This is one of my favorites to make at Christmas.
Ingredients
2 cups sugar
1/8 tsp cream of tarter
2 tbsp butter
1/4 cup water
1/4 cup vinegar
Directions
Add all ingredients in to a quart pan and but on medium heat. Bring to hard boil. (around 265 on your candy thermometer) Pour out on chilled, buttered candy stone. Let cool until you can pick it up (it will still need to be hot, just don't burn yourself) Fold in on it's self so you can pick it up and begin pulling it. Pull it until you can not pull any longer. Pull it out into a long string like snake and cut into bite size pieces with scissors. Put pieces in a gallon bag with some powdered sugar and shake until coated.
Tip: The longer, or hotter you cook the harder the taffy will be. If you do not cook long enough it will be too soft to cut. You can cause blisters on your fingers if you are not careful yet if you let it cool too long before you start to pull it, you will not be able to pull it enough to get it to be the right texture. Takes lots of practice but worth it! Just before you pull it of the heat you can add a drop or two of food coloring.
Friday, December 12, 2008
M & M Cookies
Ingredients
1 1/4 cups sugar
1 1/4 cups M & M's
2 cups flour
1/2 tsp baking soda
1/2 tsp baking power
Mix well in large mixing bowl
ADD
1 stick butter (very soft)
1 egg (slightly beaten)
1 tsp vanilla
Directions
Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts and place 2 inches apart on baking sheet. Bake at 375 for 12 to 14 minutes until the edges are lightly browned. Cool 5 minutes on baking sheet.
Tip: This batter will seem very dry and you will have to really press it together to make balls. The are better undercooked than overcooked. I usually go just 12 minutes.
1 1/4 cups sugar
1 1/4 cups M & M's
2 cups flour
1/2 tsp baking soda
1/2 tsp baking power
Mix well in large mixing bowl
ADD
1 stick butter (very soft)
1 egg (slightly beaten)
1 tsp vanilla
Directions
Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts and place 2 inches apart on baking sheet. Bake at 375 for 12 to 14 minutes until the edges are lightly browned. Cool 5 minutes on baking sheet.
Tip: This batter will seem very dry and you will have to really press it together to make balls. The are better undercooked than overcooked. I usually go just 12 minutes.
Chicken Rolls
Ingredients2 breasts chicken diced
1 pkg cream cheese
1 can cream of chicken
1/4 cup sour cream
1/2 cup milk
2 pkg crescent rolls
Directions
Pre-heat oven to 375. Mix cream cheese and half a can of cream of chicken. Stir in diced chicken. Unroll crescent roll and put a spoonful of mixture in the middle then roll. Pinching the open ends together so that the filling does not spill out. Sometimes I use two rolls together before I fill to make bigger servings. (as in the picture) Place on slightly greased cookie sheet and bake for 12 to 15 minutes or until golden brown. While baking; mix half a can of cream of chicken, sour cream and milk in blender. Heat in microwave. Serve over rolls as gravy.
I have also used turkey in place of the chicken.
Thursday, December 4, 2008
Herbed Turkey Breasts
Ingredients
2 cans chicken broth
1 cup lemon juice
½ cup packed brown sugar
½ cup fresh sage
½ cup minced fresh thyme
½ cup lime juice
½ cup cider vinegar
½ cup olive oil
2 envelopes onion soup mix
¼ cup Dijon mustard
2 tbsp minced fresh marjoram
3 tsp paprika
2 tsp garlic powder
2 tsp pepper
1 tsp salt
2 boneless turkey breasts (2 lbs each)
Directions
1- In a blender, process the first 15 ingredients in batches until blended. Pour 3 ½ cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2- Drain and discard marinade. Place turkey in a 5 qt slow cooker; add reserved marinade. Cover and cook on high for 3 ½ to 4 ½ hours or until juices run clear and a meat thermometer reads 170 degrees.
This is the recipe the way I found it, BUT I tweaked it a little. I made it for a LARGE group last night (100 or so people). I cut the marinade by about 1/4 and had plenty. It only took about 1 1/2 hour to cook so plan accordingly. Make sure that you use your meat thermometer instead of just time to make sure it is done. After the meat reached 170, I turned off the heat and let it rest for 30 mins before I cut it. I sliced the turkeys with a electric knife and then put the slices back in the roaster. After I got all the meat cut I drizzled the juices over the meat before serving. It can be hard to find something that you can cook for a large group and keep it moist. This worked great. People did not know it was turkey, thought it was pork or chicken.
2 cans chicken broth
1 cup lemon juice
½ cup packed brown sugar
½ cup fresh sage
½ cup minced fresh thyme
½ cup lime juice
½ cup cider vinegar
½ cup olive oil
2 envelopes onion soup mix
¼ cup Dijon mustard
2 tbsp minced fresh marjoram
3 tsp paprika
2 tsp garlic powder
2 tsp pepper
1 tsp salt
2 boneless turkey breasts (2 lbs each)
Directions
1- In a blender, process the first 15 ingredients in batches until blended. Pour 3 ½ cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2- Drain and discard marinade. Place turkey in a 5 qt slow cooker; add reserved marinade. Cover and cook on high for 3 ½ to 4 ½ hours or until juices run clear and a meat thermometer reads 170 degrees.
This is the recipe the way I found it, BUT I tweaked it a little. I made it for a LARGE group last night (100 or so people). I cut the marinade by about 1/4 and had plenty. It only took about 1 1/2 hour to cook so plan accordingly. Make sure that you use your meat thermometer instead of just time to make sure it is done. After the meat reached 170, I turned off the heat and let it rest for 30 mins before I cut it. I sliced the turkeys with a electric knife and then put the slices back in the roaster. After I got all the meat cut I drizzled the juices over the meat before serving. It can be hard to find something that you can cook for a large group and keep it moist. This worked great. People did not know it was turkey, thought it was pork or chicken.
Thursday, November 20, 2008
Maple Syrup
Why buy it when you can make it?
Ingredients
2 cups sugar
1 cup water
cap full of mapleine
Directions
Add sugar and water to quart pan and boil till clear. (if you watch it boil you will be able to tell when it is clear) Stir in mapleine.
TIP: two parts sugar to one part water - make this in any size you need. Extra can be stored but will turn to sugar if stored too long.
Ingredients
2 cups sugar
1 cup water
cap full of mapleine
Directions
Add sugar and water to quart pan and boil till clear. (if you watch it boil you will be able to tell when it is clear) Stir in mapleine.
TIP: two parts sugar to one part water - make this in any size you need. Extra can be stored but will turn to sugar if stored too long.
French Toast
Ingredients
Texas toast
2 eggs
1/2 cup milk
1/4 Cinnamon
Directions
Whisk eggs, milk and Cinnamon together. Dip bread into batter on both sides and grill till brown.
As a family we eat our french toast with peanut butter and maple syrup. Though sometimes when I am all alone (not very often) I sprinkle the toast with powdered sugar and then squeeze a lemon over it. Tastes almost like dessert, and who does not like dessert for breakfast?
Texas toast
2 eggs
1/2 cup milk
1/4 Cinnamon
Directions
Whisk eggs, milk and Cinnamon together. Dip bread into batter on both sides and grill till brown.
As a family we eat our french toast with peanut butter and maple syrup. Though sometimes when I am all alone (not very often) I sprinkle the toast with powdered sugar and then squeeze a lemon over it. Tastes almost like dessert, and who does not like dessert for breakfast?
Cream Puffs
These are EASY! I am not one to follow a recipe exactly how it reads, but I do on this one.
Ingredients
1 cup boiling water
1 stick butter (the real stuff)
1 cup flour
1/4 tea salt
4 eggs
Filling
Pudding any flavor
Directions
Pre heat oven to 400
Melt butter in boiling water. Remove from heat and stir in flour and salt (use a wooden spoon). Let cool slightly. Add one egg at a time and mix well. Spoon onto non greased cooking sheet. Bake for 15 mins at 400 then turn heat down to 325 for 25 mins.
TIP: I make the pudding with the directions for pie filling on the box. I have also used whipping cream instead of the milk for a richer filling. I sprinkle them with powered sugar when I put them on the plate. You can also drizzle chocolate over them to be real fancy.
Ingredients
1 cup boiling water
1 stick butter (the real stuff)
1 cup flour
1/4 tea salt
4 eggs
Filling
Pudding any flavor
Directions
Pre heat oven to 400
Melt butter in boiling water. Remove from heat and stir in flour and salt (use a wooden spoon). Let cool slightly. Add one egg at a time and mix well. Spoon onto non greased cooking sheet. Bake for 15 mins at 400 then turn heat down to 325 for 25 mins.
TIP: I make the pudding with the directions for pie filling on the box. I have also used whipping cream instead of the milk for a richer filling. I sprinkle them with powered sugar when I put them on the plate. You can also drizzle chocolate over them to be real fancy.
Pinwheels
I got this recipe from a friend and it is the best one I have tried.
Ingredients
2 pkg cream cheese (softened)
1 can diced green chilies
1 can diced black olives
1 bunch green onions minced (about 1/4 cup)
1/4 tea red pepper flakes
1/4 tea garlic salt
1 pkg tortilla (about 10)
Directions
Mix first 6 ingredients together. Spread on tortilla and roll. Slice in 1/2 inch pieces prior to serving.
TIP: Put rolled tortillas in the fridge prior to cutting as this allows the filling to set up and makes it easier to cut.
Ingredients
2 pkg cream cheese (softened)
1 can diced green chilies
1 can diced black olives
1 bunch green onions minced (about 1/4 cup)
1/4 tea red pepper flakes
1/4 tea garlic salt
1 pkg tortilla (about 10)
Directions
Mix first 6 ingredients together. Spread on tortilla and roll. Slice in 1/2 inch pieces prior to serving.
TIP: Put rolled tortillas in the fridge prior to cutting as this allows the filling to set up and makes it easier to cut.
Thursday, October 30, 2008
Blackened Chicken
This is a recipe that I found on AllRecipes and I love it. I make up the seasoning in bulk so that I have it on hand when I want to do chicken. I made this for 120 people and it was great. The chicken is very juicy because you sear the sides before you cook it.
INGREDIENTS
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. (I make this up in bulk) Coat the chicken breasts evenly with the spice mixture. (I only do one side)
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 10 minutes.
I usually serve this with fettuccine noodles as in the picture above.
INGREDIENTS
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. (I make this up in bulk) Coat the chicken breasts evenly with the spice mixture. (I only do one side)
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 10 minutes.
I usually serve this with fettuccine noodles as in the picture above.
Wednesday, October 29, 2008
Chicken Salad
Ingredients
Dressing
1/2 cup mayo
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon lemon juice
Salad
3 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped green onion
1 1/2 cup diced Swiss cheese
1 1/2 cup halved grapes
Directions
Mix all dressing ingredients together and set aside (you can make this up in advance and store in your fridge)
Toss salad ingredients together and coat with dressing. Chill before serving
This is great on croissants!
Dressing
1/2 cup mayo
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon lemon juice
Salad
3 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped green onion
1 1/2 cup diced Swiss cheese
1 1/2 cup halved grapes
Directions
Mix all dressing ingredients together and set aside (you can make this up in advance and store in your fridge)
Toss salad ingredients together and coat with dressing. Chill before serving
This is great on croissants!
Shepard's Pie
Ingredients
1 lb cooked hamburger
1 bag frozen vegetable
2 cups mashed potatoes
1 can cream of chicken
2 cups grated cheese
Directions
Using a 9x9 cooking dish, layer the cooked hamburger (I add half a can of cream of chicken to the meat), then the vegetable (I use peas most, but what ever you have works), then the mashed potatoes (this is where the other half can of cream of chicken goes). Top off with grated cheese and put in the microwave oven for 3 to 5 mins or until cheese is melted.
This is one of those that I don't have a printed recipe and that is why there are no official cooking terms. But it is a basic at my house.
1 lb cooked hamburger
1 bag frozen vegetable
2 cups mashed potatoes
1 can cream of chicken
2 cups grated cheese
Directions
Using a 9x9 cooking dish, layer the cooked hamburger (I add half a can of cream of chicken to the meat), then the vegetable (I use peas most, but what ever you have works), then the mashed potatoes (this is where the other half can of cream of chicken goes). Top off with grated cheese and put in the microwave oven for 3 to 5 mins or until cheese is melted.
This is one of those that I don't have a printed recipe and that is why there are no official cooking terms. But it is a basic at my house.
Chicken Enchilads
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
6 (6 inch) flour tortillas
2 cups shredded cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa (I blend the salsa as my husband does not like it chunky). Cook, stirring until melted and well blended. Stir in chicken. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
This recipes comes from allrecipes.com and I tweaked it a little.
FYI this is a GREAT freezer item!
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
6 (6 inch) flour tortillas
2 cups shredded cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa (I blend the salsa as my husband does not like it chunky). Cook, stirring until melted and well blended. Stir in chicken. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
This recipes comes from allrecipes.com and I tweaked it a little.
FYI this is a GREAT freezer item!
And it begins . . . .
I have had a few friends ask about what kind of food I cook at my house. I have decided that this would be the best way to share. I will add my basic recipes first and then when we find a new one that is good I will share. Please feel free to share any of your favorite recipes as well and I always love great tips.
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