Oh Henry Bars

Oh Henry Bars 12 - 3 inch bars

1 C peanut butter 1 C corn syrup 1 C sugar 6 C rice crispy cereal 12 oz bag milk chocolate chips Measure out 6 cups of rice crispy cereal in a large heat proof bowl. Set aside.  In a meduim saucpan combine sugar, and corn syrup.  Heat on meduim heat, stirring occasionally, until starts to boil.  Remove form heat add peanut butter.  Stir until well blended. 

Add peanut butter mixture to rice crispy cereal.  Stir until well blended and all cereal is covered with mixture.

Spray a 9x13 inch pan with cooking spray. Press peanut butter cereal mixture to bottom of 9x13 inch pan.  

Microwave chocolate chips in a microwave proof dish for 1 minute.  Stir, if mixture still has lumps microwave again for 20 seconds.  Stir again, if lumpy, repeat until chocolate is smooth.  

Spread chocolate evenly over top of peanut butter cereal mixture.  

Place in fridge for 10 minutes to harden chocolate top.  Slice and serve.  This is a real crowd pleaser! Yum!

*These are not scotcharoos because they do not have butterscotch chips. ** My recipe also differs from most because I use milk chocolate chips instead of semi-sweet.  I think milk chocolate blends the flavors better. ***Quick, easy to make and a crowd favorite. ****These sell like crazy in concession stands for games at high school.  Individual wrap each square and watch them go!!!

Cinnamon Rolls

Cinnamon Rolls 12 rolls

Dough 3 3/4 c flour  5 Tbl  butter, softened 1/2 c milk  1/2 c water  1 egg 1/3 c sugar, plus 1 tsp 2 3/4 tsp yeast  2 tsp salt Filling 3 TBL butter, softened 1 cup brown sugar 1 TBL cinnamon pinch of salt Frosting 2 cups powdered sugar 4 TBL butter, softened 1-3 TBL milk 1 tsp vanilla pinch of salt Dough Place water and milk in glass measuring cup.  I usually add a little more milk or water to measure 1 1/8 cups of mixture.  Add 1 tsp of sugar.  Heat in microwave about 30-60 seconds.  Liquid should be warm to touch, not hot or it will kill yeast.  Add yeast.  Put aside.  Put flour, 1/3 c sugar, 5 Tbl butter, egg, and salt in a bread machine.  Add yeast liquid mixture, the yeast should be foamy on top.  Set Machine for large normal dough cycle setting. When dough is done roll out lightly floured surface.  Roll into rectangle of close to 12x18 inches, does not have to be exact. 

Filling Spread 3 TBL of softened butter on dough, leaving a 1/2 inch border from top edge.  Mix brown sugar, cinnamon, and salt in small bowl. Evenly spread brown sugar mixture over buttered dough, leaving a 3/4 inch border from top edge. 

Roll dough into a tight cylinder starting with the longest edge closet to you.  Pinch the seam shut. Cut the dough cylinder into 12 even slices.  

Spray a 9x13 inch baking pan with cooking spray.  Place rolls in pan.  

Let rise in a draft free place for 1 hour or until doubled in size.   Preheat oven to 350 degrees.  Bake rolls for 25-30 or until golden brown.

Frosting While oven is preheating make frosting.  Place powdered sugar, butter and vanilla in mixer.  Mix on low spead until well mixed. Then mix on high speed for 2 minutes.  Reduce speed and add milk 1 TBL at a time until reaching desired consistency.  Remember when putting on warm rolls the frosting will get thinner. Spread evenly over rolls.

Let rolls cool for 10 minutes, frost and serve warm.  YUM!! *To make cinnamon rolls the night before. Follow above process until after you have sliced rolls.  Then, Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Then follow the rest of the recipe from preheating oven on.

 


 

Bacon Cheese Potato Casserole

Bacon Cheese Potato Casserole
12 servings

3 cups mashed potatoes, recipe follows

3/4 cup sour cream

House Seasoning, recipe follows

1 small onion, finely chopped

1 small bell pepper, finely chopped

4 tablespoons  butter

2 cups grated Cheddar

5 medium potatoes, cooked and sliced

8 slices bacon, cooked crisp

Preheat oven to 350 degrees F.

Spread mashed potatoes evenly on bottom of 9x13 baking dish.

 Layer sour cream evenly over top. 

Sprinkle House Seasoning, to taste.  Saute onion and bell pepper in butter;

 Spread sauted onion and pepper, evenly layer over top of sour cream.

 Slice potatoes and layer over onions and bell peppers.

 Sprinkle House seasoning.

 Finally top with cheese. 

Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

*Leftover mashed potatoes work wonderfully in this recipe.

** You can use the following mashed potato recipe or one of you own.

Paula Deen's House Seasoning:
1 cup salt
1/4 cup black pepper
 1/4 cup  garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


Mashed Potaoes

3 Med Potatoes 2 TBL butter 1/4 cup whipping cream 1/2 teas salt 1/2 teas pepper

Place butter, 1/4 cup whipping cream, salt, and pepper in a large mixing bowl.   Peel and quarter the potatoes.  Place potatoes in a large pot,  add water.  Water level should be 2 inches above  potatoes.  Cover, on high heat,  cook 20-25 minutes or until tender.  Drain. Add potatoes to mixing bowl.  Beat with mixer on low, until well blended.  Beat on high for 1 minute or until fluffy.  Add more cream, if needed, for desired thickness.

Jalapeño Garlic Butter Turkey Injector Sauce

Jalapeño Garlic Butter Turkey Injector Sauce 1 turkey

2 TBL marinated jalapeños slices, finely chopped 1 TBL  fresh minced garlic 1 TBL  salt 1/2 cup butter 6 oz beer 1 tsp pepper 1/2 tsp poultry seasoning  

In a small saucepan melt butter,  add jalapenos and garlic.  Saute 5 minutes, add remaining ingredients. Saute 5 more minutes.  Place in blender and blend until smooth with no large pieces that would get stuck in the plunger.  Cool then use injector to inject into turkey. You can fry or smoke turkey!! So GOOD!!!

Milk Chocolate Fudge

Milk Chocolate Fudge

3 cups  sugar

¾ cup  butter or margarine

1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1 pkg.  (12 oz. each) milk chocolate chips

1 jar  (7 oz.) Marshmallow Creme

1 cup  chopped Walnuts, optional

1 tsp.  vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 5 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Peanut Butter Fudge

Peanut Butter Fudge

3

cups  sugar

3/4

cup  butter or margarine

1

small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1 1/2

cups  creamy peanut butter 

1

jar  (7 oz.) JET-PUFFED Marshmallow Creme

1

tsp.  vanilla

LINE 9x13 inch square pan with foil, with ends of foil extending over sides.  Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 5 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD Peanut Butter and marshmallow creme; stir until melted. Add vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

*Easy treat to give out for christmas! I usualy give milk chocolate fudge with it.