Coffee Syrups

I am a coffee addict - especially flavored lattes, and those things are expensive! (Plus, they involve leaving my house, which is not something I want to do every morning with my munchkins.) So I set up a coffee bar in my kitchen, complete with a full range of homemade syrups - perfect for play dates. Even though the syrups you can buy at the store are cheaper than buying a latte every day, they are still crazy overpriced for what is actually in them (sugar and water, really).  I bought one bottle of vanilla and one of caramel, and just wash them and reuse them for homemade versions but you can buy empty bottles with pumps, too. I store mine in the fridge, just because it makes me feel better. These are the recipes I've come up with so far. 

Vanilla Syrup:
1 C. Water
1 C. Sugar
Bring water and sugar to a boil - boil for a minute to make sure all the sugar is dissolved.  Remove from heat, cool for a bit.  Once cooled, add 2 Tb. (real!) vanilla extract. 
***Side note*** Vanilla extract is WAY cheaper at Sam's.  I get 16 oz there for about $6.50, as opposed to regular stores, where it's about $1 per oz or more.  Cinnamon is also cheaper at Sams.

Peppermint Syrup:
1 C. Water
1 C. Sugar
Bring water and sugar to a boil - boil for a minute to make sure all the sugar is dissolved.  Remove from heat, cool for a bit.  Once cool, add 3/4 tsp peppermint extract. I have done 1/2 tsp and 1 tsp before, but 3/4 is about what I prefer.  If you want it stronger, add the full tsp. 

Caramel Syrup:
1 C. Sugar
1 C. Water
Have water measured out and ready. Add dry sugar to a heavy pot.  Heat undisturbed over medium high heat (don't leave) - it will start to bubble around the sides - when it does, tilt and swirl it a bit to move the caramelized sugar to the top and move the dry sugar towards the heat.  Continue until most of the sugar is a nice caramel - be careful not to burn it.  Then pour in the water slowly.  It will bubble fairly violently.  Return to a boil, stirring to get all of the caramel unstuck from the pan.  Add 1/4 C packed brown sugar and continue boiling until all the caramel is dissolved. Cool and pour into a bottle. 

Mocha Syrup:
1 C. Sugar
1 C. Cocoa Powder
1 C. Water
Mix all in a pan, bring to a boil - stirring every so often.  Boil for a minute to make sure it's all mixed and dissolved. Let cool - store in the fridge.  This one doesn't have quite as long of a shelf life before it separates a little bit, so sometimes I'll just make a half batch. 

Pumpkin Spice Sauce:
1 can sweetened condensed milk (Eagle brand really is better than off brands)
1 tsp cinnamon
1/8 tsp (ish) each ground ginger, nutmeg and cloves
2-3 Tb. pumpkin puree
Mix all together. Store in the refrigerator. (Sometimes I heat it - I'm not sure if it helps the spices steep into the milk more or not, but it might just make more work)

Cinnamon Dolce Sauce:
1 can Eagle brand
2 generous tsp. cinnamon
1 tsp vanilla
Mix all together. Store in the refrigerator. 

The pumpkin spice and cinnamon dolce take more syrup than you think when you're making a cup of coffee. Starbucks adds about 4 Tb in a grande pumpkin spice latte - I use a little less than that, but definitely at least 2 TB.  Otherwise it's not as flavorful or as sweet.  The other syrups are more around 1 Tb for my tastes. 

Hope you enjoy!!

Chicken Soup with Lentils and Barley

Brad made this from a recipe in Better Homes and Gardens. And it was wonderful!

1 cup onions
1/2 c chopped red or green pepper
1 clove garlic, minced
2 T butter
2 14 oz cans of chicken broth
1.5 c water
1/2 c lentils rinsed and drained
1/2 t basil
1/4 t oregano
1/4 t rosemary
1.5 c cooked chicken (or turkey after Thanksgiving)
1.5 c carrots (3 medium)
1/2 c quick cooking barley
1 14 oz can diced tomatoes

Mint Julep

I bought a mint plant and have had fun making my own mint julep. It is also tasty with just carbonated water, but I really like the ginger flavor!

Mint Julep

1 c. water
1/2 c. sugar
Zest and juice from 2 lemons
1 c. fresh mint leaves, washed and chopped fine
Ginger Ale

Boil water, sugar, and lemon zest for 5 minutes. Remove from heat and stir in juice. Bruise mint leaves and add to mixture, stirring. Let stand for a few hours; then strain into a jar with lid. Refrigerate until serving. (May store 2 to 3 weeks.)

When making the julep, pour ginger ale into glasses and add syrup to taste (2 to 4 tablespoons per serving). Garnish with mint leaves and/or fresh raspberries. Serves 10 to 15. Note: This recipe can easily be doubled or quadrupled for use at parties or for serving large numbers of guests.

Feeling poor?

Yesterday I was browning some meat for Hamburger Helper. I decided to brown the whole 2.5 pounds at once to cut down on cooking time. So, today, I had 1.5 pounds of cooked hamburger and no clue what to do with it. Shockingly, the family loved it so much, seconds and in some cases thirds were had by all. It's quick, it's easy, it's cheap. YAY! I made a ton, and Brad will be taking it lunch for a couple of days. :o) Feel free to half it.

I cooked 3 cups of rice. While it was cooking I put the browned hamburger into a sauce pan with 2 cans of cream of mushroom, 1 cup of milk, and 1.5 cups of frozen corn. Once the rice is done and the sauce is hot, just put it on top of the rice. Salt and pepper to taste. It was actually quite yummy.

Limonata

I really love San Pelligrino's Limonata. But a 6 pack costs $5.00. Now I make my own.


I buy a big bottle of real lemon juice.

First I put lemon juice in a cup, I like mine tart, so about 1/4 c. Then I add a packet of sweetner and swirl it around to dissolve the sweetner. Then I add seltzer water to taste. I suppose you could use regular water, but the bubbles really make it taste better somehow.

Yum. :o)

Olive Garden's Chicken Gnocchi Veronese

The recipe can be found at Recipe Goldmine.

We didn't make our Gnocchi. I got it at Target and it was wonderful!

Servings: 4

1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced (julienned)
Salt to taste
4 chicken breasts, sliced in 1/2-inch strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Veronese Sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream

Gnocchi:
2 quarts water
6 ounces all-purpose flour
2 eggs
2 pounds russet potatoes
2 teaspoons salt
OR
1 pound gnocchi (potato dumplings, cooked
according to package directions

Gnocchi: Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2-inch pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken and Sauce: Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat saute pan on medium high. Add extra virgin olive oil, onions, bell peppers and zucchini. Saute until onions are translucent (do not brown).

Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165 degrees F. Reduce heat and add sauce mixture. Bring to a simmer.

Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

Pico de gallo

I think I'm addicted. Way too yummy and way too easy.

I don't have a recipe I'm using, so I'll just share some basic ideas.

4 roma tomatoes with the seeds out
cilantro - I used quite a bit because I love it
3 cloves garlic
2 jalapenos with the seeds removed
garlic salt - start with 1 tsp
squeeze in lemon juice and lime juice
I dumped in some frozen chopped onion because I hate cutting up onion

Then I just put it in my chopper. 5 minutes tops. And it is sooooo good!

Zesty Pork Loin

Made this last night in the crockpot....mmmm.

1 or 2 pork loins (I bought the twin pack available at Walmart and used both)
1 regular-sized bottle of Zesty Italian dressing
4-6 T dijon mustard

Place pork loins in crockpot, pour whole bottle of dressing, spread dijon mustard on top of pork loin. Cook for 4-6 hours on High.

We served this with rice and/or bread and a veggie.

Bread machine rolls

This is my absolute favorite roll recipe. I make it all the time. Well, that isn't entirely true. I make about 4 batches and then freeze them after they rise. I can't wait to get a Kitchen Aid so I can do it easier. :o) I got it from my friend Jennifer. I was waiting for her to put it on here, but she just had a baby, so it could be awhile. ;o)

Bread Machine Dinner Rolls
1 cup water
2 T. butter (softened)
1 egg
1/4 cup sugar
1 tsp. salt
1 T yeast, active
3 1/4 cup flour, white or wheat or a mix of both (whatever you wish)

Place ingredients in order into the bread machine. Set on dough setting and start. After cycle is complete (just the mixing cycle, not rising cycle), remove from machine. With buttered hands, shape dough into balls (about the size of a golf ball, but a little larger). Place into a buttered 9x13 pan. Cover with greased plastic wrap and let rise (around 45 min) until doubled in size.

Bake 375 F degrees for 12-15 minutes.

Ham and Cheese Soup

Need a nice winter-time soup to use up those ham leftovers? Here's a great one!

What you need:
-1 tbsp olive oil
-1/2 onion or small onion
-3 cloves garlic
-Salt/pepper to taste
-chicken bullion (4 cubes)
-4 c water
-1 c cooked/cubed ham
-1 c. frozen peas
-1 tbsp cornstarch
3/4 c cheddar cheese (I used pre-shredded)
-1/4 c milk

What to do:
Put olive oil in skillet and heat up on med. Add diced onion and garlic and cook till soft. Add 4 cups of water and chicken bullion. Stir occassionally. Add the peas and ham. cook some more for about 15 minutes. Taste and add pepper and salt. Wisk in cornstarch and bring to boil. Turn down to simmer and add cheddar cheese a handful at a time, stirring it until melted before adding more. Finish off with milk to add richness and depth.

Serve hot, with crackers or bread. Yum! Excellent leftovers, so make a big batch.

Curried lentil soup

I got this from my sweet sister-in-law, Brooke. She gave it to us in a beautiful decorative jar with some other Christmas treats. This could be made ahead and kept around until you are ready for it. And it doesn't take up freezer space. And did I mention it is delicious?!

I'm trying to figure out a way to make individual serving sizes. LOL! Wish me luck!

curried lentil soup
16 oz lentils
1 1/2 tsp salt
3 Tbs dried onion (i didn't have any and used about 1 Tbs onion powder)
1 Tbs curry powder
1/2 tsp garlic powder
1/2 cup dried apple pieces, cut into pieces
1 Tbs parsley

combine in sauce pan with 7 cups H2O. boil on high. cover and simmer on low 20-30 min.

Taco Soup

This was a big hit here last night, so I thought I'd share!

1 lb of Ground Lean Turkey (you can use hamburger or shredded chicken, also)
1 Medium Onion
1 pkg Taco Mix
1 can Kidney beans (do not drain)
1 can Black Beans (do not drain)
1 can Corn (do not drain)
1 can Diced Tomatoes

Brown your meat and onions. Add the remaining ingredients and bring to a boil. Then simmer until you are ready to eat.

For Garnishes:
Sliced Olives
Sour Cream
Corn Chips
Cilantro

Easy Southwestern skillet dinner

1 lb gr. beef
1 jar salsa
2 cups uncooked wagon wheel pasta (I only had rotini kind and still used it, so I doubt it's that important. )
1/2 cup sour cream (although I think I used more too.)

Brown ground beef. Drain.

Stir in 1 cup water, salsa, pasta, teaspoon of salt. Heat to boiling. Reduce heat to low.

Cover and simmer about 10 mins, stirring occasionally, until pasta is tender. Stir in sour cream, cook just til hot.

Top off with tortilla chips!

Hamburger soup

Yes, I've fallen out of the blog-o-sphere lately. Sorry about that. But I just had to share this amazing recipe with ya'll. I made a double batch last night, hoping to freeze some, but I doubt there will even be enough left for leftovers tomorrow.

I got it from my friend Linda Pope. Enjoy!!!

1 lb ground beef
1 onion, chopped
1 c.each carrots and celery, chopped
2 c. potatoes, chopped
2 c. water with 1 beef bouillon cube
1 qt tomato juice
salt and pepper

Brown beef and onion. Put in a pot along with carrots, celery, potatoes, water and bouillon. Simmer until tender. Add tomato juice, salt and pepper to taste.

Easy, right? And soooo yummy. I substituted some tomato juice with diced tomatoes and it was still wonderful.

apple caramel dip

I found this awhile back online... have no idea where, but oh so glad I did.


Apple Caramel Dip

block of cream cheese or two, room temperature
container caramel apple dip (sold in produce)
package of Heath bits (by chocolate chips)
red and green apples

Spread cream cheese into thinish rectangle. (I use almost two blocks)

Top with container of caramel apple dip. I warm it in the microwave for maybe 30 minutes or so.

Sprinkle with about 1 cup of Heath bits.

Surround with alternating red and green apples.

Easy peasy. :)