Wednesday, April 27, 2011
Nothing says that winter is (temporarily) gone on the prairies like grilled steak and fun salads. This salad is one of my all time faves. Enjoying it tonight with Delmonico Steaks and soaking up every minute of this sunshine before the temps dip back below zero over the weekend. Adds a whole new dimension to the word Grrrrrr.....ill :)
1 bag Frito Corn Chips (or Hoops, or any corn chip)
2 tomatoes, med dice
1 bell pepper, thinly sliced
1 can kidney beans, drained
1 cup Catalina Salad Dressing
Toss n' serve. YUM.
Thursday, December 16, 2010
I love these little babies. Never made them before but definitely going to become a Christmas tradition in our home from here on out. Warning, these are time intensive (not complicated though), but so worth it! Thanks Chris, for the recipe. It's perfect. For those of you not familiar with Peppernuts they are a mini Germanic Christmas cookie, small in stature but big in flavor. This recipe has a distinct peppermint/licorice bite to it and just TASTES like Christmas.
4 cups golden syrup
4 cups white sugar
2 cups margarine
2 beaten eggs
3 teaspoons peppermint extract
2 teaspoons vanilla
1 teaspoon black pepper
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
3/4 teaspoon ground annis
12 cups flour
bring syrup, sugar and margarine to a boil, cool.
add 2 beaten eggs, peppermint and vanilla to cooled syrup mixture
Sift remaining ingredients into 12 cups flour, In VERY large mixing bowl combine dry and wet ingredients, stir and knead until well mixed (I actually mixed it around a bit with a spoon, then my hands, then put half of the mixture into my kitchen aid mixer at a time, and used the dough hook on it until it was well blended, makes a very stiff dough.)
The traditional way of making peppernuts is then to roll out little logs with a diameter about the size of a dime, and then cut little circles about a quarter inch thick. My friend Chris squeezes them individually through a piping bag, but here's what I did. I sprinkled my island with white sugar and rolled it out into a long rectangular shape, about a 1/4 inch high. I then used my pastry cutter to cut straight lines the whole length of the dough, and then criss crossing in the other direction to make little squares about the size of a postage stamp. (Warning, these will nearly double in size when baked and they are meant to be tiny, so cut the squares or circles SMALL.) It made the cutting part much quicker but it's the next part that is time consuming. This is going to make just short of a kazillion little bite size cookies and they each need to go on a cookie sheet with that same postage stamp distance between it and its neighbor.
Bake at 350 for 10-15 minutes depending on the size, mine were small enough that 11 minutes did the trick, but I like mine crunchy. If you want them to stay chewy rather than crunchy you will want to make sure to not leave them in there even a minute too long. I tested one tray, let them cool 2 min's and then was able to tell if I wanted to leave them in longer or less time for the size and consistency I like. It's a matter of preference. When they are slightly golden you know they are good to come out though, they will get crunchier over time.
This recipe makes 2 ice cream pails full, and that was after all 7 people in our family were popping them like popcorn while we made them.
You will NOT regret putting the time into making these.
Monday, December 13, 2010
5 quarts (20 cups) popcorn
8 cups mixed sweet and salty nuts (I bought 2 assorted trays from Walmart)
3/4 cup corn syrup
1/4 butter or margarine
2 teaspoons cold water
2 cups and a heaping 1/2 cup (ie 2 5/8 cup) confectioners sugar
1 cup marshmallows
Reserve Popcorn in 2 of your largest mixing bowls, set nuts aside. Mix remaining ingredients in a med. sauce pan, bring to heat and bring to a gentle boil, allowing marshmallows to melt completely. Pour over popcorn mix and toss in nuts. Can be formed into popcorn balls (butter your hands well for this) or spread out on waxed paper in a 1 inch layer to "dry" before storing in sealed ice cream containers as poppycock. SUPER quick, SUPER easy, SUPER yummy!
Friday, December 3, 2010
2 tablespoons creamy peanut butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
2 cups salted pecans ( to salt use 2 tablespoon melted butter, 1 teaspoon salt, coat nuts in ziploc bag)
In medium saucepan combine peanut butter and both types of chocolate chips. Cook over medium heat until smooth. Remove from heat, add pecans, drop by rounded spoonfulls onto waxed paper, cool and refrigerate.
Tuesday, November 23, 2010
2 cups semisweet chocolate chips
1/4 cup butter or margarine
2 1/2 cups graham cracker crumbs
1 1/2 cups almonds or pecans, chopped
14 oz sweetened condensed milk
1 tspn vanilla
melt chocolate chips and butter together until smooth. In large bowl combine graham crumbs and nuts. Stir in sweetened condensed milk and vanilla until crumbs are moistened, then stir in chocolate mixture. Spoon into greased 9x13 baking pan. Let stand at room temp for 2 hours before cutting into squares.
Monday, November 22, 2010
1 1/4 cup sugar
dissolve sugar in milk, cool, voila. Saves paying that extra buck they charge you at the grocery store.
alternatively, if you don't even have evaporated milk on hand (which I often don't, it's not a staple around here and I tend to only replace staples) you can simmer 2 cups milk until reduced to 60% and then add sugar. Even cheaper!
It's Christmas Baking Season around here. I will put up my easy breezy graham fudge recipe later today after it cools and I can snap some pics.
Sunday, January 3, 2010
I can’t think of a nicer way to spend a wintery Sunday afternoon than alone, in my cozy house with the Weepies playing, cookies coming in and out of the oven, a peppermint bark jar candle permeating aromatic comfort through my home and hot drinks simmering on the stove.
This drink has become a new Christmas favorite in our home. Enjoy!
6 cups cranberry juice (or cocktail)
2 cups unsweetened apple juice
4 cups pineapple juice
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon cloves
Mix. Simmer. Serve.
Now… I’m off to enjoy a cuppa and cookie before the family gets home!