Homemade Tomato Salsa Using Fresh Tomatoes Recipe

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Homemade Tomato Salsa Using Fresh Tomatoes Recipe

Like everything else in my garden this year my tomatoes produced really well. I would like to take credit for it and say I have a green thumb, but I don’t believe that is the case. We had a lot of rain at the beginning of the summer, and when I needed the heat it warmed up at just the right time. So anyway I had all these Roma tomatoes and wasn’t really sure what I wanted to do with them. I was talking to my son on the phone, who is away at college, and he reminded me when they were home we use to make and can some really good salsa. So I got the canning jars out of the cabinet and went to work on this;   Homemade Tomato Salsa Using Fresh Tomatoes Recipe.

There’s no getting around it, this is a lot of work. This recipe calls for peeling and removing the seeds from the tomatoes. The best way I have found to do this is to place the tomatoes in almost boiling water for about 1 minute, and then transfer them into cold water to loosen the skin. For removing the seeds cut them in half crosswise and squeeze them until the seeds are removed. Don’t worry if a few seeds get left behind it won’t be enough to adversely affect the recipe.

If you are going to can the salsa don’t change the amount of ingredients the recipe calls for. You can mix and match the peppers and seasoning if you want as long as the total number of peppers and tomatoes match the amount called for in the ingredients list.

I added cayenne pepper to kick the heat up a little bit but I suggest you taste the salsa before you add the cayenne pepper-so you can add it to taste.

If you have some extra tomatoes on hand, and the time to work with them, give this Homemade Tomato Salsa Using Fresh Tomatoes Recipe a try; it’s really good. Adapted in part from PickYourOwn.org.

Homemade Tomato Salsa Using Fresh Tomatoes Recipe
Prep time
Cook time
Total time
Recipe type: Canning
Cuisine: Mexican
Serves: 9 pints
  • Tomatoes - about 15 pounds (3 quarts chopped) (I used Roma, but any kind of fresh ripe tomato will work; Roma tomatoes are meatier and have less water and seeds)
  • 3 cups onions (chopped)
  • 3 jalapeno peppers (seeded and finely chopped)
  • 3 green peppers (seeded and chopped)
  • 4 cloves garlic (finely chopped)
  • 2 cans tomato paste (six-ounce cans)
  • 2 cups bottled lemon juice
  • 1 tablespoon salt (optional)
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin (optional)
  • 2 tablespoons oregano
  • 1 teaspoon cayenne pepper (or to taste)
  1. Remove the skins, seeds and any excess water from the tomatoes. Chop the tomatoes up into about ½ inch pieces. (I placed a colander in the sink to put the chopped tomatoes in to help them drain) the process of removing the seeds took out most of the excess water.
  2. skinning tomatoes raw salsa mix
  3. In a large stock pot combine all the ingredients. Cook on medium high heat to a temperature of 180F stirring occasionally to keep the mixture from scorching. Reduce the heat to simmer and cook for an additional 30 minutes.
  4. salsa mix canned salsa
  5. While mixture is cooking prepare the jars for processing-process according to canning book directions.
  6. I used my pressure cooker at 10 pounds for 5 minutes. Original recipe calls for using a boiling water bath for 15 minutes.

Homemade Tomato Salsa

Hunters Slow Cooker Rabbit Dinner Recipe

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Hunters Slow Cooker Rabbit Dinner Recipe

Whenever you can prepare wild game in the slow cooker it is a great advantage. Because it is cooked in the slow cooker it is guaranteed to be tender every time so this recipe works out well for domestic or wild rabbits. There is a little bit of prep time involved but it is well worth the effort. The rabbit turns out nice and tender and the sauce is delicious. I served the rabbit and sauce over linguini it was a perfect match. Adapted from Food.com

If you have rabbit meat available wild or domestic give this Hunters Slow Cooker Rabbit Dinner Recipe a try; it’s really good. Enjoy

Hunters Slow Cooker Rabbit Dinner Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 (2½-3 pound) rabbit, cut into 8 pieces, rinsed, and patted dry
  • Salt and pepper
  • 4 slices bacon
  • 4 shallots (chopped)
  • 3 garlic cloves (minced)
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine (I substituted wild cherry wine for this)
  • 1 can tomato sauce (8 ounces)
  • ½ cup water
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon fresh basil (chopped)
  • 1½ cups fresh mushrooms (sliced or whole)
  • ¼ cup fresh parsley (chopped)
  1. In a large skillet cook the bacon until crispy. Remove the bacon to drain on paper towels and set aside.
  2. While the bacon is cooking cut rabbit into eight pieces, rinse and pat dry with paper towels and then salt and pepper on both sides. Using the same skillet with the bacon fat, brown the rabbit on all sides and place the rabbit into the bottom of the slow cooker.
  3. Place the garlic and shallots into the skillet and cook on medium high heat until shallots are translucent about 2 minutes. Mix in the flour and then add the wine stirring to scrap any bits up that are stuck to the bottom of the pan. Mix in the tomato sauce, water, thyme and basil; bring to a boil to combine the flavors. Pour the sauce over the rabbit in the slow cooker.
  4. Set the slow cooker on high and cook for 2 hours. Add the mushrooms to the slow cooker and cook for 1½ to 3 hours or until rabbit is tender enough to fall off the bone. I had some things I had to get done so after 2 hours I put the slow cooker on low to extend the cooking time a little bit which worked out quite well)
  5. Serve the rabbit topped with the bacon and garnished with parsley.

Fried Rabbit with Gravy Recipe

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Fried Rabbit with Gravy Recipe


Fall is here and small game hunting season is right around the corner here in upper Michigan, so I thought this would be a great time to put this Fried Rabbit with Gravy Recipe on the menu. I used domestic rabbit for this recipe, but you can also use wild.

If you are using wild rabbit, or an older, tougher rabbit, it is a good idea to parboil it in salt water for about 20 minutes before using it in this recipe.

This is a simple recipe that doesn’t require a lot of prep time. The rabbit is really good, and the gravy is delicious. If you have rabbit meat available give this Fried Rabbit with Gravy Recipe a try; it’s delicious. Enjoy

Fried Rabbit with Gravy Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 rabbit (2 ½ to 3 pounds cut into pieces)
  • Cooking oil
  • 1½ cups beef broth
  • Salt and pepper
  • 1 medium onion (sliced)
  • ¼ cup flour plus 1 tablespoon (divided)
  • 3 tablespoons cold water
  1. Place ¼ cup flour in a gallon plastic bag; salt and pepper to taste. Shake rabbit pieces in the flour to coat.
  2. In a large skillet or chicken cooker, using cooking oil, brown the rabbit pieces at medium high heat on both sides. Remove from the skillet and set aside.
  3. In the same skillet cook the onion until it starts to brown; drain any excess oil if needed. Mix in the beef broth scraping the bottom of the pan to incorporate any bits and pieces of meat into the mixture. Add the rabbit back into the skillet, and simmer covered until done. (165F. or to desired doneness)
  4. While rabbit is cooking mix 1 tablespoon of flour with 3 tablespoons of cold water. When the rabbit is done, remove the rabbit to a serving platter; mix the flour water mixture into the juices in the skillet to form the gravy.
  5. Serve the rabbit with gravy spooned over the top.


Simple Blackberry Pie Recipe

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Simple black Berry Pie Recipe

My black berries finally started to ripen so I decided to prepare this Simple black Berry Pie Recipe. It has been a great berry season here for me in upper Michigan I have been able to put a lot in the freezer and replenish my supply of homemade wine. I was surprised at my-self when I checked the recipe list on my blog and it didn’t have a blackberry pie recipe in it, so here it is.

If you have some blackberries on hand give this Simple black Berry Pie Recipe a try; it’s delicious. Enjoy


Simple black Berry Pie Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 pie
  • Your favorite pie crust recipe for a double 9 inch crust
  • 4 cups fresh or frozen black berries
  • 1 cup sugar
  • ¼ cup instant Tapioca
  • 1 tablespoon lemon juice
  • 1 tablespoon of butter (cold)
  1. Preheat oven to 400F.
  2. Place the berries into a large bowl and gently mix in the sugar, tapioca, and lemon juice. Set aside and let stand for 15 minutes.
  3. black berries black berry pie mix
  4. Line a 9 inch pie plate with the pie crust and pour in the fruit mixture. Shave and arrange the butter over the top, and then cover with the other crust; sealing the edges.
  5. Cut several slits in the top crust to vent, and bake 45-50 minutes or until crust is golden brown.
  6. Cool and serve
  7. (Tip-cover the edges with aluminum foil to keep the edges from overbrowning)

Simple black Berry Pie Recipe

Pumpkin Pancakes Recipe

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Pumpkin Pancakes Recipe

I had been planning on posting pumpkin pancakes but was trying to hold up until fall. I was having a hard time figuring out what to cook and had some pumpkin on hand I wanted to use up so I prepared a breakfast supper of Pumpkin Pancakes. Looking around the web there were quite a few different recipes for pumpkin pancakes but they all were pretty close to the same. Like most pancake recipes this Pumpkin Pancakes Recipe is simple to put together but when you add the milk into the recipe, add it a little at a time. I like to have my pancake batter to have the consistency, so that I can pour it into the griddle, but still on the thick side. The best tip I can give for making pancakes is be patient. Wait until bubbles form well on top of the pancake before you flip them. It seems like I always get anxious and rush the first one.

The next time you’re in the mood for pancakes give this Pumpkin Pancakes Recipe a try. It’s not your regular buttermilk pancake recipe, but for something different it’s really good.

Pumpkin Pancakes Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4-6
  • 1¾ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  1. In a medium size bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Stir into the pumpkin mixture just enough to combine. (I like to have my pancake batter to have the consistency, so that I can pour it into the griddle, but still on the thick side-add more milk if necessary to thin it out a little bit-but do this carefully so it doesn’t get away from you.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle for the size pancakes you desire. Brown one side until the bubbles start to form in the batter on top, then flip the pancake and cook until done.


Pumpkin Pancakes Recipe Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe Pumpkin Pancakes Recipe

Pumpkin Pancakes

Southern Grilled Venison Burgers Recipe

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Southern Grilled Venison Burgers Recipe

The wind was blowing, the rain was coming down, but the grill is located on the deck so I decided to go for it; it was time to make Southern Grilled Venison Burgers. Venison doesn’t have a lot of fat and it can come out rather dry, so I decided to mix some pork with the recipe. However the choice is yours because I think this recipe would turn out real good either way. This is a simple recipe with an excellent blend of flavors. There are not a lot of spices added so I’m sure you could turn up the heat a little bit by adding red pepper flakes to taste if you wanted to.

The end result was tasty, moist, Grilled Venison Burgers. If you have some Venison on hand give this Southern Grilled Venison Burgers Recipe a try. Enjoy




1 pound ground Venison

1 pound ground pork

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 tablespoon garlic powder

1 medium onion (finely diced)

1 medium green bell pepper (finely chopped)

2 eggs (beaten or whisked)

8 slices of cheese

8 hamburger buns



Preheat grill to medium high heat

1. In a large bowl using your hands thoroughly mix all the ingredients together except for the cheese slices, and buns. Divide into 8 patties.

venison burger recipe venison burger and pork

2. Grill burgers to desired doneness. I prefer 165F. for Venison. About 10-15 minutes on each side.

grilling venison burgers grilled venison burgers

3. Soon as burgers are done top with cheese slices and close the grill until the cheese is melted-it will just take a minute or 2.

Serve on buns with your choice of condiments.

Southern Grilled Venison Burgers

Slow Cooker Venison Roast Recipe

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Slow Cooker Venison Roast Recipe

Archery deer season opened up here in Michigan on October 1st so I thought this would be a great time to prepare this Slow Cooker Venison Roast recipe. This is a rolled venison roast but if you don’t have a boneless roast available, just use a bone in roast and forget about the rolling part, and add the pork in with the roast.

If you like venison and need a great set it and forget it recipe, this is it; ounce it’s on it will take care of itself. Depending on the age of the deer this will take a good 7-8 hour on high before it is ready. I served this Slow Cooker Venison Roast with mashed potatoes, the gray is absolutely delicious. Enjoy


2 -3 lbs venison roast (rump roast for boneless)

1 pound pork (pork roast of pork butt)

1 medium onion

1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can brewed coffee- measured with soup can

1 (3 ounce) envelope Dry Onion Soup Mix

1 teaspoon McCormick grill mates steak seasoning

Course ground black pepper to taste


1. Lay the roast on a cutting board and butterfly the sections as needed so it lays flat. Be careful not to cut all the way through the meat.

2. Slice the onion and spread it evenly over the top of the roast.

Venison Rolled roast Venison Rolled roast

3. Cut the pork if necessary to fit crosswise on the roast, you may end up with 2 pieces. Place the pork toward the center of the roast. Sprinkle pepper to taste-roll and tie with butchers twine.

4. Place roast in the slow cooker.

slow cooker Venison Rolled roast Venison Roast

5. In a medium bowl mix the coffee with the cream of mushroom soup until smooth. Pour over venison roast.

6. Sprinkle with the dry onion soup mix and steak seasoning.

Cook on high for 7-8 hours or until tender. Separate the meat from the juices and thicken the juice for gravy

Slow Cooker Venison Roast

Applesauce Muffins Recipe

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Applesauce Muffins Recipe

Fall is a good time for all the good stuff like apples, winter squash, and pumpkins so I decided on this Applesauce Muffins Recipe. This is a simple recipe, but it is large making 24 standard size muffins. I wanted to bake some extra for the freezer so I stuck with the recipe as written, but it could easily be cut in half. This is a simple recipe that is quick to prepare and the muffins have excellent flavor. The recipe calls for nuts; but you could substitute raisins, or leave them out all together. These muffins are also topped with powdered sugar which I think if I make these again I will leave off-they are very good without the added sugar. The next time you are looking for a sweet treat give these Applesauce Muffins a try. Enjoy


2 medium eggs

4 cups flour

2 cups unsweetened applesauce

2 cups sugar

1 cup of chopped nuts

1 cup of butter or margarine

3 teaspoons ground cinnamon

2 teaspoons of ground allspice

2 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon salt

Powdered sugar (optional)



Preheat your oven to 375°F (190°C).

1. Cream the butter and sugar. Then mix in the eggs one at a time.

2. Mix in the applesauce, cinnamon, allspice and cloves.

buttered sugar apple sauce muffin mix

3. Sift together the salt, baking soda and flour. Then add to applesauce mixture and mix thoroughly.

sifted flour flour and spice mix

Stir in the chopped nuts.

4. Pour into greased or sprayed muffin tins and bake for about 15 to 20 minutes. Test with a tooth pick to come out clean.

filling cupcake cups Baked muffins

While still warm, sprinkle the tops with powdered sugar. (optional)

Makes 24

Applesauce Muffins

Slow Cooker Chili Casserole Recipe

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Slow Cooker Chili Casserole Recipe

Things were really busy around here this week so when I saw this one dish slow cooker recipe I had to give it a try. This Slow Cooker Chili Casserole Recipe is very simple to put together and you can set it and forget it for about 7 hours. When I saw this recipe I was a little nervous about it because the ingredients call for breakfast sausage, and I questioned how well breakfast sausage seasoning would go with the ingredients for chili; they went together very well. Don’t skip the addition of the cheddar cheese at the end of the recipe; it adds a lot to the flavor. Enjoy


1 pound bulk pork sausage

2 cups tomato juice

1 can chili beans (16 ounces undrained)

1 can diced tomatoes (14 1/2 ounces undrained)

3/4 cup uncooked long grain rice

1/4 cup onion (chopped)

1 tablespoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

3/4 teaspoon salt or to taste

1/8 teaspoon garlic powder

1 cup shredded cheddar cheese (use 1/ 2 of an 8 ounce bag and save the rest for garnish on top of the casserole)


1. In a skillet brown the breakfast sausage over medium heat until no longer pink- drain if needed. Place in the slow cooker.

browning sausage casserole mix

2. Add all the ingredients except for the cheese.

3. Cook on low for 7 hours or until rice is tender, then stir in the shredded cheddar cheese and let cook till melted.

chili casserole mix chili casserole mix

Serve hot and garnish with additional cheese if desired.

Slow Cooker Chili Casserole

Apple and Sage Pork Chops Recipe

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Apple and Sage Pork Chops Recipe

This Apple and Sage Pork Chops Recipe really appealed to me, because the ingredients fit in so well with the fall season. This is a simple recipe with a good combination of flavors. It is something different; but it was good for a change. So if you’re tired of the same old thing, give this one a try. The chops come out moist and tender and the apples add a little color to the dish.  I prepared the recipe as written-it serves 4


4 boneless pork chops

1 Medium onion (diced)

2 red apples (thinly sliced)

1/2 cup apple juice

1 tablespoon brown sugar

1 tablespoon flour

1 teaspoon salt

2 tablespoons olive oil

1 1/2 teaspoon rubbed sage

1 teaspoon minced garlic

1 teaspoon thyme

1/2 teaspoon ground allspice

1/2 teaspoon paprika


1. Mix all the spices in small including flour.

2. Place one tablespoon of spice mix in a plastic bag-shaking the pork chops to coat.

sliced apples and onion spices

3. Using a large skillet with the oil brown the pork chops on both sides-remove them from the skillet.

4. Place the onion in the skillet and cook until tender. Add the apples , cook and stir for about 2 minutes.

browning pork chops cooking apples and onions

5.  Mix in the apple juice, sugar and the rest of the flour mixture. Return the pork chops to the skillet, bring to a boil, cook on low heat till chops are done. (145F.)

pork and apples

Apple and Sage Pork Chops