Caramel Bugles

 

21 oz. of Bugles (about 1 and 1/2 Value Size Bags)

2 cups brown sugar

2 cubes butter or margarine (1 cup)

1-3/4 cup light corn syrup

1 (14 oz) can sweetened condensed milk

1.  Pour Bugles in a large bowl and set aside.

2.  In a heavy bottomed saucepan bring butter, brown sugar, and light corn syrup to a boil.  Boil together for 3 minutes stirring constantly.  Remove from heat.  

3.  Add sweetened condensed milk.  Stir to incorporate.  Put back on heat and bring to boil.  Boil together for 3 minutes stirring constantly.  

4.  Pour carmel mixture over Bugles and gently stir until all Bugles are coated.  Let cool and enjoy.  

From Annette

Churros

1 cup milk
1/4 cup butter
2 TBS brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 tsp. vanilla extract
oil for frying
mixture of sugar and cinnamon

1.  Put oil in a frying pan and start to preheat to 375 ℉.

2.  In a saucepan with a heavy bottom, bring the milk, butter, sugar, and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.

3.  Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle attachment (not the whisk); let it sit for about 2 minutes (to cool down just a bit).

4.  Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs,  one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.

*When you put the first egg in,  it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.

5.  Place the batter in a frosting bag fitted with your largest (star) frosting tip.  (Wilton 1M)

6.  Your oil should be hot so squeeze 4" strips of the batter directly into the hot oil.  Use the tip of your finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.

7.  Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

From Coleen's Recipes

Mozzarella Stuffed Meatballs

1-1/2 lb. ground beef
1/2 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 egg
1/2 cup onion, diced (or use dehydrated)
1/4 cup ketchup
1 tsp mustard
1/4 tsp. pepper
1/2 tsp. salt
1/2 cup milk
2 cloves garlic, minced
1 TBS parsley
1 tsp. oregano
1 TBS worchestershire sauce
3 string cheese sticks cut in 4 pieces each (or 12-1 inch cubes of mozzarella cheese) or more if you want smaller meatballs

1.  Preheat oven to 350 ℉.  Grease a 9x13 inch baking dish with oil (about 2 TBS).

2.  Mix all ingredients together except cheese cubes.  Divide meat mixture into 12 parts and pat together.  Wrap around cheese piece and place in prepared dish.  Make sure no cheese is showing.  Continue with 11 other meatballs.

3.  Bake for 30-35 minutes or until cooked through.  Serve with marinara and spaghetti or make a meatball sandwich with marinara sauce if desired.

S'more Graham Krispie Treats

1 (12 oz) box Golden Graham Cereal
1 bag (10 oz) mini marshmallows
1 cup chocolate chips (milk or semi-sweet) or use chocolate bars coarsely broken
4 TBS butter

1. Grease a 9x9 inch baking pan with nonstick cooking spray or butter.  Set Aside.

2.  Melt butter and marshmallows together until you can stir it smooth.  I use the microwave but you can also use the stovetop.  Be careful not to burn.

3.  Add cereal to marshmallows and stir to completely coat.  Add 1 cup chocolate chips and stir to combine.  When well combined, press in prepared pan.   Let cool completely and cut into squares.

From Kristi A.

Braided Spaghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature (or homemade dough I used half of this recipe)

6 oz spaghetti noodles, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes (Can use string cheese cut in pieces)

1 egg white

Parmesan cheese

Parsley flakes

Garlic Powder

1.  Spray counter lightly with non-stick cooking spray (or use parchment paper).

2.  Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3.  Cook spaghetti according to package instructions. Drain and let cool slightly. Mix with spaghetti sauce. (Add cooked hamburger or Italian sausage if desired.)

4.  Remove wrap from dough. Place spaghetti and sauc lengthwise in a 4-inch strip down the center of dough. Top with cheese cubes.

5.  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

6.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese, parsley, and garlic powder.

7.  Bake at 350℉  for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Slightly Adapted From Rhodes Bread

Chewy Double Chocolate Oreo Chunk Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
6 whole oreo cookies, chopped roughly
1/2 cup white chocolate chunks (or white chocolate chips)

1.  In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again.

2.  Pour in all dry ingredients and stir until just combined. Scrape sides and mix again briefly. Stir in white chocolate chunks and chopped oreos by hand.  Refrigerate dough 30 minutes.

 3.  Preheat oven to 350℉.  Line baking sheet with Silpat or parchment paper. Scoop rounded tablespoons of dough onto prepared pan. Press down lightly to flatten slightly. Bake 8 minutes or until no longer shiny. Cool 3 minutes on baking sheet and remove to cooling rack.

From Lauren's Latest

Peanut Butter Cup S'more Bars

1/2 cup butter, softened (1 stick)
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1-1/3 cup flour
1 tsp baking powder
1/4 tsp. salt
3/4 cup graham cracker crumbs (about 7 full crackers processed until fine)
16 snack size Reese's peanut butter cups
1 (7 oz) jar marshmallow creme

1. Preheat oven to 350℉.  Grease a 8x8 inch or 9x9 inch pan. (Or put foil in pan then grease so it all lifts out before cutting.  Leave foil extra long to pull out of pan from both sides)

2.  Use an electric mixer and cream together butter and sugar until fluffy.  Add egg and vanilla extract and combine.  Set aside.

3.  Whisk together flour, graham cracker crumbs, baking powder, and salt.  Slowly add flour mixture to creamed mixture until well combined.

4.  Divide dough in half.  Press half of dough on bottom of prepared pan.

5.  Top dough with peanut butter cups.  They should fit side by side. I did them 4 by 4.

6.  Spread marshmallow creme evenly on top of peanut butter cups. (Place blobs of it then spread)

7.  Top marshmallow layer with single layer of remaining cookie dough.  (I rolled it out in between waxed paper and then placed pieces on top sealing seams as I went.)

8.  Bake for 30 to 35 minutes.  Let cool completely.  Cut into bars and enjoy.

Cowboy Casserole

1-1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 (15.25oz) can whole kernel corn, drained
1 (10.75oz) can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 TBS sour cream
1 bag (30 oz) frozen tater tots (Can let thaw before making just watch cooking time)

1.  In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the ground beef and cook over medium heat until no longer pink. Drain the mixture and set aside.

2.  In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

3.  Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350℉ for 25 - 30 minutes (this time is with thawed tater tots about 10-15 minutes more if frozen), or until golden brown and crunchy.

You can make this the night before and refrigerate until ready to cook.

From The Cutting Edge of Ordinary

Chicken Tacos

4-6 boneless skinless chicken breasts (frozen or thawed)
1 (10 oz) can Ro*Tel (tomatoes and chilies)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans
1 (8 oz.) can tomato sauce

1.  In skillet cook chicken until no longer pink and cooked through.  Shred with 2 forks.

2.  Add Ro*Tel, taco seasoning, corn, beans, and tomato sauce.  Stir to combine.  Simmer for a couple of minutes.    Serve on taco shells with your favorite toppings.

This can also be done in the slow cooker.