Rhubarb Sauce!

Spring time around the Keller Family Tinker Farm means rhubarb and asparagus!  The rhubarb plants that grow in our garden have to be older than I am.  I certainly can’t remember a time without them, anyway!

There are four great big plants, and they produce well for us all summer long.  This means that I am constantly looking for rhubarb recipes!  I’ve made rhubarb coffee cake, strawberry rhubarb jam, rhubarb blondies, and rhubarb custard pie.  I haven’t yet tried strawberry rhubarb pie or rhubarb bars, but I plan to do both soon!  I also haven’t made a rhubarb crisp.  Mr. Keller’s grandmother Dorothy makes rhubarb crisp and rhubarb pie that are just delicious, and I just didn’t think my recipes could measure up; however, she did just graciously send me her rhubarb pie recipe.  Mr. Keller has been patiently waiting for me to bake it so I should probably get on that!

rhubarb sauce

Rhubarb plants

We do have one recipe for rhubarb that I always seem to come back to:  rhubarb sauce.  It’s just a quick and easy sauce that you can use as a side or a dessert topper.  It cooks while you make dinner, but you can serve it warm or cold.  I actually prefer it as leftovers that are a couple of days old.  Just like chili, the flavors seem to really blend well after a day or two of refrigeration.

My rhubarb sauce recipe doesn’t actually come from a recipe as much as from memory.  My dad’s mother used to make it as did my mom.  I watched them dump and stir it all together often enough that I learned to do it on my own, but that means that I have no written down measurements!  For this post, I had to do a little bit of experimenting on what the best measurements could be.  That being said, you may want to taste the sauce before serving as the tartness of your rhubarb will play into how much sugar you need to use!

rhubarb sauce

Rhubarb Stalks

Without any more ado, from my grandmother’s kitchen to yours, here is our rhubarb sauce recipe:

Rhubarb Sauce
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Rhubarb Sauce
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Cut up your rhubarb stalks. I had 6 stalks, and I cut them up into smaller chunks using my kitchen scissors. Add them to your medium sized sauce pan
    Rhubarb sauce
  2. Add the sugar to the medium sized sauce pan
  3. Add the instant granulated tapioca. I suggest using Reese's. It's the only kind I have tried, but it always turns out well!
  4. Optional: thinly slice up 1 cup of strawberries and add to the mixture. The strawberries will give the rhubarb added sweetness while making the color more appealing. You can always do more or less strawberries
  5. Cook the mixture over a medium high heat on your stove top until the mixture starts to boil. I stir fairly aggressively after it starts to cook down (just before boiling) in order to break down the rhubarb and strawberries.
  6. After it starts to boil, you can turn the heat off and let it sit, stirring occasionally, as it cools. You can refrigerate and serve later (this will cause the tapioca granules to thicken the sauce more) or you can serve warm.
Recipe Notes

The sauce tastes great on it's own or served over ice cream!

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Broccoli Salad Recipe

Mr. Keller loves broccoli salad!  When I was asked to bring  a salad to his family’s Easter celebration, it was an absolute no brainer what that salad should be!  I think Mr. Keller would eat broccoli salad daily if it were left up to him!

I don’t actually like broccoli salad as I don’t like mayonnaise, but I have always found plenty of other things to eat at family potlucks.  If I can make Mr. Keller happy by making one of his favorite dishes, well, I suppose it’s worth it!

My recipe is slightly different from others, but that’s because I made up my own recipe!  After making it my way several times, I actually looked up the standard recipe, and I realized that people usually put vinegar in their broccoli salad dressing.  This was news to me!  I thought about adding the vinegar, but most of the compliments that I have received were because my dressing is a little bit different.  I thought, “why conform?”

Broccoli Salad
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Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Broccoli Salad
Print Recipe
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a salad bowl, mix chopped broccoli, raisins, sunflower seeds, celery, and bacon
  2. In a separate bowl, whisk mayonnaise, and sugar together. The sugar should break up the mayonnaise and nearly double it.
  3. Pour dressing over chopped veggies and mix. Chill until ready to serve
Recipe Notes

The salad is better if you use real bacon that you must fry first.

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Early Easter & Eclair Cake

We celebrated an early Easter this past Sunday at my Uncle Eric and Aunt Carol’s house.  First, it was really nice just to be included.  That may sound odd, but my mother recently moved to SC, and Eric is her brother.  In the past, many of the invitations to extended family gatherings were extended to us via my mom.  She is no longer in the area so I just wasn’t sure if we still be included as often as we were in the past!

Family gatherings are always really important to Mr. Keller and I.  We are absolutely .determined that our children should know and love as many relatives as possible!  Plus, our families have really changed and ground over the last year!

On my mom’s side alone, there were four new babies born!  Additionally, there were 2 new marriages and 2 new retirements!  I was just thinking this morning, too, how grown up my younger cousins are becoming.  Everyone in my generation has really matured, and I find it all to be so exciting and enjoyable!

The Keller Kids love it, too!  They were tumbling around and rough housing with one another and their second cousins the entire time.  They got a little bit noisy at times, but it was a happy noise.  They reminded me of a litter of puppies playing on the floor!  I did feel bad for the babies as I thought the Keller Kids were probably a little bit too loud and . rambunctious for the babies, but the Keller Kids were way too wound up to slow down–no matter how many times I attempted to slow them down!

The kids were spoiled by Aunt Carol with an early Easter egg hunt.  While Uncle Eric took the kids all out to feed the horses, Aunt Carol hid the Easter eggs!  When the kids all clambered inside and noticed a few eggs laying about, I’m not sure who was more excited:  the kids or Aunt Carol!  It was really sweet, and a memory worth keeping!

Eclair CakeFor our early Easter meal, we enjoyed hot dogs and hamburgers!  There was also Aunt Melanie’s delicious baked beans, chips, a yummy fruit salad made by cousin Myranda, and a very large 7 layer salad constructed by Aunt Christy!  Mr. Keller and I provided dessert.  We brought Lemon Lush and Eclair Cake.  Both were consumed with enthusiasm by the family!  I’ve posted the recipe for Eclair Cake below after several requests.

The Keller family loved our early Easter celebration!  We were grateful to be included, and we are definitely looking forward to more Easter celebrations this coming week!

Eclair Cake
Print Recipe
Servings Prep Time
1 9x13 pan 20 minutes
Cook Time
25 minutes
Servings Prep Time
1 9x13 pan 20 minutes
Cook Time
25 minutes
Eclair Cake
Print Recipe
Servings Prep Time
1 9x13 pan 20 minutes
Cook Time
25 minutes
Servings Prep Time
1 9x13 pan 20 minutes
Cook Time
25 minutes
Ingredients
Servings: 9x13 pan
Instructions
  1. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
  2. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
    Eclair Cake
  3. Bake 25 minutes until golden brown. There will be air bubbles. It's okay! If they're too tall, just kind of smoosh them down.
    Eclair cake
  4. For the Filling (make filling while crust is baking): Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set (5 minutes). Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
  5. When the crust is completely cooled, pour filling in.
  6. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup
    Eclair Cake
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Round Steak

The other day Mr. Keller brought home our 1/4 cow from the meat locker! My freezer is now full between that and the 1/2 hog we also just received. It’s a beautiful thing! There is nothing better than knowing that I can feed my family even if trouble were to strike and Mr. Keller and I were to lose our jobs.

The only downside to all that meat is that I don’t know what to do with all of the cuts! Round steak was one of those cuts that perplexed me the most. I googled it, and nearly every recipe that came up was Swiss Steak. I read those over, but they just didn’t really appeal to me. Then, I found the Pioneer Woman’s recipe for Fried Round Steak.  Just the pictures alone had my mouth watering!  It looked amazing, and, frankly, too easy to be true!  Let me tell you, I made it tonight, and it did not disappoint!  If you have any cube steak or round steak laying around, you have got to try this!  It’s simple, flavorful, and tender.  I’m just not going to think about the calorie content…

I absolutely love the Pioneer Woman’s recipes.  I have not made a too many, and exploring her website more is, admittedly, at the top of my “one of these days…” list.  I can say that any time I have made one of her recipes, I have enjoyed the result!  I also think her line of cookware and dinnerware is gorgeous.  It’s just too bad that it’s only available at Wal-Mart.

I was especially appreciative of how quick this recipe is to make!  I made this along with garlic smashed potatoes in about 20 minutes after I came home from the grocery store.  Have you ever gone to the grocery store a couple days before Thanksgiving?  My suggestion:  don’t.  If I hadn’t needed produce, there’s no way I would have been there!

Fried Round Steak

Okay… Pioneer Woman’s pictures are much more appetizing. I promise, it wasn’t burnt. It’s the lighting!


Fried Round Steak
Friend Round Steak
Print Recipe
Simple, Tasty, and Quick! All around a winner!
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Fried Round Steak
Friend Round Steak
Print Recipe
Simple, Tasty, and Quick! All around a winner!
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large skillet over medium heat.
  2. Mix together flour, seasoned salt, and pepper.
  3. Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
  4. Add butter to pan right before frying. This will help get that nice brown coating
  5. When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
  6. Remove to a paper towel-lined plate. Serve immediately.
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Jalapeno Jelly

Jalapeno Jelly

Yum!!

This jelly is an unexpected treat!  Pour it over the top of cream cheese, and it makes a delicious appetizer!  If you came to my Norwex Launch Party, you may have even sampled it!

I made this jelly at the end of summer.  I used red peppers, green peppers, and Jalapeños from our garden along with apple cider vinegar, sugar, and liquid pectin in order to make this very simple jelly.  I did can it, as indicated in the recipe below, but if you were to use the jelly relatively quickly, it would be unnecessary to actually process it.  You would simply want to keep it in an air tight container in the refrigerator.

Just thinking about this recipe has me wanting to go crack open a jar!  Next summer, I’ll have to make more than 1 batch now that I know how absolutely delicious it is!

Recipe credit:  http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html

Jalapeno Jelly
Jalapeno Jelly
Print Recipe
Recipe Credit: http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html
Prep Time
30 minutes
Cook Time
20 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Jalapeno Jelly
Jalapeno Jelly
Print Recipe
Recipe Credit: http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html
Prep Time
30 minutes
Cook Time
20 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preparation : Prepare 5 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. In a blender or food processor puree peppers and 1 cup of vinegar until smooth.
  2. Cooking: In a large stainless steel pot combine pepper puree and the remaining 1 cup vinegar and sugar. Bring to a boil over high heat and boil, stirring constantly for 10 minutes. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat.
  3. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1/4 ” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
  4. Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
  5. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. check your lids and reprocess any jars that did not seal.
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