DIPS – SAUCES – SPREADS

Blueberry Freezer Jam

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

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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!

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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

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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.

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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?

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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.

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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

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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

Coffee Bean Syrup

"Spring Thyme" Review & Blueberry Syrup {Recipe}, blueberry syrup recipe

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

Chocolate Chip Cookie Cookie Butter- homemade cookie butter made with chocolate chip cookies

Seriously!!! I can’t get enough.
Chocolate Chip Cookie Cookie Butter - homemade cookie butter made with chocolate chip cookies

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

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Caramelized Pear Pie Filling

By Kleinworth & Co 32 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

Garden Ranch Cheese Ball with Fresh cheese

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

Garden Ranch Cheese Ball

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.

Garden Ranch Cheese Ball

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

Garden Ranch Cheese Ball

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.

Easy Family Recipes Dinners eBook

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

Italian Garlic Butter

Use this to make these biscuits – Italian Garlic Butter

Chicken & Dumplings Rice Bowl

Chicken & Dumplings Rice Bowl

Easy Garlic Toast

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.

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Click on this image for more Pillsbury Info

Today I wanted to share my gluten free recipe using this Pillsbury Cookie Dough
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Click on Image for more info on this cookie dough.

Gluten Free Chocolate Strawberry Gooey Bars

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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Raspberry Marmalade {Recipe} ~ Your Best Weekly

By Kleinworth & Co 14 Comments

Last week you guys sure impressed & inspired me!

Highlights from last week are………

Tea Ring from Yolanda @ Peanut Butter & Jelly

Free Downloadable Photoshop Template from Tish @ le mie photo

YUMMY Chicken & Gnocchi Soup from Kimberly @ A Fresh Perspective

Chocolate Peanut Butter & Banana Smoothie from Tamar @ Randomosity

Pork & Poblano Pozole from Sarah @ Faith, Family & F-Stops

Thank you all for sharing last week!!! You KNOCKED IT OUT OF THE PARK!!!

These were awesome!!

I decided to try making the marmalade that Jaymi posted a couple weeks ago. We have a citrus allergy here in this house so I had to choose something that wasn’t going to give us all a reaction. So I chose the raspberries that I picked up at Costco. I have a huge obsession with loading my cart with as much produce as I can when I am there. Just wait until I can shop at the farmers market here instead. I am going to go gangbusters with the fresh, locally grown produce.

Print Recipe

Raspberry Marmalade {Recipe}

Ingredients

2 cups fresh fruit
3 1/2 cups water
2 cups sugar
1 tsp vanilla extract

Instructions

Wash, hull fruit.
Put in a large saucepan with water. Cover & let sit over night.
In the morning place 2 metal spoons in the freezer.
Place pan on stove, start heating on high.
Add sugar, mix & bring to boil.
Add vanilla.
Boil about 45 minutes to 1 hour on high.
After 45 minutes, place a little bit on the frozen spoon & put back in freezer for 3 minutes.
Check your spoon, it should be neither hot or cold.
Tip spoon- if it runs, boil another 5 minutes. Check again on the other spoon.
It's cooked enough when it doesn't slide off.
Turn off heat- let sit 5 minutes.
Pour into sterilized jars- refrigerate overnight.
Makes about 12-15 ounces.

The kids loved putting this on their waffles in the morning. Both jars were gone in record time.

It would also be great over vanilla ice cream or on a cheesecake.

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

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Finale ~ 7 Days of Memory Making ~ Day 7

By Kleinworth & Co 4 Comments

Welcome to Day 7 of my 7 Days of Memory Making ~ Holiday Recipe Series

This past week I took a much needed blogging break to prepare for our long distance move. Over the past 6 days I shared with you some recipes that have been part of my family traditions & so has Danelle. We hope that these recipes become memory makers for you & your family too.

7 days of memory making, holiday recipe series

Did you miss a post this week?? You can find all the links to all 14 of these fabulous recipes here today. We have it all covered, appetizers like Beer Bread, Cranberry Cream Cheese Dip & a Green Onion Cheeseball. Cookies for every craving- Sugar Cookies, Hot Cocoa Cookies & Four Spice Crackles. German Sweet Chocolate Pie, Easy Peanut Butter Fudge, Snickers Cake Mix Bars & Chocolate Nut Clusters. These are all quick & easy recipes that are sure to be the hit of your holiday gatherings this season.

7 days of memory making- holiday recipe series