Wednesday, February 24, 2010

Peanut Brittle

Microwave Peanut Brittle

1 cup sugar
1/2 cup corn syrup
1 cup roasted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In microwavable bowl combing corn syrup and sugar. Stir and microwave uncovered 3 minutes 50 seconds (Microwaves vary, do not let it burn). This is what works for mine.

Stir in peanuts. Microwave 3 minutes.

Add butter and vanilla. Microwave 1 minute 30 seconds.

Remove from microwave. Add baking soda.

Pour into 2 greased pie pans for 1/2 lb. peanut brittle disks. It can also be poured into cookie sheet.

Disks can be given away whole so the recipient can break their own brittle.

A family favorite.

Peanut Brittle

Orange Cake-Joanne

Orange Cake

1 Box orange, yellow or white cake mix
1 package of dry orange jello
2/3 Mazola Oil
2/3 cup water
4 eggs

Mix Well.
Oil 9x 13 pan, pour cake batter in pan and bake 35 minutes at 350 degrees.

While cake is baking, make the topping.


1 cup sugar
1/2 cup orange juice
Bring to a boil on top of stove, make holes in and all around hot cake with fork, then pour hot topping on cake.

Wednesday, February 3, 2010

Next Day Chicken Bake

Next Day Chicken Bake-Carol

1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
10 3/4 oz. can cream of mushroom soup
1/2 teaspoon salt
1-2 teaspoons lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2-3 eggs, hard-boiled, peeled and chopped
1 cup crushed potato chips

Combine all ingredients except potato chips in a 2 -quart casserole dish; cover and chill overnight. Sprinkle with potato chips. Bake, uncovered at 375 degrees for 30 minutes.
Serves 4

Baked Potato Soup-Carol

Baked Potato Soup

4 large baking potatoes
2/3 cup. butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
12-oz. pkg. bacon, cooked and crumbled
1 1/4 cup (5 oz.) shredded Cheddar Cheese
8-oz. container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions

Bake potatoes at 400 degrees for one hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.
Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately. Makes 14 cups.