DIPS – SAUCES – SPREADS

Fry Sauce

Fry Sauce is a simple dipping sauce blending the tangy flavors of ketchup and mayo. Commonly found in Utah, southern Idaho & rural Oregon- it’s a favorite!

It’s no secret that we love our Game Time Grub in this house. Homegating is a weekly occurrence & it almost always includes Fry Sauce.

Now- being that I grew up in So Cal – fry sauce wasn’t something that I grew up with. If it didn’t come from In & Out Burger – I didn’t really know it existed.

Then we moved here to North Idaho & we had a little place specific to the North West literally smell distance from our little rental at the time. The hubs picked up burgers, several tubs of fries & this stuff called fry sauce to feed our hungry crew while we unloaded the moving truck.

I reluctantly tried some- I’m just like that about new things. We all were absolutely amazed & it has become my “can’t live without” condiment. I used to be able to run on over & pick up a few tubs for our homegating events because it was literally so close to our house.

But now that we have bought this house & moved to a new town – the closest location is quite a little jaunt.

Fry Sauce Recipe

So – being that I love to find ways to make it myself, I decided to try my hand at it. 5 recipes later – THIS IS THE ONE! Looking for Easy Family Dinner Ideas?

I love it even more than the original. I have to admit- I add this stuff to everything- it’s not just for fries. It was great on these onion rings. I also love it on chicken tenders, hash browns, home fries, burgers, hot dogs & so much more.

homemade fry sauce

If you have never had fry sauce before- you HAVE TO give it a try. I think there is something similar in the South called comeback sauce. I can see why it’s called that. It’s definitely a regional thing.

I know that Utah is known for it. The family was happy about that during our trip to SLC last April. They didn’t have to go without their favorite dipping sauce while we traveled.

Here are some commonly asked questions

Can this be frozen?

Because of the mayo this won’t freeze well. But the portion that this makes is small enough that you could reasonably get through all of it within the 7 days that it should stay good for in the fridge. You can always cut the recipe in half if needed instead.

Can this recipe be doubled?

You can, and we do it often. In fact, a double or triple amount is perfect for a large family.

What is the best way to store leftover fry sauce?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

how to make fry sauce

Ingredients for Fry Sauce

mayonnaise
ketchup
apple cider vinegar
granulated garlic
salt
Pappy’s Choice Seasoning
onion powder

What should I dip in fry sauce?

We love this fry sauce so much that we like to use it on just about everything. Here is a list of our favorites

french fries
sweet potato fries
onion rings
homefries
hashbrowns
hamburgers
hot dogs

HOW DO YOU MAKE FRY SAUCE?

Combine the mayo, ketchup, apple cider vinegar, granulated garlic, salt, Pappy’s, and onion powder in a small bowl & whisk to combine.
Refrigerate to set for at least 1 hour prior to serving.
Use for dipping french fries, sweet potato fries, onion rings, home fries, hashbrowns, or added to hamburgers or hot dogs.

If you love this Easy Fry Sauce recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

Check out this recipe

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!

Check out this recipe

Buckaroo BBQ Dipping Sauce

Buckaroo BBQ Dipping Sauce is an easy & delicious dipping sauce for chicken but also pairs well with corn dogs & more.

Check out this recipe

Best Burger Sauce on a Double Caramelized Onion Burger

Best Burger Sauce on a Double Caramelized Onion Burger is the best thing you’ll ever eat. Delicious over the top juicy burger loaded with all the good stuff.

Check out this recipe

Easy Bacon Guacamole

Easy Bacon Guacamole is the perfect snack to serve at all your big game day events. It’s loaded with crispy, salty bacon & takes a few minutes to make.

Check out this recipe

Simple Pepper Jelly – Stovetop or Pressure Cooker

Make your own Simple Pepper Jelly. It’s so delicious & only takes a handful of ingredients and a few minutes to make. Add to a cracker and cream cheese.

Check out this recipe

Crack Dip Recipe

Amazingly delicious Crack Dip Recipe, made with bacon crumbles, cheddar cheese & ranch seasoning is the perfect appetizer for parties!

Check out this recipe

Best 4-Ingredient Tartar Sauce Recipe

This 4-Ingredient Tartar Sauce Recipe requires only a handful of ingredients but it's packed with so much flavor. Creamy mayonnaise is blended with bright lemon juice and crunchy pickles that makes for an amazing combination of flavors.

Check out this recipe

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Fry Sauce

Fry Sauce is a simple dipping sauce blending the tangy flavors of ketchup and mayo. Commonly found in Utah, southern Idaho & rural Oregon- it’s a favorite!

Prep Time3

Course: Side Dish, Snack

Cuisine: American

Keyword: dip, fry, sauce

Servings: tbsp

Ingredients

⅓ cup mayonnaise
2 tbsp ketchup
½ tsp apple cider vinegar
⅛ tsp granulated garlic
⅛ tsp salt
⅛ tsp Pappy’s Choice Seasoning
⅛ tsp onion powder

Instructions

Combine the mayo, ketchup, apple cider vinegar, granulated garlic, salt, Pappy's and onion powder in small bowl & whisk to combine.
Refrigerate to set for at least 1 hour prior to serving.
Use for dipping french fries, sweet potato fries, onion rings, home fries, hashbrowns, or added to hamburgers or hot dogs.

Cranberry Butter {Merry Berry Holiday Hop}

By Kleinworth & Co 14 Comments

You know what I love most about blogging? That just because I do it from my home office doesn’t mean that I’m blogging in a bubble. I love that I can join up with, work together & even meet in person & grow true relationships with others out there doing what I do. I love that I have this group of friends that know what a blogger life is like & they are TRUE friends. I can’t even express just how grateful I am for all of you in my life – making me smile each & every day with your cheers & encouragement & support. I love you all! A perfect example of that friendship- a group of us have joined together today to bring you a Merry Berry Holiday Hop. That’s right – berry themed recipes to keep you busy in the kitchen this holiday. I created this delicious Cranberry Butter to join in the fun. It’s something fun for us all & pushes my creativity each & every time.

I love making butters & jams & jellies. I can’t figure out why (& I know I say this every time I share a new jam recipe) but there is something so gratifying about making your own spread. I also think that receiving a jar of some homemade version just tastes SO MUCH BETTER than anything else out there. It’s like a little jar of love.

I have a lot of berries stockpiled away in the freezer from summer. Since I haven’t bought jam for the kids in several years – I always make sure I have enough on hand to last through the cold months when I can’t use fresh. But this time I couldn’t resist the urge to make some cranberry butter. I don’t often play with cranberries when in the kitchen so I am super excited about this recipe. It makes such a nice holiday gift too.

More Great Cranberry Recipes

Cranberry Orange Mimosa
Cranberry BBQ Meatballs
Crockpot Cranberry Cider
Apple Cranberry Spritzer
Easy Cranberry Sauce Recipe
Turkey Cranberry Sliders
Quick Cranberry Bread
Cranberry Cinnamon Roll Loaf
Pumpkin Cranberry Granola
Cranberry Oatmeal Chocolate Chip Cookies
Sparkling Cranberries

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5 from 1 vote

Cranberry Butter {Merry Berry Christmas}

Ingredients

1 cup cranberries fresh or frozen
1 cup granulated sugar
1/8 cup water

Instructions

Place all of the ingredients into a small-medium saucepan.
Cook over medium heat until the cranberries start to pop & become soft - stirring frequently.
Remove from the heat & CAREFULLY use an immersion blender (gently pulsing) to blend the cranberry mixture until smooth. You can also carefully transfer the mixture to a blender, blend and then return to the saucepan for the rest of the cooking process. (use common sense - if it is splattering the hot mixture from the blender, go slowly or carefully transfer to a container that allows for easier blending)
Return the blended mixture to the stovetop, continuing to heat over medium and allow the mixture to thicken for several minutes - stirring frequently.
The cranberry butter is ready when it coats the back of a spoon.
Transfer to sterile jars and allow it to cool completely on the counter before refrigerating.
Store in the refrigerator. Freeze whatever you won't use within 10 days. You might want to keep the frozen portion in freezer-safe containers.

Don’t miss all the other FABULOUS berry recipes being shared by all my bloggy friends!

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Want more great food gift ideas?

Nutella Kahlua Truffles

Peppermint Shortbread Bars

Chocolate Covered Truffles

To see where I am linking today- visit HERE

Vodka Sauce

By Kleinworth & Co 2 Comments

Before the hubs had left on his trip I stopped at the store & picked up a huge bag of tomatoes. For some reason I had it in my head that I was going to make enchilada sauce. Well… those of you who already know that you don’t use tomatoes in enchilada sauce are laughing at me right now. I know – but at least I didn’t try to make it work using them. I ditched my not so great idea & went back to my Easy Family Dinner Ideas. One thing I have always wanted to do was make my own pasta sauce. I have seen many different marinara recipes floating around & I thought about trying one of those. But what I really love is Vodka Sauce. It’s so amazing & I love that you get the flavor enhancement from the vodka – but all the alcohol cooks out so everyone can enjoy it. So that’s what I set out to make.

So I just started pulling ingredients out that I thought would work well. I didn’t really have a plan – it was sort of throw this in & “oh, this would be great” sort of recipe day. I had the basics in my head & the rest was just R&D. Which I am happy to say, worked out great this time. While that isn’t always the case & there have been plenty of recipes as of late that didn’t make it here for one reason or another – this one I had to give you.

Something so satisfying about making your own sauce. I then used it with some ground beef & elbow macaroni & a few olives. YUM!

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Vodka Sauce

Ingredients

1 green bell pepper
2 orange sweet peppers
1/2 purple onion
10 to matoes
1 can tomato paste
1/3 cup vodka
3 fresh basil leaves
1 cup Parmesan cheese
1/2 - 1 cup half & half
season salt
granulated garlic
salt & pepper

Instructions

Cut all peppers - removing seeds & chop
Chop onion
Place peppers & onion in food processor & pulse to thick but pureed consistency
Transfer to deep skillet
Cut tomatoes & place in food processor & pulse just a few times to bring them to the consistency of crushed tomatoes
Pour into skillet
Add seasonings, vodka & tomato paste
Bring to a boil for 5-7 minutes stirring frequently
Add basil
Cover & reduce heat to low & allow to simmer approx 30 minutes
After 20 minutes - slowly add cheese & half & half - stir
Allow to simmer remaining 10 minutes
At this point you can immediately add this to your browned meat & then to your pasta & serve
Or you can carefully transfer to jars & store in refrigerator for several days before using.
This filled 2- 32 ounce jars.

Looking for more great pasta ideas?

Tuscan Ravioli Soup

Chicken Vodka Tortellini

Chicken Cordon Bleu Creamy Mac & Cheese

To see where I am linking today- visit HERE

Chocolate Bourbon Sauce {Bourbon Week – Day 5}

By Kleinworth & Co 7 Comments

It’s the final day of bourbon week!!! Hope you have enjoyed all the bourbon recipes I have shared & that you can use them through the holidays & beyond. I thought that since the day usually ends in dessert of some sort – bourbon week should also end in dessert. Or at least a topping for your dessert. So I created this Chocolate Bourbon Sauce that you will love to use in all your party dessert recipes. It’s simple & delicious.

I love the ease of this recipe. I made this batch for us adults. Then since the bourbon is added at the end (like most of the recipes I have shared this week) it’s easily adaptable to make it kid-friendly if you so choose.

You know- this makes a great gift for neighbors too!

Other Sweet Dessert Dips

Be sure to check out our Bourbon Cake too!

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Chocolate Bourbon Sauce {Bourbon Week – Day 5}

Ingredients

1/2 cup half & half
2 tbsp light brown sugar
3/4 cup semi-sweet chocolate chips
1 tsp vanilla extract
1/4 cup bourbon

Instructions

Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
Remove from heat.
Place chocolate chips & vanilla in glass bowl
Pour hot mixture over chocolate chips & stir until smooth
Add bourbon - stir to combine
Store in an airtight jar in refrigerator

Don’t miss yesterday’s bourbon post – Cran-Apple Bourbon Punch!

Want more gift recipes?

Pumpkin Caramel

Simple Pepper Jelly

Chocolate Covered Truffles

To see where I am linking today- visit HERE

Apple Pie Spice

By Kleinworth & Co Leave a Comment

This homemade Apple Pie Spice is the perfect seasoning mix for all your fall recipes. Add it to pies, warm drinks and so much more.

Have you ever taken a whiff of something and been instantly transported to a world of warm sweaters, falling leaves, and the joy of the holiday season? Well, I’m about to introduce you to just the thing – Apple Pie Spice!

This aromatic blend of spices not only fills your kitchen with the coziest fall flavors but also elevates every apple dessert you whip up. It’s one of my favorite parts of fall.

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Hazelnut Caramel Sauce

By Kleinworth & Co 5 Comments

If you are like me – this time of year is all about caramel. I love drizzling caramel on top of so many wonderful fall recipes. But if you are a regular reader here then you know that because I have given you a fairly healthy amount of recipes all oozing with caramel. I can’t help it. Something about seeing the dribble making it’s way down something decadent just makes me want to dive in. So it’s no surprise that I created this Hazelnut Caramel Sauce to share with you all today. You see, I was actually working on another AMAZING recipe that I will be sharing with you all tomorrow. I was ready to plate it & get it ready to photograph when I realized that it really needed a little somethin’somethin’ drizzled all over it. So I quickly whipped this up. I planned on just including it as part of the recipe tomorrow. But then I realized just how great this is as an ice cream topping or poured over a breakfast cake. It truly deserves it’s own post – it’s so GOOD!

You see – typically I would have grabbed the pecans first for a recipe like this. But then I saw this huge bag of hazelnuts staring at me from the pantry – just begging me to use them in something wonderful.

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Hazelnut Caramel Sauce

Ingredients

1/4 cup roughly chopped hazelnuts
1/2 cup brown sugar
1/4 cup 2% milk
1/4 cup salted butter
1/4 tsp vanilla extract

Instructions

Combine butter, brown sugar & milk in a small saucepan.
Heat over medium & bring to a boil - stirring constantly
Boil about 1 minute
Remove from heat & stir in hazelnuts & vanilla.
Cool slightly before serving immediately
or - transfer to sterile jars & keep refrigerated until ready to use. (store up to 1 week)
Serve warm

Want more great caramel recipes?

Best Homemade Caramel

Homemade Caramel Apples

Crock Pot Dulce de Leche

To see where I am linking today- visit HERE

French Onion Cheese Sauce

By Kleinworth & Co 11 Comments

Remember back in April when I attended the SNAP! Conference? Well – the first night of the conference they fed us this INCREDIBLE chicken smothered with this sauce. It was so good. It was all I could do to not ask for another plate of it…..or 4 or 5 more plates. I could have eaten it until I was sick. It was amazing. So literally ever since then I have been craving it. Clearly I didn’t get enough. So I started experimenting in the kitchen with different sauces for my chicken. I came up with this French Onion Cheese Sauce that is really quite tasty. It isn’t quite like the one I mentioned before- I’m still working on recreating that one. But this was still tasty & share worthy. Looking for Easy Family Dinner Ideas? Top it on your chicken, add it to some noodles- whatever. It’s YUM-O!

We just grilled some boneless, skinless chicken breasts on the BBQ with just seasonings.

Then added the sauce just as we plated it.

Add a little additional parsley to the top to make it look pretty!

Makes for a scrumptious dinner with a side of baby spinach.

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French Onion Cheese Sauce

Ingredients

3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/2 cup water
1/4 cup French Onion Recipe Mix
3/4 tsp teriyaki sauce
1/2 cup Parmesan cheese
sprinkle of parsley

Instructions

Melt butter in medium saucepan over medium heat
Once melted- whisk in flour to make a roux - cook 1-2 minutes
Slowly add milk & water - whisking briskly to fully incorporate & keep milk from scalding
Keep whisking 5-8 minutes to thicken sauce
Remove from heat, add french onion mix, teriyaki, cheese & parsley - whisk in well
Serve warm
Ladle over your grilled chicken
garnish with additional parsley after plating.

Want more dinner ideas?

Chipotle Spinach Fettuccini

Simple Teriyaki Stir Fry

Chicken Cordon Bleu Creamy Mac & Cheese

To see where I am linking today- visit HERE

Almond & Macadamia Nut Butter {Back to School Extravaganza & Giveaway}

By Kleinworth & Co 12 Comments

Do you ever have those things on a so-called “recipe bucket list” that you keep meaning to make? Those things that you have been hearing about for a while & you keep telling yourself that you will do it & then days, weeks, months – maybe even years go by & you still haven’t done it yet? Yeah – for me – it was nut butter. In our effort to eliminate as many processed foods as we can from our diet- without taking away the wonderful conveniences of living in today – I finally tried my first attempt at making nut butter. Since macadamia nuts are my favorite nut – I already had a bunch on hand. So I started there…with a little mix of almonds for a twist to create this Almond & Macadamia Nut Butter. I’m happy with my first attempt. Excited to try some different varieties in the future.

It wasn’t hard to do. However- pack your patience. This did take far longer than I expected. Far longer than others mentioned in their recipes. Maybe it was me – maybe just how I was doing it. I did find that I had better success with my blender than with my food processor. I think there was too much space with the food processor & the nuts were not getting enough of the blades – which is probably what contributed to the additional time. I ended up transferring to my blender & things went a lot quicker after that. Sooooooo- my next batch I will start with the blender. I’m sure I will be sharing future recipes with you – so I will be sure to share my thoughts on the process change as well.

This turned out pretty tasty. I love that I made it myself.

I can’t wait to enjoy it with some of the jams I have been making lately.

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Almond & Macadamia Nut Butter {Back to School Extravaganza & Giveaway}

Ingredients

1-1/4 cup macadamia nuts
3/4 cup almonds
2 tbsp + 1 tsp raw honey
1/2 tsp Princess Cake & Cookie Bakery Emulsion
1/4 - 1 tsp salt - to taste
1 tsp coconut oil

Instructions

Preheat oven to 350 conventional/ 325 convection
Spread almonds on baking sheet - toast 6-8 minutes to help release oils
Remove & transfer immediately to food processor or high powered blender
Add macadamia nuts
Puree until smooth - approx 4-6 minutes - scraping sides often
Add honey, bakery emulsion, salt & coconut oil
Puree again until creamy - the longer you puree- the creamier it gets. This can take 6-20 minutes depending on your machine. Be patient & scrape sides often.
Transfer to clean & sterile jars - store in refrigerator.

So what will I pair it with?

Definitely this Huckleberry Jam for a great sandwich.

Want to try another SUPER YUMMY spread?

How about this Chocolate Chip Cookie – Cookie Butter?

For me, traditional Back to School time means good old fashioned Peanut Butter & Jelly! But many kids can’t bring peanut butter to school anymore. So I thought this would be a great Back to School alternative for those that need a substitute.

I have teamed up with an awesome group of bloggers (you know them all) & I’m sharing this recipe as part of our

Back to School Extravaganza & Giveaway!

Added BONUS in this giveaway…4 spice packs from Urban Accents! Two dry glazes and two veggie roasters. Available at grocery stores, Costco Midwest and online at UrbanAccents.com. PLUS, they make specialty items for Crate & Barrel, Sur La Table and World Market.

Please follow/ like them on Facebook Instagram Twitter and Pinterest.

Don’t forget to enter the GIVEAWAY!!

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To see where I am linking today- visit HERE

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Huckleberry Jam {Ready in 10 Minutes}

By Kleinworth & Co 7 Comments

Have I mentioned how much I love huckleberries? It was such a treat when we moved here. Being a So Cal native I had never had one before our transplant here to North Idaho. Oh man- no wonder everyone here won’t share their picking spots. They are so amazing. I decided that before the big bag I picked up was gone I had to try making some into jam. Homemade jam is something I truly enjoy having in the house. I can’t remember the last time we bought jam from the store. It must be years now. I love the whole process from start to finish. It’s one of those things – I can’t explain it. But you know what?? This Huckleberry Jam is probably my most favorite flavor to date.

If you have the opportunity to get your hands on some huckleberries – this is THE recipe to use them in. YUUUUMMM!

Now to make some crusty bread to have it on some toast.

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5 from 1 vote

Huckleberry Jam {Ready in 10 Minutes}

Ingredients

1-2/3 cup fresh huckleberries
2 tbsp instant pectin
1 cup granulated sugar

Instructions

Place berries in large bowl & mash with a potato masher until well broken down - set aside
In medium bowl combine sugar & pectin- mix
Add mashed berries & mix well - at least 3 minutes
Transfer to small saucepan & bring just to a boil
Remove from heat & cool several minutes before transferring to prepared jars
Store in refrigerator for up to 3 weeks or freeze up to 6 months

Want more spreads & syrups?

Chocolate Chip Cookie Cookie Butter

Raspberry Marmalade

Pumpkin Spice Syrup

To see where I am linking today- visit HERE

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Huckleberry BBQ Sauce

By Kleinworth & Co 1 Comment

You know- this time of year we are grilling quite a bit. That means that we are going through quite a bit of sauces & dips for all that charbroiled goodness. Living here in North Idaho one of the things that you find a lot is huckleberry flavored things. They grow in abundance around these parts – however most people who pick them are very tight lipped about where they go. They have their favorite places & they don’t share that spot with anyone – except the bears. So I decided just to buy some- even though they are crazy expensive. One of the first things I decided to make with them was this Huckleberry BBQ Sauce. You see- homemade bbq sauce is just perfect for people like us who are grilling so often. I think I need to make this particular recipe in abundance & sock pile it in the freezer so we can have it all year long.

A little sweet with a tangy kick makes the perfect sauce for us. This batch won’t last long.

The best part is that it is so quick & easy to make- I may never buy sauce again.

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Huckleberry BBQ Sauce

Ingredients

1-1/2 cups ketchup
1/3 cup brown sugar
1/4 cup molasses
1/4 cup raw honey
1-2/3 cup fresh or frozen huckleberries you could sub with black or blueberries
1/4 bell pepper - finely chopped
2 large sweet peppers- chopped
1 whole garlic small minced
2 tsp chili powder
1-1/2 tsp paprika
2 tsp dry mustard
1 tsp salt
5 tbsp salted butter
1 tbsp granulated garlic

Instructions

In medium saucepan combine all ingredients except butter.
Cook over medium-low heat stirring until fully combined & hot (almost boiling)
Remove from heat.
Stir in butter until completely melted
Allow to cool at least 10-15 minutes
Transfer to blender - use caution with hot liquids!!
Blend 60-120 seconds - or until all larger pieces are fully incorporated into sauce
Taste test- (you can add more seasonings like salt or a couple drops of hot sauce to reach desired flavor)
Transfer to prepared sterile jars
Store in refrigerator or freezer.

Try this sauce on these Baby Back Ribs!

Baby Back Ribs

Want more sauces, dips & spreads?

Avocado Goat Cheese Dressing

Italian Garlic Butter

Simple Pepper Jelly

To see where I am linking today- visit HERE

Avocado Goat Cheese Dressing

By Kleinworth & Co 2 Comments

Do you like a little yumminess to drizzle on things? I like to keep it light & refreshing in the summer – which is why I came up with this Avocado Goat Cheese Dressing that I’m sure you will love. I originally shared this post on Or So She Says a while back & I have been so excited to finally share it with you here. This creamy avocado flavor with the crumbles of goat cheese makes this the perfect topping to so many things during the warm summer months.

What is it about summer that says AVOCADO?

I don’t know – but growing up in So Cal – they were always around & they remind me of home.

My older daughter can’t get enough salad & she sure loves having this to drizzle on top.

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Avocado Goat Cheese Dressing

Ingredients

1 ripe avocado
2 tbsp vinegar
1/2 cup buttermilk
1/2 cup mayo
1-1/2 tbsp lemon juice
2 tbsp parmesan cheese
1 cup sour cream
1 tbsp garlic paste
1/2 tsp salt
1/4 tsp pepper
1/2 c goat cheese crumbles

Instructions

Add all ingredients except goat cheese to blender.
Blend on medium/high for approx 60-90 seconds
Gently fold in goat cheese
Store in refrigerator for up to 2 weeks (depending on the freshness of your dairy ingredients at the time of preparation)

Want more great summer dips & spreads?

Italian Garlic Butter

Simple Pepper Jelly

Sweet Garlic Avocado Dip

To see where I am linking today- visit HERE

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Triple Berry Sauce

By Kleinworth & Co 11 Comments

Oh you guys…..you know how I’m all about the toppings & dips?! I have said it before & I’ll say it again- more is more for me when it comes to desserts, treats & all things yummy. I like creating a masterpiece when it comes to what I put on my plate or in my bowl. You should see me when I go to the frozen yogurt place – so many choices & my bowl is overflowing with all the toppings. I typically go for the standard hot fudge, marshmallow cream or caramel when it comes to what I’m going to drizzle. Buuuut – then I had this craving for something berry. I couldn’t decide which berry I really wanted – so I came up with this Triple Berry Sauce that hit the spot perfectly.

I put blueberries, blackberries & strawberries in there – YUM, YUM YUM!!

This works great for more than just a topping though. Add it to a smoothie, add it to your pancakes or waffles, dip something tasty in there. I’m telling ya’ – it’s all good.

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Triple Berry Sauce

Ingredients

1 cup chopped strawberries
1/2 cup blackberries
1/2 cup blueberries
1/2 cup granulated sugar
1 tsp freshly squeezed lime juice

Instructions

Combine all the berries in a blender or food processor & puree
Press through a fine sieve into a medium size saucepan - toss the seeds
Stir in lime juice & sugar
Heat over medium/high heat & bring to a boil
Reduce heat to medium & cook about 5 minutes - stirring frequently
Reduce heat to low & continue cooking about 8 minutes. Stir frequently through this process
When done it will be reduced by about half & the color will be bright & vivid
Cool to room temperature before transferring to jars.
Store in refrigerator

Want some ideas for what to put it on? Try these!

Strawberry Cheesecake Frozen Yogurt

Chocolate Frozen Yogurt

Blueberry Pie Frozen Yogurt

To see where I am linking today- visit HERE

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Sweet Garlic Avocado Dip

By Kleinworth & Co

With the outdoor entertaining season here in full swing – I am channeling my inner Judy (my queen of all hostesses mother-in-law) & I’m whipping up some new easy recipes to add to the spread. You see- my mother-in-law was quite the recipe creator & when I get super creative in the kitchen I know that she’s right there along with me- giving me inspiration. She would have loved this Sweet Garlic Avocado Dip. It whips up so quickly that it makes for the perfect party side. Looking for Easy Family Dinner Ideas?

One key ingredient here is the International Delight Creamer in Sweet Cream. This is what gives it the sweet flavor to set it apart from your everyday avocado dip.

We first tested it with just some blue corn tortilla chips – since that is how we will most likely serve it when we are entertaining. But I will be sharing another great way we use this dip coming up soon.

Aside from eating & gathering together- let’s not forget to reflect & remember our troops this coming Memorial Day. I know that I will be remembering my grandfather & other family members who fought for this amazing country. We will also be saying thank you to my brothers who are serving right now.

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Sweet Garlic Avocado Dip

Ingredients

1/4 cup International Delight Creamer- Sweet Cream Flavor
2 tbsp vinegar
1/2 cup mayo
2-1/2 tbsp lemon juice
2 tbsp parmesan cheese
1/4 cup milk
1 ripe avocado
1 tbsp garlic paste
1/2 tsp salt
1/4 tsp black pepper

Instructions

Add all ingredients to blender & blend on medium for approximately 30-60 seconds.
Transfer to serving dish or airtight container for storage.
Will keep about 7 days refrigerated - possibly longer depending on the age of your dairy products used

Be sure to look for the new International Delight Logo when picking up your own favorite flavors!

I didn’t see them yet when buying mine last week – but I’m sure it will be in my stores here in Coeur d’Alene soon.

I would love it if you would connect with International Delight!! It’s easy!

Join the International delight Community at internationaldelight.com

Follow on Twitter @indelight & use #IDelight & don’t forget to connect on Facebook too.

They’re on Google+ & Instagram too!!

Find more International Delight on PINTEREST

Want more party food ideas?

Ultimate Summer Drink Guide

Deep Fried Tortellini

To see where I am linking today- visit HERE

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Peanut Butter Sauce

By Kleinworth & Co 16 Comments

Okay – so while we were coming home from visiting our house over the weekend I convinced the hubs to stop at Dairy Queen. While I’m standing there choosing my sin of choice I notice this giant tub with the words “liquid peanut butter”. Oh – did you even know there was such a thing??!! It really got my gears turning. They wouldn’t tell me where they get it. I really don’t think they knew- it did have the Dairy Queen logo on it so it’s quite possible they create their own for their recipes. So I did what I usually do when I can’t find what I want- I made some. Yep – I made Peanut Butter Sauce which I would assume is as close to liquid peanut butter as I will get.

It’s SO GOOD on top of ice cream, in the morning oatmeal & so many other things.

Imagine all the goodness of peanut butter all drizzled over your favorite treat.

Print Recipe

Peanut Butter Sauce

Ingredients

6 ounces sweetened condensed milk
1/2 cup unsweetened natural peanut butter
1/2 cup milk
1 tbsp salted butter
1/8 tsp salt

Instructions

Combine all ingredients except salt in saucepan
Heat over medium whisking to combine
Bring to a simmer - remove from heat once smooth & thoroughly heated
Whisk in salt
Let cool to slightly warmer than room temperature before using
Store in airtight container in refrigerator
Microwave for a few seconds before using again

Want more toppings?

Chocolate Chip Cookie Butter

Raspberry Marmalade

Toasted Coconut Hot Fudge

To see where I am linking today- visit HERE

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Vanilla Coffee Creamer

By Kleinworth & Co 9 Comments

I mentioned a couple days ago that I am doing an experiment with my coffee. I want to see if replacing the things I normally add to my cup with homemade versions changes how I generally feel. I have already created Homemade Vanilla Coffee Syrup that I like to put in my coffee with a little half & half. But I also tried my hand at making Homemade Vanilla Coffee Creamer because the hubs really likes to have the flavored creamers. The cool thing is that I can make this as needed – no more buying in bulk & I think it tastes better than what we were originally using too.

It’s so simple to make. Just add the ingredients to a mason jar- give it a good shake & done. I think it’s easier to pour from a smaller bottle, so I transferred a portion to these sauce bottles.

Print Recipe

Vanilla Coffee Creamer

Ingredients

1 can sweetened condensed milk
2 cups milk - I used 2%
1/3 cup vanilla coffee syrup

Instructions

Add all ingredients to a large mason jar & tighten the lid
Shake well - done
Store in refrigerator for up to 1 week (depending on how fresh your milk is that you used)
Give it a little shake before each use.

Want more HOMEMADE versions of your favorites?

Homemade Cherry Pie Filling

Homemade Kahlua

To see where I am linking today- visit HERE

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Homemade Vanilla Coffee Syrup

By Kleinworth & Co 1 Comment

I think it’s fair to say that I have a pretty strong love affair with my coffee. I start my day with my 28 ounce mug filled to the brim. Everyone in the house knows that it’s best to talk to me after I have made it at least half way through that mug of jo. I love my morning coffee so much that when I am planning a trip- one of the things I research is how close the nearest coffee shop is to where I’m staying. Yep – it has to be a good STRONG cup with rich, bold flavor. I can’t live without my coffee. So you can imagine how bummed out I was when I started researching the ingredients in the things I add to my coffee. Yeah- a whole lot of things I can’t pronounce. That can’t be good. Plus I think those additives are making me feel not quite right. I don’t know for sure though & there was only one way to find out – but I wasn’t going to give up my coffee to do it. So I decided to do a little experiment & change what I’m adding to my cup. I started with this Homemade Vanilla Coffee Syrup.

It adds just what I like- along with a little splash of half & half. YUM! I’m going to give it about a month & see how I feel. See if I notice any changes in my skin or weight or just overall energy. I’ll keep you posted. In the meantime – I’m just enjoying the flavor of this in my cup. I think you will too.

Print Recipe

Homemade Vanilla Coffee Syrup

Ingredients

3/4 cup water
3/4 cup granulated sugar
3 tbsp vanilla extract

Instructions

Combine water & sugar in small saucepan
Heat on medium & bring to a boil - stirring constantly
Once all the sugar as dissolved remove from heat
Add vanilla - stir to combine
Transfer to sterilized bottle
Store in refrigerator for up to 2 weeks

Want more coffee recipes?

Best Chocolate Chip Coffee Bars

Chocolate Marshmallow Iced Coffee

To see where I am linking today- visit HERE

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Peep Ice Cream Syrup

By Kleinworth & Co 17 Comments

I was so bad!!! Like- I have been so good about hitting the gym instead of caving to all the piles of Easter candy in my cabinet – until the other day. I have always had a deep affection for Peeps & I get super excited when it comes this time of year & they are out in stores. I don’t know…..it’s probably the fact that it’s a marshmallow covered in fun colored sugar. I mean- for a marshmallow lover like myself – it really doesn’t get better than that. I love them when they are super fresh & soft. I also really love them when they are a little stale because they have been sitting exposed in the Easter basket overnight. It’s all good for me & when they started making them for other holidays too- my world changed. But there is still something about the Easter originals that make me happy. So there they were in my cabinet, calling to me. So I gave in to the temptation & I made this ultra yummy Peep Ice Cream Syrup.

This prepares super quick- so by the time your partner in crime is done scooping the ice cream- it’s done.

I could eat this all day – everyday.

Print Recipe

Peep Ice Cream Syrup

Ingredients

12 peeps- any color you like I don't recommend mixing colors
1 tbsp water
1 tsp vanilla extract

Instructions

Add all ingredients to a small saucepan
Heat over medium until completely melted & smooth
Drizzle over ice cream - serve immediately

Want something to drizzle it on?

Chocolate Frozen Yogurt

Banana Cream Pie Frozen Yogurt

To see where I am linking today- visit HERE

Lemon Blueberry Syrup

By Kleinworth & Co 7 Comments

My family loves blueberries. I suppose you could have probably figured that out with the amount of blueberry recipes I share here in this little space. Usually I’m good with just the blueberries – but this year I can’t seem to get enough of the classic combo of lemon & blueberries. I have been pairing them together over & over & loving every minute of it. I decided to revamp my classic blueberry syrup & make this Lemon Blueberry Syrup which I have been adding to just about everything around here.

You really can’t go wrong with this. Add it to your pancakes, waffles, ice cream- it’s all good. My kids love adding it to their morning oatmeal. I used it in something extra yummy that I will be sharing with you later this week. So be sure to come on back for that- you won’t want to miss it.

Print Recipe

5 from 1 vote

Lemon Blueberry Syrup

Ingredients

1-1/4 cup fresh or frozen blueberries
1/2 cup granulated sugar
1/4 cup water
1/4 cup lemon juice

Instructions

Add all ingredients to a small saucepan
Bring to a boil over high heat
Reduce heat & simmer approx 10 minutes
Remove from heat - carefully transfer to blender
Blend for about 30 seconds- make sure that mixture is smooth
Transfer to sterilized syrup bottle - store in refrigerator
*NOTE- please use caution when blending hot liquids.

Want More Blueberry Recipes?

Blueberry Pie Coffee Cake

Blueberry Swirl Pound Cake

To see where I am linking today- visit HERE

Toasted Coconut Hot Fudge

By Kleinworth & Co 6 Comments

It’s no secret- when it comes to treats- for me MORE is MORE. If I can add an extra little something to make it even more over the top- I will. So it is no surprise that I like to keep homemade hot fudge in the house. I will put it on top of everything I can. I shared with you all earlier this week just how much I LOVE coconut. I have been sharing coconut recipes all week- including How to Toast Coconut. I decided to take the Toasted Coconut Butter I made & make this Toasted Coconut Hot Fudge. It really does take hot fudge to a whole new level- AND adds just another coconut flavored recipe to make my eyes roll to the back of my head. I can’t get enough. Do you see a pattern here? I told you I am crazy for coconut.

Swooning- seriously I could eat it out of the jar. I don’t even care.

I love that it’s so simple- I can have it ready before the hubs is even done scooping the ice cream.

Print Recipe

Toasted Coconut Hot Fudge

Ingredients

1/2 cup 1 stick unsalted butter
1 cup semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 tbsp toasted coconut butter

Instructions

Combine all ingredients in small saucepan - cook over medium heat
Stir constantly, do not bring to a boil- cook until butter is melted & sauce is smooth
Remove from heat
Transfer to sterilized jar or other airtight container
Store in refrigerator
Reheat as needed

Want More Toppings?

Mocha Dulce de Leche

Chocolate Chip Cookie- Cookie Butter

To see where I am linking today- visit HERE

Toasted Coconut Butter

By Kleinworth & Co 21 Comments

Remember a couple days ago when I shared with you about my deep love for coconut. Yeah – I think it’s sort of taken over my kitchen. I can’t stop myself. I just keep buying more so I can make more goodies. I sure wish I could pinpoint what exactly it is about it that makes me swoon. All I know is I think I may start depleting the world’s supply. Do you think I could get a palm tree to grow in North Idaho? Suppose I would have had better luck in Nevada – only it wasn’t moist enough there. Hmmmmm – maybe this is a sign I am in desperate need of a trip to a tropical location. In the meantime I’m just going to spread this Toasted Coconut Butter I made on everything I can.

It smells INCREDIBLE!!!!!

I’m so looking forward to using this in so many recipes to come.

Print Recipe

Toasted Coconut Butter

Ingredients

1 cup Toasted Coconut
3-4 tbsp coconut oil - in it's liquid form
1/2 tsp vanilla extract

Instructions

Add your toasted coconut to your food processor or blender. (I found with this volume I was using I had better luck with my blender just because it was a tighter space for the blades to really work well)
Pulse the coconut - it will become powdery & then start to stick to itself & then become smooth
When it gets to this sticky point - add in your coconut oil & keep blending
Add vanilla & pulse 3-4 times to mix
Store in a jar - either at room temperature or in the fridge

You can make this with standard sweetened or unsweetened coconut- shredded or flakes.

To make this toasted version- start here…

How to toast coconut.

To see where I am linking today- visit HERE

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Pineapple Red Pepper Chutney

By Kleinworth & Co 10 Comments

A few weeks ago I was having my nightly phone call with my step-dad. We were chatting about the day & then we got on the topic of what we were making for dinner. He said he had picked up this pineapple sauce for his pork butt & had popped it in the smoker for the day & was getting ready to pull it out. Not only was I just dying over the fact that he was making pulled pork- one of my all-time favorite things to eat ever….but I was very interested in this pineapple sauce he found. I love adding a little sweet to my protein – like when my syrup gets on my sausage & bacon at breakfast. Mmmmmm. But the hubs- yeah, he’s not diggin’ that at all. So I decided the best way to get him to embrace my idea of pineapple on meat would be adding a little spice to it. Not a lot- I want everyone to enjoy it but just enough that you notice. After thinking on it for a while I came up with this Pineapple & Red Pepper Chutney.

It’s great topped on everything- you could grill some chicken & put on a bed of rice & add a little chutney over the top.

You could just spoon a little over some pork on the side of your mashed potatoes.

Or do what we did…add a little on this Buffalo Bacon Burger.

With a little blue cheese & the chutney – WOW! Perfect spice & sweet.

Print Recipe

Pineapple Red Pepper Chutney

Ingredients

1 cup chopped pineapple
1/2 of 1 red bell pepper
1 cup cider vinegar
1 cup granulated sugar
1 tbsp pectin
2-3 drops food color opt

Instructions

Prepare your jars - set aside
Pulse your pineapple & red pepper pieces in food processor until rough cut into semi- small pieces
Transfer to medium saucepan & add vinegar & sugar
Bring to a rolling boil - stirring the entire time
Remove from heat & stir in pectin until completely dissolved
If you want brighter color- this is the time to stir in your food color (I used yellow)
Pour into your sterilized jars & either seal in water bath for 15 minutes or store in refrigerator for up to 2 weeks or in freezer for up to 6 months.

Need a beverage or a side to go with this?

Blackberry Whiskey Sour

Garlic Cabbage Slaw

To see where I am linking today- visit HERE

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Mocha Dulce de Leche

By Kleinworth & Co 6 Comments

Do you like caramel? How about chocolate sauce? Have you made Dulce de Leche before? Well- let’s kick that up a notch or two, shall we!! I have a super tasty treat I’m sharing with you all tomorrow – but when I made it, I realized that I really needed a dip to go with it. You know me….more is more when it comes to toppings, dips & drizzles. I already had a few jars of Dulce de Leche cooking in the crock pot & I thought about using some of it for my dipping sauce. But I was really craving chocolate for this – and a little coffee too. Sooooooo I decided to add the two to my dulce de leche to make the perfect new dip.

Mocha Dulce de Leche

Yep! Everything you love about dulce de leche – but now with chocolate & COFFEE!! You’re welcome!

You will want to put it on EVERYTHING!

Print Recipe

Mocha Dulce de Leche

Ingredients

12 ounces Dulce de Leche
2 tbsp instant coffee granules
1 cup semi-sweet chocolate chips
1/2 tsp salt

Instructions

Place coffee & chocolate chips in small saucepan - heat over medium stirring constantly until melted & combined
Whisk in salt & Dulce de Leche & stir until completely smooth
Transfer to jars - store in refrigerator
Warm before serving

Want a Simple way to make Dulce de Leche?

Simple Crock Pot Dulce de Leche

To see where I am linking today- visit HERE

Blueberry Freezer Jam

By Kleinworth & Co 10 Comments

I love making preserves. There is something about looking in the fridge & seeing a multitude of jars filled with things I have made myself. Normally I take my favorite marmalade recipe & just tweak it to whatever fruit I happen to be working with at the time. But that takes the better part of an hour. My days seem to be getting shorter & it seems I have less & less time to be in the kitchen. So spending hours in there making homemade jam just isn’t happening anymore. So I decided to make a NO COOK – SIMPLE – only 3 INGREDIENTS freezer jam that was ready in record time. I may never go back to my other method again. I love how this turned out.

Blueberry Freezer Jam

I’m starting to get so excited about spring. I really get depressed when the market & our co-op have few things to choose from for produce during the winter months. Come spring & summer our house will be packed with produce & I literally can’t wait.

Print Recipe

Blueberry Freezer Jam

Ingredients

2 cups fresh blueberries
2-1/2 tbsp pectin
1 cup granulated sugar

Instructions

Sterilize your jars & set aside
In a medium size bowl- combine sugar & pectin. Set aside.
In a food processor- pulse your blueberries until they are liquid & no lumps or large pieces remain
Pour over your sugar mix & whisk well for approx 2-3 minutes- making sure all sugar has dissolved
Ladle into your jar & leave about 1/2" space at the top for expansion
Place your lids on & allow to set at room temperature for about 30 minutes before transferring to freezer.
*Will store in freezer approx 6 months. In refrigerator 6 weeks.

Want More Blueberries?

Blueberry Pie Donuts

Blueberry Pie Bars

To see where I am linking today- visit HERE

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Coffee Bean Syrup

By Kleinworth & Co 18 Comments

Ooohhhhh – I can’t even begin to tell you just how excited I am about this recipe. If you are a COFFEE LOVER like I am – you try to add a little java to just about anything you can. I start my day off with a 28 ounce mug of some really strong coffee. Sometimes that isn’t quite enough. Soooo….I decided to see if I could give a jolt to my breakfast too. Because really- I wanted to see if I COULD. The result was over the top- so much better than I ever imagined.

Coffee Bean Syrup

I grew up with whip cream on my waffles & pancakes. Then in high school one of my best friends was from Australia. When she told me that they serve waffles with a scoop of ice cream on it for breakfast – that was it for me. GENIUS! Why didn’t I ever think of that before??!! A reason to have ice cream for breakfast- I’m all over that. So the perfect combination here is waffles & vanilla ice cream topped with this Coffee Bean Syrup. HEAVEN on a breakfast plate – I’m tellin’ ya.

One little taste- my eyes rolled to the back of my head. TO DIE FOR!

Print Recipe

Coffee Bean Syrup

Ingredients

1 cup corn syrup
2 cups granulated sugar
4 tsp strong instant coffee granules
1/2 cup water
1 cup evaporated milk
2 tsp vanilla extract

Instructions

Place corn syrup, sugar, water & coffee granules in saucepan.
Heat over medium - stirring to combine.
Keep stirring & allow to come to a boil - boiling & stirring about 3-5 minutes
Remove from heat & add evaporated milk & vanilla.
Stir to combine.
Set aside to cool to room temperature before transferring to bottles.
Store in refrigerator for up to 6 weeks.
Heat in microwave for about 30 seconds to bring back to drizzle consistency before serving.

Want More Syrup?

Pumpkin Spice Syrup

Blueberry Syrup

To see where I am linking today- visit HERE

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Concord Grape Spread

By Kleinworth & Co 17 Comments

One day we stopped by to see Joe- our farmer friend down the road. We wandered the farm looking at the last of his bounty for the season. It was a glorious day that I enjoyed so much.

Before we left with our bushel of apples we bought from him, he handed me a few handfuls of fresh concord grapes he picked the day before. The smell was absolutely HEAVENLY & the taste was even better.

We could have very easily eaten them all while we drove around that day & that would have been it for those grapes. But I held everyone off & saved them until we got home. I wanted to make something with them that would allow us to enjoy those fresh concord grapes for many days.

Concord Grape Spread

Just look at how gorgeous these ones are. I went a little photo happy while I was there.

He picked these off later that day.

OH! MY! GOSH! This tastes amazing.

I’m having a hard time not eating it right out of the jar.

Print Recipe

5 from 1 vote

Concord Grape Spread

Ingredients

2 cups washed grapes
3 cups water
1-1/2 cups granulated sugar

Instructions

Place all ingredients in medium-large stockpot
Place 2 spoons in the freezer to chill.
Bring pot to a boil & keep boiling about 40-45 minutes - keep stirring through this time.
You will see the grapes break down, the seeds floating around & the mixture thickening up.
Once you reach the 40 minute mark take one of your spoons from the freezer & dip it in your spread- return to the freezer for 3 minutes. Continue to boil mixture while you are waiting for the spoon.
Remove spoon & tip to see if it runs- if it doesn't- your spread is ready.
If it does run- continue to boil additional 5 minutes at a time & repeat the spoon test until it doesn't run.
Once it's ready - remove from heat. Place a mesh colander over a small bowl & pour your spread in carefully. Press through with your spatula to get as much of the spread into your bowl while straining those seeds & remaining skins out.
Once you have strained completely- toss the seeds & skins & transfer your spread to your jars.
Allow to cool overnight before using.
Store in refrigerator or in freezer for long term.

You will LOVE having this on your morning toast or muffin.

Crock Pot Cinnamon & Brown Sugar Applesauce

By Kleinworth & Co 7 Comments

I love applesauce. Do you love applesauce? I always come across these recipes that call for it but because I never want to open a huge fresh jar of it for just a 1/2 cup or so- I end up not making the recipe at all. Sooooo- I was thrilled when we ended up with a large amount of apples & I could make my own applesauce. I decided to use the crock pot method because it’s just so simple. I also decided to store some of it in small jars for recipe use – single serve type. Then I picked up some larger jars that I used for the rest – which can be for the kids with breakfast or lunch. Problem solved & now I can make all the applesauce recipes I want 🙂 Definitely one of my best slow cooker recipes too.

Crock Pot Cinnamon & Brown Sugar Applesauce

I used tags from this Fall Thyme Party Set in these images.
Look how cute they are. You will be seeing these here through the rest of fall.

I love these!!!!! Look how cute they are when printed out.

Kristy has some FREE Printablge Goodies for you all- Visit Life n’ Reflection to grab yours.

Want to make your own SUPER SIMPLE applesauce?

Print Recipe

Crock Pot Cinnamon & Brown Sugar Applesauce

Ingredients

14 large apples I used a Jo Mac - locally grown
1/3 c Lemon Juice
1 c Brown Sugar
3 tbsp Cinnamon

Instructions

Peel, core & cut your apples into large chunks
Place prepared apples & all other ingredients in crock pot on high.
Cover & cook about 6 hours- stirring every hour or so.
After about 5 hours of cooking - Spoon out remaining large pieces into a blender & blend until smooth. (or use emulsion blender)
Pour blended apples back in crock pot, stir well & let cook the last 30-60 minutes.
When done- transfer to prepared jars.
I store mine in the freezer until the day before I need it. Thaw in refrigerator overnight.

This is a deeper flavor than traditional applesauce but oh so good.

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

Pumpkin Spice Syrup

By Kleinworth & Co 23 Comments

Pumpkin Spice Syrup takes your favorite pumpkin spice flavor & puts in in a pancake syrup. It’s easy pumpkin recipes like this that really make your morning!

Pumpkin Spice Syrup

I know I mentioned that I am not a huge fan of pumpkin flavored things- but the rest of my family is. I spent an entire day in the kitchen playing with recipes & ideas to come up with some new family favorites for the season. We happened to be planning on a big batch of pancakes for the weekend & normally I would whip up some blueberry syrup for that. But I really wanted something that didn’t feel like summer- I wanted something warm & cozy feeling. So I came up with this

Print Recipe

Pumpkin Spice Syrup

Ingredients

1 cup corn syrup
2 cups sugar
1/2 cup water
1 cup evaporated milk
2 tsp vanilla
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg

Instructions

Pour corn syrup, sugar, water, cinnamon, pumpkin pie spice & nutmeg in 2 qt saucepan.
Whisk to combine & heat over med-high heat until it comes to a boil
Whisk constantly - let boil & cook 3-5 minutes
Remove from heat & slowly pour in evaporated milk- whisking the entire time.
Whisk in vanilla
Transfer to airtight container - store in refrigerator
Heat in microwave before serving

It’s absolutley FABULOUS! All the smells & flavors of fall – drizzed on my breakfast. Plus- it’s so simple- you have to make it. I know this is something I make often & always have on hand this time of year. It’s not only great on pancakes, waffles or french toast, but I love adding it to my ice cream & my morning coffee. No wonder we go through it so quickly- right?!

Want More Syrup?

Coffee Bean Syrup

Blueberry Syrup

Don’t miss these great ideas from these bloggers….
No Bake Pumpkin Cheesecake Lasagna from Creole Contessa
Pumpkin Bars from Blessed Beyond A Doubt

To see where I am linking today- visit HERE

Chocolate Chip Cookie Cookie Butter

By Kleinworth & Co 20 Comments

Have you all seen the rage over Biscoff lately?? I totally get it. It’s ground up cookies made into a spread. What’s not to like?!

I went to the store to finally pick some up & get my bake on. I found this itsy bitsy little jar for about $8. Ummm- no. It would take the entire thing to make one recipe. There was no way I could justify that to the hubs. Sooooo I remembered seeing someone do a Snickerdoodle Cookie Butter recipe & thought that might be a good substitute. I stuck it in the back of my head for another day.

Well- the hubs had sweet talked me into making Chocolate Chip cookies the other day & there they were sitting on the counter. They were begging me to try something different with them. So I made

Chocolate Chip Cookie Cookie Butter

Seriously!!! I can’t get enough.

Print Recipe

Chocolate Chip Cookie Cookie Butter

Ingredients

1/2 cup chocolate chip cookies- crumbled into small pieces
1/4 cup canola oil
2 tbsp water
1/2 cup + 1 tbsp confectioners sugar more or less depending on the thickness you desire
1/8 tsp vanilla extract

Instructions

Pulse cookie crumbles in blender
add in oil, vanilla & water- pulse
add confectioners sugar - pulse until completely combined & smooth
Transfer to airtight container- store at room temperature for 3-4 days.

Oh my word- this is SO GOOD. It’s like spreading a chocolate chip cookie on my toast. Sigh…….

You may or may not see more recipes using this in the future. 🙂 Just sayin’

Thinking about making it in bulk.

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

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Caramelized Pear Pie Filling

By Kleinworth & Co 30 Comments

Caramelized Pear Pie Filling, a quick & easy dessert canning pears to use in homemade pear pie, or added to any of your favorite fall dessert recipes.

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Garden Ranch Cheese Ball

By Kleinworth & Co 1 Comment

Garden Ranch Cheese Ball is an easy cream cheese ball loaded with fresh cheese, seasonings & packed with chips. Great for parties- mmm!

Chips are pretty tasty which prompted me to do what I love to do- make them into a recipe to share. We have community Days coming up this weekend. That means big gathering & I, as the chief’s wife- need to bring some food. I’m not one to bring new recipes that I have not tried before- so I did a little trial before hand to be sure it was “share worthy”. I created this Garden Ranch Cheese Ball & I have to say- I’m pretty impressed with myself. I had never made a cheese ball before so I sort of added & created on the fly.

Garden Ranch Cheese Ball

I really enjoyed taking a little bit of the cheese ball & adding it to another Garden Ranch chip. Oh so tasty.

You can just see all the seasonings & flavors in there. Plus this was SO SIMPLE. I can’t figure out why this was my first one. It won’t be my last.

We will be making this for every football party this year for sure.

Print Recipe

Garden Ranch Cheese Ball

Ingredients

4 oz cream cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded mozarella cheese
1/2 tbsp garlic powder
sprinkle of salt
1 tsp dried minced onions
1 tsp tequila lime seasoning
1/4 cup crunched ranch tortilla or potato chips
1/2 cup crunched ranch tortilla or potato chips for coating

Instructions

Add all ingredients except last 1/2 cup of crunched chips to mixer bowl & combine with whip attachment until all ingredients are well combined.
Scrape together with spatula & then pull it all into your hands & shape in to a ball.
Drop in bowl of remaining crunched up chips & roll around. Grab chips into your hand & press into ball to give it a good even coating.
Chill in refrigerator at least 2 hours before serving.

You really have to give this a try. We are big on the snack “football” foods in this house. My late mother-in-law was the queen of party food. I have to carry on that fun for the hubs & this is just one recipe to help do that. I think she would love it & would be so proud of me for creating something so good yet easy to make.

If you love this – you don’t want to miss our latest book!

If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo

Use this to make these biscuits – Italian Garlic Butter

Chicken & Dumplings Rice Bowl

Easy Garlic Toast

Don’t miss these great ideas from these bloggers….
Cooking Classy – Lasagna Roll Ups
Diethood – Chicken-Broccoli Shells and Cheese

To see where I am linking today- visit HERE

Gluten Free Chocolate Strawberry Gooey Bars

By Kleinworth & Co 2 Comments

*This post is sponsored by Pillsbury & Linqia. All thoughts & opinions are my own.

I love Yummy Bar Recipes! I don’t know about you but it seems like everyone I talk to has an issue with gluten. It’s more & more prevalent & there are more & more products on the market that are gluten free. I know that while I don’t always cook gluten free- when I do, we all feel better around here. So I have been doing my best to be more conscious about what our foods have in them – which is part of why I have been so focused on making the kids breakfast for so long now.

But lately I have been really wanting to make more desserts that are gluten free in hopes that the hubs will want to eat more of what I make instead of having to pass on all the goodies. So this time I made Gluten Free Chocolate Strawberry Gooey Bars. Oh they turned out so tasty & you would never know they are gluten free. Just goes to show you that gluten free doesn’t mean flavor free or no dessert.

Gluten Free Chocolate Strawberry Gooey Bars

Did you know that Pillsbury now has it’s first-ever gluten free cookie dough, pizza dough & pastry/pie dough?? I was pretty stoked to find that out & even more thrilled to try it out. I know that many moms don’t have time to make cookies & other treas from scratch & often buy the ready made doughs & crusts. Before now that meant that those with a gluten intolerance couldn’t eat them. Now they can. So many people now are looking for gluten free solutions for their families & Pillsbury has made eating gluten free easy convenient & delicious. These are all found in the refrigerated aisle of your store. These are so quick & easy to use – virtually no prep time at all.

So to celebrate these new gluten free products from Pillsbury I’m giving away a premium baking set.

Click on this image for more Pillsbury Info

Today I wanted to share my gluten free recipe using this Pillsbury Cookie Dough

Click on Image for more info on this cookie dough.

Print Recipe

Gluten Free Chocolate Strawberry Gooey Bars

Ingredients

1- 14.3 oz container of Gluten Free Pillsbury Cookie Dough
1 cup strawberry preserves (I used the strawberry version of my raspberry marmalade
1/2 cup coconut
1/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup mini marshmallows

Instructions

Preheat oven to 350.
Spray glass 9x13 pan with cooking spray
Add cookie dough to pan & press around to flatten & cover bottom
Add preserves & spread out in thin even layer
add coconut, then chocolate chips (both), then marshmallows
Bake 25-30 minutes until brown on bottom.
If it's not quite toasted enough on top- broil for a couple minutes.
Store in air tight container for 2 days in refrigerator.

The homemade preserves are gluten free, coconut, chocolate chips & marshmallows are all naturally gluten free as well. Yippee!!

Excited to start baking, but need a few recipes to get going??

Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.

Over the next couple weeks I will be sharing more gluten free recipes using the new Pillsbury doughs.

TO ENTER: Visit Pillsbury for gluten free recipe inspiration.

Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.

Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?

We want to hear your stories & recipe ideas!!

Plus you will have 2 more chances to enter to win that AWESOME premium baking set.

Good Luck!

Be sure to check out my guest post today over at Baby Bump Bundle Blog.

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

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Apple- Pear Butter ~ Your Best Weekly

By Kleinworth & Co 3 Comments

First- today is my mom’s surgery. I will be away from the office as much as I can be.

I wish I could have made the trip to be with her today.

You guys knocked it out of the park once again last week. Some of the things that I was inspired by were…

This DIY Tablet Cover from Kimberly @ A Fresh Perspective

These delicious hamentashen from Tamar @ Random-osity

Thank you all for sharing your creativity with me each week!!

I think that most of you who know me well would agree that I am a complete sucker for packaging. I will buy just about anything (need it or not) if it’s packaged in an appealing way. I know- it’s bad. Really bad! But I can’t help myself. Obviously the hubs knows this & you know, he’s an enabler. He really is. One day he had to run to the new little hardware store here in town. We both have a thing for cute little local hardware stores. I think it’s because when we lived in Placerville (his home town) there was Placerville Hardware. OMG- I could wander in there all day & spend way too much. So anyhow- there he was wandering this store. He must have found the canning section because he came home with these adorable squaty, large mouth mason jars. Have I mentioned how much I love him for these random “gifts”??? I was THRILLED & started thinking of things I would make.

So I had been planning & preparing to use the pears on my counter that needed to have something done with them. Literally- for the 2 days prior I was planning on making a tart or cake or something with them. But when the beautiful little jars arrived in my kitchen I had a change of plans. Unfortunately I didn’t have enough pears to my liking for this recipe- so I added a couple apples in there too. I just started cutting & tossing things in the slow cooker until I felt it had enough of what I was looking for. I had never made this before- so it was all sort of trial & error. I was so happy when it came out the way it did.

The kids are loving it on their waffles & in their sandwiches in place of honey. Hubs grew up in an orchard & had this sort of thing available to him all the time. So he was sure happy to have a taste from his childhood memories to savor once again.

Print Recipe

Apple- Pear Butter from Kleinworth & Co.

Ingredients

6 large pears
6 large apples
3 tbsp cinnamon
1-1/2 cup brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp molasses
2 tsp vanilla extract
pinch salt

Instructions

Core, peel & chop your apples & pears & put in slow cooker on high.
Add all other ingredients.
Cook on high 1 hour.
Ladle into blender & puree (no chunks- still thick)
Pour back into slow cooker
Stir & reduce to low & continue cooking for 5 hours.
Ladle into sterile jars.
I put one in the fridge for immediate use the next morning & 4 in the freezer for later.

This filled these 3 – small jars plus 2 larger jars

Enjoy!!!

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