family-favorite - JRPerk

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

Cheesy Bread – Tammy’s

Note: I made this too early once and just put it into the refrigerator for a few hours before baking. INGREDIENTS: INSTRUCTIONS:

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

Chili con Queso – Randy’s

Easy and Excellent! Makes about 22 half-cup servings Ingredients: Instructions: Heat on the stove or in the microwave, stirring frequently. Sous Vide Instructions: Oven Instructions: Notes:

Stuffed Green Peppers – Low Carb

NOTES: I whipped these up with stuff I found in the refrigerator and they were a hit! Dianne said, “I would eat this again tomoorw night!!! Yummm…” Serving size = 2 Green Peppers per person (if main dish). This recipe is sized for a single Green Pepper. Mulitply it by the number of peppers you… Continue reading Stuffed Green Peppers – Low Carb

Cornbread – Tennessee Sour Cream

Inspired by a recipe from an old Tennessee church cookbook. Many southern recipes call for self-rising flour or self-rising cornmeal. It is difficult to find this north of the Mason-Dixon line so you need to add some extra ingredients. A single batch of this is perfrect for a 10″ cast iron skillet. You can double… Continue reading Cornbread – Tennessee Sour Cream

Sous Vide Dulce de Leche

You can make plain Dulce de Leche by heating the milk in the unopened can but you cannot add flavorings. Believe me, the added flavorings make a big difference.

We made ours with several different flavorings and asked some friends over to taste test and vote on their favorites. The process, comments and the results are below:

NOTES and warnings:

This stuff is going to expand and break the glass jar if you over-tighten the lids. Turn down the lid until snug then back it off a half a turn and turn it with the tip of two fingers until it stops turning freely. This should make the lid tight enough to hold out the water but loose enough to let air pressure escape.
If you put cold glass jars into 185 degree water, they may (probably will) break from the temperature shock. Put the jars in the sous vide and cover them with hot tap water before starting the sous vide heater.
Sweetened Condensed Milk comes in 14 oz (by weight) cans. These cans actually hold 10oz (by volume). You need to measure 5oz by volume of Sweetened Condensed Milk into each ½ pint (8oz canning jar).

INSTRUCTIONS:

Sous Vide for 12 – 18 hours at 185 degrees.

Test recipes:

#1 – 5oz of Sweetened Condensed Milk with no additives (just like simmering in the can).

Average Score Fixed at 5/10 (baseline). It is actually very good.

#2 – 1/8 tsp Clear Vanilla Extract added

Average Score: 7/10

Comments: “Richer than plain.” “Richer deep flavor.” “Not overpowering. Cannot really taste the vanilla.”

#3 – 4 drops LorAnnOils Butterscotch Flavor added

Average Score: 9/10

Comments: “Yum!!!” “Buttery Flavor.” “Very Different Flavor” “Holy ****”