Friday, December 14, 2012

Symphony fudge

4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

* I found that this needs to be refrigerated or it gets too soft. I had a hard time reading 230 degrees though I may cook a tad longer next time. But this is an amazing fudge recipe

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Wednesday, December 12, 2012

Chocolate tools

So my boys will be 5 on Friday!!! I can't believe how fast the time has flown by. They are really into construction everything so we are doing a construction themed party. I found tool molds on amazon for way cheap and just used milk chocolate chips. I love how they turned out. They had hard hats too but they use tons of chocolate and are way too solid and too much chocolate. Anyways the boys love them.

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Monday, December 10, 2012


First Melt 1 C. butter in a large saucepan

Then add 2 1/4 C. Brown sugar

Stir until all the sugar is combined

Add 1 C. Light Corn Syrup

add 1 can sweetened condensed milk stirring constantly

stir until combined

continue stirring constantly. you will notice the color changing

 Cook until a firm ball stage. it really depends on where you live and how soft you want. I do mine 250 that gives you a really soft almost melt in your mouth type....the other day i did 252 and got a soft chewy kind. we liked both. however my 11 year old likes the softer one (she has braces so that may be why)
add 1 tsp vanilla the last 4 min or so. i usually add it about 5 degrees to what I want it to


 pour into a 9x13 GREASED pan. I have been using a 11X13 pan for mine

 Cool - I stick mine in the fridge for 1-2 hours
then cut into squares

Then get your 11 year old to help wrap them in wax paper
*I didnt use salt because my butter is salted :)

Another fun variation is do dip in chocolate after cutting the squares


1 C. butter
2 1/4 C. brown sugar
1/8 tsp salt
1 C. light corn syrup
14 oz sweetened condensed milk
1 tsp vanilla

Melt butter; add brown sugar and salt mixing well. Stir in corn syrup. Gradually add milk. stirring constantly. Cook and stir over medium heat until reaches firm ball stage (245-252) This will take 10-15 minutes. Add vanilla last 5 minutes. Pour into greased 9x13 pan. Let cool. Cut into squares and wrap in wax paper.

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Monday, November 5, 2012

Pumpkin pull apart bread

These are super yummy. Similar to monkey bread as my kids thought it was. Lol

2 tbsp butter
1/2 c milk
2 1/4 tsp active dry yeast
3/4 c pumpkin purée
1/4 c sugar
1 tsp salt
2 1/2 c bread flour

1 c sugar
2 tsp cinnamon
3 tbsp butter
1/2 tsp nutmeg

2 tbsp butter
1/8 c brown sugar
1 1/2 tbsp milk
3/4 c powdered sugar
2 tsp vanilla

In a saucepan over med high heat brown 2 tbsp butter. Once browned remove from heat and add the milk.
Return to heat until milk is heated
Pour into the bowl of a mixer with hook and allow to cool until 100•F. Once it has reached the temp add yeast and sugar and let poof about 10 min. Then add pumpkin, salt and 1 c flour. Stir until combined then add the rest of the flour 1 c at a time. And knead 6 min until dough is smooth and elastic and just slightly sticky. If its too sticky add flour a few tbsp at a time. (I had to add about an extra cup or so )

Move dough to a lightly oiled bowl and cover with a towel. Allow to rise 60-90 min or until doubled in size.
While dough is rising brown another 2 tbsp butter. Add the sugar, cinnamon and nutmeg and mix well. Set aside. Next grease a 9x5 ( bread size) pan.
Set aside.

When the dough has doubled punch it down and flip on a floured board. Knead in hands 1-2 min. Roll out to a 20x12 rectangle. Even sprinkle the sugar cinnamon mixture. And press into the dough with your hands. Cut rectangle into 6 even strips then stack on top of each other and cut into 6 pieces. Stack strips vertically in pan.
Cover with a clean towel and let rise for 30-45 minutes.

Preheat oven to 350. Bake 30-40 min
Until very brown.
To prepare the glaze heat butter, milk and brown sugar in saucepan. Bring to a boil then remove from heat and stir in powdered sugar bad vanilla. Poor on bread after baking.
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Tuesday, April 17, 2012

Asian salad

So yummy!!! And simple

1 head napa cabbage sliced thinly
1/3 c toasted pine nuts
1/4 c toasted sesame seeds
4 green onions sliced thinly
2 shredded carrots ( can do more or less)
Sugar snap peas ( I sliced mine in half)

1/3 c olive oil
1 tbsp soy sauce
1 tbsp sesame oil
1/4 c red wine vinegar
1/4 c sugar
1tbsp minced garlic

Mix salad on a bowl then mix the dressing and pour on top. Yum!!
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Thursday, April 12, 2012

Apple brown Betty

This is a very easy and basic recipe but very yummy!!

8 slices wheat bread
3-6 apples depending on size
1 1/2 c brown sugar
1 cup butter ( I only used 1/2)

Homemade whip cream

Preheat oven to 375
Grease 13x9 pan
Slice bread and apples onto cubes
Place half the bread cubes in pan
Sprinkle half the apples
Add half the brown sugar
Repeat with again. Dot top with pats of butter. End by sprinkling 1/2 c water over it by the tablespoon. Bake covered for 45 min then bake 10 more min uncovered to brown. Serve with whip cream on top.
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Fun Easter deviled eggs

So I forgot to post these. I did them for Easter. Kids loved them. All too do or hard boil the eggs scoop out the yolks then put the whites in a bowl of water with desired color. Takes about an hour to get desired color. Then make as you would your deviled eggs.
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Tuesday, April 10, 2012

Roasted Brussel sprouts

Yeah I know not everyone's fav but these are actually good. I got some in my basket and so I tried a new recipe and it was a success!

Cut your Brussel sprouts into quarter wedges. Stick on baking sheet and drizzle a good amount of olive oil and Toss well to coat. Then sprinkle on salt and pepper. Roast in a 400 degree oven about 20 min until browned.

Dipping sauce:
6 tbsp mayo
2 tsp minced garlic
3 tbsp chopped parsley
Mix well and dunk Brussel sprouts in.
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orange rolls!

These are soo yummy!! YOU WANT TO MAKE THESE........NOW!!!!!

in a bowl mix 1 Tbsp active yeast in 1/3 C. warm water and 1/2 tsp sugar. give it a little stir and let it poof about 5 min. While its poofing:

in your stand mixer bowl add 1C. scaled milk cooled (i put it in the microwave for 90 sec then let it cool while i added the other ingredients), 3 Tbsp melted butter, 3 eggs and mix with wire wisk. then add 1 C. flour and 1/2 C. sugar. By this time the yeast should be poofed so add that and gently mix.  Then add 3 C. flour and 1 tsp salt. You may need more flour. You dont want it overly sticky. It should come off the sides of the bowl. I think I added close to 4 C. total. Then take it out and drizzle some olive oil in the bowl and add the dough back and roll it so its all been coated. I let mine rise in the dryer to speed up the process. I put 3 big towels in and put it on high about 5 min then turned it off and put the bowl in covered in saran wrap and put the towel around the bowl and let it rise (with the dryer off!!) while i prepared the good stuff ;)
so while your dough is rising: melt 1 Stick of butter. Then add the zest of 2 oranges and 1/2 C. sugar. set aside. This will go on the dough.

Now in another bowl we're gonna make the icing.
1/2 stick softened butter, juice of 3 oranges, 1 tsp vanilla and about a half a bag powdered sugar.  You want it a bit thinner than frosting so you can put it on the warm rolls and it will seep throughout the entire roll.

Preheat oven to 375

After this your dough should be doubled in size. Roll out into a rectangle about 1/4" thick. Spread the orange zest goodness all around it. I sprinkled it with cinnamon too. then Roll it tight jelly style. Then pinch the ends to its sealed and cut about 1 1/4" inches thick and put in a greased 13X9 pan. I got 12 rolls but it depends on how big you cut yours on how many you will get. Let them rise a bit. Not too much as they will rise in the oven. just until they are all touching. I use a heating pad under my pan on high and it rises in about 15 minutes. Make sure you cover your pan.

Bake in your preheated oven for 20 min until they are browned. Let cool about 5 min then put the icing all over. YUMMY!!!!
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Thursday, April 5, 2012

Baked orange French toast

I found this recipe on pinterest and knew I had to try it. It's definitely a keeper!!!

2 eggs
1 1/2 c milk ( I used rice milk)
1 tsp vanilla
1 c panko bread crumbs
Zest of 1-2 oranges
1/2 tsp cinnamon
1/4 c melted butter
1/4 c canola oil
Bread cut 1" thick I used homemade whole wheat

In a shallow bowl add first three ingredients. Mix well. In another bowl add the bread crumbs, orange zest and cinnamon mix well.

Preheat oven to 400. prepare a cookie sheet with the butter and oil. Dip bread in egg mixture then breadcrumbs And then put on cookie sheet and turn over so both sides get the butter and oil on them. Cook for 15 min then flip and cook another 10 minutes. Great with homemade buttermilk syrup or maple.
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Tuesday, March 20, 2012

Chicken pillows

I was a bit skeptical on these but decided to try them. My 10 year old said they were the best and asked if she could have some for breakfast.

3 c cooked shredded chicken
8 oz cream cheese
1/4 c butter
Crescents ( I used two packs)
1 sleeve ritz (or any crackers) crumbs
1 egg

Mix chicken with butter and cream cheese then put in the crescents and seal well. Put egg in a bowl with a few Tbsp water and mix. Put cracker crumbs in another bowl. Dip each pillow into egg then crumbs and lay on cookie sheet. Do that to all then bake at 400 for 20 min. Serve with cream of chicken soup warmed with as much milk as you want for the thickness.
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Friday, March 16, 2012

Chicken Caesar Salad Sandwiches

These are the easiest and really only take about 10 min of prep time!

Place chicken breast/tenderloins in the crockpot with about 2 c. water. I did 1 very Large breast and it was more than enough for 5.
after it has cooked on low 5-6 hours or more drain the water and shred the chicken and return to the crock pot. Add 1/2 C. caesar dressing. you may need more or less depending on the amount of chicken. you just want it coated but not drenched in the dressing. add 1/2 c. fresh shredded parmesan (NOT the powdery stuff you use on spaghetti!!) then return to pot and cook on high 30 min. Serve on buns with lettuce.

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This is soo yummy!!!

1 can chickpeas (garbanzo beans) drained and rinsed
1 garlic clove minced
3 Tbsp lemon juice
3 Tbsp Tahini
1/2 tsp kosher salt
1/8 tsp black pepper
1/2 tsp cumin
1/8 tsp red pepper
4-6 Tbsp water, divided
3 Tbsp extra virgin olive oil
1 Tbsp minced fresh parsley (optional)

Combine the chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper and 3 Tbsp water in a food processor. Process until smooth. With processor running pour in olive oil. Process until combined. Add additional water by tablespoon until you reach the consistency you like.
Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate at least 2 hours before serving. RIght before serving top with a drizzle of olive oil and chopped parsley.
Serve with pita chips, crackers or veggies.

to make your own pita chips preheat oven to 350. Place pitas on baking sheet and drizzle with olive oil. then sprinkle with kosher salt. I also like to add parsley, basil, and garlic powder. Bake 8-10 min.

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Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

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Friday, March 9, 2012

Buttermilk waffles with buttermilk syrup

My granny used to make buttermilk waffles. Unfortunately nobody got the recipe before she died :(
So I went searching for a good recipe and a friend of mine shared hers. I AM IN LOVE! They are so yummy. My 10 year old asks for them weekly. Needless to say we always have buttermilk on hand. Even if I dont make the waffles we always keep the syrup in the fridge. It is THAT good.

Buttermilk Waffles
2 eggs
2 C. buttermilk
2 C. flour
1 tsp salt
1 tsp baking soda
2-3 tsp sugar

Mix together and cook in a hot waffle iron

Buttermilk Syrup
1 C. buttermilk
1/2 C. butter (1 stick)
1 tsp baking soda
2 C. sugar
3 Tbsp corn syrup

In a LARGE pot stir together and boil for 5 minutes then stir in 2 tsp vanilla.
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Homemade cheese its

8 oz finely shredded sharp cheese
1/2 stick unsalted butter at room temp
3/4 tsp kosher salt
1 c flour
2 Tbsp ice water

In bowl of mixer mix cheese, butter and salt until soft and combined. Add flour and mix on low. Slowly add the water and mix until dough forms a ball. Pat the dough onto a disk. Wrap tightly with plastic and refrigerate for at lease an hour.
Preheat oven to 375•. Line baking sheets with parchment paper.
Divide dough in half. Roll very thin 1/8 inch or less. Cut into one inch square and poke center with chopstick then transfer to baking sheets and bake 15-18 min. 15 was perfect for mine bit watch last few min as they can burn easily.
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Monday, January 30, 2012

Benihana rice

I LOVE Benihana chicken fried rice!! I found this recipe and HAD to try it. Its really close to the same taste!!

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
2 tablespoons onion, chopped
2 tablespoons carrot, chopped
2 tablespoons green onion, chopped
2 tablespoons green peas
1 teaspoon sesame seed
3 tablespoons butter
1 teaspoon oil (use for cooking veggies)
2 teaspoons soy sauce (or more to taste)
6 pinches pepper
2 cloves minced garlic
1 tsp fresh grated ginger
Sesame seeds
Salt to taste

- Scramble eggs and chop after cooking.
- Saute chopped onion, green onion, seasoning and carrot
 Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken. 
- Break off chunks of steamed rice and mix with vegetable, egg and chicken. 
- Add sesame seed, minced garlic, ginger, salt and pepper, stirring well. 
- Add butter and soy sauce into the mixture, stirring well until done.

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Chicken Curry Soup

2 lb chicken cooked and shredded
1 large onion finely chopped
2 large carrots finely chopped
1 celery stalk finely chopped
3 garlic cloves crushed
1 tsp crushed ginger
1 can crushed tomatoes
1 tbsp coriander
2 tsp cumin
2 tsp paprika
2 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cloves
1 bay leaf
1 tsp sugar
1 1/2 c. chicken stock
1/2 C. cream
salt and pepper to taste

In a large pot fry the onion, carrots and celery in a bit of olive oil until soft.
add garlic and ginger fry for another min before adding tomatoes and spices. cook 2 minutes. add sugar and stir into spicy mixture. add chicken and stir to coat well. pour in stock and let soup simmer about 10 min or until veggies are cooked.

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Tuesday, January 10, 2012


These are the best!!! You can cook them and cut them or dip pretzel rods in them. Either way so yummy!!!

1 c butter
1 c karo syrup
2 c granulated sugar
1 can sweetened condensed milk
Candy thermometer

Put butter, syrup and sugar in pan over med high heat. Stirring until dissolved. Get to a steady boiling point. Boil 4 min WITHOUT stirring. Remove from heat and add milk. Put back on heat and heat to 250* stirring pretty constant. Pour into buttered 9x13 Pam. Refrigerate til set then cut into squares and wrap in waxes paper.
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