Peanut Brittle

Peanut Brittle

Sharlene J. Cowley & Anne Swanson

Reno, NV

Measure everything before starting

Ingredients

1 C light corn syrup

2 C sugar

½ C water

2 C raw Spanish peanuts

1 ½ Tbs. butter

1 scant tsp. salt

2 tsp. soda

1 ½ tsp. vanilla

*Measure everything before you start

Bring to boil syrup, sugar, and water

Boil on high heat to string stage.  Around 310° - make sure it gets to hard crack

Must string a 4” thread

Add peanuts while still cooking

Stirring constantly until a yellowish tan (very light)

Turn off heat

Add quickly butter, salt, soda, and vanilla

Stir in and then pour into buttered cookie sheet

Caramels

Sharlene J. Cowley & Anne Swanson

Reno, NV

Makes 2 ½ lbs.

Ingredients

1 C butter

1 lb. (2 ¼ C) brown sugar

Dash of salt

1 C light corn syrup

1 15 oz. can sweetened condensed milk

1 tsp. vanilla

Melt butter in heavy 3 quart saucepan

Add brown sugar and salt

Stir in corn syrup

Mix well

Gradually add milk

Stirring constantly

Cook and stir over medium heat until candy reaches 250° or firm ball stage, about 10 to 15 min.

Remove from heat

Stir in vanilla

Pour into buttered 8 or 9” square pan

Cool and cut into squares or when caramel is done you can pour over pecans or walnuts and make into turtles.

English Toffee

SINGLE BATCH (fills half a large cookie sheet):
1 lb butter (2 cups)
1/2 cup water
2 1/2 cups sugar
1/4 cup white corn syrup
1 lb walnuts
1 lb whole pecans
milk chocolate chips (preferably Ghiradelli)

TRIPLE BATCH (fills two cookie sheets):
6 cups butter (3, 1 lb blocks of butter from Costco)
1.5 cups water
7.5 cups sugar
3/4 cup white corn syrup
The walnuts and pecans aren't necessarily tripled and are really a matter of preference.  I use about 2 lbs of pecans for a triple batch of toffee and about 1.5 lbs of walnuts.

QUINTUPLE BATCH (fills 3.5 cookie sheets)

10 cups butter

2 1/2 cups water

12 1/2 cups sugar

1 1/4 cups corn syrup

Arrange whole pecans on a large cookie sheet in a single, tight layer with very few gaps between the pecans.  Set aside. NOTE: A 2 pound bag of pecans (which is what Costco sells) fills 2 cookie sheets.

Mix first 4 ingredients (butter, water, sugar and corn syrup) in a large pot and bring to a boil.  WARNING: the candy will double in size and then reduce back down during this process so make sure you use a large enough pot, especially if doubling or tripling the recipe!  An 8 quart pot will hold a triple recipe.  A 5 quart pot will hold a double recipe.  A 3 quart pot holds a single recipe.  NOTE: it's best to wear oven mitts during the stage since the toffee bubbles and is very hot (not good for the skin).

Scrape bottom of pot constantly with a flat-bottom wooden spoon to keep candy from burning.  Reduce heat to med- high for several minutes stirring constantly.  When the candy loses the frothy top layer and no longer climbs toward the top of the pot, reduce heat to med low, stirring occasionally.  "Paint" around the top of the pot with a wet brush once the candy has reduced back down in size to avoid sugar crystals.

Heat candy to about 290-300 degrees between soft crack and hard crack.  This can take a while depending on your stove and pot.  Watch it carefully as it gets close to 290 because it can go quickly from there to 300+.

Water test: scoop candy from bottom of pan with spoon and drop a ball of it into room temperature water.  Remove from water and bite down on the candy.  If it sticks to your teeth or is chewy at all, it is not ready.  Continue cooking until it's the color of dark brown sugar and cracks when you bite down on it.  This is a very important step.  The reading on some thermometers may tell you the candy  isn't ready, but if your water test tells you otherwise (meaning it doesn't stick to your teeth when you bite into it, then take it off the stove).  Burned toffee is a MAJOR bummer!

Slowly pour over pecans so as not to move them making sure all pecans are covered.  Let cool completely (or skip to the "TIME SAVER" section and follow those steps).

Once cooled, wipe the oil from the candy with a paper towel so the chocolate will stick better.  Chop the walnuts in a food processor.  Melt milk chocolate and pour over the candy.  Spread it evenly in a thin layer (too thick of a layer will make the chocolate fall off the candy when you break it up).  Immediately spread the walnuts over the chocolate and press them into the chocolate so they stick.  Let cool completely.

Turn the candy out onto a cutting board and repeat the melted chocolate and walnut steps.  Once that side is cooled and the chocolate is hardened you can break up the candy into whatever size pieces you want.

Breaking the toffee: The best method I've found requires a cutting board, butter knife and rubber mallet.  Put the toffee on a cutting board, place the butter knife where you want the crack to be and tap it with the mallet.  Then tilt the butter knife until the toffee breaks.

TIME SAVER: As an alternative to the process described above with the chocolate and walnuts, here is a time-saving way to do it.  After you pour the toffee over the pecans, let it harden slightly until the top part is firm to the touch but the toffee is still quite warm.  This takes about 5 minutes.  Wipe away the oil from the top layer with a paper towel and put the chocolate chips directly onto the toffee without melting them first.  I put enough chocolate chips to cover both sides of the toffee.  A 23 ounce bag of ghiradelli chocolate chips (or 2, 11 ounce bags) is enough for both sides of one cookie sheet of toffee.  Let them sit for a few minutes and then spread them (I use an offset spatula).  Remove half of the chocolate with your offset spatula and put it in a bowl (you will use this on the other side of the toffee when you flip it.  Top with the walnuts.  Press the walnuts into the soft chocolate and once the pan is cool enough to touch, flip it over onto a cutting board.  It's OK if the chocolate is still soft as long as it has a good covering of chopped walnuts.  Once it's flipped over and out of the pan, you can wipe the oil off the toffee and spread the chocolate on it.  Then top with walnuts and let harden overnight or for several hours.  You don't want to break the toffee until the chocolate on both sides is hard.  If you use this method, the toffee does the melting for you and you save a lot of time with not waiting until it's totally cooled.  Professional candy makers may not approve of this approach, but it works great for me :)

Suggestion: set up a time-lapse video as you chisel and bag the toffee.  Would be fun to watch:)

Jenny's 2019 notes:
Made 90 bags of toffee
4 triple batches and 3 single batches
10-11, 23-oz bags of chocolate chips
filled 11 regular sized cookie sheets and one small cookie sheet

Jenny's 2023 notes
2 Quintuple batches and 2 triple batches 
10, 23 oz bags of chocolate chips
16 cubes of butter (4, 4-packs from Costco)
3, 3 lb bags of walnuts
5, 2 lb bags of pecans

Thanksgiving stuffing

1 loaf of bread torn into small pieces
1 large onion diced
2 stalks of celery diced
2 carrots grated
1 large apple grated (I used granny smith)
1 Tbl sage
1/2 tsp thyme
1 Tbl parsley
1 tsp salt
2 eggs beaten
1 cup butter melted

Combine all the dry ingredients together in a large bowl. Add the beaten eggs and then the melted butter. Mix together until well combined. Refrigerate until ready to use. You may either stuff the turkey with it or put into a covered casserole dish and bake at 350 for 30-45 minutes.

Sweet Potato Casserole

3 cups sweet potatoes mashed (6-8 large)
1/2 cup sugar
1 egg
2 Tbl Butter
3/4 tsp vanilla

Scrub dirt from potatoes and boil them whole (with skin on) in a large pot for approx 1 hour, until fork-tender.  Drain water from pot and peel skins from potatoes (they should come off easily).  Put sweet potatoes, sugar, egg, butter and vanilla in a Bosch and mix.  Spread potatoes into 9x13 pan.

Topping:
1/2 cup butter
1/3 cup self-rising flour
1 cup brown sugar
1 cup chopped nuts (pecans)
1 cup coconut

Melt butter into flour.  Mix together brown sugar, nuts and coconut and add to butter/flour mixture.  Spread topping over potatoes and bake at 350 degrees until done (about 45 min)

The Brussel Beast (self named)

For the salad: 

-1 lb (or more) brussel sprouts (cut off stem, slice in half, keep loose leaves. toss LIGHTLY in olive oil/salt/pepper and roast at 450* for about 20 min or until loose leaves are brown but not burned)

-Almonds chopped roughly and toasted (we toasted on the same cookie sheet as the Brussel sprouts for about 3 min

-1 head romaine chopped

-feta cheese to taste

-1/2 pack of bacon (we roasted it in the oven. 25 min at 450 on cooling racks over a cookie sheet)

For the dressing:

1/2 C olive oil

1/4 C dijon mustard

2 tsp horseradish (prepared)

2 tbls white wine vinegar

salt and pepper to taste

This is a hearty yummy salad. We added grilled chicken with a little spice to it. The salad is warm after adding all of the roasted stuff and it felt like a super filling winter dish. YUM.

Easy Enchiladas

Total Time: 1 hr 15 min

Prep: 30 min

Cook: 45 min

Yield: 8 servings or 14 Enchiladas

Ingredients

Sauce:  

2 tablespoons canola oil

2 tablespoons all-purpose flour

One 28 oz can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt 

1/2 teaspoon black pepper

Meat:

1 lb ground beef

1 medium onion, finely chopped

1/2 teaspoon salt

The rest:

Canola oil, for frying

10 to 14 corn tortillas 

Two 4 oz cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp cheddar cheese

Cilantro, for garnish

Directions for the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 min. Poor in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. 

For the meat: 

While the sauce is simmering, brown the ground beef with onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside. 

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until al the tortillas have been friend. 

Pre heat the over to 350 degrees F. 

Spread the 1/2 cup of the sauce in the bottom of a 9x13 in baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated cheddar. Roll up the tortilla to contain the filling inside. 

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the filling. 

Bake the enchiladas for 20 min, or until bubbly. Sprinkle chopped cilantro over the top and serve. 

Easy Enchiladas

Mix the following in a bowl:

2-3 chicken breasts diced and cooked
8 oz sour cream
8 oz cream cheese
1 tsp garlic salt
1/2 tsp pepper
4 oz can diced green chiles

Spoon mixture onto tortillas, wrap and place in a casserole dish.

Mix together and then pour on top of tortillas:

2-10 oz cans enchilada sauce (I prefer the mild green kind)
1 small can cream of chicken

Cover with shredded Monterey Jack and Cheddar cheese.

Bake at 350 degrees for 40 min.  Broil for 3-5 minutes to get the cheese a little carmelized.

Serve with spanish style rice

Nancy's Cheese Ball

I love a good cheese ball...and this one is one of my all time favorites!

2, 8oz packages cream cheese

3 stalks green onions

1Tbs Bon Apetit (or if you can't find Bon Apetit like me you can use equal parts celery salt and onion powder, so 1/2 Tbs of each)

1 Tbs Miracle Whip

1 tsp vinegar

1 tsp Worchestershire sauce

1/2 tsp mustard (you can use whatever kind you like best.  My favorite is spicy brown)

Mix together well with an electric mixer.  Make into one large ball or two smaller ones.  I line a small glass bowl with saran wrap and pack the cheese mix into it.  After it chills it's easy to lift the saran wrap out and turn the "ball" over onto a serving tray.  Can also roll balls in choppped pecans.  Refrigerate overnight for the flavors to blend (or if pressed for time, just put it in the freezer for an hour or two so it sets).  Serve with any kind of crackers (especially good with wheat thins and ritz).

To make into an eyeball for Halloween, mix 1/4 cup ketchup with 2 tsp chili powder.  Put mixture into a small ziplock bag and clip a tiny piece of one corner off.  Squeeze mix in a vein design. Cut a spinach leaf into a circle for the middle of the eyeball and use half of a large olive as the pupil. 

 

Pumpkin Donut Muffins

These are seriously TO DIE for!!! they're fluffy and delicious- and best warm, but still good the next day!! They make about 12 big muffins, we doubled it and made 18 big muffins and 24 tiny muffins. We liked the tiny muffins the best.

INGREDIENTS

For the batter

• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/3 cup buttermilk
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
• 3/4 cup light brown sugar
• 2 large eggs

For the sugar coating

• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

• DIRECTIONS

  1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.(until it changes color to a white-ish color) Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
      WATCH: Sugared Pumpkin Muffins
  2. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
     
     
     http://www.marthastewart.com/331754/pumpkin-doughnut-muffins

Fish Tacos, Slaw and Coconut Rice

For the Slaw:
whisk together, toss with:

2 T fresh lemon juice
1 t. olive oil
1 t. sugar
1/2 C green cabbage, shredded
1/2 C carrot, shredded
1/4 C red onion, sliced
1/4 C granny smith apple cut into matchsticks
1/2 jalapeño, seeded, thinly sliced
salt to taste

For the Tartar Sauce:

1/2 C mayo
2 T sweet pickle relish
1 T capers
1 T fresh lemon juice
2 t. prepared horseradish
1 t. lemon zest, minced

For the Fish:

6 oz tilapia or cod cut into 8 long pieces

1/2 C all purpose flour
1 t. table salt
1/2 t. baking powder
1/2 C club soda
1 T. tabasco
1 C panko bread crumbs

whisk flour, salt and baking powder together for the fish. Add club soda and tabasco (whisk, it will be a little lumpy). Spread panko in shallow dish.

Heat oil to 375 in skillet (you can also use this oil for the tortillas if you want them fried)

Dip fish in batter then dredge in panko. Fry 1-2 min.

Coconut Mango Rice

1/2 C long grain white rice
1/2 C water
1/2 C coconut milk
1 T sugar
pinch of salt

After cooking for 15-20 min stir in:
Mango, peeled and pitted, diced
2 T fresh cilantro
juice of 1/2 lime

Sausage and Lentil Soup

Ingredients:
1 pound green lentils
3 Tbls olive oil
1 lb ground Italian sausage (you can also use ground Italian turkey sausage)
1 cup diced onion (about 1 large)
1.5 cups diced celery (about 4 stalks)
1.5 cups diced carrots (about 2-3 large)
1.5 cups diced zucchini (about 1 small)
1 Tbl minced garlic (2 large cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes (I usually half this so it's not too spicy)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
6 cups chicken broth
2 (14.5 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley

Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.  Drain.

2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage.  Brown the sausage until it is cooked through.
3.  Add the chicken stock, canned tomatoes and drained lentils, cover and bring to a boil.

5. Reduce the heat to low and simmer uncovered for 1.5 hours, or until the lentils are cooked through and tender, stirring occasionally.  Add water as needed to adjust the consistency of the soup.  We prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.

6.  Check the seasonings and add more salt and pepper to taste.  Serve sprinkled with grated Parmesan and fresh parsley.

KrispieRoos

Peant Butter Rice Krispie

1 cup sugar

1 cupr Karo syrup

1 cup peanut butter

6 cups Krispies

1 1/2 cup chocolate chips

1 1/4 cup butterscotch chips

 

In saucepan stir sugar and karo until bubbly over medium heat. Remove from heat and stir in peanut butter. Pour over cereal mixing well. Pour into greased 9x13 pan. Melt chips in microwave and pour over treats.

From Susan Eyre

Patio Beans (a delicious version of baked beans!!!)

8 slices bacon (add more if you wish)
1 medium onion, chopped
1 lb can baked beans such as Bush's (I like the kind with brown sugar)
1 lb can kidney beans, drained
1 lb can lima beans, drained
1/4 pound sharp cheddar cheese, finely grated
1/2 cup brown sugar
1/3 cup ketchup
2 teaspoons worcestershire sauce
1/2 cup grated parmesan cheese

Fry bacon until crisp.  Saute onion in bacon drippings.  Combine in large casserole the beans, cheese, brown sugar and seasonings.  Stir in the onion and bacon which has been crumbled.  Sprinkle with parmesan cheese.  Bake at 350 degrees until heated thoroughly and bubbly.  Serves 6.

This is a great BBQ side dish and freezes great, too!

Sallyanne's pork tenderloin salad

For pork
-2 tsp salt
-1/2 tsp black pepper
-1 tsp ground cumin
-1 tsp chili powder
-1 tsp cinnamon
-2 pork tenderloins (2.25-2.5 pounds total)
-2 Tbl olive oil

For glaze
-1cup packed dark brown sugar
-2 Tbl finely chopped garlic
-1 Tbl Tabasco

For vinaigrette 
-3 Tbl fresh lime juice
-1 Tbl fresh orange juice
-1 Tbl Dijon mustard
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup olive oil
-1 tsp toasted curry powder (toast curry in small skillet on stovetop on med-high heat stirring constantly until the curry becomes aromatic, about 3 minutes)

For salad
-3 navel oranges
-5 ounces baby spinach trimmed (about 6 cups leaves)
-4 cups thinly sliced napa cabbage (about 1 medium head)
-1 red bell pepper, cut lengthwise into thin
-1/2 cup golden raisins
-2 firm ripe avocados

Preheat oven to 350

Stir together salt, pepper, cumin, chili powder, and cinnamon then coat pork with spice rub

-heat oil in an ovenproof 12-inch skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco & pat onto top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees F (about 20 minutes.  Let pork stand in skillet at room temperature 10 minutes (Temperature will rise to about 155 degrees F while standing).

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt and pepper then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4 inch thick slices.  Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.  Halve, pit and peel avocados, then cut diagonally into 1/4 inch thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2 inch thick slices.  Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top.  Drizzle some vinaigrette over avocados and oranges.  Pour any juices from skillet over pork.

Meatball subs

4 cloves garlic
2 sub rolls (or 4 depending on size of meatballs)
1 shallot
1 yellow onion
10 oz ground beef
1/4 C panko bread crumbs
2 tsp italian seasonings
1 15oz can crushed tomatoes
4 slices provolone cheese
1/4 C grated parmesan cheese

combine beef, panko, italian seasonings, 1/2 garlic and 1/2 shallot. drizzle olive oil and season with salt and pepper. gently mix until combined and form into 8 meatballs

place meatballs on cookie sheet about 2 inches apart. bake for 8-10 min at 500* F

While meatballs bake, heat 2 tsp olive oil in pan on med-high. add onion and remaining garlic. cook about 3-5 min. Add tomatoes and 1/4 C water. season with salt and pepper. bring to boil then simmer for 4-6 min or until thickened. add browned meatballs to sauce and simmer 4-6 min.

toast buns in oven. layer provolone then meatballs, then parmesan and bake 2-4 min.

S'more Brownies

Yummy, gooey brownies. Makes one 9x13 pan. They have to cool all the way down before you can serve them, because of their gooeyness, so you have to plan a little ahead of time.

Ingredients:
2 Ghiradelli Triple Chocolate Brownie Mixes
oil, water, and egg for the brownie mixes

2 sleeves of graham crackers
2 C of chocolate chips (I like to mix milk and semi-sweet)
1 bag of mini marshmallows


Directions:

Pre-heat oven to 350.

Cover 9x13 pan with foil and oil the foil.

Mix one brownie mix according to package instructions. Mine calls for 1/3 C of oil, 1/3 C of water, and 1 egg.

Spread first brownie mix into bottom of 9x13 pan.

Place whole graham crackers in a single layer over the brownie mix so that the entire pan is covered. You might need to break them in half to fit along the side of the pan.

Pour chocolate chips evenly over the graham cracker layer.

Next pour mini-marshmallows evenly over the chocolate chip layer.

Finally, mix the remaining brownie mix and add 2 extra Tablespoons of water to help it spread more easily. Pour it evenly over the marshmallows and gently spread if necessary to cover the entire pan.

Bake at 350 for about 40 minutes or until top brownie layer has a crust and mallows are browning. They will still appear more moist at the top than a regular pan of brownies, but you want to make sure that the brownie mix is not raw.

Remove from oven and let cool on a cooling rack for several hours. Once they are cool, you can remove the entire thing by carefully lifting on the corners of the foil. Use a plastic knife to cut the squares. I have served them in cupcake papers in order to keep them from sticking together on the platter. Enjoy!

Granola Cups for Yogurt Parfait

This is great for a brunch or morning shower. I have filled it with honey greek yogurt and fruit or even plain greek yogurt with fruit (the honey was much more yummy)

Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min

Ingredients:

4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries

Directions:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

cantaloupe Summer Delight

1 small cantaloupe

1 cup frozen pineapple

Juice of 1 big lime

1/2 C of 100% orange juice concentrate

4 Cups water

2 Cups ice

2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend ingredients together- strain if desired. Serve cold

Watermelon Tropical Delight

1 small seedless watermelon (or 1/4 of a big one)
1/2 container of 100% orange juice concentrate (or 5 peeled oranges)
4 Cups water
2 Cups ice
2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend all ingredients in blender and serve cold

Potato Salad

Susan's Potato Salad

6 potatoes cooked and cubed
sprinkle 3 Tbls vinegar over them while you work on the rest of the salad

6 green onions chopped
5 hard cooked eggs, chopped
1-1/2 C mayo
1 Tbls mustard
salt and pepper
dill pickles chopped
pickle juice to taste

Guacamole Chipotle Copycat

From Yum Sugar Website

INGREDIENTS

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chilies, seeded and finely chopped (I have only ever used 2 chilies)

1 1/2 teaspoons salt

Tortilla chips, for serving

DIRECTIONS

1. Using a fork, mash avocados with citrus juice in a small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Nutella Stuffed Chocolate Chip Cookie

Cocoa found this recipe. These cookies are SUPER labor intensive and just as equally delicious! If you have the time (plus two hours to let the dough chill), energy, and ingredients (a few funky ones), they are guaranteed to be good.

Here is a link to step by step photos, which I highly recommend checking out.

Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {The Best Cookies in The World}

 

Author: Monique

Recipe type: Dessert, Cookie

Prep time:  2 hours

Cook time:  10 mins

Total time:  2 hours 10 mins

Save Print

Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.