Sunday, December 23, 2007
Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped
In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup
Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.
Thursday, December 20, 2007
2 bags (8 oz. each) corn puffs (avoid chesse puffs!)
1 lb. (4 sticks) butter
2 c. sugar
1/4 c. water
Place puffs in two large pans, a turkey roasting pan is great.
Mix butter, sugar and water in large heavy saucepan. Bring to boil over medium high heat stirring constantly. Boil for 7 minutes stirring constantly unless you need to quickly grab your camera and take a picture of what you're doing for your blog but be quick about it. I think I boiled mine 7.25 minutes for good measure.
Pour this delightfully, buttery concoction over the puffs and try to stir and coat well, not easy.
Now don't get to caught up with too much stirring because if you're quick you can rush to the sauce pan and scrap out the leftover buttery concoction. Once it cools it's really hard and you just have to soak the pan and then clean it. But if you get to it in the still-kinda-soft stage you can drag your spoon or even your nails around and have a party. Am I making you kind of sick. Too bad.
Now as it cools you can break it into pieces of appropriate size, whatever that is and then bag and give to delighted friends, family and neighbors. But, if while breaking apart into appropriate size you find one of these gooey bunches with extra goo, don't break it apart, it has your name on it for being the go-to girl or boy that made this and you get to eat it.
I'd love to hear from you if you make this. Merry Christmas all. Thanks for sharing Noelene!
Thursday, December 13, 2007
6 slices good bread (good use for stale bread)
1/2 stick melted butter
1/2 c raisins
4 eggs beaten
2 c milk
3/4 c sugar
1 1/4 t cinnamon
1/8 t nutmeg
1 1/2 t vanilla
Butter a 9X13" baking dish. Cube bread and place into dish. Drizzle melted butter over bread and sprinkle evenly with raisins.
Combine in bowl, eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. I like to let the bread soak while preheating the oven to 350 degrees.
Bake for 45-55 minutes or until the top springs back when lightly tapped and browned. I like to serve it warm but room temperature or cold from the refrigerator is okay too. Serves 8
Sunday, December 9, 2007
6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Tuesday, November 27, 2007
Friday, November 23, 2007
Oven Baked Turkey Croquettes
Thick Cream Sauce
4 Tbsp Butter
1/3 cup flour
1 tsp salt
1/4 tsp paprika
1 cup milk
Melt butter oven medium heat. Add flour and seasoning; blend. Add milk slowly, stirring constantly. Cook until mixture is very thick.
2 cups chopped turkey
1/4 tsp salt
1/4 tsp celery salt
1/2 tsp paprika
1 tsp lemon juice
1 tsp parsley
1 c thick cream sauce
1 c fine bread crumbs
1 egg, beaten with 1 TBSP water
1/4 cup butter
Mix ingredients in order given except for bread crumbs, butter, and egg mixture. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Place shallow baking dish with butter into oven to melt. When butter is hot, dip croquettes into crumbs, egg, and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for 30 minutes or until brown and crisp.
Thursday, November 15, 2007
Johnson Family Chinese Noodles
left over roast beef cut into small pieces, enough for number you're feeding
hard boiled eggs sliced, 1-2 per person(more or less depending on amount of beef you have)
green onions sliced
Chinese noodles cooked and drained, still hot
soy sauce (I've switched to a lite version)
Except for the just cooked noodles, all ingredients are cold/cool. Start with a serving of noodles in your bowl, top with beef, eggs, green onions and then a splash of soy sauce.
Wednesday, November 7, 2007
Creamy Kielbasa and Potato Soup
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
1 cream of mushroom soup
pepper to taste
In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
1/2 tablespoon white sugar
1 cup quick cooking oats
2 cups whole wheat flour
2 1/4 cups warm water
1/2 tablespoons salt
1/3 cup brown sugar
1/3 cup vegetable oil
4 cups bread flour
1 TBSP Yeast
Place all ingredients in bread maker. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely. (This will make 2 good sized loaves)
Sunday, November 4, 2007
Jesse's Favorite Soup AKA Chicken Soup with Lentils & Barley
1 c chopped onion
1/2 c chopped sweet red pepper
1 large clove minced garlic
2 T butter (I used no butter just Pam spray)
2 (14.5 oz.) cans chicken broth (I used fat free)
1 1/2 c water
1/2 c lentils washed and drained
1/2 t each basil, oregano & rosemary
1/4 t pepper
1 1/2 c chopped cooked chicken
1 1/2 c chopped carrots
1/2 c quick cooking barley
1 (14.5 oz) can chopped tomatoes
1. In sauce pan cook onion, sweet pepper & garlic. I first sprayed the sauce pan with butter flavored Pam, added the vegetables and sprayed the vegetables again. It worked fine and omitting the butter made it healthier.
2. Stir in broth, water, lentils, basil, oregano, rosemary, black pepper. Cover & simmer 20 minutes.
3. Stir in chicken, carrots & barley. Cover & cook additional 20 min.
4. Add tomatoes and heat through.
Note: I cooked chicken breasts the night before for this recipe and used that cooking broth as part of the broth needed in the recipe.
Friday, November 2, 2007
Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast
Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.
Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.
Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt
Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened
Mix together until creamy and smooth.
Wednesday, October 31, 2007
Tuesday, October 30, 2007
There's something about fall, cool weather and baking. Maybe if I make a batch of cinnamon rolls our temperatures will dip out of the 90's. . . worth a try. I've adapted my recipe to make just one 9X13" pan of rolls and use my bread machine. Here we go.
1 1/4 c warm water
1/4 c powdered milk
1/4 c sugar
4 T butter
2 t yeast
1 beaten egg
3 3/4 c flour
1 1/2 t salt
Place all ingredients in bread machine according to your machines directions. This should be a soft dough, may have to add more or less flour to obtain that. Use dough cycle. When complete, roll out on floured surface to approx. 10" X 12". Slather with soft butter, about 1/4 c, spread generously with brown sugar, 2-3 handfuls, and sprinkle generously with cinnamon. Add nuts and/or raisins if you don't have anyone whining over those additions. Such a harsh comment.
Roll up, stretching slightly to keep shape.Slice with sharp knife, about 1" wide will give you about 1 dozen rolls.
Place in greased/sprayed pan.Let raise until doubled in size. I like to preheat oven for just 1 minute. Shut off oven, place pan in warmed oven to raise - 45-55 minutes. Bake in preheated 350* oven about 15-20 minutes until done and browned.
Frosting: Melt 2-3 T butter, add 1 t vanilla, mix and add powered sugar stirring until it looks like this. Very solid and unappealing.
Thin with a little water, beating until of spreading consistency. Now it's smooth and lovely.
Frost, cool as long as you can stand to wait, then eat!!! If they're not bad enough already, spread butter on them and then eat. If cooled completely, warm about 15 seconds in microwave.
Now, if word gets around that you bake cinnamon rolls, your life will never be the same. You have now been forewarned.
Monday, October 29, 2007
7. heat through if necessary
2nd Rule: You DO NOT talk about FIGHT CLUB
Okay, this blog isn't that serious, but I've had enough of the recipe exchange e-mails, and since a few of us have talked about creating a recipe blog, I did it!
But there really is a rule. You should only post a recipe if you've made it and you know it's worth it.
So rock on with your bad selves!