2 c. greek yogurt or plain yogurt
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)
Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.
Yields: 4
Sunday, December 16, 2007
Cookie Dough Truffles
This is a TOH recipe. They really taste like cookie dough! So good!
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
Butter Pecan Fudge
This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
Greek Potatoes & Green Beans
1/3 cup olive oil
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)
Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)
Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.
Tzatziki
2 c. greek yogurt or plain yogurt
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion
Combine ingredients and chill before serving.
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion
Combine ingredients and chill before serving.
Sunday, December 9, 2007
Caramels
Another of Micah's recipes! Wonderfully good! I've included her tips!
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Peanut Clusters
This is from my friend, Micah...super easy and really, really delicious!
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
English Toffee
My good friend, Micah gave me toffee for Christmas and it didn't last long so I asked for the recipe! :) I can't wait to make it!
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
Oven Fries
Peel and slice 1 potato per person in strips, lengthwise (I use the fry cutter attachment for my Bosch)
Olive oil
Salt
Dried dill
Put the sliced potatoes in a bag with enough olive oil to coat them. Sprinkle with salt and dried dill. Bake at 425 degrees for about 20 minutes.
Olive oil
Salt
Dried dill
Put the sliced potatoes in a bag with enough olive oil to coat them. Sprinkle with salt and dried dill. Bake at 425 degrees for about 20 minutes.
Mexican Wedding Cakes
These are a little different than the traditional wedding cakes and I love them. Kyla's recipe!
1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling
Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.
1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling
Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.
Iced Lemon Tea Cookies
This is from Kyla. These are delicious!
3/4 c. butter
3/4 c. shortening
1 1/2 c. sugar
1/4 tsp. baking soda
3 Tbsp. milk
1 egg
1 egg yolk
1 1/2 tsp. vanilla
4 1/2 c. flour
2 T. lemon zest
1 tsp. lemon extract
Cream butter, shortening, and sugar. Add milk, eggs, vanilla, lemon extract, and zest. Add in the flour until combined. Roll dough into a log, chill, and slice (or just roll them in balls and bake immediately). Bake at 350 degrees for 12-15 minutes. Cool and ice (recipe below).
Icing:
1/4 c. butter
2 c. powdered sugar
1 T. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla
Combine all ingredients.
3/4 c. butter
3/4 c. shortening
1 1/2 c. sugar
1/4 tsp. baking soda
3 Tbsp. milk
1 egg
1 egg yolk
1 1/2 tsp. vanilla
4 1/2 c. flour
2 T. lemon zest
1 tsp. lemon extract
Cream butter, shortening, and sugar. Add milk, eggs, vanilla, lemon extract, and zest. Add in the flour until combined. Roll dough into a log, chill, and slice (or just roll them in balls and bake immediately). Bake at 350 degrees for 12-15 minutes. Cool and ice (recipe below).
Icing:
1/4 c. butter
2 c. powdered sugar
1 T. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla
Combine all ingredients.
Cranberry White Chocolate Bread Pudding
This recipe if from Kyla and it's fabulous! It was a hit at our most recent dinner party. We served it with some whip cream.
12 oz. cinnamon bread, dried and cubed
1 c. heavy cream
1/2 c. milk
3 eggs
1/3 c. sugar
1 tsp. vanilla
zest of 1 orange
12 oz. white chocolate chips
1 c. cranberries
Mix cream, milk, eggs, sugar, zest and vanilla together. Combine cranberries, white chocolate, and bread in baking dish. Pour egg mixture over and bake for about 1 hour at 350 degrees in a water bath.
12 oz. cinnamon bread, dried and cubed
1 c. heavy cream
1/2 c. milk
3 eggs
1/3 c. sugar
1 tsp. vanilla
zest of 1 orange
12 oz. white chocolate chips
1 c. cranberries
Mix cream, milk, eggs, sugar, zest and vanilla together. Combine cranberries, white chocolate, and bread in baking dish. Pour egg mixture over and bake for about 1 hour at 350 degrees in a water bath.
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