Bread & Butter Pudding with Caramel Sauce

On our cruise this was one of our favorite desserts.....here's a couple recipes that look pretty close....gonna try it soon! For the sauce...I will use my 6 minute Caramel Sauce recipe....yes I've adapted it once again!!

Bread & Butter Pudding with Caramel Sauce
3/4 cup unsalted butter, creamed well
20 slices white bread, with crusts
2 cups granulated sugar
2 tablespoons granulated sugar, for sprinkling over bread
1/2 teaspoon cinnamon
1 vanilla beans, split or 1 tablespoon vanilla extract
6 cups whole milk
6 large eggs
4 large egg yolks
1/2 teaspoon salt
Caramel Sauce
1/4 cup butter
1 1/3 cups granulated sugar
2 1/2 cups half and half milk

Preheat the broiler.
Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the center.
Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
Note: If using extract, do not put it in the milk here, scald the milk alone.
In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon colored-- about one minute.
With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked in.
Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
Sauce-- Put butter in a pot, and pour in the sugar.
DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
Stir when mixture is a nice brown colour and bubbling.
Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.

Read more at: http://www.food.com/recipe/bread-and-butter-pudding-with-caramel-sauce-82694?oc=linkback

Here is another version.....

Old Fashioned Bread Pudding with Caramel Sauce
7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 whole eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
Carmel Sauce
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Place the bread cubes in a 9 x 13 buttered glass pan.Sprinkle the raisins over the bread.
Drizzle on the melted butter, do not mix into the bread cubes and raisins.
Set this aside.In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
Sprinkle the top with a grating of more nutmeg.
Preheat the oven to 350 degrees F.
Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
Bake until pudding is puffy all over and golden.Remove to rack to cool.
Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar.
Bring to a boil, and remove from the heat.
Whisk in the salt, vanilla, and milk.
The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Read more at: http://www.food.com/recipe/old-fashion-bread-pudding-with-caramel-sauce-82688?oc=linkback

Anti-Inflammatory Foods

My friend LaRae Wilson, sent me this list....need to work on this with Steve....

Top Anti-Inflammatory Foods       

1. Sea Vegetables – They are easily digestible and provide an incredibly rich cocktail of minerals. Interestingly, according to ancient Chinese texts, “there is no swelling that is no relieved by seaweed.” Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. Also try wakame, arame, nori, dulse and limu moui. . Sea vegetables contain about 10 times the calcium of cow’s milk and several times more iron than red meat.

2. Turmeric - This Asian spice commonly found in pre-mixed curry powder contains a powerful, non-toxic compound called curcumin. Ginger is a cousin of turmeric that has long been known for anti-inflammatory benefits.

3. Wild-Caught Salmon - Salmon is an excellent source of EPA and DHA, two potent omega-3 fatty acids that douse inflammation, so include some oily fish such as wild Alaskan salmon in your diet twice a week. You can also get omega-3 fatty acids from high quality fish oil supplements or anchovies, mackerel and sardines.

Flaxseed and walnuts supply omega-3 fats called ALA which can be converted into EPA and DHA in the body, but the conversion rate is low, so they may not be reliable sources of EPA and DHA.

4. Green Tea - The flavonoids in green tea are potent natural anti-inflammatory compounds. And what could be more cleansing for the body than clean water?

5. Papaya - Papaya contains papain, a protein-digesting enzyme. Together with other nutrients such as vitamin C and E, papain helps to reduce inflammation, and improves digestion and healing from burns. Pineapple contains bromelaine, an enzyme that aids in the healing of indigestion, sports injury, trauma and other kinds of swelling.

6. Blueberry - An antioxidant powerhouse, blueberries are high in phytonutrients giving anti-inflammatory protection against many diseases such as cancer and dementia. Also include blackberries, cranberries, strawberries and raspberries. Start feasting on one type of berries each week.

7. Extra Virgin Olive Oil - Its rich supply of polyphenols protects the heart and blood vessels from inflammation. The monounsaturated fats in olive oil are also turned into anti-inflammatory agents by the body that can lower occurrences of asthma and rheumatoid arthritis. Avocado oil is similar to olive oil, containing high heart-beneficial monounsaturated fats.

8. Broccoli - Broccoli contains anti-inflammatory and anti-cancer phytonutrients that help the body to get rid of potentially carcinogenic compounds. Cauliflower also contains similar goodness.

9. Sweet Potato - Sweet potato is a good source of complex carbohydrates, beta-carotene, manganese, vitamin B6 and C as well as dietary fiber that work to as antioxidants that help to heal inflammation in the body.

Spinach and other dark green leafy vegetables are a rich source of anti-inflammatory and anti-oxidative flavonoids and carotenoids – like: Vitamin A, B2, B6, C, E, K, calcium, folate, iron, magnesium, manganese, potassium and tryptophan.

10. Legumes - Try to eat at least 1 serving (1/2 cup) of legumes every single day. Not only do legumes have a superb nutritional profile, they are exceptionally rich in fiber (just ½ cup provides an average of 7 grams of fiber!) Legumes are also an extremely “clean” source of vegan protein in addition to being a surprisingly good source of anti-aging antioxidants.

11. Chia - These itty bitty teeny tiny seeds are powerhouses of nutrient-dense energy and the ultimate eat clean diet food. They deliver a hefty dose of fiber and anti-inflammatory omega-3 essential fats. They are also surprisingly rich in calcium, B-vitamins, easily digestible protein and antioxidants.

12. Ground Flaxseed – These seeds yield a hefty dose of omega-3 essential fats when ground and are better than flax oil because 1) they are fiber-rich 2) they can be cooked at low heat temperatures (add them to muffins, breads, whole wheat pizza crust, etc.) and 3) they are nature’s richest source of lignans, potent phytonutrients that fight free radical damage and offer protection from hormone-sensitive cancers. Mix ground flaxseeds into batters and sprinkle them on hot whole grain cereals, add them to smoothies, mix them into meatballs, etc.

Top Inflammatory Foods

1. Partially Hydrogenated Vegetable Oil (or trans-fats) - ALWAYS avoid partially hydrogenated vegetable oil. This commercial oil contains trans-fatty acids that lower the ‘good’ cholesterol and raise the ‘bad’ ones — a shortcut to contracting cardiovascular disease.

2. Sugar - The widespread use of sugar rivals that of any spice and has led to a host of illnesses linked to this additive condiment. A diet high in sugar is decidedly inflammation-promoting and should be controlled.

3. Seaweed snack - Go easy on seaweed snacks as they can be heavily salted and coated with a thick layer of vegetable oil. Check the ingredients list before buying.

 4. Polyunsaturated vegetable oils - Like those from safflower, soybean, corn and sunflower have been found to be unstable and easily damaged by oxygen, so they should be consumed in limited amounts. High consumption of omega-6 fatty acids, present in higher amount in polyunsaturated oil, has also been linked to inflammatory response in the body, leading to heart disease and cancer. While omega-6 is important to health, the key is to balance your omega-6 and omega-3 intake so that you don’t end up becoming a factory for pro-inflammatory compounds.

5. Deep-fried vegetables - Avoid deep-fried mushrooms and vegetables. which not only soak up lots of cancer-causing compounds from the overheated oil, but their healing powers will also be greatly diminished.

6. Preservative-laden dried fruits - Dried fruits can contain high levels of chemicals such as sulphur dioxide, a preservative which has been linked to increased respiratory disease. Eat fresh fruits whenever possible, but if you eat the dried form, make sure it’s preservative-free.

7. Nightshades Vegetables like tomatoes, potatoes, eggplants contain high alkaloid - a substance that may affect the joints, nerve-muscle function and digestion in some individuals. If you are suffering from any of these problems, you may want to try cutting down on the consumption of nightshades vegetables.

8. Processed Potatoes - Although potato is a good source of vitamin C and other minerals, potato chips and french fries aren’t. Commercially processed potatoes are usually prepared in overheated polyunsaturated or hydrogenated oils, and are loaded with high amounts of sugar and salt, increasing the risk of heart disease, cancer and diabetes for anyone who munches on them.

                                                                                                                                                         

10. Processed cow’s milk - Many people cannot digest milk properly, causing distress to the digestive tract. Some people are also sensitive to pasteurized milk and/or the antibiotics and growth hormone residues in processed milks as well as. If you are sensitive to cow’s milk, it can contribute to long-term inflammation, so consider a plant-based milk product.

Sources: WholeandHealthyChange.com, TheConsciousLife.com, CleanCuisine.com

Log Cabin Day Info......Feb. 18th

Come out of your cabin and spend your day with us….

Log Cabin Day

Monday, Feb. 18^th

at the Gem County 4-H Building

Featuring 3

Hands-on CLASSES!

Please help spread the word.  

This will be a fun day of learning. 

We hope to see you there!

  Class #1 – Pie Making 101 - 10:30 to noon

Diane Beagley, will demonstrate the art of making pie crust.  Please bring your rolling pin… Diane will furnish all the ingredients, & walk you through the process of making your own pie to take home and bake or freeze.  The cost for each 9 inch pie will be $6.00.  You can make more than 1 if you would like.  Your flavor choices are:  Apple, Cherry, Blueberry, and/or Razzleberry (mixture of Blackberry Boysenberry, & Raspberry).   Please specify your flavor preference(s) and pay for your pie(s) when signing up for this class. 

Class # 2 – Jam & Jelly & More  - 1:00 to 2:00

Master Food Safety Advisor, Karla Kimball will teach you about freezing & canning jams & jellies using clear jel & various types of pectin.  We will be making homemade Strawberry Jam and Grape Syrup. 

Class # 3 –Watering Methods for Landscapes - 2:15 to 3:00 

Payette River Valley Master Gardners, will share their expertise to help you keep your yard and garden watered just right all season long.

Please register for the classes you wish to attend by Feb. 14^th.    

Drop-ins are welcome but you may not receive all the things given out or made in the classes.

Lunch will NOT be served….but you can bring your own lunch or leave to get something to eat. 

3 EASY ways to REGISTER!  Pick the 1 that works best for you…..

Email:    gem@uidaho.edu   

OR

Phone:  Evie @ 365-6363   

OR

By returning this form to:

Gem/Boise  County Extension Office 2199 S. Johns Ave.

Emmett, ID  83617

Name: _____________________________

Address:_______________________

______________________________

Phone:_________________________

PLEASE CIRCLE the class(es) you wish to attend:

#1 – Pie Making 101 @ 10:30 to noon

Flavor(s)_________________________#___

Total amount enclosed  $_____________

#2 – Jam & Jelly & More @1 to 2 pm

#3 – Watering Methods @ 2:15 to 3:30

REGISTER TODAY!!!

Tortilla Soup.....

This recipe came to me from Rita Crawforth....we were planning the luncheon for our RS Women's Conference.  So she sent me this recipe to try....it is so cold outside.....the perfect time for warm comforting soup.

Tortilla Soup
I can diced tomatoes (I pureed them)
1 can diced tomatoes with green chilies
2 - 14 oz. cans chicken broth
1 can refried beans (can also add 1 can white beans to make more hearty)
1 can corn or hominy
2 c. cooked chicken
Mix and bring to a boil.  Top with shredded cheese and broken tortilla chips.

I added 1/4 c. taco seasoning, 1 t. salt, 1/2 t. pepper, 1/2 t. garlic & onion powder
Next time I think I will add 1/4 c. ranch seasoning like I add to my taco soup just to see if we like that too.

KaRLa's FaVoRiTe ReCiPeS of 2012.....

Zucchini Stroganoff  - From my sister, Janet -  I call this Homemade Hamburger Helper and my Grandkids love it and NO they do not know they are eating zucchini!!

Zucchini Stroganoff    AKA: Homemade Hamburger Helper

In large fry pan, brown: 1 lb. hamburger & 1 diced onion (salt & pepper to taste)

Mix together: 1 can cream of chicken soup and 1 can milk

Pour soup mixture over the meat mixture.  Stir in 2 c. uncooked egg noodles & 2 c. of grated zucchini.

Simmer 10 minutes.  Stir.  Simmer 10 more minutes.  Stir in 2 T. fresh chopped basil and 4 oz. cream cheese.  Remove from heat and serve.  ( you may omit the cream cheese, that is my addition, it is yummy either way)

Salted Caramel Cheesecake - I made this recipe up myself using my 7 minute caramel recipe..... my family loves it!!  

Salted Caramel Cheesecake 

1/2 c. butter, divided in half
1/2 c. sugar
1/2 c. brown sugar
1/2 c. Karo Light Corn Syrup
14 oz. Sweetened Condensed Milk, divided
1 1/2 c. Club Cracker crumbs (or graham crackers)
16 oz. Cream Cheese
3 eggs
1 t. vanilla
1/2 c. sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.

Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.

Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.

Add cream cheese to the mixer bowl and beat on high for 1 minute.

Add eggs, vanilla and sour cream and beat on high for 1 minute.

Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.

Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.

Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor).  At serving time, microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, if desired and serve.

Sugar Cookie Sheet Cake - A remake of a recipe I found online....it reminds us of, one of our favorite things....Belle Cookies!!   This cake tastes remarkably similar.....but it certainly won't replace Belle Cookies made by Aunt Belle.  

Sugar Cookie Sheet Cake
Cake 
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
Frosting
1/3 c. butter, softened
4 oz cream cheese, softened
3 1/2 to 4 c. powdered sugar
2 T. milk
1 t. vanilla
1/2 t. salt
food coloring, sprinkles or whatever 
Cream together the butter, cream cheese, sugar, and egg until nice and frothy. Beat about 4 minutes.
Add the vanilla and almond extract and beat for 1 minute more.
Combine the flour, baking powder and baking soda and stir well and add to the creamed mixture.  Beat 2 minutes.  Spread the dough into a lightly sprayed cookie sheet pan.  Bake at 350 degrees for 15 to 18 minutes. Cool.  
Make frosting by combining all ingredients in mixer bowl.  Beat well.  
Spread frosting over cookie bars, decorate if you wish, cut and serve.  

Vinaigrettes....

This is a Better Homes & Gardens recipe.....it doesn't make a big batch.....but a little goes a long ways.  Very Yummy!!

Lemon Vinaigrette
1/2 c. olive oil or Canola oil
1 t. grated lemon peel
1/3 c. lemon juice
4 cloves garlic, minced or 1 t. granulated garlic
1 t. sugar
1/4 t. salt & pepper
Shake well.  Serve.

Homemade Vinaigrette
1 c. apple cider vinegar
1 c. olive oil
5 cloves garllic, minced
2 T. Dijon mustard
2 t. honey
1 t. salt
2 t. pepper
Shake well.  Chill.  Serve

Dorito Dip

Dorito Dip
16 oz. sour cream
3 T. Ranch dressing mix
3 oz. bacon bits
1 c. grated cheddar cheese
Stir together and serve with Doritos.

Homemade Mayonnaise

Got this from a friend.....LaRae Harris Wilson
http://wholeandhealthychange.com/homemade-mayonnaise
Homemade Mayonnaise

2 tablespoons honey

1 teaspoon dry mustard

1 teaspoon salt

3 tablespoons vinegar

3 eggs

1 1/2 cups olive oil

2 tablespoons lemon juice

Mix the first five ingredients well in a blender.

With the blender running on high, slowly drizzle in the oil. Blend until creamy consistency.

Add the lemon juice at the end of blending.

Store covered in the refrigerator. This will set up as it cools.

NOTE:   You can adjust ingredients to get the flavor you want. For a Miracle Whip flavor increase sweetener and vinegar a bit. For a milder mayonnaise flavor cut back on those a bit. I love it as it is!

Credit: Jean Harris (LaRae's Mom)

Mango Bacon Guacamole....

Mango-Bacon Guacamole, by Leona Patterson of San Diego, California!

 http://www.ldsliving.com/story/70712-food-dish-best-party-food-contest-winner-recipe

That’s right – our top recipe was guacamole.

 But with good reason. To modify a popular phrase, this guacamole takes the tortilla chip. Bacon just makes everything better, and the contrast of the fruity sweetness of the mango simply took it to a whole new level. Simply put, it’s the best dip you could ask for. And it’s pretty quick and easy – so you can whip it together anytime.

  

Mango-Bacon Guacamole

 1 small red onion, chopped

3 T minced cilantro

3 cloves garlic, minced

Seasoned salt, to taste

8 avocados

4 roma tomatoes, cored and seeded

6-8 slices of bacon

3 mangos, peeled (reserve juice)

Juice of 1 lime

 Pan fry or microwave bacon. When done cut into small pieces.

 Chop mangos, tomatoes, and red onion all the same size. Reserve 2-3 tablespoons of mango, tomatoes, red onion and bacon for garnish.

 Combine the onion, cilantro, and garlic. Sprinkle heavily with salt and mash with a fork into a thick paste.

 In a large bowl mash 7 avocados, keeping consistency thick and not over mashed. Gently fold into the avocados the mango, tomatoes, bacon and onion paste. Add mango juice and squeeze the lime into the mixture. Season with salt to taste.

Serve in a large bowl or molcajete garnished with the reserved sliced avocado, mango, tomatoes, red onion and bacon.

Serve with fresh tortilla chips.

Christmas Party Food......

Last night was the Gem County Garden Club Christmas Party.  Yes, we had too much great food and everyone wanted everyone else's recipe.....so, here they are.

NILLA Turtle Cookie Balls          Lacey Bayes    Bakerschocolate.com and Ziploc.com1 pkg (8 oz) Philadelphia cream cheese – softened
70 Nilla wafers – finely crushed (about 2-1/3 cups)
3 Tablespoons caramel ice cream topping
2 pkgs (8 squares) Baker’s Semi-Sweet Chocolate – melted
¼ cup chopped Planters pecansMix first 3 ingredients until well blended. Shape into 42 (1-inch) balls – FREEZE 10 minutes. Dip balls into melted chocolate, place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm. 

HINTS FROM LACEY – reduced-fat cream cheese is just as delightful, white chocolate/vanilla bark is a nice substitution. Use a plastic fork with the middle tines broken out to dip balls in chocolate – makes for nicer-looking end product.  

BEER BREAD
JoAn Rice – Bread in a hurry!!!!3 cups of all purpose flour (I use whole wheat)
4-1/2 teaspoons baking powder
1/3 cup – or less of sugar
½ teaspoon salt – you can use less
1 12-ounce can/bottle of beer – Jan uses Miller Genuine Draft

Heat oven to 350 degrees F. Mix all dry ingredients together in a medium sized bowl – add beer – stir (the smoother the mix, the less dense the bread. Pour mixture into buttered loaf pan and bake 45 minutes – remove bread from over and brush with butter. You can also sprinkle sesame seeds, etc. on it at this time. Return to oven and bake for 15 more minutes – Remove to rack to cool. JoAn has also deleted ½ cup of all purpose flour and added ½ cup flax seed – Very FORGIVING recipe. ENJOY!!! – Jan Irving & JoAn

KIM BAUER’S TRASH MIX – GREAT SNACK1 box corn chex 1 bag pretzel stix or your choice
1 box white cheddar cheesets – or -- 
1 bag butter crackers Nuts if wantedPlace these ingredients in a 13 gallon trash bag – mix gently.
Coating – 
2 cups canola oil 2 pkgs dried ranch dressing
Crushed red pepper (to taste) 
½-1 tsp garlic/pepper seasoningMix this coating together and pour into trash bag of “chex” mix – rotate bag every hour to distribute seasonings. Eat – Enjoy (from my sis -- Sharon Bauer)

OVEN CARAMEL POPCORN  (Jan Irving) 

Recipe from Marilyn Riffie/Christmas Sharing note/2010 – wonderful corn

5 quarts popped corn                              2 cups brown sugar

1 cup butter                                           ½ cup corn syrup (I use light)

1 teaspoon salt                                      ½ teaspoon baking soda

Pour the popped corn into a large roasting pan.  Combine sugar, butter, syrup and salt in a heavy saucepan and boil 5 minutes – stir constantly to avoid burning.  Remove from heat and add the baking soda, stir.  Pour syrup mixture onto popped corn and stir till corn is coated well.  Bake at 250 degrees for 1 hour (I stirred mine every 20 minutes).  Spread baked caramel corn on waxed paper-covered cookie sheet and carefully break into serving pieces as it cools.  Store in tightly sealed container. 

50 Second Hot Fudge....and more

Gotta try this.....this holiday season....love the fast versions of old time recipes!!

Chocolate Candy Cane Dessert Shooters
1 batch 50-second Hot Fudge**recipe below

8 mini candy canes, crushed
6 brownie bites, crumbled
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons cocoa
1 teaspoon pure vanilla
Using an electric mixer, beat the whipping cream until soft peaks form. Slowly add the sugar, cocoa and vanilla. Whip until the cream holds its shape (but be careful not to overbeat the cream, else you’ll have butter on your hands!). Spoon into an icing bag with a large star tip on top (or, if you don’t have an icing bag, you can just spoon the cream atop the shooters).

Spoon a small amount of warm fudge sauce in the bottom of each shot glass. Sprinkle a layer of crushed candy canes on top. Fill 3/4 of the glass with brownie bite crumbles. Pipe the chocolate cream on top of the glass. Sprinkle with crushed candy canes. Serve immediately, or refrigerate until ready to serve.

50 Second Hot Fudge**
1 (14 oz.) can sweetened condensed milk
2 squares unsweetened chocolate

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften. Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds. Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

recipe and photo via babble.com

Whipped Maple Sweet Potatoes

Did you know that we don't have Yams here?  They are all sweet potatoes even if they are different shades and shapes.  But they are yummy.....  here's a recipe to try.

http://www.marthastewart.com/331745/maple-whipped-sweet-potatoes

Whipped Maple Sweet Potatoes

• 4 pounds sweet potatoes (about 7 medium)
• 4 tablespoons unsalted butter, melted
• 1/4 cup pure maple syrup
• Coarse salt and ground pepper
• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

Peanut Butter & Nutella Cookies

Melissa Vickery shared this recipe on facebook.  It was all I could think about until I got home to make them.  They are good but next time I am gonna make a few changes.....see ( ) below....Karla

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies
Peanut Butter and Nutella Cookies submitted by Mindy ~ The Sisters Cafe

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – I like crunchy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour (3 c.) 
2 tsp baking soda
1 tsp salt

heaping 1/3 cup Nutella  (swirl in - mine was thick so I didn't refrigerate & stir in 1 c. mini chocolate chips at end)

Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix.  Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.  Bake at 350 degrees for 8-10 minutes.  Bake until slightly brown at edges.  Let cool a few minutes on cookie sheet before transferring.

Caramel Shortbread.....

I found this Caramel Shortbread recipe that looked amazing.  I think it would work great with my Microwave Caramel recipe.  Have I ever mentioned that I love caramels??

Caramel Shortbread
for the shortbread layer:

10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

I would top this with my Microwave Caramels....but only cook them 6 minutes instead of 7 minutes so they are a little softer.  Pour caramel mixture over the top of the baked and cooled shortbread.
Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until  serving time.

Eggnog

from the KTVB Morning News, Nov. 3, 2012.....made with egg beaters and so it is safe!

Lite and Creamy Low-Fat, Low Sugar Eggnog

2 c. skim milk

3.8 c. eggbeaters

1 c. Splenda

1 1/2 T. instant vanilla, sugar free pudding mix

1 t. vanilla extract

1 1/2 t. rum extract

1/4 t. ground nutmeg

In a blender or mixing bowl, blend together all ingredients until smooth.  Refrigerage.  Sprinkle each cup with a little ground nutmeg.  Makes 5 - 4 ounce servings @ 60 calories each.  

Whipped Cream......frosting, topping, etc...

I'm thinking this is exactly what I have been looking for....from a friend on facebook....thanks

Whipped Cream....frosting, topping, etc

Chill bowl in freezer for 10 minutes.  Pour into chilled bowl:

1 lg. heavy or light whipping cream (I am gonna say 1 pt.)

1 t. vanilla

1/4 c. sugar

2 t. cream of tarter or corn starch or instant clear jel

1 small box of jello (any flavor you like) or 1 small box Instant pudding 

Beat until stiff and spreadable.  Great on cakes and pies and cheesecakes, in cream puffs and cupcakes, makes a great fruit salad.