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Make Your Own Ketchup, Mustard, Mayo &8230;. Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives?

Make Your Own Ketchup, Mustard, Mayo &8230;

It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth. In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Homemade Oreos.

Fact #1: I made Oreos.

Homemade Oreos

I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. So much better. So. Much. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies. 100 Best Holiday Cookie Recipes. Sugarcrafter - StumbleUpon. November 3, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies, cookie Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!)

, are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet. I’m somewhere in between; since it’s my turn to host again this year, I’ve been trying to put together a menu at least so that I can let people know what else to bring. So far it’s slow-going, although I do have a few ideas in mind. 1 cup unsalted butter, softened2/3 cup powdered sugar1 Tbsp instant espresso1 tsp vanilla1 vanilla bean, split and scraped1/4 tsp ground cinnamon2 cups all-purpose flour Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Add in the flour, beating until combined. Roll the dough into 1″ balls. Bake about 12 minutes or until the edges are set. Icings Recipes at Bake Decorate Celebrate! - StumbleUpon. The Cinnamon Quill » Blog Archive » Necessity: Granola Bars (kind of) Even if you aren’t eating oats (which sometimes includes me) granola bars don’t have to be a forgotten pleasure of the past.

The Cinnamon Quill » Blog Archive » Necessity: Granola Bars (kind of)

This bar is a fusion between a ‘classic’ chewy granola bar and KIND bars , which are undoubtedly my favorite gluten-free bars available. This recipe replicates KIND bars nicely if the ingredients aren’t ground as finely as I’ve done here. The flavor will depend wholly on what mix of nuts and dried fruit are used. I’ve used a combination of pistachios, walnuts, almonds, cherries, and cranberries, from a store-bought ‘trail-mix’. Sometimes I even add in a few chocolate chips; just because. While the original recipe called for an 8 inch square pan, I decided to use a larger pan, allowing me to adjust the thickness of the bars, as well as make for easier removal.

These can be made vegan if brown rice syrup or maple syrup are used in place of the honey. Granola Bars (kind of) Preheat oven to 350F. Now, anyone have a recipe for Clif or Luna bars? Evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce. Don't these look better than fried mozzarella sticks that you get at T.G.I.

evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce

McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Viola! Cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon In a small bowl combine the ricotta, mozzarella, salt, and pepper. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F.