Easy No Fuss Soft Caramels

2 cups (1 pint) heavy cream or whipping cream

1 cup light corn syrup

2 cups sugar

3/8 cup (6 tablespoons) butter, salted or unsalted

1/2 teaspoon salt

 INSTRUCTIONS

Lightly grease an 9" x 13" baking pan and line with parchment paper, leaving an overhang on opposite sides.Combine the cream, corn syrup, sugar, butter,  in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, WITHOUT STIRRING, until the mixture reaches 248°F on a candy thermometer soft ball stage , 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below.Remove the pan from the heat; stir in the salt .Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.To wrap the caramels, use 6" squares of parchment paper.Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Sprinkle with sea salt for salted caramels  

Nana's lil Chocolate Pies

 1 pkg. refrigerated pie crusts
1/2 cup sugar
2 Tblsp cocoa powder
butter
pinch of salt

heat oven to 425*
roll pie crust  out a little  thinner than it comes ,using about a 3 inch round cookie cutter cut out all the crusts saving the scraps. Mix cocoa, sugar, and salt
Take about a  1/2 teaspoon of the cocoa mixture
and put in the center of the crust you cut out careful not to over stuff,  put a tiny bit of butter
(1/8th of a teaspoon or so)

on top of the cocoa  mixture.fold in half and crimp with a fork and put on parchment lined cookie sheet . Bake for10 to 12 minutes or until golden brown. If you want you can toss the scraps in some cinnamon and sugar and bake with the  pies

Chicken Broccoli Casserole

6-8 cups cooked broccoli florets
4 cups cubed cooked chicken
2 10 oz cans Cream of mushroom or Chicken Soup or one of each
1 soup can of chicken broth
1 mayo
8oz shredded cheddar cheese
Boil chicken in water with some chicken bullion or chicken broth
bone the chicken save broth.
Cook broccoli  in broth, drain reserving 1 soup can of broth for sauce
Mix broth soup and mayo.
In a 9x13 pan spread about a cup of the sauce in the bottom.
Layer 1/2 of the broccoli  1/2 of the chicken 1/2 of the sauce and 1/2 of the cheese in that order.
do the second layer the same way ending with the cheese
back at 350 for 35-45 minutes
Serve with rice

Cashew Chicken

  

2 cups quartered mushrooms

1 cup chopped onion

1 cup snow peas

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1 tbsp. reduced-sodium/lite soy sauce

1/4 tsp. garlic powder

1/8 tsp. each salt and black pepper

1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped

1/4 cup chopped scallions

1/2 cup chicken broth

1 tbsp. seasoned rice vinegar

1 1/2 tsp. cornstarch

1 tsp. chopped garlic

1/4 tsp. ground ginger

Directions

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss

to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.

Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through

and veggies have softened and lightly browned, about 5 minutes.

Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth,

vinegar, cornstarch, garlic, and ginger. Mix well.

Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve

veggies and chicken drizzled with sauce.

MAKES 2 SERVINGS

1/2 of recipe (about 1 1/2 cups):309 calories

9.5g total fat (1.5gm sat fat),

867mg sodium

23.5g carbs

3.5g fiber

10g sugars,

33gm protein

Freestyle™

SmartPoints®value 3*

 

Chili Relleno Casserole

4oz. can diced green chilies (these are mild)
8oz. sharp cheddar cheese (grated)
8oz. Monterey jack cheese (grated)
1 lg can evaporated milk
8 eggs
1/2 teasp salt
1/2 teasp  pepper (or to tasted)

grease a 9X13 baking dish put a layer of cheese on the bottom of baking pan. Mix chilies eggs, milk, salt and pepper, Pour over cheese. Top with remaining cheese and bake at 350 for 1 hour

Cherry Limeade Cake

• 10 oz jar maraschino cherries
• 1 white cake mix
• reserved cherry juice
• enough milk to make 1 cup of liquid
• 1 stick melted butter
• 2 tsp vanilla
• 3 eggs

For the Frosting

• 2-3 cups powdered sugar
• 3 Tbs. butter, softened
• 4-7 Tbs. limeade concentrate, thawed
• green food color gel, optional

Instructions

1. Drain the cherries, reserving the juice.
2. Coarsely chop the cherries.
3. Add enough milk to cherry juice to make 1 cup of liquid.
4. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
5. Pour into greased bundt pan.
6. Bake 350 degrees for 33-36 minutes.
7. Remove from oven and cool in pan 10 minutes.
8. Remove from pan and cool completely.

For the Frosting

1. In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
2. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
3. Pour over top of cooled cake.
4. Top with extra cherries if desired.

Pasta House Salad copy cat

This is one of my favorite salads!!! Great for a potluck or Church dinner!!

1 head iceberg lettuce
1/2 head romaine lettuce
1 red onion (thinly sliced)
1 small can artichoke hearts in water (drained and crumbled into fourths)
1/4 cup grated Parmesan cheese
1 tomato (diced)

Dressing
4 tablespoons corn or vegetable oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

directions

In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, artichoke hearts, and grated parmesan. Toss and chill.

Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.

http://www.cdkitchen.com/recipes/recs/17/Pasta-House-Company-Salad91960.shtml

 

Cabbage Sausage and Noodles

Ingredients

• 12 oz.kielbasa or sausage, sliced (I use Turkey sausage)
• 2 tablespoons olive oil, divided
• 1/4 cup salted butter
• 1/2 onion, diced
• 1/2 head cabbage, chopped (approx. 6-7 cups)
• 1 cup frozen peas
• 8 oz uncooked egg noodles (or more)
• salt and fresh ground black pepper to taste

Instructions

1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
5. All these measurements are approx. you and add more or less of any of the ingredients to your liking or depending on how may you're feeding 

Easy Lacy Oatmeal Cookies

A Light, delicate tasty cookie

1/4 cup sugar
1/4 cup dark brown sugar
Dash of salt
1 stick butter; softened
1/2 tsp vanilla extract
1 1/2 cups Quick cooking rolled oats
Heat oven to 375. Grease cookie sheets. In medium size bowl, beat butter, sugar, salt and vanilla until light and fluffy. Stir in oats; mix well. (Dough will be crumbly). Drop by a scant teaspoon (about the size of a grape) 2 inches apart onto a parchment lined or greased cookie sheet. Flatten slightly. Bake at 375 for 7 - 9 mins. or until golden around edges. Cool for 2 minutes. Remove from cookie sheet and allow to cool completely on cooling rack.
Makes approx 3 dozen.

Sweet Broccoli Salad

This so good!! I could and have made a meal out of it!! Lighter version in parentheses


1/2 pound bacon

5 cups small broccoli florets  (chopped into very small pieces)

1/3 cup onion diced into tiny pieces
1 cup mayonnaise (Light or fat free)
1 tablespoon cider vinegar
1/4 cup sugar ( or sugar substitute)
3/4 cup raisins or craisins or dried cherries
1/2 cup sliced almonds or sunflower seed kernels

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the almonds /sunflower kernels and the bacon pieces. Serve immediately.

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Slab Peach Pie

Ingredients:

• 1/8 teaspoon kosher salt
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 6 cups fresh sliced peaches
• 2 tablespoons lemon juice
• 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
• 1 egg, beaten

Directions:

1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Death By Chocolate Fudge Bundt Cake

Ingredients

• 1 (18.25 oz.) chocolate cake mix
• 1 (3.4 oz.) package instant chocolate pudding mix
• 2 cups sour cream or plain greek yogurt
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. 

Grease and flour a 10-inch bundt pan

In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended  

Fold in chocolate chips.

Spoon batter into prepared pan.(it will be thick) 

Bake for 50 minutes to 1 hour. Mine needed an hour

Cool for 15 minutes in the pan before turning out onto a wire rack to cool complete

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked ...so easy to make... he did a great job ..

• 3 large eggs
• 1/4 cup granulated sugar
• 1/3 cup canola, corn, or safflower oil
• 1 cup sour cream or plain greek yogurt
• Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
• 1 box (18.25 ounces) yellow cake mix with pudding in the mix
• 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)

Preparation

Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)


Lemon Glaze

2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind

Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Best Ever Meringues

These are by far the best tasting meringues I have ever eaten... and with using Jello the flavors are endless!!!

Ingredients:

• 4 egg whites, room temperature
• 1 Tbsp white vinegar
• 1 Tbsp corn starch
• 1 cup granulated sugar
• 3 Tbsp JELL-O gelatin powder (I used blue raspberry flavor)

Directions:

1. Preheat oven to 200°F. Line two baking sheets (or one large with parchment paper. Set aside.
2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
3. Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.
4. Slowly add in sugar a little at a time, while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 1-2 minutes).
5. Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours or overnight.Mine were ready in about and hour 
6. Store in an airtight container (if they last that long)

Banana Bread Bars with Browned Butter Frosting

 

These are Awesome... My Aunt Sandy made these for my 61st birthday when we were on vacation in Cali.... The browned butter frosting is just perfect for this banana bread!!! This is a definite keeper!! 

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions
1. Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in
a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1
minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20
to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in
a large saucepan over medium heat until
boiling. Let the butter turn a delicate
brown and remove from heat

4. Add powdered sugar, vanilla extract
and milk. Whisk together until smooth (it
should be thicker than a glaze but thinner
than frosting). Using a spatula, spread
the brown butter frosting over the warm
bars (the frosting will be easier to spread
while the bars are still warm)

Easy Rustic Apple Pie

This pie is soooo yummy and soooo easy. You can whip this up and have it out of the oven in less than 45 minutes!!

Ingredients

1/4 cup butter
1 cup brown sugar (DO NOT PACK)
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar

Directions 

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut some slits in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a scoop of Ice Cream

Breakfast Danish

I got this recipe from a friend back in the 80's it is soooo good and easy you will never buy danish again...

part 1
preheat oven to 350 degrees
1 cup flour (sifted)
1/2 cup cold butter (margarine or shortening can be used)
2 Tblsp. water
----------------------------------------------------------------
Put flour into bowl and cut in butter . sprinkle with 2 tblsp of water and mix with a fork . form into a ball and divide in half. On a cookie sheet pat dough with hands into two long strips 12"x3" should be 3 inches apart
-----------------------------------------------------------------

part 2

1/2 cup butter (margarine or shortening can be used)
1 cut water
1 teasp almond flavoring
1 cup flour (sifted)
3 eggs
-----------------------------------------------------------------
In a saucepan, combine butter, water, and bring to a rolling boil, remove from heat and  stir in almond flavoring. Add flour a little at a time to prevent lumping. Add eggs one at a time beat each until smooth.
Divide in half and spread evenly over the strips.

Bake for about 60 minutes until top is crisp and lightly brown.
remove from oven and let cool.
-------------------------------------------------------------------

Cream Cheese Frosting
4 oz cream cheese
2 Tblsp milk
1 1/2 cups powdered sugar (enough to reach a spread consistency

Mix with electric mixer until smooth. Spread on top of cooled danish top with nuts.
you can also top with canned pie filling

Photo to come....

Cupcake Shop Cupcakes!!

Ingredients

1 box cake mix (any flavor) )I used Red Velvet)
1 cup sour cream
1 cup vegetable oil)
1 package instant pudding mix ( chocolate for devil's food/chocolate cake mix vanilla for white/yellow cake mix,)
4 eggs, room temp. (lightly beaten)
2 teasp vanilla extract
1/2 cup milk

Instructions

Preheat oven to 350.
In a large bowl, beat together ALL ingredients for 2 minutes scraping down the sides.
With an ice cream scoop, scoop out cupcake batter into cupcake liners so that they are 3/4 full or a little less.
Check doneness at 15 mins. (Mine took 25 minutes) check with toothpick, if it comes out clean, they are done)
Yield 24-30 Cupcakes (depending how full you filled the liners)

Buttercream Frosting

Ingredients

1 cup shortening
1/2 cup of salted butter
1/4 cup milk
1 tsp. almond extract
4+ cups powdered sugar
food coloring (optional)
Instructions

Beat the shortening and butter on high for 3-4 minutes or until it is creamy/fluffy.
Turn the mixer off and SLOWLY add 1 cup of the powdered sugar at a time
Mix on low until combined, then beat on high for a minute.

*Be sure to taste the frosting in between adding the sugar/creamer to get it the way you want it to taste.
Turn off of the mixer and add the milk.
Mix on high and beat until fluffy (about 4-5 minutes).
Add the Almond extract and beat 1 more minute. Add food coloring if desired
enjoy!

Cake Mix Biscotti

This has got to be the best biscotti recipe I have ever tried!! Great texture, not break your tooth hard like some recipes I've tried. I used a spice cake to make mine and dipped in Wiltons Pumpkin spice candy melts. I think they are seasonal because I can't find them now so you can just use any kind of candy melts or none at all... you can make these out of any flavor of cake mix just make sure it doesn't have pudding in the mix. The variations are endless. Give them a try, you won't be sorry!

Ingredients
1 (18 ounce) box cake mix, your choice of flavor... avoid those with pudding in the mix
1 1/2 to 2 cups flour, add until not too sticky to handle
4 large eggs room temperature 
¹⁄₂ cup margarine or butter, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavor 
³⁄₄ cup nuts (optional)
³⁄₄ cup chocolate chips or cinnamon chips or any other flavor chips you might want to use.

Directions

1. Preheat the oven to 350F degrees.
2. Pour the cake mix into a mixing bowl. Stir in 1& 1/2 cups flour.
3. Make a well in the center and add the eggs, margarine and vanilla extract.
4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! this is where you add more flour if you need it.
5. On a lightly floured board, divide dough into two halves.
6. Pat and form each half into a log about 1" thick.
7. Put onto a lightly sprayed cookie sheet or on parchment paper on cookie sheet
8. Flatten the top of each cookie log until it is about 3" wide.
9. Bake for 20 minutes.
10. Remove baking sheet from the oven and let stand for 10 minutes.
11. Reduce oven temperature to 325 and do not turn off.
12. Gently slide one cookie log onto the counter or piece of parchment paper.
13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes turn over and bake another 10 minutes
15. Remove cookies to cooling rack to cool completely.
16. Melt Wilton candy melts and dip bottom of biscotti put on rack to harden
17. Store cooled cookies in an airtight container or freeze.
18. Variations include:.
19. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
20. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
21. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
22. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
23. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
24. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
25. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.