Beth’s Peanut Brittle

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Everyone’s grandmother had a recipe for peanut brittle.   Beth’s turns out pretty darn good! If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup honey, light molasses, or agave nectar. You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.  For something different, add 2 teaspoons cinnamon or 1/2 teaspoon cinnamon and 1/2 teaspoon cayenne pepper mixed with the peanuts.

Ingredients:

  • 3/4 c water
  • 3 c sugar
  • 1/2 c light corn syrup
  • 1/4 tsp cream of tartar
  • 3 Tab butter, cubed
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 3 c roasted salted peanuts

Directions:

  1. Bring water to a boil in a large, heavy pan.
  2. Remove from heat and stir in sugar and cream of tartar until disolved.
  3. Then add the corn syrup.
  4. Cook to 250°.  Takes about 15 minutes.  Use a candy thermometer.
  5. Warm the peanuts on the baking sheet 250° for a few minutes.
  6. Then add all the peanuts.
  7. Stir occasionally to submerge the nuts.  Cook to 250°.
  8. Sprinkle with baking soda and vanilla.  It will foam up – a lot!
  9. Stir lightly.
  10. Pour onto well buttered warm cookie sheet or slab.  Carefully!  Hot sugar can really burn.
  11. Spread rapidly with a rubber spatula until you can see through the brittle coat.
  12. Cool.
  13. Break into pieces.
  14. Store tightly covered.

Serves:  50 – 3 lbs
Source: Beth Kerfoot and Food Network Kitchen

 

Quick Sundried Tomato and Feta Dip

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All you need is a block of feta and a jar of sundried tomatoes to make this 2-minute super creamy sundried tomato and feta dip. And you can serve it immediately.  I keep a blockof feta in the freezer just in case.  Pondering adding garlic.

Ingredients:

  • 1 block of feta (typically 200g/7oz)
  • 1/2 c sundried tomatoes, plus 1 tablespoon chopped, to garnish
  • 3 Tab oil (from the sundried tomatoes jar or use olive oil)

Directions:

  1. Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender).
  2. Blitz until the sundried tomatoes break down and the dip is super smooth. This will take a couple of minutes. If you find it’s not moving well (this will depend on the strength of your food processor), stop the motor and break up the feta with your spoon then try again. If that doesn’t work, add another tablespoon of oil and continue.
  3. Garnish and serve.

Notes:

No food processor?  You can make the dip without equipment – you’ll need to chop the sundried tomatoes finely and crumble up the feta, then mix it with the oil with a fork or a small whisk in a bowl. It won’t be as smooth, but it’ll have the same flavour.

Serving Suggestions:  Enjoy the dip with your favourite crackers, crisps, pita chips or a platter of crudites, or use it as a spread on sandwiches, and flatbreads or dollop it on pizza or on top of shakshuka! It’s also great tossed with baby potatoes for a delicious non-mayo potato salad, used as an easy no-cook pasta sauce or served with grilled chicken or steak. It’s super versatile!

Like it runnier?  Just add another couple of tablespoons of oil, or use 1/4 cup of Greek yogurt to thin out the dip if that’s the texture you prefer.

Non dairy?  Use a can of white beans in stead of the feta cheese.  Save some of the can liquid to thin the dip.

Serves:  6

Source:  Kate Alexandra – dishedbykate.com

Retro Shrimp Dip – The Best Shrimp Dip Ever

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This Retro Shrimp Dip is always a hit at parties. And, you can keep everything on hand (except maybe the cream cheese) – canned shrimp, cream cheese, chili sauce, mayo, seasoning and green onions. Delicious!

Ingredients:

  • 1 (8 oz) block cream cheese, softened to room temp.
  • 1/3 c mayonnaise (or Miracle Whip – slightly sweeter)
  • 1/2 tsp lemon juice
  • 3 Tab. chili sauce
  • 1/4 tsp Worcestershire sauce
  • 1 Tab dried minced onion
  • 1 (4 oz) can tiny shrimp (or frozen tiny Bay shrimp)
  • sliced green onions, for topping (optional)

Directions:

  1. In a medium bowl beat together the cream cheese and mayonnaise until smooth.
  2. Add the lemon juice, chili sauce, Worcestershire sauce and dried onion.
  3. Beat until smooth.
  4. Chop up the shrimp into chunks.
  5. Stir chopped shrimp into the cream cheese mixture.
  6. Garnish with sliced green onions.
  7. Keep chilled.
  8. Serve with Ruffles potato chips (or your favorite cracker).

Serves: 10
Source: Brandie @ The Country Cook

Jalapeño Cheese Breadsticks

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Look at this recipe as a suggestion.  Consider brushing raw dough with marinara sauce or pizza sauce or mustard, or or or…Add in diced pepperoni, diced ham, chopped tomato, or or or. . .

Ingredients:

  • 1 loaf Bridgford Frozen Ready-Dough®, thawed
  • 1/2 c shredded Cheddar cheese (I would use lots more cheese!)
  • 1/2 c chopped, canned jalapeño peppers (or diced green chiles)  (Bland.  For more heat toss with a little hot sauce.)

Directions:

  1. Lightly grease a large rimless sheet pan; set aside.
  2. On a lightly floured surface roll out dough to a 10 x 14 inch rectangle. If dough shrinks back after rolling, let rest for 10 minutes and then continue rolling.
  3. Carefully transfer rectangle of dough to prepared sheet pan.
  4. Brush dough with melted butter.
  5. Sprinkle evenly with cheese and peppers.
  6. With a pizza slicer or sharp knife, cut the dough into 1-inch strips. Do not move strips.
  7. Let the dough rise until puffy (45 minutes – 1 hour).
  8. Bake in a preheated 375° oven for 12-15 minutes or until golden brown.
  9. Remove from oven.
  10. Cut the strips apart and remove to cool on wire rack.

Serves:  ? 12-14 if you can eat jusr one

Source:  Ad for Bridgeford frozen bread

Cracked Out Corn Dip

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Couldn’t resist the name!

Ingredients:

  • 1 (8-oz) package cream cheese, softened
  • 1 (1-oz) package Original Ranch dressing mix
  • 3/4 c cooked chopped bacon
  • 2 c shredded cheddar cheese
  • 1 (16-oz) container sour cream
  • 3½ c frozen corn kernels, thawed (10 oz = 2 cups)

Instructions:

  1. Preheat oven to 400º.
  2. Lightly spray a 2qt baking dish with cooking spray.
  3. In a bowl, combine all ingredients.
  4. Mix well.
  5. Transfer to 2-quart baking dish.
  6. Cover with aluminum foil.
  7. Bake dip 25 to 30 minutes or until hot and bubbly.
  8. Serve dip with Fritos or tortilla chips.

You can prepare dip through step 6 and refrigerate overnight. When baking after refrigerating, you will need to add 5 to 10 minutes to the cooking time.

Serves: 10 people
Source: Plain Chicken

Cindy’s Apricot Shortbreads

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A new friend shared this great treat with us.  Had to share the recipe.

Ingredients:

  • 1 Duncan Hines Butter Flavor Recipe Cake Mix
  • 1 egg
  • ½ c butter SOFTENED TO ROOM TEMPERATURE
  • ½ c of chopped pecans
  • 10 oz. jar of apricot preserves (or blackberry or whatever)
  • 1 Tab of minced lemon rind. (I used the rind of a whole lemon, the other night)
  • 1 c powdered sugar
  • 1 tsp almond extract
  • 4 tsp water

Directions: 

  1. Preheat oven to 350°.
  2. In a mixing bowl , blend the first 4 ingredients until crumbly.  (NO LONGER, I find it best to cut it in with a knife.)
  3. Press into a GREASED 9 x 13 pan.
  4. Sprinkle the minced lemon rind over the top.
  5. Spread the apricot preserves on top of the shortbread mixture. (I sometimes put the preserves in the microwave for defrost for about 1 min, then if I do that a few times, the preserves are liquid and I can pour the preserves around easily.)
  6. Bake for 25 minutes – maybe more…
  7. Place on a cooling rack.
  8. Allow to cool slightly.
  9. Mix powered sugar, almond extract and water until smooth.
  10. Drizzle on top of apricot shortbread.
  11. Cool.
  12. Cut into bars as large as small as you wish.
  13. Refrigerate until shortly before serving.
    If the crust is too thick on the edges, just cut off the thick part. Save it and eat it as a cookie. It is not as pretty to serve.

Serves:  You are cutting – you do the math.

Source:   Cindy Irey, via David Diebold

Cherry-Chocolate Oatmeal Cookies

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Add dried cherries to Oatmeal Chocolate Chip cookies for a special treat.
Ingredients:

  • 1 c butter, softened (1/2 lb)
  • 1-1/2 c packed brown sugar
  • 2 large eggs (3 if at high altitude)
  • 1 tsp vanilla
  • 1-1/2 c flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 2 c old-fashioned oats
  • 1 c dried tart cherries
  • 1 c dark chocolate chips

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes.
  3. Beat in eggs and vanilla.
  4. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt.
  5. Gradually beat into creamed mixture.
  6. Stir in oats, cherries and chocolate chips.
  7. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets.
  8. Bake 9-11 minutes or until edges are golden brown.
  9. Cool on pans 1 minute.
  10. Remove to wire racks to cool.

Serves:   Makes 6 dozen
Source:  Jaye Beeler, Grand Rapids, Michigan  Taste of Home

Mock Enchiladas

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You can tell how old this recipe is.  Have you priced a bag of Fritos lately??!!

Ingredients:

  • 29¢ bag Fritos corn chips (or 4 cups – 9+ oz)
  • 3 c chili con carne (or whatever a can is now)
  • 1 small onion (diced)
  • 1 small can sliced olives
  • 4 c cheddar cheese (shredded) divided (1 lb)

Directions:

  1. Preheat oven to 350°.
  2. In a 13×9″ casserole baking dish evenly distribute the corn chips.
  3. Mix in  2 cups cheese.
  4. Mix in onion and olives.
  5. Pour the chili con carne on top.
  6. Sprinkle rest of cheese over top.
  7. Bake for 10-12 minutes until heated through and cheese has melted.
  8. Serve with optional toppings like chopped tomatoes, avocado, cilantro, sour cream and pickled jalapeños.

Serves:   4-6

Source:  Invented at KOA

Bacon Equivalents, Recipe Measurement, Equivalent, or Substitute

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Keep in mind, you can’t have too much bacon!

1 serving = 2 strips fried, baked, or broiled
1 rasher bacon = 1 strip
1 slice bacon = 1 tablespoon fried and chopped bacon pieces
1 slice bacon = 2 to 3 teaspoons real bacon bits
1 slice bacon = 2 to 3 teaspoons imitation bacon bits
1 slice bacon = 1 thin slice pancetta (about 3/4 ounce)
1 slice bacon = 3/4 ounce salt pork (in soups, stews, sauces)
1 pound bacon = 35 thin strips
1 pound bacon = 16 to 20 regular strips
1 pound bacon = 12 to 16 thick strips
1 pound bacon = 1 can cooked bacon (18 to 20 slices)
1 pound bacon = 1 cup bacon fat
1 pound bacon =1 1/2 cup fried and chopped bacon pieces
1 pound bacon = 3/4 cup bacon bits
1 1/2 pounds bacon = 3 ounces bacon bits
1/4 cup crumbled cooked bacon = 4 slices
1/3 cup crumbled cooked bacon = 5 slices
1/2 cup crumbled cooked bacon = 8 slices
2/3 cup crumbled cooked bacon = 10 slices
3/4 cup crumbled cooked bacon = 12 slices
1 cup crumbled cooked bacon = 16 slices (about 1 pound)
1/4 pound back bacon = 1 cup cracklings

Diced, raw bacon is roughly the same weight for cup measure as liquids. One cup would be approximately 8 ounces and 225 grams; 1/2 cup is about 4 ounces or 115 grams; 1/4 cup is about 2 ounces or 55 grams, etc.

Source:  The Spruce Eats

Shrimp Dijon

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This is a favorite when you’re entertaining and have a crowd to feed.  If feeding a crowd, offer Slug-a-Bed Stew and/or KOA Chicken with Spinach and Sun-dried Tomatoes to satisfy dietary variations.  They all go over rice. Have not tried using plant based beef/chicken.

Ingredients:

  • 1 1/2 lb peeled, deveined shrimp
  • 1/4 c butter or margarine
  • 1 medium onion, thinly sliced
  • 1/4 c flour
  • 1 1/2 c milk
  • 2 tTab Dijon mustard
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 6-oz package cream cheese, softened, cut in cubes.

Directions:

  1. Melt butter or margarine in a frying pan.
  2. Add shrimp and onions.
  3. Saute for three minutes. Do not brown.
  4. Sprinkle flour into the mixture.
  5. Stir.
  6. Thin the mixture with the milk a little at a time to avoid lumping.
  7. Add mustard, nutmeg, salt and pepper.
  8. Cook for three to five minutes.
  9. Stir in cream cheese until blended and warmed through, but do not boil.
  10. Serve over rice.

Serves:  4-6

Source: Heloise

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