Todd's sister gave this recipe to me and it's divine! It is incredibly fast to make these little delights.
1 C butter
1 C brown sugar
1 C white sugar
1 C corn syrup
1 14 oz can of sweetened condensed milk
dash of salt
Butter a pan. Mix first 4 ingredients in a pot. Then add sweetened condensed milk and the dash of salt. Bring to a boil. Boil for approximately 10 min depending on what heat your on, stirring constantly. Drop some caramel into a cup of cold water and see if it forms a soft ball, if so, you're done! Pour into buttered pan and spread. (This doesn't cover all of a cookie sheet unless spread really thin. So just do 3/4 or less of the pan for thicker caramels.) Let cool, cut into pieces, and wrap in wax paper.
Thursday, December 30, 2010
Saturday, October 23, 2010
Artichoke Portabella Soup
½ Cup chopped green onion (I use reg. onion)
2 Carrots, peeled and chopped
2 ribs celery, chopped
½ Cup butter, divided
1 bay leaf
½ tsp thyme
½ tsp oregano
1/8 tsp cayenne pepper
4 Cups chicken broth
2 portabella mushrooms chopped (I buy the mini portabellas from Costco and chop a bunch of those)
1 Can (14 oz) marinated artichoke hearts, drained and sliced
3 T flour
1 Cup heavy cream
Salt and freshly ground pepper to taste
In large saucepan over medium heat, sauté onion, carrots, and celery in ¼ C butter until they start to caramelize. Add chopped mushrooms and sauté 3 to 4 more minutes, then add bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer 15 to 20 minutes. In small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through.
4 to 6 servings
2 Carrots, peeled and chopped
2 ribs celery, chopped
½ Cup butter, divided
1 bay leaf
½ tsp thyme
½ tsp oregano
1/8 tsp cayenne pepper
4 Cups chicken broth
2 portabella mushrooms chopped (I buy the mini portabellas from Costco and chop a bunch of those)
1 Can (14 oz) marinated artichoke hearts, drained and sliced
3 T flour
1 Cup heavy cream
Salt and freshly ground pepper to taste
In large saucepan over medium heat, sauté onion, carrots, and celery in ¼ C butter until they start to caramelize. Add chopped mushrooms and sauté 3 to 4 more minutes, then add bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer 15 to 20 minutes. In small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through.
4 to 6 servings
Thursday, October 7, 2010
Let the SOUP recipes BEGIN
Oh, it is starting to feel like soup weather and that makes me so happy! I can easily make soup 2x a week and so I have way more dinner options now that the weather has turned colder. I'll be posting some of mine and my families favs.
(Brian made this one up--I know, what can't he do well? I'll let you know if I discover something he can't do excellently...)
French Onion Soup
4 T Butter
2 T Olive Oil
5 lbs julienne cut onions (I am a mess after cutting these, look like I have been crying for a week!)
3+ cloves of garlic
1-2 T sugar
Cook on med-high heat until clear and slightly carmelized. Then add:
3 Qts boiling water
8 beef bullion cubes
4 chicken bullion cubes
2 bay leaves
1 1/2 T Salt
2 tsp lemon juice
1 tsp Tabasco sauce
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp Worcestershire sauce
1/2 tsp thyme
Bring to a boil. Simmer 20 min. Serve with topped with toasted baguette and melted swiss cheese. (Place in small crocks and broil in oven until cheese is bubbly)
This next one is from Rosie. She got it from her friend that called it,
Medical Board Soup, cause her husband would eat it the whole time he was doing his medical board test. It is tasty! I have made some variations to the recipe, that I am sure she would approve of!
1 Med onion chopped
3 garlic cloves minced
Cooked in 2 T oil
2 lbs cut up chicken
3 cans diced tomatoes
1 can diced green chilies
4 Cups chicken broth
2 Cups beef stock
1 T cumin
1 T chili powder
1 can cream of chicken soup
1 can black beans
red pepper flakes (a few to taste)
Cook for an hour. Serve with (this is the best part...) tortilla crisps - Spread butter on top of flour tortilla and broil until light brown on cookie sheet, cut in strips with pizza cutter. Top soup with shredded cheese and sour cream.
And last, but not least. Mom's Clam Chowder Recipe. (At Lynette's request) This is always a favorite here at our house...
Bratton's Boston Clam Chowder
2 Cans minced clams
1 Cup onion diced fine
1 Cup celery diced fine
1 Cup diced potatoes
Drain juice from clams over vegetables and add enough water to just cover veggies. Cook 20 min until tender.
3/4 C butter
3/4 C flour
1 qt milk/ half and half
1 1/2 tsp salt and pepper
1/2 tsp sugar
Melt butter, stir in flour, etc. Slowly add in milk (warmed in microwave). Stir until thick. Add to undrained veggies. Heat through add 2-3 (of course more) slices of bacon and clams.
(Brian made this one up--I know, what can't he do well? I'll let you know if I discover something he can't do excellently...)
French Onion Soup
4 T Butter
2 T Olive Oil
5 lbs julienne cut onions (I am a mess after cutting these, look like I have been crying for a week!)
3+ cloves of garlic
1-2 T sugar
Cook on med-high heat until clear and slightly carmelized. Then add:
3 Qts boiling water
8 beef bullion cubes
4 chicken bullion cubes
2 bay leaves
1 1/2 T Salt
2 tsp lemon juice
1 tsp Tabasco sauce
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp Worcestershire sauce
1/2 tsp thyme
Bring to a boil. Simmer 20 min. Serve with topped with toasted baguette and melted swiss cheese. (Place in small crocks and broil in oven until cheese is bubbly)
This next one is from Rosie. She got it from her friend that called it,
Medical Board Soup, cause her husband would eat it the whole time he was doing his medical board test. It is tasty! I have made some variations to the recipe, that I am sure she would approve of!
1 Med onion chopped
3 garlic cloves minced
Cooked in 2 T oil
2 lbs cut up chicken
3 cans diced tomatoes
1 can diced green chilies
4 Cups chicken broth
2 Cups beef stock
1 T cumin
1 T chili powder
1 can cream of chicken soup
1 can black beans
red pepper flakes (a few to taste)
Cook for an hour. Serve with (this is the best part...) tortilla crisps - Spread butter on top of flour tortilla and broil until light brown on cookie sheet, cut in strips with pizza cutter. Top soup with shredded cheese and sour cream.
And last, but not least. Mom's Clam Chowder Recipe. (At Lynette's request) This is always a favorite here at our house...
Bratton's Boston Clam Chowder
2 Cans minced clams
1 Cup onion diced fine
1 Cup celery diced fine
1 Cup diced potatoes
Drain juice from clams over vegetables and add enough water to just cover veggies. Cook 20 min until tender.
3/4 C butter
3/4 C flour
1 qt milk/ half and half
1 1/2 tsp salt and pepper
1/2 tsp sugar
Melt butter, stir in flour, etc. Slowly add in milk (warmed in microwave). Stir until thick. Add to undrained veggies. Heat through add 2-3 (of course more) slices of bacon and clams.
Wednesday, September 29, 2010
Creamy Crockpot chicken
3 pounds of chicken
1 cup Salsa
1 can Black Beans
1 Can Corn
1 pkg taco seasoning (I just put my own seasonings in, cumin, chili powder, garlic, onion)
Put all in crock pot for a few hours. Just before serving add
1 C sour cream
1 C cheese
Serve over rice with Chips
1 cup Salsa
1 can Black Beans
1 Can Corn
1 pkg taco seasoning (I just put my own seasonings in, cumin, chili powder, garlic, onion)
Put all in crock pot for a few hours. Just before serving add
1 C sour cream
1 C cheese
Serve over rice with Chips
Hearty Chicken Noodle Soup
Gluten Free Hearty Chicken Noodle Soup
Sorry I never measure my seasonings. I just do it till it tastes good. I usually do a lot though.
2 Chicken Breasts
1-2 tsp Garlic powder
1-2 tsp Onion Powder
1 Tbls Parsley
Salt and Pepper to taste
Pinch of Tarragon optional
1/2 Onion diced
1 stalk celery
2 carrots diced
Noodles
Boil 2 chicken breasts in about 3-4 quarts of water (a big pot ful). Season water with Garlic, Onion powder, Parsley, Tarragon (if you like that), Salt, and Pepper. (I also threw in some dried veggie mix I had). Cook chicken on low for about an hour. This makes it nice and tender. Dice onions and celery and fry them on the stove with a little oil. Dice carrots. Once chicken is cooked, add the carrots to the broth while you dice the chicken. Add your choice of noodle (I chose DeBoles Penne rice noodle's.) Cook until noodles are soft. Add extra seasoning to taste.1-2 tsp Garlic powder
1-2 tsp Onion Powder
1 Tbls Parsley
Salt and Pepper to taste
Pinch of Tarragon optional
1/2 Onion diced
1 stalk celery
2 carrots diced
Noodles
Sorry I never measure my seasonings. I just do it till it tastes good. I usually do a lot though.
Monday, August 23, 2010
Summer Squash Casserole
Hi everyone. Here is another good recipe to use up some of that proliferate squash. This casserole goes in a hurry at my house. So good! I got the recipe from Mom, who got it from someone in her book club-- wouldn't it be wild if it is one of Gaye's. It kind of looks like her handwriting.
2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)
In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.
2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)
In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.
Friday, August 6, 2010
Raspberry Cream Pie
I can't wait to make this with my raspberries! I saw this recipe once again on the Pioneer Woman's site and thought I'd share it here. I want to make most things that I see on her site. Oh, and will someone please please please make me these?
Please see this link for step-by-step photos.
Ingredients
■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish
Preparation Instructions
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
Please see this link for step-by-step photos.
Ingredients
■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish
Preparation Instructions
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
Zucchini and yellow squash spaghetti
So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...
A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles
I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce. Add the fresh basil and oregano, some more garlic salt if needed. Just keep tasting and adding stuff. It's good that way. Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy. Put over pasta and add some cheese! Easy-peasy! Remy loves it. It's a great way to get kids to eat zucchini. :)
A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles
I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce. Add the fresh basil and oregano, some more garlic salt if needed. Just keep tasting and adding stuff. It's good that way. Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy. Put over pasta and add some cheese! Easy-peasy! Remy loves it. It's a great way to get kids to eat zucchini. :)
Zucchini Bread
Bring on the ZUCCHINI SEASON! Let's post all of our favorite Zucchini recipes! This recipe is from the wonderful cook, Jane. She gave me a loaf, and it's sooo good.
Zucchini Bread
MIX all together:
1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.
BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves
Zucchini Bread
MIX all together:
1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.
BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves
Sunday, June 27, 2010
Cherry Dessert
So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.
Cherry Dessert
1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts
Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)
Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!
Cherry Dessert
1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts
Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)
Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!
Subscribe to:
Posts (Atom)