Back in the summer, we featured a call-out to readers for their favorite easy breakfast ideas and you delivered. Y’all delivered so hard that I had to pull out the ideas into a post to share. The recipes are solid, easy, and sound guh-mazing. I’ve divided them into categories: oats and grains, stuff on toast, and yogurt and smoothies.
Prepare to be inundated with genius easy breakfast ideas straight from your fellow readers that will have you throwing yummies into bowls at break-neck pace.
If you grow your own tomatoes or simply snag them from your local grocer or farmer’s market, you know that our love affair is almost over. Soon it will be fall and we’ll be rolling around like dogs in pumpkin puree instead. So we need to celebrate the summer
fruit veggie fruit(?) that is… the luscious tomato. Here are three of my favorite easy tomato recipes to use up your summer supply.
Easy desserts are my favorite kind. And whipped cream recipes? The easiest of them all! Whether you’re just scooping some whipped topping from a tub or whipping up some homemade whipping cream, it’s all creamy, dreamy deliciousness. Here are three recipes that use whipped cream in awesome ways: on top of fruit, mixed into a mousse, and folded into a cheesecake-like monstrosity of yum. Let’s talk whipped cream recipes and three ways to whip it, whip it good.
A lot of us are fruit lovers, but sometimes you end up defaulting to chocolate and caramel for your dessert desires. Who can blame you — they’re decadent as hell. But don’t forget how very awesome fruit desserts can be. Do ’em up savory or sweet, fruit is the MVP of desserts in my book. Here are three of my favorite fruit dessert recipes to bring to parties or just for your own solo parties at home.
The tricky thing about everbearing raspberries is that, unlike summer-bearing raspberries that produce one big crop in late summer, these plants give two smaller crops per year. You can pretty much prune summer-bearing raspberries all the way to the ground in the winter, but if you want both crops from the everbearing, you have to know which canes to cut to the ground and which to prune back carefully and by how much.
I enjoy jam as much as the next person and find a deep sense of accomplishment in making my own from time to time. Most jam recipes call for lengthy canning routines and commercially produced pectin. But I’ve developed an easier and simpler recipe for making jam.
Although we lived in the suburbs, my family lived, in many ways, like homesteaders. Every summer, we would get extra fruits and veggies, and freeze them to eat all winter. Now, my brother has a farm, and so we freeze even more — leftovers that come home from market, or “seconds.” I have frozen tomatoes, peppers, eggplant, zucchini, corn, peas, broccoli, green beans, spinach, cherries, blueberries, strawberries, raspberries, currants, apricots, plums, peaches, rhubarb, applesauce, and winter squash. I don’t claim to be an expert on freezing fruits and vegetables; however, from years of experience, I have found a handful of methods that work for me…
Apparently putting a dehydrator in a house of nerds turns it into an on-going science experiment. These experiments have left us with a good list of what foods worked and what didn’t when it comes to dehydrating. So now I’m sharing this list with you, Offbeat Homies…