Monday, September 24, 2012
Sweet Potato Candy 1 pound sweet potatoes 1 cup granulated sugar 1 cup water Wash and scrub sweet potatoes. Cook in boiling water until soft; let cool, then peel, mash, and pass through a sieve. Set aside. In a saucepan on low heat dissolve the sugar with the water; cover, then simmer for 2 to 3 minutes to wash down crystals from the sides of the pan. Uncover and continue cooking on medium heat to the firm ball stage (242 degrees F) or until the syrup forms a firm ball that does not flatten when removed from cold water. Add the potatoes to the syrup. Let cook until the mixture resembles a paste. Remove from heat and beat with an electric mixer on low speed until cool. By hand, roll bits of paste into 1 x 3-inch sticks. Place them on a board covered with wax paper and let them dry in a warm, dray place for 24 hours. The following day, brush the candies with Glaze. Dry again. Wrap individual candies in wax paper or plastic wrap. Glaze 1 cup granulated sugar 1/4 cup water Boil sugar with water to the thread stage (234 degrees F). Syrup will spin a 2-inch thread when dropped from a spoon. Remove from heat and apply with a pastry brush to the candies. Makes 32.
Caramel 'O Bars 1 bag caramels 1/4 cup water 3/4 cup peanut butter 4 cups Cheerios 1 cup peanuts 1 cup chocolate chips 1 Tbsp. shortening Unwrap caramels and place in medium size bowl. Add 1/4 cup water and 1/2 cup peanut butter. Microwave 3-5 minutes on high, stirring once. Add 4 cup Cheerios, 1 cup peanuts, and stir to mix. Spread into 9x13 inch pan. Let cool. In small bowl mix 1 cup chocolate chips, 1/4 cup peanut butter, and 1 Tbsp. shortening and microwave 2-4 minutes on high. Spread on top of bars.
Brown Butter Cinnamon Rice Krispie Treats 8 tablespoons (1 stick, or 4 ounces) unsalted butter 1 10-ounce bag mini-marshmallows heaping 1/4 teaspoon kosher salt 3/4 teaspoon cinnamon 6 cups (6 ounces) Rice Krispies cereal (half of a 12-ounce box) Grease an 8 by 8-inch square pan. Melt the butter over medium-low heat in a large pot. Once melted, whisk constantly til the butter froths and then begins to turn brown and smell nutty. Keep whisking until it is studded with deep caramel brown flecks, then immediately take off the heat (butter goes from brown to burnt very rapidly, so keep close watch). Add the salt and cinnamon, and whisk til incorporated. Add the marshmallows, and stir using a silicone spatula until the marshmallows are melted and the mixture is uniformly smooth. Add the cereal and gently fold in, til evenly distributed. Pour the cereal mixture into the prepped pan, and using a piece of waxed or parchment paper, gently press down into the pan to make an even layer. Allow to cool, then cut with a sharp knife into 16 squares (or whatever shape/size strikes your fancy)
Speedy Little Devils 1 (18.25 ounce) box devil's food cake mix 1/2 cup (1 stick) margarine, melted 1/2 cup peanut butter, smooth or crunchy 1 (7 ounce) jar Marshmallow Creme Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Combine cake mix and margarine in a bowl and blend until crumbly. Reserve 1 cup for topping. Press remaining cake mix mixture into prepared baking pan. Spread peanut butter over cake mixture; spread Marshmallow Creme over peanut butter. Bake for 20 minutes. Cool and cut into bars.
Garlic Chicken 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Preheat oven to 425 degrees. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear
S'more Brownies 1 (21.5 ounce) package brownie mix 6 graham crackers 1 1/2 cups miniature marshmallows 8 (1.5 ounce) bars milk chocolate, coarsely chopped Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares
Honey BBQ Chicken Bake 3/4 C barbecue sauce 3/4 C honey 1/2 C ketchup 1 onion, chopped 4-6 boneless, skinless chicken breasts Preheat oven to 400 degrees. In a medium bowl, combine barbecue sauce, honey, ketchup, and onion. Mix well. Place chicken in a 9x13 baking dish. Pour sauce over the chicken and cover dish with foil. Bake for 45 min or until chicken is fully cooked.
Frozen Strawberry Lemonade 2 cups ice cubes 1 cup water 1 (6 ounce) can frozen lemonade concentrate 5 large fresh strawberries, hulled Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like
Beer Lime Grilled Chicken 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Deep-Dish Pizza Casserole 1 pkg. (12 oz.) Velveeta Shells & Cheese Dinner 1 lb. ground beef 1 green pepper, chopped 1 small onion, chopped 1 can (8 oz.) pizza sauce 1/2 cup mozzarella cheese Heat oven to 375°F. Prepare dinner as directed on package. While macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce. Spoon dinner into 8-inch square baking dish; top with meat mixture and mozzarella. Cover. Bake 20 min. or until heated through.
Frozen Banana Split 24 (3.5 ounce) ice cream sandwiches, unwrapped 6 medium bananas, peeled and thinly sliced 1 (12.25 ounce) jar hot fudge sauce 1 (10 ounce) jar maraschino cherries, drained and finely chopped 1 (8 ounce) package milk chocolate covered toffee bits, divided 1 (12.25 ounce) jar butterscotch ice cream topping 1 (8 ounce) container cool whip, thawed Line a 13 by 9-inch baking pan with a heavy duty aluminum foil. Place half of ice cream sandwiches evenly over bottom of pan, completely coving bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits. Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.
Chocolate Caramel Pecan Pie 3 cups pecans 1/4 cup granulated sugar 1/4 cup (1/2 stick) butter, melted 1 (14 oz.) pkg. caramels 2/3 cup whipping cream, divided 1 pkg. (8 squares) semi-sweet baking chocolate 1/4 cup powdered sugar 1/2 tsp. vanilla Preheat oven to 350F. Place 2 cups of the pecans in food processor, cover. Process pecans until finely ground, using pulsing action. Mix with granulated sugar and butter, press into a 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. If pie crust puffs up during baking, gently press down with back of spoon. Microwave caramels and 1/3 cup of the whipping cream in a microwaveable bowl on high for 3 minutes or until caramels are melted, stirring after each minute. Pour into crust. Coarsely chop remaining 1 cup of pecans and sprinkle over pie. Place chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan. Cook and stir on very low heat just until chocolate is melted. Pour over pie. Gently spread chocolate to cover top of pie. Refrigerate 4 hours
No-Bake Chocolate Peanut Butter Bars 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups powdered (confectioners) sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in the refrigerator.
Chocolate Sin Squares 14 oz. pkg. caramels 2/3 cup evaporated milk, divided 1 German chocolate cake mix (18 oz.) 3/4 cup margarine 1 cup chopped nuts 1 cup chocolate chips Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Heat oven to 350. Separately, combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts. Place half the mixture into a greased 13x9 pan. Bake 6 minutes. Sprinkle baked mixture with chocolate chips, then spread with caramel mixture. Spread remaining mixture on top. Bake 15-18 minutes. Let cool then cut into squares.
KIDS PARTY MIX 2 c. bite sized pretzels 2 c. Honey Toasted Oat cereal 2 c. Crispix or Chex 2 c. Goldfish crackers 1/4 cup maple syrup 2 tablespoons butter 1 c. dried cranberries or raisins 1/2 c. chocolate chips 1/2 c. M&M's Preheat oven to 300F. In a large bowl, combine pretzels, goldfish, & cereal. In a sauce pan, bring maple syrup and butter to boil. Pour over cereal mixture and combine thoroughly. Pour in 9X 13 pan. Bake 30 minutes, stirring once halfway through. Let cool.
Hash Brown Casserole 1 pkg Shredded Hash Brown Potatoes 1 can Cream Of Chicken or Celery Soup 1 cup Cheddar Cheese, shredded 1/2 Stick Margarine 1/2 cup Onion, chopped 1 cup Sour Cream Mix all ingredients in a bowl. Put mixture into a greased 9 x 13 baking dish. Bake, uncovered, at 350F for 45 minutes to 1 hour or, until golden brown.
Baked Salmon In Foil 3 1/2 lb. Salmon 1 Lemon Salt and Pepper 1 Tbs. Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 350F, 180C, for 10 minutes per pound. If serving hot, take it out of the oven and let it stand for a further 10 minutes. If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin
Skillet Beef 'N' Rice 1 lb. lean ground beef 1 cup onion, chopped 1 cup bell pepper, chopped 1 can (14-1/2 to 16 oz. tomatoes) 1 T. salt 1 T. chili powder 1/2 t. garlic powder 3 cups of cooked rice (white or wild) 1/2 lb. (4) cups shredded cabbage 1 cup grated Cheese Sauté ground beef, onions, and peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10-15 minutes, or until cabbage is tender crisp. Sprinkle with cheese. Cover 2-3 minutes to melt cheese.
Chili Dog Pizza 2 cups buttermilk baking mix (such as Bisquick) 1/2 cup cold water 1 cup homemade or canned chili 1 small onion, chopped 5 hot dogs, thinly sliced 1 cup shredded cheddar cheese Heat oven to 425 degrees. Mix baking mix and water until soft dough forms. Roll or pat dough into a 12 inch circle on ungreased cookie sheet or pizza pan. Pinch edge of circle, forming a 1/2 inch rim. Spread chili over dough; sprinkle with remaining ingredients. Bake until crust is golden brown, about 20 minutes.
Candy Corn Cereal Squares 1 cup peanut butter 1/3 cup honey 1/4 cup margarine or butter 1 (10oz.) pkg. marshmallows 6 cups crispy honey graham cereal squares 1 cup candy corn Grease 13x9 pan. In 4-Qt. saucepan or Dutch oven, combine peanut butter, honey, margarine and marshmallows. Cook over low heat until marshmallows are melted, stirring occasionally. Carefully stir in cereal and candy corn. Using wet or greased spatula, spread in greased pan. Cool completely; cut into bars. Makes 36 bars.
Friday, September 7, 2012
Drunk Cake Mix Jello Cake 1 package of yellow cake mix 4 eggs 1 small box jello instant chocolate pudding 3/4 cup water 3/4 cup oil 1/4 cup vodka 1/4 cup to 1/2 cup Kahula Large handful of chocolate chips Preheat oven to 350 degrees F. Combine box of instant pudding and box of cake mix. With a whisk, blend dry mixes together well. Add remaining ingredients and blend with mixer. Bake in bundt pan at 350F for about 35 minutes.
Butterfly Dip 8 ounces cream cheese 2 tablespoons chopped green onions 2 garlic cloves, chopped 1 egg white, cooked and chopped 1/2 cup mayonnaise 1/2 cup fresh parsley, chopped Triscuits Mix in blender. If desired, sprinkle finely chopped egg yolk on top. Serve with Triscuits
HOT DOG CHEESE OMELETS MAKES 4 SERVINGS. HEAT a little oil in a skillet. Add 1/2 onion, diced, saute 5 min. or until tender. Add 1 hot dog, sliced. Cook covered until hot dog is browned. Coat a skillet with nonstick spray. Heat. For each omelet, beat 2 eggs and 1 tbs water until blended. POUR into pan, push cooked portions at edges toward center, tilting pan as necessary. When eggs are set but still moist, spoon 1/4 hot dog onion mixture and 1/4 cup shredded Cheddar or Swiss cheese onto half of omelet. Fold other half over filling, slide onto a plate. Repeat to make 3 more omelets. SERVE with toast
Barbecue Shrimp Stir-Fry 1 medium onion, cut into 1-inch pieces 1 medium green pepper, cut into 1-inch pieces 1/2 cup barbecue sauce 2 tablespoons honey 1/4 teaspoon dried basil 1/8 teaspoon garlic powder 1/8 teaspoon pepper 3/4 pound uncooked medium shrimp, peeled and deveined Hot cooked rice In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice. Yield: 2 servings