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Nana’s Exceptional Peanut Brittle

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups self rising flour (sifted) 1 stick unsalted sweet cream butter (frozen) 2 Tbs. cultured buttermilk blend 1/2 cup water 1 egg ( beaten for egg wash)
  • cup powder (or your favorite seasoning)
  • 1/2 block of cream cheese
  • 3 cups Skinless Chicken breast
  • 3 teaspoons of butter
  • 1 teaspoon semi-sweet chocolate chips or mini chocolate chips
  • 2 teaspoons shredded skinless, boneless rotisserie chicken breast
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups self rising flour (sifted) 1 stick unsalted sweet cream butter (frozen) 2 Tbs. cultured buttermilk blend 1/2 cup water 1 egg ( beaten for egg wash)
  • cup powder (or your favorite seasoning)
  • 1/2 block of cream cheese
  • 3 cups Skinless Chicken breast
  • 3 teaspoons of butter
  • 1 teaspoon semi-sweet chocolate chips or mini chocolate chips
  • 2 teaspoons shredded skinless, boneless rotisserie chicken breast
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Instructions
  1. Boil sugar,corn syrup,and water until it spins thread
  2. Add peanuts and stir continuously
  3. Cook until peanuts are light brown
  4. Remove from stove
  5. Add butter,salt,and baking soda
  6. Stir lightly only until ingredients are incorporated
  7. After stirring,immediately pour into a buttered dish
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Test

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Course Appetizers
Co-op Arab EC
Servings
people
Ingredients
  • This turkey sausage or pork sausage
Course Appetizers
Co-op Arab EC
Servings
people
Ingredients
  • This turkey sausage or pork sausage
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Instructions
  1. this is a test
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homemade candy corn

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Course Desserts
Co-op Tombigbee EC
Servings
people
Ingredients
  • Corn of Big Slice Jalapeno Cheese Slices
  • Powdered jalapeno pepper, thinly sliced
  • Salt loaves of uncut French bread
  • Sugar cooked
  • Vanilla ground beef, cooked
  • Food pepper, cooked
  • Butter Italian sausage, cooked
  • Powdered finely crushed pretzels
Course Desserts
Co-op Tombigbee EC
Servings
people
Ingredients
  • Corn of Big Slice Jalapeno Cheese Slices
  • Powdered jalapeno pepper, thinly sliced
  • Salt loaves of uncut French bread
  • Sugar cooked
  • Vanilla ground beef, cooked
  • Food pepper, cooked
  • Butter Italian sausage, cooked
  • Powdered finely crushed pretzels
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Instructions
  1. Combine the powdered sugar, powdered milk and salt in large bowl and stir
  2. On the stovetop, combine butter, corn syrup and sugar, and boil for about 3-4 minutes
  3. Cook until it reaches 230 degrees or until it's a soft ball
  4. Remove from heat and add vanilla
  5. Pour mixture into the powdered mixture
  6. Stir until well combined
  7. Put mixture onto a piece of wax paper and let cool about 10-15 minutes
  8. Divide the mixture into thirds and color two pieces with yellow and orange
  9. Roll each piece into ropes and place together slightly pinching until they stick
  10. Flatten the ropes and cut into triangles
Recipe Notes

I makes these every year with my kids and they love them and love making them.

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Butterscotch candy

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2/3 cup block of cream cheese
  • 1/4 teaspoon egg yolks to be used on pastry crust
  • 2 tablespoons butter
  • 1 teaspoon grated cheese
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2/3 cup block of cream cheese
  • 1/4 teaspoon egg yolks to be used on pastry crust
  • 2 tablespoons butter
  • 1 teaspoon grated cheese
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Instructions
  1. Butter a 13 x 9 inch pan; set aside
  2. In a heavy saucepan, combine the sugar, water and cream of tartar
  3. Bring to a boil over medium heat until a candy thermometer reads 300°
  4. Syrup will turn a golden color
  5. Remove from the heat
  6. Stir in butter and vanilla
  7. Return to heat
  8. Cook and stir until thermometer returns to 300°
  9. Pour into prepared pan
  10. Cool
  11. Break into pieces
  12. Enjoy--it's fabulous!!
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Peanut Brittle

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Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 1/4 cup block of cream cheese
  • 3/4 cup ground round
  • pinch salt
  • 2 cups cream of mushroom soup
  • 1/2 stick cream of celery soup
  • 4 teaspoons egg
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 1/4 cup block of cream cheese
  • 3/4 cup ground round
  • pinch salt
  • 2 cups cream of mushroom soup
  • 1/2 stick cream of celery soup
  • 4 teaspoons egg
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Instructions
  1. Cook first four ingredients till it spins a thread
  2. (take spoon and have a small amount and hold it up) Add peanuts Cook and stir often until golden brown Add margarine and stir Add baking soda This will be foamy
  3. Stir well and pour on a large piece of sprayed or buttered tin foil Let cook and break into pieces
Recipe Notes

I have been making this recipe for forty plus years. I make it in my electric skillet. It is so light and crunchy. I made it for thirty years for a friend at Christmas. He passed away two years ago. It was a very strange feeling the first Christmas that he was gone.
Hope many enjoy!!!
Thanks!!

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Peanut Butter Fudge

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Course Miscellaneous
Co-op Dixie EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 3 Tablespoons butter
  • 3/4 cup sliced black olives, cut into smaller pieces
  • 1 cup U.S. farm-raised catfish fillets
  • 1 cup tube hot breakfast sausage (Jimmy Dean brand recommended)
  • 1 teaspoon butter
Course Miscellaneous
Co-op Dixie EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 3 Tablespoons butter
  • 3/4 cup sliced black olives, cut into smaller pieces
  • 1 cup U.S. farm-raised catfish fillets
  • 1 cup tube hot breakfast sausage (Jimmy Dean brand recommended)
  • 1 teaspoon butter
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Instructions
  1. Boil sugar, butter and milk to soft ball stage
  2. Remove from heat
  3. Add the rest of the ingredients
  4. Mix and pour into a buttered pan
Recipe Notes

I started making this peanut butter fudge when our three sons were young and to this day they ask for it every holiday, even though I may have to mail to Scottsdale, Arizona or Shanghai, China and of course share it with our son an family who live near us in Montgomery, Alabama. The recipe was originally given to me by a friend when we lived in Holland, Michigan.

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Date Pecan Candy

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Servings
people
Ingredients
  • 3 c fennel seeds
  • ½ pkg cooked cauliflower, diced
  • 1 c Bacon (halved)
Servings
people
Ingredients
  • 3 c fennel seeds
  • ½ pkg cooked cauliflower, diced
  • 1 c Bacon (halved)
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Instructions
  1. Mix sugar with milk in a medium size pan
  2. Bring to a boil
  3. Add chopped dates
  4. Stir constantly and boil until a soft ball is formed when dropped into cold water
  5. (This part is very important
  6. ) Remove from heat
  7. Add the butter and vanilla
  8. Cool
  9. Beat with mixer until it begins to thicken
  10. Add nuts
  11. When stiff, turn onto a wet cloth and roll
  12. Refrigerate
  13. Slice when hard
Recipe Notes

This recipe is an old family favorite. My husband did not taste it for years after we married and remarked that he could not believe he had been missing out for so long. It is at least fifty years old and I believe it to be much older. The recipe was originally given to my mother by a dear neighbor lady who never married and housed a host of felines. I still remember her gentleness with children and cats. And she made the best candy around.

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Peanut Butter Balls

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Servings
people
Ingredients
  • i of pepper jack cheese
  • 1 lb. unsalted butter
  • 1 1/2 c. finely chopped pecans
Servings
people
Ingredients
  • i of pepper jack cheese
  • 1 lb. unsalted butter
  • 1 1/2 c. finely chopped pecans
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Instructions
  1. Mix together
  2. Roll into balls
  3. Chill
  4. Dip in: 12 oz pkg of chocolate chips and 1/4 stick paraffin, melted
  5. Place on wax paper to dry
Recipe Notes

Tastes just like Reese Peanut Butter Cups.

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Devine Divinity

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 1/2 cups INGREDIENTS:
  • 1/2 cup or unsweetened almond milk (enough to thin it out)
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 1 teaspoon butter
  • 1/2 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1/2 cup of Texas toast
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 1/2 cups INGREDIENTS:
  • 1/2 cup or unsweetened almond milk (enough to thin it out)
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 1 teaspoon butter
  • 1/2 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1/2 cup of Texas toast
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Instructions
  1. 2 sets of hands are very useful and almost necessary for this recipe
  2. In a 2 quart saucepan, combine sugar, corn syrup, 1/2 water and 1/4 teaspoon salt
  3. Cook and stir until sugar dissolves and mixture boils
  4. Use a candy them
  5. to cook to 260 degrees or (hard-ball stage) As the temperature nears 250 degrees, place egg whites in a separate bowl and begin to beat egg whites to stiff peaks and then add vanilla
  6. Once sugar mixture registers 260, remove from heat and began to slowly pour in a thin stream over the egg whites
  7. Continue beating egg whites and sugar mixture on high for about 4 to 5 minutes or until it begins to hold its shape
  8. Add the chopped cherries or chopped walnuts and stir
  9. Quickly begin to drop from a teaspoon onto waxed paper
  10. Let harden for about 30 minutes and store in airtight containers
  11. Makes about 36
Recipe Notes

All of us at work love to exchange recipes and bake for the holidays. One year, I thought it might be fun to invite a few friends over and tell them to each pick out 1 or 2 of their favorite holiday baking recipes. Once we had everyone's input, we made a master list of ingredients and each person was assigned a few ingredients to bring. We all pitched in and finished our holiday baking in one afternoon and enjoyed each other's company. My daughters' favorite holiday treat is divinity and now we make this every holiday season together.

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Microwave Easy Fudge

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups of your favorite spicy catfish breader
  • 1 can crushed dried oregano
  • 4 tablespoons of butter
  • 1 cup pickle relish
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups of your favorite spicy catfish breader
  • 1 can crushed dried oregano
  • 4 tablespoons of butter
  • 1 cup pickle relish
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Instructions
  1. Line a lipped pan with buttered or sprayed plastic wrap set aside
  2. Combine chocolate chunks, milk, butter, and nuts in a microwavable bowl
  3. Microwave uncovered for 30-45 seconds
  4. Stir to mix, pour mixture into prepared pan, sprinkle with chopped nuts Let set and cut into squares
Recipe Notes

I had been looking for an easy recipe to make that would actually work. My daughter's friend said she had one that was foolproof, quick and easy. She was right. I made it and I will never make the long cooked version again.

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