Caramel Popcorn
I tried this recipe on Halloween, and OH MAMA! This stuff is like crack! You cannot stop eating it! Thank God John took it away from me!
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
5 quarts popped popcorn (3 microwave bags, popped)
1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
ps...I only used 1 stick of butter and it was perfect, as PATRINCIA noted in HER review. Also, I baked it for 1 hour, but next time I make this (and there WILL be a next time!) I'll only bake for 45 minutes. Mine was just starting to burn on the bottom after 1 hour even though I stirred it every 15 mintues as directed. From allrecipes.com
Saturday, October 31, 2009
Monday, October 26, 2009
Pizza Pasta
PIZZA PASTA
1-1.5 lbs lean ground chuck
Garlic Powder, Salt and Pepper to taste
Handful of sliced pepperoni
1 onion, chopped
Splash of Worcestershire sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp fennel seeds
26-oz jar your favorite spaghetti sauce
5-6 shakes Tabasco
1 lb rotini or elbows, cooked al dente and drained
Shredded mozzarella or Italian Cheese blend
Brown and crumble the ground chuck, seasoned with garlic powder, salt and pepper, along with the chopped onion in a large skillet. Add the pepperoni and cook 2 or 3 minutes. Drain. Stir in remaining ingredients except pasta and simmer about 30 minutes. Add the pasta and spoon the mixture into a 9x13" pan. Top with cheese and bake at 350^ F. until hot through and the cheese has melted.
Yummy!
1-1.5 lbs lean ground chuck
Garlic Powder, Salt and Pepper to taste
Handful of sliced pepperoni
1 onion, chopped
Splash of Worcestershire sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp fennel seeds
26-oz jar your favorite spaghetti sauce
5-6 shakes Tabasco
1 lb rotini or elbows, cooked al dente and drained
Shredded mozzarella or Italian Cheese blend
Brown and crumble the ground chuck, seasoned with garlic powder, salt and pepper, along with the chopped onion in a large skillet. Add the pepperoni and cook 2 or 3 minutes. Drain. Stir in remaining ingredients except pasta and simmer about 30 minutes. Add the pasta and spoon the mixture into a 9x13" pan. Top with cheese and bake at 350^ F. until hot through and the cheese has melted.
Yummy!
Sunday, October 25, 2009
Tres Leches Cake
Tres Leches Cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar
Preheat oven to 350 degrees. Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan and spread to even out surface.
Bake for 35 to 45 minutes or until toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
I found this recipe on The Pioneer Woman's blog (www.thepioneerwoman.com). She's my favorite blogger and the pics she had on her site of this cake looked SO GOOD I had to try it! And, Wow! This is delicious! I really was afraid it would be soggy, but amazingly, it's not! I think this will be our dessert on Thanksgiving this year!
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar
Preheat oven to 350 degrees. Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan and spread to even out surface.
Bake for 35 to 45 minutes or until toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
I found this recipe on The Pioneer Woman's blog (www.thepioneerwoman.com). She's my favorite blogger and the pics she had on her site of this cake looked SO GOOD I had to try it! And, Wow! This is delicious! I really was afraid it would be soggy, but amazingly, it's not! I think this will be our dessert on Thanksgiving this year!
Roast Pork for Tacos
Roast Pork for Tacos
4 lb Boston Butt
2 tbsp Liquid Smoke
Salt & Pepper to taste
1/4 cup water
4-oz can chopped green chiles
1 tbsp Cilantro Paste
2 tsp lime juice
1 heaping tbsp diced jalapenos
2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tbsp taco seasoning
Season the pork with Liquid Smoke, salt and pepper. Place in a crockpot with the remaining ingredients. Cover and cook on low all day, or until pork is very tender. Drain,shred,remove fat and bones and serve in taco shells or flour tortillas with your choice of taco toppings.
The Kahlua Pig in a Slow Cooker that I made a couple of weeks ago was so good, I used it as a base for this recipe.
4 lb Boston Butt
2 tbsp Liquid Smoke
Salt & Pepper to taste
1/4 cup water
4-oz can chopped green chiles
1 tbsp Cilantro Paste
2 tsp lime juice
1 heaping tbsp diced jalapenos
2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tbsp taco seasoning
Season the pork with Liquid Smoke, salt and pepper. Place in a crockpot with the remaining ingredients. Cover and cook on low all day, or until pork is very tender. Drain,shred,remove fat and bones and serve in taco shells or flour tortillas with your choice of taco toppings.
The Kahlua Pig in a Slow Cooker that I made a couple of weeks ago was so good, I used it as a base for this recipe.
Italian Midnight Sandwich, Cuban Style and Cheddar Pear Pie
Italian Midnight Sandwich, Cuban Style
1 cup mayonnaise
5 tbsp Italian dressing
4 hoagie rolls, split lengthwise
4 tbsp prepared mustard
1/2 lb thinly sliced deli turkey (I like Boar's Head Oven Gold)
1/2 lb thinly slice cooked ham (Publix Sweet Ham)
1/2 lb thinly sliced Swiss cheese
1 cup dill pickle slices
Olive oil
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil (I used a cast iron bacon press). Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
These were delicious! I halved the recipe. This makes more mayo sauce than you really need and no way would you use that many dill pickles! I'll definitely make these again though! The original recipe at allrecipes.com is called a Cuban Midnight Sandwich...but I changed the name because Cuban sandwiches don't have turkey or Italian dressing on them!
Cheddar Pear Pie
FOR THE CRUMBLE
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup shredded Cheddar cheese
1/4 cup butter
FOR THE PIE
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
1/2 cup brown sugar
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
unbaked pie crust
Preheat the oven to 400 degrees F (200 degrees C).
Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
This pie has a great flavor and I would make it again...but I'd leave out the cheese. It gave the topping a weird, chewy texture instead of the crispy, crumbly one I expected. From allrecipes.com
1 cup mayonnaise
5 tbsp Italian dressing
4 hoagie rolls, split lengthwise
4 tbsp prepared mustard
1/2 lb thinly sliced deli turkey (I like Boar's Head Oven Gold)
1/2 lb thinly slice cooked ham (Publix Sweet Ham)
1/2 lb thinly sliced Swiss cheese
1 cup dill pickle slices
Olive oil
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil (I used a cast iron bacon press). Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
These were delicious! I halved the recipe. This makes more mayo sauce than you really need and no way would you use that many dill pickles! I'll definitely make these again though! The original recipe at allrecipes.com is called a Cuban Midnight Sandwich...but I changed the name because Cuban sandwiches don't have turkey or Italian dressing on them!
Cheddar Pear Pie
FOR THE CRUMBLE
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup shredded Cheddar cheese
1/4 cup butter
FOR THE PIE
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
1/2 cup brown sugar
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
unbaked pie crust
Preheat the oven to 400 degrees F (200 degrees C).
Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.
This pie has a great flavor and I would make it again...but I'd leave out the cheese. It gave the topping a weird, chewy texture instead of the crispy, crumbly one I expected. From allrecipes.com
Friday, October 23, 2009
Sweet & Sour Meatballs
Sweet & Sour Meatballs
Frozen meatballs (enough for 4 servings)
2 cups bell peppers cut into strips (I used red, yellow and green)
1 onion, chopped
8-oz can pineapple tidbits in juice
1 cup water
1/2 cup cider vinegar
1/2 cup catsup
2 tbsp cornstarch
1 cup brown sugar
2 tbsp soy sauce
Place the meatballs, peppers and onions in a large skillet and cover with water. Bring to a boil and cook 30 minutes or so. Drain off all but about 3/4 cup water and add the pinapple plus the juice. combine the remaining ingredients in a bowl until smooth. Stir into the meatballs and cook stirring until sauce thickens and bubbles. Serve over rice.
This sauce is equally good with chicken or pork.
Frozen meatballs (enough for 4 servings)
2 cups bell peppers cut into strips (I used red, yellow and green)
1 onion, chopped
8-oz can pineapple tidbits in juice
1 cup water
1/2 cup cider vinegar
1/2 cup catsup
2 tbsp cornstarch
1 cup brown sugar
2 tbsp soy sauce
Place the meatballs, peppers and onions in a large skillet and cover with water. Bring to a boil and cook 30 minutes or so. Drain off all but about 3/4 cup water and add the pinapple plus the juice. combine the remaining ingredients in a bowl until smooth. Stir into the meatballs and cook stirring until sauce thickens and bubbles. Serve over rice.
This sauce is equally good with chicken or pork.
Thursday, October 22, 2009
Chili-Rice Salad
Chili-Rice Salad
Hot, cooked rice
Hot, leftover cooked chili
shredded lettuce
chopped tomatoes
corn chips
shredded cheddar
sour cream
Place a mound of rice on your plate and cover with hot chili, lettuce, tomatoes, corn chips, cheese and sour cream. Eat up.
Love it! John adds chopped onion to his.
Hot, cooked rice
Hot, leftover cooked chili
shredded lettuce
chopped tomatoes
corn chips
shredded cheddar
sour cream
Place a mound of rice on your plate and cover with hot chili, lettuce, tomatoes, corn chips, cheese and sour cream. Eat up.
Love it! John adds chopped onion to his.
Subscribe to:
Posts (Atom)
