Hello Kitty Cake! (and other stuff)

This one is a no brainer for me.  My younger daughter is completely and totally nuts about cats and Hello Kitty is her pop culture icon of choice.  I saw this cake and knew she'd want it for her birthday. However, I was quite disappointed to get to the Betty Crocker site and find there was no handy link to download or buy the template the show.  After a little searching I found some cute options that are linked below.

Click here for the ultimately disappointing Betty Crocker idea page.

Click here for a template I found.  

(You will have to size and print it according to your needs, but it should do the trick.)

Click here for a good Hello Kitty cake tutorial.

Or, you can do what I will most likely ultimately do and opt for the really easy way out - a Wilton character pan!  Honestly, if the template was ready for me to print up and use, I'd prefer to go that cheaper route, but the money saved on a pan would be outweighed (for me) by the time I'd spend messing around creating a template.  So, purchase this I will!  

Also, you should click here for a page full of great Hello Kitty party ideas from a fun blog called Look What I Made!

Zucchini Brownies

The first time I made these I didn't tell my kids their main ingredients were fruits and vegetables. I didn't want them to prejudge. I just served them up with a smile on my face. The kids dug in and we all smiled. The next time I made them my oldest daughter helped. She was surprised to see me pull the bags of shredded zucchini and applesauce from the fall harvest from the freezer and even more surprised to see bananas go in the mix. But hey, if they're good they're good and she gobbled them up same as before.  I truly wish I knew where I got this recipe because as good as it is I know whoever created it would have more yummy stuff I'd like to make. These are as delicious and as guilt free as brownies can get.  

Brownies made with zucchini, bananas and applesauce, yielding a brownie with only 120 calories, 2 grams of fat, and a whole bunch of vitamins and minerals, and egg free. YESSSS!!!!

These are even a very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). Its not going to be the same box brownie, but especially someone that only eats sweets occasionally like me, this healthier option is delish and guilt free!!

Ingredients:

• 1/2 cup applesauce
• 2 small or medium bananas mashed
• 1 1/2 cup sugar
• 2 tsp. vanilla extract
• 1/2 cup cocoa powder
• 1 1/2 tsp. baking soda
• 1/2 tsp salt
• 2 cups finely shredded zucchini (I used frozen. It worked well, just allow for time for it to thaw and drain well before adding.)
• 2 cups all purpose flour
• 1/2 cup walnut pieces  

Directions:

Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

White Trash Cereal Treats (Plus Gifting Ideas!)

This little gem was buried in my email archives way back in 2008.  I haven't made it yet, but it looks yummy.  I think I would be a cute when given with a humerous red neck / white trash themed gift.  I'd  package this in a large mason jar, tie a burlap bow around the top and pair it with one of the fun ideas I posted below the recipe.

White Trash Cereal Treats

Ingredients:

•  2 lb. white chocolate shaved and melted
• 3 1/2 C Cheerios
• 3 C Rice Chex (small box)
• 3 C Corn Chex (small box)
• 1 lb. plain M&Ms
• 2 1/2 C salted mixed nuts (no peanuts)
• 2 C small pretzels (Eagle snacks or other small, straight pretzel)

Directions:

Mix everything except chocolate well in large bowl.  Pour melted chocolate over everything and mix well until coated.  Spread over foil lined cookie sheet and allow to cool completely then break up into desired sizes.

Red Neck / White Trash Humorous Gift Ideas

To Die For Blueberry Muffins

My girls asked me to make blueberry muffins when they had friends spend the night.  Of course I wanted extra tasty ones to impress their friends so I looked for a really good recipe.  I found one called To Die For Blueberry Muffins that truly did look like they might be to die for.  I whipped them up. and sure enough they almost were to die for.  My girls (ages 11 and 8) asked to make them on their own today.  The recipe is simple so I just turned them loose. (We have cooked together enough that they know how to measure correctly, spoon flour into a cup instead of scooping it, etc.)  They did need a bit of help from me, but mostly they did it all on their own.  Our crumble doesn't turn out like the one in the picture, but it does taste delicious.  In the end, that's what matters most, right?

To Die For Blueberry Muffins

Click Here for Original Recipe

Makes 8 - 12 muffins depending on the size of your muffin tins.  Our standard Wilton pan makes 12.

Ingredients:

     Batter

• 1 1/2 C all purpose flour
• 3/4  C granulated sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 C vegetable oil
• 1 egg
• 1/3 C milk
• 1 C fresh blueberries (we used frozen and it worked fine)

     Crumb Topping:

• 1/2 C granulated sugar
• 1/3 C all purpose flour (we plan to add a bit more next time - our topping was more crusty than crumbly)
• 1/4 C butter, cubed
• 1 1/2 tsp. ground cinnamon

Directions: 

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 C flour, 3/4 cup sugar, salt and baking powder. Place 1/3 C vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.  
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.  This is a great job for younger helpers.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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Marshmallow Carmel Popcorn

This is a recipe that has been bouncing around Facebook forever.  I finally decided that if I'm really going to remember to make it I'll have to put it on this blog.  It does look delicious!  (I have no idea who to contribute the original recipe to.  It has appeared on many friend and food page feeds.)

Marshmallow Carmel Popcorn

• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.

Stir well and enjoy!  

Robert's Slow Cooker Chicken Tacos

Our friend Robert invited us to a party last weekend.  He served a plethora of delicious Mexican themed foods, but my favorite was the slow cooker shredded chicken he made for chicken tacos.  He graciously shared his "thrown together" (as he put it) recipe.  Of course he made a party amount so you can divide this recipe as you need to suit your family or do what I did and make the whole thing so there will be plenty for the freezer.

Robert's Slow Cooker Chicken Tacos

(I'm not a food photographer.  This photo came from the Kraft website.)

Ingredients:

6 boneless chicken breasts

4 C. Water

1 medium size (16 oz.) bottle picante sauce 

1 small can (10 oz.) red enchilada sauce

4 packets chicken taco seasoning

1 large onion, diced

handful (about half a cup or to taste) shredded cilantro

taco shells or tortillas

taco toppings as preferred 

     (I like them with shredded lettuce, diced tomatoes, shredded Mexican cheese blend and avocados or guacamole.)

Directions:

Put everything except shells and toppings in the slow cooker.  Cook on high 4-6 hours.  Stir occasionally, shredding chicken as you can.  At the end of this time, shred the rest of the chicken and cook on low for another hour.  

Serve with shells or tortillas and toppings.  Smile because it's SO good.  

Over 500 Dutch Oven Recipes!!!

I found the best thing ever yesterday!  A site with over 500 user submitted Dutch Oven recipes!  I think I'm in heaven.

Click the picture so you can be in Dutch Oven Recipe Heaven, too!

Better Than Fries Baked Potatoes

This one has been all over Facebook and Pinterest forever, but a friend sent it to me today and I thought "Hey, I should keep that handy 'cause it was good!"  I have made this.  Mine didn't turn out golden and crisp like the one in the picture, but they were still darned tasty.  I'd love to do this for a baked potato bar.  I can almost taste it smothered in chili and cheese or taco toppings.  

(This photo apparently came from LifeHackable.com, but I've seen the idea in dozens of places.)

Knife Skills: Section An Orange

Kids Activities Blog recently posted about a knife skills video they found on Craftsy.  I really liked this part of the post, so this is what I'm sharing here.  If you're interested in the rest (including links to the Craftsy video and a photo of coring a jalapeño the easy way) follow the link above.

With a paring knife:

Slice off each end.

Use the knife to slice down the side of the orange between the flesh and white layer.

Clean up any leftover white – the more cuts, the less waste.  Clean that stuff up!

Slice each segment out.

The leftover orange now resembles a book with pages that can be juiced to get all the good stuff!

Cabbage Steaks

Here's another recipe I found on Facebook.  I want to pin it, so I'm reposting it here.  If this is your recipe, please contact me.  I want to give you credit and link to your page!

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. 

Serve hot and Enjoy!

Alton Brown: How to (Safely) Slice a Mango

Alton Brown is one of my favorite TV personalities.  His new youtube channel is not only a treasure trove of great cooking advice, it's also dang funny!  Since my children love mangoes but I always have trouble cutting them, I thought I'd be smart to save this video where I'll remember it exists.



*I also recently discovered a tool from OXO that slices the pit out of a mango with no guess work about where said pit might be.  Alton wouldn't approve because it's a unitasker, but it's something I've purchased and used happily many times this summer.  Why it never occurred to me to use a peeler to remove the skin before slicing the mango I'll never know.  (I've been doing the unsafe open palm grid slice and it's quite inefficient.)
Buy the OXO mango slicer here:

Pinnable Image! Alton Brown How to Slice A Mango

Raspberry Jell-O Salad

This recipe has been copied directly from Joyful Mama's Kitchen.  She has some pre-recipe stuff about it being a sponsored post. In order to simplify my own life, I'm reposting the recipe here.  However, I do strongly encourage you to go check out her blog.  She has TONS of really great things to see, far beyond this one fun recipe.  Go check her out!  You'll be glad you did!

Visit the original post here.

Ingredients

• 2 packages raspberry Jell-O (4 1/2oz each)
• 2 cups boiling water
• 2 cans blueberry pie filling (21oz each)
• 2 cans crushed pineapple, not drained (13oz each)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar

Download a Free Greek e-cookbook

 

Instructions

1. Dissolve Jell-O in boiling water in a large bowl.
2. Add pie filling and pineapple with juices. Stir to mix well.
3. Pour in to a 9x13 pan and place in fridge to chill.
4. Make the frosting by blending the soft cream cheese, sour cream, and sugar together.
5. Spread over firm Jell-O mixture and chill.
6. Enjoy!

Alisha's Acorn Squash Soup

One of my oldest friends included this recipe in a collection of healthy recipes she wrote called Recipes to Save Your Life.  It's simple, healthy and my favorite squash soup ever!  Click here to see more of Alisha's recipes.

Alisha's Acorn Squash Soup

Ingredients

• 1 tsp. chicken base (veggie works, too)
• 1/4 C low fat milk
• 2 roasted acorn squash (about six cups pureed)
• 4 to 6 cups water, depending on desired consistency
• salt, pepper and nutmeg to taste (yes nutmeg, it tastes great with squash)

Directions

To roast the squash, cut it in half, scoop out the seeds, place it cut side down on a lined baking sheet and bake at 400 degrees until soft, about 45 minutes.  Allow to cool enough to handle, then scoop out the flesh.

Puree while warm in either a blender or soup pot with a stick blender.

If you feel like it, garnish with a little sour cream... just don't over do it!

Recipe serves 6


Notes from Robyn: 

• Sometimes I speed things up by nuking the squash (microwaving it) for about 20 minutes.  I put it in a a microwave safe dish, cut side down.  Pour about a 1/4 inch of water in, cover with plastic wrap and microwave till very tender.
• I find the squash is easier to puree if I add the liquids to the pan first.
• Because I don't cook much, I rarely have chicken base on hand.  I use a tsp. of chicken bouillon instead, then add a bit more if I think it needs it.  
• If I want a heavier meal, sometimes I add 1/2 lb. italian sausage or a 1/4 lb. diced bacon.  However, that completely demolishes the healthful aspect of the original recipe.  It is super delicious though!
• You can bump up the health factor by adding a handful of sautéed and diced kale.  This is also delicious, especially if you add a handful of sautéed onions, too.

Smokey Joes by Catherine Newman

I've mentioned the blogger Catherine Newman before.  I just love her blog Ben and Birdy, and I love her recipes.  This one was published at Disney Family, and while this link is still active, many of Catherine's recipes published by Disney at it's various sites have disappeared into internet history.  So, I'm going to post the whole recipe here to make sure I can always find it no matter what Disney decides to do, but I do encourage you to check out the original post to give Catherine some click love.  

Smokey Joes by Catherine Newman

Calling all napkins! These are tangy, sweet, and sloppy -- just the way you like them -- but with a delectable hint of smokiness. If you don't have smoked paprika (also called pimenton) or chipotles (which are smoked jalapenos), try substituting half a teaspoon of liquid smoke.

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder, (or 1/2 teaspoon canned chipotles)
• 1 cup ketchup
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 3 tablespoons brown sugar
•  salt to taste
• 4 hamburger buns

Directions:

• In a large skillet over high heat, sauté the beef, onions and garlic until the beef is cooked through and all the liquid has boiled off.
• Turn the heat to low then add the spices and cook, stirring, for a few seconds
• Stir in the remaining ingredients, then partially cover and simmer on low for 30 minutes, stirring frequently to prevent scorching.
• Divide the mixture among the buns and serve

Easy Blueberry Cheesecake

I used to be intimidated by the thought of making cheesecake.  I finally took the plunge this winter and tried it.  I was pleasantly surprised at how easy it could be.  I will no longer be afraid of cheesecake, but will try new techniques and ingredients!  I will be a cheesecake queen! (Haha.  Yeah, right.)  

This recipe is dated 2011, so it's been sitting around waiting for me for some time.  But hey, it looks good, and easy.  I should try it soon.  

*quick reminder - I did not create this recipe.  I copied/pasted it from some forgotten website several years ago and it's been lounging in my email archives.  If it's yours, please alert me not only so that I can direct traffic your way, but also because I'm sure you have more yummy stuff I need to make.

Easy Blueberry Cheesecake

Ingredients:

1 (6 oz.) graham cracker pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk 
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 oz.) can blueberry pie filling

With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling.

*Hold on to your spatulas - I have an addition to this recipe that actually makes it slightly harder, but more homemade. I make my own graham cracker crust.  It's frighteningly easy.  Here's my recipe:

1 C Graham Cracker Crumbs

3 TBS butter, melted

2 TBS sugar

Stir it all together until completely blended.  Press into pan - or muffin cups if you're making mini-cheesecakes - fill and bake.

Uh oh!  I have another suggestion that is more work, but only slightly and so delicious you'll be glad you made the effort.  I make my own fruit topping.  I know, I know, I'm a regular Betty Crocker.  This is what I do.

1/2 C water, 1/2 C sugar, 1TBS corn starch and 2 cups frozen fruit. Boil everything except the fruit till it starts to thicken. Lower the heat to simmer, add the fruit and cook to the consistency you like.

There you have it - an easy cheesecake recipe and my own variations. 

Enjoy!

Two Bean Stuffed Green Peppers

Every now and then I try a Meatless Monday meal with my family.  This recipe looked good to me because I love stuffed peppers, and it calls for beans instead of ground beef so I tried it.  I loved it.  My husband did not.  (What can I say, he's generally against beans...)  I would like to make it again some day though, because I really did like it.

*quick reminder - I did not create this recipe.  I copied/pasted it from some forgotten website long ago and it's been lounging in my email archives.  If it's yours, please alert me not only so that I can direct traffic your way, but also because I'm sure you have more yummy stuff I need to make.

Two Bean Stuffed Green Peppers

Ingredients

1 cup brown rice
1 small yellow onion, finely chopped
2 large tomatoes, diced
1 4 oz. can diced green chilies

2 cups cooked black beans   (I cheated and used canned beans.)

2 cups cooked red kidney beans 

1 tsp ground cumin  

Salt and pepper to taste
4 green peppers
Few pinches of Shredded cheddar cheese 

Accompaniment Suggestion: 1 bag frozen corn 

Directions

Pre-heat oven to 350.

1. Cook the brown rice as directed on the package. (Takes about 45 minutes.) Substitute white rice if desired.  (I did this the day before I made the peppers.)

2. Combine cooked brown rice,  chopped onions, diced tomatoes, green chilies, cooked black beans, cooked red kidney beans, ground cumin and salt and pepper (to taste).

3. Slice the stem out of the top of the green pepper and place in a pot with boiling salt water for 5 minutes. Remove from water, drain well, then stuff with the filling. Top with  pinches of shredded cheese.

4. Bake at 350 for 20-25 minutes until heated through and the cheese is melted and bubbly.

Enjoy!

Slow Cooker Baked Beans

 I totally forgot I had this recipe till I started this little project, but since my eight year old simply loves baked beans, I'm happy to have rediscovered it!  I don't know yet what we'll have with them, but I'm pretty sure we should have these beans at some point this weekend.  The best part about this recipe is, this looks easy enough that my daughter can help me make them!

*quick reminder - I did not create this recipe.  I copied/pasted it from some forgotten website several years ago and it's been lounging in my email archives.  If it's yours, please alert me not only so that I can direct traffic your way, but also because I'm sure you have more yummy stuff I need to make.

Slow Cooker Baked Beans

Ingredients:

12 oz. Salt Pork, chopped into small strips

1 large onion, chopped

2 lbs. Michigan Navy Beans (if you can't find Michigan, just use Navy Beans!)

3/4 cup dark brown sugar

1 cup Ketchup

3 Tbsp. Mustard

7 cups Water

Directions:

Sort your beans to make sure there are no rocks/bad beans.

Soak them in water overnight, with at enough water to cover them plus 4"

In the morning, drain and rinse your beans.

Spray your Slow Cooker Liner with non-stick spray.

Place half of your salt pork at the bottom.

Add half the beans

Top that with half of the onions.

Mix together the Brown Sugar, Ketchup and Mustard.

Pour half of this over the onion layer.

Repeat this process with the remaining salt pork, beans, onions and sauce.

Pour in your 7 cups of water.

Cover and cook on LOW for 12+ hours.  

When the mixture has thickened and turned brow, the beans are done!  If you'd like them even thicker, leave the lid off and continue cooking, checking often, until they reach desired consistency.  

Any Berry Jam

Way back in 2002 I was pregnant with my first child.  I discovered BabyCenter and all their excellent content for moms.  One of their featured bloggers was a lady named Catherine Newman.  I instantly loved her entries and have been following her ever since where ever she may write.  This recipe was published in the now defunct Family Fun magazine and really is easy enough for older kids to make (mostly) on their own.  I'll cut/paste her recipe here, but since I have the link to her post I strongly encourage you to go read her whole post.  She gives good tips for making good jam and you get to see her cute son in cooking action.  Plus, she includes many pictures that are informative and pretty.  Seriously, check her out.  You'll thank me.

Any Berry Jam

Recipe and picture by Catherine Newman

Click HERE to read all of Catherine Newman's wonderful words.

Makes 4-5 cups

This is a recipe I developed for FamilyFun, and it's in this month's issue along with a couple others, including Pool Noodle Salad, which I've made many times this summer. As for the jam, which is bright, fruity, and fantastic: there are lots of different kinds of pectin, and they all seem to work fine with this super-easy, fool-proof method.

4 cups crushed blueberries, blackberries, raspberries, or strawberries (hulled). Crush the berries with a potato masher before measuring--it will likely take about a quart and a half of berries to make 4 cups crushed. If the strawberries are not crushably ripe, slice them first.

1 ½ cups sugar

1 pouch powdered or liquid pectin

Put the berries in a large, heavy pot. Stir together the sugar and pectin in a bowl (if you are using liquid pectin, skip this step), then stir the sugar and pectin thoroughly into the berry mixture. Bring the berries to a boil over medium-high heat, stirring constantly. You are looking for a full, rolling boil--the kind that can't be stirred down. Boil for one minute, then ladle the jam into very clean jars (leave an inch of headroom for expansion in the freezer), cap, cool to room temperature, and then use or freeze.

Strawberry Vanilla Jam

This, my friends, is some seriously good jam.  I'm honestly not much of a cook - I don't enjoy it and my family has such a variety of picky eaters that real cooking is not in demand in my world.  But let me tell you, this jam disappears within a week of being made.  True story.  I've never even bothered to seal it properly.  (The first batch I made went in the freezer -in these little containers- but they were eaten so quickly it was silly to even freeze them.  Now, I'll make a batch of this, put it in a large container and it's gone before I know it.  Honestly, this could be the best strawberry jam you'll ever eat.  

*quick reminder - I did not create this recipe.  I copied/pasted it from some forgotten website several years ago and it's been lounging in my email archives.  If it's yours, please alert me not only so that I can direct traffic your way, but also because I'm sure you have more yummy stuff I need to make

Ingredients

• 1 quart strawberries -about 4 cups chopped strawberries.  (I have used frozen and they work just fine.)
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• 2 cups sugar, divided
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• 2 vanilla beans, split and scraped (I'm not enough of a cook to even know where to buy vanilla beans.  I use good vanilla extract - about a teaspoon.)
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• 1 lemon, zested and juiced

Instructions

1. Wash and chop berries. Toss them with 1 cup of sugar and the vanilla beans/seeds and place in a large jar or bowl. (If you're using frozen berries, partially thaw them but chop while they're still quite firm and they're much easier to cut than if they thaw completely.)
2. Allow the berries to macerate for at least 2-3 hours and up to 72 hours. (If using frozen berries, I mostly skip this step. I chop them, then toss w/ sugar and let thaw completely but cook as soon as they're  thawed.)
3. When you're ready to make the jam, prepare three half pint jars.
4. Pour macerated strawberries into a large pot and add the remaining cup of sugar.
5. Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.
6. Add the lemon zest and juice in the final 5 minutes of cooking.
7. Once the jam has reached 220 degrees, remove the pan from the heat.
8. Pour jam into your prepared jars.
9. Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I'd admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal).
10. When time is up, remove jars from canner and let them cool on a towel-lined counter top.
11. When jars are cool enough to handle, remove rings and check seals.
12. If any jars are not sealed, store them in the fridge and use them first.
13. Store sealed jars in a cool, dark place.

*When I freeze jam, I prepare it exactly as the recipe says, but fill plastic containers which seal well, leaving about an inch of room at the top for expansion.  Allow to come to room temperature before lidding.  I mark the date with a dry erase marker on each container and pop them into the freezer.  I guess if you doubled or tripled this recipe it would be worth your time to either can or freeze it, but a single batch won't last long enough to go bad.  I promise.