1 cup butter
1 cup white sugar
1 T. water
1 T. white corn syrup (Karo)
1 cup chopped almonds plus extra for the topping
Hershey' chocolate candy bar, large size
Combine all ingredients and cook over high/medium high heat. Stir continuously, about 10 minutes or until the color of brown sugar. Pour into a buttered cake pan. Break the candy bar into pieces and place on top of candy. When melted, spread evenly over the top. Sprinkle with chopped almonds. Cool and cut or break into pieces.
My mom used to make this at Christmas time and was so excited when I brought some to dinner this year. It's an easy recipe that doesn't require a thermometer.
Tuesday, December 29, 2009
Monday, December 28, 2009
Lorie Line's Famous Corn Casserole
2 eggs
1 stick butter
4 T. sugar
1/2 cup milk
1 can cream corn
1 bag frozen corn *
1 box Jiffy corn muffin mix
Preheat oven 350 degrees.
Mix together first four ingredients with mixer or blender. Add remaining ingredients and mix by hand. Pour into a slightly greased casserole dish. Bake for approximately 45 minutes or longer. (This depends on which Corning Ware dish I use). Top will be slightly browned.
*Lorie Line's recipe calls for 1 can whole corn drained, but I prefer frozen corn because there's not much corn in a can! And I never eat canned vegetables, anyway.
Very good for holiday dinners, and is also good reheated, so it could be made ahead of time.
1 stick butter
4 T. sugar
1/2 cup milk
1 can cream corn
1 bag frozen corn *
1 box Jiffy corn muffin mix
Preheat oven 350 degrees.
Mix together first four ingredients with mixer or blender. Add remaining ingredients and mix by hand. Pour into a slightly greased casserole dish. Bake for approximately 45 minutes or longer. (This depends on which Corning Ware dish I use). Top will be slightly browned.
*Lorie Line's recipe calls for 1 can whole corn drained, but I prefer frozen corn because there's not much corn in a can! And I never eat canned vegetables, anyway.
Very good for holiday dinners, and is also good reheated, so it could be made ahead of time.
Saturday, December 26, 2009
Tater Tot Casserole
1 1/2 -- 2 pounds hamburger
1 6 oz. package tater tots
2 cans cream of chicken soup
1 can of milk (use the soup can)
Brown the hamburger, drain, and put in a casserole dish. Mix soup and milk. Put tater tots on top of the hamburger. Pour soup mixture over the hamburger and tater tots. Bake at 350 degrees until tater tots are hot.
From my friend, Jane, at school. She brought it over when I broke my arm. It was yummy and just what we needed for supper one night!
1 6 oz. package tater tots
2 cans cream of chicken soup
1 can of milk (use the soup can)
Brown the hamburger, drain, and put in a casserole dish. Mix soup and milk. Put tater tots on top of the hamburger. Pour soup mixture over the hamburger and tater tots. Bake at 350 degrees until tater tots are hot.
From my friend, Jane, at school. She brought it over when I broke my arm. It was yummy and just what we needed for supper one night!
Saturday, December 19, 2009
Peppermint Popcorn
Found this EASY recipe at Monster Momma.
1 bag white chocolate chips
2 bags microwave popcorn
crushed candy canes (about 1 cup)
Crush Candy Canes in a baggie and set aside. Pop the popcorn and spread popcorn in a single layer on a large cookie sheet. Melt chips in the microwave and drizzle over popcorn/peppermint mixture. Stir gently and cool. Put in baggies for individual gifts. Tie with a bow and add a gift tag.
1 bag white chocolate chips
2 bags microwave popcorn
crushed candy canes (about 1 cup)
Crush Candy Canes in a baggie and set aside. Pop the popcorn and spread popcorn in a single layer on a large cookie sheet. Melt chips in the microwave and drizzle over popcorn/peppermint mixture. Stir gently and cool. Put in baggies for individual gifts. Tie with a bow and add a gift tag.
Saturday, November 7, 2009
EASY POTATO SALAD
1 bag frozen hash brown potatoes, I like Ore-Ida the best
Boil in water with 1 teas. salt until soft. Be careful not to boil too long or the potatoes get mushy.
Drain and cool with cold water. And drain again. Put in a large mixing bowl.
Add 1 dozen chopped, hard boiled eggs. I used my sharp pastry blender this time and it was SO EASY to do! Saw that on someone's blog!
Chop several stalks of celery into small pieces and add them to the potatoes and eggs.
Then I add Miracle Whip or a similar salad dressing, squeeze in some yellow mustard, a spoonful or two of sweet pickle relish, sprinkle onion powder over the top, and a little paprika and pepper. I don't measure, I just 'dump' in in. Mix with a large spoon.
If you need to transport the salad in large quantities, put it in gallon zip lock baggies and be sure to keep the salad cold. When you arrive at your destination, snip the bag corners and squeeze the salad into the serving bowl.
Boil in water with 1 teas. salt until soft. Be careful not to boil too long or the potatoes get mushy.
Drain and cool with cold water. And drain again. Put in a large mixing bowl.
Add 1 dozen chopped, hard boiled eggs. I used my sharp pastry blender this time and it was SO EASY to do! Saw that on someone's blog!
Chop several stalks of celery into small pieces and add them to the potatoes and eggs.
Then I add Miracle Whip or a similar salad dressing, squeeze in some yellow mustard, a spoonful or two of sweet pickle relish, sprinkle onion powder over the top, and a little paprika and pepper. I don't measure, I just 'dump' in in. Mix with a large spoon.
If you need to transport the salad in large quantities, put it in gallon zip lock baggies and be sure to keep the salad cold. When you arrive at your destination, snip the bag corners and squeeze the salad into the serving bowl.
Sunday, November 1, 2009
SUGAR COOKIES
1 c. butter
1 1/2 cups sugar
2 eggs
1 t. vanilla
3 cups flour, sifted
1/2 t. soda
Cream butter and sugar. Add eggs and mix. Stir in vanilla. Add flour and soda. Stir to mix. Chill dough 3 to 4 hours. Roll on a floured surface and cut out cookies. Bake 6 to 8 minutes or until lightly browned at 350 degrees.
Frost with simple frosting. Melt 4 T. butter. Add powdered sugar (? I just dump it in the small mixing bowl), 1 teas. almond extract, and 1 T. karo syrup. Add enough cream or canned milk to make the frosting spreadable. My mom says the karo syrup keeps the frosting from sticking to everything when you stack the cookies. It works, so I try to remember to add it to the frosting.
These make the BEST sugar cookies ever!! Great for Christmas cookies.
1 1/2 cups sugar
2 eggs
1 t. vanilla
3 cups flour, sifted
1/2 t. soda
Cream butter and sugar. Add eggs and mix. Stir in vanilla. Add flour and soda. Stir to mix. Chill dough 3 to 4 hours. Roll on a floured surface and cut out cookies. Bake 6 to 8 minutes or until lightly browned at 350 degrees.
Frost with simple frosting. Melt 4 T. butter. Add powdered sugar (? I just dump it in the small mixing bowl), 1 teas. almond extract, and 1 T. karo syrup. Add enough cream or canned milk to make the frosting spreadable. My mom says the karo syrup keeps the frosting from sticking to everything when you stack the cookies. It works, so I try to remember to add it to the frosting.
These make the BEST sugar cookies ever!! Great for Christmas cookies.
PEPPERMINT TRUFFLES
1 8 oz. package cream cheese, softened
1/2 c. butter, softened
2 packages peppermint crunch baking chips (10 oz.) Andes Peppermint Crunch Baking Chips
1 c. powdered sugar
Wilton sugar cake sparkles
In a medium bowl, beat cream cheese and butter until creamy.
Chop peppermint chips until fine. (Food processor). Add to cream cheese mixture and combine until mixed very well. Add sugar. Mix again. Cover and chill. Roll into 1-inch balls and sprinkles.
Recipe from SOUTHERN LADY, HOLIDAYS 2009 magazine
1/2 c. butter, softened
2 packages peppermint crunch baking chips (10 oz.) Andes Peppermint Crunch Baking Chips
1 c. powdered sugar
Wilton sugar cake sparkles
In a medium bowl, beat cream cheese and butter until creamy.
Chop peppermint chips until fine. (Food processor). Add to cream cheese mixture and combine until mixed very well. Add sugar. Mix again. Cover and chill. Roll into 1-inch balls and sprinkles.
Recipe from SOUTHERN LADY, HOLIDAYS 2009 magazine
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