It is October now and a fresh crop of hazelnuts are popping up at farm stands and farmer’s markets. These versatile little nuts (also called filberts) are absolutely delicious roasted and can also be used in baked goods as well as savory dishes. Today I will show you the easiest way to shell hazelnuts so they are ready for roasting and using in your favorite recipes!
The BEST Way Shell Hazelnuts
While there are a few ways to crack hazelnuts, my preferred method is to use a hammer, with a few tips and tricks to make the process easier. I have been shelling and eating hazelnuts since I was a kid, and literally grew up right next to a hazelnut orchard. From my experience, using a hammer instead of a nutcracker is the absolute easiest and fastest way to shell hazelnuts.
Advantages to this method:
No special tools required
Fast
The hazelnuts won’t roll around
Easy cleanup
Fun 🙂
Now we will go through the process step-by-step. Let’s get started!
Step 1: Gather Your Materials
You only need a few materials to shell hazelnuts. Grab an old sheet or a clean rag, a hammer, and a bowl to collect the shelled nuts. You may also want to grab a pair of safety glasses in case the shells go flying!
Step 2: Find a Place to Crack the Hazelnuts
Hazelnuts crack best on a firm surface, such as concrete. Go outside and find a groove in your patio or driveway. When you crack the hazelnuts you will line them up in this groove to keep them from rolling around as you crack them.
Step 3: Place the Sheet Down and Line up the Hazelnuts
Place the old sheet down over the groove in your patio. This will make it easy to collect the shells when you are finished.
After your sheet is in place put a line of hazelnuts in the groove to get them ready to crack. You can do 10-20 at a time, which is why this method is so fast. Have them a little apart so they don’t bump each other when you go to crack them.
Step 4: Crack the Hazelnuts
It’s time to shell the hazelnuts! Put on your safety glasses if you are using them and then go down the line with the hammer and crack, crack, crack! One good whack is usually all it takes to break the shell enough to remove the nut inside. It takes a little practice to do this well without crushing the nut inside.
Step 5: Sort Through the Hazelnuts
After the shells are mostly cracked go down the line, pick out the nuts, and place them in your bowl. If you did not get a hazelnut cracked all the way gently tap it with your hammer so you can break the shell enough to get the nut out.
Step 6: Repeat the Process with the Remaining Hazelnuts
After your first row of hazelnuts is cracked, lift up one side of the sheet so the shells fall to the side. Then put out a new row of hazelnuts and repeat the process.
When you are finished with all of your hazelnuts, lift up the corners of the sheet and take it to the garbage to dispose of the shells. Your patio should be mostly clean and you have a bowl full of hazelnuts!
Final Thoughts
There you have it…the easiest way to a bowl full of beautiful cracked hazelnuts! You can enjoy them right now or roast them for absolutely superior flavor and crunch. Enjoy!
Do you enjoy trying new tomato varieties? I know I do! Each year I plant some new varieties as well as some old favorites. I only have room comfortably in my garden for two cherry tomato plants, but I bought some extra tomato plants this year and squeezed them in 🙂 Now they are producing more tomatoes than we can eat! Read on to learn my thoughts on this year’s crop.
Sugar Rush
Sugar Rush tomato
My Rating
5/5 stars
Type
Indeterminate
Color
Red
Shape
Grape
Days to Maturity
50-55 days
Sugar Rush is a red grape tomato. I planted it last year and had to plant it again this year because I liked it so much! At only 50-55 days until maturity, Sugar Rush produces continually over a long season. The flavor is bright and sweet and the tomatoes have a firm texture that “pops” in your mouth.
My thoughts – Sugar Rush is a winner! I love how early these plants mature and the high yields they produce. I also appreciate the firmness of the tomatoes and how they pop in your mouth. This has been a dependable variety and I will probably plant it again next year!
Sun Sugar
Sunsugar tomato
My Rating
4/5 stars
Type
Indeterminate
Color
Orange
Shape
Cherry
Days to Maturity
62 days
Sunsugar is a pretty delicious tomato! The tomatoes have a good tartness that becomes super sweet as the fruit matures. The tomatoes are slightly softer than Sugar Rush and seem to have better crack resistance that Sungold, which is another popular orange cherry tomato. Like Sugar Rush, Sunsugar is ready early and produces high yields over a long season.
My thoughts – I love planting both orange and red tomatoes because they look so beautiful together. I really liked the bright flavor of Sunsugar but prefer slightly firmer tomatoes. I will probably try something else next year.
Bumblebee Sunrise
Bumblebee Sunrise tomato
My Rating
4/5 stars
Type
Indeterminate
Color
Yellow with red stripes
Shape
Large cherry
Days to Maturity
68-70 days
Bumblebee Sunrise may be the most beautiful cherry tomato I’ve ever grown! The tomatoes are a deep golden color with striking red stripes. Bumblebee is slightly larger than the other cherry tomatoes and has an excellent tangy and sweet flavor. However, Bumblebee takes around 70 days to mature and the plant does not seem quite as productive as other varieties I planted this year.
My thoughts – I appreciate Bumblebee’s excellent flavor but productivity is important to me since I have limited space in my garden. It was good to try but I will probably plant a different variety next year. If you have plenty of space though this is definitely one to add to your list!
Blush
Blush tomato
My Rating
5/5 stars
Type
Indeterminate
Color
Yellow with red stripes
Shape
Elongated cherry
Days to Maturity
75 days
Blush is one beautiful tomato! It features a pink blush over a golden yellow skin. The long oval shape of these tomatoes is rather unique and they are slightly larger than your typical cherry tomato. Blush tomatoes have a rather thick skin, and they remain firm and do not crack. Their flavor is sweet with a good tang. Blush is productive but took the longest to mature of the varieties I planted this year.
My thoughts – Despite the long maturity, Blush is the one that I would find myself snacking on more than any other tomato we planted this year. The flavor is outstanding and I appreciate their “two bite” size. I will definitely try to plant this one again next year!
Final Thoughts
All of these tomato varieties are delicious and would be an excellent addition to your garden. That being said, the best tomato variety for you depends what you are looking for. For me I prioritize yields as well as taste. Next year I will probably try the Blush tomato again because it surprised me how much I enjoyed it. However, since Blush takes some time to mature, I will probably plant Sugar Rush as well because it is early and dependable with great flavor.
Hope you get to try some of these varieties in your garden next year. Happy Gardening!
This slow cooker spaghetti sauce is one of our family’s favorite Tuesday night dinners. Why Tuesday night? Because I work on Tuesdays and need something easy and quick for dinner. Also, everyone loves this spaghetti sauce at our house and there are no complaints – a win!
Why is this sauce so darn good? Something almost magical happens when it cooks all day in the slow cooker. The meat becomes super tender, which actually helps make the sauce nice and thick. Also, the tomato products have a chance to caramelize a bit. This results in a sauce with amazing flavor!
Could you cook this spaghetti sauce on the stove? Probably. But it would take a long time, you would have to babysit the pot so it would not burn, and it may never develop the qualities that make this sauce so yummy. The slow cooker is the way to go, baby! Read on to learn how to make this at home.
Assemble the Ingredients
This sauce uses simple ingredients that many people already have on hand. We will go through them now:
Tomato products – This sauce uses a large 28 oz can of crushed tomatoes. Why is that, do you ask? How are crushed tomatoes different than tomato sauce? Canned tomato sauce is made from tomatoes of course. But it also contains a bunch of other seasonings in it. On the other hand, crushed tomatoes are just that—crushed tomatoes, with a bit of citric acid and salt, for flavor. I like using the crushed tomatoes because it gives me more control over what seasonings go in the sauce.
Now, since crushed tomatoes are a little thinner than regular tomato sauce, I add in a small 6 oz. can of tomato paste to help thicken the sauce. I love tomato paste and use it all of the time. Tomato paste is about as simple as it gets ingredient wise–tomatoes. The combination of the crushed tomatoes and tomato paste gives this sauce a perfect thickness.
Ground beef – This sauce contains a pound of ground beef. Try to choose the leanest ground beef possible because it will cook in the sauce and you will not be able to drain away the grease.
Onions, garlic, and mushrooms – These give the sauce great flavor. I use onions and garlic out of my garden when I have them. For the mushrooms I use a 6 oz. can of chopped canned mushrooms for two reasons. First, they are easy and I can just dump them in. Also, they have been cooked and a lot of the extra moisture is gone. Fresh mushrooms might make the sauce too watery. And did I mention that canned mushrooms are easy?
You might notice that the mushrooms are missing from the picture above. I forgot to buy them at the store—oops! The sauce was almost as delicious without them 🙂
Seasonings – This sauce contains a variety of seasonings. The sugar and salt are importance for the balance of the sauce. You can adjust these to taste. The others seasonings help to develop depth of flavor. Adjust them to what you like!
Make the Sauce
To make the sauce you dump all the ingredients in the slow cooker and stir it up. Seriously. It does not get any easier than that!
Dump the ingredients in the slow cooker and stir it up.
This sauce can be prepped ahead to save you time in the morning. To do this stir everything together the night before. Take the liner out of the slow cooker base, cover it with the lid, and refrigerate overnight. In the morning all you need to do is take it out of the fridge, pop it in the base, turn it on, and go about your day.
Cook the sauce on low for at least 8 hours. When I am at work it cooks for 10 hours and turns out great. The longer cooking process is necessary to help the sugars in the tomatoes caramelize and develop a deeper flavor. Do you see how the color has changed the picture below?
The sauce after cooking all day. See how the color has changed?
Serve
When you get home you will be greeted with the most amazing smell! Boil up some noodles, add some garlic roasted green beans (recipe here) and you have yourself a delicious meal everyone will love! Yum!
Add some roasted garlic green beans and dinner is served!
I hope you get to try this slow cooker spaghetti sauce soon. Happy Cooking!
Slow Cooker Spaghetti Sauce
Recipe by: Mandy
This spaghetti sauce takes minutes to throw together. After cooking all day the flavors blend to create one amazing sauce. It is the perfect meal for a busy weeknight!
This recipe may be assembled the night before if desired. Remove the insert from the base, cover it with the lid, and refrigerate overnight. In the morning place the insert into the slow cooker base, turn it on, and go about your day. Easy!
We all know why you go to the Olive Garden. No, it is not for the fettuccini alfredo or the endless salad. The reason you go to the Olive Garden is for the breadsticks. The soft, chewy, delicious breadsticks.
But did you know that breadsticks are easy to make at home, only require 8 ingredients, and can be ready in under two hours? Even if you have never made yeast bread before these breadsticks are very simple to make.
This post will teach you how to make soft garlic breadsticks step-by-step. Let’s get started!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that use personally and recommend highly.
Ingredients for Soft Garlic Breadsticks
Homemade breadsticks require only 8 ingredients. We will go through them now:
Warm water – This recipe uses water as the liquid. Make sure it is around 110 degrees for the yeast to activate properly. This means that the water should feel warm but not burning hot. If you are not sure you can check the temperature with a kitchen thermometer.
Yeast – This is one of the most important ingredients! Yeast is a living organism that helps the bread to rise. In the store yeast is dormant but when warm liquid (in this recipe, water) is added it will “wake up” and start producing carbon dioxide gas. This is what creates holes in the bread and gives it its light and fluffy texture.
You can buy yeast in a strip of three single use packages or you can buy it in bulk for a very reasonable price. If you buy bulk yeast then 2 1/4 teaspoons is equivalent to one package. I usually buy “instant” or “quick rise” yeast because it helps the bread to rise faster.
Butter – This is used in the dough and also brushed on top of the breadsticks before and after they come out of the oven. I prefer salted butter but you can use whatever you prefer.
Sugar – Sugar is needed to give the bread a subtle sweetness. Also, it helps feed the yeast so the dough will rise more quickly.
Salt – Salt gives the bread some flavor. I use regular table salt.
Flour – Flour gives the structure to the dough. There are many types of flour, but for this recipe we will use regular all-purpose flour.
Garlic powder and oregano – These add flavor to the breadsticks. They are called “soft garlic breadsticks” after all!
How to Make Soft Garlic Breadsticks
Step 1: Mix the Dough
Stir the warm water, yeast, butter, sugar, and salt together in a large bowl. Add about 3 1/2 cups of the flour and mix well. Stir in enough additional flour to make a soft dough that forms a ball and pulls away from the sides of the bowl.
Stir the ingredients together in a large bowl.Add in enough flour so dough forms a ball and pulls away from the side of the bowl.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface and knead until smooth. Kneading the dough helps develop the gluten. Gluten is a protein that gives structure to the dough. It is what makes bread elastic and chewy.
Everyone has their own way of kneading dough, and you need to find a rhythm that feels good to you. Here are the basic steps:
Push the heel of your hand into the center of the dough.
Turn the dough a quarter of a turn.
Fold the dough in half.
and repeat…
Add in more flour, a little at a time, to keep the dough from sticking. The dough is ready when it is smooth and elastic. The outside will not be as rough textured as it was, and it should spring back when you poke it gently with your finger.
At first the dough will have a rough texture.
After kneading the dough will be smoother.
Step 3: Let the Dough Rest
After the dough is relatively smooth cover it with a clean kitchen towel and let it rest on the countertop for 15 minutes. This will help the gluten relax a bit so it will be easier to shape in the next step.
Step 4: Shape the Dough
Divide the dough into 16 pieces. I like to use a dough scraperfor this (affiliate link). Using your hands, roll each piece into a 7-inch long breadstick. Place the breadsticks a few inches apart on a greased baking sheet.
Divide the dough into 16 pieces.Roll each piece into a breadstick about 7 inches long.Place the dough on a greased baking sheet.
Step 5: Let the Dough Rise
Cover the breadsticks with your clean kitchen towel and let rise in a warm place for 45 minutes. The dough is ready when it looks puffy and has almost doubled in size.
Step 6: Bake the Breadsticks
Towards the end of the rising time heat the oven to 400 degrees. When the dough has finished rising brush the breadsticks some melted butter. Bake at 400 degrees for 10-15 minutes, or until the bottoms are lightly browned.
The top of the breadsticks will remain light colored even after they are done baking. This is a good thing because it means that they will stay soft and chewy! Checking the bottoms is the best way to tell if they are done.
Brush the breadsticks with melted butter before baking.
Step 7: Brush the Breadsticks again and Sprinkle with Herbs
Remove the breadsticks from the oven and brush again with melted butter. Immediately sprinkle with garlic powder and oregano to taste. Transfer to a wire rack to cool.
After removing the breadsticks from the oven, brush them again with butter and sprinkle them with herbs.
Serve
Serve these breadsticks warm out of the oven. They are especially delicious with a bowl of homemade soup! Enjoy!
Hope you get to try these soft garlic breadsticks soon. Happy Cooking!
Soft Garlic Breadsticks
Recipe by: Mandy
These will remind you of the breadsticks at Olive Garden. They are especially delicious with a bowl of homemade soup!
Stir the warm water, yeast, softened butter, sugar, and salt together in a large bowl. Add in about 3½ cups of flour and mix well. Stir in enough additional flour to make a soft dough that forms a ball and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead until smooth. Add in more flour, a little at a time, to keep the dough from sticking. The dough is ready when it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest on the countertop for 15 minutes. This will help the gluten relax a bit so it will be easier to shape in the next step.
Divide the dough into 16 pieces. Using your hands, roll each piece into a 7-inch long breadstick. Place the breadsticks a few inches apart on a greased baking sheet.Â
Cover the breadsticks with a clean kitchen towel and let rise in a warm place for 45 minutes. The dough is ready when it looks puffy and has almost doubled in size.
Towards the end of the rising time heat the oven to 400 degrees. Brush the breadsticks with melted butter and then bake for 10-15 minutes, or until the bottoms are lightly browned.
Remove the breadsticks from the oven and brush again with melted butter. Immediately sprinkle with garlic powder and oregano to taste. Transfer to a wire rack to cool.
Serve these breadsticks warm out of the oven. They are especially delicious with homemade soup! Enjoy!
Fall is here and that means that it’s soup season! One of my very favorite soups to make is sausage, potato, and kale soup.
You may recognize this soup as Zuppa Toscana from the Olive Garden. But you are in for a treat because the homemade version is so much better!
This soup is loaded with sausage, potatoes, and fresh kale. One thing that I like about this recipe is that it makes a lot! The soup reheats well and we eat it for lunches during the week. It requires only 10 ingredients and is ready in less than an hour.
This post will take you through how to make this delicious sausage potato and kale soup step-by-step. Let’s get started!
Ingredients for Sausage, Potato, and Kale Soup
Sausage, potato, and kale soup only requires 10 ingredients: Italian sausage, onion, water, potatoes, milk, evaporated milk, oregano, red pepper flakes, kale, and parmesan cheese for the top. We will go through the ingredients now:
Italian Sausage – Italian sausage is made with fennel and herbs that adds a lot of flavor to the soup. I choose the mild Italian sausage (also called sweet Italian sausage) because of my kids but spicy Italian sausage would be delicious as well!
Onion – This adds flavor to the soup. Use a yellow or white onion so it does not change the color of the broth.
Potatoes – My favorite potatoes to use in this soup are red potatoes or yukon gold potatoes because they have an amazing flavor. Since they have thin skin, I usually do not peel them.
If you don’t have yukon gold or red potatoes, russets work great too! You may want to peel them though because they have a slightly thicker skin.
Kale – I LOVE kale in this soup! Unlike spinach or other greens, kale keeps its integrity, even when the soup is reheated for leftovers the next day. This recipe calls for a lot of kale (two bunches!) and it will look like it will be too much. However, you will be surprised by how much it cooks down.
Milk – Adding some milk gives the soup some richness. You can use whatever milkfat you prefer.
Evaporated Milk – Evaporated milk is sold in a can and is quite simply milk that has had some water removed. Do NOT get sweetened condensed milk because it is not the same thing!
Evaporated milk is heated during the canning process which gives it is a slightly darker color than fresh milk. It also has a richer flavor, which I really like in this soup!
You can also use half-and-half or cream instead of the evaporated milk if you prefer, but wait to add it until the end. After the kale is done cooking remove the soup from the heat, stir in the cream, and serve.
Oregano and Red Pepper Flakes – These add flavor to the soup. Adjust the amounts to taste.
Parmesan cheese – I like to sprinkle parmesan cheese on top of the finished soup. This is optional but delicious!
How to Make Sausage, Potato, and Kale Soup
Step 1: Prepare the Ingredients
Start by washing the kale thoroughly, making sure to wash any dirt out of the curly leaves. Holding the kale stem in one hand, gently tear the leaves away. Cut or rip the leaves into bite sized pieces and place them in a large bowl. Throw away the stems (they are too tough to eat) and set the leaves aside.
Also wash and chop the onion and potatoes so everything is ready to go.
Tear the kale leaves away from the stem and then tear or chop them into bite-sized pieces.
Step 2: Cook the Sausage and Onion
Cook the sausage and onion in a large pot. Break the sausage up into bite sized pieces as it is cooking. Cook the sausage until it is done and the onion is tender.
Step 3: Add the Potatoes
Add in the cubed potatoes and two cups of water. Bring to a boil, cover, and simmer for 20 minutes, or until the potatoes are tender.
Step 4: Add in the Milk and Kale
Stir in the milk, evaporated milk, oregano, and red pepper flakes and bring to a gentle boil.
Add in the kale and cook for 10 minutes, or until the kale is tender. At first the kale will be quite fluffy and not all fit! Cover the pot to help trap the steam. Every few minutes uncover the pot and and gently push the kale down into the broth using the back of a spoon. This will help it to soften more quickly.
The kale might look like it will not fit. Don’t worry–it will cook down!
After the kale is tender taste the soup and add salt and pepper to taste. The soup is now done!
Sausage, potato, and kale soup. Yum!!!
Serve
Ladle the hot soup into bowls and sprinkle with shredded parmesan cheese if desired. For the Olive Garden experience, serve with some soft breadsticks. Yum!
Hope you get to try this delicious sausage, potato, and kale soup soon. Happy Cooking!
Sausage, Potato, and Kale Soup
Recipe by: Mandy
This soup will remind you of Zuppa Toscana from the Olive Garden. It is delicious with homemade breadsticks!
2poundspotatoes, cut into ½ inch cubes (about 3-4 medium)
2cupswater
3cupsmilk
1canevaporated milk (12 oz)
½teaspoonoregano
â…›teaspoon red pepper flakes, or to taste
2buncheskale, stems removed and leaves torn or chopped into bite-sized pieces
Âľteaspoonsalt, or to taste
Shredded parmesan cheese for serving (optional)
Instructions
Cook the sausage and onion together in a large pot until the sausage is done and the onion is tender.
Add in the cubed potatoes and the water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
Stir in the milk, evaporated milk, oregano, and red pepper flakes. Bring to a gentle boil.
Add in the kale and cook for 10 minutes or until it is tender. At first the kale will be quite fluffy and it might not all fit in the pot. Cover the pot to help trap the steam. Every few minutes gently push the kale down into the broth using the back of a spoon to help it soften more quickly.
After the kale is tender remove from heat. Taste the soup and add salt and pepper to taste.
Serve hot with shredded parmesan cheese sprinkled on top. Enjoy!
I remember Mom making these cookies for as long as I can remember. She had the recipe neatly written on an index card in her recipe box. And I remember copying the recipe for my own collection in my 10-year-old handwriting.
My recipe box from about 20 years ago, with this same recipe in my own 10-year old handwriting.
The point of this story is: we have been making these cookies practically forever. The recipe is simple and pretty perfect, so no changes have been made in over 20 years. These cookies are soft and chewy with over three whole cups of oats! To this day they are still one of my favorites.
This post will take you through how to make these delicious oatmeal raisin cookies step-by-step. Let’s get started!
Ingredients to Make Oatmeal Raisin Cookies
Oatmeal raisin cookies contain 13 ingredients:Â shortening, sugar, brown sugar, an egg, vanilla, water, flour, baking soda, cinnamon, salt, rolled oats, raisins, and chopped nuts.
Don’t let that long list scare you! It may sound like a lot but you probably have most of the ingredients already in your kitchen!
What type of oats should I use?
Old fashioned oats or quick oats, that is the question!
I made this recipe with both types and prefer quick oats in this one. It produced a higher, fluffier, more tender cookie. The cookies made with old fashioned oats were good too, but they were definitely chewier. Try both and see which you prefer!
Oatmeal raisin cookies can be made with old fashioned oats or quick oats. Try both types to see what you prefer!
Why is there both brown sugar and white sugar?
Brown sugar helps cookies to stay soft and chewy, while also giving the cookies a delicious deep flavor. White sugar gives the cookies a little bit of crispness and prevents them from becoming too dark in the oven. By including both white sugar and brown sugar, we get the best of both worlds.
Can I use butter instead of shortening?
Butter has the best flavor and so I usually use it when I bake cookies. But in this recipe I like the slightly crunchy-yet-chewy texture that the shortening provides. If you do try this recipe with butter, reduce the salt (unless you are using unsalted butter) and chill the dough before baking.
How to Make Oatmeal Raisin Cookies
Step 1: Stir the Shortening and Sugars Together
Start by stirring the shortening, white sugar, and brown sugar together in a large bowl. You can certainly use a stand mixer for this but I prefer to use a wooden spoon, as this is how I made it growing up. The shortening is rather soft so you can just smoosh it (I know, a real technical term) with the back of the spoon. When all of the sugar is incorporated you are ready to add the wet ingredients.
Mix the shortening and sugars together in a large bowl. “Smoosh” the shortening with the back of the spoon until the sugars are fully incorporated.
Step 2: Add the Wet Ingredients
When the shortening and sugars are well mixed add in the egg, water, and vanilla. I know, it is a little strange to add water to cookies but just trust me here. Mix these ingredients together until they are smooth.
Step 3: Stir in the Dry Ingredients
Next add in the flour, baking soda, cinnamon, and salt. Stir just until combined.
Step 4: Stir in the Raisins, Nuts, and Oats
Lastly add in the raisins, nuts, and oats. If you are using a mixer put it on the lowest setting here so it does not break up the raisins or nuts. The dough is now done and you are ready to bake your cookies!
Step 5: Drop the Cookies onto the Baking Sheet
Since the dough contains shortening which is solid at room temperature it does not need to chill before baking. Drop the dough by rounded tablespoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake. I like to use my handy dandy cookie scoop for this job but you can also use two spoons if that is easier. The cookies are now ready for the oven!
Step 5: Bake the Cookies
Bake the cookies at 350 degrees for 8-10 minutes. They are done when the edges just start to turn brown. At this point they will not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool.
Serve
Enjoy these oatmeal raisin cookies warm out of the oven with a glass of cold milk. Yum!
Hope you get to try these oatmeal raisin cookies soon. Happy Cooking!
Oatmeal Raisin Cookies
Recipe by: Mandy
These cookies are soft and chewy and loaded with oats. They will quickly become a family favorite!
3cupsrolled oats (old fashioned or quick – your choice!)
1cupraisins
½cupchopped nuts (optional)
Instructions
Preheat the oven to 350°.
Stir the shortening, sugar, and brown sugar together in a large bowl.
Add in the egg, vanilla, and water and mix until smooth.
Next add in the flour, baking soda, cinnamon, and salt and mix well. Add in the raisins, nuts, and oats and stir just until combined.
Drop the cookies by rounded teaspoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake.
Bake at 350° for 8-10 minutes. They are ready when the edges just start to turn brown. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Serve these cookies warm right out of the oven. Enjoy!
The mornings are cool and the leaves are turning colors. Fall is here! And that means that it is the perfect time to plant garlic in your garden!
While garlic can be planted in the fall or the spring, I usually prefer to plant my garlic in the fall. This way it can develop a good strong root system over the winter. The garlic has a longer time to grow during cool weather which may lead to larger heads. Some people think that fall planted garlic also tastes better and has a more complex flavor.
A second reason why I usually plant my garlic in the fall is because I am usually planting garlic that I grew the previous season. By planting it in the fall so I will not have to store it as long, so the garlic is less likely to sprout early or have other issues during storage.
This post will explain the different types of garlic and how to plant it step-by-step. Let’s get started!
This post may contain affiliate links, where I earn a small commission from qualifying purchases. I only provide links to products that I use personally and recommend highly.
When to Plant Garlic
Garlic should be planted in the late fall before the ground freezes for the winter. October through early November is the ideal time. It is best to err on the side of starting it too late rather than too early because too much top growth could make it more susceptible to winter injury.
What Type of Garlic to Plant
Make sure that you purchase garlic from a seed company rather than the grocery store. Grocery store garlic may be sprayed with chemicals to prevent sprouting, and it is not guaranteed to be free of disease.
There are two main types of garlic to choose from: hardnecks and softnecks. We will go through the differences below.
Hardneck Garlic
Hardneck garlic has one row of cloves around a stiff woody stem. The cloves are generally larger and there are generally 6-8 cloves per head. Some people think the flavor of hardneck garlic is superior to other types. However, hardneck garlic may not keep as well as softneck types and it is generally less hardy in warmer climates.
Hardneck garlic has one row of cloves around a stiff woody stem.
Popular hardneck varieties include: Music, German Extra Hardy, Purple Italian, German Red, Purple Glazer, and Chesnok Red.
Softneck Garlic
This type of garlic has a few rows of cloves and does not have a central stem like the hardneck garlic. The cloves are generally smaller and there are around 10-20 cloves per head. Softneck garlic can be better in warmer climates and the heads keep for 9-12 months if stored properly.
Popular softneck varieties include: Inchelium Red, Italian Late, Silver White, and Blanco Piacenza.
What Type to Choose
What variety to plant is up to you! Personally I usually plant the hardneck types because the cloves are larger and easier to peel. But depending on where you live the softenecks or hardnecks may grow better. Try a few different varieties and see what you like!
Garlic grows best in full sun. Choose a site that has loose, well drained soil and few weeds.
After I choose where I’m going to plant my garlic, I like to mark my rows with heavy cotton string (affiliate link) tied to popsicle sticks. This helps me to see the edges of the row so I plant my garlic in the correct place.
Step 2: Prepare the Soil
Garlic are heavy feeders but too much fertilizer at this point can make the plants more susceptible to winter damage. You can add a small amount of compost or fertilizer at planting time but this is not required.
If you do add fertilizer, choose one that is higher in phosphorus such as bone meal so it will help the garlic to get a good root system established. It is best to wait to add too much nitrogen until after growth starts in the spring.
Step 3: Dig a Hole
Garlic needs to be planted 3-4 inches deep. How you dig a hole for your garlic depends on how much you have to plant. If you don’t have many cloves to plant you can just dig a small individual hole for each clove and drop it in. If you are planting your garlic in rows, you can dig a long narrow trench.
I am planting a lot of garlic this year (about 80 cloves!) so I like to plant it in a wide row about 18-24 inches wide. Instead of digging individual holes, I use a rake to move all the soil off to the sides of the row. This way I can plant the garlic all at once.
Dig a hole for your garlic. Since I have so much garlic to plant I plant it in a wide row.
Step 4: Separate the Garlic into Cloves
Carefully separate the garlic heads into cloves right before planting. Each of these cloves will eventually grow into a whole head of garlic. Try to keep the skins intact because they will help protect the cloves.
Separate the garlic into cloves right before planting. Today I am planting three varieties of garlic: Duganski, Music, and German Red.
If you have more garlic than you need, select only the biggest cloves to plant and save the smaller ones for cooking. Larger cloves produce larger plants. You cannot get a big garlic plant from a puny clove!
Larger garlic cloves produce larger plants. After I have separated all of my garlic cloves, I select the biggest to plant. I will save the smaller cloves like the one on the right to use in the kitchen.
Step 5: Plant the Garlic
Plant the garlic cloves about 6 inches apart in all directions. Do not plant them closer than this because they will start to compete with each other for water and nutrients and not grow as big. Make sure the pointy ends of the cloves are facing upwards when you plant them.
This flat part here will form the root so make sure it is pointing down. Plant with the pointy end up!
When all the garlic cloves are placed cover them with soil. Gently pat the soil down with your hand and water the garlic lightly. Now wait for it to start growing!
Plant the garlic 6 inches apart in all directions and then cover them with soil.
Early Care
Garlic shoots should emerge in a few weeks to a few months, depending on the temperature. Water lightly because garlic does not like heavy wet soils. The fall rains will likely keep it plenty wet, and too much moisture could cause the garlic to rot in the ground if there is poor drainage.
If you see green shoots appear you can add a few inches of mulch to help protect the plants against cold winter temperatures. Clean straw or leaves works well. You can pull the mulch away when the weather warms in the spring.
Add some mulch to help protect against cold winter temperatures. Clean straw or leaves works well.
Final Thoughts
There you have it! Now that you know how to plant garlic you will be rewarded with beautiful garlic plants next spring that will be ready around July. Happy Gardening!
I always have a row of sunflowers along the back fence in my garden. One of the joys of having sunflowers in your garden is watching the birds eat the sunflower seeds. We get pretty chickadees, blue stellar jays and yellow goldfinches. But sometimes I need to pull out the sunflowers (or they fall over!) before the birds are done eating all of the seeds. What to do? Cut off the seed heads and make a DIY sunflower bird feeder!
Birds love these birdfeeders because it is easy for them to reach the seeds.
Birds like these sunflower bird feeders because they are are level and it is easy for them to reach the seeds. And since the sunflowers are hanging up off the ground few pests will bother them.
This DIY sunflower bird feeder is very easy to make and requires just a few materials. It also makes a nice gift to a friend who doesn’t have sunflowers in their garden. Let’s go through how to make a DIY sunflower bird feeder step-by-step.
This post may contain affiliate links, where I earn a small commission from qualifying purchases. I only provide links to products that I use personally and recommend highly.
Materials List
Twine and sunflower seed heads are all that you need to make these bird feeders.
Twine or Cotton String – You will use this to hang the sunflower seed heads. You will need four pieces of string for each bird feeder, each about 3 feet long. You may need to make these a little longer if you have an especially large seed head. I like to use this cotton twine and it works very well.
Sunflower Seed Heads – Larger seed heads will make it easier for the birds to land on. Make sure that the seed heads have mature seeds for the birds to eat.
How to Make a DIY Sunflower Bird Feeder
Step 1: Cut the Stems off the Sunflowers
Turn the sunflower seed head over and cut the stem 1-2 inches from the back of the sunflower head. It is best to leave it a little long rather than cut it too short so it is easier to tie the string in the next step.
Cut the stem 1-2 inches from the back of the sunflower head.Make sure you don’t make it so short so it is easier to tie the string to it in the next step.
Step 2: Tie the String to the Sunflower
Cut the string or twine into four pieces that are each about 3 feet long and gather them together neatly. Holding the ends of all the strings together, tie them tightly to the stem at the base of the sunflower head. Double knot this to make it strong.
Tie all of the strings to the stem of the sunflower head. Double knot this to make it strong.
Spread the strings out in a cross and then carefully turn the sunflower head over. Adjust the strings so they come out evenly around the edges of the sunflower. Now you are ready to knot the strings together on the front side!
Spread the strings out and then carefully turn the sunflower head over. Adjust them so they are even around the edges of the sunflower.
Step 3: Knot the Strings Together
Holding the sunflower level, tie all four strings together in a slip knot about a foot or two above the sunflower head. Do this loosely at first. If the sunflower is not level, loosen the knot and try again. The slip knot will make a nice loop to hang up your sunflower.
Holding the sunflower head level, tie a slip knot at the top. This will be used to hang up your birdfeeder.
Step 4: Hang the Sunflower Bird Feeder Outside!
Try to hang your bird feeder where it will not get super wet because this could cause the seeds to mold. You can hang it in a tree or on a hook somewhere in your yard.
Are you removing your sunflowers before the birds are done with the seeds? Cut off the seed heads and make these cute DIY sunflower bird feeders! These also make great gifts to share with friends and family.
Active Time10 minutesmins
Total Time10 minutesmins
Author: Project by: Mandy
Materials
Sunflower Seed Heads
Twine or Cotton String
Scissors
Instructions
Turn the sunflower head over and cut the stem about 1-2 inches from the back of the sunflower head. It is best to leave it a little long rather than cut it too short so it is easier to tie the string in the next step.
Cut four pieces of string that are each 3 feet long and gather them together neatly. Holding the ends of all the strings together, tie them tightly to the stem at the base of the sunflower head. Double knot this to make it strong.
Spread the strings out in a cross and carefully turn the sunflower head over. Adjust the strings so they come out evenly around the edges of the sunflower.
Holding the sunflower head level, tie all four strings together in a slip knot about a foot or two above the sunflower head. Do this loosely at first. If the sunflower is not level, loosen the knot and try again.
Hang your sunflower bird feeder outside for the birds to find! Have fun!
I discovered leeks later in life. I had never purchased them at the grocery store because I did not know what to do with them. Are they an onion? How do you cook them? Why are they so big? So. Many. Questions. And then one day I tried them in this leek and potato soup and the rest is history! I have been cooking them regularly ever since.
If you have never tried leeks before you are in for a treat! Leeks have a mild onion taste and they give this soup a subtle sweetness. Bacon is sprinkled on top to give a satisfying salty crunch. Yum!
This soup is now a favorite around our house. With only five ingredients, it is incredibly easy to make and is ready in less than an hour. Continue reading to learn how to make this delicious leek and potato soup at home!
Ingredients to Make Leek and Potato Soup with Bacon
Leek and potato soup only requires 5 ingredients: leeks, potatoes, chicken broth, half and half, and bacon.
Leek and potato soup only requires five ingredients.
What are Leeks?
Leeks are a member of the onion family, and they look like a giant green onion. Leeks have a mild onion flavor and when cooked they become slightly sweet. They give a great taste to this soup!
What type of Potatoes Should I Use?
My favorite potatoes to use in this soup are yukon gold potatoes because they have an amazing flavor. Since they have thin skin, I do not peel them for this soup.
If you don’t have yukon gold potatoes, russets work great too! You may want to peel them though because they have a slightly thicker skin.
How to Make Leek and Potato Soup with Bacon
Step 1: Prepare the Leeks
Start by cutting the root off of the leeks. Also cut off the dark green leaves at the top because they can be quite tough. Slice the leeks in half lengthwise, and then cut them crosswise in quarter inch slices.
Start by cutting the root off of the leek. Also remove the dark green leaves because they can be quite tough.Slice the leek in half lengthwise and then cut into quarter inch slices. Wash the leeks in a big bowl of water to help remove any dirt trapped between the layers.
Place the leeks in a big bowl of water and use you fingers to move them around a bit. Leeks can be very dirty so this is the best way to remove dirt and sand that gets trapped between the layers. Once the leeks are ready, set them aside.
Step 2: Cook the Bacon
Cut the bacon into quarter inch thick slices. I like to use kitchen shears and cut the bacon directly into the pan. Cook the bacon until it is crispy and then transfer it to a bowl lined with paper towels to drain. Set aside.
Cut the bacon into quarter inch thick slices and cook until crispy.
Step 3: Add the Leeks
Drain away most of the bacon grease, reserving 1-2 tablespoons in the bottom of the pan. Add in the sliced and washed leeks. Cook them for 5 minutes or until they soften up a bit, stirring occasionally.
Cook the leeks for five minutes or until they soften up a bit, stirring occasionally.
Step 4: Add the Potatoes and Broth
Add in the cubed potatoes and chicken broth. Bring to a boil, cover, and simmer for 20 minutes, or until the potatoes are tender.
Add the chopped potatoes and chicken broth. Simmer until the potatoes are tender.
Step 5: Stir in the Half-and-Half
Stir in the half-and-half and remove from heat. Taste the soup and then add salt and pepper to taste.
Add the half and half and then season with salt and pepper to taste.
If a slightly thicker soup is desired, use a potato masher to lightly mash some of the potatoes. Your soup is now ready to serve!
Serve
Ladle the hot soup into bowls and sprinkle the reserved bacon on the top. Serve with crusty bread if desired. Yum!
Serve the soup hot topped with the reserved bacon. Yum!
Hope you get to try this delicious leek and potato soup soon. Happy Cooking!
Recipe Tips
This soup is also delicious with ham instead of bacon! Use about a pound of ham, cut into bite-sized pieces. You may not need to add additional salt because the ham is so salty already.
This soup may be fully pureed for a smoother consistency. An immersion blender works great for this because the soup can be blended directly in the pan.
You can use full whipping cream instead of the half-and-half to make this soup even creamier. Yum!
Leek and Potato Soup with Bacon
Recipe by: Mandy
This creamy leek and potato soup is topped with bacon for a satisfying salty crunch. With only 5 ingredients, it can be ready in less than an hour!
Prepare the leeks by cutting off the root and dark green leaves. Slice them in half lengthwise and then crosswise into ÂĽ inch slices. Place the leeks in a big bowl of water and move them around a little with your fingers to remove any dirt trapped between the layers. Set aside.
In a large pot, cook the bacon until crispy. After it is done transfer the bacon to a bowl lined with paper towels to drain. Set aside.
Drain away most of the bacon grease, leaving about 1-2 tablespoons in the bottom of the pan. Add in the sliced and washed leeks. Cook for about 5 minutes or until they soften up a bit, stirring occasionally.
Add in the cubed potatoes and chicken broth. Bring to a boil and simmer for 20 minutes, or until the potatoes are tender.
Stir in the half-and-half and remove from heat. Taste the soup and then add salt and pepper to taste. If a slightly thicker soup is desired, use a potato masher to lightly mash some of the potatoes.
Serve hot with the reserved bacon sprinkled on the top. Enjoy!
Notes
This soup is also delicious with ham instead of bacon! Use about a pound of ham, cut into bite-sized pieces. Leftover ham is great for this soup, too. You may not need to add additional salt because the ham is so salty already.
This soup may be fully pureed for a smoother consistency. An immersion blender works great for this because it can be blended directly in the pan.
You can use full whipping cream instead of the half-and-half to make this soup creamier.
Fall is in the air. The mornings are crisp and cool and the apples are ripening on our apple tree. It is time to make apple crisp!
I look forward to apple crisp all year long. I love it because it is easy to make and the flavors of fall really shine through. This apple crisp has a crunchy brown sugar and oat topping and gooey apple filling. I have been using this same apple crisp recipe for over 10 years now. Why mess with perfection?
This article will take you through how to make apple crisp step-by-step. Let’s get started!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that I love and use personally.
Ingredients for Apple Crisp
Apple crisp uses only seven simple ingredients. Let’s go through them now:
Apple crisp requires only a few simple ingredients.
Apples – What type of apples to use for apple crisp? The short answer is, use whatever you like. Apple preference is very personal and depends on what region of the country you live in. In general though, I recommend using a tart apple to give the apple layer more flavor and prevent the topping from being overly sweet.
My absolute favorite baking apple of all time are Gravenstein apples. They have amazing flavor and soften nicely when cooked without becoming overly mushy. Gravensteins are very hard if not impossible to find in the store because of their short shelf life, which is why I planted one in my backyard 🙂 Other popular apple choices are Granny Smith (although these never really soften, but some people prefer that), Pink Lady, Jonagold, or Golden Delicious. You can also do a blend of different apple varieties. Again, use whatever you like!
Gravensteins are my favorite baking apple. While tart apples generally work best for apple crisp, you can use whatever variety you prefer!
Brown sugar – I prefer brown sugar in the topping because it gives it a nice caramel-like flavor. White sugar is mixed into the apples but you can use brown sugar here too if you like.
Why is there sugar in the apple mixture and also in the topping? Besides sweetening the apples a little the sugar has a second purpose here and that is to draw some moisture out of the apples. The flour will then help the juice to thicken to the perfect consistency.
Oats – Oats give the topping a nice texture. I usually use regular oats but quick oats can be used too!
Nuts – Nuts are great in apple crisp! They toast in the oven while the apple crisp is baking and give it a great crunch. Walnuts, pecans, or almonds are great choices here.
Flour – Flour helps to thicken the apple filling so it is gooey and delicious instead of thin and watery. Regular all-purpose flour is what you want here.
Spices – I keep it simple here and just use cinnamon. You can certainly add some nutmeg, cloves, or allspice if you want!
Butter – Real butter gives this the best texture and flavor! I use salted butter because I like how the salt in the butter helps to balance the sweetness of the sugar.
Now that we know what goes in our apple crisp, let’s find out how to make it!
How to Make Apple Crisp
Step 1: Prepare the Apple Filling
Start by stirring the flour, sugar, and cinnamon together in a large bowl. Set this aside while you prepare the apples.
Mix the sugar, flour, and cinnamon together first before adding the apples. This will help to prevent clumps.
Peel, core, and slice the apples into 1/4 inch pieces. Try to make the slices about the same thickness so they cook evenly.
When I am in a hurry I love to use my apple corer/peeler/slicer (affiliate link). I purchased this off of Amazon six years ago now and it is still going strong! It takes just a few seconds per apple and is easy to use. If you go through a lot of apples this will save you so much time!
Cut the apples into 1/4 inch thick slices. An apple corer/peeler/slicer can make this job super fast!
After the apples are sliced add them to the flour and sugar mixture in your bowl. Stir the apples well (I like to use my hands for this part) until the apples are evenly coated. Then transfer the apples to an ungreased 8-inch square pan.
At first it may look like the apples won’t all fit in the pan. You may need to use your hands to move them around and squish them down a bit. They will cook down a lot in the oven so not to worry! After your apples are ready start working on the topping.
Transfer the apples to an 8-inch square pan. Use your hands to squish them down a bit so they all fit.
Step 2: Make the Topping for the Apple Crisp
Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
Add the melted butter to the dry ingredients. Mix well until thoroughly combined.
Once the topping is mixed together sprinkle it on top of the apples. To get some larger chunks I squeeze some of the topping together in my hand and then gently break it into bigger pieces. Make sure to get all the way to the edges and cover the apples evenly. The apple crisp is now ready to go into the oven!
Sprinkle the topping over the apples. Make sure to get all the way to the edges!
Step 3: Bake the Apple Crisp
Bake the apple crisp at 375 degrees for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful golden brown color.
Apple crisp warm from the oven. Yum!!!
Serve
Let the apple crisp cool for a few minutes before serving. This will help to thicken the delicious goo around the apples. Add a big scoop of vanilla bean ice cream and you have the perfect fall dessert! Yum!
Hope you get to make this apple crisp soon! Happy Cooking!
Perfect Apple Crisp
Recipe by: Mandy
Are you looking for the perfect apple crisp recipe? Look no further! This apple crisp has a crunchy brown sugar and oat topping and over a sweet apple filling. Enjoy it with a scoop of vanilla ice cream!
To make the apple filling stir the sugar, cinnamon, and flour together in a large bowl. Set this aside while you prepare the apples.
Peel, core, and slice the apples into ÂĽ inch slices. Add them to the sugar mixture in your bowl. Stir well (it is easiest if you use your hands) and then transfer them to an ungreased 8-inch square pan. Set this aside while you make the topping.
Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
Sprinkle the topping over the apples in the pan. Make sure to get all the way to the edges and cover the apples evenly.
Bake the apple crisp at 375° for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful brown color. Set aside to cool a little before serving.
Serve the apple crisp warm with a big scoop of vanilla bean ice cream. Enjoy!
