CARAMEL - Apples/Candy/Turles/Pretzels

In a large pot combine 2 cups sugar and 1 1/4 cups light corn syrup (if you like a darker caramel, use brown sugar instead of white). Stir and bring to a boil over medium-high heat. Boil for 2 minutes, stirring occasionally. Add 1 cup heavy cream and bring back to a boil, stirring constantly. Add another 1 cup of cream, bring to a boil then add 1 more cup of cream (3 cups in all). Continue to cook, stirring constantly until caramel reaches the 'soft-ball' stage (235-240 degrees on a candy thermometer) or when mixture can be molded with fingers into a soft ball when dropped into a bowl of ice cold water. This whole process takes about 30-45 minutes.

If making caramel candy, pour the mixture into a lightly buttered 9x13 pan and allow to cool. When cool cut into desired size pieces and wrap. Candy keeps well in the refrigerator or freezer.

For caramel apples: Prepare apples before making the caramel by inserting a stick into the top of the apple (I use Granny Smith), then dip in boiling water for 15-20 seconds to remove wax that has been added by grocery stores. If you get your apples from an orchard you do not have to do this step. Place apples on paper towels and allow to dry before dipping. Once the caramel is ready, transfer it to a 1 1/2 quart crock pot or a fondue pot set on low - this makes for easier dipping. Allow the caramel to cool for about 5 minutes. Dip apples.

If making White Chocolate over Caramel apples, dip the apples and allow the to set (in the refrigerator is best), then dip in melted white chocolate. Immediately sprinkle with a brown sugar/cinnamon mixture.

For most other apples, add toppings (toffee pieces, M&M's, nuts, etc.) right after dipping in caramel and before it sets. Once cool, drizzle milk or dark chocolate over the whole apple.

This recipe makes 12-15 apples, depending on size. If you are only making a few apples, you can dip those, then drop 1/2 cup of the remaining caramel on an 8x8 inch sheet of parchment. Once cool stack the sheets, put in a gallon zip bag and store in fridge. You can then make more apples by placing a caramel circle over an apple and using your hands, gentle press it evenly around a prepared apple. Add toppings as above.

Turtles - Place 3-4 pecans for each turtle on parchment paper. Drop a teaspoon of caramel over the pecans. Do this for all the turtles you are making, then go back and drop another teaspoon or tablespoon (depending on how big you want the candy) over the whole piece. Once cool dip in milk or dark chocolate.

Pretzels - Dip large pretzel rods into caramel, place on parchment paper and allow to cool. Then, dip in white or dark chocolate. You can also add chopped nuts at this time, if desired. Once chocolate is set, drizzle different colors of melted chocolate (red, green, white for Christmas, etc.) over the pretzels.

White Bean Chicken Chili

This was surprisingly good!

1 T. Oil
1 Onion chopped (or onion powder)
3 Cloves Garlic
2 t. Cumin
1 t. Oregano
1 t. Cayenne (optional if you like it spicy, I didn't put it in)

-Combine in large saucepan and cook 3 minutes.
-Add the following and simmer 15 minutes.

2 Cans Chicken Broth
3 Cups Cooked Chicken
3 15oz Cans White Beans

-Top with cheese and serve

Crepe Recipe

3/4 cup flour

1/3 cup water

1/3 cup milk

2 eggs

2 Tbsp. sugar

4 tsp. cooking oil (I use Canola)

Whisk all ingredients together until smooth. Heat a small frying pan on the stove. When it's warm, remove it from the heat and spray it with non-stick cooking spray (or maybe not if it's non-stick). Put enough crepe batter in to line the bottom of the pan (the recipe I use says 2 Tbsp but I think I typically use a bit more than that). Tilt the pan around until you have a fairly even coating. Return the pan to the stove and allow it to cook until the edges of the crepe are turning light brown (they'll most likely be curling away from the pan as well and there may be 'bubbles' forming in the crepe). Invert the pan over a plate or paper towel. The crepe should peel off fairly easily. However, I sometimes have problems with sticking so a lot of times I'll just use a spatula to scoop it out of the pan.

My favorite topping for crepes is Nutella with strawberries and/or bananas. Another good combo is brown sugar and lemon. Or if you want to be more healthy, you can just put a fruit mix together. Jeff likes to add maple syrup to every combo. Pretty much anything works.

Homemade Refried Beans

1 Onion
3 C. Pinto Beans (Rinsed)
2 T. Minced Garlic
3 t. Salt
1 3/4 t. Black Pepper
1/8 t. Cumin
9 C. Water
1/2 Diced Jalapeno or Diced Chilis (Optional)

Combine and cook in crock pot for 6-8 hours, then mash.

Pumpkin Gooey Butter Cake

Crust:

1 yellow cake mix

1 egg

1 stick of butter, melted

*Mix with a fork and press in bottom of 9x13 pan

Top:

1 pound powdered sugar (4 cups)

1 package cream cheese, softened (8oz)

1 stick of butter, very soft or melted

2 eggs

1 tsp vanilla

1 can pumpkin (15 oz)

1 tsp cinnamon

nutmeg (optional)

*Mix and pour over base

Bake at 350 for 40-45 min or until set. The center should still be gooey. Cool and top with powdered sugar.

Candy Bird's Nests

2 C. Chocolate or Butterscotch Chips
1 C. Peanut Butter
*Melt together in saucepan over medium heat

2 C. Chowmein Noodles
*Add to pan and mix into pb/choco mixture
*Spray hands with PAM, shape into birds nests, let dry on wax paper
*When hard, fill centers with Easter egg candies

Easter Egg Dye

1/2 C. Boiling Water
1 T. Vinegar
Drops of food coloring of your choice

Kettle Corn

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt

Use a large pot with lid

Heat oil and 3 kernels of popcorn in a large pot over medium-high heat. Once the 3 kernels have popped, add the rest of the popcorn and sugar, giving it a quick stir and then cover with lid. Shake often until popping slows down. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately.

Nikki's Caramel Topping

Great topping for ice cream, pancake, waffles, apple squares, etc.

3/4 cup buttermilk (you can make your own by adding 1 Tbsp. white vinegar or lemon juice
per one cup of milk).
1 1/2 cups sugar
1 stick butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Put all ingredients except vanilla in a large pot. Stir. Bring to a boil over medium heat. Reduce heat but make sure mixture continues to bubble/boil. Continue to cook for 8-9 minutes, stirring often until topping is a caramel color (not too dark, but definitely cream color). Remove from heat and stir in vanilla. Let mixture cool on counter, but stir regularly to keep ingredients combined. When completely cool the caramel should be stored in the fridge.

Deconstructed Pretzel Salad

Deconstructed Pretzel Salad -

Pretzel Mix:
1/2 C Butter (melted)
1/2 C Sugar
1 1/2 C pretzels (crushed)

Mix together and spread on a cookie sheet. Bake at 400 degrees for five to six minutes. Beyond this time they burn quickly. Cool and scrape off cookie sheet and break apart.
* I double this part because I like to put extra in my serving and have leftovers to snack on.

Filling:
8 oz. Cream Cheese
1/2 C Sugar
1 large can crushed pineapple (drained)
1 large container of Cool Whip

Mix cream cheese and sugar with mixer until smooth. Fold in pineapple and Cool Whip.

Garnish with mandarins oranges and maraschino cherries, if desired.
* I always fold the oranges in with the pineapple, and sometimes the cherries too.

Traditionally you fold the pretzels into the filling last, right before serving. Otherwise they go soggy. But I've found it best to sprinkle and fold on an individual basis. That way each person can put as much or as little pretzels as they want and they never go soggy! We also didn't use the pineapple or the oranges, instead we had strawberries and blueberries. Any fruit will work.

Yeast Measurement

1 Packet Yeast = 2 1/4 tsp Yeast

Knox Blocks Measurements

1 Packet Knox = 1/2 Tbsp + 3/4 tsp Unflavored Gelatin

Pesto Chicken Panini

This recipe is from my sister, Kara.

1 cup diced or shredded cooked chicken
1/4 to 1/2 cup prepared basil pesto (we like the Classico brand)
2 Roma tomatoes, sliced
1/2 cup shredded Mozzarella cheese
8 slices French bread, sliced about 1/2 inch thick

Preheat George Forman grill, panini press, or skillet. Spread each slice of bread with pesto. Layer bottom half (pesto side up) with cheese, tomato, chicken, cheese, and top slice of bread (pesto side down). Place in the George Forman grill, apply some pressure. Grill until golden brown and cheese is melted.

These are super yummy and easy for lunch or dinner. Obviously, the amounts are approximate, so use as much or as little as you need/want. I did think sliced Mozzarella cheese might be easier to work with, if you have it. :)

MEXICALE SUPPER

2 pounds ground beef (I usually only use 1 pound)

1 medium onion, chopped

3 teaspoons chili powder

2 teaspoons oregano

2 teaspoons salt

2 teaspoons cumin

4 Tablespoons sugar

Dash of garlic powder

2 (8 ounce) cans tomato sauce (I use a single 15 ounce can)

3 (6 ounce) cans tomato paste

3 (6 ounce) cans water

2 cups cooked rice

Tortilla chips for scooping

Toppings of your choice: cheese, lettuce, tomato, olive, sour cream, etc

Brown beef and chopped onion in a large skillet. Drain grease. Add seasonings, tomato sauce and paste, and water. Simmer for 30-40 minutes. Add rice and heat through. Spoon onto plate, top with toppings of your choice, and eat as a chip dip, using the tortilla chips. Serves 12+.

ROBIN’S PIE CRUST

2 cups flour
1 teaspoon salt
1/2 cup oil
1/2 cup cold water

Mix with fork. Roll out on a plastic grocery sack that's been cut in half and opened flat, then place in pie pan and peel off plastic. Do for both top and bottom, and be sure to cut holes/design in top crust for the steam.

CELESTE’S CHICKEN POT PIE

1 Prepared deep pie crust, top and bottom (I use Robin’s Pie Crust recipe)

About 3-4 cups of pre-cooked vegetables of your choice such as potatoes, carrots, corn, peas, summer squash, whatever is in your fridge, etc.

1 or 2 cooked chicken breasts, diced or shredded

1 can (10.5 ounce) Cream of Chicken Soup

1 can (10.5 ounce) Cream of Mushroom Soup

1 cup shredded cheddar cheese

Mix all ingredients together and pour into pie crust. Place top crust on, crimp edges, and poke holes in crust. Bake at 400F for 25-30 minutes. Turn oven down to 375F and bake for an addition 10 minutes.

MOM’S PORKCHOPS

The secret to these melt-in-your-mouth tender, delicious pork chops is to let them simmer for several hours. While you are at church is just about the right amount of time and you come home to a fabulous dinner almost ready.

4 pork chops (preferably the bone-in variety; they are more tender and usually cheaper)

2 Tablespoons cooking oil

2 cans Cream of Mushroom soup

1-2 cans water

Salt and pepper

In an electric skillet, brown both sides of the pork chops in oil; the browner the better, though not burned. Salt and pepper each chop on one side. When they are browned, turn the skillet down to simmer (around 225F). Mix soup and water in a separate bowl, then pour over the browned chops. Put the lid on and let simmer about 4 hours. When you return from church, remove the cooked pork chops, and use the soup/drippings as gravy over mashed potatoes. Depending on the consistency, you may need to add a little water to thin the gravy, or water with a little corn starch to thicken.

Variations: Bread the pork chops in a flour, salt, and pepper mixture prior to browning, or use 1 can each Cream of Mushroom and Cream of Chicken soup.

Cream of Broccoli Potato Spinach Soup with Cheddar

4 tablespoons butter

1 yellow onion, finely chopped

5 cloves garlic, crushed

¼ cup flour

3 cups milk

½ teaspoon thyme

½ teaspoon rosemary

½ teaspoon nutmeg

½ pound sharp cheddar cheese shredded

3 chicken boullion cubes

2-4 medium potatoes, chopped

1 ½ pounds broccoli, coarsely chopped

1 pound spinach, washed

4 cups water

1 tablespoon lemon juice

salt and pepper to taste

Melt butter in saucepan; add onions and garlic. Saute about 5 minutes. Slowly add flour and cook on low heat for about 2 more minutes. Add milk and bring to a boil, stirring constantly until sauce thickens. Boil about 1 minute. Add thyme, rosemary, nutmeg, and cheese.

In a separate large pot, add potatoes, bullion, and water. Bring to a boil and cook until potatoes are tender. Add chopped broccoli and continue to simmer for another 5 or so minutes until broccoli is tender. Remove from heat and add spinach. Mix spinach in, cover for about 10 minutes until spinach is well steamed.

Blend potato mixture in a food processor or blender. Return to original pot and add cheese sauce and lemon juice. Heat through, but don’t boil. Salt and pepper to taste.

Jim and I love this soup! It is very tasty and filling, and even tastes better the next day. The kids are slowly coming around, since I make it probably once a month. Jim nicknamed it "Leprechaun Soup" since it is a delightful shade of green. :)