Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Cheesecake dip

8 oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla

Soften cream cheese in microwave safe bowl for 30 sec. blend in remaining ingredients and serve with fruit or add to crepe. 

Crepes

1 c flour
3 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter

Whisk flour & eggs in bowl

Gradually mix in milk & water.

Add salt & butter.

Put 3/4 cup of batter into preheated & buttered pan. Flip when cooked. 

Pudding Cookies

4 1/2 c flour
2 tsp baking soda
2 cups butter (4 cubes)
1 1/2 c brown sugar 
1/2 c white sugar
2 boxes 3.4 oz vanilla instant pudding
4 eggs
2 tsp vanilla
chocolate chips

Preheat oven to 400 degrees

Cream together butter and sugars until light & very fluffy. Beat in pudding mix until combined. Beat in eggs one at a time until fully incorporated, then mix in vanilla.

Stir in chocolate chips & scoop out dough by the spoonful or ice cream soup onto a baking sheet.

Bake for 10-12 minutes.

Buttermilk Syrup

1 cup white sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp baking soda
1 tsp vanilla extract

Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.

Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

Note: Make sure your pan is big enough as the syrup will foam up. Serve this right after you make it because the foam will slowly disappear, and that is the best part of the syrup.

Variations: make a cinnamon syrup by adding 1 tsp. cinnamon, 1 Tbsp huckleberry concentrate, or whatever flavoring you want. 

Creamy White Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 Tbsp garlic powder
1Tbsp oil
2 cans (15 1/2 ounces each) white beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 cup heavy cream

In a large saucepan saute chicken, onion  and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and heavy cream. 

Serve with heated tortillas.

Snacky stuff

Pumpkin seeds, cleaned, baked, fried?
Wheat kernels, cooked, then fried & seasoned
Nasty Emergency Crackers buttered, cinnamon sugared and baked

Veggie Tray

Green Olives
Black Olives
Celery Sticks, sometimes stuffed with peanut butter or cheese (Affiliate link)
Carrot sticks, peeled and finger length
baby sweet pickles
baby dill pickles
Broccoli
Ranch dip in center
Ocassionally radish's
Cauliflower

Served while we waited for the turkey to be done on Thanksgiving and Christmas day. No breakfast served because you didn't want to "spoil your appetite", just grazing on the veggie tray, usually a cookie sheet covered with foil.

Mulled cider

Take a couple of jugs of Apple Juice and heat on pan on stove.

Add Cinnamon Sticks, Clove Seeds (unground),

keep warm on back burner (or crockpot) throughout the day and enjoy.

Enchiladas!

Canned Enchilada sauce
Ground beef, cooked

Wrap mixture in flour tortilla. Cover with sauce. Sprinkle onions on the top of a few because only a few people liked them.

Add grated cheese to top and cook until hot, 20 min. or so (just until cheese is melted)

Fried potatoes

Cube raw or cooked potatoes

Fry in oil stirring with a wooden spoon until cooked through

Can add onions if you are being fancy

Cinnamon Sugar Toast

Toast bread
Butter Bread
Sprinkle sugar/cinnamon mixture on bread

Eat

Mom's Lasagna

Spaghetti sauce with hamburger
Cottage Cheese
Cooked lasagna noodles
Motzarella cheese

Layer and top with remaining sauce and cheese

Cook covered with foil for 60 minutes at  350 degrees, Uncover for the last 15 min. to brown

Liver and potatoes?

I remember my least favorite meal was Liver. Mom and Dad used to make it fairly frequently, probably because it was cheap. It took alot of ketchup to make this go down.

Trying to remember what was served with it.

Liver, dredged in flour and salt/pepper, then fried in pan until browned.

If overcooked it became quite hard and could be substituted for a hockey puck.

Soggy French Toast

lots of milk
1 egg
a loaf of bread

mix egg with lots of milk. Dip slice of bread in milk and cook in a tiny bit of oil until heated through, tho still soggy.

Top with homemade maple syrup. (Mapleline affiliate link maybe?)

Nasty stuff.

Rice and Peaches

I don't have the recipe for this, but I remember Mom using this as a way to use up a bunch of leftover rice.

Take day old rice, and heat in on the stove with milk and sugar and cinnamon until it reaches the consistency of pudding.

Remove from heat and top with sliced canned peaches.

It was one of my favorite recipes growing up, something about the contract of the sweet warm rice mixture and the cold peaches.

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Make-Ahead Butterhorns

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges. Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

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This was printed from Money Saving Mom®: http://moneysavingmom.com
URL to original post: http://moneysavingmom.com/2010/03/make-ahead-butterhorns-recipe.html

Fluffy Peanut Butter Icing

 

Fluffy Peanut Butter Icing

 

Ingredients:

1/2 cup butter, softened 1 cup creamy peanut butter 2 cups confectioners' sugar 3 tablespoons milk, or as needed

Directions:

1.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Peanutty Ice Cream Pie

serves 8

Ingredients:
1 1/2 oz crispy rice (cold) cereal
4 T reduced fat peanut butter, divided
1 T honey
2 Cups vanilla non-fat frozen dessert

Directions:
Mix 3 T peanut butter and honey in a small bowl. Heat on high in microwave for 20 seconds. Stir in cereal and mix well. Press mixture in bottom of 9" pie plate. Chill. Slightly soften ice milk and blend with remaining 1 T peanut butter. Spoon mixture into pie crust. Freeze pie. Remove from freezer 10 minutes before serving

Per Serving: Calories 115; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 1 g; Sodium 113 mg;
Total Carbohydrate 19g; Dietary fiber 1g; Sugars 10g; Protein 4g