Blonde Things

*Sharon's Recipe :-)

4  1/2 CUPS ALL PURPOSE FLOUR

1  1/2 CUPS BROWN SUGAR- PACKED

1   1/2 CUPS GRAN. SUGAR

4 TSP  BAKING POWDER

2 TSP   SALT

2 CUPS BUTTER - SOFTENED

2 TSP VANILLA

4  EGGS

1   12 OZ PKG.  NESTLES CHOCOLATE CHIPS  SEMI SWEET

1   12 OZ PKG.  NESTLES BUTTERSCOTCH CHIPS

MIX BUTTER AND SUGARS TILL CREAMY.  ADD EGGS, SALT, BAKING POWDER, FLOUR, VANILLA.  BLEND WELL.  ADD CHOC. AND BUTTERSCOTCH CHIPS.  MIX.  SPRAY A 9 X 13 PAN WITH PAM.  PUT MIXTURE INTO PAN.  BAKE AT 300 UNTIL GOLDEN BROWN.  ABOUT 25-30 MINUTES.  OVER BAKING WILL MAKE THEM HARD,.  YOU WANT TO KEEP THAT CHEWINESS.  

Peanut Butter Balls

*Sharon's Recipe :-)

 

1   18 OZ JAR CREAMY PEANUT BUTTER ( I USE JIFF)

2    STICKS BUTTER

1  1/4 LBS POWDERED SUGAR

2   TBSP. VANILLA

12 OZ NESTLES  SEMI SWEET CHOC, CHIPS.  (I SOMETIMES MIX 1/2 SEMI CHOC. WITH 1/2 MILK CHOC.)  USING ALL MILK CHOC IS REALLY 

TOO SWEET.  BUT YOUR PREFERENCE............

1/4   BAR (NOT BOX) PARAFIN WAX.  HOUSEHOLD VARIETY.

MIX PEANUT BUTTER AND BUTTER UNTIL CREAMY.  ADD POWDERED SUGAR.  MIX AND THEN KNEAD A FEW MINUTES.  THIS MAKES THE CANDY WELL BLENDED AND CREAMIER.   ROLL INTO BALLS -- YOU ALL KNOW THE SIZE..........ABOUT THE SIZE OF A SMALL WALNUT.  YOU CAN ALSO ROLL OUT ABOUT 1/4 " AND USE SMALL COOKIE CUTTERS TO MAKE YOUR FAVORITE SHAPES.  

IN TOP OF DOUBLE BOILER, MELT WAX, AND CHOC CHIPS.  MIX.  USING TWO FORKS,  DROP[ CANDY INTO CHOC.  QUICKLY COAT AND LIFT OUT WITH ONE FORK.  SHAKE OFF EXCESS CHOC.  PLACE ON WAXED PAPER.  USE FORK NUMBER TWO TO EASE CANDY OFF FORK NUMBER ONE.

LET SET.

Chocolate Fudge

*Sharon's Recipe ;-)

 

4 1/2 CUPS GRANULATED SUGAR

1  13  OZ CAN EVAPORATED MILK

2 8 OZ HERSHEY BARS (OR EQUIV.)

1  12 OZ PKG NESTLES SEMI SWEET CHOCOLATE CHIPS

1   7 OZ JAR MARSHMALLOW CREME

1   TSP. VANILLA

1   TBSP. BUTTER

PUT HERSHEY BARS, BROKEN  IN PIECES, CHOC. CHIPS, VANILLA, BUTTER AND MARSH. CREME INTO A LARGE BOWL.  

PLACE SUGAR AND MILK IN LARGE POT.  BRING TO A BOIL.  BOIL FOR 6 MINUTES.  POUR OVER REMAINING INGREDIENTS.  BEAT UNTIL SMOOTH.  POUR INTO A 9 X 13 PAN WHICH HAS BEEN BUTTERED.  LET SET.  YUM, YUM

Peanut Butter Blossoms

via Crisco

Ingredients:

• 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup Smucker's® Natural Creamy Peanut Butter, stirred
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped 

Directions:

HEAT oven to 375°F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.  STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.  BAKE 10 to 12 minutes or until golden brown.  TOP each cookie immediately with a chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Puerto Rican Flan

1 c. sugar

Melt sugar over medium heat until it carmalizes (amber color). Pour into the bottom of a metal pie pan. 

4 eggs
1 pkg. cream cheese
1 can evaporated milk
1 can condensed milk
2 Tb. vanilla

Put all ingredients in blender and blend until mixed thoroughly. Pour over sugar glaze.  Put in a water bath (deep pan filled with water ) in the oven at 350F.

Cook for 1 hour or until toothpicked center comes out clean.

Take out of water and let it cool. Then put in refrigerator to chill. When ready to serve run a knife around edge of pie plate.  Put serving platter on top of it and flip over onto platter.  

Coconut Oatmeal Monster Cookies

2 c. Old Fashioned Oats
1 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. butter
1 c. firmly packed brown sugar
1/2 c. sugar
2 large eggs
2 tsp. vanilla
1 1/3 c. shredded coconut
1 c. raisins
1 c. walnuts
1 bag of chocolate chips
1 bag of butterscotch chips

Heat oven to 340F.  Grease large cookie sheet.  Combine oats, flour, baking soda, and salt in bowl.  Set aside. Beat butter and sugars until light and fluffy.  Beat in eggs and vanilla.  With mixer at low speed, beat in dry ingredients.  Stir in coconut and raisins.  Using 1/4 c. measure, scoop cookie dough onto sheet, placing scoops 3 in apart.  Bake 15-18 min.

Chicken Enchiladas with Red Chile Sauce

adapted from Tide and Thyme, orginally from America's Test Kitchen. -Via Pink Parsley

Made this...and it was MOUTH-watering!  Will never do a can mix again!

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.