Freshly Canned Jalapeños

This was my first attempt at canning. Surprisingly, it was very easy. I was always scared canning was going to be this huge process and that I would mess it all up. This was the perfect thing to can for my first time. Now, we will have fresh Jalapeño all year long! These are homegrown Jalapeños which makes them even more delicious. 

Okay, I am going to share a little secret. I didn't seal these jars!!  I know that's not the normal routine when canning... but even without sealing the jars they will last a year! Skipping this step cut down on the time it took for the whole process. If you wanted the jalapeños to last longer than a year you would want to seal the cans. I didn't care to do that because I wanted this to be easy and quick. 

All You Need:

Jalapeño (as many as you want to can) 
Glass jars with lids 
White Vinegar 

So, what I did first was pour about 1 1/2 cups of white vinegar into a pot. You want to boil the vinegar so that it is extremely hot. While the vinegar is heating up, cut off or tear off the tops of the jalapeños. After that is done, stuff the jalapeños into the jars. Make sure there is no wiggle room. Next, use a funnel to pour the vinegar into each jar. Make sure every jalapeño is covered with the vinegar. Once this process is done put on the lids very tight. Then, let the jars sit out till they have cooled down. Once they have cooled enough place them in the fridge. Presto! That't it! You are finished! Now, each time you need a jalapeños just go in the fridge and take out your jar. Fresh Jalapeños every time! 

Crock Pot!!

 ***Pot Roast***

This is the best Pot Roast! So easy, but so yummy! 

Ingredients: 

4-5 Potatoes

3-4 Carrots (10-15 if smaller size)

1 Pound Roast

1 Package of dry Onion mix

Directions: Cut carrots and potatoes in half. You can peel the potatoes if you choose. Place potatoes, carrots, and roast in crock pot. Add the package of dry onion mix to the top along with salt and pepper. Add 1/2 cup of water to crock pot. Turn on crock pot and let it cook. 

Turn on medium heat for 6-8 hours.

Turn on high for 4-5 hours.

Check the meat and potatoes to make sure they are tender before serving.

Serve with Green beans (or any vegetable) and a salad. 

YUM! 

Broccoli Soup

Yummy Soup! 

First start cooking the broccoli until it is soft.

Next, Melt half a cube of butter and then mix in a half a cup of flour.

Dice up the broccoli into small pieces and then set aside.

Add milk to the flour and butter mix. Add until it is more liquid and soup like. After, add a cup 1/2 of graded cheese. Then add the broccoli. Then, you are ready to serve! 

So... I have to admit... I ended up burning this batch of soup. This was the first time I burnt my Broccoli soup... such a rough day! It takes quite a while to make this soup and I was really upset that it got burnt. My sweet husband was amazing and still ate the soup. Accept the next time I asked if he wanted me to make Broccoli soup, he said, "No" :) I did appreciate that he was still willing to eat it even though all you could taste was a burnt flavor. Just don't be like me and actually watch your soup closely so that it does not burn!! 

Yummy Lime Salsa

Just made this amazing salsa! So easy and so delicious!

Ingredients:
1 Tomatoes
1 Avocado
1 Onions
2-3 drops of Lime Oil
Pinch of Salt and Pepper

Directions:
Dice tomatoes, avocado, onions into a small bowl. After mixing all the ingredients together add a pinch of salt and pepper. Then add 2-3 drops of Lime oil and mix. After this it's ready to serve at any party.


I love using the lime oil because I don't have to cut or squeeze any limes! I always hated that part...all I do is add a couple drops! love it!! Hope you will too!