PRALINES – A NEW ORLEANS FAVORITE CANDY

 

Ingredients

• 2-1/2 cups whole milk
• 2-1/2 cups light brown sugar
• 2-1/2 cups sugar
• 2-1/2 cups pecans, lightly chopped
• 4 ounces real butter
• 2 teaspoons vanilla extract OR 2 teaspoons maple extract
• pinch salt

Instructions:
Warm milk in a cast-iron dutch oven or a large pot.
Add sugar, brown sugar and a pinch of salt.
Cook until it reaches 240 degrees (soft-ball stage
Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get an accurate reading.
Once the candy reaches 240 degrees, remove from the heat.
Next add, the butter, vanilla, maple extract, and the pecans.
Allow the candy to sit 10 minutes.
Next, stir the candy 25 to 50 strokes to incorporate the pecans.
Spoon the candy about 1 to 2 TB size onto a sheet of wax paper.
Allow them to cool and dry. Then, carefully turn them over to dry the other side.
Store them in an air tight container or wrap each one in plastic wrap.

3 INGREDIENT PEACH COBBLER IN 5 MINUTES

 

INGREDIENTS

• 1 Large Can of Peaches (or 2 smaller cans)
• 1 Bag Yellow Cake Mix
• 1 Cube of Butter

DIRECTIONS:
Preheat the Oven to 350
In a 9X13 baking pan, pour peaches (including juice)
Sprinkle cake mix evenly over peaches
Melt stick of butter and evenly distribute butter over cake mix
Place in the oven and bake for 30 minutes

Copycat Texas Roadhouse Rolls and Cinnamon Honey Butter

 

INGREDIENTS
ROLLS:

• 2 1/4 tsp Yeast (or 1 packet)
• 1 1/4 cup Milk
• 1/4 cup Honey
• 4 tbsp melted Butter
• 1 large Egg
• 1 tsp Kosher Salt
• 4 cup Flour

CINNAMON HONEY BUTTER:

• 1 stick Butter (at room temperature)
• 1/2 cup Powdered Sugar
• 1/2 cup Honey
• 1 tsp Cinnamon

DIRECTIONS

Scald milk by boiling and then allow to cool to warm temperature.
Add yeast, honey and milk to bowl and mix. Let it sit for at least 5 minutes (allow yeast to bloom).
Put yeast mixture, 3 tablespoons melted butter, egg and 2 cups of flour into bowl of stand mixer.
Mix on low using the bread hook until smooth.
Keep slowly adding flour until dough comes together.
Add salt and allow to mixer to knead for 8 minutes.
Flour work surface and turn out dough and knead for a few more minutes.
Spray bowl with cooking spray and place dough in bowl.
Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled (about 1 hour).
Spray 2 cookie sheets with cooking spray.
Punch dough down and turn out onto a floured work surface.
Roll dough into a rectangle, about 1/2″ thick.
Fold over and gently roll to seal together.
Cut into 24 squares and place on prepared sheets about an inch apart.
Cover and let rise until almost doubled in size (about 40 minutes).
Preheat oven to 350 degrees.
Bake 12-15 minutes or until golden brown.
Brush with remaining melted butter.
Whip all ingredients for honey butter together until smooth. Spread on warm rolls to serve.

Crockpot Chicken and Dumplings

 

• 4 boneless skinless chicken breast
• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits

DIRECTIONS :
Place chicken breasts in bottom of crockpot

Pour chicken broth and both cream of chickens over it

Add in carrots, celery and onion. How much ever you prefer

Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer

Cook on high for 3 hours

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

Remain cooking for another hour or so on high or until done. Enjoy!

Egg Roll Stir-Fry

 

Ingredients

• 1 lb ground pork lean (90/10)
• 1 large onion thinly sliced
• 1 small head of cabbage shredded
• 3 carrots shredded
• 4 cloves of garlic minced
• 1 tbsp fresh ginger minced
• 2 tsp olive oil
• 1/4 cup reduced sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• Servings: servings

1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
2. Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
3. In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
4. Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.

Recipe Notes
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 5 Smart Points

PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein

Do You Love Watermelons? If You See This Split Inside Watermelon Throw it Right Away! Here’s Why

 

And, unfortunately, most people throw away its seeds, however they are also really good for your health and they can prevent and treat cancer, as well as many different diseases and conditions. They seeds can help you treat hypertension, atherosclerosis and more.

But, ladies and gentlemen, here’s something you should be careful of and not consume the watermelon if you notice it…

Here’s what you need to know – when you open it up and notice big holes inside it, you should throw it away immediately. WHY? Well, that’s easy to answer – according to the experts, this is a clear indicator that it’s not naturally produced and it’s synthetically created.

The experts warn that if you consume it, you may develop a tumor and have some neurological issues, which will be very hard to treat. So, now that you know about this, be careful next time when you buy a watermelon, and remember that your health comes first!

Layered Pudding Delight

 

Ingredients

• 14 graham crackers
• 1 pkg. Instant Vanilla pudding
• 2 cups cold milk
• 1 cup cool whip
• 1 can cherry pie filling

Directions
Mix pudding with milk and cool whip.
In 9×9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. Chill over night….serve.
Double recipe for 9×13 pan.
Variations:
use vanilla wafers in place of graham crackers
use chocolate pudding in place of vanilla pudding
use blueberry pie filling in place of cherry