I have a gruntload of elk from all of PE's hunting this year so I have been trying to find beef recipes that I think will work well with the elk. I don't really have any method for this other than reading over the recipe and thinking, "hmm. . .that sounds like it would allow for the meat to tenderize and those flavors should help counteract the gaminess." Such a technical way to do it, right?
While I married the Hunting Whore that does not mean I have completely opened myself to all that comes with it. I will eat the meat so long as it tastes more like beef. If I make something or if PE makes something and I don't like the taste of it. . . I won't eat it. Thankfully PE understands my tastes and he tries to help me when planning recipes and he tries to make things so I will enjoy them. (Don't worry, the kids are in our thoughts too but I tend to be a bit pickier than they are so if I like it they most likely will too.)
This recipe was a great way to cook it and I was pleased to have the other swappers excited for the elk meat when I told them that is what I used. For a little change I made spaetzle in place of potatoes, rice, or noodles. It was fantastic. I am going to add spaetzle to chicken soup in place of noodles next time.
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Ultimate Stroganoff
adapted from My Kitchen Cafe
Print Recipe
2 lbs stew meat (I used elk)
1 tsp salt
dash of pepper
1 onion, sliced
1/4 tsp garlic salt
1 Tbsp Worcestershire sauce
1 1/2 cups beef broth
1 Tbsp ketchup
1/3 cup flour
6 Tbsp apple juice
4 oz sliced mushrooms
1/2 cup sour cream
Place meat, salt, pepper, garlic salt, Worcestershire sauce, beef broth, ketchup, and onion in gallon size freezer bag. In a bowl mix flour and apple juice (thickening agent). Pour into quart size freezer bag and add 4 oz of mushrooms. Attache to top of gallon freezer bag. Freeze all ingredients.
To serve: Defrost in refrigerator overnight. Place in crock pot on low for 7-8 hours or high for 4-5 hours (high for 7-8 if fully frozen). Leave quart bag to defrost. When cooked add contents of quart bag to crock pot. Cook on high for 15-30 min. Add 1/2 cup of sour cream and serve over pasta, rice or potatoes.
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Spaetzle
from The Tasty Kitchen
Print Recipe
2 whole eggs beaten
3/4 cups water
1 1/2 cup all-purpose flour
1/4 tsp alt
1 cube bouillon
butter, to taste
parsley, to taste
salt to taste
Combine eggs, water, flour and salt, beating until smooth. Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker/potato ricer and place over the pot of boiling water. Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface. Do not put too much batter into water at a time or it will not cook properly. Use a slotted spoon to strain them and place in a colander. Gently shake off excess water and place into a large covered bowl. Repeat the process until all of the dough is used. Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes.
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Showing posts with label Side Dish - Pasta. Show all posts
Showing posts with label Side Dish - Pasta. Show all posts
January 29, 2011
July 24, 2010
Fourth of July 2010
Only 20 days later. That works for me. We really didn't do anything for the Fourth of July--that is how we do things. . . we just don't. I did want to have a traditional type dinner for the day that we technically "celebrated" on the fifth. In my mind a good Fourth of July meal is grilled hamburgers/hotdogs, macaroni salad, and ice cream. But before the meal came some fun with KLB.
Since it was a day off KLB and I spent the day making decorative balls. I believe that was the first day of three or so that we spent making those damn things. Truthfully, overall they weren't too bad. There were a few however that decreased the enjoyability of the process. The worst one of all was the braided twine balls. If you have never braided LONG pieces of twine. . . DON'T. By LONG I mean like 10 feet or more and by DON'T I mean never, at no time, not under any condition, forget it. I am not even joking about this. Ask KLB. She is NEVER going to braid twine again either. Sure the balls came out nice looking but not sure if the nice-looking factor outweighs the pain-in-the-butt factor. I will post more about the decorative balls another time.
Our day of decorative ball making had a big, bright, fun middle. The bright spot in the day was dinner. PE grilled hamburgers, Carrots with Thyme & Onions, and green beans. I had made Macaroni Salad and then Vanilla Bean Ice Cream for dessert.
The hamburgers were delicious as usual. The carrots and green beans were crisp tender and perfectly done. The macaroni salad totally fulfilled my craving for a creamy, not sweet, relatively plain macaroni salad. The ice cream was a three day process--not a difficult process but a waiting process. I made the custard on day 1 then put it in the refrigerator. I made the ice cream day 2 then put it in the freezer to harden. On day 3 we enjoyed the creamy goodness with Oreos and M&M's.
It was fun to have KLB over for the delicious meal and sad that her sister and dog couldn't join us. Hopefully they will both be able to join us for dinner another time.
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Macaroni Salad
adapted from Food.com (previously Recipezaar)
Print Recipe
2 cups macaroni
3 hard-boiled eggs
1 cup celery
1/4 cup red onion, chopped
2 tablespoons dried red pepper
1 Tbsp dijon mustard
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp lemon pepper
1 cup mayonnaise
Boil the macaroni and the eggs together in the same pot. Let cool. Dice the eggs. Throw it all in the bowl and mix together. Add chicken, tuna or shrimp to turn it from a side dish to a meal.
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Grilled Carrots with Thyme & Onion
from BigOven
Print Recipe
1 lb small carrots
1/2 cup red onion, chopped
4 tsp butter
2 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
salt and pepper
Divide carrots between two pieces of foil large enough to fold into packets. Sprinkle evenly with onion, butter and thyme; season with salt and pepper to taste. Loosely wrap foil over vegetables, sealing tightly. Place on grill over medium-high heat; cook, turning once, for 20 to 25 minutes or until tender-crisp. Makes 4 servings
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Vanilla Bean Ice Cream
from The Pioneer Woman Cooks
Print Recipe
1 whole vanilla bean, split and scraped
3 cups half-and-half
2 cups sugar
8 whole (up To 9) large egg yolks
3 cups heavy cream
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate such as M&M’s or Oreos (chopped).
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Since it was a day off KLB and I spent the day making decorative balls. I believe that was the first day of three or so that we spent making those damn things. Truthfully, overall they weren't too bad. There were a few however that decreased the enjoyability of the process. The worst one of all was the braided twine balls. If you have never braided LONG pieces of twine. . . DON'T. By LONG I mean like 10 feet or more and by DON'T I mean never, at no time, not under any condition, forget it. I am not even joking about this. Ask KLB. She is NEVER going to braid twine again either. Sure the balls came out nice looking but not sure if the nice-looking factor outweighs the pain-in-the-butt factor. I will post more about the decorative balls another time.
Our day of decorative ball making had a big, bright, fun middle. The bright spot in the day was dinner. PE grilled hamburgers, Carrots with Thyme & Onions, and green beans. I had made Macaroni Salad and then Vanilla Bean Ice Cream for dessert.
The hamburgers were delicious as usual. The carrots and green beans were crisp tender and perfectly done. The macaroni salad totally fulfilled my craving for a creamy, not sweet, relatively plain macaroni salad. The ice cream was a three day process--not a difficult process but a waiting process. I made the custard on day 1 then put it in the refrigerator. I made the ice cream day 2 then put it in the freezer to harden. On day 3 we enjoyed the creamy goodness with Oreos and M&M's.
It was fun to have KLB over for the delicious meal and sad that her sister and dog couldn't join us. Hopefully they will both be able to join us for dinner another time.
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Macaroni Salad
adapted from Food.com (previously Recipezaar)
Print Recipe
2 cups macaroni
3 hard-boiled eggs
1 cup celery
1/4 cup red onion, chopped
2 tablespoons dried red pepper
1 Tbsp dijon mustard
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp lemon pepper
1 cup mayonnaise
Boil the macaroni and the eggs together in the same pot. Let cool. Dice the eggs. Throw it all in the bowl and mix together. Add chicken, tuna or shrimp to turn it from a side dish to a meal.
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Grilled Carrots with Thyme & Onion
from BigOven
Print Recipe
1 lb small carrots
1/2 cup red onion, chopped
4 tsp butter
2 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
salt and pepper
Divide carrots between two pieces of foil large enough to fold into packets. Sprinkle evenly with onion, butter and thyme; season with salt and pepper to taste. Loosely wrap foil over vegetables, sealing tightly. Place on grill over medium-high heat; cook, turning once, for 20 to 25 minutes or until tender-crisp. Makes 4 servings
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Vanilla Bean Ice Cream
from The Pioneer Woman Cooks
Print Recipe
1 whole vanilla bean, split and scraped
3 cups half-and-half
2 cups sugar
8 whole (up To 9) large egg yolks
3 cups heavy cream
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate such as M&M’s or Oreos (chopped).
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January 21, 2010
Random Recipes from the Break
During my holiday break/two weeks away from work (and the blog--not on purpose) I at some point or another made the following: Macaroni & Cheese, Potato Skin Poppers, and Cheesy Chicken Cordon Bleu Rice Casserole. All were good and I will make them again.
The next time I make the Macaroni & Cheese I will not bake it. We like our mac & cheese a little creamier than what came out of the oven. Next time I make the Potato Skin Poppers I will be sure to have green onions as well. They would have really revved up the taste. No changes were needed with the casserole.
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Macaroni & Cheese
from The Pioneer Woman Cooks Cookbook: Recipes from an Accidental Country Girl
Print Recipe
4 cups dried macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp (heaping) dry mustard
1 whole egg beaten
1 lb cheese, grated
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices: cayenne pepper, paprika, thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
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Potato Skin Poppers
adapted from Smithalicious
Print Recipe
3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
1 cups sour cream
3/4 cup cooked bacon pieces
1/2 cup chopped green onions
salt & pepper to taste
6 flour tortillas
2 Tbsp melted butter
Preheat oven to 350 degrees. Cook potatoes according to package directions. In a bowl stir together cooked potatoes, cheese, sour cream, bacon, onions, salt & pepper. Spoon equal amounts of the mixture in the center of each tortilla. Roll tortillas burrito-style, brush with melted butter and place seam side down on a baking sheet. Bake for 12-15 minutes, or until golden brown. Serve with Sour cream and/or Salsa.
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Cheesy Chicken Cordon Bleu Rice Casserole
adapted from Picky Palate
Print Recipe
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tbsp butter
1/4 cup flour
1/2 tsp salt
1/4 tsp fresh cracked pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
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The next time I make the Macaroni & Cheese I will not bake it. We like our mac & cheese a little creamier than what came out of the oven. Next time I make the Potato Skin Poppers I will be sure to have green onions as well. They would have really revved up the taste. No changes were needed with the casserole.
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Macaroni & Cheese
from The Pioneer Woman Cooks Cookbook: Recipes from an Accidental Country Girl
Print Recipe
4 cups dried macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp (heaping) dry mustard
1 whole egg beaten
1 lb cheese, grated
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices: cayenne pepper, paprika, thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
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Potato Skin Poppers
adapted from Smithalicious
Print Recipe
3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
1 cups sour cream
3/4 cup cooked bacon pieces
1/2 cup chopped green onions
salt & pepper to taste
6 flour tortillas
2 Tbsp melted butter
Preheat oven to 350 degrees. Cook potatoes according to package directions. In a bowl stir together cooked potatoes, cheese, sour cream, bacon, onions, salt & pepper. Spoon equal amounts of the mixture in the center of each tortilla. Roll tortillas burrito-style, brush with melted butter and place seam side down on a baking sheet. Bake for 12-15 minutes, or until golden brown. Serve with Sour cream and/or Salsa.
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Cheesy Chicken Cordon Bleu Rice Casserole
adapted from Picky Palate
Print Recipe
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tbsp butter
1/4 cup flour
1/2 tsp salt
1/4 tsp fresh cracked pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
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October 11, 2009
Moo Cooks
I don't know why, but if it isn't a recipe I have Moo help with I forget to post it. Over the last little bit Moo has cooked/baked several recipes from her New Junior Cookbook--sixth edition (Better Homes and Gardens). I am sharing the recipes below. I am not sharing all the directions that were listed in the cookbook as that was way more than I want to type right now. If you have a child and would like the detailed (down to the utensils used and such directions as "Turn off oven." and "Stop the mixer." ) directions I would be happy to share them with you.
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Masterpiece Muffins
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
shortening
2 Tbsp brown sugar
1/2 tsp cinnamon
1 Tbsp butter or margarine
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup cooking oil
Preheat oven to 400. Grease 10 muffin pan cups with shortening. For streusel topping - Put 2 Tbsp flour, 2 Tbsp brown sugar, and cinnamon in a mixing bowl. Stir with spoon to mix. Use pastry blender to mix in butter until the mixture is crumbly, set aside. Put 1 3/4 cup flour, sugar, baking powder, and salt in a medium mixing bowl. Stir with wooden spoon to mix. Crack egg into small mixing bowl. Beat with fork until mixed together. Add milk and oil. Beat with fork until ingredients are well mixed. Add egg mixture to dry ingredients. Stir with wooden spoon until dry ingredients are wet. Spoon some of the batter into each muffin cup. Sprinkle 1 rounded tsp of the streusel topping over each muffin cup of batter. Bake 20 minutes or until muffins are golden brown. Remove muffins from pan and cool on wire rack for 10 minutes. Serve.
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Lip-Smackin' Mac 'n' Cheese
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
1 cup shredded cheddar cheese
2 cups pasta (whatever you have on hand)
1/4 cup milk
dash pepper
Cook pasta in according to package directions. Drain pasta. Return pasta to saucepan. Use spoon to stir in cheese, milk, and pepper. Return to burner and cook for 4 to 5 minutes or until cheese is melted, stirring constantly. Serve
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Cosmic Caramel Corn
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
6 cups popped popcorn
3 Tbsp butter
1/4 cup light corn syrup
1 Tbsp molasses
1 cup dry roasted cashews or peanuts
Preheat oven to 325. Place popped popcorn in baking pan. Heat butter on low heat until melted then remove from heat. Using wooden spoon, stir in corn syrup and molasses. Slowly pour mixture over popcorn in baking pan. Toss the popcorn to coat evenly as possible with the corn syrup mixture. Bake for 15 minutes, stirring about every 5 minutes. Remove from oven. Pour caramel corn into a serving bowl. Stir in nuts. Let cool. Store in a tightly covered container at room temperature.
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Peanut Butter Chocolate Chip Cookies
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
1 cup shortening
1 cup peanut butter
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
chocolate chips
Preheat oven to 350. Beat shortening and peanut butter on medium speed until mixed. Add the granulated sugar, brown sugar, and baking soda. Beat until well mixed; scraping bowl when needed. Add the flour, 1/2 cup at a time. Beat until well mixed. Stir in chocolate chips. Bake for 10 to 12 minutes or until cookie edges are slightly brown.
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Fantastic Fudge
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
butter, softened
1 (1 lb) pkg. powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter
1/2 cup chopped nuts, optional
Line an 8x8 baking pan with foil letting the foil hang over the pan's edges. Grease foil with butter. Stir powdered sugar and cocoa powder together in a large mixing bowl. Stir together the dry milk powder, and water in a small saucepan until powder is dissolved. Add the 1/2 cup butter and cook on medium heat just until mixture boils stirring constantly. Remove pan from burner. Pour the melted butter mixture into the powdered sugar mixture in the mixing bowl. Stir until smooth. Add nuts if desire and stir until combined. Pour fudge into prepared pan, spreading evenly. While fudge is still warm, use a knife and ruler to mark the surface with 1-inch squares. Chill several hours or until fudge is firm. When fudge is firm, use the foil to lift it out of the pan. Using a sharp knife, cut fudge into squares. Store tightly covered in refrigerator.
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She has plans to make Champion Chili and Chocolate Puddle Bottoms Up Cake. When she does, I will post the recipes. She also made play dough for a project at school. Once I get that recipe I will share it as well.
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Masterpiece Muffins
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
shortening
2 Tbsp brown sugar
1/2 tsp cinnamon
1 Tbsp butter or margarine
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup cooking oil
Preheat oven to 400. Grease 10 muffin pan cups with shortening. For streusel topping - Put 2 Tbsp flour, 2 Tbsp brown sugar, and cinnamon in a mixing bowl. Stir with spoon to mix. Use pastry blender to mix in butter until the mixture is crumbly, set aside. Put 1 3/4 cup flour, sugar, baking powder, and salt in a medium mixing bowl. Stir with wooden spoon to mix. Crack egg into small mixing bowl. Beat with fork until mixed together. Add milk and oil. Beat with fork until ingredients are well mixed. Add egg mixture to dry ingredients. Stir with wooden spoon until dry ingredients are wet. Spoon some of the batter into each muffin cup. Sprinkle 1 rounded tsp of the streusel topping over each muffin cup of batter. Bake 20 minutes or until muffins are golden brown. Remove muffins from pan and cool on wire rack for 10 minutes. Serve.
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Lip-Smackin' Mac 'n' Cheese
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
1 cup shredded cheddar cheese
2 cups pasta (whatever you have on hand)
1/4 cup milk
dash pepper
Cook pasta in according to package directions. Drain pasta. Return pasta to saucepan. Use spoon to stir in cheese, milk, and pepper. Return to burner and cook for 4 to 5 minutes or until cheese is melted, stirring constantly. Serve
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Cosmic Caramel Corn
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
6 cups popped popcorn
3 Tbsp butter
1/4 cup light corn syrup
1 Tbsp molasses
1 cup dry roasted cashews or peanuts
Preheat oven to 325. Place popped popcorn in baking pan. Heat butter on low heat until melted then remove from heat. Using wooden spoon, stir in corn syrup and molasses. Slowly pour mixture over popcorn in baking pan. Toss the popcorn to coat evenly as possible with the corn syrup mixture. Bake for 15 minutes, stirring about every 5 minutes. Remove from oven. Pour caramel corn into a serving bowl. Stir in nuts. Let cool. Store in a tightly covered container at room temperature.
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Peanut Butter Chocolate Chip Cookies
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
1 cup shortening
1 cup peanut butter
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
chocolate chips
Preheat oven to 350. Beat shortening and peanut butter on medium speed until mixed. Add the granulated sugar, brown sugar, and baking soda. Beat until well mixed; scraping bowl when needed. Add the flour, 1/2 cup at a time. Beat until well mixed. Stir in chocolate chips. Bake for 10 to 12 minutes or until cookie edges are slightly brown.
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Fantastic Fudge
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe
butter, softened
1 (1 lb) pkg. powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter
1/2 cup chopped nuts, optional
Line an 8x8 baking pan with foil letting the foil hang over the pan's edges. Grease foil with butter. Stir powdered sugar and cocoa powder together in a large mixing bowl. Stir together the dry milk powder, and water in a small saucepan until powder is dissolved. Add the 1/2 cup butter and cook on medium heat just until mixture boils stirring constantly. Remove pan from burner. Pour the melted butter mixture into the powdered sugar mixture in the mixing bowl. Stir until smooth. Add nuts if desire and stir until combined. Pour fudge into prepared pan, spreading evenly. While fudge is still warm, use a knife and ruler to mark the surface with 1-inch squares. Chill several hours or until fudge is firm. When fudge is firm, use the foil to lift it out of the pan. Using a sharp knife, cut fudge into squares. Store tightly covered in refrigerator.
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She has plans to make Champion Chili and Chocolate Puddle Bottoms Up Cake. When she does, I will post the recipes. She also made play dough for a project at school. Once I get that recipe I will share it as well.
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