Caramel Brownies
Some people are addicted to these babies… I could name about 10 from Girls Camp. No fear!
The recipe is yours for the taking… and making!
These truly are to die for.
I can sense these would be mighty fine frozen…
What you need…
· 1 14 oz. bag Kraft caramels
· 2/3 c. evaporated milk
· 1 box German chocolate cake mix
· 3/4 cup butter, melted
· 1 cup pecans, finely chopped
· 1-2 cups semi-sweet chocolate chips
Make them…
1. In a saucepan over low heat, melt caramels with 1/3 cup of the evaporated milk until completely melted. (You can do this in the microwave) Set aside.
2. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk and pecans.
3. Mix well… batter will be thick.
5. Bake at 350 for 6 minutes.
6. Remove from oven and sprinkle chocolate chips on top. Drizzle melted caramel evenly over top of chocolate chips.
7. Spread remaining batter over caramel. (Easiest if you pour batter into pancake shapes and piece together over caramel). It is alright if there are small spaces where the caramel peeks through.
8. Bake for 16-18 minutes. Don’t over bake or edges will be hard.
9. Let cool for 2-3 hours at room temperature … or refrigerate to set.
Best served at room temperature… even better served warm with a scoop of vanilla ice-cream on top!
Snickerdoodles
Everyone knows what a
Snickerdoodle is!
This IS the best recipe… ever.
Just look at this picture… now I want you to go make a batch of these and share… with NO ONE.
Ingredients
· 1¾ cups sugar
· 2½ cups all-purpose flour
· 2 tsp. cream of tartar
· 1 tsp. baking soda
· ½ tsp. table salt
· 2 tsp. cinnamon
· 8 tbs. (1 stick) unsalted butter
· 8 tbs. vegetable shortening
· 2 large eggs
· (If using salted butter omit table salt)
Make them…
1. Preheat oven to 375
2. Combine ¼ cup sugar and 2 tsp. cinnamon in a shallow dish and set aside.
4. In a large bowl beat butter, shortening, and remaining 1½ cups sugar together on medium speed until light and fluffy. (3-6 minutes)
5. Beat in eggs one at a time.
6. Stir dry ingredients in BY HAND until incorporated.
7. Using a cookie scoop, scoop about 2 tbs. of dough at a time into the cinnamon sugar mixture and put on a cookie sheet.
8. Bake 10-12 minutes… BUT DON’T OVERBAKE!
9. The cookie should look raw between the cracks and look a little under-done.
10. Cool doodles on cooling racks.
Sherry’s Chocolate Chip Cookies
These are the perfect C.C.C.
Sherry says so… and so do I!!
Ingredients
· 1 cup Butter
· 1 cup Brown Sugar
· 1 cup Sugar
· 2 Eggs
· 1 tsp. Vanilla
· 2 ½ cups of Flour
· 1 tsp. Baking Soda
· 1 tsp. Baking Powder
· ¼ tsp. Salt
· 1 Cup Chocolate Chips
Directions
1. Heat oven to 350 degrees.
2. Cream butter and sugar together.
3. Mix in the eggs and vanilla. Stir in remaining ingredients.
4. Place on cookie sheet and bake for about 12 – 14 minutes.
{This recipe makes 24 medium to large cookies.}
Fried Ice-Cream Dessert
Let me introduce you to your new favorite Dessert.
Serve with your favorite topping and try to eat just one square…
What you need…
· ½ cup melted butter
· 2 ½ cups Rice Krispies
· 1 cup chopped pecans
· 1 ½ cups sweetened coconut
· ¾ cup brown sugar
· ½ gallon vanilla ice cream (the square carton works best)
Assemble…
1. In a bowl combine all ingredients except ice cream.
2. Press ½ of mixture into a lightly sprayed 9x13 pan.
3. Slice vanilla ice cream into ½” slices and arrange on top of crust. Fill in all the edges. If using ice cream from round carton spoon in ice cream and smooth to an even consistency.
4. Press remaining crumb mixture on top. Cover and store in freezer for 12 hours.
5. Cut into squares and serve!
6. Top with whipped cream and your favorite sauce… chocolate, caramel… or fruit.
thank you chef in training...
Buttermilk Syrup
Also known as “Breakfast Crack”…
THE BEST SYRUP EVER…
The End
What you need
· 1 cube butter
· 3/4 cup sugar
· 1/2 cup buttermilk
· 1 tsp. vanilla
· 1 tsp. baking soda
Make this Syrup
1. Combine butter, sugar, and buttermilk over medium heat in a medium to large saucepan.
3. Stir...it will foam up. Serve hot.
4. Syrup can be refrigerated for up to 2 weeks.
6. Can also reheat in microwave… at 50% power until warm.
Hawaiian Ham Roll Sliders
These delicious little delights are great for a picnic, a party, a main dish or just a snack.
They are a great "go to" recipe when asked to bring something to any gathering and such…
Ingredients
· 2 pkg. Hawaiian sweet dinner rolls
· 1 pkg. deli sandwich ham
· 12 slice Swiss cheese
· 1/2 c butter, melted
· 1 Tbsp. poppy seeds
· 1 1/2 tsp. Worcestershire sauce
· 1 1/2 tsp. brown or Dijon mustard
· 1 tsp. onion powder
Make them…
1. Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops.
2. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well. Drizzle over rolls.
3. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes.
4. Serve warm or cold.
Chicken Salad Sandwich for a Crowd
The perfect Chicken Salad!!
Bonus… this salad can be made ahead and looks pretty impressive when served…
Ingredients…
· 5 lbs. chicken breasts
· 2 pkg. Lipton onion soup mix
· 1 bunch of celery finely chopped
· 1 cup sour cream
· 1 qt. real mayonnaise
· ½ cup apple juice
· 2 tsp. salt
· 1 tsp. onion powder
· 1 tsp. garlic powder
· 3 gala apples diced small
· Red grapes halved
· 80 croissants
1. In a large pot, bring water, dry onion soup and chicken to a boil.
2. Reduce heat and simmer 2-3 hours.
3. Remove from pan and cool. Cover and put in refrigerator overnight.
4. The next day dice chicken and set aside.
5. In a large bowl combine sour cream, mayo, apple juice, salt, onion powder, and garlic powder. Mix until well combined. Add chicken and return to fridge.
6. Before serving dice apples and halve grapes. Add to salad and gently mix till combined.
7. Slice croissants ½ way through. Fill with yummy chicken salad and serve!
Spinach Salad with Poppy Seed Dressing
The salad of all Salads… Pleasing to look at and tastes fabulous. I call this a... “Ladies Lunch Salad”
Salad…
· 1 ½ pkgs. Fresh baby spinach (or 50/50 blend lettuce)
· 1 small head iceberg lettuce
· ¾ lb. Swiss cheese, grated
· ½ lb. bacon, cooked and crumbled
· 1 cup fresh sliced strawberries
· 1 small red onion, sliced thin
· Toasted or sugared almonds (optional)
Dressing…
· 1 small yellow onion, diced
· 2/3 cup vinegar
· 2 tsp. dry mustard
· 2 tsp. salt
· 3 tbs. poppy seeds
Mix above ingredients in a blender. Then add…
· 1 ½ cups sugar
· 2 cups oil
Add oil very slowly while it is blending and blend until well combined.
1. Combine all salad ingredients in a large bowl.
2. Just before serving add salad dressing and toss to mix.
3. To make this a complete meal… add grilled chicken!
Fabulous Chili
The easiest Chili in the West! The only chili recipe I use…ever! Always a crowd pleaser!
Ingredients…
· 1 ½ lb. ground beef
· 1 Large can of Ranch beans
· 1 Small can Ranch beans with onions
· 1 large jar (24 oz.) salsa (your favorite)
· 1 can kidney beans (drained & rinsed) **optional
· 1 can black beans (drained & rinsed)
**optional
Make Chili…
1. Brown ground beef and drain.
2. Spray Crock-pot with cooking spray.
3. Add all ingredients to Crock-pot and mix well.
4. Turn on low and walk away. Stir occasionally.
5. Add more Ranch beans or salsa (or whatever)… until it looks and tastes the way you like. Make it as hot or mild as you want by using a spicier salsa or when adding the small can of Ranch beans use the Ranch beans with jalapeños.
6. Cook on low for three hours or so until heated through and flavors blend. You really cannot mess this up.
7. Top with grated cheese, chopped green onions, sour cream etc. This chili freezes well.
8. P. S. **I always use the black beans and kidney beans.
Marinara with
Sautéed Vegetables
Make this Beautiful Pasta with Red sauce and Sautéed Veggies…
(That the kids will NEVER discover) And you have got yourself
a tasty dinner!!
Ingredients
· 16 oz. pkg. corkscrew pasta
· 1 small onion, chopped
· 1 Tbs. Minced Garlic
· 1/2 Yellow Bell Pepper
· 1/2 Orange Bell Pepper
· 1 cup of diced carrots
· 1 cup of diced Mushrooms
· I bottle of Marinara Sauce
{I like White Linen Collection}
Directions
1. Cook pasta according to package directions.
2. In a large skillet… sauté the onion, bell peppers, mushrooms, carrots and garlic in olive oil until tender, being careful not to burn garlic.
3. Add the Marinara sauce to sautéed veggies.
4. Drain pasta; toss with sauce.
· 4 oz. Cream cheese
Garlic Bacon Cream Sauce Pasta
A little fancy and A LOT delicious!!
Anything with heavy cream… is well… A Dream Dish!
Stretchy pants might be a perfect wardrobe choice while enjoying this Dish from Heaven…
You will Need…
· 1 pint of Heavy Cream
· 1/2 stick butter
· 1 small container Alouette Garlic & Herbs Cheese spread
· 4 oz. Cream cheese
· 1 cup shredded Parmesan Cheese
· 1 Tbs. Minced Garlic
· 1/2 lb. Bacon
· 1/2 Red Bell Pepper
· 1/2 Orange Bell Pepper
· 1/2 Yellow Bell Pepper
· 16 oz. package of Penne Pasta
Make this…
1. Cook Penne Pasta to package directions.
2. Meanwhile in a large skillet, sauté bell peppers and garlic, being careful not to burn garlic. Then set this aside.
3. Cook bacon and cut into small pieces.
4. Bring Cream and butter to a boil and reduce. Then add Alouette cream and cream cheese… cook until blended. Toss cream sauce with pasta, bell peppers, bacon and Parmesan cheese.
No comments:
Post a Comment