Tuesday, September 17, 2013

Almond Joy Cookies

1 c. butter (or 1 1/2 c. coconut oil)
1 1/2 c. white sugar
1 1/2 c. brown sugar
4 eggs
3 t. vanilla
2 t. almond extract
4 1/2 c. flour
2 t. baking soda
1 t. salt
5 c. chocolate chips
2 c. sweetened coconut
2 c. chopped almonds (toast the almonds if you prefer extra crunch)

Preheat oven to 375.  Lightly mist/grease cookie sheets
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together.  Beat in the eggs, one at a time, stir in the vanilla.  Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut, and almonds.  Drop by rounded tablespoonfuls on prepared cookie sheets.
Bake 8 to 10 minutes.  Cool on baking sheet for 5 minutes before removing to wire race to cool completely.


Monday, September 16, 2013

Calhoun's Signature White Chili

This is a commercial recipe.

2 c. chopped onion
4 t. oregano
2 T. olive oil
1 Gallon Water
3 1/2 oz. chicken base
1 T. Granulated Garlic
1 T. Cumin
1/2 t. cayenne pepper
1 T. cilantro
1 t. whole cloves
3/4 c. chopped green chilies
1 1/4 lbs. chicken
1 -10 can Great Northern Beans
1 c. cornstarch
3/4 c. water

Saute chopped onions, oregano, and olive oil for 5 minutes or until onions are clear.
Combine water, chicken base, garlic, cumin, cayenne pepper, cilantro, green chilies, and cloves.
(Place cloves in coffee filter & tie closed w/string)  Add to sauteed onions.  Bring to boil.  Reduce heat.  Simmer for 30 minutes.  Add chicken meat and beans.
Stir often.  Simmer 15 minutes.  Blend cornstarch with cold 3/4 c. water.  Add to soup.

Sunday, September 15, 2013

Triple-Layer Pretzel Brownie

  • 3 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter


  1. Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack.
  2. Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
  3. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container. Yield: 2 dozen.

Saturday, September 14, 2013

Caramel Apple Blondie PIe

  • large Granny Smith apples (about 3 lb.)
  • 2 tablespoons all-purpose flour
  • 2 cups firmly packed light brown sugar, divided
  • 1 cup butter, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • large eggs, lightly beaten 
  • 3 tablespoons bourbon 
  • 3/4 cup coarsely chopped toasted pecans
  • 1/2 (14.1-oz.) package refrigerated pie crusts 
  • Apple Cider Caramel Sauce--see below


  1. 1. Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
  2. 2. Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
  3. 3. Fit pie crust into a 10-inch cast-iron skillet, gently pressing pie crust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of pie crust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.
  4. 4. Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
  5. 5. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel Sauce

  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  1. Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Wednesday, September 11, 2013

Toffee Caramel Apple Cake

  1. 2 cups granulated sugar
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 1 tsp vanilla extract
  5. 3 cups all-purpose flour
  6. 1 tsp salt
  7. 1 tsp baking soda
  8. 3 small granny smith apples, chopped
  9. 1 cup toffee bits, plus more for topping
  10. For the caramel topping
  11. 1/2 cup sugar
  12. 1/2 cup light brown sugar
  13. 4 tbsp butter
  14. 1/4 cup evaporated milk
  15. 1 tsp vanilla extract
  1. Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
  2. Chop apples into small chunks, this will create about 2 1/2 cups of apples; set aside.
  3. In a large bowl or stand mixer, beat sugar, eggs, vanilla extract and oil until smooth.
  4. In a separate bowl sift flour, salt, and baking soda together.
  5. Slowly mix flour mixture into egg mixture until well combined.
  6. Add half of the chopped apples and toffee bits into batter and stir, then add the remaining apples and toffee bits. Gently stir until apples are evenly mixed in.
  7. Spread batter into prepared pan and place in cool oven. Bake for 50 to 55 minutes in a 325 degree oven; allow pan to cool.
  8. For the caramel topping:
  9. In a small saucepan heat sugars, butter, and evaporated milk until boiling. Stir constantly for 2-3 minutes until sauce thickens. Stir in vanilla.
  10. Pour caramel topping over cake, allow the caramel to slightly cool for a minute or two then top with toffee bits.

recipe and picture from apumpkinandaprincess.com

Monday, September 2, 2013

Christmas Chex Mix

Christmas Crack Chex Mix
  • 1 12.8-ounce box Rice Chex cereal
  • 1 12-ponce box Golden Grahams cereal
  • 1 7-ounce bag shredded coconut
  • 1 4-ounce bag slivered almonds
  • 1 1/2 cups butter (3…yes 3…sticks of butter)
  • 2 cups sugar
  • 2 cups corn syrup
Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage…about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.