Tuesday Food Edition

I've been cooking... a lot...  I have shared a few on Facebook, but thought I would make you hungry this morning, too, Blogville!

Homemade tomato soup with honey mustard grilled chicken sandwich

Buffalo Flatbread Pizza

Burgers on homemade pretzel buns with loaded baked potato dip and chips

BLT Salad

Chicken Caesar Sandwiches with seasoned fries

Southwestern Salad

Chocolate Pie (my first.. ever.. I don't like making desserts)

Chicken Cordon Bleu Sandwiches

Big breakfast during College Game Day

Fried Pickles with ranch dressing

Country Fried Pork Steak with corn and mashed potatoes (the biggest comfort food offering ever)

Potato Pancakes from the left over mashed potatoes above

Weekend in Review

This weekend was full of fun.... The Expendables II ~ (From Shelle) OMD, Fantastic Movie.. but I'm a blood thirsty wench, so this was right up my alley. First 10 minutes will BLOW YOUR MIND!!

Saturday mom gots her hair cut! :) She loves getting her hair cuts.  Of course she loves going to the dentist, too, so we think she is not only a blood thirsty wench but pretty demented, too.   She forgot to take a picture, but she is going back to get some highlights to blend in the summer highlights with the new "I have not been to the pool in a while" roots this Friday so she will get a picture then. 

We went for RIDES!! It was beyond fantastic.  We just went to the bank and back, but honestly it was the best part of the weekend.

Sunday she went to the Woodland Arts Fair.  She got the best beer on the planet and a new pretty bracelet. She also was craving protein (the gym is kicking her butt) so we had steak twice Sunday.  Pretty special day for all of us.  I mean, STEAK! And she SHARED!!! We gots video of Newby... we'll let you sees it tomorrow. SOOOOooo funny.

There you go... Our weekend. 

Corn Bones!!!

Mom and Reed are on this fancy smancy diet thing so there is lots of veggies in the house. Of course we've noticed there are lots of veggies in the house because of the garden, as well. But last night they had one of our most favorite of all veggies in the world, CORN!!!  Best part about them having corn is the corn bones they leave.

Of course we had a little incident last night. Dixie was trying to get her corn bone away from the boys so she could enjoy it in peace... and she took it to momma's sofa.

You can tell from the picture she already knows she is in a whole heap of trouble.

But I'd say that no matter the trouble she was in that she'd do it all again so she could enjoy the corn bone fully.

Marinades (Which Has Nothing to Do with Dachshunds)

From April until October we grill like no body's business.  I would much rather heat up the outside than the inside of my house!!  Throwing meat on a grill isn't how you do it.  Marinating meat for a day or so, then throwing them on the grill is how I do it.

I have found three marinades I adore... I know you came expecting a cute picture of Milo, Dixie or Newby, chewing or looking adorable while resting, but regrettably this is what you are getting today!  I would like to be able to find these three marinades, at any time, without resorting to half scrawled, illegible sheets of paper stuck to my fridge.  So bear with me... Dachshund posts will resume later.

Combine the marinade, throw in a gallon size Zip-lock baggy, add meat and marinate as long as you'd like.  The long the meat is in the marinade, the richer the flavor becomes. 

Beef Marinade:

    1/3 cup soy sauce

    1/2 cup olive oil

    1/3 cup lemon juice {freshly squeezed}

    1/4 cup Worcestershire sauce

    1 1/2 tablespoons garlic powder

    3 tablespoons dried basil

    1 1/2 tablespoons dried parsley flakes

    1 teaspoon ground white pepper

Chicken Marinade:

    1/2 cup Olive Oil

    1/3 cup Soy Sauce

    a few swirls of Honey (I used raw honey)

    1 1/2 tsp Cumin

    1 tsp Oregano

    1/2 Lemon {freshly squeezed}

    1/2 tsp Kosher Salt

    Pepper {to taste}

    2 cloves Garlic {pressed}

Pork Marinade:

    1 1/2 cups olive oil

    3/4 cup soy sauce

    1/4 cup Worcestershire sauce

    1/2 teaspoon kosher salt

    3 tablespoons chopped fresh parsley

    1 teaspoon fresh ground black pepper

    1/2 cup red wine vinegar

    1 -2 tablespoon fresh minced garlic

    1/3 cup teriyaki sauce

    1/2 cup honey (I used raw honey)

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella on the Food Network

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella on the Food Network

This year, with all the busy-ness of my life, I've decided that this recipe will suit me nicely. I have added some whole bay leaves under the skin for flavor as well as decorative purposes (Remember NEVER eat a bay leaf itself, just enjoy the flavor!!) I will let you know tomorrow how the family and friends enjoy it.

I am thankful to Critchfield's for butterflying my turkey as I am not fond of cutting meat of any sort! O_o

Happy Thanksgiving to all!!

Shrimp and Veggie Foil Packets

I counted it up, I'm working 3 jobs at present... OK, so I didn't count as much as cry in my pillow trying to figure out how to make a 24 hour day meaningful to my little family as well as profitable. :( Yeah, it was quite the a morning. But the evening got better when I made these little beauties.

So easy, so affordable, and so good. You'll have to try!!

*I purchased the wrong shrimp, so in my pictures you'll see Medium shrimp instead of Jumbo. My apologies. I served it with fried rice and egg rolls from Aldi.

Shrimp & Vegetables in Foil Packets
1 1/2 lb. broccoli florets
1 bag of shredded carrot matchsticks
1 bunch green onions
1 1/2 lbs 26/30 ct shrimp (peeled & deveined)
foil
canola oil for brushing

Sauce:
4 t sesame oil
4 T soy sauce

Tear 5 pieces of foil into 18 inch strips. Brush each lightly with canola oil.

On each foil piece add-
1 C broccoli florets
1 C carrot matchsticks
7-8 shrimp
1 T chopped green onion
Mix sauce and pour 1 tablespoon of the mixture over each packet. Fold foil in half and seal edge by folding in 2-3 times.

Cook in 400 degree oven for 12-15 minutes or until shrimp is cooked through. Serve over steamed rice.

Chicken Enchilada Puffs

The last of our pretty Indian Summer Days are coming to a close. We tried to spend as much time outside having fun as possible, but already we are longing for those summer days that will not be back for months.

On the bright-side, I've been cooking more! :D Like these lovely little easy dinner items. Just try it one time, you'll be hooked!

Chicken Enchilada Puffs
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada sauce
2 teaspoons taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling

Preheat oven to 375 and line cookie sheet with foil and spray with no-stick spray
Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese.
Bake for 15 minutes, or until golden brown.

Soy Lime Salmon

I love salmon! I could eat salmon, in some form, every single day of the week. Only problem with having it so often, you sometimes do the same marinade or same side dishes again and again. This time, I decided to make a new marinade using up a left over lime in my fridge! :)

Soy Lime Salmon

2 tbsp Brown Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Soy Sauce
1 tbsp Parsley, finely chopped
1/2 tbsp garlic, finely minced
1/2 tsp black pepper
1/2 tsp thyme
1/4 tsp ginger
4 Salmon filets

Mix all ingredients and pour over your salmon. Marinate 4 hours or overnight. Grill on medium-low heat until flaky.

Breakfast Pizza

I love breakfast... ok, well I really love breakfast at dinner-time. I mean, who has time to do the full English at 6am? Not me, for sure. So when we are wanting some breakfast like foods, or when I am in a hurry, breakfast is perfection.

And when talking about perfection, this can be found next to its definition. Tasty and quick... perfect way to fill up on a chilly fall night.

Breakfast Pizza
1 pre-made pizza crust
1 16 ounce package of bulk, mild breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground mustard
4 eggs, lightly scrambled
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.

Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Top pizza crust with sausage, potatoes, and cheese. Combine milk, salt, pepper, ground mustard and eggs, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan.

Bake at 375° for 25 minutes or until done through.

Don't worry.... those apples will be showcased tomorrow. They were amazing! :D

Buffalo Chicken Pizza

Amazing... Just amazing stuff (and so much easier than making 'real' buffalo chicken wings!)

Buffalo Chicken Pizza

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
1 Boboli Pizza Crust, or whatever premade, prebaked pizza crust you prefer
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
6 tablespoons hot sauce, medium to spicy heat (more or less to your own personal taste)
2 tablespoons brown sugar
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
Bleu Cheese Salad Dressing
Celery Sticks, if desired

Preheat oven to 400°. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.

Lightly drizzle extra virgin olive oil over the chicken breast cutlets and grill (or pan cook) until no longer pink and completely done. Set aside to cool. Once chicken is cool, cut into thin strips.

In a large sauce pan combine butter, Worcestershire sauce, hot sauce, and brown sugar. Stir over medium heat until combined. Add chicken and toss until combined with the sauce.

Spoon chicken and sauce mixture over cheese. Sprinkle with oregano and remaining cheese. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Drizzle lightly with Bleu Cheese dressing and serve with celery sticks, if desired.

Cajun Chicken Linguini

For some reason Reed has gotten on this 'spicy' kick of late. I'm pretty sure it was right around the time college football started because we did our annual 'go watch the opening game and pig out' night with wings and cajun shrimp alfredo. Since then, bring on the spicy and Reed is a happy boy. So after much griping and complaining that I've never made cajun chicken for him, but for others, I made him some last night. He proclaimed it on of the Top 5 things I've ever made for him. Hope you enjoy my recipe, too.

*The vegetables do not have to be chopped finely as I have done, but picky eaters, like me and Reed, like the flavor but oftentimes do not like the consistency of certain vegetables... for us, its Red Pepper. I chopped the onion, as well, just for visual consistency.

Cajun Chicken Linguini

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Tony Chacheres Cajun Seasoning
1 pound Linguini
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Red Bell Pepper, Seeded and chopped finely
1/2 whole Large Red Onion, chopped finely
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 1/2 cups Low Sodium Chicken Broth
1 cup Heavy Cream
1/2 cup Grated Parmesan Cheese
Chopped Fresh Parsley


Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Brown the chicken until no longer pink. Remove with a slotted spoon and place on a clean plate.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as you would like. Add tomatoes and cook for an additional 30 seconds to a minute until tomatoes are soft and falling apart. Remove all vegetables from the pan.

With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add cajun seasoning if necessary, remember the sauce should be spicy!

Finally, add Parmesan cheese, chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained linguini and toss to combine.

Top with chopped fresh parsley, if desired, and a slight sprinkling of Parmesan cheese right before serving.

Sloppy Joe Turnovers

I will apologize for the picture. :) I would love to blame it off on someone else, or the camera, etc. But I just wasn't paying attention and was hungry! xx

These are so easy. We modified the original recipe that someone had given me to suit our own taste buds. Well, actually Reed modified it and I just simply wrote down his modifications. So you could call this Reed's first blog recipe! Yay, him!!

Sloppy Joe Turnovers
1 lb ground beef
1/4 cup chopped onion
1/4 cup ketchup
1/4 cup BBQ sauce
1/4 cup sour cream
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
10-oz can of the larger biscuits **

Preheat oven to 375 degrees.Brown the ground beef and onion, drain. Add the ketchup, bbq sauce, sour cream, salt, paprika, cayenne and garlic powder, stir to combine. Roll out dough to 4 inch rounds. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

**I mistakenly got the wrong type of biscuits, so I simply rolled out smaller biscuits into about 3 inch rolls, placed the meat filling inside, then placed another roll on top. I crimped the edges with a fork and baked the same amount of time.

Vegetable Oil Brownies

Ok, so I didn't have any margarine or butter and couldn't force myself out of the house last night to get some but I wanted turtle brownie sundaes. Yes, I had pecans, caramel, and ice cream, just no butter or margarine. Haha, well my priorities are straight!!

So I did a little search and found a recipe which I adjusted to suit my needs (and my pantry items). My dessert was lovely... how could it not be? Brownies + ice cream = nirvana!

Vegetable Oil Brownies
3/4 cup unsweetened cocoa powder
2/3 cup vegetable oil (divided)
1/2 cup boiling water
2 cups white sugar
2 eggs
1 1/3 cups self-rising flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cocoa, 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour and vanilla; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted comes out clean. Allow to cool before cutting into squares.

Sausage Egg Muffins

It might not be officially fall, but it is cold enough that my fall comfort food cooking genes have gone into hyper-drive. So this morning, when it was all cool and cloudy, I decided a warm breakfast was what was needed. So enter these lovely little gems.

Sausage Egg Muffins
1 pkg. sausage Patties (I used Jimmy Dean)
1/3 cup green onion, thinly sliced
1/4 cup red pepper, chopped
2 eggs
1/8 tsp. salt
1/8 tsp. pepper
3/4 cup cheddar cheese, shredded
1 pkg. refrigerated buttermilk biscuits

In a skillet, cook sausage over medium-high heat for about 3 minutes, basically long enough to chop into small pieces. Add green onions and red peppers. Cook and stir 3-5 minutes longer or until sausage is no longer pink; drain on paper towels and set aside.
In a bowl, combine the eggs, salt and pepper. Stir in cheese and sausage mixture.
Separate dough into 10 biscuits; press or roll each into a 4 in. circle. Press into the bottom and up the sides of ungreased muffin cups.
Spoon sausage mixture into cups; press down lightly.
Bake at 350°F for 18-22 minutes or until filling is set.

The Best Home-fries Ever!!

I have some left over red potatoes in the garden... I know they are best during the spring, when they are soft and creamy inside. And, to be honest, these are very unlovable looking. But being a thrifty girl on a very (read extremely) tight budget now with the new house, I needed to use find a good use for them.

And I did!! Ok, so Reed and I did. He was my official spice sou chef. :)

Redskin Home-fries
4-6 (depending on size) large red potatoes, cut into 1/2 inch dice
1/4 cup red onion, chopped
1/8 cup red bell pepper, chopped finely
1/8 cup green onion, greens and whites chopped finely
1/2 tsp paprika
1/8 tsp thyme
1/4 tsp red pepper
1/4 tsp garlic powder
2 Tbsp olive oil
Salt and Pepper, to taste

Microwave red potatoes, without water, in a loosely covered container until al dente. I microwaved mine 8 minutes. When finished be sure to strain any water that steamed out of the potatoes during cooking.

Heat a large skillet over medium-high heat and add olive oil, onions and bell pepper and saute until fork tender. Add potatoes and toss gently. Add your seasonings and salt and pepper to taste.

Crock Pot Chicken Cacciatore

I've been really busy this week with one of those little 'side projects' I work on from time to time. This was for a benefit concert which is tonight at a small theatre in Glasgow, Kentucky. Should be fun. The TD there was the one time bassist for the Kentucky Headhunters. Do a little google for Dumas Walker if you ain't familiar (yup... I used ain't) :D

So, with my busy schedule I have had quite a few crock-pot meals. They are easy to prepare for cooking and are ready when I get home from work. -wham!- Perfection for me!!

So this is a new recipe out of my slow cooker arsenal. It was very well received by Reed, which is the only barometer I use in my cooking.

Crock Pot Chicken Cacciatore
1 tbsp olive oil
1 15 ounce can diced tomatoes, undrained
1 6 ounce can of tomato paste
3/4 cup of chicken broth
1 4 ounce can sliced mushrooms, drained
1/2 medium sized onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 pound linguini noodles


Prepare the sauce in the base of the slow cooker by stirring together the olive oil, diced tomatoes, tomato paste, broth or water, mushrooms, onions, garlic cloves, Italian seasonings and salt and pepper.

Add the chicken breasts or thighs to the sauce in the slow cooker, spooning over the sauce on top of the chicken to cover. Set the slow cooker on low and cook for eight hours.

Just before the chicken is finished cooking, prepare the linguini noodles as directed on the package.

Serve the chicken cacciatore over the noodles with some warm crusty bread.

Sauteed Green Beans

I am blessed now with my new house to have a garden. VERY blessed as the old owner's garden is still here and I can have anything I want from it as long as they were allowed to come back and harvest through the summer. Duh, yeah!!! Squeeee!!

French Green Beans. There is nothing that makes my mouth water like sauteed green beans, and to have them fresh from the garden to my skillet then plate? Heavenly.

This is my grandmother's recipe. I actually had no set recipe for it, as most of the grandmother recipes are usually just watch and learn things, so I had to figure out what I did with my last recipe. I would always just adjust depending on how many green beans I had purchased at the store.

I am just looking at the picture and thinking Oo omg what a huge plate of food. :D Don't be hating on me! I was hungry! The other sides to my lovely green beans was crock pot chicken cordon bleu and some left over red potatoes from my low country boil.

Sauteed Green Beans
1 pound French Green Beans (haricot vert for those who want to know)
1 small shallot, chopped VERY finely
2-3 garlic cloves, chopped very finely
4 tbsp butter or margarine
Salt
White Pepper
4 strips of bacon, fried crisp and crumbled, for garnish

Clean your beans thoroughly in fresh water and remove any bad spots as well as nip the tips off. Cook in a pot of lightly salted, boiling water for 2-3 minutes. Immediately remove from heat, drain in a colander and shock in ice-cold water, drain and set aside.

In a large saute pan over medium heat, melt the butter or margarine until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30-45 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout. Serve immediately with a crumbled bacon garnish.

Orange Chicken

First off, let me apologize for taking a picture of the dish in a plastic container. Honestly its aroma was SO YUMMY we didn't think to take a picture all plated up. I should also apologize for the ugh-ness of the photo, too. But meh, its a cell phone picture, can't expect much, right?

Orange Chicken = love. Even if Reed did not like it as he is totally non-chinese after an ugly bout with food poisoning after some take out about 2 years ago. Hey, I had food poisoning, too. But I still slide up to the table for some Chinese... I just make sure that I make it and its not on some buffet. :D

This was amazing. It was time consuming, yes, but the end result was OMG. I do hope you try it soon.

I used a deep fryer to fix my chicken, but you can easily fry in a skillet with oil.

Orange Chicken
1 1/2 Pounds boneless chicken, cut into small pieces
3 eggs, scrambled
Flour
Panko breading
12 oz can Frozen Orange Juice Concentrate (low pulp), thawed
4 heaping tbsp Brown sugar
2 tsp balsamic vinegar
3 tbsp low sodium soy sauce
6 heaping tbsp ketchup

Dredge the pieces of chicken in flour, then egg then panko breading prior to deep frying. I made it easier for myself and created four separate batches to fry. It takes around 5 minutes per batch to cook. Just to be careful I would pull out one of the bigger pieces of that batch and slice apart to see if it was cooked through.

Drain the batches on paper towels while you create the sauce.

Mix the remaining ingredients in a dutch oven and heat through. Prior to serving combine the fried chicken bits in the sauce and serve over hot rice.

Low Country Boil

Last weekend I had a couple friends around for a Low Country Boil. If you've never had one, well you just haven't lived. Its not a terribly complicated thing to make. It's quite informal. It's just delicious and a great way to spend a hot country day.

Most important part of the meal is the turn out onto paper. Most use newspaper, but as I haven't touched a real newspaper in years, I had to use white craft paper. You eat with your fingers for the most part, but I do provide forks for those who are a bit weirded out.

Low Country Boil
Crab Boil in a Bag (I use Zatarain's)
12 red new potatoes
1 pound smoked sausage link sausage, cut into 4-inch pieces
6 ears corn
3 pounds fresh seafood, any combination of crab and/or shrimp deveined but in the shell)

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp or other seafood and cook for no more than 3 minutes. Drain and serve with warm bread, clarified butter and lemon.

Best part about this dish it can be adjusted to feed a few or many.

BBQ Ribs #2 - Shelle's BBQ Sauce

This is a fantastic sauce... Yes, it has a little bit of a shortcut, but sue me. It was what my grandmother did, mom did and now I do! *With a couple little "Shelle" changes... :)

This BBQ is great with anything... it compliments the dry rub (pork and beef) nicely without taking away from those spices.

Usually I would finish my ribs off on my gas grill, but it was raining the day I cooked them, so I had to finish in the oven. Ok, so I didn't HAVE TO, but I didn't wish to be soaked outside standing for a wee bit of flavor when the spices and sauce were flavorful enough!!

Shelle's Special BBQ Sauce
1/3 Cup Chopped Onion (chop very small.. smaller than DNA kinda small)
1 Clove Garlic, very finely minced
1 Tablespoon Olive Oil
3/4 Cup Bottled Chili Sauce
1/2 Cup Beer (Samuel Adams Summer Ale is my choice, adds a citrus flavor)
1/4 Cup of Honey
2 Tablespoons Worcestershire Sauce
2 Tablespoons Light Brown Sugar
1 Tablespoon Yellow Mustard

In a medium saucepan saute onion and garlic in olive oil until the onion is tender. Stir in chili sauce, beer, honey, Worcestershire sauce, brown sugar, and mustard. Bring mixture to a boil, stir gently to prevent burning. Reduce heat, and simmer uncovered for about 20 minutes, stirring occasionally.

Once it is cooled you can keep in your fridge for several weeks... if it lasts that long! :D