How I Make My Own Sugar Free Dried Cranberries And Cranberry Juice.

Making Your Own Sugar Free Dried Cranberries And Cranberry Juice.

A few days ago I found cranberries on sale at Aldi food store for 15 cents a bag.  So I bought a box of 25 of them.  My plan is to  dry some, freeze some, and give some to my mother..  When I announced my victorious results on my Facebook page my friends wondered how I was able to do that.  So without further ado, this is how it's done.








1 bag of whole fresh  cranberries (2 or 3 cups)
8 cups water
1 c. Splenda or the sweetener of your choice.

1. Empty the cranberries into a large pot
2. Pour the Splenda into the pot.
3. Pour the water into the pot and mix.
4. Cook until the berries burst and mash slightly with a potato masher.
5. Remove from the heat.
6. Put a fine mesh strainer on top of a larger pitcher or another pot.
7. Slowly pour the the berries and juice through the strainer until they are separated..
8. Dry the cranberries on a fruit roll up tray in a dehydrator or on a cookie sheet in an oven at 170 degrees for 12 to 24 hours.
9. Refrigerate the juice.

Gingerbread Whoopie Pies

Gingerbread Whoopie Pies Almost From Scratch

I wrote this recipe when I saw a boxed kit for Gingerbread Whoopie Pies for a ridiculous price.  Instead I set out to do it myself without a kit.  These treats are delicious.  The filling is a recipe from.Noreen' s Kitchen
on YouTube

For the cookies:

2 lbs. (32 ounces) of gingerbread mix

2/3 c. shortening

1/2 c cold water

2 large eggs

For the filling:

1 stick butter (no substitutes) room temperature

1 c. white shortening

1 t. Mexican vanilla if you can get it or good quality vanilla

1 t. butter flavoring

2 lbs. confectionery sugar

2-4 T water

To bake the cookies:

1.) Preheat oven to 375 degrees.
2.) Empty the ingredients for the cookies into a stand mixer.
3.) Start on low speed and mix well.
4. Use a 2 T cookie scoop to place the dough on the sheets lines with parchment paper.
5. Bake for 15 minutes.
6. Let cool.
7. You should yield around 22 cookies.  Let cool for about an hour.

To make the filling:

1. This works best with a stand mixer.

2. Mix the butter and shortening on low speed to start then on high for 10 minutes

3. Add the vanilla and butter flavoring.
4. Slowly add the powdered sugar.
5. Slowly add water until you get the consistency you are looking for.
6. Mix on high speed for 10 minutes.

To put it all together:

1. Take a cookie put it bottom side up.
2. Scoop 2 T of filling onto the cookie bottom with a cookie scoop.
3. Take another cookie and place it right side up on the upside down cookie with the frosting.
4. You should end up with around 11 whoopie pies.
5. A half of a pie is a good serving

How To Make Bacon Fried Green Tomatoes

Bacon Fried Green Tomatoes 

This is for Facebook friends who wanted to know how I made my fried green tomatoes.  The recipe turned out so well, I thought I'd write it down and share it.

2 green tomatoes cored and sliced thin

1 t sea salt

1 egg

1/2 c buttermilk

3/4 c flour

1/4 c cornmeal

1 t. black pepper

1/2 cup bacon fat (very important. no substitutes) or the renderings from 1 pound of fried bacon

1. Combine the sea salt and tomato slices in a colander and let sit for a half hour to removed the extra moisture. 
2. Mix together egg and buttermilk in a bowl, set aside.  
3. Mix the flour, corn meal, and pepper in a separate bowl and set aside.  
4. Heat up the bacon grease in a cast iron skillet. 
5. Dip the tomato slices first into the liquid mixture and then the dry mixture. 
6. Fry in hot bacon grease about 3 minutes per side.

Smoked Sausage Like The Fair

Smoked Sausage Like Fair Food

Don't let the picture fool you.  This is a great recipe.  It was based on the Pat And Gina Neely Smoked Sausage and Peppers Recipe but I changed it enough that this recipe is now my own.  I came up with it on a Sunday night when I was trying to make a simple meal for friends.  It was an unexpected hit.








2 tablespoons olive oil

12 smoked sausages such as Johnsonville smoked beef brats or Johnsonville Buffalo style smoked sausage depending on the heat  you like.

1 tablespoon minced garlic

2 sweet onions, sliced up

3 green, red or yellow peppers, sliced up

1 cup Sweet Baby Ray's BBQ Sauce

1 small 6 oz. can tomato paste

1 bottle hard apple cider, preferably Woodchuck.

Hot dog buns

1. Heat the olive oil in a large iron skillet.

2. Brown the sausages on all sides.

3. Remove the sausages from the pan.

4. Add in the garlic, onions, and peppers.  Cook until tender.

5. Add in the tomato paste, BBQ sauce, and cider.  Mix with the garlic peppers and onions.

6. Add back the sausages and place in mixture.

7.  Cook until heated well through.

Four Ingredient Pork Roast In The Electric Pressure Cooker

Pork Roast In The Electric Pressure Cooker

I came up with this recipe when all I could find was fancy recipes for a pork roast and all I wanted was a simple recipe to let a good quality pork roast speak for itself.











1 tablespoon bacon grease
2 lb. pork roast
1 tablespoon Chef's Essence or Emeril's Essence more or less to taste
3 cups Homemade Pork Stock more or less depending on what you have



1. Heat the bacon grease in an iron skillet and brown on all sides. Let cool

2. Pour the pork stock into the bottom of the pressure cooker and place the rack that came with it in the pot.

3. Place the roast on the rack

4. Sprinkle the Chef's Essence all over the top of the pork roast.

5. Lock the pressure cooker lid into place.

6.  Set the timer for 1 hour

7. Let the pressure return to normal naturally

8. Use the leftover pork stock for a wonderful gravy

9. Pairs well with real mashed potatoes and carrots.

Monkey Butter

Monkey Butter

I found this recipe on a video on YouTube here's the link.   http://www.youtube.com/watch?v=A2z5kfULzX4reported
It's been reported that the jam lasts anywhere from a month to three months in the fridge.  You can use it as a topping on ice or oatmeal, as a peanut butter and jelly sandwich, in crepes, or on french toast to name a few uses.

5 medium-size perfectly ripe bananas (no brown spots)

20 oz. can of crushed pineapple, not drained (I used the sugar free variety). Or a half of a fresh pineapple skinned, cored and diced.

1/4 cup coconut (you can ground it up if you like)

3 cups of white sugar 

3 Tbsp lemon juice, or the juice of 1 lemon

1. Peel and slice bananas, then add all ingredients to a heavy saucepan.

2. Bring to a boil, stirring often, and then reduce to a simmer. Or you can place all of the ingredients in a crock pot on high uncovered for two or three hours. 

3. Cook until thick. 

4. Mash with a potato masher. 

5. Spoon mixture immediately into a refrigeratable container.

6. Other fruits can be added, particularly tropical fruits such as mango  
7. Also, it is common for the butter to take on a light pink hue when cooked.  
8. I assume you can omit the coconut if you don't like it. 
9. Makes about 5 cups .

Cheesy Bacon Rice (pressure cooker)

 

Cheesy Bacon Rice Dish In An Electric Pressure Cooker

I came up with this recipe when I was looking for something quick to do with my leftovers.  Pressure cookers add so much speed to cook.  Something that can take hours in a crock pot ot oven takes minutes.

1 1/2 c. uncooked brown rice3 cups frozen corn

1 1/2 c. cooked kidney beans

3 c. favorite chunky salsa

15 slices cooked and crumbled bacon

3 c. 2%  sharp shredded cheddar cheese

1.  Add the first 4 ingredients to the pressure cooker.
2.  Give it a stir.Lock and load the lid.
3. Cook for 12 minutes at 15 psi and let the pressure return to normal naturally.
4.  Add bacon and cheese and stir
5. Makes 14, 1/2 c servings.

BBQ Pulled Pork (Electric Pressure Cooker)

BBQ Pulled Pork Using An Electric Pressure Cooker

This is a recipe that will take all afternoon but it's worth the work.  Serve it for something special like Sunday dinner.

4-5 lb pork roast

1 -2 bottles Sweet Baby Ray's BBQ sauce

1 T. dried garlic flakes

2 T. dried onion flakes

1 T Chef's Essence or sea salt

2 1/2 c pork stock

1. Light a charcoal grill and and coat the roast with a little of the Sweet Baby Ray's.

2. Set aside the sauce. 

3.  Brown on all sides.  It's not going to be cooked all the way through, it's just to brown it and to get the grill taste into it.

4. Put the stock in the pressure cooker and place the roast on the rack that should have some with your electric pressure cooker.        
5. Sprinkle the top of the roast with the garlic, onion and Chef's Essence. 

6.  Lock the lid in place and cook for 1 hour to and hour and a half depending on how tender you like your meat.  I cooked it for an hour and I thought the meat could be more tender so I will cook it for and hour and a half the next time. 

7.  Let the pressure come down naturally (this will take at least 30 minutes).  
8. Let the meat rest under a foil tent for a half hour to let the juices redistribute.  
9. Place the left over pork stock in a sauce pan with remainder of one Sweet Baby Ray's bottle.  Cook until thickened.
10. Shred your meat. 
11.  Add the pork stock and Sweet Baby Ray's mixture.  Taste and add more Sweet Baby Ray's if necessary   
12. We like these on a sesame seed bun with an extra squirt of Sweet Baby Ray's. 
13. I serve it with coleslaw and and oven fries.  Yummy!

How To make Pork Stock (Pressure Cooker)

Pork Stock In An Electric Pressure Cooker

You may wonder why make pork stock when chicken stock is so similar.  Because it's freeking awesome and it tastes like a liquid pork roast that's why!  I use this in my BBQ pulled pork but you can use it in soups, collard greens, beans, rice and gravy as well.

2 and 1/2 lbs pork neck bones, rib bones or any pork bone from a roast.

1 small can tomato paste

1 large chopped onion

1 c. carrots

1 c. chopped celery

seasoned salt or  Chef's Essence

1 c. wine you would drink

10 -12 c. water

1 T. sea salt

1/4 c. chicken stock base

1 T parsley

1 T thyme

2-3 bay leaves.

1. Preheat oven to 450 degrees.  
2. Place bones in a shallow roasting pan and brush with the tomato paste.  
3. Add the veggies and sprinkle a tablespoon or two of  Chef's Essence on the veggies and bones depending on taste..
4. Place in the oven and  roast for 1 1/2  hours. 
5. Remove the pan from the oven and deglaze it with the wine.  
6. Add bones, veggies, wine mixture and water to your pressure cooker. 
7. Lock the lid in place and set the pressure at 15 psi for 60 minutes  (if you don't have a pressure cooker this step will take about 4 hours).  
8. When done cooking, let the pressure fall to normal naturally (this will take about 30 minutes).  
9. Open lid, removed bones and veggies.  Place in refrigerator overnight to let the fat rise to the top and to make it less fatty.                       10. I promise you, this is worth the fuss.  
11. Whatever you do, don't throw away the meat on the  bones, it's extremely tender and tasty.  My husband made a lovely sandwich from it with Sweet Baby Rays BBQ sauce.

Chef's Essence All Purpose Seasoning

Chef's Essence

                                                                   

2 1/2 T. paprika
2 T. fine sea salt 

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. Italian seasoning

1 T. thyme

Mix it all together and use as a seasoning for everything from roasts to oven french fries.

Beef and Noodles With Mashed Potatoes (Pressure Cooker)

Beef And Noodles With Mashed Potatoes In My Electric Pressure Cooker

Pressure cookers are much safer than they used to be.  I've used pressure cookers for 12 years and have yet to have an exp;osion.  This recipe tastes like it's cooked all day but it only takes about an hour.  An added benefit is that it doesn't heat up your kitchen as much in the summer months.

The Beef and Noodles

7 Cups Beef Stock (preferably homemade if you have it)

2.5 lbs beef stew meat

1 cup sliced up carrots

1 cup sliced up onions

1 cup sliced up celery

2 cups frozen peas

1 lb Amish style egg noodles

1. Brown the meat in the pan on the browning cycle.  
2. Add stock and cook at 15 psi for 30 minutes.  
3. Let the pressure lower naturally.  
4. Add the rest of the ingredients.  Cook at 15 psi for 5 minutes.  
5. Let return to normal pressure naturally.  Stir and serve over mashed potaotes.

6. makes 14 cups ( can be frozen)

The Mashed Potatoes

8 medium russet potatoes washed  quartered ( I don't peel them but you can if you want)

1  cup water

1/2 stick butter (yes, the real thing makes a difference

1 t. sea salt

1 T. black pepper

1 egg (trust me, it makes the potatoes silky)

1 1/2 cups milk

1. Add the the 1 cup water to the bottom of the pressure cooker pot.
2.  Put in the steamer rack.
3. Place the potatoes in the top of the rack.
4. Cook at 15 psi for 6 minutes.
5. Carefully release the steam using the steam release valve.
6. Heat up the milk and butter together for 3 minutes in the microwave.
7. Place the potatoes in a stand mixer.
8. With a whip attachment mix the potatoes with the spices and egg for about 5 minutes.
9. Slowly add the milk mixture to the potatoes and whip for 5-10 minutes.

Pooka's Chocolate Cake

The Best Ever Chocolate Cake

I decided to write a note on this when I realised there is not recipe for this on the web.  It's fatty, bad for you and too good not tp have at least once in awhile.  With the chocolate mayo cake it tastes better than the Bill Knapp's chocolate cake of my childhood.  It tastes like a melted Hershey bar.  No lie

The Frosting


9 ounces semisweet chocolate chips

3/4 cup sugar

3 T. water

3 egg yolks

2 sticks real and not light butter, no margerine in this frosting

2 T vegetable shortining(optional)

1. Bring sugar and water to a boil ina small saucepan. 

2. Boil for 1 minute pour over chocolate and stir till smooth. 

3.  If the mixture becomes granular and starts to stiffen add the vegetable shortening.  

4. Set aside and cool to room temperature, cover. 

5. Then in another bowl beat the egg yolks until well blended.  

6. Add the cooled chocolate mixture.  

7. Then beat in the butter 2 T. at a time.Keep beating until the frosting is as light and fluffy as mayonnaise   

8. This should be enough to frost a two layer cake.

The Cake

This is the first from scratch cake I learned to make really well.  It's simple and idiot proof.

2 c. flour

2 t. baking soda

8 T. cocoa

1 c. water

1 c. granulated sugar

1 c. mayo ( has to be mayo, not Miracle Whip)

1 T. vanilla

1. Preheat oven to 350 degrees. 

2. Stir flour, soda, and cocoa: set aside   
3. Beat together sugar mayonnaise  water, and vanilla. 
4. Add flour mixture and mix until moistened and well blended.  
5. Pour batter into two greased cake pans or one rectangular one.  
6. Bake for 30 to 35 minutes if two cake pans, 30 minutes for a rectangular pan.

Sugar Free Budget Arnold Palmer

Sugar Free Arnold Palmer

I can't drink sugared drinks, they make me sick to my stomach.  So this is my version of a sugar free Arnold Palmer only it's cheaper and you get more than the store bought version.

4 cups hot water

16 regular black tea bags

1 packet sugar free lemonade powder

1 cup Splenda

8 cups cold water

4 cups ice

1. Heat 4 cups water, pour over tea bags and let steep at least 15 minutes.  

2. Pour into a 16 cup pitcher.

3. Pour the 8 cups of cold water over the steeped tea.

4. Pour in the lemonade mix and the Splenda and stir

5. Top off with around 4 cups of ice (enough to fill the pitcher).

THE Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

This recipe is based on the Zhender's in Frankenmuth rhubarb crunch recipe with my own changes. They don't add strawberries and I doubled the recipe and increased the rhubarb. The topping in a half recipe also works well as a “dutch” pie topping.

Topping
2 cup uncooked rolled oats

1 cup all purpose flour

2 cup packed brown sugar

1 cup slightly firm butter

Filling

4 cups rhubarb – cut into quarter inch slices 1 quart strawberries, tops removed and sliced up.

2 TBSP all purpose flour

1 cup sugar

2 tsp. ground cinnamon

1/4 tsp. Salt

2 TBSP water

Heat oven to 350F

1. Spray sides and bottom of a 9 ½” X 11” Pan
2. Mix oats with flour, sugar and cut in the butter to the size of a pea. Mix should have a crumbly texture.
3. Mix rhubarb filling and spread over the bottom of the pan.
4. Top with crumb topping.
5. Bake for 45 minutes or until bubbly and brown at 350F.
6. Best served warm with vanilla ice cream or whipped cream.