Homemade Chocolate Syrup

Recipe and Photo Courtesy: Small Notebook











I stumbled across this recipe and thought, "Sure I'll try that one day". Well, 3 days later, I was craving chocolate milk, and guess what, no Hershey's in the fridge. Well, 10 minutes later, I got my chocolate milk and oh my goodness! Delish!

INGREDIENTS
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

DIRECTIONS
Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups.

Jimmy Dean Biscuits & Gravy

Recipe courtesy of Doris Beck
Photo courtesy of Google Images











INGREDIENTS
1 pkg Jimmy Dean Sausage (don't substitute another brand)
Oil, preferably canola
1-2 cups milk
Up to 1/4 cup flour
Water
Salt & Pepper (to taste)

DIRECTIONS
There is no exact measurements to this, it is basically guesswork and will probably be a constantly evolving recipe. So, with that in mind, I will give you the directions the same way they were given to me.

1. Cook the sausage in a skillet. Once cooked, remove all but 1 Tablespoon of the sausage and set aside.
2. Add a little bit of oil, approximately 2 T, get it hot.
3. Have milk, a measuring cup of water and salt and pepper at the ready.
4. Start with 2 T flour, stir into oil and sausage. Add more until you get a paste.
5. Add 1 cup water and mix until smooth, over medium-high heat.
6. When it thickens, add milk or water until you get the desired quantity. *Note* When I made this, I realized I wanted more sauce, so I wound up adding more flour after this step. It was fine, but it's best to get all the flour incorporated during step #4. If you add more flour, add more oil as well. Also, I prefer to use more milk than water, but that's just a personal preference.
7. Add the sausage and cook it a bit to re-warm it.

Serve over biscuits, either homemade, Bisquick or Pillsbury. Doesn't matter which kind, but buttermilk will be best.

Caramel Popcorn

Recipe Courtesy AllRecipes.com; Photos Courtesy Kendra Benson

On completely random days, I get the request from Rob for caramel popcorn. I always dread this request because I remember it being a pain to make. But then I make it and it's always easier than I remembered. And it's absolutely worth it. Store-bought caramel-corn can't even come close to this stuff.

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper. We also have an air popper, but I think it makes the popcorn have a slight stale texture. Too squeaky, not crisp and fresh. If you use a hot oil popper, use coconut oil. Much tastier.


Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess. And then you can throw away the bag. Less to clean. Bonus!


Melt the butter in a large saucepan over medium heat.

Stir in the brown sugar, corn syrup and salt.
Heat to boiling, stirring constantly.

Boil for 4 minutes, without stirring.
Remove from heat and add vanilla extract and baking soda.
As you stir it, you will notice a complete change in the caramel. It will puff up and get more opaque. This is perfect.
Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.
Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool before breaking into pieces.
Enjoy!

All-In-One-Place Recipe (no photos)

Caramel Popcorn

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper.

Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess.

Melt the butter in a large saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Heat to boiling, stirring constantly. Boil for 4 minutes, without stirring. Remove from heat and add vanilla extract and baking soda.

Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.

Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool before breaking into pieces.

Five Minute Ice Cream

Recipe and Photo courtesy AllRecipes.com











INGREDIENTS
1 (10 oz) pkg sliced, frozen strawberries (or other frozen fruit)
1/2 cup white sugar
2/3 cup heavy whipping cream

DIRECTIONS
Combine the frozen fruit and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Allow to freeze for at least 5 minutes to allow the sugar to dissolve into the cream and for the ice cream to firm up a bit. Freeze for up to one week.

ALTERNATE METHOD
If you do not have a food processor, you can still make this yummy treat! Simply blend the fruit and sugar in the blender to get the same results. Remove the top (or if your blender has a small plastic center, remove that and leave the top in place) and pour in the cream. Voila, ice cream.

Cake Balls

Recipe and photo courtesy Kendra Benson











This is perfect for cake scraps.

INGREDIENTS
Cake Scraps (any kind), or a whole cake if you're feeling ambitious
Frosting (canned or homemade)
Dipping chocolate or milk chocolate morsels
Sprinkles, white chocolate, other decorations (optional)

DIRECTIONS
While the cake is still warm (but not hot), crumble it into a bowl into semi-fine crumbs. There should be some larger-than-crumb pieces, but not too big, about 1/4" or smaller. Let the crumbs cool to room temperature.

Spoon in frosting a little at a time and mix together with a fork or the back of a spoon. Continue adding frosting until your "cake" sticks together and you can form a ball from it.

If you have a melon baller (or some similar kitchen tool), scoop out the "cake" and roll into balls. Place them on a parchment-lined cookie sheet and freeze them for a minimum of 10 minutes to hold their shape.

While the cake balls are freezing, melt the milk chocolate according to the directions. Dip the cake balls in the chocolate and refrigerate to harden. Decorate as desired and serve in mini muffin cups.

Italian Sausage, Peppers and Onions

Recipe and photo courtesy AllRecipes.com












INGREDIENTS
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white cooking wine

DIRECTIONS
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.

Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Easy Mint Chocolate Chip Ice Cream

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips (optional, you can finely chop them)

DIRECTIONS
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.