Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing.

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Wednesday, July 29, 2015

Home Canning - Seasoned Tomato Sauce Recipe

Every year we plant a large backyard garden and I always look forward to home canning and/or freezing part of our harvest for late use during the cold wintertime months. This year our tomatoes have been doing exceptionally well and I've been canning a lot of tomato sauces and other tomato products.

When I make homemade seasoned tomato sauce I always follow the recipe in the Ball Blue Book - Guide to Preserving on page 33. It's the most versatile tomato sauce recipe and can be used in any recipe that calls for seasoned tomato sauce. I like using it in my meatloaf, chili, spaghetti, vegetable soups, etc. Here is their recipe that I always use when I am canning homemade tomato sauce.

* Recipe is courtesy of Ball Blue Book.
It will make about 14 pint jars or 7 quart jars of sauce.

Seasoned Tomato Sauce Recipe for Home Canning

45 lbs. tomatoes (about 125-135 medium fresh tomatoes)
6 cups chopped onions (about 5-6 large onions)
12 cloves garlic, minced
1/2 cup extra-virgin olive oil
2 tbsp. oregano
6 bay leaves
1 tbsp. ground black pepper
1 1/2 tbsp. granulated sugar
1/4 cup salt (optional)
2 tsp. crushed red pepper flakes (optional)
Ball Citric Acid or bottled lemon juice

Prep: Wash tomatoes under cold running water, drain. Remove core and blossom ends. Cut tomatoes into quarters. Peel onions, chop onions. Peel garlic and mince.

Cook: Saute onion & garlic in olive oil in a large saucepan. Add tomatoes, oregano, bay leaves, black pepper & sugar. Stir in salt and crushed red pepper. Simmer 20 minutes, stirring occasionally. Remove bay leaves. Puree tomato mixture using an electric food strainer or food mill to remove peels and seeds. Return puree to saucepan. Cook puree, uncovered over medium-high heat until puree thickens, stirring to prevent sticking. Cook until volume is reduced by one-half.

Fill: Add 1/4 teaspoon citric acid or 1 tbsp. bottled lemon juice to a hot pint jar, 1/2 tsp. citric acid or 2 tbsp. bottled lemon juice to a hot quart jar. Ladle hot sauce into jar, leaving 1/2" headspace. Remove air bubbles. Clean jar rim, center lid on jar and adjust band to finger-tip tight. Place jar on the rack elevated over simmering water (180 degrees F) in boiling water canner. Repeat until all jars are filled.

Process: Lower the rack into the simmering water. The water must cover the jars by 1". Adjust heat to medium-high, cover canner and bring water to a full boil. Process pint jars for 35 minutes or quart jars for 40 minutes. Turn off heat and remove cover. Let jars cool for 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool for 12 hours. Test seals, label and store jars.
Tribest’s Dynablend® Horsepower Plus™ Blender
Please Note: I used the following product to puree my tomatoes. The blender does a great job!

Recently we received the Tribest’s Dynablend® Horsepower Plus™ Blender to review and have been using it non-stop ever since! As a foodie, I have owned numerous blenders over the years but this one has quickly become my favorite one! It's the most powerful home blender with a solid glass pitcher and stainless steel scoop (that easily breaks down firm materials). In addition, it's completely BPA-Free! It's really easy to use, super simple to clean. You can buy this beautiful machine at Amazon.com or at TribestLife.com.

Over the next several weeks I will be featuring numerous recipes and photographs here on my blog utilizing the Tribest’s Dynablend® Horsepower Plus™ Blender so that all of you can see it in action!

Disclosure: I received the Tribest’s Dynablend® Horsepower Plus™ Blender as a complimentary product to use and review here on my foodie blog. No compensation was received. I will be featuring the blender in various recipes here on my blog. My opinion about this blender is 100% my own experience with it.

Monday, July 27, 2015

Tuscan Lemondrop Cocktail Recipe

Limoncello di Capri’s story began at the start of the 20th century when Vincenza Canale, a hotelier on the island of Capri, was the first to offer limoncello, derived from the Caprian word “limonillo,” to her guests. Her descendants formed Limoncello di Capri S.r.L. in 1988 continuing the old family tradition and becoming the first company to patent and use the “Limoncello” name now used by many other brands. In 1999, the Molinari family, famous for creating the Sambuca category, became a shareholder in “Limoncello di Capri, SrL.”

Today, Limoncello di Capri is the #1 selling Limoncello in bars and restaurants in Italy (Source: Nielsen). Produced in small batches using only IGP certified lemons grown on the Island of Capri and in the Sorrento Peninsula, Limoncello di Capri is one of the few brands of Limoncello produced using only real lemons. The lemons are hand-picked then peeled and naturally infused over a four to six day period to create a naturally infused spirit without the addition of coloring, preservatives or additives. Limoncello di Capri is the only limoncello producer that controls the entire production process including farming, distillation and bottling, ensuring quality control from start to finish.

Tuscan Lemondrop Cocktail Recipe
-- Created by Chris Asay

2 oz. Van Gogh Vodka
1 oz. Limoncello di Capri
1/4 oz. Fresh Lemon Juice
4 - 1/4 inch thick slices Cucumber
3 Basil Leaves
3 dashes Fee Brothers Cherry Bitters

Garnish: One basil leaf and Three cucumber slices

Muddle 4 - 1/4 inch thick slices of cucumber and 3 Basil Leaves in a shaker. Add ice, Limoncello di Capri, Van Gogh Vodka and lemon juice. Shake and double strain into a chilled martini glass. Top with 3 dashes of Fee Brothers Cherry Bitters and garnish with basil and cucumber.

** This is a guest post recipe **

Friday, July 24, 2015

Frozen Pineapple & Coconut Moscato Margarita Recipe

It's been a hot and steamy summer so far and today...I am sharing a great recipe to help you cool down. This cocktail recipe is courtesy of Christina Milian's Viva Diva Wines. The bubbly flavorful moscato blended with the frozen pineapple and tequila is the perfect combination to make sure mouth go wild and scream ARIBAAAAA!


Frozen Pineapple & Coconut Moscato Margarita Recipe

1 Bottle Viva Diva Pineapple & Coconut
2 oz Tequila
1 1/2 cups frozen pineapple
Juice and zest of one lime
1 T. triple sec
Ice (if needed)
Sugar or Salt for serving
Lime wedge for serving

In a blender, combine Viva Diva, Tequila, frozen pineapples. Juice and zest of one lime, triple sec and ice and blend well. If you’d like to rim the glasses, fill one shallow dish with water and one with some sugar in it. Dip the glass into the water. Let the excess drip off, then dip into the sugar or salt. Pour the margarita into chilled margarita glasses and garnish with a wedge of lime.

Disclaimer: You must be 21 years of age or older to consume alcohol. Please drink responsibly and always use a designated driver.