Caramel Candies

Use a pizza cutter to cut caramel into bite-sized pieces

Thermal gun works great for candy making

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INGREDIENTS:

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk (NOT THe WHOLE 12 oz CAN)

1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

DIRECTIONS:

1.	Grease a 9X13 inch pan using the non-stick baking glaze,
2.	In a large dutch oven pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Stirring constantly over medium heat, bring to a slow boil and then to 250 degrees. Use a thermal gun to monitor the heat of the mixture. It works great! When the thermometer reaches 250 degrees F remove the pot from the heat.
3.	Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

Craig's Carne Guisada

"Red Caldwell's Carne Guisada

3 lbs. lean, boneless beef, cut into 3/4 inch cubes
Crisco shortening for browning
2 onions, peeled and chopped
5 cloves garlic, peeled and minced
1 cup flour, or more as needed
1 T cumin
1 fresh jalapeno, minced
Salt and pepper to taste

Combine flour and cumin in a large paper bag.

Add the meat and shake the bag to coat the meat with the flour.

Heat oil in Dutch oven until very hot, and brown the floured meat.

Add onions, garlic and jalapeno with water to cover.

Cover and slowly simmer for 2 hours, stirring every 30 minutes.

Thicken with remaining cumin seasoned flour, if desired.

Serve with flour tortillas and Spanish Rice.

Craig made this to take fishing this year, August 2013

http://answers.yahoo.com/question/index?qid=20081221022308AAcJ0O5

Crisco Sugar Cookies

1 c Crisco Vegetable Shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar

2 tablespoons milk
3 large eggs

1 teaspoon vanilla extract

4 cups All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

1 teaspoon salt

1. Mix shortening and sugars together until creamy.
2. Add milk eggs and extract.
3. Add flour, soda, tartar, and salt.
4. Divide into 3 balls and refrigerate for at least an hour.
5. Roll to about 1/3 to 1/4 inch thick. These are tender cookies and tend to break if too thin.
6. Bake at 350 degrees for 8 minutes or until edges are slightly golden.
7. Okay to freeze cookies and decorate later.

Modified from this link.

Southwestern Chopped Salad

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
1 cucumber

Chuys Jalapeno Cilantro Sauce as a dressing

Directions
Finely chop all the veggies.
Place all ingredients in a large bowl and stir to combine.
Toss Creamy Cilantro dressing or with desired dressing.
Add some grilled chicken and it's a home run!

Debi Hanninen pinned this to her Pinterest account and I had to try it. Fabulous!
http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html

Toffee Bars

 

1 cup butter

1 cup brown sugar

1 tsp vanilla

2 cups flour

1 6-oz package (1 cup) semisweet chocolate pieces

1 cup chopped walnuts (optional)

 

Cream together butter, sugar, and vanilla. 

Add flour, mix well.  Stir in chocolate and walnuts.  

Press mixture into ungreased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan.  

Bake in preheated 350 degree oven 20 - 25 minutes or until browned.  While warm, cut into bars or squares.  Cool before removing from pan.

Melinda Bauers' recipe Mahjongg 2013

Taco Seasoning Mix

1/2 cup chili powder 2 t garlic powder 2 t onion powder 1 t crushed red pepper flakes 2 t dried oregano

1T and 1 t paprika 1/4 c ground cumin 2 T and 2 t salt 2 T and 1 t black pepper

Use 3T for every 1 pound ground beef.

For each pound of beef, 
Add: 2 tsp. of cornstarch or 1 T flour 

2/3 cup of cold water

Enchilada recipe

Super yummy enchiladas from this.
3 T of the taco seasoning mix
A small can of tomato sauce
2 cans of diced tomatoes w/green chilis (like Rotels) 
2-3 chicken breasts

1 cup shredded cheddar cheese

Add everything except the cheese into a crock pot. 
After the chicken is cooked, shred it up and add about a third of the sauce to the chicken. Roll into flour tortillas with a bit of cheese (I used sharp cheddar). Put a little sauce in the bottom of a pan, place the enchiladas in the pan, cover with the rest of the sauce, then top with cheese and bake until bubbly.

Blueberry Crisp

Baking glaze, here's the link.

3 cups blueberries, rinsed and lightly dried
2 T cornstarch
2 T sugar
Pinch salt

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 T packed light brown sugar
2 T cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

2 T room temperature unsalted butter, cubed

Whipped cream, for topping
Ice cream, for topping

Directions
Preheat oven to 375 degrees F.

Coat individual 4 baking dishes with the glaze.


Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine next set of ingredients.

Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into baking dishes. 

Top evenly with the crumb mixture. Bake for 25-30 minutes. Serve with ice cream and whipped cream.