2 c. strawberries, blackberries, blueberries, apricots, peaches, etc..., fresh or frozen
1/4 c. sugar
juice of 1/2 lemon
In a large bowl, combine the desired fruit, lemon juice, and sugar. Be sure to use an extra large bowl as it will bubble up in the cooking process. Microwave on high 9-11 minutes. No need to mash as the fruit will cook down. The mixture will form a thick, shiny liquid. The jam will also thicken as it cools. Transfer to a jar or airtight container. It will keep in the refrigerator 4-6 weeks.
For stovetop method:
Combine all ingredients in a small saucepan and simmer over medium low heat 7-10 minutes, until the fruit is broken down and the mixture has thickened. Transfer to a jar or airtight container and refrigerate 4-6 weeks.
Friday, August 31, 2018
Thursday, August 23, 2018
Cinnamon Apple Cupcakes with Cinnamon Buttercream Frosting
1 yellow cake mix
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon
Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.
Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon
Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon
Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.
Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon
Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!
Pork Chili Rancho
1 lime
1 lb. pork tenderloin
1 T. chipotle seasoning
2 t. agave nectar or honey
1/4 t. kosher salt
2 t. olive oil
1 c. frozen seasoning blend (celery, onions, bell peppers)
1 c. frozen riced cauliflower, or rice/quinoa
1 t. minced garlic
15.5 oz can white chili beans
1 c. water
Squeeze lime for juice (about 1 T.). Cut pork into bite size pieces. Place in bowl. Add seasoning, agave or honey, and salt. Toss to coat. Preheat large skillet on medium high 2-3 minutes. Place oil in pan. Add pork. Cook 3-4 minutes or until browned. Remove pork. Stir in seasoning blend, cauliflower, garlic, and lime juice. Cook and stir 3-4 minutes, until browned. Return pork to pan. Stir in beans and water. Cook and stir 5 minutes until pork is 145 degrees. Serve with steamed vegetables.
1 lb. pork tenderloin
1 T. chipotle seasoning
2 t. agave nectar or honey
1/4 t. kosher salt
2 t. olive oil
1 c. frozen seasoning blend (celery, onions, bell peppers)
1 c. frozen riced cauliflower, or rice/quinoa
1 t. minced garlic
15.5 oz can white chili beans
1 c. water
Squeeze lime for juice (about 1 T.). Cut pork into bite size pieces. Place in bowl. Add seasoning, agave or honey, and salt. Toss to coat. Preheat large skillet on medium high 2-3 minutes. Place oil in pan. Add pork. Cook 3-4 minutes or until browned. Remove pork. Stir in seasoning blend, cauliflower, garlic, and lime juice. Cook and stir 3-4 minutes, until browned. Return pork to pan. Stir in beans and water. Cook and stir 5 minutes until pork is 145 degrees. Serve with steamed vegetables.
Wednesday, August 8, 2018
Smoked Sausage and Broccoli
14 oz. pkg. smoked sausage, cut into slices, maybe be cut again for smaller pieces
1/4 c. olive oil
2 cloves garlic, minced
1 green pepper, chopped
1 small red onion, diced
12-14 oz. pkg. broccoli, cooked
1/2 can chicken broth or water
14 oz. spaghetti sauce, your choice
2 c. instant rice
1/2 pkg. mozzarella cheese, shredded
Italian seasoning, to taste
salt
pepper
Heat oil in skillet. Add garlic, peppers, & sausage and cook until sausage is browned. Add onion, broccoli, chicken broth, and spaghetti sauce. Simmer for 10 minutes. Add rice and reduce heat. Simmer, covered, for 10 minutes until rice is tender and liquid is absorbed. If items start sticking to skillet add a a little water.Top with cheese and serve.
1/4 c. olive oil
2 cloves garlic, minced
1 green pepper, chopped
1 small red onion, diced
12-14 oz. pkg. broccoli, cooked
1/2 can chicken broth or water
14 oz. spaghetti sauce, your choice
2 c. instant rice
1/2 pkg. mozzarella cheese, shredded
Italian seasoning, to taste
salt
pepper
Heat oil in skillet. Add garlic, peppers, & sausage and cook until sausage is browned. Add onion, broccoli, chicken broth, and spaghetti sauce. Simmer for 10 minutes. Add rice and reduce heat. Simmer, covered, for 10 minutes until rice is tender and liquid is absorbed. If items start sticking to skillet add a a little water.Top with cheese and serve.
Tuesday, July 31, 2018
Monster Cookies
2 sticks butter, softened
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*
Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.
**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.
***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.
Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*
Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.
**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.
***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.
Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!
Monday, July 30, 2018
No Bake Strawberry Oat Balls
1 c. strawberry jam*
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**
Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!
*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**
Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!
*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.
Wednesday, July 25, 2018
Lobster Mac and Cheese
2 T. butter
1/2 t. salt
1/2 c. panko crumbs
3 T. Italian seasoning
2 qts. water
2 t. salt
1 lb cavatoppi pasta
3/4 c. butter
3/4 c. flour
1 qt. milk
1 t. nutmeg
1 t. dry mustard
2 1/2 lbs lobster, steamed and cut in half lengthwise
Preheat oven to 375. Spay a 9x13 dish. Melt butter in pan. Toss in panko and salt. Lightly toast. Remove and set aside to cool. In a large pot, bring 2 qts of water to a boil. Add salt. Add cavatoppi and cook until al dente. Drain. Toss with lobster before adding to casserole dish. In a saucepan, over medium heat, melt butter, add flour slowly and cook until shiny. Add the milk. Stir constantly, until creamy, smooth, and thick Whisk in cheese, nutmeg, & mustard until well combined. Pour cheese sauce over pasta. Sprinkle bread crumbs on top. Bake 15 minutes until golden brown. Remove from oven and allow to set a few minutes before serving.
1/2 t. salt
1/2 c. panko crumbs
3 T. Italian seasoning
2 qts. water
2 t. salt
1 lb cavatoppi pasta
3/4 c. butter
3/4 c. flour
1 qt. milk
1 t. nutmeg
1 t. dry mustard
2 1/2 lbs lobster, steamed and cut in half lengthwise
Preheat oven to 375. Spay a 9x13 dish. Melt butter in pan. Toss in panko and salt. Lightly toast. Remove and set aside to cool. In a large pot, bring 2 qts of water to a boil. Add salt. Add cavatoppi and cook until al dente. Drain. Toss with lobster before adding to casserole dish. In a saucepan, over medium heat, melt butter, add flour slowly and cook until shiny. Add the milk. Stir constantly, until creamy, smooth, and thick Whisk in cheese, nutmeg, & mustard until well combined. Pour cheese sauce over pasta. Sprinkle bread crumbs on top. Bake 15 minutes until golden brown. Remove from oven and allow to set a few minutes before serving.
Tuesday, July 24, 2018
Scottish Shortbread and Jam
1 1/4 c. rolled oats
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt
Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.
For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt
Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.
For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.
Nestle's Chocolate Velvet Pie
1 3/4 c. milk chocolate chips
8 oz. cream cheese, softened
1 t. vanilla
1 c. heavy whipping cream, whipped
1 chocolate crumb crust
Microwave morsels in uncovered bowl on 70% power for 1 minute. Stir. Microwave an additional 10-15 seconds if chips retain heir shape. Stir until smooth. Cool. Beat melted chocolate, cream cheese, and vanilla until light in color. Fold in whipped cream. Spoon into crust. Refrigerate 2 hours, or until firm. Top with chocolate curls, nuts, or toffee bits if desired.
8 oz. cream cheese, softened
1 t. vanilla
1 c. heavy whipping cream, whipped
1 chocolate crumb crust
Microwave morsels in uncovered bowl on 70% power for 1 minute. Stir. Microwave an additional 10-15 seconds if chips retain heir shape. Stir until smooth. Cool. Beat melted chocolate, cream cheese, and vanilla until light in color. Fold in whipped cream. Spoon into crust. Refrigerate 2 hours, or until firm. Top with chocolate curls, nuts, or toffee bits if desired.
Nestle's Milk Chocolate Marshmallow Fudge
1 1/2 c. sugar
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla
Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla
Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.
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