Monday, December 7, 2009

Lipton Recipe Secrets

Lipton Recipe Secrets: "4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/4 cup all-purpose flour
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1-3/4 cups water
2 Tbsp. lemon juice

1. Dip chicken in flour, shaking off excess. Melt Spread in 12-inch nonstick skillet over medium-high heat and brown chicken 4 minutes, turning once.
2. Stir in Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with water and lemon juice.
3. Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice."

Monday, May 25, 2009

Peanut Butter Fudge

2 cups sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
3/4 cup crunchy (or creamy) peanut butter

In large pan, boil sugar, milk, and salt for 10 minutes; add butter. Continue boiling until mixture reaches soft ball stage. Remove from heat; add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly (it sets fast) into buttered 9" square pan. Cut into squares.

Marshmallow Fudge

2-1/4 cups sugar
3/4 cup evaporated milk
1 cup marshmallow cream OR 16 large marshmallows instead of the marshmallow cream
1/4 cup butter
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 teaspoon vanilla
1 cup chopped nuts

Mix sugar, evaporated milk, butter and salt in heavy saucepan. Cook, stirring constantly, over medium heat to an all-over boil. Boil and stir 5 minutes. Stir in chocolate chips and marshmallow until completely melted. Add vanilla and nuts. Spread in buttered 8" square pan

Caramel Crunch Popcorn

8 cups freshly popped popcorn (about 1/2 cup unpopped)
1-1/2 cups nuts (I like either whole almonds or pecan halves best)
1 cup brown sugar
1/2 cup sugar
2/3 cup butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla

Combine popcorn and nuts. Place on a large (no smaller than 11x17x2") cookie sheet.Preheat oven to 300 degrees.Combine in heavy saucepan, sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250 degrees. Remove from heat, add soda and vanilla. Stir well, until creamy. Pour over popped corn and stir to coat. Bake at 300 degrees for 10 minutes, stir, then bake 10 minutes more. Transfer to foil, spread thin. Let cool completely. Break up and store airtight.

Mother Goose (crystallized) Popcorn

2 cups sugar
1 cup water
2 Tablespoons butter
1 teaspoon vanilla extract
3-4 drops food coloring
8-9 cups popped popcorn (1/2 cup unpopped)

Pop popcorn.
In a saucepan, combine sugar water, and butter over medium heat. Bring mixture to a boil, stirring constantly. Cook without stirring until it reaches a hard ball stage (about 255°). Remove from heat, add vanilla and food coloring to make desired color, mix well. Pour over popcorn, mixing until candy mixture thoroughly coats popcorn. Pour out onto foil to cool. Break apart.

S'mores Fudge

1-1/3 cups milk chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1-1/3 cups miniature marshmallows
2 graham crackers -- broken into small pieces

Line an 8-inch square pan with aluminum foil; grease foil. Cook the chips and the condensed milk in bowl in microwave until melted and smooth. Stir frequently. Let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

Sour Cream Fudge (a white fudge)

32 ounces white chocolate, grated
1 jar (7 ounces) marshmallow creme
1 tablespoon vanilla
2 cups chopped nuts
4 cups sugar
1/2 cup butter
1 pint dairy sour cream

Combine white chocolate, marshmallow creme, vanilla, nuts; set aside.Combine in heavy saucepan sugar, butter and sour cream. Heat until mixture boils, stirring constantly. Cook 5 minutes while boiling. Fold into chocolate mixture until smooth. Pour into buttered 8 x 8 inch dish. Cool in refrigerator. Cut into pieces.

Foolproof Fudge

1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons vanilla
1/4 teaspoon salt

In heavy saucepan, over low heat, melt chips with milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper lined 8" square pan.

To make In microwave: Put chips and milk into bowl- heat until chips are melted. Continue as above.

No-Cook Cream Cheese Fudge

Makes about 45 pieces
2 cups confectioner's sugar
4 ounces cream cheese, at room temperature
2 ounces unsweetened baking chocolate, melted
1 tablespoon milk, half & half, or heavy cream
1 teaspoon vanilla
1 cup flaked coconut or chocolate chips, optional
1/2 cup chopped nuts, optional

Lightly grease a 9 x 5 inch loaf pan. Line with waxed paper, then lightly grease paper.Beat sugar and cream cheese in a medium-size bowl with electric mixer until well blended. Beat in chocolate, milk and vanilla until well blended, smooth and creamy. Stir in any optional ingredient. Spread evenly in prepared pan. Chill about 8 hours or until firm enough to cut. Lift waxed paper by ends onto cutting board. Cut fudge into 1 inch pieces.

Tuesday, May 19, 2009

New one soon

I Will post a new recipe soon. Been busy with the store.