Thursday, August 30, 2012


Sweet & Spicy Chunky Tomato & Jalapeno Preserves

I've been in the mood for some sweet and SPICY CHUNKY TOMATO AND JALAPENO  PRESERVES.  It's been a while since I have made it.  It reminds me of  my old cherry tomato patch back at my old home.  I sure miss the home grown taste of fresh tomatoes. I used to make gift baskets and always had a jar of this in there.  You cannot find these preserves in your local markets. You would have to pay a pretty price for just a few ounces of this at a specialty store.   Here it cost me $3.00  for 28 ounces of my preserves.  Right now I'm thinking of a grilled cheese sandwich with a smear of this inside, or with cheese and crackers.  You can always multiply this recipe and can this for shelf storage using your favorite canning method and store this in your pantry or food storage.
Okay, ready?  Lets do it.


  • Tomatoes 16 oz of cooked and peeled
  • Jalapenos diced and seeded  Use according to taste. (I used  1/3 pound and threw in some seeds.  Hot! HOT! HOT!
  • Red onion  1 medium diced
  • Garlic 2 large cloves minced
  • Sugar 2 cups.  (I used brown sugar, and yes it's a lot but that's why I make it hot to use less.  Lol)
  • Lemon juice 1/2 cup
  • Salt 1/2 tablespoon
  • Pepper 1 teaspoon

1.  Here I mashed  whole cooked
tomatoes by hand  leaving me with
chunky tomato pieces.  Perfect.
2.  Put all the ingredients in a
non aluminum pot and simmer on low.
Stirring occasionally, scraping the bottom,
making sure not to let it burn.

 3.  This has been reduced by  about 2/3.
You can now see the tomatoes
have a translucent look like candy
and looks ready to eat

4.  Voila!!   Homemade Chunky Tomato & Jalapeno Preserves!!
Store this in the refrigerator, or you can can this for shelf storage.
See?  So easy to make, it just took a few ingredients, low heat, time, and love.  Nothing artificial here.  Just a bunch of tomatoes full of lycopene and vitamin C.  You get the Selenium in the jalapenos and onions.   Then there's the natural antibiotics with the garlic.  Yes, it's processed but you do get concentrated benefits of most of the nutrition here.  Best of all, it tastes good, and is a delightful alternative to other jams, jellies, and preserves. I hope you like this recipe as well.  Simple, cheap and delicious.  It makes great gifts especially for the holidays in a gift basket with  cheese and crackers.

Please feel free to share this blog as this is what I love to do...share.  After all, when you are in service of others, your in service with our almighty Heavenly Father.  I thank the Lord for all my many blessings.

Thank you  for visiting my blog and for allowing me to be of service.
Many blessings to all,

Mary Helen

Thursday, August 23, 2012


A dairy-free, fat-free, low calorie iced mango dessert, serves 5-6, for under $1.00. 
Summer is here and the heat is on.  There are a variety of fruits in season, and mango is one of them.  I found this one pound bag of 100 % mango pulp at the dollar store. Good deal as frozen is second best to fresh.  

Anyway, I want to share this very lite mango refreshing Dairy-Free dessert.  Lite, because it has NO-FAT AND IS LOW IN SUGAR.  Besides low in calories it cost less than $1.00 to make, and serves 5-6 servings. It only takes minutes to prepare, and there is nothing artificial about this right? 

I'd say this is healthier than any other store or restaurant product similar to this homemade dessert. Where else can you really control the fat/sugar content?  Nowhere unless you pay for it in a specialty health shop.
Here is how I did it and this is what I used...

  • Mango 1/3 pound of fresh or frozen
  • Ice 3-4 cups
  • Water 1 cup
  • Sugar 2-3 tablespoons ( Yes you can substitute)
  • Vanilla 1 teaspoon
  • Lemon Juice 1 teaspoon
  • Blender capable of pulverizing ice. I use my Vita-Mix.
Put all the ingredients in the blender on high, till the desired thickness is achieved. Serve immediately as it will begin to melt.  This is when the straw comes in handy.  Slurp.  Yum.

So here you have it.  I hope you like this recipe.  I am sure your loved ones will.  If you like my blog please feel to share and tell your friends about it.  I do have healthy,simple, tasty, and cheap recipes here on this site.  In this day and age, with the high cost of living, along with medical illnesses we need all the help we can get.

Thank you for allowing me to be of service.  I thank the Lord for all that I do.

Many blessings,
Mary Helen

Friday, August 17, 2012


Here is a lowfat caramel I make using only 2 1/2 tablespoons of butter.  Not bad since the regular caramel recipes uses over a cup of butter/margarine.  Yuck, margarine... artery clogging gunk in my opinion. I rarely buy store bought sweeets or candy because,  I have no control over the fats and sugars or the quality or preservatives used to be able for the sweet to remain on the stores shelves for long periods of time.  This recipes renders two cups of delicious dark caramel. Dark because I used dark brown organic sugar.  I plan on using 1/4 of this to  make oatmeal and almond rolls.  I add anything to make it healthier, yet delicious.  But that's another recipe.  lol.  You can use it as a sauce, dip apples, drizzle on cakes, cookies, ice cream, yogurt, or your favorite smoothie or iced coffee if you drink coffee.  It's so easy, and costs no more than $2.00 to make.  Here goes.

  • Sugar 2 cups  (I used dark brown organic but white will work and should give you a lighter color)
  • Water 1/2 cup
  • Powdered  Milk 1/2 cup (dairy or non dairy)
  • Butter 2-3 tablespoons
  • Salt 1 teaspoon
  • Stainless steel pot is preferred 
  • Flat bottom spoon better for stirring the bottom of the pan to avoid burning and or bad flavor.
  • Cold plate. store in refrigerator or freezer until ready to use
Brown sugar, powdered milk, water, butter
and vanilla.  Just add some love

First, I put the water to boil, then add all the ingredients and stir until it is all dissolved.  I put heat on medium low and let it low boil stirring  once until the water has evaporated.  It is not necessary to add the water but I do because it gives me time to prepare the other ingredients without constantly watching it the first few minutes or until the water has evaporated.

Add all ingredients. Stir until dissolved
on medium low heat for a low boil.
 Stir once the first 5 minutes

So at 10 minutes it has thickened up but I want to be able to work with it and want it thicker so I can  roll in other ingredients and make sweet healthier edibles.  It is now that you take the plate out of the refrigerator.  Drop a spoonful o the cold plate swirl it a bit to help it cool off. It should instantly cool and harden.  Draw a line through the middle with a spoon. You can see how thick it is. This is when you will decide to cook it more or stop.  Remember, the longer you cook it, the longer you have to stir.  I don't want to sound repetitive but I just want to emphasize to keep stirring.  lol.

It's almost done... keep stirring so the
 bottom does not build up and burn.
This is at 15 minutes.

This was 10 minutes at low boil.
(medium low heat).  Great for sauce.
I want it thicker, So another
10 minutes at same temperature
It all depends on how thick you want  your caramel.  The thicker, chewier, you want your caramel, the longer you would have to cook it.  Careful, use my 10, 20 minute pictures as a guideline if you like. Note the longer you cook it the longer you have to stir the bottom to avoid the bottom from burning.  

I stopped cooking my caramel after 20 minutes to my desired texture in the first top picture.  Make sure you store in a clean container, and put in the refrigerator. If I want to use it as a sauce you can reheat for 5 second increments in a microwave safe container to turn it back to a semi-liquid state, like to dip apples or cookies.  However it is just like I wanted.   

Well, one more time I hope you like my simple, delicious recipe.  So easy, and so affordable to make.  Why not treat your family and show them what you can do in the kitchen.  True they will think it took hours to make and would appreciate every bite.  But shhh, I'll never tell how easy it was.

I plan spooning it out cold and add crushed almonds and oats to make a breakfast bar.  Yum right?  In doing so means... less cholesterol, especially triglycerides.  Hey if we are going to cheat, might as well as make it good.  What are you going to do with your caramel sauce?  I plan on figuring out how to make this in a canning jar so I can store this in the pantry and not the refrigerator.  This would be a great food storage item.  That too is another blog.  

Please feel free to share.  Thanks for visiting and many blessings:)

Mary Helen