Tuesday, December 18, 2007

peanut brittle

i went to a cookie/candy exchange last week and my friend kathy made this and it was YUMMY! i did not even know i liked peanut brittle and know i am OBSESSED! so, break out your candy thermometer and dive in! : )

2 cups granulated sugar, 1 cup light corn syrup. 1 cup water2 cups raw Spanish peanuts, 1/2 teaspoon salt1 Tablespoon butter, 1 teaspoon soda
· Heat and stir sugar, syrup, and water in heavy 3-quart saucepan till sugar dissolves.
· Cook over medium heat to softball stage (234 DEGREES).
· Add nuts and 1/2 teaspoon salt.
· Cook to hard crack stage (305 DEGREES), stirring often.
· Remove from heat as soon as it hits 305.
· Quickly stir in butter and soda. (STIR FAST...IT WILL GET QUITE FUN & FOAMY!)
· Pour at once onto 2 well-buttered 15 1/2 x 10 1/2 x 1-inch pans, spreading with spatula.
· Pull with forks to stretch thin. Break up when cold.
· makes 1 1/2 pounds.

Now for some hints:
· make sure that your pans are buttered and ready before you start.
· have your butter and soda pre-measured and on a small plate to toss in together.
· stir quick and hard and laugh for this is the fun part and as soon as it is stirred and the butter is melted start pouring because it sets up fast.
· be sure to spread it quickly...the thinner the brittle the better it is!!

Saturday, December 1, 2007

White Sauce Chicken Enchilada Casserole

Tara put this recipe on her blog, and I made it a few nights ago. This one goes down in history for our house, because my hubby said...and I quote...

"This is the best thing you have EVER made! You can make this EVERY night for me!"

And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!

White Sauce Chicken Enchilada Casserole

This makes either one 9x13 pan or two 8x8 pans.

4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)

Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.

Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.