Sweet Orange-Berry Butter



Don’t you just love Our Best Bites ? I followed them for several years and then stopped and now I am ready to follow again–I have missed those girls.  A few years back I printed off this recipe so that I could substitute some THRIVE freeze-dried fruit and thereby find even more ways to use this great stuff! So here you go–and just so you know, the original recipe is a different color.  It all depends on how you use your fruit.  It’s delicious either way.  Be sure and try this on those Banana Bread Paleo Muffins from last week’s post!  Pretty tasty.

Sweet Orange-Berry Butter
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  1. 1 c. real butter, at room temperature
  2. 3 T. honey
  3. 2 T powdered sugar
  4. 1 or 2 drops of Wild Orange Essential oil *
  5. 1/4 to 1/2 c. freeze-dried berries (I used strawberries/blueberries/raspberries)
  1. Place all the ingredients in a food processor and whip until creamy and lovely.
  2. Serve at room temperature on just about any kind of sweet bread, muffin, etc.
  1. * A story--so I whipped up my berry butter and tasted it and thought "Okay, that's pretty good." Then I was looking over my recipe and realized I had left out the orange zest--and my oranges were sitting right over there on my kitchen island! I had already put my processor in the sink, so I got out my Wild Orange Essential Oil and added a couple of drops to the spread and stirred it up really well. Oh my goodness! That orange really sets this off. DO NOT FORGET TO DO IT!!
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens https://www.mormonmavens.com/

Hot Mustard

Here is a tangy, tasty, tongue-pleaser!  Anytime you need a nice, bold mustard, this will do the trick.  We are getting ready to dip some Reuben Pigs in a Blanket into it.  

3/4 cup dry mustard 
1 1/4 cups sugar
1 cup malt vinegar
3 beaten eggs

1.  Combine the first 3 ingredients in a 1 quart microwavable mixing bowl and let stand 24 hours in
     the refrigerator.

2.  Next day, mix the eggs in with a whisk and then microwave on high for 2 minutes, whisk again.  Repeat
     5 times for a total cook time of 10 minutes.

3.  Keep refrigerated.

Source:  Marie Roth

Fresh Peach Preserves

I don’t can often, but when I do…….I love to make these Fresh Peach Preserves.  So good.  And really easy.  I got this recipe back in maybe 1994 from a good friend who shared it with me when I had a 1/2 bushel box of peaches and needed to do something with them–like right then.  Since then, if I ever have the good fortune to have some totally sweet awesome peaches in bulk, this is my go-to recipe. I don’t even bother freezing any.

5 cups well mashed peaches
1 cup crushed pineapple (with juice)
10-15 chopped Maraschino cherries
1 tsp. Fruit Fresh
2 pkgs. Sure-Gel
1 tbsp. lemon juice
1/2 t. butter
5 cups sugar

1.  Combine first 6 ingredients in a large saucepan.  Add the butter and bring to a full rolling boil, stirring constantly.

2.  Add sugar quickly.  Return to full boil and boil for 5 minutes, stirring constantly.

3.  Immediately fill CLEAN jars and put lids and rings on.  Hand-tighten rings.*

4.  Invert jars for 5 minutes, then return to normal position.

5.  Have fun hearing the lids POP as they seal at random moments.

6.  Give out to your “framily”. Keep some for yourself.

YIELD–about 10 1/2-pint jars. 

Source:  Pat Sorenson via Tonya Shepherd Sorenson.

*  If you have never canned  before, be sure to check out instructions on Google or go to the Ball Canning website for tutorials.

Dilly Ranch Dressing Mix

My family loves Ranch dressing.  I mean LOVES.  This mix makes a tasty ranch that’s sure to please you ranch-lovers out there.  I’ve also added some variations you can try.

Dilly Ranch Dressing Mix

1/4 cup black pepper
1 1/2 cups parsley flakes
1/2 cup garlic salt (5.25 oz can)
2 Tbsp. kosher salt
1/4 cup garlic powder
3/4 cup onion powder
2 Tbsp. dill weed

Mix together and store in a quart jar.  Makes about 3 1/2 cups of mix.

To make into dressing:  Stir 2 Tbsp. of mix into 2 cups mayo, 2 cups buttermilk, 1 tsp. lemon juice.  Chill for 2 hours.  Makes 1 3/4 quarts.


  • Add powdered Parmesan and/or Romano cheeses to make Parmesan Ranch.
  • Add 4 Tbsp. Dijon mustard and a touch of honey for Dijon Ranch.
  • Add 1/4 cup finely chopped cucumbers and 1/4 tsp. celery seed for Cucumber Ranch.
  • Add a touch of BBQ sauce or Sweet & Sour sauce.
  • Add salsa and cumin for a Southwestern Ranch.
Source:  BYU Aspen Grove 

Skinny Pumpkin Butter

Welcome Fall! Time to have your soaps, candles, and breakfast smell of pumpkin. This pumpkin butter is SO yummy on toast or mixed into a bowl of oatmeal. What’s super nice about this is if you are counting points for Weight Watchers, 2 tablespoons of this yummy pumpkin butter is only 1 point. Yeah!

Skinny Pumpkin Butter
1 (29 oz.) can pumpkin puree
2 tsp. vanilla extract
3/4 C. apple cider (or juice)
1 C. packed brown sugar
2-3 cinnamon STICKS (trust me, must be sticks)
1-2 tsp. pumpkin pie spice (to taste)

– Combine all ingredients in a saucepan.
– Bring mixture to a boil.
– Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently.
– Adjust spices to your taste.
– Makes 3 3/4 cups.

Storage Options:
– Freeze for a few months
– Refrigerate for a few weeks

**DO NOT CAN THIS! It is not safe to can pumpkin, due to its low acidity and variable water content there is a high risk of harboring botulism causing bacteria. (According to University of Georgia Agriculture Extension)

From Skinnytaste

Sweet Tomatillo Dressing

This is a recipe I got from my cousin, who got it from Pinterest.  The recipe is for chicken enchiladas of sorts but we found that we like the sauce so much that we have it on had for salad, quesadillas, beans, rice, and veggies.  It kind of is our new ranch.  In her recipe she just called it the sauce, but I will name it Sweet Tomatillo Dressing.  You can find the original recipe here:

1 Cup Salsa Verde
1 pkg Buttermilk Ranch (I just use ranch seasonings so I can avoid MSG)
1/3 cup fresh Cilantro (I add a bit more because I love it)
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 tsp mince Garlic
1/2 tsp coarse Salt
1 Tbsp fresh Lime Juice (I usually to help with the flavor and to maintain freshness, probably a whole lime)
1/4 tsp Cumin
1/4 cup Sugar (I use honey and it works great but honey is sweeter so I just add it to taste)

Put all ingredients in blender and blend until smooth.

Greek Style Vinaigrette

 I originally found this recipe about 6 years ago, here.
I was pregnant at the time and had been diagnosed with gestational diabetes. Therefore, I eliminated the orzo and just made the salad. Now, it has become one of my favorite dressings. I make a batch and use it throughout the week. I love to use spinach, feta, kalamata olives and cucumber. You can also add tomatoes, artichoke hearts, hearts of palm, or whatever suits your fancy. I also add chicken to make it a meal.

Greek Style Vinaigrette
3 T. lemon juice
1 T. red wine vinegar
2 T. honey
1/2 t. oregano
2 cloves garlic, minced
1 t. kosher salt
1/4 t. freshly cracked black pepper
1 t. lemon zest (optional-but I always add it-so yummy)
1/3 c. olive oil

Combine first eight ingredients in bowl or mason jar. Add oil and emulsify! Shake before using because the honey settles on the bottom if not fully incorporated.

Strawberry Lime Jam

I LOVE STRAWBERRY JAM!  I love that freezer jam tastes so fresh which I haven’t found in a canned jam.  Well I haven’t had a freezer so last year I added lime juice hoping it would help maintain the fresh flavor.  It did!  I love the lime and strawberry flavors together, so this year I added the zest.  It is so yummy. Enjoy.

Low-Sugar Pectin (Sure Jell)
6 cups crushed strawberries (about 6 pints)
4 cups Sugar
1 tsp butter
Juice and zest from 1 large lime

-Wash 5 pint jars, and screw bands in hot soapy water (or you can run them through the dishwasher which is my preferred method).  Place flat lids in small saucepan and cover with water. Put saucepan on the stove.

-Measure sugar into a bowl.  MAKE EXACT MEASUREMENTS!  I slide a butter knife across the top of my measuring cup.

-In another small bowl  mix 1/4 cup of sugar, from the sugar you have already measured out, with a package of low sugar pectin (again I use Sure Jell).

-Clean strawberries and lime.  Crush strawberries in a food processor or smash with a potato masher.  DO NOT PUREE!

-Measure Strawberries into 6 or 8 quart sauce-pot.  Again MAKE EXACT MEASUREMENTS.

-Mix lime juice and zest into the mashed strawberries.

-Stir pectin-sugar mixture and butter into the strawberries.

-Bring mixture to a full roiling boil (doesn’t stop boiling when being stirred) on high heat stirring constantly.

-Stir in the rest of the sugar quickly, bring back up to a full roiling boil stirring constantly. Boil for exactly 1 minute, again stirring constantly.

-At this point turn on the hotplate to the flat lids to high.

-Quickly ladle jam into jars, filling to the thread for the screw bands.

-Wipe the jar rims and threads with clean damp paper towel.

-Drain water off of flat lids and place on top of jars with screw bands, tightly.  Turn jars upside down for 5 minutes, then place them right side up.  Let stand for 24 hours.  Store unopened jam for up to a year.

Yields 4-5 pints

Apple Cider Syrup

I guess this is one of those recipes that you don’t usually find until the fall, HOWEVER, we LOVE pumpkin. Pumpkin cookies, pumpkin pancakes, pumpkin waffles, pumpkin seeds, pumpkin heads…that’s what my granddad used to call us kids when we were young.

This syrup is the perfect combination for pancakes and waffles. It is Celestial Kingdom food–trust me.

1/2 Cup Sugar
1 Tbsp Cornstarch
1 tsp Cinnamon
1 Cup Apple Cider
1 Tbsp Lemon Juice
2 Tbsp Butter

1. In a medium sauce pan, stir together Sugar, Cornstarch, and Cinnamon.
2. Add Apple Cider and Lemon Juice. Stir until well combined.
3. Cook over Medium Heat until it comes to a boil. Boil until thick enough to coat a spoon.
4. Remove from heat and stir in butter.

Serve warm.

Source: Uh…somewhere on allrecipes.com, I’m sure