Hot Fudge Sauce

If you saw my Crockpot Caramel post on Tuesday, you know that I had a little ice cream party that I was making toppings for.  Well, I decided to make some hot fudge sauce as well.  I even used my Homemade Sweetened Condensed Milk for this recipe!  This fudge is super simple.  It might look a little thinner than most fudge sauce, but once it hits that cold ice cream it becomes that thick, chocolatey texture that we all love about hot fudge.  Keep it refrigerated & use within 2 weeks, but you might find lots of excuses to eat it up before then :)

Hot Fudge Sauce

Recipe from A Little Yumminess & re-written by: Amber (Dessert Now, Dinner Later!)

• 1 can sweetened condensed milk (or 1 1/4 cup HOMEMADE)
• 2 Tbsp butter
• 1 cup semi-sweet chocolate chips
• 2 Tbsp heavy cream
• 1/2 tsp vanilla

1. In a large microwave safe bowl or 4-cup glass measuring cup, combine the condensed milk, butter & chocolate chips.
2. Microwave on high for 45 seconds.  Whisk.  Heat on high for another 45 seconds.  Whisk again.
3. Add the cream & vanilla until blended & return to the microwave for an additional 45 seconds.
4. Cool & store in the refrigerator for 2 weeks.

About Home Canning:  I actually don't recommend canning caramel or chocolate sauce at home.  Home canning only works with high acid foods, and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put you at risk for botulism once consumed.  These products can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.  They are still really fun to give away as gifts, but make sure the recipient understands to keep it refrigerated & consume it within a couple weeks; writing an "expiration date" & refrigeration reminder on top the the lid might not be a bad idea as well.  Enjoy!

If you saw my Crockpot Caramel post on Tuesday, you know that I had a little ice cream party that I was making toppings for.  Well, I decided to make some hot fudge sauce as well.  I even used my Homemade Sweetened Condensed Milk for this recipe!  This fudge is super simple.  It might look a little thinner than most fudge sauce, but once it hits that cold ice cream it becomes that thick, chocolatey texture that we all love about hot fudge.  Keep it refrigerated & use within 2 weeks, but you might find lots of excuses to eat it up before then :)

Hot Fudge Sauce

Recipe from A Little Yumminess & re-written by: Amber (Dessert Now, Dinner Later!)

• 1 can sweetened condensed milk (or 1 1/4 cup HOMEMADE)
• 2 Tbsp butter
• 1 cup semi-sweet chocolate chips
• 2 Tbsp heavy cream
• 1/2 tsp vanilla

1. In a large microwave safe bowl or 4-cup glass measuring cup, combine the condensed milk, butter & chocolate chips.
2. Microwave on high for 45 seconds.  Whisk.  Heat on high for another 45 seconds.  Whisk again.
3. Add the cream & vanilla until blended & return to the microwave for an additional 45 seconds.
4. Cool & store in the refrigerator for 2 weeks.

About Home Canning:  I actually don't recommend canning caramel or chocolate sauce at home.  Home canning only works with high acid foods, and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put you at risk for botulism once consumed.  These products can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.  They are still really fun to give away as gifts, but make sure the recipient understands to keep it refrigerated & consume it within a couple weeks; writing an "expiration date" & refrigeration reminder on top the the lid might not be a bad idea as well.  Enjoy!

reade more... Résuméabuiyad

Crockpot Caramel

I have seen this crock pot/slow cooker caramel trick all over the place for a while now, but I have wanted to try it with my homemade Sweetened Condensed Milk (check that out if you haven't already, because it's so easy).  I was having a little ice cream party for some girls I plan activities for, & finally got the chance to make this caramel for that.  

Although I was nervous the first 7 hours of the cooking time, it actually turned to caramel in the 8th hour & IT. IS. GOOD!  So thick & smooth good!  I actually had to thin mine a little bit to make it drizzle-able.  Use this caramel for ice cream, or on brownies, with apples, or any dessert recipe that calls for caramel.  Have fun with it!

Crockpot Caramel

Recipe instruction taken from Who Needs A Cape? and adjusted slightly by: Amber (Dessert Now, Dinner Later!)

• Sweetened Condensed Milk (store bought or I used HOMEMADE)
• A towel if using store bought aluminum cans of sweetened condensed milk
• Half Pint Mason Jars if using Homemade Sweetened Condensed Milk; you can also pour the canned milk into the jars. (Tip: The shorter the jar the easier it is to cover in your crock pot.)
• Heavy Cream; for thinning if desired

1. If you are cooking in the can, remove the label and put a towel underneath the can(s) to prevent rust stains in your slow cooker. (Do NOT open the can until after it's cooked.)
2. If using mason jars, pour condensed milk into the jar(s) top with lid(s) & and tightly close with canning ring(s).
3. Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).
4. Cover crock pot with the lid and cook on low for 8 hours or until preferred caramelization is achieved.  (Mine turned to caramel right at the end in the 8th hour, so don't freak out if it looks white for a really long time.)
5. If you are using Homemade Sweetened Condensed Milk, it may look foamy on top once you've opened the lid & that's ok.  Stir it up while it's hot because it will smooth out.  Also, you can add heavy cream, 1 TBSP at a time, to thin the caramel for drizzling purposes or if it is too thick for your liking.
6. After cooling, refrigerate up to two weeks.

A quick note about canning:  Although this caramel is made in canning jars, it is not being "canned" during this process.  I actually don't recommend canning caramel or chocolate sauce at home.  Home canning only works with high acid foods, and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put you at risk for botulism once consumed.  These products can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.  They are still really fun to give away as gifts, but make sure the recipient understands to keep it refrigerated & consume it within a couple weeks; writing an "expiration date" & refrigeration reminder on top the the lid might not be a bad idea as well.  Enjoy!

I have seen this crock pot/slow cooker caramel trick all over the place for a while now, but I have wanted to try it with my homemade Sweetened Condensed Milk (check that out if you haven't already, because it's so easy).  I was having a little ice cream party for some girls I plan activities for, & finally got the chance to make this caramel for that.  

Although I was nervous the first 7 hours of the cooking time, it actually turned to caramel in the 8th hour & IT. IS. GOOD!  So thick & smooth good!  I actually had to thin mine a little bit to make it drizzle-able.  Use this caramel for ice cream, or on brownies, with apples, or any dessert recipe that calls for caramel.  Have fun with it!

Crockpot Caramel

Recipe instruction taken from Who Needs A Cape? and adjusted slightly by: Amber (Dessert Now, Dinner Later!)

• Sweetened Condensed Milk (store bought or I used HOMEMADE)
• A towel if using store bought aluminum cans of sweetened condensed milk
• Half Pint Mason Jars if using Homemade Sweetened Condensed Milk; you can also pour the canned milk into the jars. (Tip: The shorter the jar the easier it is to cover in your crock pot.)
• Heavy Cream; for thinning if desired

1. If you are cooking in the can, remove the label and put a towel underneath the can(s) to prevent rust stains in your slow cooker. (Do NOT open the can until after it's cooked.)
2. If using mason jars, pour condensed milk into the jar(s) top with lid(s) & and tightly close with canning ring(s).
3. Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).
4. Cover crock pot with the lid and cook on low for 8 hours or until preferred caramelization is achieved.  (Mine turned to caramel right at the end in the 8th hour, so don't freak out if it looks white for a really long time.)
5. If you are using Homemade Sweetened Condensed Milk, it may look foamy on top once you've opened the lid & that's ok.  Stir it up while it's hot because it will smooth out.  Also, you can add heavy cream, 1 TBSP at a time, to thin the caramel for drizzling purposes or if it is too thick for your liking.
6. After cooling, refrigerate up to two weeks.

A quick note about canning:  Although this caramel is made in canning jars, it is not being "canned" during this process.  I actually don't recommend canning caramel or chocolate sauce at home.  Home canning only works with high acid foods, and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put you at risk for botulism once consumed.  These products can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.  They are still really fun to give away as gifts, but make sure the recipient understands to keep it refrigerated & consume it within a couple weeks; writing an "expiration date" & refrigeration reminder on top the the lid might not be a bad idea as well.  Enjoy!

reade more... Résuméabuiyad

Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip

 

When I saw this recipe, I knew I had to try it & it did not disappoint!  You must try this, NOW!  The chicken is spicy, yet sweet & the creamy dip is perfectly cooling.  Both my kids ate this chicken with no problems at all which is saying a lot, especially for my picky 4 year old.  He is picky to the extreme & will not eat anything even slightly spicy.  We just took the chicken off the skewers & pre-coated them with the dip.  Our kids gobbled it right up, & even said it was, "Yummy!"  That is success my friends!

One thing I love about this recipe is how simple it is.  Especially using my new favorite Gourmet Garden Herbs & Spices.  I cannot tell you how much I love those little green tubes!  I am in love with them!  It saves so much prep time & mess!  I will not go back to chopping cilantro again!  

Anyway, this recipe needs to go on your Summer Grillin' Bucket List ASAP!!!  Get it done, because you will not regret it!

Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip

Recipe lightly altered from Mel's Kitchen Cafe by: Amber (Dessert Now, Dinner Later!)

Chicken Skewers:

• 2lbs boneless, skinless chicken breasts or tenders (about 4 breasts or 12 tenders)
• 1/4 cup packed light brown sugar
• 2 Tbsp Gourmet Garden Cilantro Paste (or freshly minced cilantro)
• 1 chipotle chile in adobo sauce, minced; remove seeds to reduce spiciness (*I actually puree the whole can with adobo sauce & freeze ice cube portions which equal about 1 1/2 Tbsp each; I used 1 cube, thawed)
• 2 tsp adobo sauce (if not using the pureed method I just talked about)
• 1 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 12 bamboo or metal skewers
• Vegetable Oil (for grill)

Creamy Cilantro Lime Dip:

• 3/4 cup low-fat sour cream
• 1/4 cup low-fat mayonnaise
• 1/4 cup lime juice, from 2-3 limes
• 1/8 tsp garlic powder
• 2 Tbsp Gourmet Garden Cilantro Paste (or freshly minced cilantro)
• 2 green onions, finely sliced
• 1/2 tsp salt
• 1/8 tsp ground black pepper

1. Slice chicken into strips about 1/2" thick.  I used chicken tenders & got 3 strips per tender.  You should end up with around 30 strips.
2. In a small bowl combine brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, & pepper.  Coat chicken in the mixture, cover & refrigerate for at least 30 minutes & up to 24 hours.
3. For the dipping sauce, stir all ingredients together in a bowl.  Cover & let stand at room temperature for 30 minutes until the flavors combine.  Meanwhile cover & soak bamboo skewers; skip this step if using metal skewers.
4. Pre-heat grill.  Loosely weave 3 strips of chicken onto each skewer so that they cook evenly.  Place prepared skewers onto a plate, keep as much of the marinade on them that you can.  
5. Grease grill grates with a pastry brush & vegetable oil (may also use a paper towel.)  Grill chicken for 5-8 minutes until cooked through, turning half-way.  Serve with dipping sauce.

*Makes 4-6 servings.

 

When I saw this recipe, I knew I had to try it & it did not disappoint!  You must try this, NOW!  The chicken is spicy, yet sweet & the creamy dip is perfectly cooling.  Both my kids ate this chicken with no problems at all which is saying a lot, especially for my picky 4 year old.  He is picky to the extreme & will not eat anything even slightly spicy.  We just took the chicken off the skewers & pre-coated them with the dip.  Our kids gobbled it right up, & even said it was, "Yummy!"  That is success my friends!

One thing I love about this recipe is how simple it is.  Especially using my new favorite Gourmet Garden Herbs & Spices.  I cannot tell you how much I love those little green tubes!  I am in love with them!  It saves so much prep time & mess!  I will not go back to chopping cilantro again!  

Anyway, this recipe needs to go on your Summer Grillin' Bucket List ASAP!!!  Get it done, because you will not regret it!

Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip

Recipe lightly altered from Mel's Kitchen Cafe by: Amber (Dessert Now, Dinner Later!)

Chicken Skewers:

• 2lbs boneless, skinless chicken breasts or tenders (about 4 breasts or 12 tenders)
• 1/4 cup packed light brown sugar
• 2 Tbsp Gourmet Garden Cilantro Paste (or freshly minced cilantro)
• 1 chipotle chile in adobo sauce, minced; remove seeds to reduce spiciness (*I actually puree the whole can with adobo sauce & freeze ice cube portions which equal about 1 1/2 Tbsp each; I used 1 cube, thawed)
• 2 tsp adobo sauce (if not using the pureed method I just talked about)
• 1 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 12 bamboo or metal skewers
• Vegetable Oil (for grill)

Creamy Cilantro Lime Dip:

• 3/4 cup low-fat sour cream
• 1/4 cup low-fat mayonnaise
• 1/4 cup lime juice, from 2-3 limes
• 1/8 tsp garlic powder
• 2 Tbsp Gourmet Garden Cilantro Paste (or freshly minced cilantro)
• 2 green onions, finely sliced
• 1/2 tsp salt
• 1/8 tsp ground black pepper

1. Slice chicken into strips about 1/2" thick.  I used chicken tenders & got 3 strips per tender.  You should end up with around 30 strips.
2. In a small bowl combine brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, & pepper.  Coat chicken in the mixture, cover & refrigerate for at least 30 minutes & up to 24 hours.
3. For the dipping sauce, stir all ingredients together in a bowl.  Cover & let stand at room temperature for 30 minutes until the flavors combine.  Meanwhile cover & soak bamboo skewers; skip this step if using metal skewers.
4. Pre-heat grill.  Loosely weave 3 strips of chicken onto each skewer so that they cook evenly.  Place prepared skewers onto a plate, keep as much of the marinade on them that you can.  
5. Grease grill grates with a pastry brush & vegetable oil (may also use a paper towel.)  Grill chicken for 5-8 minutes until cooked through, turning half-way.  Serve with dipping sauce.

*Makes 4-6 servings.

reade more... Résuméabuiyad

Hot Onion Dip

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

So I kind of have a funny story about this dip.  The day I made it we were kind of full from our dinner already so we took a few bites & put it in the fridge for later.  Well, I told my husband to go ahead & take it to work the next morning to share with his co-workers, as he usually tends to do with our leftovers anyway.  He brought it in a little crockpot & was heating it up on his desk.  He also brought some crackers to eat with the dip & so he started munching on it while he was working at his desk.  I got a phone call about 9:30 or 10:00am & he told me he "accidentally" ate ALL the dip.  Haha!  My husband said it was so good that he just couldn't stop & he felt bad because he wanted his friends at work to try it.  I guess he had enough for like 3 other people to try a bite.  Anyway, this dip is that good.

I am a huge fan of onion, which is funny because I never used to be.  Growing up, I hated onions.  I would pick them out of anything my mom would make.  Now, I can't get enough!  Caramelized onions are my favorite & this recipe caramelizes vidalia (sweet) onions which are the absolute best, in my opinion.  

I also had the chance to try out this Shirley J Onion Seasoning with it, & I think it took it a step farther, giving it an even deeper onion flavor.  We have also tried this onion seasoning in homemade burgers, along with Shirley J Barbeque Sauce Mix, which is why it is almost half gone (as you can see in the picture.)  We like it a lot.  I bet it would even work great in my Onion & Cream Sauced Pork Chops.  (Don't forget to enter the Shirley J giveaway going on this week!)

Anyway, you could probably caramelize your onions on the stovetop, then add the other ingredients & heat it in the crockpot for an hour or so since it is warming up & not really pleasant to have the oven on in your house.  Or, just finish it in the oven like the recipe says.  Either way, it would be a great party dip for sure!

Hot Onion Dip

Recipe lightly altered from Closet Cooking by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp vegetable oil
• 2 1/2 lbs vidalia sweet onions, sliced (about 2 LARGE onions, weigh them at the store)
• 1/4 to 1/2 cup water
• 4 oz cream cheese
• 1/2 cup light mayonnaise
• 1/2 cup parmesan cheese, shredded
• 1 Tbsp Shirley J Onion Seasoning
• Salt & Pepper to taste

1. In a large skillet, heat oil on medium-high heat & add onions.  Season with a little salt & pepper (1/4 tsp each).  Stir occasionally & add water as necessary to keep onions from burning.  Cover with a lid in between stirring (maybe every 5 minutes.)  Cook until onions have reduced & turn a deep caramel color, about 30-40 minutes.
2. In a stand mixer with the paddle attachment, combine cream cheese, mayonnaise, parmesan cheese, & Shirley J Onion Seasoning.  Add hot onions & mix on low until combined.  Scrape into a 8"-9" round or square baking dish.  
3. Bake at 425*F until the edges bubble & the top browns a little bit, about 10 minutes.  Serve hot with bread, crackers, or chips.

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

So I kind of have a funny story about this dip.  The day I made it we were kind of full from our dinner already so we took a few bites & put it in the fridge for later.  Well, I told my husband to go ahead & take it to work the next morning to share with his co-workers, as he usually tends to do with our leftovers anyway.  He brought it in a little crockpot & was heating it up on his desk.  He also brought some crackers to eat with the dip & so he started munching on it while he was working at his desk.  I got a phone call about 9:30 or 10:00am & he told me he "accidentally" ate ALL the dip.  Haha!  My husband said it was so good that he just couldn't stop & he felt bad because he wanted his friends at work to try it.  I guess he had enough for like 3 other people to try a bite.  Anyway, this dip is that good.

I am a huge fan of onion, which is funny because I never used to be.  Growing up, I hated onions.  I would pick them out of anything my mom would make.  Now, I can't get enough!  Caramelized onions are my favorite & this recipe caramelizes vidalia (sweet) onions which are the absolute best, in my opinion.  

I also had the chance to try out this Shirley J Onion Seasoning with it, & I think it took it a step farther, giving it an even deeper onion flavor.  We have also tried this onion seasoning in homemade burgers, along with Shirley J Barbeque Sauce Mix, which is why it is almost half gone (as you can see in the picture.)  We like it a lot.  I bet it would even work great in my Onion & Cream Sauced Pork Chops.  (Don't forget to enter the Shirley J giveaway going on this week!)

Anyway, you could probably caramelize your onions on the stovetop, then add the other ingredients & heat it in the crockpot for an hour or so since it is warming up & not really pleasant to have the oven on in your house.  Or, just finish it in the oven like the recipe says.  Either way, it would be a great party dip for sure!

Hot Onion Dip

Recipe lightly altered from Closet Cooking by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp vegetable oil
• 2 1/2 lbs vidalia sweet onions, sliced (about 2 LARGE onions, weigh them at the store)
• 1/4 to 1/2 cup water
• 4 oz cream cheese
• 1/2 cup light mayonnaise
• 1/2 cup parmesan cheese, shredded
• 1 Tbsp Shirley J Onion Seasoning
• Salt & Pepper to taste

1. In a large skillet, heat oil on medium-high heat & add onions.  Season with a little salt & pepper (1/4 tsp each).  Stir occasionally & add water as necessary to keep onions from burning.  Cover with a lid in between stirring (maybe every 5 minutes.)  Cook until onions have reduced & turn a deep caramel color, about 30-40 minutes.
2. In a stand mixer with the paddle attachment, combine cream cheese, mayonnaise, parmesan cheese, & Shirley J Onion Seasoning.  Add hot onions & mix on low until combined.  Scrape into a 8"-9" round or square baking dish.  
3. Bake at 425*F until the edges bubble & the top browns a little bit, about 10 minutes.  Serve hot with bread, crackers, or chips.

reade more... Résuméabuiyad

Whipped Strawberry Cream Cheese

When my husband & I were first married, we ate a lot of blueberry bagels & strawberry cream cheese in the mornings for breakfast before we headed off to college.  That might have been what contributed to me gaining 25lbs in the first 4 months of marriage.  Anyway, I haven't had a bagel since I worked in a bakery 3 years ago, and those were the best bagels ever, by the way.  

When we were on vacation a month ago, the breakfast buffet at the hotel always had bagels & my almost 4 year old son LOVED eating them.  When we were shopping recently, he asked if we could get some bagels as we passed by them in the bakery section, so I caved & bought some for him.  I thought it might be fun to make some homemade flavored cream cheese, so I just bought a plain bar & decided to flavor it up at home.  I was very pleased with this whipped cream cheese that I put together, so I decided to take some pictures & post it!  

My kids could probably just eat this spread with a spoon, but I am making sure they only have it with their breakfast bagels.  This cream cheese is light, faintly sweet, with a splash of fruit.  It's great for bagels, or even as a dip for fruit & graham crackers!  Yummy!  The texture of this dip is even better once it has had time to chill in the fridge, so you may want to make it ahead of time.  Enjoy!

Whipped Strawberry Cream Cheese

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (8oz) block of cream cheese (I used Neufchatel)
• 1/2 cup powdered sugar
• 3 Tbsp strawberry jam (I used my Low-Sugar Strawberry Freezer Jam)
• 1/2 cup whipped topping (I used light whipped topping)

1. Using a stand mixer with the paddle attachment, beat cream cheese with powder sugar until all lumps are gone.  Scrape bowl & mix again as necessary.  Add strawberry jam until combined.
2. Switch the paddle attachment with the whisk attachment & add the cool whip.  Whip until light, airy, & stiff peaks form.  Ripples will form in the cream cheese as the machine is running when it's ready; approximately 1 minute.  Spread onto toasted bagel.  Enjoy!

When my husband & I were first married, we ate a lot of blueberry bagels & strawberry cream cheese in the mornings for breakfast before we headed off to college.  That might have been what contributed to me gaining 25lbs in the first 4 months of marriage.  Anyway, I haven't had a bagel since I worked in a bakery 3 years ago, and those were the best bagels ever, by the way.  

When we were on vacation a month ago, the breakfast buffet at the hotel always had bagels & my almost 4 year old son LOVED eating them.  When we were shopping recently, he asked if we could get some bagels as we passed by them in the bakery section, so I caved & bought some for him.  I thought it might be fun to make some homemade flavored cream cheese, so I just bought a plain bar & decided to flavor it up at home.  I was very pleased with this whipped cream cheese that I put together, so I decided to take some pictures & post it!  

My kids could probably just eat this spread with a spoon, but I am making sure they only have it with their breakfast bagels.  This cream cheese is light, faintly sweet, with a splash of fruit.  It's great for bagels, or even as a dip for fruit & graham crackers!  Yummy!  The texture of this dip is even better once it has had time to chill in the fridge, so you may want to make it ahead of time.  Enjoy!

Whipped Strawberry Cream Cheese

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (8oz) block of cream cheese (I used Neufchatel)
• 1/2 cup powdered sugar
• 3 Tbsp strawberry jam (I used my Low-Sugar Strawberry Freezer Jam)
• 1/2 cup whipped topping (I used light whipped topping)

1. Using a stand mixer with the paddle attachment, beat cream cheese with powder sugar until all lumps are gone.  Scrape bowl & mix again as necessary.  Add strawberry jam until combined.
2. Switch the paddle attachment with the whisk attachment & add the cool whip.  Whip until light, airy, & stiff peaks form.  Ripples will form in the cream cheese as the machine is running when it's ready; approximately 1 minute.  Spread onto toasted bagel.  Enjoy!

reade more... Résuméabuiyad

Low-Sugar Strawberry Freezer Jam + Tips & Tricks to Setting Jam

One of the supermarkets in my area had a ridiculously good deal on strawberries.  $3.99 per flat!  For those who don't know, a flat is 8 pounds of strawberries!  I needed some fruit for a party I was having, but there was plenty to spare, so I decided to make some freezer jam.  I searched for a good recipe, & found some I liked, but freaked out about the amount of sugar in almost every recipe I found.  I decided to try & make it with less sugar.  At first, it was unsuccessful, which I am sure had nothing to do with the sugar & I will tell you why in a minute.  Anyway, I ended up with jam that separated as soon as I poured it into my jars: fruit on top & liquid on bottom & I knew it wasn't going to set.  So I added more Pectin & re-heated my mixture & it worked great.

Sugar draws liquid from fruits, which is also known as maceration.  When my jam was still runny after my first attempt, the fact that I used less sugar had nothing to do with it.  After all, I had used less sugar, so hypothetically, there wouldn't have been as much liquid drawn from the fruit, right?  Maybe or maybe not, but none of that mattered anyway because the sugar is not going to make a jam more thick or less thin; it's not a thickening agent.  The Pectin is the key thickener in jams.

Fruits naturally have Pectin, but the riper the fruit, the less Pectin the fruit naturally has, & strawberries are already lower on the Pectin spectrum.  Heat makes Pectin form into a gel.  So when I added more Pectin & re-heated my mixture, the heat helped the Pectin gel up & it worked beautifully.  I am pretty confident in saying, if you have runny jam, extra Pectin (start with 1 Tbsp more) AND Heat will fix your problem.

Here is some Pectin, fruit, & jam science facts for you: "When dissolved and let cool, Pectin forms invisible strands that hold liquid in. Acid (such as lemon juice) helps draw even more Pectin out of fruit when it is heated. Water is attracted to sugar. Adding sugar causes some water to be drawn to the sugar molecules, leaving the Pectin molecules free to more easily get at and bind with each other, setting the preserve." (http://www.cooksinfo.com/pectin)

So now that you know why you might be having problems with strawberry jam setting, you can go ahead & try this recipe!  I hope it brings you success!

Low-Sugar Strawberry Freezer Jam

Recipe altered from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 3 1/3 cups crushed strawberries (approximately 2-3lbs strawberries)
• 2 Tbsp lemon juice
• 6 Tbsp Ball Classic Pectin (equivalent to about 1 box of other brand pectin)
• 1 1/2 cups sugar
• 1/2 cup light corn syrup (can do all sugar if desired)

1. Wash, hull & crush strawberries in a large microwaveable bowl to equal 3 1/3 cups.  You may use a potato masher, food chopper, or food processor to crush the strawberries; do not puree--leave slightly chunky.  Add lemon juice & Pectin.  Mix well.  Let it sit at room temperature for 20 minutes.
2. Add sugar & light corn syrup; stir until mostly dissolved.  Heat in the microwave on high for 6-10 minutes or until boiling & foamy (I prefer longer heat time.)  Remove & stir one last time.  Mixture will still be thin.
3. Skim the foam off the top, if desired, then pour jam into clean freezer containers leaving 1/2" head space for expansion.  (Your jam should look consistently chunky throughout the jar after it is poured into the jars.  If the fruit has risen to the top & the liquid remains at the bottom, pour the fruit back into the bowl, add a Tbsp more Pectin & heat again until boiling & foamy.)
4. Immediately top with lids & let stand at room temperature for 1-2 hours to cool down before placing in the freezer.  Refrigerate up to 3 weeks or freeze up to 1 year.

*Makes about 5 1/2 - half pints (8oz jars).

**To use freezer jam: Pull from the freezer, allow to thaw in the fridge, & use like store-bought jam.  (The freezer is for storing purposes, since jam was not canned in a hot water bath.)

One of the supermarkets in my area had a ridiculously good deal on strawberries.  $3.99 per flat!  For those who don't know, a flat is 8 pounds of strawberries!  I needed some fruit for a party I was having, but there was plenty to spare, so I decided to make some freezer jam.  I searched for a good recipe, & found some I liked, but freaked out about the amount of sugar in almost every recipe I found.  I decided to try & make it with less sugar.  At first, it was unsuccessful, which I am sure had nothing to do with the sugar & I will tell you why in a minute.  Anyway, I ended up with jam that separated as soon as I poured it into my jars: fruit on top & liquid on bottom & I knew it wasn't going to set.  So I added more Pectin & re-heated my mixture & it worked great.

Sugar draws liquid from fruits, which is also known as maceration.  When my jam was still runny after my first attempt, the fact that I used less sugar had nothing to do with it.  After all, I had used less sugar, so hypothetically, there wouldn't have been as much liquid drawn from the fruit, right?  Maybe or maybe not, but none of that mattered anyway because the sugar is not going to make a jam more thick or less thin; it's not a thickening agent.  The Pectin is the key thickener in jams.

Fruits naturally have Pectin, but the riper the fruit, the less Pectin the fruit naturally has, & strawberries are already lower on the Pectin spectrum.  Heat makes Pectin form into a gel.  So when I added more Pectin & re-heated my mixture, the heat helped the Pectin gel up & it worked beautifully.  I am pretty confident in saying, if you have runny jam, extra Pectin (start with 1 Tbsp more) AND Heat will fix your problem.

Here is some Pectin, fruit, & jam science facts for you: "When dissolved and let cool, Pectin forms invisible strands that hold liquid in. Acid (such as lemon juice) helps draw even more Pectin out of fruit when it is heated. Water is attracted to sugar. Adding sugar causes some water to be drawn to the sugar molecules, leaving the Pectin molecules free to more easily get at and bind with each other, setting the preserve." (http://www.cooksinfo.com/pectin)

So now that you know why you might be having problems with strawberry jam setting, you can go ahead & try this recipe!  I hope it brings you success!

Low-Sugar Strawberry Freezer Jam

Recipe altered from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 3 1/3 cups crushed strawberries (approximately 2-3lbs strawberries)
• 2 Tbsp lemon juice
• 6 Tbsp Ball Classic Pectin (equivalent to about 1 box of other brand pectin)
• 1 1/2 cups sugar
• 1/2 cup light corn syrup (can do all sugar if desired)

1. Wash, hull & crush strawberries in a large microwaveable bowl to equal 3 1/3 cups.  You may use a potato masher, food chopper, or food processor to crush the strawberries; do not puree--leave slightly chunky.  Add lemon juice & Pectin.  Mix well.  Let it sit at room temperature for 20 minutes.
2. Add sugar & light corn syrup; stir until mostly dissolved.  Heat in the microwave on high for 6-10 minutes or until boiling & foamy (I prefer longer heat time.)  Remove & stir one last time.  Mixture will still be thin.
3. Skim the foam off the top, if desired, then pour jam into clean freezer containers leaving 1/2" head space for expansion.  (Your jam should look consistently chunky throughout the jar after it is poured into the jars.  If the fruit has risen to the top & the liquid remains at the bottom, pour the fruit back into the bowl, add a Tbsp more Pectin & heat again until boiling & foamy.)
4. Immediately top with lids & let stand at room temperature for 1-2 hours to cool down before placing in the freezer.  Refrigerate up to 3 weeks or freeze up to 1 year.

*Makes about 5 1/2 - half pints (8oz jars).

**To use freezer jam: Pull from the freezer, allow to thaw in the fridge, & use like store-bought jam.  (The freezer is for storing purposes, since jam was not canned in a hot water bath.)

reade more... Résuméabuiyad

{Copycat} Chili's Salsa

Before I share my story, I am going to preface this post with some terms in case you are not familiar with Mormon lingo:

• WARD: a ward consists of (Latter-Day Saint) Mormon members based on a geographical area in which these church members live.  For example: the Mormons within a few blocks surrounding my house belong to the 16th ward.
• STAKE: not to be confused with steak (the meat) is a term used for a combination of wards belonging to one region. Another example: the Mormons who live in the next geographical area to my ward belong in the 8th ward, but we both are part of the same Stake.

I hope that makes enough sense that you will understand my story.  

So, this month we had a big party for church that they called a "Cruise."  It was held at our church building & there was: passports, pictures taken when you first "come aboard," entertainment, & food.  Each ward of our stake was in charge of a different country & had to have samples of food served there.  Our ward had the country: Mexico.  We signed up in church to help bring either chips, salsa, guacamole, or queso.  I signed up right away for salsa because I knew I wanted to make this recipe.  Plus, my husband has been bugging me to make salsa & I figured this would be a great time to make some for the party & let him try it.  

The party turned out to be such a great time.  They had activities for the children at each "port" in several of the classrooms & we had to get our passports stamped while we were there.  Our favorite was hula dancing in Hawaii, but we made some cool origami buildings in China as well.  Once the kids visited all 9 countries that were there, they got to go to the Captain's table & pick out a special prize (treat & toy.)  I thought it was a super clever party idea & there were LOTS of people there!


Anyway, back to the recipe!  This is a super easy salsa recipe.  I don't think you can get any easier than a couple cans of vegetables, part of an onion & a few seasonings.  The cool thing about this salsa, is the longer it rests, the more heat it gets!  It had a medium heat the day I made it, but the next day it was even hotter.  So if you like a hot salsa, this one is great if you let it sit in the fridge for a while.  Plus I like the pureed texture.  I like chunks sometimes, but I really love the smooth stuff.  As far as tasting like Chili's salsa...it has been a while since I have had Chili's salsa, but this recipe is all over the internet for Chili's copycat version & with the reviews I've read, I deem it credible.  Give it a go & tell me how it compares!

{Copycat} Chili's Salsa

Recipe lightly altered from Chef-In-Training & Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 (14.5oz) cans whole tomatoes, drained
• 1 (4oz) can diced jalapenos
• 1/2 cup yellow or white onion, diced
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp sugar
• 2 tsp lime juice

1. Combine all ingredients in a blender or food processor & puree until smooth.  
2. Taste with a tortilla chip & add more salt if needed; you don't want it overly salty, but tasting & adjusting the seasoning with a chip will help you know the right amount of salt since that is what you will be serving the salsa with.  Enjoy!

Before I share my story, I am going to preface this post with some terms in case you are not familiar with Mormon lingo:

• WARD: a ward consists of (Latter-Day Saint) Mormon members based on a geographical area in which these church members live.  For example: the Mormons within a few blocks surrounding my house belong to the 16th ward.
• STAKE: not to be confused with steak (the meat) is a term used for a combination of wards belonging to one region. Another example: the Mormons who live in the next geographical area to my ward belong in the 8th ward, but we both are part of the same Stake.

I hope that makes enough sense that you will understand my story.  

So, this month we had a big party for church that they called a "Cruise."  It was held at our church building & there was: passports, pictures taken when you first "come aboard," entertainment, & food.  Each ward of our stake was in charge of a different country & had to have samples of food served there.  Our ward had the country: Mexico.  We signed up in church to help bring either chips, salsa, guacamole, or queso.  I signed up right away for salsa because I knew I wanted to make this recipe.  Plus, my husband has been bugging me to make salsa & I figured this would be a great time to make some for the party & let him try it.  

The party turned out to be such a great time.  They had activities for the children at each "port" in several of the classrooms & we had to get our passports stamped while we were there.  Our favorite was hula dancing in Hawaii, but we made some cool origami buildings in China as well.  Once the kids visited all 9 countries that were there, they got to go to the Captain's table & pick out a special prize (treat & toy.)  I thought it was a super clever party idea & there were LOTS of people there!


Anyway, back to the recipe!  This is a super easy salsa recipe.  I don't think you can get any easier than a couple cans of vegetables, part of an onion & a few seasonings.  The cool thing about this salsa, is the longer it rests, the more heat it gets!  It had a medium heat the day I made it, but the next day it was even hotter.  So if you like a hot salsa, this one is great if you let it sit in the fridge for a while.  Plus I like the pureed texture.  I like chunks sometimes, but I really love the smooth stuff.  As far as tasting like Chili's salsa...it has been a while since I have had Chili's salsa, but this recipe is all over the internet for Chili's copycat version & with the reviews I've read, I deem it credible.  Give it a go & tell me how it compares!

{Copycat} Chili's Salsa

Recipe lightly altered from Chef-In-Training & Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 (14.5oz) cans whole tomatoes, drained
• 1 (4oz) can diced jalapenos
• 1/2 cup yellow or white onion, diced
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp sugar
• 2 tsp lime juice

1. Combine all ingredients in a blender or food processor & puree until smooth.  
2. Taste with a tortilla chip & add more salt if needed; you don't want it overly salty, but tasting & adjusting the seasoning with a chip will help you know the right amount of salt since that is what you will be serving the salsa with.  Enjoy!

reade more... Résuméabuiyad

Garlic Cheese Sticks with Marinara

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

reade more... Résuméabuiyad

Plum Jam

Don't just skip over this post because it's homemade jam, & canning is hard or whatever.  Seriously, until you have had homemade plum jam, you have not lived!  Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down.  I loved it then, & I forgot how good it was until now.  One of my husband's classmates brought us some plums from his tree & so I made some jam.  My kids are already scarfing it down.  They can't get enough PB&J sandwiches or toast with jam.  

Plums have this sweet yet tangy flavor to them that really pops on your taste buds.  So even though I saw this huge bag of plums that my husband brought home, & wondered, "What in the heck am I going to do with all these before they go bad?"  I am so glad I decided to make them into jam.  Now all I need is fresh bread out of the oven to spread my jam on!  Yum!

Plum Jam

Recipe slightly adapted from Ball by: Amber (Dessert Now, Dinner Later!)

Makes 3 1/2 - 4 half pint jars

• 2 2/3 - 3 cups plums, peeled, pitted, & pureed
• 2 Tbsp lime juice
• 2 cups sugar
• 2 (0.4oz) packets Ball Classic Pectin

1. PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
2. COMBINE prepared fruit with lime juice in a large saucepan.  (I actually pureed my fruit with the lime juice.)  Gradually stir in two packet of fruit pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.
4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace.  Wipe rims.  Center lids on jars.  Apply bands & adjust to fingertip tight.
5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water.  Place lid on canner.  Bring water to gentle, steady boil.
6. PROCESS jars for 10 minutes, adjusting for altitude*.  Turn off heat, remove lid & let jars stand for 5 minutes.
7. REMOVE jars & cool.  Check lids for seal after 24 hours.  Lid should not flex up & down when center is pressed.  Clean & store jars according to manufacturer's instructions.

*INCREASE processing time:

• 5 minutes for 1,001 to 3,000 ft
• 10 minutes for 3,001 to 6,000 ft
• 15 minutes for 6,001 to 8,000 ft
• 20 minutes for 8,001 to 10,000 ft

**To enjoy now:

1. LADLE hot jam into hot jars.  Cool to room temperature, about 30 minutes.  
2. REFRIGERATE jam or serve immediately.  Refrigerate for up to 3 weeks.

Don't just skip over this post because it's homemade jam, & canning is hard or whatever.  Seriously, until you have had homemade plum jam, you have not lived!  Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down.  I loved it then, & I forgot how good it was until now.  One of my husband's classmates brought us some plums from his tree & so I made some jam.  My kids are already scarfing it down.  They can't get enough PB&J sandwiches or toast with jam.  

Plums have this sweet yet tangy flavor to them that really pops on your taste buds.  So even though I saw this huge bag of plums that my husband brought home, & wondered, "What in the heck am I going to do with all these before they go bad?"  I am so glad I decided to make them into jam.  Now all I need is fresh bread out of the oven to spread my jam on!  Yum!

Plum Jam

Recipe slightly adapted from Ball by: Amber (Dessert Now, Dinner Later!)

Makes 3 1/2 - 4 half pint jars

• 2 2/3 - 3 cups plums, peeled, pitted, & pureed
• 2 Tbsp lime juice
• 2 cups sugar
• 2 (0.4oz) packets Ball Classic Pectin

1. PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
2. COMBINE prepared fruit with lime juice in a large saucepan.  (I actually pureed my fruit with the lime juice.)  Gradually stir in two packet of fruit pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.
4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace.  Wipe rims.  Center lids on jars.  Apply bands & adjust to fingertip tight.
5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water.  Place lid on canner.  Bring water to gentle, steady boil.
6. PROCESS jars for 10 minutes, adjusting for altitude*.  Turn off heat, remove lid & let jars stand for 5 minutes.
7. REMOVE jars & cool.  Check lids for seal after 24 hours.  Lid should not flex up & down when center is pressed.  Clean & store jars according to manufacturer's instructions.

*INCREASE processing time:

• 5 minutes for 1,001 to 3,000 ft
• 10 minutes for 3,001 to 6,000 ft
• 15 minutes for 6,001 to 8,000 ft
• 20 minutes for 8,001 to 10,000 ft

**To enjoy now:

1. LADLE hot jam into hot jars.  Cool to room temperature, about 30 minutes.  
2. REFRIGERATE jam or serve immediately.  Refrigerate for up to 3 weeks.

reade more... Résuméabuiyad