HOMEMADE PEANUT BUTTER CUPS

Made those yesterday with my friend Kathy.... was very impressed with the results. They are really good..... and will definitely make them again. :))

Mini cupcake pan plus mini sized cupcake liners
1 bag (about 2 cups) dark or semi-sweet chocolate
2 tbsp oil

Peanut Butter Filling:
3/4 cup creamy peanut butter
2 tbsp. butter or margarine
2 tbsp. brown sugar
3/4 cup powder sugar
1/2 tsp. vanilla ext.

In a double boiler, melt half of the chocolate chips with 1 tablespoon oil. Once the chocolate is melted, pour about a tablespoon or so in to each cupcake liner. Using a pastry brush, paint chocolate onto the inside of the muffin cups. Paint a thick layer and then refrigerate until it has set hard.

While that is cooling, make the peanut butter filling. In a bowl, mix the peanut butter, brown sugar, vanilla and butter together. Add the powder sugar, 1/4 cup at a time and stir in between until it's all been added and you have a nice thick, creamy batter. Spoon into the hardened chocolate cups and then melt the remaining chocolate with 1 tablespoon oil. Pour a thick layer of the remaining melted chocolate over the top of peanut butter making sure the edges are sealed.

Once you've filled all the liners, give the pan a tap on the counter top so the chocolate settles into all the cracks. Refrigerate this overnight until firm. Peel liners off before serving.

CABERNET FRANC WINE JELLY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Fresh Thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter.

1 cup Cabernet Franc or Merlot wine
1/4 cup red wine vinegar
2 lg. sprigs fresh thyme
3 1/2 cup granulated sugar
1 pouch pectin

In a lg. saucepan, bring wine, vinegar and thyme to boil over high heat.
Remove from heat: cover and let stand for 20 min.
Strain throught cheese cloth lined sieve into clean saucepan.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 min., stirring. Remove from heat. Stir in pectin; stir for 1 min. , skimming off any foam.
Pour into hot 1/2 cup canning jars, leaving 1/4 inch headspace. Wipe rim.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 min..
Store in cool dark place for up to 1 yr..
Makes about 4 cups.,,,, that is about 7 christmas gifts to stroke off your lists!!...LOL...

CHOCOLATE TURTLES

(this recipe is from my friend Paula T.)  She is the one that got me hooked on them about 20 years ago, they r really good... way better that the boxed Turtles and very easy to make.  YUM!!!

1 lb. chocolate (I use milk chocolate but u can use whichever one u like)
1 can Eagle Brand Sweetened Condensed Milk
1/2 cup of your favourite chopped nuts (I used pecans or almonds)
Turtle molds

Simmer unopened Eagle Brand in uncovered pot for 2 hours. Make sure water always cover Eagle Brand.
Simmer chocolate in a double boiler very slowly so it doesn’t harden when making turtles. Melt chocolate about half an hour before making turtles.
When ready to start, paint turtle molds with chocolate, making sure to cover the whole turtle. Look through mold, under the light, to make sure mold is fully covered with chocolate.
Place in freezer for 5 minutes so it hardens.
Spoon 1 tbsp. of milk into the chocolate turtle, do not over fill.
Sprinkle desired nuts on top of milk. Press lightly. Freeze for 5 minutes.
Fully cover with chocolate, making sure everything is covered... with chocolate. Freeze.
Bang on hard surface to unmold.
Never spray your plastic mold and always wash with warm water, never with soap.

MAPLE GLAZED CARROTS

I remember the first time I made these glazed carrots. My friend's were visiting. I needed a side dish to go with supper. I had baby carrots in the fridge and I didn't want to just steam them like I normally do. So I tried this recipe.... and they were a hit. :))

3 tbsp. butter
3 tbsp.brown Sugar, packed
1 tbsp. maple syrup
1 pound baby carrots (or whole carrots chopped into chunks)

In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.

LIME SHERBET PUNCH

 

A nice change from the standard fruit flavored punch served at showers etc, this limeade punch always goes over well, and I always ALWAYS get asked for the recipe.

Mix Well and Chill:

3 or 4 cups pineapple juice
2/3 cup lemon juice
8 cups water
3 packages of lemon-lime kool-aide
1 1/2 cups sugar

To Serve: Put it in a punch bowl, scoop out 2 cups of lime sherbet, and float in the punch bowl, then and add a liter and a half of 7-up.

MY "KILLER BLT"

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 strips bacon

2 large slices of fresh bakery sour dough bread
Mayonnaise
Black pepper
Fresh sweet Italian plum tomatoes
Crisp iceberg lettuce

Start with hickory smoked bacon, either Oscar Meyer or Hormel Black Label, place 4 strips on a plastic bacon tree cover with a paper towel and place in the microwave and cook at full power for 4 minutes.
Meanwhile slice 2 large slices of fresh bakery sour dough bread (Boudin's is the best!) or Italian Sesame and put in the toaster for medium, you want it just slightly golden, not dark!
After the toasting lightly coat the toast with either Hellman's real mayonnaise or Miracle whip, then (secret) sprinkle a light amount of freshly ground black pepper.
Slice fresh sweet Italian plum tomatoes length wise, just enough to cover one piece of one piece of the toast.
Add fresh crisp iceberg lettuce in layers (don't skimp!) on the same piece of toast
Lay the bacon on the the empty piece of toast and then bring it all together and slice with a sharp chefs knife and use toothpicks to hold together. 
Serve with Screw Drivers or Bloody Mary's.

SHEPHERDS PIE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.

Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.

OREO BALLS

Those r really good, a really nice treat at Christmas time. :))

1 (8 oz.) softened cream cheese or whipped cream cheese
18 oz. package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling)
2 cups semi-sweet or milk chocolate chips
1 tbsp. shortening

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
Oreo Balls variations: Use melted almond bark or white chocolate chips instead of chocolate chips to dip the Oreo Balls.
Try different versions of sandwich cookies to make Oreo Balls- Oreo mint cookies, peanut butter sandwich cookies, or vanilla sandwich cookies are some delicious choices.
Don't use double stuffed Oreos for Oreo Balls. Be sure to use regular Oreo cookies.
To make the Oreo Balls a little less unhealthy, substitute low-fat Oreo cookies and low-fat cream cheese.
Don't skip the shortening. It makes the chocolate slightly thinner and smoother. It is much easier to use with the added shortening.

***NOTE:  I put the cookies in the food processor then add the block of cream cheese to that to make the "dough" all in one step.

APRICOT JALAPENO CHEESE TOPPER

RECIPE POSTED BY ANGELA BEADLE CORCORAN

This fruity topper is divine with cream cheese on crackers, or spoon it over a round of Brie cheese and warm just until melting.

1 cup white wine
1 cup chopped dried apricots
1/2 cup granulated sugar
1/2 cup water
1 jalapeno pepper, seeded and minced
½ tsp lemon juice

In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

CHEESY SAUSAGE QUICHE

This quiche is great for breakfast or just anytime. We love it!

1 (9 inch) deep dish pie shell
1/2 pound pork sausage (I used Jimmy Dean’s mild pork sausage, can use hot or whatever kind you like)
1 (4 ounce) can chopped green chilis, drained
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tbsp salsa
1/2 tsp minced garlic
1 1/2 cups shredded cheese (I used Mexican cheese, you can use whatever you like)
4 eggs
1/2 cup sour cream
1/2 cup milk
1/4 tsp black pepper
Salt to taste

In a skillet, fry the sausage and drain. Put the sausage in the bottom of the pie shell.
In a mixing bowl, mix together the green chilis, onion, green pepper, garlic and salsa. Spread over sausage.
Sprinkle the cheese on next.
In the same bowl whisk together the milk, sour cream, eggs, salt and pepper. Pour over the cheese evenly.
Bake in preheated 350 degree oven 45- 50 minutes until center of pie is done.
Sprinkle extra cheese on top of hot pie if you want. Let cool before cutting. Enjoy!

CANDIED APPLES

Kids love those... ENJOY!!! and Happy Halloween.

2 cups water
4 cups sugar
2 cups corn syrup
Large pinch cinnamon
Few drops red food colouring
12 apples
12 popsicle sticks

1. Pour the water, sugar and corn syrup into a heavy-bottomed saucepan and bring to a boil. Continue to boil until the mixture reaches 290 degrees on a candy thermometer. This will take 20 minutes or so. Stir in the cinnamon and food coloring, and pour the hot mixture into a large bowl set over a large pot of simmering water. This will help it stay hot and make it easier to work with as you dip apples.

2. Pierce the bottom of each apple with a Popsicle stick, then dip into the syrup and roll until fully coated. Repeat with the remaining apples. Rest on a parchment-lined baking sheet until they harden.

SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.

PUMPKIN SEEDS

*CANDIED PUMPKIN SEEDS*

Nice golden brown and a sure hit with kids. Give them lots of time to cool before breaking into pieces.

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Yield: 1 cup.

*LIGHT ROASTED PUMPKIN SEEDS*

2 cups fresh pumpkin seeds
5 tsp butter, melted
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container.
Yield: 2 cups.

SHEPHERD'S PIE WITH GROUND BEEF AND TURKEY

(RECIPE POSTED BY DARLENE FALLS) 

I like the sweet potato version, but I am the only one at my house who does, so I made 2 kinds.

1 pound lean ground beef
1 pound lean ground turkey
1 Large onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large carrots, coarsely chopped
1 parsnip, coarsley chopped
1 Cup of green beans, cleaned and in 1 inch pieces
1 Cup of corn
1 large can crushed tomatoes
1/2 tsp thyme
1/8 tsp salt and pepper
2 pounds sweet potatoes, or white potatoes
chopped parsley (optional)

Brown meat in a Dutch oven until cooked, stirring frequently. Drain meat and set aside.
In same Dutch oven, add chopped vegetables and saute until softened, about 10 minutes. Return the meat to the pan. Stir in the tomatoes, thyme, salt and pepper. Bring to a boil. Cover and simmer, stirring occasionally about 25 minutes until a rich stew has formed.
Meanwhile cook and prepare mashed potatoes.
Preheat oven to 400.
Transfer meat mixture to casserole dish. Smooth out to an even layer.
Spread the mashed potatoes over the surface and smooth with a spatula.
Bake 12-15 minutes until heated through and the bubbling around edges.

CARNIVAL CARAMEL APPLES

:)) so good

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Pinch of salt
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
1 cup salted peanuts, chopped

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt.
Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes.
Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in vanilla.

Insert Popsicle sticks into apples.
Dip each apple into hot caramel mixture; turn to coat.
Dip bottom of apples into peanuts.
Place on greased waxed paper until set.
Yield: 10-12 apples.

PEPPER JELLY

(RECIPE POSTED BY CAROLE WESTLAKE)

3 green peppers
2-31/2 oz cans Jalapeno peppers
11/2 cup white vinegar
61/2 cups sugar
1 tsp cayenne pepper
1 6 oz bottle liquid certo
4-6 drops food coloring (green or red)
2 tsp lemon juice

Blend peppers in food processor.
Combine vinegar, sugar and peppers to boil.
Add certo and boil 5 mins.  Stir constantly and add food coloring.
Remove from heat, skim off foam and pour into sterized jars.
Makes 8 - 8oz. jars.
Great served as appetizer with crackers. Great for gift giving as well.

SLIME

(RECIPE POSTED BY CAROLE WESTLAKE)

(Kids love to play with this - especially for party or group)

 Place at least one pkg of cornstarch in a large basin or pot.
Add 1/2 c - 1 cup water.
Add food coloring (I usually add green for Halloween & St. Patty's day or red at Xmas or Valentines' day).
Keep pot of water handy & towel to clean hands.
FEELS Cool.
Can cover up and use again another day.

EQUIVALENT MEASURES

3 teaspoons...................................1 tablespoon
4 tablespoons................................1/4 cup
5 tablespoons + 1 teaspoon...........1/3 cup
8 tablespoons................................1/2 cup
12 tablespoons..............................3/4 cup
16 tablespoons..............................1 cup (8 ounces)
2 cups...........................................1 pint (16 ounces)
4 cups (2 pints).............................1 quart (32 ounces)
8 cups (4 pints).............................1/2 gallon (64 ounces)
4 quarts.........................................1 gallon (128 ounces)

FANCY COLESLAW

(RECIPE POSTED BY PATTI MACINTYRE)

Its quick and easy

1 Bag of Precut Coleslaw
1 Pkg of Mr Noodles Oriental Flavour
Salted Sunflower Seeds
1/2 cup Oil
3 tbsp vinegar
2 tbsp white sugar
Salt and pepper

1) crush noodles from Oriental Mr Noodles
2) mix together: soup seasoning, oil, vinegar, sugar, salt and pepper
3) Just before serving, mix coleslaw with dressing then top with crushed noodles and add the salted sunflower seeds