I love these. They are just rich enough to keep you from overindulging. LOL.. who am I kidding?
Preheat oven to 350
Line a large cookie sheet with 40 saltine crackers. YES, Saltines.
Now, in a pan, boil together 3 minutes
1 Cup REAL butter, (unsalted if you have it. Ive used salted, though and it's fine)
1 Cup Brown Sugar
Pour this over the crackers and bake for 5 minutes.
Removed from oven and let sit for about 5 minutes, until the mixture stops boiling.
Pour a package of milk chocolate chips over this and as they melt, spread them gently to cover the whole thing. I have used Semi sweet chips and they are good, but nowhere as good as milk chocolate... use what YOU like.
Cool completely and break into pieces. Store in an airtight container.
Thursday, December 19, 2013
Peanut Butter Cornflake Candy
I got this recipe from my friend Cindy Burns Adams Sexton when she brought it to a party years ago. Her mom made it and she took it to all the parties at Church, etc., and once I had it, I could understand why it was so popular!
Now, it is so popular with my family that I am expected to have it every year at Christmas. It is SOOOO easy, you'll wonder why you didn't come up with it yourself. I know I did..
Boil together for one minute:
1 cup sugar
1 cup Light Karo Syrup
Add
1 1/2 cups Peanut butter
Stir until well blended and pour over 6 cups of corn flakes.
STIR until all are coated and let cool a bit, but not too much or it will be one HUGE ball.
Break off into bite sized pieces and roll into balls. Store in an airtight container. Will keep several weeks.
I make several batches at one time and keep them through the Holidays, then when I have a guest, I put a few in a gift box or tin and they LOVE them! I believe some of my Holiday guests come just to get this candy, rather than to visit.
Enjoy!
Now, it is so popular with my family that I am expected to have it every year at Christmas. It is SOOOO easy, you'll wonder why you didn't come up with it yourself. I know I did..
Boil together for one minute:
1 cup sugar
1 cup Light Karo Syrup
Add
1 1/2 cups Peanut butter
Stir until well blended and pour over 6 cups of corn flakes.
STIR until all are coated and let cool a bit, but not too much or it will be one HUGE ball.
Break off into bite sized pieces and roll into balls. Store in an airtight container. Will keep several weeks.
I make several batches at one time and keep them through the Holidays, then when I have a guest, I put a few in a gift box or tin and they LOVE them! I believe some of my Holiday guests come just to get this candy, rather than to visit.
Enjoy!
Tuesday, November 26, 2013
Apology to my Readers
It seems that in July of this year, someone anonymously posted some vulgarities as a comment on one of my posts. I didn't know it until today, November 26th. I am so very sorry, and I will try to keep a better eye out for things like this in the future. I think I know who did it and I have dealt with her. But I am sorry my friends and family had to see that filth. It is NOT something I ever thought I would have to deal with on a cooking blog, for goodness' sake.
Please know that if you see something like that on here again, I want to know all about it, so that I can delete them.
Thanks, and Happy Thanksgiving!!!
Please know that if you see something like that on here again, I want to know all about it, so that I can delete them.
Thanks, and Happy Thanksgiving!!!
Thursday, May 9, 2013
Key West Chicken (And Shrimp)
3 Tablespoons Soy Sauce
2 Tablespoons Honey
2 Tablespoons Vegetable Oil (I use a LOT of EVOO...this does NOT work with this recipe... too heavy)
2 teaspoons Lime Juice ( I use half a lime or more. I don't use bottled juice when I cook, given a choice)
2 teaspoons minced garlic
Marinate chicken breasts, strips, chunks for kabobs, etc. for at least two hours.
If I am making a dish similar to Cheddar's Key West Chicken and Shrimp, I reserve about 1/4 of this marinade and put it on the shrimp.
I put this chicken, my Pineapple Pico de Gallo (recipe on this blog) and the shrimp together and dip them in a Bourbon Honey sauce that I buy from a place in Crossville. It is very similar to the Jack Daniel's Dipping Sauce at TGI Friday's. Serve over your favorite rice recipe.
2 Tablespoons Honey
2 Tablespoons Vegetable Oil (I use a LOT of EVOO...this does NOT work with this recipe... too heavy)
2 teaspoons Lime Juice ( I use half a lime or more. I don't use bottled juice when I cook, given a choice)
2 teaspoons minced garlic
Marinate chicken breasts, strips, chunks for kabobs, etc. for at least two hours.
If I am making a dish similar to Cheddar's Key West Chicken and Shrimp, I reserve about 1/4 of this marinade and put it on the shrimp.
I put this chicken, my Pineapple Pico de Gallo (recipe on this blog) and the shrimp together and dip them in a Bourbon Honey sauce that I buy from a place in Crossville. It is very similar to the Jack Daniel's Dipping Sauce at TGI Friday's. Serve over your favorite rice recipe.
Pineapple Pico de Gallo
1 Onion, diced
1 Med Tomato, seeded, cored and diced
OR
3-4 Roma Tomatoes, diced
1 jalapeno, diced (leave seeds in for more heat, omit them for milder flavor)
Cilantro, chopped to taste
1 Small can Pineapple Tidbits, drained, but Juice reserved
Mix all this together and pour 1/3 to 1/2 over mixture, stir, and chill... GREAT over grilled chicken, especially good on Key West Chicken (recipe on blog) or Grilled Chicken with Teriyaki, etc...
1 Med Tomato, seeded, cored and diced
OR
3-4 Roma Tomatoes, diced
1 jalapeno, diced (leave seeds in for more heat, omit them for milder flavor)
Cilantro, chopped to taste
1 Small can Pineapple Tidbits, drained, but Juice reserved
Mix all this together and pour 1/3 to 1/2 over mixture, stir, and chill... GREAT over grilled chicken, especially good on Key West Chicken (recipe on blog) or Grilled Chicken with Teriyaki, etc...
Sunday, March 10, 2013
Pancake Batter
2 Tablespoons Vegetable Oil
1 Egg
1 Cup Milk, (or 1/2 milk, 1/2 buttermilk)
1/2 Teaspoon Vanilla Extract
Mix these ingredients well, and pour in
1 Cup Self Rising Flour, Sifted or stirred with a fork:
If batter is VERY thin, add a little flour, until it reaches the consistency you are wanting. If really thin batter is desired, add some milk... if you make it really thin, this batter makes a fantastic crepe..
At this point, if you want chocolate chip or blueberry pancakes,add them to the batter
Mix and pour 1/4 cup of batter at a time onto hot griddle pan or into a heated skillet. When bubbles cover about 3/4 of the pancake, flip it. When cooking more than a few pancakes, as they get done, transfer them onto a cookie sheet in an oven preheated to 200 degrees, in order to keep warm until all of them are finished.
Suggested Toppings:
Strawberries and cream cheese w/Whipped Cream
Peaches, Berries, cooked apples, any sweetened fruit works well
Cream cheese and pecans with cinnamon
Maple or Table syrup
Any ice cream sundae topping works well, too. Warm the jar in hot water and spoon the warmed topping onto the pancakes.
If you want to make tropical, slice bananas, sprinkle some coconut, toasted or not, pecans and a little pineapple ice cream topping onto the pancakes and add a spoonful of whipped cream... a great dessert idea.
Mix pancake syrup and peanut butter. Spread or mix thinner and pour over pancakes, top with some Peanuts, or a mixture of peanut butter chips and chocolate chips. A dollop of whipped cream and a drizzle of chocolate syrup makes a great pick me up and a beautiful breakfast or dessert plate
Make any flavors you like. I love bananas with walnut topping, strawberries and whipped cream, or just maple syrup and butter. You can have bacon strips and sliced apples with maple syrup drizzled over it for a really sweet/savory combination... the possibilities are endless...
1 Egg
1 Cup Milk, (or 1/2 milk, 1/2 buttermilk)
1/2 Teaspoon Vanilla Extract
Mix these ingredients well, and pour in
1 Cup Self Rising Flour, Sifted or stirred with a fork:
If batter is VERY thin, add a little flour, until it reaches the consistency you are wanting. If really thin batter is desired, add some milk... if you make it really thin, this batter makes a fantastic crepe..
At this point, if you want chocolate chip or blueberry pancakes,add them to the batter
Mix and pour 1/4 cup of batter at a time onto hot griddle pan or into a heated skillet. When bubbles cover about 3/4 of the pancake, flip it. When cooking more than a few pancakes, as they get done, transfer them onto a cookie sheet in an oven preheated to 200 degrees, in order to keep warm until all of them are finished.
Suggested Toppings:
Strawberries and cream cheese w/Whipped Cream
Peaches, Berries, cooked apples, any sweetened fruit works well
Cream cheese and pecans with cinnamon
Maple or Table syrup
Any ice cream sundae topping works well, too. Warm the jar in hot water and spoon the warmed topping onto the pancakes.
If you want to make tropical, slice bananas, sprinkle some coconut, toasted or not, pecans and a little pineapple ice cream topping onto the pancakes and add a spoonful of whipped cream... a great dessert idea.
Mix pancake syrup and peanut butter. Spread or mix thinner and pour over pancakes, top with some Peanuts, or a mixture of peanut butter chips and chocolate chips. A dollop of whipped cream and a drizzle of chocolate syrup makes a great pick me up and a beautiful breakfast or dessert plate
Make any flavors you like. I love bananas with walnut topping, strawberries and whipped cream, or just maple syrup and butter. You can have bacon strips and sliced apples with maple syrup drizzled over it for a really sweet/savory combination... the possibilities are endless...
Thursday, March 7, 2013
Eye of Round Roast with Gravy
1 Can Cream of Mushroom Soup
1 Pkg Dry Onion Soup Mix
1 Can Low Sodium Beef Broth
1 Tablespoon Worcestershire Sauce
1 Tablespoon Minced Garlic
Pepper
Garlic Powder
Mix above ingredients and pour half of this into a crock pot or slow cooker.
Dredge an eye of Round Roast in flour mixed with Pepper. The soup mix and the Worcestershire sauce have a lot of salt in them, so you don't need extra salt in the gravy or on the roast.
Heat enough oil in the bottom of a skillet or dutch oven to brown the roast, and brown all sides, evenly.
Remove roast from oil and put into the crock pot on top of the mixture you poured in earlier.
Pour the remainder of the liquid mixture over the roast, set slow cooker or crock pot to low and cook for about 6 to 8 hours. The liquid will decrease by half. Taste the gravy at the minimum cook time and if it is too thick or too salty, add water, a little at a time, until desired consistency is reached. The onion soup mix has a tendency to stick to the bottom of a crock pot, so use either a rubber spatula or wooden spoon to get the bits off the bottom before you stop adding water. Remove roast and let it sit for a few minutes to redistribute the juices. While this is sitting, stir the gravy and check consistency again. This is NOT a smooth gravy. It has onions and garlic in it, but it is very good when spooned over mashed potatoes or over the meat.
Slice the meat and if desired, spoon some of the gravy over the slices for a beautiful presentation and to hold in moisture. Eye of round is a dryer cut of meat, so don't slice all of it if the roast is large. Better to cut some more later than to dry it out.
This dish reheats well, and is great for leftovers or open faced roast beef sandwiches with gravy, so it is a great double duty dish!
1 Pkg Dry Onion Soup Mix
1 Can Low Sodium Beef Broth
1 Tablespoon Worcestershire Sauce
1 Tablespoon Minced Garlic
Pepper
Garlic Powder
Mix above ingredients and pour half of this into a crock pot or slow cooker.
Dredge an eye of Round Roast in flour mixed with Pepper. The soup mix and the Worcestershire sauce have a lot of salt in them, so you don't need extra salt in the gravy or on the roast.
Heat enough oil in the bottom of a skillet or dutch oven to brown the roast, and brown all sides, evenly.
Remove roast from oil and put into the crock pot on top of the mixture you poured in earlier.
Pour the remainder of the liquid mixture over the roast, set slow cooker or crock pot to low and cook for about 6 to 8 hours. The liquid will decrease by half. Taste the gravy at the minimum cook time and if it is too thick or too salty, add water, a little at a time, until desired consistency is reached. The onion soup mix has a tendency to stick to the bottom of a crock pot, so use either a rubber spatula or wooden spoon to get the bits off the bottom before you stop adding water. Remove roast and let it sit for a few minutes to redistribute the juices. While this is sitting, stir the gravy and check consistency again. This is NOT a smooth gravy. It has onions and garlic in it, but it is very good when spooned over mashed potatoes or over the meat.
Slice the meat and if desired, spoon some of the gravy over the slices for a beautiful presentation and to hold in moisture. Eye of round is a dryer cut of meat, so don't slice all of it if the roast is large. Better to cut some more later than to dry it out.
This dish reheats well, and is great for leftovers or open faced roast beef sandwiches with gravy, so it is a great double duty dish!
Sunday, January 6, 2013
Eye of Round Roast (aka Poor Man's Prime Rib)
2-3 lb. Eye of Round Roast
Minced Garlic
Kosher Salt
Coarse Grind Black Pepper
Make a paste of the minced garlic, salt and pepper. Rub it on the Eye of Round Roast, after washing the roast and drying it. Let this mixture sit on the Roast about 30 minutes. This allows the roast to slowly come to room temperature and allows the spices to permeate the meat.
While the roast is sitting out, preheat the oven to 500 degrees. Line a roasting pan with foil and place the roast, fat side UP, in the pan. Cook for 7 minutes per pound.(a 3 lb roast will cook for 21 minutes) and turn the oven to the lowest setting possible, and DO NOT OPEN DOOR FOR 2 1/2 hours.
If you like, you can put root vegetables in the pan with the roast and they will cook, too.
After 2 1/2 hours, check the temp on the roast, and it should be between 130 and 150 in the center. Let it sit for ten minutes for the juices to redistribute, and carve into 1/2" slices. Serve with au jus (recipe at bottom) or with horseradish or horseradish sauce. Great with baked potatoes or with mashed potatoes and gravy, along with a salad or asparagus, etc.
This roast should be med rare, and will taste like Prime Rib. YUMMY and so inexpensive. Great way to cook this piece of meat, which is usually very dry and tough. I tried this recipe and it was PERFECT. I had new potatoes, carrots and pearl onions in the pan with it and they were perfectly cooked!
Au Jus... put a half can of beef broth in with the roast. Since this meat has so very little fat, it won't render a lot of natural juices. You have to help it along,so beef broth will mingle with the few juices the meat will put out. When the roast is cooked, drain the broth into a pan and put 1Teaspoon flour into half the cooled juices, whisk the flour mixture into the rest of the broth and heat, just below boiling. Strain and serve with Roast.
Great, but not thick like a gravy...
Minced Garlic
Kosher Salt
Coarse Grind Black Pepper
Make a paste of the minced garlic, salt and pepper. Rub it on the Eye of Round Roast, after washing the roast and drying it. Let this mixture sit on the Roast about 30 minutes. This allows the roast to slowly come to room temperature and allows the spices to permeate the meat.
While the roast is sitting out, preheat the oven to 500 degrees. Line a roasting pan with foil and place the roast, fat side UP, in the pan. Cook for 7 minutes per pound.(a 3 lb roast will cook for 21 minutes) and turn the oven to the lowest setting possible, and DO NOT OPEN DOOR FOR 2 1/2 hours.
If you like, you can put root vegetables in the pan with the roast and they will cook, too.
After 2 1/2 hours, check the temp on the roast, and it should be between 130 and 150 in the center. Let it sit for ten minutes for the juices to redistribute, and carve into 1/2" slices. Serve with au jus (recipe at bottom) or with horseradish or horseradish sauce. Great with baked potatoes or with mashed potatoes and gravy, along with a salad or asparagus, etc.
This roast should be med rare, and will taste like Prime Rib. YUMMY and so inexpensive. Great way to cook this piece of meat, which is usually very dry and tough. I tried this recipe and it was PERFECT. I had new potatoes, carrots and pearl onions in the pan with it and they were perfectly cooked!
Au Jus... put a half can of beef broth in with the roast. Since this meat has so very little fat, it won't render a lot of natural juices. You have to help it along,so beef broth will mingle with the few juices the meat will put out. When the roast is cooked, drain the broth into a pan and put 1Teaspoon flour into half the cooled juices, whisk the flour mixture into the rest of the broth and heat, just below boiling. Strain and serve with Roast.
Great, but not thick like a gravy...
Thursday, January 3, 2013
Chicken Pot Pie
2 9" Pie Crusts, left out for 15 to 20 minutes to soften
Four large Boneless, Skinless Chicken Breats, cooked and shredded or diced
1 Bag Peas and Carrots
1 Can Diced Potatoes, or 2 cups Diced Cooked Potatoes
1 cup American Cheese, cut up
1 large (28 oz) Can Cream of Chicken Soup
1/2 of the Soup can filled with water or Chicken Broth
1Tsp Celery Seed
Mix the soup and water or broth, stir in veggies, chicken and celery seed. Now Stir in Cheese.
Roll out bottom crust, bake Halfway to done at 450, approximately 12 to 15 minutes, and fill.
Roll top crust and cut slits in it, to allow for steam to escape. Bake at 375 for about 30 minutes to 45 minutes, until bubbling, and top crust is done. Remove from oven and allow to sit for about 10 minutes. Serve.
Variation: Dont use the bottom crust, but put into a ceramic bowl and cook at 350 until bubbly and cheese is melted. Take out of the oven and top with a can of homemade biscuits. Sprinkle with celery seed, return to oven and bake until they are done... easy for a winter weeknight supper.
Four large Boneless, Skinless Chicken Breats, cooked and shredded or diced
1 Bag Peas and Carrots
1 Can Diced Potatoes, or 2 cups Diced Cooked Potatoes
1 cup American Cheese, cut up
1 large (28 oz) Can Cream of Chicken Soup
1/2 of the Soup can filled with water or Chicken Broth
1Tsp Celery Seed
Mix the soup and water or broth, stir in veggies, chicken and celery seed. Now Stir in Cheese.
Roll out bottom crust, bake Halfway to done at 450, approximately 12 to 15 minutes, and fill.
Roll top crust and cut slits in it, to allow for steam to escape. Bake at 375 for about 30 minutes to 45 minutes, until bubbling, and top crust is done. Remove from oven and allow to sit for about 10 minutes. Serve.
Variation: Dont use the bottom crust, but put into a ceramic bowl and cook at 350 until bubbly and cheese is melted. Take out of the oven and top with a can of homemade biscuits. Sprinkle with celery seed, return to oven and bake until they are done... easy for a winter weeknight supper.
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