Things I don’t buy at the store anymore…
1. Tomato Sauce & Salsa - pasta sauce, pizza sauce, diced tomatoes for chili… it’s all from the garden now.
2. Canned Beans - I can my own at home now and I still get the convenience of opening a jar, but it’s way cheaper.
3. Pickles - we make a variety of pickles from sweet to sour to spicy. So we no longer need to buy these.
4. Jams and Jellies - we make our own with local fruit! 👏🏻
5. Canned Veggies - from garden to canner… we eat #homegrown all year.
6. Broths and Stocks - I can my own broth and stock. And it’s way easier and cheaper than I ever really thought it could be.
7. Canned Soup - I make and can my own!
I’m not sharing any of this to brag. I’m sharing it because I’m realizing that small changes add up to BIG results over time. I might not be farming hundreds of acres, but I’m stewarding 3 acres well. I’m learning to work with the land to feed my family. I’m learning something new everyday.
What’s one skill you really want to focus on learning or improving in 2022?
Pumpkin pie cobbler is a fun twist on a classic Thanksgiving dish. It's a rich and filling dessert that is always a hit when I take it to parties and potlucks. I recently shared photos of this simple cobbler on Instagram and got dozens of requests for the recipe, so here it is. I hope pumpkin pie cobbler will find a place on your table this Thanksgiving season.
1 - 30 ounce can of pumpkin pie mix
1 1/3 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup heavy cream
2 cups flour
1 1/2 cups sugar
1 cup chopped pecans
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter (melted)
Preheat the oven to 375 degrees.
Make your filling:
Combine all the filling ingredients in a large bowl and stir until smooth and blended. Pour into a cast iron skillet. (You could also use a glass baking dish, but I love using cast iron. If you're new to cast iron, here's a good starter cast iron skillet like the one I used in this recipe).
Make your topping:
Add the dry ingredients to a bowl and mix with a fork. Pour in the melted butter and mix until it forms a crumbly texture. Sprinkle the crumb topping all over the pumpkin filling.
Bake for 45-50 minutes or until the top is gold brown. Enjoy!
If you try the recipe, leave a comment and let me know what you think. I hope you love this one as much as we do!