Saturday, October 20, 2012

Pumpkins a big thing at our house!!!

This is a really big event at our home, we grow them, harvest them, wash them off, display outside, hand them out to the grandcritters....paint them, decorate with them, carve them, cook them, eat them....we love our fall pumpkins!!!

Ella and Osmond fall 2012

Past years of our pumpkin hoildays....


above...Jaxson below... Hayden

Hayden, Crew, Jaxson and Maya


Avery Mae

Here are some great pumpkin treats to try....

Homemade Pumpkin Yogurt

Easy Pumpkin Cookies

Mini Pumpkin Bundt Cakes;postID=6358033011481229671

Roasted Pumpkin and Garlic Soup;postID=2350856946239702021

Pumpkin Seeds you'll love them....

Lots of Orange....

We have lots of pumpkins to cook up in a few weeks but today carrots are on the to do list...

Freezing this pretty orange's easy!!!
According to The Ball Blue Book of Preserving}
1. Pick a large quantity of young, tender carrots and cut the tops off.
  • I set all of the carrots in a sink full of cold water. A lot of the dirt will fall to the bottom if you let them sit for an hour or so.  At times I have let them set overnight.
2. Wash, peel, and then wash again!
3. Dice, slice or quarter medium sized carrots. For larger carrots, just dice into matching sized pieces.
Small carrots can be frozen whole.
  • I dice some and add them to my peas for dinner meals. Or I slice some for just carrots served as a side vegetable. After blanching whole carrots I shred some for carrot cake, muffins, or anything you would need shredded carrots for. I then put 2 cups in each freezer bag.
4. Blanch cut carrots for 3 minutes, whole carrots for 5 minutes.
5. Cool and drain on a clean dish towel on your counter top.
6. Package into freezer bags, label, and freeze.
  • They are good for up to a year....

French Macaron's....they look to good to eat...

A love affair with a French Macaron...    Just the sight of these brightly colored, beautiful light treats is enough to make your mo...