Wednesday, June 08, 2011

Rocky Road

In Saucepan, combine
1C semi-sweet chips
1C butterscotch chips
1/2 C peanut butter

 Place over very low heat and melt until mixture is blended and smooth.


3 C mini marshmallows
1 C salted cocktail peanuts

Mix well, spread into foil-lined or well greased 8" X 8" square pan.

Chill until firm, then cut and enjoy!

Monday, November 15, 2010

Hot Sausage Cheese Puffs

1/4 lb. Italian sausage (or american hot)
1/4 lb. cheddar cheese, grated
3/4 C. Bisquick
3-4 T. Water

Preheat oven to 375°.  Saute sausage in medium skillet over medium-high heat, breaking up with fork until browned and crumbled - 7-10 minutes.  Drain off fat.  Transfer sausage to medium bowl and let cool.  Add remaining ingredients and mix well.  Form 1 inch balls.  Bake 10-12 minutes.

Monday, May 17, 2010

Chocolate Scotcheroos!

yummy!  peanut butter rice krispies with chocolate on top!

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Measure corn syrup and sugar into large saucepan.  Cook over medium heat, stirring frequently until sugar dissolves and mixture begins to boil.  Remove from heat.  Stir in peanut butter.  Mix well.  Add cereal.  Stir until well coated.  Press into buttered 13 X 9 pan.  Set aside.

Melt chips together and spread over cereal mixture.

Let stand until firm.  Cut into squares.  (do not refrigerate)

Monday, September 28, 2009

Yummy Caramel Corn

2 C brown sugar
2 sticks margarine
1/2 C light corn syrup
1 t. baking soda
1 t. vanilla
1 t. salt

Pop enough popcorn kernels to make 2 gallons of popcorn (I fill two 9 X 13 pans). (see hint below)

Boil first 3 ingredients for 5 minutes, stirring constantly. Add remaining three ingredients. Pour over popcorn in large shallow pan (I use two 9 X 13 pans) and bake at 250° for 40 minutes, stirring every 15 minutes. Spread on wax paper until cool. Break up and store in gallon baggies (fills two of them).

Hint: I use the Nordicware microwave popcorn bowl and pop one scoop (1/4 cup) at a time for 1 min 45 seconds. I do this four times. It's also good to sift out any leftover kernels so there are no broken teeth!

Thursday, February 14, 2008

Roasted Rosemary Potato Salad

this one came from Grams Golden! Yuuuuummmmmy!

Makes 4 servings

2 pounds red potatoes, halved
1 medium red onion, cut into wedges
2 tablespoons snipped fresh rosemary
4 tablespoons olive oil
2 cloves minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon course ground black pepper
2 tablespoons balsamic vinegar
1 medium red bell pepper, cut into bite-sized pieces
3 tablespoons toasted pine nuts

1. Preheat oven to 450°. In a large mixing bowl combine potatoes, onion wedges, 2 T of the olive oil, rosemary, garlic, salt and pepper. Toss potato mixture to coat well; arrange in a single layer in greased shallow roasting pan (cookie sheet?). Roast uncovered for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer mixture to large bowl and set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 T olive oil. Pour mixture over potato mixture. Add red pepper and toss gently to coat. Put in serving bowl and sprinkle pine nuts over. Serve warm or at room temp.

Sunday, July 29, 2007

Ramen Noodle Salad ! Delish !

This is from one of my message boards. Took a chance and made it and it is wonderful! The recipe can be halved.

1 lg pkg Coleslaw mix
2 1/3 C slivered almonds
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 pkg Roast Chicken flavored Ramen (set flavor pkts aside for dressing)
Butter or olive oil

Toast the slivered almonds in a bit of butter or olive oil. Drain them on a paper towel. Put the rest of the ingredients in a large bowl along with broken up Ramen noodles and almonds.

1/4 C olive oil
1/4 C sesame oil
1/4 C rice wine vinegar
2 Ramen seasoning packets

Mix dressing and toss over salad about 5 minutes before serving.

Meal option: Buy a roasted chicken, chop meat and toss it into the salad.

Monday, January 01, 2007

Bruschetta Chicken Bake

from Krafts Food & Family magazine

Prep: 10 min / Total: 40 min.

1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) stove Top Stuffing Mix for Chicken
1/2 C water
2 cloves garlic, minced
1 1/2 lb. bonelss skinless chicken breasts, cut into bite-sized pieces
1 t. dried basil leaves
1 C Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13X9 baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Makes 6 servings.