September 29, 2012

6 Minute Microwave Caramels

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk 

1.  Combine all ingredients in a microwave safe bowl.

2.  Cook in microwave 6 minutes, stirring every two minutes. 

3.  Stir and pour into lightly greased dish – I used a 9x13inch pan.  It gives a thin layer. Let cool completely. 

4.  Cut, wrap in wax paper & store in air tight container. I like to cut big squares and then roll them up slightly into a log, then wrap them in wax paper. If you want it thicker, just pour into a smaller dish to cool and then cut.

From Miranda's Recipes

September 24, 2012

Beefy Rice Skillet

1 lb ground beef
1/2 tsp. salt
1/4 tsp. garlic powder
2 cups beef broth
1 (10 oz) can Ro*tel tomatoes and green chilies
1 (8 oz) can tomato sauce
2 cups frozen vegetables
1-1/2 cups instant brown rice uncooked

1.  Cook beef with salt and garlic powder in a skillet over medium-high heat until crumbled and no longer pink. Add remaining ingredients to skillet stir to combine.

2.  Bring to a boil.  Cover and reduce heat to medium- low cook five minutes or until rice is tender and mixture is desired consistency. 

September 10, 2012

Frozen Corn

30 cups corn
1 cup sugar
1/4 cup salt
5 cups water

1.  Cut corn off the cob.  Blend all ingredients in large pan and cook 10 minutes.

2.  Let cool and then put in freezer bags.  Freeze until needed or can if desired.

From Cook of the Week Cook Book

September 5, 2012

Berry Cheesecake Cupcakes

Graham Cracker Crust:
2 sleeves of graham cracker crumbs (about 18 whole crackers)
8 TBS. butter, room temperature (1 stick)
2 TBS  sugar

1-1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
12 TBS. butter, room temperature ( 1-1/2 sticks)
1 cup  + 2 TBS. sugar
1 tsp. vanilla extract
1/2 cup sour cream or plain yogurt
4 large egg whites
2 cups fresh berries (and more for garnish if desired) (raspberries, blueberries, strawberries hulled and chopped, etc)  I used frozen raspberries

Cream Cheese Frosting:
2 (8 oz.) packages of cream cheese, room temperature (16 ounces total)
16 TBS butter, room temperature (2 sticks)
3- 3/4 cup powdered sugar, sifted
1 tsp. vanilla extract
pinch of salt

1.  Preheat oven to 325 ℉ and line 24 muffin cups with cupcake liners.

2.  For the Graham Cracker Crust:  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

3.  For the Cupcakes:  In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated. Mix in the sour cream. Add remaining flour mixture and  mix until just blended.

4.  In a medium bowl beat the egg whites until stiff, and glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.

5.  Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the berries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean they are done.

6.  For the cream cheese frosting:  In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour. When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with fresh berries and left over graham cracker crumbs if desired and refrigerate until ready to serve.

From Tortillas and Honey

September 1, 2012

Reese's Rice Krispie Treats

1 Cup Sugar
1 Cup Corn Syrup
1  Cup Creamy Peanut Butter
4-1/2 Cup Rice Krispies
1/4 tsp. Salt
4-6 Reese's Peanut Butter Cups, chopped
1/2 cup Chocolate Chips

1.  In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat.

2.  Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again until melted.  Wait about 1 min and add the candy, gently folding the mixture together so as to not smash up the candy. Or add some candy to mixture and put some on top after they are pressed into pan. (I put 4 Reese's in and put 2 on top)

3.  Press into a 9x9 inch greased pan or line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet like no bake cookies.  Let cool.

From Sweet Basil