Microwave Caramels & Caramel Apples

My sister got this recipe from a friend who uses it to caramel apples. Today I carameled some apples with it. I am going to make another batch just to eat as plain caramel.

1 Can Sweetened Condensed Milk
1 1/2 Cups Sugar
1 Cup White Corn Syrup
1/2 Cup Butter
1 Teaspoon Vanilla

Combine in a microwave-safe bowl. Microwave on high for 3 minute increments for a total of five times. In between each increment, take out of the microwave and stir with a wooden spoon for one minute. It is supposed to reach the soft ball stage.

I don't think my microwave cooks very high so I ended up doing it one extra 3 minute increment.

If you are going to caramel apples with it, Honey Crisp apples are the best. I also melted some milk chocolate chips in the microwave with a little vegetable oil, drizzled it over the Carmel apples and then rolled them in toffee bits. You could roll the apples in just about anything: nuts, mini M&M's, etc.

Persimmons Cookies

2 Ripe Persimmons, Pureed
1 Cup White Sugar
1/2 Cup Butter/Margarine
1 Egg
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 Cup Walnuts, Chopped

Preheat oven to 375 degrees.

In a separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

Cream the butter/margarine with the sugar. Beat in the egg and persimmons puree. Add the flour mixture and mix until combined. Stir in the chopped nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes.

French Banana Crepes

Okay, so I am looking for things to cook on those hot summer nights when I don't want to heat up my kitchen. I came across this recipe from my sister-in-law. The only problem was the crepe recipe wouldn't work on my crepe maker so I ended up making all of my crapes on the stove. My family said they were really good!

Crepe:
1 Cup Flour
1/4 Cup Powdered Sugar
1 Cup Milk
2 Eggs
3 Tablespoons Butter or Margarine, Melted
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Sift flour and sugar, add milk, eggs, butter, vanilla and salt. Beat until smooth. Let it stand until the bubbles are gone. Heat a lightly greased skillet. Add about 3 tablespoons o batter spread evenly over skillet and cook until lightly browned. Turn and brown other side.

Filling:
1/4 Cup Butter or Margarine
1/4 Cup Packed Brown Sugar
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Light Cream or Milk
5-6 Bananas, Sliced

Melt butter in saucepan. Stir in brown sugar, cinnamon, and nutmeg. Stir in cream/milk, heat for 2-3 minutes. Take off heat and add bananas. Spoon down the middle of crepes and roll it like a tortilla. Top with whipped cream.

Chicken Ceasar Wrap

We had this for dinner tonight. It was yummy! Sam kept telling me that I should be on the Food Network with this recipe. I told him, they would laugh me off camera because there is seriously no skill to this except opening a few cans and chopping an onion! It did hit the spot and is great for those hot summer nights when you don't want to heat up your kitchen.

2 Bags of Ceasar Salad Mix
Grilled Boneless Skinless Chicken Breasts
Tortillas
Pineapple Tidbits, Drained
Purple Onion, Chopped
Feta Cheese

Take the bags of Ceasar Salad mix and mix them as directed. Then cut bite-sized chunks of grilled chicken breasts that are still warm. Take your toritlla, add chicken, Ceasar Salad, pinapple tidbits, choped onion and Feta Cheese on top of your tortilla. Roll like a taco. YUM!

Spinach Salad

1 Head of Lettuce
1 Bag of Spinach
3/4 Pound Fresh, Sliced Mushrooms
3/4 Pound Swiss Cheese, Grated
3 Tablespoons Sugar
1 Red Onion
1/2 Pound Bacon, Cooked and Crumbled
1 Cup Mandarin Oranges
1/2 Cup Slivered Almonds

Cook sugar and almonds together over low heat to carmalize. After the nuts are caramelized, be sure to take out the hard sugar clusters. Mix spinach, lettuce, mushrooms, cheese, oranges, bacon, onions, and almonds in a bowl. Toss.

Poppy Seed Dressing:
3/4 Tablespoon Poppy Seeds
1/3 Cup White Vinegar
3/4 Cup Oil
2 Tablespoons Prepared Mustard
1/3 Cup Sugar
1/2 of 3/4 cup Grated Onion
3/4 Teaspoon Salt

Combine all ingredients. Shake and chill. Dressing lasts a long time in the fridge. If it separates, just shake well.

Key Lime Fruit Dip

My mom was here this past weekend. While she was here, we made this yummy fruit dip that I found on this website:

1 Key Lime Pie Yogurt
7 oz. Container Marshmallow Cream
8 Oz. Whipped Cream Cheese
Zest of one Lime

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Serve with apples, strawberries, bananas, grapes, kiwi, pineapple, etc.

Southwest Chicken

4 Boneless Skinless Chicken Breasts
1 Large Onion, Chopped
1/8 Teaspoon Garlic Powder
1 Tablespoon Butter/Margarine
2 Cups Salsa
3 Cups Chicken Broth
2 Cups Uncooked Non-Instant Rice
Cheddar Cheese

In skillet, melt butter. Saute onion in butter until tender. Add broth and salsa and bring to a boil. Stir in rice and garlic powder. Place chicken over rice. Cover and simmer 10-15 minutes. Turn chicken over. Stir rice. Cook an addition 10-15 minutes. Turn off heat. Sprinkle with cheese and cover and let sit for about 5 minutes.

Sesame Chicken

This delicious recipe came from Bryon's cousin. It has since become one of our family favorites.

5 Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces
Flour
Peanut Oil

Cut chicken breasts into bite size pieces. Coat in flour. Cook in a frying pan with peanut oil until chicken is done.

In a saucepan combine:
1/2 Cup Sugar
1/2 Cup Soy Sauce
Cook on low just to melt sugar.

Add to Sauce:
1/2 Cup Chopped Green Onion
4 Tablespoons Sesame Seeds

Pour sauce over cooked chicken and serve over rice.

Marinated Asparagus

My kids love asparagus. Strange I know! I am not a huge asparagus fan. However, I have been getting lots of asparagus in my Bountiful Basket. I am always looking for a new way to cook asparagus. I found this recipe on the Internet and LOVED it. My kids, on the other hand, were not huge fans and prefer me to just boil it.

1 Pound Fresh Asparagus
3 Tablespoons Lemon Juice
1/4 Cup Olive Oil
2 Cloves Garlic, Minced
1 1/2 Teaspoons Dill Weed

Remove the bottom third of the asparagus (woody part of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently.

Place asparagus spears in a greased grill basket. Grill over hot coals until tender but still crunchy. YUMMY!

Nicer Dicer From QVC

I just have to tell you about the one kitchen utinsel I cannot live without. It is called the Nicer Dicer from QVC. I tried to post a picture of this product and I can't. If you are interested go to QVC and search for the Genius Nicer Dicer. It is a 7 piece product.I LOVE this product. I bought one a long time ago. It finally broke and so I bought a replacement. When we had the dancers here for the Dance Festival last summer the mom staying with us, wanted one so bad. We looked everywhere. The only place I have ever been able to see one like this and of this quality is off of QVC. I ended up giving her mine to take home to Japan and I ordered a new one that day. I cannot live without it. I use mine at least once a day. It is fabulous for chopping onions, green peppers, etc. I love the diffrent size blades. The other night I made a soup. I used the smaller blade to chop my green pepper and onion. I then used the medium sized blade to chop my zucchini as well as the carrots. This is such a time saver for me. It will cost you about $43, that includes shipping. It is worth every penny!

Beef & Biscuit Casserole

This is a recipe from my Grandma Pehrson. This serves about 4.

1 Pound Ground Beef
1 Teaspoon Salt
1 Cup Onion, Chopped
16 Ounce Can Pork and Beans
3/4 Cup Barbecue Sauce
2 Tablespoons Brown Sugar
Refrigrated Biscuits (The big ones don't work. Just get the normal size)
1 Cup Mild Cheddar Cheese, Grated

Brown ground beef and onion. Drain off excess fat. Stir in pork and beans, barbecue sauce, brown sugar and salt and cheese. Heat until bubbles. Pour in a 2 quart casserole dish. Cut biscuits in half circles. Place cut side down around the edge of the casserole dish. Sprinkle with cheese. Bake at 375 degrees for 25-30 minutes or until biscuits are golden brown.

Chicken Rolls

2 Packages Pillsbury Crescent Rolls

Filling:
4 Tablespoons Butter, Melted
8 Ounces Cream Cheese
2/3 Cups Canned Mushrooms, Drained
2 Stalks Celery, Chopped
2 Cups Chicken or Turkey, Cooked and Cubed
1/2 Small Onion, Chopped

In Another Bowl:
2/3 Cup Herb Dressing, Rolled Fine

Roll out 2 packages crescent rolls a little thinner. Put a couple of spoonfuls of filling on roll and roll up. Melt 3 Tablespoons margarine. Dip rolls in the margarine and then roll in the stuffing. Bake at 375 for 15-20 minutes. Serve with sauce made of Cream of Chicken Soup and milk.

Homemade Pizza

Another one of my favorites from my mom. I couldn't believe I haven't posted this one yet.

Crust:
1 Package Dry Yeast
1 Cup Warm Water
2 1/2 Cups Flour
2 Tablespoons Oil
1 Teaspoon Sugar
1 Teaspoon Salt

Sauce:
1 Can Mushroom Pieces
3 Small Cans Tomato Sauce
1 Tablespoon Dry Onions
1 Teaspoon Dry Parsley
1/2 Teaspoon Oregano
1 Teaspoon Basil
1/2 Teaspoon Garlic Salt

Dissolve yeast in warm water. Stir in flour, oil, sugar, and salt. Beat about 25 strokes. Cover and let rest about 5 minutes while mixing sauce ingredients. With greased fingers, spread dough thinly on cookie sheet or pizza pan. Let rest at least 10 minutes. Bake at 425 for 8-10 minutes until lightly browned. Take out top with sauce, favorite pizza toppings and cheddar cheese. Return to oven and bake 10 more minutes, just long enough to heat the toppings and melt the cheese.

Finger Steaks

This is a recipe from my mom. This is probably one of my favorite meals.

Batter:
2 Eggs
1 Cup Milk
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon Garlic Salt
1 Teaspoon Seasoning Salt
1 1/2 Cups Flour

Beat eggs until fluffy. Add milk. Beat. Add sugar, salt, garlic salt, seasoning salt, and flour. The batter should be fairly thick. Cut round steak into bite-size pieces. Dip steak pieces in batter and deep fry at 375 degrees for 3-4 minutes on each side. You can dip them in steak sauce or barbecue sauce. I like to dip them in Ketchup. YUMMY!

Sweet & Sour Pork

My sister-in-law, Michele, is a fabulous cook. This is her recipe.

2 Pounds Boneless Pork, Cut into bite-size chunks
1 Onion, Sliced
3 to 4 Carrots, Peeled & Sliced
1 Can Pineapple Chunks

Sauce Ingredients:
1/2 Cup Packed Brown Sugar
1 Tablespoon Cornstarch
1/3 Red Wine Vinegar
1/3 Cup Pineapple Juice (from the can of pineapple listed above)
1/4 Cup Green Pepper, Chopped (I leave the green peppers out. YUCK!)
1 Tablespoon Soy Sauce
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Ginger

Cut the pork into small (bite-size) pieces. Then coat with a mixture of flour that's been salted and peppered. I usually just put some flour, salt and pepper and a gallon Ziplock bag. Then I throw in my meat and shake the bag until the pieces are well coated. Heat a little oil in an electric skillet, then add pork pieces. You just want them to "brown" on all sides if possible, so let it sit a few minutes, then stir and turn pieces, etc. until all the flour is "browned." The pork will not and should not be done at this point, just browned.

Next add all the onion and carrot pieces. You may need to add a tad more oil if the meat is sticking too much. Cover and let cook while you make the sauce.

Make sauce by mixing above ingredients well in a separate mixing bowl. Then pour ll the sauce into the skillet that contains the pork, onion and pineapple. Stir well and cover. Let everything cook for about 10-15 minutes, or until the carrots are as tender as you'd like. Stir periodically, scraping the bottom of the skillet with a good spoon or a sturdy spatula. The sauce tends to get a little sticky.

Serve over rice.

Italian Chicken Soup

With all the cold weather lately, I decided to try a new soup recipe Monday night for dinner and my family loved it.

1 Tablespoon Olive Oil
1 Green Pepper, Diced
1 Small Onion, Chopped
3 Garlic Cloves, Chopped
1 Tablespoon Dried Basil
2 Teaspoons Fennel Seeds
1/4 Teaspoon Crushed Dried Red Pepper (the pizza peppers)
6 Cups Chicken Broth
2 Medium Zucchini, Diced
1 Carrot, Diced
1 10 Oz. Package Cheese Tortellini or Ravioli
1 1/2 Cups Chicken, Cooked & Diced
Grated Parmesan Cheese

Heat oil in a large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls passing grated Parmesan cheese separately.

Baked Stew

1/3 Stick Margarine
4 Buttons Garlic, Mashed
2-3 Pounds Lean Chuck, Cubed
2 Teaspoon Basil
2 Teaspoon Thyme
2 Teaspoon Seasoning Salt
1 Bay Leaf
2/3 Teaspoon Pepper
2 or 3 Large Onions, Coarsely Chopped
2 Tablespoons Worchestershire Sauce
1 1/2 Cups Celery Chopped
6 Large Carrots, Sliced
12 Small Red Potatoes, Cut in 1" Cubes
2 Cans Cream of Mushroom Soup or 1 Large Can Cream of Mushroom Soup

In a roaster kettle, met margarine with garlic. Turn on high. Add meat. Stir until browned on all sides. Cook off juice. Add all other ingredients and stir well to coat. Put lid on and cook in 300 degree oven for 3-4 hours.