So far, July has been such a busy month. Hot, humid and summery - I look for anything that's going to cool me down. This month, I'm offering yummy Sherbet Recipes that are so easy to make and so delicious.

I've also added my best Canning recipes and procedures. If you don't know how to can, just click here: How To Can Food

Just a Taste of What's New:

Spaghetti Recipes

Sherbet Recipes

Apricot Dessert Recipes

Black Forest Cake Recipe

Texas Sheet Cake Recipe

Bisquick Coffee Cake Recipe

Coca Cola Cake

Homemade Custard Recipes

Cherry Recipes

Chocolate Sponge Cake Recipe

Chocolate Lava Cake Recipe

Chocolate Zucchini Cake Recipe

Rhubarb Cake Recipe

Homemade Candy Recipes

This easy peach cobbler recipe is divine. If you don't have fresh peaches, canned peaches are okay. Serve this with my homemade vanilla ice cream.


16 fresh peaches - peeled, pitted and sliced thinly
1/2 cup white sugar
1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp fresh lemon juice
1 TBS plus 1 tsp cornstarch

2 cups flour
1/2 cup white sugar
1/2 cup brown sugar, packed
2 tsp baking powder
1 tsp salt
12 TBS butter, chilled and roughly chopped
1/4 cup boiling water

6 TBS white sugar
2 tsp cinnamon

PREHEAT oven to 425 degrees. Lightly spray a 9x13 pan with vegetable oil.

In a large bowl, combine peaches, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into the 9x13 baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, 1/2 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon topping. Bake until topping is golden brown, about 30-40 minutes.

Serve warm, with vanilla ice cream. Also, consider using other fresh fruits if peaches are not yet in season. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.

You will find my fruit canning chart if you click on the photo above.

I talk about thin, medium and thick syrup when canning most of the fruit, and the recipes for these syrups follow.

Use thin syrup for sweet fruit, medium syrup is used for moderately sweet fruit and thick syrup is used for sour fruit. Allow 1 cup of syrup for every quart of large fruit.

Conserve Recipes

Fruit Canning Chart

Vegetable Canning Chart

Jam Recipes

Jelly Recipes

How To Can Food

Pickle Recipes

Orange Marmalade Recipe

Pickled Beans

Pickled Beets

Strawberry Jam

Homemade Tender Quick Recipe - Pickling Salt - Pickling Spice

Click on the photo to view my Vegetable Canning Chart.

MOST vegetables have a low-acid content. They require a higher processing temperature than fruits.

Some vegetables do NOT can well, like: broccoli, brussel sprouts, cabbage, cauliflower, rutabagas and turnips. They tend to discolor and may develop a strong flavor. You can pickle some of them and they turn out great.

Peas, lima beans and corn need 1" head-space at the top of the jar for expansion during cooking; other vegetables require only 1/2 inch.


4 lbs blackberries
1-1/2 lbs tart green apples, cored and cut up
6 lbs sugar
2 cups water

Place the berries in a pan over low heat, and add 1/2 of the water. Stew until tender. In another saucepan, add the remaining water to the apples and cook until the fruit is soft. If desired, strain the blackberries to remove the seeds, or just add them whole to the apple pulp.

Add the sugar to the combined pulp, and stir until dissolved. Bring to a boil rapidly until the setting point of 220 degrees is reached on a candy thermometer. Cool. This makes approximately 10 pints of jam.

Let's get started on these homemade jam recipes. This recipe is worth it's weight in gold. Feel free to use any type of fruit. Enjoy, because you can be eating homemade jam in 24 hours...


3 cups blackberries or black caps
5-1/4 cups white sugar
1 box Sure-Jell fruit pectin

Clean the plastic contains with boiling water. Mix fruit with sugar in a large bowl and let sit for 30 minutes. Mix the Sure-Jell with 3/4 cup water in a saucepan. Bring to a boil and stir constantly for one minute.

Pour over fruit mixture and stir well for 2 to 3 minutes. Fill the containers with 1/2 headroom. Wipe off and cover with lids. Let sit at room temperature for 24 hours, then store in the freezer.

These recipes are from my blog and website. If you want them as soon as they are posted, please sign up for my Frugal Foodie Blog.

Please feel free to contact me if you have any questions.

Don't Buy It - Make It Homemade!

All My Best To You,


P.S. Just click on the photo and you will be forwarded to my homemade potato salad recipes.

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infinite possibilities, mike dooley


3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion

First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.


I want to give you some examples of what is in the products you are eating from the grocery store.

David Zinczenko from "Eat This Not That" has posted some information that you really need to see.

Following are 5 of the Grossest Things Your Eating is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

All writing and photography copyright © 2009-2012
Raschell Celleste. All Rights Reserved.