These pretty cranberries are fun to have around the Holidays. They are fun to package and give away as gifts too. The cranberries sit in sugar syrup over night and then the syrup is drained from the cranberries. I didn’t roll each individual cranberry in the sugar. I just poured a bunch of sugar into a bowl and tossed all the cranberries in there until they were all coated. That would seem like a lot of work to me to roll each cranberry in the sugar one at time. Who has time for that around the Holiday season anyway?
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week
The last time I went to Whole Foods (Ben likes to call it Whole Paycheck, because it’s expensive), I ended up picking up this incredible mango salsa. It was so fresh, I ended up eating the whole container of it in one hour. It was THAT good, and money well spent.
It is sometimes hard to find a fresh mango where I live (that and every other type of Tropical fruit), and I’ve been thinking about using frozen mangos, but haven’t come to try that yet. Thinking frozen mangos would get kind of squishy and make the salsa go bad really fast. There is also canned mangos, but I need to go on a mission and hunt them down in every store in town. Don’t really feel like doing that. One thing I don’t like about mangos is the big pit that is in the center of it. I feel like that is all I’m paying for. You have to buy 4 or 5 mangos to get enough mango, to make the salsa. Kiwi was pretty cheap so I threw it in there with the mangos. This would be good over anything grilled or just with some chips.
2 ripe mangos, chopped
2 kiwis, chopped
2 tablespoons of chopped red onion
2 tablespoons of cilantro
1 half of a lime, squeezed
1 half of a jalapeno, diced
salt and pepper, to taste
Cut and dice up all the fruit and vegetables and toss together in a bowl. Season with salt and pepper to taste.
I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone … Continue reading →
Fresh figs are hard to find where I live. I’ve looked and looked every, come September when they are in season and can never find them. The man at the grocery store said that we never get fresh figs here … Continue reading →
These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.
I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel. Dollop these bars with some some cool whip or whipping cream.
Today is the perfect Fall day for apple cider. Cool, crisp, and a little breeze outside. Apple cider in the crock pot is really easy too. Just tie up some whole spices and throw in some cinnamon sticks. Let it … Continue reading →
4th of July is such a fun day. Unfortunately, it’s on a Wednesday this year. Right smack dab in the middle of the week. I’d take 2 days off, but I’m saving all my pto for when Ben and I go to Yellowstone in the Fall.
These strawberries are patriotic and fun and would add a nice addition to any 4th of the July day table. I have 2 other red, white, and blue desserts planned so be on the look out for those!
2 pints of strawberries
1 bag of white chocolate chips
2 blue sprinkles
Melt the white chocolate chips on high for 2 minutes. Stir until they’re melted. Dip the strawberries in the white chocolate, and then into the blue sprinkles. Couldn’t be any easier!
These are pretty simple. Take a tube of that store bought cookie dough stuff and bake it off in the oven until it’s done. In a bowl, mix together some cream cheese and coolwhip. I added in about 1/4 cup of powdered sugar to make it sweater. Top with your favorite fruit. I used kiwi, strawberries, and pineapple. See, it was pretty simple now, wasn’t it? You could do raspberries, blueberries, and strawberries for the forth of July to make this patriotic. I just prefer to buy whatever fruit is on sale.
The website where I found this recipe at used a muffin tin to make little mini fruit pizzas. I just took all the cookie dough and placed it in an 8 X 8 baking dish and baked the crust for about 15 – 20 minutes. There’s different ways you could do this. Experiment with different flavors of cookie dough crust!
1 small package Pillsbury sugar cookie dough
1 8 oz package cream cheese, softened
1 large container cool whip
4 cups of any kind of fruit
Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350- cooking time will depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for one large cookie), do not over cook. Whip softened cream cheese, then add in cool whip until nice and smooth.
Place in Ziploc bag, cut off tip, pipe frosting onto cookies. Decorate with fruit.
I told yah, that I’d be posting some more crock pot recipes and here they are. I didn’t lie to you all. More to come too. I don’t know what went wrong with the crock pot apple butter recipe that I made last year?? I had sticky/messy burnt apple goo stuck to my crock pot for the longest time and it was hard to get out. I was thinking that the recipe was wrong and there was no liquid. Nope… that wasn’t it. This recipe didn’t have any liquid in it either and I was surprised after it started cooking in the crock pot how much liquid came out of the apples after mixing in the sugar. Who ever knows what happened to my crock pot the last time I tried making this, will never know.
I’ll be making some more of this, this week since I have a whole week and a half off. I’m so excited for a vacation, but it really won’t feel like one. We’ll be so busy in a couple of days that I won’t be able to put up my Halloween decorations on October 1st. Sad, story. I know. Future husband won’t even let me put them up because he thinks that it’s too early. Well then, why the heck does Wal-Mart already have Christmas trees up? That stinks.
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
We have a bountiful of apples this year. I even went to a beautiful apple orchard with a friend, and picked some.
Our tree in our backyard is packed with them. I’ve already made some apple pie filling and an apple pie with the ones I’ve picked so far. Tonight I made apple sauce.
I sometimes buy those little cups of applesauce that you get in the store and eat them as a snack at work. I also remember getting them in my lunch bag at school. Now, they have all sorts of different flavors of applesauce like strawberry, raspberry, and peach. I feel like I was jipped as a kid.
Now that I am older and can make my own applesauce I can do whatever I darn well please with it. I can add in tons of cinnamon, mix in some cranberries, or serve it with some pork tenderloin if I wanted too. Maybe even add in some bacon? Apples and pork marry well together. Whoever thought of that was a genious.
3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt
1 Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
2 Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.
Freezes easily, lasts up to one year in a cold freezer.
I admit, I was slightly confused when I heard the words freezer and jam. What’s that supposed be like compared to regular jam? Freezer jam isn’t as thick as regular jam. I’ve seen recipes where you just combine the ingredients together and whisk until fruit mixture is thick. No cooking required. That’s how easy it is.
This recipe required cooking but not for long. You bring the sugar and fruit mixture up to a boil and add in the pectin. Continue to cook for another minute and you’re done. They have small storage containers for freezer jam, but I got some larger ones at home. You can also use jars and freezer bags. Just make sure there’s 1/2 in space between the lid and jam or else, it might expand and crack. That would suck trying to clean up all that mess in the freezer. It’s good on top of English muffins and ice cream. A nice way to preserve fresh fruit, and it sure beats making regular jam. I can never get that stuff to get thick.
Ingredients from martha stewart
5 cups of crushed plms, peaches, or necatarines (any fruit will work)
1/2 cup of lemon juice
2 1/2 cups of granulated sugar
1/2 cup of powdered sugar
1 package of no sugar added pectin
Bring fruit to a boil and add in lemon juice.
In a bowl whisk together granulated sugar and 1/2 cup powdered sugar, no sugar pectin. Add to fruit, stirring until sugar mixture disolves and fruit returns to a full rolling boil. Boil for 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2 in space on top. seal and let sit at room temperature until jam is set, 2 to 3 hours.
2 tablespoons (using peaches) 40 calories, 0 grams fat, 0 grams protein, 10 g carbs, 0 grams of fiber
According to Wikipedia, Granita is a semi-frozen dessert made from sugar, water, and various flavorings. It basically reminds me of shaved ice. It’s also very healthy if you don’t add in any sugar.
It’s a fairly simple process. Puree your favorite fruit. I used half a seedless watermelon to make this. Poor pureed fruit into a baking dish and freeze. I used a pyrex one that was 8 X 11 in. After about 3 hours, you can take a spoon and start shaving off the top. Put in the freezer again and repeat the process every hour or so until you have shaved ice.
Try this process using different fruit juices. A great way to cool off during the summer.
1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded) (about 8 Cups Of Chunks)
2 whole Limes, Juiced
1/3 cup Sugar
Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.
Repeat with other half of ingredients. Pour into same bowl as other batch.
Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.