Note: A single batch of this recipe will fill a 9 x 9 baking dish and a double batch will fill a 10 x 15 jelly roll pan. INSTRUCTIONS: 1 cup raw slivered almonds 1 cup unsalted butter (2 sticks) 1 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1.5 cups semi-sweet… Continue reading Toffee – Dianne’s
Category: course-appetizer-candy
Queso Fresco – Jalapeno
This is an easy cheese to make but it is pretty bland. It also does not melt but it makes a nice cheese to eat on top of crackers. I decided to add diced jalpenos and salt to add flavor. INGREDIENTS: INSTRUCTIONS:
Deviled Eggs – Jalapeno Bacon
INGREDIENTS: 12 eggs 4 Tablespoons real mayonnaise 2 Tablespoons + 1 teaspoon prepared (regular) mustard 3.5 Tablespoons of diced, pickled jalapeno peppers (more or less to taste) 1 teaspoon of juice from the pickled jalapeno peppers 4 Tablespoons bacon bits for the filling plus more to cover. 12 drops of hot sauce (tabasco, Franks, etc.)… Continue reading Deviled Eggs – Jalapeno Bacon
Tahini
Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). I make tahini in the blender. The blender is better for small quantities than the food processor. INGREDIENTS: 1 cup hulled sesame seeds 3 tablespoons olive oil (canola in a pinch) Pinch of kosher salt INSTRUCTIONS: Toast the sesame seeds in… Continue reading Tahini
Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle
Makes about 6 cups. Hummus is a combination of cooked, blended chickpeas and tahini. Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). This recipe is basically a tahini and hummus recipe all-in-one. Many people buy tahini instead of making it because it is hard to make smooth tahini… Continue reading Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle
Turtle Oreo Balls
INGREDIENTS: 1 pkg Oreo Cookies (approx. 40) 8 oz. pkg Philadelphia Cream Cheese Rolo candies (approx. 40) Chopped Pecans (1/4 cup) 3/4 pkg. Almond bark (chocolate or white) optional additional chopped pecans added to the batter INSTRUCTIONS: Place Oreo cookies (and optional additional chopped pecans) in a food processor and pulse until crumbled. Cut cream… Continue reading Turtle Oreo Balls
Rolo Pretzel Delights – Danielle’s World Famous
INGREDIENTS: Small Pretzels Pecan Halves Rolos (unwrapped) INSTRUCTIONS: Heat oven to 250 degrees Line a cookie sheet with parchment paper or use a silicone baking mat. Place Rolos on top of pretzels. Bake 3 to 5 minutes until candy softens but does not melt. Remove from oven and top with a pecan half. Let cool… Continue reading Rolo Pretzel Delights – Danielle’s World Famous
Peanut Brittle
Peanut Brittle This is my twist on Grandma Great’s recipe. I added vanilla and salt and tweaked the instructions. NOTES: If you use a wide bottom pan (larger than about 8″ across), it will be difficult to monitor the temperature with a thermometer because the sugar will be very shallow in the bottom of the… Continue reading Peanut Brittle
Caprisi Grilled Cheese
NOTES: These would be even better with cooked bacon slices INGREDIENTS: 8 1/2″ thick slices of sourdough (9″ round) 1/4 cup basil Pesto 8 oz fresh mozzarella sliced 1/4″ thick 2 large tomatoes cut in 1/4″ slices 2 tablespoons olive oil INSTRUCTIONS: Heat skillet to mediumHeat oven to 250 Spread Pesto on one side of… Continue reading Caprisi Grilled Cheese
Buffalo Chicken – Danielle’s
Ingredients: 1 can (20 oz) of pre-cooked chicken breast 1 (8 oz.) stick cream cheese 1/2 cup ranch 1/2 cup franks buffalo sauce 1/2 cup shredded cheese (I use sharp cheddar) You may have to add more ranch or buffalo sauce depending on preference. Instructions: Place ingredients in a crockpot or in sauce pan on… Continue reading Buffalo Chicken – Danielle’s