Sea Salt Caramels

  Makes 40-50 caramels (depending on size cut)

4 cups heavy cream

3 cups sugar

1 cup light corn syrup

3 tbsp unsalted butter

1 1/2 tbsp sea salt

1 bag semi sweet chocolate chips (12 oz)

6 squares Baker’s unsweetened chocolate (6 oz)

Line cookie sheet or lasagna pan with parchment paper, spray with cooking spray. 

Add cream to a tall pot and bring to just a boil, reduce heat to medium low then add sugar and corn syrup.   Watch for the bubbling up, it will happen.  Reduce temperature, then add candy thermometer to pot, and boil on medium low approximately 20 minutes (or maybe more) stirring gently and occasionally.  At around 240 degrees add butter and gently stir to blend into caramel.  When candy reaches 246 degrees, pour into parchment lined pan.  Do not scrape sides or bottom of pot after you pour as it will result in some browned or burned bits in your caramel.  Let stand 10 minutes, then lightly sprinkle with sea salt.  Cool completely, about two hours. 

Melt chocolate in microwave safe bowl on high in microwave for 1 minute.  Continue melting every 30 seconds until most of chocolate is melted about 2 to 3 minutes, then remove from microwave and stir until all chocolate is melted.  Do not overcook.

Cut caramels into 1 or 1.5 inch squares, then dip into melted chocolate, and allow to cool on parchment paper.  Caramels keep up to two weeks in airtight container at room temperature. 

Chicken Pillows

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed

TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. "PILLOW"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.

For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Easy Amazing Apple Dumplings

2 medium Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 tsp. vanilla
cinnamon (for sprinkling)
12 oz. (1 can) Mountain Dew or Sprite. 
Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray. Peel apples and cut into 8ths. 

cut the cored, peeled, sliced apple in half, and then divided each apple into 8ths.

Open a can of crescent roll dough and carefully separate the dough along the perforations. Place 1/8 of an apple on one segment of dough

and then roll/wrap the apple in the dough. Place in the prepared pan and repeat with remaining apples and dough. Set aside.

In a medium saucepan, melt butter and add sugar and vanilla. Stir to combine. Pour butter/sugar mixture over the apples, then pour the can of Mountain Dew (or Sprite, although I’ve never actually tried it), on top of everything. Sprinkle the pan with cinnamon and bake for 40 minutes.

When the dumplings are done, remove from oven and serve with a ladle-ful of sauce. I usually plan on two dumplings per person, before they go back for seconds. And then breakfast. Then second breakfast. Then a little snack. For true transcendent awesomeness, serve with a scoop of vanilla ice cream.

Gooey Cookie Pie Bites

1/2 C butter (that’s 1 stick), melted and cooled
1 C sugar
1/2 C flour
2 eggs
1 t vanilla
1 C chopped pecans, toasted (are you a nut hater? Just leave ‘em out)
1 C mini chocolate chips*
9″ unbaked pie shell (I just use store-bought, but you could make your own)
mini muffin pan

*if you’re using another flavor of chips that doesn’t come in mini, give them a rough chop so they will distribute evenly

Preheat oven to 350.

Batter: In a bowl combine the butter, sugar, flour, eggs, and vanilla. When combined stir in chocolate chips and toasted nuts. Wow, so hard, right? That’s your filling, set aside.

Crust: Right out of the box the pie crust is way too thick, so bust out a rolling pin and lightly dust your surface. I rolled mine out to approximately 13-14″. Look at my pictures and eyeball it. Just remember you want it pretty thin, and it will expand while cooking. You will need to cut out some circles and then re-roll the pie crust.

A 2.75″ circle fit my mini muffin pans perfectly. So use a cookie cutter, or grab a cup from your cupboard. Chances are you have one that’s the perfect size!

Peppermit Krispie Treats

Recipe by Our Best Bites

Ingredients
1 10.5 ounce bag peppermint mini marshmallows*
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal (I like mine a little more marshmallowy)
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed

*In place of the peppermint marshmallows, use regular marshmallows and add about 1/4 teaspoon peppermint extract to melted marshmallow mixture.  Or more to taste, I’m guessing on the amount.

Instructions:
Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.

Melt butter in a very large bowl in the microwave.  Add marshmallows and stir to coat.  Heat in 30 second intervals, stirring in between, until melted and smooth.  (You can do that whole process on the stovetop as well.)   Add rice krispie cereal and stir to evenly combine.  With buttered hands, press mixture into prepared pan.

Place white chocolate chips and 1/4 teaspoon oil in a small bowl.  Heat in microwave in 30 second intervals, stirring in between, until melted and smooth.  Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract.  Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top.  Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.

S'mores with Reese's

Large marshmallows
Graham Crackers
Reese’s Peanut Butter Cups and/or Rolos

Break several sheets of graham crackers in half. Place the desired number of squares on a baking sheet and top each square with a marshmallow. Place the baking sheet in an oven and turn on the broiler. Broil the marshmallows for 2-3 minutes or until desired doneness is reached. Top each marshmallow with 1 peanut butter cup or 2 Rolos. If you want, you can pop the baking sheet back into the oven for another minute or so to melt the chocolate. Top with another graham cracker square and serve.

These can also be made the traditional way by toasting a marshmallow over an open fire.

Pumpkin Cream Cheese Whoopie PIes

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1″ between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2″-1″ off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per largewhoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

Caramel Apple Bread PUdding

5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)

3 c. apples, peeled and chopped into small pieces

4 eggs

3 egg yolks

1 1/2 c. milk

1 1/2 c. heavy cream

3/4 c. brown sugar

1/4 c. sugar

1/4 tsp. salt

1 tsp. vanilla extract

1 tsp. almond extract

2 tsp. pumpkin or apple pie seasoning

1 Tbsp. butter, chopped

1 recipe Buttermilk Syrup

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.

 

Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray.

In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evently distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).

When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.

Remove from oven and allow to stand for 5 minutes.

Bananas Foster Bread Pudding

Recipe by Our Best Bites

6 c. stale bread or croissant cubes
4 medium bananas, divided
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
1 c. brown sugar, divided
1/4 tsp. kosher salt1 tsp. vanilla extract
1 1/2 tsp. rum flavoring (optional; I leave it out because I don’t like the flavor of rum, but true Bananas Foster has rum in it.)
1 tsp. cinnamon, divided
2 Tbsp. butter, divided

Preheat oven to 400.  Line a rimmed baking sheet with heavy-duty foil.  In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter.  Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter.  Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize.  Remove from oven and reduce heat to 350.

While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon.  Spray a 9×13″ dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan.  Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas.  Spread the remaining bread cubes over the bananas.  Whisk the egg mixture one last time and pour evenly over the bread cubes.  Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs.  Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean.  Serve with Crème Anglaise (with 1/4 tsp. ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.

Cinnamon Caramel Popcorn

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don’t believe me, then maybe you will believe the scorching hot caramel goo that’s splattered all over your hands while you’re stirring in your not-so-big bowl. Just a thought.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It’s really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don’t it does crazy things. I don’t know why. Try it and then email Alton Brown and ask him if you really want to know.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.

Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.

Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

By this point it should be nice and bubbly like this.

If it doesn’t quite look like that you can microwave it a little longer, but just beware that if you overcook it, it will reach the hard candy stage and you’ll end up with a giant clump of tasty concrete-like substance with little popcorn pieces stuck to it. Don’t ask me how I know this.

Remove from the microwave and add in vanilla and baking soda.

The vanilla makes it bubble and pop and the baking soda makes it foam up, like this:

 pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan.

 Place in oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. I’m kind of a clean control freak and I like to have it on a nice, fresh surface.

Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!