Hi friends! I'm Jennifer, a fifty-something wife and mother of 7 children ages 10- 26. Grandma of two. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
Interested in partnering with me? I would love to hear about your current campaign and help you reach your goals. Email me at cranmomof7@gmail.com
For written blogs you can find me at www.camphomeschool.blogspot.com
Hi Jennifer! I actually came back to this video because I thought it would be fun to make that black magic cake with you!❤ I happened to have all the ingredients and thought it would be nice to have my favorite baking partner along with me. It’s in the oven now, so I’ll let you know how it comes out. 😊
I had soo much fun watching this video and learned alot. Thank you for all u do on inspiring us to try new things. You are appreciated!!! Have a Blessed week!
I hope those lids work for you. I tried that once...they buckled under pressure..I only use Kerr or Ball. Not to say they don't have problems as well. Just not as many.
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I so love green beans! Jennifer, you are an excellent teacher. I don't do canning, but I love watching process. You got some great deals at DG. Like you, I love a bargain.😀
I never have, but I was thinking about it this year and then it totally slipped my mind. I'll have to do some research before next year so I know what to do and how to use it.
Thank you Jennifer. Loved the video! Very informative. I wondered how much meat that would be! You put out such nice videos, thank you for all the hard work.
You sold me, Jennifer and apparently you have sold a lot of other people, too because two of the fans are sold out. They look amazing and I was surprised to see how reasonably priced they are. I’m not in the market for a new fan right now but I will definitely look at getting one of these when I am.
The only way we eat puffed rice is to make puffed rice balls/squares. You make them them same way as rice crispy treats except you substitute the rice crispies for puffed rice.
My grandma used to make us ranger cookies all the time. She always used rice crispies and they were delicious! Seeing you make them brings back great memories ❤
I have that pan from your tater tot casserole, it was my mother n laws. Does your have a slide on metal lid to it? Mine does and I love, I gained possession in 93 when she passed and it's still going stron and don't even have to grease for a sheet cake❤
Thank you! I'm planning on getting a deep freeze this year on the Black Friday sales and want to buy.Half a beef for the first time so this is very useful..
Thank you for supporting your local farmers! I grew up on a farm in South Dakota with milk cows and then married a cattle rancher there. I can tell you personally how much they appreciate any support they can get. Also, buying locally generally means getting higher-quality meat than what you'd find in a grocer store. Great video!! ❤❤
You guys should try Calton in a slow cooker. It is so good and you can use the broth of the tongue you gave believes in one onion in. It is so good that me and my mom did counter.
Yes, English cut roast is an arm roast without bone. Thanks for educating people on the processing process! the cutting list can be very confusing to those who've never experienced purchasing this way. Very helpful to those of us in the butchershop!
For me: short ribs will be turned into broth (not enough meat for us); the only time I've gotten a sizeable amount of bones is when my uncle started butchering and finally understood what I'm asking for (quarts and quarts of broth vs 1 pot of soup); when we had dogs I had them grind up the organ meats so I could use it in homemade dog food; brisket is turned into hamburger. I have had and made brisket many different ways and I just cannot get over the texture and fat. I'd rather have burger over it. I've not gotten fat to render yet, but have been offered it. ❤
That was interesting. We buy half a beef once a year from the farmer. Between the farmer & the butcher it was about $16 hundred dollars. Lasts us all year. I move the last years to the top basket of the freezer to use up first. 😊
They do still sell puff rice cereal my dad eats it almost everyday. He loves it with a banana in it or blueberries. I like it from time to time. I am going to try that cookie recipe.
Ahhh puffed rice!! I have a bag of it in my cabinet right now. Anytime I want to enjoy a breakfast that makes me remember my mom that's where I turn. That was her go to as a diabetic..for many years. I think I'll go have a bowl now.. Our local Acme is the only store I can find that still carries it. Hmmm it's hard to imagine in a cookie tho!
So many comments on this video just can relate so much to this. For organization of 1/2 cow also aways put new things on bottomn, but always put old things in a box/s on top so i make sure they are used first and i know exactly what is old. But if you dont have room for a box i will mark them with some kind of VERY visible that makes them very distinctly different. Like BIG red marker X on "older" meat to use first. Nice that yours have different colores lables from different cows. Mine are from same butcher each time and look identical. And im sure like many i start making meals that use up the "older" meat.
We use plastic putty knives to get our ice off when it builds up. (Get them at any hardware store near paint supplies.) The medal ones can be too sharp and damage your freezee.
My brother in law was a scout master and he told me the recipe they use that you can use whatever cereal you want just so it’s the same amount. So you can use what you have.
