2 bags of microwave popcorn
1/2 c. margarine or butter
1/4 tsp. baking soda
1/2 c. brown sugar
10-12 large marshmallows
Microwave margarine, brown sugar, and marshmallows on high for 1 1/2 minutes. Stir. Cook for 1 minutes more on high. Add baking soda. Stir and cook for 5 seconds. Stir and pour over popped corn.
Monday, November 30, 2009
Saturday, November 28, 2009
(Unfinished picture of pie. It still needed the whipped cream and toasted coconut on top).
1 Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 cup semisweet chocolate chips
1 cup heavy cream, divided
2/3 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 c. coconut milk
1 c. milk
3 large egg yolks
1 bag (7 oz size) sweetened flaked coconut, divided
2 tablespoons butter or margarine
1/2 teaspoon almond extract
1 tsp. coconut extract
Directions:Line a 9 inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375 F degrees, about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. Or follow label directions on premade crust for baking empty. Set aside to cool.
Meanwhile, combine the chocolate chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.
In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup of the milk, stirring well after each, then stir in the 2 cups of coconut milk, stirring well.
Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding, about 7 to 10 minutes. Remove from heat.
Lightly beat the egg yolks in a medium bowl. Gradually stir in the hot milk mixture a couple of Tablespoons at a time until the eggs are room temperature. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.
Remove from heat and stir in 1 1/2 cups of the coconut and the butter, almond and coconut extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of plastic wrap on top of the filling (to keep skin from forming), and chill overnight or for several hours.
Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 F degrees 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.
Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut
***MAKE SURE TO CHILL PIE OVERNIGHT, OR SEVERAL HOURS***
Some how this pie ends up inviting itself to dinner every Thanksgiving. It's just become one of the family! It's a fabulous pie..I Promise! I have altered and adjusted this pie going on 5 years now. Hopefully it'll continue to be on the menu for years to come. Please just remember to give ample time to refrigerate because you want the chocolate to harden (it's texture will end up being like a truffle). Yumm-o!
Thursday, November 26, 2009
2 c. cubed vegetables (we use peas, carrots, celery, potatoes, and onion)
1/2 c. butter (divided)
1 can vegetable broth
1 can chicken broth
3/4 c. flour
2-3 chicken bullion cubes
Turkey meat (cooked and shredded)
2 c. milk
2 c. half and half
Salt & Pepper to taste
1/2 t. dill weed
1/4-1/2 t. garlic salt
Saute onion,celery, & 1/2 of the stick of butter in small saucepan. Add onion/celery to soup pot when tender.
Cook vegetables, the rest of the butter, and broth until done. Add chicken bullion cubes and spices to taste. Add the turkey meat. Whisk flour and milk mixture together in a small bowl. Once stirred well, add to the soup. Add the turkey meat. Lastly, add the half and half. (We like thick and creamy soups. If you prefer it a little more watered down, or you need to feed an Army, just add water!)
Every year after Thanksgiving we find time to make this wonderful soup. Enjoy!
2 eggs well beaten
1 can sweetened condensed milk
2 t. vanilla
¼ t. salt
1 T. sugar
2 quarts whole milk
2 cups heavy cream
1 (3 oz. pkg) vanilla instant pudding
3 t. nutmeg
Whip eggs, sweetened condensed milk, vanilla, salt, and nutmeg together. Next whip in cream, milk and vanilla pudding. Chill. Stir before serving.
This is a little more mild Egg nog then the recipe below.
2 eggs well beaten
1 can sweetened condensed milk
1 teaspoon vanilla
¼ teaspoon salt
1 quart whole milk
1 cup heavy cream, whipped
Combine first four ingredients. Mix or beat in blender until mixed well. Gradually stir in milk. Fold in cream. Sprinkle nutmeg on top and chill for 2-6 hours. Stir before serving.
Egg Nog was a Holiday tradition in our home. I remember thinking how could something so yummy tasting have so many eggs (which I do not like)? But this recipe we make only uses 2 eggs...and I'm o.k. with that! I hope my children will continue making this part of their family holiday tradition also!
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. rice krispies
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips
Mix sugar & corn syrup in a 3 qt. saucepan. Heat and stir until sugar is dissolved. Remove from heat. Mix in peanut butter & rice krispies until the rice krispies are coated. Pour into buttered 9" x 13" pan. Mix together chips & spread evenly over the top. (I had to put mine in the microwave for a few seconds because the chips wouldn't melt.)
Yum! I love these treats. My sister was just saying she made these for her family, and I realized I hadn't made these in a long time for mine!
Sunday, November 22, 2009
- 2 to 2-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)(the dough seemed a little thick, so we used a little more water)
- 2 tablespoons butter, melted
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a well floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8-in. thickness; cut with a lightly floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Remove to a wire rack. Yield: about 1 dozen.
These did seem a little too sweet for me, next time I may reduce the sugar. Other then that we really like them!
- 4 teaspoons butter
- 1 cup uncooked long grain rice
- 1 small onion, sliced
- 2 1/2 cups chicken broth
- 4 tablespoons chopped green onion
- 4 tablespoons chopped tomato
- 4 tablespoons minced fresh parsley
- In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth.
- Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley. Yield: 2 servings.
We loved this dish and will be having it again soon!
Tuesday, November 10, 2009
Recipe From Sister's Cafe (Love that site!)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 yellow onion, diced (I used a little less, about 2/3 of an onion)
2 cloves garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth (I used water and 2 bouillon cubes)
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 c. milk or half&half
½ tsp. salt (add more if you do not use bouillon cubes)
scant ½ tsp. white pepper
1 tsp. thyme
scant 1 cup shredded pepperjack cheese
1 cup heavy cream
½ cup butter
Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half&half, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.
Hunter made this for dinner on Sunday night. It was wonderful!
I was very impressed that my nine year old could make it! He told me to make sure I put it on my blog so he could make it in college!
Sunday, November 8, 2009
1 C. real butter
2 C. dark brown sugar, packed (we used light brown sugar)
1 C. light corn syrup
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops
Instructions: 1. Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.
2. Bring to a boil.
3. Cook about 30-40 minutes (don't stir often, as you'll risk crystallization) (we stirred ours to make sure it didn't burn), until the caramel darkens and thickens. It should reach the "firm ball" stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms. This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.
4. Remove finished caramel from the heat.
5. Stir in vanilla extract.
6. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.
7. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.
8. Place apples on greased wax paper or foil.
9. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)
10. Let cool to set
Divine Dinner Party Recommends These Tips
1. If this is your first time, use packaged caramels-- it's easier to get the texture right. Especially if you don't have much experience candy making.
2. Be sure your apples are washed and VERY dry before dipping.
3. Choose smaller apples to make caramel go further-- after all, it's hard to finish a whole one, anyway(oops, maybe I should have followed this).
4. Use cold apples for dipping to keep the caramel from sliding off.
5. If in doubt, decorate your apples. If they're coated in nuts, chocolate, etc., they won't stick together and can be packaged individually.
6. If using store-bought apples, the wax applied to them may keep the caramel from sticking. Scrub apples clean with baking soda, or dip briefly in boiling water to remove the wax.
7. When decorating with larger items, don't make them too big, as big items tend to be too heavy for the caramel to hold them.
Believe it or not, we've never tried homemade caramel apples before. I've always used the wrapped caramels. I WILL NOT GO BACK!
Cooking anything with a candy thermometer scares me for some reason, so I was a little imitated. But really it wasn't that bad. You just have to be patient, because it took a while for it to reach the "firm ball stage". Definitely worth it though!!
I thought it made a lot of caramel. We used HUGE apples, and we still had some left over. I couldn't stand to see it go to waste so I buttered a bread pan and poured the rest of the caramel inside.
Tuesday, November 3, 2009
2 TBSP yeast
1/2 TBSP sugar in
1/2 cup warm water
3/4 cups sugar
In a saucepan warm:
2 cups buttermilk
1/2 cup margarine or butter
1/2 tsp. soda
2 tsp. salt
Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 6 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.
DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.
**SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 1 Tablespoons softened butter, sprinkle 1/2 cup brown sugar, and 1/2 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.
Sprinkle 1/2 cup pecans or walnuts
Sprinkle 1/2 cup raisins or dried cranberries
ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on rectangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.
1 4 ounce package of cream cheese, softened
6 TBSP milk
3 cups powdered sugar
Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.
Holy Smokes! They were to die for. Amazing!
Let me tell you a little funny story. On "Chocolate on my cranium's" blog, she has the recipe posted as doubled. I decided to cut the recipe in half for our family. I had to leave early to teach a class, so I told Mike to finish making the rolls. I forgot to mention that we were cutting the recipe in half. So when it came time to add the brown sugar, cinnamon, and butter he just did as he was told. Let's just say that those were some of the best "Sweet rolls" I've ever had. We both think it was like cotton candy that melts in your mouth, or kinda like a Krispy Kreme. Yum!!!!
PS I didn't get a picture because we ate them so fast!
Sunday, November 1, 2009
1 pkg. Hot Dogs
1 pkg. Biscuit dough or Cresent roll dough
For Monster Toes:
Cut hot dogs in half. Wrap dough around hot dog. Bake according to the directions on the back of the biscuit dough or until golden brown. Cut a small "fingernail" in the hot dog. Fill the "fingernail" with ketchup.
Warp dough around hot dogs. Bake according to the directions on the back of the biscuit dough or until golden brown. Add mustard for the eyes.