Need to add a few pounds to your thighs? Try this delicious caramel dip. There are many options for this dip -- you are limited only by your imagination. It's a great family experiment and you will have many family members willing to provide their input!!
Caramel Dip
1. Take a standard can of Sweetened Condensed Milk, remove the label. Place the entire UNOPENED can into a pot and cover with water. The can must not be opened, the label must be removed, and the water must cover the entire can.
2. Boil for 2-4 hours, depending on what type of dip you like. Yes, HOURS. You will need to add more water periodically. I recommend using a pan that can hold at least 3 cans, so you can experiment to find out what type of dip you prefer...by trying a can at 2 hours, one at 3 hours, and one at 4 hours (See how I can justify eating additional jars???). Then, the next time you make it, you can make them all at the time that you prefer.
3. Remove the pan from heat and remove cans. When the can is able to be held (still warm), open the can and watch the calories just ooze out! You may add 1 TBSP vanilla and stir (if you prefer).
Note: If you boil for 2 hours, it will be a more runny caramel. This is good for dipping apples, pouring over ice cream, adding to your coffee. Yum! Yum! Yum!.
If you boil for 3 hours, it will be a little more thick but is still very much pourable, when warm. It's also good by the spoonful :) You can put it in the fridge and when it hardens, you can slice it. Have a slice of caramel on top of angel food cake -- with whipped cream and chocolate syrup. Yum!
If you boil for 4 hours, it will be much thicker. It would be good for a pie or cake filling. You could probably plop some caramel on a cookie sheet and make bite size caramel pieces?? Some have indicated it tastes "burnt" and the vanilla will help with the flavor. This is a personal preference at this level -- you either will love it or hate it at 4 hours.
Monday, September 21, 2009
Friday, April 17, 2009
Homemade Snickers
Looking to gain 20 pounds?? Well, you've come to the right place. Once you start with one of these bars, you will not stop until the whole pan is gone. The serving size is 1 inch piece and it is rich enough for that to be enough of a snack...but that never stops us from having a larger piece! This treat needs to be refrigerated, but we found it tastes best when put out at room temperature a little bit before eating. The ooey-gooey goodness will ooze out with each bite!
Homemade Snicker Bars
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Filling = 1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cup chopped peanuts
Caramel Layer = 1 pkg caramels
1/4 cup whipping cream
Icing = 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Line a 9x13 pan with foil (butter it). Combine first three ingredients in a small saucepan, stir over low heat until melted and smooth mixture into the prepared pan. Chill to set.
Filling - Melt butter in a heavy saucepan over medium heat. Add sugar and milk and bring to a gentle boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanuts, butter, and vanilla. Add this mixture over the first layer. Chill until set.
Combine caramel and whipping cream in a saucepan. Stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Be careful as it will scortch if not stirred!! Spread over filling. Chill until set.
In another saucepan, combine chips and peanut butter. Stir over low heat until melted smooth. Pour over caramel layer. Chill and least 4 hours. Remove from frig for 20 minutes before cutting. Remove from pan and cut into 1 inch squares.
Enjoy!
Homemade Snicker Bars
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Filling = 1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cup chopped peanuts
Caramel Layer = 1 pkg caramels
1/4 cup whipping cream
Icing = 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Line a 9x13 pan with foil (butter it). Combine first three ingredients in a small saucepan, stir over low heat until melted and smooth mixture into the prepared pan. Chill to set.
Filling - Melt butter in a heavy saucepan over medium heat. Add sugar and milk and bring to a gentle boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanuts, butter, and vanilla. Add this mixture over the first layer. Chill until set.
Combine caramel and whipping cream in a saucepan. Stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Be careful as it will scortch if not stirred!! Spread over filling. Chill until set.
In another saucepan, combine chips and peanut butter. Stir over low heat until melted smooth. Pour over caramel layer. Chill and least 4 hours. Remove from frig for 20 minutes before cutting. Remove from pan and cut into 1 inch squares.
Enjoy!
White Chicken Chili
Oooh, this is spicy and is definitely a family favorite! It goes great with garlic toast and wine...but what doesn't !?!?!
White Chicken Chili
1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese
Cook the cubed chicken completely.
While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.
Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.
**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!
White Chicken Chili
1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese
Cook the cubed chicken completely.
While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.
Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.
**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!
Pasta with Chicken/Pepper/Cheese Sauce
Although this may seem like an awful lot in ingredients, it really has a great deal of spices and is scarier to read than to actually make. This cheese sauce has some "kick" to it, but it's not so overly powerful to where the kids don't like it.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
Sunday, February 8, 2009
Reeses' Peanut Butter Bars
Quick, easy, and delicious!! These little bars taste EXACTLY like Reeses Peanut Butter cups. Alexis LOVES Reeses and this recipe is her favorite. It's an easy recipe that the kids can make on their own, since neither a stove nor oven is required.
Reeses' Peanut Butter Bars
2 sticks margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup Chunky Peanut Butter
12 oz bag semi-sweet chocolate chips
4 Tbsp Chunky Peanut Butter
1. Combine margarine, graham cracker crumbs, 1 cup peanut butter, and powdered sugar in a medium bowl.
2. Press mixture into a non-greased 9x13 pan.
3. Melt chocolate chips with 4 Tbsp Peanut Butter and spread over the top of the graham mixture.
4. Refrigerate at least one hour before attempting to cut into squares.
Reeses' Peanut Butter Bars
2 sticks margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup Chunky Peanut Butter
12 oz bag semi-sweet chocolate chips
4 Tbsp Chunky Peanut Butter
1. Combine margarine, graham cracker crumbs, 1 cup peanut butter, and powdered sugar in a medium bowl.
2. Press mixture into a non-greased 9x13 pan.
3. Melt chocolate chips with 4 Tbsp Peanut Butter and spread over the top of the graham mixture.
4. Refrigerate at least one hour before attempting to cut into squares.
Sour Cream Enchilada Casserole
Oh my. This is, by far, one of our favorite meals. It's quick to prepare and you don't have to fuss with making sure each enchilada has the same amount of filling. It has been rated a "10" in our family.
Sour Cream Enchilada Casserole
1 pound ground beef
Garlic powder, salt and pepper - to taste
16 oz sour cream
10 oz can condensed cream of mushroom soup
4 oz can chopped green chilies
8 (10 inch) flour tortillas
2 bunches of green onions, chopped
2 cups shredded Monterrey Jack cheese
2 cups shredded Cheddar cheese
1. Brown ground beef in skillet over medium-high heat; drain and season to taste with garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chilies and soup. Spread about 1 cup sauce in the bottom of a lightly greased 13x9 baking dish.
3. Place 4 tortillas over soup mixture (1 rip them into quarters first). Layer with meat mixture, onions, and 1/2 the cheese. Place remaining tortillas (ripped) on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375 for 20 minutes. Remove cover and bake for additional 10 minutes.
Sour Cream Enchilada Casserole
1 pound ground beef
Garlic powder, salt and pepper - to taste
16 oz sour cream
10 oz can condensed cream of mushroom soup
4 oz can chopped green chilies
8 (10 inch) flour tortillas
2 bunches of green onions, chopped
2 cups shredded Monterrey Jack cheese
2 cups shredded Cheddar cheese
1. Brown ground beef in skillet over medium-high heat; drain and season to taste with garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chilies and soup. Spread about 1 cup sauce in the bottom of a lightly greased 13x9 baking dish.
3. Place 4 tortillas over soup mixture (1 rip them into quarters first). Layer with meat mixture, onions, and 1/2 the cheese. Place remaining tortillas (ripped) on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375 for 20 minutes. Remove cover and bake for additional 10 minutes.
Taco Soup
This is a great recipe to throw in a crock pot if you need a quick meal for a potluck at work. There is very little preparation and is a quick meal, when you are running short on time. It will be similar to a chili, when finished. Since it is essentially a "dump and run" recipe, even kids can make it, with very little parental input.
Taco Soup
1 lb ground beef
1 onion, chopped
16 oz diced tomatoes
(3) 16 oz cans beans (kidney, pinto, and navy work well together)
16 oz can white corn (juice and all)
4 1/2 oz can green chilies
15 oz can tomato sauce
1/2 cup water
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1. Cook beef and onions together. Drain.
2. In a large sauce pan, add all other ingredients to the beef mixture.
3. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Serve with shredded cheese, corn chips, or crackers.
1 lb ground beef
1 onion, chopped
16 oz diced tomatoes
(3) 16 oz cans beans (kidney, pinto, and navy work well together)
16 oz can white corn (juice and all)
4 1/2 oz can green chilies
15 oz can tomato sauce
1/2 cup water
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1. Cook beef and onions together. Drain.
2. In a large sauce pan, add all other ingredients to the beef mixture.
3. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Serve with shredded cheese, corn chips, or crackers.
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