Homemade yumminess

We’re trying to eat healthier.  There are lots of reasons, my fat butt I could lose a few pounds, I want the kids to have healthy eating habits, my husband needs to eat a damned vegetable that doesn’t come in a squeeze bottle.  So I’m trying to make a lot of homemade.  I’ve started making my own jam, strawberry last year, blueberry this year.  It’s a lot easier then one would think, and it’s only three ingredients, fruit, sugar and lemon juice, heck even my 6 year old can pronounce those ingredients.

I also make homemade cheese wafers (instead of those addicting little fishes).  I found the recipe on the blog http://www.weelicious.com and they are amazing, as are a lot of her recipes.  The cheese wafers are stupid easy to make and only 3 ingredients. WARNING: you just might become addicted!

Cheese Wafers (Makes 3-4 dozen depending on the size of your cookie cutters)

1/2 Lb Sharp Cheddar Cheese (about 2 Cups), grated
5 Tbsp Butter, cut into cubes
1 Cup All Purpose Flour, plus additional for sprinkling

1. Combine all the ingredients in a food processor and combine (dough may be a bit crumbly, but it will stick together).
2. Remove all the dough to a piece of parchment or waxed paper and shape into a thick flat circle. Cover with waxed paper and refrigerate for one hour or overnight.
3. Preheat oven to 400 degrees.
4. Open waxed paper and roll out dough on it into a 1/4 inch-thick piece.
5. Take small cookie cutters and cut out into shapes (you could also take an empty plastic medicine bottle to make circle shaped crackers. Just make sure you clean out the bottle thoroughly first.).
6. Place on a cookie sheet (preferably lined with a silpat or parchment paper) and bake for 12-15 minutes. Let cool on sheet for 2 minutes before removing.
7. Serve.

I sprinkle a bit of salt over the top before I bake them. And you can keep them in the freezer for up to four months, or so I’ve heard.  I’ve never had them last that long.


And here’s my jam recipe

Blueberry Jam

2 lbs blueberries

sugar (3/4 cup per cup of blueberries)

2 tbsp lemon juice (fresh is best but bottled will work too)

Wash the blueberries making sure all the stems are removed.  Place the blueberries in a heavy, stainless steel pan.  Make sure to measure how many cups if blueberries you are using.   Crush the bottom layer add 1/2 cup of water.

Cook over medium heat, simmering until the berries are almost tender.

bringing the berries to a boil

Add sugar (I ended up needing about 4 1/2 cups for this batch), and lemon juice.  Bring to a boil and boil rapidly, stirring often.  Test the jam occasionally by spooning a small amount onto a plate, let it cool and check the consistency.

test the thickness

When it’s the thickness you want remove from heat and skim off any foam.  Ladle into hot jars, leaving 1/4 inch head space.  Process in hot water bath for 10 minutes.

If you hear the jars pop as they cool, you are good to go and can store them for quite a while.  If they don’t pop, just put the jam in the fridge as use it right away.

jars of jammy goodness


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