Microwave Caramels

1 cup butter or margarine                                            2 1/4 cups brown sugar

1 cup light corn syrup                                                 1 can (15 oz) sweetened condensed milk

dash of salt                                                                 1 tsp vanilla

Place butter in large buttered mixing bowl.  Microwave 1 minute to melt.  Blend in brown sugar, syrup, condensed milk, and salt.  Cover with plastic wrap.  Microwave 10 minutes on high and stir well.  Microwave uncovered 16 to 18 minutes or until candy forms ball in cold water.  Mix in vanilla and pour onto greased 12 by 7 inch glass baking dish.  Cool to room temperature before cutting.  Cut and wrap in individual pieces,  Makes about 84 one inch candies

Disneyland's Clam Chowder

1 lb margarine                                   3/4 lb all-purpose flour 
1 (23 ounce) can clam juice               1 (25 ounce) can clams, chopped 
1 1/2 cups diced celery                      1 1/2 cups diced onions 
1 1/2 cups diced green peppers                  1 2/3 quarts hot milk 
1 2/3 ounces salt                               1/4 teaspoon white pepper 
1/4 teaspoon ground thyme              1 1/2 cups diced potatoes (1/2 inch cubes) 

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.   Add flour to make roux and mix until smooth.   Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.   Continue cooking for about 10 minutes.  Add green peppers, potatoes and seasonings.  Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

Lobster Rolls

I found this recipe on Pinterest:

5 tbsp Mayo                                    1/4 cup celery

3 tbsp Onion                                    2 tsp plain yogurt

1 1/2 tsp dill                                     1/2 tsp salt

1/8 tsp red pepper                            1 lb lobster, cooked

2 tbsp butter, melted                         8 hot dog buns

8 lettuce leaves

Combine mayo, onion, celery, yogurt, dill, salt, and red pepper in a bowl.  Add lobster and toss.  Cover and chill for 1 hour.  Brush butter evenly over cut sides of hot dog buns.  Heat a larger skillet over medium high.  Heat and place bun's cut side down in pan.  Put lettuce leaves on buns and add lobster mixture. 

Butterfinger Cake

I found this recipe on Pinterest:

1 box yellow cake mix, with ingredients                    1 can sweetened condensed milk

1 jar caramel ice cream topping                                   8 oz Cool Whip

4 regular sized Butterfinger Bars, crushed

Bake cake according to directions on box.  In separate bowl, mix milk and caramel topping until well blended.  When the cake is done and while it is still hot, poke holes in the cake with a fork or a straw.  Pour milk mixture over the cake.  Allow cake to cool completely.  Sprinkle two candy bars over the cake.  Spread cool whip over the top, then sprinkle remaining candy bars on top.  Chill.  

Peanut Butter Bars

 I found this recipe on Pinterest:

1 cup butter                                                     1 cup peanut butter

2 cups graham cracker crumbs                        2 cups powdered sugar

1 1/2 cup semi sweet chocolate chips             4 tbsp peanut butter

Melt butter and 1 cup peanut butter.  Add cracker crumbs and powdered sugar.  Mix until well blended.  Press into ungreased 9 by 13 pan.  Melt chocolate chips with 4 tbsp peanut butter on stove top or microwave and spread on top of cracker mixture.  Refrigerate for at least 1 hour.  

Haystacks

2 cups sugar                                        2 tbsp unsweetened cocoa

1/2 cup milk                                        1 stick butter

2 to 3 cups oats                                   1/4 cup coconut

1/3 cup Peanut Butter

In a saucepan, combine sugar, cocoa, milk, and butter.  Boil for 1 minute and remove from heat.  Add oats, coconut, and peanut butter.  Blend thoroughly.  Spoon mixture on wax paper lined cookie sheet.  Cool to set.  

Frozen Pineapple Pie

1 can (14 oz) sweetened condensed milk                   1 can (6 oz) pineapple juice, frozen

1 carton (8 oz) cool whip                                            Yellow Food coloring, if desired

1 chocolate crumb pie shell (9 inch)

Combine sweetened condensed milk and fruit juice.  Fold in cool whip and food coloring.  Pour into pie shell.  Freeze.  Defrost slightly before serving.

Pumpkin Brownies

Found this recipe on Pinterest and they were delicious:

          1/2 cup Pumpkin

1 whole egg

2 egg whites
1 tbsp vegetable oil
1 cup flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips
1 tsp baking powder
 Preheat oven to 350 degrees.   Like 11 by 7 pan with parchment paper.  Combine eggs, pumpkin, and oil till smooth.  Mix together flour, baking powder, spices, salt, and brown sugar.  Add to wet ingredients.  Stir in chocolate chips.  Bake 15-20 minutes.  Use toothpick.
 

 

 

Oreo Cheesecake

This recipes is my aunt Janet's:

1 pkg. Oreo Cookies                                       1/4 cup butter or margarine

4 pkg. Cream Cheese (8 oz)                            1 cup sugar

1 tsp vanilla                                                     1 cup sour cream

4 eggs

Preheat oven to 325 degrees.  Place 30 cookies in food processor and process for 30 to 45 seconds, or until fully ground.  Add butter and mix well.  Press firmly into bottom of foil lined 13 by 9 baking pan.  Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended.  Add sour cream and mix well.  Add eggs, one at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 1/2 cups of crumbled cookies into cream cheese batter.  Pour over crust, sprinkle with remaining crumbs.  Bake 45 minutes or until center is almost set.  Let cool.  Refrigerate 4 hours or overnight.  Cut into 16 pieces.  Store leftovers in refrigerator.  

Cherry Pound Cake

Saw this recipe made on the news:

2 cups all-purpose flour                                   3 teaspoons baking powder

1/2 teaspoon salt                                             1 cup butter

1 (8 ounce) package cream cheese                  1 1/2 cups white sugar

4 eggs                                                              1 teaspoon vanilla extract

1 teaspoon almond extract                              1 cup maraschino cherries, drained and halved

1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.   In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.  Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Mexican Wedding Cookies

This is a recipe from Kelly Ripa:


3/4 cup butter                                                          

    1/3 cup powdered sugar

1 tsp vanilla extract                                               

      1 1/2 cup flour

3/4 cup pecans, chopped

Preheat oven to 325 degrees.  Mix together butter and powdered sugar until light and fluffy.  Add vanilla, flour, and pecans, mixing well.  Roll dough in 3/4 inch balls.  Place on baking sheet, spacing 1/2 inch apart.  Bake 15 to 18 minutes.  Let cool.  Dust with sugar.

Pizookie

24 to 30 oz Cookie dough, any kind                          3 scoops of vanilla ice cream

Preheat oven to 475 degrees.  Squeeze out cookie dough and press into a 9 inch pan.  Bake for 15 to 25 minutes, or until golden brown.  Top with ice cream.  Serves 2 to 3 people.  

Warm Chocolate Melting Cake

Warm Chocolate Melting Cake:

My favorite dessert from Carnival Cruise Lines.

8 oz semisweet chocolate                
1 cup butter

7 eggs                                                           
6 tbsp sugar

1/2 cup flour

Preheat oven to 375 degrees.  Melt chocolate and butter.  Cool 10 minutes.  In separate bowl, mix four eggs with sugar.  Whisk.  Add flour and whisk.  Add remaining three eggs.  Add egg mixture to chocolate mixture.  Pour in individual Ramekins.  Bake until just done, about 15 to 20 minutes.  The interior will be melting.  Serve with vanilla ice cream.  

White Chocolate Bread Pudding

One of my favorite desserts from Carnival Cruise Lines:

5 large eggs                                         1/4 lb butter

1 cup heavy cream                              2 cups milk

1 loaf white bread                               1 1/4 lb white chocolate

3/4 cup sugar

Preheat oven to 360 degrees.  Remove the crust from the bread and soak the crust in the heated milk and cream.  Beat the mixture by hand or in a mixer until the pieces of bread are reduced to the size you want.  Melt the chocolate and butter in a double broiler and incorporate into bread mixture.  In a separate mixing bowl,  beat eggs and sugar until creamy.  Add egg mixture to bread mixture and stir until uniform.  Transfer the batter to a buttered pan in a larger pan of hot water in the oven.  Bake for 45 minutes or until center is set (Start checking on it after a half an hour).

Banana Cream Cheesecake

My favorite cheesecake at the Cheesecake Factory:

20 vanilla sandwich cookies                           1/4 cup margarine, melted

24 oz cream cheese, softened                         2/3 cup sugar

2 tbsp cornstarch                                             3 eggs

3/4 cup mashed bananas                                 1/2 cup whipping cream

2 tsp vanilla extract

Preheat oven to 350 degrees.  Place cookies in food processor until finely crushed.  Add margarine.  Process until blended.  Press crumb mixture into bottom of 10 inch spring form pan and refrigerate.  Beat cream cheese in bowl with mixer at medium speed until creamy.  Add sugar and cornstarch and beat until blended. Add eggs  one at a time, beating after each addition.  Beat in bananas, whipping cream, and vanilla.  Pour mixture over prepared crust.  Place pan on cookie sheet and bake for 15 minutes.  Reduce oven temperature to 200 degrees and bake for another 75 minutes or until center is set.  Loosen edges of cheesecake pan.  Cool completely on wire rack before removing rim of pan.  Refrigerate cheesecake, uncovered, for 6 hours or overnight.  Allow to stand at room temperature for 15 minutes before serving.           

Pumpkin Spice Drink

2 tbsp Pumpkin
2 cups Milk
2 tbsp sugar

In medium sauce pan, whisk Pumpkin, Milk, and Sugar on medium heat until hot.  Remove from heat and sprinkle cinnamon and pumpkin pie spice on top.

Crock Pot Chicken Burrito Bowl

I found this recipe on Pinterest, and changed some of the cooking methods.

1 cup of minute rice, cooked
3-4 flour tortillas
2 chicken breasts
1 red bell pepper
1 green bell pepper
1 can of black beans, drained
1 avocado, diced
1 cup sour cream
1 bunch of cilantro
4 tablespoons of lime juice

Dice peppers, cilantro, avocados, and tomatoes.  Mix peppers, cilantro, tomatoes, beans together.  Spray Pam into crock pot and place chicken breasts.  Add veggie and bean mixture on top of chicken and spread out.  Cook on low for 7 hours, shredding chicken midway through.  On a plate or a bowl, place a tortilla, then rice, then chicken mixture.  Top with sour cream and avocados.  Serves 4.

Cobb Salad

3 Pork Chops, grilled and sliced
1 package of Lettuce
6 hard boiled eggs, diced
7 pieces of bacon, cooked and broken into pieces
1 cup shredded Cheddar Cheese
1 avocado, cut into pieces
1 tomato, diced
1/2 red onion, diced

Dressing:
2 tbsp Agave Syrup
5 tbsp Lemon Juice
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil

Chicken and Ham Casserole

Chicken and Ham Casserole

3 chicken breasts, boneless
6 pieces of ham
2 cups of minute rice, cooked
1 package of Ritz crackers, smashed
1 can of Cream of Chicken soup
2/3 cup of milk
2 cups of shredded cheddar cheese
1 tablespoon butter, melted

Preheat oven to 350 degrees.  Thaw chicken and boil in water on stove for 25 minutes.  Dice chicken into pieces. Prepare minute rice as directed on box.  In a buttered 9 by 13 pan,  spread out rice at the bottom.  Top with ham slices, evenly spread out.  Spread chicken pieces on top of ham.  Add mixture of Cream of Chicken soup and milk.  Sprinkle cheese over soup mixture. Add mixture of ritz cracker crumbs and melted butter.  Bake for 40 minutes.  

Crab Pasta Salad

1 box Suddenly Salad, Parmesan
1/2 bag Imitation Crab
1 stalk of Celery
1 cup of Mayo

Prepare Suddenly Salad as directed on box.  Add another 1/2 cup of mayo to it.  Cut up celery and add to salad.  Tear crab meat in half and Stir into pasta mixture.  Chill for at least 1 hour.

Chicken Parmigiana

1 bag of Spinach
1 bottle of Marinara Sauce
4 chicken breasts
1 bag Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
1 tbsp Olive Oil

Preheat oven to 350 degrees.  In a butter baking pan, spread half of the marinara sauce.  Sprinkle half of Spinach over the sauce.  Place chicken breasts over Spinach.  Sprinkle olive oil and Parmesan cheese over chicken.  Sprinkle the other half of the spinach over the chicken.  Bake for 35 minutes.  Take out of oven.  Spread remaining Marinara sauce over spinach and Sprinkle Mozzarella cheese over the top of the sauce.  Bake for 10 minutes, until the cheese is melted and the sauce on top is warm.  Serves 4.  

Italian Chicken

4 chicken breasts
1 bottle of Italian Dressing
1 cup grated Parmesan Cheese
4 Potatoes
1 bag of Baby Carrots
Italian Seasoning

Spray crock pot with butter spray.  Add Chicken.  Spread 1/3 Italian dressing over chicken.  Add baby carrots.  Spread 1/2 of the remaining Italian dressing over carrots.  Spread the remaining Italian dressing over potatoes.  Sprinkle Italian seasoning and cheese over all.  Cook on low for 6-8 hours, stirring halfway through and before serving.

Ranch Chicken Enchiladas

3 chicken breasts, thawed
1 can black beans, drained
1 cup milk
8 oz sour cream
1 package of Ranch seasoning
1 cup of Mayo.
4 tortillas
2 cups shredded cheese
Salsa (optional)

Cut chicken into bite size pieces and cook in a pot with canola oil for 5-10 minutes on medium high heat, or until chicken is done.  Add black beans and continue cooking for 2 minutes.  Let cool.  In a separate bowl, combine sour cream, ranch seasoning, milk, and mayo.  Mix together for 2 minutes.  Then pour sauce mixture of chicken and beans and stir until well mixed.  In a buttered 9 X 13 baking pan, spread out two tortillas,  Then add half the chicken and sauce mixture and sprinkle half the cheese over it.  Then top with remaining tortillas, chicken, and cheese.  Bake at 375 degrees for 25 minutes.  Serve with salsa, if desired.  Serves 4.

Chicken Salad Sandwiches

2 chicken breasts, cooked and shredded
4 hard boiled eggs
3/4 cup mayo
1 tbsp lemon juice
Celery Salt, to taste
Salt and Pepper, to taste

Peel eggs and dice.  Add to shredded chicken.  Mix in lemon juice and mayo.  Sprinkle with salt, pepper, and Celery salt, and mix in well.  Chill for 2 hours.  Serve on bread.

Chicken and Broccoli

Boil 4 to 6 chicken breasts and cool. Cut up into bite size pieces. Cook broccoli for 7 minutes. Put 1/4 can of milk into 2 cans of Cream of Chicken Soup. Put broccoli in bottom of pan, then cover with chicken and soup mixture. Add 2 cups of cooked minute rice if desired. Bake at 350 degrees for 35 minutes.

Penne with Homemade Meat Sauce

1 LB Hamburger
2 (14.5 oz) cans of Diced Tomatoes
2 cups of Colby Jack Cheese, grated
1 LB Penne
Salt and Pepper, to taste.
1/4 tsp Garlic Powder
1 tbsp Minced Onion

In a pot, brown hamburger and add tomatoes.  Add garlic powder, onions, and salt and pepper and cook on medium for 10 minutes.  Cook penne as directed on box or bag in a separate pot.  Drain.  Add to sauce mixture and then cook for 5 minutes, while stirring in Colby Jack Cheese.

Crock Pot Chicken Cordon Bleus

4 chicken breasts
4 slices of ham
4 slices of Swiss cheese
1 cup of milk
1 can of cream of chicken soup
2 cups of Parmesan Cheese

Brown chicken breasts on both sides and lay down in buttered crock pot.  Place ham and Swiss cheese slices on top or roll them with toothpicks.  Mix in a bowl, milk, cream of chicken, and cheese and pour over top of chicken breasts.  Cook on low for 6 hours.  Serve with mashed potatoes.

Crock Pot Chicken Stew

1/2 bag of Baby Carrots
6 potatoes, rinsed and cut into cubes
2 cans cream of Chicken soup
1 can of cream of Mushroom soup
2 cans of Chicken Breast, drained or 4 boneless chicken breasts.
1/2 tsp of Garlic Salt

Place carrots in bottom of crock pot.  Then cover with potatoes.  Add chunks of chicken breast.  Mix soups and garlic soul in separate bowl.  Cover the chicken with soup mixture.  Cook for 7-8 hours until vegetables are tender, stirring occasionally.

Beef Enchilada Pasta

I found a recipe for Chicken Enchilada Penne on Pinterest, but made it with hamburger and left out all the spices such as Cumin and Cayenne as well as the green chiles.

1 lb Ground Beef

2 tbsp. olive oil

1/2 tsp Minced Garlic

1 tbs Minced Onion

1/2 tsp. salt

Dash of red pepper flakes

2 (10 oz.) cans of green chili enchilada sauce

1 (10 oz.) can of red enchilada sauce

2 cups shredded cheddar cheese

1 cup sour cream

1 box Whole Wheat Penne pasta

Cook and drain penne as directed on the box and put back in pot. Brown the ground beef in a buttered skillet. Add onions and olive oil. Cook for 1-2 minutes. Add the sauces and the other spices/seasonings and cook for 8-10 minutes. Mix in cheese and sour cream until well mixed together on a low heat. Pour sauce over penne and mix well. Top pasta with sour cream, cheese, avocados, and/or tomatoes and enjoy. Serves 6 people.

Crock Pots Barbecue Chicken Sandwiches

2 chicken breasts, boneless

1 bottle of barbecue sauce

1 bag on hamburger buns

Spray cooking spray into the crock pot and pour half the bottle of barbecue sauce into the pot. Place thawed chicken breasts on top of sauce and spread the remaining sauce on top of the chicken. Cook on low for 5 hours. Then take lid off and place chicken on a plate and shred it, placing it back in crock pot and mixing it into the barbecue sauce. Cook on low for 2 hours. Then serve with hamburger buns.

Crock Pot Chicken Parmesan

I found this recipe on Pinterest and made a few changes to it:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• 2 cups of shredded cheddar cheese, mixed with grated parmesan cheese
• 3 cups of marinara or spaghetti sauce
• 1 lb penne

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer the shredded cheeses on top of chicken, depending on how much cheese you like. Cover chicken and cheese with sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with cooked penne, as instructed on bag or box.

Baked Potato Soup

I found this recipe on Pinterest and made a few changes:

• 3 red potatoes, medium or large sized
• 1 1/2 cups chicken broth
• 1 1/2 cups fat milk
• Dash of salt and pepper
• 1/2 cup sour cream
• 10 tbsp shredded cheddar cheese
• 2 tbsp chives
• 4 slices bacon, cooked and crumbled

Wash potatoes and Pierce potatoes with a fork; Microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Put in refrigerator until cool. Then peel and crumble in pot. On medium heat, add chicken broth and milk to potatoes, mix with whisk, and bring to a boil. Add sour cream, chives, salt and pepper and cook on medium another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon. Serves 5.