Buttermilk Caramel Syrup

This syrup is SOOOO delicious!!!! And it doubles as a great dip for fruit!


Ingredients:

1 1/2 cups buttermilk1 cup sugar1 cup brown sugar1/2 cup butter1 tsp baking soda1 tsp vanilla


Directions:In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in baking soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan because it bubbles up quite a bit and you'll need the room. As it cools, the bubbles will go away.

Potato Chip Chicken Fingers

Ingredients:

2 egg whites

2-3 lbs of chicken

1 bag of Ruffles, crushed (or potato chips of choice, gold fish work too)

Directions:

Cut chicken into strips, dip into egg whites, then roll in crushed chips. Bake at 400°F for 15 -20 minutes.  Make sure chicken is cooked thoroughly. Serve  with any dipping sauce you'd like. I like to mix Miracle Whip with Ketchup as a dip, but you can also do just a ranch dip, or anything else that sounds like a yummy chicken fingers dip to you!

Fried Rice

Ingredients:

1 cup uncooked rice
1 (12 oz) package of peas and carrots
3 TBS Soy Sauce
6 eggs
2 TBS milk

Directions:

Cook rice according to package. In a large frying pan add about 2 TBS of oil, make sure it is warm before you add the rice. After adding rice add the peas and carrots. While it's cooking scramble eggs and milk together and cook in a separate pan. Add soy sauce to rice, peas, and carrots mixture then add cooked scrambled eggs.

Caramel and Chocolate Filled Peanut Butter Cookies

Can you think of anything more yummy than a chocolate, peanut butter, and caramel combination!?! Yeah, this is DELICIOUS!!!

Ingredients

1 Cup Unsalted Butter
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Packed Brown Sugar
2 Eggs
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp vanilla
1 bag of Caramel Filled Hershey Kisses (take each one out of their wrappers)

Directions

Cream butter, peanut butter, and sugars together. Beat in eggs. In a separate bowl mix flour, baking powder, salt, and baking soda together. Stir dry ingredients in with peanut butter mix. Add vanilla.

Chill for at least one hour.

Preheat oven to 350°F.  Roll batter around Hershey kisses**, then roll in white sugar. Place on cookie sheet. Bake for 7-9 minutes.

**If you're like me you start to get tired of trying to roll the dough around the kisses! My variation on this is to just roll the batter into walnut sized balls and put on the cookie sheet, after baking put the Hershey kisses on top.... still uber delicious!!!

Wassail

Ingredients:
1/2 Cup Sugar
5 Whole Cloves
1 Cinnamon Stick
2 Cups Orange Juice
1 Quart Apple Cider, or Juice
2 Cups Water
4 Allspice berries
1/2 piece Ginger Root
1 Cup Lemon Juice

Directions:
Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices. Bring quickly to a boil. Remove from heat and serve.

**This is one that you can throw all the ingredients in the slow cooker on low for 4 hours or on high for 1 hour.**

Snickerdoodles

Ingredients:
For Cookie Dough:
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 1/2 Cups Flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt

For Cinnamon-Sugar Mixture:
1/4 Cup Sugar
2 tsp Cinnamon

Directions:
Preheat oven to 375°. Mix the shortening, sugar, and eggs until creamy. Mix the dry ingredients in another bowl. Blend the wet with the dry ingredients until well mixed. Roll the dough into balls about the size of a walnut. Prepare the cinnamon-sugar mixture in a small bowl. Roll the cookie dough into the cinnamon-sugar mixture and place on an ungreased cookie sheet. Bake for 6-10 minutes. As they cool they will wrinkle on top.

Microwave Fudge

Ingredients:
3 Cups Sugar
3/4 Cups Butter or margarine (1 1/2 sticks)
1 small (5 oz) can evaporated milk (about 2/3 cup)
1 (12 oz) pkg Milk Chocolate Chips
1 (7 oz) jar Marshmellow Créme
1 tsp Vanilla
1 Cup Chopped Walnuts or Pecans (Optional, I'm not a fan of nuts in my fudge!)

Directions:
In a 4-quart microwave safe bowl, microwave butter on high until melted (about 1 minute 30 seconds). Add sugar and milk. Mix well. Microwave for 5 minutes, stir after 3 minutes. Stir well, scraping down the sides of the bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand for 2 minutes, add chocolate chips and marshmellow créme and stire until melted. Add nuts and vanilla, mix well. Pour into foil lined 9' square pan. Spread evenly to cover the bottom of the pan. Cool at room temperature for about 12 hours. Cut into 1' squares.