Homemade Jam! (the easy way....)

I have to admit....I love homemade jam and all things canned. BUT....I HATE the time it takes to make these things and the mess, mess mess it leaves behind. I like to keep things relatively simple. I work, I have 4 kids, blah, blah, blah. Seldom do I have a full day to dedicate to canning. Sooooooo, when my friend Lyndsay introduced me to this instant jam, I was instantly hooked. So easy, so delicious! NO COOKING required!!! The problem is keeping it around for very long!! Strawberry is my favorite. Lyndsay puts kiwi's in her strawberry jam. (OH MY GOODNESS!) Strawberry Jam will never be the same. I made a batch with blueberries mixed in. I am going to do strawberry and peach together next. I may even do some raspberry. I can't stop. Try some!

Homemade Jam

4 cups fruit of your choice, cleaned and pureed in the blender (Best combo's so far: 3 1/2 c strawberries and 3 kiwis; 3 c. strawberries and 1 c blueberries)

1 1/2 c sugar

1 package INSTANT fruit pectin (I used the "Ball" brand).

Blend fruit and sugar in blender until combined. Add pectin slowly while blender is mixing and let mix for about 2 minutes. Pour into containers of choice. (I used gladware disposable tupperware). Let set for about 30  minutes and then refrigerate or freeze.

Teriyaki Sauce

This is a homemade teriyaki sauce/marinade that I found on allrecipes.com. It was really good! I made it with "Anniversary Chicken" and I can't wait to try it out with other things!!

2/3 cup mirin (Japanese sweet rice wine) - I found this in my regular grocery store in the asian section.
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Pumpkin Waffles with the most AMAZING buttercream syrup

We had this for breakfast over at a friends house a couple weeks ago and I couldn't stop eating it! Perfect combination of flavors for a warm, fall breakfast. Thanks for sharing Jamie! (The original recipe comes from Jen on her "Yummy Fun" blog).

2 c. Flour

2 T. Baking Powder

1 T. Cinnamon

1 T. Sugar

1/2 t. Nutmeg

1/4 t. Salt

Combine above ingredients and set aside.

4 eggs - separated and reserve the egg whites

1/2 c. milk

1 c. Pumpkin

3/4 c. soft Butter
1 T. Vanilla

Blend the egg yolks with milk, butter, pumpkin and vanilla until creamy. Combine with dry ingredients until smooth and creamy. Whip the egg whites until peaks form. Fold egg whites into batter and mix lightly until just combined. Batter will be thick. Bake in preheated waffle iron. Serve with buttercream syrup. (recipe follows).

Buttercream Syrup:

*this is one of the MOST AMAZING syrups/sauces ever made. ever. You can literally eat spoonfuls of it at a time. It is so good on these waffles, and we used the leftovers to dip apples in later for a snack. SO GOOD.

1 c. Heavy Cream

1 c. White Sugar

1/2 c. Brown Sugar

1 Stick Butter

Combine in a small sauce pan until bubbly. Refrigerate remaining and use again next time.

Caramel Apple Cinnamon Rolls

There is not a lot of words to describe the deliciousness I am about to shar with you....Just look at the pictures, wipe the drool off of your face, and MAKE THESE CINNAMON ROLLS!!!! (Look at the caramel just dripping off of the sides......wow.) Thank you "Pioneer Woman" for another keeper!!! These were very good reheated for breakfast the next morning....

Caramel Apple Sticky Buns
Rolls:
2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

1 package (2 1/4 teaspoons) active dry yeast

4 cups flour

1/2 cup flour

2 teaspoons salt

Scant 1/2 teaspoon baking soda

Heaping 1/2 teaspoon baking powder

3/4 cup melted butter

3/4 cup sugar

4 tablespoons ground cinnamon

Caramel Topping:
1 stick regular/salted butter

1 1/2 cups packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.
To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with other half of dough if desired, or save dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Cafe Rio Cilantro Ranch dressing

1 pkg. dry Hidden Valley Ranch dressing
1 c. mayo
1 c. chopped cilantro
2 cloves garlic
3 tomatillos, paper removed
1/3 c. buttermilk
1/4 t. cayenne pepper

put all ingredients in blender and blend until smooth.

The BEST Marinara Sauce ever!

I found this recipe in one of my favorite cookbooks: Everyday Italian by Giada Dilaurentis. It is so good and sooo easy! I make extra and freeze - it keeps really well in the freezer - and I promise you that you will never buy bottled stuff again!

1/4 c. extra virgin olive oil
2 cloves garlic, chopped fine
2 medium or 1 large onion, chopped fine
about 3 carrots, peeled and chopped fine (or about 7-8 baby carrots chopped fine works, too!)
3-4 stalks of celery chopped fine
2 cans crushed tomatos
2 bay leaves
salt and pepper

Coat a pan on medium high heat with the olive oil. Add onions and garlic and saute until translucent ~10 minutes. Add carrots and celery and saute until soft ~10 minutes. Add crushed tomatos and bay leaves, season with salt and pepper. Let simmer for about an hour until thickened. Serve with any pasta! (I have let it simmer for only 20 minutes and it is still wonderful!!!!