Michele's World-Famous, Delectable Candy

Dipping caramel

2 1/4 c. brown sugar

1 c. karo syrup

1 can sweetened condensed milk

1 cube butter

Dissolve brown sugar and karo syrup. Add milk and butter. Bring to a rolling boil for 2 minutes. Makes 6 1/2 pint jars.

Microwave Brittle

1. Add 1/2 c. corn syrup and 1 c. sugar to a glass bowl, mix together & microwave for 5 1/2 minutes (don't let it get too brown).

2. Add nuts of your choice & 1 TBS. butter and microwave for 1 1/2 minutes.

3. Add 1 tsp. vanilla and 1 tsp. soda

4. Spread out on a cookie sheet to cool.

Toffee

1 c. butter

1/2 c. corn syrup

1 1/2 c. sugar

1 c. blanched almonds

1/4 cup water

Mix sugar, water and corn syrup over the stove until they boil. Add the rest of the ingredients and cook until a hard ball stage or a slightly darker light brown color (the color of toffee!)

Caramels

1 c. white sugar

1 c. brown sugar

1 c. karo syrup

2 sticks butter

1 can sweetened condensed milk

Cook all ingredients over med.-med. high heat for approx. 40 minutes or until temperature reaches 237. (Remember to test your thermometer first. Water boils at 220 so if your thermometer reads 215 at the boiling point, deduct 5 degrees from 237 and your caramel should be done at 232)

Gorgonzola Pear Salad

1 head Romaine, mixed lettuce or spinach

3 pears, any variety

5 ounces Gorgonzola cheese

2-3 avocados

4-5 green onions, thinly sliced

1/2 cup pecans or almonds, cooked with 1/4 cup white sugar until caramelized

Dressing:

1/3 c. olive oil

2 Tbs. red wine vinegar

1 1/2 tsp. white sugar

1 1/2 tsp. mustard

1/2 tsp. salt

1 clove garlic, chopped

pepper to taste

Pesto Chicken Pizza

adapted from sisterscafe.blogspot.com

1 homemade pizza crust or Boboli (from Costco!)

1-2 chicken breasts, sliced (best if marinated with lemon juice, garlic, salt pepper & oregnao) and grilled

pesto sauce (I like Costco's as well as homemade)

approx. 1/2 cup feta

mozzarella cheese

tomato ( I like grape tomatoes, cut in half and lightly salted)

pine nuts

red onion (I like the onion sauteed in a little olive oil until soft)

Assemble your pizza with sauce & all of the toppings (except tomatoes). Put the pine nuts on last and they will toast in the oven. Cook at 400 for 15-20 minutes on a pizza stone or according to crust directions. After cooking, add the tomatoes & serve!

Butternut Squash and Italian Sausage Soup--Stacy Johnson

Butternut Squash and Italian Sausage Soup

2 Tbsp. olive oil

1 onion, diced

6 cloves garlic, minced

4 carrots, sliced

3 stalks celery, diced

1 pound sweet italian sausage, removed from casings

1 large butternut squash

2 Tbsp. chopped fresh sage, plus 12 more

6 cups chicken stock or broth

1 tsp. cider vinegar or lemon juice

1/2 cup heavy cream (I used half & half)

salt and pepper to taste

Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the carrots and celery and cook for another 3-5 minutes. Add the garlic & sage and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. (I didn't do this, but it sounds amazing!)

Serve the soup in bowls, garnished with the crispy sage leaves.

Indian Chicken Tikka Masala

This is as delicious, but much healthier than the butter chicken. Don't get scared away by all the ingredients. It is FAST--on the table in 30 minutes. You'll be waiting on the rice.

I cannot get enough of those Indian spices! The tumeric is supposed to have healing properties so we're eating a lot of it these days! Check out the Indian market on 8600 S. and 7th east. Cheap and fresh spices. They sell curry leaves you can grind for fresh curry powder.

originally from thepioneerwoman.com & adapted by sisterscafe.blogspot.com & me!

3-4 chicken breasts

1/2 c plain yogurt

6 Tb butter (divided)

cumin

coriander

kosher salt

1 1/2 c heavy cream

28 oz. can diced tomatoes

1 large onion

4 cloves garlic, minced

2 in. chunk fresh ginger, peeled and minced

Garam Masala
sugar
2 c Basmati rice

optional:

fresh cilantro

chili peppers

turmeric

frozen peas

Chop up the chicken breasts into bit-sized pieces. Season the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side or until cooked through.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, you can add a chili pepper or two. (I did not and my family thought it was plenty hot!) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Add the chicken into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top.Yummy with Naan bread too!

"Easy" Indian Butter Chicken

adapted from allrecipes.com

Ingredients

• 1/2 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce or chopped tomatoes
• 1 1/2 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (at most grocery stores)
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala (found at the Indian market on 7th east & 8600 south in Sandy)

Basmati rice

tumeric

butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. ****this is the most important step! Get them nice and caramelized!!
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve with Basmati rice--add 2 TBS. butter and 1 tsp. tumeric to each cup of rice and 2 cups of water & cook in the rice cooker!

Pork Tamales

Go to Costco buy a bag of tamales.
Put in a 8 x13 glass dish.
Pour favorite sauce over.
Microwave for 8 minutes.
Remove corn husks.
Serve!

My best recipe yet!

Avocado Salsa

1 can black beans (rinse and drain)
1/2 cup corn
2 large tomatoes chopped (put them in a strainer so the juices can drain a little)
1 bunch of fresh cilantro chopped fine
6 green onions chopped
2 avocados chopped

1 pkg Good Seasons Italian Dressing
1/3 cup vinegar
1/2 cup oil
1 Tbsp water

Combine first five ingredients. Combine dressing powder, vinegar, oil and water. Pour over bean mixture and let sit for 45 minutes. Add avocados just before serving.

Orange Teriyaki Chicken

Ingredients:

1 1/2 cups Chicken broth
1/4 teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced
2 Tbsp cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces

Directions:
Mix chicken broth, teriyaki sauce, garlic, marmalade, 1/4 c. green onions and cornstarch in a crock pot. Add chicken and turn to coat.

Cover and cook on low 8-9 hours or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve chicken over a bed of white rice.

Pasta Fagoli Slow Cooker Soup

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (dittalini pasta or salad roni noodles)


Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot. Brown the meat on the stove top, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crock pot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it.

Baked French Toast

This is a very simple recipe that can be prepared the night before for a yummy breakfast that my kids say are better than pancakes, and it is whole wheat!

6 eggs

1/2 cup Milk

1/2 cup Maple syrup

1 cup chopped pecans

1 tbsp cinnamon

1 tsp nutmeg

8-10 slices whole wheat bread

Break slices of bread into 1/4 pieces and line a 13x9 pan with half of them. Whip eggs briefly then add milk, syrup, and spices. Pour half of egg mixture over bread in pan, make sure bread is evenly coated, you may have to press with hands. Top with half of the nuts. Add remaining bread to pan pour the remaining egg mixture, make sure bread is coated. Sprinkle the remaining nuts. Soak over night for best results, but a minimum of 3 hours. Bake in oven for 35-45 minutes (or to desired crunchiness) at 350 degrees. Serve with fresh berries and syrup, or berry syrup and powdered sugar for fun!

African Chicken Peanut Soup

2 cans chicken broth

2 cans black beans

2 sweet potatoes, chopped into bite-sized pieces

1 cup salsa

1 onion, chopped

2-3 chicken breasts

1 green pepper, chopped

1/2-2/3 cup creamy peanut butter

2 cans chicken & rice soup

Saute the onion, green pepper & chicken until the chicken is cooked. Add broth & sweet potatoes , & salsa to the pan and cook until the sweet potatoes are soft. Add beans, rice soup & peanut butter. Simmer

Pecan Tarts

from allrecipes.com

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack.

Blue Corn Bread

Combine Dry Ingredients

2 cups blue corn meal
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Add Wet Ingredients

2 cups sour cream
2 cups milk
2 eggs

Bake at 350 degrees in a 9x13 for 45 minutes


Honey Butter

1/2 cup butter (1 stick)
1/2 cup honey
1 tsp. vanilla

beat for 10 minutes with a handmixer

Gingerbread Pear Trifle

adapted from sunset magazine 12/07

These are the ingredients for the entire dessert. Make sure you read the directions for each section, as the ingredient listed may be split between the components.

4 Tbsp. butter, softened

1 1/2 cups flour

1 Tbsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground ginger

1 tsp. ground cloves

1 tsp. salt

1 1/4 c. sugar

4 large eggs

1/2 cup applesauce

1/2 cup molasses

1 Tbsp. plus 1/2 tsp. grated fresh ginger

1 Tbsp. vegetable oil

3 Bosc Pears (I used 6 and have used D'anjou)

2 Tbsp. light brown sugar

2 1/2 cups half and half (I used 1% milk)

3 Tbsp. cornstarch

1 tsp. vanilla

1 cup whipping cream (I used lite cool whip!)

2 tbsp. powdered sugar (omit, if using cool whip)

crystallized ginger, finely chopped (optional)

For gingerbread:

Preheat oven to 350. Spray an 8 x 8 baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, cloves and 1/2 tsp. salt. In a large bowl, whisk 3/4 c. sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 Tbsp. fresh ginger, oil and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until toothpick comes out clean, about 35 minutes. Let rest 5 minutes. Turn out onto rack and let cool. Cut into 1 inch cubes.

Cook pears: Melt 2 Tbsp. butter in a frying pan over medium heat. Add pears that are peeled, cored and sliced. Cook, stirring until soft. Stir in brown sugar, 1/2 tsp. ground ginger and 1/4 tsp. salt

For custard: In a pan over medium heat, whisk milk, 3 eggs, 1/2 cup sugar, cornstarch, 1/4 tsp. salt until thickened, about 10 minutes. Take off heat. Stir in vanilla and 2 Tbsp. butter.

Whip cream with powdered sugar and 1/2 tsp. fresh ginger (or substitute with cool whip).

Assemble trifle: Put 1/2 of the gingerbread cubes in a glass dish; Spoon 1/2 of the pears with liquid over the gingerbread. Pour 1/2 of the custard over the pears. Top with 1/2 of the cream and 1/2 crystallized ginger (optional). Repeat layers. Serve immediately or chill up to 1 day.

Corn Salad (Anne Seal)

Ingredients:
2 cans of whole kernel corn (drained)
1 cup mayonnaise
2 cups of shredded cheese
1/2 c. green bell peppers, chopped
1/2 c. red onion, chopped

Directions:
Mix all ingredients and chill. Mix in chili cheese Frito's when you are ready to serve, 9 oz bag crushed.

2009 Wrap Up

We had a very successful first year together as a recipe club. Here's the re-cap of theme's:

April- Italian, Kristen Borg's
May- Mexican, Megan's
June-European, Amy's
July- Hawaiian, Angela's
August- Grill, Stacy's
September-Asian, Alix's
October- Soup & Salad, Kim's
November- Comfort Food, Chele's

Chicken Tacos with Sour Cream Salsa

1 lb. chicken, cut in thin strips
olive oil
3/4 t. kosher salt
1 green or yellow pepper, sliced
1 red pepper, sliced
6" tortillas (I used corn to be more healthy, but you could also do this as a lettuce wrap and omit)
1 head lettuce, washed and separated

Toss chicken in mixture of crushed red pepper, ground black pepper, ground cumin, onion powder, 1/2 tsp salt and garlic powder to taste. In large skillet, coat with olive oil and cook chicken until done. Remove chicken from skillet and add peppers; cook for 3 minutes then return chicken to pan.

Sour Cream Salsa
1/2 c. sour cream (I used light)
lime zest and lime juice from one lime
3 T. cilantro, chopped
3 plum tomatoes, seeded and chopped

In a small bowl stir together sour cream, lime zest, lime juice, cilantro, tomatoes, and remaining salt.

To serve, line tortillas with lettuce, then top with chicken and pepper mixture; serve with sour cream salsa.