Reduced Sugar Candied Lemon Drop Mocktail 🍋🍍

This is a simple & refreshing beverage
that adults and kids can enjoy. 🍹

Ingredients:

2 cups ice cubes

1/4 cup sugar free french vanilla syrup

1 cup sugar free ginger ale**

1/2 cup pineapple juice

1/4 cup fresh lemon juice

Optional Garnishes:

2 lemon slices

2 sprigs mint

2 straws

Method:

Place one cup of ice in each of the glasses. Gently stir together the syrup, ginger ale and juices in a two cup (or larger) measuring cup. Pour one cup of the juice mixture over the ice in each cup. If desired, garnish with a lemon slice, mint sprigsor straw.

**Club soda may be substituted for the ginger ale.

Note: This is a great alcohol free option to offer kids and guests at Easter or any gathering. It's very delicious and refreshing!

 

Easy Lemon Brownies 🍋

🍋 These simple to make brownies are
delicious, chewy and lemony! 🍋

Ingredients:

butter or shortening for greasing

parchment paper

1 1/2 cups sugar

3 tablespoons lemon zest**

3/4 cup (1 1/2 sticks) unsalted butter

1 cup (6 ounces) white chocolate chips

3 room temperature eggs

3 tablespoons fresh lemon juice**

2 - 4 drops yellow food coloring (optional)

2 1/3 cups flour

1/2 teaspoon salt

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

Method: 

Preheat oven to 350*. Use butter or shortening to grease an 8 or 9 inch square pan. Line the bottom of the pan with parchment paper. Set aside.

Add the sugar and lemon zest to a large bowl. Use a wooden spoon or your fingers to rub the zest into the sugar.

Add the butter and white chocolate to a microwave safe bowl. Heat for 30 seconds. Stir. Repeat until the mixture can be whisked smooth. (about 1 minute total)

Whisk into the sugar and lemon zest. Add the eggs, one at a time, mixing after each addition. Whisk in 3 tablespoons of lemon juice and food coloring (if adding). 

Sift the flour and salt into a medium bowl. Gradually add to the larger bowl and stir with a wooden spoon or spatula until the batter is smooth. Spread the batter evenly in the prepared pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool.

After the brownies are completely cooled, whisk together the powdered sugar and 3 tablespoons of lemon juice. Spread evenly over the top of the brownie. 

Allow the glaze to set for 15 minutes. Slice into 16 squares. Transfer to an airtight container and store in the refrigerator.

Note: Lemon Lovers will be delighted with the flavor of these brownies ~ tangy lemon and a chewy brownie ~ Yum!

Cinnamon Pecan Coffeecake Quick Bread

This is a moist, delicious bread that is perfect
for breakfast, brunch, coffee or tea time. 🫖

Ingredients:

butter or shortening for greasing

flour for dusting pan

1 cup (4 - 5 ounces) chopped pecans

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 cup toffee bits (optional)

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 cup sour cream or unsweetened greek yogurt

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Method:

Preheat oven to 350*. Use butter or shortening to grease a 9x5 inch loaf pan. Lightly dust with flour and set aside.

In a small bowl, stir together the pecans, brown sugar, cinnamon and toffee (if using). Set aside.

In a large bowl, whisk together the butter and sugar until combined and smooth. Add eggs, one at a time, whisking well after each addition. Whisk in the vanilla and sour cream until the mixture is smooth.

Sift together the flour, baking powder, soda and salt. Gradually whisk in to the butter & egg mixture just until combined. (Do not overmix.)

Pour half of the batter into the prepared pan. Sprinkle half of the pecan mixture over the top of the batter. Top with the remaining batter and sprinkle with the rest of the pecan mixture.

Place the loaf pan on a baking sheet and bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the loaf comes out clean.

Allow to cool in the pan for 10 to 20 minutes. Remove from the pan and finish cooling on a wire rack. Makes 8 slices/ servings. Store in an airtight container at room temperature for a couple of days or in the refrigerator for a week.

Notes: This tasty bread is great served warm with butter, at room temperature, or chilled!

Lean & Green Rueben Coleslaw

 

A simple coleslaw with a delicious
flavor variation!

Ingredients:
4 cups of shredded cabbage
1/2 pound lean corned beef 
1/4 pound Swiss cheese

2/3 cup Walden Farms O calorie Thousand Island Dressing


Method:

Cut the corned beef into 1/4 inch thick, bite sized strips. Cut the Swiss cheese in the same manner. Place 2 cups of the cabbage in a large mixing or serving bowl. Stir in 1/3 cup of the dressing. Add the corned beef and cheese. Top with the remaining cabbage and dressing.

Stir and serve. May be stored in the refrigerator for 2 or 3 days. Makes 4 servings.

Each serving equals: 2/3 of lean, 2 greens & 1 1/3 condiments

Each serving equals approximately: 263.6 calories ~ 16.3 grams fat ~ 5.5 grams net carbs ~ 20.8 grams protein

Note: This is a delicious meal, but keep in mind that corned beef  should be used sparingly because it of the fat and sodium content.

Copycat Cracker Barrel Individual Apple Cobblers 🍎

Cracker Barrel's  version of apple cobbler
is both pretty and delicious!

Crust Ingredients:

1 1/2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup (1 stick) unsalted cold butter

1/4 cup water

2 teaspoons half & half or milk

Spiced Apples:

4 large golden delicious apples, peeled, cored & cut into 1/4 inch slices*

4 tablespoons butter

2 teaspoons lemon juice

1/4 cup packed brown sugar

1/8 teaspoon salt

1 tablespoon flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Garnishes:

1/4 cup caramel sauce**

whipped cream (optional)

vanilla ice cream (optional)

Method:

For the crust:

Add the flour, salt and 1 tablespoon of the sugar to a food processor. Slice the butter into 8 portions and add to the processor bowl. Attach the lid and pulse until the mixture has a crumb texture. Add the water and continue to pulse until all of the ingredients are thoroughly mixed and the dough forms a ball. Wrap in waxed paper and refigerate for 10 to 15 minutes.

Preheat oven to 350*. LIne a baking sheet with parchment paper and set aside.

Lightly flour the waxed paper and roll the dough into a 12" x 8" rectangle.

Brush the dough with the half & half and sprinkle with the remaining 1 tablespoon of sugar. Use a non-serrated knife to cut the dough into 24 (2 inch) squares.

Place the squares on the prepared pan and bake for 20 to 25 minutes or until the crust squares are a light golden color.

For the apples:

Melt the butter in a large skillet over medium heat. Layer the apples evenly in the skillet. Sprinkle the lemon juice, sugar salt and flour over the apples. Cover and cook on low for 15 minutes. Uncover and sprinkle the cinnamon and nutmeg over the apples. Stir and cook uncovered for another 5 to 10 minutes or until the liqid in the pan is thickened and all of the apples are tender.

Divide the apples evenly between 4 serving dishes. Drizzle or spoon 1 tablespoon of caramel sauce over each serving. Arrange 6 crust squares around the edges of each dish. If desired, garnish with a small dollop of whipped cream or a tiny scoop of ice cream. Makes 4 servings.

*Typically, I would not use golden delicious apples for a pie or baked dessert, but the work perfectly in this cobbler!

**Use a storebought caramel sauce or make your own before preparing this dessert. Here is a link to a simple recipe for homemade caramel sauce:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

Note: My husband loves pie crust cookies, so he really liked a cobbler made with them ~ he also said he liked the presentaion of the individual servings. 😀

Favorite Irish Soda Quick Bread 🍀

This is my favorite Irish Soda Bread because
it is so light & moist and has a wonderful flavor!

Ingredients:

parchment paper

avocado or olive oil spray

2 1/2 cups all purpose flour

2 tablespoons packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt (I used pink Himalayan salt)

3 tablespoons cold butter

1 cup sour cream or plain unsweetened Greek yogurt

3/4 cup buttermilk or sour milk*

2 eggs

1/2 cup raisins

2 teaspoons caraway seeds (optional)**

Method:

Preheat oven to 375*. Line a baking sheet or the bottom of a cast iron skillet with parchment paper. Lightly spray with oil and set aside.

Whisk together the flour, sugar, baking powder, soda and salt in a large bowl. Cut the butter into twelve small cubes and add to the flour mixture. Use a large fork to "cut" the butter into the flour. Finish blending the butter in with your fingers to make a fine crumb texture.

Whisk together the sour cream, buttermilk and one of the eggs together in a small bowl.

Make a well in the center of the dry ingredients. Add the buttermilk mixture all at once to the dry ingredients and stir just until the ingredients are combined.

Fold in the raisins and caraway seeds. Place a sheet of parchment paper or a silicone mat on the counter. Dust with flour. Turn the dough onto the prepared surface. Dust the top of the dough and gently knead the dough with floured hands. Shape the dough into a round loaf and place on the prepared baking sheet or in the skillet.

Cut an X on top of the loaf. In a small bowl, whisk the remaining egg until blended. Brush on top of the loaf. (Save the remaining egg for making scrambled eggs.) Bake for 30 to 35 minutes.

Allow to cool for 10 minutes. Use a serrated knife to slice the bread. Serve warm with butter. Makes 8 long slices. Store in an airtight container at room temperature for 3 days or in the refrigerator for longer. (It will probably be eaten in a few days!) 😄

*If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

**I like the flavor that the caraway seeds add, but if you don't like rye bread, you probably will not like caraway seeds.

Note: This Irish Soda Bread is lighter than other versions ~ It is perfect for breakfast, snack or with coffee and tea time.

Stovetop Savory Beet & Potato Soup (Dairy Free)

This delicious soup is a mixture of wonderful
flavors ~ sweet beets, smokey bacon and
 smokey chipotle chilis with a touch of spice.

Ingredients:

8 ounces hickory smoked bacon slices, chopped**

1 cup chopped onion (about 1 medium onion)

1 cup chopped celery (avout 2 or 3 stalks)

2 garlic cloves, minced

6 cups russet potaotoes, peeled and chopped (about 2 pounds) 

1 1/2 cups fresh beets, peeled and chopped (about 1/2 pound)

4 cups low sodium vegetable broth

1 - 3 teaspoons finely chopped chipotle peppers in adobo sauce

1 teaspoon salt (I use pink Himalayan salt)

3 tablespoons lemon juice

Optional Garnishes:

1/2 cup sour cream or unsweetened plain Greek yogurt

2 tablespoons chopped fresh chives

1/3 - 1/2 cup finely chopped cooked bacon

Method:

Cook the bacon, stirring occasionally, in a Dutch oven until browned and crisp. Transfer the bacon to rest on paper toweling. Drain all but 2 tablespoons of the bacon grease from the pot.

Add the onion, celery and garlic to the 2 tablespoons of grease in the pot. Cook and stir for 8 to 10 minutes or until the vegetables are caramelized.

Add the potatoes, beets, broth and salt to the pot. Depending on the level of spice that you desire, add 1 to 3 teaspoons of chipotle peppers. Stir to mix. Bring to a boil and then reduce the heat to low/simmer. Cover and simmer for 45 to 60 minutes or until the potatoes and beets are very tender.

Carefully use an immersion blender to puree the soup until smooth.*** Stir in the lemon juice. Divide between 8 serving bowls. If desired, garnish with a swirl of 1 tablespoon of sour cream or a Greek yogurt. Sprinkle with chopped chives and/ or chopped bacon. Makes 6 to 8 sevings.

**Placing The bacon in the freezer for 30 to 60 minutes will make it easier to chop. If the bacon is nit hickory smoked, 1/8 of a teaspoon of liquid smoke may be added to the soup along with the broth.

***If you do not have an immersion blender, you can carefully transfer portions of the soup to a blender to puree.

Notes: 

This is a pretty soup ~ the bright red color would be a perfect addition to an Autumn, Christmas, Valentine  or any meal. I served this to a few people who do not like beets and they liked it!

After a stay in the hospital, my husband needed to replenish the red blood cells in his body. As a result, I have been creating iron rich meals with with beef, spinach and beets. I have also added canned beets and fresh spinach to berry smoothies with Greek yogurt.  Thankfully, he can take powdered liver capsules, since he won't eat liver. (I don't blame him.) 😀 This soup was a delicious way to add healthy nutrients and variety to his meal plan. ❤

Simple Savory Quiche Muffins

These tasty mini quiche muffins are perfect
for breakfast, brunch or even dinner!

Ingredients:

butter for greasing

2 medium potatoes**

6 slices of bacon, cooked and chopped

4 ounces cheddar cheese, 1 cup grated

1 ounce parmesan, gruyere, asiago or romano cheese, 1/4 cup finely grated

2 eggs, lightly beaten

1/4 cup all purpose flour

1/2 cup milk or half & half

2 tablespoons butter, melted

1/2 teaspoon baking powder

1/2 teaspoon pepper

1/4 teaspoon smoked paprika

Optional Garnishes:

chopped green onions 

sour cream 

hot sauce

Method:

Preheat oven to 375*. Use butter to grease a large 6 cup muffin pan or regular 12 cup muffin pan.

Peel and grate the potatoes. Place in a dish towel and squeeze out liquid.**

Thoroughly mix together all of the ingredients, except for the onions, in an 8 cup measuring cup or bowl. Ladle into the prepared miffin pan.

Depending on the size of the muffin cups, bake for 20 to 25 minutes or until the tops are golden brown. (A knife inserted in the center of one quiche should come out clean.)

Cool for 5 minutes before removing from the pan. If desired, garnish with chopped green onions, sour cream and/or your favorite hot sauce. Makes 6 to 10..

**1 cup of frozen uncooked hash browns may be substituted for the 2 potatoes. 

Note: These can be prepped ahead of time and reheated during the week. (Wrap in foil and and reheat at 350* for 10 minutes or for 45 seconds in a microwave oven.)

Strawberry Bundt Cake (Moist & Delicious!)🍓

This is a pretty & pink moist strawberry cake! 

Cake Ingredients:

butter or shortening for greasing cake pan

flour for dusting cake pan

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon strawberry extract (optional)*

2 drops red food color (optional)

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup pureed strawberries**(Make ahead of time)**

Icing Ingredients:

1 1/2 cups powdered sugar

2 tablespoons pureed strawberries**

1 tablespoon milk, cream or half & half

Method:

Preheat oven to 325*. Grease the inside of a bundt cake pan. Add a couple of tablespoons of flour. Tap and rotate the pan to lightly dust the entire inside of the pan.

In a large bowl, use an electric mixer, at medium speed, to cream together the butter in sugar. Beat for 3 to 5 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Mix in the extracts and food coloring.

In a separate bowl, sift together the flur, baking soda and salt. In a measuring cup or bowl, whisk together the buttermilk and 1/2 cup of pureed strawberries. Add 1/3 of the flour to the butter mixture. Mix at low speed just until combined. Add 1/2 of the buttermilk mixture and mix on low just until combined. Repeat, beginning and ending with the flour. 

Place the cake pan on a baking sheet with sides. Pour the batter evenlyminto the prepared pan. Bake for 60 to 70 minutes or until a toothpick incerted in the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes. Carefully slide a butter knife around the inner and outer edges of the pan. Invert onto a wire rack and allow to cool completely.

Whisk together the powdered sugar, 2 tablespoons pureed strawberries and milk until the mixture is smooth. Spoon over the cooled cake to cover. Makes 12 servings.

*Strawberry extract is easily available at Walmart and other grocery stores. If added to the batter, it does enhance the flavor of the cake.

**The strawberry puree needs to cool before being used in this recipe, so make ahead of time or a day or two before using.

Rinse and remove the stems from 1 pound of fresh strawberries. Place in a blender of food processor and puree until the berries sre smooth. Transfer the puree to a saucepan or skillet. Cook and stir over medium heat for 5 to 10 minutes or until the puree begins to bubble and thicken. Reduce the heat to medium low and simmer for 15 to 20 minutes or until the berries are reduced to about 3/4 a cup. Set aside to cool completely. May be stored in the fregerator for up to 5 days.

This sugar free strawberry puree can 
also be a topping for yogurt, ice cream,
pancakes,waffles oatmeal and more.

 
Notes: This cake tastes best chilled. Like banana bread, the flavor is best the day after it is baked. 

Serve alone or with fresh berries, whipped cream or ice cream.

Cracker Barrell Restaurant Mushroom Braised Pot Roast (Copycat Recipe)

This copycat recipe makes a tender and
delicious pot roast with gravy.

Ingredients:

4 pound chuck roast

1/2 teaspoon salt (I use pink Himalayan salt)

1/4 teaspoon black pepper

2 tablespoons avocado oil

1 cup chopped onion (about 1 medium onion)

2 cups beef broth

2 tablespoons Homemeade Browning Sauce**

1 pound cremini or white button mushrooms

2 tablespoons butter

1/2 teaspoon salt

2 tablespoons cornstarch

freshly ground black pepper

Instant Pot Method:

Season the roast with the salt and pepper.  Add the oil to the pot. Use the saute setting, at high heat, to brown the all sides of the roast. Add the onions, the broth and browning sauce to the pot on top of the roast. Switch to the meat button and set for 90 minutes. Do not quick release, allow the pot to naturally release the steam/pressure.

While the pot is naturally releasing the pressure, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking.

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Switch to high heat saute mode. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Season to taste with freshly ground black pepper. Stir into the pot and allow to cook for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Slow Cooker Method:

Season the roast with salt and pepper. Add the oil to a large skillet or Dutch oven.

Brown the roast on all sides over medium high heat. 

Transfer the roast to the pot of a slow cooker. Reserve the drippings in the pan. Top the roast with the onions, broth and browning sauce. Cook for six hours on low heat. After 5 hours and 45 minutes, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Oven Method:

Preheat oven to 350*.

Season the roast with salt and pepper. Add the oil to a Dutch oven. Brown the roast on all sides over medium high heat. Add the onions,  1 3/4 cups of the broth and browning sauce to the pot. After 1 hour, mix the cornstarch with the remaining 1/4 cup of broth and add to the pot. Roast for 2 hours (30 minutes per pound).  Saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Makes 8 to 10 servings. 

Serving suggestion: This roast pairs nicely
with mashed potatoes and vegetables. I
served the roast and gravy with
Caramelized Onion Topped Mashed
Potatoes. Here is the link to that recipe:
https://carriekitchencreations.blogspot.com/2025/02/
carmelized-onion-topped-mashed-potatoes.html

**Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.)

allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

Note: I used a grease separating measuring cup to skim the fat off of the liquid in the pot before pouring into the saucepan to make the gravy.

Simple Sugar Free Strawberry Puree ~ Topping For Desserts & More 🍓

This simple strawberry puree is
a bright and flavorful topping
for ice cream, yogurt, pancakes, 
waffles, crepes, oatmeal and more.

Ingredients: 

1 pound fesh or frozen strawberries

Method:

If using fresh strawberries, rinse and remove the stems. Place the fresh or frozen berries in a blender or food processor and puree until the berries sre smooth. Transfer the puree to a saucepan or skillet. Cook and stir over medium heat for 5 to 10 minutes or until the puree begins to bubble and thicken. Reduce the heat to medium low and simmer for 20 to 25 minutes or until the berries are reduced to about 3/4 a cup. Set aside to cool completely. May be stored in the fregerator for up to 5 days.

Note: This sugar free puree may be used in recipes and as a topping. Add to smoothies and milk shakes or in this recipe (not sugar free) for Strawberry Bundt Cake:

https://carriekitchencreations.blogspot.com/2025/02/strawberry-bundt-cake-moist-delicious.html

 

Simple & Quick Cinnamon Crispies ~ A Crunchy Garnish For Ice Cream, Desserts & More

These crunchy & flavorful cinnamon crisps 
are a simple and special topping for ice
cream, yogurt, puddings, frosted
cupcakes or cakes and more.

Ingredients:

1/4 cup sugar

1/4 cup Special K cereal*

2 tablespoons packed brown sugar

2 tablespoons shredded or flaked unsweetened coconut

1 tablespoon coconut oil**

2 teaspoons honey

1 teaspoon cinnamon

Method:

Preheat oven to 350*. Line a baking sheet with parchment paper.

Add all of the ingredients to a food processor and pulse until the mixture is finely chopped and has a texture similar to sand.

Pour the mixture onto the lined baking sheet. Gently pat into an even thin layer.

Bake for 7 to 9 minutes. Carefully slide the parchment paper onto a wire rack to cool for at least 10 minutes. Break into pieces of the size you desire. Makes 1 1/2 cups. Store in an airtight container at room temperature for up to a week or in the refrigerator for longer. 

*I used the Special K with cinnamon.

**Regular coconut oil is fine, but try using butter flavored coconut oil in your recipes.

Notes: These crunchy crisps can be used whole or crushed to garnish yugurt and desserts such as puddings, ice cream, frosted cupcakes and cakes.

Crush and sprinkle onto pancakes just before flipping them or sprinkle on top of banana and whipped cream topped waffles.

Finely crushed crispies can be used to rim a cocktail or milkshake glass.
 

SUPER SIMPLE Homemade Salted Caramel Sauce

This simple sauce is delicious!
It can be used as a dipping sauce for
apple slices, topping for pies, crisps
ice cream and banana topped 
pancakes and waffles. ❤

Ingredients:

1 cup sugar

1/2 cup heavy whipping cream

1/2 cup unsalted butter

1/2 to 1 teaspoon sea salt (I used 3/4 teaspoon ~ adjust to suit your own taste.)

Method:

Add the sugar to a medium saucepan. Stir and cook over medium heat, stirring with a wooden spoon or silicone spatula, until the sugar melts and turns an amber color.

Carefully add the cream while stirring constantly. The mixture will bubble up.

Once the cream is thoroughly mixed in, stir in the butter until it melts and the mixture appears smooth and glossy.

Remove the pot from the heat and stir in the salt. Allow the caramel to cool for 15 to 20 minutes before transfering to a glass jar or airtight container. Makes approximately 1 1/4 cups. Store in the refrigerator for 2 to 3 weeks.

Notes:

Since Caramel sauce contains dairy ingredients, it should be stored in the refrigerator. This keeps it fresh and prevents spoilage. (It can sit out at room temperature for short periods.) 

The sauce will thicken when chilled, but can be easily reheated in a microwave oven. Heat for 30 second intervals until the caramel is pourable, but not completly melted. Depending on your microwave, this will take 1 to 2 minutes. (This is best done in a glass container.)

The jar of caramel sauce can also be placed in a container of hot water to soften.

 

 

Stovetop Irish Style Pork Stew

This flavorful stew served over mashed
potatoes is delicious and filled the entire
home with a wonderful aroma!

Ingredients:

2 1/2 pounds bineless pork shoulder cut into 1 inch cubes

3/4 teaspoon salt

3/4 teaspoon pepper

1 - 2 tablespoons avocado oil

1 tablespoon butter

2 cups chopped onion (about 1 medium/large onion)

2 teaspoons minced garlic (about 2 cloves)

1 tablespoon flour

1 bay leaf

3/4 teaspoon caraway seeds

12 ounce bottle of dark beer (I used Guinness)

2 cups chicken or vegetable broth

2 tablespoons homemade browning sauce*

3 carrots, peeled and cut into 1 inch chunks

2 stalks celery, cut into 1/2 inch pieces

1/4 cup chopped Italian (flat leaf) parsley

2 tablespoons balsamic vinegar

1 bunch baby bok chop**

3 cups or more mashed potatoes***

6 teaspoons chopped parsley (optional garnish)

Method:

Season the pork pieces with the salt and pepper. Heat the oil in a Dutch oven or large pot over high heat. Cook in stir the pork, in the heated oil, for 5 minutes or until all of the sides are browned. (If necessary, brown the meat in a couple of batches.) Transfer the browned pork pieces to a bowl.

In the same pot, melt the butter over medium heat. Add the onion and cook for 5 minutes or until the onion is softened and clear looking. Add the garlic and cook until fragrant. (1 minute or less)

Sprinkle and stir the flour into the onions for 1 to 2 minutes or until the flour is completely mixed in. Add the bay leaf and caraway seeds and cook for another 2 minutes. Add the beer. Cook and stir for 1 to 3 minutes or until the mixture is thickened.

Add the pork, broth, browning sauce, carrots and celery into the pot and bring to a simmer. Stir in the 1/4 cup of parsley and vinegar. Reduce the heat to low and continue to simmer for 2 hours. 

Bring a large saucepan of water to boil. Cut the top and base off  of the baby bok choy. Rinse, pat dry and cut into half inch sections. Cook in the boiling water for 4 minutes. Drain and add to the stew pot. Stir and simmer for another 5 minutes. 

Divide the mashed potatoes between 6 serving bowls. Ladle stew over the potatoes and if desired, garnish each serving with 1 teaspoon of parsley.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

**The recipe that inspired this stew called for halved brussel sprouts, but my husband won't eat those. Baby Bok Choy is a good/similar substitution. 😀

***Regular mashed potatoes pair nicely with this stew, but I used carmelized mashed potatoes. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2025/02/carmelized-onion-topped-mashed-potatoes.html

German Black Pepper Beef Stew (Pfefferpotthast) Simple & Delicious❣

The flavor of this stew and the very tender
bites of beef and potatoes is fantastic ~
so delicious!  

Ingredients:

1 pound beef stew meat, cut into bite sized pieces

2 cups chopped onion (about 1 onion)

2 - 3 teaspoons minced garlic (2 - 3 cloves)

2 tablespoons butter

2 cups beef broth

2 tablespoons Homemade Browning Sauce*

3/4 cup white wine

1 teaspoon black pepper**

1 1/2 to 2 cups cubed potatoes (about 2 to 3 potatoes, depending on size)***

1/2 teaspoon salt

Method:

In a large pot or Dutch oven, saute the onion and garlic in the butter, over medium heat, until the onions are golden in color.

Add the beef and brown on all sides.

Add the broth, browning sauce, wine and pepper to the pot. Stir to mix and simmer at low to medium-low heat, uncovered, for one hour.

Add the salt and potatoes. Stir to cover the potatoes in the broth. Cover and continue to cook until the potatoes become tender, about 25 to 30 minutes. Makes 4 servings.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

Notes:

If there are hardened pices of brown sugar in the sugar and water mixture, place the saucepan over a low heat and stir continously until the hardened pieces disolve.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

**This stew is warming, but not spicy. If you prefer, the pepper may be reduced to a 1/2 of a teaspoon.

***I used Yukon Gold potatoes. Two cups equaled a little less than 3/4 of a pound of potatoes.

Note: This stew is so outstanding, that my husband asked me to please double the recipe the next time that I make it. 😃