Search This Blog

Thursday, December 19, 2013

Chewy Carmel Popcorn

I found this recipe when I was looking for a great caramel popcorn recipe and I have used it again and again this year because it is so delicious and way too easy. I usually make it on the stovetop but in a pinch for time or when all my pans are dirty i've been known to make it in the microwave. 


Chewy Caramel Popcorn

2 1/4 cup Brown Sugar
1 cup Corn Syrup
1 cup Butter
1/2 tsp Salt (unless your popcorn is pre-salted (microwave popcorn) then you won’t need any)
1 can Sweetened Condensed Milk
1 tsp Vanilla
2 large bowls of Popped Popcorn

Method: Combine the first 4 items in medium saucepan and stir over medium/high heat. Stir the whole time. Let boil for 2-3 minutes (no longer) and then remove it from the heat. Add the sweetened condensed milk and vanilla. Return mixture to the heat and stir until it just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

*microwave: I put the first 4 ingredients into a large microwave safe bowl, and then cook it  stirring every 2 minutes- for 6 minutes total. After the 6 minutes I then add the milk and the vanilla and put it back into the microwave for 2 more minutes or until it comes back up to a boil.

*Mix-ins are fun think reeses pieces for Halloween, red and pink m&ms for valentines, the possibilities are endless!

Monday, December 2, 2013

Leftovers: Sweet Potato muffins

This is my own sweet potato muffin recipe, and I made it with our left over sweet potato casserole- we had tons of leftovers from my Mother in law she uses the recipe for Ruth Chris's sweet potatoes.  My children think these are really great and so do I! This recipe is a Keeper!

Sweet Potato Muffins
Ingredients:
2 cups flour
1 tsp baking powder
1/2 cups sugar
2 teaspoons ground cinnamon
2 tsp vanilla
2 eggs
2 cups cold sweet potato left overs
1/2 cup canola oil
1/3 cup milk

Optional GLAZE:
1 cup confectioners' sugar
2 tablespoons plus
1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Method:
In a small bowl, combine the flour, sugar, baking powder and cinnamon. In another larger bowl, whisk the vanilla, eggs, sweet potato leftovers and oil. IF your batter seems too thick at this point use your disgression and up to 1/3 cup of milk to thin it.  Stir dry ingredients into the sweet potato mixture just until moistened. DO NOT over stir. Fill muffin cups two-thirds full. Bake at 350° for 15-18minutes or until a toothpick comes out clean. Cool and enjoy.

Optional glaze directions:
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
From leftover sweet potato casserole...
!
...to delicious tender muffins

Sunday, November 24, 2013

Perfectly chewy brownies

Brownies Cary style!

2 cups oil
4 cups sugar
1 1/4 cup cocoa
8 eggs
3 cups flour
2 tsp salt
4 tsp vanilla

Bake at 350 until it tests done.
This makes a cookie sheet pan size. I often half it and it fits great into a 9x13 size.

Monday, November 11, 2013

Candy Crunch Pudding Pie

My 8 year old is making this yummy pie for our thanksgiving dinner this year! She made it once before when she was six and it was total hit!

Candy Crunch Pudding Pie

2 pkg. chocolate instant pudding 3.9oz each
2cups cold milk
1- 8oz tub cool whip
2 milk chocolate toffee bars chopped or substitute crushed candy canes.
1 Oreo pie crust
Drizzle with melted chocolate chips

Beat pudding mixes and milk with whisk for 2 minutes. Stir in 1/2 the cool whip and all but 3 TBSP of the candy bar. Spoon into crust. Top with the rest of the cool whip. Drizzle with melted chocolate. 

Tuesday, September 24, 2013

Disneyland Corn Dogs


Disneyland Corn Dogs


1 cup yellow cornmeal
1 cup flour
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
1 egg
1 cup milk
Vegetable oil for frying
2 pounds hotdogs (about 16)
16 wooden chopsticks
Ketchup and Mustard

Method:

Preheat 1 1/2-inches oil in Dutch oven or deep fat fryer to 365 degrees.

Whisk together cornmeal, flour, salt, sugar and baking powder. Add egg and milk, whisk until batter is smooth. If needed, add additional milk or flour to create a batter that slightly mounds when poured from a spoon back into the bowl – too thick and batter sluffs-off, too thin and batter runs off. For easy dipping, transfer batter to a tall glass or quart jar.

Using a paper towel, pat dry hot dogs; insert chopsticks 2/3 the way through each. Dip hot dog into batter so batter completely coats. Allow excess batter to drip off for a couple of seconds; carefully place in hot oil. Fry 2-3 corn dogs at a time for 2-3 minutes, turning as needed, until golden browned. Drain on paper towels; serve with mustard, ketchup, apple slices and a tall glass of milk.

Tip – cold batter sticks better to the hot dog; sprinkling hot dog with flour also helps batter to stick.

Saturday, September 7, 2013

Whole Wheat Blender Waffles or Pancakes

Whole Wheat Blender Waffles or Pancakes
1 cup whole wheat white berries (not the flour, just the berries)
1 1/2 cups milk
2 eggs
1 tsp sugar or honey or agave
1 Tablespoon baking powder
1/4 cup oil 
3/4 tsp salt
1/4 tsp cinnamon
Optional 1/4 cup oats

Method:
Put wheat berries and one cup of milk into blender. Blend on high for 3 minutes. Add in an additional 1/2 cup milk and the optional oats then blend 2 minutes longer. Add remaining ingredients- blend quickly and cook on hot waffle iron until golden brown (these may also be cooked on griddle as pancakes).

Wednesday, September 4, 2013

Fall Caramel Popcorn

Can't wait for fall! I made this last year and forgot to put it on here. Thanks for the awesome recipe Jenny! 


Yum yum yummy Fall popcorn 

In a very large bowl...
12 cups air popped pop corn
1 1/2 cups chopped pecans 

In a large pot melt... 
1/2  cup butter 
1 cup brown sugar 
1/2 cup karo syrup   
Make sure the pot is a big one because it will double up when you add the baking soda. Melt and bring to a boil, then add...
1/2 heaping teaspoon cinnamon 
1/2 teaspoon vanilla
1/2 teaspoon baking soda  

Pour over popcorn and pecan mixture then spread out on a cookie sheet and bake @250 for 20 min stirring half way through. Melt white chocolate and drizzle on top.  Now you have the best popcorn EVER!!!!!  If you want it chewy then don't bake it. 

Oatmeal Browned Butter Chocolate Chip Cookie

 I made these recently to take on a camping trip and they were a total hit!


Awesome Browned Butter Oatmeal Chocolate Chip Cookies

1 cup butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs lightly beaten
1 teaspoon vanilla extract
2 Tbsp water
1 1/2 cups chocolate chips
1 cup chopped pecans (optional)
1 cup sweetened, shredded coconut (optional)
3 cups Old Fashioned rolled oats (Quick oats work --not steel cut, not instant)


BROWN THE BUTTER:  
PLACE STICKS OF BUTTER IN A THICK-BOTTOMED MEDIUM SIZED STAINLESS-STEEL SAUCEPAN. (IT'S IMPORTANT TO USE A SAUCEPAN THAT HAS A LIGHT, REFLECTIVE INTERIOR LIKE STAINLESS STEEL, OTHERWISE YOU WON'T BE ABLE TO SEE THE BUTTER BROWNING.) HEAT ON MEDIUM. MELT THE BUTTER, WHISKING SO THAT THE BUTTER MELTS EVENLY. CONTINUE TO COOK THE BUTTER. AS IT COOKS, THE BUTTER WILL FOAM UP, AND THEN THE FOAM WILL SUBSIDE. WHISK FREQUENTLY TO CHECK UNDERNEATH THE BUBBLY SURFACE. AT SOME POINT, BROWNED BITS WILL FORM AT THE BOTTOM OF THE PAN AND THE BUTTER WILL BEGIN TO SMELL NUTTY. WATCH CAREFULLY, IT'S EASY FOR THE BUTTER TO GO FROM BROWNED TO BURNT. WHEN THE BROWNED BITS BEGIN TO FORM, REMOVE THE PAN FROM THE HEAT. POUR THE MELTED BUTTER, WITH THE BROWNED BITS, INTO A GLASS OR METAL BOWL. ALLOW TO COOL A BIT WHILE YOU PREPARE THE OTHER INGREDIENTS.

Whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.
Preheat oven to 350°F.  Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.
Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)
Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. 
Line two cookie sheets with parchment paper. Spoon out heaping tablespoon gulls of cookie dough and place them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container. Yum yum!!!      

Friday, August 23, 2013

Peach Crisp

Peach Crisp

Filling:
5-6 large ripe peaches, peeled, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch kosher salt


Topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 stick plus 2tbsp butter, softened
Pinch kosher salt
1 to 2 tablespoons 


Method:
Preheat the oven to 350 degrees.

For the filling:
Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Pour peach mixture into glass baking dish.

For the topping:
Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top peaches with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and 

Bake in the preheated oven for 30 to 45 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Note: This is perfection served hot with vanilla ice cream.

Friday, July 5, 2013

Fried Ice Cream Cake

I am making this recipe this weekend for dinner on Sunday! Can't wait to try it out since I love fried ice cream but not the hassle if making it!

Fried Ice Cream Cake
1/2 cup butter (1 stick)
1 cup sugar
1/2 teaspoon salt
3 cups roughly crushed cornflakes
2 quart containers vanilla ice cream (no substitutions – it has to be real ice cream)
1 8-ounce carton frozen whipped topping, thawed
3/4 teaspoon cinnamon
Honey for drizzling

Set ice cream out to soften up at room temperature for about 30 minutes.  Or longer!  You want to be able to slide a butter knife into it without too much trouble.

Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt.  Stir and continue cooking until the sugar is mostly dissolved into the butter and the mixture starts to bubble (about 2-3 minutes).  Add the crunched cornflakes and continue cooking, constantly stirring, for 5-6 minutes or until the cornflakes are slightly caramelized and browned.  Be careful not to cook too long or the sugar will burn.

Add a little more than half of the caramel cornflake mixture to  the bottom of a 13x9 baking dish (more than 1/2 but not quite 2/3).  Using your hand, pat the cornflakes into a level crust in the bottom of the dish.  Let crust cool to room temperature.

In a stand mixer using the paddle attachment or large bowl using a large spoon, mix ice cream, whipped topping and cinnamon just until combined.

Spread ice cream mixture evenly over cornflake layer.  Sprinkle top of ice cream evenly with remaining cornflakes.  Cover and return to freezer.  Freeze “cake” for 4 hours before serving.

Drizzle each portion with honey, a dollop of whipping cream and add a cherry before serving.

Monday, May 20, 2013

BYU Mint Brownies

BYU Mint Brownies
MAKES ONE 9X13 PAN

1 c. Butter
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring


1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

4.Use ganache or another equally fudgey frosting to frost on top of the mint icing.

Enjoy!!!

Friday, April 12, 2013

Simple Jello Fruit Salad

Jello Fruit Salad:

Stir the following together:
8 oz. Cool Whip
16 oz. Cottage Cheese
Small box of Orange Jello (any color or flavor will work here)

Add:
1 can pineapple tidbits (drained)
2 small cans mandarin oranges (drained)

You can serve this right away, but it's best to let it set up in the fridge for an hour or so.

BBQ Chicken in the Crockpot

This is the original recipe, but I doubled it last night for a big group...

BBQ Chicken in the Crockpot

Put 3 lbs chicken (frozen tenderloins) in a crockpot with a little chicken broth and garlic salt for about 6 hours. Then drain the chicken and break it up into small pieces (tastes better if not shredded).
Then add the sauce:
12 oz. BBQ sauce (Use a good kind... Like Jack Daniels Honey Smokehouse)
1/2 cup Italian dressing
1/4 cup brown sugar
2 Tbsp. Worcestershire

Cook on low for an hour or so, then put on warm till you're ready. Serve on rolls! Enjoy!

Adapted from KristiAnn W.

Super Moist Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Whipped Cream Cheese Frosting
Serves 16-20

Ingredients

Cake:
4 large eggs
3/4 cup oil
3/4 cup unsweetened applesauce
3/4 cup water
2 teaspoons vanilla
3 cups sugar
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3 3/4 cups powdered sugar
2 teaspoons vanilla
2/3 cup heavy whipping cream
Directions

Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.
In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.
In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 30-32 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.
For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

Adapted from Mel's kitchen cafe.

Friday, March 1, 2013

Blackberry Pepper Jam

I made a couple batches of this blackberry pepper jam this summer and then gave it away! It was fantastic and it got great reviews! So I thought I had better record my recipe before I forgot how I made it- since I actually had to make this recipe up. If you have any suggestions please share :-)


Blackberry Pepper Jam

5 cups fresh blackberries
1/2 cup jalapeno peppers finely chopped in the food processor
4 cups sugar
1/4 cup lemon juice
The zest of 1 lemon
1 package powdered pectin

(all JalapeƱo peppers vary in strength. Depending on your preference and the strength of the peppers, you may need to add more or less. You can also decrease or increase the heat by leaving in or taking out the seeds)

Method:
Wash and pick through blackberries to make sure they are totally clean.y Place one cup in the bottom of a large sauce pan and crush. Add the remaining 4 cups of berries to the pan. In a food processor, chop the jalapenos finely. I only left the seeds in about half. Be careful of the jalapeno oils that come out of the seeds and membranes. Add the chopped peppers to the pan along with the sugar, lemon zest and lemon juice.

Cook the mixture over medium heat, stirring often. Cook until the sugar is completely dissolved.

Bring the mixture to a simmer over medium heat. Simmer for 15 minutes until all the berries are broken apart. This concentrates the berry flavor and boils off some of the liquid content.

At this point, stir in the powdered pectin. Bring to a rolling boil and boil for 1 to 2 minutes.

Ladle into hot 1/2 pint jars and process in a boiling water canner for 10minutes
Makes about (5) 1/2 pint bottles. Enjoy!

Sunday, January 20, 2013

White Cupcakes

Perfect White Cupcakes
Makes approximately 36 cupcakes

This recipe will consistently turn out delicious, moist and fluffy cupcakes- perfectly dense enough for holding buttercream frosting.

ingredients:
1 (18.25 ounce) box white cake mix**
1 cup all-purpose flour
1 cup granulated white sugar
1/2 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon vanilla extract or almond extract
1 cup sour cream
4 large egg whites

Method:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a mixer bowl, combine cake mix, flour, sugar and salt. Add remaining ingredients and beat for 1 1/2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

tips:
**Most companies have downsized the size of their cake mix. I have made this recipe as indicated using the smaller size mix and still had great success. Or you can use a 2nd mix and add in the missing ounces Either way they turn out great!

*You can use regular sour cream, light sour cream or greek yoghurt.

*You can also use this mix to make cake. Pour batter into greased and floured cake pans. Bake at 325 until toothpick inserted in center comes out clean.