KatieLyn E.
1 Cup Spanish Peanuts
1 Cup Sugar
1/2 Cup of Karo
1/8 tsp Salt
1 tsp Margarine
2 tsp baking soda
1 tsp vanilla
Mix soda and vanilla. Set aside. Mix peanuts, sugar, syrup and salt. Cook 3 1/2 mins then stir. Add margarine-stir till margarine is mixed in. Cook 1 1/2 mins until color of carmel. Stir and add soda and vanilla mix. Stir hard and pour onto greased cookie sheet or cake pan. Cool completely. Break into pieces.
Monday, August 25, 2008
Friday, August 22, 2008
Almond Roca
posted by Melanie G.
1 cup butter
1 cup sugar
2 (3-oz.) packages slivered almonds
1 package chocolate chips
1 (3-oz.) package sliced almonds
Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.
Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).
Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.
1 cup butter
1 cup sugar
2 (3-oz.) packages slivered almonds
1 package chocolate chips
1 (3-oz.) package sliced almonds
Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.
Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).
Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.
Party Snack
Mieka Bateson
1 13-oz. box Golden Grahams
1 13-oz. box Rice Chex
1 cup coconut
1 cup sliced almonds
Mix above ingredients well in a large bowl.
1 cup white sugar
1 cup white karo syrup
3/4 cup margarine or butter
Bring sugar, syrup and butter to a boil. Boil 2 minutes then pour over cereal mixture. Mix well. Spread on flat area to cool.
1 13-oz. box Golden Grahams
1 13-oz. box Rice Chex
1 cup coconut
1 cup sliced almonds
Mix above ingredients well in a large bowl.
1 cup white sugar
1 cup white karo syrup
3/4 cup margarine or butter
Bring sugar, syrup and butter to a boil. Boil 2 minutes then pour over cereal mixture. Mix well. Spread on flat area to cool.
Quick Dark Fudge
Katie Johnson
1 2/3 cup sugar
2 tablespoons butter
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
1 teaspoon vanilla
1 teaspoon mint extract
Combine sugar, butter, salt and milk in saucepan. Bring to a boil over medium heat. Boil five minutes, stirring constantly. Remove from heat; add chocolate, marshmallows and extracts. Beat vigorously until marshmallows are melted. Pour into a buttered 8-inch pan. Cool before cutting.
1 2/3 cup sugar
2 tablespoons butter
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
1 teaspoon vanilla
1 teaspoon mint extract
Combine sugar, butter, salt and milk in saucepan. Bring to a boil over medium heat. Boil five minutes, stirring constantly. Remove from heat; add chocolate, marshmallows and extracts. Beat vigorously until marshmallows are melted. Pour into a buttered 8-inch pan. Cool before cutting.
Crunchy Caramel Popcorn
Annai Smith
12 cups popped corn (2/3 cup kernels)
1 1/2 cups mixed salted nuts
1 cup brown sugar
3/4 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda
Pop corn and take out all the kernels. Boil on medium heat and stir for five minutes: sugar, butter and corn syrup. Take off heat and add baking soda. Pour over popcorn and nut mixture and mix thoroughly. Bake at 300 degrees on a large cookie sheet for 15 minutes and then mix to get evenly baked and bake an additional 5 minutes. Cool then break apart.
12 cups popped corn (2/3 cup kernels)
1 1/2 cups mixed salted nuts
1 cup brown sugar
3/4 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda
Pop corn and take out all the kernels. Boil on medium heat and stir for five minutes: sugar, butter and corn syrup. Take off heat and add baking soda. Pour over popcorn and nut mixture and mix thoroughly. Bake at 300 degrees on a large cookie sheet for 15 minutes and then mix to get evenly baked and bake an additional 5 minutes. Cool then break apart.
Friday, August 15, 2008
Chocolate Mint Brownies
Posted by Melanie G.
**Some of my very, very, very favorite brownies of all-time.**
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1. Preheat oven to 350°.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Chocolate Chip Treasure Cookies
Posted by Melanie G.
**These are such a unique cookie because they don't have eggs but use graham cracker crumbs and sweetened condensed milk - they taste like an ultra-chewy, coconut-y chocolate chip cookie. One of our family favorites.**
1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)
Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.
**These are such a unique cookie because they don't have eggs but use graham cracker crumbs and sweetened condensed milk - they taste like an ultra-chewy, coconut-y chocolate chip cookie. One of our family favorites.**
1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)
Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.
Frozen Key Lime Pie
Posted by Melanie G.
**My all-time favorite summertime dessert...to die for!**
**My all-time favorite summertime dessert...to die for!**
Crust:
1 ¼ cup graham cracker crumbs
2 tablespoons sugar
¼ cup melted butter
Mix together and press into 9” springform pan. Freeze for 15 minutes.
Filling:
1 pint lime sherbet
1 pint Haagen-Dazs zesty lemon sorbet
1 pint vanilla frozen yogurt
1 tablespoon fresh lime juice
Soften and mix together in mixer. Spoon into crust.
¼ cup coconut, toasted
Fresh limes for garnish
Oatmeal Chocolate Chunk Bars
Posted by Melanie G.
**Talk about a GREAT dessert in a pinch...faster than cookies but just as delicious.**
1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional - I left these out)
Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.
Peanut Butter Cup Cheesecake Bars
Posted by Melanie G.
**Kaleena, these are the ones I brought to the BBQ that you were asking me about. :) **
**Kaleena, these are the ones I brought to the BBQ that you were asking me about. :) **
1 Devils food cake mix
1 egg
1 stick softened butter
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces
4 Tablespoons heavy cream
Friday, August 8, 2008
Caramel Popcorn
Kaleena Jensen
1 cup popcorn kernels
2 cup brown sugar
1 cup corn syrup
1 square margarine
1 can sweetened condensed milk
Combine sugar and syrup in pan to boil, after boils add butter until it melts, then add sweetened condensed milk and heat to 237 degrees (I use a candy thermometer), stir often to not burn. Pop your popcorn and remove kernels and pour caramel mixture over stirring to coat evenly.
Thursday, August 7, 2008
Pumpkin White Chocolate Chip Cookies
Lesli Dustin
1 box spice cake mix
15 oz. canned or cooked pumpkin or winter squash
1 bag white chocolate chips
Combine cake mix and pumpkin in mixing bowl. Stir in white chocolate. Drop by spoonfuls onto cookie sheet and bake at 375 for 10 minutes.
1 box spice cake mix
15 oz. canned or cooked pumpkin or winter squash
1 bag white chocolate chips
Combine cake mix and pumpkin in mixing bowl. Stir in white chocolate. Drop by spoonfuls onto cookie sheet and bake at 375 for 10 minutes.
Popcorn Cake
Lesli Dustin
15 T. popcorn, popped
nuts
12 oz. gumdrops
M&Ms
1 lb. marshmallows
1/2 cup butter
Mix nuts and candy with popped popcorn. Melt together marshmallows and butter. Pour over popcorn mixture and stir. Press into pan. Cut into squares when cool.
15 T. popcorn, popped
nuts
12 oz. gumdrops
M&Ms
1 lb. marshmallows
1/2 cup butter
Mix nuts and candy with popped popcorn. Melt together marshmallows and butter. Pour over popcorn mixture and stir. Press into pan. Cut into squares when cool.
Cupcake Cream Filling
Lesli Dustin
5 T. flour
5 T. sugar
1 cup milk
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 T. vanilla
dash salt
Cook flour, sugar, and milk in small saucepan, stirring occasionally until thick. Cool. Combine remaining ingredients and beat for 5 minutes on high. Add milk mixture and beat 5 more minutes on high. Fill decorators' bag with filling and use a large star tip. Poke tip into top of cooled cupcake and give a little squeeze. Frost as usual to cover the hole.
5 T. flour
5 T. sugar
1 cup milk
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 T. vanilla
dash salt
Cook flour, sugar, and milk in small saucepan, stirring occasionally until thick. Cool. Combine remaining ingredients and beat for 5 minutes on high. Add milk mixture and beat 5 more minutes on high. Fill decorators' bag with filling and use a large star tip. Poke tip into top of cooled cupcake and give a little squeeze. Frost as usual to cover the hole.
Chocolate Ganache
Lesli Dustin
I like to use this as a frosting for chocolate cake or straight from the spoon.
2 cups evaporated milk
1 1/2 pounds dark chocolate, chopped into small pieces, or use semi-sweet chocolate chips
Heat the milk until it just comes to a simmer. Remove from the heat. Place the chocolate in a bowl. Pour the milk over the chocolate. Allow to sit for 10-15 seconds. Whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally.
I like to use this as a frosting for chocolate cake or straight from the spoon.
2 cups evaporated milk
1 1/2 pounds dark chocolate, chopped into small pieces, or use semi-sweet chocolate chips
Heat the milk until it just comes to a simmer. Remove from the heat. Place the chocolate in a bowl. Pour the milk over the chocolate. Allow to sit for 10-15 seconds. Whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally.
Caramel Apple Bars
Lesli Dustin
CRUST:
1/2 cup butter
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups flour (I use white wheat flour)
1 cup oats
1 t. salt
1/2 t. baking soda
1/2 cup chopped pecans, optional
FILLING:
8 cups coarsely chopped peeled baking apples
3 T. flour
14 oz. caramels
3 T. butter
In a mixing bowl, cream butter, shortening, and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13x9 baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400 for 25-30 minutes or until lightly browned. Best warm and even better with vanilla ice cream. You can cut the recipe in half and do it in a pie plate.
CRUST:
1/2 cup butter
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups flour (I use white wheat flour)
1 cup oats
1 t. salt
1/2 t. baking soda
1/2 cup chopped pecans, optional
FILLING:
8 cups coarsely chopped peeled baking apples
3 T. flour
14 oz. caramels
3 T. butter
In a mixing bowl, cream butter, shortening, and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13x9 baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400 for 25-30 minutes or until lightly browned. Best warm and even better with vanilla ice cream. You can cut the recipe in half and do it in a pie plate.
Yummy Strawberry Jell-o Dessert
Posted by: Jessica Rowley
1 Large Pkg. Strawberry Jell-o
1 Large Pkg. Cook and Serve Vanilla Pudding
1 Pkg. Fresh or Frozen Strawberries
16 oz. Cool Whip
In Pan, Add 3 Cups water, and Pudding. Mix well, so you don't have any lumps. Just before it boils add jell-o. Use whisk to mix. Pour into large bowl, and refrigerate for 2 hours.
Remove from fridge, and whip so there isn't any lumps. add strawberries, and cool whip. Serve.
You could use whatever Jell-o and fruit you wanted. Such as, Raspberry, peach, etc.
1 Large Pkg. Strawberry Jell-o
1 Large Pkg. Cook and Serve Vanilla Pudding
1 Pkg. Fresh or Frozen Strawberries
16 oz. Cool Whip
In Pan, Add 3 Cups water, and Pudding. Mix well, so you don't have any lumps. Just before it boils add jell-o. Use whisk to mix. Pour into large bowl, and refrigerate for 2 hours.
Remove from fridge, and whip so there isn't any lumps. add strawberries, and cool whip. Serve.
You could use whatever Jell-o and fruit you wanted. Such as, Raspberry, peach, etc.
Trail Mix
Posted by: Jessica Rowley
1 Box Corn Chex
1 Box Golden Grahams
8 ounces Slivered Almonds
small pkg. Coconut
3 cubes Butter
2 cups Karo Syrup
2 cups Granulated Sugar
Mix Dry Ingredients in Large Bowl.
Boil Butter, Karo Syrup, and Sugar for 2 minutes. Pour over dry mixture, and stir. Spread out on wax paper to cool. Store in Ziploc bags.
1 Box Corn Chex
1 Box Golden Grahams
8 ounces Slivered Almonds
small pkg. Coconut
3 cubes Butter
2 cups Karo Syrup
2 cups Granulated Sugar
Mix Dry Ingredients in Large Bowl.
Boil Butter, Karo Syrup, and Sugar for 2 minutes. Pour over dry mixture, and stir. Spread out on wax paper to cool. Store in Ziploc bags.
Pumpkin Cookies
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter
2 cups packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 large can solid pack pumpkin
1 ½ bags chocolate chips
Pre-heat oven to 350 degrees. In a large bowl, combine flour, baking soda, cinnamon, and salt; set aside. In a mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix until blended. Alternate flour mixture with pumpkin to the mixer. Stir in chocolate chips. Drop 1/4 cup of batter onto a cookie sheet. Bake at 350 for 18-23 minutes.
Kristi John
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter
2 cups packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 large can solid pack pumpkin
1 ½ bags chocolate chips
Pre-heat oven to 350 degrees. In a large bowl, combine flour, baking soda, cinnamon, and salt; set aside. In a mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix until blended. Alternate flour mixture with pumpkin to the mixer. Stir in chocolate chips. Drop 1/4 cup of batter onto a cookie sheet. Bake at 350 for 18-23 minutes.
Kristi John
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