Aunt Shirley's Toffee

EVERYONE loves Aunt Shirley’s Toffees. There is just something about them, the extra love she puts in? who knows, all I know is we all LOVE them! Corbyn couldn’t keep his hands off of them while I was trying to take a picture of them, little stinker! she gave me the bottom recipe at my bridal shower

1 C butter (do not use margarine)
1 can eagle brand milk
1 C Lily syrup (white)
2 1/4 C brown sugar
1 tsp Vanilla

Melt butter add other ingredients and cook on medium heat STIRRING CONSTANTLY. Cook until medium to hard ball, add 1 tsp of vanilla pour in pan to set. Cut and wrap.

Cafe Rio Cilantro Ranch Dressing

INGREDIENTS:

1 packet ranch dip mix
1 c. mayonnaise
1 c. sour cream
1 bunch cilantro
1 tsp. minced garlic
3 Tbsp of diced jalapenos (or more to taste for Todd, less for me)
{milk}

DIRECTIONS: Blend all ingredients in the blender. Add milk until it is the consistency you want

Cilantro-Lime Rice (Kashina*s Way) and the Long Way

1 C  5 Minute Rice
1 C Chicken Broth
1/2 tsp Minced Garlic
1 Tbsp Lime/Lemon Juice

1 Tbsp. freshly squeezed lime/lemon juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

Boil broth with minced garlic and lemon  or lime juice. Place rice in boiling mixture, cover and let set for five or so minutes. In a small bowl combine the lime juice, sugar, and chopped cilantro. Mix in as you fluff the rice

Cilantro-Lime Rice the Long Way

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves minced garlic
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Pork (Kashina's Version)

2 pounds pork
3 cans (4 1/2 C) Coke (not diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (we use Old El Paso brand, medium spiciness for Todd mild spiciness for me)
1 c. brown sugar

1. Add about a can and a half of coke and about 1/4 c. of brown sugar in a gallon sized Ziploc bag, mix. Put the pork in the bag to marinade Marinade for a few hours or overnight.

2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. (about 11 am if you want to eat at 6 pm)

3. Shred pork. I shred it in the kitchen aid with the paddle, it only takes a few seconds!

4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours.

If you are making the Salad you will also need:
Cilantro Lime Rice
Cilantro Ranch Dressing
Pinto Beans for Todd
Cheese
Shredded Lettuce
Shredded Taco Chips
and finely shredded cheese (we use Parmesan even though that is not what they use at Cafe Rio)

Asparagus Chicken Bake

5 skinless, boneless chicken breasts cooked
20 spears fresh asparagus or One can of
asparagus
2 (10.75 ounce) cans cream of asparagus soup or cream of chicken soup
1 1/2 cups milk
Italian seasoned bread crumbs

Preheat an oven to 350 degrees F. Bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes.  
Mix together the soup and milk in a bowl until well blended. Grease a 9x13-inch baking dish. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs.
Place in oven and bake until the casserole is hot and bubbling, approximately 25 minutes.

Victoria's Bread Machine Buns

Put in the bread machine in this order:
1 2/3c warm water
2 Tbsp butter
2 Tbsp sugar
1 1/2 tsp salt
4 1/3c flour
1 1/2tsp yeast

Set machine cycle to dough. When the cycle is completed, remove the dough and shape into handful size buns. Let dough rise until doubled in size. Bake at 375 for about 20 min. Makes 12 good sized buns.

Tony Long's Superbowl Sausage Dip

1 can rotel tomatoes
1 pkg regular Jimmy Dean Sausage
1 0r 2 8 oz pkgs of Cream Cheese

place all ingredients into a small crock pot or in a pan on the stove. Heat slowly, enjoy!

Skinny Peanut Butter Cocoa Cookies

Ingredients:

    3 bananas
    2 cups old-fashioned oats
    1/4 cup creamy peanut butter
    1/4 cup unsweetened cocoa powder
    1/3 cup unsweetened applesauce
    1 tsp. vanilla extract
    Dash of cinnamon (optional)

Directions:

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.
Freezing Directions:

Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.








PS If you are on a no sugar diet, these are good, if you can have sugar they aren't so good :-)

Russ' Yummy Burgers

1 lbs of raw Ground Beef
2-6 TBS Liquid Smoke (your preference)
1 C Cheddar Cheese
1/2 - 1 C Bread Crumbs (just so it isn’t too sticky)
1 Egg
1/2 C Mozza Cheese
1 TBS onion powder
1/2-1 TBS Garlic Powder
1/2 - 1TBS Garlic Salt
4 -6 TBS dehydrated onions (or caramelized)

Mix all ingredients, form into patties, then place on the grill. If it suits your preference you can put bbq sauce and cheese on near the end of cooking.

Pecan Pie Cookies

Cookies:
3/4 cup butter, room temperature
1 cup light brown sugar, firmly packed
1 egg
1 tsp vanilla
2 cups flour
1tsp baking powder

Filling:
1 cup chopped pecans
½ cup light brown sugar, firmly packed
1/4 cup heavy whipping cream
1 tsp. vanilla
Pinch each of ginger, cinnamon, and/or cloves – optional*

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Set dough aside.

In a separate mixing bowl, mix pecans and brown sugar with spices, if using. Add in heavy cream and vanilla, mix until well combined.

Roll cookie dough into balls that are about 1.25 inches in diameter, and place them on cookie sheets – leave about 2 inches between the cookies.

Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling

Bake for 10-12 minutes, until lightly browned. Allow to cool on sheets for 5 minutes or so, before transferring to cookie rack.

Todd LOVES these

Kool-Aid Popcorn

Kashina's Tzatziki

1 8oz Sour Cream or Greek yogurt
1 Cucumber
½  tsp crushed Garlic (or less)
2 Tbs Vinegar
1 Tbs Lemon Juice
2 Tbs Dill
Salt
Dash of Pepper

To remove as much moisture as possible from the sour cream place sour cream on a straining cloth (cheese cloth) over a bowl over night if you remember, or at least a few hours.
Peel cucumbers then cut in half lengthwise and take a small spoon and scrape out seeds, discard seeds (or if you‘re a Wilson place them in vinegar and have a snack). Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

Place diced cucumber, garlic, vinegar, lemon juice, dill and pepper in a food processor (I use the magic bullet) process until well blended. Mix in sour cream, place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Goes really good with Kashina's Greek Chicken Kabobs.

Dr. Suess Cookies

Go here for Grandma Jean's sugar cookies!

Kashina's Greek Chicken Kabobs

Ingredients
5 or 6 Chicken Breasts cubed
1 green onion or ¼ C yellow onion

Marinade
¾ C vegetable oil
1 Tbs Original Greek Seasoning
1 1/2 tsp  Lawry Salt
4 Tbs Feta Cheese
1 gallon zip lock bag

Method
Place all ingredients from marinade into a one gallon zip lock bag, mix it up really well before you put the chicken in (we have had very salt skewers). Cut chicken into LARGE cubes (most will shrink a bit when cooking).

Option One: Cook chicken thoroughly with green onion. Place chicken cubes and green onions into marinade bag, mix well. Place bag into fridge for two hours. Take from fridge place chicken and onion on skewers and 'warm up' on grill.

*Option Two: forgo the onion. Cube the chicken and place in bag raw, for at least two hours. I usually put it in the fridge for the day or overnight if I remember. Place on skewers and cook on grill. 165-170

Option Three: If strapped for time, cook chicken and marinade together then place chicken on sticks and right out onto grill

Thread chicken cubes on skewers and cook on a grill (when it is cold outside I use the George Forman, works just as well if not better)

* Cut LARGE pieces of chicken or they will fall off the sticks

Grandma Jean's Sugar Cookies

Cookies:
1 C butter/marg
1 1/2 C confections sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 C flour
1 tsp baking soda
1 tsp cream of tartar

Mix all together. Chill dough for a half hour to an hour, roll out in between two pieces of wax paper. 350 for 7-10 minutes until barely brown, then take out and leave on pan for a few minutes before placing on a cookie rack to cool completely.

Icing:
1 C icing sugar
1 TBS milk
1/2 tsp almond extract
2-3 Tbsp butter
food coloring

Mix with a hand mixer!

I LOVE these, the almond is what makes these the best sugar cookies ever! I remember having these at Todd’s house around every Valentines Day! Kase loves them as well, ha ha!

Deana's Famous Cheesecake

Crust:
2C Graham Crackers Crushed
2TBS Sugar
½ C melted butter
Mix in a bowl. Press into the bottom of a 9”-10” spring form pan

Filling:
4 8oz pkg Cream Cheese
¼ tsp salt
1 C sugar
½ tsp vanilla
2 eggs
Soften cream cheese, beat gradually until smooth. Add next four ingredients. Beat until smooth. Pour over crust. Bake @ 350 for 30 minutes

Topping:
2C sour cream (16oz tub)
¾ C sugar
½ tsp almond extract
1 ½ TBS Lemon Juice
Mix with a mixer, wait until cheesecake is done baking, pour over cheesecake. Bake for an additional 9 minutes.
**Cool Cheesecake an hour on counter
**Refrigerate until firm (2-3 hours)

When Deana makes it, it is by far the best homemade cheesecake I have ever had!

Stephanie B's Pancakes and Syrup

2 1/2 C Flour
1/4 C Sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 C buttermilk
2 C sour cream
2 large eggs
4 tsp vanilla


Mix first five ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another bowl. Add wet ingredients to dry ingredients, stir until just blended but still lumpy (don’t over mix)

Melt butter on griddle over medium heat, pour batter by 1/3 cupfuls onto griddle spaced 2 inches apart.

Syrup

1 stick of butter
1/2  C butter milk
1 C sugar
1 TBsp Karo syrup
Boil 3 mins then add
1 tsp baking soda
1tsp vanilla

The syrup is so good you will want to drink it!

Butter

1/.2 L Heavy Cream
1 TBsp Sugar (optional)
1/2 TBsp Salt (optional)

Butter is pretty easy to make by hand if you have a whole lot of time, by placing in a jar and shake shake shake! If you don’t have very much time, or arm strength the mixer will do just fine!

Put cream in mixer, mix until whip cream consistency, add sugar and salt if you choose. Continue whipping until butter and buttermilk separates. Butter will stick to mixing paddle. Using cheese cloth, squeeze out excess butter milk. Shape and put in the fridge. I save the buttermilk too, for Stephanie’s Buttermilk Pancakes!

* I was so proud of myself the first time I made this! My family thought I was goofy!

Best Alfredo Sauce EVER!

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
1 cup Parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.