Caramel Pecan pie

1 cup light corn syrup

1/2 cup of caramel ice cream topping

1/2 cup butter

two pie crust from freezer section

2 cups whole pecans

3 lightly beaten eggs

1 tsp vanilla

Dash of salt

Preparation:

1. Preheat oven to 375 F.

2. Combine corn syrup, caramel, sugar, and butter in saucepan, bring to gentle boil and continue to boil, uncovered, for additional 5 minutes.

3. Stirring often.

4. Allow mixture to cool slightly.

5. Put one cup of pecans into each pie shell (more if you prefer).

6. Combine eggs, vanilla and salt.

7. Add a small amount of syrup mixture to eggs and mix well. Add rest of mixture but do so very slowly.

8. Pour mixture over pecans, bake 30 to 35 mins or until knife inserted near center comes out clean. Cover crust with a slim collar of foil to keep crust from burning.

Orange Marmalade

8-10 peeled oranges (save the peels to make orange candy)

1 1/2 quarts orange juice (lots of pulp)

sugar

Put the oranges into a blender and and give them a good blend. Pour oranges and orange juice into a large heavy bottom sauce pan. Bring to a boil and cook for 5 mins. Turn off heat, cover, and let cool. Refrigerate for 8 hours or a whole day.

Freeze a plate. Uncover citrus mixture and bring to a simmer over medium-high heat. Cook for about 20 minutes. Turn off heat, measure mixture and then return to pan. For each cup of mixture, add 3/4 cup sugar.

Bring mixture to a boil, stirring often. Cook for roughly 20 mins (till mixture registers 220 to 222 degrees on a candy thermometer), To test doneness of marmalade: Drop a spoonful of on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after about five minutes. Transfer marmalade to airtight containers, cool to room temp and refrigerate overnight before serving. It can keep in the fridge for 1 month.

I ran my canning jars in the dishwasher while I cooked the marmalade mixture. Then transferred the hot liquid into the hot jars and quickly put on the lids. Then draped them in a towel to keep the warm. The heat sealed the jars for me.

Hot Chocolate Mix

This makes a lot of the mix. You can half or quarter the recipe if you like.

8 cups nonfat dry milk powder

3 cups sugar

2 cups unsweetened cocoa

2 cups mini semisweet chocolate chips

2 cups powdered nondairy creamer

1 teaspoon salt

1 tablespoon of Mexican hot cinnamon (optional)

1. Measure all the ingredients into a very large mixing bowl and whisk them until they are evenly blended.

2. Store the mix in a tightly covered container at room temp until ready to package.

Don't forget to add a label onto your chosen packaging stating. "Spoon 3 or 4 generous tablespoons of cocoa mix into one cup of boiling water, and stir well"

Pear Tart

Pear tart with cream cheese and it is very tasty.

2 folded refrigerated unbaked pie crust (room temp)
3 pears, peeled, thinly sliced
Sprite or Ginger Ale
2 pkg 8oz cream cheese, softened
4 beaten egg whites
1 cup orange marmalade
2 tsp vanilla extract
6 tbs of pineapple juice

After peeling and slicing pears allow them to soak in soda to prevent brown spots.

Unfold one pie crust and press into the bottom of Veranda Chip and Dip platter, tart pan or onto a pizza pan. Use second crust to fill in rest of pan. Fold under 1/2 inch of crust and pinch to create a fluted edge.

With mixer beat cream cheese until smooth. Add egg whites, juice, 1/2 cup marmalade, and vanilla.

Spread cheese mixture over pie crust. Arrange pear slices on cheese. Start on the outer edge and work your way into the middle, creating a spiraling fan.

Use foil to cover and to prevent crust from burning. Bake at 375 degrees for 30 minutes, remove foil and bake until crust is golden; about 5-10 minutes. Warm marmalade in microwave and while tart is still warm brush remaining marmalade on top and add more if needed. Enjoy!

Kickin' Sausage Balls

Hey have you ever heard the Christmas Balls song? Sausage balls, sausage balls, I got spicy sausage balls. Hang them up like Santa Clause, I got sausage balls. Trust me that was very funny.

4 cups shredded cheddar cheese
2 lbs spicy bulk sausage
1 1/2 cups baking mix
1 tsp garlic powder
1/2 tsp red cayenne pepper (add more if you like)
1/2 tbsp Texas Pete

Preheat oven to 375 degrees. Sift baking mix and dry spices together. By hand mix together sausage, cheese, baking mix and hot sauce. Form into 1 inch balls, place on ungreased cookie sheet, bake for 10 till 15 minutes, until golden brown.

Colette's Bread Puddin'

My family was introduced to the joy of bread pudding from our friend Colette Shultz. She also taught us about grilled PB&J sandwiches. We are larger and happier.

2 cups sugar
5 eggs
2 cups of 1/2 and 1/2
3 cups of stale French or Italian bread into 1" cubes
1/2 cup of brown sugar
1/2 cup butter softened
(optional) 1/2 cups raisins and 1/2 cup of nuts

Put bread into a casserole dish. Mix sugar, eggs and milk together add vanilla. Pour over bread cubes. Let sit for about 10 minutes. In another bowl mix together brown sugar, butter, raisins, and nuts. Sprinkle over the top of bread mixture and bake at 350 degrees for 40 minutes.

This is a very rich dessert and you can top with vanilla ice cream or whipped cream just a little dab will do.

Cookie Shooter Cookies

1 box white cake mix
2 1/2 cups of all purpose flour
1 lb of unsalted butter
1 tsp almond extract

Melt 2 sticks of butter in microwave. Cut next two sticks into one inch pieces into melted butter. Mix until creamy consistency.

Sift cake mix and flour together to remove any lumps. Add cake mix to butter and mix until well blended.

Bake at 350 degrees; until lightly golden.

Variations:
*Replace half of the butter with a 1/2 of peanut butter
*Use different flavored cake mix such as lemon or chocolate
*Make a gingerbread buy replacing a 1/4 cup of flour with cocoa powder and add ground ginger and/or pumpkin spice

Potato Slabs

(no measurements version)

Large cookie sheet
3 or 4 large russet potatoes
around a 1/4 cup of vegetable oil
Shredded cheddar
sour cream
favorite spices

First preheat oven to 375 degrees. Wash the potatoes really well, then slice lengthwise into 1/4 slabs. Lay each slab onto cookie sheet until sheet is covered. Do not overlap slabs. Drizzle on oil and add a little more if you feel like it. Sprinkle on your favorite spices. I used Nature's Season salt, powdered garlic, oregano, fresh ground pepper, and a light sprinkling of dill weed. Bake until sides look a little crispy. Check the bottom of one of the slabs to see if it is lightly browned. If you want it darker bake a little longer. Sprinkle shredded cheese on top and bake until cheese is gooey and bubbly. The slabs can be a little greasy so blot them on a paper towel. Put a small dollop of sour cream on each slab and serve. You can also top it with bacon bits, green onion, or lay a fresh basil leaf on top. Make sure you smile and say "Heart attack anyone?" when you do.

Peanutbutter Cookies

Laney making Peanutbutter Cookies
Originally uploaded by cncarter108

3/4 cup peanut butter
1/2 cup shortening
1/4 cup brown sugar
3 tbs milk
1 tsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt

With a mixer cream together peanut butter, shortening,sugar, milk and vanilla. Add egg and give it a quick mix. Then slowly add in flour. Roll dough into 1 inch balls and place onto an ungreased cookie sheet. Press a fork into cookies to create the all important criss cross pattern. Dip fork into some cold water to prevent it from sticking to cookies. Bake at 375 degrees for 10 minutes until lightly browned. These are awesome with Nutella drizzled on them. Just warm the Nutella in the microwave to make it drizzable. Drizzable, like it? Its my new word.

Blueberry Bread

Robbie made bread!!
Originally uploaded by cncarter108

BREAD:

2 & 1/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla extract
2/3 cup milk
2 cups of fresh or thawed frozen blueberries

CRUMB MIXTURE:

1 cup sugar
1 cup flour
1/2 cup (1 stick) butter
1/2 tsp almond extract
1/2 cup sliced almonds

Mix together flour and baking powder with a wire wisk and set aside

Beat sugar and shortening in a mixing bowl until light and fluffy. Beat in eggs and vinilla until well blended.

Add the dry ingredients alternately with the milk, mixing well after each addition. Fold in blueberries and spoon into two loaf pans sprayed with cooking spray.

Mix together crumb mixture (minus the almonds) until crumbly. Sprinkle topping over bread and then sprinkle with almonds.

Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.

Potato soup

Potato soup
Originally uploaded by cncarter108

During the Spring you still get cold rains and they make you want to huddle up at home. Also during Spring I like to add bits of green in everything I cook and my soups are no exception. This recipe includes the steps to make a simple roux. Roux is one of those hard things to explain you have to go by what you see and what you feel when you stir. If you are new to rouxs this might not turn out right but it is still good practice. Just don't let it burn. This takes a lot of work but it is worth it.


Potato Soup

10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt

Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.

When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.

Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.

When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!

Mashed-potao Stuffed Chicken

1/2 cup of cold left over mashed potatoes per chicken breast
bone in chicken breast halves
1/8 of cheese for each chicken breast
olive oil

Preheat oven to 400 degrees. Mix together potatoes and cheese.

Carefully use your fingers to separate the skin from the meat of each chicken breast. Using your fingers push the mashed potatoes up under the skin of the chicken breast. Place stuffed chicken in roasting pan and drizzle with olive oil and season the chicken with seasoning of your choice.

Cover with foil and bake for 30 till 40 minutes, till juices run clear. When done uncover chicken and return to oven. Let bake a little longer till tops are brown.

Nana's Breakfast Casserole

6 eggs
1 cup half and half
2 tablespoons green onions, chopped
salt and pepper
6 slices of Texas Toast (or any thing cut, crusty white bread)
2 lbs spicy pork sausage, cooked and well drained
2 cups of grated cheddar cheese

Beat together eggs and half and half. Add onions and season with salt and pepper.

Spray a 12x10 baking pan with cooking spray and then line the pan with bread. Cutting and rearranging as needed. Cover the bread with sausage and cheese, then poor the egg mixture over the entire pan. Cover and refrigerate over night.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.