Candied Jalapeños

THIS IS AMAZING!!!  I literally licked my plate :)  I put this on top of a block of cream cheese but it would be amazing on top of a burger/hot dog!!!  Super easy to make and just delicious!!!

Makes 2 pints

Ingredients

• 1 pound fresh jalapeños
• 2 cups white granulated sugar
• 2/3 cup apple cider vinegar
• 1 teaspoon granulated garlic powder
• 1 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes

Instructions

• Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
• To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
• Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
• Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
• Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.

Marshmallow Cream Cheese Snack Dip

Love packing up fruit for the boat and needed something fun to mix it up today -- this is super easy to make and the kids just gobbled up all the fruit in seconds :)

Ingredients:
16oz Marshmallow Fluff
12oz whipped cream cheese
Dipper: Fruit, pretzels, graham crackers

Empty the marshmallow fluff and whipped cream cheese into a large bowl and mix together.  I used a handheld mixer but you can also use a standup mixer.

Notes

• I sprayed my spatula with Pam cooking spray. This allowed me to easily remove the sticky marshmallow fluff from the container.

• I used a really large bowl so I could more easily combine the two ingredients together and avoid giving myself a bath with the ingredients.

• I used a 12 oz. container of whipped cream cheese so I didn’t have to worry about letting my cream cheese come to room temperature and soften. If you use the regular variety of cream cheese, I recommend you let it soften before using it. 

• Feel free to use an 8 oz. container of cream cheese instead. It will just be a little milder of a cream cheese taste.

Pretzel Cheese Dip

This was DELICIOUS!!!!  Worked perfect to dunk pretzels in but also was tasty with just chips!!

Serves 8

 Ingredients:

1 tablespoon butter

1/2 Tablespoon corn starch (or all-purpose flour)

• 1 cup  milk , more as needed
• 8 ounces sharp cheddar cheese or Velveeta
• 2-3 teaspoons hot sauce (I prefer Frank's) , more to taste
• cayenne pepper or chili powder , to taste
• S&P , to taste

Melt the butter in a small saucepan over medium heat. Sprinkle the cornstarch or flour over the butter, stirring constantly and cook for 1 minute.

Warm the milk in the microwave for 15 to 20 seconds. Next slowly pour in the milk while whisking it fast. Continue whisking and cooking until it has thickened (but still pourable). Be careful to watch it.

Remove from heat. Stir in the cheese until and stir until smooth. The sauce will continue to thicken as it cools

Season with salt and pepper, to taste (I start with 1/4 teaspoon salt and 1/8 teaspoon pepper). Add 1 to 3 teaspoons of hot sauce depending on heat preference. You can also add 1/4 teaspoon cayenne pepper to take up the heat. If it's too thick, you can whisk in a Tablespoon or two more of warmed milk.

Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave for 15 seconds. Serve with pretzel or tortilla chips. Store leftovers in an airtight container.

Raisin Sauce

 A Sodahl fav with ham!!! 

Ingredients:
3 tablespoons cornstarch

2 cups apple cider

2 tablespoons butter

1 cup raisins

 

Measure cornstarch into small saucepan.  Gradually stir in apple cider.  Add butter and raisins.  Cook over medium heat, stirring constantly, until sauce thickens and boils.  Boil and stir 1 minute.  Serve warm.

Buttermilk Ranch Dressing

This is DELICIOUS!!!  Ross said this should be used with everything!!

INGREDIENTS

1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard

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Instructions

1. Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.

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Notes

Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.

Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.

Broccoli Slaw w/Apples and Walnuts

This was ok -- haha...but I think it's just me.  My challenge group LOVED it - and so did Rossy.  I'm just not really a fan of cold broccoli, but I would eat it again -- I just didn't look forward to the leftovers like I normally do!

Serves 4: 1 green, 1 purple, 1 orange

Ingredients

2 medium heads of broccoli, chopped

1 large carrot, grated

1 apple, cored and finely chopped

¼ cup onion, finely chopped

½ cup walnuts, coarsely chopped

¼ cup dried cranberries

Ingredients for the dressing:

1 cup mayonnaise (recipe below)

2 tbsp. lemon juice

1 garlic clove, minced

1 tsp. honey (optional)

Sea salt and freshly ground black pepper

In a bowl, combine all the ingredients for the dressing. Mix well and season to taste. In large bowl, combine the broccoli, carrot, apple, onion, cranberries, and walnut.  Mix as much dressing as you like in the salad and toss until well combined.  Serve right away or refrigerate before serving.

Mayo Ingredients 
1 ¼ cup EVOO

1 egg

½ teaspoon mustard powder

½ teaspoon salt

1 teaspoon lemon juice

Combine egg, ¼ cup olive oil, mustard powder, and salt in a food processor.  Mix thoroughly.  While the food processor is running, slowly drizzle in the remaining cup of olive oil.  After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Lemon Garlic Sauce

This sauce tasted YUMMY on these poached eggs and asparagus toast!!

Serves 5 – 2 tablespoons each (1 orange)

Ingredients

2 tablespoons lemon juice

1 large egg yolk

2 cloves curhsed garlic

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

Sea salt

3 tablespoons EVOO

Combine lemon juice, egg yolk, garlic, and mustard in small bowl – mix well.

Season with salt and pepper – slowly add oil and whisking the whole time.

Lemon Garlic Sauce

We made this with Spicy Cauliflower and it was the perfect combo!!  I even put a little on my chicken breast :)

Serves 5 (2 tablespoons each) - Fixate - 1 orange

Ingredients:

2 tablespoons fresh lemon juice

1 large egg yolk

2 cloves crushed garlic

1 tablespoon dijon mustard

1 tablespoon whole-grain mustard

Sea Salt

3 tablespoon EEVO

Combine lemon juice, egg yolk, garlic, mustards in small bowl.  Mix well.

Season with salt and pepper

Slowly add oil, whisking continuously until well blended.

Clean Tomato Sauce

Um yum...I was licking the spoon while I stirred this...and it was even better on food!!

Makes 12 servings: 1 serving is ½ cup of sauce and is 3 green and ½ tablespoon (123 calories)

Ingredients

2 tbsp. Olive Oil

1 medium onion, chopped

4 cloves garlic, chopped

6 oz can tomato paste, no salt added

 ¼ c red wine

2 (28oz) cans crushed tomatoes

2 tbsp. agave nectar

1 tsp. sea salt

 ¼ tsp. ground black pepper
3 oz. parmesan cheese

3 tbsp. chopped basil

Heat oil in large saucepan over medium heat. Add onion; cook, stirring frequently until onion is translucent.

Add garlic & tomato paste; cook, stirring constantly for 2-3 minutes – make sure tomato paste doesn’t burn!

Add wine; cook, stirring constantly

Add tomatoes, agave, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low, gently boil, for 3 minutes.

Add cheese; cook, stirring occasionally for 1 hour.

Add basil and mix well

Creamy Jalapeno-Lime Butter

Y-U-M-M-Y!  We used this on the Garlic Bread we made!  So good!  Gave it a little kick, but wasn't like uber spicy!  Brody really liked it :)

Recipe by Our Best Bites

Ingredients
1 cup (2 sticks) real butter, at room temperature
4 ounces cream cheese (low fat is fine, avoid fat free), at room temperature
1/4 teaspoon finely minced garlic
zest from one large lime
2 teaspoons fresh lime juice (more to taste, if desired)
1-2 teaspoons finely minced jalapeno
2-3 tablespoons chopped fresh cilantro

Beat butter and cream cheese together until well blended and light and fluffy.  Add in garlic, lime zest, lime juice, jalapeño, and cilantro.  Mix until everything is well distributed.   Spread on bread or corn bread.

When not in use, store in fridge and bring to room temperature before serving again.

Garlic Bread Seasoning

I haven't ever made a "seasoning" before....this was so good!!  I can't wait to use this on breadsticks!  I used this on Grilled Pizza Sandwich tonight- yummy!!

Ingredients:

1/2 cup powdered Parmesan cheese
2 teaspoons Kosher salt
2 tablespoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Pizza Sauce

I tried this out tonight on Grilled Pizza Sandwiches, and it was sooo good!!  I want to put this on some pizza in the future....delicious!  Here are some other recipes that use the sauce too:
1. Kalua Pork Hawaiian Pizza
2. Italian Chicken Rollups

Ingredients:
6 oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 tablespoons
1 tablespoon sugar or honey
3/4 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well

Cream Cheese Whipped Cream

Call me Betty Crocker.....This was SO AMAZING!!!  I could almost "4-finger scrap the bowl" (reference for all my cousins out there...)!!  I want to put this on everything....it's so good!!  Try it!

I made this to go with these yummy pancakes!!

Ingredients:
4 ounces cream cheese (low fat is fine, no fat free)
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular)

First whip the whipping cream until medium peaks form.

Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Restaurant-Style Ranch Dressing

Helped host Kimmy's baby shower this week, and I had to make something new so I could blog :) We already had the food menu figured out, SO I decided to find a new recipe to make Ranch dressing to go with veggies!  This was so yummy I could have licked it!!  Might be my new go-to for when I make home-made fries....

Ingredients:

1 cup mayonnaise or light mayonnaise (not Miracle Whip)
1/2 cup Greek yogurt or sour cream
1/2 cup buttermilk
1 packet Hidden Valley Ranch dressing mix

Whisk ingredients together. Serve as a salad dressing or dip for vegetables. Refrigerate any leftovers.

Apple Sauce

We went to an apple orchard a couple weeks back, and I got motivated to make my own applesauce.  This couldn't be easier!!  I don't know why I thought it would be hard.....We made up a couple batches - and it took a total of 30 minutes!  Now we have breakfast for a month :)

Ingredients:
Apples
Cinnamon
optional: Sugar

Core and slice apples.  Put into a big pot (no need to peel).

Add 1/2 cup water (yes, only 1/2-1 cup water....for real....I had to call my mom 2x to make sure!) - and bring to a boil, then turn low.

Stir occasionally so that none of the apples start to burn, and wait till apples begin to get mushy.

Then run apples through sieve (this fancy apple making tool!)

Once in container - add some cinnamon to taste.  If sauce is super bitter, add a bit of sugar.

Honey Mustard Sauce

I could lick this bowl clean....it's that good!!  Made this to go with Outback Steakhouse Alice Springs Chicken - YUMMY!!!

Ingredients:
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 tablespoon lemon juice

Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Berry Poppy Seed Vinaigrette

This makes a lot - but it was really tasty!  Don't mind the amount of oil you put in this bad boy, cause it's offset by the yummy berries :)  We made this with Grilled Chicken Berry Salad - delicious!

OBB Cookbook

Ingredients:
1/2 cup white wine vinegar
1/2 cup honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 teaspoon kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 cup raspberries, blackberries, or strawberries
2/3 cups canola oil
1 1/2 teaspoon poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Guiltless Alfredo Sauce

This sauce is A-M-A-Z-I-N-G!!!  The best part about it is you can have this with just plain noodles - OR I've made it with Asian BBQ Chicken Pizza, Flatbread Pizza with Spinach, Caramelized Onions, and Feta, and Roasted Asparagus & Mushroom Pasta.  Oh it's just so good - you will find yourself licking the bowl!!

Ingredients:
2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Greek Vinaigrette Dressing & Marinade

Ross was at an offsite a couple days this week, so I invited my dad over for dinner (since my mom is out of town too) - and figured we would do up some yummy Greek Tacos.....marinaded those bad boys in this awesome dressing....but you could totally use this on a Greek salad too!!

Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup white vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this will not make the dressing spicy, just flavorful)
1/4 teaspoon freshly ground black pepper
4 cloves garlic, smashed and peeled
1 cup canola oil (or other salad oil)
1/2 cup crumbled feta cheese
3/4 teaspoon Italian seasoning
1/4 teaspoon dry oregano

In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth.

While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency).

Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.

Blue Cheese Dressing

I'm a ranch girl - I put ranch on my salads, wings, pizza....but lately, I've taken more of a liking to wings with blue cheese - thank you BW3 :)  Figured I would get fancy and whip up some of my own - and it was AMAZING!!!  Especially good with homemade xxx.

OBB Cookbook

Ingredients:
1 cup mayonnaise (do not use Miracle Whip. Just don’t. You may, however, use light mayonnaise.)

1/2 cup crumbled blue cheese

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons red wine vinegar

2 teaspoons minced garlic (1-2 cloves)

A couple tablespoons of milk or buttermilk (optional)

Combine ingredients...AND DONE!!

If you’d like, thin to desired consistency with milk or buttermilk. Cover and refrigerate for at least an hour before serving.