Bouillon

 1 Cup of nutritional yeast

2 Tablespoons of sea salt

2 Tablespoons of onion powder

1 Tablespoons of garlic powder

1 Tablespoon dried dill

1 Tablespoon dried parsley

1 teaspoon of ground turmeric

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery seed

1 Tablespoon = 1 cube

I use this for all my soup base and it is fabulous in rice

Mayo

 Homemade Mayo

1 cup avocado oil

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp salt

1 egg (blanched)

to blanch your egg cook it in water for 4 seconds at 140 degrease and then cool it off in ice water bath just long enough so you can handle it. one of the tricks to getting a thick mayo is to make sure your egg and oil are the same temp.

blend with emersion blender. holding it the bottom of the jar for 20-30 seconds before trying to lift it. once it starts to thicken slowly lift the blender to mix in all the oil

good for about two weeks in the fridge

Makes about 1 1/4 cups of mayo

Blueberry, Lemon, Basil Jam

 Blueberry, Lemon, Basil Jam

3 Cups of Sugar (I used cane sugar)

6 Cups of Blueberries

2 Tablespoons of Lemon Juice

Zest from 1 lemon

10 Basil Leaves

Add all ingredients to a pot on medium heat on the stove. Once the blueberries start to pop blend (I used an emersion blender) Bring to a low boil and cook for 15 min. Test doneness by dipping in a cold spoon if the jam sticks to the spoon its done. Add jam to clean warm jars making sure to clean the rims before placing on the lids. fill jars leaving 1/2 inch head space. Water Bath for 10 min. Leave on the counter undisturbed over night. Check to make sure jars sealed before adding them to the pantry.

 

Makes 5 1/2 small jars (cups)

Chili Crunch

Chili Crunch 

 1/2 Cup Dried Onion

1/2 Cup Dried Onion

1/2 Cup Red Chili Flakes

1/2 Cup Toasted Sesame Seeds

1/8 Cup Sugar

1 tsp. Salt

1 Tbs. Paprika

1/4 Cup Soy Sauce

2 1/2 Cups of Avocado Oil

-Bring oil to 340 degrees on stove

-Mix all ingredients together in a mixing bowl and pour hot avocado oil over the top and stir... Let sit for 10 min.

Makes 4 6oz jars

 GF Granola

4 cups GF old fashioned oatmeal

2 tsp Cinnamon

1/3 cup brown sugar

1/2 cup pure maple syrup

1/3 cup coconut oil

1 1/2 tsp vanilla

Instructions....

Combine all ingredients. Pour onto a lined baking sheet. Bake 325 for 20 mins stirring halfway in between. Let cool and break apart. Store in an airtight container for up to two weeks. Makes your house smell amazing!!:) I love to add this to any yogurt especially my homemade one.

Homemade Caramel Frosting! GF

I came upon this recipe by sheer accident. Actually I guess It was more that I modified a recipe due to lack of ingredients. Thank you Pinterest for the original inspiration. I love it when things work out this well! This is my new favorite frosting recipe.

1 stick of butter or margarine

3 cups of powdered sugar

2Tbls of Coffee Mate ( any flavor that suits your fancy works great)

Mix well and put on warm cinnamon rolls or any other thing you need frosted. Lasts in the refrigerator for up to two weeks.

Thousand Island Dressing

From the Kitchen of: Bernice Bello


1 cup of ketchup
1 cup sugar
1 cup of olive oil (Grandma used veggie oil)
1 Tbl mustard (dry)
1/2 tsp. pepper
1/2 tsp. salt
2 Tbl. onion (grated)
1 tsp. Worcestershire sauce
* mix together*
1 qt of mayo
1 cup vinegar (added slowly)

Evalyn's Ranch Dressing

From the kitchen of: Evalyn Olsen

1 pt of butter milk
1 tsp. accent
1t garlic salt
1t onion salt
1t black pepper
1 block of cream cheese
*blend together, but do not over blend
1 pint of miracle whip
*stir in at the end

Mom's Strawberry Jam

Everyone one in town agrees mom's freezer Jam Rocks!!!!

Actually is the recipe inside the box, but mom has perfected it.

(maybe she just adds a little extra love)

First you wash and pluck off the green top, then you blend the strawberries.

The box will tell you not to blend, but it tastes so much better when you do.

Each batch calls for:

2 cups of strawberries (blended)

4 cups sugar

3/4 cup of water

1 box of pectin

Mix 2 cups of berries with 4 cups of sugar mix well and let stand for at least 10 min.

Stir in 1 box of pectin and 3/4 cups water into sauce pan. Boil on high heat, stirring constantly for 1 minute.

Stir pectin mixture and Strawberry mixture together, stirring constantly for three minutes.

Pour into prepared containers leaving 1/2 at top for freezer expansion.

Let stand for 24 hours at room temperature before freezing.

So I got the pictures out of order, sorry!!

( how long can I blame it on the computer)