Better Than Twix Bars..
1 stick (4 ounces) butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup flour
10 ounces caramels, unwrapped (I used 35 Brach's Milk Maid Caramels)
1 tablespoon, plus 1 1/2 teaspoons heavy cream
8 ounces milk chocolate
1 1/2 teaspoons vegetable shortening (I used vegetable oil), optional
Preheat oven to 300ยบ. Line 8 x 8 inch pan with nonstick foil or greased regular foil.
Beat together butter, sugar and vanilla. Add the flour. Press evenly into pan...you may need to flour your fingers to prevent sticking. Prick crust with fork. Bake 35-45 minutes till crust is golden.
Immediately after removing crust from oven, run knife around edges to loosen crust. Cool completely.
Melt caramel and cream gently in microwave or in saucepan over low heat till smooth. Pour over cooled crust and chill for 30 minutes.
Gently melt chocolate in microwave or in double boiler over low heat. Add shortening or oil if too thick to pour. Pour over chilled caramel and spread to edges. Chill till chocolate is well set. Cut into squares to serve. Store covered in refrigerator, but remove a few minutes before serving.
Wednesday, October 20, 2010
Jello shots
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When I was younger, the girls and I would go out to the local bar once in a while and drink a "little". If we wanted a shot of something the waitress would bring it in liquid form. When Susan was in college I began hearing about these things called jello shots. So I asked one of the younger tellers I worked with at the bank about them and she explained to me the basics of making them. Years later, after I moved to Darlington, I had accidentally bought the wrong size Dixie cups for my bathroom cup holder. I thought to myself that these were the size cups the teller told me to use when making "jello shots". When I explained it to Susan, she laughed and said those were kind of big for jello shots. A few months later when she and Andy came to visit us for the first time in Darlington she brought the shot cups and ingredients to make them. So, Bob and I sampled jello shots for the first time ever.
When I was younger, the girls and I would go out to the local bar once in a while and drink a "little". If we wanted a shot of something the waitress would bring it in liquid form. When Susan was in college I began hearing about these things called jello shots. So I asked one of the younger tellers I worked with at the bank about them and she explained to me the basics of making them. Years later, after I moved to Darlington, I had accidentally bought the wrong size Dixie cups for my bathroom cup holder. I thought to myself that these were the size cups the teller told me to use when making "jello shots". When I explained it to Susan, she laughed and said those were kind of big for jello shots. A few months later when she and Andy came to visit us for the first time in Darlington she brought the shot cups and ingredients to make them. So, Bob and I sampled jello shots for the first time ever.
Better Than Crack Brownies
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Contributor, Dorothy Pitt told me she made these this past weekend. She said they were good but make sure to have a glass of milk with one because they are real sweet. I plan to try them sometime in the near future. I think Bob is anticipating them because since I posted the recipe on FB he has mentioned them at least three times. : )
Contributor, Dorothy Pitt told me she made these this past weekend. She said they were good but make sure to have a glass of milk with one because they are real sweet. I plan to try them sometime in the near future. I think Bob is anticipating them because since I posted the recipe on FB he has mentioned them at least three times. : )
Grandma's Lemon Meringue Pie
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My mother did not ever get a drivers license. So when I was a young girl, we would catch the city bus to go downtown shopping sometimes on her days off from work. At that time all the major department stores were in downtown Lansing. There were no malls. Most of the time we would stop for lunch or a snack. I particularly liked it when we stopped a Kresge discount store's cafeteria because they had the best lemon meringue pie. This where I discovered my love for lemon meringue pie. This is the only recipe I use for lemon meringue pie. It is soooooo good! : p
My mother did not ever get a drivers license. So when I was a young girl, we would catch the city bus to go downtown shopping sometimes on her days off from work. At that time all the major department stores were in downtown Lansing. There were no malls. Most of the time we would stop for lunch or a snack. I particularly liked it when we stopped a Kresge discount store's cafeteria because they had the best lemon meringue pie. This where I discovered my love for lemon meringue pie. This is the only recipe I use for lemon meringue pie. It is soooooo good! : p
Tip Nut
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I love to browse this website and I subscribe to their newsletter. They often have freebies that I submit my name and address for. The last time I submitted mine, it was for a free sample of Better Than Ears from Walmart. It was a small sample but Rebel and Dixie loved them. Plus, it came with a $1.00 off coupon. So, when Bi-Lo had them on sale for 1.76, I bought a good sized package for .76. When I go them home, I cut each one in half to economize and they don't need a whole one.
I love to browse this website and I subscribe to their newsletter. They often have freebies that I submit my name and address for. The last time I submitted mine, it was for a free sample of Better Than Ears from Walmart. It was a small sample but Rebel and Dixie loved them. Plus, it came with a $1.00 off coupon. So, when Bi-Lo had them on sale for 1.76, I bought a good sized package for .76. When I go them home, I cut each one in half to economize and they don't need a whole one.
Food substitutes
You may not always have what you need for a recipe and don't want to rush to the grocery store in the middle of making your dish. So, here is a helpful website identifying what can be substituted for certain ingredients
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Apple Use Chart
Some of you may not realize that certain apples are best to use in some recipes. Myself, I always forget which ones to use for pie. This chart outlines which variety to use for which recipe.
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Click on title to view
Bread Machine Dinner Rolls (Yeast Rolls)
This recipe is from the Betty Crocker Best Bread Machine Cookbook. I suppose you could modify if you do not own a bread machine by doing the kneading yourself.
Dinner Rolls (Yeast rolls)
1 Cup water
2 TBS margarine or butter, softened
1 egg
3 1/4 Cups of bread flour
1/4 Cup Sugar
1 tsp salt
3 tsps bread machine yeast or quick active dry yeast
Margarine or butter melted, if desired
MEASURE carefully placing all ingredients except melted margarine in bread machine in the order recommended by the manufacturer
SELECT Dough/Manual cycle. Do not use delay cycles
REMOVE dough from pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface.
GREASE large cookie sheet. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on the cookie sheet. Cover and let rise in a warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched)
HEAT oven to 375. Bake 12 to 15 minutes or until golden brown. Brush tops with melted margarine. Serve warm or coll on wire rack.
Dinner Rolls (Yeast rolls)
1 Cup water
2 TBS margarine or butter, softened
1 egg
3 1/4 Cups of bread flour
1/4 Cup Sugar
1 tsp salt
3 tsps bread machine yeast or quick active dry yeast
Margarine or butter melted, if desired
MEASURE carefully placing all ingredients except melted margarine in bread machine in the order recommended by the manufacturer
SELECT Dough/Manual cycle. Do not use delay cycles
REMOVE dough from pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface.
GREASE large cookie sheet. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on the cookie sheet. Cover and let rise in a warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched)
HEAT oven to 375. Bake 12 to 15 minutes or until golden brown. Brush tops with melted margarine. Serve warm or coll on wire rack.
Tuesday, October 19, 2010
Oyster Dressing
My step-daughter, Chrissy makes a REALLY good oyster dressing. It has to be good because I don't really even like oysters but her oyster dressing is great. I am hoping she signs up for this blog because like her sister, Trisha she is an excellent cook. But in the meantime, I will give you Paula Deen's Oyster Dressing recipe. Unlike Paula Deen does, I would just buy Pepperidge Farms Cornbread Stuffing in a bag.
Cornbread:
- 1 cup self rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Dressing:
- 7 slices white bread, dried in warm oven
- Cornbread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large onion, chopped
- 8 tablespoons butter
- 2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablespoon poultry seasoning
- 5 eggs, beaten
- 2 pints or 1 quart oysters, drained
Directions
Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
Cream Cheese Bacon Crescents recipe
I made these and Chrissy got to taste test them as she had stopped by when they were coming out of the oven. They are good! Chrissy suggested putting jalapenos in them too. I haven't tried the jalapenos yet but it does sound good
Cream Cheese Bacon Crescents recipe
Cream Cheese Bacon Crescents recipe
Chicken Macaroni Bake
2 tablespoons butter
1/4 cup milk
10.5 oz can cream of chicken soup
1 1/2 cups chicken or turkey, cooked and cubed
4 oz cheddar cheese, shredded
8 oz pasta, any varity, cooked
buttered bread crumbs
Prepare pasta according to directions. Brown onion in butter. Stir in soup,chicken, milk and 3/4 cups cheese: heat until cheese melts. Blend sauce with cooked noodles: pour into buttered baking dish. Mix remaining cheese and bread crumbs and place on top.
Back at 350 for 30 mins or until hot
1/4 cup milk
10.5 oz can cream of chicken soup
1 1/2 cups chicken or turkey, cooked and cubed
4 oz cheddar cheese, shredded
8 oz pasta, any varity, cooked
buttered bread crumbs
Prepare pasta according to directions. Brown onion in butter. Stir in soup,chicken, milk and 3/4 cups cheese: heat until cheese melts. Blend sauce with cooked noodles: pour into buttered baking dish. Mix remaining cheese and bread crumbs and place on top.
Back at 350 for 30 mins or until hot
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