Microwave Peanut And Coconut Brittle

Microwave Peanut And Coconut Brittle.This combination is so good together. Microwaving this brittle  is a great idea, It's very easy and  safe. in no time you will have that delicious coconut peanut brittle. I love using fresh toasted coconut slices,adding the coconut in look so pretty and delicious. A plus makes it fun to eat too.

.

1 cup salted peanuts

1 cup toasted fresh sliced coconut

1 cup granulated sugar

1/2 cup light corn syrup

1/2 tsp salt

1  room temperature butter

1 teaspoon vanilla extract

1 teaspoon baking soda


Yield: about 1-1/4 lb


PREPARATION

In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar.

The bowl need to microware on high power for 5  minutes. sugar mixture should be bubbling up.

After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color.

 Now add the coconut, butter and vanilla extract and stir them in until well-combined.

 Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray

Chocolate Almond Bark

Give Chocolates... Sharing Warm Love... You Can Add Other Ingredient To This Recipe. The Ingre
dients Must Be Dry.


Ingredients

17  ounces  bittersweet chocolate, such as Ghirardelli 60%, 2 tablespoons finely grated and the remainder chopped

1 1/2  cups  whole, skin-on almonds, toasted and coarsely chopped
By  Rachael Ray...On Everyday With Racheal

Directions
1.  Line a 10-by-15-inch rimmed baking sheet with parchment paper. In a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant-read thermometer registers 105 degrees , about 20 minutes. Remove the pan from the heat and stir until the thermometer registers 110 degrees , 1 to 2 minutes more. Remove the insert from the pan, reserving the pot of water. Let the chocolate cool, stirring occasionally, until the thermometer registers 87 degrees , 25 to 45 minutes. 
2.  Add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over medium-low heat until the temperature reaches 90 degrees and most of the grated chocolate has melted. Remove the insert and stir in the almonds. Dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1-inch border. Refrigerate for 20 minutes, then let stand at room temperature until hardened, about 45 minutes. Using a sharp knife, slice the chocolate block into uneven slabs of bark.

Chili Beef Corn Bread

This recipe turns up a notch on plain corn bread recipes. The chili, ground beef, cheddar cheese and Mexican spices make this recipe the bomb. If you love cornbread with a new direction try this one.

What ever the function maybe, you will be impressed with this chili beef casserole cornbread.

You can leave this cornbread casserole in the baking dish to let your guests spoon it out into their plates or you could cut it into squares and serve it as appetizers.

Instructions

Cornbread Recipe:

2 cups self rising cornmeal

2 cups self rising flour

Two eggs beaten

1 1/2 cup whole milk ( maybe a little bit more for smoothness)

1 stick melted butter

1/4 cup canola oil or bacon dripping

1 cup shredded cheddar cheese

Set oven at 350. pour oil or bacon dripping in a 9x13-3qt baking dish.

 Place baking dish in the oven and let it get hot, not burning hot.

Add flour and cornmeal in a bowl and mix together. Add milk and blend together.
adding eggs and mix together very well. add the butter stir into the mixture. if the mixture to thick add more milk until smooth. add shredded cheese and blend very well.

Pour halve cornbread mixture in baking dish with hot oil or bacon dripping. Set aside

Ground beef mixture:

2 pounds Ground beef

One large chopped green bell pepper

One medium chopped red bell pepper

One large jalapeno pepper

One large onion chopped

4 cloves garlic chopped

4 teaspoons cumin

4 teaspoons chili powder

Teaspoon salt

Teaspoon black pepper

1/2  teaspoon cayenne pepper

2 can rotel mild or hot tomatoes

2 can wolf brand chili with beans {mix 1 cup water with the two can of chili). this will thin it out.

3 cups shredded cheddar cheese

1 cup whole kernel corn

In a large skillet add ground beef cook until meat is done and crumbly drain excess grease and add onion, peppers, and garlic and cook until vegetables are transparent add corn and rotel tomatoes. add spices and simmer for five minutes. taste for profession adding more spices to your taste bubs.

Cornbread mixture is waiting, so add half meat mixture on top of half cornbread mixture in the baking dish evenly about 1/2 inch thick from ends to center.

Add cheese evenly over the meat mixture and add half wolf brand chili mixture on top of cheese..   pour the remaining cornbread mixture on top of cheese and add meat mixture. then add wolf brand chili mixture and place in oven 25 mins.take out oven and place shredded cheese to melt on top.

If you cannot find wolf brand chili .....

Three Cans Come In a Package

Baked Apple Dumplings

You, know what? There nothing better than a hot dessert on a cold day, guess??? what??? I am thinking about >>> "Baked Apple Dumpling" with a lot of concentrated flavor.

These Dumplings will warm your very soul and make you smile. remember the classic animated film Snow White and the seven dwarfs...well Snow White baked apple dumplings, so she could stay with the seven dwarfs.

Now, how about those baked apple dumplings this weekend....

Dough:

2 1/2 cup all purpose flour

3 tablespoons sugar

2 teaspoon baking powder

3/4 teaspoon salt

1 1/4 stick butter cold butter pieces

5 tablespoon shortening cold pieces

3/4 cup cold buttermilk

Apple Dumpling

4 tablespoon sugar

1 teaspoon ground cinnamon

3 tablespoon butter

3 tablespoon golden raisins

4 golden delicious apples

3 egg white lightly beaten

making dough

process dry ingentant in food process until combined. add butter and shortening and pulse until mixture resembles wet sand.

take the dough out process and place in  bowl. stir in buttermilk and forms into a ball.place on floured surface and knead into a ball. place refrigerate about hour.

next combine sugar and cinnamon in a bowl, in a second bowl,combine butter,
raisins and three tablespoons cinnamon sugar mixture.

peel apples and cut in halve. scoop out the core and seeds. be careful not to cut bottom part of the apple.

divide the butter mixture among the apple halves filling the hollows.

on lightly floured  surface, roll each dough half into 12 inch square

brush edge of dough square with .egg white and place apple cut side up, in center of each square.

fold the corner of the dough up to enclose the apple halves. overlapping and crimping to seal

arrange dumplings on a baking sheet, brush with egg white. and sprinkle with cinnamon sugar.

bake until dough is golden brown and juices are bubbling.

Serve with Cider Sauce

Cider Sauce Recipe:

1 cup apple cider

1 cup water

1 cup sugar

1/2  teaspoon ground cinnamon

2 tablespoons butter

1 tablespoon lemon juice

bring cider water,sugar and cinnamon to simmer in saucepan and cook and cinnamon over medium high heat until thickened and reduced about 10 or 15 minutes.take off heat, and whisk in butter and lemon juice.

use this sauce to drizzle over  apple dumplings

Cornbread Casserole

Cornbread Casserole is a meal all by it self... I am telling you, your family and friends would ask for more and more...you would not mine because  you love to cook. this recipe is so so gooooood on a busy day...just pop it in the oven.

cornbread mix:

1 cup buttermilk

1 cup self-rising corn meal

1 cup self-rising flour

1 egg, beaten

1 1/2 cup whole kernel corn, drained

1 can rotel tomatoes

FILLING:

5 eggs, beaten

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon ground cumin

1 1/2 pound ground beef

1 cups chopped red bell pepper

1 cup chopped onion

2 cloves garlic minced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 400. greased with oil a 3 quart  13x9 glass baking dish.place in oven until hot about 10 mins.

In large mixing bowl, combine all cornbread ingredients; stir until well blended. Pour into hot baking dish. Bake at 400 for 15  minutes or until lightly browned.

Reduce oven to 350 . In large mixing bowl, combine 5 eggs, milk, salt, pepper and cumin; beat well.

Brown ground meat in pan, breaking it up into pieces and adding peppers,garlic and onions. after ground beef and veggie cooked remove from the pan, draining excess fat.

Layer beef and veggie over cornbread. Pour egg mixture over top. Bake at 350 for 35-45 minutes or until golden brown and set.add more shredded cheddar cheese on top to you liking and let it melt.

Cool 5 minutes before serving. Cut into squares and serve with a dollop of sour cream, dice tomatoes and cilantro.

Fish Sticks With White Sauce

When, I was growing up in Texas... my folks would deep fry fish in a big black pot...talking about gooooood!!!!WOW!!!! Fish Sticks ...??? Yes!!! Fish stick with real fish...like catfish, halibut and mostly cob would be used.

When the fish was fried you can do so much with it.

Making Fish Taco

FISH:

2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

3/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1 cup beer

1 quart peanut or vegetable oil

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth.


In a deep fryer add oils and heat medium high heat to 350 degrees. dip fish into batter mixing very well to coat, remove fish from batter, allowing excess to drip back into bowl, add to hot oil, briefly dragging fish along surface of oil this will keep it from sticking together,fry until golden brown and crispy and flowing. Return oil to 350 degrees and repeat with remaining fish.


White Sauce:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons lime juice or lemon

2 tablespoons milk

Cream all together

Fish Sandwich With Tatar Sauce

Tartar Sauce Recipe:

1 cup mayonnaise

1/4 cup chopped dill pickle

1 tablespoon minced fresh parsley

2 teaspoons capers

2 teaspoons grated onion

1 teaspoon sugar

1 teaspoon prepared mustard

1 teaspoon lemon juice

1/4 teaspoon garlic powder

Combine all of the ingredients; cover and chill. Makes about 1 1/4 cups.

Mexican Wedding Cookies

Mexican Wedding Cookies are so easy to bake.... this past Christmas these could was so...... so very expensive to buy in the stores.. If you wanted to serve these cookies at a party you would had been out of an arm and leg. You can get the same Mexican wedding cookies in  your oven with that winning cookie fresh bake taste.

Recipe:

1 pound butter

2 cup confectioner sugar

2 eggs, well beaten

4 cups flour

1 cup pecan chopped fine

1 teaspoon vanilla  extract

Heat oven 350


Instructions
Cream butter and sugar. Add rest of ingredients, mix well. with palm of hands, roll into balls. Put on greased cookie sheets. Bake 10-12 minutes at 350. Sprinkle with confectioner’s sugar as they cool.

Brown Sugar Sauce

Brown sugar sauce is a classic is simple and easy to use on your favorite plain cakes and desserts,,,,Ohhhhhhhh!!!! let's not forget..." bake sweet potatoes".

1 cup butter

1/2 cup packed light brown sugar

2 tablespoon milk

1 tablespoon light corn syrup

1 teaspoon vanilla

In a saucepan, heat sauce ingredients, except vanilla to a boil over medium heat, keep stirring constantly. boil and stir 2 mins. remove from heat, cool to room temperature stir in vanilla.serve sauce over cakes or sweet potatoes.

Brown Sugar Pound Cake Recipe

1/2 cup butter

5 large eggs

1 cup veg shortening

1 lb light brown sugar

3 cups all-purpose flour (sifted)

1 cup evaporated milk

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons vanilla

2 teaspoons maple flavoring

Preheat oven to 300

Grease and Flour a 12 cup tube pan.

Cream butter, sugar and shortening in a large bowl.
Add eggs one at a time
Sift fllour with salt and baking powder.
Add flour and milk to the mixture alternating each.
Finallly stir in the vanilla & maple.
Pour in the tube pan and bake for 90 mins

Stuffed Zucchini With Bacon

I love to serve a wonderful vegetable with a great meal. You can find so many different vegetables to serve at your dinner table. So try this recipe stuff zucchini and add it to your recipe box in the column of vegetables.

2 green  medium zucchini

2 Tbsp.  butter, divided

1/4 cup  chopped yellow onions

1/2 teaspoon chopped garlic

1 small  plum tomato, chopped

6  slices cooked Bacon, crumbled

1/2 cup  Shredded Five Cheese

1/4 cup  panko bread crumbs

1/3 teaspoon basil

HEAT oven to 400ºF.

CUT zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.

Take zucchini flesh and chop fine. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions, garlic and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and crispy bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.

MELT remaining butter in same skillet. Add panko crumbs and basil; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.

Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm

Ingredients

2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.

Fried Chicken Livers And Gizzards

Here Gizzard!!! Gizzard!!! Let Me Eat You Up!!!

Ingredients

1 1/2 pound chicken gizzards

1 1/2 pound chicken livers

1 cup all purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Batter:

2 beaten eggs

1 cup water

cooking oil

Preparation:

Prep gizzards and livers by cutting away excessive fat and gristle ad removing the green tissue on the livers, then wash gizzards and livers thoroughly under running cold water.

Place gizzards in a pot of cold water adding salt, bring water to a rolling boil and continue to boil for about 25 minutes.

While the gizzards are boiling, pat dry livers with paper towels.

Combine flour and seasoning in plastic bag. Shake well and pour into a bowl and set aside.

Once gizzards finished boiling, pour gizzards into a strainer and allow them to cool.

Preheat deep fryer with cooking oil to cover gizzards and livers set on medium-high heat.

Thoroughly coat gizzards and livers one at a time in egg mixture and then in seasoned flour mixture and place into hot oil.

Don't overcrowd the deep fry. Cook until golded brown. allow to drain on paper towels.

Cheddar Broccoli Tart

Call me eggy..Why??? Or call me Cheddar Broccoil Tart with a nice flaky crust, It's seem to me, cheddar cheese and eggs are a match in the food heavenly world.

Cheddar Broccoil Tart is perfect for brunch or lunch. Or serve it with a mixed green salad and soup for a dinner.

Recipe;

11/2 cup of milk

Three eggs

1 Package knorr recipe classic leek soup dip and recipe mix

1 package 10 ounces frozen chopped broccoli and thawed and drained

Or 1 1/2 cup fresh steamed broccoli florets chopped

11/2 cup shredded cheddar

1/2 cup Monterey Jack cheese

One 9-inch unbaked deep dish pie crust

if you like you can add 1//2 chopped ham

Preheat oven to 375 the large bowl, with flock, beat milk, eggs and recipe mix until blended. Stir in broccoli and cheese spoon into pie crust.

Bake 40 minutes or until knife inserted 1 inch from its edge come out clean.Before serving less set for 10 minutes, while setting add more shredded cheddar cheese on top, it will melt nicely on top.
makes six servings.

Spiced Apple Buttermilk Waffles

I love pancakes..... But if you give me a hot crusted waffle, that's another story. waffles hold up to syrup and butter very well...and I like that! I found a great recipe for a great apple fill spice waffles you need to try this recipe, got the recipe http://www.recipegirl.com/2008/10/05/spiced-apple-buttermilk-waffles/

Ingredients:
3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top

Directions:
1. Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).

2. Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200°F. oven while cooking the remaining waffles.

3. Serve with warmed maple syrup and a sprinkle of powdered sugar.

BlackOut Donuts

I FOUND..... The darkest and richest chocolate Donuts RECIPE. Blackout Donut .WOW!!!

Written by George Geary Published November 15, 2012

Here Is The Recipe:

2 3/4 Cup all-purpose flour, divided 

1/2 Cup unsweetened black cocoa powder

1 1/4 Teaspoon baking powder

1/2 Teaspoon baking soda

1 Cup packed brown sugar

3 large eggs, beaten

1/4 Cup whole milk 

1/4 Cup unsalted butter, melted and cooled

2 Teaspoon vanilla extract

Canola oil

PREPARATION

In a bowl, whisk together 2 cups of the flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In mixer bowl fitted with paddle attachment, combine brown sugar, eggs, milk, butter and vanilla. On low speed, mix until well combined. Add dry ingredients and mix until incorporated. Gradually mix in more of the remaining flour, as necessary, until dough starts to come together and is the consistency of biscuit dough. Cover and refrigerate for 10 minutes.

Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches oil over medium heat until temperature registers.

Tip: Be careful not to over fry chocolate cake donuts. 

INGREDIENTS

Blackout Donut

Written by George Geary Published November 15, 2012 

On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch . If dough is tacky, dust with additional flour. Cut dough with cutter into 18 donuts, re-rolling scraps as necessary. Place at least 1 inch apart on prepared baking sheet.

Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until puffy and firm, about 25 seconds per side. Using a slotted spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

Let donuts cool completely before icing, Chocolate sprinkles and chocolate frosting will complete this job.