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Wednesday, December 18, 2013

Glass Candy

2 cups water
1 cup white corn syrup
3 1/2 cups sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract
Few drops of desired food coloring

Add all ingredients into heavy pot. Bring the mixture to a voil. Continue stirring it  until it reaches 300 degrees F per a candy thermometer.

At 300 degrees pour the "lava" onto a jelly roll pan to cool. Do not lick the spoon!

In about an hour check the firmness of the candy. It should now be a solid sheet of "glass".

All I needed to do was to pick up the pan and release it in the air to have the pieces break. Smashed any pieces that seem too large.

Saturday, July 6, 2013

Patriotic Cake Pops

So, I was at my Sous Chef's house over the 4th of July Holiday.  We decided to find something on good ol' Pinterest to make to be oh so festive.  Patriotic Cake Pops it was!

Ingredients: {Per cake pop mix directions}
3 tbsp oil
1/2 tsp vanilla
1/4 cup milk
1 egg
Cake Pop Mix

Super easy... add all the ingredients into a bowl.

Mix all ingredients together.  Be sure to scrape the bottom of the bowl.

Preheat the cake pop machine.  Grease the cake pop machine and add 2 Tbsp batter to each well.

Close the lid of the machine... no peaking for four minuets.

Pop out the individual cake pops and let them cool completely on a wire rack.

Once the pops have completely cooled melt the candy wafers one color at a time in the microwave, stirring every 30 seconds until all pieces have melted.

Dip each cake pop stick in the melted wafers and push into cake pop.  Then dip entire cake pop into the melted wafers.

If you are putting another melted layer decoration on, put the cake pops into the fridge to harden.

To add the white stripe use a pipping bag with a tiny tip.

If you are adding sprinkles, do this before you put them in the fridge to harden.

 So cute... we made an American flag out of our cake pops!

Tuesday, September 27, 2011

Arendt's Hot Beef

1 (4-5lb) roast (rolled rump or chuck)

2 large yellow onions or 4 small yellow onions quartered

1 (6oz) bottle of soy sauce

pepper to taste

Put all ingredients into a large crock pot on high for 8-10 hours.  When you come home from a long day of work you will want to lick the air it will smell soooooooooo good!

Mash with potato masher or Pampered Chef Mix ‘N Chop.  Remove any fatty pieces.

 Serve on buns and reminisce on Arendt's Meat Market's Hot Beef from back in the day. Num!

Thursday, January 6, 2011

Turkey Casserole

1 can cream of chicken soup
1 can of sweet peas (drained)
1 cup of chopped turkey (bite size pieces)
1/2 red bell pepper, chopped
1/2 onion, chopped
1 bag of large egg noodles
crushed pepper to taste

Start by boiling water on stove top.  Add egg noddles and let cook until desired firmness.

In another skillet saute onion and pepper.  Add turkey and mix.  Heat thoroughly.

Put egg noodles into a large microwaveable casserole dish.

Add turkey mixture to noodles.

Stir mixture, noodles and cream of chicken soup together.

Add peas and mix gently.

Toss in the microwave on high for 30 minuets.  Serve with wheat bread and butter... NUM!

Thursday, December 16, 2010

Peppermint Bark

Almond Bark or White Chocolate melting squares or 1 bag (12oz) White chips/morsels
12 broken candy canes

Unwrap candy canes and place into two plastic zip lock bags and mash.

Melt almond bark/white chocolate in microwave in 30 second intervals, stirring each time.  Once squares are completely melted add candy cane pieces and stir.

Spread mixture onto a piece of wax paper on a cookie sheet and place into refrigerator for an hour.

Break into bite size pieces and store in air tight container.

Classic Green Bean Casserole


1 (10 3/4 oz.) can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed* or 2 cans of Cut Green Beans drained

 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

Bake at 350°F for 30 min. or until hot.
Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tuesday, December 7, 2010

Simple Fruit Salad

1 cup mini marshmallows
1 can mixed fruit (fruit cocktail) - drain
1 can pineapple - drain
1 can mandarin oranges
1 banana - sliced
1 cup walnut pieces
1/2 small container of Cool Whip

Easy peasy... drain all the fruits.  Slice banana.  Add all remaining ingredients and stir.  Num!

Note: This is best served as soon as it is made.  This is not something I would not make before hand.  After a day the juices left in the fruit will seep out and bananas will turn brown.

Wednesday, November 24, 2010

Cheesey Cornflake Potatoes

1 Bag (2 lbs) Frozen Hashed Brown Potatoes (the cube kind)
1/2 cup butter - melted
1 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 can Cream of Chicken Soup
1 pint sour cream
8-10 oz shredded cheddar cheese
2 cups cornflakes, crushed
1/4 cup butter - melted

Combine potatoes with 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese in 13x9 ungreased pan. 

Ummmm BUTTA...

Mix Cornflakes with 1/4 cup melted butter.  Sprinkle on top of potatoes mixture.

Bake, uncovered at 350 for 1 hour.

Crushed bacon is a nice added touch :)