Homemade Pumpkin Pie Spice

Spices can be very expensive, here's an alternative, make your own pumpkin pie spice!

Ingredients:
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg (see note)
1/2 tsp ground cardamom (optional)

Method:
Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

Note:
If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you're going to be storing the mix anyway, it is not crucial to use freshly ground here. 

Tofu Burrito with Avocado Salsa

1 lb. firm tofu, crumbled
2 lg. carrots, grated
2 zucchini, grated
5 scallions, chopped
1/2 c. roasted sunflower seeds
1 tsp. minced garlic
1 tbsp. oil
Salsa
1 ripe avocado, mashed
1 oz. salsa
1 tsp. fresh lemon juice

In a skillet, heat oil and saute garlic. Add onions, carrots, zucchini; cook
3-4 minutes. Add tofu and sunflower seeds. Cook 3 more minutes and remove
from heat. In a bowl, mash avocado, salsa and lemon together. Wrap scramble
and salsa in a whole tortilla. 

Crazy Cake Mix in a Jar

Everyone loves a handmade gift and it's affordable to you too!  Be creative when decorating the jar; use fabric, raffia, personalize your labels, etc.

2 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Crazy Cake
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.

Bake at 350ºF for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

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Pop-Tarts® | Sprinklings | Peppermint Bark Bars

Pop-Tarts® | Sprinklings | Peppermint Bark Bars

Banana Beignets

6 cups vegetable oil, or as needed, for frying

1 cup milk

1 cup water

1 large egg*

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

4 teaspoons sugar

2 firm bananas, peeled and cut into 1/2-inch-thick slices

Confectioners' sugar, for dusting

Pour oil into a deep pot to a depth of 3 to 4 inches. Heat oil to 370 degrees F.

Meanwhile, in a large bowl with an electric mixer on medium speed, combine milk, water and egg. Combine flour, baking powder, salt and sugar. Add slowly to milk mixture and mix until batter is smooth.

Fill a 2-tablespoon measure half full with batter, add a slice of banana and then fill the rest of the way with batter. Do not make them bigger as they will not cook through.

Drop formed beignet into hot oil and fry 3 to 4 minutes. When each beignet floats to surface, turn it and keep turning periodically until it's golden on both sides. Drain on paper towels. This will have to be done in batches.

While still warm, either roll beignets in confectioners' sugar or place sugar in a strainer and sprinkle over them. Serve hot.

*Break the egg in a separate bowl first to check for blood spots and discard it if it has a spot. This is how to check for a kosher egg.

Makes 20 to 24 beignets

Potato Casserole

Makes 6 to 8 servings

INGREDIENTS
2 pounds frozen hash browns, thawed and set aside
½ cup melted butter
2 teaspoons salt
1 cup chopped onion
2 cups shredded Cheddar cheese
1 pint sour cream
1 (10.75 ounce) can cream of mushroom soup
1 cup crushed cornflakes

Mix all (except first and last) ingredients together. Fold in
potatoes; put mixture in 13 x 9 –inch buttered baking dish.
Sprinkle top with crushed cornflakes; drizzle with a little extra
melted butter. Bake at 350 degrees for 45 minutes. Great dish to
take to pot lucks.

Homemade Orange Marmalade

Ingredients

nocoupons

• 4 large seedless oranges
• 2 lemons
• 8 cups sugar

Directions

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Recipe from: Barefoot Contessa - Food Network

Make Your Own Grand Marnier

Make Your Own Grand Marnier, great for Christmas gifts!

4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth;skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Crockpot Breakfast Casserole

Ingredients

• 1 32-oz. Bag of frozen southern-style hash brown potatoes 
• 1 lb. Of bacon cut into pieces, fried and drained
• 1/2 C. Diced onions
• 3/4 lb. Cheddar cheese, diced
• 1 dozen eggs
• 1 C. Milk
• 1/2 tsp. Dry mustard
• Salt and pepper to taste

Directions

Layer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.

Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.

Cook on low for 10 to 12 hours

Herbed Crockpot Stuffing

List of Ingredients 

• 8 Tbsp (1 stick) unsalted butter
• 2 large onions, chopped
• 1 medium Granny Smith apple, chopped
• 1/2 cup chopped fresh parsley
• 1-1/2 tsp dried rosemary
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried marjoram
• 1-1/2 tsp crumbled sage
• 1-1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
• 1-1/2 cups turkey or chicken stock, preferably homemade

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
   
   Makes 10 to 12 servings.