Simple Strawberry Syrup

Strawberry syrup
This started out as a way to use up some slightly dried up fresh strawberries that were in the back of my fridge. And it turned out to be something so great I just had to share. You can use the syrup in a variety of ways, mix into iced tea for a sweet fruity treat, mix into lemon juice for strawberry lemonade, have over angel food cake, have on biscuits for strawberry shortcake, or serve over pancakes or waffles for a truly delicious breakfast.

Strawberry syrup 1

Simple Strawberry Syrup

2 cups fresh strawberries diced
3/4 cup sugar
1 Tablespoon lemon juice
1 teaspoon vanilla extract (optional)

In a saucepan combine all ingredients except vanilla (if you want to add that) and stir over low heat until all the sugar is melted and mixture comes to a slow boil. Remove from heat (add vanilla if you want) and pour into a jar. Let cool and use as desired. As it cools it will thicken, if it’s too thick you can add a couple tablespoons of water and stir it. If you are making it for pancakes or waffles you can add 1 Tablespoon of butter while the mixture is hot (if you don’t use all of it and you put it in the fridge it will get hard, you’ll need to warm it up before you can use it or you can use it cold like a spread). Keeps in the fridge for about 1 week.

(My kids loved this!)
Strawberry syrup 2

Ginger Pear Muffins

It’s not quite my mom’s recipe but it’s a pretty good one all the same. My recipe is pretty strong with ginger and a little spicy, if you don’t like that you can cut the ginger in half or leave out the fresh ginger.

Ginger Pear Muffins

Ginger Pear Muffins

2 ripe pears, washed, cored, and chopped fine
2 eggs
1 teaspoon ground ginger
1 inch  fresh ginger, pealed and grated fine
1/4 cup oil (I used olive oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon cardamon
1 1/4 cup flour
pinch of salt

Preheat oven to 325.

Combine pears, eggs, ginger, oil, and vanilla.  Mix well.  Add in baking soda and powder, salt and flour and stir until it just mixes together, don’t over mix.  Fill muffin pans (I have some new silicone ones, love them!) half full and bake for 20-25 minutes or until a toothpick comes out clean.  Cool and eat.  Yum!

If you want you can bake it in a loaf pan but it’s going to take closer to 40-45 minutes to bake.

Flourless Chocolate Cake

This turned out awesome.  Really.

Flourless Chocolate Cake
1/2 cup chocolate chips
1 stick butter
3/4 cup sugar
3 eggs
1/2 cup unsweetend cocoa powder plus a couple tablespoons to dust pan

Preheat oven to 375. Spray a pan with non stick spray and dust with cocoa powder. In a double boiler melt together butter and chocolate chips. Remove when melted and whisk in sugar, eggs and cocoa powder. Pour into pan and bake for 25 minutes. Remove from oven and let cool for 10 minutes before turning out onto a cooling rack and letting cool the rest of the way. You can top with frosting or drizzled chocolate or even sliced strawberries or raspberries but I think it’s good as is. Maybe a bit of whipped cream on top would be good. Or ice cream. Or caramel sauce. The sky is the limit!

Jelly Jar Deserts

I found some of these floating around the internet and was wondering what I was missing. Is this a new fad that I didn’t catch or is it something that only a couple people are doing and if so why? Well, so I tried a couple of them out and I have to say they are way cool. Super cool. I’ll be testing more out as I go along (and as I get more jelly jars, all of mine are tied up storing jelly for me).

Peach or Berry Cobbler in a Jar

1 pound frozen peaches or berries
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup Bisquick mix
1/2 cup sugar
1/2 cup milk
1/4 cup butter melted

Preheat oven to 350. Spray 4 small (8oz) jelly jars with non-stick spray and set on a foil lined baking sheet.

Mix together the fruit, brown sugar, cornstarch, cinnamon and nutmeg. Spoon evenly into the 4 jars. In another bowl mix the Bisquick, sugar, milk and melted butter. Pour evenly over the fruit in the jars.

Put the jars into the oven while they are still on the lined baking sheet and bake for 30-35 minutes or until the fruit is bubbly and the top is brown.

Let cool some before eating, because of the jars it might take hours. You can serve in the jars with a little whipped cream or a spoon of ice cream on top or just by itself…they are wonderful.

Monkey Bread in a Jar
1 tube refrigerator biscuit dough with each biscuit cut into quarters
1 ripe banana, diced
1/2 cup brown sugar
1/4 cup butter melted
1 tablespoon cinnamon

Preheat oven to 350. Spray 4 small (8oz) jelly jars with non-stick spray and set on a foil lined baking sheet.

Mix together the biscuit dough pieces, banana, brown sugar, butter and cinnamon. Spoon evenly into the 4 jars.

Put the jars into the oven while they are still on the lined baking sheet and bake for 30-35 minutes or until the top is browned and slightly crispy.

Let cool some and eat right out of the jar.

Chile Relleno Casserole

This is a recipe from my mom. Her description is a little of this, a little of that, no real amounts so I’m guessing at how much of anything is actually in this. You may need to adjust a little. 🙂

2 cans whole roasted chiles, drained and seeds and any stems removed
2 cups cheddar cheese
1/2 cup sliced onion
6-8 eggs
1/2 cup milk
1/4 cup flour

Preheat oven to 350. Spray a 8×8 baking dish with non stick spray. Layer chiles, onions and cheese. Mix together well the eggs, milk and flour and pour over mixture making sure it at least comes up to the top of the chiles if not covering them. Bake for 20-30 minutes or until all the egg is set. Let cool 10 minutes and slice and serve with some salsa, sour cream, avocado or whatever you like.


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Broccoli Salad

This one is a BBQ/pot luck favorite. I’ve had friends stash it away when there is 1/2 of it left so they can eat it the next day. Yup, they don’t want to share this one. So make lots…lol

Broccoli salad
2-3 pounds broccoli florettes cut into bite size pieces
3 quarts salted water, boiling
1 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 cup chopped walnuts
2 cups red grapes, halved

Put the broccoli into the boiling salted water for about 3 minutes. It should be bright green and softened just a little, not mushy at all. Drain and chill quickly (run some cold water over it until it isn’t steaming any more) and leave in colander until dry. Mix up the mayo, sugar, salt, pepper and lemon juice until smooth. Toss dressing with walnuts, grapes and broccoli. Keep in fridge until serving time.