Jessica's Joyful Kitchen

  1 ½   pounds   about 2 pints worth cherry tomatoes 1/4   cup   sugar   (50g) 1/3   cup   vinegar   (80ml) 1/4   cup   water 1   teaspoon   salt 3 cloves   garlic, crushed  Black pepper 1-2   teaspoons   dried thyme rosemary Place all ingredients  into a medium saucepan. Bring them to a simmer. Cover and reduce heat to medium, stir it occasionally, for about 5 minutes.  Remove lid and continue simmering the jam, stirring every few minutes, for another 20 minutes, or until it has reduced down to a thick consistency. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.

  200   g   All Purpose Flour 150   g   Whole Wheat Flour 10   g   Salt 1   teaspoon   Baking Soda 1 teaspoon Baking Powder, optional  150   g   Sourdough Starter or Discard 330   g   Buttermilk   20   g   Molasses (or honey) 3/4 cup Raisins, optional 1 Tablespoon Caraway Seeds, optional  Preheat your oven to 350F and lightly grease a loaf pan with oil or butter. Add the dry ingredients to a large bowl and whisk to combine. Create a well in the center of the dry ingredients and add  the remaining wet ingredients; gently mix together using a spoon or spatula. Add raisins and caraway if using. Don't over mix, it should be just moistened. Pour the batter into the loaf pan and bake for 30 to 40 minutes or until golden brown.  Remove from oven and allow to sit for 10 minutes before releasing from the loaf pan to cool on a wire rack.

  1 1/2  cups   crushed club or ritz crackers 1   stick   butter,   melted, plus 4   tbsp 2 15 oz cans   extra long asparagus   drained (Green Giant) 1/2 tsp salt 1 1/2 cups   milk 3   tbsp   flour 2   cups   shredded cheddar cheese Add the crushed crackers to a small mixing bowl and pour the stick of melted butter over top. Stir to combine, then set aside. Add the remaining butter and salt to a large skillet set over medium heat. Once melted add the flour and whisk into the butter to form a paste. Cook for 60 seconds to remove the flour taste. Pour in half a cup of milk, whisking constantly until thickened. Whisk in the rest of the milk and simmer just until thickened. Remove the skillet from heat, add the cheese, and stir until the cheese has completely melted and the sauce is smooth. Spray a 9x13" baking dish with nonstick cooking spray, then spread half the crushed crackers evenly out over the bottom. Arrange the ...

  1   cup   all-purpose flour   (120g) ½   teaspoon   baking powder ½   teaspoon   baking soda ½   teaspoon   salt ½   cup   unsalted butter   softened (113g) ½   cup   sugar   (100g) ½   cup   packed light brown sugar   (110g) 1   large  egg ½   teaspoon   vanilla extract 1/2  cup   corn flake cereal   (20g) 1/2 cup  oats   (40g) 1/2 cup chocolate chips or sweetened coconut flakes 1/2 cup   chopped nuts   (peanuts, walnuts, or pecans) (56g) Preheat the oven to 350°F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well, stopping as needed to scrape down the s...

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)

 2 1/2 cups water 1 pkg ramen, broken up 3 tablespoons peas and carrots, frozen  In a large glass measuring cup, microwave water for 2 minutes. Dump in the broken noodles and seasoning packet, microwave for 5 minutes more. Stir in frozen vegetables, allow to slightly cool.