Strawberry Caramel Sauce

 

1 pound strawberries

1 1/2 cups granulated sugar

3/4 cup water

1 juice of 1 lemon

Prepare a boiling water bath canner and two half pint jars.

Remove leaves and hulls from strawberries. Place the berries in a blender and puree until smooth. Set aside.

Combine sugar with water in a small sauce pan. Place over medium-high heat and simmer for 10-15 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny.

Do not stir the cooking syrup, instead hold the handle of the pot and gently swirl it to move things around.

Once the syrup has reached 250°F, remove the pot from the heat and stir in the strawberry puree and the lemon juice. It will bubble, spatter, and appear to seize up, so take care.

Stir puree into the sugar until it is a smooth sauce and return the pot to the heat. 

Continue stirring and cooking, until the sauce reaches 218°F.

Remove caramel from heat and funnel into prepared jars, leaving 1/2 inch headspace. 

Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.

Roasted Garlic Bread Dip

 

Ingredients

3 heads garlic

1 tsp olive oil

1 8 oz cream cheese, softened

1.5 c mozzarella cheese, hand shredded

1/2 c parmesan cheese

1/4 c fresh parsley, chopped

1/4 c mayonnaise

salt and pepper to taste

1-2 tbs garlic powder

How to roast the garic

Cut off the the top of the garlic heads and place them in the center of a large piece of aluminum foil.

Lightly drizzle them with olive oil and lightly season them with salt and pepper

Loosely wrap the foil around the garlic heads and place them in a 375 degree preheated oven for 1 hour.

Let them cool then squeeze the garlic heads to push out the soft roasted garlic cloves.

How to make the dip

First, add all of the ingredients together in a medium sized bowl. Save about 1/2 a cup of shredded mozzarella cheese for the top.

Now stir everything together until it’s evenly combined and add it to a baking dish.

Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.

After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.

Finally let it cool slightly and add some chopped parsley as a garnish. Serve with chips or crackers and enjoy!

Cowboy Crack Dip

 

8 ounces cream cheese softened, reg or low fat

1 ½ cups sour cream regular or lower fat

1 tablespoon ranch dressing mix (see notes for how to make your own)

1 small shallot diced

2 cups cheddar cheese shredded, see notes for other cheeses

3-4 slices bacon thick cut, cooked crisp or use bacon bits

In a medium bowl with a hand, mixer beat the cream cheese and sour cream until you have a smooth texture.

Add the remaining ingredients and mix with a wooden spoon or on low speed until everything is well combined.

Place in the fridge for 1 hour before serving, this will allow the flavor to develop.

Garnish with additional bacon bits, shredded cheese and some diced green onions or chives.

Serve with your favorite dipping chips or veggies.

✅️ Rice Pudding

 

2 quarts whole milk

1 cup arborio rice (do not rinse the rice)

1 cup sugar

2 Tablespoons unsalted butter

1 Teaspoon vanilla

1/4 Teaspoon salt

2 large eggs

1 cup heavy cream

1/2 Teaspoon cinnamon

Place the milk, rice, sugar, butter, vanilla and salt in a heavy 4 quart saucepan. Bring the mixture up to a boil under moderately high heat, after it comes to a boil, reduce the heat and simmer the mixture uncovered stirring frequently (every 5-10 minutes) until rice is very tender ( about 1 hour). 

When the one hour cooking time is up remove the pan from the stove. Whisk the eggs in a medium bowl . Add 1 cup of the rice mixture from the pan to the bowl with the eggs while whisking. Stir the mixture back into the pan with the pudding 

Stir in the cream. 

Pour the rice pudding into a 13x9 inch glass or ceramic baking dish with a 3 quart capacity. Sprinkle the pudding with cinnamon, refrigerate the rice pudding covered for 3 hours.

✅️ Bakery Style Pistachio Muffins

 

1/2 cup salted butter melted

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3.4 ounce package pistachio instant pudding mix

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups all-purpose flour

1/4 cup granulated sugar for topping

Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.

In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. 

Add in eggs and vanilla extract and beat until just combined.

Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. 

Add in all-purpose flour and mix until flour has been incorporated.

Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional).

Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees F and continue baking 10 minutes, until muffin is cooked all the way through. 

Remove from muffin tin and transfer to a wire rack to cool completely.

✅️ Chewy Brownies

5 tablespoons (71 grams) unsalted butter

1 1/4 cups (249 grams) granulated sugar

2 large eggs plus 1 egg yolk, cold

1 teaspoon vanilla extract

1/3 cup vegetable oil

3/4 cup (75 grams) cocoa powder*

1/2 cup (63 grams) all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

3/4 cup (128 grams) semisweet chocolate chips

Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.

In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.

Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

✅️ Fried Green Tomatoes

4 large green tomatoes

2 large eggs

½ cup milk

1 cup all-purpose flour

½ cup cornmeal

½ cup bread crumbs

2 teaspoons coarse kosher salt

¼ teaspoon ground black pepper

1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.

Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.

Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.

Serve hot and enjoy!

Cheesy Herb Bread

 

DOUGH

240 grams all-purpose flour (about 1 1/2 cups)

1 teaspoon salt

150 milliliters warm milk (about 3/5 cup)

FILLING

150 grams grated cheddar cheese (or your favorite cheese)

Bunch of parsley, chopped

Small bunch of dill, chopped

60 grams butter, melted

In a large mixing bowl, combine the flour and salt.

Gradually add the warm milk while stirring with a spoon or spatula.

Once all the milk is incorporated, knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic.

In a separate bowl, combine the grated cheddar cheese, chopped parsley, and chopped dill.

Divide the dough into two equal portions.

On a lightly floured surface, roll out one portion of dough into a thin circle.

Brush the rolled-out dough with half of the melted butter.

Evenly spread the cheese and herb mixture over the buttered dough, leaving a small border around the edge.

Roll out the second portion of dough to a similar size as the first.

Carefully place this dough round on top of the filling, pressing down gently to seal the edges.

Heat a large frying pan over medium heat.

Add a bit of the remaining melted butter to coat the bottom of the pan.

Once hot, carefully transfer the assembled cheese bread to the pan.

Cook the bread for 5-7 minutes per side, or until golden brown and cooked through.

The cheese should be melted and bubbly.

Carefully transfer the cooked bread to a cutting board and slice it into wedges.

Serve immediately and enjoy your delicious homemade Cheesy Herb Bread!

Ensure the dough is rolled out thinly for a crispier crust.

Adjust the herbs to your taste or try adding other favorite herbs.

✅️ Fried Green Tomatoes

 

4 large green tomatoes

2 large eggs

½ cup milk

1 cup all-purpose flour

½ cup cornmeal

½ cup bread crumbs

2 teaspoons coarse kosher salt

¼ teaspoon ground black pepper

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.

Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.

Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.

Serve hot and enjoy!

Banana Streusel Muffins

Banana Muffins

3 bananas

1 cup granulated sugar

1/2 cup salted butter softened

2 large eggs

1 ½ teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Streusel Topping

1/4 cup salted butter softened

1/4 cup granulated sugar

1/4 cup brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.

In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.

Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the muffin pan.

In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup.

Bake for 20 minutes. Carefully remove from oven and let muffins stand at least 10 minutes before removing from pan. Serve and enjoy!

Roasted Blueberry Pull-apart Loaf

 

Bread

329 grams (2 1/2 cups plus 2 tablespoons) all purpose flour, divided

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons kosher salt

1/4 cup unsalted butter, softened

1/4 cup water

1/4 cup whole milk

1/2 teaspoon pure vanilla extract

1 large egg, room temperature

Roasted Blueberries

240 grams (2 cups) fresh blueberries

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon granulated sugar

2 teaspoons lemon zest

Lemon Glaze

180 grams (2 cups) confectioners' sugar

2 teaspoons lemon zest

2 tablespoons whole milk

Roasted Blueberries

Heat the oven to 400 degrees F. 

Toss the blueberries with the rest of the ingredients and spread them out on a parchment lined baking sheet. 

Roast for 10 to 15 minutes, until the blueberries begin to burst and release their juices. Let cool completely in a bowl. 

Lemon Glaze

Whisk together all of the ingredients. 

Use immediately. 

To Make the Bread

In the bowl of a stand mixer, whisk together 1 cup of the flour, the sugar, yeast, and salt.

In a small saucepan, cook the butter with the water, milk, and vanilla over low heat until the butter is just melted and the mixture is 120 degrees F. 

Pour the butter mixture into the flour mixture and beat with the paddle attachment on low speed until just combined. Add the egg and beat until just combined. Switch to the dough hook and slowly add the rest of the flour, reserving 2 tablespoons for adjusting later. 

Knead the dough on low until you have a smooth, slightly sticky dough. Add some or all of the remaining 2 tablespoons of flour if necessary. 

Shape the dough into a round and place it in an oiled bowl or dough rising bucket. Turn the dough to oil the top. Cover and let rise until doubled, 30 to 45 minutes. 

Turn the dough out onto your work surface and press it into an eight by six inch rectangle. Wrap with cling wrap and refrigerate for an hour and up to 18 hours. 

Line an 8 1/2 inch by 4 1/2 inch bread pan with parchment paper and spray it with spray oil. 

Roll out the dough to a 13 by 10 inch rectangle. Spread the roasted blueberries over the dough, leaving a 1/2 inch border on the edges. 

Cut the dough into 4 rectangles, 10 inches long and 3 1/4 inches wide. Stack the strips on top of each other, and then cut the stacks into 4 even rectangles. 

Turn the loaf pan onto its end, and stack the rectangles on top of each other from one end of the pan to the other. Turn the pan right side up and loosely cover with cling wrap. Let rise until doubled, about 45 minutes to an hour. Heat the oven to 350 degrees F. 

Bake the loaf for 15 minutes and then tent with foil in the oven. Bake for an additional 25 to 30 minutes, until the loaf reaches 190 degrees F.

Let cool in the pan for 15 minutes. 

Remove from the pan and drizzle with the lemon glaze. 

Dehydrated Watermelon

 1 Watermelon

Slice the watermelon into 1/2″ slices

Use your knife to cut around the flesh and remove the rind.

Cut the flesh into shapes you prefer

Place pieces onto tea towels to drain a bit (I put mine on my dehydrator trays over the sink and just let them dry out for about fifteen minutes)

Place watermelon pieces on trays, using parchment paper if desired.

Dry at 135°F / 57°C for between 8-18 hrs until dry and leathery, with no signs of stickiness.

After 4-5 hours, flip pieces to help reduce sticking.

Condition

Store in an airtight container for 3-6 months.

✅️ Crockpot Chicken Tortilla Soup

 

1 rotisserie chicken, picked

6 cups chicken broth

1 small onion chopped

8 oz fire roasted tomatoes

1 cup frozen corn

8 oz black beans

4 oz green chilies or 1 chopped jalapeño

1 oz packet taco seasoning (2 tbsp)

½ cup cheddar cheese as topping

½ cup sour cream as topping

tortilla strips or crushed tortilla chips as topping

1 avocado chopped

Remove rotisserie chicken from bones and chop or shred then add to crockpot.

Add chicken broth chopped onion, tomatoes, corn, beans, green chilies (or jalapeños), and taco seasoning to crockpot. Stir to combine. Cook for 1 hour with your slow cooker set to high or 2 hours set to low.*

Serve hot topped with sour cream, cheese, fresh avocado and tortilla strips or chips.

I CHANGED IT A BIT using what I had.   This turned out really good.  

** In place of the fire roasted tomatoes, I used some homemade smoked tomato salsa.  

** I didn't have black beans so I used white beans.  Black would have been more pleasing to the eye. 

** I forgot the cheese, but honestly I don't think stringy cheese in this would be very appealing.  And yes I love cheese. 

** I also skipped adding any jalapeños.  

** I didn't use chicken broth, instead I used water and added better than bullion roasted chicken as well as some better than bullion vegetable both to taste. 

** Somewhere in the middle of the cook I added some wondra flour to some water and added it in.  I think I might have used 3 heaping kitchen teaspoons full.  It didn't thicken it like a stew, but just added a little body to the broth. 

Strawberry Bombs

 

INGREDIENTS:

300g (2 cups) flour

1 egg

45g (1/4 cup) sugar

pinch of salt

7g dry yeast

140ml (3/5 cup) warm milk

40g (1/4 cup) softened butter

For Decoration:

Whipped cream

Strawberries, chopped

METHOD:

In a medium bowl combine sugar, yeast, and

milk and stir to dissolve, whisk in egg. 

Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.

Add softened butter and continue to knead until butter is fully incorporated into the dough

Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.

Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.  

Flatten each ball a bit and roll it again into a ball.  Cover and let sit for another 30 minutes

Fry balls in hot oil on low for 2-3 minutes on each side,

Let cool a bit and cut in half lengthwise, like a burger bun

Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Zucchini Candy

 

10 cups zucchini turned into tropical punch flavored candy.

10 cups peeled zucchini , cubed

2 packets kool-aid 

4 cups water

2 1/2 cups sugar.

Mix together in a big pot and boil 25 minutes. 

Drain. 

Dehydrate 14 hours at 125° turn and dry for 4 more hours. 

When you turn you can roll in sugar. (Optional)

I use parchment paper on my racks for this.

Caramel Apple Jam

 

Ingredients:

6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)

1/2 cup water*

1/2 tsp. butter

1 package Sure-Jell (powdered fruit pectin)

4 cups sugar

1 cup packed brown sugar

1/2 tsp. ground cinnamon (heaping)

1/4 tsp. ground nutmeg

Method:

In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes).

Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.

Note - twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Yield: 3 pints or approx. 6 half-pints

*Option: Replace 1/2 cup water with 1/2 cup spiced rum, cinnamon whiskey, or bourbon for a different twist

Crispy Rosemary and Roasted Garlic Artisan Loaf

 

For the Roasted Garlic:

1 head garlic

Extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

For the Bread:

1 1/2 cups water, room temperature (at or near 70°F/21°C)

1 teaspoon active dry yeast

3 cups bread or all-purpose flour, plus more for dusting

1/2 teaspoon dried oregano

1 teaspoon kosher or fine sea salt

2 teaspoons finely chopped rosemary, plus more to sprinkle on top

1 whole head roasted garlic, smashed

1 tablespoon extra-virgin olive oil

Roast the Garlic:

Preheat oven to 400ºF (204ºC). Slice the garlic head in half and drizzle the exposed cloves with olive oil. Season with salt and pepper. Wrap in foil and roast on a baking sheet for 40 minutes. Once roasted, let it cool and remove the cloves from their skins. Set aside.

Activate the Yeast:

Add yeast to the room temperature water and let it sit for 10-15 minutes until it starts to bubble.

Mix the Dough:

In a large bowl, stir together the flour, oregano, salt, and chopped rosemary. Add the yeast mixture, roasted garlic, and olive oil to the bowl. Use a rubber spatula to mix everything until just combined. The dough will be sticky and stringy with a bit of flour still around the edges.

Let the Dough Rise:

Cover the dough and let it rise in a warm spot for 8-10 hours or until it has doubled in size.

Shape the Dough:

Once the dough has risen, turn it out onto a floured surface. Gently fold it into itself to form a soft ball. Place the dough, seam side up, into a floured proofing bowl. Cover and refrigerate for at least 1 hour, up to 24-48 hours.

Prepare to Bake:

Preheat the oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside. Turn the dough out onto parchment paper, seam side down, and gently shape it if needed. Score the top of the dough with a sharp knife.

Bake the Bread:

Carefully place the dough (still on the parchment) into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for an additional 15-20 minutes until the top is golden brown and the loaf sounds hollow when tapped.

Cool and Serve:

Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack to cool for at least 1 hour before slicing.

Traditional Stuffing for Two

 

¼ cup butter (½ stick) plus more for buttering the baking dish

½ large onion, chopped

2 celery ribs, halved and thinly sliced

1 small carrot, finely chopped

1 large egg

1 cup chicken broth or vegetable broth

salt and freshly ground black pepper to taste

¼ cup fresh parsley, chopped

½ teaspoon fresh sage, finely chopped or ¼ teaspoon dried  

½ teaspoon fresh thyme, finely chopped or ¼ teaspoon dried

½ teaspoon fresh marjoram, finely chopped or ¼ teaspoon dried

½ teaspoon poultry seasoning

8 ounces French bread, cut into ½-inch cubes dried

Preheat oven to 325 degrees. Generously coat a 9-inch by 9-inch baking dish with butter. Set aside.

In small saucepan over medium heat, melt butter until bubbly.

Add the onion and celery and sauté until translucent, about 6-7 minutes.

Whisk the egg in the bottom of a large bowl and set aside.

To the saucepan with the melted butter, add parsley, sage, thyme, celery salt, poultry seasoning, and marjoram until fragrant, about 30 seconds.

Transfer the mixture from the saucepan to the large bowl with the egg and mix well. Stir in broth.

Add bread cubes and toss to combine.

Transfer to buttered baking dish.

Cover tightly with foil. Bake until mostly heated through, about 25 minutes.