s better for you than homemade!

With homemade, you know what’s in it!

and

Healthy eating starts with fresh ingredients.

The lines could go on and on for healthy eating.

You know what makes healthy eating difficult for me?  Spending time making it.

I’ve got three precious little ones to take care of, a husband, two dogs and aging parents.  It’s seemingly impossible to set three-to-four hours aside to make homemade-anything, let alone tomato jam.

But I did it. And I made it twice.  It was that good and totally worth it to use up the tomatoes growing in our backyard.

 June 25th - our first harvest of tomatoesOur first harvest of tomatoes

We were still thankfully harvesting tomatoes in July, and had a bowl full of them that weighed in at just over 5-lbs.

Five lbs of harvested, homegrown tomatoesThe recipe I whipped up this tomato jam from is here.

How do I describe tomato jam?  Well, it’s pretty much like ketchup, but 1000 times better.

This jam has a small kick to it so my children didn’t care for it much, but I couldn’t stop eating it because it’s just all the flavor’s I love – spicy from the chili flakes, sweet with honey, tangy with the ginger, and above all, it’s made out of tomatoes!  I love tomatoes.

These are of course, all my original photos and recipe card made for your use, based off of the link above.


The first thing you do is finely chop up the five pounds of tomatoes.  As I cut them by hand, this process alone took at least 30-minutes and with kids asking me for things throughout the entire process, I think it took me about an hour to cut them all up.

Finely chop tomatoesI cut the tomatoes in half and then in small slivers.  Most of the photos are from the first batch.  (The second batch was more chopped up in chunks, and that came out just as awesome.)

Next you place the chopped up tomatoes in a pan.  I used a stock pot because I was too lazy to clean my large wide pan.  (I’m not kidding.)

Add chopped tomatoes to pan

Add all ingredients togetherAdd all the other ingredients – 2-1/2 cups honey, 1/2 cup bottled lime juice, 1 tablespoon sea salt, 1 tablespoon freshly grated ginger, 1 tablespoon red chili flakes, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves.

Mix everything up and begin the cooking. Mix prior to cooking thouroughly

After the mixture comes to a roiling boil, set it on medium low and simmer.  STIR IT about every 15 to 30 minutes.  I set a timer for 15-minutes every time I went to stir it.  All that work and I certainly wasn’t going to let it burn.

Mine took close to 2 and a half hours to finally look like the photo below.

Tomato Jam is ready to can!

The first batch I placed in 16 oz Ball Mason Jars to eventually give away to friends and family to test out.  I did not seal the jam and made that clear when I gave the samples out that it had to be refrigerated and eaten right away.

 Non-canned tomato jam

I canned the second batch and ended up with five –8 oz. Ball canning jars and one full pint to eat.The second batch of jam I made getting canned.I am in no way, shape or form familiar with canning food.  I used the internet to help me, specifically this site: Canning Tomatoes on Instructables.

Five are now sitting in the pantry waiting for Christmas to be given away and the sixth one was consumed over the course of a month.  Happy to say it was good to the last spread of it!

Canned tomato jam

Total time involved – After chopping all the tomatoes I would say it took me a good four hours to get this recipe down.  There’s almost no way to mess it up though, unless you burn it.

I used this spread for a substitute for ketchup in many recipes, specifically for a couple crock pot ones.  I also spread it on crackers for snacks with cream cheese, and took it to a potluck where it got a great response.

I was surprised that some people were reluctant to try it!  I just told them that it was like a tangy version of ketchup, and a few co-workers told me that hadn’t tasted anything like it.  That’s the kind of stuff I like to make – surprisingly good.  Tomato Jam Recipe Card

Let me know if you try it and as always, thanks for reading!

Thousands more products than in store + Free Shipping at $25 + Free Returns in-store

Walgreens


10 Things to try to save those fresh garden tomatoes

Posted on

10Things to Save TomatoesI am so excited about our first crop of tomatoes grown in our tiny backyard garden.

We’ve had non-fruitful strawberry plants so far but the tomatoes…  I looked at these plants the other day and told myself “Yikes!” What are we going to do with all of those tomatoes?

Here’s our little progession of growth. Just planted tomatoes - March 15th

May 7th tomato growth

May 16th tomato growth May 23rd tomato growth

June 25th - our first harvest of tomatoes

The coolest thing about having home grown, backyard tomatoes is to eat them with the knowledge that they were untainted with pesticides and are as fresh as they could possibly be off the vine.

I don’t want them to go to waste!

We will be giving them away to family and friends, as well as sharing plenty of salsa at the summer time potlucks, but there’s just so many tomatoes coming off these six plants!

Here are the ten things I plan on doing with these tomatoes.

1.  Enjoying one with a salad or as a side EVERY DAY. 

The health benefits to eating a salad everyday are indescribable so I will choose to use those delicious fruits to get my salad into my daily diet.  But the days where I’m just lazy and cut it up and eat it straight are more likely.

2.  Cook with the fresh tomatoes where I can in “everyday meals.” 

You know the type – where you cook some chicken and veggies, and decide to throw in a cut up tomato – because you can.

Tomatoes are a power food.  Cooked tomatoes release lycopene and from what my trainer tells me and what I read around the net, it’s something my body can do amazing things with.

Instructables has a great resource for Easy Tomato Recipes that I will be checking out in the near future too.

3.  Make fresh salsa.

One of the blessings of having my mother around still is that she makes this terrific pico-de-gallo type of salsa, with hand chopped tomatoes, green onions, red onions, jalepenos, cilantro, lemon juice and salt.  Seven ingredients that can last about four-five days in the fridge and can be served on anything from eggs to tacos to eating straight from the bowl.  (Seriously, we’ve done it.)

4.  Learn to make dried tomatoes.

I found this set of instructions that not only look easy, but sun-dried tomatoes are one of my favorite things to eat.  Oh yeah, they can be used in recipes too.

5.  Make my own sauces.  For my house, I will probably learn how to make spaghetti sauce first.

An apparently time-consuming process, I found a great resource on Food.com to make my own spaghetti sauce that I want to try.  My guess is that I will have 12 cups of tomatoes at some point, and it will be worth the 2 to 3 hours to learn to make this sauce.

6.  Make and freeze tomato soup.

The resources are incredibly abundant on the subject but I found these recipes I am going to have to read more about later.

Pinterest Search Results for tomato soup

Tomato Soup Search on Instructables

7.  Make tomato jam.

I have never even heard of this until I started searching Pinterest.  The Garnish with Lemon blog has a recipe for Sweet and Tangy Tomato Jam that sounds so good, I may have to try to make it before anything else on this list.  Maybe.

8.  Buy some bacon.  Make BLT’s.

Bacon is one of those foods that everything goes with.  [EVERYTHING!]

If I knew it weren’t so bad for my health, I would eat it every day.  Along with my tomatoes.  (I’m not kidding.)

I have to do this at least once this summer, just to say I did it.  Oh and I skip the bread and use whole wheat tortillas.  It’s part of the life style change we’ve adopted now.

9.  Make some freezer meals to throw in the crock pot.

Why haven’t I done this already you ask?  Because I’m blessed to have the most amazing husband in the world that cooks as long as I clean.  (And I’m not very good at that anyway.)  It’s awesome.

But, he’s not always home and eating out shouldn’t really be an option when he’s gone.  I found this blog with recipes of meals the mom has tried and tested, straight from the freezer into the crockpot.  Sounds like a win-win to me.  I will be replacing all the “canned” tomatoes with my fresh version of course but the freezer part will stay the same.  I’m sure Pinterest will be a great resource as well.

10.  Learn to can tomatoes.

Do I need a new Presto 01781 23-Quart Pressure Canner and Cooker to can?  Maybe, but probably not.

Here are the resources I found:

Instructables Guide to Canning Tomatoes

How To Preserve Tomatoes by Mom Prepares

Plus, I get to learn a new life skill.  That’s a bonus right there.

Cheers and happy-full-bellies to you this summer!