Ultimate Turtle Brownies

Ultimate Turtle Brownies (yum!)

Ingredients:

• 1 box of chocolate cake mix
• 1/3c. oil
• 2 eggs
• 1c. each of milk chocolate chips and dark chocolate chips
• 1-2 cups toasted salted pecans
• 1/2 c. butter
• 32 unwrapped Kraft caramels
• 1 (14oz.) can of sweetened condensed milk

Directions:

1. Preheat oven to 350 degrees.  Grease a 9x13pan.
2. Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).
3. Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes and then remove from oven.
4. While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
5.  Cook over low/medium heat until melted and smooth (stir constantly!)
6. Spread caramel over partially baked cake mixture.
7. Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.)
8. Bake an additional 25 to 30 minutes.  Remove from oven and cool 20 minutes.
9. Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

Cheesy potato, ham, and corn chowder

Cheesy potato, ham, and corn chowder

 

Carol Jackson – very good!!

 

8 ounces Cream Cheese

3 cans Potato Soup
2 cans Creamed Corn
2 ½ cans Milk (use more or less for your thickness)
2 cups Chopped ham
4 Tbsp Butter
¼ tsp Cayenne Pepper

Directions:
Melt the cream cheese, soup and corn together.
When the cream cheese has melted all the way then put in the rest :-)

(I actually used a family size can of soup, which equals 2 1/2 regular sized cans. (Big can was $1.99 vs. small can at $1.49.) I filled one corn can with milk. Plus, I made it extra spicy for our family and put in 1 tsp. of cayenne pepper. I think I'll stick with 1/2 tsp. next time.)

Salted Caramel Topping

Salted Caramel Topping

 

Ingredients

·         4 tablespoons unsalted butter

·         1 cup brown sugar, packed

·         1/2 cup heavy whipping cream

·         3/4 teaspoon kosher salt

·         1/2 tablespoon pure vanilla extract

Instructions

1.    In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

2.    Bring to a boil and reduce heat. Simmer for 5 minutes, whisking occasionally.

3.    Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.

4.    Pour caramel into a jar, then refrigerate until cold.

5.    Store in refrigerator. To serve, microwave briefly until sauce is pourable

 

Slow Cooker Kalua Pig

Slow Cooker Kalua Pig

One of the best things about living in Hawaii is the food! I lived on the island of Maui and went to a lot of luaus where they kill a pig, season it and wrap it in Ti leaves, then bury that bad boy in the sand for hours. The resulting meat dish is so tender it will melt in your mouth, bruddah! It's like meat heaven. I have tried and tried to get that same taste here in Texas by using my crock pot.

This is the best recipe I have seen so far:
(From the January Issue of The Costco Connection 2014)

Three slices of bacon to line the bottom of the slow cooker.
Five pound Boston butt pork boneless roast - evenly salt the pork butt with coarse Hawaiian sea salt and place, skin side up on top of the bacon.

Cook on slow for 16 hours.

Remove the roast from the crock pot and shred the meat with a couple of forks adding in the juices from the crock pot to make a nice juicy porky pan of meat.

 

Audrey's Butterscotch Refrigerator Cookies

Audrey's Butterscotch Refrigerator Cookies

Cream together and beat until light:

1 c. butter

1/2 c. granulated sugar

1/2 c. light brown sugar

1 tsp. vanilla

2 eggs

Add:

2 & 3/4 c. sifted flour

1/2 tsp. salt

1/2 tsp. soda

1/2 c. finely chopped nuts (mom used walnuts)

Chill for about 2 hours.

Shape into two loaves 2" square.

Wrap in waxed paper or plastic wrap and chill overnight.

Slice 1/8" thick.

Bake on cookie sheets in a 400 degree over for 6 -8 min.

Remove to wire racks or brown paper to cool.

Makes about 6 dozen cookies.

Spicy Sausage Pasta

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage (use something spicier – pepperoni was good!)
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Pumpkin Dip

Pumpkin Dip

(from Phyllis)

1 can pumpkin

1  12oz. Cool Whip

1 box Instant Butterscoth Pudding (dry)

1 tsp. pumpkin pie spice  OR

   a pinch each of

   cinnamon

   allspice

   nutmeg

   ginger

   mace

   cloves (all of any of the above spices)

Mix together and use as dip for apple slices, graham

crackers, etc.

Tortilla Soup

Tortilla Soup

soup

 4 cups chicken broth, 1 small chopped onion and 2 minced cloves of garlic (which I cooked in a small amount of butter until they were soft), 1 can black beans (drained), 1 can chopped tomatoes with green chilis, frozen corn (I measured using the empty bean can).  I heated everything and simmered for about 15 minutes.  I had chopped rotisserie chicken, cubes of fresh avocado, grated sharp cheddar, and sour cream for add-ins.

chips

I sprayed a tortilla with cooking spray, then sprinkled one side with salt and the other side with "Forward" from Penzey's. I cut them into wedges with a pizza cutter and baked them at 350 for about 10 minutes.  Pretty quick and easy, and any seasoning will work.  I’ve done cinnamon and sugar ones also.  Great for kids because they can make whatever kind they want!

Taco Soup

Taco Soup

1 onion

1 lb ground beef, browned

1 package taco seasoning

1 can stewed tomatoes (28 oz)

1 can beans

1 can corn

Brown ground beef, add chopped onion, and cook until onion is cooked.  Add everything else and simmer a few minutes.

Ladle into bowl.  For each serving, add:

1 handful fritos

1 handfull shredded cheddar cheese

1 tbsp sour cream

Eat and enjoy!

Pot Pie Soup

Pot Pie Soup

Sauté:
1/4 cup butter
1/2 onion, grated
whisk in 1/4 cup flour
whisk in 1 cup milk

In another pan
heat 2 cups chicken broth (or add 2 ½ cups boiling water and one large chicken bullion cube).  Add 1 cup ½-n-½ and 1 cup milk and bring to a boil again.  Remove from heat.  Add ¼ tsp, 1 tsp sea salt, 2 shakes season all, and 4 dashes Tabasco sauce, about ½ tsp garlic powder and thyme).  Stir well.  Mix in flour/milk/butter mixture.  Season more to taste.  Add 1 cup chicken and any other COOKED veggies (carrots?  Potatoes?)

All-Purpose Cream-Style Soup Base

All-Purpose Cream-Style Soup Base

·                     10 -12 Ingredients

·         3/4 cup butter

·         1 onion diced

·         1 carrot, chopped fine

·         1 celery rib, chopped fine

·         1/4 teaspoon garlic powder 

·         1/4 teaspoon thyme

·         1 tablespoon dried parsley

·         3/4 cup flour

·         3 (14 1/2 ounce) cans chicken broth, 4 1/3 cups

·         3 cups milk

·         1 cup cream or evaporated milk

·         salt and pepper

·         1/3 cup sour cream (I did NOT use this)

Directions

1Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.

2Mash well or puree in blender or food chopper/processor.

3Stir in flour, cook, stirring for 2-3 minutes. Do not brown.

4In large pot, bring chicken broth and milk to a boil.

5Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.

6*At this point, you can add whatever cooked ingredients you want - cooked meats, sea food, vegetables, rice,

7Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream

Alfredo Sauce

Alfredo Sauce

¼ c (1/2 stick) butter

1 cup cream

½ tsp tomato paste (optional)

¼ c grated parmesan cheese

salt and pepper to taste

Heat cream and butter on low to medium heat until butter is melted.  Gradually add the cheese, whisking until melted before adding more.  Add tomato paste and whisk.  Heat gradually to boiling.  Boil 4 minutes or until sauce tightens (that means it will get noticeably thicker on its own).  Add salt and pepper.  Ta Da!  Done!  J

Individual Potato Gratins

Individual Potato Gratins

Wash, peel, and thinly slice 5-6 small potatoes

Heat and mix together:

I can cheddar cheese soup

½ cup milk

½ cup shredded cheese (I used 4-cheese Italian from Costco, but any kind would work)

Season to taste (I added onion powder, salt, pepper, and garlic)

Place potato slices in a large bowl, pour sauce over them, and stir until wall coated.

Grease/spray a muffin pan and stack the potato slices in the cups.  It’s a messy job.  When all the muffin cups are full spoon any remaining sauce over the potato slice stacks.

Bake at 350 for 30-40 minutes (until potatoes are done).

Garlic Bites

Garlic Bites       

Excellent and quick

350°/15 minutes

melt 1 stick butter in skillet.  Add 1-2 cloves pressed garlic.  Open small can of biscuit dough, cut each into 6 “bites” and drop into pan.  Toss to coat.  Bake according to biscuit package directions (either in a medium/small baking pan or directly in skillet if it is oven-safe)

Chinese Fried Rice

 

My Notes

ONLY YOU see your private notes, and they print with the recipe.

3/4	cup finely chopped onions
2 1/2	tablespoons oil
1	egg, lightly beaten
3	drops soy sauce
3	drops sesame oil
8	ounces cooked lean boneless pork or chicken, chopped
1/2	cup finely chopped carrots (very small)
1/2	cup frozen peas, thawed
4	cups cold cooked rice, grains separated (preferably medium grain)
2	Tablespoons chives
2	Tablespoons hoisin sauce
2	tablespoons light soy sauce

3 eggs, 2 T soy sauce, 1 cup chopped carrots, 1 cup peas, 10 strips bacon (crisp), 2 cups chicken or pork, 4 cups rice, ¼ cup green onions

• < 30 mins Side Dishes
• Low Sat. Fat Side Dishes
• Chinese Side Dishes
• Chicken Side Dishes
• Historical/Traditional Side Dishes

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.
9. add bacon, tiny shrimp, etc to taste

Sweet and Sour Sauce

My Notes

ONLY YOU see your private notes, and they print with the recipe.

¼	Cup packed brown sugar
2	tablespoons cornstarch
1 (8	Ounce) can pineapple tidbits, drained (reserve liquid)
¼	Cup vinegar
2	tablespoons catsup

• < 15 mins Condiments, etc.
• Low Protein Condiments, etc.
• Pineapple Condiments, etc.
• Asian Condiments, etc.

1. In 2 quart saucepan, mix sugar and starch.
2. Add enough water to pineapple liquid to make 1 cups.
3. Stir juice mixture, vinegar,& catsup into starch mixture.
4. Cook stirring constantly, until mixture thickens and boils.
5. Stir in pineapple. 

Cheese Puffs

Wontons/Rangoons/Cheese Puffs

Whatever you want to call them, these are EXCELLENT!!!

1 pkg cream cheese, softened

1 can crab, drained well (or leave this out)

½ bunch green onions

½ tsp garlic

½ tsp salt

Blend well.

Place about 1 tbsp mixture in the center of a wonton wrapper.*  Fod wrapper in half diagonally.  Moisten edges slightly with water or egg white.  Fold bottom corners in to make a purse-shaped wonton.  Again, moisten edges to stick together.

Heat about 1” of vegetable oil in a heavy frying pan or wok.  Carefully place wontons in the oil.  When done on one side (they will start to float - takes about 1 minute depending on temperature) turn them over and fry on the other side.  Remove from oil and drain on paper towels. 

Enjoy!!  (but be careful - they will be HOT!)

*wonton wrappers can usually be found in the PRODUCE area of the grocery store, near the more unusual veggies.

Other ideas:  cream cheese, cinnamon, and sugar

                        Ice cream (cut into small chunks and frozen VERY HARD)

Coconut Jasmine Rice

Coconut Jasmine Rice

serves 4-6 as side dish

1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon sea salt (or 1/4 teaspoon table salt)
2 cups jasmine rice, washed and drained well (I just use regular white rice)
I can coconut milk plus enough water to make 4 cups liquid

1/4 cup sweetened coconut flakes (if desired)

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, reduce heat and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes.

While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Cheese Scalloped Potatoes Recipe

Cheese Scalloped Potatoes Recipe

1 hour | 10 min prep

4 Servings

·         1/4 cup chopped onion

·         2 tablespoons butter

·         2 tablespoons flour

·         1 1/4 cups milk

·         1 cup grated cheddar cheese

·         salt and pepper

·         3 potatoes, peeled and thinly sliced, not rinsed

Preheat oven to 350°F Fry the onion in butter until soft, add flour and whisk in with butter for 2 minutes.

Then whisk in the milk and cook (on medium heat) until thick and bubbly.

Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper.

Layer half of potatoes in a small baking dish and sprinkle with salt and pepper. Cover with half of sauce.

Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese.

Bake, covered, for 30 minutes or until potatoes are tender. (sprinkle with a little parsley or paprika on top to add color, if desired)

Note:  I baked mine for nearly an hour, and it was perfect.

Note #2:  My latest “trick” - I grated the onions instead of chopping them.  You get a more even onion flavor, and there are no onion “bits” for the kids to either notice or complain about.  Eric was stuffing these into his mouth and telling me how good them were, and when I told him there were onions in them he barely even slowed down!  J

Easy cheese sauce

1 can Campbell’s cheddar cheese soup

1/2 cup milk

1/2 cup shredded cheese

Heat and serve

Baked Macaroni and Cheese

Baked Macaroni and Cheese

¼ cup butter

2 ½ cup dried elbow macaroni (8 oz.)

1 cup cubed cooked ham (optional)

2 cups shredded cheese (they suggest sharp cheddar or cubed American, but I’d say use what you like)

3 T flour

½ t salt

1/8 t pepper

¼ t garlic powder

¼ t onion powder

3 cups milk (I used 2 cups milk and one cup ½ and ½)

Melt the butter in a large saucepan.  Pour 2 T butter into a large casserole dish (I used a 9x13 pan).  Add the dried macaroni and stir well to coat it with butter.  Add the ham, if you like.  Stir in the cheese.

Sauce:  stir flour, salt, and pepper into the remaining butter in the saucepan (that’s called a “roux”).  Add the milk (if you add the first cup and mix it all up well, it’s easier.  THEN add the rest of the milk).  Cook and stir over medium heat until thickened and bubbly (mine didn’t seem to “thicken” much, but it was fine).  Cook for one minute more.

Pour sauce over the macaroni in the 9x13 pan.

Bake, covered, at 325 for 1 hour or until macaroni is tender and coated with sauce.  Stir, let stand 10 minutes before serving.

Notes:  I didn’t cover it – I SWEAR it said UNcovered the first time I read it!  I didn’t stir it, either.  We just cut it like lasagna and ate it.  Eric LOVED it!!!  I used Colby-jack cheese, his favorite, and he hugged me and told me we HAVE to make it again – SOON!

Beef Stew

Beef Stew

2-3 lbs chuck roast, cut into roughly 2” chunks

1 bag frozen green beans

1 bag baby carrots

1 large onion, cut into chunks

4-5 potatoes, peeled and cubed

1 container fresh mushrooms (optional)

2-3 cloves garlic, minced

Salt and pepper to taste

1 can Golden Mushroom soup

1 can Cream of Onion soup

¼ cup Simon Creek cherry wine (optional)

Mix the soups and wine together.  Place meat and vegetables in crock pot.  Pour soup mixture over the top.  Cover and let cook on low 8-10 hours.

Sweet Potato Soufflé

Sweet Potato Soufflé

3# sweet potatoes, cooked and mashed (or 3 cups)

3/4 c. brown sugar (save out 2 T.)

3 T. soft butter

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1 cup milk

Mix everything together, put in casserole dish

and sprinkle with the remaining 2 T. brown sugar

and pecans (if desired). Bake 30 minutes at 350 degrees

or until slightly browned on top and heated through.

Hasselback Potatoes

Baked Hasselback Potatoes

4 medium potatoes (the traditional recipe says peeled, but I leave them alone)

2 tbsp each of melted butter and olive oil, mixed together

Salt, pepper, garlic powder, season salt – whatever you prefer.   

1 tablespoon unseasoned fine dry breadcrumbs (optional)

1 tablespoon freshly grated Parmesan cheese (optional)

1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle butter/oil mixture evenly over potatoes (try to get it between the slices), and sprinkle with seasonings.

3. Bake potatoes at 425° on middle oven rack for 40-50 min.  I usually try to remember to take them out and baste them with the butter run-off somewhere in the middle.  If desired, sprinkle with breadcrumbs and/or cheese for the final 10 minutes of baking.

Notes: 

1)   Rest the potatoes between two thin cutting boards or spoon handles or something for cutting.  That way they won’t roll away from you AND you can’t cut too deep and mess them up.

2)   Some recipes say to plunge the cut potatoes into ice water to get them to “fan” more.  Sometimes it works and sometimes it doesn't.