2 New Recipes

With all of the “pinning” I do on Pinterest, I’ve actually been trying out a couple things.  2 of them were new recipes to add to my normal holiday baking.  Both were absolutely delish and I highly recommend!!

First up, Apple Cider Caramels – seriously, heaven are in these little bites of sweetness! 




Apple Cider Caramels
Recipe from Our Best Bites
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!


Next recipe is for Cream Cheese filled Snickerdoodles by Cookies & Cups.  These are big cookies and so yummy, they were gone pretty quickly! Sorry I don’t have a picture of these.

• 1 1/2 cups sugar
  
• 1 cup room temp butter
  
• 2 eggs
  
• 1 tsp vanilla
  
• 2 3/4 cups all purpose flour
  
• 2 tsp cream of tartar
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1/4 cup sugar
  
• 2 tsp cinnamon
  
• Filling
  
• 8 oz cream cheese, softened
  
• 1/4 cup sugar
  
• 2 tsp vanilla

1. Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.
   
2. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
   
3. Preheat oven to 400°
   
4. Cream butter and 1 1/2 cup sugar until fluffy.
   
5. Add eggs and 1 tsp vanilla. Mix until combined.
   
6. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
   
7. In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
   
8. Remove the cream cheese mixture from the refrigerator.
   
9. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)
   
10. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
    
11. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
    
12. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
    
13. Transfer to wire rack to cool.

Makes approx 24 cookies Adapted from
Food.com

 
If you are already finished with your baking for the season, definitely file these away to try next year – I promise you won’t be sorry!!!

Peach Leather Recipe

We love fruit leather’s in this house.  We normally get the Archer Farms Organic ones from Target.  This is always something I’ve wanted to try to make, just never had taken the plunge.

Couple weeks ago, was perusing one of my favorite site’s Pinterest and came across a recipe for Peach Leather. 


                                                      source

Here’s the recipe:

4 Ripe Peaches (skin on)
1 Tbsp Honey

1. Preheat oven to 225 F degrees.
2. Rinse and remove seeds from peaches.
3. Place the peaches and honey in a blender and puree until smooth.
4. Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.
5. Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.
6. Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
7. Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
8. Serve.

They say that cooking times could vary based on the thickness of your mixture and your oven, so anywhere from only 2 hours to 4 hours. 

Here’s what I learned: Definitely make sure you have the same thickness all over, I thought I did, and I so did not, therefore only 1/2 of my pan was usuable.  The thinner part was just beyond done and another portion after 4 hrs was still very wet, wouldn’t even pull off the parchment paper.

Both girls’ loved this for their dessert tonight.  This is a definite addition to my recipe book and I look forward to trying other fruits.

Have you tried making any fruit snacks or leather's?  Any favorite recipes?

Mini S’more Recipe

As I and many other bloggers have mentioned, Pinterest is the next best thing to arrive since sliced bread!  Love finding new things to make and do, and my Foodie board is no exception.  Needless to say so many of the dishes look oh SO yummy!!! 

Couple weeks ago I ran across this Mini S’more picture and new it was one dessert I had to try asap.  This past Sunday we headed to the in-law’s to celebrate SIL’s bday and brought these as an extra little dessert. 

I forgot to take pictures but here’s the recipe:

7  whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
 
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Here’s my comments: 
- The amounts needed are right on and the only thing I had extra of was the melted chocolate. 
- I used cinnamon graham cracker’s and think I’ll just stick with honey ones.
- These were a big hit, the Hubs has suggested next time using chocolate grahams and jokingly (I think) tell me I should inject some melted chocolate into the marshmallow itself.  

Popcorn Cake Recipe

A couple weeks ago the Bestie came over for lunch and to visit.  She brought along dessert and it was the perfect amount of salt & sweet for me. 

Ingredients:
- 1 stick of butter
- 2 bags of popcorn, popped
- 1 bag of marshmallows
- 2 cups of M&M’s = to 1 big bag
- 1 cup of pretzels, broken

Directions:
Melt butter and marshmallow in a large saucepan.  Turn off heat, add in popcorn, pretzels and M&M’s.  Dump in a pan, I used a bundt pan and it was a little too much.  Let cool, slice up and enjoy!

It helps to have helpers testing all of the ingredients before you use them:


Final product:

Banana Bread Recipe

A couple weeks ago while blog hopping through a linky party, I came across this banana bread recipe.  I’ve tried several different ones over the past years and think I’ve officially found my keeper.

Ingredients:
- 1 1/2 cups sugar
- 1/2 cup butter
- 3 bananas
- 2 eggs
- 2 cups flour
- 1/3 cup sour milk (1/2 tsp lemon juice & milk to 1/3 cup)
- 1/4 tsp salt
- 1 tsp vanilla
- *OPTIONAL: add in 1/2 cup of nuts or chocolate chips

Preheat oven to 350 degrees.  Mix all ingredients.  Lightly grease pan.  Bake 50-60 mins. 

Have made this twice so far in a bundt pan and it has come out perfect both times.

Also, this is as much fun for the girls’ to help me make it.  I throw the bananas in a gallon bag and hand it over to them after I make sure it’s sealed real well and let them mash them up to their hearts content. 

Pickled Egg Recipe

This is one of the last recipe’s I got from Gramma, when she was still in the hospital around Easter.  And I’ve honestly, made a small batch of them almost every week since. 

Here’s the ingredients:  Sugar, Vinegar, Eggs, Beets, Red Dye (Optional), Jar



Directions:
- Strain the beet juice from the jar into a pan.
- Fill the jar back up half way and strain into the pan, leave beets in the jar.
- 1/4 cup sugar
- 1/4 cup vinegar
- Drop or two of red dye.

Heat ingredients until all are dissolved.  I personally, dump the eggs in first, then the beats and pour the mixture over everything.

I let mine pickle for 2 days before eating them, twice a day I flip the eggs around with a spoon.  Depending on your jar, you might be able to flip it upside down, I can’t with mine. 

*Edited to Add: as the question was asked, yes you keep these in the refrigerator until ready to serve. *

This will be the perfect addition to your summer cookouts this year, Enjoy!

I'm linking up to HoH, Somewhat Simple, Fireflies & Jellybeans, Craft Envy,

CrockPot Corn Chowder

So - I do not have any pictures of this - because it's all gone and I didn't think about it (I've been so bad with picture taking, I've barely picked up my camera for 2 weeks).  Anyways - this is definitely one of family favorite's and it's simple and something I can throw in and forget about.

Ingredients:

• 6-8 potatoes, peel and cube them - prefer red potatoes
• 2 cups of ham cubed, I usually just buy the hatfield ham slices
• a dollop of butter
• chicken broth - I buy the small boxed sizes
• salt & pepper
• veggies are optional: onion, carrots - my family is picky so we just use onion powder, no idea when using fresh veggies how much to use etc.
• 1 can of evap milk
• 1 can of undrained kernel corn
• 1 can of cream style corn
• couple tbsp of flour *optional*

Directions:  Throw everything in the crockpot except for the evap milk and flour.  Fill with chicken broth until just everything is covered.  Cook on slow all day long.  30 mins before ready to serve pour in evap milk we prefer the a little bit of a thicker texture to it, so we add in some flour and keep mixing until all of the clumps are gone.  Serve and enjoy!  

Recipes & some more Recipes

I'm always looking for some new great recipes to add to my list of dishes to make for parties etc. This year I tried out a couple new ones and they are definitely being added to the recipe box for another time.

1st up - Chocolate Chip Dip: *seriously, if you make this - bring along some copies of the recipe, have had 3 people ask for it*

Ingredients:
- 1 block of cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup of 10x sugar
- 2 Tbsp brown sugar
- 1 Tsp vanilla
- 1 cup of miniature
- Graham crackers - I get Scooby-Snack Graham crackers, perfect size for dipping

Directions: Beat cream cheese & butter, add sugars & vanilla, stir in chocolate chips.  Serve cold with graham crackers.

2nd Dish - Bacon Potato Bake

Ingredients:
- 8 cups of red peeled potatoes
- 2 Tbsp flour
- 2 eggs
- 1 cup (8 oz) sour cream
- 2 Tbsp melted butter
- 1 1/2 tsp salt
- 1 1/2 cups monterey jack cheese
- 1/4 cup bread crumbs
- 8 bacon strips.

Directions:
- Slice up the potatoes, think scalloped potatoes, I use our cheese grater, the side that supposed to be used for cucumbers or whatever - it works and goes faster than using a knife.
- Boil water in a pot, cook potatoes for 10 mins, drain.  Dump in whatever dish you'll be cooking in, have used a casserole dish and also done in the crock pot.
- Combine flour, eggs, sour cream, 1/2 butter,  & salt - mix well.
- Your going to put a layer of potatoes, spoon over the above mixture, top with cheese - repeat until you run out.
- Toss the remaining butter with bread crumbs and put on top.
- Bake @ 350 for 45 mins.
- Just before serving top with crumbled bacon.

I'm always searching for new sugar cookie recipes and think that I've finally found some keepers.  Yesterday we made some rolled out sugar cookies, click here for the recipe, for the big man in the red suit.  And I have a good hunch he's going to *love them*.   We also tried this "drop" sugar cookie, click here for the recipe,  that has a really good sweet taste.

And my last two are a butter and cream cheese spread I made up for some gifts this year.  I made this Cranberry-Citrus Cream cheese and this Cinnamon - Honey Butter.

Hope you try out one or two of these and like them as much as I do!  Happy cooking & baking!!!

2 *NEW* Recipes

because it's been a long time since I've shared some new things.  First up, is this household's new favorite snack.  Is it healthy and good for me watching what I eat - yeah, probably not.  But I love this none the less: cheerios, marshmallows, and peanut butter oh - my. 

Ingredients.

Here's what the recipe calls for:

- 6 cups of cheerios

- 2 tbsp butter

- 1/2 cup of peanut butter

- whole bag of mini marshmallows

Directions: Heat butter in a pan, add in marshmallows, once all melted add in peanut butter.  As soon as everything is smooth turn off heat and add in cheerios.  Dump into a greased pan, smooth out, let cool - cut and enjoy. 

My variations is a little less cheerios, an extra tbsp of butter and I use 3/4's to 1 cup of peanut butter, because I LOVE peanut butter.  

The finished product - and actually I used a little too much cheerios, normally it's better coverage - still good though! 

The second recipe I want to share is a steak marinade.  I don't know about you - but the Hubs and I love to eat steaks, but it seemed every time we'd grill them we just couldn't get that nice tender/juicy taste out of them.  It was becoming frustrating to say the least.  So one afternoon I decided to check around for some marinade recipes, see what ingredients we are missing.  I came across this recipe over at All Recipes.  We decided to test it out, each time we use this marinade we are amazed at how tender the meat is and what great flavor it has.

After reading through some customer reviews, they suggest definitely getting the red wine vinegar, other vinegars work but most said that they could taste the difference one they used the red wine and it was much better.  After the first time we altered it slightly to our tastes and now we cut back on the vinegar amount (it was too much for us), we don't use the soy sauce as it's not something we regularly use, and also we use onion & garlic powders instead of fresh ingredients, but that's just our personal preference.  It says you can use it on all meats, we've only tried it on steak, but look forward to trying it on a roast.  I highly suggest trying this out next time you are going to be grilling up a meat.

Steaks, right off the grill. 

Peanut Butter Chocolate Cookie Squares

When prepping the menu for Baby Girls luncheon I was on the hunt for some new desserts that were simple and yummy.  A good friend of mine in my mom group posted this recipe and I decided to try it out.

Ingredients:
- Package of refrigerated peanut butter cookie dough or you can use the packages in with the baking stuff where you add an egg and water/oil.
- 1 bag of semi-sweet chocolate chips
- 1 bag of peanut butter chips
- can of sweetened condensed milk
- Optional: 1-1 1/2 cups of peanuts (didn't try this, think it's great without needed it)
- 15x10x1 pan (I used my medium cookie sheet, and two packages of the cookie mix)

Directions: Preheat oven to 350 degrees.  Spray pan.  Smoosh the dough out flat covering the whole dish/pan.

Sprinkle the chocolate chips on top.  Drizzle the sweetened milk all over.  Sprinkle the peanut butter chips. 

Bake for 20 mins.

Let cool and cut into 1 inch squares.  I got 88 out of my pan.  Serve and enjoy!

These were such a humongous hit and I still have some left over, this recipe makes a ton and you definitely want to make sure you're making it for an event and not just because - because I promise you'll want to eat them all!

I'm linking up to these parties.

Easy Peasey - Vegetable Side Dish

This past weekend my parents threw a big party and Mom asked me to bring a triple batch of Baked Corn Pudding.  I got the recipe from my Pappy (who got it out of Taste of Home).  It's so yummy, one of the #1 requested things when we go somewhere, only takes 10 minutes to prep it for baking, so thought I'd share it.

Ingredients:
- 1 cup of milk
- 1/2 cup of sugar
- 3 eggs
- 3 Tbsp of Flour
- Dash of salt & pepper
- 1/4 cup of melted butter
- Can of kernel corn (drained)
- Can of cream-style corn

Directions: Stir sugar and flour together.  Whisk in eggs, milk, butter and salt & pepper.  Stir in cans of corn.  Preheat oven 350 degrees - bake 45-50 mins.  Serve and enjoy!

* I always stir it before serving.

I'm linking to: