So I bought some chewy caramels at the store the other day and wondered if I could make them. I haven't tested this recipe yet, but I will let you know how it turns out when I do! Let me know how it is if you try it. Cook Time: 20 minutes
*5 cups sugar
*1 cup water
*6 tablespoons butter
*1 cup cream, warmed if possible
1. Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan.
2. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream.
3. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature. Yield: 32 (2-inch) squares.
This is THE BEST on a cold day :3 This recipe involves a lot of "estimating" how much you want to put in. Depends on how much of each ingredient you want in your soup :3Ingredients:
*Package of Lean Beef cubes
*Package of frozen veggies (small pieces unless you want large veggies in your soup :3)
*Tomato Juice (medium or large bottle)
*1-2 Potatoes (cut up into chunks)
*1 package of dried onion soup mix (I use Lipton :3)Directions:
1. Put beef and dried onion soup mix into soup pot and cover with enough water to boil. Boil until tender (about 30 minutes). Too much fat in the beef will cause the cubes to become tough.
2. Add Veggies, cut up potatoes, and tomato juice. Bring to a boil and stir. Turn heat down and simmer soup for about 1 1/2 hours.
Enjoy!Images:Veggie Beef Soup 1!Veggie Beef Soup 2!Veggie Beef Soup 3!
Pistachio Cookies: Yeilds about 2 1/2 dozen (regular sized) cookies. More if you follow the directions and make smaller cookies :p
I just recently discovered this recipe. It is actually a slightly modified Pistachio Chocolate Chip recipe (I didn't like the chocolate chips in the cookie so I took them out....I also don't like nuts in my cookies either >.>) Actually....if you don't like pistachio, you could technically make any flavor you want. Just subsitute the pistachio pudding with another flavor and voila! Enjoy guys :3
* 3 1/4 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 cup butter
* 1 cup white sugar
* 2 eggs
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1 (3 ounce) package instant pistachio pudding mix
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix.
3. Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.
Chicken and Cheese Bake (aka...Cheezy Chicken!):
OMG I love this stuff...it's like my favorite dish that my mother makes....*drools thinking about it* we just had it the other night too :D
*3-3 1/2 lbs. Chicken - Skinless (I use the skinless boneless chicken tenderloins from Tyson)
*1/3 c. melted butter
*1 c. evaporated milk
*1 c. cream of mushroom soup
*1-1 1/2 c. grated velveta cheese (or any other shredded cheese you like. I use Cheddar personally or colby)
*1/2 to 3/4 c. chopped onions
*1 can of mushroom pieces
Coat chicken with flour -- place chicken in melted butter in dish (I use a pan for this part...one with sides). Bake uncovered at 425 degrees F for 30 minutes. Turn chicken over and bake until brown (15-20 minutes). Pour off fat.
Mix Milk, cheese, soup, onions, and mushrooms in a bowl. Place chicken in a casarole dish and pour sauce over it. Cover with foil and reduce heat to 325 degrees F. Bake 15-20 minutes. Serve with Rice.
God I'm currently drinking this at work. I love this stuff man >.>
*1 1/4 c. Tang Orange Drink Powder
*1/2 c. Sugar
*1/3 c. Instant Tea (not the flavored kind)
*1/2 teaspoon Ground Cinnamon
*1/4 teaspoon Ground Cloves
*Dash of salt
Combine all ingredients and mix well (I put them all in a glad container, put the lid on and shake it like there's not tomorrow :p that works too...or a ziploc bag does the trick) Store in an air tight container.
To Serve: for each cup of water (boiling) use 2 well rounded teaspoons of mix.
Good Hot and still good when it gets cold!
Another one of my favorites :3
*1 lb. Ground beef (My family uses Ground Turkey as a healthy alternative...tastes like beef to us!)
*1 medium chopped onion
*1 Green pepper (chopped into small pieces)
*Salt and Pepper (to taste)
*Rice (depends on how many you're serving and the ratio to meat and pepper chunks you want)
*Tomato Juice (enough to coat everything with a little extra. About 3/4 of a medium bottle...the rice will soak up most of it, but you don't want the dish to be runny once it comes out of the oven)
1. Brown meat with the onions. Add the green pepper and salt and pepper (to taste).
2. Cook Rice. Mix with the meat and vegetable mixture in a cassarole dish and pour in Tomato Juice.
3. Bake 45 minutes at 350 Degrees F.
- Tags:beef, entrees, green pepers, ground beef, ground turkey, onions, recipe, rice, spanish rice, tomato juice, turkey
Here is another recipe! This one is for the 21 and over (unless you live in Canada...than it's 18 and older :p) no pictures of mine, but I did take pictures of the magazine picture >.> For a delicious frozen treat, freeze pie overnight. Then let thaw 20 minutes before serving.Bailey's Irish Cream Pie:Ingredients:
*1 pkg. (12 oz) white chocolate chips
*1/2 cup Bailey's Irish Cream (I used the new Mint Chocolate...but regular is fine too :3)
*3 cups heavy cream
*1pkg. (6oz) prepared chocolate crumb pie crust (I use the oreo crust already made and in a pie plate)
*1/3 cup chocolate sundae topping (Hershey's!)
*1 Tbsp. sugar
*Green food coloringDirections:
1. Place chocolate chips in medium bowl. In another microwave-safe bowl, combine Irish cream and 1/2 cup cream. Microwave cream and liqueur on High until hot, 1-1 1/2 minutes. Pour over chips; stir until melted. Cool, stirring occasionally until mixture thickens slightly (looks like caramel and will have about the same consistency...maybe a little more liquid) about 30 minutes.
2. At medium-high speed, beat 1 1/2 cups cream until soft peaks form (USE THE WHISK ATTATCHMENT OMG....otherwise you'll be beating for like 20 minutes...) Gently fold into chocolate mixture; spoon into crust. Refrigerate until firm, 4 hours. Spread sundae topping over top; refrigerate 30 minutes.
3. At medium-high speed, beat the remaining cream with sugar until stiff. Spread over pie or for festive piped decoration, follow steps below.Add a bit of Irish to your pie!
1. Fit a large star tip into pastry bag. Using small, clean artist's paintbrush, starting at thip of bag, brush line of food coloring along inside, ending 1" from top of bag. Repeat on opposite side of bag.
2. Place bag in tall glass. Spoon whipped cream in to bag being careful not to smear the lines of food coloring. Twist top of bag and seal. Pipe over pie.Whole Cream Pie
mmm I just bought a few new cookbooks and found this muffin recipie. It is wonderful, not too sweet but delicious!Raspberry Muffins with Sour Cream
*2 cups of Rasberries (fresh or frozen)
*1 stick of soft butter
*1/2 cup sugar
*2/3 cup of Sour Cream
*2 cups All Purpose Flour
* 2 1/2 teaspoons Baking Powder
*1/2 teaspoon Baking Soda
*Pinch of Salt
*Confectioner's Sugar (for sprinkling once baked)Directions:
1. Preheat oven to 350 degrees F. Place paper baking cups (or you can grease and flour the inside on the pan) in the muffin tray. Clean fresh raspberries or let frozen thaw slightly (I used frozen since fresh are still out of season right now and are extremely expensive. They work just as well :3)
2. Whisk the butter with the sugar together in a bowl until fluffy. Stir in the egg and the sour cream. In a separate bowl, mix flour, baking powder, baking soda, and pinch of salt well. Mix flour mixture with the butter mixture with a whisk or spoon until all ingredients are no longer dry. (NOTE:
the mixture will be thick like cookie dough, not like regular cake or muffin mix. Don't worry, that's the way it's supposed to be :3)
3. Fill muffin tray with mixture making sure cups are never more than 3/4 full. Arrange the raspberries ontop of the mixture in the cups and press in slightly. Bake muffins on the middle rack until golden brown (mine were only brown around the edges, but if you poke them with a toothpick and it comes out clean, they're done :3) Let cool for 5 minutes once done baking and then sprinkle with the powdered (confectioner's) sugar.
Here are some pictures of the ones I made Saturday morning!Muffins! #1Muffins! #2Muffins! #3Muffins! #4Muffins! #5Muffins! #6Muffins! #7Muffins! #8
So a friend posted this recipie on another site we frequent, and it looks REALLY good....so I decided to post it here XD I'll let you all know how it turns out when I make it. Let me know if you make it and how it is!!
Sea Salt Ice Cream
1-1/2 cups of milk
3 tbsp salt
5 tbsp sugar
1 tsp vanilla extract
1 drop of blue food coloring (optional)
3 tbsp heavy cream (optional)
Axel says xD *shotbrickeddeath*:
Mix ingredients in a bowl with a whisk for 2 minutes or until salt and sugar are dissoved. Pour the mixture into popsicle molders and freeze for about three hours. Take out and enjoy!
Makes about 4 bars.