Thursday, December 9, 2010
Friday, December 3, 2010
- 1 cup sugar
- 1/4 cup water
- 1 Tbsp light corn syrup
- 1/2 lb butter (2 sticks - NO substitutes!)
- 1/2 lb. slivered almonds (2 cups)
- 1/2 cup milk chocolate chips
Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.
1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.
2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until 300 degrees. (If you don't cook it long enough it will not harden)
3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, sprinkle chocolate chips over the almond mixture and let them melt. Spread it evenly on the top.
4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.
Thursday, December 2, 2010
Wednesday, December 1, 2010
This pie was really rich, but very good. It was a great way to use up some of our trick-or-trick candy. I shared this with several people to spread the calories around :)
Recipe from: Mommy's Kitchen
2 - 8oz packages Kraft Philadelphia - Cream Cheese, softened
1 - cup sugar
2/3 - cup creamy peanut butter
2/3 - cup whipped topping
14 - peanut butter cups,divided
1 c- chocolate crumb crust (9 inches) I used a Oreo crust
In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.