December Class - Christmas Candy Making

Our next class will be on Thursday, December 3rd at 6:30 at my house. We will be making Toffee and Buttermints!!

Thanksgiving Blessing Mix

1 ½ bags of Bugles (the 7.5 oz size bags) - 1 bag Pretzels (the 15oz size bag) - 2 cups Peanuts
Mix these together in a big bowl. In a sauce pan mix together:
½ cup Butter - 1 ½ cup Corn Syrup - 1 cup Sugar
Let boil for 5 minutes, stirring constantly, and then add:
1 tsp Vanilla - ½ tsp Baking soda
Pour over Bugles, Pretzels, and Peanuts. Bake at 250 degrees for 45 minutes approximately, stirring every 15 minutes.
Put back into a big bowl then add:
1 package Candy Corn - 2 cups Craisins
Stir to mix. Divide into portions, put in cellophane bags, and attach the following:

Thanksgiving Blessing Mix

Bugles: Remind us of the Horn of Plenty
Pretzels: Represent arms folded in Thankful Prayer
Candy Corn: During the first winter, food was so scarce
The Pilgrims were allotted small amounts of corn
Dried Fruit: Represents the celebration of the Harvest
Peanuts: Represent a Seed “We reap what we sow”
Seeds have potential for a Bounteous Harvest for the next season
If they are Planted and well Tended

And he who receiveth all things with thankfulness
Shall be made glorious and the things of this earth
Shall be added unto him, even an hundred fold, yea more.
(D&C 78:19)

This is a great idea for a Visiting Teaching treat

Caramel Popcorn

I forgot to mention that this is the same caramel I use to make caramel popcorn. Follow the same directions and then pour it over a big bowl (approx. 2 quarts) of popcorn. You can use microwave or pop it yourself. Stir and enjoy!

October Cooking Class

Just a reminder that our next cooking class is Wednesday, October 7th at 6:30. Hope to see you all there!

Caramel Apples

1 can Sweetened Condensed Milk
1 cube Butter
1 C. Karo Syrup
2 C. Brown Sugar
1 tsp Salt

Combine ingredients in a medium or bigger saucepan. Using a candy thermometer and stirring constantly cook to 225 degrees. Let cool a little. Wash Granny Smith Apples, approximately 8-12 depending on their size, dry well, and push a Popsicle stick through the top. Dip into caramel to coat then place on parchment paper that has been sprayed with cooking spray. Before placing on paper, if desired, you can roll them in a variety of toppings such as toffee bits, nuts, sprinkles, crushed butterfingers, dip them in chocolate, or anything else you can imagine that would taste fabulous! Enjoy.

The Letter "A"

Here are the recipes from our last class. We made things that start with the letter "A". Hope to see everyone in October for Caramel Apples Yumm!!!!!!!

Almond Punch

Boil 2 C. Sugar, and 2 C. Water
Then add 2 quarts Water, 1 can Orange Juice concentrate, 1 can Lemonade concentrate, 1 Tsp Vanilla extract, 1 Tsp Almond extract. Stir and refrigerate to chill then be sure to stir again before serving.

Apple Berry Salsa with Cinnamon Chips

4 medium Ganny Smith Apples, peeled and diced really small
2 C. diced Strawberries
2 kiwi peeled and diced
2 small Oranges, zest the rinds and squeeze the juice
4 Tbs packed Brown Sugar
4 Tbs Apple Jelly

Mix together and serve with Cinnamon Chips, recipe below

1 package Egg roll wrappers cut into small triangles. Deep fry in oil over medium heat until golden brown. Drain on paper towels and immediately sprinkle with cinnamon/sugar mix. You have to do these in small batches.

Artichoke Dip

2/3 C. Roasted Red Peppers
2-14oz cans of Artichokes, not marinated
2-8oz Cream Cheese blocks
1 C. fresh grated Parmesean Cheese, not the kind in the cans
1 C. Best Foods brand Mayo, you have to use this brand or the dip turns out really oily
2 cloves of Garlic, used the minced kind that comes in a jar

Drain and chop peppers and artichokes. Mix with cheeses, mayo, and garlic. Heat in a crockpot on low for 4-6 hours, stirring occasionally. Serve with cubes of french bread.

Avocado Eggrolls

1 Large Avocado peeled and diced
2 Tbs chopped Sun-dried Tomatoes
1 Tbs minced Red Onion
1/2 Tsp chopped fresh Cilantro
A Pinch of Salt
3 Egg roll Wrappers
Vegetable oil for Frying

Gently combine all ingredients, except vegetable oil. Spoon 1/3 of filling onto egg roll wrapper and fold according to directions on package. Heat oil over medium heat and fry the egg rolls for 3 to 4 minutes or until golden brown. Drain on paper towels. You can double or triple etc... this to accommodate a crowd.

I get the "Tamarind Cashew" dipping sauce from The Cheesecake Factory to dip them in, which is how they serve them there.

No Class Tonight!

I have decided to cancel tonights class because it conflicts with water aerobics. I will let you know when the next one will be. I am considering Wednesday, July 15th.

Oriental Chicken Salad

1 Bag of Cabbage
2 Packages Oriental Flavored Ramen Noodles (reserve flavor packets for dressing
1 Can of Chicken
3 Green Onions
1 Package Sliced Almonds

Chop onions. Break up Ramen Noodles. Mix with Cabbage, Chicken, and Almonds.

Dressing:
2 Flavor Packets from Ramen Noodles
1 Cup Oil
6 Tbls Rice Vinegar
1/2 Cup Sugar
1 tsp Salt
1 tsp Pepper

Put ingredients into a container with a tight seal and shake to mix. Pour over salad and serve.

This is great to take to places because it can mostly be made in advance, just keep the dressing separate and pour over salad right before you serve it. Just be sure to shake up the dressing really well before you pour it.

Sherbet Slush

1.5 Quarts Pineapple Sherbet
1 packet Strawberry Kool-Aid
2 Bananas
1 to 2 cups Frozen Raspberries

Set out Sherbet to soften a bit. Mash Bananas and Raspberries then stir in Kool-Aid packet. Mix with Sherbet then re-freeze for several hours or overnight.

Can be served by itself or in a cup with some Sprite.

Yummie Apple Dip

1/2 Brown Sugar
1 8oz Bar of Cream Cheese (do not use lite)
1/2 Cup of Toffee Bits
Apple cut into wedges

Blend Cream Cheese and Brown Sugar with a hand mixer, then stir in the Toffee Bits. Serve with Apples that are cut into wedges.

Here we go!!!!

Okay, here we go, recipes to follow!