Wednesday, October 14, 2009

Candy Corn

Makes about 80 pieces

2½ cups confectioners’ sugar
¼ cup powdered milk
¼ teaspoon salt
1 cup sugar
⅔ cup corn syrup
⅓ cup unsalted butter
1 teaspoon pure Watkins vanilla extract

Food coloring

1. In a bowl, combine the confectioners’ sugar with the powdered milk and salt and set
2. In a saucepan, combine the sugar, corn syrup and butter. Bring the mixture to a boil
over high heat, stirring constantly. Reduce heat to medium and cook for another 5
minutes, stirring occasiona$y. Remove #om the heat and stir in the vani$a extract.
Stir in the powdered-milk mixture and let the dough rest for a few minutes until it’s
cool enough to handle.
3. Divide dough into 3 equal portions and place each in a separate bowl. Add food
coloring as desired, kneading each portion of dough until the coloring is evenly
distributed and the dough is smooth and stiff.
4. Ro$ each piece of dough into a rope about 1/2 inch thick. Place the three ropes of
dough next to each other to form a long rectangle. Use a ro$ing pin to gently press
them together.
5. Using a sharp knife, cut the dough into triangles and place them on a baking sheet.
Let set for about 1 hour. Store in an airtight container in a cool, dry place for up to 1

Monday, September 21, 2009

Banana Oatmeal Cookies


    Canola oil spray
    3/4 cup unbleached flour
    1/4 tsp. salt
    1/4 tsp. baking soda
    1/2 tsp. ground cinnamon
    1/4 tsp. ground allspice
    1 cup quick-cooking oats (not instant)
    1/3 cup raisins
    1/4 cup chopped walnuts
    1 large egg white
    3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
    1/2 cup (packed) dark brown sugar
    1 small banana, cut in 1-inch pieces
    1 tsp. Watkins vanilla extract


1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.

2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.

3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.

4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.

5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.

Makes 24 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

Thursday, March 19, 2009

Oriental Beef With Mandarin Oranges / Slow Cooker Thursday

2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) mushrooms, sliced
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper,and mushrooms and cook about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

Join Sandra at Family Corner for more wonderful crock pot recipes..

Thursday, February 19, 2009

Slow Cooker Thursday / Stuffed Peppers

4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large clove garlic, finely chopped
1 can (15 oz) tomato sauce
1/2 cup chopped tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped mushrooms
1/2 cup water
Fresh cilantro, if desired

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in mushrooms. Divide beef mixture evenly among peppers.
3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with cilantro.

My mouth is watering

Join in on Slow cooker Thursday, Hosted by Sandra at Family Corner