Friday, September 21, 2018

Sweet Mustard Spread with Hot Peppers (Jalapeno, Banana, Habanero, etc.) -Small or Large Batch

I'm hoping your jalapeno plants are hanging in there and still producing like mine are because I truly encourage you to try this Sweet Mustard with Hot Peppers! You'll notice a pucker from vinegar, bite from mustard and the heat will vary with how well you clean your peppers (I cleaned mine well). Such an amazing dip for parties, it's great with pretzels, sausage, cocktail weinies, meatballs, cheese and crackers, and ~help fill in the blank ______. I really think you'll like this if you try a batch, and if you have some red peppers to add in too, well, that would be a beautiful thing:@)

This mustard recipe contains flour, so the Food Police say it's not ok to water bath process and preserve.
So I chose to make 1/4 batch. 
That gave me a couple small 4 oz mason jars for gifting (the perfect size to add to a platter for dipping),
and a couple 8 oz jars to store in the fridge and use as desired.
Even though I'm presenting this as a dip folks, don't hesitate to slather it on a hot dog, brat or hamburger:@)
The original post runs her peppers through a food processor, I used a knife and aimed for less than 1/4" diced.

Sweet & Hot Mustard-from PA Country Crafts
Full Batch-approx 14 (8 oz) jelly jars:
4 C white vinegar
1 1/2 C A/P flour
4 C sugar
4 C yellow prepared mustard
36 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers

One Fourth Batch-approx 3+ (8 oz) jelly jars:
1 C white vinegar
1/4 C + 2 Tblsp A/P flour
1 C sugar
1 C yellow prepared mustard
9 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers
  1. Mix vinegar and flour in large pot over medium heat until flour dissolves. A whisk works best.
  2. Add everything else, stir continuously, scraping down sides and cook until bubbly and thick.
  3. Pour into sterilized jars, cover and store in refrigerator.
Let's try something new and have a happy day:@)

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Wednesday, September 19, 2018

Oven Toasted Mini Pierogie Appetizer

These Oven Toasted Mini Pierogie Appy's are a nice ~substantial~ snack. A real crowd pleaser with pasta, cheese and sauce... What's not to love? And since we're serving them with marinara sauce, why not make the guys extra happy and toss a few meatballs onto the sheet pan too:@) Don't hesitate to make these folks, I think you'll be happy you did!

They come together in no time and are perfect for when the weather turns a little cooler🏈
Mrs T's doesn't mention anything about partially thawing the pierogies first, 
I did take mine out of the freezer while I mixed everything and waited for the oven to heat up.

Oven Toasted Mini Pierogies-from Mrs. T's Website
1 box Mrs T's Mini Four Cheese Medley Pierogies
2 C bread crumbs
1 Tblsp dried parsley
1 Tblsp dried basil
1 Tblsp paprika
2 tsp garlic powder
S&P to taste
3 eggs
cooking spray
Marinara sauce or ranch dressing for dipping
  1. Spray cookie sheet (I lined mine with foil first for easy clean-up).
  2. Combine breadcrumbs, parsley, basil, garlic powder, paprika, S&P.
  3. In another bowl beat eggs.
  4. Coat pierogies in egg wash, then in breadcrumb mixture. Lay flat side down on baking sheet.
  5. Bake for 15 minutes at 450 degrees.
  6. Serve with sauce of your choice.
Enjoy a munchie and have a happy day:@)

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Monday, September 17, 2018

Slow Cooker Baby Waxy Potatoes with Rosemary, Lemon Pepper Seasoning and Bacon Fat

What did I do with some of the new potatoes Ma grew and shared with me? Whipped up these Crock Pot Waxy Baby Potatoes with Rosemary. What I really love about this idea is, the slow cooker works well for when it's hot outside ~and~ for the holidays or times when stove and oven space are at a premium:@) I had a little over a half pound of potatoes and used my 2 quart crock pot (up to 1.5 lb of potatoes would have easily fit). This really did make the house smell great while cooking and if you should happen to have some leftovers, they'd make killer home fries for breakfast too.

Try to play nice and not to fight over those pieces with the yummy dark spots:@)

I did make this again using russet potatoes, that worked well too.
But red or yellow waxy potatoes would be my first choice.
 Recipe is easily doubled, tripled, etc for a bigger crowd, just use a larger crock pot.

Slow Cooker Baby Waxy Potatoes with Rosemary
For every:
generous 1/2 lb baby potatoes, cut into quarters or 1/2" thick pieces
1/2 tsp bacon fat
1 tsp lemon pepper seasoning-still lovin' the Walmart brand
1/2 tsp dried rosemary
1/4 tsp onion powder
  1. Add everything to crock pot, give it a stir. The bacon fat will melt... eventually:@)
  2. Place 2 paper towels over vessel and nestle lid on crock pot on top of paper towels.
  3. Set to high and cook for 2 hours total. Remove lid and stir after one hour. Add new paper towels and replace lid for last hour.
  4. Gently stir potatoes before removing from Crock Pot.
  5. Sprinkle with salt before serving if desired.

Saturday, September 15, 2018

Saturday Snippets -Football Shaped Sausage, Went Junkin' and Pumpkin Pie Candy Corn

Beep...beep...beep... This just in, Football Shaped Sausage has been spotted at Walmart! $9 and this is a very substantial amount of sausage. Even if you don't think you'll be going to a football party until the Super Bowl, grab one now! I'm sure they won't be around for long. And I know this might sound crazy... But they'd make a great guy gift for the holidays too... Trust me:@)

The thrift stores have been a little sparse lately, but I did find a couple fall things this morning. A 14" football platter $1 that will be fun for pics and serving. And a good size pumpkin candle holder (6" tall x 5" wide) with leaf cut outs $1.50. I really love the splatter paint on the big leaf and like that it will be a nice decoration now right through Thanksgiving:@)

And I'll end with: Growing up my two favorite candies were jelly beans and candy corn, thankfully back then you could only get them in spring and fall (giving me time to burn those calories off:@)... I found this Pie Flavored Candy Corn at Dollar Tree and have to say, it's a fun novelty item! You will definitely notice the spices in each flavor and we thought they were different and tasty.

Happy Weekend Everyone-Enjoy:@)

Thursday, September 13, 2018

DIY Stacked Pumpkin Topiary from Dollar Tree Pumpkins & Recycled K-Cup (Barbie or Fall Decoration)

I love the look of stacked pumpkin topiaries and saw a miniature one at a craft store for $7... Not in my world folks! Dollar Tree has packs of small glitter pumpkins, and I'm always looking for ways to recycle and repurpose k-cups, add in a little hot glue... ~Wa-La~, here we have a 5" tall Stacked Pumpkin Topiary. If a kids craft, let them decorate the base as desired, Sharpies, stickers, glitter, duct tape, etc. I chose to keep mine as a white planter.

This is a quick project that will give your Barbie house, pictures and fall dioramas a little seasonal flair. 
~Or~ make a really cute fall decoration any where in the house... This one might be headed to my tiered tray centerpiece:@)

One pack of each size pumpkin(s) is enough to make two topiaries.
There are also leftover extra pumpkins and leaf shapes that can be used for something else later.

  • Cut the pick off of the bottom and stem off the top of the larger pumpkin, and cut the stem off of the middle sized one.
  • I found that they stacked better if I turned the large pumpkin upside down, the bottom is flatter.
  • The large pumpkin didn't completely cover the opening of the k-cup so we'll need something to cover the opening. Glue a colorful artificial fall leaf to lay across the top of the k-cup, or miniature leaves, raffia, Spanish moss, anything glued to the rim to cover the hole (see pic below). I crochet a chain of brown eyelet yarn and glued it to the top of the k-cup.
  • Glue large pumpkin to k-cup and the other two on top of each other. I used hot glue, any strong glue will work.
  • Decorate k-cup if desired (before or after adding the pumpkins, before might be better if a kids project).

Make something just for fun and have a happy day:@)

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Wednesday, September 12, 2018

Apricot and Dijon Kielbasa Bites -Little Dipper Crock Pot, Oven or Grill

New to cooking or just need something that comes together in no time? It doesn't get much easier than this folks, three ingredients, set it and forget it and get ready for recipe requests! These Apricot and Dijon Kielbasa Bites have a ton of sweet and tangy flavor and can be heated up any way you'd like. Another beautiful thing, this is perfect for any occasion, whether a couple people or a huge holiday or football party. Don't hesitate to give this a try, it might just become your signature party dish:@)

Oh and, you don't need to have food pics in your team colors but... All the cool kids do:@) 

  • As a point of reference, one 12-14 oz rope of smoked sausage will fit into the Little Dipper Crock Pot (might need a little arranging). For lots of sauce, I would mix 3/4 of the recipe if using one rope and the Little Dipper.
  • I made 1/2 rope and 1/2 recipe of sauce. Recipe easily increased for a larger crowd using larger Crock Pot. I'm guessing the full recipe below used a 3-4 quart Crock Pot at a minimum.
  • I like to add the sliced kielbasa to boiling water and cook it for a minute, just to remove some of the fat. Drain well.
  • I'm also a big fan of adding a folded paper towel under the lid to help absorb some excess moisture. This helps keep the sauce nice and thick too.
Apricot and Dijon Kielbasa Bites-from Cakes Cottage
2 lbs kielbasa, cut into bite size pieces, approx 1/2" thick-see smaller amounts above
1 C apricot preserves
1/2 C Dijon mustard
  • Mix everything, add to cooking vessel, heat through:
  • Little Dipper-Cover crock, cook for 1 hour, remove lid and let heat up uncovered for 30 minutes more. Larger slow cooker-cover, low for 4 hours.
  • Oven-Add to baking dish, 20-30 minutes or until bubbly and hot at 350 degrees.
  • Grill-Disposable foil pan, indirect medium/high heat about 20-30 minutes or until bubbly and hot.

Monday, September 10, 2018

Apple Bread with Nuts and Raisins -Loaf Pan Recipe

While most folks are posting an abundance of pumpkin recipes right about now... I'm feeling the love for apples (but don't worry, I will be sharing a few pumpkin recipes to keep things interesting:@) One of the things I really loved about this Apple Bread recipe, it's recommended that you bake it but wrap in plastic wrap and not serve it until the next day. Great for Sunday dinner! The original called for a streusel topping, I chose to keep mine plain, we all felt it was plenty sweet enough, ~and~ plenty tasty enough as is! Don't hesitate to give this great 'any time of day' cake a try folks, I think you'll be happy.

I also wanted to mention how pleased I am with this $5.97 Wilton loaf pan I picked up at Walmart!
I have more than my share of expensive cake pans, but things pop out of this one beautifully-it's a great purchase:@)

Apple Bread with Nuts and Raisins-adapted from The Iowa Housewife
1/2 C butter, softened
1 C sugar-I cut back a couple Tblsp
1/4 C buttermilk or sour milk-I used Half and Half
2 tsp baking powder
2 eggs
1 tsp vanilla
2 C A/P flour
1/2 tsp salt
2 C shredded, peeled apples (toss with a little lemon juice to prevent browning)-mine were 1/4" diced
1 C chopped walnuts or pecans-I used about 1/3 C pecans
1/2 C golden raisins-I had regular raisins and used about 1/3 C
Optional Streusel Nut Topping-click here for the streusel recipe
  1. Grease bottom and up 1/2" sides of 9x5x3" loaf pan.
  2. In large bowl, beat butter for 30 seconds. Add sugar and mix until well combined.
  3. Add buttermilk and baking powder, mix until combined.
  4. Add eggs and vanilla, mix until combined.
  5. Add flour and salt, mix in by hand. Fold in apples, nuts and raisins by hand.
  6. Spoon batter into pan and spread evenly (it will be thick).
  7. Sprinkle with topping (if using) and bake at 350 degrees for 60-65 minutes or until a toothpick inserted near center comes out clean.
  8. Cool in pan for 10 minutes. Remove from pan and cool completely.
  9. Wrap well with plastic wrap and store overnight before slicing into nice thick slices. 


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