With 24 large garden tomatoes, 4 onions, 3 garden bell peepers, and a few garden jalapenos we canned the best recipe ever known, chili sauce. This recipe has been passed through our family for many years and along the way has created some very fun family memories. Here's some of the pics while canning.
Blanch the tomatoes just until they open a little bit
After they open pull them from the hot water and put them
in cold water with ice, it helps get the skin off
Remove the core, stem, and all skin
Chop all the onions and peppers into a pan and start adding the tomatoes meat (what's left over after the skin and core are removed)
After several hours of cooking on the stove pour into your bottles and top off with a hot lid
Water bath them for a few minutes and ta da you have amazing chili sauce that can seriously be used on any food. My favorite is using it to top of my eggs & potatoes then to scoop up with a warm tortilla! Delicious! and I love all the memories I have making this recipe every fall.
While waiting on the chili sauce to cook this is what we got busy doing
This is our front little sitting room when you walk in our front door. We change the decor every season or holiday. It's super fun and adds a change to the house. It's a great focal piece when you walk in the front door. Fall is the best season to decorate with because of all the warm colors, reds, oranges, and greens. Makes the home so warm and inviting. Some days it makes me just wanna stay in the house in my comfy clothes and enjoy baking and of course crafting.
As if all of that wasn't enough, oh and did I mention we did it all with a 9 month old baby! We decided to make our favorite season treat, pumpkin bars.
All mixed up and ready to bake
After they cooled down & frosted with homemade cream cheese frosting. Always taste best cold! Best treat ever!!
Here is the recipe:
Its Paula Deans from Food Network. It is super easy to! The only thing I do differently is use a cookie sheet beause it makes the bars perfect thickness. Enjoy!
- 1 2/3 cups granulated sugar
- 4 Eggs
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Icing:
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan for 30 minutes. Let cool completely before frosting. Cut into bars.To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
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