English Toffee

My mom and grandma would make this every holiday season.  This is one of my favorites!

From: Allrecipes

2 cups butter

2 cups white sugar                                                                     3 TBL. water
1 tsp. Vanilla                                                         2 cups semisweet chocolate chips                                                                     

1 cup finely almonds slivers

In a large heavy bottomed saucepan, combine the butter, water and sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper

As soon as the toffee reaches the proper temperature, add vanilla, stir and pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Strawberry Citrus Sorbet

This simple dessert totally hits the spot for a sweet treat this summer.  I love, love, love fresh honey and when you combine it with strawberries and citrus it is just heaven!

Happy Food Healthy Life
 

2 oranges, peeled

1 lemon, peeled

1/4 cup melted honey

3 cups strawberries, frozen

 

 

 

Combine first three ingredients and blend for about 30 seconds, until the oranges and lemon are completely broken down.  Add the strawberries and blend on high speed until strawberries are combined and broken down.

Serve immediately or freeze in a freezer-safe container for a firmer consistency.  Makes 2 large portions for an adult.

 

Cookies n' Cream Fudge

The first time I saw this recipe on pinterest I thought it didn't sound very good.  However, a neighbor brought some over and it was creamy and delicious!  It tastes like cookies and cream ice cream in fudge form, definitely one of my new favorites!

Very Best Baking

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl.-oz. can)  Evaporated Milk
2 cups (12-oz. pkg.) White chocolate chips
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed oreo's
1 teaspoon vanilla (optional)
1 cup crumbled cream-filled chocolate sandwich cookies

LINE 9-inch-square baking pan with foil. COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.

Caramel

This is the best caramel recipe ever!!  I have made several and this is hands down the best!  I like that it doesn't have sweetened condensed milk or evaporated milk and that it does have both brown and white sugar as well as whipping cream.  You can use it in soft pourable form for ice cream or dipping apples or you can cook it a little longer and turn it into caramels.  I am addicted!

How Does She

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
vanilla (optional)
In a medium saucepan combine sugars, syrup and butter.
Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.

No Bake Eclair Cake

This is not healthy at all but if you want a no bake dessert that is easy and delicious than look no further!  The pudding and graham cracker soften together and create a creamy deliciousness that is then topped with a chocolate frosting!

Adapted from Chef in Training

2 (3.4 oz) packages Vanilla Instant Pudding mix dry

3 cups whole milk

8 or 12 oz. cool whip or homemade whipped cream

2-3 packages graham crackers

 

FROSTING 

1 stick butter

3 Tbsp. milk

3-6 Tbsp. cocoa

1 1/2 cups powdered sugar

 

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Poor half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together.  Spread over top of graham crackers and smooth out nicely.
Refrigerate for at least 2 hours so that graham crackers have time to soften.

Frozen Peanut Butter Bites

I have a peanut butter and honey obsession and this recipe totally hits the spot.  They are easy, pretty healthy and a great alternative to cookie dough or any other sweet dessert. 

Sububrban Girl Gone Country
1/2 cup peanut butter or other nut butter
1-2 tbsp honey or maple syrup
1 tsp vanilla
1-2 pinches of sea salt
1 tbsp coconut flour
1-2 tbsp mini chocolate chips

Mix the peanut butter, honey, vanilla and sea salt together until smooth. Next, add the coconut flour and stir. Roll into bite size balls and then roll them into the chocolate chips (do this so you can use less chocolate chips and still see them on the outside). Place in a airtight container in the freezer for up to a month. Enjoy!

This recipe only makes about 9-10 small balls.  Quadruple the recipe if you want any to make it to your freezer for another day. 

Buttermilk Caramel Fudge

 

My mom would make this around the holidays.  It is the most interesting recipe that looks like caramel but then sets up into a fudge consistency in the baking dish after you have poured it.  It is buttery and caramely and just melts in your mouth.  Try it, it is so easy to make!

Food.com

 

2 cups granulated sugar

1 cup buttermilk

1/2 cup butter

1 tablespoon corn syrup

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional)

Butter sides of a large heavy saucepan or Dutch oven.

Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.

Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.

attach candy thermometer to pan, making sure thermometer dose not touch bottom of pan.

Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.

Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees).

Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.

Remove form heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.

Using a spoon stir fudge until thickened and no longer glossy.

Stir in nuts.

Pour into a buttered 8- inch square pan. Cool completely.

Cut into 1-inch squares.

Store in an airtight container in refrigerator.

Lemon Cheesecake

I made this for Easter and it was absolutely delicious!  It is sweet, tart and creamy like a cheesecake should be.  The lemon curd on top gives it the perfect addition along with the whip cream.  Any lemon lover should definitely make this!

Grateful Prayer Thankful Heart

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 Tbl. sugar

1 cup granulated sugar
1 tablespoon lemon zest, finely grated
3 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
2 tablespoons lemon juice, fresh squeezed
3 large eggs

Position rack in the middle of the oven and preheat the oven to 350 degrees F,

Butter the bottom and side of a 9" springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.

Stir together crumbs, 2 tbl. sugar and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake 8-10 minutes or until crust is set; let cool on a wire rack. Reduce the oven temperature to 325 degrees F.

Process sugar and zest in a food processor until zest is finely ground.

In a medium bowl with an electric mixer, beat cream cheese beginning on low speed increasing to medium-high, until light and fluffy.

Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.

Add sour cream, lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.

Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.

Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.

Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.

Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

Run a table knife around the inside edge of the pan; remove the pan's side. Spread the lemon custard over the top of the cheesecake. Let stand at room temperature for 20 minutes. Cut into wedges and serve.

Lemon Custard
 

3 eggs, beaten

1 1/2 c. sugar

3 tbl. flour

3 tbl. cornstarch

dash salt

1 1/2 c. water

2 tbl. butter

1-2 tsp. lemon peel

1/3 c. lemon juice

 

Mix first 5 ingredients in saucepan.  Cook and stir over meium heat till thick and bubbly.  Reduce heat and stir 2 minutes more.  Remove from heat.  Gradually stir in 1 cup of filling into eggs while stirring.  I add just a small drop and stir, then add a little more then stir.  You don't want your eggs to curdle so add hot filling slowly to eggs.  When all filling has been added, replace all filling back into pan and bring to gentle boil.  Cook and stir 2 more minutes.  Remove from heat and add butter, lemon peel and lemon juice.  Let cool, then chill.

No Bake Granola Bars

These are so easy to make and very yummy.  I make these for breakfasts and snacks for the kids and they love them!

Laurens Latest

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips or 1/2 cup other chips, m&m's or dried fruit
1/2 c. coconut, toasted optional
1/4 c. mini marshmallows

I always double this recipe!!

In a large bowl, stir oats, marshmallows and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. When cool enough, mix in chocolate and other mix in's.  Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

No Bake Energy Bites

I love love love these!  They are so much healthier than cookies and still really tasty. 

 

Smashed Peas and Carrots

 

1 cup oatmeal

1/2 cup Adam's peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes, toasted

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Indoor Smores

These are so easy and delicious.  A fun snack for the kids that taste just like smores, maybe even a little better!

Macaroni and Chessecake

1 16 oz. bag mini marshmallows
1 12 oz. package semi sweet chocolate chips
1/2 cup butter
8 cups Golden Graham cereal (one 12 oz. box)
1 tsp. vanilla

Place package of chocolate chips in the freezer to chill. Spray a baking pan, set aside.
Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 1/2 the bag of marshmallows and stir until almost completely melted. Stir in vanilla. Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining 1/2 cup of marshmallows. Gently stir until evenly distributed.
Press cereal mixture into prepared baking pan. Cover and refrigerate until set. Turn out onto cutting board and cut into squares. Keep stored in an air tight container in the refrigerator.Makes approximately 20-24 bars depending on how big you cut them.

Milky Way Ice Cream

I love this chocolate ice cream with the marshmallow creme mixed in.  I don't think I will ever make chocolate ice cream again without it!

Picky Palate

3 cups heavy cream
1 cup whole milk
(or you could do 2 c. cream, 2 c. half and half)
3/4 cup sweetened cocoa powder
3/4 cups sugar
pinch of salt
8 ounces Marshmallow Fluff
1 tablespoon vanilla extract
3 Regular Sized 3 Milky Way Candy Bars (I left this out because they get to hard to chew when they are cold)

1. Over medium heat, combine milk, cream, cocoa powder, sugar and salt until sugar is dissolved. (I only added the cream and when the mixture was heated and dissolved I added the cold half and half to help cool it faster.)  Remove from heat and add in marshmallow fluff and vanilla. Stir to combine.
2. Allow to chill in refrigerator for 3-4 hours, or overnight.
3. Once chilled, stir in chopped candy bar pieces and add to ice cream maker. Follow manufacturer’s instructions for freezing.

Better Than "Anything" Chex Mix

This is decadent and addicting.  The chex cereal is coated in caramel then topped with peanut butter cups and marshmallows which is then drizzled with melted caramel, white chocolate and milk chocolate!                                                                          

Tablespoon

This doesn't make very much so I usually do two batches if we are having company!
 

1 12 oz. box corn Chex cereal

2  cup packed brown sugar
2 sticks butter
1/2 c. corn syrup
3/4 teaspoon baking soda

1 cup Reese's Peanut Butter Cups, MINI size or other, chopped up

1 cup mini marshmallows

1/2 cup caramel bits
1 Tbsp heavy cream
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips

1. Into large bowl, pour cereal; set aside. Line 1 cookie sheet with foil.
2. In large pan mix brown sugar, butter and corn syrup and cook until butter is melted and is smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Add marshmallows and stir in.  Make sure mixture is not too hot or marshmallows will melt. Spread on cookie sheet.
3. Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
4. In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with chocolate chips. Repeat again with white baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
5. Refrigerate until set. Break apart and store in tightly covered container.

Chocolate Chip Cookie Dip

A creamy dip to dunk graham crackers in.  No need to fuss with chocolate chip cookies when you have this recipe!  Make a double batch if your making for a party, this will be gone within minutes!
Taste of Home

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar or more to desired taste, I liked it with more

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup (6 ounces) miniature semisweet chocolate chips

Graham cracker sticks, teddy grahams, animal crackers, nilla wafers, apples, whatever!

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Yield: 2 cups.

Pumpkin Cheesecake with Gingersnap Crust

This is a divine cheesecake!  It has just a hint of pumpkin and spice mixed into the super soft white chocolate cream cheese filling, atop the gingersnap crust and drizzled with caramel.  Oh it is heaven in your mouth!

Our Best Bites

Crust:1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans (optional)

20 kraft caramels and 1 tbl. milk

Filling:3 8oz blocks cream cheese softened
3/4 C canned pumpkin puree
6 oz melted white chocolate (that’s about 1 C white chocolate chips)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
- 1 C whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.

- 1/3 C roughly chopped pecans, either toasted or caramelized
-  jarred caramel sauce for drizzling or melt some more caramels for drizzle

Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:

Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.

Melt 20 caramels with 1 tablespoon milk in microwave and spread over crust.

For Filling:

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).

Pour mixture on top of the crust.

For water bath:

Place cheesecake pan inside of a larger pan with about an inch of water, I just used a large cookie sheet and it worked fine.

Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!

When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.

Sweet N Salty Caramel Snack Mix

A perfect snack mix for the holidays!  I made a double batch and threw in whatever I felt like at the time, the sweet and the salty with the caramel makes an addicting combo. 

4 cups popped popcorn ( I popped my own 1/3 c. popcorn kernals and no oil in a large pot over the stove, it made a little more than 4 cups which I went ahead and used)

3 cups bugels

1 c. pretzels

1 c. salted nuts (mixed or other like pecans), I have seen this done with pumpkin seeds

1 c. packed brown sugar

1/2 c. butter
1/4 c. corn syrup
1/2 tsp. baking soda
1 c. m&m's any variety, I like the peanut butter ones, I also threw in some whoppers which we loved! or you could throw in candy corn or anything else for the season

you can add or take away from this recipe, instead of popcorn you could use, chex cereal or crispix, goldfish crackers,  you could also add craisins, chocolate or yogurt flavored raisins, sky is the limit!

Heat oven to 200.  Line Baking Sheet with aluminum foil.  Place popcorn, and remaining snacks except for candy in a large bowl.  Combine brown sugar, butter, and syrup in large saucepan.  Cook over medium heat, stirring occasionally, until mixture is bubbly around edges (4-5 minutes).  Continue cooking 5 minutes without stirring.  Remove from heat; stir in baking soda and vanilla, mixture will foam up a little.  Pour syrup over popcorn mixture; toss gently until coated.  Place on baking sheet and bake 1 hour, stirring every 15 minutes.  Cool, add candy pieces and store in airtight container.

Vanilla Ice Cream

I loved this recipe, the flavor is so pure and sweet and creamy, combined with the vanilla, Heaven!

2 cups heavy whipping cream

2 cups half-and-half cream

3/4 cup white sugar

1-3 tablespoon vanilla

Mix half and half with sugar until dissolved.  Add cream and desired amount of vanilla and add to ice cream maker.  We use a cuisinart.

Hot Fudge {His and Hers}

We have 2 hot fudge recipes here, my husband likes the first one the best because it is his mom's recipe and he grew up with it, it is also more of a milk chocolate.  I on the other hand like the second one best which is more of a dark chocolate.  Either way they are both chocolatey and rich and delicious over vanilla ice cream.

{His}

2 1/2 c. sugar

5 TBL. cocoa

1 can evaporated milk

1 c. butter

Melt butter in pan on the stove.  Add remaining ingredients except vanilla and bring to boil, then boil for 2 minutes.  Remove from heat and add vanilla.  Keep in quart size jar in the fridge.

{Hers}

4 TBL. butter

1 3/4 c. powdered sugar

3 TBL. cocoa

1 cup evaporated milk

vanilla if you want it

Melt butter in a pan on the stove.  Add powdered sugar and cocoa and mix as best you can.  Slowly whisk in a tiny bit of the milk and work out the lumps with a whisk, once most of the lumps are out pour in the remaining milk.  Bring to boil and then remove from heat and add vanilla if desired.  Fills a pint size jar, keep in refrigerator.  I doubled this but only put the 12 oz. can of evap milk so that I didn't have to open another just to waste the rest of it and it turned out just fine. 

White Chocolate Popcorn

I made this for my sisters baby shower, delicious!  I have seen this done at christmas as well substituting the m&m's for crushed candy canes.  P.S. you can find the ready to pop boxes at Hobby Lobby.

Tip Junkie

3 bags microwave popcorn, popped

(I made my own popcorn 3tbl. oil and 1/3 cup popcorn kernals over medium high heat, I did this twice)

2 - 12 oz. packages premier white chocolate morsels

2 - 12.6 oz. bags chocolate coated candies (such as M&Ms)

Mix half of popcorn {1- 1/2 bags} and 1 bag of candy in a large bowl. Melt 1 bag white chocolate morsels in microwave at 75% power for 3 minutes, stirring every 30 seconds, until melted. CAREFUL NOT TO BURN!!! Pour a small amount of chocolate over popcorn and stir to coat. Continue adding chocolate, a little at a time, until popcorn mix is fully coated. You will use about 2/3 of the white chocolate.

Spread popcorn mixture on a cookie sheet lined with wax paper. Using a spoon, drizzle remaining white chocolate over popcorn. Allow to cool for 1 hour before breaking popcorn mix into large chunks.

Repeat with remaining popcorn, candy and white chocolate.

Fruity Popcorn

This is really yummy, it sounds weird to put jello on popcorn but it is sugary and sweet and fruity and very addicting!

Our Best Bites

8 cups popped popcorn
1/4 C butter
3 T light corn syrup
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.