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.

Pizza Spaghetti Casserole

Ingredients
1 lb. Ground meat
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated Parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...
Directions:
Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

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

 

Avocado Cilantro Lime Dressing

Serves 16
Ingredients
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

Instructions
1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Salted Caramel Sour Cream Cake

1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

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.

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.

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)