You will need:
2 1/2 cups sugar
1/2 cup light Karo corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
3/4 cup chopped walnuts or pecans
Get a glass of ice water ready and a spoon.
In a heavy pan, stir together sugar, corn syrup, water and salt. Cook at a full boil while stirring for 3 mins. Do the cold water ball test by dipping a spoonful out and placing it in the glass of cold water if it form a soft ball your ready.
In a large bowl, beat egg whites until they are stiff - you will need a mixer or hand mixer to do this right. I myself use a stand mixer and start the egg whites when I start the first step to speed things along a little.
Pour the hot syrup in a thin stream over egg whites, using your mixer at a high speed. Adding the syrup slowly is the key to this recipe working.
Add vanilla, beat at high speed 4 or 5 minutes or until candy starts to hold it’s shape when you lift the beaters out. Mixture will be ribbon like, and hold it’s shape.
When the texture seems stiff enough add the nuts in, then drop by teaspoon on waxed paper, allow to cool and dry.
Turkey and Dressing Casserole
1 cup of shredded cooked turkey (white or dark meat will work)
4 cups of stuffing if using left overs or 1 box of stove top
1 can of cream of celery soup
Spray pan with cooking spray. Mix turkey and stuffing together in bowl and add pan. Pour one can or cream of celery soup over the mixture and cook at 375 degrees. Since the turkey is already cooked you only need to cook for 15 mins. This is a great way to use your leftovers.
INGREDIENTS
1/4 cup olive oil
2 spoons of powdered garlic
3 (28 ounce) cans crushed tomatoes
1 pinch salt and pepper to taste
1 tablespoon basil leaves
1 tablespoon of oregano
1 cup water
DIRECTIONS
In a skillet, heat oil over medium heat. Stir in tomatoes oregano, basil, pepper, salt and garlic. Pour in water and let it come to a boil. Reduce heat to low and cook 2 hours stirring occasionally so it doesn't stick to bottom of pan.
INGREDIENTS
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
DIRECTIONS
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
You can leave the pine nuts out if you do not have them.
INGREDIENTS
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Makes 2 meals, one to freeze, one to cook.
Cooked chopped chicken
2 boxes of stuffing
2 cans cream of chicken soup
Cook chicken and chop into bite size pieces. Prepare stuffing as directed and add chicken. Divide into two pans equally. Pou Cream of chicken soup over mixture. Wrap and freeze one pan for a quick dinner one night and bake the remaining one.
Since its summer time and I love cooking on the grill, I wanted to share this recipe with you all.
2 potatoes cut into chunks
aluminum foil
garlic powder
2 tablespoons butter
Salt
Place your potatoes on a sheet of foil leaving enough foil to make a packet. Sprinkle garlic powder and salt over the potatoes and place the 2 tablespoons of butter on the top. Fold the packet as normal and place on the grill. It will cook faster then baked potatoes on the grill do so keep a eye out to not burn it. Serve with your meat or eat alone.