Friday, October 31, 2014

Happy Halloween!

Happy Halloween! It's the first holiday of the "Holiday Season" at Lil Raisin Acres!

I'd been seeing these Spider Deviled Eggs around Pinterest since autumn. I finally had an excuse to make them. Here's the original idea that I had pinned last fall: PINTEREST. I think mine are a little more "rustic" looking... I used my own recipe for the filling, which can be found HERE on the blog. I forgot to grab relish at the store, so I had to substitute the relish for dill weed! 

Unfortunately it's pretty cold and damp out today, but it never stopped us as kids! There's even a possibility of flurries overnight, although I'll believe it when I see it. As long as the kids stay safe and have a good time, that's what's most important!

Hope everyone has a horrifyingly fun evening. Tomorrow: Christmas Carols!!! LOL

Tuesday, October 28, 2014

DEHYDRATING: Pumpkin Seeds

No need to waste your pumpkin innards! Throw the pulp to the wildlife and birds,  and dehydrate the seeds for a healthy,  tasty treat!

Making salted pumpkin seeds is surprisingly simple!


Pumpkin Seeds
Olive Oil
Sea Salt


Rinse seeds in a colander, removing any remaining pulp. Pour seeds in a bowl and cover with enough warm water that they float. Add 1 tsp. sea salt to the water. Soak seeds overnight at room temperature.

In the morning, strain off water with a colander, shake off excess water. Allow to drain briefly, and return the seeds to the bowl. Add 1 tsp. olive oil and 1 tsp. sea salt, toss until seeds are evenly coated. 

Place seeds on mesh screens in your dehydrator. You may sprinkle with additional salt, if desired. Dry on 115 degrees for appx. 8 hours. You may get papery, transparent membranes off some of the seeds. You can either brush those off or eat them. Store in an airtight jar or ziplock baggie.

Sunday, October 26, 2014

DEHYDRATING: Salt & Pepper Stew Chunks

This basic recipe can be used with a variety of meats. It can be eaten as jerky,  or used in soups and stews. It already contains salt and pepper for seasoning, making it a great ingredient for homemade camp meals!


1 lb. Meat, Poultry or Fish, cut into 1" cubes
1 tsp. Sea Salt
1/2 tsp. Black Peppercorns, freshly ground

Thoroughly mix salt and pepper into meat cubes, coating evenly. Place cubes in dehydrator, drying at 165 degrees for 10-12 hours until no moisture remains. Store in a tightly sealed jar (oxygen absorbers may be used to extend shelf life).

To reconstitute: 1 cup is approximately equal to 1 lb. fresh meat. Add to soups and stews as called for by your recipe.

Thursday, October 16, 2014


Sweet Peppers are a fairly common ingredient, found in cuisines across the globe. Unfortunately, they are quite expensive in the off-season. Preserve your harvest efficiently by dehydration!

Dehydrating peppers (both sweet and hot) is extremely simple. All you have to do is either slice or dice the peppers, and dehydrate at 135 degrees for 10-12 hours (slices take longer than dices). When they are done, they will be very stiff, and slices will snap in half easily. Store your peppers in jar in a cool, dark place. If you plan on storing your peppers longer than one year, place an oxygen absorber in the jar. (Available HERE)

Cooking with your dehydrated peppers is easy as well. If you're making sauce or chili, simply add them as is to the pot (if you are using slices, crush them first). They will rehydrate during the cooking process. If you'd like to use them on pizza or in salads, soak in lukewarm water for 20 minutes before adding them to your recipe.

Personally, I prefer slices, as it's more time efficient, and can be easily crushed before use. If you are dehydrating for pizza topping or in pasta salads, I'd recommend dices for presentation.