BUTTERSCOTCH BLONDIES
-> INGREDIENTS:
> 3/4 CUP BUTTER OR MARGARINE
> 3/4 CUP LIGHT BROWN SUGAR
> 1/2 CUP GRANULATED SUGAR
> 2 EGGS
> 2 CUPS ALL-PURPOSE FLOUR
> 1 TEASPOON BAKING SODA
> 1/2 TEASPOON SALT
> 1- 3/4 CUPS HERSHEY'S BUTTERSCOTCH CHIPS OR WHOLE BAG
> 1 CUP NUTS
-> DIRECTIONS:
1.) HEAT OVEN TO 350*f. GREASE 13X9X2 - INCH BAKING PAN.
2.) BEAT BUTTER, BROWN SUGAR, AND GRANULATED SUGAR IN LARGE BOWL UNTIL CREAMY. ADD EGGS; BEAT WELL. STIR TOGETHER FLOUR, BAKING SODA, AND SALT; GRADUALLY ADD TO BUTTER MIXTURE, BEATING UNTIL WELL BLENDED. STIR IN BUTTERSCOTCH CHIPS AND NUTS, IF DESIRED. SPREAD IN PREPARED PAN.
3.) BAKE 30 TO 35 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND CENTER IS SET. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO BARS.
MAKES ABOUT 24 BARS
> 3/4 CUP BUTTER OR MARGARINE
> 3/4 CUP LIGHT BROWN SUGAR
> 1/2 CUP GRANULATED SUGAR
> 2 EGGS
> 2 CUPS ALL-PURPOSE FLOUR
> 1 TEASPOON BAKING SODA
> 1/2 TEASPOON SALT
> 1- 3/4 CUPS HERSHEY'S BUTTERSCOTCH CHIPS OR WHOLE BAG
> 1 CUP NUTS
-> DIRECTIONS:
1.) HEAT OVEN TO 350*f. GREASE 13X9X2 - INCH BAKING PAN.
2.) BEAT BUTTER, BROWN SUGAR, AND GRANULATED SUGAR IN LARGE BOWL UNTIL CREAMY. ADD EGGS; BEAT WELL. STIR TOGETHER FLOUR, BAKING SODA, AND SALT; GRADUALLY ADD TO BUTTER MIXTURE, BEATING UNTIL WELL BLENDED. STIR IN BUTTERSCOTCH CHIPS AND NUTS, IF DESIRED. SPREAD IN PREPARED PAN.
3.) BAKE 30 TO 35 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND CENTER IS SET. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO BARS.
MAKES ABOUT 24 BARS
CHICKEN WALDORF SALAD
-> INGREDIENTS:
> 2/3 CUP MAYONNAISE
> 2 TABLESPOONS LEMON JUICE
> 1/2 TEASPOON SALT
> 1/4 TEASPOON GROUND PEPPER
> 2 CUPS DICED COOKED CHICKEN
> 2 RED APPLES (WASHED, CORED, AND DICED)
> 2/3 CUP DICED CELERY
> 1/2 CUP CHOPPED WALNUTS
-> DIRECTIONS:
1.) IN A SMALL BOWL, COMBINE THE MAYONNAISE, LEMON JUICE, SALT, PEPPER. STIR TO COMBINE.
2.) PUT THE DICED CHICKEN, DICED APPLES, AND CELERY, AND WALNUTS INTO A BOWL AND STIR TOGETHER. ADD THE DRESSING AND TOSS TO COAT AND REFRIGERATE IF NOT USING FOR A COUPLE OF HOURS. EAT THE SAME DAY AND SERVE OVER CURLED LETTUCE LEAVES FOR A COLORFUL APPEALING PRESENTATION.
3.) SEASON WITH SALT AND PEPPER TO TASTE.
> 2/3 CUP MAYONNAISE
> 2 TABLESPOONS LEMON JUICE
> 1/2 TEASPOON SALT
> 1/4 TEASPOON GROUND PEPPER
> 2 CUPS DICED COOKED CHICKEN
> 2 RED APPLES (WASHED, CORED, AND DICED)
> 2/3 CUP DICED CELERY
> 1/2 CUP CHOPPED WALNUTS
-> DIRECTIONS:
1.) IN A SMALL BOWL, COMBINE THE MAYONNAISE, LEMON JUICE, SALT, PEPPER. STIR TO COMBINE.
2.) PUT THE DICED CHICKEN, DICED APPLES, AND CELERY, AND WALNUTS INTO A BOWL AND STIR TOGETHER. ADD THE DRESSING AND TOSS TO COAT AND REFRIGERATE IF NOT USING FOR A COUPLE OF HOURS. EAT THE SAME DAY AND SERVE OVER CURLED LETTUCE LEAVES FOR A COLORFUL APPEALING PRESENTATION.
3.) SEASON WITH SALT AND PEPPER TO TASTE.
OSCAR TREATS
OSCAR PARTY POPCORN
-> INGREDIENTS:
> 12 CUPS POPPED POPCORN
> 1 CUP BUTTER
> 2 CUPS BROWN SUGAR
> 1/2 CUP LIGHT CORN SYRUP
> 2 TEASPOONS SALT
> 1/2 TEASPOON BAKING SODA
> 1/2 CUP BUTTERSCOTCH CHIPS
-> DIRECTIONS:
1.) PREHEAT THE OVEN TO 250*F.
2.) LINE TWO BAKING SHEETS WITH A SILICON MAT OR PARCHMENT PAPER SPRAYED WITH BAKING SPRAY.
3.) PLACE THE POPCORN IN AN EXTRA-LARGE BOWL.
4.) MELT THE BUTTER IN A MEDIUM SAUCE POT. ADD THE SUGAR, CORN SYRUP, AND SALT AND COOK FOR 5 MINUTES, STIRRING OCCASIONALLY.
5.) REMOVE FROM HEAT AND STIR IN THE BAKING SODA.
6.) POUR THE MIXTURE OVER THE POPCORN AND TOSS TO COAT EVENLY.
7.) SPREAD THE MIXTURE ONTO THE PREPARED BAKING SHEETS. BAKE FOR 45 MINUTES.
8.) REMOVE AND SPRINKLE THE BUTTERSCOTCH CHIPS EVENLY ONTO THE POPCORN. ALLOW TO COOL FOR 10 MINUTES.
9.) BREAK INTO PIECES AND SERVE OR PACKAGE IN BAGS TO GIVE AS GIFTS.
PIMENTO CHEESE PUFFS WITH RED PEPPER JELLY
-> INGREDIENTS:
> 1/2 CUP MILK
> 1/2 CUP BUTTER
> 1 CLOVE GARLIC (MINCED)
> 1 CUP FLOUR
> 1/2 TEASPOON CAYENNE
> 3/4 TEASPOON SALT
> 4 EGGS
> 2 TEASPOONS WORCESTERSHIRE SAUCE
> 1 CUP + 2 TABLESPOONS SHARP CHEDDAR CHEESE (GRATED, DIVIDED)
> 1/2 CUP MONTEREY JACK CHEESE (GRATED)
> 14 OUNCE JAR PIMENTOS (CHOPPED, DRAINED)
> 1 CUP RED PEPPER JELLY
-> DIRECTIONS
1.) PREHEAT OVEN TO 400*F. IN A MEDIUM SAUCEPAN, COMBINE MILK, BUTTER, AND GARLIC. BRING TO A LOW BOIL.
2.) LOWER HEAT TO MEDIUM AND STIR IN FLOUR, CAYENNE, AND SALT ALL AT ONCE, STIRRING VIGOROUSLY WITH A WOODEN SPOON UNTIL THE MIXTURE PULLS AWAY FROM THE SIDES OF THE PAN. PLACE THE DOUGH IN THE BOWL OF A STAND MIXER WITH THE PADDLE ATTACHMENT AND BEGIN ADDING EGGS ONE AT A TIME, INCORPORATING WELL BEFORE ADDING THE NEXT. STIR IN THE WORCESTERSHIRE SAUCE, 1 CUP CHEDDAR, 1/2 CUP MONTEREY JACK, AND CHOPPED PIMENTOS AND TRANSFER THE DOUGH TO A PASTRY BAG.
3.) PIPE 1"INCH MOUNDS ON BAKING SHEETS LINED WITH PARCHMENT, ABOUT 2"INCHES APART. SPRINKE WITH REMAINING 2 TABLESPOONS OF CHEDDAR CHEESE.
4.) BAKE 15-20 MINUTES UNTIL GOLDEN BROWN.
5.) SERVE WITH RED PEPPER JELLY.
-> TIPS: SUBSTITUTE WITH YOUR FAVORITE CHEESE.
-> INGREDIENTS:
> 12 CUPS POPPED POPCORN
> 1 CUP BUTTER
> 2 CUPS BROWN SUGAR
> 1/2 CUP LIGHT CORN SYRUP
> 2 TEASPOONS SALT
> 1/2 TEASPOON BAKING SODA
> 1/2 CUP BUTTERSCOTCH CHIPS
-> DIRECTIONS:
1.) PREHEAT THE OVEN TO 250*F.
2.) LINE TWO BAKING SHEETS WITH A SILICON MAT OR PARCHMENT PAPER SPRAYED WITH BAKING SPRAY.
3.) PLACE THE POPCORN IN AN EXTRA-LARGE BOWL.
4.) MELT THE BUTTER IN A MEDIUM SAUCE POT. ADD THE SUGAR, CORN SYRUP, AND SALT AND COOK FOR 5 MINUTES, STIRRING OCCASIONALLY.
5.) REMOVE FROM HEAT AND STIR IN THE BAKING SODA.
6.) POUR THE MIXTURE OVER THE POPCORN AND TOSS TO COAT EVENLY.
7.) SPREAD THE MIXTURE ONTO THE PREPARED BAKING SHEETS. BAKE FOR 45 MINUTES.
8.) REMOVE AND SPRINKLE THE BUTTERSCOTCH CHIPS EVENLY ONTO THE POPCORN. ALLOW TO COOL FOR 10 MINUTES.
9.) BREAK INTO PIECES AND SERVE OR PACKAGE IN BAGS TO GIVE AS GIFTS.
PIMENTO CHEESE PUFFS WITH RED PEPPER JELLY
-> INGREDIENTS:
> 1/2 CUP MILK
> 1/2 CUP BUTTER
> 1 CLOVE GARLIC (MINCED)
> 1 CUP FLOUR
> 1/2 TEASPOON CAYENNE
> 3/4 TEASPOON SALT
> 4 EGGS
> 2 TEASPOONS WORCESTERSHIRE SAUCE
> 1 CUP + 2 TABLESPOONS SHARP CHEDDAR CHEESE (GRATED, DIVIDED)
> 1/2 CUP MONTEREY JACK CHEESE (GRATED)
> 14 OUNCE JAR PIMENTOS (CHOPPED, DRAINED)
> 1 CUP RED PEPPER JELLY
-> DIRECTIONS
1.) PREHEAT OVEN TO 400*F. IN A MEDIUM SAUCEPAN, COMBINE MILK, BUTTER, AND GARLIC. BRING TO A LOW BOIL.
2.) LOWER HEAT TO MEDIUM AND STIR IN FLOUR, CAYENNE, AND SALT ALL AT ONCE, STIRRING VIGOROUSLY WITH A WOODEN SPOON UNTIL THE MIXTURE PULLS AWAY FROM THE SIDES OF THE PAN. PLACE THE DOUGH IN THE BOWL OF A STAND MIXER WITH THE PADDLE ATTACHMENT AND BEGIN ADDING EGGS ONE AT A TIME, INCORPORATING WELL BEFORE ADDING THE NEXT. STIR IN THE WORCESTERSHIRE SAUCE, 1 CUP CHEDDAR, 1/2 CUP MONTEREY JACK, AND CHOPPED PIMENTOS AND TRANSFER THE DOUGH TO A PASTRY BAG.
3.) PIPE 1"INCH MOUNDS ON BAKING SHEETS LINED WITH PARCHMENT, ABOUT 2"INCHES APART. SPRINKE WITH REMAINING 2 TABLESPOONS OF CHEDDAR CHEESE.
4.) BAKE 15-20 MINUTES UNTIL GOLDEN BROWN.
5.) SERVE WITH RED PEPPER JELLY.
-> TIPS: SUBSTITUTE WITH YOUR FAVORITE CHEESE.