Logan's Sweet Sausage Fried Potato Hash

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This is another Logan's special from my foodie sister, Sherri.  This quick and easy dish is packed with flavor and down home goodness!  Sherri can turn the most ordinary ingredients into a masterpiece stovetop meal in a snap. This sweet sausage fried potato hash could be served for breakfast or dinner with scrambled eggs or a frittata. No fuss, equals less stress and lots of smiles!

You'll need:
1/4 cup extra virgin olive oil
1/2 pkg Johnsonville brown sugar honey sausage, cut in bite size pieces
2 cups parboiled potatoes, cut in bite size pieces...2 Tbs. Italian parsley,chopped
1 small onion, chopped
1/4 cup red pepper, chopped
2 garlic cloves, grated
1 Tbsp all purpose Greek seasoning [more or less to taste]

Add 2 Tbsp olive oil to a large skillet and fry sausage until golden brown. Remove sausage from skillet.

Add remaining olive oil to skillet. Saute onion, peppers and garlic for a minute or so. Add potatoes, parsley and seasoning to skillet. Fry for 2 minutes flip and fry. Add sausage back to skillet. Continue to fry until potatoes are golden brown and tender.

Kickin' Sausage & Cheddar Cheese Muffins

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This recipe is one that has evolved in my kitchen after I first saw it in Southern Living several years ago.  The first  time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty.  However, I've tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family's taste.  By using the fiesta nacho cheese soup in place of plain cheddar cheese soup,  it kicked up the flavors and added an edge, but, they're not overly spicy.  Another way I've made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick!  I wanted to share them with you,  because they're an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times!   I've also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too.  They are simply scrumptious, and so easy to prepare.



You'll need:
1 lb. of sausage
3 cups of buttermilk baking mix [like Bisquick]
2 cups shredded sharp cheddar cheese divided
1 10 3/4 oz. can fiesta nacho cheese soup
3/4 cup buttermilk
seasonings:
3 green onions finely chopped
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne [optional]

Preheat the oven to 375 degrees and spray 14 regular sized muffin cups with cooking spray.  In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan.  Set aside to cool.


In a medium mixing bowl, mix together, the baking mix, 1 1/2 cups shredded cheese, crumbled sausage and seasonings.  Mix well.


Whisk together the soup and buttermilk until no lumps are visible.  Add to the dry ingredients.


Mix until thoroughly moistened.  This is quite easy to do by hand.


Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins. 


Bake for 22-25 minutes until lightly golden.  Serve hot.  Yield: 14  muffins



Original recipe credit: Southern Living  This recipe is adapted from a 2006 Southern Living recipe. 
http://www.myrecipes.com/recipe/sausage-cheese-muffins-10000001553081/

Lynn's Quick and Easy Chimichanga's

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This recipe comes from a foodie friend of mine from the Lone Star state of Texas.  Lynn is an amazing cook, and she can turn leftovers into a delicious and quick "on the go" dish like these chimichanga's.  I invited her to share this recipe on my facebook page, and wanted to add it to my blog archives, too.  Thanks for sharing Lynn!!
 This dish, as with many of my burritos, chimi's, and quesadillas, was inspired by leftover roast and chili. I have cooked roast with this purpose solely in mind, but in my house, leftovers are a blessing. I have three work lunches to make ...daily, and almost nothing goes to waste.
 Amounts will vary depending on how many, or how few you wish to make, but these are the basic ingredients and directions.
 You'll need:
Shredded beef (roast or steak cooked low and slow)
Chili (homemade or store bought)
Cheddar or American Cheese, or your favorite
10-12" flour tortilla
Canola oil (or your favorite frying oil)

If you cook a roast or steak just for this purpose, a crock pot is the best way to go. I will put one or two roasts (or steaks depending on what's on sale) in mine, fill it with water covering the roast, add cumin, garlic and onion, and put on low heat and cook over night. This will also give you a large amount of beef stock-a two for one! If you do cook it over night, you may need to re-season before serving.

Place shredded beef and chili in skillet or pot. You only want enough chili to "coat" the beef, and drain off any excess liquid before combining the two. Mix together well and heat for about 20 minutes to distribute the flavor of the chili to the beef.

Heat the tortillas in the micro for about 1-2 minutes, depending on how many you are using. You want them to be pliable so when you roll them they do not crack or break.

Place cheese in center of tortilla. You can use as much or little as desired. Place about 3 tbs. of chili beef in center. You could always add chopped onions, tomatoes and/or jalapenos at this point. Be sure to leave about 2" on each side of the tortilla so you can fold in the sides.

Fold over both sides and roll the tortilla up. Place seam side down on a tray. Heat about 2" of oil in cast iron or heavy skillet, heat to med. high, or frying temp. Place chimi seam side down in oil and fry for about 1-2 minutes. With tongs, turn over and fry other side. If you don't have enough oil to halfway submerge your chimi, lay on each side to fry.

Serve with red or green salsa, sour cream or additional cheese. These wrap great in foil and are easy to take on the road!

My Mom's No Bake Pumpkin & Sweet Potato Pie

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This is my Mom's recipe and just as the title suggests, it can be used interchangeably between pumpkin or sweet potatoes.  She prepares one of each for the Holidays, and she prefers to use Splenda in place of the sugar, but, the recipe is flexible so, you can use it each way, with or without granulated sugar, successfully.  The only baking you'll need to do,  is to bake the crust, then the custard filling is prepared on the stove top, and poured into the shell to cool.  Top it with a meringue or a dollop of whipped topping to serve.

You'll need:
1 1/2 cups whole milk plus 2 Tbs. flour
1 cup of sugar substitute [like Splenda] or sugar
3 large eggs
1 cup of pureed pumpkin or sweet potatoes
1 Tbs. butter
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 tsp. pure vanilla
1 baked deep dish pie shell

Bake the pie shell at 400 degrees for 11-12 minutes, until golden OR per the package directions and cool.  In a mixing bowl, beat together the milk and flour until the flour dissolves.  Add 3 eggs and continue to beat until combined.  Mix together the sugar and seasonings, then add to the wet ingredients, beating until smooth. 

Pour the mixture into a stove top pot and cook over medium heat.  Add the butter and pureed pumpkin or sweet potatoes.  Whisk constantly until thickened to the consistency of a thick pudding [about 4-5 minutes] 

Pour into the baked shell and cool to room temperature then chill in the refrigerator.  These pies may be topped with a meringue or served as is with a dollop of thawed whipped topping.  Yield: 1 pie

 

Rudi's Gluten-Free Flour Tortillas

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Rudi's Gluten-Free Tortillas

Bacon-Chicken Wrap in Rudi's Spinach Tortilla

Rudi's Spinach Wrap

Hello bloggers! I had to quick post these tortillas this morning before I went off to work...because I am SO excited about them. Two weeks ago I visited my daughter Elise in Boulder, Colorado (remember the blog about her at the GF stand at Coors Stadium?). I have talked before about how much GF food is available in Colorado. One restaurant she and Ryan took us too served me a bowl of GF pasta and the next day I had a hamburger on a GF bun for lunch. I have to admit I kept feeling uneasy. Is this really GF???? Am I going to get sick???? But they really have some great GF foods and the wait staff all seemed very knowledgable.

Boulder is home to Rudi's GF breads and one night when we ate in Elise's beautiful new kitchen she was so excited to serve me a taco on a Rudi's flour tortilla. It was so light, soft and delicious. I started to get nervous again...OK Gloria, your own daughter...your celiac daughter.... is not going to gluten-ate you! Calm down. Have another. Thanks, don't mind if I do!

So as soon as I got back to Illinois I was calling around looking for them and I will let you know as soon as I find some. Or you let me know. I contacted Rudi's and they were kind enough to quick send me some tortillas to blog about. Priority shipping...a tortilla emergency! They came to the hospital yesterday, I got home from work at 4:30 and we were eating this delicious chicken wrap by 5:00.

Tortillas come in plain, spinach and fiesta flavors.  I am also excited that they are very healthy, 51% whole grains, dairy free, nut free. The whole grain flours used are sorghum, brown rice, corn, amaranth, quinoa, millet and teff.  Wow all my favorites! One pretty large tortilla has 90 calories, 17 grams of carbohydrates, but 5 of them are fiber (which won't raise your blood sugar), 0 grams of saturated fat, 0 grams trans fat. You can just soften them on a griddle or microwave for about 20-30 seconds and enjoy. I stir fried a chicken breast and added a slice of bacon and all the veggies in my fridge at the moment-lettuce, tomato, avocado all onto a spinach tortilla. I added a splash of ranch dressing. They are so thin and with all the junk I stuffed into it I was expecting them to start breaking apart while I ate. But they never did! The only sad thing is...finally they are making good GF bread and after eating these tortillas I never want bread again!
I'll stop at the store tonight for the ingredients for an enchilada dish that I haven't made in almost 2 decades! Have to go to work now, Bye.

Kickin' Sausage & Cheddar Cheese Muffins

To contact us Click HERE

This recipe is one that has evolved in my kitchen after I first saw it in Southern Living several years ago.  The first  time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty.  However, I've tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family's taste.  By using the fiesta nacho cheese soup in place of plain cheddar cheese soup,  it kicked up the flavors and added an edge, but, they're not overly spicy.  Another way I've made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick!  I wanted to share them with you,  because they're an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times!   I've also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too.  They are simply scrumptious, and so easy to prepare.



You'll need:
1 lb. of sausage
3 cups of buttermilk baking mix [like Bisquick]
2 cups shredded sharp cheddar cheese divided
1 10 3/4 oz. can fiesta nacho cheese soup
3/4 cup buttermilk
seasonings:
3 green onions finely chopped
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne [optional]

Preheat the oven to 375 degrees and spray 14 regular sized muffin cups with cooking spray.  In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan.  Set aside to cool.


In a medium mixing bowl, mix together, the baking mix, 1 1/2 cups shredded cheese, crumbled sausage and seasonings.  Mix well.


Whisk together the soup and buttermilk until no lumps are visible.  Add to the dry ingredients.


Mix until thoroughly moistened.  This is quite easy to do by hand.


Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins. 


Bake for 22-25 minutes until lightly golden.  Serve hot.  Yield: 14  muffins



Original recipe credit: Southern Living  This recipe is adapted from a 2006 Southern Living recipe. 
http://www.myrecipes.com/recipe/sausage-cheese-muffins-10000001553081/

Lynn's Quick and Easy Chimichanga's

To contact us Click HERE

This recipe comes from a foodie friend of mine from the Lone Star state of Texas.  Lynn is an amazing cook, and she can turn leftovers into a delicious and quick "on the go" dish like these chimichanga's.  I invited her to share this recipe on my facebook page, and wanted to add it to my blog archives, too.  Thanks for sharing Lynn!!
 This dish, as with many of my burritos, chimi's, and quesadillas, was inspired by leftover roast and chili. I have cooked roast with this purpose solely in mind, but in my house, leftovers are a blessing. I have three work lunches to make ...daily, and almost nothing goes to waste.
 Amounts will vary depending on how many, or how few you wish to make, but these are the basic ingredients and directions.
 You'll need:
Shredded beef (roast or steak cooked low and slow)
Chili (homemade or store bought)
Cheddar or American Cheese, or your favorite
10-12" flour tortilla
Canola oil (or your favorite frying oil)

If you cook a roast or steak just for this purpose, a crock pot is the best way to go. I will put one or two roasts (or steaks depending on what's on sale) in mine, fill it with water covering the roast, add cumin, garlic and onion, and put on low heat and cook over night. This will also give you a large amount of beef stock-a two for one! If you do cook it over night, you may need to re-season before serving.

Place shredded beef and chili in skillet or pot. You only want enough chili to "coat" the beef, and drain off any excess liquid before combining the two. Mix together well and heat for about 20 minutes to distribute the flavor of the chili to the beef.

Heat the tortillas in the micro for about 1-2 minutes, depending on how many you are using. You want them to be pliable so when you roll them they do not crack or break.

Place cheese in center of tortilla. You can use as much or little as desired. Place about 3 tbs. of chili beef in center. You could always add chopped onions, tomatoes and/or jalapenos at this point. Be sure to leave about 2" on each side of the tortilla so you can fold in the sides.

Fold over both sides and roll the tortilla up. Place seam side down on a tray. Heat about 2" of oil in cast iron or heavy skillet, heat to med. high, or frying temp. Place chimi seam side down in oil and fry for about 1-2 minutes. With tongs, turn over and fry other side. If you don't have enough oil to halfway submerge your chimi, lay on each side to fry.

Serve with red or green salsa, sour cream or additional cheese. These wrap great in foil and are easy to take on the road!

My Mom's No Bake Pumpkin & Sweet Potato Pie

To contact us Click HERE


This is my Mom's recipe and just as the title suggests, it can be used interchangeably between pumpkin or sweet potatoes.  She prepares one of each for the Holidays, and she prefers to use Splenda in place of the sugar, but, the recipe is flexible so, you can use it each way, with or without granulated sugar, successfully.  The only baking you'll need to do,  is to bake the crust, then the custard filling is prepared on the stove top, and poured into the shell to cool.  Top it with a meringue or a dollop of whipped topping to serve.

You'll need:
1 1/2 cups whole milk plus 2 Tbs. flour
1 cup of sugar substitute [like Splenda] or sugar
3 large eggs
1 cup of pureed pumpkin or sweet potatoes
1 Tbs. butter
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 tsp. pure vanilla
1 baked deep dish pie shell

Bake the pie shell at 400 degrees for 11-12 minutes, until golden OR per the package directions and cool.  In a mixing bowl, beat together the milk and flour until the flour dissolves.  Add 3 eggs and continue to beat until combined.  Mix together the sugar and seasonings, then add to the wet ingredients, beating until smooth. 

Pour the mixture into a stove top pot and cook over medium heat.  Add the butter and pureed pumpkin or sweet potatoes.  Whisk constantly until thickened to the consistency of a thick pudding [about 4-5 minutes] 

Pour into the baked shell and cool to room temperature then chill in the refrigerator.  These pies may be topped with a meringue or served as is with a dollop of thawed whipped topping.  Yield: 1 pie

 

Nacho Beef & Macaroni

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I love a casserole, all year around.  I tend to gravitate to them most often on busy weekdays, when I can put them together ahead of time. Then sprinkle the top with bread crumbs, cheese, or in this case, Doritos just before baking.  When you're short on ingredients, or you if you need to feed a crowd, this hearty casserole will fit the bill. 


You'll need:
1 1/4-1 1/2  lbs. lean ground beef
5 cups cooked elbow macaroni [about 10 ounces dry]
2 cups shredded colby-jack cheese
1 10 oz. can of diced tomatoes and green chilis [I used Rotel Chili Fixins]
1 10 3/4 oz. can of fiesta nacho cheese soup
1 10 3/4 oz. can cheddar cheese soup
1 cup milk
1 medium onion diced
1 medium red pepper diced
1 small poblano pepper diced
1 cup crushed nacho flavored tortilla chips [I used Doritos]
seasonings:
3 Tbs. chopped cilantro divided
2 Tbs. worcestershire sauce
1 Tbs. minced garlic
1 Tbs. lime juice or 1/2 tsp. lemon pepper
2 tsp. dark chili powder
1 1/2 tsp. ground cumin
1 tsp. oregano
1/4 tsp. cayenne [optional]
salt and black pepper to taste
olive oil

Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with cooking spray.  Cook the macaroni in salted, boiling water according to the package directions, until al dente, then drain.  Set aside.  In a large stove top pot, add the diced onion and peppers.  Saute in a couple of drizzles of olive oil until translucent season with salt and black pepper to your taste.

 Add the ground beef and cook until browned.  Drain any excess fat from the pan, and add all of the seasonings, reserving about 1 tablespoon of cilantro for garnishing.


Cook for 2-3 minutes, then add the tomatoes and milk.  Taste and adjust the salt and black pepper.  Add  both soups and stir just until the soups have melted into the ground beef mixture, remove from the heat.


The large pot doubles as the mixing bowl, also.  Add the cooked macaroni and 1 cup of shredded cheese.  Mix well. 


Pour into the baking dish.  At this point, you can cover with plastic wrap and refrigerate to bake later, if you like.  Allow to come to room temperature before baking.


Top with crushed tortilla chips and the remaining cheese just before baking.


Bake for 35-40 minutes until bubbly.  Garnish with additional cilantro before serving.  Yield: 10-12 servings

  Cook's note:The diced tomatoes and chili's that I used for this casserole were already seasoned for chili.  If you're unable to find that particular kind, the seasonings will need to be adjusted to accommodate. 

Rudi's Gluten-Free Flour Tortillas

To contact us Click HERE

Rudi's Gluten-Free Tortillas

Bacon-Chicken Wrap in Rudi's Spinach Tortilla

Rudi's Spinach Wrap

Hello bloggers! I had to quick post these tortillas this morning before I went off to work...because I am SO excited about them. Two weeks ago I visited my daughter Elise in Boulder, Colorado (remember the blog about her at the GF stand at Coors Stadium?). I have talked before about how much GF food is available in Colorado. One restaurant she and Ryan took us too served me a bowl of GF pasta and the next day I had a hamburger on a GF bun for lunch. I have to admit I kept feeling uneasy. Is this really GF???? Am I going to get sick???? But they really have some great GF foods and the wait staff all seemed very knowledgable.

Boulder is home to Rudi's GF breads and one night when we ate in Elise's beautiful new kitchen she was so excited to serve me a taco on a Rudi's flour tortilla. It was so light, soft and delicious. I started to get nervous again...OK Gloria, your own daughter...your celiac daughter.... is not going to gluten-ate you! Calm down. Have another. Thanks, don't mind if I do!

So as soon as I got back to Illinois I was calling around looking for them and I will let you know as soon as I find some. Or you let me know. I contacted Rudi's and they were kind enough to quick send me some tortillas to blog about. Priority shipping...a tortilla emergency! They came to the hospital yesterday, I got home from work at 4:30 and we were eating this delicious chicken wrap by 5:00.

Tortillas come in plain, spinach and fiesta flavors.  I am also excited that they are very healthy, 51% whole grains, dairy free, nut free. The whole grain flours used are sorghum, brown rice, corn, amaranth, quinoa, millet and teff.  Wow all my favorites! One pretty large tortilla has 90 calories, 17 grams of carbohydrates, but 5 of them are fiber (which won't raise your blood sugar), 0 grams of saturated fat, 0 grams trans fat. You can just soften them on a griddle or microwave for about 20-30 seconds and enjoy. I stir fried a chicken breast and added a slice of bacon and all the veggies in my fridge at the moment-lettuce, tomato, avocado all onto a spinach tortilla. I added a splash of ranch dressing. They are so thin and with all the junk I stuffed into it I was expecting them to start breaking apart while I ate. But they never did! The only sad thing is...finally they are making good GF bread and after eating these tortillas I never want bread again!
I'll stop at the store tonight for the ingredients for an enchilada dish that I haven't made in almost 2 decades! Have to go to work now, Bye.

Rudi's Gluten-Free Flour Tortillas

To contact us Click HERE

Rudi's Gluten-Free Tortillas

Bacon-Chicken Wrap in Rudi's Spinach Tortilla

Rudi's Spinach Wrap

Hello bloggers! I had to quick post these tortillas this morning before I went off to work...because I am SO excited about them. Two weeks ago I visited my daughter Elise in Boulder, Colorado (remember the blog about her at the GF stand at Coors Stadium?). I have talked before about how much GF food is available in Colorado. One restaurant she and Ryan took us too served me a bowl of GF pasta and the next day I had a hamburger on a GF bun for lunch. I have to admit I kept feeling uneasy. Is this really GF???? Am I going to get sick???? But they really have some great GF foods and the wait staff all seemed very knowledgable.

Boulder is home to Rudi's GF breads and one night when we ate in Elise's beautiful new kitchen she was so excited to serve me a taco on a Rudi's flour tortilla. It was so light, soft and delicious. I started to get nervous again...OK Gloria, your own daughter...your celiac daughter.... is not going to gluten-ate you! Calm down. Have another. Thanks, don't mind if I do!

So as soon as I got back to Illinois I was calling around looking for them and I will let you know as soon as I find some. Or you let me know. I contacted Rudi's and they were kind enough to quick send me some tortillas to blog about. Priority shipping...a tortilla emergency! They came to the hospital yesterday, I got home from work at 4:30 and we were eating this delicious chicken wrap by 5:00.

Tortillas come in plain, spinach and fiesta flavors.  I am also excited that they are very healthy, 51% whole grains, dairy free, nut free. The whole grain flours used are sorghum, brown rice, corn, amaranth, quinoa, millet and teff.  Wow all my favorites! One pretty large tortilla has 90 calories, 17 grams of carbohydrates, but 5 of them are fiber (which won't raise your blood sugar), 0 grams of saturated fat, 0 grams trans fat. You can just soften them on a griddle or microwave for about 20-30 seconds and enjoy. I stir fried a chicken breast and added a slice of bacon and all the veggies in my fridge at the moment-lettuce, tomato, avocado all onto a spinach tortilla. I added a splash of ranch dressing. They are so thin and with all the junk I stuffed into it I was expecting them to start breaking apart while I ate. But they never did! The only sad thing is...finally they are making good GF bread and after eating these tortillas I never want bread again!
I'll stop at the store tonight for the ingredients for an enchilada dish that I haven't made in almost 2 decades! Have to go to work now, Bye.

Wendy's Autumn Pumpkin Cupcakes

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 These delightful Autumn inspired pumpkin cupcakes were created by my friend Wendy. Wendy is a fabulous pastry chef and I invited her to share this recipe on my Facebook wall. The response was so overwhelmingly positive, I decided to add it to my blog archives so it could be referenced again and again. Thanks for sharing, Wendy!
For the cupcakes you'll need
2 c flour
1 t baking powder
2 t baking soda
1 t salt
2 t pumpkin pie spice
4 eggs
2 c sugar
1 t vanilla
¾ c vegetable oil
1 – 15 oz can 100% pumpkin
Preheat oven to 350 and line cupcake pans with liners. Makes about 20.
Sift together flour, baking powder, baking soda, salt, spice and set aside.
In a large mixing bowl, combine eggs, sugar, oil, pumpkin and mix well.
Add wet ingredients to dry, mix well, being careful not to over mix.
Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched. 
Cool in pans 10 minutes, and then remove to racks to cool completely.
When cooled completely, you can frost with whipped cream or cream cheese icing…I personally like to drape them in the cream cheese icing! Then drizzle with caramel sauce.  
Cream Cheese Frosting
8 oz cream cheese
8 oz butter
1 t vanilla
1 t lemon juice
3 c powdered sugar

 In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla and lemon juice, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes.

Caramel Sauce
½ c butter
1 c brown sugar
¾ c heavy cream
¼ t salt
1 t vanilla

 Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in air tight container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave at 15 second intervals.