Saturday, December 22, 2007

Peanut Butter Fudge

This recipe is from my Grandma, Ila May Reed. It is soo good and easy.

1 Can of Sweetened Condensed Milk
1 (12 oz.) pkg. Butterscotch Chips
1/2 cup Peanut Butter
16 large Marshmallows, quartered
1 tsp. Vanilla
Dash of Salt

Melt chips, milk, peanut butter and marshmallows; add vanilla and salt. Warm it enough to melt. Stir. Pour into 9x13 inch pan. Chill and cut.

Chili's Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Neiman Marcus Chocolate Chip Cookies

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and Hershey Bar shavings. Roll into balls and place two inches apart on a cookie sheet or drop by teaspoonful onto the cookie sheet.

Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.

Makes about 10 dozen cookies.

Candy Cane Cookies

1/2 cup shortening
1/2 cup butter
3 cups all-purpose flour
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon peppermint extract
1/2 teaspoon red food coloring

In a mixing bowl, beat the shortening and butter for 30 seconds.
Add about half of the flour, the sugar, egg, milk, vanilla, baking soda and salt to beaten mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then, beat or stir in the remaining flour.
Divide dough in half. Set one portion aside. To the remaining portion, knead in the peppermint extract and the food coloring.
To shape dough, roll out each portion of dough between 2 sheets of waxed paper to form a 12x11-inch rectangle. Remove top sheet of waxed paper from plain and pink doughs. Invert plain dough on top of pink dough. Peel off top sheet of paper. From the long side, roll up, jelly-roll style, removing bottom sheet of paper as you roll. Cut roll in half, crosswise. Wrap and chill for 4 to 24 hours.
Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Remove cookies and cool on wire rack.
Makes about 60 cookies

Wednesday, December 19, 2007

Orange Coconut Muffins

Place the following in a bowl and mix:

2 cups flour
2/3 cups + 1 TBS sugar
1 TSP baking powder
1 1/2 TSP baking soda
1/2 TSP salt

Place the following in a separate bowl and mix:

8 oz plain yogurt
1/2 square of butter, melted
1 beaten egg
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
1 cup coconut

Gently mix liquids into dry ingredients only until mixed. Divide dough into muffin tins filling about 3/4 full. Bake at 400 for 20-25 minutes.

Fruit Dip

1 ½ Cups Cold Milk
1 (3.5 oz) box of vanilla pudding
Mix together and set in refrigerator until thick. Once thick add
1 yogurt (any flavor)
8 oz Cool Whip (about 2/3 of container)
Serve with fresh fruit.

Tuesday, December 18, 2007

Yummy Stuff

I don't know what the name of this stuff is, or actual quantities, but it is easy and really good.

Chex (rice/corn, whatever you want)
M&M's (I like peanut)
Almond Bark

Mix to get the mixture that you like I do about 6 cups Chex, 1/2 bag of pretzel twists, 1-2 cups of Cheerios, 1 regular Bag of Bugles, and a 2 lb. bag of M&M's. Melt 1 package of Almond Bark according to directions and coat Chex/Bugle mixture, spread out on wax paper and let it dry.

Wednesday, December 12, 2007

Raspberry Swirl

Jared's family has this dessert for Thanksgiving and Christmas. It is really tasty. I believe you can subsitute the raspberries for strawberries.

3/4 C. graham cracker crumbs
2 Tbs. sugar
8 oz. cream cheese (at room temp.)
1/8 tsp. salt
1 (10-12 oz) pkg. frozen raspberries
3 Tbs. butter
3 eggs, separated
1 cup sugar
1 cup heavy cream

Mix and press in a 7x11 inch pan the graham crackers, butter, and 2 Tbs. sugar. Bake at 350 degrees for 8 minutes. Beat egg yolks until stiff; add cream cheese, 1 cup sugar, and salt. Beat until smooth. In a separate bowl, beat egg whites until stiff peaks form. In another bowl, whip cream until stiff. Add egg whites and whipped cream to cream cheese mixture and fold gently until smooth. Pour into crust. In blender, crush raspberries and pour over cream cheese mixture. Swirl in with a knife. Freeze overnight before serving. If using a 9x13 inch pan, double the crust but no the topping.

Mildred's Carmels

1 cup light Karo syrup
2 cups granulated sugar
3 cups cream

Add together the 1 cup of Karo syrup, 2 cups sugar, and only ONE cup of cream. Mix together and bring it to a rolling boil. Let it boil for 1 minute. Then add one more cup of cream. Mix together and bring it to a rolling boil again. Let it boil for TWO minutes. Then add the last cup of cream. Mix together until it becomes a firm ball when rolled together.

Chocolate Crinkle Cookies

2 cups sugar
1/2 cup vegetable oil (or melted butter)
4 ounces unsweetened chocolate, melted and cooled
2 tsp (or a little more)vanilla
4 eggs
2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
Powdered sugar for rolling the dough in

Mix together the sugar, oil, melted chocolate and vanilla.
Add the eggs, one at a time, and mix until blended.
Stir in the flour, salt and baking powder. Mix until well combined.
Chill the dough, covered, in the fridge at least three hours, or overnight.
Heat the oven to 350f
Drop the dough by heaping teaspoons into the powdered sugar and then shape into balls. Place on parchement lined baking sheets and bake for 8 to 12 minutes until beautiful.
Makes 4 to 5 dozen

Wednesday, December 5, 2007

Cashew Chicken

1/2c. oil
4 cloves garlic
1 lb. chicken- thinly sliced
2 T. soy sauce
2 T. sugar
1 tsp. white pepper
1 tsp. corn starch
1/2 c. roasted cashews
1 green onion
1 bell pepper

Heat skillet. Add oil, garlic, chicken, sauces, sugar and white pepper. Then mix in cashews, green onion and bell pepper. Serve over rice.