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.
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