CHEWY Caramel

Chewy Caramel

1 cup butter
1 lb light brown sugar
1 can (16oz) sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 tsp vanilla extract

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt.

Bring to a boil, stirring constantly.

Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Cook for 2 minutes at that temperature.

(I didn't cook mine that long, it just depends on how soft or sticky you want it.)

Meanwhile, butter a 9 x 13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

TRULY SCRUMPTIOUS

double chocolate cookies

(can't remember if I've posted this before. it's worth posting twice) :)

One box of chocolate cake
1/4 c. brown sugar
2 eggs
1/2 cup butter
1 teaspoon vanilla
1 cup choc. chips
(you can add 1/2 c. nuts if you want)

mix all together bake at 350 for 12minutes.
YUMMY!

Truly (who only knows DESSERT)

Mexican Chocolate Cake

Mexican Chocolate Cake

3 cups flour

2 cups sugar

1 tsp salt

6 Tbsp cocoa powder

2 tsp cinnamon

1/2 tsp cayenne pepper(mix ingredients together)

Add:

1/2 cup canola oil

1/2 cup mayonnaise

2 tsp Mexican vanilla

2 tsp vinegar

2 cups cold water

Mix well.

Bake at 350 for 25-30 minutes makes two basic circular cakes.

Layer adding chocolate sauce

(as follows)

1 cup semi sweet chocolates

1/4 canola oilor

1/4 heavy whipping cream

add strawberries and cream!

TRULY

IHOP Pumpkin Pancakes

IHOP Pumpkin Pancakes
I took this from my friend Cathy's blog

2 eggs
1 1/4 cup buttermilk
4 tbsp butter, milk
3 tbsp canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bubbling and edges begin to harden. Serve with syrup or whipped cream.

Happy Harvest, TRULY!

APPLE CRISP

APPLE CRISP

INGREDIENTS

3 1/2 pounds apples - peeled, cored and sliced
(i do about 5 BIG apples. and slice them thick)

1/2 cup butter

1 cup brown sugar

1 cup all-purpose flour

3 packets instant maple and brown sugar oatmeal
(sometimes I'll use apple and cinnamon oatmeal or one or two of each. YUM)

1 pinch salt

1/2 cup chopped walnuts (i don't do this part)

1/4 cup maple syrup

DIRECTIONS

Preheat oven to 350Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar.

Stir in flour, instant oatmeal and salt. Fold in walnuts.

Sprinkle oatmeal mixture evenly over apples.

Drizzle with maple syrup.

Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
I top with ice cream (of course) and then hot caramel topping.
(i actually think this is too long, makes the apples too soft. So I do 40-45min)

MUCH LOVE, Truly

Shepherd's Pie

1 lb ground beef

1 onion, chopped

2 tsp minced garlic (or to taste)

1 packet brown gravy mix

3 cups vegetables (frozen, canned, leftover--whatever!)
4 cups (approx.) mashed potatoes (real or instant)

Shredded Cheese

Heat oven to 375 degrees. Brown ground beef with garlic and onion until done. Drain. Add brown gravy mix and 3/4 cup of water. Stir over heat until thick.

Combine hamburger and vegetables in 13x9 inch pan, top with mashed potatoes and sprinkle with cheese.

Bake approx. 40 minutes.

Variations: Substitute spaghetti sauce or tomato soup, or leftover gravy for the brown gravy mix. Use leftover pot roast instead of ground beef.

Enjoy! Love, GG

Fall Favorite!

Pumpkin Bars

4 large eggs

2 cups sugar

1 cup oil

1 can (16 oz.) pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Heat oven to 350. Spray 15 1/2 x 10 1/2 x 1 inch baking sheet. Beat eggs, sugar, oil, and pumpkin until smooth. Stir in remaining ingredients. Bake 25 to 30 minutes or until light brown.

Cool completely, then frost with:

Cream Cheese Frosting

6 oz. softened cream cheese

2/3 cup butter

2 tsp. vanilla

4 cups powdered sugar

Mix cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth.

Sometimes I also like to top them with walnuts. Yummy!

Love, GG

Leftover Pot Roast = Beef Enchiladas

Leftover pot roast meat

1 can of black beans

1 can of corn

1 can of red enchilada sauce

1 bag of Mexican cheese

tortillas

I didn't take any pictures of my dinner last night because my batteries were dead. Sorry. This is a really easy dinner to put together if you already have the pot roast meat. I shred the meat, add the black beans, corn and 1/3 of the sauce. Pour another 1/3 of the sauce into a 9x13 baking pan. Spread some beef mixture into a tortilla, add some cheese, roll and place seam down in the pan. Repeat until you run out of meat. Pour the remaining 1/3 sauce over the top of the enchiladas and top with cheese. Bake at 350 until bubbly and cheese starts to brown a little. Serve with shredded lettuce, diced tomatoes and some sour cream. YUM!

*****

BON BON

*****

CAN IT GET ANY EASIER THAN THIS?

I SUBMIT THAT IT CANNOT!

(Now GO and make this dish)

Creamy Chicken Noodle Soup with Biscuits

This is what we had for dinner last night...(lighting is bad - sorry)...it was really yummy. I bought one of those rotisserie chickens on a busy/crazy night. We had it sliced on salad and called it good. Last night I took the remaining chicken and placed it in 6 c. water with a cover and heated it until it was warm enough to fall off the bones. When the chicken was off I added chopped carrots, some corn and celery and chicken boullion to taste. When the carrots were cooked I added some noodles. Before serving I dumped in a couple cans of cream of chicken soup to make it a little creamy - my family likes it that way.
These are the biscuits I made to go along with the soup. We used the leftovers with peaches and cream. (aka Peach Shortcake)

Biscuits:

2 c flour

1T sugar

1 t salt

1 T baking powder

1/3 c butter

3/4 c milk

BAKE 450 for 12 minutes

*****

BON BON

Crispy Chicken

4 (4 ounce) boneless, skinless chicken breast halves

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1 egg

1 tablespoon butter

1 tablespoon vegetable oil
*****

Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg.

Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

*****

This my friends, is WHAT'S FOR DINNER!

(can I get an amen?) BON BON