5-6 QUART CROCK POT/ SLOW COOKER
6 cups Dry Oatmeal
1/2 cup Wheat Germ
1/2 cup Toasted Coconut
1/2 cup sunflower seeds
1/2 cup Raisins
1 cup Butter
1 cup Peanut Butter
1 cup Brown Sugar
1. Combine oatmeal, wheat germ, coconut, sunflower seeds and raisins in large crock pot/slower cooker
2. Melt butter, peanut butter and brown sugar. Pour over oatmeal and Mix Well.
3.Cover. Cook on Low 1 1/2 hours, stirring every 15 minutes.
4. Allow to cool in cooker, stirring every 30 minutes or so, OR spread on cookie sheet.
5. When thoroughly cooled, break into chunks and store in airtight container
DO NOT STORE IN FRIDGE
by:Denise
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Saturday, October 30, 2010
Friday, October 15, 2010
Divinity Fudge
2 cups white sugar
1 cup lite brown sugar
1 cup pet milk
2 tablespoons Karo syrup
1 stick real butter
2 1/2 cups pecans
teaspoon vanilla
Cook until soft boil, about 20 minutes. Beat. Drop onto buttered wax paper.
This is also my mom's recipe.. Really really good.
Enjoy,
Truck
1 cup lite brown sugar
1 cup pet milk
2 tablespoons Karo syrup
1 stick real butter
2 1/2 cups pecans
teaspoon vanilla
Cook until soft boil, about 20 minutes. Beat. Drop onto buttered wax paper.
This is also my mom's recipe.. Really really good.
Enjoy,
Truck
Sunday, December 27, 2009
Saltine Cracker Fudge
2 c. sugar
2/3 c. evaporated milk
1/2 tsp. vanilla
30 soda crackers, finely crushed
6 tbsp. peanut butter
Boil sugar and milk for 1 minute. Take off stove and add vanilla, crackers and peanut butter. Beat until well mixed and almost set. Pour into lightly greased 8" square pan. When candy is set, cut into 1" pieces and store in tight container. This keeps a long time, if it lasts that long.
NOTE: Crush the crackers ahead of time. Use blender to crush crackers. Either smooth or crunchy peanut butter can be used
2/3 c. evaporated milk
1/2 tsp. vanilla
30 soda crackers, finely crushed
6 tbsp. peanut butter
Boil sugar and milk for 1 minute. Take off stove and add vanilla, crackers and peanut butter. Beat until well mixed and almost set. Pour into lightly greased 8" square pan. When candy is set, cut into 1" pieces and store in tight container. This keeps a long time, if it lasts that long.
NOTE: Crush the crackers ahead of time. Use blender to crush crackers. Either smooth or crunchy peanut butter can be used
AuntCarol’s Saltine Candy
Ingredients
• 1 sleeve saltine crackers (I used NABISCO unsalted tops)
• 2 sticks butter (I used LAND O LAKES)
• 1/2 cup light brown sugar, firmly packed (I used DOMINO)
• 12 oz. semi-sweet chocolate mini-morsels (I used NESTLE)
• 1 cup chopped pecans
Preheat oven to 350 degrees.
Place crackers in one layer, face-side UP, on parchment-lined baking sheet with sides (I used my 18 by 13 heavy-duty, non-stick baking pan with sides and lined up 40 crackers, 8 rows wide by 5 rows high).
Melt butter and light brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until you notice the first sign of the boil – meaning the very first bubble of a boil that you notice – then watch the clock and boil steadily over medium heat for 3 minutes, stirring constantly.
Remove from heat. Pour butter-sugar mixture over the crackers. Spread around evenly.
Bake for 6 minutes (my oven rack sets a notch below center).
Remove from oven and sprinkle with chocolate mini-morsels. When they start to melt, spread evenly over entire layer of crackers.
Scatter chopped pecans over the top immediately, while chocolate mini-morsels are still on the melty side.
Refrigerate 1 hour (during the COLD months, mine goes out to set up in my mudroom).
Remove from refrigerator and crack into pieces.
by: Aunt Carol
• 1 sleeve saltine crackers (I used NABISCO unsalted tops)
• 2 sticks butter (I used LAND O LAKES)
• 1/2 cup light brown sugar, firmly packed (I used DOMINO)
• 12 oz. semi-sweet chocolate mini-morsels (I used NESTLE)
• 1 cup chopped pecans
Preheat oven to 350 degrees.
Place crackers in one layer, face-side UP, on parchment-lined baking sheet with sides (I used my 18 by 13 heavy-duty, non-stick baking pan with sides and lined up 40 crackers, 8 rows wide by 5 rows high).
Melt butter and light brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until you notice the first sign of the boil – meaning the very first bubble of a boil that you notice – then watch the clock and boil steadily over medium heat for 3 minutes, stirring constantly.
Remove from heat. Pour butter-sugar mixture over the crackers. Spread around evenly.
Bake for 6 minutes (my oven rack sets a notch below center).
Remove from oven and sprinkle with chocolate mini-morsels. When they start to melt, spread evenly over entire layer of crackers.
Scatter chopped pecans over the top immediately, while chocolate mini-morsels are still on the melty side.
Refrigerate 1 hour (during the COLD months, mine goes out to set up in my mudroom).
Remove from refrigerator and crack into pieces.
by: Aunt Carol
Sunday, December 13, 2009
Fudge
Ingredients
3 Cups of semisweet chocolate
1 (14 ounce) can sweetened condensed milk
1/4 cup butter cut up in chunks
1 Cup chopped walnuts (optional)
Directions
1. Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave till chips are melted, about 1-3 minutes, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8 inch glass baking dish.(I used Butter Pam baking spray), Refrigerate until set (hard).
Then, cut into slices when hard.
by: Louise
3 Cups of semisweet chocolate
1 (14 ounce) can sweetened condensed milk
1/4 cup butter cut up in chunks
1 Cup chopped walnuts (optional)
Directions
1. Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave till chips are melted, about 1-3 minutes, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8 inch glass baking dish.(I used Butter Pam baking spray), Refrigerate until set (hard).
Then, cut into slices when hard.
by: Louise
Sunday, December 6, 2009
AuntCarol's Quick Holiday Treats
If you love peanut butter crackers, you’re in for a pleasant surprise – oh yum-yum !! No one can guess how easy these are – or how fast they disappear !!
Ingredients
• 1 cup JIF creamy peanut butter
• 1 pound peanut butter flavored coating wafers (either Merckens or Wilbur)
• 2 sleeves TOWN HOUSE crackers
• multi-colored Holiday sprinkles
Directions:
1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
2. Melt peanut butter flavored coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.
3. Dip each cracker "sandwich" in the melted coating, allowing excess to drain back into pot.
4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored Holiday sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
My written recipe notes that these can be made up a few days ahead of time, in fact – these taste better the next day, or the even the next, or even the next day after that – go ahead, hide a few – and you’ll agree !!
Ingredients
• 1 cup JIF creamy peanut butter
• 1 pound peanut butter flavored coating wafers (either Merckens or Wilbur)
• 2 sleeves TOWN HOUSE crackers
• multi-colored Holiday sprinkles
Directions:
1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
2. Melt peanut butter flavored coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.
3. Dip each cracker "sandwich" in the melted coating, allowing excess to drain back into pot.
4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored Holiday sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
My written recipe notes that these can be made up a few days ahead of time, in fact – these taste better the next day, or the even the next, or even the next day after that – go ahead, hide a few – and you’ll agree !!
Aunt Carol’s Peanut Butter Easter Eggs
This is my very own recipe, created on Palm Sunday 1989... has that peanut butter melt-away texture that tastes like a Reese’s peanut butter cup...
Ingredients
• 3/4 pound butter, softened at room temp (I use Land O Lakes)
• 1-1/2 pound powdered sugar
• 1 pound JIF creamy peanut butter
• 8 ounces KRAFT marshmallow creme
• 1 tablespoon real vanilla
• 1 pound milk chocolate coating wafers (either Merckens or Wilbur)
BEAT softened butter and 1/2 lb. powdered sugar until light and fluffy *do not over beat*.
ADD peanut butter and marshmallow creme and whip until smooth *only until smooth*.
ADD vanilla *blend well*.
Knead in the other pound of powdered sugar *by hand*.
Shape into Easter eggs *wax paper or parchment paper a must* for cooling and dipping.
Let set in the fridge overnight *or* set some place cool for a few hours.
When *cold* dip into chocolate coating by melting your milk chocolate coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.
Makes 3 to 4 dozen
Ingredients
• 3/4 pound butter, softened at room temp (I use Land O Lakes)
• 1-1/2 pound powdered sugar
• 1 pound JIF creamy peanut butter
• 8 ounces KRAFT marshmallow creme
• 1 tablespoon real vanilla
• 1 pound milk chocolate coating wafers (either Merckens or Wilbur)
BEAT softened butter and 1/2 lb. powdered sugar until light and fluffy *do not over beat*.
ADD peanut butter and marshmallow creme and whip until smooth *only until smooth*.
ADD vanilla *blend well*.
Knead in the other pound of powdered sugar *by hand*.
Shape into Easter eggs *wax paper or parchment paper a must* for cooling and dipping.
Let set in the fridge overnight *or* set some place cool for a few hours.
When *cold* dip into chocolate coating by melting your milk chocolate coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.
Makes 3 to 4 dozen
Saturday, December 5, 2009
Cinnamon Chex Mix (Gluten Free)
(Gluten Free)
2 egg whites
3 Tbsp. water
1 tsp. vanilla
1 cup brown sugar
1 Tbsp. cinnamon
1 lb. pecans
1 box Cinnamon Chex Cereal (gluten free)
1 bag Craisins (cherry flavored)
Whisk egg whites, water and vanilla. Add brown sugar and cinnamon. Add pecans, coating thoroughly. Add Chex cereal and coat well.
Bake at 250ยบ for 1 hour, stirring every 15 minutes. Add Craisins when mixture comes out of oven.
2 egg whites
3 Tbsp. water
1 tsp. vanilla
1 cup brown sugar
1 Tbsp. cinnamon
1 lb. pecans
1 box Cinnamon Chex Cereal (gluten free)
1 bag Craisins (cherry flavored)
Whisk egg whites, water and vanilla. Add brown sugar and cinnamon. Add pecans, coating thoroughly. Add Chex cereal and coat well.
Bake at 250ยบ for 1 hour, stirring every 15 minutes. Add Craisins when mixture comes out of oven.
Peanut Butter Fudge with Chocolate on Top
2 1/2 cups powdered sugar
2 sticks margarine
2 cups peanut butter (smooth or crunchy)
2 large Hershey’s milk chocolate bars
Melt the margarine and peanut butter together, gradually stir in powdered sugar. Mix well and spread into the bottom of a 9 X 13 pan. Let cool.
Melt chocolate bars and spread over top of peanut butter mixture. Refrigerate for about 4 hours before cutting.
by: Abbie
2 sticks margarine
2 cups peanut butter (smooth or crunchy)
2 large Hershey’s milk chocolate bars
Melt the margarine and peanut butter together, gradually stir in powdered sugar. Mix well and spread into the bottom of a 9 X 13 pan. Let cool.
Melt chocolate bars and spread over top of peanut butter mixture. Refrigerate for about 4 hours before cutting.
by: Abbie
Saturday, November 28, 2009
Peanut Butter Fudge
3 cups sugar
2/3 cups cocoa
1 can evaporated milk
1/4 tsp salt
Mix these four ingredients together and cook over medium heat stirring constantly. Boil till it reaches soft stage on an candy thermometer.... The way I check to see if it is the right consistency is after it has boiled for awhile I drop a small amount in a cup of ice cold water. If you are able to roll that piece of chocolate into a ball then it is ready.
Next stir in 1 stick of butter, a big heaping tablespoon spoon of peanut butter, and a dash of vanilla, about 1/2 tsp.
Mix this well it will harden fast so move quickly. Pour into a 9x11 dish* I spray mine lightly with a non stick spray* and put into fridge till is becomes hard.
This is an easy recipe and is is delicious :)
Hope you enjoy
by: Natasha
2/3 cups cocoa
1 can evaporated milk
1/4 tsp salt
Mix these four ingredients together and cook over medium heat stirring constantly. Boil till it reaches soft stage on an candy thermometer.... The way I check to see if it is the right consistency is after it has boiled for awhile I drop a small amount in a cup of ice cold water. If you are able to roll that piece of chocolate into a ball then it is ready.
Next stir in 1 stick of butter, a big heaping tablespoon spoon of peanut butter, and a dash of vanilla, about 1/2 tsp.
Mix this well it will harden fast so move quickly. Pour into a 9x11 dish* I spray mine lightly with a non stick spray* and put into fridge till is becomes hard.
This is an easy recipe and is is delicious :)
Hope you enjoy
by: Natasha
Monday, November 16, 2009
Peppermint Bark II
Melt semi sweet chocolate (or the chocolate bark) and spread in a pan or on
waxed paper. Cool.
Melt white chocolate and carefully spread on top of the chocolate.
Immediately sprinkle chopped peppermints on top.
Break in pieces when hardened and store in tin. If I'm giving a gift
sometimes I reverse the order of chocolate so there is some with chocolate
on the top, just for visual variety.
I make mine in a jelly roll pan and refrigerate to harden. I don't like the
peppermints too large or powdered, so I nit pick it to get just the perfect
sized pieces. I have been known to put what I don't use into vanilla ice
cream with some chopped chocolate.
by: ClaudiaB
waxed paper. Cool.
Melt white chocolate and carefully spread on top of the chocolate.
Immediately sprinkle chopped peppermints on top.
Break in pieces when hardened and store in tin. If I'm giving a gift
sometimes I reverse the order of chocolate so there is some with chocolate
on the top, just for visual variety.
I make mine in a jelly roll pan and refrigerate to harden. I don't like the
peppermints too large or powdered, so I nit pick it to get just the perfect
sized pieces. I have been known to put what I don't use into vanilla ice
cream with some chopped chocolate.
by: ClaudiaB
Peppermint Bark
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Sunday, November 1, 2009
Crockpot Candy
16 oz salted peanuts or mixed nuts (I use cashews)
16 oz dry roasted peanuts
24 oz of semisweet chocolate chips
24 oz white almond bark (I use the vanilla baking wafer from Michaels, do not use white chocolate chips, they do not melt well)
1 Baker’s Sweet German chocolate baking bar (found in the baking chocolate section of the market)
Place all ingredients in a large Crock-Pot on low for 3 hours (I found that it does not take this long, just till the chocolate melts). Stir to blend. Drop by teaspoonfuls onto waxed paper. Let set, (I put in the fridge) then store in air-tight container (I store in the fridge too).
16 oz dry roasted peanuts
24 oz of semisweet chocolate chips
24 oz white almond bark (I use the vanilla baking wafer from Michaels, do not use white chocolate chips, they do not melt well)
1 Baker’s Sweet German chocolate baking bar (found in the baking chocolate section of the market)
Place all ingredients in a large Crock-Pot on low for 3 hours (I found that it does not take this long, just till the chocolate melts). Stir to blend. Drop by teaspoonfuls onto waxed paper. Let set, (I put in the fridge) then store in air-tight container (I store in the fridge too).
Oreo Balls
1 18oz pkg Oreos (not double stuffed)
Chocolate flavored Almond Bark or Andes Mint Chocolate
1 8oz block cream cheese, softened
wax paper placed on metal baking sheets.
Grind up the Oreos in a food processor.
Mix the oreos and softened cream cheese. I ended up using my hands because my mixer wasn't strong enough(and I didn't soften the cream cheese, lol).
Roll the "dough" into small balls(big enough for a bite or two) & place on wax paper.
Put them in the freezer for about 30 min.
Melt the chocolate in the microwave 15-20 sec. at a time, stirring each time until melted.
Using a fork, dip the balls in the melted chocolate & place back on the wax paper.
Put them back in the freezer for 1-2 hours.
Store them in either the freezer or refrigerator(we put them in the fridge).
Enjoy! This is a good one for kids to help with- the chocolate gets hot, but they can help with everything else!
by:Heather
Fiddle Faddle
1 cup white Karo syrup
2 3/4 cup white sugar
2 cups cashews
1 pound butter( yes you have to use 1 pound)
15 cups popcorn( popped)do not use microwave popcorn
Boil all ingredients except the popped corn and cashews to a hard crack stage(302*)on the candy thermometer.Pour over popped corn and cashews.Mix well.Spread on cookie sheets.Cool and break apart. Note: If you don't have a candy Thermometer boil syrup until a drop placed in cold water stays firm and does not separate at all.
by: Sandymn
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