Toffee Snowballs, just in time for Holiday Baking! I usually start my baking list around the end of September. With so many different cookies and candies to make, I like to work from a list otherwise I would end up making everything I see!! Hope you enjoy this recipe
1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies
Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Courtesy of food.com -photo Marg
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1 1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 -2 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 -8 flour tortillas
shredded cheddar cheese (optional)
sour cream (optional)
shredded lettuce (optional)
chopped tomato (optional)
chopped onion (optional)
Brown the steak in oil.
Place the steak and drippings into the crock pot.
Add lemon juice, garlic, cumin, salt, and chili powder.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas.
Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
Fold in the sides of the tortillas and serve immediately.
YUM! I like to make my own Ranch but otherwise THIS is a delicious salad! I think the sunflower seeds is my favorite part!
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Broccoli Cauliflower Salad
3 bunches of fresh Broccoli (enough to make a head)
1 head of cauliflower
16 oz hidden valley lite ranch
Colby Jack cheese cubed
Cut the broccoli and cauliflower into pieces, once you have completed with that, make sure you wash them well. Cut up part of a red onion, and cut the colby jack cheese into cubes. After you have washed your vegetables and cut the onion and cheese, place in large bowl all together, add the remainder ingredients (the entire 10 oz bottle of ranch, sunflower seeds, and bacon bites. Sunflower seeds, bacon bites, onion and cheese you, can use any desired amount). After all the ingredients have been added, mix all them together with a large spoon. Place in refrigerator and let chill for an hour then serve.
Remember Hello Dolly bars (aka) 7 layer bars (aka) magic cookie bars? WOW so many names but just as they say about the rose….. by any name would smell and in this case taste just as sweet!!!
As easy to make as rice crispy treats and maybe about ten times as good. I’m pretty sure one of them has as many calories as…… Ok, let’s make a deal we won’t worry about that and say it’s a “Guilty pleasure” That’s oh- so- good.
So enjoy! Oh…. Don’t forget the milk!!!
2 cups ground graham crackers (approx. 2 packages out of a 3 package box)
1 box family style fudge brownie mix
1 cup butter
1 cup chopped nuts (pick your favorite. I like pecans.)
1 package chocolate chips
1 package sweetened flaked coconut
14-15 ounces sweetened condensed milk
Pre-heat oven to 350 degrees.
Mix brownie mix with graham cracker crumbs.
Melt butter and pour on the bottom of your pan. (I used a 11×15 pan but the smaller pan the thicker the bars)
Add the brownie/graham mix and stir to moisten.
Press the mixture into pan firmly.
Top the crust with the coconut.
Then with chocolate chips.
Then with butterscotch chips.
Then with nuts (I used pecans)
Drizzle evenly and generously with condensed milk.
Bake 25-30 minutes until the milk is becoming golden brown, but before the chips completely melt.
Important: Cool COMPLETELY before cutting!
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated
1 Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2 Dredge chicken in the mixture, shaking off any excess.
3 Saute the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4 When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5 Preparing the pasta: Cook pasta al dente (or according to package instructions).
6 Drain and set aside until needed.
7 Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8 Slowly add remaining one tablespoon of flour and stir to combine.
9 Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10 Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy
Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9×13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer. http://www.food. com (photo courtesy of True Texas)
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This is an AMAZZZZZING Recipe, you just have to try it and see!!!
you can also use it with ground beef ) mixed the meatballs pretty standard way….
1 pound ground chicken for the meat, 1 egg, some bread crumbs to hold them together (can used gluten free) and Parmesan cheese. Added some scallions(as you wish) and rolled into meatballs.
Baked them on an oil lined pan for about 20 mins at 400.
Meanwhile, make the sauce-this is where the magic happens!!!
1/4 cup Jack Daniels Whiskey
1/4 cup soy sauce (To make gluten free-use Tamari)
1/4 cup Dijon mustard
1/4 cup scallion
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Place all in a pot and cook together just a few mins. Add cooked meatballs and stir to coat. Serve topped with scallions and sesame seeds. Drizzle a drop of toasted sesame oil on top before serving.
19 oz cream cheese
1/4 c sugar
1 tsp vanilla
1/2 c granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 c evaporated milk
1 c almond meal
1/2 c slivered almonds
1/4 c sugar
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 c butter, melted
Pre~heat the oven to 350°
Crush your slivered almonds
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set
Turn oven down to 300°
In a mixing bowl, add cream cheese, vanilla, sugar and eggs
Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust
Bake for 40 minutes
While cakes are cooking, start on the caramel
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat~ cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake
1 lb chicken tenders or breast cut into chunks…
3 tbsp. bbq seasoning, divided
1/2 cup BBQ Sauce
3-4 medium russet potatoes, cut into small chunks
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 tbsp. extra virgin olive oil
2 green onions, chopped
Preheat oven to 475 F.
Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.