Tuesday, December 20, 2016

Mom's Famous Soft Christmas Caramels

2 Cups Whipping Cream
1/2 C Sweetened Condensed Milk
2 Cups Light Corn Syrup
1/2 Cups water
2 Cups Sugar
1/2 Cup Butter

Butter a 9" square pan.  Saucepan - Cream and Milk.  Low heat/warm - Do Not Boil.  In 4 quart pan mix corn syrup, water, and sugar.  Place over high heat and stir with spoon until well mixed.  Candy Thermometer 250F (120c) or hard ball stage.  Stir in butter and warm cream milk.  Temperature will decrease.  Stir consistently until thermometer reaches 244F or firm ball stage.  Pour in pan.  Cool overnight.  Cut in 1' squares.  Wrap in waxed paper or dip in tempered chocolate.  81 pieces.

Sunday, June 12, 2016

Pizza Nachos

  • 1-½ Tablespoon Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
  • ½ cups Heavy Cream
  • ¼ cups 2% Milk
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 1 pinch Red Pepper Flakes
  • ¼ cups Parmesan Cheese, Grated
  • Your Favorite Crispy Tortilla Chips
  • ½ cups Garlic Cream Sauce (Recipe Included)
  • ¼ cups Onion, Diced
  • ½ cups Pepperoni, Cut Into Bite Size Pieces
  • ½ cups Black Olives Sliced
  • ½ whole Green Bell Pepper, Seeds Removed, Diced
  • 1 cup Colby-Jack Cheese, Shredded

Bacon, Pineapple, Chicken Kabobs

  • 2 large boneless, skinless chicken breasts (about 2 pounds)
  • 1 large pineapple, cut into 1½ inch chunks
  • 2 large red bell peppers, cut into 1½ inch pieces
  • 1 large onion, cut into 1½ inch pieces
  • 12 strips of thick cut bacon

  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon salt
  • 6 long skewers

  1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
  2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
  3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
  4. Slather with hot Hawaiian sauce and serve immediately.

Smokehouse Chicken Dutch Oven

  • Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked black pepper (can use regular)
  • 1 teaspoon smoked paprika
  • 3 tablespoons brown sugar (dark or light)
  • 1 tablespoon hot sauce (the red kind in the glass bottle)
  • 1 teaspoon crushed red pepper flakes
  • 1+1/2 cups cider vinegar
  1. Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
  2. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
  3. Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your
  4. Spoon additional pan juices over to serve.

Friday, May 27, 2016

Chicken Broccoli Rice Casserole (Gluten Free)

This hearty meal freezes beautifully! Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again.
  • 6 Tbsp. salted butter
  • 6 cups cooked long grain brown rice or basmati rice
  • 2 cups sliced fresh mushrooms
  • 2 tsp. minced garlic
  • 1 1/2 cups milk
  • 16 oz. (4 cups) cheddar cheese, shredded, divided
  • 3 heads fresh broccoli
  • 5 cups shredded chicken
  • 1 tsp. salt
  • 1 tsp. garlic powder

  1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
  2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
  3. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
  4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
  5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
  6. Seal the containers, label and put in the freezer, or bake immediately.
  7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

Tuesday, April 26, 2016

Texas Sheet Cake Brownies

1 stick butter or margarine
1/2 C shortening
1 C water
4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar
2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.


2 eggs
1/2 C milk (with 2 Tbsp Vinegar)
1 Tsp Vanilla
1 Tsp baking soda
1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.


1 stick butter or margarine
6 Tbsp milk
2 Tbsp cocoa
1 pound powdered sugar
Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Slow Cooker Chicken Burrito Bowl


  • 1 pound boneless, skinless chicken breasts about 2 large breasts
  • 2 tablespoons of olive oil
  • 3 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 3 teaspoons of chili powder
  • 2 teaspoons of cumin
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 3 cups of low-sodium chicken broth
  • 1 15 oz can of diced tomatoes, drained
  • 1 14 oz can of black beans, drained and rinsed
  • 2 3/4 cups of instant whole grain brown rice
  • 1 1/2 cups of shredded colby jack cheese

  1. Place chicken breasts in slow cooker.
  2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
  3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
  4. Remove chicken breasts from slow cooker.
  5. Turn slow cooker to high and stir in instant rice and black beans.
  6. Let cook 30-45 minutes on high, or until rice is tender.
  7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
  8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.  You can also add a can of corn when you add the black beans.