Caramel Corn

Caramel Corn

6 quarts of popped corn

2 sticks of butter

2  cups light brown sugar

1/2 cup light corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

11/2 to 2 cups cocktail or raw peanuts  or other nuts if desired (optional)

Preheat oven to 250 degrees. Pop popcorn and add peanuts. In a large saucepan melt butter, add sugar, corn syrup, and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. stir well. (Baking soda will cause mixture to foam). Pour syrup over popped corn and mix thoroughly. Spread on to baking sheet. 

Bake for 1 hour and 15 minutes turning every 15 minutes until no longer sticky. Allow to cool. Store in an airtight container.

Mom's Fudge

 Fudge Recipe

Ingredients

4 1/2 cups sugar

 1 1/2 cups of butter

1 can of evaporated milk

2  7 oz jars of marshmallow creme (use only 12 ounces)

3 cups of chocolate chips

1 1/2 cups rough chop toasted walnuts or pecans (optional)

Chop and toast walnuts or pecans if using.

In a large heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium stirring constantly. Boil at a steady rate for 8 1/2 minutes stirring constantly. Remove from heat and add chocolate chips, 12 ounces of marshmallow creme, and toasted chopped nuts. Stir until combined. Pour into buttered 15x11 baking dish. Allow to cool completely, and cut to desired size.

Mom's Rolls

 Mom's rolls

(Clista's biscuits)

Makes approximately 24 large rolls

Ingredients

6-8 cups of flour (start with 6 and add more as needed)

3 packages of rapid-rise yeast (or 6 3/4 teaspoons of active dry yeast proof before using)

6 T sugar

3 tsp salt

3 T oil

3 cups of hot water (if using rapid-rise yeast, warm water if using active yeast)

If you are using active dry yeast proof your yeast otherwise continue as follows.

In a Kitchenaid stand mixer (using a dough hook) combine 6 c flour, yeast, sugar salt, and oil. Turn the mixer on low speed and combine the ingredients. Slowly add hot water (just hot tap water, not boiling water) mix well. 

While mixing add additional flour (up to two cups) so the dough no longer sticks to the side of the mixing bowl. You want to add about one-quarter to one half a cup at a time and let it incorporate. 

Allow the mixer to knead the dough for 5 minutes.

Cover and allow the dough to rise until double in size (approximately 30 min)

When the dough has doubled in size, punch down the dough and shape it into rolls. Place in two greased  9x13 metal or glass baking dish (12 in each pan).  Place rolls close together in rows of 3. Cover and allow to rise on the stovetop for 30 minutes to 1 hour. (I like to turn my oven on to a low temperature of 200 or 250 degrees)

Preheat oven to 400 degrees. 

Bake rolls one pan at a time for 20 minutes. Brush tops with butter and remove from pan and allow to cool.

 

Mexican Street Corn Pasta Salad

This is a great dish as a side or add some chicken for a great summer dinner or without for a vegetarian meal. It has a nice kick to it but it isn't super spicy. If you are sensitive to spice consider adjusting spicy ingredients tasting the finished product and adding more if desired.

Ingredients

2 cups mini farfalle pasta, uncooked
1 16 oz package of frozen corn (about 3 cups any variety) or 3-4 ears of corn
6 strips of bacon cooked and chopped
3 green onions sliced
1/2 of a bunch of cilantro chopped
1 jalapeno finely chopped (you can use less if you like it milder)
1/2 can of black beans (or more if desired)
(optional- 1/3 cup cotija cheese or up to a 1/2 queso fresco, or Mexican blend cheese)
1-2c avocados, chopped
Dressing

1 cup regular mayonnaise (you can use as
2 limes juiced (about 3 tablespoons) plus a little lime zest (about 1/4 teaspoon)
1/8 tsp ground cumin
1/4 tsp paprika
1/2 tsp chili powder (we like the hot blend, it isn't really hot)
1/4 tsp cayenne pepper (can be adjusted according to the desired spiciness)
salt and pepper to taste

Cook pasta according to package directions to al dente (don't forget to salt the water).  Drizzle with a little olive oil. completely drain and cool in a large bowl in the refrigerator for 5-10 minutes.
Cook bacon. Allow bacon to cool, then chop and set aside.
Defrost corn and then cook in a single layer on the stovetop with a little butter in a cast iron or other skillet for about 5 minutes on medium heat. Stir once after 2 1/2 minutes. You want the corn to get that nice roasted look, so don't be tempted to stir it.
If using ears of corn, heat the grill to medium. Pull back husks but do not remove them. Remove the silks and put the husks back up around the ear of corn. Soak the ears of corn in a large bowl with 1 tablespoon of salt for 10 minutes. Remove from water and dry. Place on grill, cover grill, and cook corn for 15-20 minutes turning every 5 minutes. Remove corn from the cob.

Add corn to pasta. Chop avocado, green onions, cilantro, and jalapeno. Add all to the bowl with the pasta and corn. Add black beans, bacon, and cheese if desired. (If you are making the night before hold back the avocado, bacon, and cheese until just before).
In a small bowl mix all of the dressing ingredients together and pour over pasta and stir until combined. I like to let it sit in the refrigerator for a bit in order for the flavors to meld together, but it can be served right away.

Chocolate Almond Ice Cream

The original recipe was a little unclear on some parts so I took the liberty of clarifying some steps. This recipe asks for extra rich milk which I don't believe is sold in most grocery stores anymore. In my quick online research some people suggested using whole milk and adding a little butter to increase the fat content. I also saw some suggesting using half and half. In my research it said that extra rich milk had a higher fat content than whole and less than half and half.
I am not sure if this recipe was from Blue Diamond or if someone just liked the brand. I just chopped up whole almonds and toasted them in the oven. I added the directions for that method below. You could also just purchase chopped almonds or almond pieces. Toasting them really brings out the flavor of the almonds so don't skip this part.

You will need an ice cream freezer, rock salt or ice cream salt, and ice.

Ingredients
2/3 cup of cocoa
2 cups sugar
4 cups extra rich milk*
2 tsp. vanilla
1/4 tsp salt
4 cups whipping cream
2-1 oz squares of semi sweet chocolate
1 cup chopped almonds (Blue Diamond Original)*
Optional: 2 cups mini marshmallows to make Rocky Road)

Directions

Chop almonds and toast in the oven at 350 for 7-8 minutes stirring once. Meanwhile, in a saucepan mix cocoa and sugar. Add rich milk. Cook on low heat stirring until sugar and cocoa dissolves. Cool at room temperature. Once cool add chocolate mixture to ice cream freezer. Add vanilla, salt, and whipping cream and stir. Stir in shredded chocolate and almonds and freeze in ice cream freezer according to instructions.

Strawberry Ice Cream

You will need an ice cream freezer, rock or ice cream salt, and an ice cream freezer

Ingredients
2 1/2 cups sugar
1 cup whipping cream
4 cups half and half
1/2 tsp vanilla
1/8 tsp almond extract
3-10 oz packages of frozen sliced strawberries-(loosely chop in a blender or food processor if slices are too big).
Directions
Mix together sugar, whipping cream, half and half, vanilla, and almond extract together well in ice cream freezer. Add strawberries.
Freeze in ice cream freezer according to  instructions-
Makes 4 quarts (1 gallon)

I made this 5/254/2020 Strawberry slices must have been much smaller in the past than they are now. I bought a big bag of sliced strawberries at Winco and they were too big for the ice cream freezer. They kept getting stuck in the paddle. I updated the recipe to suggest running the strawberry slices in the blender so they were more chopped than sliced.

Pumpkin Soup

Ingredients:
1 lb smoked bacon, chopped
1 large or 2 small leeks chopped (only the bottom part of the leek not the green)
1 onion, chopped
2 cloves of garlic, chopped
1 large (29 oz.) can of pumpkin
7 cups of chicken broth
1 to 1 1/2 cups cream
salt and pepper to taste

Directions
Cook bacon in a soup pot. When it is almost done add the onion, leeks and garlic. Cook until onions are translucent (about 20 minutes). Add the pumpkin and stir. Add the broth. Mix well and simmer for 30 minutes. Add the cream and salt and pepper to taste.

Zuppa Toscana Soup

Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces

Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper  to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.

Serve with a crusty baguette or other bread.

Oatmeal, Peanut Butter, Chocolate Chip Cookies

1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)

Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.

Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.

Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.

Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.

Green family favorite chocolate chip cookie recipe

Ingredients:

1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips

Directions

In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.

Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.

Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.

Cinnamon Twists (aka: Cardamamas)

Mom (Clista) used to make these and take them to family camp when we were younger. I remember her reheating them at camp by placing the pizza pan over a big kettle of boiling water and covering with foil. Aunt Patti nicked named it cardamamas. Uncle Ron was particularly fond of them and especially liked the middle part. Mom would stay up really late the night before to make them. It got too labor-intensive while trying to get the family ready for camping.

Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen

Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted

Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped

Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.

On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.

Grandma Schwab's Christmas Punch

In a saucepan Heat 1 cup of sugar, 1 cup of water and 1/4 teaspoon ground cloves until dissolved. Stir while heating. 

In a punch bowl add water and clove mixture, 1-gallon cranberry juice, 1 6 oz can (or 1/2 can) frozen pineapple juice and a 2-liter bottle of 7-UP and ice to fill a punch bowl. 

Notes: depending on the size of the punch bowl or dispenser your juice might not all fit. Adjust cranberry and 7UP amounts to accommodate the size of the punch bowl to taste.

Butternut Balls

Cream: 

1/2 cup powdered sugar

1 cup butter

1 tsp vanilla

Add: 

2 1/4 cup flour

1/4 tsp. salt

3/4 cup chopped walnuts

Roll dough into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes. Roll in powdered sugar while still warm

Snickerdoodles

Cream together: 1 cup shortening
1 1/2 cups Sugar
2 eggs

Add: 2 1/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Roll dough into 1 inch balls. Roll in *cinnamon & sugar mixture. Place on cookie sheet and bake at 400 degrees for 8-10 minutes
*2 Tbl sugar and 2 tsp cinnamon mixed

Bruschetta Chicken

I found this one of the Taste of Home and it's easier to make then it looks and sounds, so don't be discouraged.

Ingredients:
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, mined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs;plave in a greased 13x9 baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170. (I didn't have a thermometer, so I just baked until juices were clear)

3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Notes:
This is one of the best smelling recipes that I have ever made. You really need to have fresh basil to pull it off and heating the tomato mixtures is a must.

Forgotten Jambalaya

This was my stretch recipe. I HATE seafood. I hate the smell, the texture, the taste. However, this recipe had some really good reviews on Taste of Home, so I thought that I would give it a shot and hope for the best.

Ingredients:
1 can Diced tomatoes, undrained
1 can beef or chicken broth
1 can tomato paste
2 medium green bell peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 cloves of garlic, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce (I used Sriracha)
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4 inch slices
1/2 pound uncooked medium shrimp (This was horribly expensive at the time, so I got some previously cooked, frozen shrimp meat. Joe said that it was just fine)
Hot cooked rice

Directions:
1. In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
2. Stir in green peppers, onion, celery, garlic and seasonings.
3. Stir in chicken and sausage.
4. Cover and cook on low for 4 hours or until chicken is tender.
5. Stir in shrimp.
6. Cover and cook for 15-30 minutes longer until shrimp turn pick. (We left our frozen shrimp meat in for 30 minutes)
7. Serve with rice.

Notes:
Joe LOVED this...The boys and I, not so much. I could not get past the smell! I ferreted out the chicken chunks, which tasted really good. Then I couldn't do it anymore and me and the boys resorted to left overs. However, I froze the remaining Jambalaya for Joe. He has had it since, and said that it was just as good.

Mexican Lasagna

Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped

Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.

Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.

Spicy Tangerine Beef

Ingredients:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri tip, cut thin (think Chinese food)
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I like Sriracha hot chili sauce)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 table spoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Directions:
1.  In a resealable plastic bag, combine the soy sauce and cornstarch and mix well.  Add beef, cover, and let marinate for 20 minutes in the refrigerator.

2.  Whick together the hoisin, honey, chili sauce, soy sauce and tangerine juice until completely combines.

3.  In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2-3 minutes.  Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.  Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Cheese Enchiladas

Ingredients:
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional


Directions:
1.  In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.  Spoon 2 tablespoons sauce over each tortilla.

2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, sour cream, parsley, salt and pepper.  Place about 1/3 cup down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 baking dishes.  Pour the remaining sauce over the top.

3.  Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with remaining cheddar cheese.  Bake 4-5 minutes longer or until cheese is melted.  Garnish with lettuce, olives, and sour cream if desired.   Serve immediately.

Notes:  These are good, but we wish they had some more spice to them.  Next time we would try them with jalapenos.

White Chicken Chili

Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese

Directions:
1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

2.  Reduce heat to low.  With a potato masher, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thouroughly.

3.  Top each serving with cheese.

Makes about 2 1/2 quarts

NOTES:  I buy my chicken at Costco and they are WAY to big to use four.  Next time, I would use 2 and cube it smaller.  Joe also said that he would have liked another can of beans.  If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp.  I loved it the way the recipe said, but it did have a kick to it.