Cherry Jam (No Pectin)

I love cherries!  I happen to have a cherry tree in my yard, and this year I was also given some cherries from Eric's parents and a neighbor!  I had never even tasted cherry jam before but I thought it must be delightful!  I wasn't disappointed.  This recipe came from a 1979 canning book I picked up at a yard sale over the weekend.  I love that it doesn't use pectin.

Cherry Jam

4 c. pitted cherries
3 c. sugar
2 TBSP lemon juice
1/4 tsp salt

Gently mix together in a large deep pan. Bring to a boil over medium heat stirring constantly. Turn to med-high and boil for 15 minutes stirring frequently until slightly thickened (will thicken when cool). Process in a water bath canner 5 minutes. Yields: 3 half pints or 6 small jelly jars.

NOTE- Jam/jelly recipes don't usually double well. To double this batch I made the batches in two separate pans at the same time.

Homemade Yeast Facial Mask

We love making homemade beauty products!  Spa night at home is tons of fun!  Nina's friends like to participate with us too!  We've tried so many different products... we love it!

Yeast Cleansing Mask

This mask is really nice for taking the shine out of your face and evening skin color. Use weekly. Yeast is great at absorbing excess oils.  This is Nina's favorite recipe.

1 T dry yeast
3 drops lemon juice
2 tsp water

Mix together in a small bowl until a thick paste forms. Add more water if necessary to make it spreadable. Pat onto face, avoiding eyes. Allow to sit for 10-15 minutes. Rinse with warm water. Pat dry.

 You can see how matte their faces look afterward!  It's almost like they're wearing foundation... fabulous!

Delightful Steak Dinner and Redneck Week!

I love setting a pretty table!  Eric and I have had the opportunity to have a few "just us" dinners so far this summer while our kids are spending time with their other parents.  Eric has now had the chance to eat on china... for the first time ever!  Crazy, huh?  The first time he ate on china we used my great-grandma's dishes... it was perfect for his first time.  Now he's getting used to a "fancy" table *grin*

Mason jars, old fashioned stripey straws and sparkling lemonade are a perfect match for a summer meal!

Delicious chocolate covered strawberries not only work as a great summer dessert, they look beautiful on the table!

I love strawberry season when I can get a 2 lb container for a little over $1!

Mmmm.... Steak is fabulous when marinated for a full day and grilled over charcoal!

 Homemade spinach dip using fresh spinach and served on french bread is one of my faves!
 
Spinach Dip

10 oz fresh spinach
8 oz cream cheese
1/2 c. sour cream
1/2 c. mayo
1 c. shredded Italian cheese
6.5 oz jar artichoke hearts, drained (if desired)
4 oz can diced green chilis (if desired)


Cook spinach in a covered saucepan with a small amount of water until done. Drain well. Combine all ingredients in a saucepan or microwavable bowl and cooking until hot and cheeses are melted. Serve on french bread (my fave), bagels or with tortilla chips.

 Chunk hashbrowns make a super easy microwaveable side dish!

Cheesy Potatoes

4 cups frozen chunk hashbrowns
1 can cream of mushroom soup
1/4 cup milk
paprika
shredded cheese

Mix all ingredients together and microwave on high until hot and bubbly and potatoes are done.

 Dang!  I'm drooling just uploading these pics!  I love me some grilled meat in the summer!

We had a really fun redneck week a couple of weeks ago... we went to car races on Memorial Day, a country concert one day and a demolition derby another!  Every now and then my redneck roots show!

At the races!

Charley Jenkins!

Chris Cagle!

Having fun at the concert!  I love concerts!

Rockin' my Camero shirt for the demolition derby!

Nina had to babysit, but the rest of the kids went to the demo derby with us!

Caleb and Caleb

If you've never been to a demolition derby, you're missing out!  You can't go wrong with cars crashing into each other!

It was a really fun week!

Now for a not-so-fun little end note...  

We've had to postpone the wedding.  It's still on and there aren't any problems between Eric and I, but we've had to postpone for other reasons.  I'm really sad and frustrated, but it's out of my control.  I'll keep you posted on what's going on.  I've also deleted my facebook for a while.  I'm going through a lot and need a little peace and quiet.  Last time I deleted my facebook I had a hard time wanting to activate it again... I like quiet!

Eric and I could really use some prayers right now... (((hugs)))

Blueberry ricotta cheesecake, germany style

I always loved this kuchen we used to buy it at a popular bakery in Santiago call Frutillar. I think they still sell it. On the south of Chile, we had a huge germany inmigration at the beginning of 1900. Many traditional pastries popular in Chile today come from the old Europe.

Blueberry ricotta cheesecake, germany style

12 people

Ingredients:

for the dough,

• 2 cup all purpose flour
• 1 teaspoon baking powder
• generous pinch of salt
• 125 grams of unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Preparation:

1. In a bowl mix the flour, baking powder and salt.
2. In another bowl  mix working with a fork or the mixer the butter and sugar until creamy and pale, about 3 minutes with mixer on medium-high speed. Add the vanilla and incorporate.
3. Add the egg and beat until fully incorporated. At low speed add the flour mixture and work until dough is smooth.
4. Grease the mold to be used, I use the classic detachable ring. Spread the dough across the bottom and 1/3 of the sides. 
5. Refrigerate for 30 minutes or more while preparing the filling.

for filling,

• 1 can condensed milk
• 4 eggs
• 425 grams of ricotta
• 1 teaspoon vanilla
• 1/3 cup flour all purpose
• 250 grams of blueberries

Preparation:

1. Preheat oven to 200C or 400F.
2. In a blender, blend together the condensed milk, ricotta, eggs, vanilla and flour. 
3. Blend for 2 minutes to mix everything well.
4. Wash and dry the blueberries and place in a bowl with 1 teaspoon flour, move them to coat completely.
5. Place the blueberries over the dough in a single layer, pour the mixture and bake.
6. Bake for 1 hour and 15 minutes or until golden and set.
7. Let cool completely before unmolding and serving.
8. Keep refrigerated.