Vanilla Walnut Fudge

2½ cups sugar
1¼ cups heavy whipping cream
1/3 cup Karo light corn syrup
½ tsp. salt
1 Tbsp. butter
1 Tbsp. vanilla extract
1 cup chopped walnuts (optional)

Butter an 8 x 8-inch square pan or line pan with buttered foil; set aside.

Combine sugar, cream, corn syrup, salt and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils. Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer.

Cool mixture to 100°F. (TIP: To speed cooling, place pan of hot fudge mixture in a cold water bath.) Remove candy thermometer.

Add vanilla. Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in walnuts.

Pour fudge mixture into prepared pan. Cool completely. When firm, remove from pan; cut into squares.
(Makes 36 pieces) 


Mashed Potatoes Two Ways

10-12 medium russet potatoes, peeled and cubed
1/2 cup butter
1 cup half-and-half, milk, or cream
1 tsp. salt
1/2 tsp. pepper

In a large soup pan, cover potatoes with water. boil 10-25 minutes, or until potatoes are tender. Drain water, then add butter, cream, salt and pepper. Mash with a potato masher or  mix with  an electric  mixer. Serve with gravy.

5 pounds red or yellow fleshed potatoes, peeled and cubed
2 tsp. salt
1 cup half-and-half or milk
8 oz. cream cheese, softened
1 envelope ranch dressing mix (3 Tbsp.)

Place potatoes in a large soup pan. Cover potatoes with water and add salt. Bring to a boil. Reduce to medium-low heat and coo 20-25 minutes, or until tender. Drain and add half-and-half to potatoes. Mash with a potato masher or electric mixer. Mix in cream cheese and ranch dressing mix until smooth. Serve immediately. 


Amish Sugar Cookies

1 cup butter, softened 
1 cup vegetable oil 
1 cup sugar 
1 cup confectioners' sugar 
2 large eggs 
1 teaspoon vanilla extract 
4-1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon cream of tartar

 In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.  


Rhubarb Cake

1½ cups brown sugar
½ cup butter, softened
1 egg
¼ tsp. salt
1½ cups rhubarb; diced
1 cup sour milk (add 1 tsp. vinegar to make it sour)
1 tsp. baking soda
1 tsp. vanilla
2 cups flour
2 Tbsp. white sugar
½ tsp. cinnamon.

Mix brown sugar, butter, egg, and salt. Add baking soda to sour milk and add to the first ingredients. Add vanilla and flour; then add rhubarb. Pour into a 9x13” greased cake pan. Mix white sugar and cinnamon together and spread on top of the cake. Bake at 350°F for 35-40 minutes. Serve with whipped cream.


Over My Dead Body

Ingredients and Instructions
Cream: 1 cup sugar and 1/2 cup oleo
Add: 2 beaten eggs and 1 tsp. vanilla  
Add: 3 cups flour, 3 tsp. baking powder, and 1 tsp. salt
Add alternately with 1 cup cream. Chill and roll  out with flour. Bake 350° and frost.


Turkey Chili

lbs. ground turkey
1 onion, chopped
1 green pepper, chopped
1 can (16 oz.) red kidney beans, undrained
1 can (26 oz.) stewed tomatoes
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
½ tsp. garlic powder
½ tsp. oregano
½ tsp. cumin
½ tsp. paprika
½ tsp. black pepper
½ tsp. salt
1½-2 cups water

Over medium teat spray a large Dutch oven with non-stick cooking spray. Sauté ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft. Add the remaining ingredients plus the water and stir well. Cook over medium heat for 30 minutes.


Banana Cake with Cream Cheese Frosting

Cake Ingredients
1 1/2 cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk 
Cake Instructions
Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside. 
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (A bunt pan may take hour and 15 min.)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Frosting Ingredients 
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing (or powdered) sugar
Frosting Instructions
Cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.


Perfect Sweet Potatoes

Follow the recipe below to perfectly bake a sweet potato, without having to test and guess when it is done:
  • Don’t coat the sweet potatoes in or wrap them in foil. This is often required in baked sweet potato recipes, but it is time-consuming and not necessary. I’ve also found that this helps the skin separate from the sweet potato flesh, making it easier to peel and eat after baking.
  • Prick the sweet potatoes with a fork before baking. This improves the texture and helps the sweet potato separate from the skin.
  • Don’t place the sweet potatoes on a baking sheet – put them directly on the oven rack. I’ve found the baking sheet to be unnecessary.
  • Place a sheet of foil over the bottom of the oven. This catches any syrup that may drip from the sweet potatoes. Don’t worry, sweet potato juice isn’t going to gush out and dirty your oven, there are just a few drips that turn into charcoal on the foil.
  • Leave the sweet potatoes in the oven after turning off the oven. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.
Sweet potatoes or yams
Put baking sheet lined with foil on the lowest rack of your oven. (Don't put the foil directly on the bottom of the oven.) This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes.

Don't preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the rack with the foil. Turn the oven on to 425.

Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes.

After the time has elapsed, don't open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.

Makes as many sweet potatoes as you want.
via empowered sustenance


NYC Street Cart Style Chicken and Rice

For the white sauce:
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt
For the chicken:
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil
For the rice:
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt
Additional optional ingredients:
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)

1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. 

2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.

3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. 

4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. 

5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. 

6. Add chicken stock and salt and bring to a boil.

7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.

8. When everything is done, dice the chicken. 

9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. 

10. Enjoy! (Servings: 4)

via Tasty

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