October 16, 2013
kacina
Crock pot meals, gift ideas, Gluten/Milk Free, Made from Scratch favorites, Side Dishes, Vegetarian
Ingredients:
6-8 c fresh pumpkin, gutted, peeled, cubed
1/2 c honey
1/4 c molasses
4 tsp lemon juice
1/3 c maple syrup
1 1/2 tsp vanilla
1 tbsp cinnamon, ground
3/4 tsp nutmeg
Directions:
1. Add honey, molasses, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg to slow cooker. Stir together until combined. Add in pumpkin and stir until pumpkin is well coated.
2. Cook on low for 6-8 hours, or until pumpkin is tender.
3. With a slotted spoon, remove pumpkin from slow cooker and add into a food processor or blender. Pulse three to four times, or until pumpkin is broken down. Ladle in the liquid from the slow cooker 1/2 c at a time. Each time that you add liquid, puree the mixture until smooth and well incorporated. Continue ladling in liquid until it reaches the desired consistency (I add about 1 to 1.5 c of liquid). *The consistency should be a little thicker than applesauce. Keep in mind that it will thicken some as it cools in the refrigerator. After it cools, you should be able to turn your spoon/knife upside down without the “butter” sliding off. If you add too much liquid, you can always strain some of it out.
4. Spoon pumpkin butter into mason jars. Store sealed jars in the refrigerator for about a week. Freeze any pumpkin butter you are not going to use right away.
serving suggestions:
Yields three 8 oz. jars
October 9, 2013
kacina
gift ideas, Not to eat
*This recipe is for a homemade hand/body scrub. It is not to eat…although, there’s nothing in it that would hurt you if you did want to eat it 😉
Ingredients:
2 c brown sugar, packed
1 c white sugar
2 tbsp pumpkin pie spice
1 c oil (I used vegetable oil, but you could use any that has a mild smell)
Directions:
1. In a large bowl, combine both sugars and pumpkin pie spice. Mix until there are no lumps (i did this with my paddle attachment on my stand mixer).
2. Add in oil and mix until well combined.
3. Store in well sealed glass jars. Should keep for a few months…perfect for gifts!
Yields four 8 oz. jars
This and other great sugar scrub recipes from www.bystephanielynn.com
March 3, 2013
kacina
Christmas Cookies, Dessert, gift ideas
Ingredients:
1 bag Mini pretzels
1 large bag Hershey Kisses
1 medium bag M& M’s (I use this recipe around Christmas so I always only buy the red and green M& M’s)
Directions:
1. Spread pretzels on a baking sheet.
2. Top each pretzel with a Hershey Kiss.
3. Bake in oven at 170° for 6 minutes.
4. Take out of oven and immediately press one M&M into the center of each Hershey Kiss.
5. Place baking sheet in the refrigerator to cool.
6. After cooling, I put them in decorative glass jars and give as holiday gifts or enjoy for yourself.
1. Add honey, molasses, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg to slow cooker. Stir together until combined. Add in pumpkin and stir until pumpkin is well coated.
2. Cook on low for 6-8 hours, or until pumpkin is tender.
3. With a slotted spoon, remove pumpkin from slow cooker and add into a food processor or blender. Pulse three to four times, or until pumpkin is broken down. Ladle in the liquid from the slow cooker 1/2 c at a time. Each time that you add liquid, puree the mixture until smooth and well incorporated. Continue ladling in liquid until it reaches the desired consistency (I add about 1 to 1.5 c of liquid). *The consistency should be a little thicker than applesauce. Keep in mind that it will thicken some as it cools in the refrigerator. After it cools, you should be able to turn your spoon/knife upside down without the “butter” sliding off. If you add too much liquid, you can always strain some of it out.
4. Spoon pumpkin butter into mason jars. Store sealed jars in the refrigerator for about a week. Freeze any pumpkin butter you are not going to use right away.
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