Butter Cream Syrup

1 cup butter (I use salted)

2 cups sugar

1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

1. Place 1 cup butter into a saucepan and melt it over medium high heat.

2. Add 2 cups sugar and 1 can evaporated milk.

3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.

4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.

5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.

Serve over pancakes, waffles, ice cream. warm peach cobbler. Stores well in the fridge. Just warm up before use. (I just microwave it for a bit then stir)


You can half this recipe if needed or double it.

 From Jamie Cooks it Up

Turtle Cookies

                                                 

Chocolate Brownie Cookies:
1- 1/2 cups salted butter, melted
1- 3/4 cups brown sugar
3/4 cup granulated sugar
5 eggs
2 TBS corn syrup
1 TBS vanilla
4 cups all purpose flour
1- 1/4 cups dutch processed cocoa (or natural)
1 TBS cornstarch
1 tsp salt
1 tsp baking soda
2 cups chopped pecans

Toppings:
1-1/2 cups caramel dip (not ice cream topping it's too thin) I used Peter's Carmel melted
1-1/2 cups milk chocolate chips, melted
extra pecans for garnish, optional

Instructions

1. Preheat oven to 350℉.

2. In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
Turn the mixer onto low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.

3. Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies. (I made them smaller).

4. Chop your pecans and place into a small bowl.
Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain. 

5. Place back on the baking sheet. Repeat with the remaining dough.
Bake at 350° for 13-15 minutes. (less for smaller cookies)  The cookies will spread and start to crackle.

6. Allow the cookies to cool completely on the pan. Once the cookies are completely cool, microwave the caramel dip for about 10 or 15 seconds until it is soft and easy to spread.

7. Divide the caramel up among the cookies and spread to cover the top of the cookies.

8.Melt the milk chocolate chips in the microwave by microwaving for 30 second increments, stirring in between each one, until the chocolate is completely melted.

Spoon and spread the chocolate on top of the caramel. (I drizzled on some instead of spreading the chocolate) Immediately top with pecan pieces if desired.

Chill for at least 30 minutes before serving. 

from Cooking with Karli

Creamy Crockpot Chicken Noodle Soup

Ingredients

3 celery stalks diced
2 medium carrots peeled and sliced
1 lb chicken breasts, boneless skinless whole raw
1/2 TBS dried thyme
1/2 TBS dried basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 TBS unsalted butter
1/3 cup all purpose flour
1-1/2 cups dried penne noodles, or whatever kind you like
1 cup heavy cream


Instructions

1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.

2. After cooking time is up, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.

3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.

4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.

I just made it on the stove top.

from Simple Joy