Toffee Bars

 1/2 cup butter

1/2 cup sugar

2 TBS water

Pinch of salt

1/2 tsp vanilla

2 TBS sliced almonds, finely chopped

1 cup dark chocolate

Line a 1/4 sheet pan with parchment, and lightly spray with cooking spray.

In a saucepan, add butter, sugar, water, and salt.

Mix and stir over medium heat until melted; bring to a boil.

Once it reaches boiling point, DO NOT STIR.

Using candy thermometer, allow mixture to reach 300 degrees.

Once it reaches 300 degrees, remove from heat and carefully stir in vanilla and almonds.

Mix until combined.

Pour hot toffee into prepared pan and allow to cool for 5 minutes.

After 5 minutes, the toffee will only be partially set, and can be cut into bars or squares.

Allow candy to set completely, and break apart.

Melt chocolate, and dip it, drip it, and place on parchment lined sheet.

Let covered candy set for about 15 - 20 minutes, or put in freezer for a short time until chocolate is set.

Store in air-tight container at room temperature.

Washboard Cookies

 

1 cup butter, softened

1 cup granulated sugar

1 tsp vanilla

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

2 TBS milk

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Cream butter and sugar until fluffy; stir in vanilla.

Whisk together flour, baking powder, and salt.

Add dry ingredients to butter mixture, alternating with milk, until a soft dough forms,

Roll into 1-inch balls; roll balls in granulated sugar.

Place on cookie sheet and press a fork across whole top of cookie.

Bake 12 - 15 minutes until lightly golden.  Cool a bit, then transfer to a rack

Makes about 24 cookies

Old Fashioned Rice Pudding

 1 cup long-grain white rice (for extra creaminess, use medium grain rice)

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 tsp salt

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg (optional, to taste)

1/2 cup raisins (optional - but soak in warm water first for softer texture if using)

In a medium saucepan, combine rice, milk, cream, sugar, and salt.

Bring to a gentle boil over medium heat, stirring often to prevent sticking.

Reduce heat to low and simmer, uncovered, stirring occasionally until rice is tender and mixture thickens - about 40 - 45 minutes.

Remove from heat and stir in vanilla, cinnamon, nutmeg and raisins, if using.

Let cool slightly - pudding will thicken as it cools.

serve warm, or refrigerate and serve chilled.

Top with extra cinnamon.

If pudding thickens too much after cooling, stir in a splash of milk.

Taco Bow Tie Pasta

1 box bow tie pasta, cooked and drained

1 lb. ground beef, cooked and drained

1 packet taco seasoning

1 can Rotel diced tomatoes with green chilis

1-1/2 to 2 cups shredded cheddar or Mexican blend cheese

In a large bowl, combine cooked pasta and beef.

Add packet of taco seasoning and mix well.

Add tomatoes and mix.

Pour into a 13 X 9 casserole dish.

Cover with shredded cheese.

Bake at 350 degrees for about 20 - 30 minutes until hot and cheese is melted.

Tartar Sauce

 1 cup mayonnaise

1/2 cup finely diced dill pickles

2 TBS very finely diced sweet Vidalia onion

1 tsp capers, drained and rinsed

1 tsp dill pickle juice

1 tsp lemon juice

1 tsp sugar

1/4 tsp black pepper

Whisk all ingredients until combined.

Adjust seasonings to taste.

Add fresh dill and/or a splash of Worcestershire sauce if desired.

Chill at least 30 minutes

BLT DIP

 1 cup sour cream

1/3 cup mayonnaise

4 oz. cream cheese

1/4 tsp pepper

1/8 tsp garlic powder

3/4 cup shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

2 Roma tomatoes, seeded and diced

1 cup finely diced iceberg lettuce

2 scallions, diced

Dippers:  carrots, celery, bell peppers, chips, pita chips, crackers

In a medium bowl with electric mixer, blend sour cream, mayonnaise, cream cheese, pepper, and garlic powder.

Gently fold in cheese, bacon, tomatoes, lettuce, and scallions.

Cover and chill for at least 2 hours before serving with dippers.

BUFFALO CHIP COOKIES

 

2 sticks butter, softened

2 eggs

1 cup brown sugar

1 cup granulated sugar

2 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 bag chocolate chips

1 cup quick oats

1-1/2 cups plain corn flakes

1 cup coconut

Preheat oven to 350 degrees.

Cream together butter and eggs.

While mixing, add brown and granulated sugars.

Add vanilla.

In a separate bowl, whisk together flour, soda, baking powder, and salt.

Mix dry ingredients into sugar and egg mixture.

Stir in chips, oats, corn flakes, and coconut until they are distributed.

Bake 10 - 12 minutes on a parchment lined cookie sheet.  Do not crowd pan!

Cool on a rack.

Makes about 4 dozen cookies.

Recipe by:  Michelle Herriman Brashear - Owner, "Local Flavor Branson" Restaurant