1 pkg graham crackers (in crumbs)
1 pkg powdered sugar (approx. 3 c)
3 c peanut butter
1 c butter (room temp)
1 lg Hershey bar
Mix sugar and crumbs. Add peanut butter and butter. Mix all together and press onto cookie sheet. Melt Hershey bar and spread over top.
Tastes like Cup of Gold. Keep refrigerated!
Thursday, April 22, 2010
Pumpkin Cookies
2 eggs
2 C pumpkin
1 1/2 c shortening
2 t vanilla
1 1/2 c chopped nuts (optional)
12 oz pk butterscotch chips
Dry ingredients:
1 t salt
3 c flour
1 1/2 c sugar
2 t baking powder
1 t baking soda
1/2 t nutmeg
2 t cinnamon
Cream sugar and shortening together. Add eggs one at a time and mix until creamy. Add pumpkin, and mix thoroughly. Add dry ingredients until mixed. Fold in chocolate chips. Drop onto greased cookie sheet and bake at 375 degrees for 15 minutes.
2 C pumpkin
1 1/2 c shortening
2 t vanilla
1 1/2 c chopped nuts (optional)
12 oz pk butterscotch chips
Dry ingredients:
1 t salt
3 c flour
1 1/2 c sugar
2 t baking powder
1 t baking soda
1/2 t nutmeg
2 t cinnamon
Cream sugar and shortening together. Add eggs one at a time and mix until creamy. Add pumpkin, and mix thoroughly. Add dry ingredients until mixed. Fold in chocolate chips. Drop onto greased cookie sheet and bake at 375 degrees for 15 minutes.
Lea's Rocky Road Candy
1 cube butter
12 oz bag milk chocolate or semi-sweet chocolate chips
3 cups marshmallows
nuts
In a large saucepan, melt butter and chips. When completely melted, take off heat and add marshmallows and nuts - stir to coat marshmallows completely. Spread mixture into a buttered 9X13 pan and refrigerate until solid. Cut into squares and enjoy.
12 oz bag milk chocolate or semi-sweet chocolate chips
3 cups marshmallows
nuts
In a large saucepan, melt butter and chips. When completely melted, take off heat and add marshmallows and nuts - stir to coat marshmallows completely. Spread mixture into a buttered 9X13 pan and refrigerate until solid. Cut into squares and enjoy.
Friday, April 16, 2010
"Cheater" Pepper Jack Potato Soup
Soup is ready in about an hour.
2 cans cream of potato soup
2 cans water
1 pt cream
2 c milk
1 c onions, finely chopped
1 c potatoes, finely diced
1/2 c butter
pepper to taste
bacon, chopped, to taste
In large saucepan, cook bacon to desired crispness. Remove to napkin covered plate to drain grease. Add potatoes and onions to bacon grease in pan and cook to desired doneness (about 5-10 minutes). Add the soup and the 2 cansful of water to the crockpot and turn on high. Add remaining, except the cheese, and the potatoes, onions, and bacon. Stir until bubbly. Add optional cubes of pepper jack and stir until melted.
2 cans cream of potato soup
2 cans water
1 pt cream
2 c milk
1 c onions, finely chopped
1 c potatoes, finely diced
1/2 c butter
pepper to taste
bacon, chopped, to taste
In large saucepan, cook bacon to desired crispness. Remove to napkin covered plate to drain grease. Add potatoes and onions to bacon grease in pan and cook to desired doneness (about 5-10 minutes). Add the soup and the 2 cansful of water to the crockpot and turn on high. Add remaining, except the cheese, and the potatoes, onions, and bacon. Stir until bubbly. Add optional cubes of pepper jack and stir until melted.
Pepper Jack Potato Soup
2 c water
1 c onions, finely chopped
1 c potatoes, diced into chunks
1/2 t sugar
3/4 c butter
3/4 c flour
1 pt cream
1 pt milk
1 1/2 t salt
pepper to taste
bacon, chopped, to taste
1 sm pkg pepper jack cheese (optional), cubed
Traditional:
In large saucepan, cook bacon to desired crispness. Remove bacon to napkin covered plate to drain grease. Add water to bacon fat and stir. Add potatoes and onions, cook until done (about 15 minutes). Add the remaining ingredients, except 1/2 cup milk, cheese, and the flour. Cook and stir until bubbly. In the meantime, mix remaining milk and flour. Pour into saucepan and stir. Add optional cheese cubes. Stir until melted.
Crock Pot:
In a large saudepan, cook bacon to desired crispness. Remove bacon to napkin covered plate to drain grease. Add water to bacon fat and stir. Add potatoes and onions, cook until done (about 15 minutes). Put remaining ingredients into crock pot and turn on low. Add bacon and potato mixture. Cover and simmer for at least 6 hours (8 is better). Just before serving, add optional cheese cubes. Stir until melted.
1 c onions, finely chopped
1 c potatoes, diced into chunks
1/2 t sugar
3/4 c butter
3/4 c flour
1 pt cream
1 pt milk
1 1/2 t salt
pepper to taste
bacon, chopped, to taste
1 sm pkg pepper jack cheese (optional), cubed
Traditional:
In large saucepan, cook bacon to desired crispness. Remove bacon to napkin covered plate to drain grease. Add water to bacon fat and stir. Add potatoes and onions, cook until done (about 15 minutes). Add the remaining ingredients, except 1/2 cup milk, cheese, and the flour. Cook and stir until bubbly. In the meantime, mix remaining milk and flour. Pour into saucepan and stir. Add optional cheese cubes. Stir until melted.
Crock Pot:
In a large saudepan, cook bacon to desired crispness. Remove bacon to napkin covered plate to drain grease. Add water to bacon fat and stir. Add potatoes and onions, cook until done (about 15 minutes). Put remaining ingredients into crock pot and turn on low. Add bacon and potato mixture. Cover and simmer for at least 6 hours (8 is better). Just before serving, add optional cheese cubes. Stir until melted.
Creme Brulee
- Recipe courtesy of Tyler Florence - FoodNetwork.com
- Prep Time: 30 min
- Cook Time:2 hr 40 min
Ingredients
- 9 egg yolks
- 3/4 cup superfine white sugar plus 6 tablespoons
- 1 quart heavy cream
- 1 vanilla bean
Directions
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.
New take on "Fantasy Fudge"
Original recipe (from the back of the Kraft Marshmallow Creme bottle)
Now, you can make many, many changes to this recipe and make it your own. In place of the semi-sweet chocolate chips, you can use white chocolate chips, butterscotch chips, peanut butter chips, etc. When you add the vanilla, you can add another flavoring (cut the vanilla in half). I've used cherry, almond, raspberry, orange, lemon, the possibilities are endless.
3 cups sugar
3/4 cup butter
1 can evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Now, you can make many, many changes to this recipe and make it your own. In place of the semi-sweet chocolate chips, you can use white chocolate chips, butterscotch chips, peanut butter chips, etc. When you add the vanilla, you can add another flavoring (cut the vanilla in half). I've used cherry, almond, raspberry, orange, lemon, the possibilities are endless.
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