apple cider caramels

If you're scared of making candy, caramels and peanut brittle are a great place to start because they're very forgiving (don't even get me started on toffee's high-maintenance diva behavior). The main things you need are:

1) A heavy pot that is quite a bit larger than the contents of the recipe.
2) A reliable candy thermometer. The good news is that these are inexpensive; think a couple of bucks at Walmart or Target.
3) Lots of oven mitts. Just in case.
4) Patience and undivided attention. Candy-making is not the time to catch up on the life and times of Shiloh Pitt-Jolie.

This caramel recipe starts out like all the others: Sugar, whipping cream, butter, and corn syrup (which is NOT high fructose corn syrup before anyone accuses me of child abuse/mass murder/crimes against humanity). But then we add in apple cider (not alcoholic cider, for our friends not in the U.S.; just the high-quality, fresh-tasting, pressed apple juice) and awesome baking spices:





You really want that concentrated apple flavor, so first, place 2 cups of apple cider into a saucepan and boil it on high until it's reduced to 1/3 of a cup. This will take about 20 minutes, give or take based on how big of a pan you use (the bigger, the faster). Oh, and your house will smell like an amazing little Christmas-y apple factory. This step can be done ahead of time if you'd like.

Place the sugar and corn syrup in a large, heavy pot. Cook on low, stirring frequently, until the candy thermometer registers 234 degrees. In the meantime, cut the butter into cubes (you could just cut it into 8 tablespoons roughly along the markings on the wrapper) and set aside. Combine the whipping or heavy cream with the spices and reduced apple cider. If you taste it, don't be horrified; it doesn't taste great (or good at all. Let's be honest.), but once you mix it with the sugar and butter, it is to die for. After it has cooled, of course. Please don't fall victim to my foolish mistakes.

After the candy thermometer reaches 234 degrees, remove the pan from heat and slowly stir in the whipping cream mixture and then add the chopped butter. Do this carefully (a long oven mitt wouldn't be the stupidest idea here); the mixture may sputter a little. Return the pan to low heat and re-insert the candy thermometer. Cook, stirring frequently, until the thermometer reaches 248 degrees.

While the candy is cooking, line an 8x8" square pan with parchment paper with the paper going up the sides and over the edges of the pan so the candy can be removed easily. Lightly spray it with non-stick cooking spray.

When the candy has cooked, carefully pour it into the prepared pan. Allow the caramels to cool completely on the counter or in the refrigerator.

When ready to cut, lift the edges of the parchment to remove the entire sheet of caramel. Cut the candy into 1/2"-thick strips


And then cut them again in the other direction, making a 1/2"-1/2" candy. Of course, you can always cut these along different dimensions. I'm flexible like that.



Now comes the part I hate. Cut pieces of wax paper into squares or rectangles at least 3 1/2"-4" on each side. Place a caramel in the center of each piece of wax paper...




and roll it up like a Tootsie Roll. Then twist each end. Like a Tootsie Roll.


It's not so bad with the first few caramels. By the end, you will be willing your children to grow just a LITTLE bigger so they can help you wrap these stupid things. If only they weren't so dang delicious. The caramels. Not your children.

These will stay good for a few weeks, especially if you refrigerate them in an air-tight container. They're perfect for holiday gift giving and I guarantee you that you will get phone calls for how to make these if you send them to your neighbors/co-workers/child's teacher.





Apple Cider Caramels
Recipe adapted by Our Best Bites from America's Dairy Farmers

2 c. high-quality apple cider (like Simply Apple)
2/3 c. heavy cream or whipping cream
1 tsp. salt
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 c. sugar
1/4 c. light corn syrup
1 stick (1/2 c.) real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.

Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine the cream, salt, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2" squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.

corn casserole

1 can corn drained

1 can creamed corn

1 cup butter

8 oz sour cream

1-2 tbs sugar (optional)

1 pkg Jiffy cornbread mix

2 eggs

mix together put in greased 9x13 dish

bake 45-55 min at 350

fall napkin rings

http://heatherbailey.typepad.com/heather_bailey/2010/11/autumnnapkinringtutorial.html#more

martha's simple stuffing

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Read more at Marthastewart.com: Simple Stuffing - Martha Stewart Recipes

pioneer woman mashed potatoes

Ingredients

• 5 pounds Yukon gold or russet potatoes
• 1 1/2 sticks softened butter, plus more for baking
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/2 cup half-and-half
• 1/2 cup cream
• Salt and freshly ground black pepper
• Milk, if needed, for thinning

Directions

Preheat the oven to 350 degrees F.

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.

Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

pioneer woman granola bars

• 2 cups Rolled Oats
• 1 cup Whole Wheat Flour
• ½ cups Chocolate Chips
• ½ cups Peanut Butter Chips
• ½ cups Brown Sugar
• ½ cups Wheat Germ
• 1 teaspoon Cinnamon
• ½ teaspoons Salt
• 1 whole Egg Beaten
• ½ cups Honey
• ½ cups Canola Oil
• 2 teaspoons Vanilla Extract

Preparation Instructions

Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray with cooking spray.

Mix the dry ingredients in a large bowl. In a small bowl, mix together the wet ingredients. Pour the wet mixture into the dry and mix well (it’s easiest to just use your hands). Pat the mixture out into the foil-lined pan.

Bake for about 15-20 minutes if you want chewy granola bars or for 20-25 minutes for crunchy granola bars. When the edges start to brown, remove from the oven and let cool for a couple of minutes. Use a pizza roller to slice into bars. Finish cooling completely before removing from the pan or they will break apart.

Note: you can also substitute dried fruits for the chocolate and peanut butter chips to make these a bit healthier!

granola bars

Deliciously Homemade Granola Bars
Recipe courtesy of The Motherload

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup mini chocolate chips
1 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, mini chocolate chips, and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using a wooden spoon. Pat the mixture evenly into the prepared pan. Bake for 30 in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. I recommend using a plastic knife to cut these out to get a perfectly cut bar with minimal crumbs.

granola bars

Ingredients

• 4 cups of organic quick cooking oats
• 1/3 cup organic, cold pressed sunflower or walnut oil
• 2/3 cup raw honey
• 1 teaspoon vanilla extract
• 1/2 cup organic chocolate chips or carob chips
• 1 cup chopped organic walnuts or pecans
• 1/2 cup organic dried cranberries

Instructions

1. Grease a 13 x 9 pan.
2. Preheat the oven to 350F.
3. Toast the oats on an ungreased cookie sheet for 15 minutes, stirring often.
4. Cool to room temperature.
5. Combine the remaining ingredients in a mixing bowl.
6. Add oats.
7. Spread in the pan and press down firmly.
8. Bake 25 minutes, or until golden brown.
9. Cool and cut into bars of the desired size.

No Bake Granola Bars with Chocolate Chunks

This organic chocolate chip granola bar recipe is full of chunks of chocolate and has the added energy and flavor of peanut butter. Best of all, you won’t have to bake it.

Ingredients

• 1/4 cup organic peanut butter
• 1/4 cup turbinado sugar
• 1/4 cup raw honey
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 cups organic oats
• 1 cup organic crispy rice type cereal
• 1 cup organic chocolate chunks

Instructions

1. Grease a 13 x 9 inch pan.
2. Heat the honey, turbinado, and peanut butter to a boil. Boil for two minutes.
3. Remove from heat and add the rest of the ingredients, stirring to coat all.
4. Press firmly into the prepared pan and cool.
5. Cut into bars.

Coconut and Chocolate Chip Granola Bars

The addition of organic coconut not only adds flavor to these bars, but it helps to keep them moist and chewy.

Ingredients

• 4 1/2 cups organic rolled oats
• 1 cup organic all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2/3 cup organic butter, room temperature
• 1/2 cup honey
• 1/3 cup organic sugar
• 1 cup organic coconut
• 2 cups organic chocolate chips

Instructions

1. Grease 13x9 inch pan.
2. Preheat oven to 325F.
3. Mix all ingredients and press into the pan.
4. Bake for 20 minutes, or until golden brown.
5. Cool for 10 minutes and cut into bars.
6. Allow to finish cooling completely.

Storing the Homemade Granola Bars

Your homemade granola bars should be fine at room temperature. Keeping them in the refrigerator will cause them to lose some of the crispness. To store them, just cut into bars and wrap tightly in plastic wrap for individual servings. You can also keep them in an airtight, food grade container on the pantry shelf. The bars should keep for up to a week in a cool, dry place.

carne asada

Authentic Crockpot Carne Asada Meat

I've nursed a mad craving for authentic taco meat ever since visiting a hole-in-the-wall cantina in SoCal this summer. The family and I scooted ourselves tightly under round metal tables, bowing our heads over corn tortillas dripping with tender, savory meat. Gosh sakes, those tacos were good. Good enough to make me think about them twice a day and four times on Friday nights. Good enough to send me scouring the internet for truly authentic tasting carne asada meat. Good enough to get me tossing all of those found recipes away, trying to hone in on the ideal recipe all by my lonesome. Here is the first recipe I've concocted thus far to make the cut. It's not quite taqueria perfect, but it's pretty darned close. (And so, so ridiculously delicious).

1 (3-5 pound) cut of cheap beef

flap, london broil, flank or roast all work beautifully

1/2 cup limeade

1/2 cup white vinegar

1/4 cup oil

1 onion

4-5 garlic cloves

1 jalapeno

2 tablespoons Knorr Mexican beef boullion (granulated)

1 (7 ounce) can Embasa Salsa Verde Green

1 teaspoon cumin

1 tablespoon chili powder

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

cranberry bread

Make-a-Cake Series: Cranberry Cake with Warm Vanilla Butter Sauce

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Thanksgiving is coming.
Do you feel it?
I have the perfect holiday dessert for your guests.
It's also perfect to bring with you and impress your mother-in-law! ha ha

Cranberry Cake with Warm Vanilla Butter Sauce

Looks really good right?

My grandmother made this every Thanksgiving while growing up.
She also made hundreds of servings for the Masonic Lodge Christmas Party.
And then again, just for me, when we sat together decorating her Christmas tree.
Such a sweet lady.

I love using cranberries.
I love the bright red color they bring. They add the perfect tartness to this cake.
Then you warm up the vanilla butter sauce and drizzle it over.........Mmmmm, it balances the tart with a rich, warm sweet taste.

It's delicious and looks so festive.


I'm sure many of you have had this or make it yourself. But if you haven't.......do not miss out!
You'll love it.

This recipe came from my Grandma and you know how recipes go that get passed down.......you never know where they came from. (Who knows......you may have the same one.)

Ingredients

Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries

Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract

Candied Cranberries:

1 cup water

1 cup sugar

remaining cranberries 1-2 cups

Preheat your oven to 350.

Mix together all cake ingredients but the cranberries.
Start with the dry ingredients and then add the wet ingredients.

After your cake batter is combined (don't over mix) fold in your cranberries.

Divide into greased loaf pans.

You can use 1 large and two small like me or two large loaf pans or a large 9x13 glass pan.

Bake for 25-30 minutes until a toothpick comes out clean.

The smaller pans will bake faster.

After baking, let cool for 5 minuntes in the pan. Invert the cakes from the loaf pan onto a cooling rack.

If you used a 9x13, just let it cool in the pan.

This cake is served room temperature. The sauce will bring the warm element.

Make your sauce.

Combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently.

After the sauce cools a bit, I put it in a squeeze bottle for drizzling.
You can find them with candy making supplies. (I bought mine at Micheal's.)

(Hint: You can make the cake and sauce the day before you serve it.
After the cakes cool wrap them up in plastic wrap for the next day. Make your sauce and then keep it in the fridge in Tupperware or squeeze bottle. Then reheat in microwave before serving.)

Candied Cranberries

Before I serve the dessert, I candied up some cranberries for garnish. I just used the left over cranberries from baking the cake and used the same cooking method as I did from THIS post.

Add the sugar and water to a pan and simmer the cranberries for 10 minutes.
Mine didn't keep their round shape but still made a great garnish.

Plating your Cake

Slice the small loaves and plate them with 3 of the slices together.
Then heat up your sauce and drizzle all 3 slices with plenty of the sauce........and place a few candied cranberries on/around the cakes for garnish.

Or you can serve it family style, on a big platter, by slicing up your large loaf.

Then everyone can take a slice. Or maybe 2.....I know they will want more!

(Ok, this picture was taken with my small loaf slices, but you get the idea right?)

Cream of Chicken with Wild Rice Soup

Chicken and Wild Rice Soup

1 chopped onion
2 chopped carrots
3 celery stalks, chopped
1/2 c butter
2/3 c flour
6 c chicken broth
2 packages Wild Rice with seasoning (like Rice a Roni or Far East brand)
2-4 chicken breasts, cooked and chopped
2 c half and half
1 t salt
1 t pepper

saute onions, carrots, celery and butter together in a pot until soft
add flour and stir until veggies are coated
slowly add chicken broth until the flour is completely dissolved
cook the wild rice as directed on package. Add to soup with chicken
Slowly add half and half. Season with salt and pepper