Homemade Brown Sugar

Oh No, you’re completely out of brown sugar and there’s no time to run to the store!! No Worries, make it yourself! Whether you need light or dark, 2 simple ingredients are the only thing standing in the way of you having the softest, freshest brown sugar imaginable.

Using the ingredient amounts listed below, place molasses and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and mix for 5 minutes, stopping once to to scrape the paddle and bowl.

Transfer the brown sugar to an airtight container and for added insurance, add a sugar saver that has been soaked in water for 20 minutes and patted dry. The sugar saver will do its job for months and can be used over and over and over again.

Happy Baking!

Items used to make this recipe:

(affiliate links)

• unsulphured molasses (not blackstrap) https://amzn.to/3GKk2qM

• brown sugar saver https://amzn.to/3Flr5q0

• airtight container https://amzn.to/3stGBwo

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Homemade Light or Dark Brown Sugar

makes 1 cup

Printable Recipe

Ingredients

• 1 cup white granulated sugar

• 1 tablespoon unsulphured molasses (double for dark brown sugar)

Directions

1. Place ingredients in the bowl of a stand mixer fitted with the paddle attachment and combine on medium speed for 5 minutes; stopping once to scrape paddle and bowl.

2. Transfer brown sugar to an airtight container with a dampened sugar saver.

Notes

• Soak sugar saver in water for about 20 minutes, then dry the surface before placing in brown sugar. When dry, re-soak and use it again and again.

• I suggest using unsulphured molasses for this recipe. Blackstrap molasses is more bitter in flavor.

• The only difference between light and dark brown sugar is the amount of molasses used; dark brown sugar contains twice the amount of molasses.

Intant Pot Chicken Taco Soup

It’s that crazy-busy time of the year when simple dinner recipes are most welcome. This fantastic soup, rich in tex-mex flavor, comes together in no time using chicken breasts and a number of pantry staples you probably already have on hand. No garnish is necessary for this hearty soup, but feel free to add your favorites. I strongly recommend a dollop of sour cream.

Items used to make this recipe:

(affiliate links)

• My Instant Pot https://amzn.to/3CMBCtd

• rotel tomatoes https://amzn.to/3CUklyy

• canned black beans https://amzn.to/3scXWYc

• taco seasoning https://amzn.to/3AyIvMM

• knorr chicken bouillon cubes https://amzn.to/2Ue0dpr

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Instant Pot Chicken Taco Soup

makes 6 generous servings

Printable Recipe

Ingredients

• 2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces

• 4 cups water

• 2 knorr chicken bouillon cubes

• 2 packets taco seasoning (any heat level)

• 4 cans (10oz) rotel tomatoes, undrained (any kind)

• 2 cans (14oz) black beans, rinsed and drained

• 10 oz canned or frozen corn kernels, drained

• Optional Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Directions

1. Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.

2. Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.

3. Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.

4. Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

Notes

• To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.

• I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn