Posted in What's New?

Petpalooza 2021

Want a new furry friend? Want some awesome chow? Come see me at Petpalooza 2021 at Hull House in Lancaster!

The event runs from noon to 4PM, and I’ll be there slinging granola,  including a special flavor made just for this event, Puppy Chow Granola! Inspired by the sweet treat named after the sweetest companions, toasted granola coated with natural peanut butter and dark chocolate, tossed with powdered sugar!

Posted in Recipes

BBQ Sausage

Juicy, delicious, sweet and savory! If you don’t want to make stuffed sausage, feel free to make the mix and use it as a ground sausage!

BBQ Sausage: Makes 5 Pounds

  • 5 pounds ground chicken or pork
  • 1 cup of your favorite BBQ rub
  • 1/4 cup BBQ sauce (try our recipe!)

If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.

  1. Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
  2. The next day, assemble your stuffer according to manufacturers instructions.
  3. Soak your casing in cold running water for 5-10 minutes.
  4. Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
  5. Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
  6. Carefully press out any air that may have built up in the tube,then knot the end of your casing.
  7. Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
  8. Add casings or meat as necessary for your machine.
  9. Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
  10. At this point, you can carefully snip your sausage links apart.
  11. You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.

Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.

Posted in Recipes

BBQ Sauce

Slather on anything and everything!

Ribs, chicken, vegetables, your neighbor, beans, a flip flop, etc!*

It’s generally advised to only put on things that are safe/Legal to eat. Try not to torment your neighbors.

BBQ Sauce: Makes 2 Cups

  • ¼ cup BBQ rub (see bonus recipe)
  • ¼ cup Stock ( I use vegetable)
  • ¼ cup Brown sugar
  • ½ cup apple cider vinegar
  • ½ cup Worcestershire sauce
  • 1/3 cup molasses
  • 2 cups ketchup
  1. Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.
Posted in Recipes

French Toast Jammer Bake

A good way to add sweetness and a pop of fruit to your french toast, and great for meal prepping! It’s also a good way to use up bread that’s going a little stale.

French Toast Jammer Bake: Makes 4-5 Jumbo Cups

  • 1/2 loaf bread of choice, cut into cubes (we used whole wheat)
  • 1/4 cup jam of choice (we used blackberry for this batch)
  • 2 eggs or egg substitute (we used 1/3 cup plant based egg)
  • 1/4 cup milk of choice (we used oat milk)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla
  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
  3. Toss the cubes in the mixture, stirring to coat evenly.
  4. Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
  5. Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
  6. Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!

Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.

Enjoy!

Posted in What's New?

New Flavor Alert!

⚠️ NEW FLAVOR ALERT ⚠️

The brainchild of our younger resident taste-tester, we present to you, Ice Cream Sundae Granola!

Cocoa based granola, rainbow sprinkles, with a dried cherry on top. Vegan and nut free, perfect for sprinkling on an actual sundae.