Little Bit O' Honey Candy

Ingredients:
1/2 cup honey
1/2 cup crunchy peanut butter
1 cup powdered milk

Directions:
In microwave safe bowl melt honey and peanut butter for 45 seconds. Then stir in powdered milk. Let cool then mix or knead until smooth. Pour onto wax paper. cover with wax paper (so you have wax paper on top and bottom. Use rolling pin to roll out to 1/4 inch in thickness. Refrigerate to help harden. Use pizza cutter or sharp knife to cut into pieces.  If this taffy like candy lasts long enough you can wrap the pieces in wax paper.:)

I love this quick and easy recipe when I need something sweet.
I used parchment paper instead of wax paper.

Elsa Ice Candy

Elsa birthday cake for Cora

Making this is very similar to making suckers. Just leave out the molds.
Directions:
3/4 cup Corn Syrup
2 cups Sugar
1/2 cup water
Bring to  boil. Stir constantly until mixture reaches 300 degrees. Add food coloring and pour into a greased cookie sheet that has an edge. Place in fridge until hardened. Then break into pieces. 

It was easy.

This is what it looked like before we broke it into pieces.

Easy Pumpkin Chocolate Chip Cookies

I got this recipe from my co-worker, but my mother in-law makes them too. So easy and yummy.

Pumpkin Chocolate Chip Cookies

1 box Spice Cake Mix

1 15 oz can Pumpkin

1/2 cup Mini Chocolate Chips

Preheat oven to 350 degrees. Mix all three ingredients together. Spoon onto baking pan. Bake for 8-10 minutes (depending on how small or large you make your cookies).
Makes about 24 cookies

(I have heard that you can make muffins using this recipe too).

chicken manicotti

• Chicken Manicotti with White Sauce 6oz cream cheese, softened

  1 cup (8 ounces) sour cream

  1 tsp garlic powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  4 cups cubed cooked chicken

  1 medium onion, finely chopped

  14 manicotti shells, cooked and drained In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, garlic, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells.

  SAUCE:

  6 tablespoons butter

  6 tablespoons all-purpose flour

  1/4 teaspoon salt

  3-1/2 cups 2% milk

  3 cups (12 ounces) shredded Monterey Jack

  8 tablespoons shredded Parmesan cheese

• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 1/2 the Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Bake at 350° for 25 minutes. Uncover; sprinkle 4 table spoons of Parmesan cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings. 

Original recipe from taste of home magazine January 2007. I left veggies out because we would rather have them on the side and I added garlic powder. I also add a little extra cheese on top. This is also good with the large shell noodles that can be stuffed.

Butter Rolls

3/4 cup Milk
1/3 cup Sugar
1 1/2 Eggs (1 whole + 1 white)
3 cups Flour
1 1/2 tsp Yeast
6 tbs Butter

I usually throw this in my bread maker on the dough setting. But you can make it in a bowl and let it raise for about 1 1/2 hours (double in size). Then make into balls. Bake at 350 for 20 min. Makes 16 rolls.

Mom's Festive Broccoli Cauliflor Salad

Grandma made this salad and it was so yummy. I'm glad she was willing to share the recipe.

Veggies
1 bunch broccoli
3 c cauliflower
1 med green pepper
2 med carrots cut thinly
1/2 thin sliced red onion
1/2 c olives sliced
1/2 c. cubed chedder cheese
Sauce
1 c mayo
1/2 c ranch dressing
1/2 tsp. garlic powder
1/2 tsp. dill weed
1/2 c sun flower seeds
1 tsp/ Italian seasoning

Cut up all veggies. Mix Sauce ingredients together in separate bowl and pour over vegetable mixture. Stir and enjoy.

Quick and Easy Creamy Tomato - Basil Soup

I had a little boy ask me for Red soup so this is what I found. I had no cans in the pantry but I have a freezer full of tomatoes so I thought I could make this work. And I did. I will be using this again.

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

 

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

 

original post: http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/