Chicken Corn Chowder

This is a really quick, easy dish. We usually just have this and some bread for dipping but you could make it a first course to a larger meal, too.

Chicken Corn Chowder
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Chicken Corn Chowder
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Ingredients
Instructions
  1. Melt butter in large pot.
  2. Add chopped onion, celery, and bell pepper and saute until tender, about 5 minutes.
  3. Add flour to vegetables and stir to coat. Cook for about one minute.
  4. Add corn (including liquid), chicken broth, cream, and shredded chicken.
  5. Bring to boil.
  6. Reduce heat and simmer 20 minutes. Add salt and pepper to taste.
  7. Grab a spoon and enjoy!
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Marshmallows

Marshmallows
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Marshmallows were originally made with the sap of the root of the marsh mallow plant instead of gelatin. The sap was cooked with egg whites and sugar and whipped into a foam. This foam hardened when cool and was cut up and used as a type of throat lozenge (marsh mallow sap reportedly acts as a cough suppressant). In the late 1800's, the marsh mallow sap was replaced with gelatin, and egg whites were phased out of most mass produced recipes.
Marshmallows
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Marshmallows were originally made with the sap of the root of the marsh mallow plant instead of gelatin. The sap was cooked with egg whites and sugar and whipped into a foam. This foam hardened when cool and was cut up and used as a type of throat lozenge (marsh mallow sap reportedly acts as a cough suppressant). In the late 1800's, the marsh mallow sap was replaced with gelatin, and egg whites were phased out of most mass produced recipes.
Ingredients
Instructions
  1. Prepare a 9x13-in. glass baking pan by greasing it with butter and sifting powdered sugar over it to coat the bottom and sides.
  2. Pour the water and gelatin into the bowl of a stand mixer to allow the gelatin to bloom. Allow the gelatin to bloom for ten minutes.
  3. Add the Sugar, Corn Syrup, and Water, and boil until it reaches 250 degrees F (hard-ball stage)
  4. Run the mixer at low speed while drizzling in the boiling sugar syrup. Once the syrup is mixed in, turn up the speed a little and added about 1/4 tsp. salt.
  5. When the mixture begins to fluff up, scrape down the bowl and turned up the speed to high.
  6. Once the volume of the marshmallow stops increasing, add 1 tablespoon of vanilla extract. Stop the mixer after it is mixed in.
  7. Pour the marshmallows into the prepared pan and allow to sit uncovered overnight.
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Best Ever Fudge

Best Ever Fudge
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Best Ever Fudge
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Ingredients
Mix
Boil
Instructions
Mix
  1. Mix all except nuts in a 6-8 qt. container and set aside.
Boil
  1. Mix in 4-6 qt. saucepan. Bring to boil and cook for 6 minutes then pour over remaining ingredients and whip until smooth and creamy.
  2. After mixture is completely blended add nuts. Let stand 4-6 hours or until completely chilled. Makes 6 lb.
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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.
Recipe Notes

*Adding protein powder will change protein content of bars.

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Fudgie Scotch Ring

Fudgie Scotch Ring
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Fudgie Scotch Ring
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Ingredients
Instructions
  1. Melt chips add Eagle Brand, stirring occasionally until mixture begins to thicken.
  2. Add chopped nuts and vanilla.
  3. Line bottom of 9" pie pan with foil.
  4. Place 3/4 cup walnut halves in bottom forming a ring.
  5. Spoon chocolate mixture over nuts. Add maraschino cherries and remaining nuts for decoration.
  6. Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices.
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Scotcheroos

Scotcheroos
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Scotcheroos
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Ingredients
Instructions
  1. Combine sugar and syrup. Bring to boil remove from heat stir in peanut butter. Mix in Rice Krispies. Melt chips and spread over.
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Nut Rolls

Nut Rolls
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Nut Rolls
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Ingredients
  • 1 batch Caramels firm ball (http://thecures.com/recipe/aunt-mabels-caramels/)
  • 1 cup Fondant http://thecures.com/recipe/basic-fondant/
  • 1/4 cup Marshmallow Creme
  • 4-6 cup Nuts Chopped
  • 1 batch Caramels soft ball (http://thecures.com/recipe/aunt-mabels-caramels/)
Instructions
  1. Make firm ball caramel, add fondant and marshmallow cream, mix well. Pour into greased and floured pan - set in refrigerator til firm.
  2. Cut in 3/4" strips. Spread nuts on cookie sheet.
  3. Dip center strips in softball caramel and roll in nuts. Lay closely together so they will hold their shape.
  4. Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.
Recipe Notes

Patsy Nix 9/12/74 Fruita CO

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Basic Fondant

Basic Fondant
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Basic Fondant
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat - wash down sugar crystals and cook to 242 without stirring.
  2. Pour on to cool cookie sheet. When cool enough to touch, cream (a putty knife works well for this) until white and creamy. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool 1974

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Microwave Caramel Popcorn

Microwave Caramel Popcorn
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I like to add peanuts or other nuts to the caramel before pouring over popped corn.
Microwave Caramel Popcorn
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I like to add peanuts or other nuts to the caramel before pouring over popped corn.
Ingredients
Instructions
  1. Boil sugar, syrup, butter and salt for 2 minutes on stove... add soda stir.
  2. Pour over popped corn which has been placed in a large paper bag.
  3. Microwave on high for 1 1/2 minutes. Remove and shake well. Microwave again for 1 1/2 minutes on high.
  4. Remove from oven, shake well again. Cool and serve.
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White Chocolate Fudge

I prefer the chopped Maraschino Cherries when I make this.

White Chocolate Fudge
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White Chocolate Fudge
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Ingredients
Instructions
  1. Bring sugar milk and butter to boil over low heat.
  2. Cook to medium Soft ball stage. Stir frequently. Remove from heat and add rest of ingredients. Stir until melted. Pour into butter 9x13 pan.
  3. May substitute 6oz bitter chocolate for cherries and add vanilla. put chocolate in before cooking sugar milk and butter mixture.
Recipe Notes

Mom Helling 1994

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