Search Results for: Budget Mix

GIVEAWAY: “Budget Mix, Tiptoe Through the Flowers”

Posted on December 10, 2018 by maryjane

Thank you for dropping by my Raising Jane Journal to participate in my giveaways! We’ve chosen a winner for this giveaway already (see below), but don’t be afraid to leave a comment anyway. I love reading them. And stay tuned for more great MaryJanesFarm giveaways.

Our flagship organic baking mix—Budget Mix® Original (available also in Gluten Free) has given birth to an additional nine new versions. All decked out in their new attire (packaging), they’re ready to help you with your next standout homemade meal.

new-budget-mixes

In the Feb/Mar 2019 issue of MaryJanesFarm, “Tiptoe Through the Flowers” (on newsstands Jan 1), I led you here to my journal for a chance to win a FREE variety pack of four of my Budget Mixes.

For a chance to win, tell me what you like most about my packaged foods in the comments below. I’ll toss your name into a hat and draw a lucky winner sometime mid-February.

Find my Budget Mix baking mixes here. You’ll discover:

• Organic Budget Mix Original
• Organic Budget Mix Gluten Free
• Organic Black Bean Corn Bread
• Organic Buttermilk Biscuits
• Organic Brownies
• Organic Chili Batter Bread
• Organic Corn Bread
• Organic Focaccia Bread
• Organic Garlic-Basil Bread
• Organic Walnut-Orange Scones
• Organic Shepherd’s Pan Bread

Organic Brownies

Stay tuned for more magazine-related giveaways. If you’re not yet a subscriber to my magazine, MaryJanesFarm, subscribe here for $19.95/year.

———-

The winner of our Budget Mix giveaway is …

Lorna Chekenian, who commented:
Hi There!!! I am brand new to MaryJanesFarm magazine. My mother recently got a subscription for me. I must say I LOVE LOVE LOVE the magzine. I haven’t tried any of the products yet but each month I’m inspired. I’ve purchased the Wild Bread book and I’m planning on trying some bread this winter. Would love to try budget mixes! Thanks so much!

Congratulations, Lorna! Watch for an email from the farm.

Continue reading →

Today’s Recipe: Gluten-free Budget Mix Pizza Crust

Posted on November 28, 2014 by maryjane

Pizza-Crust-5293

Continue reading →

Organic on a Budget Merit Badge, Expert Level

Posted on May 15, 2016 by mbajane

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,962 dues-paying members who have earned an amazing number of merit badges so far—9,905 total! Take it away, MBA Jane!!! ~MaryJane

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life …

For this week’s Farm Kitchen/Organic on a Budget Expert Level Merit Badge, I harkened back fondly to when I knew Mr. Wonderful really had fallen for me. It wasn’t that sparkle in his baby blues, it wasn’t when he sat through an opera performance when there was a perfectly good football game on television, it wasn’t when he asked me to go camping and I sneakily turned it into glamping, it wasn’t even when he went to meet my Gramma Barbie.

Continue reading →

Today’s Recipe: Raspberry-Lemon Muffins

Posted on March 30, 2024 by maryjane

Just in time for Easter Sunday, a simple muffin recipe.

muffins-5217

RASPBERRY-LEMON MUFFINS

PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
MAKES: A BAKER’S DOZEN

Muffins:
1 1/2 cups Organic Budget Mix^® All-Purpose Original
I’m happy to report that this recipe is delicious with MaryJane’s Gluten-free Budget Mix! The conversion is simple, just swap the 1 1/2 cups Budget Mix with 1 cup Budget Mix^®All-Purpose Gluten Free. After spooning the batter into muffin cups, let them hang out for about 15 minutes before baking (this gives the flour time to absorb liquid). The yield and bake times are still the same.
1/2 cup sugar
1/4 cup brown sugar
1 cup buttermilk
2 eggs
6 T melted butter
1 t vanilla extract
1 cup fresh or frozen raspberries (about 4 ozs)
1 T lemon zest (about 1 lemon)

Simple icing (optional):
1/2 cup powdered sugar
2 1/2 t milk

1. Preheat oven to 400°F. Line muffin tin with baking papers and set aside.
2. In a medium bowl, combine Budget Mix, sugar, and brown sugar; mix well.
3. In a small bowl, combine buttermilk, eggs, melted butter, and vanilla. Mix well and pour into dry mixture. Mix just until combined. Mix in raspberries and lemon zest.
4. Spoon batter into prepared muffin cups. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool slightly, then transfer muffins to a cooling rack to cool completely.
5. Make optional icing: Combine powdered sugar and milk in a small bowl and mix until smooth. Drizzle over muffins and let dry completely.

Continue reading →

Today’s Recipe: GF Apple-Buttermilk Muffins w/Maple Glaze

Posted on September 30, 2017 by maryjane

Apple_Muffin-1799

Continue reading →

Today’s Recipe: Gluten-free Crackers

Posted on May 15, 2015 by maryjane

gf-crackers-0264

Continue reading →

BakeOver MakeOver Merit Badge, Expert Level

Posted on January 8, 2015 by mbajane

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,129 dues-paying members who have earned an amazing number of merit badges so far—8,751 total! Take it away, MBA Jane!!! MJ

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life …

For this week’s Farm Kitchen/BakeOver MakeOver Expert Level Merit Badge, I was fine-tuning my BakeOver skillz.

bo-dill

To earn this badge, I needed to come up with my own recipes, using BakeOver mixes, for one breakfast, one lunch, one dinner, and one dessert. (Only one dessert? Crikey!) Turns out, I’ve gotten pretty good at these 20-minute delicacies.

Combine that fact with watching a lot of the Food Network, and you’ve got yourself some delish new recipes to try. Yum!

bo-bacon

P.S. Let’s face it, farmgirls. I enjoy a crunchy salad as much as the next yoga-lovin’, skinny-latte-sipping gal, but once in a while, I need to lay off the rabbit food and channel my inner cavegirl. Meat and potatoes? Hearty comfort food (but still healthy)? Yep. Bring. It. On.

Breakfast: Spanish Skillet

Preheat oven to 425°F.
Prepare Budget Mix^®Organic Corn Bread, using the BakeOver instructions on the package.
Sauté 1 large bell pepper, half an onion, a handful of mushrooms, 1 diced jalapeño, and 1 can black beans in a 9″ cast-iron skillet. If you have some leftover taco meat, now’s the time to add it in (a small chorizo link, diced, works well, too). Season to taste with salt, pepper, and maybe a pinch of chili powder and cumin. Toss in some grated sharp cheddar and 4 beaten eggs.
Place the dough on top of your masterpiece.
Bake 20 minutes. Flip upside down. Top with salsa if you so desire (and I do)!

Lunch: Cheater Artisan Flatbread “Pizza”

Preheat oven to 425°F.
Prepare Budget Mix^®Organic Focaccia Bread , using the BakeOver instructions on the package.
Sauté your favorite pizza toppings in a 9″ cast-iron skillet. I used Italian sausage, red onions, spinach, chopped fresh tomatoes (these will taste like your “sauce”), mushrooms, and asparagus. Oh, and garlic! Lots and lots of garlic!
Season with oregano, basil, salt, pepper, and a pinch of sugar.
Top with fresh mozzarella slices, sprinkled with salt.
Place your dough over your yummy lunch.
Bake 20 minutes. Flip. If you’re feeling really haute couture, top with arugula that has been drizzled with lemon juice and olive oil.

Dinner: Jambalaya Skillet

Preheat oven to 425°F.
Prepare Budget Mix^®Organic Corn Bread, using the BakeOver instructions on the package.
Sauté 2 kielbasa links, a handful of leftover chicken, 1 can diced tomatoes (or use fresh), 1 chopped onion, some minced garlic, 2 stalks chopped celery, and a few cleaned shrimp in a 9″ cast-iron skillet. Add enough chicken broth to moisten.
Season with Cajun seasoning and salt and pepper. Taste. Add hot sauce if you like spicy lips.
Top with dough (instead of the typical rice).
Bake 20 minutes. Flip. Serve!

Dessert: Ginger Peach Shortcake

Preheat oven to 425°F.
Prepare Budget Mix^® Organic Buttermilk Biscuits or Budget Mix^®Organic Walnut-Orange Scones, using the BakeOver instructions on the package. Add 1 t powdered ginger.
Stir together sliced fresh peaches (or any fruit, but peaches go especially well with ginger), brown sugar or honey to sweeten, finely minced fresh ginger, a squeeze of lemon, several pats of butter, and cinnamon in a 9″ cast-iron skillet. (Sprinkle with 2 T flour to thicken if your peaches are especially juicy.)
Top with dough.
Bake 20 minutes. Flip. Top with whipped cream or vanilla ice cream. Sigh contentedly.

Jo Davidson: City Girl with Farmgirl Soul

Posted on July 1, 2014 by maryjane

Jo Davidson is a New York City-based musician whose songs have been praised as “the musical equivalent of Monet’s Tiger Lilies.”

jo-davidson-piano

At first glance, Jo Davidson appears to be the quintessential city girl. Take a moment to listen, though, and you’ll hear a deeper story. A multi-talented musician, composer, and instrumentalist, Jo makes her home in New York City, but her heart is rooted in wilder places. “The great thing about the City is that you are free to be out of the box. The pace is exciting and hedonistic, and it has a distinct pulse.” At the same time, she embraces her need to connect with the natural world for a sense of peace and creativity. “There is nothing more inspiring than nature,” Jo tells me. “It is the thread woven into everything we create.”

Jo’s music has appeared in many movies, television shows, and is played on top radio stations nationwide. She was featured on an Oprah compilation CD, and her music has been recorded by artists such as Meat Loaf. Her CDs include Kiss Me There, The Simply Said Sessions and two soul-stirring instrumental albums, Tell the Story and Merry Christmas & Happy New York.

Jo is also a photographer and hosts her own online radio show called Zentertainment Talk Radio. “It’s all about exploring possibilities and inspiring others with new ways of thinking and being,” she says. This show was born out of Jo’s own personal struggle with an illness called CFIDS/ME (Chronic Fatigue and Immune Dysfunction Syndrome/Myalgic Encephaloyelitis). “It is my way of making something possible for myself when many other paths at the moment are not.”

Zentertainment Talk Radio features interviews with best-selling authors, healers, environmental activists, and others who have overcome and learned through adversity. “This is a place to laugh, heal, learn, be inspired, and get connected.”

jo-davidson-performingJLD-11

If that’s not farmgirl spirit, I don’t know what is! That’s why Jo was naturally drawn to MaryJanesFarm. “MaryJane keeps us connected. Her magazine appeals to the part of me that wants to slow down, that wants to live in sync with the seasons. I made biscuits using MaryJane’s Budget Mix, and my whole family agreed that they were the best biscuits in the world. MaryJane even makes me want to iron, and you have NO idea how big that is! Making a difference in the world really can start with one person. MaryJane is such an example of this.”

And making a dream come true starts with taking one step. “Even if you can only see what is right in front of you, take that one step. The future is made up of a bunch of moments called NOW. The sun sets, the sun rises—always, it rises. And in the morning, we have biscuits!”

You can listen to Zentertainment Talk Radio anytime at Zentertainment.org. While there, you can also listen to clips of Jo’s songs and order her CDs. Jo posts listeners’ stories, photos, poems, and quotes on her website, and she encourages all farmgirls to share.

BakeOver MakeOver Merit Badge, Intermediate Level

Posted on April 6, 2014 by mbajane

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 5,843 dues-paying members who have earned an amazing number of merit badges so far—8,286 total! Take it away, MBA Jane!!! MJ

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life …

For this week’s Farm Kitchen/BakeOver MakeOver Intermediate Level Merit Badge, I was nervously pacing the length of my kitchen.

Back and forth.

Forth and back.

To and fro.

Fro and to.

Forth and fro.

Etc, etc.

The source of my anxiety was this: Coming up with two new recipes/ideas for BakeOvers and then presenting them to YOU. Now I’m a creative gal, certainly, but sometimes my kitchen experiments become kitchen disasters right before my terrified eyes. Not wanting to poison anyone, I took my time with these delectable, delicious, divine, and distinctly different makeovers. Drum roll, please.

Biscuits & Gravy (BakeOver Style)

Preheat oven to 400°F. In your most favorite cast-iron skillet, brown up 1 pound of organic breakfast sausage. (Mr. Wonderful and I really like the spicy variety. It adds some kick. And also some romance, due to the spicy lips.) Drain any excess grease. Add 3–4 T flour; stir for about 2 minutes. Slowly add 1 cup half-n-half and 1 1/2 cups milk. Heat until thickened. Season. (I like lots of pepper. Again, spicy lips make for excellent smooching.) Layer biscuits made with Organic Budget Mix^® All-Purpose Original Baking Mix on top. Bake at 400°F until bubbly and brown, about 20–25 minutes.

Pile on plates.

Eat happily.

Smooch.

Honey Fig Crostatas (tarts)

On a lightly floured surface, roll out a Organic Budget Mix^® All-Purpose Original Baking Mix BakeOver crust to 1/8″ thick. Cut out eight 5″ rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.

In a bowl, toss 1 lb of green and purple figs, cut into wedges, with 3 t honey, 1 t fresh lemon juice, 1 t fresh thyme leaves, and a pinch of salt. Arrange the figs on the dough rounds, leaving 1/2″ border all around. Fold the edges over the figs and brush the dough with an egg wash. Chill for 30 minutes. Meanwhile, preheat oven to 375°F. Bake crostatas for 35 minutes, rotating halfway through baking, until crusts are golden. Let stand for 10 minutes.

Gently toss another 1/2 lb figs, cut into wedges, with 2 t honey. Transfer crostatas to plates, top with the figs and another 1 t fresh thyme leaves, and serve.

If you don’t have figs (or don’t like them), try using apricots or plums. Crostatas are are fun and easy, and they have endless varieties. Plus, you’ll really feel fancy—even when they drip hot juice down your chin because you can’t wait an appropriate time for them to cool off before devouring.

Or is that just me?