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Recipe of the Week!
This is the EASIEST way to make preserves, pectin free! Ingredients: 12 Ounces Apricots 1 1/3 Cup Sugar 1 2/3 Cup Water 2 Tbsp Orange Juice (fresh squeezed) 1 Tbsp Orange Zest Finely chop apricots in food processor In slow cooker: add apricots, sugar, water, and orange juice. Turn on high for 2.5 hours, stirring every 45 minutes. Open lid, cook for 1.5 to 2 hours until thickened. In the final 10 minutes add in the orange zest. Ladle into hot jars and seal. Make some toast, top with cream cheese and preserves, and enjoy!
Ingredients: Brussels Sprouts Trader Joe's 21 Salute seasoning (0 calories & 0 Sodium!) Olive Oil S&P if you want the salty goodness and sodium Stackhouse Orchards Sliced Almonds (no sodium) or Cajun Almonds (sodium) Instructions: Preheat oven to 350 degrees and line the cookie sheet with aluminum foil Wash and cut brussels sprouts and put into bowl Drizzle with olive oil (evenly coated for even cooking) Sprinkle in TJ’s 21 Salute Seasoning and S&P if you so choose to Add in your choice of plain sliced almonds or cajun almonds Make sure everything has been tossed again and evenly coated with olive oil and seasonings Put on lined sheet in oven for 10 minutes and then check and move brussels sprouts and roast...
Green Beans with Turmeric & Paprika Spiced Almonds Ingredients: 1 bag Green Beans 1 tsp olive oil 6 garlic cloves Stackhouse Orchards sliced almonds 1 tsp turmeric 1 tsp paprika s & p Directions: In a pan on the side put 1/2 cup of sliced almonds in a pan with olive oil and turn to medium low heat. Add 3 of the cloves of garlic, numeric, and paprika. Mix until evenly coated and then let slowly brown regularly tossing them so they are evenly toasted. While waiting for the almonds to toast add green beans to a large pan with 3/4-1 cup of water. Set on medium heat and let steam for 15 minutes. This is a great way to...
Apricot/Orange/Almond Biscotti 1 Cup plain flour ½ cup white sugar 1 teaspoon baking powder 2 eggs ½ cup dried apricot slabs (tear them apart a little bit to make smaller pieces) ½ cup natural or roasted almonds ½ of an oranges juice and zest Instructions: Heat oven to 320 (160 C) and line cookie tray with wax paper Sift the flour and baking powder in a bowl then stir in the sugar. Add the almonds and apricots. Lightly beat the eggs and add to the mixture along with the zest and mix until combined. On a well floured surface (about ½ a cup of flour) roll the mixture onto the log about 3 ½ inches wide and long enough...