O'Henry Bars

O’Henry Bars

Bars:

1 cup white sugar

1 cup white corn syrup

1 ½ cup creamy peanut butter

6 cups rice krispies

Frosting:

1 cup milk chocolate chips

1 cup butterscotch chips

Bring sugar and syrup to a boil in a pan.  Add peanut butter, stir well, and remove from heat.  Measure 6 cups in a large mixing bowl.  Pour peanut butter sauce over and mix well.  Press and flatten firmly in greased cookie sheet.  

Melt chocolate and butterscotch chips on low heat on the stove, stirring frequently until melted completely.  Spread over bars.  

Calzones

Calzones

1 ½ cups very warm water

1 Tbs. yeast

¼ cup sugar

1/8 cup oil

¾ tsp. salt

Italian seasoning

1 cup whole wheat flour

2-3 cups white flour

Various pizza toppings, i.e.; pepperoni, ham, mozzarella, olives, mushrooms, parmesan cheese

(Optional) Pizza/Spaghetti sauce

Sprinkle yeast and sugar over water and let sit 15 minutes, till bubbled.  Add oil, salt, seasonings and wheat flour.  Mix well with dough hook in mixer.  Gradually add flour until soft and workable, not sticky.

Divide into two equal portions.  Roll out one at a time intocircles.  Put toppings on half and fold over flutes edges to seal.  Place both on greased baking sheet, pierce tops with fork to release steam during baking.  Bake at 375 for 15 -20 minutes or until golden brown and cheese is melted inside.  Remove from oven and gently spread with butter or oil.  Slice and serve warm with sauce.

Courtney's Cinnamon Chip Bread

2 1/4 tsp active dry yeast
1/3 c sugar
1 c warm water
1 c warm milk
1/3 veggie oil
1 lg egg
1.5 tsp salt
4.5-5.5 C flour
1 c cinnamon chips (keep in freezer so they don't melt)


mix yeast, sugar, water, milk, let it get frothy. About 5 min. Add oil, egg and salt. Add flour.


(It is pretty sticky dough)  Just add flour so you can handle it
add cinnamon chips
raise til double
then shape into 2 loaves
raise again
bake at 35
for 30-35 min

Julie's Grilled Red Potatoes

2 sm red or yellow onions, thinly sliced
8 red potatoes- diced up
2 T olive oil
2 tsp salt (seasoned)
1 tsp dill weed
1/2 tsp pepper


mix all ingredients except potatoes together
then coat potatoes
wrap in foil and grill for 15-20 min
rotate every so often

Julies Chicken Marinade

1 tsp. garlic powder
1 tsp salt
1/8 tsp pepper
2 T soy sauce
2 T water
1 T brown sugar
2 tsp. lime juice
2 T oil


3-4 chicken breast  (I usually double the recipe)

ALLIE'S VEGETABLES

2 bags California blend frozen veggis (cook as directed on package)
on stove top and drain


Melt 8 oz velveeta
1/2 cup butter
melted together, pour over veggies in a casserole dish


Crush ritz crackers/combined with butter and sprinkle over the top


oven 325 uncovered for 20-25

CARMELITAS

Yield: one 8-by-8-inch pan, 9 to 12 squares

Prep Time: 15 minutes

Cook Time: 25 to 28 minutes, divided

Total Time: 4+ hours or overnight, for proper cooling

Ingredients:

3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
3/ 4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
pinch salt, optional and to taste
35 caramel squares, unwrapped (I used Werther's Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

Directions:

1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6. Bake for 10 minutes. While it bakes, make the caramel sauce.
7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
10. Slowly and evenly pour caramel sauce over the chocolate.
11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
12. Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Recipe adapted from my Caramel and Chocolate Gooey Bars

FLUBBER

Mixture 1:

1 ½ cups warm water
2 cups Elmer’s Glue Food coloring 

Stir mixture 1 together in 1 bowl 

Mixture 2:
3 tsp. Borax

1 cup Warm Water
Stir mixture 1 together in 1 bowl. Mixture 2 in another bowl. Make sure both are mixed well. Pour mixture 1 into mixture 2.

There is no need to stir the mixture but you can if you want because it is the chemical reaction that actually makes the flubber. When it is in a glob work it for 2-3 minutes. Initially it feels wet but it eventually dries up to the final product