"Other Craft"

Ready for more of that "other" craft? And yes, I have decided baking/cooking is totally a craft! Because you really need to be skilled to do it well. Ever since I made my strawberry rhubarb dump cake I have been on a strawberry rhubarb kick. I love strawberry rhubarb jam, but never really wanted to spend the money to get it from a farmers market... because $6 a jar seems so expensive! {Well, compared to Smuckers}

So, since i've been on this kick, I thought i'd try my hand at making my own jam. Which is a big feat for me! I like things as easy as possible when it comes to the kitchen. I looked at a ton of recipes, and finally found one that seemed easy enough for me to make, but it didn't include adding actual strawberries. So I played around, and added strawberries! I am in love with my new jam! And... it's so stinking simple!!!



This is the recipe that I made.... Of course you can always cut this in half if you wanted to. This recipe made 3 pint jars and 4 half pint jars. So 5 pints of jam total.






Ingredients
8 cups chopped rhubarb
2 cups sliced strawberries
4 cups sugar
1/3 cup orange juice
2 packages of strawberry jello


Instructions
1. Cut up your rhubarb in to 1/4" pieces and place them in a bowl.
2. Add in the sugar and orange juice, mix it around and let it sit for about an hour.
3. In the meantime, slice up your strawberries and sterilize your jars.
4. When the rhubarb is ready, pour the mixture in a pot. Add strawberries. Cook on medium/high heat, stirring often for about 12-15 minutes - until the mixture is mostly liquid {with a few chunks that make the jam delish!}
5. Remove from heat and add in the packages of jello and stir.
6. Pour the mixture into jars and place them in the refrigerator to settle. Your jam will be ready in a few hours!






See how simple!? And honestly, this tastes just as good as the stuff that takes more time to make. Enjoy your jam!



To add in a little crochet to this post, I've entered a contest over at Not Your Average Crochet to win this prize package. The giveaway ends on 6/26/12.

Dump Cake

So this is where the "other crafts" part plays into my blog. Most of this blog is crochet and knitting, and the "other crafts" part are for all of the other little things that I do. Like scrapbooking... and now, baking. Yes, baking can be considered a craft, right? Well, who really cares! I'm posting it anyways! Tonight, I was in the mood for some dump cake!! It's so stinking simple, and easy!



Anything that has anything to do with Strawberries and Rhubarb put together, I am ALL over! I just love it! Now please know, I didn't really measure at all for this. It's pretty hard to mess this up.



5-6 Stalks of Rhubarb
Strawberries
Sugar
Strawberry Jello
Water
Yellow Cake Mix
1/2 Cup Butter

Preheat oven to 350.

1. The very first thing you do is cut up your stalks of rhubarb and strawberries. There's no specific amount here. I filled up the bottom of my 9 x 13 pan with an even amount of both. You do not want it too be too heaping, but you don't want to see much of the bottom of the pan either.


2. I took two handfuls of sugar and sprinkled it evenly over the top of the strawberries and rhubarb. Then sprinkle the whole package of Strawberry Jello over top of the mixture as well. Then add in about a cup of water, pour it over the mixture in the pan.


3. Finally sprinkle the entire package of the yellow cake mix. Be sure to cover every bit of the pan. If you're using stick butter, I cut it up into slices and place it over the cake, evenly, of course.





And you're done! It bakes at 350 degrees for about an hour. I usually start checking to see how brown it is at 45 minutes, but it normally is perfect after 60. Let it cool for about 30 minutes before serving.

It's so good alone, or with ice cream!

The dump part is a lot like a crisp, but not as crispy... and a lot easier! I'm all about easy!





Remember, I mentioned I made two dump cakes tonight? The other one is a Cherry Pineapple Dump Cake! This one is even simpler than the Strawberry Rhubarb one!





1 Can Cherry Pie Filling
1 Can Crushed Pineapple
Yellow Cake Mix
1/2 Cup Butter

1. First you mix together the can of pie filling and pineapple in your 9 x 13 pan. You can mix it up a lot, or a little, that is all up to you. Just make sure it is spread evenly throughout the pan.




2. Sprinkle the entire package of the yellow cake mix. Be sure to cover every bit of the pan. If you're using stick butter, I cut it up into slices and place it over the cake, evenly, of course.





And you're done! It bakes at 350 degrees for about an hour. I usually start checking to see how brown it is at 45 minutes, but it normally is perfect after 60. Let it cool for about 30 minutes before serving.

It's so good alone, or with ice cream!

This recipe is prefect for the last minute parties, or just an easy {and cheap} desert for dinner!