This candy my mom would make every year after holiday dinners found this in her recipe book
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Old-Fashioned Date Pinwheels These were my mom favorite. ingredients Date Filling: 1 pound (2-1/2 cups chopped) dates 1/2 cup sugar 1/2 cup water Cookie Dough: 1 cup + 2 tablespoons butter, softened (original recipe stated 1 cup shortening) 1 cup granulated sugar 1 cup packed brown sugar 3 eggs, well beaten 1 teaspoon vanilla 4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground clove 1/4 teaspoon nutmeg instructions Date Filling: In a heavy saucepan, cook dates, sugar & butter over low heat at a bare simmer until thick and smooth, about 10 minutes. Cool completely to room temperature and set aside. Note: the filling is difficult to spread when cold. Cookie Dough: In a large bowl, cream butter and add white sugar gradually, beating until light and fluffy. Beat in brown sugar, then eg...
Old-Fashioned Butter Mints These are my oldest favorites..... INGREDIENTS 1/4 cup butter, softened (I used unsalted, but salted may be substituted based on preference) 1/4 teaspoon salt (consider omitting if you used salted butter) 3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed 1/3 cup sweetened condensed milk 1/2 teaspoon peppermint extract* food coloring, optional INSTRUCTIONS To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball. Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below). Remove dough from the ...
MARSHMALLOW CARAMEL RICE KRISPIES PUFFS yield: 60 prep time: 30 MINUTES cook time: 20 MINUTES total time: 50 MINUTES A favorite from my childhood, these cheery no-bake treats are always a hit. Fun to make, fun to eat! INGREDIENTS 14 oz. individually wrapped caramels candy, unwrapped (I use Kraft or sometimes find them in the grocery store bulk candy section.) 1 (14-oz.) can sweetened condensed milk 4 T. unsalted butter 60 large marshmallows (fresh and soft are the best!) 8 c. crispy rice cereal, such as Rice Krispies INSTRUCTIONS Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch. Line a large rimmed baking pan ...
Triple-Layer Cracker Toffee Bars Pillsbury recipe. Have made several times yummy Ingredients 90 buttery rectangular crackers (from 13.7-oz box) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup packed brown sugar 1/2 cup butter 1/4 cup milk 1 bag (11.5 oz) milk chocolate chips (2 cups 1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan. 2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. 3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel. 4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over ca...
Cranberry Honey Butter Ingredients 1 cup butter, softened 1/3 cup finely chopped dried cranberries 1/4 cup honey 2 teaspoons grated orange zest 1/8 teaspoon kosher salt Directions In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months
INSTANT POT MAC AND CHEESE Ingredients 1 pound dried macaroni 4 cups of water 4 tablespoons of butter 1/2 tablespoon of dijon mustard 1 tablespoon of kosher salt 2 dashes of Frank's Red Hot Sauce 1 12 oz can of evaporated milk or 1.5 cups whole milk 12 oz sharp cheddar cheese shredded 4 oz mozzarella shredded Instructions In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce. Lock Instant Pot lid in place and close vent. Use manual mode to set Instant Pot to High Pressure for 4 minutes. Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes. Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. IMPORTANT - if any liquid comes out of the pressure rel...
INSTANT POT SMOKED SAUSAGE AND POTATOES WITH GREEN BEANS Equipment Electric Pressure Cooker (6 or 8 quart) Ingredients 1 teaspoon olive oil 1 tablespoon minced onion optional 1 pound smoked sausage sliced into ½ inch pieces 1 cup chicken stock see note 2 pounds potatoes cubed 32 ounces canned green beans drained 1 teaspoon Cajun seasoning Instructions Turn Instant Pot to saute and allow to heat up for a minute or two. Add in olive oil, sausage, and the minced onion. Saute for 2-3 minutes, or until the sausage begins to be brown and the onions soften. Turn the Instant Pot OFF. Add in the stock and scrape up the browned bits on the bottom of the inner pot. Add in potatoes on top of the sausage and sprinkle with the Cajun seasoning. Add drained green beans on top of sausage. Close the Instant Pot and seal the vent knob to sealed. Hit manual or pr...
INSTANT POT CABBAGE SOUP WITH BEEF INGREDIENTS ▢ 1 (28-ounce) can diced tomatoes ▢ 1 pound 90% lean ground beef ▢ 1 pound chopped green cabbage (about 5 cups) ▢ 4 cups beef stock ▢ 1 cup riced cauliflower ▢ 1/2 cup diced onions ▢ 1/2 cup diced carrots ▢ 1 tablespoon olive oil ▢ 1 1/2 teaspoons salt ▢ 1 teaspoon dried oregano ▢ 1 teaspoon dried thyme INSTRUCTIONS Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add ground beef and cook for a few minutes until browned, breaking it apart as it cooks. Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the saute mode. Add tomatoes (including liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Briefly stir toge...