If you have ever wanted a super simple & easy recipe for homemade pumpkin butter, this is your lucky day! This is Pumpkin Butter Simplified & it’s amazing!
DIPS – SAUCES – SPREADS
Turkey Rub
This flavorful Turkey Rub is the perfect seasoning blend for all your turkey recipes, regardless of how you cook your bird. So tasty!
Today, I’m sharing something that will elevate your turkey gameโmy homemade Turkey Rub! Imagine your turkey with a crispy, golden-brown skin infused with a blend of savory spices.
I’m talking paprika, thyme, rosemary, and more, all coming together to create the most flavorful turkey you’ve ever had. A good turkey rub is the secret to the most flavorful turkeys out there.
View postCrock Pot Apple Butter
This Crock Pot Apple Butter is the perfect apple recipe to use all those fall apples. Loaded with all that great apple cinnamon flavor, it’s fall in a jar.
What’s your favorite thing about fall? Mine has to be the colors, followed by the flavors. Being a photographer and a person that grew up in a place with little change in seasons – I absolutely love the fall colors.
But second to that is all the wonderful fall smells and flavors. Things like this apple butter added to so many things just make the season so special.
Try our Instant Pot Apple Butter!
Caramel Apple Pie Filling
Apple pie, is America’s favorite. Packed full of cinnamon-coated apples in a thick caramel glaze makes it positively delicious. This homemade Caramel Apple Pie Filling makes it so easy to make your own.
If you love apple pie – this caramel apple pie filling will be your new favorite fall recipe. It’s simple, easy and so delicious. Definitely the perfect way to use up all those apples from the orchard.
View postButtermilk Ranch Dip & Easy Back to School Dinner
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.
This Buttermilk Ranch Dip is the perfect compliment to your crispy fried chicken or tasty summer salad. It’s so easy to make your own homemade dressing.
As much as love to be in the kitchen, there are times when life takes over & I need to make something quick – but delicious. ย I certainly don’t want to resort to costly fast food. So I have a handful of “go-to” easy family dinner ideas that come in handy for those crazy schedule evenings.
When making a quick stop into Walmart, I pick up some Tysonยฎ Crispy Chicken Strips.
The family loves them & they make dinner so quick & easy.
I loveย it for its convenience, 100% all-white meat, 100% natural ingredients & ease of preparation. But I also love it because it is part of the Tyson Project A+โข program along with other Tyson products likeย Tysonยฎ Fun Nuggets,ย Tysonยฎ Chicken Nuggetsย & Tysonยฎ Crispy Chicken Strips. ย Have you heard about it before? ย It’s a program where you can nominate your school of choice.ย It’s ย one of the simplest ways to support your school. Just clip and collect Tyson Project A+โข labels from Tysonยฎ participating ย packages. For every label submitted, Tyson will give the school cash and the school can use the money for whatever it needs. ย Visit Tyson Project A+โขย for a chance to win a packet of labels worth $1000 to help the school get a head start on collecting.
Our favorite thing to do with the chicken is whip up a batch of our homemade buttermilk ranch dip. It’s the perfect compliment that the whole family enjoys. Plus it’s so incredibly simple to make. You probably already keep these ingredients in your kitchen.
So what’s your favorite pairing withย Tysonยฎ Crispy Chicken Strips?
Be sure to visit walmart.com/TysonProjectAPlus for more info on how you can nominate your school!
Buttermilk Ranch Dip
Ingredients
- 2 tbsp chives - fresh or dried
- 1 tsp garlic powder
- 2 tbsp parsley - dried
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3/4 cup mayonnaise
- 1/4 cup buttermilk
- 3/4 cup sour cream
Instructions
- Combine all ingredients in blender & blend on high for approx 60-90 seconds
- Transfer to airtight container & refrigerate for at least 1 hour to thicken
- *note- to make a thicker dip- increase sour cream & mayonnaise to 1 cup each
Looking for more great dips for your chicken?
Comments submitted may be displayed on other websites owned by the sponsoring brand.
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.
To see where I am linking today- visit HERE
Olive Oil Mayonnaise
Did you know that you can make your own homemade mayonnaise in about 5 minutes or less? Last summer several of my friends posted their recipes for mayo. I was quick to jump on not only making their versions but also at coming up with my own. You know how I love to eliminate pre-packaged, preservative filled foods whenever I can & making my own mayo was a great way to do it. You see- we don’t use that much mayo to begin with. So making a fresh batch every couple weeks makes perfect sense. It’s healthier & I can create it just the way we like it. One of my favorite recipes is this one for Olive Oil Mayonnaise.
I love that I can control things like the amount of salt in the everyday things we add to our food by just making a homemade version. It’s amazing how many things have hidden salt & sugar that are really unnecessary. Hello- sugar in milk…. Really? My kids are to the point where they want to switch to almond milk or raw milk from the farmer down the street just because they can taste that milk doesn’t really taste like milk anymore. Same goes for these things like mayo. So the whole family is really happy that we make our own.
Olive Oil Mayonnaise
Ingredients
- 1/2 cup canola oil
- 1/2 cup olive oil not extra virgin
- 1 egg
- 1-1/2 tsp lemon juice
- 1 tsp salt
Instructions
- In a tall mason jar add oils
- Add in egg & let sink to the bottom & settle
- Add lemon juice & salt
- Use an immersion blender - press all the way to the bottom of the jar - turn on & hold for about 20-30 seconds (don't move around until the mayo starts to form)
- Once it starts thickening up you can move the blender around to incorporate all the remaining oil that has settled into pockets around the sides & top.
- Once all blended together - refrigerate several hours before using (it tastes best chilled)
- Store refrigerated for up to 2 weeks.
- **Feel free to add more lemon juice or salt as desired to reach the perfect taste for you.
- **Note- since this does contain raw eggs - use your judgement when serving to expecting mothers or small children. I have heard this can be made using pasteurized eggs if you wish to try that.
Wanting more great homemade versions of your favorite spreads?
To see where I am linking today- visit HERE
Blackberry Syrup
WOW – it’s been a while since I have shared with you all a recipe for homemade syrup. It’s one of those things I make frequently as it’s so good on more than just pancakes. Unfortunately I have not been sharing them here. Is that something you would like to see? More homemade syrup recipes? This one is Blackberry Syrup & just makes me want to head downstairs & whip up more fresh buttermilk pancakes just to have an excuse to crack open that bottle. Oh how I love an Easy Breakfast Recipe & blackberries usually top my list for Breakfast Ideas. It’s sweet & wonderful. Oh how I love blackberries. I hope to start a berry patch this summer – so fingers crossed I will have a bountiful harvest of berries.
When my son was little we were having a shopping day on Rodeo Drive with my friend & her mother. We stopped in to this wonderful restaurant for lunch. He was probably just over a year old so we ordered him a plate full of fruit. He immediately went for the blackberries & packed his mouth full of them until the juice was squeezing down his face & all over his pristine white shirt. Probably one of the more embarrassing meals out in those early years of parenting. But that was when I learned that he really LOVES blackberries.
Blackberry Syrup
Ingredients
- 2 cups blackberries
- 1 cup cold water
- 4 tsp cornstarch
- 1 cup granulated sugar
Instructions
- Combine all ingredients to saucepan & heat over med-high
- Bring to boil stirring constantly
- Reduce heat & simmer approx 5 minutes - stirring constantly
- Carefully transfer to blender & blend for 60-90 seconds or until it reaches the consistency you desire
- **Use caution when blending hot liquids
- Transfer to jars or bottles - store in refrigerator
Looking for more great Breakfast Ideas?
Blackberry White Chocolate Buckle
To see where I am linking today- visit HERE
Chipotle Mayo
I love appetizers & snacks. Those of you who have been with me for a long time know that I’m all about the game time dishes. I especially love it when the things I’m making can actually work as a meal as well.
I definitely love to put out a spread when we are watching the game or on race day. One thing that is a family favorite – Josรฉ Olรฉยฎ snacks & this Chipotle Mayo dipping sauce I made to go along. Looking for Easy Family Dinner Ideas?
The kids & I really love these Taquitos. They are available in both chicken & beef. I always make both. I like that they are made with real meat & cheese & the tortillas are crunchy. To me that’s the perfect taquito. What an easy way to feed a crowd.
The chipotle mayo– my son’s new favorite spread. He fell in love with spicy food when he was less than a year old.
He was so thrilled to try this on more than just his taquitos. It is simple, versatile & not too spicy. It’s a mild initial flavor with a little afterburn.
Other Pepper-Inspired Recipes
Black Bean Jalapeno Pepper Queso
Chipotle Mayo
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 chilies from 1 can of Chipotle Chilies in Adobo Sauce
- 1 tsp granulated garlic
- 1/4 tsp dried dill
Instructions
- Chop chilies into very small pieces & transfer to a small bowl
- Add remaining ingredients & whisk well
- Cover & refrigerate for at least 1 hour before serving
Looking for more ideas to dip in your Chipotle Mayo?
How about these Soft Pretzel Bites?
Maybe more sauces are what you are after…?
This is a sponsored conversation written by me on behalf of Jose Ole. The opinions and text are all mine.
Fry Sauce
Fry Sauce is a simple dipping sauce blending the tangy flavors of ketchup and mayo. Commonly found in Utah, southern Idaho & rural Oregon- it’s a favorite!
It’s no secret that we love our Game Time Grub in this house. Homegating is a weekly occurrence & it almost always includes Fry Sauce.
Now- being that I grew up in So Cal – fry sauce wasn’t something that I grew up with. If it didn’t come from In & Out Burger – I didn’t really know it existed.
Then we moved here to North Idaho & we had a little place specific to the North West literally smell distance from our little rental at the time. The hubs picked up burgers, several tubs of fries & this stuff called fry sauce to feed our hungry crew while we unloaded the moving truck.
I reluctantly tried some- I’m just like that about new things. We all were absolutely amazed & it has become my “can’t live without” condiment. I used to be able to run on over & pick up a few tubs for our homegating events because it was literally so close to our house.
But now that we have bought this house & moved to a new town – the closest location is quite a little jaunt.
Fry Sauce Recipe
So – being that I love to find ways to make it myself, I decided to try my hand at it. 5 recipes later – THIS IS THE ONE! Looking for Easy Family Dinner Ideas?
I love it even more than the original. I have to admit- I add this stuff to everything- it’s not just for fries. It was great on these onion rings. I also love it on chicken tenders, hash browns, home fries, burgers, hot dogs & so much more.
homemade fry sauce
If you have never had fry sauce before- you HAVE TO give it a try. I think there is something similar in the South called comeback sauce. I can see why it’s called that. It’s definitely a regional thing.
I know that Utah is known for it. The family was happy about that during our trip to SLC last April. They didn’t have to go without their favorite dipping sauce while we traveled.
Here are some commonly asked questions
Can this be frozen?
Because of the mayo this won’t freeze well. But the portion that this makes is small enough that you could reasonably get through all of it within the 7 days that it should stay good for in the fridge. You can always cut the recipe in half if needed instead.
Can this recipe be doubled?
You can, and we do it often. In fact, a double or triple amount is perfect for a large family.
What is the best way to store leftover fry sauce?
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
how to make fry sauce
Ingredients for Fry Sauce
- mayonnaise
- ketchup
- apple cider vinegar
- granulated garlic
- salt
- Pappy’s Choice Seasoning
- onion powder
What should I dip in fry sauce?
We love this fry sauce so much that we like to use it on just about everything. Here is a list of our favorites
- french fries
- sweet potato fries
- onion rings
- homefries
- hashbrowns
- hamburgers
- hot dogs
HOW DO YOU MAKE FRY SAUCE?
- Combine the mayo, ketchup, apple cider vinegar, granulated garlic, salt, Pappy’s, and onion powder in a small bowl & whisk to combine.
- Refrigerate to set for at least 1 hour prior to serving.
- Use for dipping french fries, sweet potato fries, onion rings, home fries, hashbrowns, or added to hamburgers or hot dogs.
If you love this Easy Fry Sauce recipe, youโre going to love these other recipes too. Please click each link below to find the easy, printable recipe!
Fry Sauce
Ingredients
- โ cup mayonnaise
- 2 tbsp ketchup
- ยฝ tsp apple cider vinegar
- โ tsp granulated garlic
- โ tsp salt
- โ
tsp Pappy’s Choice Seasoning
- โ tsp onion powder
Instructions
- Combine the mayo, ketchup, apple cider vinegar, granulated garlic, salt, Pappy's and onion powder in small bowl & whisk to combine.
- Refrigerate to set for at least 1 hour prior to serving.
- Use for dipping french fries, sweet potato fries, onion rings, home fries, hashbrowns, or added to hamburgers or hot dogs.
Cranberry Butter {Merry Berry Holiday Hop}
You know what I love most about blogging? That just because I do it from my home office doesn’t mean that I’m blogging in a bubble. I love that I can join up with, work together & even meet in person & grow true relationships with others out there doing what I do. I love that I have this group of friends that know what a blogger life is like & they are TRUE friends. I can’t even express just how grateful I am for all of you in my life – making me smile each & every day with your cheers & encouragement & support. I love you all! A perfect example of that friendship- a group of us have joined together today to bring you a Merry Berry Holiday Hop. That’s right – berry themed recipes to keep you busy in the kitchen this holiday. I created this delicious Cranberry Butter to join in the fun. It’s something fun for us all & pushes my creativity each & every time.
I love making butters & jams & jellies. I can’t figure out why (& I know I say this every time I share a new jam recipe) but there is something so gratifying about making your own spread. I also think that receiving a jar of some homemade version just tastes SO MUCH BETTER than anything else out there. It’s like a little jar of love.
I have a lot of berries stockpiled away in the freezer from summer. Since I haven’t bought jam for the kids in several years – I always make sure I have enough on hand to last through the cold months when I can’t use fresh. But this time I couldn’t resist the urge to make some cranberry butter. I don’t often play with cranberries when in the kitchen so I am super excited about this recipe. It makes such a nice holiday gift too.
More Great Cranberry Recipes
- Cranberry Orange Mimosa
- Cranberry BBQ Meatballs
- Crockpot Cranberry Cider
- Apple Cranberry Spritzer
- Easy Cranberry Sauce Recipe
- Turkey Cranberry Sliders
- Quick Cranberry Bread
- Cranberry Cinnamon Roll Loaf
- Pumpkin Cranberry Granola
- Cranberry Oatmeal Chocolate Chip Cookies
- Sparkling Cranberries
Cranberry Butter {Merry Berry Christmas}
Ingredients
- 1 cup cranberries fresh or frozen
- 1 cup granulated sugar
- 1/8 cup water
Instructions
- Place all of the ingredients into a small-medium saucepan.
- Cook over medium heat until the cranberries start to pop & become soft - stirring frequently.
- Remove from the heat & CAREFULLY use an immersion blender (gently pulsing) to blend the cranberry mixture until smooth. You can also carefully transfer the mixture to a blender, blend and then return to the saucepan for the rest of the cooking process. (use common sense - if it is splattering the hot mixture from the blender, go slowly or carefully transfer to a container that allows for easier blending)
- Return the blended mixture to the stovetop, continuing to heat over medium and allow the mixture to thicken for several minutes - stirring frequently.
- The cranberry butter is ready when it coats the back of a spoon.
- Transfer to sterile jars and allow it to cool completely on the counter before refrigerating.
- Store in the refrigerator. Freeze whatever you won't use within 10 days. You might want to keep the frozen portion in freezer-safe containers.
Don’t miss all the other FABULOUS berry recipes being shared by all my bloggy friends!
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Want more great food gift ideas?
To see where I am linking today- visit HERE
Vodka Sauce
Before the hubs had left on his trip I stopped at the store & picked up a huge bag of tomatoes. For some reason I had it in my head that I was going to make enchilada sauce. Well… those of you who already know that you don’t use tomatoes in enchilada sauce are laughing at me right now. I know – but at least I didn’t try to make it work using them. I ditched my not so great idea & went back to my Easy Family Dinner Ideas. One thing I have always wanted to do was make my own pasta sauce. I have seen many different marinara recipes floating around & I thought about trying one of those. But what I really love is Vodka Sauce. It’s so amazing & I love that you get the flavor enhancement from the vodka – but all the alcohol cooks out so everyone can enjoy it. So that’s what I set out to make.
So I just started pulling ingredients out that I thought would work well. I didn’t really have a plan – it was sort of throw this in & “oh, this would be great” sort of recipe day. I had the basics in my head & the rest was just R&D. Which I am happy to say, worked out great this time. While that isn’t always the case & there have been plenty of recipes as of late that didn’t make it here for one reason or another – this one I had to give you.
Something so satisfying about making your own sauce. I then used it with some ground beef & elbow macaroni & a few olives. YUM!
Vodka Sauce
Ingredients
- 1 green bell pepper
- 2 orange sweet peppers
- 1/2 purple onion
- 10 to matoes
- 1 can tomato paste
- 1/3 cup vodka
- 3 fresh basil leaves
- 1 cup Parmesan cheese
- 1/2 - 1 cup half & half
- season salt
- granulated garlic
- salt & pepper
Instructions
- Cut all peppers - removing seeds & chop
- Chop onion
- Place peppers & onion in food processor & pulse to thick but pureed consistency
- Transfer to deep skillet
- Cut tomatoes & place in food processor & pulse just a few times to bring them to the consistency of crushed tomatoes
- Pour into skillet
- Add seasonings, vodka & tomato paste
- Bring to a boil for 5-7 minutes stirring frequently
- Add basil
- Cover & reduce heat to low & allow to simmer approx 30 minutes
- After 20 minutes - slowly add cheese & half & half - stir
- Allow to simmer remaining 10 minutes
- At this point you can immediately add this to your browned meat & then to your pasta & serve
- Or you can carefully transfer to jars & store in refrigerator for several days before using.
- This filled 2- 32 ounce jars.
Looking for more great pasta ideas?
Chicken Cordon Bleu Creamy Mac & Cheese
To see where I am linking today- visit HERE
Chocolate Bourbon Sauce {Bourbon Week – Day 5}
It’s the final day of bourbon week!!! Hope you have enjoyed all the bourbon recipes I have shared & that you can use them through the holidays & beyond. I thought that since the day usually ends in dessert of some sort – bourbon week should also end in dessert. Or at least a topping for your dessert. So I created this Chocolate Bourbon Sauce that you will love to use in all your party dessert recipes. It’s simple & delicious.
I love the ease of this recipe. I made this batch for us adults. Then since the bourbon is added at the end (like most of the recipes I have shared this week) it’s easily adaptable to make it kid-friendly if you so choose.
You know- this makes a great gift for neighbors too!
Other Sweet Dessert Dips
- Funfetti Cake Batter Dip
- Peanut Butter Brownie Dip
- Chocolate Chip Dessert Dip
- Cookie Dough Dip
- Patriotic Cake Batter Dip
- Cinnamon Cheesecake Dip
- Pumpkin Dessert Dip
- Hot Cocoa Dip
Be sure to check out our Bourbon Cake too!
Chocolate Bourbon Sauce {Bourbon Week โ Day 5}
Ingredients
- 1/2 cup half & half
- 2 tbsp light brown sugar
- 3/4 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 cup bourbon
Instructions
- Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
- Remove from heat.
- Place chocolate chips & vanilla in glass bowl
- Pour hot mixture over chocolate chips & stir until smooth
- Add bourbon - stir to combine
- Store in an airtight jar in refrigerator
Don’t miss yesterday’s bourbon post – Cran-Apple Bourbon Punch!
Want more gift recipes?
To see where I am linking today- visit HERE
Apple Pie Spice
This homemade Apple Pie Spice is the perfect seasoning mix for all your fall recipes. Add it to pies, warm drinks and so much more.
Have you ever taken a whiff of something and been instantly transported to a world of warm sweaters, falling leaves, and the joy of the holiday season? Well, I’m about to introduce you to just the thing – Apple Pie Spice!
This aromatic blend of spices not only fills your kitchen with the coziest fall flavors but also elevates every apple dessert you whip up. It’s one of my favorite parts of fall.
View postHazelnut Caramel Sauce
If you are like me – this time of year is all about caramel. I love drizzling caramel on top of so many wonderful fall recipes. But if you are a regular reader here then you know that because I have given you a fairly healthy amount of recipes all oozing with caramel. I can’t help it. Something about seeing the dribble making it’s way down something decadent just makes me want to dive in. So it’s no surprise that I created this Hazelnut Caramel Sauce to share with you all today. You see, I was actually working on another AMAZING recipe that I will be sharing with you all tomorrow. I was ready to plate it & get it ready to photograph when I realized that it really needed a little somethin’somethin’ drizzled all over it. So I quickly whipped this up. I planned on just including it as part of the recipe tomorrow. But then I realized just how great this is as an ice cream topping or poured over a breakfast cake. It truly deserves it’s own post – it’s so GOOD!
You see – typically I would have grabbed the pecans first for a recipe like this. But then I saw this huge bag of hazelnuts staring at me from the pantry – just begging me to use them in something wonderful.
Hazelnut Caramel Sauce
Ingredients
- 1/4 cup roughly chopped hazelnuts
- 1/2 cup brown sugar
- 1/4 cup 2% milk
- 1/4 cup salted butter
- 1/4 tsp vanilla extract
Instructions
- Combine butter, brown sugar & milk in a small saucepan.
- Heat over medium & bring to a boil - stirring constantly
- Boil about 1 minute
- Remove from heat & stir in hazelnuts & vanilla.
- Cool slightly before serving immediately
- or - transfer to sterile jars & keep refrigerated until ready to use. (store up to 1 week)
- Serve warm
Want more great caramel recipes?
To see where I am linking today- visit HERE
French Onion Cheese Sauce
Remember back in April when I attended the SNAP! Conference? Well – the first night of the conference they fed us this INCREDIBLE chicken smothered with this sauce. It was so good. It was all I could do to not ask for another plate of it…..or 4 or 5 more plates. I could have eaten it until I was sick. It was amazing. So literally ever since then I have been craving it. Clearly I didn’t get enough. So I started experimenting in the kitchen with different sauces for my chicken. I came up with this French Onion Cheese Sauce that is really quite tasty. It isn’t quite like the one I mentioned before- I’m still working on recreating that one. But this was still tasty & share worthy. Looking for Easy Family Dinner Ideas? Top it on your chicken, add it to some noodles- whatever. It’s YUM-O!
We just grilled some boneless, skinless chicken breasts on the BBQ with just seasonings.
Then added the sauce just as we plated it.
Add a little additional parsley to the top to make it look pretty!
Makes for a scrumptious dinner with a side of baby spinach.
French Onion Cheese Sauce
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup water
- 1/4 cup French Onion Recipe Mix
- 3/4 tsp teriyaki sauce
- 1/2 cup Parmesan cheese
- sprinkle of parsley
Instructions
- Melt butter in medium saucepan over medium heat
- Once melted- whisk in flour to make a roux - cook 1-2 minutes
- Slowly add milk & water - whisking briskly to fully incorporate & keep milk from scalding
- Keep whisking 5-8 minutes to thicken sauce
- Remove from heat, add french onion mix, teriyaki, cheese & parsley - whisk in well
- Serve warm
- Ladle over your grilled chicken
- garnish with additional parsley after plating.
Want more dinner ideas?
Chicken Cordon Bleu Creamy Mac & Cheese
To see where I am linking today- visit HERE
Almond & Macadamia Nut Butter {Back to School Extravaganza & Giveaway}
Do you ever have those things on a so-called “recipe bucket list” that you keep meaning to make? Those things that you have been hearing about for a while & you keep telling yourself that you will do it & then days, weeks, months – maybe even years go by & you still haven’t done it yet? Yeah – for me – it was nut butter. In our effort to eliminate as many processed foods as we can from our diet- without taking away the wonderful conveniences of living in today – I finally tried my first attempt at making nut butter. Since macadamia nuts are my favorite nut – I already had a bunch on hand. So I started there…with a little mix of almonds for a twist to create this Almond & Macadamia Nut Butter. I’m happy with my first attempt. Excited to try some different varieties in the future.
It wasn’t hard to do. However- pack your patience. This did take far longer than I expected. Far longer than others mentioned in their recipes. Maybe it was me – maybe just how I was doing it. I did find that I had better success with my blender than with my food processor. I think there was too much space with the food processor & the nuts were not getting enough of the blades – which is probably what contributed to the additional time. I ended up transferring to my blender & things went a lot quicker after that. Sooooooo- my next batch I will start with the blender. I’m sure I will be sharing future recipes with you – so I will be sure to share my thoughts on the process change as well.
This turned out pretty tasty. I love that I made it myself.
I can’t wait to enjoy it with some of the jams I have been making lately.
Almond & Macadamia Nut Butter {Back to School Extravaganza & Giveaway}
Ingredients
- 1-1/4 cup macadamia nuts
- 3/4 cup almonds
- 2 tbsp + 1 tsp raw honey
- 1/2 tsp Princess Cake & Cookie Bakery Emulsion
- 1/4 - 1 tsp salt - to taste
- 1 tsp coconut oil
Instructions
- Preheat oven to 350 conventional/ 325 convection
- Spread almonds on baking sheet - toast 6-8 minutes to help release oils
- Remove & transfer immediately to food processor or high powered blender
- Add macadamia nuts
- Puree until smooth - approx 4-6 minutes - scraping sides often
- Add honey, bakery emulsion, salt & coconut oil
- Puree again until creamy - the longer you puree- the creamier it gets. This can take 6-20 minutes depending on your machine. Be patient & scrape sides often.
- Transfer to clean & sterile jars - store in refrigerator.
So what will I pair it with?
Definitely this Huckleberry Jam for a great sandwich.
Want to try another SUPER YUMMY spread?
How about this Chocolate Chip Cookie – Cookie Butter?
For me, traditional Back to School time means good old fashioned Peanut Butter & Jelly! But many kids can’t bring peanut butter to school anymore. So I thought this would be a great Back to School alternative for those that need a substitute.
I have teamed up with an awesome group of bloggers (you know them all) & I’m sharing this recipe as part of our
Back to School Extravaganza & Giveaway!
Don’t forget to enter the GIVEAWAY!!
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Huckleberry Jam {Ready in 10 Minutes}
Have I mentioned how much I love huckleberries? It was such a treat when we moved here. Being a So Cal native I had never had one before our transplant here to North Idaho. Oh man- no wonder everyone here won’t share their picking spots. They are so amazing. I decided that before the big bag I picked up was gone I had to try making some into jam. Homemade jam is something I truly enjoy having in the house. I can’t remember the last time we bought jam from the store. It must be years now. I love the whole process from start to finish. It’s one of those things – I can’t explain it. But you know what?? This Huckleberry Jam is probably my most favorite flavor to date.
If you have the opportunity to get your hands on some huckleberries – this is THE recipe to use them in. YUUUUMMM!
Now to make some crusty bread to have it on some toast.
Huckleberry Jam {Ready in 10 Minutes}
Ingredients
- 1-2/3 cup fresh huckleberries
- 2 tbsp instant pectin
- 1 cup granulated sugar
Instructions
- Place berries in large bowl & mash with a potato masher until well broken down - set aside
- In medium bowl combine sugar & pectin- mix
- Add mashed berries & mix well - at least 3 minutes
- Transfer to small saucepan & bring just to a boil
- Remove from heat & cool several minutes before transferring to prepared jars
- Store in refrigerator for up to 3 weeks or freeze up to 6 months
Want more spreads & syrups?
Chocolate Chip Cookie Cookie Butter
To see where I am linking today- visit HERE
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Huckleberry BBQ Sauce
You know- this time of year we are grilling quite a bit. That means that we are going through quite a bit of sauces & dips for all that charbroiled goodness. Living here in North Idaho one of the things that you find a lot is huckleberry flavored things. They grow in abundance around these parts – however most people who pick them are very tight lipped about where they go. They have their favorite places & they don’t share that spot with anyone – except the bears. So I decided just to buy some- even though they are crazy expensive. One of the first things I decided to make with them was this Huckleberry BBQ Sauce. You see- homemade bbq sauce is just perfect for people like us who are grilling so often. I think I need to make this particular recipe in abundance & sock pile it in the freezer so we can have it all year long.
A little sweet with a tangy kick makes the perfect sauce for us. This batch won’t last long.
The best part is that it is so quick & easy to make- I may never buy sauce again.
Huckleberry BBQ Sauce
Ingredients
- 1-1/2 cups ketchup
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1/4 cup raw honey
- 1-2/3 cup fresh or frozen huckleberries you could sub with black or blueberries
- 1/4 bell pepper - finely chopped
- 2 large sweet peppers- chopped
- 1 whole garlic small minced
- 2 tsp chili powder
- 1-1/2 tsp paprika
- 2 tsp dry mustard
- 1 tsp salt
- 5 tbsp salted butter
- 1 tbsp granulated garlic
Instructions
- In medium saucepan combine all ingredients except butter.
- Cook over medium-low heat stirring until fully combined & hot (almost boiling)
- Remove from heat.
- Stir in butter until completely melted
- Allow to cool at least 10-15 minutes
- Transfer to blender - use caution with hot liquids!!
- Blend 60-120 seconds - or until all larger pieces are fully incorporated into sauce
- Taste test- (you can add more seasonings like salt or a couple drops of hot sauce to reach desired flavor)
- Transfer to prepared sterile jars
- Store in refrigerator or freezer.
Try this sauce on these Baby Back Ribs!
Want more sauces, dips & spreads?
To see where I am linking today- visit HERE
Avocado Goat Cheese Dressing
Do you like a little yumminess to drizzle on things? I like to keep it light & refreshing in the summer – which is why I came up with this Avocado Goat Cheese Dressing that I’m sure you will love. I originally shared this post on Or So She Says a while back & I have been so excited to finally share it with you here. This creamy avocado flavor with the crumbles of goat cheese makes this the perfect topping to so many things during the warm summer months.
What is it about summer that says AVOCADO?
I don’t know – but growing up in So Cal – they were always around & they remind me of home.
My older daughter can’t get enough salad & she sure loves having this to drizzle on top.
Avocado Goat Cheese Dressing
Ingredients
- 1 ripe avocado
- 2 tbsp vinegar
- 1/2 cup buttermilk
- 1/2 cup mayo
- 1-1/2 tbsp lemon juice
- 2 tbsp parmesan cheese
- 1 cup sour cream
- 1 tbsp garlic paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c goat cheese crumbles
Instructions
- Add all ingredients except goat cheese to blender.
- Blend on medium/high for approx 60-90 seconds
- Gently fold in goat cheese
- Store in refrigerator for up to 2 weeks (depending on the freshness of your dairy ingredients at the time of preparation)
Want more great summer dips & spreads?
To see where I am linking today- visit HERE
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Triple Berry Sauce
Oh you guys…..you know how I’m all about the toppings & dips?! I have said it before & I’ll say it again- more is more for me when it comes to desserts, treats & all things yummy. I like creating a masterpiece when it comes to what I put on my plate or in my bowl. You should see me when I go to the frozen yogurt place – so many choices & my bowl is overflowing with all the toppings. I typically go for the standard hot fudge, marshmallow cream or caramel when it comes to what I’m going to drizzle. Buuuut – then I had this craving for something berry. I couldn’t decide which berry I really wanted – so I came up with this Triple Berry Sauce that hit the spot perfectly.
I put blueberries, blackberries & strawberries in there – YUM, YUM YUM!!
This works great for more than just a topping though. Add it to a smoothie, add it to your pancakes or waffles, dip something tasty in there. I’m telling ya’ – it’s all good.
Triple Berry Sauce
Ingredients
- 1 cup chopped strawberries
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup granulated sugar
- 1 tsp freshly squeezed lime juice
Instructions
- Combine all the berries in a blender or food processor & puree
- Press through a fine sieve into a medium size saucepan - toss the seeds
- Stir in lime juice & sugar
- Heat over medium/high heat & bring to a boil
- Reduce heat to medium & cook about 5 minutes - stirring frequently
- Reduce heat to low & continue cooking about 8 minutes. Stir frequently through this process
- When done it will be reduced by about half & the color will be bright & vivid
- Cool to room temperature before transferring to jars.
- Store in refrigerator
Want some ideas for what to put it on? Try these!
Strawberry Cheesecake Frozen Yogurt
To see where I am linking today- visit HERE
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Sweet Garlic Avocado Dip
With the outdoor entertaining season here in full swing – I am channeling my inner Judy (my queen of all hostesses mother-in-law) & I’m whipping up some new easy recipes to add to the spread. You see- my mother-in-law was quite the recipe creator & when I get super creative in the kitchen I know that she’s right there along with me- giving me inspiration. She would have loved this Sweet Garlic Avocado Dip. It whips up so quickly that it makes for the perfect party side. Looking for Easy Family Dinner Ideas?
One key ingredient here is the International Delight Creamer in Sweet Cream. This is what gives it the sweet flavor to set it apart from your everyday avocado dip.
We first tested it with just some blue corn tortilla chips – since that is how we will most likely serve it when we are entertaining. But I will be sharing another great way we use this dip coming up soon.
Aside from eating & gathering together- let’s not forget to reflect & remember our troops this coming Memorial Day. I know that I will be remembering my grandfather & other family members who fought for this amazing country. We will also be saying thank you to my brothers who are serving right now.
Sweet Garlic Avocado Dip
Ingredients
- 1/4 cup International Delight Creamer- Sweet Cream Flavor
- 2 tbsp vinegar
- 1/2 cup mayo
- 2-1/2 tbsp lemon juice
- 2 tbsp parmesan cheese
- 1/4 cup milk
- 1 ripe avocado
- 1 tbsp garlic paste
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add all ingredients to blender & blend on medium for approximately 30-60 seconds.
- Transfer to serving dish or airtight container for storage.
- Will keep about 7 days refrigerated - possibly longer depending on the age of your dairy products used
Be sure to look for the new International Delight Logo when picking up your own favorite flavors!
I didn’t see them yet when buying mine last week – but I’m sure it will be in my stores here in Coeur d’Alene soon.
I would love it if you would connect with International Delight!! It’s easy!
Join the International delight Community at internationaldelight.com
Follow on Twitter @indelight & use #IDelight & don’t forget to connect on Facebook too.
They’re on Google+ & Instagram too!!
Find more International Delight on PINTEREST
Want more party food ideas?
Ultimate Summer Drink Guide
Deep Fried Tortellini
To see where I am linking today- visit HERE
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Peanut Butter Sauce
Okay – so while we were coming home from visiting our house over the weekend I convinced the hubs to stop at Dairy Queen. While I’m standing there choosing my sin of choice I notice this giant tub with the words “liquid peanut butter”. Oh – did you even know there was such a thing??!! It really got my gears turning. They wouldn’t tell me where they get it. I really don’t think they knew- it did have the Dairy Queen logo on it so it’s quite possible they create their own for their recipes. So I did what I usually do when I can’t find what I want- I made some. Yep – I made Peanut Butter Sauce which I would assume is as close to liquid peanut butter as I will get.
It’s SO GOOD on top of ice cream, in the morning oatmeal & so many other things.
Imagine all the goodness of peanut butter all drizzled over your favorite treat.
Peanut Butter Sauce
Ingredients
- 6 ounces sweetened condensed milk
- 1/2 cup unsweetened natural peanut butter
- 1/2 cup milk
- 1 tbsp salted butter
- 1/8 tsp salt
Instructions
- Combine all ingredients except salt in saucepan
- Heat over medium whisking to combine
- Bring to a simmer - remove from heat once smooth & thoroughly heated
- Whisk in salt
- Let cool to slightly warmer than room temperature before using
- Store in airtight container in refrigerator
- Microwave for a few seconds before using again
Want more toppings?
To see where I am linking today- visit HERE
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Vanilla Coffee Creamer
I mentioned a couple days ago that I am doing an experiment with my coffee. I want to see if replacing the things I normally add to my cup with homemade versions changes how I generally feel. I have already created Homemade Vanilla Coffee Syrup that I like to put in my coffee with a little half & half. But I also tried my hand at making Homemade Vanilla Coffee Creamer because the hubs really likes to have the flavored creamers. The cool thing is that I can make this as needed – no more buying in bulk & I think it tastes better than what we were originally using too.
It’s so simple to make. Just add the ingredients to a mason jar- give it a good shake & done. I think it’s easier to pour from a smaller bottle, so I transferred a portion to these sauce bottles.
Vanilla Coffee Creamer
Ingredients
- 1 can sweetened condensed milk
- 2 cups milk - I used 2%
- 1/3 cup vanilla coffee syrup
Instructions
- Add all ingredients to a large mason jar & tighten the lid
- Shake well - done
- Store in refrigerator for up to 1 week (depending on how fresh your milk is that you used)
- Give it a little shake before each use.
Want more HOMEMADE versions of your favorites?
To see where I am linking today- visit HERE
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Homemade Vanilla Coffee Syrup
I think it’s fair to say that I have a pretty strong love affair with my coffee. I start my day with my 28 ounce mug filled to the brim. Everyone in the house knows that it’s best to talk to me after I have made it at least half way through that mug of jo. I love my morning coffee so much that when I am planning a trip- one of the things I research is how close the nearest coffee shop is to where I’m staying. Yep – it has to be a good STRONG cup with rich, bold flavor. I can’t live without my coffee. So you can imagine how bummed out I was when I started researching the ingredients in the things I add to my coffee. Yeah- a whole lot of things I can’t pronounce. That can’t be good. Plus I think those additives are making me feel not quite right. I don’t know for sure though & there was only one way to find out – but I wasn’t going to give up my coffee to do it. So I decided to do a little experiment & change what I’m adding to my cup. I started with this Homemade Vanilla Coffee Syrup.
It adds just what I like- along with a little splash of half & half. YUM! I’m going to give it about a month & see how I feel. See if I notice any changes in my skin or weight or just overall energy. I’ll keep you posted. In the meantime – I’m just enjoying the flavor of this in my cup. I think you will too.
Homemade Vanilla Coffee Syrup
Ingredients
- 3/4 cup water
- 3/4 cup granulated sugar
- 3 tbsp vanilla extract
Instructions
- Combine water & sugar in small saucepan
- Heat on medium & bring to a boil - stirring constantly
- Once all the sugar as dissolved remove from heat
- Add vanilla - stir to combine
- Transfer to sterilized bottle
- Store in refrigerator for up to 2 weeks
Want more coffee recipes?
Best Chocolate Chip Coffee Bars
Chocolate Marshmallow Iced Coffee
To see where I am linking today- visit HERE
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Peep Ice Cream Syrup
I was so bad!!! Like- I have been so good about hitting the gym instead of caving to all the piles of Easter candy in my cabinet – until the other day. I have always had a deep affection for Peeps & I get super excited when it comes this time of year & they are out in stores. I don’t know…..it’s probably the fact that it’s a marshmallow covered in fun colored sugar. I mean- for a marshmallow lover like myself – it really doesn’t get better than that. I love them when they are super fresh & soft. I also really love them when they are a little stale because they have been sitting exposed in the Easter basket overnight. It’s all good for me & when they started making them for other holidays too- my world changed. But there is still something about the Easter originals that make me happy. So there they were in my cabinet, calling to me. So I gave in to the temptation & I made this ultra yummy Peep Ice Cream Syrup.
This prepares super quick- so by the time your partner in crime is done scooping the ice cream- it’s done.
I could eat this all day – everyday.
Peep Ice Cream Syrup
Ingredients
- 12 peeps- any color you like I don't recommend mixing colors
- 1 tbsp water
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a small saucepan
- Heat over medium until completely melted & smooth
- Drizzle over ice cream - serve immediately
Want something to drizzle it on?
Banana Cream Pie Frozen Yogurt
To see where I am linking today- visit HERE
Lemon Blueberry Syrup
My family loves blueberries. I suppose you could have probably figured that out with the amount of blueberry recipes I share here in this little space. Usually I’m good with just the blueberries – but this year I can’t seem to get enough of the classic combo of lemon & blueberries. I have been pairing them together over & over & loving every minute of it. I decided to revamp my classic blueberry syrup & make this Lemon Blueberry Syrup which I have been adding to just about everything around here.
You really can’t go wrong with this. Add it to your pancakes, waffles, ice cream- it’s all good. My kids love adding it to their morning oatmeal. I used it in something extra yummy that I will be sharing with you later this week. So be sure to come on back for that- you won’t want to miss it.
Lemon Blueberry Syrup
Ingredients
- 1-1/4 cup fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup lemon juice
Instructions
- Add all ingredients to a small saucepan
- Bring to a boil over high heat
- Reduce heat & simmer approx 10 minutes
- Remove from heat - carefully transfer to blender
- Blend for about 30 seconds- make sure that mixture is smooth
- Transfer to sterilized syrup bottle - store in refrigerator
- *NOTE- please use caution when blending hot liquids.
Want More Blueberry Recipes?
To see where I am linking today- visit HERE
Toasted Coconut Hot Fudge
It’s no secret- when it comes to treats- for me MORE is MORE. If I can add an extra little something to make it even more over the top- I will. So it is no surprise that I like to keep homemade hot fudge in the house. I will put it on top of everything I can. I shared with you all earlier this week just how much I LOVE coconut. I have been sharing coconut recipes all week- including How to Toast Coconut. I decided to take the Toasted Coconut Butter I made & make this Toasted Coconut Hot Fudge. It really does take hot fudge to a whole new level- AND adds just another coconut flavored recipe to make my eyes roll to the back of my head. I can’t get enough. Do you see a pattern here? I told you I am crazy for coconut.
Swooning- seriously I could eat it out of the jar. I don’t even care.
I love that it’s so simple- I can have it ready before the hubs is even done scooping the ice cream.
Toasted Coconut Hot Fudge
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 14 ounce can sweetened condensed milk
- 2 tbsp toasted coconut butter
Instructions
- Combine all ingredients in small saucepan - cook over medium heat
- Stir constantly, do not bring to a boil- cook until butter is melted & sauce is smooth
- Remove from heat
- Transfer to sterilized jar or other airtight container
- Store in refrigerator
- Reheat as needed
Want More Toppings?
Chocolate Chip Cookie- Cookie Butter
To see where I am linking today- visit HERE
Toasted Coconut Butter
Remember a couple days ago when I shared with you about my deep love for coconut. Yeah – I think it’s sort of taken over my kitchen. I can’t stop myself. I just keep buying more so I can make more goodies. I sure wish I could pinpoint what exactly it is about it that makes me swoon. All I know is I think I may start depleting the world’s supply. Do you think I could get a palm tree to grow in North Idaho? Suppose I would have had better luck in Nevada – only it wasn’t moist enough there. Hmmmmm – maybe this is a sign I am in desperate need of a trip to a tropical location. In the meantime I’m just going to spread this Toasted Coconut Butter I made on everything I can.
It smells INCREDIBLE!!!!!
I’m so looking forward to using this in so many recipes to come.
Toasted Coconut Butter
Ingredients
- 1 cup Toasted Coconut
- 3-4 tbsp coconut oil - in it's liquid form
- 1/2 tsp vanilla extract
Instructions
- Add your toasted coconut to your food processor or blender. (I found with this volume I was using I had better luck with my blender just because it was a tighter space for the blades to really work well)
- Pulse the coconut - it will become powdery & then start to stick to itself & then become smooth
- When it gets to this sticky point - add in your coconut oil & keep blending
- Add vanilla & pulse 3-4 times to mix
- Store in a jar - either at room temperature or in the fridge
You can make this with standard sweetened or unsweetened coconut- shredded or flakes.
To make this toasted version- start here…
To see where I am linking today- visit HERE
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Pineapple Red Pepper Chutney
A few weeks ago I was having my nightly phone call with my step-dad. We were chatting about the day & then we got on the topic of what we were making for dinner. He said he had picked up this pineapple sauce for his pork butt & had popped it in the smoker for the day & was getting ready to pull it out. Not only was I just dying over the fact that he was making pulled pork- one of my all-time favorite things to eat ever….but I was very interested in this pineapple sauce he found. I love adding a little sweet to my protein – like when my syrup gets on my sausage & bacon at breakfast. Mmmmmm. But the hubs- yeah, he’s not diggin’ that at all. So I decided the best way to get him to embrace my idea of pineapple on meat would be adding a little spice to it. Not a lot- I want everyone to enjoy it but just enough that you notice. After thinking on it for a while I came up with this Pineapple & Red Pepper Chutney.
It’s great topped on everything- you could grill some chicken & put on a bed of rice & add a little chutney over the top.
You could just spoon a little over some pork on the side of your mashed potatoes.
Or do what we did…add a little on this Buffalo Bacon Burger.
With a little blue cheese & the chutney – WOW! Perfect spice & sweet.
Pineapple Red Pepper Chutney
Ingredients
- 1 cup chopped pineapple
- 1/2 of 1 red bell pepper
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 tbsp pectin
- 2-3 drops food color opt
Instructions
- Prepare your jars - set aside
- Pulse your pineapple & red pepper pieces in food processor until rough cut into semi- small pieces
- Transfer to medium saucepan & add vinegar & sugar
- Bring to a rolling boil - stirring the entire time
- Remove from heat & stir in pectin until completely dissolved
- If you want brighter color- this is the time to stir in your food color (I used yellow)
- Pour into your sterilized jars & either seal in water bath for 15 minutes or store in refrigerator for up to 2 weeks or in freezer for up to 6 months.
Need a beverage or a side to go with this?
To see where I am linking today- visit HERE
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Mocha Dulce de Leche
Do you like caramel? How about chocolate sauce? Have you made Dulce de Leche before? Well- let’s kick that up a notch or two, shall we!! I have a super tasty treat I’m sharing with you all tomorrow – but when I made it, I realized that I really needed a dip to go with it. You know me….more is more when it comes to toppings, dips & drizzles. I already had a few jars of Dulce de Leche cooking in the crock pot & I thought about using some of it for my dipping sauce. But I was really craving chocolate for this – and a little coffee too. Sooooooo I decided to add the two to my dulce de leche to make the perfect new dip.
Mocha Dulce de Leche
Yep! Everything you love about dulce de leche – but now with chocolate & COFFEE!! You’re welcome!
You will want to put it on EVERYTHING!
Mocha Dulce de Leche
Ingredients
- 12 ounces Dulce de Leche
- 2 tbsp instant coffee granules
- 1 cup semi-sweet chocolate chips
- 1/2 tsp salt
Instructions
- Place coffee & chocolate chips in small saucepan - heat over medium stirring constantly until melted & combined
- Whisk in salt & Dulce de Leche & stir until completely smooth
- Transfer to jars - store in refrigerator
- Warm before serving
Want a Simple way to make Dulce de Leche?
Simple Crock Pot Dulce de Leche
To see where I am linking today- visit HERE
Blueberry Freezer Jam
I love making preserves. There is something about looking in the fridge & seeing a multitude of jars filled with things I have made myself. Normally I take my favorite marmalade recipe & just tweak it to whatever fruit I happen to be working with at the time. But that takes the better part of an hour. My days seem to be getting shorter & it seems I have less & less time to be in the kitchen. So spending hours in there making homemade jam just isn’t happening anymore. So I decided to make a NO COOK – SIMPLE – only 3 INGREDIENTS freezer jam that was ready in record time. I may never go back to my other method again. I love how this turned out.
Blueberry Freezer Jam
I’m starting to get so excited about spring. I really get depressed when the market & our co-op have few things to choose from for produce during the winter months. Come spring & summer our house will be packed with produce & I literally can’t wait.
Blueberry Freezer Jam
Ingredients
- 2 cups fresh blueberries
- 2-1/2 tbsp pectin
- 1 cup granulated sugar
Instructions
- Sterilize your jars & set aside
- In a medium size bowl- combine sugar & pectin. Set aside.
- In a food processor- pulse your blueberries until they are liquid & no lumps or large pieces remain
- Pour over your sugar mix & whisk well for approx 2-3 minutes- making sure all sugar has dissolved
- Ladle into your jar & leave about 1/2" space at the top for expansion
- Place your lids on & allow to set at room temperature for about 30 minutes before transferring to freezer.
- *Will store in freezer approx 6 months. In refrigerator 6 weeks.
Want More Blueberries?
To see where I am linking today- visit HERE
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Coffee Bean Syrup
Ooohhhhh – I can’t even begin to tell you just how excited I am about this recipe. If you are a COFFEE LOVER like I am – you try to add a little java to just about anything you can. I start my day off with a 28 ounce mug of some really strong coffee. Sometimes that isn’t quite enough. Soooo….I decided to see if I could give a jolt to my breakfast too. Because really- I wanted to see if I COULD. The result was over the top- so much better than I ever imagined.
Coffee Bean Syrup
I grew up with whip cream on my waffles & pancakes. Then in high school one of my best friends was from Australia. When she told me that they serve waffles with a scoop of ice cream on it for breakfast – that was it for me. GENIUS! Why didn’t I ever think of that before??!! A reason to have ice cream for breakfast- I’m all over that. So the perfect combination here is waffles & vanilla ice cream topped with this Coffee Bean Syrup. HEAVEN on a breakfast plate – I’m tellin’ ya.
One little taste- my eyes rolled to the back of my head. TO DIE FOR!
Coffee Bean Syrup
Ingredients
- 1 cup corn syrup
- 2 cups granulated sugar
- 4 tsp strong instant coffee granules
- 1/2 cup water
- 1 cup evaporated milk
- 2 tsp vanilla extract
Instructions
- Place corn syrup, sugar, water & coffee granules in saucepan.
- Heat over medium - stirring to combine.
- Keep stirring & allow to come to a boil - boiling & stirring about 3-5 minutes
- Remove from heat & add evaporated milk & vanilla.
- Stir to combine.
- Set aside to cool to room temperature before transferring to bottles.
- Store in refrigerator for up to 6 weeks.
- Heat in microwave for about 30 seconds to bring back to drizzle consistency before serving.
Want More Syrup?
Blueberry Syrup
To see where I am linking today- visit HERE
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