Here are three recipes for Christmas Candies that take no time to make and are so yummy!
Christmas Fudge
Combine in a glass bowl
1/2 of a cube of butter
1/2 of a cube of margarine
3 cups of milk chocolate chips
1 can of sweetened condensed milk
Microwave for 5 minutes and stir until smooth. Pour into an 8x8 pan and let set about 3 hours.
I have done lots of different variations of this and I have never had it fail. Using all white chocolate chips is tasty but very soft-using semi sweet is not as smooth and of course tastes like dark chocolate but is still really good. Or, Try combining milk and mint chips together for a chocolate mint heavenly combination (I've heard of others using Andie's candies instead of the chips for this one). I also have used all butter or all margarine and still had it be successful but perfect calls for the above mix. I also line a 9x13 pan with foil and pour my fudge into that-bringing up the sides to make a nice brick then I can lift it out of the pan after its set and put it on a nice tray for serving if I'm taking it to a party or something. Enjoy!
Peanut Brittle
Combine in a Glass Bowl
1 cup sugar
1/2 cup corn syrup
Mix and cook on High in microwave for 5 min
Then Add
1 cup peanuts
Mix and cook for 2 min on high
Then quickly Add
1 TB butter
1 Teaspoon baking soda
1 Teaspoon vanilla.
Mix quickly and pour onto a butter cookie sheet. Spread it around, but don't spread it so thin that their are holes in the mix. Let it cool for several min. When hard, break into pieces. Enjoy!
Christmas Clusters
In a double boiler on the stove or a glass bowl in the microwave combine one package of chocolate chips and one package of butterscotch chips. Melt together until smooth.
Then add 1 cup of peanuts and two cups of Chinese noodles (the crunchy kind) and mix together.
Using a small cookie scoop, place scoops of clusters onto cookie sheets. Let harden in a cool place. Remove from cookie sheet and try not to eat them all at once. :) Place uneaten clusters into a ziplock and store in the fridge until later.
Merry BAKING!
Love-Mel
A Delectable Collection of Recipes
Thursday, December 9, 2010
Wednesday, December 1, 2010
No Hassel Pizza Dough and Sauce
1 1/2 cup warm water
3 tsp. Yeast
1 tsp. sugar
Combine and allow 5-7 min of fermentation time.
Then Combine with:
3 3/8 cup Flour
1 tsp Salt
1tsp red pepper flakes
1tsp Italian seasonings
1/2 tsp thyme
Roll out. Put sauce and toppings on. Cook at 450 for 10-15 min (ovens vary so check after about 10 min)
PIZZA SAUCE
8 oz tomato sauce
6 oz Tomato Paste
1 tsp onion powder
1 1/2 tsp oregano
1 tsp basil
1 tsp garlic salt
1/2 tsp. sugar
Combine all ingredients really well and use on your pizza.
YUMMY!!!
3 tsp. Yeast
1 tsp. sugar
Combine and allow 5-7 min of fermentation time.
Then Combine with:
3 3/8 cup Flour
1 tsp Salt
1tsp red pepper flakes
1tsp Italian seasonings
1/2 tsp thyme
Roll out. Put sauce and toppings on. Cook at 450 for 10-15 min (ovens vary so check after about 10 min)
PIZZA SAUCE
8 oz tomato sauce
6 oz Tomato Paste
1 tsp onion powder
1 1/2 tsp oregano
1 tsp basil
1 tsp garlic salt
1/2 tsp. sugar
Combine all ingredients really well and use on your pizza.
YUMMY!!!
Wednesday, November 17, 2010
Pumpkin Bars
I got this recipe from my s-i-l Cody and made some last night- delicious!
Ingredients:
Ingredients:
4 eggs
1 2/3 c. sugar
1 c. oil
1 1/2 - 2 c. pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Directions:
Mix together. Spread batter in ungreased 15x10x1 in. baking pan. (*I think the cookie sheet I used was bigger than that, but it worked.) Bake at 350 degrees for 25-30 min. (*Since my pan was bigger, I only needed to bake it for 22 min.) Cool completely and frost. Directions:
Cream Cheese Frosting
3 oz. cream cheese
1/2 c. softened butter or margarine
1 tsp. vanilla
2 c. powdered sugar
Mix cream cheese and butter with beaters first. Add vanilla and powdered sugar.
Tuesday, November 9, 2010
THE BEST pancakes you'll ever eat in your life.
Classic Buttermilk Pancakes
3 Tbs. unsalted butter; more for serving
9 oz. (2 cups) unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.
3 Tbs. unsalted butter; more for serving
9 oz. (2 cups) unbleached all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.
Excellent Pumpkin Soup
4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot. Yield: about 8 servings.
NOTES: I love to use shallots instead of onion in cream of vegetable soups. You can try both and decide which you like better.
If you don’t have evaporated milk, use 8 or 9 oz of milk and 3 of 4 oz of cream.
I like this better with roasted squash instead of canned pumpkin. I roasted an Uchiki squash the night before and used the cooled squash in the soup the next day. Everybody loved it. Look for Uchiki; it’s very smooth and quite flavorful.
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot. Yield: about 8 servings.
NOTES: I love to use shallots instead of onion in cream of vegetable soups. You can try both and decide which you like better.
If you don’t have evaporated milk, use 8 or 9 oz of milk and 3 of 4 oz of cream.
I like this better with roasted squash instead of canned pumpkin. I roasted an Uchiki squash the night before and used the cooled squash in the soup the next day. Everybody loved it. Look for Uchiki; it’s very smooth and quite flavorful.
Monday, November 8, 2010
Garlic & Mushroom Mashed Potatoes
6-8 potatoes (I can't remember how many I used. It was whatever was leftover from the prior night's dinner of baked potatoes)
8 oz. mushrooms, sliced
Butter (can't remember)
Light sour cream (however much I had left in the fridge. Maybe 1/2 cup? But I would've used more if I had it)
Milk (no idea how much)
White wine (maybe 1/2 cup?)
2 cloves garlic, minced (again, all I had. I totally would have at least doubled this. But I LOVE garlic.)
Rosemary (no idea how much)
Cook the potatoes, leaving the skins on. Mine were already baked, but you can boil them or microwave them as well.
Saute the mushrooms and garlic in some butter (I think I used 1 or 2 T.) in a skillet. After they're mostly ready, add in white wine and turn the heat way down. Let it simmer so you cook out all the alcohol. While that is simmering and smelling yummy...
Mash the potatoes (I use my hand mixer), add sour cream, butter, milk, whatever you like to make your mashed potatoes creamy. Just remember, they will be getting a little more liquid from the wine. Oh, and salt and pepper to taste.
Then add the mushroom mixture and a goodly amount of rosemary. Stir it all together. DO NOT prepare gravy. That would ruin it.
Anyway, I hope you enjoy these. Sorry about the lack of amounts. That's just sort of the way I cook. But you can do it too!
8 oz. mushrooms, sliced
Butter (can't remember)
Light sour cream (however much I had left in the fridge. Maybe 1/2 cup? But I would've used more if I had it)
Milk (no idea how much)
White wine (maybe 1/2 cup?)
2 cloves garlic, minced (again, all I had. I totally would have at least doubled this. But I LOVE garlic.)
Rosemary (no idea how much)
Cook the potatoes, leaving the skins on. Mine were already baked, but you can boil them or microwave them as well.
Saute the mushrooms and garlic in some butter (I think I used 1 or 2 T.) in a skillet. After they're mostly ready, add in white wine and turn the heat way down. Let it simmer so you cook out all the alcohol. While that is simmering and smelling yummy...
Mash the potatoes (I use my hand mixer), add sour cream, butter, milk, whatever you like to make your mashed potatoes creamy. Just remember, they will be getting a little more liquid from the wine. Oh, and salt and pepper to taste.
Then add the mushroom mixture and a goodly amount of rosemary. Stir it all together. DO NOT prepare gravy. That would ruin it.
Anyway, I hope you enjoy these. Sorry about the lack of amounts. That's just sort of the way I cook. But you can do it too!
Green Smoothie
1 ripe pear, quartered but leave skin on
1 banana, cut in thirds
1/2 can pineapple chunks + juice
6-8 oz. vanilla or lemon yogurt (we tried it both ways)
Ground flax seeds (probably about 2-3 T.)
Chopped spinach, as much as would fit in my blender
Ice cubes
I actually used more than the 1/2 can of the pineapples the first time, so it was less than 1/2 the second time and it seemed really thick (well, it was really thick both times, but it seemed too thick the second time), so I added some milk too. I have no idea how much.
I blended the fruit, yogurt, and flax seeds first and then added the spinach a little at a time. I don't know if it was just my blender, but I had to kind of push it down with a spoon to get it to chop in.
1 banana, cut in thirds
1/2 can pineapple chunks + juice
6-8 oz. vanilla or lemon yogurt (we tried it both ways)
Ground flax seeds (probably about 2-3 T.)
Chopped spinach, as much as would fit in my blender
Ice cubes
I actually used more than the 1/2 can of the pineapples the first time, so it was less than 1/2 the second time and it seemed really thick (well, it was really thick both times, but it seemed too thick the second time), so I added some milk too. I have no idea how much.
I blended the fruit, yogurt, and flax seeds first and then added the spinach a little at a time. I don't know if it was just my blender, but I had to kind of push it down with a spoon to get it to chop in.
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