- First off you need a can of sweetened condensed milk. Take the paper off of the can so it wont become floating mess in your pan.
- Place your can in a pot and cover the can with water.
- Next bring the water to boiling and then let it simmer for 3 hours. Make sure to check on it periodically, because you will have to keep adding water as it boils
Sunday, November 14, 2010
Tuesday, November 9, 2010
I found this recipe on JackandJillskitchen. I am always on the lookout for a good pumpkin recipe, especially this time of year. She found this recipe in a Lion House cookbook.
I thought the cookies were moist and scrumptious! I do think maybe too much coconut and I might add less next time! But I will say these turned out really good and I will keep this recipe!
(from JackandJillskitchen, and Lion House Bakery)
4 cups all-purpose flour
2 cups old-fashioned rolled oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups butter, softened (I used 1 cup butter flavored crisco & 1/2 cup real unsalted butter)
2 cups packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 (16 oz) can solid pack pumpkin
2 cups semi-sweet chocolate chips
1 1/2 cups flaked coconut
1 1/2 cups chopped walnuts or pecans (I made these optional)
Preheat oven to 350 degrees. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt and set aside. Cream together the butter and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add the dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop batter onto lightly greased cookie sheets and bake 15 to 20 minutes, or until cookies are firm and lightly browned. Cool on wire racks.
Makes 4 dozen cookies
Monday, November 8, 2010
- 4-6 chicken breasts, boiled and cubed (or browned in a skillet)
- 1 can cream of chicken soup
- 1 cup sour cream
- Ritz Crackers (I used about 1/2-3/4 of a sleeve)
- 1/2 cube butter, or 1/4 cup
- 1 tbsp poppy seeds
In a casserole dish, place cubed chicken.
Heat soup and sour cream together, but not to boiling. Pour over chicken.
Melt butter. Crush crackers. Add crackers and poppy seeds into melted butter and mix together. Sprinkle on top of soup mixture.
Bake uncovered at 350 degrees for 30 minutes. Serve over rice!
Thursday, November 4, 2010
(a friend in Utah!)
- 3 cups sifted flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Sift ingredients all together.
Cut in 1 cup butter with a pastry blender or fork. I would recommend cutting your butter up in small pieces to make this easier. Next put in your mixer and add:
- 2 eggs
- 1 cup sugar
- 1/2 tsp vanilla
Blend in mixer until incorporated. Bake at 375 for 7-8 minutes.
Frost and enjoy!
Monday, November 1, 2010
- 8 cups popped light butter microwave popcorn - about 1 bag (I used the full butter!)
- 1 cup candy corn (or try M&M's)
- 1/4 cup butter
- 1/4 tsp salt
- 1 (10 ounce) bag marshmallows
- Cooking Spray
Combine popcorn and candy corn in a large bowl.
Melt butter in a large saucepan over medium heat; stir in salt and marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmellows melt and the mixture is smooth, stirring frequently.
Pour marshmallow mixture over popcorn mixture, stirring well to coat. Lightly coat hands with cooking spray; shape popcorn into balls and place on a wax paper lined cookie sheet. You may need to reapply the cooking spray to your hands as you go!