Cream Caramels

 1/2 cup walnuts finely chopped

2 cups sugar

3/4 cup light corn syrup

1/2 cup butter

2 cups light cream

Combine sugar, corn syrup, butter, and half the cream in large saucepan. Heat to boiling over medium heat stirring constantly.

Stir in remaining cream. Cook to 245* on candy thermometer (firm ball). Pour into well buttered pan and let set until firm.

Gingerbread House Cookies

 

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon ginger

2/3 cup molasses

1 egg

1 tablespoon baking powder

1 teaspoon cinnamon

1/8 teaspoon cloves

1/3 cup brown sugar

1/2 cup oil

Mix thoroughly and chill several hours. (overnight or longer).

Roll dough on a piece of parchment paper and mark pattern.

Place on cookie sheet and bake at 300* for 20-30 minutes.

Cut out immediately after taking out of oven. Be very carefully as it breaks easily. The roof section will break if not completely baked.

Royal Icing

3 egg whites (or 3 T meringue powder)

1 lb. powdered sugar

1/2 teaspoon cream of tarter

1/2 cup or a little less water if powder is used.

Salsa

35 lbs Tomatoes - (25 lbs = 1/2 bu

10 Anaheim Peppers 

4 Cloves of garlic

5 Bell Peppers

10 Jalapeños 

3/4 cup salt 

3 tablespoons chili pepper 

4 onions

3 1/2 lime (juice) optional 

Next time I make Salsa, we think that it needs to be hotter! 

Made 22 pints 

Wear Gloves!

Bacon Ranch Cheese Ball

 

8 oz. Container of Cream Cheese - Softened

12 Slices Bacon Cooked and Crumbled

1 Tbsp Ranch Dressing Mix

1 1/2 cup Cheddar Cheese Shredded

• Make sure your cream cheese is softened so you can stir it. If needed, soften it in the microwave.

• Mix in ¾ of the bacon, ranch dressing mix and 1 cup of the cheddar cheese until combined.

• Mix the remaining bacon and cheddar cheese together in a small bowl.  Pour this mixture on a piece of saran wrap. Place the cheese ball on top.

• Roll the mixture into a ball and iroll it so the topping ingredients covers the entire ball.

Serve immediately or place in the fridge until ready to serve. Serve with your favorite crackers.

• 

Cranberry-Orange Relish

 Makes 1 serving.

1 package cranberries

large orange (peel & pulp)

2 cups sugar

Finely chop 4 cups cranberries and 1 large orange (peel & pulp). Stir in 2 cups sugar. Cover and refrigerate at least 3 hours.

Berry Trifle

 

Ingredients

1 angel food cake, cut into cubes you can make your own or use store bought

1 3.4 ounce box instant vanilla pudding mix

2 cups cold milk

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip, thawed

2 pints blueberries

2 pints strawberries, sliced

Instructions

1- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.

2- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.

3- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.

4- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so & on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.

5- Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.

This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.

Orange Cream Fruit Dip

INGREDIENTS

Makes about 2 cups

• 7oz marshmallow fluff/Crème 
• 8oz 1/3 less-fat cream cheese, softened to room temperature
• 2 Tablespoons frozen orange juice concentrate
• Fruit for dipping: strawberries, grapes, pineapple, apples, berries, melon

Let everything set at room temperature to soften and thaw before mixing. Mix should end up nice and smooth. Refrigerate for an hour before use.

Buffalo Feta Mac

 I block feta 

1 block cream cheese 

1 lbs dry mac 

Around 3 cups of cheese 

6 cups of milk 

Lil bit o garlic 

Lots of salt 

(Mix the outside)

1/2+ cup of Buffalo sauce (you chose)

Pepper 

350° for about 50 min 

Mix then ad some rotisserie chicken 

S’more Bars

 

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
  
  
  
  
• 1/4 tsp salt
• 2 king-sized Hersheys milk chocolate bars or chocolate chips (Jacquelyn used semi sweet)
• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
3. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)