Thursday, March 29, 2012

Caramel Corn x2

I LOVE Caramel corn -- I have two recipes that I have tried and both work great!!! The 1st one has a few more ingredients and takes a little more time.

Caramel Corn #1

Air popped pop corn (remove the seeds) I have an air popper and I usually pop two cups of kernels -- I think its about 2 bags of microwave popcorn
1 cube of butter
1/2 C Karo Syrup
1 C Brown Sugar
1/2 C Sweet and Condensed Milk
1 Tsp Vanilla

Mix butter, Karo syrup and sugar in a pot. Bring to boil. Remove from heat and add sweet and condensed milk. Bring back to a boil and boil for 5 minutes -- continually stirring. Remove from heat and add vanilla. Pour over pop corn and stir. I let this one cool for a little bit then eat. Keep covered and it will stay nice and gooey for you!!

Caramel Corn #2 -- This is my more I don't have everything for the 1st recipe and I just want something quick and its not as messy!!

1/2 C Karo Syrup
1/2 C Sugar
1/2 C Peanut Butter

Easy huh!!!

Boil Karo syrup and sugar -- add peanut butter and let boil til smooth. Then pour over pop corn. This is a eat it right then kind of recipe. It not really one you can put away and eat later!


Monday, January 30, 2012

Gravy for Biscuits and Gravy

Recipe from Cindy Campbell (MIL)
Brown sausage and remove sausage. Add 1/2 cube of butter to sausage drippings and let it melt. Then add about 1/3 C flour. Stir to blend and slowly whisk in milk. You end up using a little more than 2 C. I usually just add a little add a time til I get it to the right consistency. Once it is bubbly turn heat down and add sausage back  to gravy.
Bake biscuits of choice -- Top with fried egg and gravy!! Easy and Yummy!!

Tuesday, January 17, 2012

Cheesy Chicken and Rice Bake

Thanks Campbell's soup -- It doesn't get any easier than this!

1 can Campbell's Cream of Chicken Soup
1 1/3 C of Water
3/4 C of uncooked rice
Frozen mixed vegetables
1/2 tsp Onion Powder
1/4 tsp Black Pepper
3-4 chicken breast (uncooked)
Shredded cheese - the recipe calls for 1/2 cup but I am sure I use more cause I LOVE CHEESE!

Preheat Oven to 375

Mix soup, water, rice onion powder, pepper and vegetables together in a 9x13 pan. I like to try and get all the clumps from the soup but you can't get all of them. Or maybe you can I am just not that patience! Place chicken breast on top of rice mix. Bake uncovered for 50 min. The last 10 minutes top with cheese.

Make sure chicken is not pink inside before serving. Keep baking if it is! When you serve stir the rice up a little!


Chicken Tortilla Casserole

Flour Tortillas
4-5 C Shredded Chicken
2 Cans cream of chicken
Onion salt -- Or real onion if you are not picky like me
Green chilies - Small can
Grated Cheese

Warm tortillas so they are easy to tear. Saute onion and chilies. Combine milk and soup to onion and chilies. In 9x13 pan layer tortillas, chicken, and then cover with 1/2 of soup mix. Repeat til all of your ingredients are gone. Spread cheese on top -- I like stuff cheesy so I put cheese in between each layer too!
Bake 275 for 45 min


Thursday, December 22, 2011

Artisan Bread

 This is by far the easiest bread recipe you will ever try! I had it at a pampered chef party-- I just copied and pasted it from the consultant. It is so good -- I am making it with the Chicken Noodle Soup recipe for a Christmas party!!

Thanks to Chef Jim Lahey for developing this 3 step recipe.

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

1.  In a large bowl combine flour, yeast and salt.   Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky.   Cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at room temperature. 

2.   Dough is ready when its surface is dotted with bubbles.  Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself 3 or 4 times.  Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.  

3.  1 ½ hours into the 2 hour rising time, preheat oven to 450 degrees and place the empty Covered Baker with lid on in oven for 30 minutes.  You want the Covered Baker blazing hot.   Dump the dough into the Covered Baker, put the lid on and put back in the oven.   Bake for 30 minutes then take the lid off.  Bake for another 8 to 15 minutes until the bread is golden brown on top.  Cool on a rack.  OK, go ahead and eat it.  We don’t have the patience to let it cool in our house either.

If you buy the 50 lb bag of bread flour and the yeast in bulk at Costco
( Keep most of the yeast frozen until needed), this bread costs
about 30 cents a loaf and takes about 4 minutes of your actual time!


 Teresa Hottel


No Bake Cookies

*Recipe from my sister in law Adrienne.
1 Cube butter
1/2 C milk
2 C sugar
1 tsp vanilla

Mix the following into a large bowl:
1 C Chocolate chips
4 tbsp peanut butter
3 C oatmeal

Bring to a rolling boil butter, milk, sugar and vanilla--  not just bubbling, rolling. It takes about 1 minute. Stir.
Add to oatmeal mixture and stir

Really yummy -- it is good to double this recipe because they go fast.

Sugar Cookies

 I have tried so many recipes -- I like my sugar cookies soft and chewy. This recipe is one that I like the best.

1 1/2 C (3 sticks) of butter
1 1/2 C sugar
1 1/2 C powdered sugar
4 large eggs
1 tsp vanilla
1/2 tsp almond extract
5 C all purpose flour
2 tsp Baking Powder
1 tsp of salt

Preheat oven to 400

In a large bowl cream together butter (I usually softened my butter a little before) and both sugars for 3-4 minutes until mixture is light (this is what I think makes the cookies so soft and chewy). Add eggs one at a time mixing each one well. Add vanilla and almond  extract. Add 2 C flour, baking powder and salt. Mix. Add remaining flour and mix until just enough to incorporate and the dough is smooth. Chill in fridge for at least one hour -- but you  can leave in fridge for up to 1 week in plastic wrap.

To Roll and bake:
Dust counter with flour (or if you have a sweet tooth use powdered sugar) and roll the dough to desired thickness. Cut into shapes and place on cookie sheet. Bake 7-8 min. They don't appear browned but they are done -- believe if you wait til you see brown you will over cook them.

Cool cookies completely on wired racks before frosting.

You can store in a zip lock bag in the freezer for up to one month.