Eggs Benedict Casserole with make-ahead directions

Served this during the holidays to our family. It was a recipe that my sister, Marla Payne, discovered on Pinterest. It provides the tastes of traditional Eggs Benedict but is a lot easier to prepare and can be made ahead.

Eggs Benedict Casserole  

12 servings12 oz. Canadian bacon chopped

1 pkg. (6 total) English muffins each split then cut into 1-inch pieces

8 large eggs

2 cups whole milk

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 recipe Blender Hollandaise Sauce (recipe follows)

1. Spread English muffins pieces evenly on an ungreased baking sheet and toast in preheated 350° oven for a few minutes; flipping bread and continuing to toast until nicely toasted. Set aside.
2. Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.
3. In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
4. The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
5. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise Sauce over individual servings. If not expecting leftovers then you are welcome to pour it over the casserole.

Blender Hollandaise Sauce

10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)

3 large egg yolks (use pasteurized eggs if concerned about raw eggs)

1 tablespoon lemon juice

 

1/2 teaspoon salt, divided

 

1/8 teaspoon cayenne, optional

1. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Melt the butter: 
2. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away
3. Turn off the blender, taste and check consistency of the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
4. Store until needed in a warm spot, e.g. next to the stove top. Use within about 30 minutes.

7-Can Soup

Here’s a “dump” recipe that is amazing. Created by The Pioneer Woman, I would have never given it a second thought, but then we ate it at a holiday party at the home of Kathy and John Gruber and everyone was clamoring for the recipe. It’s literally a 7-can soup + cheese that cooks for just about 15 minutes. BUT, it tastes like it has simmered for much longer as the flavors meld to create a very tasty soup. We will definitely keep these ingredients on hand for a fast and easy meal.

7-Can Soup

1 (15 oz.) can kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans

1 (15 oz.) can diced tomatoes

1 (15 oz.) can corn (Fiesta variety preferred)

1(10 oz.) can Rotel® (tomatoes with green chilies)

1 (15 oz. ) can meat-only chili

Salt and pepper, to taste (could also use a favorite seasoning salt)

8 oz. weight Velveeta, cubed

Optional accompaniment: Corn Chips

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, Rotel® tomatoes with green chilies and meat-only chili into a large pot over high heat. 
2. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
3. Dice the cheese and stir it into the soup until melted. 
4. Kathy served this soup with corn chips and we think they are a nice accompaniment. 

Slow Cooker Ham and Bean Soup

It was so nice to come home to the wonderful rich aroma emitted by this soup. We were hungry and the soup was ready. Barry said, “The only thing that’s missing is the cornbread!” Now I need to find a crockpot cornbread recipe that bakes while I’m away for the day. I followed the recipe of Platings and Pairings blog exactly except for omitting a teaspoon of salt called for in the beginning (I left it out of the recipe below). I also did not use additional salt to flavor at the end; the ham provided sufficient salt. I  used turkey broth instead of chicken broth.

Slow Cooker Ham and Bean Soup   About 6 servings

6 cups bone broth or low-sodium chicken broth (I used turkey broth)

1 pound dried Navy or Great Northern beans (rinsed)

3 large carrots (cut into 1/2-inch dice)

2 celery stalks (cut into 1/2-inch dice)

1 small yellow onion (minced)

3 garlic cloves (minced)

1/2 teaspoon black pepper

1 bay leaf

1 large (meaty ham bone (about 4 lb.)

Salt and pepper (to taste)

Fresh parsley (minced to garnish)

1. Add broth, beans, carrots, celery, onion, garlic, pepper and bay leaf to a slow cooker. Stir to combine. Add the ham bone and submerge in broth. Cover and cook on HIGH until beans are tender, 6 to 8 hours. We also added additional broth as the beans began to expand. 
2. Discard bay leaf. Remove ham bone and let sit until cool enough to handle. Once cool, dice any ham meat and stir it back into the soup.
3. Season soup with additional salt and pepper, to taste. Ladle into bowls and garnish with fresh parsley.

Easy Caramel Dip with Toffee Bits

Sometime a person just needs a fast and easy treat during the hustle and bustle of the holidays and Kathy Gruber’s Easy Caramel Dip with Toffee is a definitely a holiday hit — delightfully delicious!  (It takes about 7 minutes to prepare!) I cut the recipe in half for a smaller group. This would be great for tailgating, too.

Easy Caramel Dip with Toffee Bits   12 to 16 serving

2 blocks (8 oz. each) cream cheese, softened

1/4 cup lightly packed brown sugar

1 container caramel dip or sauce (about 16 ounces and then use as much as preferred)

1/2 cup toffee bits (Heath®)

Dippers: Apples slices, purchased butter cookies, graham sticks, etc. 

1. In a large mixing bowl, beat together cream chees and brown sugar until combined and creamy.
2. Spread cream cheese across the bottom of a serving dish. I made a slight well for the caramel sauce. (At this point I covered it and set in the fridge and then added the caramel and toffee right before serving.)
3. Pour caramel sauce into the well.
4. Sprinkle toffee bits evenly over the top of dip.
5. Serve with apples slices, purchased butter cookies, graham sticks, etc.
   
   
   
   

The Most Wonderful Gingerbread Cookies

 The Food blog touts these as The Most Wondeful Gingerbread Cookies . . . and they are! The dough is so easy to work with. The taste is delicate with just enough spice. The baked cookies have a soft texture. Delicious!

I used a gingerbread house cookie cutter—front only and gingerbread boy cutters in preparation for a cookie decorating party. Tis’ the season! 

 

The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4
 teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4 
teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
   
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
   
3. Add molasses and vanilla; continue to mix until well blended.
   
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
   
   
   
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Recipe without photos . . . The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4 
teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4
 teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla; continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Cheese Wookies

These were the signature crackers, served with their salads, at the Leelanau Country Inn in Glen Arbor, Michigan. It has become one of our favorites

We first tasted them when we met Steve and Marla Payne in Michigan at Steve’s parents’ summer home. Sallie (Steve’s mom) always kept them on hand and served them with drinks. 

The recipe comes  from the restaurant’s cookbook — Leelanau Country Inn Cookery...Continued (Glen Arbor, Michigan), p. 193. 

I've added a quick tips for flattening the cookies in step #3.

A great snack for the holidays!

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
   
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
   
   
   

   

   Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 

4. Bake at 350° for 20 to 25 minutes or until lightly brown.
5. Store in airtight containers. Crackers also freezer well. 

Recipe without photos . . .

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
4. Bake at 350° for 20 to 25 minutes or until lightly brown. Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 
5. Store in airtight containers. Crackers also freezer well. 

7-Layer Iceberg & Pea Salad

In need of a salad for a holiday luncheon, I ran across this one on Pinterest. Haven’t made this (what is now termed a classic) dish in years. It's always a hit . . . and has the colors of Christmas and looks so pretty, especially in a trifle dish.

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

   
4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra shredded cheese.
   

Recipe without photos . . .

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra peas or shredded cheese if desired. 

Captain Rodney's Cheesebake

Tasted this delicious dip at the Cook's Nook Christmas Open House in McPherson and recreated it for a recent K-State tailgate. The recipe in included on the bottle of the dipping and grilling glaze. 

Captain Rodney's Cheesebake

1/2 cup mayonnaise

8 oz. cream cheese, at room temperature

2 cups grated Cheddar cheese

2 green onions, chopped — divided use

1/2 cup Captain Rodney’s Original Boucan Glaze — divided use

1/2 cup bacon bits, divided use

6 butter crackers (such as Ritz), crushed

1. Mix mayonnaise, cream cheese, Cheddar cheese, most of the bacon, most of the onions and ¼ cup Captain Rodney’s Boucan Glaze and place in baking dish.
2. Top with crackers and bake in preheated 350° oven for 15 minutes.
3. Top with remaining bacon bits and onions; drizzle with remaining Boucan Glaze

Strawberry Hill's Povitica Bread Pudding

Strawberry Hill Baking Company was featured in the Taste section of KANSAS! Magazine (vol. 78, issue 1). It's a company stepped in history that offers an Old World recipe that results is an eye-popping 2 1/2-lb. loaf of povitica (po-va-teet-sa), a Croatian bread that forms the foundation of their  product line. The bread is delicious as a stand alone product but their website offers up several recipes that are based on their bread. 

RECIPE: GRANDMA’S BREAD PUDDING  — Handwritten in the corner of Grandma’s original bread pudding recipe was the comment, "Only for special occasions". Another recipe on Strawberry Hill Bakery’s website turns povitica into the ultimate French toast.

Apple Cinnamon Bread Pudding Recipe 

Yield: 6 to 8 individual pudding-filled ramekins

 

INGREDIENTS:

2 cups milk

1/4 cup (1/2 stick) butter

4 large eggs, slightly beaten

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup raisins

1/4 teaspoon kosher salt

6 (1-inch thick) slices Strawberry Hill Baking Company’s Apple Cinnamon Povitica, cubed

INSTRUCTIONS: 

1.   Preheat oven to 350°F.

2.   In a two-quart saucepan, heat the milk and butter over medium heat.

3.   In a large bowl, mix eggs, sugar, cinnamon, raisins, and salt.

4.   Place cubes evenly into 6 to 8 ungreased ramekins.

5.   Pour liquid mix in each ramekin making sure to coat each cube of povitica completely.

6.   Bake uncovered 35 to 40 minutes or until knife inserted into center come out clean.

Notes: Any povitica may be used for this recipe Cokolada (Chocolate) and English Walnut also yield great results. Raisins may be omitted or replaced with cranberries or chocolate chips.

STRAWBERRY HILL BAKING COMPANY, 7226 W. Frontage Rd., Merriam, KS 66203 (located in Northeast Johnson County, Kansas, south of downtown Kansas City)

Retail Store Hours: M-F 9-5 / Sat. 9-2

A full range of offerings can be found online @ strawberryhill.com

Place an order at their Call Center: 800-631-1002. 

Do an online web search -“povitica live”- to see what’s happening in their baking area. or arrange a bakery tour for groups of 10 of more. 

Not only did I have the pleasure of interviewing Marc O'Leary, executive director of Strawberry Hill Baking Company, we left with t-shirts and a loaf of their delicious bread. 

1-Hour Soft & Fluffy Dinner Rolls — FRESH FROM THE OVEN ROLLS ON THANKSGIVING

FRESH FROM THE OVEN ROLLS ON THANKSGIVING — I'd seen several versions of this recipe on Pinterest and decided to experiment with it as a possibility for Thanksgiving.  I divided the rolls putting them in two  9 x 9-inch baking dishes. I baked one dish immediately after the last 15 to 20 minute rise but refrigerated the other dish as I wanted to see how the rolls would turn out after an overnight stay in the fridge. The next day I took them out as I preheated the oven, allowing them to come to room temperature. I noticed no difference in overall quality so these are the rolls I'll make for Thanksgiving — I'll make the dough and shape on Wednesday, then serve freshly baked rolls on Thanksgiving. 

1-Hour Soft & Fluffy  Dinner Rolls     Makes 18

1 cup water

1/2 cup milk 
2 tablespoons butter + extra for brushing tops after baking
2 tablespoons honey or maple syrup  
1 tablespoon active-dry yeast
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt

1. Prep oven & baking dish: Preheat the oven to 400°F.  Grease a 9 x 13-inch or two 9 x 9-inch baking dish(es/pan(s) with cooking spray, and set aside.
2. Heat the liquids: In a microwave-safe bowl or measuring cup, stir together the water and milk and milk; add the honey or maple syrup. Microwave the mixture at 30 second intervals until it reaches 110°F and the butter is mostly melted.
   
3. Add yeast:  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, give it a quick stir with a fork or dough hook to combine, and let the yeast activate for 5 minutes until it is foamy.
4. Add dry ingredients:  Add in 3 1/2 cups of flour and the salt.
5. Mix: Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4 to 5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
   
6. Let the dough rise: Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

   

   Dough after a 15 minute rise.

7. Form the rolls: Gently punch the dough down and divide into 18 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15 to 20 minutes.
   
8. Bake: Uncover and bake for about 20 minutes, or until the rolls or until nicely browned on both the bottom and top; internal temp should read between 190 to 200°.
9. Finishing: Remove from oven and brush with more butter Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
   

Recipe without photos . . .1-Hour Soft & Fluffy  Dinner Rolls     Makes 18

1 cup water

1/2 cup milk 
2 tablespoons butter + extra for brushing tops after baking
2 tablespoons honey or maple syrup  
1 tablespoon active-dry yeast
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt

1. Prep oven & baking dish: Preheat the oven to 400°F.  Grease a 9 x 13-inch or two 9 x 9-inch baking dish(es)/pan(s) with cooking spray, and set aside.
2. Heat the liquids: In a microwave-safe bowl or measuring cup, stir together the water and milk and milk; add the honey or maple syrup. Microwave the mixture at 30 second intervals until it reaches 110°F and the butter is mostly melted.
3. Add yeast:  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, give it a quick stir with a fork or dough hook to combine, and let the yeast activate for 5 minutes until it is foamy.
4. Add dry ingredients:  Add in 3 1/2 cups of flour and the salt.
5. Mix: Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4 to 5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
6. Let the dough rise: Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
7. Form the rolls: Gently punch the dough down and divide into 18 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15 to 20 minutes.
8. Bake: Uncover and bake for about 20 minutes, or until the rolls or until nicely browned on both the bottom and top; internal temp should read between 190 to 200°.
9. Finishing: Remove from oven and brush with more butter Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.

Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners. 

Slow Cooker Creamy Tomato Basil Chicken

This flavorful, slow cooker chicken dish is great for a busy day. I served it over quick cooking angel hair pasta with a salad on the side. Recipe came from Recipe Rebel blog.

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

   
4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
   
5. Stir in fresh basil and serve over pasta or rice.

Recipe without photos . . .

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
5. Stir in fresh basil and serve over pasta or rice.