Old Time Knowledge

This easy Lemon Chicken Piccata Recipe is one of our ABSOLUTE FAVORITE things to eat for supper. And it's so easy! I use one pan and one pot for everything. This recipe does call for capers, but if you can't find capers or you're just skeptical about them, you don't have to use them. I do recommend them, though. They make this dish extra special. Here's how to make it. INGREDIENTS For the chicken: • Boneless, skinless chicken breast, diced (I use about 1 lb for this recipe) • 1/2 cup flour • 1/4 tsp. salt (+ more to taste when done) • 2 Tbsp. olive oil (+ more if needed) For the sauce: •1 tsp. minced garlic • 1 cup chicken broth (I use chicken stock base + water) • 1/4 cup lemon juice •3 Tbsp. butter •2 Tbsp. capers, drained Also you'll need a box of your favorite pasta (I use angel hair) and a jar of your favorite pasta sauce. (I like Bertolli Garlic & Olive Oil.) You also might need a little bit more olive oil to ensure your chicken is all cooked through, as well as some salt to taste for the chicken. INSTRUCTIONS 1. Preheat oven to 180º F (or no more than 200ºF) to keep chicken warm once it's cooked. 2. Mix 1/2 cup flour and 1/4 cup salt then lightly dust diced chicken. 3. Heat 2 Tbsp. olive oil in skillet and cook chicken until done. Don't crowd the pan. Cook in batches and keep cooked chicken warm in oven. 4. Once chicken is done, use same pan on low or medium low to heat garlic until fragrant. (Note: If pan has a bunch of oil in it when you're done cooking chicken, blot some out with paper towels. If the bottom of the pan has too much flour stuck to the bottom so that the whole bottom of the pan is brown, you might actually need to clean the pan a bit before adding a bit more oil. Too much of anything is going to make a less-than-pleasant sauce.) 5. As soon as garlic is fragrant, add 1 cup chicken broth and continue to stir, breaking up bits of flour at bottom of pan. Continue cooking until it begins to thicken. Once thickened, add lemon juice. Stir and continue heating. Just before you're ready to serve, add butter to melt and and add in capers and heat through. 6. Heat up pasta sauce in a separate bowl. 7. Once pasta is cooked, assemble everything and serve. Pasta with pasta sauce. Chicken beside it with lemon caper sauce. Enjoy!

Learn how to make easy homemade toffee! This was supposed to get posted before Christmas, but this is good any time of year. It might be a very good idea for Valentine's Day! You'll need a candy thermometer for this one, but it's so worth it! INGREDIENTS 1 cup butter 1 cup sugar 1/2 tsp. salt 1 cup chocolate chips Crushed pecans (optional) INSTRUCTIONS 1. Line a rimmed baking sheet with parchment or wax paper and grease it with butter. Set aside until toffee is ready to pour. 2. Melt butter, sugar, and salt in saucepan stirring constantly until butter is melted. 3. Bring mixture to a boil then stop stirring (except maybe a few times) and keep it boiling until candy thermometer reaches ~285-290º. 4. As soon as toffee mixture reaches the right temperature, pour in greased baking sheet. 5. Sprinkle chocolate chips all over hot toffee and let it sit for a few moments until it softens. Once it softens, spread melty chocolate chips around toffee until surface is covered. 6. If desired, add crushed nuts on some or all of the chocolate layer. (I like to do half with and half without.) 7. Place pan in fridge for about an hour until it sets and then it take out and either break into pieces or use a sturdy knife to score toffee and cut into squares. Enjoy!

Making pizza from scratch is easy with this recipe! The dough is versatile — you can roll it out thin or make it kind of thick. You can bake this pizza on a baking stone or in a pan. And of course do what you want with the sauce and toppings. In this video, I show you how we like to make it. Double the recipe for two pizzas. ** I mentioned when I was about to put the pizza in the oven that I would show the pizza in place in the oven, but going back through the video, I just realized I forgot to record that part! 🤦🏻‍♀️ It was just the pizza on the parchment paper on the baking stone on the bottom rack of my oven. Sorry for the confusion. ** Amazon affiliate links for your convenience: Here is the baking stone I have: https://amzn.to/3IzmjXf Here is my pizza peel: https://amzn.to/3HDKC5c Here is the rolling pin I use in this video: https://amzn.to/3MhCk6I INGREDIENTS for dough 2 cups all-purpose flour 1 1/8 tsp. yeast (I mistakenly said Tbsp in the video but it should be tsp! Thanks to Paul Wright for catching my error!) 1/2 tsp. sugar 1 tsp. salt 3/4 cup warm water (about 110º F) 1 Tbsp. oil (I use olive oil) Also used: 1/2 jar of pizza sauce 8 oz. of shredded mozzarella cheese pepperoni INSTRUCTIONS [Note about pre-heating: About 20-30 minutes before dough has risen all the way, preheat oven to 500º F. If you’re using a baking stone, let it stay at 500ºfor at least 20 minutes to get the stone heated all the way through.] Mix all ingredients well and knead dough until smooth and elastic. I like to use my stand mixer, but you can mix by hand if you like. Expect to knead the dough for about 7 to 10 minutes if you’re kneading by hand. Once dough is smooth and elastic, shape into ball, spray inside of bowl or coat with olive oil, and leave dough in and cover with plastic bag or damp cloth until dough doubles in size. When dough is ready, roll out on floured surface. Add your favorite pizza sauce, cheese, and toppings. Bake in preheated 500º F oven for about 8 or 9 minutes or until cheese is bubbly. This is a modified version of Bobby Flay’s pizza dough recipe (https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714)

Tacos de carnitas with salsa verde is one of my very favorite things, so when I first tried canning Ball’s Roast Pork in Spicy Broth recipe, I was super excited. This is a super easy and convenient way to have pork carnitas in your pantry ALL THE TIME! Here is the recipe from The All New Ball Book of Canning and Preserving https://amzn.to/3NpBc17 (affiliate) Here is the link to the regulator that I use on my Presto pressure canner. https://amzn.to/3tcpYVA The recipe makes about 6 pint jars or 3 quarts. INGREDIENTS (and what I do differently) 3 lb. boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 inch cubes 4 tsp. salt, divided (I don’t divide my salt, I only add salt to broth) 1/2 tsp ground black pepper 1 Tbsp canola oil (I don’t use this) 2 qt. chicken bone broth (I just used water + chicken bouillon) 1 8 oz onion, halved then sliced into thin slices 2 Tbsp. dried crushed red pepper (I think I only use 1 Tbsp) 1 1/2 Tbsp. dried oregano 3 garlic cloves (I use about a Tbsp or so of minced garlic instead) INSTRUCTIONS 1. Preheat oven to 425º. 2. Roast pork cubes for about 30 minutes or until it’s beginning to brown. 3. While pork is roasting, make broth with all the other ingredients. 4. Bring broth to a boil, then turn down to simmer for 5 minutes. 5. When pork is ready, time to get everything in jars. Add pork first, then broth. (I get onions from broth first to ensure even distribution, then ladle the broth on top.) 6. Debubble jars. 7. Clean rims of jars with vinegar, add lids and rings. 8. Process pints for 75 minutes and quarts for 90 minutes at the appropriate pressure for your altitude. (See this chart https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html) 9. Once jars are done processing and pressure in canner has naturally dropped to zero, leave jars in canner for 10 minutes before removing them from canner and cooling them. Be sure once your jars are down to roon temperature that you remove the rings and wash the jars before storing them in your pantry.

This no-egg muffin recipe is so versatile! It starts with ripe bananas. I added in shredded coconut, but you can add in whatever you want: diced peaches, apples, raisins, toasted chopped pecans, chocolate chips, you name it! I wanted to keep the ingredients super simple so here's what I came up with: 2 - 3 ripe bananas 1/2 cup butter 2 cups self-rising flour 1/2 cup milk ~1 cup brown sugar (or white sugar, or white sugar + a spoonful of molasses), use more or less to taste 1 tsp vanilla Dash of nutmeg (optional) Dash of cinnamon (optional) Mix ingredients then spoon batter into greased muffin tin for muffins or into a loaf pan if you want to make it into a sweet bread. Here's how I make my own vanilla extract: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/ Here's how you can make self-rising flour from all purpose flour: For every cup of all purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt.

Are you seeing empty shelves and food shortages where you live? Other viewers are telling me they're seeing this around the country! Between supply chain issues, bare shelves, and inflation, things are becoming more and more challenging. To make matters worse, this is a mid-term election year, which means things could get really crazy. "Go to the ant, O sluggard; consider her ways, and be wise. Without having any chief, officer, or ruler, she prepares her bread in summer and gathers her food in harvest. How long will you lie there, O sluggard? When will you arise from your sleep? A little sleep, a little slumber, a little folding of the hands to rest, and poverty will come upon you like a robber, and want like an armed man." - Proverbs 6:6-11 (ESV) https://www.biblegateway.com/passage/?search=Proverbs+6%3A6-11&version=ESV CANNING VIDEOS Boneless, skinless chicken breast https://youtu.be/OK5RCU9HagE Navy Beans with Ham https://youtu.be/A42C5e02FtY South of the Border Chicken Soup https://youtu.be/2tRZFIqlnnA Summer Vegetable Soup (audio isn’t great, bit the recipe is in the description) https://youtu.be/ezODJrQnvmY PREPPING CHANNELS @Alaska Prepper - All around preparedness - lots of great information! https://www.youtube.com/c/AlaskaPrepper @Pinball Preparedness - Another great all-around preparedness channel! https://www.youtube.com/c/PinballPreparedness @Poplar Preparedness - Food shortage updates https://www.youtube.com/c/PoplarPreparedness ECONOMIC CHANNELS @The Economic Ninja - Economic insights https://www.youtube.com/c/TheEconomicNinja @I Allegedly - Economic news and anecdotes https://www.youtube.com/c/IAllegedly Want to see more recommendations? Poplar Preparedness has a whole video of some great prepping channels. https://youtu.be/6RMRqjv5S7M For more canning videos, go to one of the best sources on YouTube — @Suttons Daze https://www.youtube.com/c/SuttonsDaze Here are affiliate links to canners like the ones I have: 16 quart Presto Pressure Canner - https://amzn.to/33wVjbR 23 quart Presto Pressure Canner - https://amzn.to/3A97bg4

Amazon affiliate link for 6Pcs/Set Pastry Brush Set: https://amzn.to/36a2WWN SPECIAL COUPON CODE (gets you 20% off): OTK20off The recipe is called "40 Minute Hamburger Buns", but I’ve never actually timed it. It definitely takes me under an hour, though, from start to finish, and these buns are AMAZING! You can use the same dough to make quick yeast rolls to go with your meal. INGREDIENTS (ROLLS) 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (about 105-110º F, no hotter or you might kill the yeast!) 1/3 cup vegetable oil 1/4 cup sugar 1 large egg, room temperature 1 teaspoon salt 3 to 3-1/2 cups all-purpose flour INGREDIENTS (EGG WASH, optional) 1 egg 1 Tbsp. water INSTRUCTIONS 1. Preheat oven to 425º. 2. Mix ingredients well then knead dough until it’s smooth and elastic. 3. Shape dough into hamburger buns, rolls, or a combination of both. 4. Brush with egg wash (optional). (To make egg wash, beat one egg with water until smooth and well mixed then lightly brush top of each roll just before putting them in the oven.) 5. Bake rolls for about 12 minutes or so or until they are brown. If they haven’t browned to your satisfaction, you can put them under the broiler for about a minute but watch them the whole time so they don’t burn. Enjoy! Here is the original recipe at Taste of Home magazine: https://www.tasteofhome.com/recipes/40-minute-hamburger-buns/

Pressure canning navy beans with ham meat, or ham hocks means putting a delicious southern staple on the shelf for a convenient meal any time. I promised my dad I would can some different things for him, and this is one of them. IMPORTANT: I realized after I uploaded this that I had lined up some of the audio incorrectly with the video near the 15-minute mark where I'm pointing to the air vent/cover lock for the pressure canner lid instead of the steam valve. In the next part, though, I do show you the actual steam valve releasing steam. I just wanted to be clear that I do know where the steam comes from and it's not the cover lock! As I mentioned in the video, here are the relevant links to ensure you are safely canning foods for your family: USDA Complete Guide to Home Canning (free online version) https://nchfp.uga.edu/publications/publications_usda.html USDA Complete Guide to Home Canning (print edition, affiliate link) https://amzn.to/2NN4ZHe National Center for Home Food Preservation https://nchfp.uga.edu/how/can_home.html

There are many Scottish Shortbread Cookie recipes and I've tried more than I can even remember. But I LOVE this recipe. This one is from Taste of Home magazine and it's absolutely perfect. The only thing I change is the amount of time to bake. I live in a humid environment and it seems I can't get that slightly crisp shortbread texture I want unless after their initial time baking at 325º for 20-25 minutes I transfer them to a cooling rack, but then I continue to bake them on low at 200º for probably about an hour —and then I turn the oven off and leave them in there overnight. The next morning, they're room temperature and they're baked perfectly. You may have to play with the time. You'll know if they need to bake longer or if they are the crispiness you love. I hope you'll try these out and let me know what you think in the comments below. Do you have a favorite Shortbread recipe? How does it differ from this one? Tip: If you think the recipe below is going to be too much, you can certainly cut it in half. INGREDIENTS 2 cups (1 lb.) butter, softened 1 cup light brown sugar 4 to 4 1/2 cups flour INSTRUCTIONS 1. Cream together butter and sugar for about 5 to 7 minutes. 2. Add in flour one cup at a time, but reserve about a cup or so of the flour for when you turn it out on your counter to roll out the dough. 3. Work the rest of the flour in and then roll it out and shape it to form the dough into a 9" x 16" rectangle. A pastry bench scraper can be helpful for this. 4. Cut shortbread cookies into any shape you like. I prefer a traditional long rectangle as seen in the video thumbnail image. I also have a lovely shortbread pan that was a gift from my brother and sister-in-law last Christmas, but I didn't use that in this video because I wanted to do this in a way that everyone should be able to do. If you'd like to see the shortbread pan I have, here is an affiliate link: https://amzn.to/3ee8ShZ Original recipe from https://www.tasteofhome.com/recipes/scottish-shortbread/

In this video, I show you how to make delicious tamales rojos de puerco (pork tamales in red sauce). This is the first part in a 2-part video series. The second part will cover how I make tamales de rajas con queso (tamales filled with strips of poblano chiles and cheese). In the video, I'm making a batch of two dozen tamales. I did end up with a good bit of sauce-covered pork leftover, so if you follow this recipe, keep that in mind, you can probably use less of everything in making the sauce. I said I was going to be using about 2 lbs of pork, but I think I ultimately ended up boiling about 3 to 3 1/2 lbs. Click here for the full recipe details: https://www.oldtimeknowledge.com/how-to-make-tamales-tamales-rojos-de-puerco-pork-tamales-in-red-sauce/ Here's an affiliate link to the steamer pot in the video that I said I DO NOT RECOMMEND: https://amzn.to/3pIczAb In other words, if you get a steamer pot, I just don't recommend THAT one.

Tonkatsu, or Japanese breaded, fried pork cutlets are delicious and easy to make. Get the cutlets ready and then some steamed rice started. Fry these up while the rice is cooking to have a delicious dish on the table in about a half hour. For extra crispy tonkatsu, after you drain them and let them cool a bit, fry them a second time! Here is the Japanese cookbook I mentioned in the video: https://amzn.to/3LcHMJW Here's an easy recipe for quick, 4-ingredient Katsu sauce to serve with (Pork) Tonkatsu or (Chicken) Katsu: https://www.cookerru.com/katsu-sauce/ Here is another delicious recipe from the cookbook above, Karaage, Japanese style chicken nuggets: https://youtu.be/1VHzcI1Ox6c My chicken fried rice recipe: https://youtu.be/zDtd86E6ETc

Make sure you have physical books and printouts of critical information. Do you know how to get around with a map and a compass? Do you know how to purify your water to make it safe for drinking with bleach? Do you know canning times for foods you are growing in your garden? What about the things in your freezer in case the grid goes down and you want to preserve them in jars? Here are some links that I hope will be helpful: Old Time Knowledge Blog (lots of tips on gardening, preparedness, canning, etc.) - https://oldtimeknowledge.com Old Time Knowledge Store (on Amazon) - https://www.amazon.com/shop/oldtimeknowledge Why and how to plant a survival garden https://www.oldtimeknowledge.com/why-andhow-to-plan-a-survival-garden/ Learn how to compost https://www.oldtimeknowledge.com/get-started-composting-to-make-black-gold-for-your-garden/ Make free fertilizer with weeds https://www.almanac.com/fertilizer-tea-plants-weeds-and-grass How to purify water for drinking with bleach (4 drops/quart - or 1 drop/cup, and more formulas) https://www.clorox.com/learn/water-purification-how-much-bleach-purify-water-for-drinking/ Videos about composting in place, making fertilzer tea with weeds - See @Robbie and Gary Gardening Easy

I love this old fashioned buttermilk pie recipe! This quintessential southern pie is a perfect spring or summertime dessert, although it's delicious anytime! It's super easy to make. You really can't get it wrong! And you just need a few ingredients. Some people keep this refrigerated (like myself). Others keep it out on the counter. Do what you like, but regardless of how you store it, I can't imagine it will be around longer than a day or two! Here's how to make this delicious old-fashioned, homemade buttermilk pie. INGREDIENTS 1 cup sugar 2 eggs 1/2 cup butter, melted 1 cup buttermilk 2 tsp. vanilla 1 Tbsp. flour 1/4 tsp. salt INSTRUCTIONS 1. Preheat oven to 350º. 2. Mix together all ingredients. 3. Pour into pie shell and bake at 350º for 50 minutes. 4. Turn oven temp down to 325º and bake for an additional 10 minutes. 5. Take pie out of oven and let come down to room temperature and chill before serving. (This pie should not be eaten hot. It's much better when it's cool.) Enjoy! Here's how I make homemade vanilla extract: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

I didn't plan to make a video about canning collards with seasoning meat, but when I started making this batch of collards to make use of what's coming out of my garden, I decided it was a great time to answer a viewer request. Initially, this was just going to be about cooking collards with a DIFFERENT meat than I normally use for seasoning. Typically I use streak of lean (salt pork) or ham hocks, but this time I decided to try using side meat. The flavor of the broth from the side meat is good, but I did have to add salt, whereas when I use ham hocks or streak of lean, I typically don't need to add salt. While I didn't intentionally add the meat that I used in this video to the jars, you would use the same process if you were using a better meat (like ham hocks or streak of lean) —assuming you are using quart jars! The processing time is the same for collard greens AND meats so 90 minutes per jar. If you wanted to add meat to pint jars, you'd need to process them for 75 minutes instead of the 70 minutes that you would typically process collard greens. Here is the guidance from the National Center for Home Food Preservation about canning "Spinach and other greens": https://nchfp.uga.edu/how/can_04/spinach_greens.html I do have two other videos about COOKING collards eastern NC style. We typically cook collards and make corn meal dumplings (and often potatoes) to go with them. DELICIOUS! And it can be a meal all on its own. Here are my other collard cooking videos: How to make collards with corn meal dumplings and potatoes https://youtu.be/MFMT5sz5fNY How to make eastern NC style collards and corn meal dumplings (the first ever video on this channel from May 2020!) https://youtu.be/eYaDkLrny5g Here is an affiliate link to the PRESTO REGULATOR I use with my Presto Pressure Canner. https://amzn.to/3QdmBHy If you have a hard time finding ham hocks where you live, you can the same brand that I buy right here: https://danlbooneham.com/our-products.php

Learn how to make sausage gravy! This is super easy process and once you’ve tasted this delicious recipe, you’ll never want to go back to restaurant sausage gravy again! (Quick tip: The principles of this are how you make any gravy. Combine a fat and flour to make a roux, then add desired liquid, stir and heat until it begins to thicken, and serve.) There are a few ways to make sausage gravy: You can use the grease from the sausage as the base for your gravy. You can use bacon grease as the base and just crumble in some sausage. My preferred method is to use butter as a base for my sausage gravy, and then I crumble up some broken pieces of sausage. Ingredients 2 Tbsp. butter 1/4 cup flour 2 cups milk (more if needed) sausage (as much as desired) Salt, pepper, and seasonings to taste (I like to add cayenne pepper.) Instructions Melt butter in skillet. Stir in flour to make a roux. Add in broken pieces of sausage and stir until all well combined. Pour in milk, stir slowly over medium heat until gravy begins to thicken. Add salt and pepper to taste, and if desired, sprinkle in some cayenne pepper. When gravy is ready to serve, turn off burner. If you want to serve more and it is starting to thicken up, just add a little bit more milk and stir in well. Ladle gravy over split biscuits and serve hot.

We LOVE this no-boil lasagna recipe. You can use regular lasagna noodles. You don't have to buy the "oven-ready" kind. I first learned about this decades ago because my aunt used to make it for family reunions. I couldn't believe it when she told me it was the recipe from the back of a Mueller's pasta box! Here is the full recipe, exactly as it appeared on boxes of Mueller's lasagna decades ago: INGREDIENTS 8 oz. (1/2) package Mueller's® Lasagne, uncooked 15 oz. Ricotta cheese or 2 cups cottage cheese 2 cups Mozzarella cheese, divided 1/2 cup Parmesan cheese 2 eggs, lightly beaten 6 1/2 cups (52 ounces) of your favorite pasta sauce 1 lb. ground beef or Italian sausage, cooked and drained 1 tsp. parsley flakes INSTRUCTIONS 1. Preheat oven to 350º 2. In medium bowl, combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese, and eggs; mix well. 3. In separate bowl, add browned meat to pasta sauce; mix well 4. Spread 1 cup of meat sauce mixture in 9" x 13" pan 5. Place 1/3 of the uncooked Lasagne noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat sauce mixture. 6. Repeat layering. Top with remaining noodles and meat sauce mixture. 7. Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved Mozzarella cheese and parsley flakes. 8 Bake an additional 5 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving. ENJOY!

This easy key lime pie is a perfect summer treat! I guess you could say this is the sister of the Atlantic Beach Pie (https://youtu.be/iq-uGW3ofCc) that I posted a few months ago. The ingredients are virtually identical! The only difference is substituting lime juice for lemon juice and the key lime pie gets one less egg yolk. (I'm not sure why, but the recipe for the lime pie only calls for 3 egg yolks whereas the Atlantic Beach Pie calls for 4.) You can certainly play around with the ingredients. If the lime flavor is too strong, you can use about 1/3 cup lime juice instead of 1/2 cup. Or you can create a blend of lemon and lime juice! However you make it, I hope you enjoy it and you'll let me know what you think in the comments below. INGREDIENTS 1 1/2 sleeves of saltine crackers 1/2 cup softened butter 3 tablespoons sugar 1 can (14 oz) sweetened condensed milk 3 egg yolks ½ cup lime juice INSTRUCTIONS 1. Crush saltines well, but not into a fine powder. Add sugar and butter and mix together until you can squeeze some of the mixture in your hand and it holds a shape. 2. Press saltine mixture into pie dish and chill for a few minutes. 3. BAKE PIE CRUST at 350º for about 10 minutes for a crispy crust, then while it cools, mix pie filling. 4. Mix together egg yolks, lime juice, and sweetened condensed milk. 5. Pour pie filling into crust and bake in 350º oven for about 15-17 minutes. 6. Remove from oven and let cool for about 10 minutes, then transfer to the refrigerator and let it chill completely. This pie should be served very cold. 7. Serve with homemade whipped cream or your favorite whipped topping. NOTE: If you prefer, you can make a meringue topping for the pie instead of using whipped cream or other whipped topping. Watch my Chocolate Pie video for instructions on how to make meringue topping. https://youtu.be/6G-1TsIillM

This is my mom's recipe for No-Bake Cookies, and it was my great-grandmother's recipe before her! We love these so much! These are known by different names in different families. I have just learned they are also called Minute Cookies and Preacher Cookies! Here are the ingredients: 1/2 cup butter 1/2 cup milk 1 3/4 cups sugar 4 Tbsp. cocoa powder 1 tsp. vanilla 1/2 cup peanut butter 3 cups oatmeal Instructions: 1. Melt together the first three ingredients, then add cocoa powder. 2. Once mixture has come to a steady boil, set timer for 1 minute. 3. After 1 minute, remove mixture from heat and add vanilla, peanut butter, and oatmeal. 4. Mix everything together well then drop no-bake cookies onto parchment or wax paper on your counter. They will generally firm up at room temperature. (If your kitchen stays very warm, they may take longer to firm up.) 5. After an hour to an hour and a half, enjoy these delicious no-bake cookies!

You can learn how to make real, homemade French Toast without milk, or vanilla extract, or cream, or cinnamon, or anything extra. This is an OLD SCHOOL recipe for how to make French Toast. This is exactly how my grandmama makes it and it's delicious and perfect. The only ingredients you need are bread, eggs, salt, pepper (yes, really... trust me!), and butter, and of course your syrup or topping of choice. You can add a splash of milk or water to your eggs, but it's not necessary! It can make your eggs go farther if you want to use less eggs in your French Toast.

These pickled jalapeño slices are so great to have in the pantry! I use these for picadillo, scrambled eggs, salsa, fajitas, and so much more! Super easy to make. Combine these ingredients and bring to a boil and simmer for 10 minutes to make brine: • 5 cups white vinegar •1 cup water •4 tsp non-iodized or canning salt •2 Tbsp sugar Fill jars with jalapeño slices (or leave them whole and just cut slits on each side so the brine can get inside) and then add brine up to 1/2" headspace. Process at the following times depending on your altitude: 0 - 1,000 ft / 10 minutes 1,001 - 6,000 ft / 15 minutes 6,001 ft + / 20 minutes Here is an affiliate link for my steam canner (I love it!) https://amzn.to/3MYjSk9 National Center for Home Food Preservation - How to Pickle Hot Peppers https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html

My Aunt Betty's Cranberry Jello Salad recipe is delicious! You can enjoy this for the holidays, or anytime of year. She usually makes this with sugar free Jello, but you could use sugar free or regular. Just use a small box for this particular recipe and just double the other ingredients if you use a larger box of Jello. INGREDIENTS 1 can whole cranberry sauce 1 small box strawberry or cherry Jell-O (regular or sugar free) 1 cup hot water 1/3 cup finely chopped celery 1/4 cup toasted chopped pecans Orange zest (optional) INSTRUCTIONS 1. Boil one cup of water then remove water from heat and add Jell-O packet to mix until it's dissolved. 2. Add in can of whole cranberries, chopped celery and pecans, and if desired, some orange zest. 3. Refrigerate until set - at least a few hours, though I usually refrigerate this over night. 4. Enjoy! Here is a link to that safe can opener I used in the video: https://amzn.to/3gySn4Y

I have picked out 13 recipes that will get published every Monday, Wednesday, and Friday in October. These are either scary recipes with weird combinations that no one would eat today or they're recipes with titles that are perplexing. Aspics, weird casseroles, party loafs, and all kinds of other 1960s and 70s culinary oddities!

This is the easiest jam recipe ever! It's a one-to-one ratio of crushed berries to sugar. You'll love this homemade strawberry jam recipe! In this case, 4 cups of crushed strawberries (about 2 lbs fresh) to 4 cups of sugar. Yield: 5 half-pints Here's my chopper (Made in the USA!) https://amzn.to/3PI7p4l You might also like this Peach Jam video https://youtu.be/VJoRtr4JpTE More favorite canning recipes: https://www.youtube.com/watch?v=VJoRtr4JpTE&list=PLcyZYj2Dr9a5f2mdQmSL6D0848NhgLy5O

You'd be amazed at all that you can get from roasting a couple of chickens. Even one chicken! Not only can you enjoy supper and then maybe some leftovers the next day, you can get several pints of delicious, nutritious bone broth AND more pints of chicken soup to have on your pantry shelf. Here are some of my favorite chicken canning recipes and recipes using home-canned chicken and broth: Canning boneless, skinless chicken breast https://youtu.be/OK5RCU9HagE Canning bone-in chicken breast https://youtu.be/wV7hn40Zlb0 Canning South of the Border chicken soup https://youtu.be/2tRZFIqlnnA Quick Chicken & Pastry (Chicken & Dumplings) with home canned chicken https://youtu.be/Fc7Oxy_FYvY Quick Chicken & Rice Soup with home canned chicken https://youtu.be/qzX1hpLsDpI Pressure Canning playlist https://www.youtube.com/watch?v=6x5xkxoi6sU&list=PLcyZYj2Dr9a4NtdWRdYSkkE_0ZcYxlbCU

If you want to know how to make old-fashioned cake doughnuts, this recipe comes from my great-grandmother's wood stove cookbook, which has recipes dating back to the 1800s! These doughnuts are quite good, although they aren't exactly like the "old-fashioned cake donuts" at a popular "donut" chain. These are great with powdered sugar, granulated sugar, cinnamon sugar, or plain, but be sure that the oil is hot enough before you cook them or they will take longer to cook and you'll wind up with a crustier surface. Also, I halved the recipe for this video, but I'm including both versions of the recipe below. The cookie cutters I'm using in the video are here: https://amzn.to/3xhsiKG Also, I mentioned the 7th book in my historical fiction series was just published. Here is a link to the first book in the series and it is 100% free on ebook everywhere: https://amzn.to/3jJVs1r ORIGINAL RECIPE 2 1/2 cups flour 3/4 tsp. salt 1/2 tsp. nutmeg 2 tsp. baking powder 2 1/2 Tbsp. shortening (or butter, I use butter) 1/2 c. sugar 2 eggs 1/2 cup milk HALF RECIPE 1 1/4 cups flour 1/4 tsp salt + 1/8 tsp salt 1/4 tsp. nutmeg 1 tsp. baking powder 1 1/4 Tbsp. shortening (or butter, I use butter) 1/4 cup sugar 1 egg 1/4 cup milk