Monday, September 25, 2017
Halloween Party Mix 1 (11 ounce) packages pretzels 1 (10 1/2 ounce) packages miniature peanut butter filled butter flavor crackers ( I use Ritz) 1 cup dry roasted peanuts 1 cup sugar 1/2 cup butter or 1/2 cup margarine 1/2 cup light corn syrup 2 teaspoons vanilla extract 1 teaspoon baking soda 1 (10 ounce) packages M&M's 1 (18 1/2 ounce) packages candy corn In a large bowl, combine first 3 ingredients. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm. Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Spiced Pumpkin Fudge 2 cups granulated sugar 1 cup packed brown sugar 3⁄4 cup butter 2⁄3 cup evaporated milk 1⁄2 cup canned pumpkin 2 teaspoons pumpkin pie spice 2 cups white chocolate chips, 12 ounce package 7 ounces marshmallow cream 1 cup chopped pecans 1 1⁄2 teaspoons vanilla Line 13 x 9-inch pan with foil. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly. Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute. Immediately pour into prepared pan. Ket stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
Ultimate Pumpkin Bread 1 1⁄2cups flour 1 teaspoon salt 1 cup sugar (can sub with different sweetener) 1 teaspoon baking soda 1 can pumpkin puree 1⁄2cup olive oil (can sub with canola or vegetable) 2 eggs, Beaten 1⁄4cup water 1⁄2teaspoon cinnamon 1⁄2teaspoon nutmeg Preheat oven to 350°F. Sift together flour, salt, sugar, and baking soda. In a separate bowl combined pumpkin, oil, eggs, water, and spices. Then, combined with dry ingredients but, do not mix too thoroughly. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf.
Chicken & Rice Burritos 2 tablespoons butter 1/2 cup chopped green onion… 1 clove garlic, minced 7 cups shredded, cooked chicken meat 1 tablespoon chili powder 2 1/2 cups chicken broth, divided 1 (16 ounce) jar picante sauce, divided 1 cup uncooked long grain rice 1/2 cup sliced black olives 3 cups shredded Cheddar cheese, divided 12 (10 inch) flour tortillas To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. Meanwhile, preheat oven to 375 degrees F (190 degrees C). To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9×13 inch baking dishes and sprinkle remaining cup of cheese on top. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.
Easy Homemade Chocolate Turtle Cake 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add caramels, milk and butter and stir constantly till melted. Pour melted caramel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes
Super Easy Crock Pot Rotisserie Chicken 1 whole roasting chicken olive oil flavored cooking spray seasoning salt, to taste Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. Clean chicken inside and out. Spray with olive oil spray. Sprinkle generously inside and out with seasoned salt. Put chicken back-side down in crock pot (on top of foil balls). Cook on high 4-6 hours.
Sunday, September 24, 2017
New Orleans-Style BBQ Shrimp Makes 4 servings 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.