This candy recipe was an all time favorite food gift for everyone we shared them with over the holidays. I made several batches of the candy trying to get the proper pan size and the amounts just right. I also made two versions one with whiskey and one without. The candies were shared on holiday gift plates, with friends, family, fire department friends, military friends even a group of Military Generals! Each and every one came back to tell us how much they enjoyed them including the Generals!
This is a make ahead candy that needs to be in the freezer for 2 hours so plan ahead!
Makes 32 squares
INGREDIENTS
11 Oz. Bags of caramel bits (I buy them at Walmart, Kraft brand)
2 Tablespoons water
1/2 cup chopped pecans
1/2 cup chopped up pretzels
1 1/2 Tablespoons whiskey(can omit)
10 ounce package of chocolate flavored melting wafers such as ghirardelli
Course sea salt
I used a disposable tin pan that I found at the grocery store size 7 15/16 x 6 7/16 x 1 13/16 or
a 5 1/2 x 9 baking dish also works.
I also used 5×5 squares of wax wrapping papers. You can easily cut wax paper to the proper size.
I also used Non stick aluminum foil and non stick spray
DIRECTIONS
Line your baking dish or aluminum tin with non stick foil, be sure to have the aluminum foil go up two of the sides of the dish. Spray with non stick spray. Set aside.
In a microwave safe bowl add the caramel bits and the 2 Tablespoons of water. Microwave for 2 minutes stirring occasionally. Once melted remove from the microwave and add the chopped pecans, chopped pretzels and whiskey. Stir to combine. Pour the mixture into the prepared pan. Place your baking dish into the freezer for 2 hours.
Remove from the freezer taking the caramel out of the baking dish using the aluminum foil wings. Remove the caramel from the aluminum foil and using a sharp knife cut the caramel into 32 equal pieces.
Line a baking sheet with non stick foil and set aside.
Melt your baking chips in a microwave safe dish. Microwave for 2 minutes stirring occasionally until completely melted. Remove from the microwave and dip your caramel pieces into the chocolate a couple at a time and place them on the foil lined baking sheet. Add a small pinch of sea salt directly after dipping them and continue this until all of your candy is coated in chocolate.
Let the chocolate firm in the refrigerator. Once firm remove from fridge and wrap in wax paper.
Enjoy!
Some foods just don’t picture well and these meatballs are one of those foods! The good news is these meatballs have great flavor. You can make larger meatballs for a main course or small to have as an appetizer, these can also be served over buttered noodles or over mashed potatoes. The day we had these we simple ate them as is and they did not last the day in fact they were gone before Robby could even try them. My batch made about 18 medium size meatballs.
INGREDIENTS
FOR THE MEATBALLS
1 Lb. ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup whole milk (I used fare life)
1/2 cup crushed tortilla chips
FOR THE GRAVY
2 Tablespoons butter or dairy free butter
2 Tablespoons flour, I used a gluten free flour
1 Tablespoon Worcestershire sauce
1 1/2 cups beef stock, can use more if you want a thinner gravy
1 Tablespoon minced onion
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste
Parsley to garnish if desired
DIRECTIONS
Pre heat oven to 400 degrees.
Grease 2 baking sheets with non stick spray and set aside.
Combine all of the meatball ingredients in a large bowl and mix until combined.
Form meatball mixture to your desired size. I made them into about 1 1/2 inch balls. Place the meatballs on your prepared baking sheets. Bake in the oven for 15 minutes. Remove from oven and put them in the gravy to finish cooking through if needed.
To make the gravy add the butter into a large skillet. When the butter is melted add the flour and whisk constantly for about 30 seconds. Add in the beef stock and whisk until combined. Add the Worcestershire sauce and all of the seasonings except the parsley.
Allow the gravy to simmer until thickened, just a couple minutes. Add your meatballs and let simmer for another five minutes. Sprinkle with fresh parsley if desired.
Enjoy!
Today’s recipe is a great way and faster way to have all the flavors of lasagna without all the fuss. This dish is rich and full of flavor, I used a local ravioli company “Terra Cotta Pasta” if that’s not available use any of your favorite frozen cheese ravioli. This is also a great dish to share! I served this with a salad and garlic bread.
INGREDIENTS
1 pound “hot” Jimmy dean Sausage or 1 pound Italian sausage
28 ounce jar of spaghetti sauce. I used Rao’s brand
1 cup ricotta cheese
1 (8 Oz.) package cream cheese, softened or whipped cream cheese works too!
1/4 cup light sour cream
1/3 cup grated Parmesan cheese
25 ounce package frozen cheese ravioli
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
DIRECTIONS
Pre heat oven to 350 degrees. Spray 9×13 inch casserole dish with non stick spray and set aside.
In a large skillet brown the sausage breaking it to crumbles while it cooks, drain the fat from the pan and stir in the spaghetti sauce, heat through the. Set aside.
In a large bowl mix the ricotta cheese, cream cheese, sour cream and Parmesan cheese. Add the frozen ravioli and mix well coating the ravioli. Add the ravioli mixture to the prepared casserole dish spreading the ravioli across the bottom of the dish.
Pour the meat sauce all over the ravioli and top with the remaking cheese.
Bake uncovered for 45 minutes. Allow to cool for just a couple minutes and serve warm.
Enjoy!
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
I have been making this dish for many years. It’s not only my families favorite but a favorite of so many friends and family that have tried it including one of our good friends that Jim used to work with in fact every time Jim runs into him he mentions the dish. Well, jim ran into him recently so I decided to make him some! Jim was thrilled as he got some too as I split it into two dishes…… hence the aluminum container! I made a garden salad to go and one for us as well! This dish does not photograph well but it certainly tastes great!
NOTE-I usually roast the garlic the day before
INGREDIENTS
2 whole garlic heads
2 teaspoon olive oil
1 pound Jimmy Dean “Hot” sausage
2 Tablespoons butter
1/3 cup all purpose flour
6 cups milk, I used whole milk but 1% also works
1 cup fresh Parmesan, grated
2/3 cup gruyere cheese, grated
1/2 teaspoon salt
Pinch of pepper
1/2 teaspoon nutmeg
1 pound pasta-penne or spiral, cooked to Al Dante
DIRECTIONS
Pre heat oven to 350 degrees.
Cut the top of the garlic heads off exposing the garlic cloves. Wrap each garlic head separately in foil leaving the top exposed. Drizzle with a teaspoon of olive oil over each one. Bake for 1 hour. Remove from oven and let cool. Once cooled squeeze the garlic pulp out and discard skins. Set aside until ready to use. If doing this the day before store in the fridge.
Increase oven to 400 degrees.
Brown sausage in a large pot (I use a pot for this as later in the recipe everything gets added into the pot.) over medium heat until browned, stirring and crumbling as it cooks. Remove sausage from pot and set aside.
Melt butter in the same pot you used for the sausage over medium heat, add the flour to the melted butter and stir with a whisk. Gradually add the milk and cook until thickened about ten minutes. Add the roasted garlic, cheeses, salt, pepper and nutmeg. Once everything is well combined remove from heat and add the cooked pasta into the sauce along with the sausage, mix well until combined.
Spoon pasta mixture into a prepared 9×13 inch baking dish. Bake 400 degrees for 15 minutes. The sauce will thicken a little more during this cooking time. When heated through remove from heat and serve warm.
Enjoy!
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