Hot Mustard

Here is a tangy, tasty, tongue-pleaser!  Anytime you need a nice, bold mustard, this will do the trick.  We are getting ready to dip some Reuben Pigs in a Blanket into it.  

Ingredients:
3/4 cup dry mustard 
1 1/4 cups sugar
1 cup malt vinegar
3 beaten eggs

1.  Combine the first 3 ingredients in a 1 quart microwavable mixing bowl and let stand 24 hours in
     the refrigerator.

2.  Next day, mix the eggs in with a whisk and then microwave on high for 2 minutes, whisk again.  Repeat
     5 times for a total cook time of 10 minutes.

3.  Keep refrigerated.

Source:  Marie Roth

Fresh Peach Preserves

I don't can often, but when I do.......I love to make these Fresh Peach Preserves.  So good.  And really easy.  I got this recipe back in maybe 1994 from a good friend who shared it with me when I had a 1/2 bushel box of peaches and needed to do something with them--like right then.  Since then, if I ever have the good fortune to have some totally sweet awesome peaches in bulk, this is my go-to recipe. I don't even bother freezing any.

Ingredients:

5 cups well mashed peaches

1 cup crushed pineapple (with juice)

10-15 chopped Maraschino cherries

1 tsp. Fruit Fresh

2 pkgs. Sure-Gel

1 tbsp. lemon juice

1/2 t. butter

5 cups sugar

1.  Combine first 6 ingredients in a large saucepan.  Add the butter and bring to a full rolling boil, stirring constantly.

2.  Add sugar quickly.  Return to full boil and boil for 5 minutes, stirring constantly.

3.  Immediately fill CLEAN jars and put lids and rings on.  Hand-tighten rings.*

4.  Invert jars for 5 minutes, then return to normal position.

5.  Have fun hearing the lids POP as they seal at random moments.

6.  Give out to your "framily". Keep some for yourself.

YIELD--about 10 1/2-pint jars. 

Source:  Pat Sorenson via Tonya Shepherd Sorenson.


*  If you have never canned  before, be sure to check out instructions on Google or go to the Ball Canning website for tutorials.

Dilly Ranch Dressing Mix

My family loves Ranch dressing.  I mean LOVES.  This mix makes a tasty ranch that's sure to please you ranch-lovers out there.  I've also added some variations you can try.

Dilly Ranch Dressing Mix

Ingredients:
1/4 cup black pepper
1 1/2 cups parsley flakes
1/2 cup garlic salt (5.25 oz can)
2 Tbsp. kosher salt
1/4 cup garlic powder
3/4 cup onion powder
2 Tbsp. dill weed

Mix together and store in a quart jar.  Makes about 3 1/2 cups of mix.

To make into dressing:  Stir 2 Tbsp. of mix into 2 cups mayo, 2 cups buttermilk, 1 tsp. lemon juice.  Chill for 2 hours.  Makes 1 3/4 quarts.

Variations:

• Add powdered Parmesan and/or Romano cheeses to make Parmesan Ranch.
• Add 4 Tbsp. Dijon mustard and a touch of honey for Dijon Ranch.
• Add 1/4 cup finely chopped cucumbers and 1/4 tsp. celery seed for Cucumber Ranch.
• Add a touch of BBQ sauce or Sweet & Sour sauce.
• Add salsa and cumin for a Southwestern Ranch.

Source:  BYU Aspen Grove 

Skinny Pumpkin Butter

Welcome Fall! Time to have your soaps, candles, and breakfast smell of pumpkin. This pumpkin butter is SO yummy on toast or mixed into a bowl of oatmeal. What's super nice about this is if you are counting points for Weight Watchers, 2 tablespoons of this yummy pumpkin butter is only 1 point. Yeah!

Skinny Pumpkin Butter
1 (29 oz.) can pumpkin puree
2 tsp. vanilla extract
3/4 C. apple cider (or juice)
1 C. packed brown sugar
2-3 cinnamon STICKS (trust me, must be sticks)
1-2 tsp. pumpkin pie spice (to taste)

Directions:
- Combine all ingredients in a saucepan.
- Bring mixture to a boil.
- Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
- Makes 3 3/4 cups.

Storage Options:
- Freeze for a few months
- Refrigerate for a few weeks

**DO NOT CAN THIS! It is not safe to can pumpkin, due to its low acidity and variable water content there is a high risk of harboring botulism causing bacteria. (According to University of Georgia Agriculture Extension)

From Skinnytaste

Sweet Tomatillo Dressing

This is a recipe I got from my cousin, who got it from Pinterest.  The recipe is for chicken enchiladas of sorts but we found that we like the sauce so much that we have it on had for salad, quesadillas, beans, rice, and veggies.  It kind of is our new ranch.  In her recipe she just called it the sauce, but I will name it Sweet Tomatillo Dressing.  You can find the original recipe here:
http://ourrecipeclub.blogspot.com/2011/01/callis-burrito-chicken-enchiladas.html?m=1

1 Cup Salsa Verde
1 pkg Buttermilk Ranch (I just use ranch seasonings so I can avoid MSG)
1/3 cup fresh Cilantro (I add a bit more because I love it)
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 tsp mince Garlic
1/2 tsp coarse Salt
1 Tbsp fresh Lime Juice (I usually to help with the flavor and to maintain freshness, probably a whole lime)
1/4 tsp Cumin
1/4 cup Sugar (I use honey and it works great but honey is sweeter so I just add it to taste)

Put all ingredients in blender and blend until smooth.

Chick-Fil-A Dipping Sauce

Ingredients:

1/2 c. mayo
2 T. mustard
2 T. honey
1 T. vinegar
1/2 t. garlic powder

Directions:

Mix all ingredients in a small bowl.

Source:  Pennies on a Platter

Greek Style Vinaigrette

 I originally found this recipe about 6 years ago, here.

I was pregnant at the time and had been diagnosed with gestational diabetes. Therefore, I eliminated the orzo and just made the salad. Now, it has become one of my favorite dressings. I make a batch and use it throughout the week. I love to use spinach, feta, kalamata olives and cucumber. You can also add tomatoes, artichoke hearts, hearts of palm, or whatever suits your fancy. I also add chicken to make it a meal.

Greek Style Vinaigrette

3 T. lemon juice

1 T. red wine vinegar

2 T. honey

1/2 t. oregano

2 cloves garlic, minced

1 t. kosher salt

1/4 t. freshly cracked black pepper

1 t. lemon zest (optional-but I always add it-so yummy)

1/3 c. olive oil

Combine first eight ingredients in bowl or mason jar. Add oil and emulsify! Shake before using because the honey settles on the bottom if not fully incorporated.

Strawberry Lime Jam

I LOVE STRAWBERRY JAM!  I love that freezer jam tastes so fresh which I haven't found in a canned jam.  Well I haven't had a freezer so last year I added lime juice hoping it would help maintain the fresh flavor.  It did!  I love the lime and strawberry flavors together, so this year I added the zest.  It is so yummy. Enjoy.

Ingredients:
Low-Sugar Pectin (Sure Jell)
6 cups crushed strawberries (about 6 pints)
4 cups Sugar
1 tsp butter
Juice and zest from 1 large lime

-Wash 5 pint jars, and screw bands in hot soapy water (or you can run them through the dishwasher which is my preferred method).  Place flat lids in small saucepan and cover with water. Put saucepan on the stove.

-Measure sugar into a bowl.  MAKE EXACT MEASUREMENTS!  I slide a butter knife across the top of my measuring cup.

-In another small bowl  mix 1/4 cup of sugar, from the sugar you have already measured out, with a package of low sugar pectin (again I use Sure Jell).

-Clean strawberries and lime.  Crush strawberries in a food processor or smash with a potato masher.  DO NOT PUREE!

-Measure Strawberries into 6 or 8 quart sauce-pot.  Again MAKE EXACT MEASUREMENTS.

-Mix lime juice and zest into the mashed strawberries.

-Stir pectin-sugar mixture and butter into the strawberries.

-Bring mixture to a full roiling boil (doesn't stop boiling when being stirred) on high heat stirring constantly.

-Stir in the rest of the sugar quickly, bring back up to a full roiling boil stirring constantly. Boil for exactly 1 minute, again stirring constantly.

-At this point turn on the hotplate to the flat lids to high.

-Quickly ladle jam into jars, filling to the thread for the screw bands.

-Wipe the jar rims and threads with clean damp paper towel.

-Drain water off of flat lids and place on top of jars with screw bands, tightly.  Turn jars upside down for 5 minutes, then place them right side up.  Let stand for 24 hours.  Store unopened jam for up to a year.

Yields 4-5 pints

Apple Cider Syrup

I guess this is one of those recipes that you don't usually find until the fall, HOWEVER, we LOVE pumpkin. Pumpkin cookies, pumpkin pancakes, pumpkin waffles, pumpkin seeds, pumpkin heads...that's what my granddad used to call us kids when we were young.

This syrup is the perfect combination for pancakes and waffles. It is Celestial Kingdom food--trust me.

Ingredients:
1/2 Cup Sugar
1 Tbsp Cornstarch
1 tsp Cinnamon
1 Cup Apple Cider
1 Tbsp Lemon Juice
2 Tbsp Butter

1. In a medium sauce pan, stir together Sugar, Cornstarch, and Cinnamon.
2. Add Apple Cider and Lemon Juice. Stir until well combined.
3. Cook over Medium Heat until it comes to a boil. Boil until thick enough to coat a spoon.
4. Remove from heat and stir in butter.

Serve warm.

Source: Uh...somewhere on allrecipes.com, I'm sure

~Kara

Easy Blender Salsa

Don't let the canned tomatoes fool you.  This salsa is still better than many I've had in "authentic" Mexican restaurants.  It's 5 o'clock somewhere.  So get your blenders out, make some salsa and maybe a virgin frozen concoction as well (clean blender between use, of course)!

Ingredients:

1 - 14 oz. can diced tomatoes (I HIGHLY recommend using the roasted variety)
1 - 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 t. honey
1/2 t. salt
1/2 t. ground cumin
small to medium size handful of cilantro
juice of 1 lime

Directions:

Put all ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Taste for seasoning and adjust to taste.  Serve with chips or over tacos.

Source:  www.mountainmamacooks.com

Fresh Spinach Salad

This is a delicious recipe. Be sure to allow enough time to chill the dressing for 30 minutes. You can either prep the eggs, bacon, and onion during the chilling time, or you can prepare them in advance so those portions of the salad will also be chilled once the salad is assembled.

Ingredients:

1/2 C vegetable oil (I use EVOO)

1/4 C red wine vinegar (I prefer balsamic vinegar)

3/4 tsp. salt

1/8 tsp. dried whole oregano

1/8 tsp. black pepper

1 lb. fresh spinach (I use the bagged, prewashed kind)

6-8 slices bacon, cooked and sliced (or you can buy precooked bacon crumbles or pieces, though I don't recommend bacon bits)

2 boiled eggs, peeled and diced

1 small red onion, sliced and separated into rings or chopped (I don't use the whole onion b/c it has such a strong flavor--just use as much as your taste-buds like)
grape or cherry tomatoes as desired

1. Combine oil, vinegar, salt, oregano, and pepper in a jar. (I have this awesome dressing emulsifier from Williams Sonoma.) Cover tightly and shake vigorously. Chill at least 30 minutes.

[Photo from Williams Sonoma]

2. Combine spinach, bacon, eggs, and onion in large bowl.

3. Add tomatoes to the salad. (You might choose to halve them for easy stabbing.) I don't toss the salad because doing so causes the toppings to collect at the bottom.

4. If you have a dressing dispenser, I recommend keeping the dressing in it and adding the dressing to the individual servings (rather than tossing the salad with the dressing until it's well coated) because the salad shrinks dramatically once the dressing is added. You can imagine how soggy your leftovers will be if you add it all at once. If you don't have a dressing dispenser, you can use something with a spout, like a liquid measuring cup, and just whisk the dressing with a fork as needed.

Makes 8 servings.

Source: Brew Family Cookbook (Tomatoes aren't part of the original recipe; I add them for color and flavor.)

Homemade Taco Seasoning

Ingredients:
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4  tsp. onion powder
1/4  tsp. crushed red pepper flakes
1/4  tsp. dried oregano
1/2  tsp. paprika
1 1/2 tsp.ground cumin
1 tsp. sea salt
1 tsp. pepper (optional)

Mix all spices together and use for 1lb of meat.  Add pepper if you like more heat.

*The measurements listed above make around 2 tablespoons worth of seasoning.  You can quadruple this recipe (like I did) and store the leftovers in an airtight container.

*For taco meat, add seasoning to cooked beef with about 1/4-2/4 cups of water.

Source: Food Renegade

Homemade Pumpkin Butter

This is one of my favorite fall flavors!  Pumpkin with all of the spices.  It's pretty much pumpkin pie that you can spread on toast or pancakes and stir into your oatmeal.  This is for a large batch that will fill about 15 freezer jam jars (which is the recommended jarring method). Check out THIS link for more info.  

Ingredients:  

2- 29oz cans pumpkin puree

4 c apple juice or cider

3 c white sugar

4tsp ground ginger

1tsp ground cloves

1tsp ground nutmeg

4tsp cinnamon

1. Combine all ingredients in a large sauce pan.  Stir well. 
2. Bring the mixture to a boil. Keep stirring.  Constantly.  Or it will bubble and spit pumpkin at you!
3. Lower heat and simmer (while stirring) for about 30 min or until it reaches the desired consistency. 
4. Cool for about 10 minutes before transferring to freezer jam jars.  Then cool another 10-20 minutes before you put the lids on.  
5. Refrigerate or freeze.  Tie a cute ribbon or something crafty to it and give it as a gift!  

HAPPY HOLIDAYS!

Buttermilk Syrup

This goes great with the School Morning Pancake recipe. When my extended family was together for Christmas last year this became a quick favorite. Everyone was asking for the recipe. Definitely not a diet worthy recipe so what special occasion will this become a tradition for you and your family?

Buttermilk Syrup
1 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda

1-Melt butter in a pot on stove-top.
2-Add sugar and buttermilk.



3-Whisk, and bring to a boil.
4-Take off of the heat.
5-Add vanilla and baking soda.



*Refrigerate any leftovers in a glass container. It will "set" and is much easier to warm back up by sticking a glass container in a pan full of water on the stove.

Source: Momzoo Blog

Cucumber Dressing (over Fresh Tomatoes)

One of the things I love best about summer is the fresh produce, especially fresh tomatoes. Roma are my favorite for just about everything except sandwiches. In honor of these delectable divas, I'm sharing two of my favorite 'tomato' recipes with you today.

2 cucumbers, washed and cut into thirds or fourths
2 Tbsp dry onion soup mix*
1 cup lite mayonnaise
2 tsp lemon juice
Salt and pepper, to taste
Fresh tomatoes, sliced or cut into large chunks




1. In a blender or food processor, shred the unpeeled cucumbers.

2. Mix with onion soup mix, mayo and lemon juice.

3. Refrigerate for at least two hours (for best taste, allow it to mesh overnight).

4. Serve over fresh tomatoes.


*This is a very mild dressing. If you prefer a stronger flavor (as my husband does), use the whole (~4 Tbsp) packet of dry onion mix and increase the amount of salt and pepper.

Adapted from Southern Living

Poppyseed Dressing (over Spring Mix Salad)

1/2 cup white vinegar
3/4 cup canola oil
3/4 Tbsp poppy seeds
1/2 cup sugar
1 tsp mustard powder
1 tsp salt
3 Tbsp onion, grated



1. Whisk together all ingredients.

2. Let it set overnight.



3. Toss with equal parts spring mix, baby spinach and romaine plus sliced pears (or apples).



4. Serve immediately.

Cafe Zupas Strawberry Vinaigrette

This dressing is the perfect accompaniment to Cafe Zupas Summer Chicken Salad.

Ingredients:
1 cup red wine vinegar
4 strawberries
1/2 tsp. salt
1/2 c. sugar
1 cup canola oil

1.  In blender, combine vinegar, strawberries, salt, and sugar.  Blend well.
2.  While blender is going, slowly pour in oil.
3.  Toss with salad.

Source:  Cafe Zupas by way of food.com

Balsamic Vinaigrette

My sweet friend, Lisette Bourgeois, a native of Mauritius who currently resides near Paris, shared this homemade dressing recipe with me. She just tossed the ingredients together without measuring, as I usually do, so feel free to tweak the amounts of each ingredient to match your personal taste.

Ingredients:

3 Tbsp Dijon mustard

½ cup balsamic vinegar

1 cup extra virgin olive oil

Salt and pepper to taste

1. Whisk together all ingredients and serve with your favorite salad. [Or try it on the CPK Dinner Salad.]

[photo courtesy of vociferous on Flickr]