Hi

HI

I know I don't post very often, but I do read all the blogs on here and other places. I am getting ready to go to New England for 2 weeks. I love New England at this time of year, with all the fall colors in bloom. I just wanted to share and let everyone know that I do keep up with everybody’s posts. I will try and post more often when I get back. I did want to share a fall recipe, so enjoy.

Apple Cider Caramels

Ingredients

2 cups apple cider

1 cup heavy whipping cream divided

pinch ground cloves

1 1/4 tsp cinnamon

1/4 tsp nutmeg

1 1/2 cups white sugar

3 tbsp water

1/3 cup light corn syrup

1/2 cup butter cubed

Instructions

1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside

to cool.

2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.

3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple

cider. Set aside.

4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup.

Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and

simmer until the syrup reaches 230 degrees.

5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until

fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat,

stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244

degrees, cook for 2 minutes longer.

6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at

room temperature or in the refrigerator.

7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper.

Store in an airtight container or in the refrigerator.

http://w w w .iheartnaptime.net/apple-cide

 Ecclesiastes 3:1 - "There is a time for everything, and a season for every activity under heaven."

Crispy Cheddar Chicken

Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts 
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.   https://www.facebook.com/CountryStyle1954?ref=stream

Hamburger Casserole in Microwave:

Hamburger Casserole in Microwave: Yummy Hot Dish

1 can cream of anything soup
1/2 pound cooked ground beef
1 pound cooked noodles... chef's choice
1 can of peas or green beans (drained)

Combine and microwave for a few minutes.

Peanut Butter Fudge

Peanut Butter Fudge

Oh my I know what I am making tonight

Easiest PB Fudge EVER
2 cups sugar,
1/2 cup milk (or use half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That's it.

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Peanut Butter Fudge

Peanut Butter Fudge
1 1/2 cups sugar, 
1/2 cup milk,
1/2 cup peanut butter 
1 tsp vanilla.
In a pot put sugar and milk together on stove. Boil for 6 to 7 min but no more. Take off heart and mix in
 peanut butter and vanilla. Poor into lightly greased dish. Cut once cooled

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Fruit Salad

SECRET FRUIT SALAD*
And the secret is out......

-Fruits of your choice
-1 box (113 g.) vanilla instant pudding mix

The secret is adding dry vanilla pudding mix.
Use whatever Fruit you'd like :)

It combines with all the juices from the fruit & makes a scrumptious dressing that coats every bite. Everyone will ask you for the recipe - but don't tell them, I'm trying to keep this under wraps ;)



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*TACO SEASONING MIX (COPYCAT)*

*TACO SEASONING MIX (COPYCAT)*

1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
Pinch of salt and pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.



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BISQUICK (COPYCAT)

BISQUICK (COPYCAT)

-10 cups flour
-8 Tbsp. baking powder
-1 tsp. cream of tartar
-1 1/4 cup powdered milk
-1 Tbsp. salt
-1/4 cup sugar
-2 1/4 cup shortening

Mix all dry ingredients together in a large bowl.
Cut in shortening until you have fine crumbs.
Store in a tightly covered container in a cool place. 



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Strawberry Cream Pie

Since Spring is here and Strawberries are in season, I thought I would post
  this recipe that I found on one of my FB likes called Welcome Home. It sounds delicious. Thank you Welcome home for this recipe.


Strawberry Cream Pie

1-9 in. Frozen deep-dish pie crust, thawed and baked 
1-16 oz. container fresh strawberries
1-8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
1-8 oz. container Cool Whip, divided

If you're using a frozen or refrigerated pie crust, prick the bottom of the crust with a fork and brush a little olive oil on the bottom. Bake it until completely done. Set aside. 

In a large bowl, beat cream cheese until smooth. Add the powdered sugar and vanilla; blend well. Add half of the whipped topping to the cream cheese mixture and blend until smooth. Dice some strawberries to make 3/4 cup. Fold the diced strawberries into the cream cheese mixture. Spread the mixture into the prepared crust. Spread the remaining whipped topping on top of the cream cheese mixture. Slice the remaining strawberries and place on top of the whipped topping. Refrigerate until completely chilled.

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January

I just wanted to say hi to everyone!! 

I can't believe it's the middle of January already. I had a beautiful Christmas

and I hope every one of you had a wonderful Christmas. Of course my New Years

Resolution is to lose weight, and hopefully I can. I decided to go on the calorie diet, trying to 

stay between 1500 and 1600. So far it’s going great. If any of you have any suggestions

 or recipes send them my way. I will keep you informed on my progress. 

Everyone have a blessed day!! 

Philippians 4:13 I can do all things through Christ which strengtheneth me