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Tag Archives: Homemade

Homemade Condensed Cheddar Cheese Soup

Are you allergic to gluten or just simply trying to eat healthier by cutting out gluten entirely? But you still would like to enjoy the same delicious foods without feeling uncomfortable or ruining your diet. Well then don’t I have the perfect solution to your dilemma.

I recommend that you add this condensed cheddar cheese soup to any recipe that calls for the soup rather than using the ones that you find at your local grocery store. I recommend you adding this soup to Slow Cooker Beefy Nacho Soup.

Condensed Cheddar Cheese Soup Substitute

Ingredients

3 Tbsp butter

3 Tbsp flour

1 C milk

1 1/2 C cheese, freshly shredded

Directions

1. Melt the butter over medium-low heat in a medium saucepan. Combine the flour and whisk together until smooth. Slowly add the milk and continue whisking while bringing mixture to a gentle boil.

3. Once it thickens slightly, add cheese and stir until melted. Let the mixture cool down thoroughly. Pour it into an airtight container and it in the fridge.

Source Beths Favorite Recipes

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Insanely Addicting Pecans 

Simple Cinnamon Sugar Pecans ~ Excellent for the Holidays ~ perfect as a homemade gift ~ perfectly delicious! 😀


Cinnamon Sugar Pecans

Ingredients

1 egg white
2 Tsp water
2 tsp Watkins pure vanilla extract
1lb Fisher Chef pecan halves
1 C sugar
½ – 1 Tbsp ground cinnamon (Depending on your preference)
½ tsp salt

Instructions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper and or foil, lightly grease it with cooking spray. Set aside

Combine the sugar, cinnamon, and salt in a medium/large Ziploc bag. Set aside. Using a fork whisk together egg white, water, and vanilla in a large bowl until foamy. Add the pecans to the large bowl and stir to combine, coating each pecan in egg white mixture. Pour coated pecans into the Ziploc bag, seal tightly and shake to fully coat in cinnamon/sugar mixture Spread out in a single layer onto the previously prepared baking sheet. Bake for fifty minutes to an hour or until they become aromatic, stirring every ten minutes.

Notes: You have to watch them carefully as they can easily burn.

Source Firefly Tales

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Coming up next week on cooking with Court

Italian Sausage Sheet Pan Dinner

Slow Cooker Balsamic Glazed Roast Beef

Butternut Squash Alfredo Pasta
or Chicken Noodle Soup

Vanilla Syrup [Starbucks Copycat]

Since I try to do my very best to be frugal with my spending, I do not buy Starbucks or any other coffee syrup bottles regularly. But I do admit that it can be very tempting when they start calling my name and wanting me to answer it’s cry lol. As you can tell, I prefer to add a little sweetener to my coffee drinks. 🙂 So, if you’re the same as me, and you’re attempting to be more thrifty, then may I suggest you try this vanilla syrup in your coffee and or latte in the comfort of your own home. You will be shocked how easily syrups can be made with only a few everyday ingredients in your own kitchen.

This homemade vanilla syrup has a rich vanilla flavor, golden brown color, and perfect syrupy taste. Now savor your cup of espresso or coffee with homemade vanilla syrup with a hint of caramel flavor.

* This is a copycat clone, not a Starbucks Fontana exclusive recipe.

Vanilla Syrup

Makes about 1 1/3 cups

INGREDIENTS

1 C. water
2/3 C. granulated sugar
1/3 C. brown sugar
1/8 tsp. of salt
2 tsp. vanilla extract

DIRECTIONS

In a medium sized saucepan, add granulated sugar, brown sugar, salt, and water. Over medium-high heat, slowly stir until the sugar is completely dissolved. You can make syrup only with granulated sugar and water, but brown sugar and pinch of salt will give a richer flavor for the final result. When the syrup reaches a full boil with big bubbles, just let it cook for about five minutes. Reducing the syrup by boiling will make the syrup thicker. Then remove the pan from the heat and put the saucepan in the refrigerator for about half an hour or until it’s sufficiently cooled. Finally, add 2 teaspoons of pure vanilla extract and stir until combined.
Recipe adapted from Eugenie Kitchen