Licorice Carmels

1 Can Sweetend Condensed Milk
2 Cups White Sugar
1 Cup Butter
1 1/2 Cups Karo Syrup
1/4 tsp Salt
Black Food Coloring
Licorice or Anise Oil

Combine Milk, Sugar, Butter, Karo Syrup, and Salt in pan.  

Cook on Medium-High Stirring Constantly.   When it starts to boil turn down to Medium and cook to 235 Degrees.

Remove from heat and add 1 tsp food coloring  and 3/4 tsp flavoring.  

Pour into a buttered 9X13 pan and cool at room temperature

Leave out the food coloring and flavoring for just plain wonderful carmel.

Applebee's Walnut Blondie w/Maple Butter Sauce

So these may be a knock off recipe of Applebees.   But I've had the Applebees blondie and these are MUCH better!

Dough:
1 cup Sifted Flour
1/8 tsp Baking Soda
1/2 cup chopped Walnuts or Pecans
1 Egg, beaten
1/2 tsp Baking Powder
1/8 tsp Salt
1/3 cup Melted Butter
1 Tbsp Vanilla Extract
1 cup Brown Sugar
1/2 White Chocolate Chips

Preheat oven to 350 Degrees

Sift Flour, add Baking Powder, Baking Soda, Salt (sift again) add chopped nuts. Mix well set aside.

Melt Butter then add Brown Sugar, egg and Vanilla extract and mix well.  Add to flour mixture and stir in the white chocolate chips. 

Spread in a 9x13 pan and bake for about 20 minutes, or until a wooden toothpick insterted in center comes out clean or with slightly fudgy crumbs.  Serve with Ice Cream and Maple Butter Sauce.

Maple Butter Sauce:
3/4 cup Maple Syrup
3/4 cup Brown Sugar
1/2 cup Butter
1/2 cup Chopped nuts (walnuts or pecans)

Combine syrup and butter, cook over low heat until butter is melted.  Stir in Brown Sugar until dissolved, add nuts if desired. 

Chocolate Praline Cake

THIS WOULD CURRENTLY BE MY FAVORITE CAKE

Combine in sauce pan and cook over low heat just till butter melts:    (stir well)
1/2 cup Butter
1/4 cup Whipping Cream
1 cup Brown Sugar

Pour into 9x13 pan.  Sprinkle on 3/4 cup Pecans

Prepare Devils Food Cake Mix as usuall with Water, Eggs, & oil then pour on top of carmel sauce and Pecans. 

Bake at 325 degrees for 35-45 minutes.   Invert cake out of pan onto another pan.  Cool completely.  Then frost cake with Whipped Cream

Cream:
1 3/4 cup whipped cream
1/4 cup powdered sugar
1/4 tsp Vanilla
 Whip till light and fluffy

Chicken Brocolli Casserole

4-5 cups cut up steamed brocolli
2 Chicken Breasts cut up and boiled
1 can Cream of Chicken
1/4 cup Mayo
1/2 cup Sour Cream
1 tsp Curry Powder
1 Tbsp Lemon Juice
1 cup Grated Cheese
4-5 slices of cut up bread

Mix together the Sour Cream, Mayo, Cream of Chicken, Curry Powder, Lemon Juice, Cheese.   Add the brocolli and Chicken.   Put in 9 x 13 pan put bread on top.   Drizzle 2 Tbsp butter on top.   Bake at 350 degrees for 30 minutes

Lemon Cake

A Family Favorite

CAKE
1 Lemon Cake Mix (dry)
1 Pkg Lemon instant pudding
3/4 cup Oil
1 cup water
4 eggs

GLAZE
1 1/2 cups powdered sugar
5 Tbsp fresh Lemon Juice

Mix pudding and cake mix together.   Add water and oil, the eggs 1 at a time, beating after each addition.   Back in 9 x 13 pan for 30-35 minutes. 

When cake is done, poke holes with plastic fork (breaking out the two middle tines)
Then pour the glaze over the top of the cake to soak in.   

Delish!    Enjoy!

Crockpot Honey Mustard Chicken

As slow cooker chicken recipes go, this one has got to be the easiest one I've ever run across. The honey mustard sauce will have you going back for seconds. Cook up a side a rice and you have a great meal.

HERE'S ALL IT TAKES

Serves 6
* 1 1/2 lbs Boneless Skinless chicken, cut up
* 1/3 cup butter, melted
* 1/3 cup honey
* 2 tablespoons prepared mustard
* 1 teaspoon salt
* 1 teaspoon curry powder
* 6 Potatoes cut up in cubes

Place chicken pieces & Potato in the crockpot or slow cooker. Combine butter, honey, mustard, salt and curry. Pour over chicken. Cook chicken 7 to 10 hours on LOW, or 3 to 4 hours on HIGH.

California Chipotle Salad

I found this recipe in a fitness magazine.

It sounded yummy so I gave it a try & the whole family liked it!

CALIFORNIA CHIPOTLE SALAD

DRESSING
4 Tbsp olive oil

Pompeian Olive Oil $9.99
Extra Virgin
thru 2012-04-22

harmons

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Spectrum Naturals Olive Oil $8.99
Organic , Extra Virgin, Cold Pressed
thru 2012-04-25

Sunflower Farmers Market

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2 Tbsp Apple Cider Vinegar

2 Tbsp Agave Nectar

1/4 cup freshly squeezed lime juice

SALAD

1 can black beans, drained-rinsed

1 Garlic Clove, minced

1/4 tsp chipotle chile powder

1/2 tsp Salt
1 head romaine lettuce, chopped

1 large tomato, finely chopped

1/4 Red Onion, chopped

1 avocado, diced                                      

1/2 cup cooked quinoa

2 Tbsp Cilantro, finely chopped

DIRECTIONS

1. To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.

2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.

3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.