Ingredients 4 cups of berries 2 cups of Agave Nectar 1/4 cup of lemon juice Instructions Blend all ingrediants until smooth. Either pour into individual dessert cups that are freezer friendly or large tub. I would recommend covering cups with Saran Wrap so that it doesn’t pick up freezer odor and lid on the large See More
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Simple and nutritious plan for your family This is a great idea to have frozen berries in your freezer for smoothies for the kids, pies, muffins or desserts (year round). Freezing your berries is also a great way to keep the natural flavor and nutritional value. When they dethaw they will be a little mushy See More
Ingredients 2 frozen pie crusts from the grocery store. I like using Marie Callendar pie crusts. 4 cups of frozen blackberries. **see below for details** 1 cup of sugar 2 level teaspoons of corn starch OR two teaspoons of flour (it is either one or the other but NOT both!) Directions Place one of the See More
Ingredients 2 cups brown sugar 2 cups shortening or butter 2 cups white sugar 3 eggs 4 cups peanut butter (either smooth or chunky) 2 teaspoons vanilla 4 cups flour 2 teaspoons baking soda 1 teaspoon salt *1 jar of Johnson Berry Jam (see note below) Directions Mix sugars, shortening, vanilla, peanut butter and eggs (we like organic eggs) See More
No matter how you are cooking whether grilling, frying or baking. Right before the item is done- Last 5-10 minutes, take it off the heat, turn on the Broil in the oven, Baste your chicken, salmon, etc. with your favorite Spicy Jam. Fill your wine glass, put chicken or salmon in oven under broil, leave See More
½ C. Cream Cheese ½ C. Sour Cream ¼ C. Raspberry Habanero Jam Blend with a food processor until smooth. Keep in the refrigerator until ready to serve with your favorite crackers or bread slices.
Take any flavor of Johnson Berry Farm Pepper Jam, mild or hot, and run a knife through the jam over and over until the jam is all soft inside the jar….makes it pourable. Place block of cream cheese or brie or whatever soft cheese you prefer on nice plate, then pour 1/2 of the jar See More
Use your Favorite Rice! Mine is Jasmine rice (but any rice will do the trick). For rice portion of this dish: Saute in a Pan 2 T. Butter one whole green pepper chopped and deseeded one white or yellow onion Just before burning, quickly add 2 C. Rice (I make more for leftovers) Add one See More
Saute in a pan: 1 T. of butter 1 T. of either Olive Oil or Cooking Oil 2 cloves of Garlic (minced or mashed) Half of a medium sized onion (minced) After onions are translucent, then add: 2 T. Vinegar- any kind, except balsamic 2 T. Honey 2 T. Catsup 3 T. Johnson Berry Farm See More
Feeds 2-3 ppl. ½ onion diced & sauted in olive oil ½ clove of garlic minced 16 oz can of black beans 16 oz can kidney beans 16 oz can tomato cause 1 C salsa (we use mild) 2 T chili powder 1 tsp. salt (we use sea salt) sometimes we add a little already See More
Marinade a 1 – 1 ½ pound boneless pork tenderloin in a gallon zip lock bag with the contents below. ¼ cup of Johnson Berry Farm Jam or Spread* ¼ cup dry white wine 2 Tablespoons of balsamic vinegar 2 Tablespoons of olive oil 2 Tablespoons of Dijon mustard 3 cloves of garlic, minced See More