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  

Pecan Pie Bars

~For crust:

2 sticks unsalted butter, softened

⅔ cup packed brown sugar

2⅔ cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

⅓ cup honey

2 tablespoons heavy cream

2 cups chopped pecans

 

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.

Seasoned Ritz Crackers

1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers

~Directions

Toss box of Ritz crackers with all 5 ingredients onto a baking pan.
Bake in a preheated 300 degree oven for 15 minutes
Take out and Savor the Flavor!

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.

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)

A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Post by Cherie Solomon Zimmerschied.

New York Cheesecake with Salted Caramel Sauce

 I made this for CHRISTmas 2013... it is AWESOME!!! it's a keeper!!

New York Cheesecake with Salted Caramel Sauce

Ingredients

CRUST

2 cups  finely ground graham crackers crumbs (about 30 squares) ( I buy the crumbs)

1/4 cup sugar

1/2 cup butter, melted (1 stick)

FILLING

4- (8) oz blocks cream cheese, room temperature

1 cup sugar

4 eggs

1 1/2 tsp vanilla extract

1 cup sour cream

top with Salted Caramel Sauce (recipe below)

Directions

1. To prepare crust: 

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling

2. To prepare filling: 

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.

3. To prepare water bath: 

Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

4. Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut. Or with a piece of dental floss

Salted Caramel Sauce

Ingredients

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon kosher salt

Directions

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the butter, and salt and simmer at a low boil an additional 5-7 minutes until thickened to the consistency to of your liking. Transfer the caramel sauce to a dish or canning  jar to cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving

CHRISTmas Crunch

 

CHRISTmas Crunch
The perfect mix of sweet and salty!! YUMMMMM

1 lb white almond bark
1/2 cup peanut butter
4 cups (more if needed) broken pretzels pieces
1/2 cup Heath toffee pieces
kosher salt

melt almond park in double boiler stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.

Enjoy!

Best Ever Butter Cutout Cookies and frosting

I got this recipe years ago from a friend...these have got to be the best cut out cookies ever... the hold their shape and are buttery and yummy!!! they aren't hard like some cut out cookies

Best Ever Butter Cutout Cookies

2 cups Butter (not margarine)
1-1/2 cups sugar
2 eggs
1 teasp vanilla

5 cups all purpose flour

2 teasp baking powder
1/2 teasp salt

In a large bowl cream butter and sugar until fluffy. Beat in eggs and vanilla.
In another bowl mix flour baking powder and salt, gradually add to the butter mixture and mix well... divide dough into fourths and chill about 30 minutes. Roll out one fourth of the dough on a floured surface to 1/4 inch thickness. Keep remaining dough refrigerated.
Preheat oven to 375 degrees Cut into desired shapes, place 1 inch apart on unbuttered cookie sheet.

Bake 6 to 8 minutes or until lightly browned on the edges. transfer cookies to to a wire rack. cool completely and decorate as desired
store in a airtight container up to one month (they won't last that long lol)
or in the freezer up to 3 months.

Buttercream Frosting ( this makes A LOT!!! it can be frozen or you can cut it in half)
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Coffee Punch

found this yummy punch at 2 busy brunettes

Coffee Punch

1 cup water
3 cups sugar
¼ cup instant coffee granules
1 gallon milk
½ gallon vanilla ice cream, softened
½ gallon chocolate ice cream, softened
Bring water to a boil in a saucepan. Add sugar and coffee. Reduce heat and simmer, stirring constantly until sugar and coffee dissolve. Remove and cool.
Combine milk and coffee mixture in punch bowl. Just before serving, stir ice cream into bowl. Serve immediately. Makes 7 quarts.

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5 Bake about 20 minutes or until hot and bubbly.
Serve hot.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Grandma Solomon's Gingersnap

3/4 cups shortening
1 cup dark brown sugar (firmly packed)
1 Egg, unbeaten
1/4 cup molasses
2 cups sifted flour
1/4 teasp salt
2 teasp baking soda
2-1/2 teasp ground ginger
1 teasp cinnamon
1 teasp cloves

Combine shortening, sugar,and egg and beat until fluffy, add molasses and beat well....
Sift dry ingredients together and add to wet mixture and mix well.
Shape into 1 inch balls roll in sugar and place 2 inches apart on cookie sheet.
Bake at 350 for 12 to 15 minutes
Makes about 4 doz cookies

Jacques Torres' Secret Chocolate Chip Cookie Recipe

This is my niece Candace's favorite Chocolate Chip Cookie... she found it here http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped


Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Meltaway Cookies

found these here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=215376&origin=detail&&Servings=36

"These classic cookies are so named because they really do melt in your mouth!"


Ingredients:
1 cup flour
1/2 cup Argo® OR Kingsford's® Corn
Starch
1/2 cup powdered sugar 3/4 cup butter OR margarine*
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract

Directions:
1. Combine flour, corn starch and powdered sugar in medium bowl; set aside.
2. Beat butter in large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat until well blended. (If necessary, refrigerate dough 30 minutes to 1 hour or until easy to handle.)
3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
4. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container.

Mint Sandwich Cookies

Ingredients:

1 can (16 oz. vanilla frosting)
1/2 tsp. peppermint extract
3 to 5 drops green food coloring (optional)
72 butter-flavored crackers (we use Ritz crackers)
1 lb. dark chocolate candy coating, coarsely chopped

Directions:
In a bowl, combine the frosting, extract, and food coloring. Spread over half of the crackers; top with remaining crackers.

Place candy coating in microwave-safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Makes 3 dozen cookies.

Potato Chip Cookies

Ingredients:

1 C. shortening
2 eggs
2 C. flour, sifted
1 C. nuts, if desired
2 C. potato chips, crushed
1 C. sugar
1 C. brown sugar
1 tsp. baking soda
1 tsp. salt


Directions:
Cream together sugar, brown sugar, and shortening. Add eggs and mix well. Mix flour, salt and soda. Add to batter. Stir in potato chips and nuts. Make small balls and press on un-greased cookie sheet with floured fork, flatten each cookie. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

One Cup of Everything Cookies

Ingredients:

1 C. butter softened
1 C. brown sugar
1 C. white sugar
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 C. oatmeal
1 C. raisins
1 C. pecans (chopped)
3 eggs
1 Tbsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on a cookie sheet and bake for 10 minutes. Makes approximately 9 dozen cookies.

Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.