Jessica's Joyful Kitchen

  1 15-ounce   cans pumpkin purée 1/3 cup  brown  sugar 2 Tbsp maple syrup 1/4  cup   unsweetened apple juice (or raisin juice: 1/4 cup hot water & 2 Tbsp raisins soaked 8 hours, discard raisins) 1/2  Tbsp   lemon juice or white vinegar  1 1/2 tsp   pumpkin pie spice pinch   sea salt Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture.  Taste and adjust seasonings as needed, adding more sugar or maple syrup for sweetness, lemon juice for acidity, ci...

Makes 20 sandwiched cookies Cookies: 6 tablespoons (84 g) unsalted butter, softened 1/3 cup (77 g) white granulated sugar 2 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1/8 teaspoon (a large pinch) kosher salt 1 cup (140g) all-purpose flour  Filling: 2/3 cup (160 ml) fig jam 2 dried figs 1 teaspoon (5 ml) orange zest 1/8 teaspoon (a large pinch) kosher salt 3/4 cup (85 g) walnuts, roughly chopped 1 Tablespoon (7 g) powdered sugar for dusting In a large bowl, beat the butter and sugar together with an electric mixer until nice and fluffy. Add the egg yolks, one at a time, scraping down the bowl in between each addition. Then add the vanilla extract and salt, and beat until combined. Add the flour and beat until a dough forms. With floured hands, shape the dough into a ball and then a disc. Wrap tightly in parchment paper. Refrigerate for 2 hours. For the filling: Place the dried figs and the fig jam in a food processor. Process until combined. Then add the orange zest and salt a...

  2   pounds  ground beef (or sub 1 pound ground turkey) 6 Tablespoons cup  brown sugar  8 Tablespoons cup   soy sauce 1 teaspoon worcestershire sauce  2 tablespoon   sesame oil 5 cloves  garlic, minced  1  teaspoon   crushed red pepper flakes 1  teaspoon   ground ginger 2   tablespoons   sesame seeds 1/2   cup   sliced green onion   to garnish Start rice and broccoli, if using.  Heat a large heavy skillet or wok over high heat. Cook ground meat on medium, stirring occasionally until browned. Prepare sauce in the meantime and add to meat.  Serve hot sprinkled with green onion and chopped peanuts. 

Ingredients: 1 package hot bulk sausage (about 1 lb) ¼ cup green onions, chopped (plus extra for garnish) 1–2 jalapeños, seeded and diced 1 package (8 oz) cream cheese, softened 2 tablespoons taco seasoning 2 cups shredded cheddar cheese 1 can fire-roasted tomatoes (about 10 oz), drained 1 large can diced green chilies (about 7 oz), drained Tortilla chips or veggies Instructions: In a large skillet or pot over medium heat, brown the sausage until fully cooked, breaking it into crumbles. Drain excess grease if needed. Stir in the green onions and diced jalapeños. Cook 2–3 minutes until softened. Sprinkle in the taco seasoning and stir well. Add the cream cheese to the pot. Stir until smooth and fully incorporated with the sausage mixture. Remove from heat. Stir in the shredded cheddar cheese, fire-roasted tomatoes, and green chilies until everything is evenly mixed. Preheat oven to 375°F (190°C). Transfer mixture to a greased 9x13-inch baking dish or oven-safe skill...

 Serves 2 2/3   cup   old fashioned rolled oats (or 1/2 cup steel cut 1 1/3   cup   water   you can sub the milk of your choice or do half milk and half water (or 2 cups for steel cut) 2 tbsp   raisins or dried cranberries  2 tbsp brown sugar  1  banana   thinly sliced 1  tsp   vanilla extract   not required 1 tsp   cinnamon 1   pinch   salt Put all the ingredients in a lidded saucepan and give a quick stir.  Turn the heat on to medium and keep an eye on your pot,  once it starts to boil you'll need to stir it frequently for about 3-4 minutes or until all the liquid is absorbed. (Steel cut takes about 30 minutes). Remove the saucepan from the heat and cover.  Let it sit for another 2-3 minutes.  Top with peanut butter, chopped walnuts, fruit, or additional milk.  Pumpkin variety: Add in 1/4 cup pumpkin puree and swap cinnamon for pumpkin pie spice. 

Prepare fruit when home from the store. For grapes, leave the stems on and cut into little bundles. Place the fruit into a bowl and filled with water. Add 2 tablespoons of vinegar or for a very large bowl 1/4 cup. Allow the fruit to soak for about two minutes, being careful not to over-soak delicate fruits such as berries, as they can absorb excess vinegar flavor.  After soaking, drain the solution and rinse the fruit thoroughly under cool running water to remove any remaining vinegar taste. Spread the fruit out in a single layer on a clean kitchen towel or paper towels, pat them dry, and allow them to air-dry fully before storing. Once dry, store the fruit according to type. Berries should be kept in the refrigerator in a breathable or vented container lined with paper towel to absorb excess moisture.