Who likes Hot Chocolate? This recipe is not too sweet, but makes up for it with a variety of flavors designed to enhance to chocolate flavor. Using both cocoa powder & bittersweet melted chocolate, it is a chocoholics dream! All natural ingredients such as Marshall’s Creek Spices takes the flavor up a notch.
3 ounces bittersweet chocolate, chopped
2 mtablespoons unsweetened cocoa powder
2 tablespoons sugar, or to taste
In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.
This scrumptious recipe uses a coffee maker to brew apple cider. You can also use a slow cooker or warm the cider in a pot over the stove. Waring** You will have to clean your coffee maker according the manufacturers instructions before you use it for coffee again.
Prep 5 minutes
Cook 5 minutes
Ready In 10 minutes
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
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Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges
Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Dr. Oz featured the incredible healing properties of caraway seeds, and though it was a few years back, we wanted to review the episode as it is relevant to the Holiday season, when people tend to ingest new food, and in great quantities.
Caraway seeds help reduce belly bloating. Sometimes, no matter how much one diets or exercises, they can’t get rid of the lower belly “fat”. Indeed, this could be because it’s not fat at all, but bloat. The bloating is often a result of bacteria in your stomach that produces gas. Caraway counteracts these bacteria, and the result is reduction of an extended belly. It also reduces discomfort and indigestion. Dr Oz recommends a handful of caraway seeds after meals throughout the day.
It can also be purchased in a cost saving refill bag.
If you want to add Caraway to dishes, try the ground version.
Special Preview- For free samples write “BLOG” in the order notes! Read below for our 15% code.
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Perhaps you were commissioned to bring the dessert to this year’s Thansgiving dinner. There’s nothing like the taste home baked pumpkin pie, and it’s about as easy as driving to the supermarket and waiting in those long lines to pay.
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
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Add all ingredients to list
Ready In1 h 10 m
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
We’ve compiled a list of pantry seasoning must-haves based on how often they show up as ingredients in the most popular Thanksgiving recipes.
Sage is used in Turkey and stuffing. Because the flavor is associated with so many meats & sausages, it is also an important ingredient in vegetarian dishes, such as “mock” turkey. Varieties include whole sage, which can be used in rubbed sage recipes as well as ground sage.
Whole sage can be used in recipes that also call for rubbed sage (which is very coarsely ground) and our extra pure variety is sold in three sizes. The small and large whole sage come in a spice container or you can opt for our best value, the 7 oz whole sage refill bag and use the container you already have.
Thyme is also a must have Thanksgiving spice. Though usually added in smaller quantities it is used in more dishes because it not only complements meat but vegetables.
With all the food you’ll have to buy this holiday season, Marshalls Creek Spices offers a significant savings and will arrive in your mailbox within a week.
Crispy Potatoes with Rosemary, Sage and Garlic
- Olive oil, for greasing
- Eight 6- to 8-ounce russet potatoes
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon rosemary
- 1 tablespoon sage
- 3 cloves garlic, minced
- 1/2 lemon, zested
- Flake sea salt, such as Maldon
- Freshly ground black pepper
- 1/3 cup freshly grated aged Parmesan, optional
DirectionsPreheat the oven to 425 degrees F. Grease a large baking dish or baking sheet with oil.
Cut a 1/4-inch thick slice from the bottom of each potato to create a flat surface. With a potato resting on the flat surface, make crosswise cuts 1/4-inch wide along the length of the potato without cutting all the way through. You are aiming for an accordion effect. Gently rinse the potato under cold water and then submerge in a large bowl of ice water while you prepare the remaining potatoes.
In a small mixing bowl, combine the melted butter, rosemary, sage, garlic and lemon zest. Completely dry the potatoes. Using a pastry brush, baste each potato all over with the herb-lemon butter. Place the potatoes in the baking dish and cover with foil. Bake for 30 minutes.
Remove the foil and cook until the potatoes are golden brown and crispy, basting every 10 minutes with the herb-lemon butter, 50 minutes. Remove from the oven, brush with any remaining herb butter. To serve, season with salt and pepper and top with the cheese if using.
12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage (refill sage can be purchased here)
& no-salt-added chicken broth (optional)
Top Thanksgiving Stuffing Recipes
In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
Place the bread cubes into a large, deep bowl.
Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
Toss the cubes thoroughly to coat.
(Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
We’ve made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
Adapted from Betty Crocker’s Picture Cook Book, circa 1950.
Note: regardling the amount of salt – yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, reduce the amount of salt.
Recipe from Food.com
Salt is that thing that makes food taste good! However, numerous health organizations recommend we cap our intake. Though they suggest we can consume a decent amount (up to 2300 mg) most people eat about 30% more. This is because many foods have “hidden” salt. For example, many processed foods contain copious amounts of NaCl. Sometimes they don’t even taste salty. Many nutritional experts recommend staying away from fast food & restaurants, and cooking at home more. However, even then, the salt content can be insidious.
For one, almost all spice blends contain salt. Recently, many prominent brands have added “low salt” options. Way ahead of the times, Marshall’s Creek Spices has offered no-salt seasoning blends for over 20 years.
Aside from creating hearth healthy, flavorful dishes, it makes it easier to control what goes into your recipes. Want salt? Add salt! Don’t unwittingly slip it in.
Go on a culinary vacation with a variety of no salt ethnic seasonings. Greek Seasoning is perfect for Tzatziki sauce or gyro meat. Use Jerk seasoning for your Caribbean inspired chicken dishes. Or make an Australian Steak, mate, with the Outback steakhouse rub.
If your stubborn spouse refuses to eat a heart healthy diet, try using any of these NO salt seasoning mix options to create a flavorful meal.
The last little witches & goblins & 3 year olds with walkers have collected their Halloween candies. The weather calls for an extra layer of clothing (hoodie or sweater)…even when inside….Most of the leaves has changed from green to colorful to crunchy. It’s time to plan! Getting an early start, planning out the meal, and making sure the pantry is filled with the lil’ details & spices can make your holiday less stressful this year. Our first Thanksgiving post gives kudos to the master of the kitchen, the hosts and hostesses. We will follow up in the next few weeks with something for everyone…including side dishes & desserts that the guests can bring.
The following is
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
This was one of the best rated Turkey recipes on the internet, found at Cooks.com, with classic use of spices. Do you have a favorite seasoning you like to spice of your Thanksgiving Turkey with? Please share!