Category: Tip Of The Day

Garlic-Infused Olive Oil

Need Garlic-Infused Olive Oil for a recipe? It’s easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.
Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.

I love to use garlic-infused olive oil in various recipes, like vegetables, salad dressings, etc. For several years I have bought bottles of it from a local olive oil and balsamic vinegar tasting room near our home. Well, I ran out of it a couple months ago, and discovered my local store had gone out of business… uh oh. POOF… it is gone! That made me very sad.

I knew of no other stores close to my home (worth making a separate trip to), so I decided to make some myself. Guess what my research showed me? The process is easy, and the resulting garlic-infused olive oil tastes wonderful! In only a few minutes, I had a great tasting copycat for the product I was used to buying, it costs a lot less, AND I made it in my own kitchen. Here’s how simple it is:

Photo showing inside of our local olive oil and vinegar tasting room.

Prepare The Fresh Garlic Cloves

To make your own garlic-infused olive oil, it’s important to use FRESH garlic, and a good quality olive oil. I do not recommend jarred or canned minced garlic for this recipe. Trust me- you want to use fresh garlic for the very best flavor!

Peel all the paper peel/skin off of the garlic cloves. This recipe yields 1 cup of infused olive oil, so you will need between 6-8 large garlic cloves (I used 6). Place one peeled clove at a time under the flat, wide blade of a large kitchen knife.

Pound the flat, broad side of the knife hard, with the ball of your hand, to smash the garlic clove underneath. It should only take one “pounding” to flatten and split the clove open. Repeat with the other cloves, one at a time.

Cloves of garlic must be stripped of the papery thin skin covering.Smashing each clove of garlic with the broad flat side of a knife.

Infusing Garlic Into The Oil

Once you have “flattened” each of the garlic cloves, place them in a small saucepan with one cup of olive oil. Turn the heat to LOW, and let the oil cook for 5 minutes.

The garlic cloves have each been smashed with the knife to release the flavor.Cooking the smashed garlic cloves with olive oil.

The oil will begin to slightly boil as it is heated. The flattened garlic cloves will release their aromatic flavor into the hot oil. This is how it becomes garlic-“infused” olive oil. When done, use a slotted spoon to remove the browned, crispy garlic cloves from the oil. You can discard the garlic cloves, or use them in any other way you choose.

Garlic-infused olive oil is cooking away in the pan.The crispy garlic cloves are removed from the garlic-infused olive oil.

Preparing Garlic-Infused Olive Oil For Bottling/Storage

After removing the garlic, you’ll probably have some leftover “crispy bits” left in the pan with the olive oil. You will need to strain the oil, once it has cooled, in order to remove them.

Place a small wire mesh strainer over a bowl or measuring cup, and carefully pour the infused oil through the strainer into the container. Any tiny bits of crispy garlic will now have been removed from your oil.

Once the olive oil is completely cooled, pour it through a funnel into the bottle or jar that you will be storing the oil in. Olive oil should be stored (covered), away from direct sunlight, in a dark, cool location. I keep ours in the pantry cupboard, and try to use it within 12-18 months.

The olive oil is strained into a cup to remove any small crispy garlic pieces.A funnel is used to add the garlic-infused olive oil to a bottle for storage.

That’s it… now you have 8 ounces of delicious, garlic-infused olive oil to pan-sear meats, use in salad dressings, or vegetable stir-frys, etc.

Thank you for stopping by. I hope you have the opportunity to try infusing olive oil, and trust you will find it convenient to have in your own kitchen. The printable recipe card is below, for your convenience. Take care, and have a GREAT day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Garlic-Infused Olive Oil
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 

Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.

Category: Condiments
Cuisine: All Cuisines
Keyword: garlic-infused olive oil
Servings: 1 cup
Calories Per Serving: 218 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup olive oil extra virgin or regular
  • 6-8 large FRESH garlic cloves do NOT use canned or jarred minced garlic
Instructions
  1. Remove paper/skin off garlic cloves. Place one peeled clove at a time under the flat, wide blade of a large kitchen knife. Pound the flat, broad side of the knife hard, with the ball of your hand, to smash garlic clove underneath. Repeat with remaining cloves, one at a time.

  2. Place one cup of olive oil in a small saucepan. Add smashed garlic cloves. Turn heat to LOW, and cook for 5 minutes. When done, use a slotted spoon to remove browned, crispy garlic cloves from oil. Discard cloves.

  3. Strain oil, to remove any remaining crispy bits in oil. Place a wire mesh strainer over a bowl or measuring cup; carefully pour oil through strainer into container. Once oil has completely cooled, pour it through a funnel into a bottle or jar that you will be storing the oil in. Store oil (covered), away from sunlight, in a dark, cool location; and try to use it within 12-18 months.

Recipe Notes

Caloric calculation made using extra virgin olive oil.  One cup of oil will yield approx.16 Tablespoons. Each Tablespoon of this oil is approximately 13.62 calories. 

Nutrition Facts
Garlic-Infused Olive Oil
Amount Per Serving (1 g)
Calories 218 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 3mg0%
Potassium 72mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 6mg7%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need Garlic-Infused Olive Oil for a recipe? It's easy to make your own in minutes (with 2 ingredients), for salad dressings, veggies, & other dishes.

How To Test Yeast For Viability

Trying to figure out if your dry yeast is still good for baking? It’s really simple to learn how to test yeast for viability in about 10 minutes.Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Well… here it is April 2020, and most grocery stores have been cleaned out of toilet paper… and YEAST. Whaaat? Apparently every living human being in the country has taken up baking while staying at home due to the big ol’ virus. Go figure!

I was surprised and totally bummed last month to see that my half-full jar of yeast in the refrigerator had expired. I tested it to see if it was still “good”, but it was really good and DEAD. Really dead, which is a total bummer. My husband said he would pick up a new package of yeast when he went to get our groceries (he’s been a good helper!). Well… that was 6 weeks ago, and we still cannot find yeast at the grocery store, or online, etc.

A CHRISTMAS MIRACLE… In April!

Well, guess what? Last week I discovered a plastic container that had fallen over in the very back of our pantry. Apparently at some point in the past year and a half, I had purchased a large bag of active dry yeast, opened it, and stored it in a sealed plastic container in our pantry. I couldn’t believe my eyes, since I normally buy small jars and keep them in our fridge. I don’t even remember buying it, so it was a Christmas miracle… in April! But was the yeast still GOOD???? I couldn’t tell because it was out of the original packaging that had the expiration date on it (face-palm).

I was so excited, and could hardly wait to test the yeast to see if it could still be used. WOW… it was! My day was made, cinnamon rolls were made, and all was good again in the world! So I thought I would show you how to test yeast to see if it is still good. Maybe you will find this tip as valuable as I did if you have yeast that has recently expired or is on the verge of expiring! Here’s a simple way that shows how to test yeast for viability (it’s EASY):

How To Test Yeast To Make Sure It Is Still “Good”

It’s simple to test yeast for viability, and see if it can still be used for baking. Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.

Dry yeast and sugar are mixed together in a small bowl.

Add Warm Water (At Just The Right Temperature!)

Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. Think of the story of the Three Bears. The water needs to be JUST RIGHT.

The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine.

It is important to heat the water to 110 degrees F. before adding it to yeast and sugar.the heated water is added to the bowl of yeast and granulated sugar.

When you first mix the water, yeast and sugar, there will be some air bubbles that pop up while stirring. Once combined, set the bowl aside for 10 minutes.

Yeast, sugar, and heated water are stirred together, and then let sit for 10 minutes.

Check For Bubbles And A “Yeasty” Smell

After 10 minutes, check on your yeast experiment. You should have a bubbly mixture that smells very “yeasty”. If the bubbles are non-existent, the yeast is unfortunately dead as a doorknob.

IF the yeast is still quite bubbly, kind of frothy, and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your little yeast experiment, and bake away! See how easy it was to learn how to test yeast? Trust me, I was giddy with excitement to see those bubbles after 10 minutes! As it sat, the liquid even began to rise just a little bit… whoo hoo!

It's bubbly and smells yeasty after 10 minutes... now you know how to test yeast!

I proceeded to make some homemade cinnamon rolls using the yeast I found. YUM! Now I can hardly wait to use this yeast to make New York style blueberry bagels, miracle bread, and even homemade pita bread!

The successfully tested yeast was used to make homemade cinnamon rolls.

Thanks for reading, friends. I hope this tip helps you, if you ever find yourself in the same situation with a jar of yeast you’re not sure about! Take care of yourself and those you love. Come back again for another visit! You can also find all of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

How To Test Yeast For Viability
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Category: Tip
Cuisine: All Cuisines
Keyword: how to test yeast
Servings: 1
Calories Per Serving: 103 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • teaspoons dry yeast
  • 1 teaspoon granulated sugar
  • ¼ cup water (heated to 110°F)
Instructions
  1. Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.

  2. Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine. Once combined, set the bowl aside for 10 minutes.

  3. After 10 minutes, check on yeast. You should have a bubbly mixture that smells very "yeasty". If bubbles are non-existent, the yeast is unfortunately dead as a doorknob. IF the yeast is bubbly and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your yeast experiment, and use unused yeast to bake away!

Nutrition Facts
How To Test Yeast For Viability
Amount Per Serving (1 g)
Calories 103 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 17mg1%
Potassium 258mg7%
Carbohydrates 15g5%
Fiber 7g29%
Sugar 4g4%
Protein 11g22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Créme Brulee Coffee Creamer

It’s SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!

Do you put creamer in your coffee? I sure do! As much as I WISH I could drink my coffee black, I just can’t do it! UGH. I LOVE coffee, but don’t want it to TASTE like COFFEE. Does that make sense? I seem to only enjoy coffee if it is flavored with creamer! Ha Ha!

Well, we have bought our fair share of coffee creamer at the grocery store, but I also like to know how to make my own from scratch at home! I also enjoy knowing exactly what is in my creamer! It’s also good to know I can make coffee creamer in a pinch, if necessary!

I’ve experimented with a recipe for cinnamon roll coffee creamer before, with great results, so it was time to try a new variety. Enter this recipe for Créme Brulee Coffee Creamer, from Aimee at Shugary Sweets! Since I love créme brulee for dessert, it seemed likely I would enjoy this creamer, too! The creamer is so very easy to make, and only takes 4 common ingredients!

How To Make Créme Brulee Coffee Creamer

Start with a 12 ounce can of EVAPORATED milk. Note that it is NOT condensed milk. This recipe will use EVAPORATED milk. That is important!

Evaporated milk is used to make Créme Brulee Coffee Creamer.

Pour the evaporated milk and the brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients, to combine.

Continue whisking and cooking the créme brulee coffee creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

Evaporated milk and brown sugar are cooked until sugar is dissolved.

Remove the pan from the heat, and stir in the milk and vanilla extract. So far, so good, right?

NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a “creamier” taste to this coffee creamer.

Milk and then vanilla extract are added to the pan when making Créme Brulee Coffee Creamer.

Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle, as shown in the photo below.

I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

The Créme Brulee Coffee Creamer is poured though a funnel into storage container.

There you have it! You just made créme brulee coffee creamer! I ended up with about 24 ounces of creamer. Now it is time to dress up that dark, plain cup of coffee!

Créme Brulee Coffee Creamer, ready to add to a hot cup of coffee.

Aw… that’s better. Now my coffee is ready to enjoy!  I would point out that this creamer is not overly sweet, so if you like your creamer really sweet, you may want to slightly adjust the brown sugar amount that you add at the beginning.

Keep the coffee creamer stored (covered) in the refrigerator. It’s shelf life will be the same as the expiration date on the carton of milk that you used to make this recipe. Enjoy!

The coffee with créme brulee coffee creamer is ready to drink and enjoy!

See how easy it is to make your own homemade créme brulee coffee creamer? I bet you hardly even broke a sweat!  Hope you like this creamer. Enjoy your mug of coffee, and have a GREAT day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: https://www.shugarysweets.com/creme-brulee-coffee-creamer/

Créme Brulee Coffee Creamer
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
Category: Condiments
Cuisine: American
Keyword: coffee creamer
Servings: 24 (2 T. per serving)
Calories Per Serving: 46 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces evaporated milk (one can)
  • 1/2 cup light brown sugar, packed
  • cups milk
  • 2 teaspoons vanilla extract
Instructions
  1. Pour the evaporated milk and brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients together, to combine. Continue whisking and cooking the creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

  2. Remove the pan from the heat, and stir in the milk and vanilla extract.  NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a "creamier" taste to this coffee creamer.
  3. Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle. TIP: I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

Nutrition Facts
Créme Brulee Coffee Creamer
Amount Per Serving (2 Tablespoons)
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 5mg2%
Sodium 22mg1%
Potassium 69mg2%
Carbohydrates 6g2%
Sugar 6g7%
Protein 1g2%
Vitamin A 60IU1%
Vitamin C 0.2mg0%
Calcium 58mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!

How To Freeze Bell Peppers

Learn how easy it is to freeze bell peppers for many months, so they are conveniently available whenever you need them for a recipe!
Learn how easy it is to freeze bell peppers for many months, so they are conveniently available whenever you need them for a recipe!

Do you enjoy learning new tips to make cooking easier?  Well, I sure do!  In the past I’ve shared several tips (or kitchen hacks) on this blog, to save time and money in the kitchen. It’s always fun to learn new tricks and tips to make kitchen work easier!

Today I want to share an EASY tip that will allow you to have frozen bell peppers on hand ANY TIME you need them for a soup or casserole, etc.  By simply planning ahead, you will not need to add one more trip to the grocery store, should you need a bell pepper for a stove top, crock pot or baked recipe!

How To Flash Freeze Bell Peppers

Rinse and dry the bell peppers. You can use as many as you want, and can use any color bell pepper.  Cut the bell peppers in half, and then remove all seeds and any white membrane on the inside.

Before you freeze bell peppers, seeds and white membranes must be cut out.

Once the peppers have been de-seeded, cut the bell peppers into 2″ wide strips, and then slice each strip into 2″ portions.

This is the way I cut the strips, but you can also cut into long, thin strips, if desired. If there’s a lot of moisture, simply pat them dry with a paper towel.

To freeze bell peppers, seeds and membranes must first be cleared out.

To flash freeze bell peppers, place the dry pieces in a single layer on a large cookie sheet. Try to NOT let the pieces touch each other.

Place the baking sheet into your freezer, and let the bell peppers freeze (uncovered) for one hour (or more).  Using this method is how you flash freeze bell peppers!

Bell peppers are cut into pieces, then placed in single layer on cookie sheet for freezing.

Once the bell pepper pieces are flash frozen, they will feel like little rocks! This is what they looked like, after an hour in the freezer.

Once bell peppers are frozen solid, they are hard as a rock!

Remove the frozen bell pepper pieces from the baking sheet, and immediately place them into a plastic zip-loc freezer bag, remove air, and seal. The frozen bell peppers will not stick together, because they have been individually frozen! Label the bag, and place the date on it, if desired.

Place the bag back in the freezer, and whenever you need bell peppers for a casserole or soup, etc., you can simply pull out the bag and remove the amount you need! Now you know how to freeze bell peppers! In the past, I have kept them in the freezer and used them, for up to 10 months.

Frozen bell peppers can be stored for up to 10 months in freezer bags in freezer.

Do You Need To Thaw Frozen Bell Peppers To Use?

No. I throw frozen bell pepper pieces into recipes (such as soups or casseroles) all the time! There’s no need to thaw them before adding them to a recipe. If you need smaller pieces, simply cut them while still frozen. It’s EASY!

For me, it has been wonderful and convenient way to always have frozen bell peppers handy, to add to a recipe if a fresh bell pepper is not immediately available. I can’t begin to tell you how many times I have been thankful for this little tip!

Have a GREAT day! It’s raining here in Oregon today as I write this blog post. We have had a drier than normal winter here, but we are grateful to have a bit of “liquid” sunshine today!

Interested In More Kitchen Tips?

I have several tips available in the Recipe Index, located at the top of the page. A couple of these handy tips include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a GREAT day!

Author's signature

How To Freeze Bell Peppers
Prep Time
10 mins
Cook Time
0 mins
Freezing Time
1 hr
Total Time
1 hr 10 mins
 
Learn how easy it is to freeze bell peppers for many months, so they are conveniently available whenever you need them for a recipe!
Category: Tip
Cuisine: American
Keyword: freeze bell peppers
Servings: 1 quart (approx.)
Calories Per Serving: 152 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large bell peppers , any color
Instructions
  1. Rinse and dry the bell peppers. You can use as many as you want, and can use any color bell pepper.  Cut the bell peppers in half, and then remove all seeds and any white membrane on the inside. Slice the bell peppers into 2" wide strips, and then slice each strip into 2" portions. This is the way I cut the strips, but you can also cut the peppers into long, thin strips, if desired. If there's a lot of moisture, simply pat them dry with a paper towel.

  2. Place the dry bell pepper pieces in a single layer on a large cookie sheet. Try to NOT let the pieces touch each other. Place the baking sheet into freezer, and let the bell peppers freeze (uncovered) for one hour. When done, they will be hard as a rock!

  3. Remove the frozen bell pepper pieces from baking sheet, and immediately place them into a plastic zip-loc freezer bag, remove air, and seal. The frozen bell peppers will not stick together, because they have been individually frozen! Label the bag, and place the date on it, if desired. They should keep many months in the freezer, if properly sealed.

Recipe Notes

Three large bell peppers will yield approximately one quart sized bag of frozen peppers. The caloric calculation is based on the TOTAL amount, using three large bell peppers.

Nutrition Facts
How To Freeze Bell Peppers
Amount Per Serving (1 quart)
Calories 152 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 19mg1%
Potassium 1038mg30%
Carbohydrates 29g10%
Fiber 10g42%
Sugar 20g22%
Protein 4g8%
Vitamin A 15405IU308%
Vitamin C 628.3mg762%
Calcium 34mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how easy it is to freeze bell peppers for many months, so they are conveniently available whenever you need them for a recipe!

Pumpkin Pie Spice Mix

Do you need pumpkin pie spice mix for a favorite recipe this Fall? There’s no need to run to the store and buy it, when it’s SO EASY to make your own!
Will you need pumpkin pie spice mix for a favorite recipe this Fall? There's no need to run to the store and buy it, when it's SO EASY to make your own!

Have you ever been plowing through a recipe, making something you can hardly wait to try, and realize you are missing one of the main ingredients?

That was the case for me, recently.  I was making pumpkin muffins, and must have glanced at the ingredient list too quickly. Halfway through making the recipe, I realized I was needing pumpkin pie spice mix, but I was out!

Uh Oh. I was in trouble. You just have to have pumpkin pie spice for PUMPKIN muffins!

Years ago I had made my own pumpkin pie spice mix from scratch, but couldn’t find my recipe anywhere. OH NO! What to do, what to do!!!

Necessity Is The Mother Of Invention

I didn’t want to run all the way to the store and buy some, so I ended up making some homemade pumpkin pie spice mix!  Then I remembered seeing a “recipe” for it on Pinterest recently.

Long story short… I found the ingredient list (thanks to Trish at “Mom On Timeout”), whipped up my own homemade pumpkin pie spice mix in under 5 minutes, and finished making some really delicious muffins! YeeHaw!

How To Make Pumpkin Pie Spice Mix

Today I thought I’d share the “how to’s” with you, in case you ever need this spice mixture and can’t get to the store!

The ingredients for pumpkin pie spice mix are simple. They consist of 5 spices:  cinnamon, nutmeg, ground ginger, cloves, and allspice.

Ingredients for pumpkin pie spice mix are placed in a small bowl.

The spices are simply placed into a small bowl, and whisked together, until fully combined. EASY PEASY!

Pumpkin pie spice mix ingredients are mixed together until fully combined.

Once you have the pumpkin pie spice mix combined, place it in an airtight, covered container for storage. I used a pint sized canning jar. The spice mix filled up half the jar.

The plastic apples, leaves and pumpkins are just there to make plain ol’ spice mix look PURTY! Ha Ha!

Pumpkin pie spice mix in jar, by Fall apples and leaves.

See? Shown below are the pumpkin chocolate chip muffins I used my homemade pumpkin pie spice mix to make!

The muffins had a perfect pumpkin spice flavor, thanks to my handy dandy homemade spice mix!! Crisis averted! Whew!

Pumpkin pie spice mix was used to make pumpkin chocolate chip muffins.

If stored in an airtight container, you can expect the pumpkin pie spice mix to keep its maximum flavor and effectiveness for about 6 months (or more, if you’re lucky).

You can use the pumpkin pie spice mix for muffins, pie, pumpkin bread, coffeecakes, or other pumpkin themed recipes. It’s really handy to have around, especially during the holidays!

Store pumpkin pie spice mix in an airtight container with a lid.

I hope you will try this recipe, and see for yourself just how handy and convenient it is to make this spice mix for yourself, in under 5 minutes!

Speaking of “spice mixes”… you might also be interested in my recipes for Cajun Seasoning, or Taco Seasoning, or  a Dry Rub Spice Mix.  These spice mixes will also save you lots of your hard earned money in the long run, by making them from scratch!

Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: Trish, at https://www.momontimeout.com/homemade-pumpkin-pie-spice-recipe/

Pumpkin Pie Spice Mix
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Do you need pumpkin pie spice mix for a favorite recipe this Fall? There's no need to run to the store and buy it, when it's EASY to make your own!

Category: Spices
Cuisine: American
Keyword: pumpkin pie spice mix
Servings: 9 Tablespoons (approx. 1/2 cup)
Calories Per Serving: 11 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
Instructions
  1. Measure out spices into a small bowl, and whisk together, until fully combined, and any lumps are removed.

  2. Place pumpkin pie spice mix into an airtight, sealed container for storage (I used a canning jar).

  3. Store spice mix in pantry for up to 6 months, for maximum flavor and effectiveness.

Nutrition Facts
Pumpkin Pie Spice Mix
Amount Per Serving (1 Tablespoon)
Calories 11
% Daily Value*
Sodium 1mg0%
Potassium 17mg0%
Carbohydrates 2g1%
Fiber 1g4%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 30mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Do you need pumpkin pie spice mix for a favorite recipe this Fall? There's no need to run to the store and buy it, when it's SO EASY to make your own!

How To Cook Spaghetti Squash

This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!
This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!

Fall is upon us, and winter squash is everywhere! Grocery stores, gardens, and farmer’s markets are proudly displaying these “winter” vegetables, including the humble, yet versatile spaghetti squash!

Do you enjoy spaghetti squash?  It has an interesting history, which can be read here. It is known for being low carb and low calorie. Spaghetti squash is often used as a substitute for pasta in various dishes.

How Do You Cook Spaghetti Squash?

It’s actually very easy to cook spaghetti squash. The most common way to prepare it is to bake (or roast) it in an oven until tender, then pull the spaghetti like strands away from the peel once done.

The first thing you will need to do is cut the spaghetti squash in half, from top to bottom (lengthwise) with a very sharp knife. Since the squash is very firm before baking, you will need to be extremely careful when cutting!

Once the squash has been cut into halves, scoop out the seeds and stringy flesh inside using a spoon.

You can discard the seeds, or roast them (similar to pumpkin seeds). If you’d like to roast the seeds, check out my blog post showing how to do that HERE.

Spaghetti squash is cut in half lengthwise to remove seeds.

Seeds and pulp are removed from the spaghetti squash.

Once the spaghetti squash has been cleaned out, place them cut side DOWN, in a 9×13 baking dish. Pour enough water in the dish to just cover the bottom of the pan.  The water will help to create steam, which will help cook and tenderize the squash!

Cover the baking dish with aluminum foil.  Place the covered baking dish in a preheated 400° oven.  You will need to bake it between 35 and 45 minutes, depending on the size of the squash.

De-seeded spaghetti squash halves are placed cut side down in baking pan with water.

Baking dish with spaghetti squash is covered with foil before baking.

You will want to check the squash to test for tenderness after about 30 minutes. You will know the spaghetti squash is done baking if you can EASILY pierce the skin through to the flesh with a fork.

If it is still a bit firm, cover, place back into the oven and continue cooking for another 15 minutes or so.

When done cooking, the spaghetti squash can easily be pierced with a fork.

Once done, remove spaghetti squash from the oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side.

The “noodles” should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash… that way the “noodle strands” will be a bit longer.

A fork can be used to shred cooked spaghetti squash into strands resembling spaghetti noodles.

Pull all the spaghetti squash out from the outer shells. When done, the “shells” will look like this!

The empty shells can also be used to serve the spaghetti squash! Simply place the “noodles” back into empty shell after seasoning with desired toppings.

All of the spaghetti squash strands have been removed from the squash shells.

And there you have it! You just found out how easy it is to cook spaghetti squash! You will end up with several cups of it, to use however you wish! Cooked spaghetti squash will also keep for 4-5 days, if refrigerated in an airtight container!

What Can I Do With Cooked Spaghetti Squash?

Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, and other flavors. You can add garlic powder, Parmesan cheese or your favorite spices for additional flavor.

You can also use spaghetti squash strands as a substitute for pasta noodles in various recipes! There’s really no limit to how you can use this wonderful vegetable!

Spaghetti squash strands are in bowl, and are ready to eat or use in other recipes!

Spaghetti squash is really very easy to cook! You can substitute it for pasta and really help cut down on calories, if you’re trying to watch what you eat!  I hope you will consider trying this easy vegetable recipe.

Interested In Other Vegetable Side Dishes?

Be sure to check out my Recipe Index (at top of blog) for other vegetable dishes.

These include Delicata Squash, Brown Butter Green Beans, Brussel Sprouts, Garlic Infused Asparagus, etc. There are MANY other vegetable recipes listed there that are delicious, and easy to prepare!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: https://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036

How To Cook Spaghetti Squash
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!
Category: Vegetable Dish
Cuisine: American
Keyword: spaghetti squash
Servings: 6 servings
Calories Per Serving: 33 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium spaghetti squash , 2-3 pounds
Instructions
  1. Carefully cut spaghetti squash in half, from top to bottom (lengthwise).  Once squash has been halved, scoop out seeds and stringy flesh with a spoon.  You can discard the seeds, or roast them (similar to pumpkin seeds).

  2. Once cleaned out, place squash halves cut side DOWN in a 9x13 baking dish. Pour just enough water in dish to cover the bottom.  The water will help to create steam, which will help cook and tenderize the squash! Cover dish with aluminum foil.  Place on medium shelf in a preheated 400° oven.  Bake squash between 35 and 45 minutes, depending on the size. 

  3. Check the squash for tenderness after about 30 minutes. You will know the squash is done baking if you can EASILY pierce the skin through to the flesh with a fork.  If it is still a bit firm, cover with foil, and put back into oven. Continue cooking for another 15 minutes or so, until tender.

  4. Once done, remove from oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side to make the "noodles". The "noodles" should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash... that way the "noodle strands" will be a bit longer.

  5. Cooked spaghetti squash will keep for several days, if refrigerated in an airtight container! Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, Parmesan cheese, and other spices. Spaghetti squash strands can be used as a substitute for pasta noodles in various recipes! ENJOY!

Recipe Notes

NOTE: If you want to bake a WHOLE, uncut spaghetti squash, place in dish with water. Cover with foil. Roast for about an HOUR or more at 400°. Test for doneness. Once done, cut in half, then scoop out seeds before pulling spaghetti squash strands.

Nutrition Facts
How To Cook Spaghetti Squash
Amount Per Serving (1 g)
Calories 33
% Daily Value*
Sodium 18mg1%
Potassium 115mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Vitamin A 130IU3%
Vitamin C 2.2mg3%
Calcium 25mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!

How To Make Bread Crumbs

Did you know it is super easy to make your own bread crumbs?  Yep… that’s right!  All that is needed is some stale bread and a food processor or blender, to save you money and another trip to the grocery store.It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

I used to BUY bread crumbs at the grocery store, but a few years ago I started making my own.  It’s so easy to used leftover stale french bread to easily make them at home! I figure… why pay for it, if you can make the same amount with several pieces of stale bread drying out in the pantry? Right?

My husband LOVES french bread (my preferred bread type for making bread crumbs). He often picks up a fresh warm loaf at the grocery store, but since there are currently only 2 of us living in our home, parts of the original loaf that we don’t eat tend to go stale after a couple days.  Normally people waste stale bread by just throwing it in the garbage… but wait… now you can put it to good use!

To make that old stale bread “go the distance”, why not turn it into something you can use in other recipes?  I add these homemade crumbs to my Really Good Meatloaf, and they’re perfect to stretch out the filling in meatballs, too.  This ends up being a very frugal way to use up inedible stale bread, without wasting it or dumping any of it in the trash.

Are There Different Ways To Make Homemade Bread Crumbs? YES!

OPTION 1: Slice up any stale bread you have.  Even if it’s already stale, I simply leave it out, uncovered on the counter for a couple days, until it is CRISPY stale and very hard and dried out!

Another way to do this is to leave the bread in the fridge on a plate or tray, exposed to the air for a day or two. This will remove any moisture left in the bread (and the bread will not grow mold).

4 slices of French bread drying on paper towel

The next thing to do is break or cut the bread up into smaller sized pieces, and toss them, several pieces at a time, into a food processor with the blade attachment on. Continue to pulse and process bread chunks until they have broken down into fine crumbs.

Hard, stale bread is placed into food processor to make crumbs

OPTION 2: If you happen to be in a real hurry, and need those bread crumbs STAT… you can always cut the bread into cubes, spread the cubes onto a cookie sheet, and bake them at 350 degrees for about 10 minutes.  You will need to check them and turn them to prevent burning, but this is another solution that might work for you.  Once you are done toasting them until crispy, process them as mentioned above.

How Do I Store Homemade Bread Crumbs?

Once the bread has been reduced to tiny crumbs, pour it into airtight, sealable jars (I like to use canning jars). If desired, use a funnel to fill the jar, and then use a long skinny skewer to clear any clogs in the funnel). You can store them in pantry.

Funnel is used to transfer bread crumbs into jar

See how many bread crumbs I got out of half a loaf of old, stale bread?  This is the perfect size bread crumbs to use if adding to meatballs or meatloaf, etc. A half loaf of French bread will typically yield about 2 cups of crumbs.

Canning jar, full of finely ground bread crumbs

Sometimes I like to leave the bread crumbs a bit larger, as you can see in the jar on the left (I can use this to make homemade stuffing, etc.). It’s really up to you how finely you process the bread.  The finely processed crumbs in the jar on the right are typically the size you would find in a grocery store, and is my “normal” size.

What If I Need ITALIAN Bread Crumbs?

By the way, if you need Italian bread crumbs for a recipe, no problem! It’s very easy to add a few spices to the bread crumbs to transform them.

To make Italian flavored crumbs, simply add salt, black pepper, dried parsley, oregano, basil, onion powder and garlic powder, and mix together until spices are fully incorporated! Exact measurements can be found in printable recipe below.

2 canning jars, full of homemade bread crumbs

It’s so easy to make this staple pantry ingredient… and there’s really no need to spend any extra money buying it!  You can also keep stale pieces of bread in a freezer bag in the freezer (and keep adding to the bag) until you have time to make a bunch of crumbs up! See what I mean? EASY PEASY!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a wonderful day!

Author's signature

How To Make Bread Crumbs
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

Category: Condiments
Cuisine: American
Keyword: make bread crumbs
Servings: 2 cups (approx.)
Calories Per Serving: 289 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 loaf STALE french bread , sliced
For ITALIAN Bread Crumbs (optional), Add these ingredients (for every CUP of bread crumbs)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon parsley (dried)
  • 1/4 teaspoon basil (dried)
  • 1/4 teaspoon onion powder
Instructions
  1. Slice up any stale bread you have.  Even if it's already a bit stale, simply leave it out, uncovered on the counter for a couple days, until it is CRISPY stale and very hard and dried out!

  2. Break or cut the bread up into smaller sized pieces, and toss them, several pieces at a time, into a food processor (or heay duty blender) with the blade attachment on. Continue to pulse and process bread chunks until they have broken down into fine crumbs.

  3. Once the bread has been reduced to tiny crumbs, transfer mixture into a jar (or container) with a lid, and store until ready to use.

  4. NOTE: I you wish to make ITALIAN bread crumbs, add the spices to the processed bread crumbs and mix well to fully combine ingredients. Transfer mixture into a jar (or container) with a lid, and store until ready to use.

Nutrition Facts
How To Make Bread Crumbs
Amount Per Serving (1 cup)
Calories 289 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 513mg22%
Potassium 128mg4%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Calcium 44mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

How To Make Lemon Curd

Do you know how to make lemon curd?  Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.!
Years ago, I first tried this thick citrus “sauce” at a breakfast get together at a friends home.  My friend Sandy offered me some of her homemade lemon curd to put on my breakfast waffle. I said okay, which was quickly followed by,  “Sure, but what IS lemon curd?”

My assumption was that it was like the curds you find in cottage cheese, and it is NOTHING like that. Silly me. This sauce tastes absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!

How To Make Lemon Curd

Place the eggs, egg yolks, and sugar in a small saucepan. Whisk these together well, over medium heat.  Once the ingredients are fully mixed, whisk in the lemon juice, lemon zest, and salt.

Eggs, sugar, and egg yolks in pan, to begin making lemon curd.

Add butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes, so be patient, and keep stirring!

IMPORTANT TIP: DO NOT LET THE MIXTURE BOIL! Just keep on whisking, and it will be just fine!

Butter is melted into eggs and sugar in pan, to make lemon curd.

Keep on whisking the sauce, until the curd has thickened.

The lemon curd is continually stirred while cooking, until it thickens.

Once the lemon curd has thickened, remove the pan from the heat, and let the curd cool to room temperature. While it is cooling, give it a good stir every few minutes.

Cooling And Storing The Homemade Lemon Curd

When the lemon curd has cooled to room temp, cover the pan tightly with plastic wrap, and put it in the refrigerator.

This sauce will need to be well chilled prior to serving (at least 3-4 hours). Lemon curd should be stored in a covered container in the refrigerator, and will keep for up to 5-6 days.

A spoonful of homemade lemon curd should be nice and thick.

The sauce is very versatile, and can be used in many recipes, such as lemon tarts, and as a topping for waffles, or used in other desserts!

I used it in a recipe for Lemon Curd Filled Won Ton Cups! See them in the photo below? Aren’t they cute? Yummy!


Lemon curd is used to fill these won ton dessert cups.I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon… just sayin’!  It’s soooo good.  Hope you’ll give it a try. You’re gonna love it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

How To Make Lemon Curd
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.
Category: Dessert Sauce
Cuisine: American
Keyword: lemon curd
Servings: 24 Tablespoons (approx. 1½ cups total)
Calories Per Serving: 55 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 eggs , plus 2 egg yolks
  • 1/2 cup granulated sugar
  • 8 Tablespoon cold , unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1/8 teaspoon salt
Instructions
  1. In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
  2. Once mixed, whisk in the lemon juice, lemon zest, and the salt.
  3. Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
  4. Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).
Nutrition Facts
How To Make Lemon Curd
Amount Per Serving (1 Tablespoon)
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 50mg2%
Potassium 8mg0%
Carbohydrates 4g1%
Sugar 4g4%
Vitamin A 135IU3%
Vitamin C 1.7mg2%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.

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Homemade Cajun Seasoning

Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it’s ready in under 5 minutes!Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it's ready in under 5 minutes!
Did you know it’s EASY to make Homemade Cajun Seasoning to use on seafood, chicken, pork, beef, etc.?  Well it is, and I’m going to show you just how simple it really is! The only talent you will need is to mix the ingredients together and store it in an airtight covered container. EASY!

I started making a Creole salmon dish several years ago and found that it called for Cajun seasoning. Off to the store I went and purchased a large container of spice mix.

But… eventually I discovered I can make Homemade Cajun Seasoning mix for a fraction of the price, with spices I already have in my pantry! Since it takes less than 5 minutes to throw together this seasoning mix, why not make my own?

What’s IN Cajun Seasoning?

The cast of characters includes onion powder, garlic powder, dried oregano and thyme, black pepper, cayenne pepper and paprika. These common ingredients, when combined, are a perfect seasoning for a variety of meats!

All of the ingredients are placed in a mixing bowl, and stirred to combine.  That is all that’s necessary to make this handy kitchen spice mix. See how easy it is to whip up a batch of homemade Cajun seasoning mix?

Spices used to make Cajun seasoning mix, in a bowl, ready to mix together.

What Can I Use Cajun Seasoning Mix On?

Cajun seasoning mix is a great tool used to season a variety of meats. Chicken and fish are my favorite meats to season with this mix, but it’s certainly not limited to those.

I often use this Cajun seasoning when I make my recipe for Pan-Seared Creole Salmon.  In the past I used a commercial seasoning mix, but found this homemade mix has great flavor to season the salmon well, also!

Salmon, seasoned with Cajun seasoning, cooking in a skillet.

If you store the cajun seasoning mix in an airtight covered container, it should keep it’s peak flavors and freshness for up to 6 months.

How Much Cajun Seasoning Mix Will This Recipe Make?

The recipe, as written below, will yield about 2/3 cup of the seasoning mix. That’s a good sized portion to have at your fingertips, ready to use!

The Cajun spice mix can be stored in an airtight container.

Hope you will mix up a batch of this Homemade Cajun Seasoning, and enjoy using it ON and IN a variety of dishes!  Once it’s mixed up and in your kitchen cupboard, you won’t have to run out to the store when you find a great recipe that uses this seasoning!

Have a great day, friends. Be kind, and encourage those around you, rather than discourage them, and help this crazy old world one person at a time!

Looking For Other SEASONING MIX Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of the seasoning mixes I have posted include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: http://www.yellowblissroad.com/cajun-seasoned-popcorn-diy-cajun-seasoning/

Homemade Cajun Seasoning
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it's ready in under 5 minutes!

Category: Seasoning Mix
Cuisine: Cajun
Keyword: cajun seasoning
Servings: 1 (2/3 cup total)
Calories Per Serving: 305 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons onion powder
  • 2 Tablespoons dried oregano
  • 4 Tablespoons garlic powder
  • 1 Tablespoon dried thyme
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 4 Tablespoons paprika
Instructions
  1. Combine all spices in a small bowl. Mix well, to blend.
  2. Store dry spices in an airtight, covered jar for up to 5-6 months (for best flavor)
  3. Use as needed. Recipe makes approximately 2/3 cup Cajun spice blend.
  4. Enjoy this spice blend on fish, beef or poultry!
Nutrition Facts
Homemade Cajun Seasoning
Amount Per Serving (1 (total of 2/3 cup))
Calories 305 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 56mg2%
Potassium 1498mg43%
Carbohydrates 66g22%
Fiber 23g96%
Sugar 5g6%
Protein 13g26%
Vitamin A 17440IU349%
Vitamin C 11.4mg14%
Calcium 408mg41%
Iron 17.9mg99%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own homemade Cajun seasoning mix in the comfort of your own kitchen and save some money, PLUS it's ready in under 5 minutes!

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How To Make Ahead and Pre-Freeze Pie Fillings

Learn how to make and pre-freeze pie fillings for your favorite fruit pie with this easy tutorial. This is a great way to save time making pies!Learn how to make and pre-freeze pie fillings for your favorite fruit pie with this easy tutorial. This is a great way to save time making pies!
I am grateful I was shown how to make ahead and pre-freeze pie fillings. Have you ever done this before? If you haven’t… it’s a real time saver, especially if you have lots of fruit pies to prepare!

Having the filling already made for a pie or two and frozen is very convenient! Not too great if you are trying to watch your calories, but handy, nonetheless!

How To Pre-Freeze Pie Fillings

This tip works on just about all fruit pies. To pre-freeze pie fillings, begin by making a fruit pie filling according to your recipe’s instructions. Here is a photo of peach pie filling, for example.

Filling for fruit pies is made up according to your own recipe.

Cover a standard sized pie dish with several layers of plastic wrap, making sure to let the edges extend about 4-5 inches over the rim of the pie plate on all sides.

A standard pie dish is completely covered with plastic wrap.

Pour the pie filling into the prepared pie dish, and evenly distribute ingredients.  Bring in all the sides of the plastic wrap, to completely cover the pie filling.

All of the prepared filling for one pie is then added to dish.

Tightly seal the pie filling with the plastic wrap.

Now wrap the pie filling (pie dish included) in aluminum foil. Cover completely.  Place pie plate into freezer, and let the filling completely freeze (overnight is best!).

Aluminum foil covers the plastic wrapped pie filling.

Remove the pie plate after the filling is solidly frozen. Re-cover pie filling with aluminum foil, label, and freeze until you’re ready to bake pie.

Once frozen solidly, the pie plate is removed and filling stays in freezer. When you pre-freeze pie fillings, they will hold their shape in freezer.

What Do I Do When I’m Ready To Bake My Pie?

Once you are ready to bake a pie, remove the aluminum foil and plastic wrap from pie filling. Place the frozen pie filling, unthawed, into an unbaked pie crust (using same pie plate the filling was frozen in).

If using a double crust, place additional pie dough on top of frozen filling, and crimp edges to form crust. Make small slits on top of pie to let steam release.  Your pie can go into the oven frozen.

Baking A Pie AFTER You Pre-Freeze Pie Fillings

Bake your pie at the temperature given for the recipe you are using, but remember you will need to bake pie longer (on average 25-35 minutes longer), because the pie filling is frozen.

To make sure pie is fully baked, look for slow bubbling juices to come to the top of the crust without bursting. That is a good sign the inside is fully cooked through.  If the crust begins to brown too much, simply add aluminum foil strips over the crimped crust edges.

When done, remove and let pie cool slightly before serving.  That’s it! This is a convenient way to get pies ready ahead of time, to save you precious minutes (especially around the holidays) when there are a bazillion other things to do.

Baked and ready to enjoy!

Hope you will give this handy tip a try! It really can be a real time-saver!  Blessings.

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