spreads

Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.

Frank's RedHot Buffalo Chicken Dip

chicken

(8 ounces) cream cheese

FRANK'S RedHot® Original Cayenne Pepper Sauce

ranch dressing

blue cheese crumbles

Just because it's made from canned pumpkins doesn't mean this pumpkin butter second-rate. I found that Farmer's Market brand organic pumpkin, in particular, has a silky smooth texture....

Shortcut Pumpkin Butter (with Canned Pumpkin) Recipe

can pure pumpkin purée

apple cider

maple syrup

light brown sugar,

cinnamon

ginger

nutmeg

cloves

Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered. Cook, stirring occasionally, until the pumpkin butter is thick and spreadable and the bubbles that form in it burst very slowly, about 20 minutes.

Allow the pumpkin butter to cool to room temperature. Store in a sealed container in the refrigerator. 

Pumpkin butter on toast is always delicious, but there are many other ways to fill your fall days with this treat. Try it for breakfast stirred into plain yogurt or baked into granola. Or, blend it into a milkshake or...

Pumpkin Butter Recipe

medium sugar pumpkin (about 2 1/2 pounds), washed

Wash pumpkin well and peel with a vegetable peeler. Cut pumpkin in half and scoop  out seeds and stringy pulp with a spoon or melon baller. 

Cut the pumpkin into 1- to 1 ½-inch cubes. Place cubes in a Dutch oven or large saucepan in a single layer. Pour in apple cider; it should be enough to barely cover the pumpkin cubes about halfway. If not, add water.

Bring mixture to a simmer over medium-high heat, then reduce heat to medium-low and cover the pot. Cook, stirring once or twice, until completely tender, about 30 minutes. Puree mixture with hand blender, or blend in standing blender in two batches, and return to pot.

Add maple syrup, brown sugar, and spices and simmer very gently over medium-low heat, uncovered. Cook, stirring and scraping bottom occasionally until thick and spreadable and bubbles that form in it burst very slowly, about 40 minutes longer.

Ube halaya is a sweet, delicious Filipino dessert, and it&#039;s not hard to see why it&#039;s so popular! Make it from scratch for a better tasting purple yam jam!EASY - This recipe is very easy to make. Ube might be harder to find depending on where you live. But substitutions have been provided in the post and recipe.

Ube Halaya (Purple yam jam recipe)

evaporated milk

full fat coconut milk

milk

sugar

sea salt

tsp vanilla extract

lemon juice

unsalted butter

Ube extract (optional (I don't use ube extract in this recipe))

If you’re using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.

Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.

If you’re using store-bought frozen ube, it’s best to let it thaw out before using, but it can be used from frozen as well (see recipe notes).

Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.

Add the grated ube, and stir to combine.

Heat over medium-high heat. Stir to dissolve the sugar.

With a stick blender, blend the mixture to make the ube as smooth as possible.

Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.

When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.

The cook time can range from 40 - 60 minutes.

When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.

Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.

Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.

This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It's great for the big game or any gathering. Healthy, dairy-free, and delicious!

Easy Vegan Cashew Queso

raw cashews (soaked

water

yeast

salsa

salt

turmeric

smoked paprika

If you don&#8217;t have a Vitamix or high-speed blender, soak your cashews for 20-30 mins. and they will soften. It will make them creamier as they are blended.

Put all ingredients, EXCEPT SALSA, into a blender and process until smooth and creamy.

If you want, you can warm this in a small saucepan on low to low-medium heat. Stir regularly so it doesn&#8217;t burn. It will thicken even more as it heats up.

This is delicious! Thank you so much. We poured it over some potatoes and veggies for a quick dinner.

I'm totally going to make this for Christmas Eve tomorrow!

Thanks, Donna! I hope you enjoy it. And, thanks so much for your kind words. Peace.

Made this as a topper tonight! YUM! The best vegan cheese sauce I have made thus far. I've tried different recipes and none worked. The taste for your's was perfect! Kid approved. Adding to my rotation of recipes. Thanks for sharing!

I know I keep leaving comments on how delicious every recipe of yours is that I make, and here I am doing it again!! This Queso Dip is a creamy bowl of deliciousness!! It is super simple to make and over the top yummy!! Try it, you will not be sorry!

I have made this several times and my husband and I both love it! So versatile and frankly I think it’s way better then regular greasy cheese! I wanted to also thank-you for your many tasty, easy recipes. When I have friends wanting to try plant based eating I will always recommend your recipes, they are awesome! 😋👍🏻

I have made SO many vegan cheese sauce recipes over the 4 years I've been plant based and I loved the simplicity of this one and the flavor. I think the smoked paprika gives it the perfect punch. I also added some fresh onion and garlic before I mixed it. We have made it twice now because it can come together so fast. Will definitely continue to make this one!

I haven’t made it het. Just wonder ignorance i can blend t in a high speed blender until cooked. Really want to avoid the additional on additional and meds mess of cooking as a saucepan.

Very good! I added a fourth of a canned roasted red pepper and it gave it a really "cheesy" look. YUM!

Shane, you make me (almost) want to recycle all my vegan cookbooks and just cook from Shane and Simple...your recipes are top-of-the-charts!!

Finally made a WFPB queso that my teens approved! They say it tastes like cheese! Thanks so much Shane, your recipes are very dependably tasty!

Shane, this is wonderful! I made the tortilla chips also. When I clicked on your link to the Homemade Tortillas, it came to the chips baked in the oven. I'm asking if you make your own flour tortillas and where can I find that recipe? Thank you.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought!  This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding!  Use this in tiramisu or other Italian desserts.

Homemade Mascarpone Cheese

heavy whipping cream

Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.

Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently.  I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.

Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.

Remove from heat and allow to cool for 20 minutes.

Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl.  Pour in thickened cream.

Once cream cools completely, move the strainer and bowl to the refrigerator.  24 hours later, peel off the coffee filter and put your finished cheese in a container.  Or if you're impatient and don't mind it a bit less firm, you can remove it sooner!  Makes about 6 oz.

I made this recipe to use in a tiramisu dessert.  It was very easy to do, and it tasted even better than the store bought mascarpone cheese.  This recipe is easy and very cheap to do.  I used organic cream for mine, tripled the recipe, let it sit in the refrigerator overnight, and my tiramisu dessert came out amazing.  Thank you, thank you for posting this recipe!!!

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

Apple-Apricot Chutney

apples (typically, 2 apples are needed)

white wine vinegar

golden raisin

garlic,

hot pepper flakes (or less)

white sugar

In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.

Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.

Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.

Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.

Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

as I can never leave well enough alone and as I wanted to be able to can this goodness, I made some additions and substitutions to this recipe and I modified the instructions a bit...I would note that this recipe was just awesome without my changes but for die-hard chutney fans, like me, it needed some oomph....I made 12 cups as follows: added 6 cups of chopped red onion; I chopped the apricots smaller than halves; I zapped the garlic cloves and ginger in my blender with about a cup of the vinegar; I used dark brown sugar instead of white and I had to use half and half golden raisins and sultanas as I ran out of the golden ones right in the middle of putting this together....I bet that using some jerk seasoning instead of the red pepper flakes could make for some pretty tasty stuff....thank you OP for getting my mind running away with an idea

Chunky and with hearty apricot flavour, this sticky jam is great on toast or with cheese.

Traditional apricot jam

lemon

(4 cups) white sugar

1kg firm ripe apricots, flesh

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

5348771529001-5580111799001

Homemade Strawberry Jam with reduced sugar and NO store-bought pectin! Made with overripe strawberries, apples and sugar, this strawberry jam is the perfect breakfast spread.Makes approximately 3 cups of Jam.

Homemade Strawberry Jam (Sugar Reduced Strawberry Jam)

strawberries

apple

oz white sugar

Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.

Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.

Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.

Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.

Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.

The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).

Jam test &nbsp;- place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!&nbsp;

Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don’t can, so I’m not entirely sure how to can these).

Makes about 2 ½  - 3 cups.

Makes about 2 1/2 cupsOctober 2020 changes - Cook times adjusted

Concord Grape Jelly / Jam

grapes

Lemon peel (from ½ lemon

Place a few small saucers in the freezer before you start cooking the jam.

Rinse the concord grapes.

Remove the pulp from the grapes by squeezing one end of the grape (opposite from the stem side). This will pop the pulp right out (see picture in post).

Place the pulp in one bowl, and the skins in a separate bowl.

Mix the pulp, sugar, lemon peel and salt in a saucepan. Cook the pulp for about 5 - 10 minutes until softened, and the sugar is dissolved.

Pass the softened pulp through a sieve to remove the seeds (doesn’t need to be a fine sieve, just small enough to catch all the seeds) and place it back in the saucepan.

The lemon peel will also be caught in the sieve. Remove this and add it back in to the saucepan.

Add the concord grape skins into a blender and add about 1 - 2 cups of the pulp. Blend until smooth.

OPTIONAL - You can pass this grape skin mixture through a sieve as well to have a super smooth jam, but it&#039;s not necessary.

Add the concord grape skin mix (sieved or not), to the rest of the pulp in the saucepan.

Cook over medium heat, and bring the mix to a boil. Stir frequently to make sure that the jam doesn't stick to the bottom of the pan.

Cook for about 45 -50 minutes. Do the jelly test (as described below) at around 45 minutes - place a small amount of jam on a freezing cold saucer. Put it back in the freezer for about 1 minute (until the grape jam has cooled down, but not frozen). Then track your finger through the jam to test the consistency.

If the parted jam flows back easily and meets in the middle again, then it’s too runny. A slightly thicker consistency where the jelly/jam flows back a little, but it&#039;s slow and doesn&#039;t meet in the middle again, is the perfect consistency for me.

If the grape jelly is still a tad too runny, cook for a few minutes longer. Test the jelly every 5 - 10 minutes until you get the desired consistency. I don’t cook for longer than 60 minutes because this overcooks the jelly/jam on my stove. The time may change according to your stove and pan that you use.

Remove the lemon peel, and let the jam cool down slightly.

While the jam is still hot, ladle the jam into hot sterilized jars. Close the jars with sterilized lids, and allow the jam to cool down completely. Store in the fridge overnight, and use AFTER the jam has rested for at least 6 hours.

Store in the fridge for up to 3 months. But once opened use within 2 weeks.

Wash the jars and lids before sterilizing them. Place the jars and lids on a steaming rack, and fill the pot with water. Bring the water to a boil, and allow the jars and lids to boil for 10 minutes in the water. Remove the jars from the pot (use tongs), and place them on a tray. Fill the jars immediately with the hot jam and close with the lids.

You can start sterilizing the jars while the jam is being cooked. Then leave the jars in the hot water, until you’re ready to store away the jam.

Sterilizing Jars

Liven up winter with the sunny taste of lime in this lick-your-lips marmalade, spread on hot buttered toast.

Lime marmalade

1kg (about 11) limes

2L (8 cups) cold water

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please.

Ube Butter

eggs

ube jam

ube extract

unsalted butter, cubed

Place heat-proof bowl over a pot of boiling...

Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.

Add eggs and sugar. Stir to combine.

Then add in ube jam and ube extract...

Then add in ube jam and ube extract and continue to stir.

Once well combined add butter. Continue to stir...

Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.

Pour into sterilized jars and cover with the...

Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in refrigerator.

https://www.youtube.com/watch?v=0tae0t5sUy0

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please. Ube butter say what? That’s right. All the yummy goodness of ube blended for the ultimate flavored spreadable butter. This is one for the books.



Follow along as I show you how to make UBE BUTTER.


Looking for another flavored butter? Check out this recipe for lilikoi butter https://www.youtube.com/watch?v=UOSF1KcShKs



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
Facebook: https://www.facebook.com/keepingitrelle 
Pinterest: https://www.pinterest.com/keepingitrelle

Ube Butter Recipe
Ingredients:
2 eggs
1/2 cup granulated sugar https://amzn.to/3eaGISN
1/4 cup ube jam https://amzn.to/3gNUBYR
1/2 teaspoon ube extract https://amzn.to/3iFl8cm
6 tablespoons unsalted butter, cubed

Directions:
Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.
Add eggs and sugar. Stir to combine.
Then add in ube jam and ube extract and continue to stir.
Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.
Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in the refrigerator.

For nutrition information please visit my blog in the link above.

#keepingitrelle #ube #hawaiifood

***As an Amazon Associate I earn from qualifying purchases***

Easy UBE BUTTER Recipe | Keeping It Relle

When you have too many ripe bananas and just can’t make one more banana smoothie or loaf of banana bread, make banana jam. It’s fast, easy, and it isn’t traditional jam, and there’re no water bath or canning involved. Keep an eye on mixture while it’s boiling, stirring frequently, so it doesn’t burn. Paradoxically, the jam isn’t overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don’t have vanilla bean paste or vanilla beans, substitute with vanilla extract.

Vanilla Bean and Brown Sugar Caramelized Banana Jam

medium/large

light brown sugar, packed

lemon juice (juice of half of 1 juicy lemon)

cinnamon,

vanilla extract,

vanilla bean paste

In a medium saucepan (err on the side...

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil.

Allow mixture to boil uncovered for about 15...

Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn’t burn.

Turn heat to low, and add the cinnamon,...

Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed.

Transfer jam to 8-ounce glass jar or heat-safe...

Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven’t tested it. I have no idea about canning jam in a water bath if it will work or how long to process.

Use the jam on bread, toast, rolls, crackers, dip apples or...

Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter  and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

Make and share this Mock Clotted Cream Substitute recipe from Food.com.

Mock Clotted Cream Substitute

cream cheese

sour cream

almond extract

Combine the cream cheese, sugar and sour cream in a small bowl.

Add the almond extract and milk to thin a bit.

Allow to set at room temperature for 30 minutes before serving.

A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.

Top 28 spreads recipes from across the web

The most viewed spreads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Frank's RedHot Buffalo Chicken Dip

Shortcut Pumpkin Butter (with Canne...

Pumpkin Butter Recipe

Ube Halaya (Purple yam jam recipe)

Easy Vegan Cashew Queso

Homemade Mascarpone Cheese

Apple-Apricot Chutney

Traditional apricot jam

Homemade Strawberry Jam (Sugar Redu...

Concord Grape Jelly / Jam

Lime marmalade

Ube Butter

Vanilla Bean and Brown Sugar Carame...

Mock Clotted Cream Substitute

Gribiche Sauce

Easy Pineapple Curd (creamy, tangy,...

Carrot Hummus

Canning Butter

Hummus with Sugar Snap Peas

My guacamole

Small Batch Cherry Tomato Jam

Tropical Chickpea Salad

Brazil Nut Butter

Caramelized Onion Tofu Cream Cheese

Blueberry–Chia Seed Jam

Whipped Cinnamon Cookie Brown Butte...

Buffalo Chicken Dip (Video)

Liptauer with Rye Toast and Pickled...

Top 28 spreads recipes from across the web

The most viewed spreads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frank's RedHot Buffalo Chicken Dip

Shortcut Pumpkin Butter (with Canne...

Pumpkin Butter Recipe

Ube Halaya (Purple yam jam recipe)

Easy Vegan Cashew Queso

Homemade Mascarpone Cheese

Apple-Apricot Chutney

Traditional apricot jam

Homemade Strawberry Jam (Sugar Redu...

Concord Grape Jelly / Jam

Lime marmalade

Ube Butter

Vanilla Bean and Brown Sugar Carame...

Mock Clotted Cream Substitute

Gribiche Sauce

Easy Pineapple Curd (creamy, tangy,...

Carrot Hummus

Canning Butter

Hummus with Sugar Snap Peas

My guacamole

Small Batch Cherry Tomato Jam

Tropical Chickpea Salad

Brazil Nut Butter

Caramelized Onion Tofu Cream Cheese

Blueberry–Chia Seed Jam

Whipped Cinnamon Cookie Brown Butte...

Buffalo Chicken Dip (Video)

Liptauer with Rye Toast and Pickled...

The most viewed spreads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine