Better Than Pam Coating

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.

Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Crock pot apple butter

For standard size crock pot, adjust for small or huge one.
12-14 apples (I do enough to fill my pot)
2 cups apple juice or cider

Wash, core, peel and slice apples. Put in crock pot, cover and cook on low 10-14 hours. I start mine before bed and finish the next day.

When fruit is tender, mash with potato masher or whisk. Measure amount of cooked fruit and put back into crock pot. For EACH 2 cups cooked fruit add:
1 cup sugar
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp. cloves

Stir well, cover and cook on high for an additional 6-8 hours, stirring every two hours. After 3 hours, remove lid and continue to cook uncovered so butter will thicken. Spoon into hot jars and process in hot water bath. ( I did mine for 20 minutes, adjust to where you live. You can also just put into freezer jars and freeze!

Comeback Sauce

found this recipw here http://syrupandbiscuits.com/comeback-sauce/


Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. Of course, everyone in Mississippi knows about Comeback Sauce. Even if you’ve never heard the name, you probably know it, too. The sauce that’s served by the steak house chain made famous by the onions that bloom, is reminiscent of Comeback Sauce. Chances are you’ve had it on a burger or sandwich at a new age sandwich shop. It’s a versatile sauce that also makes a great salad dressing. The origins are debated, but most attribute the sauce to a Greek immigrant who settled in Mississippi after WWII.

Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. After that, the amounts of all the other ingredients are up for grabs.

I will be serving mine tonight with Salmon Patties. It is good on EVERYTHING, except Cheerios.

Here’s my version that makes a pint jar full.

1 cup Duke’s mayonnaise (one of my Favorites)

1/4 cup Heinz ketchup

1/4 cup chili sauce

1 heaping teaspoon Dijon mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon ground black pepper

1/4 teaspoon Tabasco sauce

1/4 cup light olive oil

juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.

Caramel Apple Jam

Ingredients:
6 cups diced peeled apples (1/8 inch cubes)
1/2 cup water
1/2 teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
1. In a large kettle, combine the apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath

Homemade Ranch Dressing

found this recipe here www.jasonandshawnda.com/foodiebride/archives/1419

No preservatives. No high-fructose corn syrup. Homemade ranch dressing in 5 minutes!

Ingredients
◦3/4 cup mayonnaise
◦3/4 cup sour cream
◦1 Tbsp olive oil
◦1 Tbsp lemon juice
◦1/4 to 1/2 cup buttermilk
◦1 small bunch of chives
◦Small handful of parsley
◦1 clove garlic
◦1/2 tsp salt
◦1/4 tsp white pepper
Instructions
1.Place all ingredients with 1/4 cup of buttermilk in a blender
2.Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3.Store in an air-tight jar in the fridge.
Nutritional Information Calories: 102.3 | Fat: 10.7 | Fiber 0 WW Points: 3

Pumpkin Butter Spread

1- 15 oz. can pumpkin
1 c. apples, peeled, and grated
1/2 c. packed brown sugar
3/4 tsp. pumpkin pie spice
1 c. apple juice

Combine all ingredients in the crock pot. Mix well and cook on high for 1 1/2 hrs. Reduce heat to low and cook an additional 5-6 hrs. Makes 3 cups!

What to do with left over pickle juice

1. Heat it up the pickle juice in a saucepan
stuff raw veggies (carrots, cauliflower, celery,green beans,asparagus etc) in the jar a sterilized jar pour the juice over everything and tighten the lid...in about a week, you got "magic" in the jar!!!!

2.Marinate chicken in it before grilling.

3.Add peeled boiled eggs to it for pickled eggs

4.Put sliced onions and let them marinade. Then use them on burgers and grilled food

5.Cut cucumbers in the shape of Vlasic pickles and marinate them!

Creamy Blue Cheese Salad Dressing

Found this one here http://www.sargento.com/recipes/56/creamy-blue-cheese-salad-dressing/

Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
3 Tbsp. milk
2 Tbsp. white wine vinegar
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (2 oz.) Sargento® Crumbled Blue Cheese
Directions
1.Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, sugar, salt and pepper until blended. Fold in cheese.
2.Transfer to container with tight-fitting lid. Chill until serving time. Shake well before serving.

Olive Garden Salad Dressing Recipe

Makes: 2 cups

Ingredients:

1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
OR
2 tablespoons Mayonnaise

Directions:

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Homemade Bleu Cheese Dressing

3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.

Apple Pie Jelly

I got this from www.blessingsncouponing.blogspot.com

makes 6- 1/2 pints
4 cups apple juice(bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3/4 ounces dry pectin

Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

Okra Pickles

Pack quart jars with washed okra. To each jar add:

2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion

In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt

Pour into jars. Seal.

Watermelon Pickles

I remember my Grandma Solomon making these when I was a kid...I've always wanted to make them...Maybe the next time I have watermelon I will give it a try..

Watermelon Pickles Recipe
This recipe is from a well worn, loose page of an old cookbook.
Unknown source.

Ingredients:
16 cups watermelon pieces
8 cups granulated sugar
4 cups white vinegar
4 cups water
1 cup salt
Cold water
2 TBS whole cloves
3 cinnamon sticks
2 pieces ginger root
1 lemon, thinly sliced

Directions:
Cut watermelon into 1″ pieces remove the dark green and the dark pink (use the firm light pink watermelon flesh).
Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces–add more water if needed to cover watermelon. Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain.
Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes.
Add watermelon pieces and simmer until clear; remove spice bag. Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.
Pack, boiling hot, into hot sterilized jars, leaving 1/8-inch head space; seal.
Makes 6-8 oz jars

Horseradish Sauce (for steak)

4 oz. whipped cream cheese spread
1/4 c. half and half
2 Tbsp. horseradish
Whisk together until blended and smooth.
Serve with steaks.

Chocolate Coffee Creamer

1 can sweetened condensed milk (or make your own sweetened condensed milk)
1 1/2 cups nonfat milk (you can use prepared powdered milk)
3 Tablespoons unsweetened cocoa

Blend all ingredients together in your blender.
Pour into a mason jar or your old coffee creamer dispenser.
This creamer will keep up to two weeks in your fridge.