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Monday, January 16, 2012

Homemade Snickers

This recipe looks complicated, but it's fairly simple! You can make them as "pretty" as you want, but they taste the same - picture perfect or rough and uneven!

1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
      Heat in a microwave-safe bowl until smooth and melted. Pour into a waxed paper-lined pan (can also use plastic wrap). Stick pan in fridge or freezer to set.

4 T. butter
1 c. sugar
1/4 c. evaporated milk
1 tsp. vanilla
1/4 c. peanut butter
1 1/2 c. marshmallow fluff
     Combine butter, sugar and milk in a small pot. Heat on low until mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat and add vanilla, peanut butter and marshmallow fluff. Stir all ingredients together until melted and smoothly combined, then let it cool slightly. Pour evenly on top of chocolate later and  place back in freezer to set.

1/4 c. evaporated milk
1 1/2 T. butter
1 lb. chewy caramels
1 1/2 c. peanuts, coarsely chopped
     Combine milk, butter and caramels in a small pot. Heat on low until caramels have melted into milk and butter. Add peanuts and pour over nougat layer and place back in the freezer.

1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
     Melt and pour over caramel layer. Chill.

When bars are set, invert pan onto a cutting board. Trim edges and cut into even sized bars. If desired, dip edges of bars into another batch of chocolate mixture and cool.

Monday, January 9, 2012

Macaroni Grill's Rosemary Bread

1 tablespoon yeast
1 tablespoon sugar
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

 


  1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
  2. Mix in 1 T butter, salt, and 2 cups of flour.
  3. Add one tablespoon of the fresh chopped rosemary.
  4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
  5. Add more flour if necessary.
  6. Oil a bowl, put dough in it and cover with a towel.
  7. Let dough rise in a warm place for one hour until doubled.
  8. Punch down dough and divide in half.
  9. Let dough rest about 5 minutes.
  10. Spray baking pan or cookie sheet with cooking spray.
  11. Shape the dough into 2 small rounded oval loaves.
  12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
  13. Let loaves rise again until doubled, about 45 minutes.
  14. Preheat oven to 375°F.
  15. Bake for 15 to 20 minutes, until lightly browned.
  16. Carefully remove from oven, brush with remaining butter (and salt if desired.)

Bread Machine Pumpkin Bread

3 T. vegetable oil
3/4 c. canned pumpkin
2 large eggs, room temperature
3/4 c. light brown sugar, firmly packed
1 2/3 c. flour
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
3/4 tsp. salt
3/4 tsp. baking powder
1/3 c. walnuts (optional)
1/3 c. dried cranberries (optional)

     Place all ingredients in bread machine pan in order suggested by manufacturer. Select Cake/Quick Bread Program from menu. Coat the inside of the bread pan with nonstick cooking spray (above the dough). Press Start button to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Wednesday, January 4, 2012

Cranberry Spinach Salad

1 tablespoon butter
1/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

 

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving

Sticky Buns

1 package active dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
3 T. vegetable oil
2 tsp. salt
3 3/4 - 4 1/4 all-purpose flour

FILLING:
1/4 c. butter or margarine, melted
1/4 c. sugar
3 tsp cinnamon
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
1 c. coarsely chopped pecans

     In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 1/4 c. flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once togrease the top. Cover and let raise in a warm place until doubled (about 1 hour).
     Punch dough down. Turn onto a lightly floured surface. Roll into a 18 x 12" rectangle. Spread butter to within 1/2" of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style starting with the long side; pinch ends to seal. Cut into 12 slices.
     Combine brown sugar and cream, pour into a greased 9 x 13" pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour.
     Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.