Making Tomato Sauce From Frozen Tomatoes

I have finally processed the last of my frozen tomatoes. I still had about 30 lbs in the freezer and needed to free up that freezer space.  I have already canned lots of tomatoes and more salsa than I can count, so I figured we need some tomato sauce.

Now, I love freezing our garden tomatoes whole in the fall.  That way I free up my time to process the other garden fruits and veggies in the busy season.  Then, when everything has quieted down and I feel like canning, I have them ready.

Also, when you freeze tomatoes and after they thaw, the skins just slip off. So no need for boiling them.  Bonus!!!

The skins didn't really bother me for this recipe anyway.  Garden grown tomatoes tend to have thinner skins and I was running them through my food processor.

Tomatoes thawing out.

Ready to be processed.

I just made a very simple recipe.  I cooked 3 chopped onions in about 1/2 olive oil.  Then I added 8 cloves of minced garlic.  Then I added all the processed tomatoes and salt and 2 Tbsp crushed chili peppers.  I cooked this until it reduced by about 2 quarts. Then I added a big can of crushed tomatoes and 156 ml can of tomato paste.

I'm sure I could have processed the jars in a water bath, but I chose to do it in my pressure canner because of the oil.

I ended up with 18 pints when it was all done and now I finally have a little bit of freezer space.

Thanks for stopping by.

Crystal

2 Corinthians 9:6

6 But this I say: He who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully.

The Only Way to Cook Spaghetti Squash

I have to admit, I don't particularly enjoy spaghetti squash. It's always so mushy and watery.  The only way I would eat it was with my recipe for Spaghetti Squash Alfredo. 

But, as I was looking on Pinterest the other day, I found a different way to cook it.  Rather than cooking it whole or cut in half, cut it in circles and roast it.

I drizzled a little olive oil on the pan. Put the circles down, then flipped them over so they had oil on both sides. Then roasted them for 25 mins at 400 degrees. Not only do they cook up faster, it turns out totally dry and really like spaghetti.

Now I'm actually happy I still have 7 squash left from last year's garden. I think I'll use them up fairly quickly and I will have to add spaghetti squash back to my garden plans for this year.

Thanks for stopping by,

Crystal

Thriftiness - Canned Almonds

I don't know about where you all live, but around here almonds are mucho dinero.  I think it's around $18/kg at Costco.

When these almonds in the shell came on sale for $0.99/lb at Christmas I couldn't pass it up.

I bought 11 lbs of almonds and 2 lbs of hazelnuts.  I had the idea that I would oven can them after I shelled them.   It took me over a week to shell them all and because it took so long, we nibbled on them quite a bit.

I calculated the cost on the shelled nuts and found them to cost $5.50/kg.  That's 1/3 the cost of Costco.

Then I oven canned them in pints using the oven canning I posted in this post.  It is a method of canning dry items in jars and they are supposed to stay fresh for years.

I have already been snacking on a jar and they are SO good.  They are very crisp and tasty.

Thanks for stopping by.

Crystal


This post is linked up to:  Home To 4 Kiddos

No Bake THM Chocolate Cookies - A Revised Recipe

Since I started Trim Healthy Mama a year and a half ago, I haven't found too many desserts I like.
I adapted my favorite sponge cake to THM and you can find the recipe here.  But, I wanted something easy and quick for summer snacking.  I know there is a recipe out there for these no bake cookies, but because I didn't have heavy cream on hand, I changed it a bit.  Here is my recipe;

1/4 c butter
2 TBSP cocoa powder
1/4 c water
1/2 c xylitol
2 Tbsp whey protein powder

Mix together in a saucepan and bring to a boil for one minute. Then add;

1/4 c natural peanut butter
1/2 tsp salt
1 tsp vanilla
1 c oats
1 c coconut

I used a 2 Tbsp cookie scoop to make into cookies and placed them on a wax paper lined cookie sheet. Then place in refrigerator until chilled.  I made 16 cookies.  Adding the coconut, I think, makes it more an S than just oatmeal like the original recipe I found.  I did a rough check on the carbs and think there is about 3.5 net carbs per cookie. So that would make 2 a serving.

I Made Sauerkraut!... I Think

Today was the day. It was the day I chose transfer my sauerkraut from my big crock to smaller jars. But, let me start at the beginning.

3 and a half weeks ago when my mom was here visiting I felt like it was the perfect time to try to make sauerkraut. Mainly because of the extra hands:)  I have only had sauerkraut once at our neighbours on baked potatoes. Oh my! I just dreamed about it after that and just had to try to make some!

I bought 5 heads of cabbage at Walmart. I think the total cost was $8.50 (at $0.50/lb).  I gathered the tools I had on hand. Which turned out to be a 3 gallon crock, potato masher, mandolin and sharp knives.  Oh ya, and my mom and Rebekah.

My mom and I cut up the cabbage as thin as we could with knives and my little mandolin. Which is more for looks than use.  We worked in batches of 2.5 lbs, because that is how much my mixing bowl would hold and the recipe we were using was;

5 lbs shredded cabbage
2 Tbsp canning salt

So we just made half batches.  Rebekah stirred and worked in the salt until the salt was dissolved and juice was starting to form on the bottom.  Then Rebekah transferred it to the crock and packed it down with the potato masher, which worked really great.  She packed it down until it was covered in it's own juice.  And we repeated this process until all the cabbage was in the crock.

Then I put a plastic lid from a plastic mixing bowl that covered the cabbage on top of it and put 3 quart jars filled with water on top of the lid to keep all of the cabbage under it's liquid.  Then I made sure to wipe around the inside of the crock right down to the liquid to get all the juices off of the sides. My neighbour told me this is where mold could grow.

Now, I didn't really know what to put on top of the crock for a lid. So, I just put on a dinner plate that covered the top. I put the crock in the boys' closet, because it's fairly cool in there. But I didn't realize, especially for the first 4 days, it should be kept quite close to room temperature to get the good bacteria growing.

I read that it should sit for at least 4 weeks, but I noticed the juice colour was getting a little darker and got anxious. So I hauled it downstairs to the dinging room table, because that was as far as I could carry it. It was HEAVY!  Now this is where the "I Think" comes in.  As I said, I have only had sauerkraut once on baked potatoes, with butter, sour ream, green onions and salt and pepper. So, I couldn't really taste what the sauerkraut itself tasted like.  But, Rebekah ate a bowl of the neighbours on it's own and said ours tasted just like theirs, only stronger because I let ours sit a bit longer.

So, I just put it into smaller glass jars to store it in the fridge.  I think I read it will last 6 months in the fridge and I am sure that we will have eaten it all by then.

I had just a little bit of foam as you can see. But I think it looks all right.

Out of 5 heads of cabbage, I got about 6 quarts of sauerkraut.

My pretty mandolin and the potato masher we used.  The sauerkraut was packed down very good using this potato masher.

That chronicles my first attempt at sauerkraut and I'm happy with the results! Please, if any of you make sauerkraut and see something I did wrong, or you have a better way, please tell me. I would be SO happy to hear from you.

God bless!

Every way of a man is right in his own eyes,
But the Lord weighs the hearts.

Proverbs 21:2

This post is linked up to; Thrifty Thursday  Sew Crafty Angel  From the Farm Hop

Trim Healthy Mama Update Pictures

This is not exactly an official before and after post of my weight loss on Trim Healthy Mama, but I think you can tell the difference between these pictures and I'm kind of excited.

This first one is from last September. It is of me and my brother Graham.  I'm afraid to say, I even gained more weight after this before I started on Trim Healthy Mama.

This one is from my last post of me and Graham taken Sept. 1 2014 in front of the same window.  I am 4 pounds from my goal weight and down about 40 lbs from the other picture.

 

I didn't start on THM until November 21, 2013 and I am down 46 lbs!  I'm not really sure if I will stop in 4 lbs, because I want to make sure this size of clothing is comfortable. So, I may try losing a couple more, but we'll see.  The only thing I'd like to say about THM right now is how easy it seemed to be.  On Weight Watchers the weight came off OK, but for some reason I find this way makes more sense or something. But, I think to true test will come after I get to my goal and to see if I can stay at the same weight.

 

 

Zucchini Spaghetti and Lasagna Noodles

This year I purposely planted a lot of zucchini because of my Trim Healthy Mama lifestyle.  Last year just before I started, people from church brought some HUGE zucchinis to church and I took a few.  They were the hardest things I ever tried cutting through! But, I made them into zucchini lasagna noodles after I started on this new way of eating. I froze the noodles in Ziploc bags.  When I made lasagna, I thawed out a bag of noodles, squeezed the liquid out of the bag and used them as I would regular lasagna noodles.  I would make myself a 8x8 lasagna (that is a few meals for me) and my family a big regular one, but I found that my kids like the zucchini one better, so now I make sure there is enough for them.

You can see in the picture above, first I cut a big chunk of zucchini to work with.  Both ends are cut so that it will not roll around when cutting it with a sharp knife.  I then cut off all the skin. (I still have to cut off a bit more on the zucchini in the picture.)

 

 

I then cut the zucchini into slices on all sides until only the seeds are left.  Then I cram the slices into medium Ziploc bags. I find one of these bags will make a 8x8 lasagna.  This big zucchini made 3 bags!  Then I throw them into the freezer,  The reason I like to freeze these noodles, other than for convenience, is when they thaw out, I squeeze the liquid out and that helps keep the lasagna less watery.  I found when I made lasagna with fresh zucchini, it was very watery.

 

Another thing I tried the other night was making spaghetti noodles with a medium sized zucchini.  I made Shrimp Scampi with it. It was SO delicious! Just tonnes of butter, garlic and a few shrimp, tossed with the zucchini noodles. Only I cooked this a bit too long and the noodles gave off too much liquid and watered down the butter. Next time I will salt and drain them first or maybe cook them a little first and drain off the liquid.

 

 

I love this Pampered Chef tool I got at a garage sale. I thought it would take a long time to make the noodles, but it seriously only took me a few minutes to do up a smaller and medium sized zucchini.  It was funny how I got the tool at the garage sale.  I didn't see anything I needed, then they asked what I was looking for.  I told them I wanted something that would make vegetables into spaghetti noodles.  They said, "We have something like that in our kitchen drawer." And they decided they didn't need it anymore, so they sold it to me! 

 

So now all my big zucchinis are going to end up in the freezer as lasagna noodles and I will enjoy a bunch more as spaghetti noodles.  There are a few more things I'd like to share on the subject, but that will have to wait for another post:)

 

 

This post is linked up to;  Hope in Every Season  Thrifty Thursday The Farm Blog Hop

 

 

 



THM Strawberry Cheesecake in a Jar

I found this cheesecake recipe on Pinterest. It is not a THM recipe, but didn't take much to convert it. The original recipe can be found here. It is for one serving, but I multiplied by 4 to make 4 jar servings.  That way I could freeze some and have a convenient, delicious dessert on hand.  I like this recipe because it doesn't call for whipping cream, which I don't always have.

This is how I made it.

1/2 c fat free sour cream or fat free greek yogurt

3/4 c low fat cream cheese

 3 Tbsp Truvia

1 teaspoon vanilla extract

2 eggs, beaten fluffy 

 

Mix together and distribute evenly into 4 236ml greased canning jars.   Microwave, 2 at a time, for 1 min.  Open microwave door for 20 secs.  Then microwave again for 20-30 secs.

 

Place in fridge until cooled.  In the meantime, slice enough strawberries to fill the jars to the top. Mix them with some Truvia or other sweetener.  When the cheesecakes are cooled, fill the jar to the top with strawberries and place the lid on.

 

They are better eaten the next day, if you can wait. And if you're not going to eat them the next day, put them in the freezer and take out the morning you want one. Just place in the fridge for the day and you will have a delicious, healthy dessert waiting for you.

Month at a Glance

I can't believe it's been almost a month since my last post!  We have had GLORIOUS weather here and have been taking complete advantage of it. We also had our Stampede 2 weeks ago and we were able to take in 5 shows this year, including a free Corb Lund concert.  Probably only folks from Canada will know who that is:)

Anyway, here are some of the things we've been up to this past month;

We are in the middle of a garage build. Larry found a great deal for a 24x24 garage kit and bought it.  But before we build, we had to move our old "garage" out of the way. 



Larry and Rebekah are adding cross beams and braces so they can jack it up and put the wheels under it to move it.

Larry and Rebekah are half way to the new spot! I can't believe we moved it with our small tractor!

Just this week we were able to pour the cement pad.  You can see the old garage in it's new spot in the background. Hopefully we can get the TranX trailer cleaned out so that we can sell it to help pay for the new garage.

My hubby celebrated his birthday last weekend.

My Grandpa passed away last month. I will miss him.

Now on to my garden.  I am having huge troubles with the quack grass.  This is the first time this ground has tilled up and it is lacking all the nutrients it needs. We added lots of donkey manure and old straw.  Next year I'm sure the soil we be better. But, we are getting blessed with plenty of good plants growing.

At one end of the garden I planted a berry patch.  Here are some of the blueberries ripening. I can't wait!  We also have Haskap berries, raspberries, blackberries and rhubarb planted there.

A zucchini plant. I can't wait for zucchini this year. Otherwise known around here as Trim Healthy Mama pasta.

I planted a lot of cabbage this year. I love it fried with bacon, butter, onions and a little garlic. I'm going to cook up some and try freezing it.

This is canola.  I noticed as it started growing that bugs were eating it. And from the leaves, it looked like it is from the cabbage family. So, I left it growing around my cabbage and so far I don't have any bugs in my cabbage.

This is the first time I've grown kohlrabi.  In fact, I don't know much about it. But Larry bought me some seeds for Mother's Day because his mom always grew it when he was a boy. I was so excited to learn (after 20 years of knowing him) that there are other vegetables other than potatoes and corn that he would eat.  If anyone has any suggestions on what to do with it, I'd appreciate hearing from you.

And finally, some of our apple trees are producing this year.  We just had some hail last night though, so I will have to see if there if any damage.

We also went to the beach twice, celebrated Canada Day, had our homeschool field day and had a quick visit with our brother-in-law, nephew and neice.

Now, I'm off to a farm yard sale.  I'll post if I find anything wonderful.

6 of My Favorite Trim Healthy Mama Recipes (Lately)

Spring has sprung here in Alberta and I have been spending a lot of time outside in the garden. But I wanted to take time to share 6 of my favorite Trim Healthy Mama recipes from the last couple of months.

I found the recipe for this Bullet Proof Pumpkin Spiced Latte on Pinterest at this link.  This is so yummy. I have always been addicted to Pumpkin Spiced Lattes and didn't think there would be an alternative that I could drink on THM, but this tastes just like any latte I've had in the past.

I found a recipe similar to my Cheesy Ham & Egg pockets on Pinterest, but they rolled theirs up and I like just folding it in half.

I start by frying 1 Tbsp chopped onion in 2 tsp butter. Then I add 1 or 2 eggs, depending on how hungry I am. I scramble the eggs with salt & pepper until cooked and place the egg on a piece of ham and top with 2 slices of cheese. Like in the following picture;

Then I put a little more butter in the pan and fry the ham on one side for 30 sec - 1 min., then flip and fry on the other side.

Seriously? Tuna melts on THM are delicious!  I used the bread in a mug recipe from the book and cooked it in 2 equal portions on my waffle maker for the base.  Then I mixed 1 can chunk tuna packed in water with 3 Tbsp reduced fat mayo, 1 chopped green onion, 3 chopped bread & butter pickles and salt and pepper.  I divided this mixture evenly on the bread and topped with thinly sliced tomato and cheese.  Then bake at 400 for 15 mins.  So, so good!

This recipe blew me away. Again, I found it on Pinterest and here is the link.  I grew up near Nanaimo and we ate a lot of homemade Nanaimo Bars.  These don't taste exactly like the original, BUT they are an awesome second.  The only thing I did different from the recipe was use Skinny Chocolate for the top chocolate layer. You can find that recipe in the book or online.

This cabbage is so good on it's own or as a side dish. I love it!  The recipe is on All Recipes here.

This is just in time for summer. It was very hot here the other day, so I made up a batch of this slushy.  I didn't use any banana to keep it a fuel pull on THM. Sprite is my favorite slurpy flavour, so this really hit the spot for me.  I don't like to consume aspartame very much, so I won't have it all the time, but I definately look forward to having it again.  I found this recipe on Pinterest at this link.

So there you have it. My 6 favorite THM recipes from the last couple of months.

This post is linked up to; Thrifty Thursays Hope in Every Season

Shrimp & Spinach Spaghetti Squash

I love all these new recipes I'm trying, thanks to Trim Healthy Mama.  This Shrimp & Spinach Spaghetti Squash I cooked up the other night was so good.  My kids even liked it.  Here's how you make it;

Ingredients;

1/3 c butter, divided
2 cloves garlic, minced
1 c raw shrimp
1 Tbsp lemon juice
1 small tomato, diced
3 c fresh spinach leaves
salt and pepper
3 c cooked and shredded spaghetti squash
2 Tbsp chopped fresh basil
1/4 c feta cheese, crumbled

Melt 2 Tbsp butter in big skillet. Add garlic and shrimp. Cook on low heat for a couple of minutes. Add lemon juice and tomatoes. Add the rest of the butter, spinach, salt and pepper and basil. Cook until the spinach is wilted. Stir in the spaghetti squash and cooked until warm. Sprinkle with feta cheese and serve. Makes 2 servings.

I used our last spaghetti squash from last year to make this.  It makes me excited to put our garden in, but we can't until the end of May here. Everything in it's season.

Low Carb Sponge Cake Recipe

I have been trying to convert some of my favorite recipes to be Trim Healthy Mama friendly.  This recipe was such a great success, I had to share it with you. Sponge cake with strawberries and whipped cream is one of my favorite desserts. 

 

 

 

Here is the recipe;

 

 

4 eggs, separated

equivalent of 1 cup of sugar replacement. I used a stevia type that was twice as sweet as sugar, so I used 1/2cup. I would suggest using a granular type instead of liquid drops to help with the bulk and texture.

1/4 cold water

1 tsp vanilla

1/3 cup cold old fashioned oats

about 2/3 cup almond flour

1 tsp baking powder

1/2 tsp salt

 

Beat egg yolks with sugar until light in colour. Beat in water and vanilla.  Grind oats in a coffee grinder, pour into a 1 cup measure.  Add enough almond flour to fill cup.  Stir dry ingredients into egg yolk mixture.

 

Beat egg whites until stiff. Fold into yolk mixture.  Pour into a greased 8x8 pan and bake at 325 degrees for 30 minutes. It makes 8 servings.

 

I like to eat this cake cold from the fridge with strawberries and whipped cream, both sweetened with stevia. I want to try in next time with a chocolate cream cheese icing.

 

 This post is linked up to: Hope in Every Season  Rasising Arrows  Sew Crafty Angel

 



Crustless Low Carb Pizza

I decided to make pizza for the family tonight for supper and realized I didn't have any low carb crust options for myself handy. I remembered a pin from Pinterest that just showed melted cheese with peperoni on top and I decided to give that a try. I made mine a bit different though.  I put about 3/4 cup shredded low fat mozzarella cheese in a non stick skillet and baked it at 350 until it was melted and covered the bottom. Then I put pizza sauce on top of the cheese and loaded it with toppings. I put mushrooms, a little bit of onions, diced red pepper and turkey peperoni. Then I broiled it for a few minutes.  It was seriously so good. It was my favorite low carb (Trim Healthy Mama) pizza option by far.

This is the pizza before I broiled it. I was too hungry when it was done to take another picture!

After I took it out of the oven, I stuck it in the fridge for a couple of minutes to let it firm up a bit and then I was able to get it on my plate. I ate it with a knife and fork and it was filling.

Yummy!

This post is linked up to Hope in Every Season

Low Carb Stuffed Crust Pizza

I have found on this new healthy way I have been eating (THM), that I don't really like the choices for pizza crust. I make pizza quite often and have been trying various forms of crust, such as, cauliflower crust and sourdough crust. Both of those are not my favorite. I made the kids pepperoni pizza yesterday for lunch and a wonderful thought came to me.

What if I use two of my low carb tortillas as a crust? And better yet, what if I put grated mozzarella cheese in between the layers to make a "stuffed crust" pizza?  Well, it turned out fabulous! I used Mama Lupe's Low Carb tortillas. I buy them from Low Carb Canada and they only have 3 grams of carbs per tortilla.

I made myself a pepperoni pizza and I really enjoyed it. It was nice and quick too.

I have one more crust recipe I will try in the future. It has cream cheese, cheese, cream and an egg in it. Sounds good, I just don't always have cream cheese on hand.  I'll let you know how it turns out when I make it.

"Church" Salad Recipe (THM)

I have been following the Trim Healthy Mama way of eating since November and I am happy with how it is going.  There are some things I always enjoyed eating, but haven't thought of how they would work on this "diet".  I am slowly converting my old recipes over to Trim Healthy Mama approved recipes.  "Church" Salad is one of them.  My Mother in Law makes this jello salad with cherry jell-o and canned fruit. It is so good!  Oh! By the way, I call it "Church" Salad  because of what my friend, Colleen, said at Thanksgiving at our house years ago. She made a comment that she only sees jello salads at church pot lucks and she called it church salad. That's what we've called it since.

I can eat this salad now thanks to sugar free jello.

Church Salad

 

2 c cottage cheese

1 box sugar free Jell-o

2 cups whipped cream (I sweetened it with stevia)

1 c raspberries or berries

 

Mix the Jell-o with the cottage cheese for a few minutes to help dissolve crystals. Fold in the whipped cream. Fold in the berries. Refrigerate for a couple of hours.  Enjoy!

 

 

I would like to try this with sugar free cherry Jell-o, but our grocery store doesn't carry it. Also, I think I would like it with strawberries too.

 

 

 

 

Chicken Quinoa Soup

I had to share this recipe for Chicken Quinoa Soup.  I made turkey noodle soup for my family a couple of days ago and because I am trying to cut back (out) white flour, I didn't want to eat any homemade noodles.  I had just bought 2 lbs of quinoa "pilaf" from a health food store. I have never eaten quinoa before and didn't know if I would like it, but thought I would substitute the noodles with it.

It turned out SO good. I actually liked it better than with noodles, but I think that's because there are herbs and spices (large chunks of peppercorns, dried onion, parsley and garlic) in the quinoa that I bought, which added great flavour to the soup.  It is called "Western Medley" by the company, Dan-D-Pak.


Recipe;

Cook

1/2 onion chopped
1 stalk of celery chopped
1 carrot sliced (I used 1/4 c dehydrated carrots.
10 sliced mushrooms (optional)

in 2 tsp coconut oil.

Once cooked, add

1/4 c quinoa, 1 tsp chicken soup base and 1/4c + 2 Tbsp water.  Bring to a boil, cover and simmer for 15 mins.  When time is done, take off heat and let sit for 5 mins.  This was the directions for the quinoa I bought, but I think they might be different for regular quinoa. Just cook according to your package.

Then add 2 tsp dried parsley, salt & pepper, 1 c chopped, cooked chicken and 1 1/2 litres of chicken stock.  Cook until hot.

Makes 4 pints (about 8 cups) of soup.  I froze the jars, so when I make soup for the fam, I can take out one of these and enjoy!


By the way, did you notice I stored the soup in canning jars?  I have started doing this because;

1.  Glass is not as toxic as used sour cream containers (which is what I tend to use).
2.  I can see what is in the jars and totally not forget what I have in the fridge.  This is HUGE for me. We waste so much food because I forget about it.
3. Glass jars are safe for the freezer, as long as you leave 1 - 2 inches of head space.
4. You can warm up the contents right in the jar.
5.  I have so many jars, why not use them.
6.  And ... I love the the way they look!
 

This post is linked up to; Sunny Simple Life

Bacon and Mushroom Spaghetti Squash Alfredo

I have been watching what I eat for the last 3 months now and belive it or not, this recipe is "on plan" for me. I made it using the "Friendliest Squash" that you can read about here.          

Bacon and Mushroom Spaghetti Squash Alfredo

Ingredients for crust;

1 spaghetti squash, cooked and shredded.  I poke holes in my squash, place in a pan and bake at 350 for an hour.

1 egg

1/2 c parmesan cheese

1 tsp dried oregano

salt and pepper

Mix together and press into a buttered pie plate or cake pan.  Out of a 2 lb squash, I made an 8" and 6" crust.

Bake at 400 for 15 mins.

In the meantime fry in 1 Tbsp butter;

3 slices of bacon, chopped

1 chicken breast, chopped (I used a cooked chicken breast and I only added it because I had it on hand, but I wasn't planning on adding chicken)

1/2 chopped onion

10 sliced mushrooms

salt and pepper

When crust is done, spread fried mixture over and cover with about 1 cup of store bought or home made Alfredo sauce. Sprinkle parmesan cheese over and bake at 350 for 15 mins.

This was really so, so , so good!  I couldn't even tell it was made out of spaghetti squash.  It tasted like pasta.  I only have 3 squashes left and I think I will only make this recipe with them all.


This post is linked up to;  Hope in Every Season