Delicious Caramel Dipping Sauce

found this recipe at www.asouthernfairytale.com

Ingredients

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
Instructions

1.In a medium saucepan combine sugars, syrup and butter.
2.Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
3.Remove from heat and cool 5 minutes.
4.Stir in whipping cream.
5.Pour into a jar and store in refrigerator. It will thicken when cold.

Rustic Apple Strudel

Another really good recipe from www.SouthernPlate.com go check out her other recipes...
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Rustic Apple Strudel


Ingredients

1 Puff Pastry sheet (1/2 of a package)
1/2 stick margarine, melted
3 T granulated sugar
1 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp allspice
2-3 large granny smith apples, peeled and sliced (I used frozen ones)
Confectioners' sugar (optional - we used ice cream instead :)
Instructions

0.Remove one puff pastry sheet from the package and let sit at room temperature until thawed, about a half hour or so. Place on floured surface and roll out just a bit with floured rolling pin. In medium bowl, place sliced apples and add flour, 3 T sugar, and spices. Stir well to coat apple slices entirely. Spoon apples down the center of your puff pastry sheet. Fold over sides and press seams to seal. Brush with melted butter and sprinkle with a little bit of sugar.
1.Place on baking sheet and bake at 375 for twenty minutes, or until golden

Pumpkin Bread (3 loaves)

Pumpkin Bread
Makes 3 loaves

3 cups canned pumpkin puree or one large can
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking
powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons ground
nutmeg
1 1/2 teaspoons ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Stovetop Pork Carnitas

found this recipe at www.theclothesmakethegirl.com


Ingredients:

3-4 lbs. pork shoulder, boneless or bone-in
1/2 cup lime juice
1/2 cup lemon juice
1 heaping (!) tablespoon cumin
1 tablespoon garlic powder
1/2 tablespoon sea salt
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon cayenne pepper
Directions:

1. Cut the pork shoulder into a few large chunks. You don’t want them bite-sized; I make mine about 3-4 inches.

2. Mix cumin, garlic powder, sea salt, and the two peppers together in a small bowl. Place the pork chunks in a plastic container with a lid or a Ziploc bag. Pour in the spice blend, then toss the bag vigorously until the chunks are completely coated on all sides.

3. Place the pork in a large, deep pan. Pour the lime and lemon juice into the bottom, then add water to just cover the meat.

4. Turn heat to high and bring the water to a rip-roaring boil. You want big bubbles! When it’s rolling, turn the heat to a simmer. Keep the pan uncovered. You want it bubble a fair amount, but not be a roiling boil. While it’s cooking, it will look like uninspired soup. Do not be discouraged!Essentially, you’re waiting for the water to evaporate from the pan, but while the water is evaporating, the powerful acidic qualities of the lime and lemon juice are tenderizing the meat. Yay, science!

5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Now things get interesting… allow all the water to cook out of the pan and watch as the meat magically fries and carmelizes. It is a thing of beauty. But seriously, you need to watch it at this point.

6. Carefully turn the hunks of meat – without shredding them – to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating

Pumpkin roll

Ingredients:
•3 Eggs
•1 cup Sugar
•2/3 cup Pumpkin
•1 teaspoon Lemon juice
•3/4 cup All-purpose flour
•1 teaspoon Baking powder
•2 teaspoons Cinnamon
•1 teaspoon Ginger
•1/2 teaspoon Nutmeg
•1/2 teaspoon Salt
•.
•Filling:
•8 ounces Cream cheese -- softened
•4 tablespoons Butter -- or margarine
•1 cup Powdered sugar
•1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
..

Grandma’s Sugar PoPs!

found this one at www.howdoesshe.com you can find the tutoria;l there...can't wait to try it!!

2 smaller bags or one large bag puffed corn (Chesters)- also called hulless popcorn. Put in a big soup or roasting pan and warm in oven while you make the syrup (this helps the sugar syrup coat better when it is ready to pour over the top)

Syrup:
4 sticks butter (2 cups)
2 cups sugar
4 Tbls. water (grandma says this helps the butter not burn on the bottom)

Bring to a low boil and boil softly for 7 minutes.
Turn off heat, then add 1 tsp. vanilla (grandma likes to dump a little more for good measure.:)

Take puffs out of the oven and pour syrup over puffs while stirring
pour and stir, pour and stir until they are all evenly coated.
Then dump out on wax paper.

Let dry over night, if you can wait that long…we couldn’t! They will get crunchier and meltier (new word:) as they dry.

Caramel Apple Jam

Ingredients:
6 cups diced peeled apples (1/8 inch cubes)
1/2 cup water
1/2 teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
1. In a large kettle, combine the apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath

Peanut Butter Bark

found this one here can't wait to try it!www.chameleongirls.blogspot.com
This is such an effortless treat.
You only need 3 ingredients and about 10 minutes.


1 pound white chocolate bark (or white chocolate chips)
1/2 cup peanut butter (your choice of crunchy or smooth)
1/2 cup semi-sweet chocolate chips
Melt white bark in microwave safe bowl for 2 minutes mix well, if not all the way melted put back into microwave for 15 seconds stiring smooth (for up to 1 minute longer). Once all the way smooth add peanut butter and until well blended.
Pour onto a foil-lined baking sheet and spread thin.
Melt chocolate chips in microwave for 30 seconds until chips are mixed smooth. If needed melt in 10 second intervals
(make sure not to over heat).
Drizzle chocolate over peanut butter mix.





Swirl with end of spoon or toothpick.



Freeze for 5 minutes or until set
Crack into small pieces.

Potato Chip Cookies

Salty Plus Sweet Plus Crunchy—a Delicious Combination With a Retro Flavor!

Cooking Time: Bake 10 to 15 minutes

Ingredients:
2-1/2 cups potato chips*, crushed (measure after crushing)
1/2 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1/4 cup C&H Pure Cane Granulated Sugar
1 egg
1/4 cup milk
1 tsp. vanilla
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 cup pecans or roasted peanuts, chopped

Instructions:
Preheat oven to 375°F. Combine sugars, egg, milk, and vanilla and whisk together to combine in medium mixing bowl. In small bowl, stir together flour and baking powder to combine. Add dry ingredients to batter, then mix in the potato chips and nuts. Drop by teaspoonfuls onto a greased or parchment-lined baking sheet, allowing space for the cookies to spread. Bake for 10 to 15 minutes, or until lightly browned.

* Thin, crispy potato chips work best. Avoid low-salt or flavored varieties.


Serving Size: 3 dozen cookies

crock pot chicken & rice

another good crockpot recipe..found here forkinit.blogspot.com

ingredients:


2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. cook on high 4-6 hour or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?




cook the rice in a pot (or rice cooker if you're not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

Homemade Ranch Dressing

found this recipe here www.jasonandshawnda.com/foodiebride/archives/1419

No preservatives. No high-fructose corn syrup. Homemade ranch dressing in 5 minutes!

Ingredients
◦3/4 cup mayonnaise
◦3/4 cup sour cream
◦1 Tbsp olive oil
◦1 Tbsp lemon juice
◦1/4 to 1/2 cup buttermilk
◦1 small bunch of chives
◦Small handful of parsley
◦1 clove garlic
◦1/2 tsp salt
◦1/4 tsp white pepper
Instructions
1.Place all ingredients with 1/4 cup of buttermilk in a blender
2.Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3.Store in an air-tight jar in the fridge.
Nutritional Information Calories: 102.3 | Fat: 10.7 | Fiber 0 WW Points: 3

Easy Crock Pot Beef Stroganoff

Easy Beef Stroganoff Reply to Topic.Displaying all 7 posts..Gayle Fassino Helton
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden
mushroom soup
1/2 cup chopped onion

1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions:
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
serve over noodles or rice

Pumpkin Spice Latte (Just Like Starbucks!)

found this @ www.thekitchn.com

You can change the sugar and fat content of this recipe quite easily.

makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Pumpkin spice latte

1 1/2 C. brewed coffee (I used two k-cups)
4 C. milk
4 T. canned pumpkin (can easily go higher if you want a stronger pumpkin taste)
1 1/2 t. pumpkin pie spice
1/2 C. sugar
3 T. vanilla
whipped cream to top

Add coffee and milk to slow cooker, whisk in pumpkin, spices, etc. Cover and cook on high 2 hrs. Whisk again before serving and top with whipped cream.

Pumpkin Butter Spread

1- 15 oz. can pumpkin
1 c. apples, peeled, and grated
1/2 c. packed brown sugar
3/4 tsp. pumpkin pie spice
1 c. apple juice

Combine all ingredients in the crock pot. Mix well and cook on high for 1 1/2 hrs. Reduce heat to low and cook an additional 5-6 hrs. Makes 3 cups!

Italian Beef

3-4lb beef roast,
1 jar of pepperoncinis
1 jar giardiniera drained
1 packet of dry Zesty Italian dressing
10oz beef broth.
hogie rolls
provolone cheese

Cook it for as few as 10 hours, as many as 18, on low. I serve this on French hoagie rolls with provolone. Make sure to spoon some of the juice from the crockpot onto the sandwiches (or put the juice in a dish and dip like French dip).

"Manly Beef" with noodles

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package Lipton beefy onion soup mix
3 pounds beef stew meat
1 bag egg noodles

Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.

Serve over egg noodles or garlic mashed potatoes. We usually have green beans or a salad with this meal.

No water - no need to brown meat first! This recipe could not be easier!

Cilantro Lime Chicken Soft Tacos

3lbs Bonless skiness chicken breasts (can be frozen, if you want!!)
1 jar (16oz) your favorite salsa
1 packet taco seasoning
1 lime ( juice from 1 lime)
2 tbls fresh cilantro- chopped
tortillas

In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken and cook on low for 8-10 hours.

Remove chicken and shred.

Serve with tortilla. Add any favorite toppings (lettuce, onion, olives,cheese,etc).

Hot Wing Sandwiches

3-boneless (skinless)chicken breast
1 packet dry ranch powder
1 tbsp butter
1 Jar of wing sauce
cook on low for 6 hours.
Shred and place on sub rolls w/pepper jack cheese.
To Die for...

Spaghetti Casserole

1 1/2 pounds ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce (I used Newman's Own)
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
Grated Parmesan cheese

Cook ground round and onion in large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.

Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.

Spoon one-third of meat mixture into lightly greased 5 quart slow cooker. Spread half of broken spaghetti over meat, pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6-8 servings

Crock Pot Chicken & Dressing

8" Pan Baked Cornbread
8 slices of Toasted Bread
4 Beaten Eggs
1 Chopped Medium Onion
1/2 cup Chopped Celery
1 1/2 Tablespoons Sage or Poultry Seasoning
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 cans Chicken Broth
2 cans Cream of Chicken Soup
2 Tablespoons Margarine
4 Boneless Chicken Breasts Cooked & Chopped
In a large bowl crumble cornbread and toasted bread. Add all remaining ingredients but margarine. Spray your crock pot with Pam and Pour dressing mixture in....Dot with margarine..Cover and cook on High for 2 1/2 hours or Low for 3 to 4 hours....Makes about 16 servings...

Slow Cooker Italian Wedding Soup

Makes 8 servings
Prep: 15 mins
Slow Cook on LOW for 6 hours

1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsely
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2 in strips
1 1/2 teaspoons dried oregano
1 3/4 cups acini di pepe pasta (such as Ronzoni)

In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsely and 1/4 teaspoon each of the salt and pepper. Form into 1 in meatballs (about 45 ) and place on baking sheet; refrigerate while preparing soup.

Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 mins of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle each serving with remaining parsely and Parmesan cheese and serve.

Kahlua Pork/Pig Recipe

Kahlua Pork/Pig Recipe

If you've been to Hawaii, you've probably had this. They serve it all over the place there. Traditionally, it's made by cooking the pig in a hole in the ground, but who's got time for that?! This crockpot version is much more practical. Super easy and soooo delish!

Ingredients:
Pork roast (pork butt is best, but any cut will do)
hawaiian salt (kosher also works just as good)
liquid smoke

Directions:
Place pork in crockpot. Pour some liquid smoke (a little of this stuff goes a long way) and rub it all over the roast. Sprinkle the salt all over and rub again. Cook time will depend on your roast size. If you are pressed for time, use high temp. If not, low for longer. Check for doneness by sticking a fork in and twisting. If it shreds easily, it's done! Once completely cooked, shred all of it. You can either serve in crockpot or on a dish. If you transfer to serving dish, be sure to