Caramels

I have made these caramels at Christmas time for the last couple of years.  They are sooooooooo good.  My daughter is giving them to her friends for gifts this year.  Enjoy!

Caramels
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1 cup butter
1 cup white sugar
1 cup brown sugar
1 can Eagle sweetened condensed milk
3/4 cup light Karo syrup

In heavy saucepan, melt butter over medium heat.  Add remaining ingredients and stir constantly until soft ball is formed when tested in water*.  Pour into buttered 9x13 pan, without scraping the bottom and sides of pan, and store in fridge until ready to use.  Cut in squares and wrap in waxed paper.

note: if using a candy thermometer, a soft ball is reached at 234-238 degrees.  The first time I made these, I used a thermometer, but I guess it wasn't calibrated correctly because by the time I reached the right temperature, they were hard as a rock when they cooled off!  I prefer the water method myself. I have found the caramels are usually done about 10 minutes after the mixture starts to bubble.   

*In using the cold water test, use a fresh cupful of cold water for each test.  When testing, pour about 1/2 teaspoon of caramel into the cold water.  Pick the candy up in the fingers and roll into a ball if possible.  For the "soft ball" stage, the candy will roll into a soft ball which quickly loses its shape when removed from the water.

Basic Cranberry Sauce

Have you ever tried making cranberry sauce instead of serving it from a can?  I tried it for the first time last year, and I couldn't believe the difference!  I also couldn't believe how easy it was!  How come it took me so long to figure this out?  Here's the recipe that I found from America's Test Kitchen.  It is a little different from the recipe on the back of the cranberry package.  It has a bit less water to make it the ideal consistency, and it also has a touch of salt to bring out the flavor.  I can't wait to have this with my Turkey!

Basic Cranberry Sauce
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3/4 cup water
1 cup sugar
1/4 tsp. salt
12 oz. cranberries (picked through)

Bring water, sugar and salt to boil in medium saucepan over medium heat.  Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 10 minutes.  Transfer to serving bowl and cool completely, at least 1 hour.  Serve.

note: can be refrigerated for 1 week

Sourdough Bread Stuffing

This is my FAVORITE stuffing recipe.  It is very simple and has no weird ingredients.  The secret that makes this stuffing the best I've ever had is the sourdough bread and the FRESH herbs.  I can't wait to make it for Thanksgiving this year!  You must try this recipe if your food assignment is the stuffing, and I guarantee everyone will LOVE it!

Sourdough Bread Stuffing
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1 pound loaf sourdough bread
8 Tbsp. butter, divided
10 oz. baby bella mushrooms, sliced
salt and pepper
2-4 stalks celery, chopped
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from the stems
10-12 fresh sage leaves, chopped
3 1/2 cups chicken broth
3 Tbsp. chopped Italian parsley leaves

Preheat oven to 350.  Grease a 2-quart baking dish and set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.  Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.  Transfer to a large mixing bowl.

Melt 2 Tbsp. butter in a large skillet over medium heat.  Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6-8 minutes.  Add celery, onion, 2 Tbsp. butter and thyme.  Once the butter has melted, cook until the vegetables have softened, stirring frequently, about 5 minutes.  Add sage and remaining 4 Tbsp. butter.  Add chicken broth to skillet and stir to combine.  Season with salt and pepper to taste. 

Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.  Pour the mixture into the greased baking dish, and sprinkle with parsley.  Bake until heated through and the top is golden brown, about 40 minutes.  Remove the stuffing from the oven and allow to cool about 15 minutes before serving. 

Honey Butter

I made these scones the other day for my family.  Believe it or not, I have never made scones before--probably because I love them so much and I can't imagine how many calories are in them!  We ate them with this honey butter--the BEST honey butter ever!  So simple to make, and so dang delicious! 

Honey Butter
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1 cup butter
1/2 cup honey
1/2 cup marshmallow fluff
1/2 tsp. pure vanilla extract

Whip together with an electric mixer.  Serve at room temperature.

Southwestern Chicken Barley Chili

I'm so happy I came across this recipe--it is sooooo good.  Hearty and healthy!  Perfect for the season.  I found it on this blog, which happens to be one of my favorite food blogs.  I changed the recipe just a teeny tiny bit according to how I made it.  Enjoy!

Southwestern Chicken Barley Chili
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1 (14.5 oz.) can diced tomatoes, undrained (I used petite diced)
1 (16 oz.) can tomato sauce
1 3/4 cups chicken broth
1 cup barley (not quick cooking)
4 cups water
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15 oz.) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels

In a large pot, combine diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, oregano and cayenne.  Stir well and bring to a boil.  Cover with a lid and let simmer 45 minutes.  Add chicken and simmer 30 minutes more.  Stir occasionally to prevent sticking.  Add corn and blackbeans and simmer until ready to serve (make sure barley is tender and chewy--I simmered for a couple of hours because that's how much time I had).  If desired, garnish with green onions, cheese and sour cream (I use plain greek yogurt).

The chili will thicken considerably upon cooling.  Add chicken broth or water as needed to achieve a desirable consistency. 

German Pancakes

I got this recipe in my home ec class in junior high school. It is the only recipe that I kept, and I'm glad I did because my kids love these for dinner. They are about the easiest dinner or breakfast ever, and I still love seeing the weird shapes it makes when it puffs up in the oven!

German Pancakes

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6 eggs

1 cup milk

1 cup flour

1/2 tsp. salt

4 Tbsp. butter

Preheat oven to 450. Place butter in 9x13 pan and put in oven to melt (be careful not to burn the butter!).

In medium bowl, whip eggs until thick and lemon colored. Add milk and stir. Sift in flour and salt and mix well (I use a wisk). Pour batter into pan with melted butter. Bake 15 minutes. Serve with syrup.

Pumpkin Orange Cake

Pumpkin and orange don't seem a likely pair of flavors, do they?  But believe me, it works.  In fact, my daughter's favorite cookie at a local bakery is pumpkin chocolate chip with orange glaze.  Awhile ago, she wanted to make a treat for some friends.  She chose this cake out of one of my cookbooks.  I'm glad she did, because the recipe never really appealed to me, and I probably would have never made it!  She made it and it was sooooo delicious! 

Pumpkin Orange Cake
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1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 Tbsp. grated orange peel
2 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice
1/2 cup chopped walnuts (optional)

Orange Frosting:
1/3 cup butter, softened
3 cups powdered sugar
3 Tbsp. milk
1 Tbsp. grated orange peel

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, beat pumpkin, orange juice, milk and orange peel.  Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and allspice; add to creamed mixture alternately with pumpkin mixture, beating well after each addition.  Fold in walnuts.

Pour into a greased 13x9 pan.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a large bowl, beat butter and powdered sugar until smooth.  Beat in the milk, orange juice and peel.  Frost cooled cake. 

notes:  next time I make this I want to add chocolate chips!  (maybe 1 or 2 cups)

Fudgy Mint Squares

You can't really go wrong with chocolate mint brownies, can you?  These brownies are a little different from your regular mint brownies.  The green layer is NOT mint frosting, but rather a cream cheese layer that is actually baked.  For those of you who love cream cheese brownies, you will love these!  I got this recipe from the Taste of Home Baking Classics cookbook.  Enjoy!

Fudgy Mint Squares

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Brownie layer:

1/2 cup butter

3 oz. unsweetened chocolate

2 eggs

1 1/2 cup sugar

2 tsp. vanilla

Melt butter and chocolate in heavy saucepan on stove or in microwave (on 50% power, checking every 30 seconds or so).  Cool slightly,  In a small bowl, beat eggs, sugar and vanilla.  Beat in chocolate mixture until blended.  Gradually add in flour.  Spread into greased 9x13 pan.  Bake at 350 for 15-20 minutes or until top is set.

Mint Cream Cheese layer:

2 Tbsp. butter

8 oz. cream cheese, softened

1 Tbsp. cornstarch

1 can (14 oz.) sweetened condensed milk

1 egg

1 tsp. peppermint extract (try 1 1/2 or 2 tsp.)

4 drops green food coloring, optional

In a large bowl, beat cream cheese and butter until smooth.  Add cornstarch; beat until smooth.  Gradually beat in milk and egg.  Beat in extract and food coloring if desired.  Pour over cooked brownie layer.  Bake at 350 for 15-20 minutes or until center is almost set.  Cool on a wire rack.

Chocolate Ganache layer:

1 cup (6 oz.) semisweet chocolate chips

1/2 cup heavy whipping cream

In a small heavy saucepan, combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill for 2 hours or until set.  Cut into bars.  Store in the refrigerator.  Makes 4 dozen.

note:  I don't think 1 tsp. of mint extract was enough.  Next time I make these I will try 1 1/2 or even 2 tsp. mint extract instead.  The mint flavor was just a little too subtle!

Zucchini Bread

This isn't just any zucchini bread.  The original name for this bread was "Pineapple Carrot Zucchini Bread", but that sounds a little too complicated to me.  The pineapple keeps the bread moist and the carrots add a little extra nutrition (or so I like to think!).  When the kids first saw it, they didn't really want to try it.  They have an aversion to actually seeing vegetables in their bread.  But after one bite, they all loved it!  Oh..and I got this recipe 11 years ago on KSL TV.  Enjoy!

Zucchini Bread  (makes 2 large loaves)
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3 eggs
1 cup vegetable oil (I only used 3/4 cup)
2 cups sugar
2 tsp. vanilla
2 cups grated zucchini
1 (8oz) can crushed pineapple, drained
3/4 cup grated carrot
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg

Beat together eggs, oil, sugar and vanilla.  Stir in grated zucchini, crushed pineapple, and grated carrot.  In separate bowl, mix together remaining ingredients.  Add to wet ingredients and stir until moistened. 

Pour into greased and floured loaf pans and bake at 350 for 40-50 minutes or until a toothpick inserted comes out clean.   

Tin Can Ice Cream

I was first introduced to tin can ice cream at girl's camp when I was 12 years old.  What a treat to have fresh ice cream while you're camping, and it is so much fun to make!  I have since made it several times with different church groups, and it always amazes me how easy it is to make your own ice cream!  This is a recipe for vanilla ice cream, but feel free to add extra ingredients to make any flavor you want.  My favorite is oreo--LOTS of oreos!


Tin Can Ice Cream
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1 cup milk (I used 2%)
1 cup half-and-half
1/2 cup sugar
1/2 tsp. vanilla


#10 can with lid
12-16 oz. can with lid
rock salt
crushed ice


Put milk, half-and-half, sugar and vanilla into small can.  Cover the top with plastic wrap, and then the plastic lid.  Place the filled can into an empty #10 can.  Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.


With a partner, roll the can back and forth to each other (this works best on cement--you only need to be a few feet away from each other).  After about 10 minutes, carefully take the small can out, take off the lid and scrape the sides (be careful not to drip any water in from the ice--it is salty!).  Put small can back in large can and add more ice and salt as needed.  Roll for about 10 more minutes and it should be ready to eat!
__________


notes:

• I don't ever use crushed ice, just regular bagged ice that you buy at the grocery store.  
• I forgot to bring plastic wrap to camp, so we didn't use any.  I'm not sure how important that step is. 
• Make sure to roll gently to your partner.  You don't want the lid to pop off--from the large can OR the small can.  Some people duct tape the lids on, but if you roll it gently you shouldn't have a problem.
• I usually put the oreos in with the other ingredients, but I have found that no matter how big of pieces I put in, they are completely crushed at the end.  If you want big chunks of cookie, try putting some in after the first 10 minutes when you scrape the sides.   
• It is a little difficult to find small cans these days.  I used to use baby formula cans but now they are made out of cardboard.  I ended up buying the cheapest coffee I could find and just dumping it so I could use the empty cans.    

Lemon Crinkle Cookies

These cookies won first place in the LDS Living Magazine cookie contest.  They are soooo yummy, and I will definitely be making them again!  p.s.- I doubled the original recipe and it made 42 cookies.

Lemon Crinkle Cookies
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1 cup butter, softened
2 cups sugar
1 tsp. vanilla
2 eggs
2 tsp. lemon zest
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3 cups flour
1 cup powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Chicken Wonton Salad

This is my favorite salad in the whole world.  It is always my first choice to serve at a bridal or baby shower, and everyone LOVES it.  I got the recipe a long time ago from my sister, and it is definitely one of my favorite recipes ever.  You will not be disappointed!

Chicken Wonton Salad
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1/2 pkg wontons, lightly fried and broken up
1 head red leaf lettuce
1 head iceberg lettuce
4 chicken breasts, grilled and cut into chunks
1 can sliced water chestnuts
3 green onions
1/3 cup sesame seeds
1 can mandarin oranges

Dressing

1/4 cup salad oil
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. Accent
1/2 tsp. salt

(notes:  I fry the wontons in canola oil and usually end up using a little less than half of the package for the salad.  For the chicken, I usually just add salt and pepper and grill them.  The last time I made it though, I marinated the chicken for a few hours in 1 cup sprite and 1/2 cup soy sauce before I grilled it.  It was so moist and yummy-I will always do it that way now!  For the dressing, I double it and add just before serving.  I don't usually use all of it, but I always need more than the recipe calls for!)

Baked Beans

I have never made baked beans before and I was assigned to bring some to the Cub Scout Blue and Gold Banquet.  This recipe came from a trusted source so I knew they would be good.  And I have to say that they were the best baked beans I have ever had!  I changed the beans a little from the original recipe according to what I could find in the grocery store, and now that I've had them I would never make them another way. 

Baked Beans
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1 lb. bacon
1 lb. ground beef
1 onion, diced
2 (15 oz.) cans cannallini beans (white kidney beans), drained and rinsed
27 oz. can kidney beans, drained and rinsed
52 oz. can + 28 oz. can pork and beans
1 1/2 cups ketchup
1 cup brown sugar
1 cup white granulated sugar
1/4 cup liquid smoke
2 Tbsp. white vinegar
Tobasco sauce to taste

Cook bacon, drain and chop.  Brown hamburger and onion, drain.  Mix all ingredients together in a 5 quart ovenproof pot with a tight fitting lid.  Cook for 2 hours in oven at 300 degrees with the lid on.  Remove lid and cook 3 more hours at 250 degrees.  If the beans are too thick you can add water to get the right consistency.

notes:

• I used my Le Creuset enameled dutch oven for this, my favorite pot in the whole wide world!
• I cut my bacon into 1/2-1 inch pieces and cooked them on the stovetop until crisp.  I drained the grease but left the little brown pieces in my pot while I browned my hamburger and onion to give it a little more flavor. 
• next time I will try to use even less white sugar--maybe 3/4 cup
• I used 6 or 7 dashes of tobasco sauce (because sometimes I am afraid of Tobasco sauce), next time I will use way more

Chocolate Sheet Cake

I don't know why I would ever need another recipe for a chocolate cake when I grew up with this chocolate cake every year for my birthday.  But many years ago, a co-worker brought this chocolate sheet cake to work, and I HAD to get the recipe.  This would be more like something I would take to a pot luck rather than make for a birthday.  It has cinnamon in it which gives it a wonderful unique flavor.  Please just ignore the fact that there are 3 cubes of butter in this recipe and enjoy it!

Chocolate Sheet Cake
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Heat in saucepan:
1 cup butter
1 cup water
1/4 cup cocoa powder

Mix in large mixing bowl the above with:
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
2 tsp. cinnamon

Blend well and add:
2 eggs
2 tsp. vanilla
1/2 cup buttermilk

Mix all ingredients until well blended and pour into a greased and floured Jelly Roll pan (cookie sheet with sides).  Bake at 350 for 20-30 minutes--test for doneness.  Remove from oven and cool on wire rack 15 minutes before frosting.

Frosting:

1/2 cup butter, melted
1/2 cup buttermilk
6 Tbsp. cocoa
2 tsp. vanilla
4 cups powdered sugar

Mix all ingredients together until smooth.

Lemon Pudding Bundt Cake

I got this recipe from my sister-in-law and it was just called Lemon Pudding Cake.  But I had to change the name just a bit so as not to be confused with these Lemon Pudding Cakes.  This is a super easy (due to the cake mix) yummy lemony cake that everyone I served it to loved.  Enjoy!

 

 

Lemon Pudding Bundt Cake
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1 yellow cake mix
1 (3 oz.) pkg lemon instant pudding
1/2 cup oil
1 cup water
4 eggs

Preheat oven to 350 degrees.  In a large mixing bowl, combine all ingredients.  Beat for 4 minutes.  Pour batter into a greased and floured bundt pan.  Bake 35-40 minutes.  Let cool 10 minutes.  Invert on wire rack and let cool 10 minutes longer.  Poke holes all around the cake with a fork and drizzle with icing.

Icing

2 cups powdered sugar
2 Tbsp. butter, melted
2 Tbsp. water
1/3 cup lemon juice

notes: 

• you can make this in a 9x13 inch pan as well.  Baking time increases to 40-45 minutes.
• as you can see from my picture, I served my cake upside down.  Once I inverted it from the bundt pan, I turned it back over so the flat side was on top.  I think it looks pretty that way and I thought maybe the glaze would stay on the cake better and not drizzle off.
• I put a cookie sheet under my rack to catch all the glaze (see picture).  It makes clean-up a lot easier!
• next time I am going to follow this recipe but also add 1 cup of sour cream to the batter.  It is practically identical to my lemon cupcake recipe.

Peanut Butter Rice Krispie Treats

These are the most delicious little things ever, and so easy to make.  This recipe came from a ward cookbook from many years ago.  Some people call them "scotcharoos".  They are perfect when I need to take a plate of cookies somewhere, but don't want to make a plate of cookies!

Peanut Butter Rice Krispie Treats
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1 cup light Karo syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz. milk chocolate chips
6 oz. butterscotch chips

In large pan, bring syrup and sugar to a boil.  Remove from heat and stir in peanut butter until smooth.  Fold in Rice Krispies until well mixed.  Pat into a buttered 9x13 pan.  Melt chips in microwave according to package directions.  Spread over Krispies.  Cool, cut into squares.

Split Pea and Barley Soup

I have always loved split pea soup.  Unfortunately, my husband and kids don't feel the same way.  But that doesn't stop me from making it, because the leftovers make the perfect lunch.  I love this recipe because 1) you cook it in the crockpot--EASY! and 2) it has barley in it which I LOVE because it gives you a little something to sink your teeth into.  And it's healthy.  I found this recipe on Tasty Kitchen, but I have changed the quantities of the spices for my taste.  Enjoy!

Split Pea and Barley Soup
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1-16 oz. pkg dried split peas
1/2 cup barley
1 small onion, minced
1 whole carrot, diced
5 cups chicken broth
5 cups water
3-4 cloves garlic
2 bay leaves
1/2 tsp. dried basil (you could also use oregano)
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. salt

Rinse split peas and pour into a clow cooker.  Add remaining ingredients and cook on low for 8-10 hours.

Note: adding some ham would be yummy too!

French Bread

This recipe came from my sister-in-law--thanks Heidi!  It's a wonderful, easy basic bread that goes great with any meal, especially soups!  It makes 4 loaves, so make sure you have a large capacity mixer--I use a Bosch.  I suppose you could cut it in half and make 2 loaves, but the bread freezes wonderfully (as dough or cooked), and it's always nice to make a little extra to give to a neighbor!

French Bread

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2 Tbsp. yeast

1 cup warm water

Dissolve yeast in water.  Set aside.

1/2 cup sugar

4 tsp. salt

1/4 cup oil (I have used canola and olive oil--both work great!)

4 cups hot water

Mix together in mixer.

6 cups flour
Mix into water mixture.  Add in yeast mixture.

6 1/2 cups flour
Add to mixer slowly and knead for 2 minutes (you may need to add more flour if it's too sticky).

Place dough in large greased bowl.  Cover with a towel and let rise until double.  Punch down and divide into 4 pieces.  Roll each piece into a rectangle, then roll up and shape into a loaf.  Place 2 loaves on ungreased cookie sheets and let rise another 1/2-1 hour.  Place a few shallow slits in the top of the loaf with a sharp knife (I do this before I let it rise). 

Bake at 350 for 30 minutes.  Brush with butter while hot.

Note: Brushing the bread with butter after it is baked makes the crust soft.  If you want a crunchier crust, brush the loaves with an egg white wash right before putting them in the oven.  Egg white wash: wisk together one egg white and 1 Tbsp. water.

Broccoli Cheese Chicken Soup

This was the first recipe that I "collected" when I first got married.  Actually, I got this recipe before I was married.  My friend's mom made this super delicious soup for my bridal shower, and I am so glad I bugged her for the recipe.  It has been a favorite for years!  It is especially good served in bread bowls, which is how it was served the first time I had it. 

Broccoli Cheese Chicken Soup
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3-4 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
Cook together until tender.

4 breasts of chicken, cooked and cubed, save broth (or use a rotisserie chicken)
1 ½ pounds fresh broccoli or 2-10oz. pkgs frozen broccoli cooked for a minute or two

Melt ½ cup butter in large heavy pan. Stir in ¾ cup flour and cook together for a few minutes, constantly stirring. Add 1 pint Half and Half and 3 cups chicken broth. Stir with whisk over medium heat until slightly thickened (you can always add as much liquid as desired--I always end up adding more broth). Stir in 8 oz. jar of Cheese Whiz (or 16 oz. if you want it more cheesier) until melted. Add drained vegetables and chicken. Simmer 10-15 minutes. Salt and Pepper to taste.

Dijon Vinaigrette

Meet my new favorite salad dressing. The recipe came from Better Homes and Gardens, and it is cinch to make. The shallot gives it such a wonderful flavor, and I love it because it has no sugar in it.

You can serve it with any salad you like. My salad today consisted of romaine lettuce, spinach, rotisserie chicken, blue cheese crumbles and walnuts. Yummy!

Dijon Vinaigrette
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5 Tbps. extra-virgin olive oil
1 grated shallot
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

In a screw-top jar combine all ingredients.  Cover, shake well.  Serve immediately, or cover and store in refrigerator up to 1 week.

If refrigerated, let stand at room temperature 30 minutes before serving.  Shake before serving.  Makes about 3/4 cup.