Homemade carmel for carmel apples:
1/2 c. half and half
1 c. sugar
1/2 c. light corn syrup
1 tsp vanilla
pinch of salt
6 Tbsp butter
bring to boil and then slowly add 1/2 c. more half and half. Keep boiling mixture until reaches 250 degrees.
let cool slightly and dip apples.
once carmel has cooled dip in melted white chocolate and shake with cinnamon sugar.
Chocolate Waffle Cookies
1 square butter melted
7 Tbsp cocoa
4 eggs
1 tsp vanilla
1 1/2 c. sugar
2 c. flour
1/2 tsp salt
mix well, drop by spoon onto hot waffle iron. cook one minute (a few seconds more on a Belgian Waffle Iron)
Frost with chocolate icing
1/2 c. butter melted
2 Tbsp cocoa
2 c. powder sugar
half n half enough to thin to desired consistancy
*it's instant brownie satisfaction and a favorite family tradition.... but hurry and get yours... they go fast.
Grilled Chicken Cashew Pasta Salad
1 c. orzo pasta
3 boneless skinless chicken breast halves
1/2 c. sliced celery
2 green onions, sliced
1/3 c. coarsely chopped cashews
1/4 c. chopped red bell pepper
1/2 c. mayonnaise
1/3 c. sour cream
1 Tbsp lemon juice
1 1/2 tsp djion mustard
1. coat grill rack with nonstick spray. Preheat grill to medium direct heat. cook and drain pasta according to pkg. directions; set aside. Sprinkle chicken with salt and pepper, if desired. Place on grill and grill covered 5-8 min. per side until chicken is no longer pink. remove and cover chicken with foil to cool.
2. cut chicken in bite sized pieces and combine with remaining ingredients in medium bowl. toss to mix. season to taste with black pepper.
serve immediately or cover and refrigerate.
Quick Foccocia Bread
1 1/8 c. warm water
3 c. flour
1 tsp salt
1 Tbsp sugar
1 Tbsp oil
1 Tbsp honey
1 1/2 tsp yeast.
Place ingredients in bread machine mixer and set on dough/first rise setting. (mine is 1 hr 40 min.)
remove dough. cover cookie sheet with 1 Tbsp olive oil. roll dough onto cookie sheet and dimple with finger tips. drizzle 1 Tbsp olive oil over dough and sprinkle with italian seasoning, kosher salt, and parmasean cheese.
Bake at 400 for 15-18 minutes
Strawberry Tart
3/4 plus 2 Tbsp flour
1/3 c. blanched slivered almonds
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter
1 egg yolk
2 to 3 Tbsp water
1 3/4 c. sour cream
1/2 tsp almond extract
5 c. stawberries
1/4 c. strawberry jelly
1/4 c. sliced almonds, lightly toasted
1. heat oven 375
2. in a food processor, grind almonds until fine. add flour, sugar, salt and pulse to combine. add cold butter and pulse until coarse crumbs, slowly add egg yolk and water just until combined. press into a 9 1/2" fluted tart pan.
3. line crust with foil with weights bake for 15 minutes. remove weights and bake for 5 more minutes or until golden. cool on wire rack 10 minutes. remove sides of pan. cool crust completely on wire rack.
4. prepare pudding mix according to package directions for a pie, subsituting sour cream for the milk and adding almond extract. spread pudding on bottom of prepared pie shell. cover and refrigerate at least 1 hour.
5. arrange whole stawberries stem end down over pudding.
6. melt jelly in small saucepan over low heat. brush carefully over strawberries. sprinkle toasted almonds over stawberries. let stand at room temprature up to 2 hours until ready to serve.
homemade granola
7 c. old fashioned oats
1 c. coconut
1/2 c. brown sugar
1/2 c. sunflower seeds
1/4 c. sesame seeds
mixed nuts
mix and toast in 300 oven for 15-20 min.
mix in saucepan:
3/4 c. peanut butter/almond butter
1/2 c. maple syrup
1/3 c. honey
1/3 c. oil
1 tsp cinnamon
fresh gound nutmeg
pour over toasted oats and slowly toast turning every 10 min for 30 minutes.
*I sometimes add: craisins, yogurt covered raisins, crystalized ginger, chocolate chips, white chocolate chunks.