Friday, September 16, 2016

Cooked Caramel Dip


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Caramel Dip


2 cups Brown Sugar
1 can sweetened condensed milk
1 c wt. Karo syrup
1 cube margarine

Boil together for 3 minutes.

Ginger Snaps by Keiko Bickmore



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2 C flour
1 ½ tsp baking soda
½ tsp salt
1 ½ tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1 C sugar
3/4 C shortening
1 Lg Egg
1/4 Molasses
1/3 - ½ C chopped crystalized Ginger (Good Earth)

Oven - 375

Combine dry ingredients. In separate bowl cream sugar, shortening, egg and Molasses. Add flour mixture. Once combined add crystalized Ginger. Bake 8-10 minutes. Remove from the oven just when it begins to brown.

Creamy Caramel Apple Dip (non cooked type)



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From Debbie Beier


8 oz cream cheese, softened
1/3 cup brown sugar
1/2 tsp Watkins vanilla
1 tsp Watkins caramel flavor
1/4 tsp Watkins cinnamon (optional)
Apples, cored and sliced

Blend all ingredients except apples.  Use as a dip for apple slices.  Tastes 
like caramel apples.  Makes 1 cup.

Christmas Fudge




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FUDGE

1 sq. butter                1 large pkg, marchmallows-1 1lb.
4 cups sugar            2 oz. unsweetened baking chocolate
pinch of salt           1 large pkg. nuts-chopped
large can evaporated    2 tsp.vanilla
milk
2 lb. chocolate-dipping or other(I used my dipping)


    Chop pieces of chocolate and nuts- I used my knife to shave it- it was
simple.  Add marshmallows, and put all of this in a large bowl.  In a pan,
mix butter, sugar, salt, and milk.  Bring to a roiling boil- for 7 minutes.
Pour immediately over chocolate and stir.  I used my hand mixer to mix it up.
 add vanilla while mixing.  Mix until all smooth and melted.  Pour into a
buttered pan.  Makes five pounds- it sets up really fast, but is very good-
it is like fantasty fudge

Saturday, January 2, 2016

Sweet Ham and Swiss sliders


Image result for ham and cheese sliders on hawaiian rolls

16 White Dinner Style Rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar


Instructions

Preheat oven to 400°.
On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies.
In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.

Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

Saturday, January 3, 2015

ITALIAN MACAROONS 

(from Kirbie's Cravings.com)



Italian Macaroons 
(makes about 2 1/2 dozen)
Ingredients
7 oz almond paste
3/4 cups sugar
2 large egg whites
About 1/2 pound slivered almonds
Directions
1. Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or silpat mat.
2. Break almond paste into pieces. Place in bowl of a food processor
with the sugar. Pulse into almond paste is crumbled finely, and evenly
combined with sugar.
3. In a separate bowl, beat egg whites to soft peaks. Stir a little of
the egg whites into the almond mixture; it will be fairly dry. Fold in
remaining whites.
4. Place almonds in a shallow bowl. Roll almond paste mixture into
1-inch balls, keeping them as round as possible. If mixture is too
sticky, alternately drop heaping teaspoonfuls into the bowl of almonds;
use your fingers to roll the dough ball around until coated evenly with
slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. (I just dumped my almonds into the dough and rolled 1 inch balls.)


5. Bake cookies until evenly pale gold, 15 to 17 minutes.

Saturday, July 26, 2014

Pretzel Salad





Original recipe makes 10 to 12 servings





  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.  I use the smaller pyrex because i like it thick.
  3. Bake in preheated oven for 10 minutes. Cool.
  4. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
  5. Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.