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!!

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.

French Toast “Soufflé

French Toast “Soufflé

1 10oz. Loaf French or Italian Bread
8 large eggs
1 ½ cups milk
1 ½ cups half & half
6 heaping teaspoons sugar
¾ teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
cinnamon

Grease 9x13 pan.
Break bread into 1-inch pieces.
Put in bottom of pan.
Beat eggs with everything except butter.
Pour over bread.
Dot with butter.
Sprinkle with cinnamon.
Cover.
Refrigerate overnight or at least 4-6 hours.
Bake uncovered at 350 for 50 minutes or until brown.
Let stand 5 minutes before serving.
Serve with syrup.

(Another yummy recipe from my cousin Melissa...she is my "source" for all things yummy! Enjoy!)

Pumpkin Pie Crunch

Pumpkin Pie Crunch

1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package yellow cake mix
1 cup chopped pecans ( I don’t usually use)
1 cup butter

Preheat to 350 degrees. Grease bottom of 13x9x2 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

posted by jen for Sonja :)

SUPER YUMMY!

Hot Bacon Dip - Yummy!!!

8 oz cream cheese
8 oz. sour cream
8 oz. cheddar cheese (leave a little for the top)
one package of real bacon bits (leave a little for the top)

just mix those ingredients together and put in a hawaiian bread bowl,
top with leftover cheese and bacon bits, cover with foil.
Bake at 350 until hot.

(i got this from stephanie watson. she served it at the open house on sunday and it was SO good! thought ya'll would enjoy having it! carissa)

Bacon Tomato Biscuits

Bacon Tomato Biscuits

1 can large flaky biscuits (Grands)
1/2 cup Mayonnaise
1 1/2 cups shredded cheese (I like mozzarella/cheddar blend)
1 can fiesta rotel tomatoes, drained & patted dry)
1/2 teaspoon dried basil
1/2 onion, chopped
10 pieces bacon crumbled

Preheat oven to 350 degrees. Lightly spray 12-muffin tin. Separate each biscuit into 2 layers and press into each cup. Mix all ingredients and spoon evenly into each biscuit "volcano". Bake 20 to 25 minutes, until golden.

FYI... I use precooked bacon and crisp it up in the microwave - no mess. If I make the mixture the night before, I chop the bacon (and onion) in the food processor for smaller pieces. Bacon tends to get chewy overnight if the pieces are too large. Also, you can spread the mixture out and make about 4 or more in another smaller muffin tin. That way you use all the biscuits.

Easy greasy and oh so good!

Another one from Melissa...i can hardly wait to try it. Sounds so yummy!

Hash Brown Bake

Hash Brown Bake

1 - 32oz bag uncooked hash brown potatoes (the unfrozen kind)
1/2 cup butter, melted
1/2 cup chopped onion
1 can cream of chicken soup
1 - 8oz carton sour cream
1 cup shredded cheddar cheese
Salt & pepper to taste

Preheat oven to 350 degrees. Combine all ingredients and spoon into 2 1/2 quart casserole. Bake for 50 minutes.

from my cousin melissa...my source for lots of great recipes!
enjoy...carissa