SWEDISH ALMOND SLICES

SWEDISH ALMOND SLICES

4 1/2 c. flour

1 Tbsp. cinnamon

1 tsp. baking soda

3/4 c. butter, melted and slightly cooled

3/4 c. shortening (butter flavored is great!)

2 c. firmly packed brown sugar

1 c. sugar

3 eggs, well beaten

1/4 c. slivered almonds

Place the flour, cinnamon and baking soda in a medium bowl. Stir to mix, set aside.

Place the shortening, brown sugar, sugar and melted butter into the large bowl of an electric mixer. Blend well.

Add the beaten eggs, mix well.

Add flour mixture to mixing bowl, a little at a time, incorporating well. Then add almonds, mixing well. Dough will be stiff.

Form dough into rolls. (There's a lot of dough with this recipe!!) HINT: You can also put into waxed paper-lined bread pans.

Wrap in waxed paper and then in plastic wrap. Refrigerate overnight.

Preheat oven to 350°F. Remove rolls from refrigerator. Remove wrappings and place on cutting board.

Slice rolls thin. HINT: If the slices fall apart a bit, just take the crumbs and form them back together. Dough works well for that!

Place on ungreased cookie sheet about 2" apart. HINT: Use parchment paper sheet to line the cookie sheets!

Bake 10 to 12 minutes until they are firm and lightly browned. Let cool for a few minutes on cookie sheet before removing to wire rack. Cool completely. They will be VERY crispy! 

Store in an airtight tin.

Shrimp Farfalle Calabrese with red pepper cream sauce

Shrimp Farfalle Calabrese

with red pepper cream sauce

• 
  
  Prep & Cook Time: 20-30 min.
  Difficulty Level: Easy   
  Spice Level: Mild  
  You Will Need:
  1 Medium pot
  1 Large Non-Stick Pan
  1 Colander
  • 1 oz. Grated Parmesan Cheese
  • 5 oz. Farfalle Pasta
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • 8 oz. Shrimp
  • 2 fl. oz. White Cooking Wine
  • 2 oz. Sour Cream
  • ¼ tsp. Red Pepper Flakes
  • Olive Oil
  • Salt  
• 
  

  Pepper

Prep:

• Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
• Thoroughly rinse produce and pat dry.
• Ingredient used more than once: Parmesan

1

Cook Pasta and Prepare Ingredients

Add pasta to boiling water and cook until al dente, 10-12 minutes.

Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking.

Set aside. While pasta cooks, stem, seed, and cut red bell pepper into ½" dice. Mince garlic.

Halve tomatoes. Pat shrimp dry.

2

Cook the Shrimp

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute.

Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees,

30-60 seconds. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

3

Cook the Red Bell Pepper

Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil.

Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.

Season with ¼ tsp. salt and a pinch of pepper.

4

Make the Sauce

Add garlic to pan with red bell pepper and stir occasionally, 30 seconds.

Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.

5

Finish the Pasta

Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the

Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through,

1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

Plate dish, garnishing with remaining Parmesan. Bon appétit!

Kosher Greens

I just came upon this great cook site while looking for recipes for savory cornish game hens. I'll be cooking that one, for sure.  Anyway, here's a nice video and printed recipe on how to make what my friends call Kosher Greens.  It's greens made with smoked turkey, not ham hocks. I like the flavor so much more when it's cooked with turkey.  Funny, I'll turn around and serve this with ham. Go figure.

So here goes, Divas Can Cook does it right!
http://divascancook.com/soul-food-collard-greens-recipe-southern/

Here's the copied and pasted recipe. I hope Miss Diva doesn't mind.

Soul Food Collard Greens

 

Author: Divas Can Cook

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon red pepper flakes
• 1 large smoked turkey leg (fully cooked)
• 32 oz. collard greens, thoroughly washed and cut into strips.
• salt & pepper
• hot sauce

Instructions

1. In a large deep skillet or pot, heat olive oil on medium heat.
2. Add in onions and cook until tender.
3. Stir in garlic and cook until fragrant.
4. Add chicken broth, red pepper flakes and smoked turkey.
5. Bring to a boil and reduce heat.
6. Cover and boil lightly for about 20-30 minutes.
7. Remove turkey leg and let cool.
8. Remove meat from bone and cut into bite-size pieces.
9. Return meat and skin back to the pot.
10. Simmer for 10 minutes.
11. Add collard greens to pot, pushing them down if needed.
12. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
13. Add salt and pepper if desired.
14. Plate the greens and pour on a few drops of hot sauce.
15. Serve hot.

Y'all enjoy this now, ya hear?

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas
makes 4 freezer meals that serve 2-3  -- this is much easier than the recipe sounds.

3 bell peppers -- red, yellow, green, sliced long
4 med sweet onions, sliced long
3-4 raw chicken breasts (mine were huge, so I used 3), bite-sized strips
4 oz. (or so) olive oil
*spices OR 2 taco seasoning packets

3 cups shredded cheddar cheese, divided into four 3/4 cup portions in baggies

4 round foil/tins with lids from Dollar Tree (they come in stacks of four)

4 sandwich bags

Saran Wrap

*spices: salt, pepper, oregano, garlic powder, crushed red pepper, onion powder, ground cumin and chili powder- just sprinkle liberally over chicken. Drizzle with olive oil and mix up with your hands to give the chicken and veggies an even coat.

I USE ONE PACKET OF CHICKEN TACO MIX & ONE PACKET OF REGULAR TACO MIX

• In a LARGE bowl, mix all the sliced chicken together with 2 packets of seasoning and 4-5 oz (I use four good swirls). Go ahead and mix this with your hands! Divide chicken into four large cereal bowls so each pan will get equal protein. Don't wash LARGE bowl, you'll use it again.
• Slice bell peppers and make four equal piles of mixed colors 
• Add one entire sliced onion to each pile of bell peppers.
• Dump one bowl of seasoned chicken with one pile of bell peppers and onion into a LARGE bowl and stir well.
• Pour mixture into a tin and cover with lid, silver side down.  

Before you lid the tins, write on white side:

CHICKEN FAJITAS

Frozen - Bake 375 - 1 hour

Thawed - Bake 350 - 45 mins.

Good with warm tortillas,

cheese, cilantro, salsa, guacamole

Serve with black beans and rice.

I wrap my tins in plastic wrap for extra freezer protection. Before I wrap, I sit the tin on top of a flattened baggie of  3/4 cup cheddar cheese, then wrap it up for the freezer.

Pork Neckbones with Gravy over Rice with Collards

Hello Southerners and Southern Wannabes! I am cooking pork neckbones for diner tonight. Why? Because they were insanely cheap and the package of bones I bought were loaded with meat. I had no idea what to do with them, so I looked in Pinterest.  Ohhh, this looks yummy and explains the prep so well!

Just so you know, I am cooking this recipe in my 5-quart Nesco Roaster, which looks a lot like this one, but mine is beige.  I love this thing! AnYway, my dinner has been on for about an hour and it smells FABULOUS!

I plan to serve this over rice with a side of collard greens. Ima gonna cheat and buy a can of my favorite, Margaret Holmes Collards, then add a dash or three of my own homemade datil pepper sauce to make it my own.

Chicken Stuffing Mix with Chicken and Tomato

• Chicken Stuffing with Chicken and Tomato
• makes four freezer meals in round tins from Dollar Tree.
• 
  
• 1-1/2 cups hot water or chicken broth
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix Chicken
• 1 can chopped tomatoes, 14.5 oz.
• 
  

  • 2 cloves garlic, minced
• 3 chopped boneless skinless chicken breasts
• 1 cup mozzarella cheese
• 1 tsp. dried basil
• Salt and pepper
• 1/2 stick Butter
• 
  

  • Heat oven to 400°F.
  • Add hot water (or chicken broth), and garlic to stuffing mix; stir just until moistened. 
  • FILLED 4 ROUND TINS purchased at dollar tree.
  • Mix up. Top with melted butter.
  • Bake 35 min. 

Chicken Cheddar Yum Yum

I made this last night. It was really really good! I took a giant chicken breast, sliced medallions and followed this simple recipe. Click Here

Just an FYI, mine weren't too crispy, but the cheese and ritz on top was fabuloso.

The Curse of the Veg-All Casserole

My sister's mother in law was a farm girl, born and bred, then married a farmer and died an old lady knowing only a life on the farm. She had some absolutely fabulous recipes, but some great shortcuts too, like using sliced flour tortillas in chicken soup for noodle dumplings.

This is a favorite in our family. If you EVER bring it to an annual event, you will have the CURSE OF THE VEG-ALL CASSEROLE, as it will be expected every year and you will be browbeat for ever bringing anything but the Veg-All Casserole. Just an FYI - I usually double/triple this recipe and use an larger Pyrex dish. Oh, and IT HAS TO BE "Veg-All". No other brand is cut like, or tastes like Veg-All canned vegetables. After you've made this a few hundred times, you don't need measuring cups. ;) My sweet Mark has a covered dish dinner at work in a couple of weeks and he decided to bring Veg-All.  Here we go...

VEG-ALL CASSEROLE
Ingredients:
1 large can Veg-All, drained (or 2 to 3 regular sized cans)
1 cup chopped celery (the size of a large corn kernel)
1 cup chopped sweet onion (the size of a large corn kernel)
1 can (crisp type) corn, drained
1 cup mayonnaise
Topping:
1 cup grated cheddar cheese
1 cup crushed Ritz crackers
1/4 stick melted butter
Instructions:
Blend ingredients together, put in an 8x8 casserole dish - no pre-grease, you've got mayo in the mix!
Top with cheese, then Ritz, then drizzle butter on top of that.
Bake 350F for 30 minutes.
The corn, celery and onion come out crisp, which is such a treat! This is so simple and so yummy.

Biscuits

My husband's college roommate was a great cook and I still hear stories of some of the southern fabulousness Dave Walker served up. So when Dave posted his biscuit recipe in FaceBook, I knew I had to share! Mark says that when Dave's momma made iced tea, it was so clear and incredibly sweet, it sparkled.

DAVE'S BISCUITS
2 cups all purpose flour (never self rising)
3 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 T Crisco (never use oil)
1 1/4- 1 1/2 cups buttermilk

Preheat oven to 475. Put 1 T of Crisco on a 10" flat cast iron baker and put baker in the oven while it is preheating just long enough to melt the Crisco. Mix together the dry ingredients. Cut in remaining 2 T of Crisco with a pastry cutter. Mix in just enough buttermilk to make a slightly soft dough. Turn out onto a floured pastry cloth( mine is over 30 years old and is never washed, just stored in a Ziploc bag). Lightly knead then pat out (never roll) to about 3/4" thick. Cut all dough with 2" biscuit cutter then put biscuits on the baker turning them over 1 time to coat them evenly in Crisco ( this make them golden brown top and bottom). Bake 8-10 minutes then enjoy.

Cream Cheese Pound Cake and Brown Sugar Pound Cake with Browned Butter Frosting

CREAM CHEESE POUND CAKE and BROWN SUGAR PECAN POUND CAKE with BROWNED BUTTER FROSTING
Pound cakes taste fabulous after they've sat (covered) a couple of days. They're never as good on the day they're baked.

Cream Cheese Pound Cake - a delicate white cake
3 sticks butter (salted), room temp
1 - 8 oz bar cream cheese (not low fat), room temp
3 C white sugar
6 lg eggs, room temp
3C all-purpose flour
1/8 tsp salt
1 T vanilla extract
Cream butter and cream cheese at medium speed until creamy. Don't over beat.  Gradually add sugar, beat well. Add eggs one at a time. Sift flour and salt. Gradually add to wet mixture. Stir in vanilla. Pour into well greased tube pan with a parchment or waxed paper liner on the bottom. Bake at 300 for 1 hour and 40 minutes.
This is not the same as the Sour Cream Pound Cake I make at Christmas. I may like it better!

Brown Sugar & Pecan Pound Cake - This cake comes out high and heavy and so so delicious.
Cream together:
3 sticks butter (salted), room temp
1 pound brown sugar (2 C)
1 C white sugar
Add 6 eggs one at a time
Add 1 C milk, alternating with
3 C all purpose flour
1 t baking powder
1 t salt
Mix and then add
1 t vanilla and
1 C chopped pecans (optional)
Bake 325 degrees in a large prepared tube pan for 1-1/2 hours.

Browned Butter Frosting
2 sticks salted butter
2 C powdered sugar (16 oz)
1/4 C half and half cream (or milk)
1 t vanilla
In a saucepan, melt 2 sticks butter over medium temp, stirring constantly. It will be a constant boil. Continue for about 8 minutes until it has passed the golden stage and dark crumbs start to develop. Pour all of it, including the crumbs, into a glass bowl (put a metal spoon in to absorb the heat so the glass doesn't crack). Let it sit a few minutes and then remove the spoon and refrigerate until it is very cold and the edges start to harden. Scrape into a mixing bowl and mix until the butter looks a bit fluffy. Add powdered sugar and milk, alternating, ending with the powdered sugar. You can add/subtract sugar depending on thickness desired.  Add vanilla and mix. If you use these exact measurements, the frosting will be a bit loose, easy to ice cake, but won't slide down the sides. You will see specks from the burnt butter in the frosting, which to me, adds character. Decorate with pecan halves. This is my absolute favorite icing and well worth the extra time for cooking and cooling. It is really good on hummingbird cake too.

Low Carb Blueberry Omlette - a sweet treat, like french toast!

I made this and it was SO GOOD!

http://www.sugarfreelikeme.com/2015/05/low-carb-blueberry-cream-cheese-omelet.html

Here's what I did differently...

I mixed one tablespoon of room temp (microwave a few secs) cream cheese, mixed it with an egg, a dash of salt, cinnamon, and splenda.  Once it was in the buttered frying pan, I added about a dozen blueberries.  Cooked, flipped, and added a sliver of cream cheese, more splenda and cinnamon, and a few raw blueberries.

It was so so so good!  Mark said it was a blueberry frittata.  It was like French toast without the bread and I could eat this every morning.  Very simple to make.

Here's a picture I took after I started eating mine. I couldn't stop myself!!

Creamed Shrimp and Vegetables

I found this blogger and like her recipes, but I have to make them my own.
http://www.sugarfreelikeme.com/2015/03/low-carb-creamed-spinach.html

I followed directions, but since I only had a half bag of spinach, I wilted that into the shrimp before pouring it on top of a bag of cooked and well-drained broccoli and cauliflower. Mark and I want to eat this again and again! We were surely members of the "clean you plate club!"

It Was A Costco Day!

I have rheumatoid arthritis, a painful, energy sapping inconvenience in my happy life.  Yesterday was one of those days, but we needed stuff from Costco, stadium-sized, with mile long aisles of endless hard cement floors.  It looks different when you don't feel in tip-top shape.  My big sweetie recognizes my challenge at keeping up with his long strides and patiently slows for me. I am distracted by clothes and books, he waits. He is sidelined by tools and sports equipment and I breeze past, knowing he will easily catch up. I love him. I love that he understands that, after doing the Costco Mile, I have no energy left to help put away a grocery cart full of things we didn't plan to purchase and have no room for in the tiny kitchen of our 1300 sq ft retirement home into which we recently downsized. While I separate massive packets of hamburgers and pork chops into freezer bags of 3 each, he hides away a few granddaddy oak trees' worth of toilet paper in a garage cabinet that I cannot reach. The trash bags are too heavy for me to lift. Thank God for a car with a trunk massive enough to stash away five basketball players.

Costco is a store so huge, it would make people from third world countries cry at the excess. I wander down the aisles and get to a point that I could just collapse on the floor and cry from exhaustion.  But I don't. Mark is a dear and realizes my predicament and offers to get me a wheelchair or motorized cart.  I usually just man up and press on.  Mark makes sure there is something simple for us to eat after we finally get home and unload. I don't care much for the already prepared meals.  I am a better cook than the folks at Costco kitchens, mixing up foods for the masses.

I like their chicken alfredo, nope, too many carbs. Instead, we had my very favorite insty meal that Costco offers: hot roasted chicken and a spinach salad with cheese, cran-raisins, boiled eggs, and the most delicious poppy seed dressing. Markle-Farkle, my sweetheart, if you are reading this - Thank you for taking such good care of me, thank you for never letting us run out of toilet paper. And thank you for fixing blueberries and strawberries in heavy cream for dessert.

Low Carb Treat - a drink concoction I invented and LOVE

Into a quart jar goes
1-1/2 c.  almond milk
1 c. cold coffee - the strong stuff!
1/2 c. heavy cream
2-3 tsp. Splenda
1-2 T. cocoa powder
4 T sugar-free peanut butter - I make huge spoonfuls

Stick the immersion blender in and mix on high speed to blend completely. Share some with your sweetie. I like to drink mine from a straw, over ice.

Beef Shank and Eggplant - A fabulous one-pot meal.

Beef Shank with Onion, Mushroom and Eggplant

I started with two bone-in beef shanks that I bought because, well, I had never bought these before and a lady kept rhapsodising about using them in a recipe called Osso Buco. I planned on a two hour cast iron pot in oven cookathon, but I worked late and didn't get home until almost 6PM and we were pretty hungry, so following a recipe wasn't in my last minute plan.  I still haven't looked up Osso Buco.

Beef Shank is a slice of cow leg. It's tough. It's tasty.

Here's what I chose to make this meal: one big purple eggplant, a box of whole white mushrooms, a glass of dry champagne that had lost it's bubbles, one honking big sweet onion, some garlic, a can of chopped tomatoes, and a box of beef broth.  I could make that work!

Into the big frying pan/pot went a couple of swirls of olive oil and a pat of butter to get hot.  Added both beef shanks to sizzle and braise. I shook on my favorite spice on earth, Spike Original Seasoning. And because I like it so much, I added a half teaspoon of pepper too.  I also added more salt because I knew it would be spread amongst a host of vegetables once the meal was done.

While the meat was browning, I sliced up a huge sweet onion in big chunks (you know it will be sweet if the onion is flat instead of round) and chopped three garlic cloves. Once seared, I moved the meat to a plate and started the onion and garlic to cook on medium/high while I peeled and chopped the eggplant and sliced it into 1" cubes.  Add that to the pan, let it get a little suntan in the pot for a few minutes and then slosh in a couple of cups of beef broth and a regular sized can of petite chopped tomatoes in sauce. I poured myself the last glass of New Year's champagne, realized it was flat and tossed that into the pot too. Wine always makes stewy type food better. Give it all a good stir, nestle meat in, quarter and drop in about ten mushrooms, lower temp to med/med-low and put the lid on the pan.  I set my timer for a half hour, checked the pot to make sure it wasn't drying up (it wasn't) and then set it again for another half hour. Lord knows, those leg muscles would be tough as shoe leather if it didn't get some pot cooking time in.

With about 15 minutes prep time and an hour cook time, we were washing the ONE pot by 7:30. There was enough for another meal, but my husband is a big hungry boy, and devoured what was left in the pot because he couldn't stop himself.  It was heavenly!  The meat was tender. The vegetables and broth came together and became thick, delicious and savory. It was thick, as if I had used flour in the recipe, but I didn't. And I loved the occasional seed crunch in eggplant. It wasn't overwhelming (I prefer my eggplant sliced thin, breaded, fried and covered in spaghetti sauce). The marrow in the shank bone was heavenly, creamy, and delicious.  One we were finished, our little yorkie dog was so excited to get the bone. Bigger dogs could choke on a bone this size, but it was bigger than Juliet's tiny little mouth.

Mark asks to have this again, please.  Next time I'll put the extra aside before he starts serving himself a ridiculous, gut busting amount of food.  Did I mention low carb?  Yes. We are on a low carb diet and my Big Sweetie loves that he can eat until the cows come home as long as it isn't loaded in carbohydrates.

Dessert was sugar free strawberry Jello, buried in a blinding snowstorm of real whipped cream and topped with three big Plant City, FL strawberries, sliced.

BUTTER MELTAWAY COOKIES

BUTTER MELTAWAY COOKIES
1/2 lb butter (2 sticks)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. all purpose flour
Beat together, make quarter sized balls or choose small cookie shooter disk
Ungreased cookie sheet or parchment paper.
350 for 12 minutes. They will not be browned at all.

These cookies are super delicate and fragile. I prepare a sheet of parchment paper with a thick layer of powdered sugar sprinkled on it (I shake it from a large food strainer), then transfer the hot cookies onto the sugar bed, followed by a good sprinkling of more powdered sugar on top.  Once cooled, sprinkle again and place on plastic wrap in a cookie tin, with a sheet of plastic wrap between each layer of cookies.  Better double this recipe, they'll ask for more!
Makes about 3-4 dozen little cookies.

It's Christmas Time!

Hi. Merry Christmas!
I have had a cold, but I sanitized myself and the kitchen to try some recipes today. I dragged myself into the kitchen, lugged the kitchenaid mixer up to the counter, and commenced to make a huge mess in my itsy bitsy kitchen.  Thank goodness for Mark, who is always at hand to help wash and dry when it's time for another round.  I have two friends that want to be a part of my cookies.  Kim, who begs for me to mail her some, and Patti who wants to come over and help.  It's always been just a Mark and Marty event, and the idea of mailing Kim cookies completely overwhelms me. I make exactly the amount of cookies I need to share with my two sisters and parents, plus my two sons and their wives and of course, Mark and me. Last year I threw out ALL my cookie tins. They were thirty years old, bent and maybe a bit rusted. How did I know that they aren't in every Dollar Store and Walmart anymore??  Rubbermaid has had to step in.  Eww. Not Christmasy to see what you're opening. I liked the mystery.

I made my old favorite, M&M Cookies, but after several months on low carb diet, ICKY SWEET with a strange mouth feel.  I only made 4 dozen. You can find a recipe here.  Next time I'm going to try the browned butter recipe that Pioneer Woman makes.  Everything she cooks is great!

Then I made one of my son's favorite, Butter Meltaway, which used to be labor intensive, making little balls, baking, very tenderly rolling in powdered sugar, then again after they've cooled.  Oh Hallelujah! Mark bought me a Kitchenaid cookie shooter at Costco the other day and I decided to make them like spritz cookies, shooting out little quads, then laying them ever so gently on a sheet covered with powdered sugar, then shaking more on top. Genious!  Here's the recipe.

My niece is having a cookie exchange next weekend, so I mixed up a triple batch of white and of green colored cookie dough, thanks to Martha Stewart's spritz dough recipe, and they are sitting in the fridge waiting to meet the oven.. I'll make green cookie shooter trees and white snowmen, another cookie shooter shape.  I need to bake them Friday night to be fresh for Saturday.

Because we've been low-carbing it, and all sugar and flour tastes/feels strange, I decided to whip up a batch of peppermint meringues using Splenda instead of sugar.  The only big cheat was, I crushed a peppermint stick to sprinkle a teeny bit on top before I baked.  They taste and smell terrific! I didn't add coloring, as the white with the delicate touch of red peppermint would look nice.

Leftover egg yolks?  CUSTARD! This is in the oven, Low Carb Custard sweetened with Splenda, and instead of milk, use heavy cream.  It smells heavenly.

I still have some other plans:
My favorite thing on earth is caramel.  I have never tried to make it.
Mark asked for iced Lofthouse Cookies like Costco and the grocery stores sell.
And because peanut butter and chocolate are a wonderful combo, some Buckeye Fudge.
It isn't Christmas without pound cake to share.  I usually make sour cream pound cake, but after reading this recipe, I am sure Cream Cheese Pound Cake will be a winner.

Crockpot Chocolate Peanut Candy

CROCKPOT CANDY

Great for gift giving, bake sales and more!
32 oz dry roasted peanuts
12 oz semi sweet chocolate chips
4 oz German sweet chocolate
32 oz white chocolate candy melts
Place ingredients in a crockpot as listed. Do not stir. Cook on low for 1 1/2 -2 hours - do not open the lid! After cooked, stir and drop by spoonfuls on a parchment paper. Allow to harden and store in a closed container.

Saw this recipe and will try it this Christmas.

Uncarved Pumpkin - Halloween Fail, Thanksgiving Gain!

I saw this and am going to give it a shot:
COOKING A WHOLE PUMPKIN

I'll also roast the seeds.

Okay this worked out great. Glad I lined my pan with thick tinfoil... No clean up!
Give it a try.

Uncarved Pumpkin - Halloween Fail, Thanksgiving Gain!

I saw this and am going to give it a shot:
COOKING A WHOLE PUMPKIN

I'll also roast the seeds.

Okay this worked out great. Glad I lined my pan with thick tinfoil... No clean up!
Give it a try.