15 MINUTE HOLIDAY CARAMELS

15 MINUTE HOLIDAY CARAMELS

Ingredients:

-1 cup butter

-1 cup brown sugar

-1 cup sugar

-1 cup corn syrup

-1 can sweetened condensed milk

-Large microwave safe glass bowl (at least 10 cup capacity)

-Wax paper

DIRECTIONS:

-Melt the butter in a large glass bowl.

-Add all ingredients except milk and stir well.

 -Add milk and stir.

-Microwave on high for 13 minutes.  To be safe, put a plate under your bowl in case it starts to boil over.

-Remove from microwave and stir again.

-Pour hot caramel into a buttered 9×13 pan and allow to cool.

-Cut into 1″x1″ squares and wrap in wax paper.

Eggnog

Eggnog

6 large eggs, plus 2 yolks
1/2 cup honey
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

1. Combine eggs, egg yolks, honey, and salt in a heavy saucepan, whisking until well combined.
2. Pour milk in slowly and whisk until combined.
3. Turn burner on low. Stir continuously until the temperature of mixture reaches 160 degrees F. At that point it should be thick enough to coat the back of a spoon.
4. Strain your mixture through a fine sieve to remove any accidental small cooked bits of egg.
5. Add vanilla extract and nutmeg.
6. Pour into a glass pitcher or container and cover.
7. Refrigerate least 4 hours or up to 3 days before finishing.
8. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into eggnog.
9. Garnish with a sprinkle of nutmeg.

Enjoy!

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian Sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp.

I think this might be the same recipe that Tricia brought to Dalton's blessing and it was good!

Grandma's Lace Cookies

Lace Cookies
Grandma LaRaine Robison


1/4 C. Butter
2/3 C. Brn Sugar
1/4 C. Crisco
1/2 C Corn Syrup
1 C.  Flour
1 C. pecans finely chopped (or more)

Preheat oven to 350 degrees
Bring butter, brn sugar, Crisco, and syrup to a boil.
Remove from heat.  Add 1 c. flour & 1 c pecans immediately.

Spoon a large Tbl. of dough on pan.  (Can get about 3 on a pan).\

Bake 350 degrees for 7-8 minutes.   Cool slightly.  Turn cookies upside down on glass bottom
to form a cup.  Serve with ice cream.

Peppermint Ice cream with chocolate drizzle - nice for Christmas

BBQ Chicken Sliders

• 6 Boneless skinless chicken thighs (I'm going to use chicken breasts)
• 1 tsp Kosher salt
• Chicken broth
• 2 Cups BBQ sauce
• 12 - 16 mini rolls

In a large sided pot add chicken, salt and broth. Bring to a boil, reduce heat and simmer until done - approximately 20 minutes. Remove from heat, drain broth and allow to cool. With two forks, shred chicken in pot by pulling the pieces a part,. Add BBQ sauce, reheat the mixture and reduce. If too thick add a little chicken broth. Split rolls, add meat. Using a toothpick put a pickle on sandwich (Optional) and serve warm.

 

(This was a recipe featured on Good Things Utah the other day. I'll let you know how we like them.)

Lollipops

Lollipops

1 cup water
1 cup Karo Syrup
2 cups sugar
Cook to 290 degrees (hard crack)

Pour into sucker molds

Carmel Popcorn

Carmel PopCorn

12 - 16 cups popped corn
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 tsp. white vinegar
1/4 tsp. salt
3/4 cup butter

Measure popped corn into a bowl.
Combine sugars, corn syrup, water, vinegar, and salt in a saucepan.
Cook to 245 degrees on candy thermometer.

Reduce heat to low and stir in butter until melted.
Pour syrup in thin stream over popped corn. Stir until well coated.
Spread out on a cookie sheet or butter hands and shape
into popcorn balls.

I spread out the popcorn and drizzle chocolate over the camel coated
popcorn. You can drizzle white chocolate and dark chocolate.
Let cool and break into pieces.