Loving a Life of Biblical Womanhood
I’ve known Jen since we were pregnant with our almost 5-year-olds. She is the crock-pot recipe queen to me, and a very dear friend. I often wished we lived closer than the few hundred miles that separate us, because seeing her a few times a year just isn’t enough.
Here is her first recipe for our blog – but I hope it won’t be her last. I intend to talk her into a regular crockpot column here at Hallee the Homemaker!
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Many years ago, Kaylee had an end-of-the-school-year-summer’s-coming party. Among other things, we served snow cones. I bought a snow cone maker at a kitchen store for less than $20, and bought a pack of four different flavored snow cone syrups. Three years ago, we moved from Florida to Kentucky, but the box that contained the snow cone maker stayed unpacked until this winter. I dusted it off, put it on the shelf, and waited for warmer weather. I went to the store the other day to buy new syrup for it, and reading the labels, discovered that there wasn’t a single brand whose ingredients didn’t start with “high fructose corn syrup.” This is on our “absolutely avoid” list – so I came home and started thinking. The ingredients were all basically:high fructose corn syrup, water, flavor, color, citric acid. What could I use that would have a pretty strong flavor to mix with the sugar to make a syrup for snow cones? Then I looked at a Kool-Aid packet — the ingredients are basically: flavor, color, and citric acid. So, there, you go — flavored snow cone syrup sans high fructose corn syrup. You’re free to make any flavor you want – and it will be in a variety of fun colors for kids.
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I created this recipe after researching pummelos. I kept finding it paired with avocados in different things, so I put together a quick salsa. I was a bit worried about the cilantro, but the final product was very tasty.
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When my mom makes turkey gravy, she always makes giblet gravy (recipe to follow). It took me many years to learn how to make any other kind of gravy. Now that I make this recipe, it would be hard for me to say whether I prefer giblet gravy over this traditional gravy or not! It is really flavorful and the perfect compliment to the rest of your Thanksgiving feast.
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I do not enjoy eating turkey without cranberry sauce. It’s just part of that whole dinner to me. Once I tasted cranberry sauce made with fresh cranberries, I just can’t imagine going back to the canned kind. This recipe is wonderful – the orange in it cuts the tartness of the berries perfectly.
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My children love ranch dressing. I keep a jar in my refrigerator to put in Kaylee’s lunches with carrot sticks, a snack for the boys with cucumber slices, or for salads at dinner time. I played with the spices and seasonings until I got it just right for my family. The measurements below are very conservative. Taste the dressing when it’s mixed together and add more as you need to.
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Pectin is found in under ripe food and is a substance that will jell fruit juice when combined with sweeteners. I’m not all that crazy about growing my own fruit, being careful about the source of the food I buy, carefully preparing to preserve such fruit — then having to preserve it with a box of some Sure-Jel that came off of the Wal-Mart shelf. So, I researched into how to make my own pectin.
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I spent years buying tahini paste that I used to make my hummus, until one day I read the ingredients: sesame seeds, olive oil. Well, goodness, I thought, I can do that. And it’s truly that simple.
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This was SO GOOD. We ate it for days after Thanksgiving, and when the container in the refrigerator was empty, I made another batch! It’s incredibly simple and the perfect accompaniment to any poultry dish.
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