tag:blogger.com,1999:blog-89652994075066910192024-03-19T05:55:34.040-05:00Busy Day RecipesUnknownnoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8965299407506691019.post-24537422094286501292010-07-29T19:21:00.001-05:002010-07-29T19:57:51.272-05:00Oatmeal Molasses Chocolate Chip Cookies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwwDQkagsZkBWSfbu93UvMDGc-F4Vmw_L7hij92U0Gs_PiHTN_arOZt3jCl3mf2hWcHsgfNwcoHKfnzvx3m4piKZJVjGue5_GOp3Cc5MR3_hDwUDEttipJ9jw9H1vXCa2_NuNLQBj8aiF/s1600/SAM_0178.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwwDQkagsZkBWSfbu93UvMDGc-F4Vmw_L7hij92U0Gs_PiHTN_arOZt3jCl3mf2hWcHsgfNwcoHKfnzvx3m4piKZJVjGue5_GOp3Cc5MR3_hDwUDEttipJ9jw9H1vXCa2_NuNLQBj8aiF/s320/SAM_0178.JPG" /></a>My mom used to make these for us when we were kids. Her mom used to make them for her. Now I make them for my kids. Gotta love the multi-generational recipes. (My mom was a bit of a health nut and this is one cookie she would let us eat for breakfast) Recipe below is just as it is in my grandma's recipe box. Below the recipe I'll put my twist to it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 C sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 C molasses</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 C melted shortening</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 eggs well beaten</div>1/2 C sweet milk<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 tsp cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp soda</div>1/2 tsp salt<br />
4 C flour<br />
4 C quick oats<br />
2 C chocolate chips<br />
<br />
Mix in order given sift in flour and spices Bake at 350 degrees for 10 mins.<br />
<br />
**I use melted margarine, regular milk (not even sure what sweet milk is) 2 tsp cinnamon and 4 tsp all spice (I don't keep cloves around the house, so that's why the switch) I also bake for 12 minutes because I like them a little more done. Makes 5 dozenUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-80461350838541384782010-05-03T19:43:00.000-05:002010-05-03T19:43:46.077-05:00Pineapple Hawaiian ChickenHere's another recipe, compliments of my niece Jen. From Jen, <span style="color: #38761d;">"We did this and served it over rice and it was SO good! And I think you could make it ahead of time and just let it marinade! It was delicious!! It is so good and moist. It was amazing!!"</span> Once again Jen, thanks for sharing!<br />
<br />
<br />
7-8 Various pieces of Chicken, we used Breasts, cut in half<br />
2 T. Sugar<br />
1 tsp Cornstarch<br />
1 (8 oz) can crushed pineapple<br />
2 T. butter<br />
2 T. soy sauce<br />
1 T. finely chopped onion<br />
<br />
In a small saucepan, combine sugar and cornstarch. Stir in crushed pineapple, butter, soy sauce, and chopped onion. (Since I forgot an onion, I used onion salt, and it was still good!) Cook and stir until thickened, and bubbly; cook 1 minute more.<br />
<br />
Put chicken in a casserole dish sprayed with Pam. Cover with Pineapple mixture and bake at 350 for 45 minutes to an hour, until chicken is done!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-46802260411038716462010-05-03T19:37:00.000-05:002010-05-03T19:37:54.546-05:00Crunchy Taco Salad.This recipe was sent to me by my niece. She said, <span style="color: #3d85c6;">"This . . is actually from the Body For Life Cookbook. It's Crunchy Taco Salad. And even for my kids, who are super picky, they LOVE it!!! Devour it! I hope you enjoy!! "</span> Thanks Jen for sharing!<br />
<br />
<br />
1lb ground turkey<br />
1 (15)oz can chili beans in sauce<br />
5 C. romaine lettuce, chopped<br />
1 C. Salsa<br />
1/2 C. Cheddar Cheese, shredded<br />
1 tomato, diced<br />
4 green onions, sliced<br />
1/2 C. Sour cream<br />
baked tortilla chips<br />
<br />
Cook turkey, add chili beans.<br />
<br />
Put lettuce on plates, put chili over top. Then top with Salsa, cheese, tomato, green onions, sour cream and chips.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-90582137909561467492010-04-28T09:11:00.002-05:002010-04-28T09:12:42.789-05:00Easy Chicken Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKqreOQLPNduybLwYBRekM4D-UDE_7IFtwQaxBAujTkh3ZaBi56b9rh0DwQZn3hFym7ApOzAclqgcWgHWpYQs6wtXDDyroKvMErpfQwClKV1vbmy4i6NjSAeFtAkOJwTmxvMEHu4CWVP2/s1600/chicken+bake.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKqreOQLPNduybLwYBRekM4D-UDE_7IFtwQaxBAujTkh3ZaBi56b9rh0DwQZn3hFym7ApOzAclqgcWgHWpYQs6wtXDDyroKvMErpfQwClKV1vbmy4i6NjSAeFtAkOJwTmxvMEHu4CWVP2/s320/chicken+bake.JPG" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is a super easy casserole that is thrown together in minutes. You can mix in the morning, refrigerate and bake about an hour before needed. It would also be an excellent use for Thanksgiving leftovers.</div><br />
1 pkg stuffing mix<br />
1 ½ lbs fully cooked boneless skinless chicken breasts cubed<br />
1 lb package frozen broccoli florets, thawed and drained<br />
1 can cream of chicken soup<br />
8 oz Velveeta cubed<br />
<br />
Preheat oven to 400. Prepare stuffing according to package directions (we never use the butter). Combine chicken, broccoli, soup and cheese in a 13x9 baking dish. Mix well. Top with stuffing. Bake 30 minutes or until stuffing is crunchy and cheese is golden brown. (Will take closer to an hour if cooked from the refrigerator)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-77079816623813973212010-04-25T20:03:00.000-05:002010-04-25T20:03:46.160-05:00Penne & Peppers<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is one of the easiest, tastiest dishes. Whips up in minutes and tastes amazing! This is great for dinner parties when you want to impress but don't have a ton of time. I don't know that I've had better at any Italian restaurant.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85ETRGobNJsODbTQvvoSVboIqzWVikWxvZcxLByhxb-QWWaaOx1d6GnF2mxcbXXYLw9VL5yWMcT2co204HBDVXfUNKyzwzo8zVP3mZCeKFQrLcizLv1Pp3pFP5dB9N3PSt-cmj_ooirnz/s1600/PENNESAUSAGEPEPPERS(1).jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85ETRGobNJsODbTQvvoSVboIqzWVikWxvZcxLByhxb-QWWaaOx1d6GnF2mxcbXXYLw9VL5yWMcT2co204HBDVXfUNKyzwzo8zVP3mZCeKFQrLcizLv1Pp3pFP5dB9N3PSt-cmj_ooirnz/s200/PENNESAUSAGEPEPPERS(1).jpg" tt="true" width="200" /></a>3 cups penne pasta, uncooked</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb. Italian sausage</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 each green and red bell pepper, cut into thin strips</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 jar (26 oz.) spaghetti sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 oz. (1/2 of 8-oz. pkg.) cream cheese (garlic & chive is an excellent option)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup shredded parmesan cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook pasta as directed on package. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook and stir 5 min. or until crisp-tender. Stir in spaghetti sauce; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8965299407506691019.post-73361098953471924652010-04-04T07:29:00.002-05:002010-04-04T07:30:31.770-05:00Pecan Sweet Potato Waffles<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2-rQOFurDAkLm2WqGwkK2yvT1OIyOVpybkjEmG7wB1M2esPohew66HaHquMFU0cFxE6nYlNhGorUA8FYJbuCHrS9ndPu8Jt52UzPSOCrmDhXLfRtOOTFu9DqLI2UJ795RbWPVNvQOm1u/s1600/SAM_0441.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2-rQOFurDAkLm2WqGwkK2yvT1OIyOVpybkjEmG7wB1M2esPohew66HaHquMFU0cFxE6nYlNhGorUA8FYJbuCHrS9ndPu8Jt52UzPSOCrmDhXLfRtOOTFu9DqLI2UJ795RbWPVNvQOm1u/s200/SAM_0441.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe makes a not too sweet, but super moist waffle with a crunchy topping. It's a great combination of tastes and textures. I found a version of this recipe in a magazine, but altered to fit the needs and preferences of our family. It's a twist on two southern pies, Pecan & Sweet Potato. Anytime you can eat pie for breakfast, it's a good day!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Waffles -</strong> yields 12-15 waffles</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 C pancake mix</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ tsp cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ tsp allspice</div>1 egg<br />
1 ½ cup milk<br />
1 can sweet potatoes, mashed<br />
2 tbsp oil<br />
1 tsp vanilla<br />
<br />
In a large bowl combine pancake mix brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients until just combined. Bake in a preheated waffle iron until golden brown.<br />
<br />
<strong>Topping</strong><br />
<br />
2 tbsp butter<br />
2 cup chopped pecans<br />
1/4 cup brown sugar<br />
2 tbsp water<br />
1/4 tsp cinnamon<br />
1/8 tsp all spice<br />
Dash salt<br />
<br />
<br />
In a small skillet, melt butter over medium heat. Add pecans. Cook and stir for 2 minutes. Add brown sugar, water, salt, and spices. Cook and stir until sugar is dissolved. Serve over top waffles with maple syrup. Store leftover topping in sealed container in refrigerator.<br />
<br />
<br />
**You can make these ahead of time and refrigerate. Just pop into the toaster to reheat and enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-87768657027822618462010-03-28T07:10:00.001-05:002010-03-28T07:11:30.635-05:00Sour Cream Blueberry muffins<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOURZXCqvO1unJFfAhiScUoPYg5JGZdoQRX-yDhIPEx2iGqWMgxdkzemzsZc8t-MffX5dA9a-sq7uaIipic1EXcb6XES8G4kC51yFJqsVbvRp4SMqPWmsN1UUUY27SnKMVUKertjS4exH9/s1600/exps20429_QC10361D19B.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOURZXCqvO1unJFfAhiScUoPYg5JGZdoQRX-yDhIPEx2iGqWMgxdkzemzsZc8t-MffX5dA9a-sq7uaIipic1EXcb6XES8G4kC51yFJqsVbvRp4SMqPWmsN1UUUY27SnKMVUKertjS4exH9/s200/exps20429_QC10361D19B.jpg" width="200" /></a>This recipe is compliments of the Taste of Home Cooking School. Super easy and sooooooo yummy! I doubled the recipe because I wanted tons of muffins. With the oven full, it took 30 minutes for these to cook. This may vary in your oven. I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix. Worked beautifully!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups biscuit/baking mix</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¾ cup plus 2 Tablespoons sugar divided</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup sour cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup fresh or frozen blueberries (unthawed)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a large bowl, combine the biscuit mix and ¾ cup sugar. In a small bowl, combine eggs and sour cream. Stir into the dry ingredients just until combined. Fold in Blueberries.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Fill greased muffin cups ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.<br />
<br />
Makes 1 dozen good sized muffins. (If you fill the cups less full you could actually get 18)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-35469744652483510842010-03-13T06:42:00.002-06:002010-03-13T06:45:09.472-06:00Breakfast Biscuit MuffinsI can't take any credit for this recipe. My friend Michelle sent me the <a href="http://www.netcooks.com/recipes/Breakfast/Low-Fat.Bacon.Egg.&.Cheese.Pancake.Muffins.html">link</a> to this recipe. I changed it up a little for our family (my kids won't eat turkey bacon) and I needed more than 6 muffins. These are great to make on the weekend and then reheat throughout the week for a quick breakfast on the go.<br />
<br />
2 cup Bisquick (or pancake mix of choice)<br />
1 cup plus 1/4 C fat-free skim milk<br />
4 eggs<br />
4 slices bacon, chopped and cooked until crispy<br />
4 slices ham chopped<br />
1 C shredded cheese<br />
1 tablespoon plain yogurt or applesauce (instead of veg. oil)<br />
<br />
1. Preheat Oven to 400 degrees<br />
2. Scramble eggs and 1/4 C skim milk in bowl<br />
3. In separate bowl, combine Bisquick, 1 cup skim milk and either 1 tbs yogurt, applesauce, or veg oil<br />
4. Add 1/4 C scrambled egg mixture to pancake mix and blend well with fork until smooth<br />
5. Cook remaining scrambled eggs, then mix cooked egg, bacon & ham together.<br />
6. Spray muffin pans with non-stick spray, or use baking cups<br />
7. Add 1/2 tablespoon pancake mixture to muffin cups, spoon egg mixture into muffin cups<br />
8. Sprinkle with cheese.<br />
9. Top with remainder pancake mix<br />
10. Bake at 400 degrees for 10-12 minutes or until lightly golden<br />
<br />
Makes 12 muffinsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-41980449719739584182010-03-13T06:19:00.003-06:002010-03-13T06:31:50.734-06:00Stuffed Breakfast Rolls<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOhq_qBRxdS0kS8Ww0xwhpuNSq4gyOJRZM2Qn_7XaSnMB9SOvlbBJNwgwGYQGgjRyDoABrjvNnMAyofj28p_oOF4XHcOu7XDlSNY93t2AuvOUO4gnHOZOK4_Gi20WVIixKxVFsmMNSu2m/s1600-h/SAM_0393.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOhq_qBRxdS0kS8Ww0xwhpuNSq4gyOJRZM2Qn_7XaSnMB9SOvlbBJNwgwGYQGgjRyDoABrjvNnMAyofj28p_oOF4XHcOu7XDlSNY93t2AuvOUO4gnHOZOK4_Gi20WVIixKxVFsmMNSu2m/s200/SAM_0393.JPG" vt="true" width="200" /></a>These are perfect to make on the weekend and then refrigerate for the week. They microwave perfectly in 30 second. It's a great portable nutritious breakfast.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 batch <a href="http://busydayrecipes.blogspot.com/2010/01/potato-rolls.html">potatoe roll dough</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 bag frozen southern style hashbrowns</div>1 lb breakfast sausage<br />
9 eggs<br />
salt<br />
pepper<br />
<br />
Mix <a href="http://busydayrecipes.blogspot.com/2010/01/potato-rolls.html">dough</a>. While dough is rising, in a large skillet, brown breakfast sausage. Add hashbrowns. Cook until hashbrowns are golden brown. In a medium bowl, beat eggs until well mixed. Add eggs to hashbrown mixture. Cook until eggs are fully cooked. Salt and pepper to taste. Allow entire mixture to cool slightly.<br />
<br />
Take a piece of dough, slightly larger than a golf ball, and flatten until pretty thin. Place a good size spoonful of hashbrown mixture in center. Form dough around hashbrowns until fully sealed. Please on greased cookie sheet. Bake at 350 for 20-25 minutes or until golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-43617951047347825222010-03-13T06:03:00.001-06:002010-03-13T06:06:22.632-06:00Fiesta ChickenMy sister-in-law sent me this super easy recipe. Thanks Jen for sharing!<br />
<br />
4-6 Boneless Skinless Chicken Breasts<br />
2 cans Ro-Tel Tomatoes. <br />
<br />
Put chicken in crockpot and cover with Ro-Tel. Cook on low in crockpot all day. Shred it and it's great for burritos, or even quesedilla's. It's really good! A favorite around here!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-8814079293539186232010-03-13T06:01:00.001-06:002010-04-07T18:52:56.562-05:00Brownie Bars1 stick butter <br />
1 boxed brownie mix <br />
1 can sweetened condensed milk <br />
1 cup coconut <br />
1 cup chocolate chips <br />
1 cup pecans <br />
<br />
Preheat oven to 350. Melt butter in 13x9 pan. Sprinkle dry brownie mix over butter. Drizzle milk overtop. Sprink with coconut, chocolate chips, and pecans. Lightly press toppings into milk. Bake for 20-25 minutes or until coconut is golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-82203355699781887812010-01-31T09:53:00.010-06:002010-01-31T13:46:05.002-06:00Creamy and Sweet Chicken and Rice<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVpE8bwp4WCnEfsA2b7pCUq8qZkDvSoY7jJVzWIq1bt_zi9vCcJERNnWgkWcNSYrVlJCtWbXtzGVtsNv2SK7YukCSawRnzEElXoX_DvDavnVkJoHbOgmciCdp4CBqSjZ37YB50UX7JWb/s1600-h/000_large_25711.jpg" style="clear: right; cssfloat: right; float: right; height: 158px; margin-bottom: 1em; margin-left: 1em; width: 152px;"><img alt="" border="0" height="200" id="BLOGGER_PHOTO_ID_5432948476244876434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVpE8bwp4WCnEfsA2b7pCUq8qZkDvSoY7jJVzWIq1bt_zi9vCcJERNnWgkWcNSYrVlJCtWbXtzGVtsNv2SK7YukCSawRnzEElXoX_DvDavnVkJoHbOgmciCdp4CBqSjZ37YB50UX7JWb/s200/000_large_25711.jpg" style="float: right; height: 148px; margin: 0px 0px 10px 10px; width: 148px;" width="200" /></a>Okay, everyone makes the chicken and rice bake with cream of chicken and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Lipton</span> onion soup, <strong>right</strong>? Not that I don't still love it, but was in the mood for something different. I was extremely low on my grocery funds, due to unexpected funeral expenses traveling to Utah. In other words, I simply needed to make do with what was in the house. Even if I had unlimited funds, there was no way I was going to go to the store after I had just gotten home from such a long trip by car. They say, necessity is the mother of all inventions. However, as much as I would like too, I can't take full credit for this one alone. The original recipe came from Kraft, and I just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">happened</span> to have found it in my spam email box. I will post the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">original</span> recipe, and tell you my tips/tricks below.<br />
<div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Honestly, I think this is a dish that is elegant enough to serve to dinner guest if you chose to keep the breast intact, as the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">original</span> recipe instructs. However, when on a budget, low on time, or cooking large, I always shred my chicken in the crock!<br />
<br />
<strong><span style="font-size: 130%;">Tips:</span></strong> I placed 6 breasts, frozen, in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">crock pot</span> with everything, but the kitchen sink... Oops, I mean the cream, almonds and the rice. I didn't even use the almonds, but sure think it is fancy! I also used pineapple/apricot jam, because I had that in the house. I cooked this on high for 3 hours. While my brown rice and not, white rice, was cooking, I added my cream, and continued to cook in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">crock pot</span> on high for 30 min. Once rice was done, I used a metal <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">spatula</span> to shred up the chicken into bite size pieces and serve over rice. That is it! Idiot easy, fast and cheap.<br />
<strong><span style="font-size: 130%;">Ingredients: </span></strong><br />
1/4 cup butter (didn't use)<br />
2/3 cup sliced almonds (didn't use)<br />
6 skinless, boneless chicken breast halves (used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">crock pot</span> and shredded)<br />
1/8 tsp. ground black pepper<br />
1 cup heavy cream (used half and half)<br />
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)<br />
3 tbsp. orange marmalade (I used apricot/pineapple jam)<br />
1 tbsp. Dijon-style mustard (I used spicy, style)<br />
1/4 tsp. crushed red pepper<br />
6 cups hot cooked regular long-grain white rice (I used brown)<br />
<strong><span style="font-size: 130%;">Directions:</span></strong><br />
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet. Season the chicken with the black pepper. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides. Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.</div></div></div></div></div>Peanuthttp://www.blogger.com/profile/09747207667092303519noreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-7904349449030802922010-01-30T18:21:00.013-06:002010-01-31T11:50:35.188-06:00Chicken Tetrazinni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WnSJScktEQHiGMXL8w_qY2E50klHgSeNzRH-Z9MzfcmDgwbW7WF1KAtCOtjTHTSE1NaTFcrvnght8HxueqnnylLvwbESDQQmZPzFeph3TKopTNM2FnZsFYjiMEBp_CDvSbp4sJ5Ojhfl/s1600-h/000_341098.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432702195889681346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WnSJScktEQHiGMXL8w_qY2E50klHgSeNzRH-Z9MzfcmDgwbW7WF1KAtCOtjTHTSE1NaTFcrvnght8HxueqnnylLvwbESDQQmZPzFeph3TKopTNM2FnZsFYjiMEBp_CDvSbp4sJ5Ojhfl/s400/000_341098.jpg" style="cursor: hand; float: left; height: 140px; margin: 0px 10px 10px 0px; width: 140px;" /></a>This recipe makes enough for 2 casseroles. I <strong><span style="font-size: 130%;">love</span></strong> this, because I can make one for dinner and freeze the other. I purchased 30 tin foil disposable pans at Sam's Club for this very purpose. Instead of doing take-out when I am busy or tired, I can go to my freezer for a yummy homemade meal. I will say that this is my original recipe as I have cooked for years, but I have learned to tweak it as my budget and or time restraint allows. <br />
<br />
<div></div><div><strong><span style="font-size: 130%;">Here are a few tips:</span></strong></div><div></div><div>When I was a working mother, the easy way for me was to place the frozen chicken into a crock pot with all of the dry seasonings on low for 5-6 hours. I used about 6 breasts. Don't thaw it out and don't add liquid to the pot. Just dump and cover. When I got home, and before I took off my dress clothes, I started my pasta on the stove and shredded the chicken with a fork! I could get into something comfy, while the pasta cooked. Then, I just picked up with the next steps, where I left off. Tonight, I made this and didn't even have time to do this step, so I bought a pre-cooked chicken at Walmart and took it off the bone. I was even lazy and bought the pre-diced seasoning vegetable kit in the freezer section (onions, celery, bell peppers). This meal took less than 15 min's to make once the chicken was cooked and 30 min. to bake. You will definitely have 2 meals for around $10.00 each.</div><div></div><div></div><br />
<div>We are trying to be a little healthier with our food choices, so I used whole wheat pasta for this. I also used half and half milk instead of heavy cream. I keep plenty of chicken bouillon cubes in my pantry for cheap broth. It works well with this dish, because the broth blends with other ingredients rather than being a main ingredient. You may also use reduced fat cheese, but I do not recommend fat-free. Even a rat wouldn't eat that! I would much rather use less of the best than lots of the fake. In other words, if cheese is a concern for you, skip adding it to the casserole itself and instead, place it on top. </div><div><br />
<strong><span style="font-size: 130%;">Ingredients</span></strong><br />
1 pound spaghetti, broken into pieces<br />
2 (10.75 ounce) cans condensed cream of chicken soup</div><div>1 cup of heavy cream<br />
12 ounces shredded Cheddar cheese<br />
6 cups shredded boiled chicken breast meat<br />
1 pound mushrooms </div><div>1 large onion, diced</div><div>1 stalk of celery, diced<br />
1 (4 ounce) jar sliced pimento peppers, drained<br />
1 cup reserved chicken broth </div><div>1 tsp butter</div><div>1 tbls olive oil</div><div>1 tsp salt</div><div>1 tsp pepper</div><div>1/2 tsp cumin</div><div>1 tsp oregano</div><div>1/2 ground sage</div><div><br />
<strong><span style="font-size: 180%;">Directions</span></strong></div><div>Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. </div><div>Drain and set aside.</div><div>In a sauté pan, add butter and olive oil and sauté mushrooms, onions, celery, and pimentos until tender. Next, combine soups, broth, cream, seasonings and cheese in pot and mix well. Add noodles and cooked chicken and stir. </div><div>Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly. </div>Peanuthttp://www.blogger.com/profile/09747207667092303519noreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-64498288636936666352010-01-30T14:37:00.002-06:002010-01-30T14:41:14.598-06:00Honey Cinnamon Oat MuffinsThis is a true muffin recipe. If you prefer a muffin that is super sweet you'll want a cupcake and not this muffin. If you like a denser muffin that isn't overly sweet, this one is for you. It is great with a little honey drizzled over the top or a dab of your favorite jam.<br />
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<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aJRt0hKMUemzL4pqHNFj__3X1O393oLp7pKeA4n_vlBpx0l73Ea12_G9yWhPdpSghg-Nmy-os2HkN7Olx6DfOA7l7qFzqfXN4cOL6onbeOYWx__NMfoVLshWjKp3_Y9QDScJXqvFn8eM/s1600-h/SAM_0312.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aJRt0hKMUemzL4pqHNFj__3X1O393oLp7pKeA4n_vlBpx0l73Ea12_G9yWhPdpSghg-Nmy-os2HkN7Olx6DfOA7l7qFzqfXN4cOL6onbeOYWx__NMfoVLshWjKp3_Y9QDScJXqvFn8eM/s200/SAM_0312.JPG" width="200" /></a>1 cup quick cooking oats</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2T vegetable oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ cup honey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¼ teaspoon baking soda</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ teaspoon salt</div>1 teaspoon vanilla<br />
2 teaspoon cinnamon<br />
<br />
1. Preheat oven to 400 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. <br />
<br />
2. In a small bowl, combine milk and oats; let soak for 15 minutes. <br />
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3. Stir egg, oil and honey into oatmeal mixture. Gradually add remaining ingredients stirring just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. <br />
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4. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8965299407506691019.post-15250813007400427092010-01-30T14:34:00.002-06:002010-01-30T14:38:35.893-06:00Mother’s cookies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EcI3JmN4FLRg-l9u3Fk3v0tei_299M5B7JEwX8yU0KwodkEnuQsBFtCjkpce7IxwsTJ9no4pm0JZZ86ZzgJL1dlMnyEcgNktiwXL19t_tOx1G5mejQKX3qPVmwKvAqIoGSmBgKOudmfv/s1600-h/SAM_0315.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EcI3JmN4FLRg-l9u3Fk3v0tei_299M5B7JEwX8yU0KwodkEnuQsBFtCjkpce7IxwsTJ9no4pm0JZZ86ZzgJL1dlMnyEcgNktiwXL19t_tOx1G5mejQKX3qPVmwKvAqIoGSmBgKOudmfv/s200/SAM_0315.JPG" width="200" /></a>2 cups butter </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 eggs </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp. vanilla</div>4 cups flour <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 cups blended oatmeal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. salt </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp. baking powder </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp. soda </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup skor pieces</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">24 oz. chocolate chips (4 cups)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups chopped nuts (your choice) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Measure oatmeal, and blend in a blender to a fine powder. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Cream the Butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Roll into balls, and place two inches apart on a cookie sheet. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Bake for 10 minutes at 375 degrees. Make about 8 dozen cookies</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-80865392893774981092010-01-29T21:06:00.003-06:002010-01-31T11:47:29.998-06:00Layered Chicken Cordon Bleu4 boneless, skinless chicken breast halves<br />
½ lb. deli-sliced cooked ham<br />
½ lb. baby Swiss cheese, sliced<br />
10 ¼-oz. can cream of chicken soup<br />
1 box dry stuffing mix, prepared according to box directions<br />
<br />
Layer all ingredients in the order they are listed into your slow cooker. Cover and cook on low 6-8 hours, or until chicken is tender but not dry.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-87682400714439328822010-01-29T21:05:00.000-06:002010-01-29T21:05:18.091-06:00Orange Julius1 ½ cup water<br />
½ cup sugar<br />
½ cup milk<br />
6 oz. frozen orange juice<br />
1 tray ice cubes (12-14)<br />
1 tsp. vanilla<br />
<br />
Put the ingredients in a blender. Blend well until ice is crushed. Makes 4 cups.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-22894913252696039192010-01-29T21:03:00.002-06:002010-01-29T21:03:54.451-06:00Danish Almond Sugar Cookies1 lb. margarine<br />
3 large eggs<br />
2 cups sugar<br />
1 tsp. vanilla extract<br />
1 ½ tsp. almond extract<br />
6 cups flour<br />
1 tsp. baking soda<br />
<br />
<br />
Mix margarine and eggs together. Mix in sugar, vanilla extract, and almond extract. Add in flour 1 cup at a time until all flour is mixed in well. Mix in baking soda. Refrigerate for 2 hours (overnight works best). Bake at 350 degrees F for 12 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-65624130847972794632010-01-29T21:02:00.000-06:002010-01-29T21:02:27.763-06:00Puppy Chow1 box chex cereal<br />
1 bag semi-sweet chocolate chips<br />
¾ cup peanut butter<br />
6 tbsp. butter or margarine<br />
1 ½ tsp vanilla<br />
2 ¼ cups powdered sugar<br />
<br />
1. Pour cereal into a large bowl.<br />
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2. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncoverd on high for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon esealable food-storage plastic bag.<br />
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3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store it in an airtight container in the refrigerator.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-42482067982401358902010-01-29T21:01:00.002-06:002010-01-29T21:01:34.488-06:00No Bake Cookies2 cups white sugar<br />
½ cup unsweetened cocoa<br />
½ cup milk<br />
½ cup margarine<br />
1 tsp vanilla extract<br />
1 pinch salt<br />
½ cup chunky peanut butter<br />
3 cups quick cooking oats<br />
<br />
1. In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.<br />
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2. Drop by rounded spoonfuls onto waxed paper. (Small ice cream scoops work well.) Allow cookies to cool for at least 1 hour. Store them in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-5883361042860898862010-01-29T21:00:00.002-06:002010-01-29T21:00:42.645-06:00Apple Toffee Dip1 brick cream cheese<br />
¼ cup powdered sugar<br />
½ cup brown sugar<br />
1 tsp. vanilla extract<br />
Chopped up Skor bars<br />
<br />
Beat together ingredients. Just before serving, add chopped up Skor bars. Eat with apples.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-9226865347201566982010-01-29T20:59:00.000-06:002010-01-29T20:59:39.352-06:00Cake Mix Cookies1 package cake mix (any flavor)<br />
½ cup vegetable oil<br />
2 eggs<br />
Toppings to roll cookies in (chopped nuts, powdered sugar, colored sugar, coconut, etc)<br />
<br />
Mix together ingredients. Roll into balls. Roll balls in topping. Bake at 350 degrees F for 8-10 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-28264040892522946902010-01-29T20:57:00.002-06:002010-01-29T20:57:53.397-06:00Chocolate Fudge1 1/3 cup sugar<br />
5 oz. evaporated milk<br />
2 tbsp. butter<br />
12 oz. semi-sweet chocolate chips<br />
2 ¼ cups marshmallows<br />
<br />
1. Combine sugar, evaporated milk and butter in a medium sauce pan. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir constantly for 4 minutes. Remove from heat.<br />
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2. Add chocolate chips and marshmallows all at once. Stir vigorously until morsels and marshmallows are melted.<br />
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3. Immediately pour the mixture into and 8x8 pan lined with aluminum foil; smooth top. Refrigerate for 2 hours until firm. Cut into pieces and serve, or cover and refrigerate.<br />
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*Cutting Tip: Before cutting, remove from refrigerator and let stand at room temperature for 30 minutes. Dip sharp knife into hot water and wipe dry. Cut fudge, wiping clean after each slice and repeat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-89517573824613347912010-01-29T20:56:00.002-06:002010-01-29T20:56:52.954-06:00Super Easy Toffee2 cups butter <br />
2 cups white sugar <br />
¼ tsp. salt<br />
2 cups semisweet chocolate chips<br />
1 cup finely chopped almonds<br />
<br />
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.<br />
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2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.<br />
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3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.<br />
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4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8965299407506691019.post-37452783596903939302010-01-29T20:55:00.001-06:002010-01-29T20:55:54.306-06:00Chewy Caramel2 cups butter or margarine <br />
<br />
2 lb. light brown sugar <br />
<br />
2 (14 oz) can sweetened condensed milk<br />
<br />
3 tsp. vanilla extract<br />
<br />
1 pinch salt<br />
<br />
2 cup light corn syrup <br />
<br />
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.<br />
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2. Meanwhile, butter a large deep cookie sheet (commercial size is best). When the caramel is ready, pour it into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.<br />
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Unknownnoreply@blogger.com0