2 cans of corn, drained
2 cans of creamed corn
2 sticks of butter, softened
2 boxes of corn muffin mix
Mix all ingredients in casserole dish and bake at 350 degrees for 1 hour or until center is firm and top is browned.
*My Notes:*
-Thanks Uncle John
- This is good side dish for a holiday meal
Wednesday, December 3, 2008
Monday, November 24, 2008
Chocolate Mug Cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
vanilla extract to taste
1 large coffee mug
Add dry ingredients to mug; mix well. Add egg to dry ingredients; mix. Mix in milk and oil. Add chocolate chips (if desired) and vanilla extract; mix.
Place mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
*My Notes:*
-Thanks Aunt Chris
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
vanilla extract to taste
1 large coffee mug
Add dry ingredients to mug; mix well. Add egg to dry ingredients; mix. Mix in milk and oil. Add chocolate chips (if desired) and vanilla extract; mix.
Place mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
*My Notes:*
-Thanks Aunt Chris
Sunday, November 23, 2008
Coconut Cream Pie
1 quart milk
3/4 cup sugar
1 teaspoon butter
dash salt
5 egg yolks
4 heaping tablespoons corn starch
1 teaspoon vanilla extract
2 handfuls coconut
MERINGUE
7 tablspoons sugar
dash vanilla
5 egg whites
Heat milk, sugar, butter and salt over heat.
While above heats, separate egg yolks; beat.
In a separate cup dissolve corn starch (dilute 2 tablespoons at a time with water and add to yolks; beat.
After milk comes to a boil, add yolks; stir. Remove from heat.
Add vanilla and coconut to mixture; pour in baked pie shells.
For Meringue: Beat ingredients and spread on pies. Sprinkle with coconut on top of pies. Bake at 350 degrees for about 10 mintues.
*My Notes:*
-This recipes makes enough for two pies.
-Thanks Aunt Dot
3/4 cup sugar
1 teaspoon butter
dash salt
5 egg yolks
4 heaping tablespoons corn starch
1 teaspoon vanilla extract
2 handfuls coconut
MERINGUE
7 tablspoons sugar
dash vanilla
5 egg whites
Heat milk, sugar, butter and salt over heat.
While above heats, separate egg yolks; beat.
In a separate cup dissolve corn starch (dilute 2 tablespoons at a time with water and add to yolks; beat.
After milk comes to a boil, add yolks; stir. Remove from heat.
Add vanilla and coconut to mixture; pour in baked pie shells.
For Meringue: Beat ingredients and spread on pies. Sprinkle with coconut on top of pies. Bake at 350 degrees for about 10 mintues.
*My Notes:*
-This recipes makes enough for two pies.
-Thanks Aunt Dot
Holiday Wreath Cookies
30 large marshmallows
1/2 cup butter
1 teaspoon vanilla
3 cups corn flakes
Food coloring (red or green)
Melt butter and marshmallows carefully. Remove from stove when melted and add vanilla and corn flakes; add a little coloring. Stir in very carefully so as not to crush. Form mixture into small wreaths. Decorate with small cinnamon candies. Refrigerate.
1/2 cup butter
1 teaspoon vanilla
3 cups corn flakes
Food coloring (red or green)
Melt butter and marshmallows carefully. Remove from stove when melted and add vanilla and corn flakes; add a little coloring. Stir in very carefully so as not to crush. Form mixture into small wreaths. Decorate with small cinnamon candies. Refrigerate.
Strawberry Torte
2 cups flour
2 tablespoons sugar
2 sticks margarine
Mix ingredients for pie crust by beater or hand; pat in cookie sheet. Bake at 350 degrees for 18 mins.
TOPPING (GLAZE)
1 (16oz.) frozen strawberries
1/4 cup cold water
1 T. corn starch - bring to a boil (3 to 5 mins.)
this is to be spread over the cream cheese filling.
3rd STEP
2 packs dream whip,
1 c. cold milk
1 t. vanilla
Beat 3 ingredients until stiff (about 4 mins.)
4th STEP
2 (8 oz.) cream cheese
2 c. powder sugar
Beat and fold into dream whip mixture
Spread cream cheese mixture over crust and top with glaze; refrigerate.
2 tablespoons sugar
2 sticks margarine
Mix ingredients for pie crust by beater or hand; pat in cookie sheet. Bake at 350 degrees for 18 mins.
TOPPING (GLAZE)
1 (16oz.) frozen strawberries
1/4 cup cold water
1 T. corn starch - bring to a boil (3 to 5 mins.)
this is to be spread over the cream cheese filling.
3rd STEP
2 packs dream whip,
1 c. cold milk
1 t. vanilla
Beat 3 ingredients until stiff (about 4 mins.)
4th STEP
2 (8 oz.) cream cheese
2 c. powder sugar
Beat and fold into dream whip mixture
Spread cream cheese mixture over crust and top with glaze; refrigerate.
Stuffed Peppers
Par cook cleaned peppers - either whole, halved or quartered
2 to 2 1/2 pounds ground beef/pork or sausage (remove casing) - use equal parts of each
2 med. chopped onions
salt, pepper, garlic powder, oregano, Italian seasoning to taste
1 large can chopped or pureed tomatoes
1 cup water (I use the water from the par cooked peppers)
1 cup cooked rice
about 20 slices white american cheese
1 large can tomato sauce
Lightly brown meat and onions;drain off grease. Add seasonings, tomatoes, water and rice to meat. Simmer until rice is tender (about 15 mins).
Add cheese until melted
Line an 11-1/2" by 17-1/2" pan with peppers and spoon mixture in or on them. Top with tomato sauce.
Bake in 350 degree oven for about 30 mins.
*My Notes:*
-Thanks Aunt Dot
2 to 2 1/2 pounds ground beef/pork or sausage (remove casing) - use equal parts of each
2 med. chopped onions
salt, pepper, garlic powder, oregano, Italian seasoning to taste
1 large can chopped or pureed tomatoes
1 cup water (I use the water from the par cooked peppers)
1 cup cooked rice
about 20 slices white american cheese
1 large can tomato sauce
Lightly brown meat and onions;drain off grease. Add seasonings, tomatoes, water and rice to meat. Simmer until rice is tender (about 15 mins).
Add cheese until melted
Line an 11-1/2" by 17-1/2" pan with peppers and spoon mixture in or on them. Top with tomato sauce.
Bake in 350 degree oven for about 30 mins.
*My Notes:*
-Thanks Aunt Dot
Saturday, November 22, 2008
Angel Hair Pasta with Chicken
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10 oz) package frozen broccoli florets thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese
Angle Hair Pasta
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.
Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Top with chicken and vegetable mixture. Serve immediately.
2 skinless, boneless chicken breast halves cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10 oz) package frozen broccoli florets thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese
Angle Hair Pasta
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.
Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Top with chicken and vegetable mixture. Serve immediately.
Great Gram's Pierogies
3 cups flour
1 stick butter
¾ cups water
1 egg, beaten
8 potatoes
1 cup white cheddar cheese
Melt butter in water, then mix with flour and egg to make dough.
Clean and peel potatoes. Boil potatoes until done. Mash and mix with cheese. Salt and pepper potato mixture to taste.
Roll dough out and cut in 3 inch circles. Fill with 1 teaspoon potato mix. Pinch off. Preboil pierogie until it floats.
*My Notes:*
-You can eat it with butter and steamed onions or deep or pan fry
-I remember helping my great gram make this as a kid. Although it is time consuming, it will definitely be worth your time.
1 stick butter
¾ cups water
1 egg, beaten
8 potatoes
1 cup white cheddar cheese
Melt butter in water, then mix with flour and egg to make dough.
Clean and peel potatoes. Boil potatoes until done. Mash and mix with cheese. Salt and pepper potato mixture to taste.
Roll dough out and cut in 3 inch circles. Fill with 1 teaspoon potato mix. Pinch off. Preboil pierogie until it floats.
*My Notes:*
-You can eat it with butter and steamed onions or deep or pan fry
-I remember helping my great gram make this as a kid. Although it is time consuming, it will definitely be worth your time.
Creamy Montgomery Jack Soup
2 ½ cups water
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes
In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.
Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes
In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.
Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.
Cheeseburger Soup
1 ½ cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through.
Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.
*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through.
Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.
*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.
Lime Punch
1 (3 oz) package lime Jell-O
½ cup sugar
1 (46 oz) can pineapple juice
¼ cup lemon juice
2 liter bottle ginger ale (diet can be used)
Make Jell-O as directed on box. Add the sugar, pineapple juice and lemon juice. Freeze.
Remove from freezer, about 45 minutes before serving. Add ½ of the ginger ale. Break the partially thawed frozen mixture apart with a spoon and mix with ginger ale. Drink should be slushy.
*My Notes:*
-Add more ginger ale as needed
½ cup sugar
1 (46 oz) can pineapple juice
¼ cup lemon juice
2 liter bottle ginger ale (diet can be used)
Make Jell-O as directed on box. Add the sugar, pineapple juice and lemon juice. Freeze.
Remove from freezer, about 45 minutes before serving. Add ½ of the ginger ale. Break the partially thawed frozen mixture apart with a spoon and mix with ginger ale. Drink should be slushy.
*My Notes:*
-Add more ginger ale as needed
Homemade Lemonade
3 cups sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 liter club soda (chilled)
In a large saucepan mix together the sugar and water. Cook over medium heat until sugar dissolves. Stir in lemon peel. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
Remove from heat. Cool slightly, then add the lemon juice.
Cover and refrigerate until chilled. Discard lemon peel strips. Pour mixture into a large pitcher; gradually stir in club soda.
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 liter club soda (chilled)
In a large saucepan mix together the sugar and water. Cook over medium heat until sugar dissolves. Stir in lemon peel. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
Remove from heat. Cool slightly, then add the lemon juice.
Cover and refrigerate until chilled. Discard lemon peel strips. Pour mixture into a large pitcher; gradually stir in club soda.
Sherbet Punch
1 quart orange sherbet
1 quart vanilla ice cream
2 large cans pineapple juice
1 liter ginger ale or 7-up
Combine sherbet and ice cream with the juice. Blend until smooth. Add soda before serving.
*My Notes:*
-Orange juice can be substituted for pineapple juice.
1 quart vanilla ice cream
2 large cans pineapple juice
1 liter ginger ale or 7-up
Combine sherbet and ice cream with the juice. Blend until smooth. Add soda before serving.
*My Notes:*
-Orange juice can be substituted for pineapple juice.
Iced Pumpkin Cookies
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
GLAZE:
Combine Confectionary sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add as needed.
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt – set aside.
In a bowl, cream ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop onto cookie sheets by tablespoons - flatten slightly.
Bake for 15-20 minutes in a preheated oven. Cool cookies and then drizzle glaze with a fork.
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
GLAZE:
Combine Confectionary sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add as needed.
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt – set aside.
In a bowl, cream ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop onto cookie sheets by tablespoons - flatten slightly.
Bake for 15-20 minutes in a preheated oven. Cool cookies and then drizzle glaze with a fork.
Cranberry Nut Bars
2 eggs
1 cup sugar
1cup flour
1/3 cup butter or margarine
1 ¼ cups fresh or frozen cranberries
½ cup chopped walnuts
Preheat oven to 350 degrees. Grease 8 inch square pan.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend will. Add cranberries and walnuts mixing gently just until combined.
Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares. Yield: 6 Servings
1 cup sugar
1cup flour
1/3 cup butter or margarine
1 ¼ cups fresh or frozen cranberries
½ cup chopped walnuts
Preheat oven to 350 degrees. Grease 8 inch square pan.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend will. Add cranberries and walnuts mixing gently just until combined.
Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares. Yield: 6 Servings
Eggnog Cookies
2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cups salted butter, softened
½ cup eggnog
1 teaspoon pure vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
Cream sugar and butter with an electric mixer until forms a grainy paste.
Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined do not over mix.
Drop by rounded teaspoonfuls onto ungreased baking sheets – 1 inch apart Sprinkle lightly with nutmeg.
Bake for 23-25 minutes or until bottom turns light brown. Transfer to cool, flat surface immediately.
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cups salted butter, softened
½ cup eggnog
1 teaspoon pure vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
Cream sugar and butter with an electric mixer until forms a grainy paste.
Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined do not over mix.
Drop by rounded teaspoonfuls onto ungreased baking sheets – 1 inch apart Sprinkle lightly with nutmeg.
Bake for 23-25 minutes or until bottom turns light brown. Transfer to cool, flat surface immediately.
Cream Cheese Cookies
1 package cream cheese, softened
1 egg
½ cup sugar
½ stick margarine
½ teaspoon vanilla
1 cup flour
Mix ingredients together and drop by teaspoon on greased cookie sheet. Add ½ cherry or nut in center if desired. Bake at 375 degrees for 10 minutes.
*My Notes:*
-The cookies do not take long at all. Some oven take a different amount of time to cook, so check the cookies frequently to make sure they do not get dark brown on the bottom.
1 egg
½ cup sugar
½ stick margarine
½ teaspoon vanilla
1 cup flour
Mix ingredients together and drop by teaspoon on greased cookie sheet. Add ½ cherry or nut in center if desired. Bake at 375 degrees for 10 minutes.
*My Notes:*
-The cookies do not take long at all. Some oven take a different amount of time to cook, so check the cookies frequently to make sure they do not get dark brown on the bottom.
Cinnamon Dough Ornaments
2 cups flour
1 cup salt
5 teaspoons cinnamon
3/4 to 1 cup water
Combine dry ingredients in a bowl. Stir in water gradually to make dough. Knead for 5-10 minutes until smooth.
Refrigerate for 30 minutes.
Roll out dough to desired thickness can range from 1/4 - 3/4 inch thick.Use cookie cutters to create shapes. Use a straw to make a hole so you can hang the ornament.
Baking for 45 minutes to 1 hour at 325°F. until dry. Let cool before you begin to decorate if desired. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. Coat with acrylic varnish when everything is dry, this is optional.
*My Notes:*
-The thicker the dough the longer it will take to bake.
-If dough sticks to your hands while kneading add more flour, if it crumbles, add water
-Kids love to help making these
-I like to attack these to Christmas presents during the holidays, not only do they look nice, but they smell really good!
1 cup salt
5 teaspoons cinnamon
3/4 to 1 cup water
Combine dry ingredients in a bowl. Stir in water gradually to make dough. Knead for 5-10 minutes until smooth.
Refrigerate for 30 minutes.
Roll out dough to desired thickness can range from 1/4 - 3/4 inch thick.Use cookie cutters to create shapes. Use a straw to make a hole so you can hang the ornament.
Baking for 45 minutes to 1 hour at 325°F. until dry. Let cool before you begin to decorate if desired. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. Coat with acrylic varnish when everything is dry, this is optional.
*My Notes:*
-The thicker the dough the longer it will take to bake.
-If dough sticks to your hands while kneading add more flour, if it crumbles, add water
-Kids love to help making these
-I like to attack these to Christmas presents during the holidays, not only do they look nice, but they smell really good!
Ashli's Pancakes (also cinnamon apple alteration)
2 cups flour
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 ½ cups milk
¼ cup vegetable oil
In bowl, combine flour, sugar, baking powder and salt.
Combine eggs and milk and oil. Add to dry ingredients and mix well. Pour onto lightly greased skillet.
Turn pancakes when bubbles appear on top; cook until second side is golden brown.
*My Notes:*
-These pancakes are not hard to make and taste so much better than the pancakes from a box!
-For Apple Cinnamon pancakes, use only a cup of milk and use a half of cup of applesauce. And then add Cinnamon to taste.
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 ½ cups milk
¼ cup vegetable oil
In bowl, combine flour, sugar, baking powder and salt.
Combine eggs and milk and oil. Add to dry ingredients and mix well. Pour onto lightly greased skillet.
Turn pancakes when bubbles appear on top; cook until second side is golden brown.
*My Notes:*
-These pancakes are not hard to make and taste so much better than the pancakes from a box!
-For Apple Cinnamon pancakes, use only a cup of milk and use a half of cup of applesauce. And then add Cinnamon to taste.
Friday, November 21, 2008
Cashew Macadamia Crunch
2 cups (11.5-oz. package) Hershey's Milk Chocolate Chips
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy
*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy
*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.
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