Easy Homemade Caramels

During the holidays I am always looking for ways to recreate family memories. One such memory for me is the homemade caramels my grandma and aunts used to make. My good friend Stephanie shared this super easy and almost fail-proof way to make this memory happen for my family lickety-split!



1 cup butter
1 cup sugar
1 cup brown sugar
1 cup karo syrup
1 can sweetened condensed milk

In a large microwave safe bowl melt the butter. Then add the remaining ingredients mix well and microwave 7- 7 1/2 minutes. Remove from microwave and stir then microwave another 7 minutes. (Depending on your microwave you may have to allot more or less time. Check the caramels and take them out before they get too dark.) Stir and pour into a well buttered 9 x 13 pan. Refrigerate to set. Cut into 1 inch pieces and wrap in wax paper. Store in an air tight container in fridge.

 

Rosemary Chicken

This recipe comes from a Rachel Ray episode on Food Network. I changed it a bit and only made the chicken from her menu.

4 boneless skinless chicken breasts
2 TBS balsamic vinegar
2 TBS olive oil
3 stems fresh rosemary, leaves stripped and chopped
salt and pepper
2-4 cloves of garlic crushed

In a shallow dish place chicken and top with oil and vinegar. Turn to make sure they are covered Season with salt and pepper, rosemary and crushed garlic. Let set for 10 minutes.

Heat a heavy skillet to medium/high heat. transfer chicken to skillet and cook 12 minutes or until juices run clear, turning occasionally.

Serve with a salad, garlic mashed potatoes, or your favorite pasta with a marinara or alfredo sauce.

Pavlova's

Thanks to my Aunt Colleen we have this yummy treat as a family favorite.

Meringue

4 eggs at room temperature
1/4 tsp cream of tarter
1 cup of Sugar
1 tsp vanilla

Whipped Cream:

1/2 pint of heavy whipping cream
1/2 tsp vanilla
1/4 cup powdered sugar (optional)

Toppings:

Fresh fruit

Directions:

Heat oven to 300 degrees. Line a cookie sheet with parchment paper of foil. Use a metal or glass bowl or the meringues will not work! Beat eggs until foamy then gradually add sugar, vanilla, and cream of tartar. Beat until stiff peaks form. Spoon Meringue onto sheets to form palm sized circles. With the back of the spoon indent each meringue just a little to make a well. Place in oven. Reduce heat to 250 degrees. Bake 50 to 60 minutes or until the meringues can hold there shape and are firm on the outside. Set aside and cool.

For whipping cream: if you want a slightly sweet cream add sugar or for a more fresh and light taste omit. In our house we love the sugar! Combine the cream, sugar and vanilla in a metal or glass bowl for best results, whip until soft peaks form.

Spoon a tablespoon or so of the whipped cream on top each meringue then top with fresh fruit. Only top the meringues you plan on eating right away. Store the remainder in an airtight container.

For plating you can sprinkle powdered sugar on top for an extra special touch.

Sunday Rolls

I have spent many years trying to find the perfect roll recipe that I could make. Last year a friend in our ward, Shauna Karen, taught a Relief Society class on making these perfect Sunday Rolls. I have since taken her lesson and added some things to my families liking and now have the best, roll recipe ever!Combine warm water, sugar and yeast- set aside. Melt butter/margarine. Beat eggs and salt in large mixer (I use my Bosch with the whisk attachment). Add melted butter/margarine. Add yeast mixture when it has quite a bit of foam. Add flour (I change out my mixing attachment on my Bosch to the bread tool before I start adding the flour) mix thoroughly. Dough may still be sticky. Cover dough and let rise 3-4 hours. This first rise is the most important and can be the longest.

Punch dough down and divide into sections equal to the number of dozen you are making.

Roll dough on a greased area, I use Pam, spray your hands too. Roll the dough into a circle about 12-16 inches across. Then with a pizza cutter cut the circle into 12 triangles. Trying to make them even (I am not good at that yet as you can see below.)

Roll up each triangle from the widest part first.

Place on a greased baking sheet with the end point under the roll.

Cover with clean dish towels and let rise another 2 hours or until doubled. Bake at 400 degrees for 10-12 minutes until done.

Salsa Fresca

4 roma tomato's diced
1 half lime
2 green onions sliced small
1 clove garlic pressed is best
1/4 jalapeno (add more as desired)
2 Tbs cilantro chopped
2 Tbs green pepper finely chopped
heavy pinch of Kosher salt

Mix together, serve with chips.

The BEST Cinnamon Rolls

This recipe comes from some ward friends we had in Hyde Park, Dan and Jan Balls. I love this recipe because it is easy, good and uses items from our long term food storage!

4 cups warm water

2 T or 3 pkgs of yeast

10-12 cups flour

1 cup sugar

1 cup potato flakes (not pearls!)

1 1/3 cup powdered milk (not milk alternative!)

4 eggs (or you could use 4 T of powdered eggs and 1/2 cup water)

1 T salt

Filling:

Cinnamon
1 cup brown sugar
2 cubes of softened butter

Optional:
1/2-1 cup Raisins
1/2 cup chopped pecans

Raise yeast in 1/2 cup of very warm water. Add wet ingredients and the remaining 3 1/2 cup water to large mixer, Mix. Add frothy yeast, add dry ingredients then add the 10-12 cups of flour. Mix well. Dough can be slightly sticky. Set dough aside in large greased bowl with lid. Let raise until doubled in size.

Once dough has doubled, about 2-3 hours (the longer it raises the more delicate the texture, but no longer than 4 hours on the initial rising), Divide dough in half. Roll out into 16" wide and 29" long. Spread 1 cube of butter per half of dough, cover with brown sugar adding more if the dough is not covered entirely, then sprinkle with cinnamon liberally. (I like to use my hand and go over the entire thing to be sure the sugar and cinnamon are covered evenly over dough.) You can then add the optional ingredients. Roll dough beginning with the long side. Try not to over fill as that will make it hard to roll dough tightly! Once rolled cut using a bread knife, floss, or clean thread (This is my preferred cutting method), into 1 inch to 2 inches depending on how big you want the rolls to be.

Place on greased cookie sheets, cover lightly with clean dish towels and let raise until doubled, or about 2 hours. Bake at 350 for 20 minutes -Do not over bake.

Frosting:

8 cups powdered sugar

2 cube softened butter

2 tsp vanilla

1 tsp lemon extract

1 can evaporated milk

Optional:

1 softened cube of cream cheese instead of one of the butter cubes

Mix all together adding milk a little at a time until you get your desired consistency.

Once rolls are done, remove them from the pans onto wax paper and cool slightly. Spread frosting on while very warm for frosting to melt between layers or slightly warm for some melting but more frosting left on top (this is my favorite way. I hate to see puddles of frosting on the wax paper being wasted!)

My kids had fun helping to create these delicious rolls and of course the reward for helping was much sweeter than they could have imagined!

Caramel Dip

This is a fall favorite for our family. This recipe was used at my sister Danielle's wedding reception and it was a tremendous hit!

1 softened bar of cream cheese

1 cup brown sugar

1 tsp vanilla

Optional:

1/2 cup toffee chips

Mix all ingredients together well and store in refrigerater over night before serving. Serve with apples and other fruits. Store in fridge.

I found that a nice. sturdy apple slicer is a must have when serving apples.

I save so much time and effort using this tool.

Mexican Salad

My mother in law makes this salad every time she serves enchiladas. I love how well the two go together.

1 green salad prepared how you like it
1 can three bean salad, drained (you can also find it at the service deli in the grocery store)
1 bag of Fritos
1 cup shredded cheese
Catalina salad dressing

Top the salad with the three bean salad. Break up Fritos over salad mixture, top with shredded cheese and serve with Catalina.

Serve with Sour Cream Chicken Enchilada Casserole

**TIP**
When I serve this I have the toppings on the said for people to dress the salad themselves. If it is all mixed together and there are left overs it will not taste that good the next day.

Sour Cream Chicken Enchilada Casserole

2 cooked and shredded chicken breasts (or use canned chicken)
2 cans cream of chicken soup
1 cup sour cream
1 and 1/2 cup shredded cheddar cheese
1-2 cans chopped green chilies
4 chopped green onions
12 corn tortillas

In a large bowl mix together chicken, soup, sour cream, chilies, onions, and 1 cup of the cheese.
Spray the bottom of a 9x13 or two 8x8 pans with non stick cooking spray. Break up half of the tortillas and layer them on the bottom of the pan(s). Spread half of the chicken mixture over the top of the tortillas, layer the remaining tortillas on top of chicken mixture then top that with the last of the chicken mixture. Sprinkle the top with the remaining cheese, cover with foil and bake in 350* oven for 30 minutes. Uncover and bake another 5-10 minutes until cheese is melted and sides are bubbly.

Serve with Mexican Salad

**TIP**
When I make this recipe I use two 8x8 pans. I bake and serve one pan and the other I cover with saran wrap and foil then freeze it unbaked for a later date. To cook from frozen remove the saran wrap cover with foil and bake 45 minutes, remove foil and bake another 5-10 minutes until cheese is melted. You can also thaw in the fridge and follow the baking directions from above.

Orange Julius

This is one of the first things I remember learning to make in the kitchen. As a child we would enjoy this cool, frothy drink during the summer heat in St. George and on special holiday mornings.

1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla
1/2 container of frozen orange juice (save the rest for another day)
12-15 ice cubes

Combine all except ice in blender mix well. Add ice a little at a time until you get the texture you desire. I like mine think and smooth.

Yield 5-6, 8 oz servings.

**Variations**
-Have fun trying this with other frozen fruit concentrates.
-For a more foamy drink use dry powdered milk and water. To substitute 1 cup of milk use 1 cup of water and 3 Tablespoons Dry Powdered Milk (Not milk alternative). You do not have to blend them together before adding them to this recipe.

Chicken Bowtie Salad

We once had this yummy salad dinner delivered by a neighbor for dinner (thanks Fife family). It is wonderful as a stand alone summer meal or as a great addition to any potluck.

1 cup red grapes, sliced
3-4 cooked chicken breast, cubed
12 oz box bowtie pasta, cooked al dente
1 can pineapple tidbits, drained
1 can water chestnuts, chopped
1 cup celery, chopped
2 green onions, chopped
2/3 cups Craisins
1 can mandarin oranges, drained
8 oz Coleslaw dressing
1/2 cup mayo
1 small can of cashews

Mix together all the ingredients, except for the dressing, mayo, and cashews in a large bowl. Combine dressing and mayo until well blended then pour over the ingredients in large bowl. Stir until well combined let rest in fridge overnight. Right before serving add cashews.

*if it seems to dry you can add more coleslaw dressing

Mandarin Orange Jell-O Salad

This yummy Jell-O salad is reminiscent of a childhood favorite ice cream bar. It has the creamy vanilla and orange flavors that blend so well into a refreshing dinner side dish.

1 pkg (6 serving size) Cook & Serve Vanilla Pudding
1 pkg (6 serving size) Orange Jell-o
2 cups boiling water
1/2 cup cold water
Ice Cubes
16 oz Cool Whip Thawed
1-2 cans mandarin oranges, drained, and rinsed in cool water
1/2 bag miniature marshmallows (optional)

Combine pudding and gelatin together in a metal bowl. Add boiling water and stir 2 min. till completely dissolved. Combine cold water and ice cubes to make 1 cup. Add to dissolved mixture until all ice melts.
Refrigerate until slightly thickened
Gently stir in Cool Whip with wire whisk until smooth
Refrigerate 20-30 min or until mixture is thick and will mound
Spoon mixture into serving bowl and stir in oranges and marshmallows'. Refrigerate 4 hours then serve.

Oatmeal Choc-A-Lot Cookies

I got this cookie recipe from a friend, Janene. I love the oatmeal flavor without the chunks of oats. This recipe make A Lot. I mix it all together in my Bosch mixer. Then I bake, bake, bake! If I do not have time to bake all of the cookies I place them in balls on a cookie sheet in the freezer over night. Then I put the frozen dough balls in a gallon freezer Ziploc. This way I can pull out only what I want to bake. To bake from frozen I just heat the oven to 350* and bake a few minutes longer then called for in the recipe below.

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups flour
5 cups oats blended in blender until flour-like
2 bags of chocolate chips (any kind)

Mix the butter and sugars until well blended. Add eggs and vanilla, mix until light and fluffy. Add remaining ingredients except the chips. Mix until well blended forming a dough. Stir in chocolate chips. (I add whatever chips I have that need to be used. Sometimes even more than 2 bags-these are "chocolate chip" cookies, there should be more chocolate then dough after all. Place rounded teaspoon size balls on greased cookie sheets and bake at 350* for 8-12 minutes or until the edges are slightly browned.

Makes 8 dozen

*TIP* To keep cookies soft and chewy place a slice of store bought white bread in with the cookies in an air tight container. The bread will get hard but your cookies will stay soft!

Roasted Asparagus Bundles

My friend Kathy showed me how to cook asparagus this way.

1 lb Asparagus
EVOO (extra virgin olive oil)
salt and pepper
1 bunch green onions

Wash asparagus and green onions. Peel the first layer off of green onion then trim the root part. Trim about 1 inch off the cut part of the asparagus. Arrange the veggies on a cookie sheet, single layer. Sprinkle EVOO and salt and pepper. Place in the oven at 400* 15 minutes or until you can pierce the asparagus with a fork. Let cool just a bit. Take the roasted onions and lay horizontal, then add 4 spears of asparagus on top vertically and carefully tie a knot around to make a bunch.

*TIP* I arranged the bunches around this platter with a deli roasted chicken to give it a more homemade feel.

No Bake Peanut Butter Balls

This is a great after school snack you wont feel bad your kids are eating!

Here are two versions of this cookie:

Healthified Peanut Butter Balls

3/4 dry milk

3/4 cup natural peanut butter (crunchy is good in this too)

1/4 cup flax seed meal

1 cup quick oats

1/2 cup honey or agave nectar

1/3 cup raisins or other dried fruit or even dark or semi sweet chocolate chips

Mix well, add more peanut butter or honey if to dry, roll into balls, store in air tight container in fridge.

Original Recipe

No Bake Peanut Butter Drops

1 cup peanut butter

1/2 cup corn syrup

1/3 cup powdered sugar

1/4 cup dry milk

3/4 cup quick oats

Mix well, add more peanut butter or honey if to dry, roll into balls, store in air tight container in fridge

Chicken Teriyaki Burgers and Steak Fry Sauce

Marinade the chicken breast in "Lawry's Teriyaki with Pineapple Juice Sauce." This sauce not only tastes great but it will marinade in 30 minutes. Next, grill the chicken then half way through grilling the chicken, grill the pineapple rings. When the chicken is finished, put the Swiss cheese on it and then place it on a ceramic plate on the top rack of the barbeque grill so that the cheese can melt without dripping into the grill and the ceramic plate keeps the chicken hot while the chicken sets before eating. Finally, the fry sauce uses "Famous Dave's Rich & Sassy" with mayonnaise added to it. You can find the Famous Dave's barbeque sauces in most grocery stores now. Lastly, you have to use mayonnaise (not miracle whip) on the bun with a little teriyaki sauce mixed into it and your favorite lettuce and or tomato topping!

Bannana Cake

Banana Cake with Penuche Caramel Frosting

1 cup softened butter
2 cups sugar
2 eggs
4 mashed bananas
1 cup milk
3 cups flour
2 tsp baking soda
1/2 tsp salt

Mix all together and spread into a greased 9 x 13 pan. Bake at 350 degrees for 45 min or until a toothpick inserted in the center comes out clean.

Penuche Caramel Frosting

1/2 cup butter
1 cup brown sugar
1/4 cup hot milk

Boil the above over medium heat for 2 minutes. remove from heat and let cool.
When cooled beat in 31/4 cup powdered sugar. Then spread over cooled cake.

You can also sprinkle chopped walnuts or chopped pecans on the top or mix in to cake batter if you would like.