Sunday, January 4, 2009

Quick Dinner Recipes

I am always trying to find something to occupy me while my husband controls the remote control. My favorite past-time is either cooking, which I have already done for the day, or putting recipes on one of my sites. I spend about 75% of my spare time adding recipes to my site at http://www.quickandeasycooking.com and the other time adding recipes here on my blog.

I thought I would start concentrating on dinner recipes since this is the biggest meal of the day. It might actually be a very small meal, but it is usually shared by all members of the family. One-pot dinners can be just as exciting as a several course dinner if it is shared by family or friends.

I need some advice on where to obtain some good quality photos of food dishes without paying through the nose for them. I know Flickr has some photos that you can use just by giving credit to the photographer, but I wonder is there are other sources that I am missing. If you know of another source, please let me know at qcooking@gmail.com.

LASAGNA STUFFED PEPPERS

Ingredients
  • 4 Large green peppers (Cut in half lengthwise, remove seeds, and drop in boiling water for about 1-2 minutes to soften)
  • 1 Pound ground beef
  • 1 Clove garlic, minced
  • Salt and pepper, to taste
  • 1/4 Teaspoon garlic powder, divided
  • 1/2 Pound mushrooms, sliced
  • 1 Cup spaghetti sauce
  • 15 Ounces whole milk ricotta cheese
  • 2 Tablespoons Parmesan cheese
  • 1 Egg
  • 6 Ounces Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese

Directions
  1. Place par-boiled peppers in a large baking pan at least 9x13 inches
  2. Sprinkle inside of peppers with salt.
  3. Meanwhile brown the ground beef, garlic, mushrooms, salt, pepper and half the garlic powder, drain.
  4. Stir in spaghetti sauce and adjust seasoning as needed.
  5. Combine the Ricotta cheese, egg and 2 tablespoons Parmesan cheese in a small bowl; season with salt, pepper and remaining garlic powder.
  6. Divide Ricotta mixture between the pepper halves.
  7. Top Ricotta mixture with meat sauce; mound the Mozzarella cheese over the top of each pepper.
  8. Sprinkle with the 1/4 cup Parmesan. Bake at 350 degrees for 45 minutes or until cheese is melted and browned.

STEAK WITH RED WINE SAUCE AND FRENCH FRIES

Ingredients
  • 1 (16 oz) Package French Fries
  • 4 (6 oz) Steaks (New York Strip, Tenderloin or Rib-Eye)
  • 4 Tbsp black peppercorns, crushed
  • 1 Medium shallot, minced
  • 1 Clove garlic, minced
  • 1 Cup red wine (Cabernet,Merlot or Zinfandel)
  • 1 Cup beef broth
  • 1 Tbsp thyme, minced
  • 4 Tbsp unsalted butter
  • Salt and pepper to taste

Directions
  1. Prepare fries according to package.
  2. Heat a heavy bottomed skillet over high heat.
  3. Season the steaks with salt.
  4. Press 1 Tbsp peppercorns on top of each steak.
  5. Place steaks, plain sides down in skillet.
  6. Turn heat to medium-high.
  7. Sear for 6 minutes.
  8. Turn steaks over and cook 3 minutes for rare, 4 minutes for medium-rare or 5 minutes for medium.
  9. Remove steaks, cover and allow to rest.
  10. Use the same pan to make the sauce.
  11. Turn heat to medium. Add shallots and garlic. Cook until soft.
  12. Add wine and broth.
  13. Stir to release cooked bits from the pan.
  14. Simmer until reduced by half.
  15. Stir in butter and thyme, until thickened.
  16. Add Salt and pepper to taste.
  17. Spoon sauce over sliced steaks. Serve with crisp fries.

Thursday, January 1, 2009

Discovering Seafood

I would like to take the time to say Happy New Year to everyone. I hope you all had a safe and happy celebration. My husband and I enjoyed watching LSU annihilate Georgia Tech and was joyously asleep by 10:30.

It was recently brought to my attention, by Mr. Ewell Smith, Executive director of the Louisiana Seafood Promotion and Marketing Board, that seafood is a very quick and easy food to prepare.

I lived in South Louisiana for about 13 years and ate a lot of different dishes containing seafood. Not only is it easy to prepare, it is very versatile. Consider the options at hand; shrimp, crabs, crawfish, oysters, and the countless types of fish.

Most people think they have to go to a restaurant to get good quality and fast seafood dinners, Not so! Here is a link to help the cook select quality seafood: http://www.louisianaseafood.com/select_quality_seafood.html. Most food markets have a very good selection of shrimp, oysters, and fish. If you want to prepare something special, go to your local fish/seafood market for those items.

Shrimp cooks in a very short time, usually large shrimp only take 10-12 minutes when boiling, smaller shrimp only take about 5 minutes. Crabs are most popular during summer months, while oysters are most popular during the fall and winter.

I will try to give you at least a couple of recipes for each type of seafood. If I don't satisfy your interests, please go to my site at http://www.quickandeasy cooking.com or for recipes from the "experts in the field" go to http://www.louisianaseafood.com/recipes.html

SHRIMP RECIPES

Fried Shrimp with Onion Rings

1/3 cup flour
1/3 cup buttermilk cornbread mix (you can buy this in individual packages)
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon each garlic and onion powder
Sprite or 7-up, enough to make medium thin batter
Shell-on Shrimp to fry
Oil for deep frying

Heat oil to 365 degrees. You can test the correct temperature by frying one shrimp. One shrimp should take about 2-3 minutes to be golden brown. Adjust heat accordingly.

Prepare batter by stirring all the dry ingredients together until mixed well. Add the Sprite or 7-Up in a thin stream in the center, mixing with a whisk to avoid lumps. Stir until smooth but do not over beat. The batter should be similar in consistency to pancake batter.

Dip the shrimp in the batter, drain for 10 seconds and drop in hot oil. Remove when golden brown, season to taste, drain on paper towels, and serve with cocktail sauce or tartar sauce for dipping.

You can use this same batter to make great onion rings with Vidalia onions sliced 1/2 inch thick. Sprinkle with onion powder or salt before they cool.

SHRIMP SCAMPI

1 1/2 pound shrimp, cleaned and shelled
1/2 cup butter
2 tablespoons parsley
2 tablespoons lemon juice
2 cloves garlic, minced
salt and pepper to taste

In oil, saute garlic for 1-2 minutes in microwave. Add parsley and lemon juice. Add shrimp and toss to coat.
Microwave on high for 3 to 5 minutes, stirring after 4 minutes. Season with salt and pepper.
Serve with rice or pasta tossed with parsley and Parmesan cheese.

OYSTERS

Bacon Wrapped Oysters

2-3 Dozen oysters
Thin slices of bacon
Salt & Cayenne pepper
Sauce Piquante for dipping

Preheat oven to 325°-350°
Remove oysters from jar and drain. Sprinkle oysters lightly with salt and cayenne. Wrap each oyster in a thin slice of bacon and secure with a toothpick. Place wrapped oysters on the over broiler pan. Turn the wrapped oysters a few times. Heat until the bacon is brown. Remove from the oven, let cool, dip in sauce piquante and enjoy!


FRIED OYSTERS

1 to 2 cups dry pancake mix
1 pint shucked oysters, drained
Oil for frying
salt
cocktail or tartar sauce

Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well-coated. Shake off excess breading in wire basket. Fry in deep fat at 350 degrees , until golden brown, 1-1/2 to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly and serve with cocktail or tartar sauce. Makes 4 servings, about 8 oysters each. Note: Equal results can be obtained by frying oysters in 1 to 2 inches hot fat or oil in large fry pan. Keep turning oysters until browned.







Wednesday, December 17, 2008

Take time to be thankful & to live

I know I should have posted about this subject during the Thanksgiving holiday, but I have been dragging my feet. I was not sure just what I would say, or how it would make me feel to post about me and my brush(es) with death.

I am not prone to lamenting nor do I love sympathy. I am all about life, love, giving, sharing, and enjoying the people and things around me.

I will just state briefly that I am a sixteen year survivor of ovarian cancer. I lost my first child, during my 7th month of pregnancy, due to the umbilical cord being pinched off at the point of connection. I was diagnosed with lung cancer and a brain metastasis on December 26, 2007 and was given less than 2 months to live. It is now almost one year later, and I stand completely cancer free!.

I guess I have been through a lot, for all intents and purposes ( which means:for all practical purposes), and I could add a few more adages but I won't. I stand with my almost bald head, held high and sing the praises of God. For there, but for the grace of God, go I. This phrase has long since been one of my favorite passages and will continue to bring me great peace, happiness and a very thankful heart.

During my illness my oldest Granddaughter, Lauren, brought me a beautiful card to the hospital room. She was about to be 4 years old and therefore only read with her eyes. This card was certainly one of the prettiest cards I've ever seen, and no I'm not prejudice. It had a beautiful girl on the front, in a tea-length gown, doing a ballet-type dance. But much to my surprise, the inside of the card read " There's a special place in hell for women who can still fit into their prom dresses. Happy Birthday". While I was trying to decide whether to cry or die laughing, she grabbed the card and and read it to me. She said, "This is what it says Gran Jan, You must come to my party, and don't be sick". I have this card in my special file for collectibles and will never, ever get rid of it. Even though I was sick, I did attend her birthday party and I was very happy.

We are about to celebrate Christmas and my 1 year anniversary of a very eye-opening event in my life. It is never too late to call or visit the ones you love. Don't take one more day for granted and learn to celebrate the rising of the sun each and every day.

Now that I have you sufficiently depressed, let's eat!


Cheese Crispies

Ingredients

For 24 bars you will need:

1 cup soft butter or margarine
1 1/2 cups (4 to 5 oz.) shredded sharp Cheddar cheese
1 1/2 cups all-purpose flour
Dash cayenne pepper
1 1/2 cups crisp rice cereal

Directions

1. Cream butter with the cheese. Blend in flour and cayenne pepper. Mix in cereal.

2. Press into buttered 8-or 9-inch cake pan. Bake at 375?F for 15 to 20 min. or until crisp.

3. Cool Cut into bars. Serve warm or cold.

**
Covered, these appetizers can be stored, refrigerated, for several days. They are good hot or cold. Serve them also as accompaniments to soups or salads.

Tuesday, December 16, 2008

Trying to Make Money on the Web

I always start my day the same way. Since I am retired, I get up when I feel like it and head to the kitchen. I immediately turn on my coffee pot; it's not on automatic because I don't know when I am getting up! I take my morning medicines which keep me alive, so I'm told. I then head for my computer and check my emails. With my morning coffee in hand, I begin to check my web site for visitors, see how much money I made on Adsense, see how much I spent on Adwords, and check my affiliate accounts. Whew, It's time for more coffee. About an hour after I arise, my loving husband has both our breakfasts made; it is the least he can do since he is retired too and doesn't work on the computer.

Now I decide what to do first:

1. Add recipes to my web site at http://www.quickandeasycooking.com

2. Go domaining, which equates to all day long searching for available web names I might purchase for a reasonable price and either re-sell them for a profit or develop them into information portals or another web site to maintain, update, and blog about.

3. Blog, Ping, Linking, affiliate marketing research.

You may ask yourself "Is she getting rich"? Pshaw, I say! I must be the most under-payed, over-worked executive, I am an executive because I own my own business, on the face of the planet.

I am not complaining, though it might sound that way, because I love it all. I started domaining about 1-1/2 years ago and have barely made one-third of my yearly salary when I was working. This is because I had no training for this job; unless you count my son who is a guru at it and can't speak my language. Then in August of 2008, I branched out into the world of "Oh boy, I have my own site and I am going to make a million". Man was I naive. Today I found an author that talks my language and has many, many posts to her credit that I can actually understand. This amazing author is Jude Wright and I have put a link to one of her articles in this blog. If I can apply just some of her technique to my daily schedule, I might actually make a decent paycheck.

So after venting my steam out over this topic, I turn to the one topic that seems to satisfy my sense of accomplishment, food!

This recipe was submitted by my daughter, Amy, who is a resident of Scotland. :(

You will never believe this rich and creamy soup is so low in fat and calories! Butternut squash, red peppers, onions and low-fat cheese combine for a unique and delicious flavor. A nice soup to serve for guests, especially during the autumn/winter holiday season

Butternut Squash, Red Pepper and Cheese Soup


Ingredients

5 sprays low-fat cooking spray (Pam™ or similar)
1 large onion, chopped
1 large butternut squash, peeled, deseeded and chopped into chunks
1 medium red bell pepper, deseeded and chopped (not too fine)
2 vegetable stock cubes, dissolved in 1.2 litres (2 pints) hot water
100g very-low-fat soft cheese (ex: Laughing Cow(TM) triangles x 4 or 5)
150 ml (1/4 pint) skimmed milk
1 tablespoon fresh chives, chopped
1 pinch salt
¼ teaspoon pepper
1 small pot (4 tablespoons) very low-fat plain yogurt (optional)
1 tsp. fresh chives, to garnish

Directions

INSTRUCTIONS:

1. Spray a large saucepan with cooking spray. Add the onions and cook gently for about 3 minutes or until softened but not browned

2. Add the butternut squash, red pepper and vegetable stock. Heat until simmering, then cook gently for about 25 minutes, partially covered, until vegetables are tender

3. Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15-20 seconds until smooth. Return to saucepan, add milk and chopped chives. Reheat and season to taste.

4. Ladle into warmed bowls and serve each portion with 1 tbsp yogurt and a few fresh chives for garnish, and freshly ground black pepper.

* Can be kept in fridge for up to 3 days

* Can be frozen
Weight Watchers Points™ value: 1 per serving

Servings: 4
Prep time: 15 min

Cooking time: 35 minutes

More later, I'm going to eat.

JanetK

Monday, December 15, 2008

What in the world can I talk about today!

It's been a long time since my last post so I thought I would try to give you a double dose of recipes. Before I do that, I wonder how many people are sitting back and thinking about the economy and where this will lead us next. It is very spooky to me and therefore I tend to bury my head in the computer and wait for the axe to fall. This is a poor example on "how can we fix this", but since my two cents isn't worth a penny, I might as well give you some recipes to take your mind off things you can not control.

If you think my attitude sucks, drop me a line and tell me how we can help the situation!
qcooking@gmail.com
JanetK

This 1st recipe is one I snagged from Flickr and just had to use it here. Recipe and photo courtesy of scubadive67.

DECADENT CHOCOLATE CARROT CAKE

Ingredients

2 Cups all purpose flour
2 Cups sugar
1/3 Cup unsweetened cocoa powder
1 Tsp salt
1 Tsp each baking powder and baking soda
4 Large eggs
1-1/2 Cups vegetable oil
4 Medium carrots, shredded coarse (about 2 cups)

For cream cheese frosting:

4 Ounces cream cheese, softened
2 Tbsp unsalted butter, softened
1 Tbsp vanilla
1/2 Cup powdered sugar

For chocolate glaze:

1/2 Cup semisweet chocolate chips
3 Ounces bittersweet chocolate (not unsweetened)
6 Tbsp heavy cream
1 Tbsp unsalted butter
1/2 Tsp vanilla
1 Cup powdered sugar


Directions

CAKE LAYERS:
1. Preheat oven to 350ยบ. Grease and flour two 9x2 inch round cake pans.

2. Into a bowl, sift together flour, sugar, cocoa powder, salt, baking soda and baking powder.

3. In another large bowl, beat together eggs and oil on low speed until well combined.

4. Gradually add flour mixture and beat until just combined.

5. Stir in carrots and pour batter into the prepared pans.

6. Bake cake layers in middle of oven for 35-50 minutes, or until toothpick comes out clean.

7. Cool cake, on a rack, 10 minutes and then invert onto rack to cool completely.

CREAM CHEESE FROSTING:
1. In a medium size bowl, beat together cream cheese and butter until smooth.

2. Add vanilla and powdered sugar and beat until creamy. Spread frosting on top of 1 cake layer and top with other layer.

CHOCOLATE GLAZE:
1. In a small saucepan, combine glaze ingredients and cook over medium heat, stirring frequently. Cook until chocolate is melted and glaze is smooth.

2. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake. Chill until set.

I know I have probably given you the next recipe before, but it bears repeating. This picture shows sliced tomatoes on top, which are very tasty and make the dish prettier too.

CRESCENT TACO PIE

Ingredients

1 (1.25 oz.) package taco seasoning mix
1 pound lean ground beef
1/2 cup water
1/3 cup black olives, pitted and sliced
1 (8 oz.) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees

2. Brown the beef & drain. Stir in seasoning mix, water & olives. Simmer for 5 minutes

3. Place triangles in an ungreased 10 inch pie pan, pressing to form a crust.

4. Sprinkle 1 cup corn chips over the bottom of the crust.

5. Spoon meat mixture over crust & chips.

6. Spread sour cream over meat mixture & cover with cheese. Sprinkle remaining corn chips over the top.

7. Bake for 20 to 25 minutes

This next one is a family favorite and I hope you enjoy it too.

MAMA'S APPLE PIE

Ingredients

Pastry for a 9" Two crust pie (or use my favorite crumb topping)
3/4 Cup brown sugar
1/4 Cup sugar
1/3 Cup All purpose flour
1 Tsp cinnamon
4 Cups peeled, sliced, tart apples
2 Tbsp butter or margarine

Directions

1. Preheat oven to 425 degrees.

2. In a large bowl, combine sugars, flour and cinnamon.

3. Add fruit and mix well.

4. Turn into a pastry lined pie pan.

5. Dot with butter and cover with top crust. Cut several slits near center to release steam.

6. Seal edges with a fork and bake for 40 minutes or until golden brown.

**My Favorite Crumb Topping
3/4 Cup all purpose flour
3/4 Cup sugar
1/2 Cup (1 stick) butter

1.With a fork or pastry blender, mix ingredients until it resembles coarse cornmeal.

2. Press mixture over entire surface of pie, making sure the edges are completely covered. Bake as usual

*** During baking, cover edges with aluminum foil if they start to brown too soon.
You can use your favorite apple variety, just make a note to alter the amount of sugar based upon the sweetness of the apples used!

How about an easy casserole. Serve with a green salad, hot biscuits and baked apples or apple pie for dessert.

HAM AND POTATO BAKE

Ingredients

2 1/2 cups diced boiled potatoes
1 1/2 cups cubed ham
1 cup shredded Cheddar cheese
1 cup sour cream
2 eggs, beaten
3 Tbs. sliced green onion
1 tsp. seasoned salt
2 Tbs. Parmesan cheese
Green onion slices

Directions

1. Arrange diced potatoes and ham cubes in a shallow buttered casserole.

2. Stir together cheese, sour cream, eggs, green onion and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with Parmesan cheese.

3. Bake at 350 degrees for 30 minutes or until set. Sprinkle with green onion slices before serving.


While I'm on a roll, here is another casserole with an entirely different flavor.

MEXICAN CASSEROLE

Ingredients

1 can (7 oz) whole green chiles
1 lb. (3 cups) sharp Cheddar cheese, grated
1/2 lb. (2 cups) Monterey Jack cheese, grated
4 eggs
1 can (13 oz.) evaporated milk
Salt and pepper to taste
Generous dash hot pepper sauce
1 bunch green onions, chopped

Directions

1. Split chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses.

2. Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight.

3. When ready to bake, top with green onions.

4. Bake at 350F for 35 to 40 minutes or until casserole bubbles and puffs up.

**This is a spicy colorful casserole which can be partially prepared the day before serving. Good served with Hot rolls or muffins and fresh fruit for a brunch or light supper.

Well, I guess I will call it quits for today. Let me hear from you! This will keep me focused on adding recipes. Besides, I need someone to talk to.

JanetK

Friday, November 14, 2008

Quick and Easy Cooking

Sorry it has taken me such a long time to post again, but believe this or not; I couldn't think of a thing to say. Those of you who know me knows I must have been sick or something! But no, I just began to think I was rambling on to myself and felt overwhelmed. Then it occurred to me, I might be writing pieces that could bring me fame and fortune or at least one or two more followers at the least. So I decided to write about my most enjoyable activity of all times, my website.

Everyday, I sit at my computer and either add recipes with pictures or update the look and feel of my site; http://www.quickandeasycooking.com. If I am going to spend that much time doing something, shouldn't I share it? Of course!

So here is my recipe of the day:

APPLE PANDOWDY
(An old-time dessert that is just as delicious today)

4 cups peeled, thinly sliced tart apples (4 or 5)
3/4 cup brown sugar, packed
1 1/4 cups all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. salt
1 cup water
6 Tbs. butter or margarine
1 Tbs. lemon juice
2 tsp. baking powder
2/3 cup milk

DIRECTIONS

1. Arrange apple slices in greased shallow 1 1/2-quart baking dish.

2. In small saucepan, mix brown sugar, 1/4 cup of the flour, the spices and 1/4 tsp. of the salt. Stir in water.

3. Place over low heat. Cook, stirring until thickened. Stir in 2 Tbs. of the butter and lemon juice. Pour over apples.

4. Mix remaining flour, salt and baking powder. Cut in remaining butter until particles are like cornmeal. With fork, stir in enough milk to make a soft dough. Spoon onto apples, making 8 biscuits.

5. Bake at 375F degrees for 40 minutes or until biscuits are browned and apples are tender. Serve warm or cool with desired topping or sprinkle lightly with brown sugar.

Now I think I will share the most viewed recipe on my site. If this thing taste rotten, don't blame me. This recipe was added by my daughter Rebecca and I have not tasted it. If you make it and it needs improvement, let me know.

CRESCENT TACO PIE

1 (1.25 oz.) package taco seasoning mix
1 pound lean ground beef
1/2 cup water
1/3 cup black olives, pitted and sliced
1 (8 oz.) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese

DIRECTIONS
1. Preheat oven to 375 degrees

2. Brown the beef & drain. Stir in seasoning mix, water & olives. Simmer for 5 minutes

3. Place triangles in an ungreased 10 inch pie pan, pressing to form a crust.

4. Sprinkle 1 cup corn chips over the bottom of the crust.

5. Spoon meat mixture over crust & chips.

6. Spread sour cream over meat mixture & cover with cheese. Sprinkle remaining corn chips over the top.

7. Bake for 20 to 25 minutes

One of the most coveted recipes I have on my site is for the Orange Julius drink. Rebecca also came up with this recipe and served it for my wedding shower. It was a big hit and stayed #1 on the most viewed list for a long while. This wonderful drink takes under 5 minutes to prepare.

ORANGE JULIUS


6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla extract
8-9 ice cubes

DIRECTIONS
1. Combine all ingredients except ice cubs in blender.

2. Blend for about 1-2 minutes, adding ice cubs one at a time

If you get 1/2 a minute, stop by my site: http://www.quickandeasycooking.com and look around. You can take my poll, steal a recipe ( just joking, they are free), join up and add one of your own recipes to share with others. I need all the help I can get to fill the gaps with good food that is easy to prepare. I can't type fast enough to keep up!

Janetk

Monday, November 3, 2008

Vacation has sparked the holiday food spirit!

Well I am back. Most of you did not even know I was going anywhere and therefore did not miss me. Anyway, 3 days in Mississippi and 5 days in Arkansas has sparked the holiday spirit. I enjoyed my 1 year old granddaughters birthday party, with her older sister and a host of friends, then celebrated Halloween with my two AR grandsons. But it is astonishing to me that we have not even celebrating Thanksgiving yet, and Christmas decorations are going up all around us. Don't get me wrong, I love Christmas but Halloween, Thanksgiving, Christmas, and New Years are starting to be one long holiday. So in keeping with the flow, lets pull up some holiday candy recipes. If you need a few more, go to my website www.quickandeasycooking.com. I also started some 30 minute recipes on my last blog and you will be able to find some more of those on my site as well.

MARTHA WASHINGTON BALLS

INGREDIENTS

2 Sticks butter
6 Cups powdered sugar
1 (14 oz) Can condensed milk
2 Cups coconut
2 Cups toasted pecans, roughly chopped
2 Tsp vanilla extract
1/4 Tsp salt
2 Cups semi-sweet chocolate chips

DIRECTIONS

1. Line 2 baking sheets with aluminum foil.

2. In a large bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.

3. Add the coconut, pecans and vanilla extract, and mix on low speed until well combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.

4. Form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.

5. Place the chocolate in a large microwave-safe bowl and melt , stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is smooth, and allow it to cool slightly until it is warm but not hot.

6. Using dipping tools or two forks, dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.

SUGAR COATED PECANS

INGREDIENTS

1 Cup sugar
1 Tsp vanilla
1/2 Cup evaporated milk
Pecans

DIRECTIONS

1. Mix sugar, vanilla, and milk.

2. Cook to soft ball stage (Let one drop of hot mixture fall in a cup of cold water. If this turns into a soft ball when pushed around with your finger, it is at soft-ball stage)

3. Add pecans and pour on wax paper to dry. When dry, break apart.

MILLIONAIRE CANDY

INGREDIENTS
1 (14 oz) Package caramels
2 Tbsp evaporated milk or water
2 Cups coarsely chopped pecans
1 (12-ounce) package semi-sweet or milk chocolate chips

DIRECTIONS

1. Butter waxed paper or foil-lined baking sheets. Set aside.

2. Melt caramels in milk over low heat, stirring constantly.

3. Remove from heat and add pecans. Drop by teaspoonfuls onto prepared baking sheets. Chill.

4. Melt chocolate chips in small saucepan over low heat.

5. Using a wooden pick, dip hardened candy pieces into chocolate and return to prepared baking sheet. Allow to dry at room temperature. Store at room temperature.

CORNFLAKE PEANUT BUTTER DROPS

INGREDIENTS

1 (12 oz) Package butterscotch chips
6 Tbsp peanut butter ( use more if you want more peanut butter flavor)

4-6 Cups corn flakes cereal


DIRECTIONS
  1. Melt butterscotch chips in the microwave.
  2. Add peanut butter and stir to blend.
  3. Place cornflakes in a large bowl. Pour the peanut butter mixture over the cereal and stir very gently to coat the flakes, trying not to break.
  4. Drop by spoonfuls onto cookie sheet and freeze about 15 minutes, just to firm up (Squeeze them together just a little; it helps to keep them from falling apart so easily when eating them).
  5. Store in covered container. If it's warm or humid, keep these in the refrigerator.