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DIY, Recipes

It’s Salsa time!

There’s nothing better than canning salsa on a rainy day and today was just that day.  This past weekend we picked baskets of fresh, organic and beautiful tomatoes from our grandfather’s farm along with peppers of all kinds.  The rest of the ingredients were purchased at Sprouts, our favorite organic produce store.

So send out a text inviting family and friends to join you, roll up those sleeves, put on an apron, and can some salsa you’ll enjoy all year.

While you are at it, double the recipe and share a jar or two with someone that needs a little love!

Salsa recipe

Salsa Restaurant Style and so yummy!


10 cups peeled, chopped and drained tomatoes (drop whole tomato in boiling water for 30 seconds and the peel will come right off)

3 cups chopped onions

2 cups chopped bell peppers, green, red and yellow

5 jalapenos, chopped fine (no seeds unless you like it spicy)

8 cloves garlic, minced

3 tsp. ground cumin (we love cumin so we put in heaping teaspoons)

3 tsp. black pepper

3 tsp. coarse Kosher salt

½ cup chopped cilantro

½ cup sugar

1 ¼ cup apple cider vinegar

1 can tomato sauce (16 oz)

1 can tomato paste (12 oz)

Salsa recipe



Combine all ingredients in a pot and bring to a boil. Reduce the heat and simmer for 15 minutes while stirring.

Fill the clean pint size jars with the salsa, leaving ½ inch space at the top.

Wipe the rim of the glass jar with a damp cloth.

Boil the lids for a couple of minutes and seal jars with lid and ring.

Process in a water bath canner for 25-30 minutes. This time is for high altitudes of 3000 ft to 6000 ft.

After removing the jars from water bath, allow them to cool on the counter while they completely seal as they cool. If a jar does not seal properly, just put in in the refrigerator to enjoy during the week.

Recipe will make 12 pint size jars.

Salsa recipe





Recipes, Restaurants, Specialty Shops

You KNEAD a Kneaders pastry

This past week we had the opportunity to take a pastry class from none other than Monica Kate, executive head pastry chef for Kneaders Bakery & Cafe.

We met up with some of our blogger friends and had a super fun group there as we attempted to learn to make delicious puff pastry.  The best part is that they have allowed us to share their own recipe with all of our Salt Sky friends!


Here are some fun facts about Kneaders and why we love them:

Kneaders is celebrating 20 years in business; they started with a small store in Orem and have grown to 57 stores in 6 states.

They are a “from scratch bakery” and make 42 different types of pastries daily by starting as early as 4:00 am.

Their kitchen’s high sanitation standards are impressive, everything is sanitized every 2 hours!

When we were there, the bread chef had 400 pounds of dough rising.  Some days they make up to 1000 pounds.  You better believe that they sell out of their delicious bread daily.

We love that this very successful business was started by a husband and wife team with a dream.


Visit them today and you will see for yourself why they are so unique and create such wonderful food.




PATE A CHOUX (pronounced Pat a Shoe)

Kneaders Puff Pastry recipe


1 cup water

1 cup milk

1 cup butter

1 tsp. sugar

1 tsp. salt

1 ¼ cup flour

10 eggs whisked


  1. Bring water, milk, butter, sugar, and salt to a boil.
  2. Whisk in flour and once incorporated stir with a spatula for 1-2 minutes.
  3. Pour mixture into a mixer fitted with the paddle attachment and add the whisked eggs gradually. You may not use all the eggs. Pull the paddle out and if the batter makes a “v” you are ready.
  4. Pipe onto a parchment lined sheet tray.
  5. Bake at 345 degrees for about 20-30 minutes, opening the oven (for about 10 seconds) to let out excess steam after you see the product rise and start to sweat.
  6. After pastry had cooled, cut in half. The center should be hallow.
  7. Fill with whipped cream or lemon curd.

You may also dip or drizzle with chocolate ganache.

Basic Ganache recipe

Chocolate 300g

Cream 300g


  1. Heat the chocolate in a microwave safe bowl until it is about half melted.
  2. Heat the cream on the stove until it just comes to a boil.
  3. Pour the hot cream over the chocolate and allow to sit for a moment.
  4. Whisk cream until chocolate and cream are fully emulsified and glossy.

Happy baking!

(Photos by Kneaders) Check out our Instagram for a cute movie they made as well!




The salt & pepper grinders that should be added to your kitchen

What’s for dinner?  Here’s an awesome recipe that we’ve been loving.  It’s fast, so yummy and the whole family will love it.  And check out these fabulous salt and pepper grinders that Akoni sent us to try out.   They are currently on sale! Click here to see them.

One pot Swedish Meatballs (we say cut the pepper in half to make the flavor more child friendly).  Click here to see the entire recipe and tell us what you think!

swedish meatballs

DIY chocolate dipped Glutino Pretzels
Recipes, Specialty Shops, Valentine's

Sprinkled with love, Valentine treat

We were in the Valentine mood today and decided to make these adorable little snacks while we got together to play.  We are trying to make some snacks for sensitive tummies that a couple of kids have right now so we used Glutino Pretzels.  Honestly… Gluten free treats usually just don’t taste fabulous but recently we’ve tried a few that are delicious, one of those being Glutino Pretzels.  And loving them a lot more than regular pretzels!

Here’s how to make these super easy and delicious treats that are perfect to make with kids too.  Use this printable tag below to wrap them up cute and give to friends.

Dipped Valentine Pretzels
Prep time: 
Cook time: 
Total time: 
  • Glutino Pretzels
  • 1 cup semi sweet chocolate chips
  • ½ cup heavy cream
  • Valentine Sprinkles
  1. In the microwave heat chocolate chips and heavy cream for 30 seconds.
  2. Mix and heat again for 30 seconds.
  3. Stir until everything is melted together and smooth.
  4. Dip Glutino Pretzels in Chocolate and place on parchment paper
  5. Sprinkle right away with sprinkles & let cool
  6. Eat when cooled completely & wrap up to give to friends!

sprinkledwithlove free printable

sized to 2″x3″

Just save to your computer & print!

Details, details, details… “I received these products complimentary from Influencer for testing purposes.” Yup, these Glutino Pretzels were sent to us to try, review and share our honest opinion.  Feeling the love, thanks Influencer!

DIY chocolate dipped Glutino pretzels

Recipes, The Home

Our Favorite Fall Soup

Nothing says autumn more than Butternut Squash Soup!

This is our favorite recipe and so easy to make. We love baking Crusty Bread to serve with it. Our grandpa who we call “abuelo” grows plenty of butternut squash every year and shares it with the whole family.

Here’s what you’ll need:

One butternut squash, peeled and cubed

One small apple, peeled and cubed

2 TBSP Knorr Caldo de Pollo

Put the above three ingredients in a pot. Cover with water, just enough to barely cover and cook until tender when pricked with a fork.

img_2237 img_2238

In a separate pot:

Melt 1 cube of butter

Add 2 TBSP flour

¾ cup half & half cream

Cook on medium heat until it thickens, mixing constantly.

In a blender:

Blend the cooked squash & apple along with the water it cooked in.


Pour into the cream mixture. Add a little pepper and ½ tsp. of nutmeg.

We like to sprinkle a little nutmeg when serving each bowl too.




Best Ever Pumpkin Doughnuts

We made pumpkin doughnuts last night for dessert and well, you absolutely have to try them. The best part is that they are super easy!

Click here to get the full recipe. NOTE I made some changes and additions and they were a hit.

-I substituted the cinnamon, ginger and nutmeg for pumpkin spice. (1 1/4 tsp. Pumpkin spice).

-Easiest way to get nice and clean looking doughnuts is to pipe the batter in the baking pan (Check out this pan, it’s my favorite!)

– I topped these doughnuts with a pumpkin spice, cream cheese frosting:

Beat one stick of butter in a mixer, add 8 0z. Cold cream cheese and beat until well combined. Add 1 lb powdered sugar, 1 1/2 tsp pumpkin spice, 1 tablespoon milk, 1 tsp vanilla and mix 2 minutes until creamy and smooth.

-I also topped some of the frosted doughnuts with melted caramel and it was delicious.

Hope you love these as much as we did!  We will definitely be making these for Halloween night.


Recipes, The Home

Make Bread Like a Pro

Pretty much our world has been changed since we started making this bread. It literally takes under five minutes to get ready. The raising part is a different story.  For perfect artisan crusty bread, all you need is this pot available on Amazon.

We make about 10 zip-lock bags of the mix and store them in a basket in the pantry. Whenever you are serving pasta or soup for dinner, all you have to do is think a little ahead of time and get some bread going.

Here is what you will put in each zip-lock bag:

3 cups flour

1 ¾ tsp. salt

½ tsp. yeast


To get dough ready:

In a glass bowl simply add 1 ½ cups water to one bag of your zip-lock dry ingredients.

Mix together with a fork until a shaggy mixture forms.

Cover with plastic wrap and set on the counter for 12 hours.

(This bread is just as delicious if you get the dough ready in the morning and bake it for dinner the same day.)


To bake:

Heat oven to 450 degrees.

When oven had reached 450 degrees, place the empty cast iron pot with lid in the oven for 30 minutes.

Meanwhile, form dough into a ball on a well floured surface, cover dough ball with plastic and set aside.

Remove hot pot from oven.

Place dough in hot pot. (You do not need to grease it)

Cover with lid and return pot to oven.

Bake for 30 minutes.

After the 30 minutes, remove the lid and bake for an additional 15 minutes.


Your perfect artisan golden brown crusty bread is now ready.



Easy Artisan Crusty Bread


Recipes, Specialty Shops, The Home

Yummy Snacks? Yes, Please!

When we discover something delicious, we just love to tell our readers about it.  This week it is Maretti Bruschetta Bite-Size Taste of Italy Snacks.  

Some reasons we love these snacks:

  • Maretti uses only natural products.
  • No Trans fat or Hydrogenated fat. Yay!
  • No artificial colors, flavors or genetically engineered ingredients.

Now that’s what I’m talking about! Good snack food at its best.

These snack bags are available at your local Harmon’s, Dan’s, Macey’s and The Store.  And you know how much we love to support Utah businesses, so stop by this week for some Maretti Bruschetta Bites and choose from the different flavors.  We got them all!

We keep bags in the pantry for after school snacks, (though you may need to hide them, the kids like them a little too much!) . They are great to serve to guests with your favorite veggie dip, also use on salads instead of croutons, and delicious crumbled over cheesy potatoes and chicken casseroles.



Try some today!  We think you will love these snacks too.

Worlds best and easiest oat pancakes!  Guaranteed to keep kids full until lunch and perfect before school breakfast!

Back to school: Breakfast that will keep the family full until lunch

A friend recently shared this recipe with me that has been a favorite at her home and we LOVE it!

Since breakfast is the most important meal of the day, and kids get so hungry before lunch when they’re at school… this recipe is one that you’ll want to make to give them the best start to their day.

This recipe makes about 48 pancakes so make them all, put them in the fridge and when you’re ready, just pop them in the toaster.  Top with all natural peanut butter, sliced bananas and honey.  They are filling!

Best Oatmeal pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 48 pancakes
  • 4 C. oats
  • 4 C. buttermilk
  • 1 C. flour
  • 4 TBSP sugar
  • 2 Tsp baking powder
  • 2 Tsp baking soda
  • 1 Tsp salt
  • 4 eggs
  • ½ C oil
  • 1 heaping TBSP cinnamon
  • 1½ Tsp vanilla
  1. Combine oats and buttermilk and let stand for 5 minutes.
  2. Add the rest of the ingredients, mix until combined.
  3. Cook on griddle until golden.
  4. Serve hot or refrigerate. These will last one week in the fridge. Put in toaster to reheat. Serve with syrup or my favorite, all natural peanut butter, sliced bananas and topped with honey.

Worlds best and easiest oat pancakes! Guaranteed to keep kids full until lunch and perfect before school breakfast!

Independence Day, Recipes

Independence Day Fudge

Making Fudge has been a popular pastime in our country since George Washington’s day. It’s much easier to make today and it’s still a great American favorite.


4 squares (ounces) unsweetened baker’s chocolate

1 ¼ cups light cream

3 cups sugar

¼ cup light corn syrup

½ teaspoon salt

¼ cup butter

2 teaspoons vanilla

Walnuts if desired


  1. Combine the chocolate and cream in a saucepan. Stir constantly until the chocolate is completely melted and mixture is smooth.
  2. Add the sugar, syrup and salt, stirring until the sugar dissolves. Continue cooking over medium/high heat until a small amount of the candy dropped into a glass of water forms a soft ball. Remove saucepan from the heat.
  3. Now add the butter and vanilla. Allow mixture to cool (about 15 min.) without stirring it. Then beat it hard until it begins to hold its shape and its glossiness.  Add nuts.
  4. Grease a pan with butter and pour the fudge into it. With a spatula, spread fudge into an even layer. Put into the refrigerator for several hours and then cut into squares. Yield 36 pieces.



What you need to bake and decorate like a pro!
Coupons, Deals, Recipes

The Cake Supplies You Need to Bake Like a Pro

My husband recently asked me what my hobbies were, what I enjoy…. I don’t know, I take care of kids, clean and do an amazing amount of laundry and so I guess I enjoy grocery shopping alone and locking myself in the bathroom for a long, hot shower 😉  He sure has a lot of hobbies though (most of which are expensive… but that’s a topic for another time!).

I guess it got me thinking about the things I love to do.  One of those is cake baking and decorating.  I used to have a little cupcake counter in my retail shop and I sure enjoyed it, but never baked big fancy cakes.  So I signed up for a cake class with Cake by Courtney and LOVED it!  That’s the Churro Cake in the photo above, it is one delicious cake.   The main question at the class from attendees was, “What supplies are needed to start baking and decorating cakes like a pro?”  I took notes and found all those supplies, with most on sale!  Click the affiliate links below to see these tools and great prices. The best part is that you can shop from home while in your pjs.  Enjoy!

  1.  For the Naked cake look:  Acetate Sheets.  Love the look of these cakes!  Here are sheets, and here is a 3″roll.
  2. 6″ cake ring (cuts a sheet cake like a cookie cutter for layered cakes)
  3. 1/4 sheet pan:  Courtney used this to bake and create a Milk Bar cake… next to try on my list.
  4. Parchment Paper:  I love how Courtney taught to spray or butter pans, line with parchment paper and spray again.  Cakes come out so smoothly.
  5. Pallet Knives:  This set comes highly recommended and also this Wilton Pallet Knife.
  6. Metal cake scraper:  This gives your frosted cake that smooth look.
  7. Spinning Cake Stand:  Courtney recommends and uses the Cake Boss Spinning Cake Stand.  I will need to build up to buying that beauty, so I am trying this one that is also great for beginners.
  8. Cake lifting tool:  This helps you move your cake from the cake spinner to your serving plate.
  9. Use gels to color your frosting.  These come recommended for the best color and uses a lot less color than regular food coloring.
  10. Disposable pastry bags.  Love that there’s less mess when using these piping bags and you get 100 for $10!
  11. Cake Level.  This is what makes those cakes look oh so perfect!
  12. Decorating tips.  You’ll probably find and use your favorites, but if you aren’t sure, here’s a great group of tips to play with that I really like.
  13. Cake Pans:  6″ round, 7″ round and 8″ round. Most cake recipes that I’ve been working on need 3 pans of each size.  I like these pans and they’ve worked great for me.
  • If you’re looking to make the Churro Cake, click here.  Cinnamon baking chips were impossible for me to find so I did dark chocolate but I found them online here!  Thanks for the fun class Courtney, can’t wait to take another one.



Our favorite sunday rolls

Yup, we make these just about every Sunday.  The reason we love them is not only that they are delicious but you can leave the dough ready the day before.

Simply mix all the ingredients together with an electric mixer in a bowl.  This batter will rise so make sure the bowl is big enough.

Here is what you will need:

1 tablespoon dry active yeast

2 cups warm water

1 ½ sticks of butter, melted

¼ cup sugar

4 cups flour

1 tsp. salt



Mix well with electric mixer, cover with plastic wrap and refrigerate overnight.

Just before dinner, spoon dough batter into well oiled cupcake pan.

Sprinkle with cheddar or parmesan cheese.


Bake at 350 for about 15 minutes.

So easy and yummy!