jessicalawson – Page 2 – Life with the Lawsons

December 5, 2019December 5, 2019

Cinnamon Dough Ornaments

I LOVE this time of year!

Thanksgiving has ended, so I still have fresh in my mind all of the things that I have been focusing on in the way of gratitude. I try every single day to focus on what I’m thankful for, but it seems around Thanksgiving that I go even deeper into that way of thinking.

One thing I am always thankful for is my tribe! Our village! With five kids and busy schedules, I couldn’t make it without our people!

I lost my mom when I was 31. She was the one who carried on most of our holiday traditions that were handed down from her grandmother, and now it’s my job in our family to carry those things on! I absolutely love that role, but over the last couple of years, I have been looking for ways to carry on the old traditions and still be able to create new ones as well.

So, to celebrate our siblings and their families, we have started a new tradition that is interlaced with some of my momma’s touches along the way!

Cousin Cookie Day!

This is a day that my husband and I invite our brothers and their families over and we make Christmas cookies, decorate gingerbread houses, make Christmas themed crafts and ornaments, and enjoy each other’s company! (Ok, so maybe the kids do most of the above and the adults have some mimosas and observe, but you get the point!)

Since we all have different schedules on Thanksgiving and Christmas, this is a day where our kids can be with all of their first cousins and nobody has the hustle and bustle of going from house to house and we can all just be together!

One of the traditions that my momma started and I have incorporated in our cookie day celebration is this Cinnamon Christmas Ornament recipe. When my brother and I were little, she would mix these up and let us cut them out, and I still have a few that have lasted all these years!

This recipe super easy to mix up and roll out, and then let the kids cut out the ornaments themselves!

I start with about a cup and a half of cinnamon. Sometimes I’ll add some nutmeg and cloves, but the entire spice mixture is a cup and a half.

I then add 1/4 cup of school glue. (I’ve used white or clear and they both come out the same.) And then add a cup of applesauce.

Mix all of this together in a glass bowl and turn out on your counter or mat.

I usually roll this out on a silicone mat dusted with extra cinnamon and set out our favorite cookie cutters and let the kids go to town!

I keep some cinnamon on hand to dust the mat and rolling pin as we go to keep the dough from sticking.

As they cut their shapes, I use a silicone spatula to transfer over to a sheet of wax paper.

Then poke a hole at the top with a straw so you can add twine or ribbon later on!

I write the kids names on the wax paper with a sharpie under each ornament so once they’re dry, I can make sure each of them gets their own creations to go on their trees at home!

I turn these over with the spatula about every 12 hours and (depending on thickness) they take 3-5 days to fully dry.

They smell soooo good and they look so cute on the tree!

Ingredients:

1 1/2 cups ground cinnamon (plus extra to dust the mat and rolling pin)
1/4 cup school glue
1 cup applesauce

Other supplies:

Wax paper
Straw or utensil to poke hole in dough
Ribbon or twine

I have other ornaments and crafts that are part of our celebration that my momma started with my brother and me, and I’ll share those later on! What are your favorite holiday crafts? Comment and share your ideas with me!

December 3, 2019

Processing Fresh Pumpkin

One of the many things I love about fall is an abundance of fresh pumpkin! I love to make pumpkin pie, pumpkin rolls, pumpkin cookies, pumpkin cheesecake…all things pumpkin!

This past week for Thanksgiving, I used fresh pumpkin for my Mamaw’s Pumpkin Pie, and it was so delicious! I’m not a fan of canned pumpkin. I’ll use it in a pinch, but only if I have no choice!

I prefer to process my own pumpkins in the fall. I always get plenty to decorate the porch, but my ultimate motive is to use them for food!

This really isn’t difficult at all and it’s much tastier and much healthier than the processed canned pumpkin from the grocery store.

Preheat the oven to 400°.

Cut your pumpkins in half, scoop out the seeds (more on this later) and lay cut side down on an oiled roasting pan. Add 1/2-3/4 cups of water in the pan.

Roast in the oven for 45 minutes to an hour, until it’s fork tender. The skin may be dark or have burned placed, depending on the type of pumpkin, but that’s ok! Just check the meat of the pumpkin periodically to make sure it’s done!

You’ll know it’s done when it’s easy to scoop with a regular spoon or fork!

Use a spoon and scrape all of the meat into a food processor or blender. If you use a blender, you may need to add a tablespoon or two of water to help purée!

You can now freeze or your fresh pumpkin for use any time!

Also, if you prefer to can your pumpkin, you can do that as well. Just make sure you skip the blending or processing part, and cube your pumpkin instead. The puree is too dense to can properly and runs the risk of bacteria growing, so the cubed or sliced pumpkin is ideal for canning!

What do you use fresh pumpkin for! Comment below and share your yummy ideas!

November 14, 2019November 14, 2019

Deer Jerky

Here we are, in the thick of deer season! In a family with deer hunters, that means many things for the Lawsons, but one thing is lots of jerky!!! We love deer meat in place of beef for almost every single recipe so it saves us tons of money when we have our freezer stocked, but one of the best perks is the jerky.

We love deer jerky!

My picky eating teenager will sometimes eat jerky as a meal when he doesn’t like what I’ve cooked for dinner (Shhh don’t tell the parenting police!) and I will pack it in my husband’s cooler for an easy keto friendly snack while he’s working.

We have tried many different seasoning mixes, but the past few years we have been ordering this Backwoods multi pack from amazon because it has flavors our whole family likes and the price is better than in retail stores.

Our favorite jerky flavors, all in one box!

You can use any ground meat for this, we just have deer on hand so it’s what we use. The thing I love about this method is it’s ease as well as there being no need for special tools or appliances. We don’t use a dehydrator, just our oven!

I start with ground meat and I use my kitchenaid to mix the seasonings in per package directions.

I then leave the meat mixture in a glass bowl in the fridge overnight to soak up the seasoning.

I preheat the oven to 200° and I prepare my jerky strips.

I have tried multiple methods and tools for this next step, but have found that my pieces come out much better when I use a little olive oil cooking spray directly on my clean countertop and pat out with my hands. I can feel as I press and pat to make sure it is fairly even on thickness to make sure it dries evenly.

I pat the meat out to about 1/8 inch thick, maybe a little more.

I then use a small pizza cutter to cut into 1” wide strips and a silicone spatula to transfer over to a wire baking rack (these baking racks are only a dollar each at Dollar Tree!) sprayed with olive oil cooking spray.

I put in the preheated oven with the door open to the first stop for an hour and a half.

I then flip the pieces and leave for another hour and a half.

If you can bend a piece 90° without moisture coming out, they’re done! If it breaks, it’s overdone. You may want to check your jerky throughout the last hour to make sure it doesn’t dehydrate too long and help you get a feel for the exact timing in your oven!

Ingredient and tools needed:

Ground meat (chicken, deer, turkey, beef, etc.)
Backwoods seasoning packs (or your favorite jerky cure/seasoning)
Glass bowl
Baking rack
Cooking spray

What kind of jerky do you like? Comment below with your favorite jerky making tips!

October 25, 2019

Quick and Easy Drawer Organization

Lately I have been working on cleaning out closets and drawers and eliminating clutter. That is no easy task when I’m certain that at least one (maybe more) of my children will end up on an episode of Hoarders some day!

One thing that I battle is kitchen drawer chaos! We had soooo much stuff just thrown in, and it was hard to even tell what we had, much less find what we needed!

My 13 year old helps with dishes, so his version of unloading the dishwasher includes dumping handfuls of stuff into a drawer without even attempting to sort or organize.

So, after many attempts at fixing the chaos with zero success, I ordered these trays from the Dollar Tree! Super cheap, durable, and they work like a charm! I had priced these at Kroger and they’re literally 7 times the price! The Dollar Tree trays were the same texture, size and weight, so I went with those!

Now, there is no empty space for him to just chunk things in. It takes two seconds to put things where they belong, the drawer is much nicer and things are easy to find! I think I’m going to order more for the “junk” drawer and the snack drawer!

Share your organization tips with me! What do you use to keep your items clutter free? Comment belo

October 23, 2019

Keto/Low Carb/Sugar Free Coffee Ideas

Coffee!!!

I love coffee! I love black coffee, I love lattes, cappuccinos, frappes and more!

What I don’t love is that lately I’ve been gaining weight, so when my pumpkin spice latte craving takes hold, I really don’t need the extra sugar and calories. I’m trying to make some healthier choices and cut back the extra sugars where I can.

I have found a solution! This little mixture is under 50 calories and sugar free! I’m not a big fan of artificial sweeteners because in excess, they make me a little ill, but, ever so often this is a great guilt free treat!

I first start with about half a mug of Premier Protein Shake (Vanilla or Caramel). I heat it in the microwave for 30 seconds.

I then whisk in 2 tablespoons of Skinny Syrup in Pumpkin Cheesecake flavor. While my whisk is still spinning, I pour in black coffee until the mug is full!

The whisk makes it frothy and it is sooo delicious!

Getting ready to make a Pumpkin Cheesecake Latte!

I have also tried the Pumpkin Cinnamon Roll, White Chocolate, Mocha, Peanut Butter Cup and a few others. I have even mixed flavors and it comes out yummy every time!

Have you tried any sugar free flavors in your coffee? Comment and let me know what you like!

October 18, 2019October 19, 2019

Keto/Low Carb Pizza Crust

I’ve been back on the keto wagon for less than a week, y’all. But I’ve seen big changes already! (Which I knew I would…I just let my love/addiction for all things sweet cloud my vision!)

I am already about 75% pain free, my skin looks better, I’m sleeping better, and I’m down 4 pounds since Monday!

One way for me to stick to this way of eating is by always having healthier choices for the foods I love! One of those favorites is pizza!

The crust I use is super easy to make and takes just a few minutes!

I start by preheating my oven with pizza stone in it to 400°.

I then take a glass bowl that is microwave safe and add the shredded mozzarella and cream cheese. I then add Himalayan pink sea salt and garlic powder.

I microwave for 60 seconds and stir.

My microwave only takes 30 seconds more, but yours may vary. This is what I looks like after the full 90 seconds.

I then add my beaten egg and almond flour and mix thoroughly.

Some people use parchment paper to roll this out, but I find it too sticky.

So, I pull my heated pizza stone out and put the ball of dough in the middle and use a spatula to mash it out until it’s thin and even. I then use a fork to poke holes all over.

I bake at 400° for about 8 minutes.

I then flip it over to add my toppings. This part isn’t necessary, but I prefer a crispier crust so this makes sure the bottom isn’t soggy!

Now reduce oven temperature to 350°. Add sauce, toppings and bake for another 8-10 minutes or until your toppings are done!

This is so easy and versatile! We use it for breakfast pizza, BBQ pizza with leftover pulled pork, pepperoni, salami, chicken…whatever your favorites are, just play with it and have fun!

Yummy!

Ingredients:

1 1/2 cups mozzarella cheese
2 ounces cream cheese
3/4 cup almond flour
1 egg, beaten
1/2 tsp. Himalayan sea salt
1 tsp. garlic powder

What are your favorite low carb toppings?! Comment below and share your ideas!

October 14, 2019October 16, 2019

Jalapeno Popper Casserole

With extra peppers laying around, my family’s love of spicy foods, and my desire to get back into the swing of eating low carb, I decided to prep one of my favorite keto/low carb casseroles!

This is super easy, freezes well, and makes a yummy addition to your meal prepping stash!

As usual, I prep using steam pans and lids because they stack up well in my freezer and prevent freezer burn so my food stays fresh longer!

First I lay out my cream cheese to soften. I also cut my bacon in to small pieces and start frying it.

I then cook my chicken in the air fryer. I prefer this method simply because it’s way less mess!

Just throw the chicken in, sprinkle with some garlic and some Slap Ya Mama Cajun seasoning, and crank it up! The chicken can also be boiled, baked, or cooked in the instant pot. I’ve used all of these methods and they all turn out great! Do what’s easiest for you…that’s the glory of meal prepping! The whole point is to make life easier!

I use my stand mixer to shred the chicken and then cover the bottom of my baking dish

(I add a little extra Cajun seasoning here, but you can skip this step if you prefer less spice!)

Shredded chicken with a little “Slap ya Mama”

Spread softened cream cheese over chicken.

Cap and core peppers and cut in half to layer or you can slice. (I prefer to slice because it’s makes it easier to eat!) Layer over chicken.

Sprinkle with shredded cheese and crumbled bacon.

Now it’s ready to go into the oven or freezer for a later date!

Bake thawed casserole at 350 for 25-30 minutes or until cheese is bubbly.

Ingredients:

3-4 chicken breasts, cooked and shredded
4-6 pieces of bacon, cooked and crumbled
8 ounces cream cheese
4-6 large jalepeno peppers
8 ounces shredded cheese

October 11, 2019October 11, 2019

Yummy Jalapeno Poppers

As you can tell from many of my recipes that I share, my family loves sweets and we also love spicy! We love Mexican food, Cajun food, or anything with a kick!

We have had an abundance of peppers the last couple of weeks and I have really enjoyed using them. They’re colorful, spicy and liven up many recipes!

Yesterday I decided to make some jalapeno poppers. This recipe is always a hit at our house as well as being an excellent choice to take to gatherings and parties! This can be changed up with various meats and cheeses, but this time I used breakfast sausage and a triple cheddar cheese blend. In the past I have used pepper jack cheese and I have even used leftover BBQ for the meat! Delicious!

I also use a variety of peppers. This batch has jalapenos, poblanos and banana peppers because I had these on hand! For people that prefer less spice, bell peppers are great this way too!

First I sat out cream cheese to soften. I then rinsed the peppers, capped them, cut them in half lengthwise, and scraped out the cores.

While I was working on the peppers, I had breakfast sausage browning in my copper skillet! (I love that this thing is dishwasher safe!)

I then drained the cooked sausage and used my stand mixer to combine the cream cheese, cheddar, and sausage.

I stuffed each pepper half with the meat and cheese mixture, and then laid bacon slices over the top. Some people wrap the peppers, but we prefer them this way. It’s easier to prepare and the bacon cooks up crispier!

This go round, I cooked these in the oven on 375 for about 30-35 minutes. I just keep an eye on them and know they’re ready when the bacon is crispy! We have also cooked these on the smoker or in the air fryer! The smoker is my favorite method because of the extra flavor it adds!

Ingredients:

Peppers – any variety
Bacon slices (I cut into 1/4’s)
8 ounces cream cheese
1 pound ground sausage
8 ounces shredded cheese

What is your favorite appetizer recipe? Comment below and share!

October 9, 2019

Farm Fresh Eggs

I love my chickens! I already have five human children, but my little hens are like my five feathered children!

Each of my chickens are different colors, sizes, and most definitely different personalities! I love interacting with them and watching how they interact with one another. Some are bossy, some are laid back, and one is a loner. She loves to be off to herself when the others all tend to stay together.

Aside from personality differences and appearance differences, my hens are also very different in their egg laying habits.

Lucy, our Rhode Island Red, is a “mother hen”. She lays an egg at the same time every single day like clockwork. She also lays on everyone else’s eggs! She was our first hen to lay and she seems to tend to everyone else’s eggs as well.

Our other hens don’t lay quite as often. We have 5 hens, but we average 3-4 eggs a day. That’s usually about 2 dozen a week! That’s a lot of eggs, even for a family of our size.

In order to keep up with the eggs, I date my cartons on the days that I begin filling them, and I fill them from left to right so we know which eggs to use first. I have made a little chart that I’ll include to help you know the shelf life of your fresh eggs!

Let me know what you think. Is the chart helpful? Is there other information you could use to help keep up with your fresh eggs? Comment below and let me know how I can help!

October 8, 2019October 8, 2019

Southern Pepper Sauce

With an abundance of peppers from our garden and our neighbor, I decided to make a jar of pepper sauce!

With all the fall dishes coming onto our menu, I NEED some pepper sauce in my life! This is nothing fancy, y’all. Just delicious!

I use this on pinto beans, chili, greens, mix with ketchup to dip fries…so many uses! It is a VERY simple process, but really does take so many dishes to the next level!

I rinsed my peppers, capped them, poked a few holes so the vinegar could penetrate and poked them into this jar.

I used every variety I had! Isn’t it pretty?! In this jar are jalepenos, poblanos, serranos and even a few banana peppers!

Fill with vinegar

Voila! Done! Well, not quiet. The work is done, but this concoction needs to sit for about a week to really incorporate the flavors and it’s ready to go.

I just made one jar this go round, so there was no need to actually can it, but when I make more jars, I will use my pressure canner to seal my jars for indefinite storage!

Some folks add garlic or even peppercorns to their sauce but I prefer just peppers. What do you like in your pepper sauce? Comment below to let me know!