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Homemade Big Hunk Nougat

Ingredients:

  • 3 cups dry roasted peanuts (about 18 oz) 2 cups
  • 3 jars (7 oz each) marshmallow cream 2 jars
  • 2 1/4 cups light corn syrup 1 1/3 plus 2 TBS plus a little
  • 2 1/4 cups sugar 1 1/3 plus 2 TBS plus a little
  • 1 1/2 teaspoons vanilla 1/3 tsp
  • 6 tablespoons butter 4 TBS
  • 1/4 teaspoon salt little bit

2/3 of a recipe amounts are on the right of words

 

Method:

 

Spray 11×17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.

Place marshmallow cream in large mixing bowl, set aside.

Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).

Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.

Notes:

Makes approximately 187 pieces, serves approximately 62

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Frito Pie

Recipe provided by Kim Naegle

  • 1 T. Butter
  • ½ Cup Onion – chopped
  • 1 Clove Garlic – minced
  • 1 ½ lb. Ground Beef
  • 1-28oz Can Diced Tomatoes
  • 1-8oz Can Tomato Sauce
  • 1 teaspoon Oregano
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 dashes Tabasco Sauce
  • 2/3 Cup Rice – uncooked
  • 1 Large Bag Frito Scoop Chips
  • Shredded Lettuce, Chopped Onions, Chopped Tomatoes, Shredded Cheese, Sliced Olives, Sour Cream and Salsa.

Directions: Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown.
Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef.
Cook rice separately, as per box directions.
Add cooked rice to ground beef mixture just before serving.
Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa. ENJOY!

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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.

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Cranberry Pudding Cake

Cranberry Pudding Cake with Butter Cream Sauce
Recipe Prepared by Kim Naegle, North Salt Lake

Cake:

  • 3 Cups Flour
  • 1 ½ Cups Sugar
  • 4 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 Cup Milk
  • 2 Eggs
  • ¼ Cup Oil
  • ½ teaspoon Almond Flavoring
  • ½ Cup Sour Cream
  • 3 Cups Fresh Cranberries

Preparation:
Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together. Add liquid mixture to dry ingredients and stir together. When liquid and dry ingredients are completely incorporated together, stir in cranberries.

Pour cake batter into a well-greased Bundt cake pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate. Allow cake to cool completely on serving plate. Cut into slices.

Butter Cream Sauce:

  • ½ Cup Butter
  • 1 Cup Sugar
  • ¾ Cup Half & Half

Preparation:
Combine butter, sugar and half & half in a medium sized sauce pan over medium-high heat. Wisk continually until mixture comes to a boil, remove from heat. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!

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Kneaders Christmas Nut Bars

Prepared by Guest Chef Tami Vincent
www.kneadersbakery.com

INGREDIENTS FOR CRUST

1 ½ cups all purpose flour
¾ cup powdered sugar
½ scant teaspoon salt
1 cube or ½ cup unsalted butter

  1. Combine flour, salt and powdered sugar in a medium  mixing bowl.
  2. Melt butter, then fold into dry mixture.  Mix until it resembles course bread crumbs.
  3. Spray 9 by 13 pan with pan release.
  4. Press dough into pan
  5. Bake at 350 degrees for 10 minutes or until light golden brown.

INGREDIENTS FOR FILLING

½ cup light corn syrup
½ cube or 4 Tablespoons of unsalted butter
1 8 oz package butterscotch chips
3 cups mixed salted nuts with no peanuts
DO NOT CHOP NUTS

  1. Spread nuts evenly over the baked crust.  Make sure to get the nuts into the
    corners.
  2. Combine corn syrup and butter.  Heat slowly until butter is melted
  3. In a separate container using the microwave, slowly melt the butterscotch chips.  Heat 15 seconds at a time stirring after each heating.  It is very easy to scorch the chips, be sure to melt them slowly.
  4. Combine syrup and butterscotch mixture.  Stir with a wisk until thoroughly combined.5.  Working quickly,  pour butterscotch mixture evenly over the entire pan.  Be sure to get mixture into the corners.
  5. Immediately, bake for an additional 5 minutes at 350 degrees.
  6. Cool and cut into small pieces.   This is difficult to cut so use a sharp knife and take your time.
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Kneaders Triple-Chocolate Peppermint Trifle

Prepared by Guest Chef Tami Vincent

INGREDIENTS FOR SERVING:

9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.

INGREDIENTS FOR  SYRUP:

¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor

Make the syrup:  Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves.  Let cool.  Stir in liqueur until dissolved.  Set aside.

INGREDIENTS FOR CHOCOLATE MOUSSE

2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.

Make an ice water bath, set aside.  Bring 1 cup of cream  just to a boil in a small saucepan.   Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth.  Transfer to a medium bowl set in ice-water bath.  Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks.  Fold into chocolate mixture, then fold in candies.  Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

INGREDIENTS FOR PUDDING

8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

Put chocolate into a large bowl; set aside.   Bring cream almost to a boil in a small saucepan.  Whisk yolks in a bowl.  Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan.  Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute.  Pour through a fine sieve over chocolate; whisk until smooth.   Set bowl in ice-water bath.   Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.  Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

To Assemble:  Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter.   Top with brownies cut into inch pieces.  Brush with half the syrup. Top with half the pudding, then another third of mousse.   Place remaining brownies on top,  brush with remaining syrup. Top with remaining pudding, then mousse.  Cover with plastic wrap and refrigerate 12 hours.

 

To serve:  Beat cream and sugar until soft peaks form.  Top trifle with the whipped cream, and sprinkle with candies.   Enjoy.

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Grilled Chicken with Lemon Basil Pasta

Ingredients

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

 

 Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

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Flourless Peanut Butter Cookies

2 Cups creamy peanut butter

2 Cups packed light brown sugar

2 Large eggs

2 tsp. baking soda

1 Cup coarsely chopped peanuts (optional)

 

Beat peanut butter, brown sugar, eggs, and baking soda till smooth and blended.  Stir in nuts.  Drop by level tablespoons 2 inches apart on ungreased baking sheet.  Bake at 350 for 10 minutes till puffed and slightly golden.  Cool 5 minutes then put on a wire rack to cool completely.

 

 

Chocolate Topping

1 Cup chocolate chips

1 TBS butter

 

When cookies are completely cooled melt chocolate chips and butter in microwave.  Dip cookies into chocolate.

 

Or

 

Ganache

1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips

chopped peanuts

Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.

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Filled Peanut Butter Cookies

Cream:        ½ cup margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

Add:           1 egg

Sift and Add:

1 ½ cups flour

¾ teaspoons baking soda

¼ teaspoon salt

½ teaspoon baking powder

Shape in 1” balls, flatted with a fork.  Bake at 350 degrees for 10-12 minutes until golden.

 

Filling

Ingredients:

 

2 packages (8 oz each) cream cheese, softened

½ cup creamy peanut butter

2 tablespoons honey

1 cup powdered sugar

¾ to 1 cup dry roasted peanuts, coarsely chopped (optional)

 

Directions:

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.  Add powdered sugar; beat just until smooth.  Cover; refrigerate at least 1 hour while baking and cooling cookies.

 

Spread 1/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down.  Press cookies together slightly so cream cheese mixture just extends past edges of cookies.  Roll edge of cream cheese mixture in chopped peanuts to generously coat.  Repeat with remaining cookies.

 

Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).