Peanut Butter Cups

Ingredients:
1 Cup Creamy Peanut Butter
3/4 Cup Powdered Sugar
3-4 tsp Melted Butter
1/2 tsp Vanilla
Pinch of Salt
Candy Paper
Dipping Chocolate

Directions to make Cups:

1. Using a mini muffin tin line with candy paper liners.
2. Place 1/2 tsp of melted tempered chocolate in the bottom.  
3. Use your finger to push the chocolate 1/2-3/4 of the way up the sides to make the cup.  (For thicker chocolate bottom and sides use 1 tsp of chocolate.)  
4. Let the chocolate cool. *to cool quickly place in freezer for 5-10 minutes.  
5. Cut the corner of the zip lock bag with peanut butter mixture and pipe into the chocolate cups.  
6. With a wet finger push down the peanut butter mixture to get a flatter surface.  You don’t want the mixture to go above the chocolate on the sides.  
7. Top with 1 tsp of melted tempered dipping chocolate and gently tap on the table to smooth out the chocolate.  Make sure it reaches all the way to the sides to completely encase the peanut butter mixture in chocolate.
8. Let cool then store in an air tight container in a cool place.

Directions for Peanut Butter Mixture:

1. Mix the peanut butter and powdered sugar together and then add 3 tsp of butter.  Mix well.  
2. You want the filling to be thick and smooth.  If it is not smooth add the last tsp of butter, vanilla and salt.  
3. Place peanut butter mixture into a gallon zip lock bag or pasty bag.

Yield: 50-60 cups

Uses 1-2 lbs of Chocolate per batch

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Ingredients:
3/4 cup creamy peanut butter
1 Tbsp. butter, melted
Candy papers
3/4 cup powdered sugar, sifted
Dipping chocolate, melted

Directions:
Mix peanut butter, sugar, and butter until well blended. Melt chocolate. Place candy papers into small muffin tins. Fill papers 1/4 full with chocolate. Roll peanut butter mixture into a log. Cut into disks. Place one disk into each candy paper and cover with more chocolate. Place in a cool place to set. Store in an air tight container in a cool place.
Approx. 2 lbs. chocolate makes 48 cups.

*Crunchy peanut butter can be used instead of creamy peanut butter.

*Could be made in a pie tin to make it look like a giant Reese’s Peanut Butter Cup. Pour melted chocolate into bottom of pie pan. Let cool. Mold peanut butter mixture into a large patty, just smaller than the pie pan. Place on cooled chocolate top with melted chocolate. Let it set before cutting.

From Aunt Connie

Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall

Basic Cream Fondant

Ingredients:
4 cups sugar
1 1/2cups heavy cream
 2 Tbsp. butter
1/2cup hot water
1/4 cup corn syrup
2 tsp. vanilla
1/8 tsp. salt
Dipping Chocolate

Directions:

1. In a heavy 3 quart pan combine sugar, water, salt, cream, and syrup and stir well. 
2. Put the pan on medium to medium hi heat and stir until it starts to boil then wash down the sides of the pan. 
3. Cook without stirring until it reaches 230 degrees (or 235 for a firmer fondant- do the firmer fondant next year, 2019 fondant was too soft). Note: Place on a small burner, won’t boil over. 
4. Put a few ice cubs onto your marble slab while cooking the fondant.  Once it reaches the desired temp then pour onto the cool wet marble slab. 
5. Let the fondant cool to luke warm to the touch then add butter and vanilla. Beat the fondant until it turns, it will look chalky. Remove from slab, cover and refrigerate.  The fondant may need to be refrigerated for 24 hour before rolling. 
6. When ready to roll, roll some of the fondant into snake like logs, cut and roll into balls.  Then place in a lightly powdered sugar covered container. Chill. 
7. Prepare chocolate and dip in melted dipping chocolate. (approx. 2 lbs. dipping chocolate per batch of candy.) 
8. It can be rolled into finely chopped walnuts or almonds. 
9. Store in an air tight container in a cool place.

Fondant Flavors:

Cherry center:

• Substitute the 1/2 cup water for 1/2 cup maraschino cherry juice
• 2/3 cup chopped maraschino cherries (add at the begging with sugar, cream and etc) 10 oz. bottle or approx. 20 cherries. 
• Substitute 1 tsp. of vanilla for 1 tsp of almond extract
• This typically is a softer fondant so bring to 235 degrees when boiling.
• Optional: Dip in melted dipping chocolate and roll in chopped almonds.

Cherry O-lets: (Jolene Cressall)
Make the cherry centers and roll into 3/4 inch balls. Melt 2 pounds of dipping chocolate. Chop or grate blanched salted peanuts. Add 2 cups grated nuts to chocolate and stir. Place candy papers into small muffin tins. Fill 1/4 full with chocolate and peanuts, place a cherry center that has been flattened some in and cover with chocolate and peanuts. Place in a cool place to set. Store in an air tight container.

Orange centers:

• Substitute the 1/2 cup water for 1/2 cup orange juice concentrate
• Add 2 drops of orange food coloring if desired. 
• Substitute the vanilla for 1 tsp. orange extract. 
• Dip in melted dipping chocolate or in white chocolate.

Penuche:
Substitute 2 of the 4 cups of sugar for brown sugar.

Raspberry:

• Substitute the 1/2 cup water for 1/2 cup raspberry syrup.
• Add 2/3 cup cut/crushed raspberries (sieve the seeds out of them)
• Add 1/2 tsp. vanilla.

Other flavors:
Substitute 1/2 cup of water for other flavored syrups (rum, maple, or another flavoring for the vanilla).

From Betty Cressall

Almond Joy

Ingredients:
2/3 cup sugar
1 cup corn syrup
14 oz. flaked coconut
3 Tbsp. water
1 tsp. almond extract
1/4 pound whole almonds
Dipping Chocolate

*I like to double this recipe

Directions:

1. Place sugar, water, and syrup in a small sauce pan and stir well. 
2. Cook on medium hi to hi heat. When it boils wash down the sides. 
3. Cook to 230 degrees, a soft ball stage. (Approx. 12 minutes) 
4. Remove from the heat and add the almond extract. 
5. Stir and pour over the coconut then mix well. 
6. After it cools some, ball, adding an almond to the top of each. 
7. Place in air tight container to cool. 
8. It all needs to be balled before it cools, so work fast. 
9. Dip in melted tempered dipping chocolate and place on wax paper lined box to set. 
10. Store in an air tight container, in a cool place. 

Yield: Approx. 5 dozen
From Aunt Jolene

Chili Lime Pork Roast

Pork Roast
1 pkg Lipton Onion Soup Mix
1/4 C Lime Juice
1/3 C Honey
1 Tbsp Chili Powder or Tajin Seasoning w/ Lime or Chili Lime Seasoning from Trader Joe's

Directions:
Put Pork Roast in crock pot and put enough water to just cover it. Mix in the Lipton Onion Soup Mix. After cooking all day drain and water then shred the roast. Mix in lime juice, honey and chili seasoning. (You can add more seasoning if it needs a little more flavor.)

Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve. 

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Muddy Buddies

9 C Rice Chex or Crispix
1 C Semisweet Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar

Measure out the cereal and set aside in a large bowl.

Melt the butter then add chocolate chips and the peanut butter together, either in the microwave or on the stove top. Be careful not to burn it. Stir in vanilla. Pour mixture over cereal and stir until it is evenly coated. Pour into 1-2 gallon resealable gallon size bags.

Add powdered sugar to bags. Seal bag and shake until the cereal is well coated.

Store in an air tight container in the refrigerator.

Chocolate Popcorn

1 C. Popcorn kernels
3 Squares of almond bark chocolate (white)
1/4 cup of oil
3/4 tsp of salt

Pop the popcorn. Melt chocolate on the stop top or in the microwave. Add oil and salt. Pour over popcorn and mix.

This is to make large amounts of popcorn.

You can use a bag of popcorn and use more squares of chocolate and/or no oil to make more chocolaty.

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins. 

Marshmallow Fondant

1/4 C. Butter
1 16 oz. Package Miniature Marshmallows
1/4 C. Water
1 tsp. Vanilla
2 lbs. Powdered Sugar (divided)

Directions:
Microwave Marshmallows on high for 30 seconds to 1 minute. Once melted mix in water and vanilla. Stir the mixture until it is smooth. Slowly beat powdered sugar 1 cup at a time into the mixture until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading.

With butter on your hands begin to kneading the dough. The dough with become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar. Continue to knead until the fondant is smooth and no longer sticky. Should take 5-10 minutes.

Form the fondant into a ball then wrap it tightly in plastic wrap and refrigerate overnight. To use allow it to come to room temp and roll out onto a flat surface dusted with powdered sugar.

Shredded Sweet Pork

1 Pork Roast

1 C. French dressing

1 C. Italian dressing

1 C. Brown Sugar

1/4 C. Red Wine Vinegar

1/2 C. Grape Juice

Combine all ingredietns and cook in crock pot for 8 hours.  An hour before serving take roast out and shred it.  Return to meat sauce.

This is great in enchiladas and for sweet pork salad!

Parfait with Maple Cinnamon Oats

Ingredients:

2 Tbls Oats (old fashioned)

1/8 tspCinnamon 

1 1/2 Tbsp Maple Syrup

Vanilla yougurt (1 cup per person)

Any kind of berries/fruit-

Strawberries

Blueberries

Raspberries

Blackberries

Bananas 

Kiwis

Clementines

Mangos

Directions:

1. In a small bowl or ramken mix oats, maple syrup and cinnamon.  Then set aside. (Amount above makes enough for 2)

2. Wash fruit and cut

3. In your serving dish layer yogurt and friut then top with cinnamon oats.

Prep time 10 minutes.

Spicy Garlic & Lime Shrimp

Ingredients:

Lime juice from one fresh lime

1 Tbls Olive Oil

1 Clove Garlic (pressed)

36 peeled Shrimp

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Cayenne Pepper

1/4 tsp dried Parsley Flakes

1/4 tsp Paprika

1/8 tsp dried thyme

1/8 tsp Onion Powder

Directions:

In a small bowl mix all dry ingredients together.  In a large skillet over medium heat add the oil.  When the oil is heated stir in garlic then add shrimp.  Add all the lime juice into the pan over the shrimp.  Then sprinkle the dry seasonings blend over shrimp and saute for 5-8 minutes.   

Recommended to eat with rice.  The shrimp can have a kick. 

Shrapnel Bean Dip

Ingredients:
1 can of White Beans (Navy or Great Northern)
1 can of Black Beans
1 can of Corn
1-2 Avocados (diced)
1/4-1/2 cup of Red Pepper (diced)
1-2 Roma Tomatoes
2 Tbls Red Onion (finely chopped)
2-3 Tbls Cilantro (finely chopped)
1/3 cup Italian dressing (add more if needed)
Squeeze of a fresh lime (about 1/2 Tbls or 1/2 of a lime)
Salt and Pepper to taste
Tortilla Chips

Directions:
1. Drain and rinse the beans and corn.  Dry as best as you can, use a salad spinner and/or place on a paper towel to blot dry.  After they are completely dry add to a large bowl.
2. Add avocados, red pepper, tomatoes, red onion and cilantro to the bowl.  Mix together and then pour the dressing over the top of the salad.  Mix until everything is coated evenly. (If making in advance wait until right before serving to chop and stir in the avocados.)
3. Squeeze the lime juice over the top and gently mix in. Salt and pepper to taste and serve immediately with chips.

Red & White Mostaccioli

Ingredients:
1 lb uncooked tubular pasta (3 cups uncooked)
I jar of Alfredo Sauce
1 (26 oz) Spaghetti Sauce
3 Cups of shredded Mozzarella Cheese

Directions:
Preheat oven to 350 degrees.  Cook pasta according to packaging directions and drain.  Spread a thin layer of spaghetti sauce in the bottom of a 9x13 baking dish.  Layer half of the pasta, Alfredo and spaghetti sauce and half of the cheese.  Repeat layering with the other half of the pasta, Alfredo, spaghetti sauce and cheese.  Cover with tin foil and bake for 30 mins or until hot and bubbly.

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Sweet & Tangy Meatloaf

E1 lb. Ground Beef
1 C. Plain Bread Crumbs
1 Egg
1/2 tsp. Garlic Powder
1 tsp. Worcestershire Sauce
1/3 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Glaze:
1/4 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves. Place in a greased 9x5 inch load pan.  Cook for 40-50 minutes.

In a seperate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from over after it has cooked, spread on glaze and cook for an additional 20 minutes.