Now THIS is a dangerous recipe. Usually things that are this tasty take longer to make, but hey, a couple basic steps and BAM, you’re in golden-brown, chewy, and lightly salted heaven.
I love the whole “pie in a jar” thing lately. Mason jars are safe and easy to cook with, and can handle a ton of heat just fine. Think of them as a re-shaped pyrex casserole dish and the possibilities become a whole lot more fun.
Ah yes, a personal favorite made simple and easily stored for a rainy day…
Chicken Pot Pie, all from scratch, and baked in a mason jar is NEXT!
Tomato sauce is a kitchen staple for me. I use it in anything from Indian food, to pastas and pizzas.
This year, I was blessed with a ton of tomatoes coming in from not only my parents’s backyard garden but an immense gift from my grandparents in form of at least 10 lbs of the reddest, juiciest, most aromatic I’ve ever seen!