DIY Hot Chocolate Powder

 make your own hot chocolate powder using:

½ c powdered milk

½ c unsweetened cocoa powder

¾ c powdered sugar

¼ tsp salt

Whisk all the ingredients together and store in an airtight container. Use as you would any other hot chocolate powder.

18 Things to Stir Into Mayo for Instant Sauces and Dips

18 Things to Stir Into Mayo for Instant Sauces and Dips
Found https://www.yahoo.com/lifestyle/18-things-stir-mayo-instant-205506611.html

I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything. And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

RECIPE: Homemade Mayonnaise found here
https://www.myrecipes.com/recipe/homemade-mayonnaise

Ingredients
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)

How to Make It
Step 1 Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
 Step 2 Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

 I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo.

Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise:

Pesto
 Minced fresh herbs (either a combination, or just one)
 Curry Powder
 Citrus juices and/or zest
 Garlic, fresh or really good granulated/powdered
 Onion—minced, sauteed, deeply browned, or really good powdered
 Chopped scallions
 Horseradish, either prepared or freshly grated
 Your favorite dry rubs (but remember...there is a lot of salt in them, so just start with a little) Mushroom duxelles, or sauteed fresh mushrooms
 Thai Curry paste
 Sriracha, sambal oelek, or your favorite hot sauce a drop or two of soy or fish sauce (again, remember that a little goes a long way)
 a drizzle of toasted sesame oil
 Tomato paste
 Ground or chopped nuts
 Capers
 Canned tuna

No-Knead Bread

Easiest No-Knead Bread Recipe

Ingredients:
3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 C water

Found here: https://thriftyjinxy.com/easiest-no-knead-bread-recipe/
How to Make No-Knead Bread:
Combine dry ingredients in a large bowl and stir in water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for at least 12 hours (16-18 hours is better). To make this easy and to avoid having to use a new piece of plastic wrap each time, I cover the bowl with a plastic shower cap.

Next, place the dough on a generously floured work surface, sprinkle with flour, and fold it in on top of itself two to three times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes. After 15 minutes, shape the dough into a ball. Coat a smooth cotton towel with flour and put the ball seam side down, dusting the top with more flour. Fold sides of towel over top of ball and let rise for 2 hours.

The dough should double in size. (I admit I have occasionally skipped the towel and just continued to let rise under the bowl on the counter and it still worked, but it has to be a BIG bowl.) 30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.

Remove the pot from the oven and dump the dough ball seam side up into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.

 For another variation, you can also make my Garlic Cheese No-Knead Bread Recipe. How can I make no-knead bread without a dutch oven? I was asked by a reader how to make no-knead bread if you don’t have a dutch oven. The reason a dutch oven works so well is because it can withstand the high heat and the tight lid creates steam, which makes for the crusty loaf. If you don’t have a dutch oven, however, you can try one of the following: Use a heavy, deep pot with a tight-fitting lid. Use a heavy, deep pot with a cookie sheet placed upside down on top of it. Place your dough on a pizza stone and add a small casserole dish filled with hot water to your oven to help create the steam effect.

Mozzarella Stick Waffles

YIELDS: 8
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 0 HOURS 30 MINS

https://www.delish.com/cooking/recipe-ideas/recipes/a54702/mozzarella-stick-waffles-recipe/

INGREDIENTS
1 c. all-purpose flour
2 large eggs, lightly beaten
2 tbsp. milk (or water)
1 c. Italian bread crumbs
Kosher salt
16 mozzarella sticks (preferably low-moisture)
Grated Parmesan,
for garnish Chopped fresh parsley,
for garnish Marinara, warmed, for serving

DIRECTIONS
Preheat waffle maker to medium heat. Set up a dredging station: Add flour to a shallow bowl. In a separate shallow bowl, whisk together eggs and milk. In a third shallow bowl, season bread crumbs with salt.

Toss mozzarella sticks in flour, toss in egg mixture until fully coated, then coat in bread crumbs.
Spray waffle iron with nonstick cooking spray. Place coated mozzarella sticks sided by side in the hot waffle iron.

Cover and cook until golden, about 4 minutes. Carefully remove from waffle iron using tongs or a fork, then cut waffles into strips.

Garnish with Parmesan and parsley. Serve with marinara sauce for dipping.

Vitamin C creams

Here’s what you need:
 1 tsp vitamin C powder
1 tsp distilled or filtered water
1 tsp glycerin, optional
1/8 tsp vitamin E, optional
1 small dark glass bottle

Here’s what you do: Mix all of the ingredients in a small bowl until the granules have dissolved. If you decide not to use vitamin E or glycerin, add an extra teaspoon of water so that the serum isn’t too strong. Transfer the mixture to your dark glass bottle. Use once a day, preferably in the evening after cleansing and toning, and before moisturizing. Allow it to soak in and then apply your moisturizer.

Homemade Onion Dip

3 onions(1 white, 1 sweet yellow, 1 red) finely minced.
I actually run mine through a meat grinder and squeeze out the liquid to get an even better texture. 

Slowly caramelize in 2 Tbps of butter over Medium-Low heat for about an hour, add salt, pepper, Caraway seed, thyme, and chili flake halfway through.

 Once caramelized allow to cool.
 Mix 1 cup each of Mayo, Plain Greek Yogurt and Sour Cream with 1/2 cup buttermilk.
 Add another round of S and P and a bit of celery seed. Allow to sit at least 8 hours before serving

DIY Brownie Mix

1/2 C Flour
1 C sugar
1/3 C Cocoa
1/4 t salt
1/4 t baking soda
Add 2 eggs
1/2 C oil
1 t vanilla

Mix dry ingredients first, add eggs, oil and vanilla. Bake at 350 degrees for 20-25 minutes

Oven-Dried Strawberries

Taste like Twizzlers but better

Strawberries are finally in-season! So I thought I would re-share this recipe for the weekend. My plan is to hit up a farmers’ market for sweet, local strawberries and whip up a batch of these oven-dried strawberries on a Sunday.

I spotted this recipe for oven-dried strawberries on Pinterest and decided to give it a try. I’ve seen freeze-dried strawberries in the store before – but I prefer my dried berries to be chewy and not crunchy, which is where this recipe comes in!

Ingredients
strawberries

Directions
Pre-heat your oven to 200 degrees F. Cut the green leafy part off your fresh strawberries and cut each berry in half. Lay them curvy-side down on a cookie sheet lined with parchment paper.

If your strawberries are REALLY big – considering cutting them in thirds, or you will get really frustrated that they are not drying at all. The bigger the berry pieces, the longer it takes.

Make sure to space your berries out so there’s lots of room for air to flow through.

Place the strawberries into the oven and slowly bake and dry them for 2 hours on one side. Take them out, give them a flip and bake for another 2 hours.

It’s best to make oven-dried strawberries during a day you will be home all day, like on the weekend – so you can keep an eye on your oven.

Now also keep in mind that all ovens are different. We did our at 200 degrees F. However if your oven is inconsistent, you might want to pump it up to 225 F. Just don’t go too high or you’ll end up with burnt berries.

Creamy Cucumber Salad

CREAMY CUCUMBER SALAD
PREP TIME: 10 MINS  TOTAL TIME: 10 MINS

Found https://www.spendwithpennies.com/creamy-cucumber-salad/#wprm-recipe-container-134656
Cucumber salad is refreshing and has been a summertime staple as long as I can remember. Perfect for any BBQ or potluck, this dish takes just minutes to make!

INGREDIENTS
2 long English cucumbers
1/2 cup sour cream or plain greek yogurt
3 tablespoons mayonnaise or dressing
1/4 cup fresh dill chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
Optional: 1/3 cup thin sliced white onion

INSTRUCTIONS

Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

NUTRITION INFORMATION Calories: 77, Fat: 6g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 47mg, Potassium: 141mg, Carbohydrates: 3g, Sugar: 2g, Vitamin A: 5.6%, Vitamin C: 4.2%, Calcium: 3.1%, Iron: 1.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Wow 26 Copycat Chinese Take Out

I've been trying my hand at more Asian cooking lately so this was a great find!

https://www.allfreecopycatrecipes.com/Entrees/Copycat-Chinese-Main-Dish-Recipes

1. Cashew Chicken

2. Copycat Bourbon Chicken

3. General Tao's Chicken

4. Copycat Panda Express Black Pepper Chicken

5. Firecracker Chicken from Panda Express

6. Homemade Chinese Takeout Bourbon Chicken and Rice

7. Homemade Orange Chicken

8. Copycat Panda Express Glazed Lemon Chicken

9. Copycat P.F. Chang's China Bistro Garlic Noodles

10. Copycat Panda Express Chow Mein

11. Noodles and Co Thai Peanut Saute Knockoff

12. Pei Wei Mongolian Beef

13. Copycat Panda Express Honey Walnut Shrimp

14. Peanut Noodles with Chicken

15. Takeout Chicken Pad Thai

16. 20 Minute Takeout Teriyaki Chicken

17. Better than Takeout Chicken Fried Rice

18. Lighter Chinese Restaurant Sesame Chicken (pictured above right)

19. Springfield Style Cashew Chicken

20. Takeout Firecracker Shrimp

21. Stir Crazy Stir Fry (pictured below)
Stir Crazy Stir Fry
22. Takeout Lo Mein

23. Better than Takeout Easy Manadarin Chicken

24. Copycat American Chop Suey

25. Copycat General Tso's Chicken Sliders

26. Takeout Pork Fried Rice

Yum Yum Sauce

Total time: 6-24 hours

Serves: 4-6

Ingredients:

1-1/4 cup mayonnaise

1/4 cup water

2 teaspoons tomato paste

1 tablespoon melted butter

1 teaspoon garlic powder

1 teaspoon sugar

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 tablespoon apple cider vinegar

Directions:

Combine ingredients in a bowl, and mix thoroughly until the tomato paste is incorporated throughout.

Refrigerate sauce for 6 to 24 hours.

Serve with your favorite Japanese cuisine and enjoy!



Found: http://www.mashed.com/94639/yum-yum-sauce-recipe/?utm_campaign=clip

More Mug Cakes

http://www.stltoday.com/lifestyles/food-and-cooking/cakes-made-in-a-coffee-mug/collection_053e0a90-020d-518d-a03a-2f179ae72e21.html

Microwave Roasted Garlic

Found https://www.thekitchn.com/how-to-roast-garlic-in-the-microwave-cooking-lessons-from-the-kitchn-173427

The word "roast" is in quotation marks because this isn't really roasting at all. It's steaming. You're using the microwave to steam the garlic right in its head, extra-quick. This will give you soft, smushable, cooked garlic that you can use in any recipe calling for roasted garlic. It won't be quite as mellow, but in a recipe it will be indistinguishable from the longer-cooked variety. And all in 6 to 8 minutes, as opposed to the 50 to 70 minutes it takes to roast garlic in the oven.

If you have an extra 10 to 15 minutes, and if you don't mind heating up your oven (or if it's already heated), you can roast the garlic at high heat to help it get some of that traditional roasted garlic flavor. But all the long work of softening the garlic will already be done — in the microwave, with less energy and heat.

What You Need

Ingredients
1 or more heads raw garlic
Olive oil
Salt and pepper

Equipment
Microwave and oven-safe dish, such as a glass container
Microwave-safe lid, such as a ceramic saucer

Instructions
1. Cut the top off each head of garlic, exposing the cloves within.

2. Place the garlic heads in the baking dish and drizzle with olive oil. Sprinkle lightly with salt and pepper.

3. Pour in about 1 1/2 tablespoons water for each head of garlic. (Option: You can also use white wine, for a winey-infused garlic.)

4. Cover the dish with a microwave-safe lid.

5. Microwave on 50% power in periods of 3 minutes.

6. Check the garlic after each 3-minute period, poking it with a fork to see how tender the garlic cloves are. (Be careful when removing the lid, as hot steam will billow out.)

7. Continue microwaving. After 6 minutes have elapsed, cook in increments of 1 minute each, until the garlic is very soft and can be pierced easily with a fork. Squeeze garlic out of the cloves and use in a recipe. Or turbo-boost your garlic by giving it a quick roast!

8. Heat the oven to 450°F. Wrap the steamed garlic head in a large piece of foil and put in the baking dish. (Pour out any remaining water first.)

9. Bake for 10 to 15 minutes or until the garlic has begun to color.

Ham and Cheese Egg Rolls-Lunch Version

Found https://onceamonthmeals.com/recipes/ham-and-cheese-egg-rolls/
Ingredients
8 individual Eggroll Wrapper
4 ounces Deli Ham, Sliced
4 ounces Swiss Cheese

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.
Cool completely.
Place egg rolls in freezer bag. Label and freeze.


Make From Frozen
SERVING DAY DIRECTIONS
 EASY ASSEMBLY
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Thaw: Prep from frozen
Microwave for 2 minutes or until heated through.

Make It Now
COOKING DIRECTIONS

 OVEN COOK
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.

How To make Vanilla Extract and many more

FOUND http://www.biggerbolderbaking.com/homemade-extracts/

Author: Recipe from 'Just Putzing around The Kitchen'

Ingredients

Vanilla Extract
3 whole vanilla beans
Vodka (You can also use bourbon)

Mint Extract
½ cup mint leaves
Vodka

Orange Extract
1 large navel orange
Vodka

Lemon Extract
1 large lemon
Vodka

Almond Extract
10 raw almonds, chopped (unsalted, untoasted)
Vodka

Instructions

To make Vanilla Extract
Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
Place cut vanilla beans inside your glass bottle.
Add vodka, filling up to the neck of the bottle.
Seal tightly and store bottle in a cool, dry place.
Every few days, tilt your bottle upside down to gently mix the liquid inside.
After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)

To make Mint Extract:
Stuff mint leaves into your glass bottle.
Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
Add vodka, filling up to the neck of the bottle.
Every few days, tilt your bottle upside down to gently mix the liquid inside.
After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)

To make Orange Extract:
Peel thin strips of zest from ½ of your orange.
Place zest into your glass bottle.
Add vodka, filling up to the neck of the bottle.
Every few days, tilt your bottle upside down to gently mix the liquid inside.
After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)

To make Lemon Extract:
Peel thin strips of zest from your lemon.
Place zest into your glass bottle.
Add vodka, filling up to the neck of the bottle.
Every few days, tilt your bottle upside down to gently mix the liquid inside.
After 5-6 weeks, you have extract!

To make Almond Extract:
Chop your raw, unsalted almonds small enough to fit in your jar.
Place chopped almonds into your jar.

Notes

Replacing Vodka: just substitute the alcohol called for in any extract recipe with three parts liquid vegetable glycerin and one part water.

You can also replace Vodka with Bourbon.

HOMEMADE RANCH DRESSING MIX

Found https://www.spendwithpennies.com/homemade-ranch-dressing-mix/

INGREDIENTS:

1/2 cup buttermilk powder
2 tablespoons parsley
1 teaspoon dill
1 tablespoon onion powder
2 teaspoons onion flakes
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chives


DIRECTIONS:
In a small food processor (I use the magic bullet), blend together the buttermilk powder, 1/2 of the dill and 1/2 of the parsley.
Stir in all remaining ingredients by hand. Place in an air tight container and store up to 6 months.

TO MAKE DRESSING
Add 3 tablespoons ranch mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

TO MAKE DIP
Combine 2 tablespoons ranch mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

TO REPLACE 1 ENVELOPE OF RANCH DRESSING MIX POWDER
Use 2 tablespoons in place of 1 packet of ranch mix.

Magical Meat Pies

Ingredients

CRUST:


2 c flour

2/3 c Crisco

1/2 tsp salt

1/2 c cold water


FILLING:

1 lb Tyson coarse ground beef or chopped steak

1/2 c onion, chopped

1 1/2 c rutabaga

1 1/2 c diced potatoes

1 1/4 tsp kosher salt

1/2 tsp McCormick pepper

1/2 Tbsp parsley, optional

butter to dot with



Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!

Apple Chips

Homemade Crunchy Apple Chips Recipe
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins

Easy to make and delicious! The oven does the hard work. Make these Apple Chips recipe at home, kid friendly and customizable. Love the crunchy spicy chips

Servings: 80  Chips
Author: Tiffany Bendayan

Ingredients
4 Apples
2 ts Packets of Stevia or 2 . of sugar
1/2 T of Cinnamon

Instructions

Preheat Oven to 200 Degrees Fahrenheit

Slice Apples into 1/6" Approximately (use a mandolin if you have one)

Place apples slices in a single layer on a sheet pan fitted with Parchment Paper

Sprinkle in Stevia (or sugar) and cinnamon

Bake in the oven for 1 1/2 hours

Flip them over so the other side will crisp as well

Bake for 1 more hour

Turn oven off and leave the apple slices inside for a few more hours or overnight
When they are ready, place slices in a zip-top bag

Enjoy!

Everything Bagel Spice

1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
1 tablespoon dried garlic
1 tablespoon dried onion
2 teaspoons coarse salt

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce and Homemade Tomato Ketchup

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce

December 21, 2016 by Brenda


Brenda’s Notes:

While the recipe does not include any sugar added, there are natural sugars in tomatoes within the salsa and ketchup which is why you see 1 gram in the nutrition info.
Read labels when purchasing store bought salsa as many do in fact include sugar.

Quick Blender Low Carb Sugar-Free Cocktail Sauce

Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
Serves: 16
Serving size: 1 ounce
Calories: 20
Fat: 0.7g
Saturated fat: 0g
Carbohydrates: 3.2g
Sugar: 1g
Sodium: 149mg
Fiber: 0.2g
Protein: 0.3g
Cholesterol: 1mg
Prep time:  3 mins
Total time:  3 mins


Ingredients

8 ounces mild or medium salsa (here's my homemade recipe)
8 ounces homemade sugar-free ketchup (below) or store bought
2 tbsp horseradish sauce
2 tsp lemon juice
1/4 tsp hot sauce or to taste (I used Tabasco)
Optional: pinch salt

Instructions
Add everything to your high powered blender and pulse 3-4 times or until desired consistency.
Taste and adjust spice and salt if needed.
Keep refrigerated until ready to serve.


Healthier Homemade Tomato Ketchup

May 6, 2013 by Brenda 42 Comments

It’s just the right texture and as smooth and luscious as what the kiddies are used to. You can increase the honey to 1/2 a cup if you think the family needs it as sweet as store bought ketchup. With the amount I used my kids liked it this way just fine, but it’s definitely not as sweet as bottled ketchup.

Typically on a bottle of ketchup a serving is only 1 tablespoon, but who has only a tablespoon of ketchup, ever?

 Notes on Sweetener:

You could substitute maple syrup for the honey or for a sugar free alternative you could sub erythritol or 1 tablespoon of powdered stevia.

UPDATE: I’ve made this in the blender without cooking anything on the stove but I eliminated the fresh onion and used some dried minced instead. I also skipped the honey and used erythritol to sweeten it. Using the blender and you can make this faster anytime you want. You can certainly still make it on the stove and I do think it provides a better mingling of flavors but in the blender is great for when you run out and have no time!


Healthier Homemade Tomato Ketchup

Author: Brenda Bennett
Nutrition Information
Serves: 30
Serving size: 2 tbsp

Calories: 35
Fat: 1g
Carbohydrates: 7g
Sugar: 5g
Sodium: 96mg
Fiber: 1g
Protein: 1g
Cholesterol: 0
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins

Ingredients

1 tablespoon olive oil
2 garlic cloves minced
1 cup chopped onion or 1 tbsp. dried minced onion
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup honey or erythritol for sugar-free or stevia
1 teaspoon salt
28 ounce can tomato puree
12 ounce can tomato paste
1/2 teaspoon ground cloves
1/2 teaspoon oregano

Instructions
Heat oil and saute garlic until fragrant.
Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Add in cloves and oregano.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 30 ounces.

Notes
Weight Watchers PointsPlus: 1*