Peanut Brittle Its well worth the try and it might take more than one try to get it right but once you do you will be glad you did it. So will your family.
(unlike fudge, this is more time comsuming and takes some practice. Much better than microwave and eveyone will love it. When you get it down, you will be a hero in your family or neighborhood)
The first thing I do is pur together in a small bowl 1-1/2 tsp salt, 2 tsp baking soda and mix well and set this aside. Have 2 TBS butter ready to go and out of wrapper for later use. Spray or grease a large cookie sheet or jellyroll pan to use later also. Have vanilla on hand. This ingredients I have given you will be used immediately after it has reached its cooking temperture.
1 candy thermometer (unless you use the cold water way that I will tell you about. Thats what I do. Found it to works better)
Get a large sauce pan. A soup size pan works best and a wooden spoon.
Add: 3/4 cup hot water
1 cup corn syrup (light)
2 Cups sugar
Stir these ingredients very often as not to burn. Cook on about med or a bit higher as you get more use to it and cook to a softball stage. ( I will put the directions in at the bottom)
Then add 1 -1/2 to 2 Cups raw peanuts and continue stirring very often. This will take a while.
Softball stage is found by having about 1/2 c cold water in small cup. Place a few drops of mixture (karo, sugar and water) into cup:
Softball can be picked up but flattens and a Hard Crack when small amount is placed in cold water seperates into hard and brittle threads. In my more lame terms, softball I drop it in, look at it and if it looks like I could pull it out I reach in water pull up stuff and if it feels soft but stays together pretty good then I put in the peanuts. Doesnt have to be exact for this part. Hard Crack stage is a little harder to tell for peanut brittle. You cook it too long and the flavor isnt as good. Cook it to little and it sticks to your teeth. So, drop in small amount of mixture(karo, water, sugar, stuff which now has peanuts but dont use nuts to test) into COLD water. It will set up hard. Then remove it and will be hard and look like thin threads for the most part. When you break it in half it falls apart. ( kind of like blown glass)
Another trick to good Brittle is the color. This is where thermometer can come in handy for your first few times. when you are first cooking, it is a pretty clear color, as it gets closer to hard crack stage it will change to kind of a light carmel color, check with your themometer (300-310 degrees) Then use cold water test to make sure. The next part you need to move quickly. Remove all kids from kitchen. Quickly add the 2 TB butter stir to melt. Add soda and salt mixture. Stir to mix and then add vanilla and stir. Spray wooden spoon with cooking spray or with butter, and spread across pan. It takes some time but brittle is to be thin as you can get it. Keep spreading until whole pan is full. Smash and spread and pull with spoon. I havent tried it yet but they say to warm pan up some (this would be like 200 degrees pop out of oven just before you have to spread it. I am going to try it on my next bunch. Once you get the hang of it its not bad and the taste is well worth the work. You will learn to take it off stove by color almost. I would be happy to show you some time if you are willing to come to my house. Let me know.
Tuesday, December 14, 2010
Trudy's Amazing Christmas Fudge
Make this for friends and family and you will be asked to bring it for every holiday party. People will think you slaved over it. Little do they know you only take five minutes.
2 TBL Butter(marg is ok, unslated butter is best)
1 Can sweet and condensed milk
3 1/2 Cups semi-sweet NESTLE chocolate chips
(have tried other kinds and this is what makes the great taste)
1 tsp vanilla (pure is best of course but whatever is on hand)
Prepare a pan about 8x5 maybe. I use the foil pans from store. Either way, line with tin foil and spray with cooking spray. This makes it very easy to remove from pan and cut. Make sure pan is ready before you start cooking. As I promised, this goes fast.
Melt butter on med or just a bit higher, add condensed milk, mix and then add choc chips. Stir untill melted. Do not over cook. Just needs to be melted. Turn off heat and add vanilla. At this point you may add marshmellows (about a large handful ) or chopped nuts (3/4 c). Just add and stir to mix. When I take to parties I do one nuts, one marshmellow and one plain. Covers some allergy problems. Cover with lids or foil and place outside if you have an area or in the fridge. If you need them to harden up fast freezer works just fine. pull out liner and pull off of chocolate. With top up, cut into desired size pieces. Like 1inx 1 in or so. Good luck. any questions call me. These are seriously like 5 minutes and are amazing.
Make this for friends and family and you will be asked to bring it for every holiday party. People will think you slaved over it. Little do they know you only take five minutes.
2 TBL Butter(marg is ok, unslated butter is best)
1 Can sweet and condensed milk
3 1/2 Cups semi-sweet NESTLE chocolate chips
(have tried other kinds and this is what makes the great taste)
1 tsp vanilla (pure is best of course but whatever is on hand)
Prepare a pan about 8x5 maybe. I use the foil pans from store. Either way, line with tin foil and spray with cooking spray. This makes it very easy to remove from pan and cut. Make sure pan is ready before you start cooking. As I promised, this goes fast.
Melt butter on med or just a bit higher, add condensed milk, mix and then add choc chips. Stir untill melted. Do not over cook. Just needs to be melted. Turn off heat and add vanilla. At this point you may add marshmellows (about a large handful ) or chopped nuts (3/4 c). Just add and stir to mix. When I take to parties I do one nuts, one marshmellow and one plain. Covers some allergy problems. Cover with lids or foil and place outside if you have an area or in the fridge. If you need them to harden up fast freezer works just fine. pull out liner and pull off of chocolate. With top up, cut into desired size pieces. Like 1inx 1 in or so. Good luck. any questions call me. These are seriously like 5 minutes and are amazing.
Friday, October 8, 2010
Wheat Nuts
Need the oil about 425 degrees. Please feel free to change the cooking time according to your taste.
This is a great way to use your wheat. I promise you and your kids will eat it. There really is no recipe for this. Its just a way of cooking it.
FIRST
Take the amount of wheat you want to use. I try and do quite a bit. Lets try 4 cups to start out with and then you can always do more when you have the precess down better. Take the wheat and place it in a large bowl. Cover with plastic and let it sit out over night.(12 hours should do it) In the morning rinse the wheat about a cup at a time in a colondor. take out any little rocks that might be in it. Place a towel on the kitchen counter with a couple paper towels over them to help soak up the water from the wheat. Takes around one day to dry well. If you need to leave them longer it will not hurt them. Get to them when you can.
Step two
We need to talk about a couple items you might need. I use to use my electric wok. I would take one cup and pour it in very hot veggie oil and then take one of those metal meshy things to get them out. you let them cook about 8-10 minutes. Before taking them out, taste one. It needs to crunchy and not burnt and most of all not on the soft side. This is also an individual taste. Another way I do it know is in my deep fat fryer. I bought one of those bigger mesh things with a handle. I bent the handle to fit in my fryer. The nuts will go over the top a bit but just take them out after cooking each batch.
When the first bunch is cooked you take it out and lay them on the paper towels that at on the bath towels. If you want you can go through and dab the oil off. Little healthier that way. Why its still hot sprinkle with your choice of flavor. We have really only used garlic salt and my kids love it. If you have ideas for other flavors please put them in the comment area, Now just place in an airtight container and take them anywhere you might want a snack to munch on. If you have any questions please ask me in the comment section. ENJOY
Need the oil about 425 degrees. Please feel free to change the cooking time according to your taste.
This is a great way to use your wheat. I promise you and your kids will eat it. There really is no recipe for this. Its just a way of cooking it.
FIRST
Take the amount of wheat you want to use. I try and do quite a bit. Lets try 4 cups to start out with and then you can always do more when you have the precess down better. Take the wheat and place it in a large bowl. Cover with plastic and let it sit out over night.(12 hours should do it) In the morning rinse the wheat about a cup at a time in a colondor. take out any little rocks that might be in it. Place a towel on the kitchen counter with a couple paper towels over them to help soak up the water from the wheat. Takes around one day to dry well. If you need to leave them longer it will not hurt them. Get to them when you can.
Step two
We need to talk about a couple items you might need. I use to use my electric wok. I would take one cup and pour it in very hot veggie oil and then take one of those metal meshy things to get them out. you let them cook about 8-10 minutes. Before taking them out, taste one. It needs to crunchy and not burnt and most of all not on the soft side. This is also an individual taste. Another way I do it know is in my deep fat fryer. I bought one of those bigger mesh things with a handle. I bent the handle to fit in my fryer. The nuts will go over the top a bit but just take them out after cooking each batch.
When the first bunch is cooked you take it out and lay them on the paper towels that at on the bath towels. If you want you can go through and dab the oil off. Little healthier that way. Why its still hot sprinkle with your choice of flavor. We have really only used garlic salt and my kids love it. If you have ideas for other flavors please put them in the comment area, Now just place in an airtight container and take them anywhere you might want a snack to munch on. If you have any questions please ask me in the comment section. ENJOY
Wednesday, July 7, 2010
Taco Soup
(we found the basic recipe in the Freedom cookbook. It has just the right amount of spice. Might want to adjust according to your families preference. I did make a few other little changes. Its great! Makes a good size pot. )
1 onion, chopped
3-4 cloves garlic (chopped fine and cooked in hot olive oil for about 45 seconds or so)
1-1/2 lbs cooked hamburger
1 28 oz can your choice of tomatoes (we like petite diced with chiles)
4 sm cans tomato sauce + one can water
1 15 oz can whole kernel corn
1 can kidney beans or red beans
1 pkg taco seasoning or about 1 -2 Tbs
1 can chiles (if you use tomatoes with chiles that should be enough
1 Anahiem pepper, chopped fine (optional)
1 15 oz can of chili beans
salt and pepper to taste
Mix altogether and enjoy. After it is hot, turn down to low and cook for about 15-20 min. This would work great in a crock pot. Cook on high until hot, turn to low and cook 2-4 hours.
(we found the basic recipe in the Freedom cookbook. It has just the right amount of spice. Might want to adjust according to your families preference. I did make a few other little changes. Its great! Makes a good size pot. )
1 onion, chopped
3-4 cloves garlic (chopped fine and cooked in hot olive oil for about 45 seconds or so)
1-1/2 lbs cooked hamburger
1 28 oz can your choice of tomatoes (we like petite diced with chiles)
4 sm cans tomato sauce + one can water
1 15 oz can whole kernel corn
1 can kidney beans or red beans
1 pkg taco seasoning or about 1 -2 Tbs
1 can chiles (if you use tomatoes with chiles that should be enough
1 Anahiem pepper, chopped fine (optional)
1 15 oz can of chili beans
salt and pepper to taste
Mix altogether and enjoy. After it is hot, turn down to low and cook for about 15-20 min. This would work great in a crock pot. Cook on high until hot, turn to low and cook 2-4 hours.
Sunday, June 13, 2010
Golden Graham Chex Mix
This is not your normal Chex Mix. It's sweet and amazingly good. A family favortie treat.
6 cups Golden Graham Cereal (generic brand is ok)
6 cups Corn Chex (generic works great)
1 cup coconut (a little more if you really like it)
1 small package (about 3/4 cup) of silvered almonds
Mix the above ingredients together
Desolve and boil for 2 minutes the following:
3/4 cup butter or margarine
1 cup light Corn Syrup
1 cup sugar (sometimes I use a little less)
Pour about 1/2 mixture over dry ingredients and mix well. Repeat once more and ENJOY
This is not your normal Chex Mix. It's sweet and amazingly good. A family favortie treat.
6 cups Golden Graham Cereal (generic brand is ok)
6 cups Corn Chex (generic works great)
1 cup coconut (a little more if you really like it)
1 small package (about 3/4 cup) of silvered almonds
Mix the above ingredients together
Desolve and boil for 2 minutes the following:
3/4 cup butter or margarine
1 cup light Corn Syrup
1 cup sugar (sometimes I use a little less)
Pour about 1/2 mixture over dry ingredients and mix well. Repeat once more and ENJOY
Saturday, June 5, 2010
Raspberry Lemonade Salad
This is a big hit where ever I take it. Its so easy. Don't let the ritz crackers fool you. If you don't know its ritz crackers you wouldn't believe it.
6 oz frozen raspberry lemonade (just use 1/2 of 12 oz can)
1 large container whip topping (I use a large and a small. It tastes great and goes further)
2 sleeves of Ritz Crackers
3/4-1 cup melted butter
1/2 cup powdered sugar
Melt butter in microwave. While doing that, add both sleeves of crackers in a gallon size ziploc bag and crush with a rolling pin or smash with hands. Mix crackers and butter and powdered sugar in a bowl. Place a little more than 1/2 of mixture in bottom of 9x13 pan. It will look kind of like a graham cracker crust would. Then mix frozen raspberry lemonade and whip topping together. Spread this on top of crust. Take the remaining cracker mixture and sprinkle generously on top. Refrigerate for at least an hour. If you need it in a hurry you can make it and take it. Refrigerating would just be good if you can.
This is a big hit where ever I take it. Its so easy. Don't let the ritz crackers fool you. If you don't know its ritz crackers you wouldn't believe it.
6 oz frozen raspberry lemonade (just use 1/2 of 12 oz can)
1 large container whip topping (I use a large and a small. It tastes great and goes further)
2 sleeves of Ritz Crackers
3/4-1 cup melted butter
1/2 cup powdered sugar
Melt butter in microwave. While doing that, add both sleeves of crackers in a gallon size ziploc bag and crush with a rolling pin or smash with hands. Mix crackers and butter and powdered sugar in a bowl. Place a little more than 1/2 of mixture in bottom of 9x13 pan. It will look kind of like a graham cracker crust would. Then mix frozen raspberry lemonade and whip topping together. Spread this on top of crust. Take the remaining cracker mixture and sprinkle generously on top. Refrigerate for at least an hour. If you need it in a hurry you can make it and take it. Refrigerating would just be good if you can.
Pastachio Pudding Fruit Salad.
your mom has probably made this. I love it for summer bar-b-ques. So easy and everyone loves it
1 small package pistachio pudding
1 large container of Cool Whip or any brand
1 can crushed pineapple or tidbits if you prefer, either one needs drained
1 cup mini marsh mellows
3/4 cup shredded coconut
Mix Whip topping and pudding and then add other ingredients in any order. If possible, refrigerate for an hour or so. But you can make it and take it if you need too.
The nice thing with this salad is you can add as much of something as you like or as little. You can also add additional items your family likes. I think nuts would be good in this also. I might have to give that a try.
your mom has probably made this. I love it for summer bar-b-ques. So easy and everyone loves it
1 small package pistachio pudding
1 large container of Cool Whip or any brand
1 can crushed pineapple or tidbits if you prefer, either one needs drained
1 cup mini marsh mellows
3/4 cup shredded coconut
Mix Whip topping and pudding and then add other ingredients in any order. If possible, refrigerate for an hour or so. But you can make it and take it if you need too.
The nice thing with this salad is you can add as much of something as you like or as little. You can also add additional items your family likes. I think nuts would be good in this also. I might have to give that a try.
Thursday, May 27, 2010
RIBS
These are great and very easy
Just take the amount of boneless pork ribs, (Cheapest and taste great) to feed your family. They are filling. Leftovers are great for the next day. Put them in a crocpot and cook them on high for at least eight and up to tweleve hours if you need to be gone somewhere. Take and place them on a lined cookie sheet. Put your family favorite barbque sauce on them. The more the merrier for us. You can put them straight on the outside grill if desired. Sometimes they are so tender they fall apart to much to go straight on the grill. I just place the whole pan and all on the grill and cook about 15 minutes. Mostly depends on your grill and if you like them with a little crispiness or not. They really are the best that way. I love them because they are so easy and taste so good. I highly recommend a good sauce like Bulls Eye. Do not use Hunts or the really cheap ones. In the winter I just cook them in the oven at about 375.
These are great and very easy
Just take the amount of boneless pork ribs, (Cheapest and taste great) to feed your family. They are filling. Leftovers are great for the next day. Put them in a crocpot and cook them on high for at least eight and up to tweleve hours if you need to be gone somewhere. Take and place them on a lined cookie sheet. Put your family favorite barbque sauce on them. The more the merrier for us. You can put them straight on the outside grill if desired. Sometimes they are so tender they fall apart to much to go straight on the grill. I just place the whole pan and all on the grill and cook about 15 minutes. Mostly depends on your grill and if you like them with a little crispiness or not. They really are the best that way. I love them because they are so easy and taste so good. I highly recommend a good sauce like Bulls Eye. Do not use Hunts or the really cheap ones. In the winter I just cook them in the oven at about 375.
Enchiladas
Family love these, and they are very easy. Make sure you use the homemade refried bean recipe for the best results. Make sure you also use Rosaritta enchilada sauce or your family favorite. Try the Rosaritta once though. Its so good. One-two per serving. I make lots, for leftovers.
1 can Rosaritta enchilada sauce (size depends on family size, I use one large for my familyand it makes about 25-28
Flour Tortillas, 10 inch, (warmed as you go so they fold better)
Homemade refried beans (amount depends on how many people when using can)
Salsa (optional)
jalepenos (opptional)
Shredded cheddar cheese about 8 oz
Take one warm tortilla, place on plate, put very small amount of sauce on tortilla and spread around. Its just enough to barely spread. Place about 1/4-1/3 cup refried bean on tort. in a line. Top with cheese (and salsa if used) Fold how you like so it doesn't leak. Place on cookie sheet side by side. Cover all with the rest of sauce and cheese. Bake at 350 degrees for about 20 min. Just enough to get hot throughout. Top with sour cream , cilantro, and extra sauce if wanted. These are so good. We love them. A change from chicken or beef enchiladas.
Family love these, and they are very easy. Make sure you use the homemade refried bean recipe for the best results. Make sure you also use Rosaritta enchilada sauce or your family favorite. Try the Rosaritta once though. Its so good. One-two per serving. I make lots, for leftovers.
1 can Rosaritta enchilada sauce (size depends on family size, I use one large for my familyand it makes about 25-28
Flour Tortillas, 10 inch, (warmed as you go so they fold better)
Homemade refried beans (amount depends on how many people when using can)
Salsa (optional)
jalepenos (opptional)
Shredded cheddar cheese about 8 oz
Take one warm tortilla, place on plate, put very small amount of sauce on tortilla and spread around. Its just enough to barely spread. Place about 1/4-1/3 cup refried bean on tort. in a line. Top with cheese (and salsa if used) Fold how you like so it doesn't leak. Place on cookie sheet side by side. Cover all with the rest of sauce and cheese. Bake at 350 degrees for about 20 min. Just enough to get hot throughout. Top with sour cream , cilantro, and extra sauce if wanted. These are so good. We love them. A change from chicken or beef enchiladas.
Refried Beans
These are amazing. I have not used canned since I got this recipe. Mostly use them for my Enchilada recipe. I will write this for a small family. I use six cans of Pinto beans for a family of 8-9. All kids are teenagers.
2 cans pinto beans (drained and rinsed well)
3cloves garlic (chopped very small)
1/2 small onion (chopped very samll)
1/4-1/3 lb bacon (line like they come in package and cut to small pieces across)
place bacon in large frying pan and cook until crisp. Remove bacon and place in a small bowl until needed. Keep grease in pan. Cook onions for a couple minutes and then add garlic on medium heat. Turn to low and while thats cooking, place beans in food processor and mix very well. Looks like mush. I add a little water as they chop so processor works better. Not too much or its too watery. When finished add to pan. Keep on low. Place bacon bits in processor and chop very fine and add to pan. Cook till its all warmed through. Depending on what they are used for, you can add chopped hot peppers to your families taste. They are a bit of work, but SO, So, much better than a can. Not for diets either. But worth the calories.
These are amazing. I have not used canned since I got this recipe. Mostly use them for my Enchilada recipe. I will write this for a small family. I use six cans of Pinto beans for a family of 8-9. All kids are teenagers.
2 cans pinto beans (drained and rinsed well)
3cloves garlic (chopped very small)
1/2 small onion (chopped very samll)
1/4-1/3 lb bacon (line like they come in package and cut to small pieces across)
place bacon in large frying pan and cook until crisp. Remove bacon and place in a small bowl until needed. Keep grease in pan. Cook onions for a couple minutes and then add garlic on medium heat. Turn to low and while thats cooking, place beans in food processor and mix very well. Looks like mush. I add a little water as they chop so processor works better. Not too much or its too watery. When finished add to pan. Keep on low. Place bacon bits in processor and chop very fine and add to pan. Cook till its all warmed through. Depending on what they are used for, you can add chopped hot peppers to your families taste. They are a bit of work, but SO, So, much better than a can. Not for diets either. But worth the calories.
Wednesday, May 5, 2010
Breadsticks
(very soft and very close to Olive Garden
I got this recipe from Maridene Wiberg I have used it for years)
1 TBL yeast
2 TBL sugar
1-1/2 tsp salt
3 C fllour
1-1/2 C warm water
place sugar and yeast in the warm water and let sit for about 3 min or so. Just enough to see that its working.
I just use my hands and I double the recipe for my family. You can use your mixer if you have a Bosch or Kitchen Aid. Not electric beaters. Let the dough rest 10 min. Roll out into rectangular piece about 1/2 inch thick and 6 inches wide. Use pizza cutter to cut into stips. Brush melted butter with garlic salt over the top. Grated parm cheese tastes great too. Dough will be soft so use plenty of flour when rolling it out. Let raise 30 min in on a greased cookie sheet. Bake at 375 for 20 min.
(very soft and very close to Olive Garden
I got this recipe from Maridene Wiberg I have used it for years)
1 TBL yeast
2 TBL sugar
1-1/2 tsp salt
3 C fllour
1-1/2 C warm water
place sugar and yeast in the warm water and let sit for about 3 min or so. Just enough to see that its working.
I just use my hands and I double the recipe for my family. You can use your mixer if you have a Bosch or Kitchen Aid. Not electric beaters. Let the dough rest 10 min. Roll out into rectangular piece about 1/2 inch thick and 6 inches wide. Use pizza cutter to cut into stips. Brush melted butter with garlic salt over the top. Grated parm cheese tastes great too. Dough will be soft so use plenty of flour when rolling it out. Let raise 30 min in on a greased cookie sheet. Bake at 375 for 20 min.
Blender Pancakes
(kids love to watch these rise in the blender)
1 -1/2 C Buttermilk (using milk with vinegar as substitute does not work well in this recipe)
3/4 C Wheat (the grain, not wheat flour)
2 heaping TBL cornmeal
BLEND 4 MIN
Blend together seperately
2 TBL Butter
1/4 C brown sugar
2 eggs
then add to blender and pulse it a few times.
At the very end add
2 TBL Baking powder
1/2 tsp baking soda
Pulse blend again and watch it rise. Be careful because it may very well rais right over the blender. Just be ready to pour on the griddle right away to avoid a mess. These are really good. Just make sure the first items or blended very well as not to have crunchy pancakes, Great and easy way to use your storage wheat. If you have any questions please post. Others probably have the same questions.
(kids love to watch these rise in the blender)
1 -1/2 C Buttermilk (using milk with vinegar as substitute does not work well in this recipe)
3/4 C Wheat (the grain, not wheat flour)
2 heaping TBL cornmeal
BLEND 4 MIN
Blend together seperately
2 TBL Butter
1/4 C brown sugar
2 eggs
then add to blender and pulse it a few times.
At the very end add
2 TBL Baking powder
1/2 tsp baking soda
Pulse blend again and watch it rise. Be careful because it may very well rais right over the blender. Just be ready to pour on the griddle right away to avoid a mess. These are really good. Just make sure the first items or blended very well as not to have crunchy pancakes, Great and easy way to use your storage wheat. If you have any questions please post. Others probably have the same questions.
Sunday, May 2, 2010
Peacan Yams
(This is one we always have for Thanksgiving when we go to cousins. YUM YUM)
1-29 oz can yams sliced or mushed together
1/3 cup pecans (i use more because more is better!)
1/3 c shredded coconut
1/3 c Brown sugar
3 TB flour
3 TB melted butter or marg (butter always better)
Mix pecans, coconut and sugar together. Mix flour in all of that and then mix butter in last and mix all well. Place yams on bottom of 2qt glass dish. Sprinkle the mixture evenly over yams. By the way, never skimp on coconut.
(This is one we always have for Thanksgiving when we go to cousins. YUM YUM)
1-29 oz can yams sliced or mushed together
1/3 cup pecans (i use more because more is better!)
1/3 c shredded coconut
1/3 c Brown sugar
3 TB flour
3 TB melted butter or marg (butter always better)
Mix pecans, coconut and sugar together. Mix flour in all of that and then mix butter in last and mix all well. Place yams on bottom of 2qt glass dish. Sprinkle the mixture evenly over yams. By the way, never skimp on coconut.
Honey Popcorn
(family favorite movie watching treat)
3 cups sugar
1 cup butter or marg (butter always better)
1/2 pint whipping cream (not cool whip, real whipping cream)
1 cup Honey
Mix and stir continuously in medium pan. Boil to softball stage. Pour over lots of popcorn. I would poor it over like two of the very large silver bowls. It will use lots of popcorn. I will make it this week and see just how much I use.
If you have a basic cookbook or you can go online, or just do what I do. To know when you reach softball stage. I keep a small cup filled about half full of very cold water next to stove. When it has boiled for a couple minutes, drop a small amount in the cold water, then move it around with spoon. If it stays together in water, but comes apart when you take it out of water with spoon, then it is ready. Needs to look like a small soft ball. If anyone needs to see this let me know and you can come to my house or if you are close, i will come over and show you what it looks like. I like this better than the thermometer. This is amazing and messy stuff. Enjoy!!!!! You could probably add nuts like pecans and it would be good to.
(family favorite movie watching treat)
3 cups sugar
1 cup butter or marg (butter always better)
1/2 pint whipping cream (not cool whip, real whipping cream)
1 cup Honey
Mix and stir continuously in medium pan. Boil to softball stage. Pour over lots of popcorn. I would poor it over like two of the very large silver bowls. It will use lots of popcorn. I will make it this week and see just how much I use.
If you have a basic cookbook or you can go online, or just do what I do. To know when you reach softball stage. I keep a small cup filled about half full of very cold water next to stove. When it has boiled for a couple minutes, drop a small amount in the cold water, then move it around with spoon. If it stays together in water, but comes apart when you take it out of water with spoon, then it is ready. Needs to look like a small soft ball. If anyone needs to see this let me know and you can come to my house or if you are close, i will come over and show you what it looks like. I like this better than the thermometer. This is amazing and messy stuff. Enjoy!!!!! You could probably add nuts like pecans and it would be good to.
Crepes
(Makes approx. 10-12)
2 eggs
1 -1/4 C milk
3/4 C Flour
1 TB Sugar
Mix well. Looks like a very thin pancake batter. Pour small ladel amount into sprayed or greased pan. Roll batter around so its a very thin layer. Each side takes only a min or so to cook. We like to have these with fresh strawberries, whip topping, and powdered sugar. I know of people that put about anything in them. Be creative.
(Makes approx. 10-12)
2 eggs
1 -1/4 C milk
3/4 C Flour
1 TB Sugar
Mix well. Looks like a very thin pancake batter. Pour small ladel amount into sprayed or greased pan. Roll batter around so its a very thin layer. Each side takes only a min or so to cook. We like to have these with fresh strawberries, whip topping, and powdered sugar. I know of people that put about anything in them. Be creative.
Chicken Roll-Ups
Makes about 16 (a good serving is two per person)
8 oz cream cheese, softened
2 or 3 green onions, chopped small
2 cups cut up chicken (approx. amount. Less or more depending on what you like)
Salt and Pepper to taste
2 cresent roll tubes (use staight from fridge. Use one roll, take pointed side and bring it up to match wider side and put together to look like rectangle)
Bread crumbs
Melted butter or margarine. (Butter is always better when you can)
Mix cream cheese, onions, chicken, salt and pepper. Use approx 1 TB of mixture and place in a cresent roll. Bring up sides and seal sides together. Roll in melted butter and then in bread crumbs. Let raise about 20 minutes. Cook at 400 degrees for 15 minutes. We cover them with our favorite chicken gravy. Much better that way.
Makes about 16 (a good serving is two per person)
8 oz cream cheese, softened
2 or 3 green onions, chopped small
2 cups cut up chicken (approx. amount. Less or more depending on what you like)
Salt and Pepper to taste
2 cresent roll tubes (use staight from fridge. Use one roll, take pointed side and bring it up to match wider side and put together to look like rectangle)
Bread crumbs
Melted butter or margarine. (Butter is always better when you can)
Mix cream cheese, onions, chicken, salt and pepper. Use approx 1 TB of mixture and place in a cresent roll. Bring up sides and seal sides together. Roll in melted butter and then in bread crumbs. Let raise about 20 minutes. Cook at 400 degrees for 15 minutes. We cover them with our favorite chicken gravy. Much better that way.
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