English Toffee

1 c. butter

1 c. sugar

3 Tbl. water

1/8 tsp. salt (omit if you use salted butter)

1 1/2 Tbl. light corn syrup

1 tsp. vanilla extract

3/4 c. chocolate chips

chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle, then it is done**

Snickerdoodle cookie bars

Snickerdoodle Cookie Bars:

1 cup butter or shortening (shortening, though evil, gives a better texture than butter)

1 1/2 cups sugar

3 eggs
1/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 Tbsp cinnamon

Cream the sugar and butter. Add the eggs one at a time, scraping the bowl between eggs. Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture. Combine the other sugar and cinnamon in a small bowl. Grease a 9X13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture. Spread the dough in the pan and then cover with the remaining cinnamon and sugar. Bake for 25-30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist). If it turns out like cake, your oven is hotter than mine and you should decrease the baking time.

Creamy Slow Cooker Tortellini Soup

Ingredients:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Directions:

1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Crock pot apple butter

Crock Pot Apple Butter

Makes a little more than 1 pint
1 dozen apples, peeled, cored, cubed
1/2 Cup Water
1/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon All Spice


Peel, Core, and Chop a dozen apples
Toss the apples in the sugar and spices
Put everything in the Crockpot- leave overnight on low
Bump it to high and leave lid slightly open to help thicken it
blend when cooked to your liking

Wendy's Chili

Chili {Wendy's Style} Ingredients:

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic (I use jarred)
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook all day long).
3. Enjoy!

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

This dish is actually quite easy to prepare, surprisingly low in carbs and utterly delicious. This has by far been one of my favorite creations yet. It will be in heavy rotation in my home. I hope you love it as much as we did. Happy Cooking!!!

Ingredients

1 1/2 lb. Bonesless Skinless Chicken Breasts

1/2 of a Large Onion - Thinly sliced

1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)

1/2 Cup of Chicken Broth

1 Cup Heavy Cream

5 Tbs. Butter - Divided

1/2 Cup of Parmesan Cheese

2 Tbs. Balsamic Vinegar

Salt and Pepper

(2 Tbs. Peace and Love)

Directions

Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside

In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)

De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce

Add the heavy cream and the balsalmic vinegar and stir

Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes

Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes

Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.

Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!

Peanut Butter Cup Cake

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.