Laura Ingalls Day

Recently, I have stumbled upon a new cooking show, that I am sure has probably been on for quite some time, but taking the rate that I only watch TV, once in a blue moon. I happen to DVR one of, in my opinion, the south's finest and funniest cooks, Paula Deen. It just so happens, too, that the sound of her voice seems to calm my precious Elijah during his fussy times. (It could possibly be that it is because the accent of her voice is quite similar to that of his sister's voice.) But any how...a couple weeks back she had on a quite delightful lady from out west known as The Pioneer Woman. I was extremely intrigued not only by her recipes but also her lifestyle.

So after the show, I jumped onto the cyber world and found her blog/website. Love at first site doesn't even begin to describe it! Upon perusing some of her recipes (and practical homeschooling chronicles), I decided to try my hand at making some things from scratch to keep on hand. (That is one of her ideas. Things that are staples can be made better from scratch.) I knew that this not only would be fun (I could spend all day in the kitchen if I had a grocery store attached to my house with endless supply for little money.) but also have so many benefits for our family.

The first 2 recipes that I tried, neither actually from her site, were homemade and jarred marinara sauce and homemade peanut butter. The first recipe I found on another blog I love to follow Lynn's Kitchen Adventures; however, I altered it a bit to meet what I had on hand and actually I think that I will do it the same way next time too!

Marinara Sauce
1-29 oz. can pureed tomatoes
1-29 oz. can petite chopped tomatoes
4 teaspoons olive oil
1 tablespoon of sugar
1 1/2 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 C Parmesan Cheese
Optional - sliced mushrooms, peppers, and onions or whatever you like in your sauce.

1. Puree chopped tomatoes in blender, if desired. Can keep original texture if you like chunkier sauce.
2. Combine all ingredients except for cheese in large pot.
3. Cover and cook on medium heat for 15 minutes, stirring occasionally.
4. Remove from heat and add cheese. Stir until cheese is melted and well incorporated. (If canning do not add cheese until using sauce for recipe.)
5. Serve with your favorite pasta.

Peanut Butter (Adapted from Creative Carissa)
14 oz. of desired kind of peanuts (I used semi-salted with sea salt Emerald Peanuts)
1 - 2 T coconut oil, melted
1 - 2 T sugar/ honey, if desired
Salt, if desired

1. Place peanuts into food processor.
2. Process on high for 2 minutes.
3. Check consistency. If the mixture appears too thick, add a small amount of coconut oil then restart processor. If you desire a chunkier peanut butter, you will use very little if any coconut oil. For creamier peanut butter, you will add a little more coconut oil.
4. Add honey/sugar and salt if desired. Process to incorporate ingredients.
5. Store in airtight container in refrigerator for up to 2 months.
Note: I ended up not adding any salt or sugar to ours and it tastes just fine. I figured the jelly and other stuff we put with it added enough sugar.
Go here to see pictures of the different consistencies. 

After all my cooking was done, I felt like ringing the dinner bell, putting on my bonnet and dress and heading out west with Laura Ingalls Wilder. I loved it!