Sugar Free Pumpkin Spice Syrup

I was looking for a sugar free syrup recipe that contained pumpkin, not just pumpkin pie spices. This one was exactly what I was looking for.  I put this in my coffee with a little bit of cream for a delicious Fall treat.

1 1/2 cups water

1/4 cup brown sweetener

1/4 cup pure pumpkin puree (not pumpkin pie mix)

1/4 tsp pumpkin pie spice 

1/4 tsp vanilla extract

In a medium saucepan on medium heat, add all of the ingredients.  Stir until everything has dissolved and well combined. 

Allow to simmer over low-medium heat for 5 minutes or until the liquid has slightly thickened.

Let cool and then store in a jar or bottle.  Shake before each use to combine the ingredients.

Store in the refrigerator for up to 1-2 weeks

Source: Ihackeddiabetes.com

Kimberly

Homemade Ranch Seasoning Mix

I prefer to make my own seasoning mixes so I know what the ingredients are. It's also a good money saver.  In addition to using this seasoning for Ranch Dressing and Ranch Dip, I also use this seasoning to make my Ranch Snack Mix and the Bacon Ranch Cheese Ball recipes that are on this blog.

4 tsp garlic powder

2 tsp onion powder

1 1/2 tsp dried dill

1 1/2 tsp dried parsley

1 1/2 tsp dried chives

1 tsp sea salt

1/4 tsp pepper

1/4 cup buttermilk powder

Mix everything together.  Store in an airtight glass container.

Store up to 6 months in an airtight glass container.

Dry Mix Conversion:

1 ounce = 2 TBS

So, if you are following a recipe that calls for 2 ounces of dry Ranch Seasoning, you would use 4 TBS of this recipe.

To make Homemade Ranch Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS lemon juice

3 tsp homemade Ranch Seasoning Mix

Mix ingredients together.  Store in a glass container.

Makes about 1/2 cup or 8 TBS of dressing.  

One Serving is 2 TBS of dressing

To make Homemade Ranch Dip:

1/2 cup sour cream

2 TBS of Ranch Seasoning Mix

Combine and chill until ready to serve.

Source: drdavinahseats.com

Kimberly

Candied Jalapenos

When my friend, Beth, posted this recipe on her blog, I knew I had to make it.  Sure glad I did.  Make sure you double this recipe.  If you don't you will wish you had.  The candied peppers are good on a sandwich or burger.  For an appetizer, serve the peppers over softened cream cheese.  I also made candied Serrano peppers using this same recipe.

 







3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds.  (I used a mandolin to slice the peppers.) Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad.  I think it would be good in a salad dressing.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow the peppers to mellow for at least two weeks, but preferably a month before eating. 

Source:  bethsfavoriterecipes.blogspot.com

Kimberly

Garlic Croutons

I'm not a fan of store-bought croutons because they can be so hard and not very flavorful.  I made this recipe and decided this will be my go-to crouton recipe.  Depending on how large your bread slices are you may want to make a recipe and a half of the butter/garlic mixture.

6 slices bread, trim crusts, cube (let bread sit out a few hours or overnight)
3 TBS melted butter
1 tsp garlic powder
1 tsp dried parsley
pinch salt

Preheat oven to 300 degrees.  In a bowl, mix together the melted butter, garlic powder, parsley and salt.  Add the bread cubes.  Toss until well coated.

Spread onto a rimmed cookie sheet or a 9x13 pan.

Bake for 15 to 25 minutes or until golden brown and crunchy.  Stir a few times during baking.

Source:  www.savorysweetlife.com

Janice

Simple Red Wine Mushroom Sauce

Steak and mushrooms...a perfect combination!

2 dozen (1 1/2 lbs) oyster or button mushrooms, sliced
1 TBS olive oil
1/2 cup red wine
1/4 cup heavy cream
salt and pepper to taste

Heat oil in sauté pan.  Add mushrooms.

Cook on high heat for about 6 to 8 minutes.  Salt and pepper to taste.

Add red wine.  Cover and let wine and mushrooms simmer for about 10 minutes or so until the wine is no longer red and turns brown and the mushrooms are tender.

Add heavy cream, stir well and cook on low for 2 to 5 minutes to infuse the flavors.

Salt and pepper to taste.

Serve 6

Source:  Food Network

Janice

Easy Spicy Garlic Dill Refrigerator Pickles

I was at the farmer's market and bought some really nice pickling cucumbers.  I absolutely love garlic and dill so I thought I would give this recipe a try.  I like that this makes a small batch.
 










 4 - 5 small pickling cucumbers, quartered - do not peel them.  (Pickling cucumbers are the ones with the poky little things on the skin)
4 cloves garlic, crushed
2 tsp dill weed
1 tsp red pepper flakes (these pickles are quite spicy, use less or omit if you do not want them spicy)
1 cup water
1 cup white vinegar
1 TBS salt
2 TBS granulated sugar

Sterilize a quart canning jar.

Place crushed garlic, dill and red pepper flakes in the jar.

Quarter 4 to 5 small pickling cucumbers and place in the jar until filled, but not too tightly.  Allow room for the vinegar mixture to soak in.

In a small pot over medium heat, stir water, vinegar, salt and sugar until completely dissolved.

Pour vinegar mixture over the pickles.

Allow to cool, cover with band and lid and refrigerate.  Let sit in refrigerator for at least 48 hours before eating so the garlic and dill have time to flavor the pickles.

Since these pickles are not sealed, they must be kept in the refrigerator and not on the pantry shelf.

Makes 1 quart

Source:  www.premeditatedleftovers.com

Janice

Emeril's Seasonings...BAM!

My favorite of these three seasonings is the Southwest Seasoning.  I absolutely love it on grilled cheese sandwiches.  I sprinkle it (very generously) on the outside of a grilled cheese sandwich before grilling.  Any of these spices are great sprinkled onto fish, chicken, eggs, sandwiches and baked potatoes.  Also excellent on corn on the cob and popcorn.  Use your imagination!  



Emeril's Southwest Seasoning

2 TBS chili powder
2 tsp ground cumin
2 TBS paprika
1 tsp black pepper
1 TBS ground coriander
1 tsp cayenne pepper
1 TBS garlic powder
1 tsp crushed red pepper flakes
1 TBS salt
1 TBS dried oregano

Emeril's Rustic Rub

8 TBS paprika
3 TBS cayenne
5 TBS freshly ground black pepper
6 TBS garlic powder
3 TBS onion powder
6 TBS salt
2 1/2 TBS dried oregano
2 1/2 TBS dried thyme

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)

2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme

Combine all ingredients and store in an air-tight container.

Source:  Food Network

Janice