The Easiest Taco Meat Ever

My go-to taco meat recipe is perfect for tacos, enchiladas, taco salad, nachos, quesadillas... the list goes on and on and on. The best part is it's 100% real. No need for taco seasoning packets here. You've got everything you need right up in the spice cupboard.

When I lived at home my mom would always flavor our taco meat with three spices: chili powder, cumin, and salt. I've debated sharing this recipe (my adapted version of her taco meat) for a while because of just how simple it is.

But, no matter how basic the recipe, it is too good not to share. Honestly it is something anybody could make and no one would ever know that you ditched that taco seasoning packet! And... it takes just as long to make as it would if you were making it with a pre-made seasoning.

My reasoning for not using a taco seasoning packet is that most of them contain MSG (monosodium glutamate). This is an ingredient I avoid most of the time as I have a hunch it contributes to the headaches I get sometimes.

Best. Taco. Filling. Ever. For sure.

Easiest Ever Taco Meat

Recipe Source: © Amanda Jenks

½ tablespoon olive oil

1 lb lean ground turkey or lean ground beef

½ cup diced yellow onion *about ½ of a small onion

1 tablespoon chili powder

1 teaspoon cumin

¾ teaspoon salt

2 cloves garlic, minced

Heat olive oil in a large skillet over medium high heat. When oil is hot add onions and cook for 3-4 minutes stirring occasionally until the onions are golden and translucent. Add the ground meat, breaking it into small pieces with your hands as you add it to the pan. Cook stirring occasionally until the meat is mostly brown but still a little bit pink. Add the chili powder, cumin, salt, and garlic and stir until the spices evenly coat the meat. Continue cooking until meat is fully cooked, then remove from heat. I suggest using this meat to make tacos in these tortillas!

Serves: 4

Calories: 200

Carbs: 4g

Additional Notes: This recipe also works with 1 pound of chicken breasts or tenders cut into small chunks! Calories and carbs were calculated for using lean ground beef (93%/7% is what I use).

Brown Butter Croutons

If you follow me on facebook then you probably remember a post from a couple weeks ago about my undying love for brown butter. If you've never made brown butter then I highly suggest you give it a try.

It's very easy to make, the hard part is trying not to drink it while it cools. If you'd rather try brown butter in a sweet recipe these brown butter chocolate chip cookies are my favorite.

I've recently discovered that brown butter is great for savory (not just sweet) recipes, which is why I thought I'd share this recipe for brown butter croutons. You might recognize them from the photo of that bacon soup last week. These croutons are perfect for soups and salads. You won't be disappointed.

Brown Butter Croutons

Recipe Source: © The Taste Tester

1/4 cup butter, browned and cooled
4 cups bread, cubed into 3/4"-1" squares *I use a mini baguette (equivalent of about 1/2 of a normal baguette)
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon onion powder

Combine the pepper, salt, italian seasoning, garlic powder, and onion powder. In a large bowl toss the cubed bread, cooled brown butter, and the seasoning mix together until cubes are evenly coated. Bake at 375 degrees until bread reaches desired crispness (12-18 minutes). I like more crunchy croutons so I cook them longer. I also stir these croutons about 8 minutes through the cooking time.

A Simple Blue Cheese Sauce

This weekend we traveled to Utah to visit my family for an early birthday celebration (my birthday is this Wednesday). My dad made me a delicious prime rib birthday dinner, and I made this delectable sauce to go with it.

I daresay that David loves me 1000x more now that I've made this because he LOVES blue cheese. If he could I think he would eat it on everything. The truth is I probably would too, if I could. Blue cheese is like bacon, it makes almost everything better.

Blue Cheese Sauce

Recipe Source: © The Taste Tester

2 tablespoons salted butter

2 tablespoons flour

1 3/4 cup milk *I used 1% milk

1 cup blue cheese crumbles (plus more if you want a cheesier sauce)

salt & pepper to taste

Melt the butter in a small saucepan over medium high heat. Whisk flour into butter and turn heat to medium. Bring the roux (flour and butter mixture) to a bubble and cook for one minute whisking constantly.

Slowly add milk while stirring. Cook for 5-10 minutes (stirring constantly) or until sauce becomes thick. Remove from heat and stir in the blue cheese. Stir in any additional milk you may need to make sauce your desired thinness/thickness. Season with salt and pepper. Serve sauce over steaks or roast beef. Sprinkle with more blue cheese for garnish.

Winger's Freakin' Amazing Sauce+ A French Bread Pizza Recipe

Valentine's Day is one of my favorite holidays. Growing up my mom always made the day special with a card from her and my dad and heart shaped pizzas for dinner, which I loved. Now that I am "grown-up" and have a husband I love this holiday even more. Here's why: because David's birthday is in January and mine is in February we decided early on that we would rather have a bigger budget for each other's birthday gifts than any budget at all for Valentine's Day. That means we spend a whopping $0 on Valentine's gifts!

At first I thought it was a stupid idea and I thought for sure it would go out the window someday when we become rich (haha). The truth is it's my favorite tradition we have. Last year he made me roses out of aluminum foil and a green plastic hanger--- obviously things we had just lying around the house. I made him an ABC's book of why I love him. To this day the aluminum roses still sit on my bedside table and I am dreading the day when they'll need to be thrown away for one reason or another.

I have a killer $0 Valentine's Day date planned for us this year. I also have a surprise last minute Valentine's post for all of you readers but it's for Wednesday, so brace yourself. In the meantime I am sharing one of my favorite sauce recipes with you today plus another recipe with which to use said sauce. Enjoy!

Winger's Freakin' Amazing Sauce (Copy Cat Recipe)

Recipe Source: adapted slightly from Favorite Family Recipes

1 1/2 cups light brown sugar

1/2 cup Frank's hot sauce *must be Frank's

1 tablespoon water

2 tablespoons butter

Combine brown sugar, hot sauce, and water in a small saucepan. Cook over medium high heat until it bubbles and sugar has dissolved. This should only take about 5-7 minutes. Remove from heat and immediately stir in butter until it has melted. Let the sauce cool to room temperature before using.

Freakin' Amazing French Bread Pizza

Recipe Source: © The Taste Tester

1 loaf french bread, cut in half horizontally

1 recipe Winger's Freakin' Amazing Sauce, divided

2 1/2 cups cooked shredded chicken breast

10 ounces mozzarella cheese, shredded *I used whole milk mozzarella

1/4 red onion, sliced

a handful of fresh parsley, chopped

ranch dressing for dipping

Preheat the oven to 400 degrees. Set aside 1/4 cup of the sauce. Stir the shredded chicken into the remaining sauce. Using a pastry brush spread the reserved 1/4 cup sauce over the french bread loaf halves. Divide the saucy chicken evenly over sauced bread. Sprinkle with mozzarella cheese and top with sliced red onions. Bake for 12-15 minutes or until cheese is melted and crust is crispy. Garnish with chopped parsley and serve with ranch dressing.

Slow-Cooker Spaghetti Sauce

We're on vacation so I'm keeping this post sweet and simple. I'm guessing some of you readers out there have some holiday guests to feed over the next few days. Boy, have I got a simple meal idea for you: Slow-Cooker Spaghetti Sauce. All you have to do is brown some meat and throw it in a crockpot with a few other ingredients. When it gets close to dinner time just boil some pasta, make a salad, and slice up some french bread. It really doesn't get much simpler than that.

Extra bonus, this sauce is rich and succulent; everyone will love it. Even though the red pepper flakes are optional I really recommend that you add them. They don't really add heat, just more depth of flavor.

Have I ever told you that I don't like spaghetti noodles? I think it has something to do with the fact that I think of wet hair when I have spaghetti in my mouth. I'll eat any other shape of pasta, but no spaghetti for me, please (and angel hair pasta for that matter too). Hence, the mini bow tie pasta pictured here.

On an entirely different note, I will not be posting this coming Monday seeing as it is Christmas Eve and all. See you next Wednesday, December 26th! If you need meal, holiday food, or other inspiration while I am absent please feel free to visit my pinterest page.

Slow-Cooker Spaghetti Sauce

1 lb ground beef

1 medium onion, minced

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 tablespoon brown sugar

2 bay leaves

3 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried basil

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

2 tablespoons butter

Brown ground beef with onion in skillet over medium high heat until meat is cooked through. Drain excess fat off of beef and discard. Combine cooked ground beef and remaining ingredients (EXCLUDING the butter) together in crockpot and cook on low for 5-6 hours. Just before serving, remove bay leaves and stir in the butter. Don't forget to add the butter, it really does make a difference (I have tasted it without before, trust me). Serve over pasta. Yield: 6-8 servings

Recipe Source: Iowa Girl Eats (I highly recommend making her O.M.G Garlic Bread along with this meal).

This week I'm partying here!

On The Menu Mondays @ StoneGable

I Gotta Try That...

This recipe was featured here: On the Menu Monday @ StoneGable

*EASY* Restaurant Style Salsa

I have absolutely no idea what to say about this salsa except that it's delicious. It has left me speechless every time we've made it. I've had this recipe for two years now and we've eaten it many times. When David and I were dating, we often bonded through conversation while eating a whole bag of tortilla chips and a giant bowl if this salsa.

Yes, we love it. You will too.

If you like a mild salsa take out the jalapeños altogether. I'd say this recipe as it is written below makes a medium salsa. To make it hot, you could keep the seeds in on one of the two jalapenos (or both if you want something really really spicy--- pronounced 'spy-say' with attitude). But you'll have to make it and be the judge of your desired heat level.

It is a great salsa to make at this time of year because you don't need fresh tomatoes (which we all know are disgusting, mushy, and flavorless during the winter).

Restaurant Style Blender Salsa

1 medium yellow onion, diced
2 garlic cloves, minced
1/2 bunch cilantro

2 jalapeños, seeded and roughly chopped

1 (8-ounce) can Chile de Fresco sauce (Pato Sauce)*
1 (10-ounce) can Rotel tomatoes (diced tomato with green chiles), undrained
1 (28-ounce) can diced tomatoes, drained
the juice of 1 lime
1/4 teaspoon ground cumin

1/8-1/4 teaspoon pepper (to taste)

1 1/2 teaspoons salt

Combine all of the ingredients in a blender and puree until it reaches your desired consistency. We like ours mostly pureed with little chunks in it. Taste, and add more salt and pepper if necessary. This salsa is best when refrigerated for at least 8 hours before serving. 

*usually located by the tomato sauce in any grocery store

Recipe Source: The Taste Tester, adapted from a recipe given to me by Kayla Jenkins

This week I'm partying at!

MamaBuzz

The BEST Red Enchilada Sauce

Once you try this sauce, you are never going to buy canned enchilada sauce ever ever ever again. I'm not even exaggerating.

In fact, I went into my food storage to find some pistachios the other day, and out of the corner of my eye I spied a small can of store-bought enchilada sauce from way back in the day when that was what we used. For some reason it had ended up shoved behind all of our canned beans (I am guessing my husband hid it there after the first time we had this homemade sauce... sneaky sneaky).

Regardless of how that little can of enchilada sauce ended up where it was, I actually wept inside just thinking that for one last time I would actually have to use store-bought blandness before I could make the homemade goods again.

If you don't believe me the good news is that this recipe is very easy to make (it whips up in about 15 minutes). In other words, you have no excuse not to try this recipe. It is not a mild sauce (I give you fair warning) and it is actually quite spicy in my own opinion. It is so delicious and would work well in ANY of your favorite recipes that call for red enchilada sauce.

Don't have any favorite recipes that could use this yummy goodness? Well, lucky you! I have one coming your way this friday. It WILL end up on your favorites list, fo sho.

Red Enchilada Sauce

Recipe Source: Gimme Some Oven

2 Tbsp. vegetable or canola oil

2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth

Heat the oil in a small saucepan over medium-high heat. Add flour and whisk until smooth. Let it cook for one minute. This will cook out the flour-y taste. Stir in the remaining seasonings (chili powder through oregano) and the chicken broth gradually. Whisk to remove any lumps. Reduce heat to medium and simmer 10-15 minutes. The sauce should get thick and bubbly.

Use immediately. Yield: 2 cups (in comparison to approximately 1 1/4 cups in a 10-ounce can of enchilada sauce) 

This enchilada sauce will last for up to two weeks in the refrigerator in an airtight container.

Ali (the blogger who developed this recipe at Gimme Some Oven) also recommends substituting 1-2 tablespoons of chipotle powder for some of the chili powder if desired. I have never tried this but from what I have read chipotle powder will actually give it a sweeter taste (a little less spicy).

This week I am partying here!

Frozen Hot Chocolate

I have been eating really healthy lately, but every once and a while I just need a treat.

For example, I need a treat after a day of taking care of a baby who is teething and utterly miserable. I also like watching chick flicks after days like this.

Speaking of girly movies, have you ever seen Serendipity?

I have not seen it for years, and the other night when I discovered that it's not on Netflix, I knew that somehow I had to experience the movie without actually watching it. 

In the movie there is a little restaurant called Serendipity 3. It's actually a real restaurant too, located in New York City. They are famous for their frrrrozen hot chocolate which has been described as outrageously divine.

I would much rather have watched Serendipity, but making my own frozen hot chocolate turned out to be just what I needed at the end of a really stressful day.

It is made healthier because--- it is a smaller portion size, it does not contain butter (because yes, the original Serendipity frozen hot chocolate does), and it contains cottage cheese which is an excellent source of protein.

It also has some stevia in it (a zero calorie sweetener). I am usually reaaaaaaaaaaaaaally hesitant when it comes to zero calorie sweeteners. They give me really bad migraines. But I hardly ever ever ever use stevia, and I have not had any problems with it yet.

If you want you could replace the stevia with real sugar, honey, agave-- whatever you prefer for sweetening things. FYI, I don't think this recipe needs a lot of added sweetness in the first place.

I realize that cottage cheese might sound like a strange ingredient, but I promise it is not. You can't even taste it. It just makes the frozen hot chocolate creamy and protein packed. It's made in a blender so there won't be any cottage cheese curds in this when all is said and done.

If you have never had frozen hot chocolate before, it is basically like a chocolate slushie. We like to top ours with whipped cream and shaved chocolate. Mmmmmmmmmmmmmmmmm.

Frozen Hot Chocolate

Ingredients

• 1 packet Swiss Miss Hot Chocolate (you can use diet, but I used regular)
• 1/2 cup low-fat cottage cheese
• 3-4 packets stevia powder
• 1 heaping tablespoon unsweetened cocoa powder
• ice
• water
• whipping cream (optional)
• shaved chocolate (optional)

Cooking Directions

1. Fill your blender 1/3 full with ice. Add 1/2-3/4 cup cold water.
2. Add in remaining ingredients.
3. Blend until smooth.
4. Spoon into glasses and top with whipping cream and shaved chocolate. Eat with a straw or a spoon.

Recipe by Dashing Dish

5 out of 5 stars

Yield: 2 servings

I am linking up here and here.

Garlic Cream Sauce for Pasta

I don't know about you, but the older I get the more it seems I can't eat food in the same way that I used to (and I'm not even that old). Fettucine alfredo is one of those foods... it tends to go straight to my hips. So when I found a recipe for "Guilt-Free" alfredo sauce I knew I had to give it a try.

Now I am going to be honest with you, this is a very good sauce but don't expect it to be like the alfredo sauce in a dish at a five star restaurant. I think it should be viewed as a replacement for fattier cream sauces, and judged merely as a sauce all on its own. We'll call it Garlic Cream Sauce from now on instead of alfredo sauce (the blog that I got the recipe from briefly called it that in their post at the very end).

This garlic cream sauce is delicious replacement and a much healthier option in recipes you would use a traditional alfredo sauce in. I highly recommend giving it a try, especially if you are trying to live a healthier lifestyle and you hate giving up the foods you love.

Guilt-Free Garlic Cream Sauce

Ingredients

• 2 cups low-fat milk
• 3 oz low-fat cream cheese
• 2-3 tablespoons flour
• 1 teaspoon salt
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup grated parmesan cheese

Cooking Directions

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
2. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more.
3. When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.
4. Serve over cooked pasta, or use as a pizza sauce, breadstick dipping sauce, etc.

Notes:

If you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Recipe by Our Best Bites

4 out of 5 stars

*I am giving this recipe a four out of five rating just because it did not completely live up to my expectations when compared with a traditional alfredo.*

Broccoli Cheese Baked Potatoes

Until very recently, I had not eaten a broccoli cheese potato for upwards of ten years. It is actually an interesting story. You see, when I was nine or ten years old I went to my grandparents house with a cousin of mine for a little vacation. One night my grandmother made broccoli and cheese potatoes.

I remember being in love at first bite. There is just something so succulent about a soft pillowy potato smothered in gooey melty cheese and topped with steamed broccoli. It was one of those moments where you overeat just because something tastes so incredibly good.

As a result of over eating, about thirty minutes after dinner I had some severe gas pain (you probably did not want to know that). As soon as I started feeling all gaseous my grandma reached inside her magical bag of goodies, and pulled out a small bottle of bean-o.

That's right, bean-o. Now I don't know about you, but the only bean-o adds I have seen have old people in them. I love old people. However, in my nine or ten year old mind that gas-relieving juice was only for my grandparents.

I refused to have anything to do with it, and brushed off all of my pain. However, the pain was really bad, so bad that about one hour later I found myself a mile away form their home rolling around in who-knows-who's front lawn, moaning in pain.

Yep, you guessed it. I succumbed to the bean-o. It worked like magic too, just fyi.

Since then I have not walked within a ten foot radius of broccoli cheese potatoes, mostly because I am still afraid to admit that beano is for human beings of all ages, not just old folk.

But I have been trying to face all of my fears lately, hence this blog post. I braved the broccoli cheese potato once again, bottle of bean-o in hand.

They are sooooo delicious, just like I remember. Want to make your own?

First I am going to start by showing you how to make a fantastic baked potato. The right baked potato will be like a perfect blank canvas for a masterpiece painted with steamed broccoli and an awesome cheese sauce. For each recipe of cheese sauce you make, you will need four medium-large baking potatoes.  Make sure the top rack in your oven is positioned in the middle of the oven. Put an aluminum foil lined baking sheet on the oven rack beneath that. This one will catch any oily drips. Preheat your oven to 375 degrees. 

Wash and dry your potatoes. Poke them with a fork; 2-3 pokes per side.

Brush the whole potato with olive oil, vegetable oil, or canola oil (whatever you have on hand, no need to break the bank).

Sprinkle the tops of your potatoes with coarse sea salt. Place on the middle rack in oven. Bake for 40-60 minutes, depending on the size of your potato. The skin should be crispy and the insides should still be firm but soft, not mushy.

During the last fifteen minutes of potato cooking time, steam your broccoli and make cheese sauce to your hearts content. Resist the urge to eat all of the cheese sauce before the potatoes are done cooking. Really, it's that good.

Although the potatoes may take up to one hour to cook, preping the potatoes for the oven+making the cheese sauce+steaming the broccoli= less than thirty minutes. This is truly a perfect and simple weeknight meal. 

Simple Cheese Sauce

Ingredients

• 1 (8-ounce) block sharp cheddar cheese, grated on the large holes of your grater
• 1 tablespoon cornstarch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Frank's hot sauce

Cooking Directions

1. In a medium saucepan, toss the grated cheese and cornstarch together.
2. Add one cup of the evaporated milk and the hot sauce.
3. Place on burner over medium high heat.
4. Stir constantly until completely melted. It will get thick.
5. If you would like a thinner sauce add more of the evaporated milk.
6. Serve immediately over potatoes, with french fries, on nachos, etc.

Notes:

Reheats well in microwave.

To make a spicier sauce, do half cheddar cheese and half pepper jack cheese. Add a few diced pickled jalapenos.

Recipe by Serious Eats

5 out of 5 stars

Banana Puree for Baby

I tested out several other "make-ahead" recipes in the past couple of weeks. To my chagrin none of them were worth sharing. Trust me, a lot of money and work go into testing recipes for you and they either have to be really awesome or really horrendous to make the cut.

Needless to say I was out of money and ideas for today's post when it occured to me that little joey bear has started eating solid foods.

Side note: See those tabs at the top of my website, specifically the one that says "Food For Kids"? Well that tab used to say "Baby Food" because I have always planned on showcasing a few baby food recipes on the website. I guess at some point it just sort of hit me that my little boy won't always be a baby. Sigh. There will be no need for me to make pureed bananas for him when he is ten. Hence the name change on that tab.

Back to business: pretty much the only thing Joe eats right now are bananas. He loves 'em. He takes after his great grandpa. I really really really believe in giving babies homemade baby foods. Maybe its because I believe babies deserve the best possible nutrition ever. Maybe it is because I did not have the opportunity to breastfeed, which I was very frustrated about. Whatever the reason, my babies will always eat homemade baby food.

It is not like baby food is hard to make or figure out, so sorry if this post bores you. Just remember no added salts or sugar. Just pure, natural, nutritious foods and flavors.

Right here we have a mini food processor, three bananas, and one whole lemon. See?

Mini food processors are very cheap, easy to clean, and work really well. You don't need to buy a fancy baby food maker. I actually have no idea what brand mine is (it was used and given to me for free!), but it's a good little fella and I'm in love with it.

Enough about that. This is all so easy. Peel your bananas. Put them in your little food processor. I can fit two whole bananas in mine (cut in half) for this first step.

Process until smooth. Or you can leave chunks and texture depending on the age of your baby.

Squeeze the juice out of your lemon and add it (and another banana) to your food processor.

Process until completely pureed, or at the texture you desire for your child. I spoon mine into an ice cube tray and then stick it in the freezer. A few hours later I come back with my handy pal, a butter knife, and I pop these suckers out. Then they go into a freezer bag and go back into the freezer. They take maybe 10-15 minutes to thaw at room temperature until they are a mushy again and ready to give to baby.

In keeping with the title of my blog, yes, I did taste this. I know you were wondering. The truth is I would never eat the baby food bananas that you buy at the store. They smell weird. But I would lick this homemade stuff off my fingers any day of the week. Very sweet and yummy. I am glad I am feeding my baby something so simply delicious.

Banana Puree for Baby

Ingredients

• 3 ripe bananas, peeled
• 1 lemon, juiced

Cooking Directions

1. Combine bananas and lemon juice in food processor.
2. Blend until smooth.
3. Spoon into an ice cube tray and freeze for at least four hours.
4. Quickly remove frozen banana puree from tray with a butter knife. Just stick it in on one side and it should come out easily.
5. Put cubes in freezer zip-loc bag and return to freezer.

To thaw: Remove desired amount of banana puree cubes from freezer and place in a bowl. Allow to thaw at room temperature for ten to fifteen minutes or until thawed completely.

Recipe by Amanda Jenks

Yield: 12-14 banana puree cubes

You can find the supplies you will need to make baby food in my amazon store.

The Best Pancake Syrup Ever Invented

The other day I was testing a silver-dollar pancake recipe for future use on the blog. While there is still a possibility that those pancakes will someday end up on the blog (no promises), I still wanted to share something spectacular with you. Ladies and gentlemen, I introduce to you: Buttermilk Syrup.

I ate this syrup on those silver dollar pancakes the other day. Yum.

I have briefly mentioned buttermilk syrup on the blog before, but it is so delicious that it deserves and entire post of its own.

This syrup made a pancake-hater a pancake-lover. I could sit down with a bowl full of this yumminess and lick it off of a spoon over and over again. My brother-in-law even asked for the recipe after I made it for him recently.

What I am trying to say is:

1. If you hate sweet breakfast foods that involve syrup, try those foods with this syrup and you may change your mind.
2. Everyone loves this syrup, guaranteed. Making it might result in hugs, kisses, compliments, and who knows what else.

So make it. Hoard it. Eventually share it... maybe.

I promise you will not be sorry you made this. You also won't be sorry that you ate it.

Buttermilk Syrup

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1 tablespoon light corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Cooking Directions

1. In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes.
2. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot. Remove from heat.
3. Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, fry-bread style scones, and French toast. This is even good to dip fruit in.

Recipe by Tasty Kitchen

5 out of 5 stars