This recipe is a quick and easy way to make homemade poultry seasoning mix in a pinch. It’s a great alternative to store-bought!
Homemade Poultry Seasoning Mix
- 2½ tsp ground dried sage
- 1½ tsp dried thyme
- 1 tsp dried marjoram
- ¾ tsp dried rosemary
- ¾ tsp ground nutmeg
- ½ tsp black pepper
Did you know? Poultry seasoning is a good source of nutrients, including Vitamin K, Vitamin B6, Calcium, Iron and Manganese!
Suggestion: Poultry seasoning is not just for poultry! I use it in this recipe for pork chops with apple butter and onions!
This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!
Traditional Wedding Cake Frosting
- ½ cup vegetable shortening
- ½ tsp salt dissolved in 1 teaspoon warm water
- 1 tsp vanilla*
- ½ tsp almond extract**
- ¼ cup water
- 4 cups confectioners' sugar, divided
- Food coloring, optional
Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
Beat on low speed until well blended. Turn the mixer speed to high and beat for 10 minutes.
Shut the mixer off and add the rest of the confectioners' sugar. Beat on low speed until well blended, adding more water if needed to reach desired consistency.
With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
*Use clear vanilla extract for a bright white frosting.
**Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
Hack: Leftovers can be stored in the refrigerator for up to 3 months.
Note: This recipe will frost one 8" or 9" single-layer cake.
Did you know? The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels. Check out some other fun facts about wedding confections here!
Suggestion: Use this frosting to top a super fun tie-dye birthday cake!
Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish. It’s low in calories and fat as well as being a handy “make-ahead” salad!
Asian Coleslaw With Ramen Noodles
- ½ head cabbage, shredded (4 cups)
- 1 carrot, shredded
- 1 bunch green onions, sliced
- 1 block of ramen noodles, uncooked (2 oz)
- Toasted sesame seeds (optional)*
- Toasted sunflower seeds (optional)*
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp olive oil
- ⅛ tsp ground ginger
- ⅛ tsp garlic powder
- ⅛ tsp black pepper
Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
Sprinkle with sesame and/or sunflower seeds before serving, if desired.
*To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.