Rice in the instant pot and Cilantro Lime Rice too

I have finally found what works for me..... 

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

Stir into a medium sized bowl cooked rice while still hot.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.

Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

EASY Microwave FUDGE

Easy Microwave Fudge
Stir together and Microwave for 1 min on high:
1 can sweetened condensed milk
3 c. milk chocolate chips
Stir until creamy. 
Pour into a foil lined and sprayed 8x8 pan.  Chill in fridge for 2 hours.  Remove from pan and cut into pieces. 

Cranberry Honey Butter

A great holiday gift!!

Cranberry Honey Butter
1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange peel
1/8 teaspoon kosher salt
Beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Almond Roca

Almond Roca
1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring each time, until melted and smooth.
Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
Allow to set up, takes few hours. Place in the fridge to cool faster.
Once completely set up and hardened, break into pieces using a knife.
This recipe makes about 2 lbs of candy and is great for gifts!

Honey Garlic Meatballs or Smokies

Since we have our own honey and we want to use it...I wanted to try this recipe.  We really like it!!
HONEY GARLIC MEATBALLS/SMOKIES
1/4 c. brown sugar
1/3 c. honey
1/2 c. ketchup
2 T. soy sauce
3 cloves garlic or 1 t. garlic powder
Mix together and microwave for 1 minute.  Stir and microwave 30 seconds more.
Pour over about 40 meatballs in a crockpot.
** can also use Li'l smokies in place of meatballs

Microwave Peanut Brittle

A fast and easy microwave version of a holiday classic.  My Mom made this every year for Christmas....not sure how we missed getting her recipe in the Cookbook!!    She made it on the stovetop.  This is how I do it but you may have to adjust according to the wattage of your microwave.  Regardless it is worth figuring out.  This is so much easier and faster than standing over the stove stirring and stirring.

• 
  
• Microwave Peanut Brittle
• 1 c. granulated sugar
• 1/2 c. light corn syrup
• 1 1/2 c. raw or salted peanuts (I use raw peanuts)
• 1 T. butter
• 1 t. baking soda
• 1 t. vanilla extract

1. 1) Spray a wooden spoon with cooking spray (makes stirring easier). Butter  baking sheet, or line it with parchment.
2. 2) Mix together the sugar and corn syrup in a large microwave-safe bowl (I use an 8 cup pyrex measuring bowl) and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl as this mixture bubbles up during cooking.  
3. 3) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.
4. 4) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.
5. 5) Microwave on high for 2 to 4 minutes, until the mixture turns to a caramel color. Start watching carefully around the 2 minute mark, and remove when the caramel color is achieved.
6. 6) Add the baking soda and vanilla. Stir quickly. The mixture will bubble furiously when these ingredients are added, giving the candy its airy texture. 
7. 7) Working FAST! Pour the mixture onto your prepared baking sheet and spread it as evenly as possible. Let cool for about 30 minutes and break into pieces. 
8. .

Tips

• Peanuts can be replaced with almost any nut imaginable.  I prefer raw peanuts.  
• If you want to be fancy, drizzle or dip brittle pieces in melted chocolate.
• I often do a double batch, the 8 cup measuring bowl will still be big enough.    However, you have to cook it longer.  For the first cooking in step 3 I cook it for 8 minutes, stirring at 4 minutes.  For the second cooking time in step 5 I cook it for 6 to 7 minutes, I stir it after 3 1/2 minutes and then cook 3 1/2 minutes more or until turns caramel color.  These times may very depending on your microwave wattage.  My microwave is 1000 watts.  

Reindeer Cookies

These are similar to a cookie I have made a Christmas time.

Reindeer cookies
3/4 c. peanut butter
1 1/4 c. firmly packed brown sugar
1/2 c. shortening
3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. baking soda
3/4 t. salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake at 375 for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. Yummy!!!

Crock Pot Creamy Hot Chocolate

Crock Pot Creamy Hot Chocolate
1 1/2 c. heavy cream
14 oz.  can of sweetened condensed milk 
2 c. milk chocolate chips
6 c. milk
1 t. vanilla extract
Mix in crock pot and heat until melted together and ready to serve.

Turtle Cheesecake Ball

TURTLE CHEESECAKE BALL
8 oz. softened cream cheese 
1/4 c. butter (room temperature) 
1/2 t. vanilla extract
1-1/2 T. brown sugar
1/3 c. powdered sugar
1/2 c. chopped pecans
1/2 c. mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 c. caramel topping plus little more for drizzling
.
Cream together, softened cream cheese & butter. .Add caramel topping and beat well.  Cream in brown sugar & powdered sugar.  Add vanilla & dry pudding mix. Fold in choc chips & pecans. Pat into a ball and refrigerate for one hour.  Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Cherry Cream Cheese Bake

Cherry Cream Cheese Bake
1 can cherry pie filling
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 T. vanilla
1/2 c. granulated sugar
Grease an 8 x 8 baking dish.  Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.  Once smooth, add powdered sugar and vanilla and blend.  Once blended, spoon onto the crescent rolls in baking dish and spread evenly.  Top with can of cherry pie filling.  Top with the last half (4 triangles) of the crescent rolls.  Melt butter and pour on top of crescents.  Top with granulated sugar and bake at 375  for 25 minutes or until browned.

Hot Chocolate......Candy Cane Marshmallows

hang these on the side of your mug filled with hot chocolate or enjoy them just as they are....

Candy cane marshmallows 
crushed candy canes
large marshmallows
mini candy canes
melted chocolate. 
Simply stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set. 

Peanut Butter Microwave Fudge

Peanut Butter Microwave Fudge 1 lb. box Confectioners sugar 

2 T. butter 

1/3 C. milk 

1 C. peanut butter 

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! 

2 Minute Fudge....in the Microwave

2 MINUTE FUDGE
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into pieces.

Snickers Fudge

Snickers Fudge
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Recipe Via: http://somewhere-in-the-middle.com/snickers-fudge/ — with Linda McCall.

Kiss Pies

Just in time for the Holidays!!
Kiss Pies
1 refrigerated pie crust, thawed or make your own
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

 Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.
Pic/Recipe Source: http://picky-palate.com/2010/12/20/kiss-pies/
Click on above link for step-by-step pics and instruction.

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Snickers Fudge

Snickers Fudge
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Repeat first layer.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Peanut Butter Balls

No Bake Peanut Butter Balls

18 oz. jar of creamy or chunky peanut buter - I prefer creamy
16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts or 12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.