Super Easy Candy Covered Caramels

11 oz. bag Kraft caramel bits

2 T. water

1 bag candy melts, I used vanilla (about a 12 oz. bag)

candy molds, I used silicone ones

new paintbrush (small)

Heat desired amount of candy melts in microwave safe bowl. Heat for 30 seconds at 1/2 power. Stir. Repeat if needed. Paint in molds with new paintbrush. If candy hardens it may be heated again using the same instructions as before.

Place caramel bits in a microwave safe bowl. Add water. Heat on high for 2 minutes. Stir until completely melted. Do not place in microwave again! Place cooled caramel in painted molds. Paint additional candy melt on top of caramel to seal in. Place in refrigerator to set.

1st pic: candy melts, 2nd pic: caramel bits, 3rd pic: melted candy melts, 4th pic: melted caramel, 5th pic: caramel inside painted molds, 6th pic: vanilla candy sealing in caramel, 7th pic: ready to eat!

Crockpot General Tso's Chicken #2

4 boneless chicken breasts cut into 1" cubes

1/4 c. cornstarch

1 T. oil

1/2 c. hoisin sauce (bbq sauce or orange sauce may be substituted)

2 T. soy sauce

1/2 c. brown sugar

3 cloves garlic, minced

3 T. rice wine vinegar

1 t. sesame oil

1/4 t. ginger

1/2 t. crushed red pepper

green onions, sliced

seame seeds

red pepper flakes

rice, cooked

Combine chicken and cornstarch. Toss until completely coated. Over medium high heat, add oil and cook chicken until lightly browned. Place in bottom of lined crockpot. Whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and red pepper. Pour on top of chicken. Cook on low heat 3-4 hours until chicken is cooked throughout. Serve over rice and garnish as desired.

Crockpot Chili Con Carne

1 lb. bacon, cooked and drained, chopped into small chunks

4 lbs. ground beef, cooked in bacon grease, drianed

4 1 lb cans kidney beans, I like using Bush's Chili Magic, medium and mild

28 oz. crushed tomatoes, I like using Del Monte chili tomatoes 

12 oz. tomato paste

2 onions, finely chopped

4 oz. chili powder

4 oz. dry cayenne pepper powder, optional

2, 10 oz. cans beef broth

2 fresh tomatoes

2 jalapeno or serrano peppers, (serrano peppers are 3x hotter than jalapeno peppers)

3 garlic cloves

1 T. cumin

1 T. oregano

1 1/2 T. paprika

Place bacon in lined crockpot. Place ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder, and cayenne in crockpot. Add beef broth. Cut stems off jalapenos and cut into two or three chunks. Place the peppers with garlic and fresh tomatoes in a food processor and puree. Place in crockpot. Stir to combine. Cook on low for 10-12 hours. Serve with favorite toppings and crackers or cornbread.

*I like serving with broccoli cornbread.

Soft and Chewy Peanut Butter Chocolate Chip Cookies

3/4 c. butter, softened (1 1/2 sticks)

1 c. sugar

1 c. brown sugar

1 c. creamy peanut butter

2 eggs

2 t. vanilla

2 1/2 c. SR flour

12 oz. milk chocolate chips

Preheat oven to 350. Cream together butter, sugar, brown sugar, and peanut butter. Add eggs and vanilla. Slowly add in flour. Fold in chocolate chips. Scoop round balls onto cookie sheet. Slightly flatten cookies. Bake for 10 minutes. Remove and allow to cool for 5 minutes on baking sheet. Move cookies to wire rack to cool completely.

Crockpot General Tso's Chicken

2 lbs boneless skinless chicken cut into 1" pieces

3/4 c. + 2 T. cornstarch

1 t. salt

1/2 t. pepper

2 T oil

1/2 c. sugar

1/2 c. soy sauce

1/2 c. unsweetened pineapple juice*

1/3 c. vinegar

4 cloves garlic, minced

1/2 t. cayenne pepper

1/4 t. ginger

green onion, sliced, optional

rice, cooked

broccoli, chopped, cooked

Combine 3/4 c. cornstarch, salt, pepper in dish. Dip chicken in mixture to coat. Shake off excess and set aside. Heat oil in skillet over medium high heat. Brown the chicken, no more than 2 minutes wach side. Remove chicken and set aside. Place liner in crockpot. Combine sugar, soy sauce, pineapple juice, vinegar, garlic, and cayenne. Stir to mix well. Place in lined crockpot. Add chicken to crockpot. Cook on low for 4 hours. Check 20 minutes before serving and make sure the sauce is thick enough. If not, take the remaining 2 T. of cornstarch and mix with 2 T. cold water until a slurry forms. Gently mix a little at a time with the chicken and sauce. It thickens as it cooks. Cook for another 20 minutes and serve over chopped broccoli and rice. Top with sliced green onion. 

*if you don't have or can't use pineapple juice, orange juice may be substituted. It may change the taste a little , but it is still good.

Millionaire Caramel Pecan Turtles

14 oz. Kraft caramel bits

2 T. milk

2 c. toasted pecans, chopped (toasting is optional)

10 oz. milk chocolate chips

Microwave milk and caramel bits in 30 second intervals until melted. Stir until smooth. Stir in pecans and drop by teasoonfuls onto wax paper. Let stand until firm. Microwave chocolate chips until melted, stir until smooth. Dip candies in chocolate, allowing excess to drip. Place on wax paper. Let stand until firm.

Turtle Candy

4 oz. pecan halves

24 individually wrapped caramels, unwrapped

1 c. semisweet chocolate chips*

1 t. shortening*

Preheat oven to 300 degrees. Line a cookie sheet woth aluminum foil and spray. Arrange pecan halves in a Y shape on cookie sheet. Place 1 caramel in the center of the Y. Bake in oven for 3-5 minutes, until caramel is melted. Do not bake too long or caramel will get too hard. Heat chocolate and shortening in a saucepan over low heat until chocolate is melted. Spoon chocolate over caramel and refrigerate until set.

*May also use chocolate candy melts instead

Caramel Cream Cheese Bread

2 c. SR flour

1 1/2 c. sugar

2 sticks butter, room temperature

8 oz. cream cheese, room temperature

1/2 c. caramel topping, divided

1 1/2 t. vanilla

1 1/2 t. cinnamon

Preheat oven to 350. Spray 2, 9x5 loaf pans, Cream together: butter, cream cheese, and sugar. Add eggs one at a time, beating after each. Add vanilla. Add flour and cinnamon. Stir until incorporated. Pour 1/4 of batter into each loaf pan. Spoon 1/4 c. caramel topping on top of batter in each pan. Swirl caramel, keeping away from edges of pan. Add remaining batter. Place in oven and bake 45-50 minutes until toothpick comes out clean. Cool. Enjoy!

Guardian Ware Stovetop Cornbread

1 c. SR cornmeal, your choice

1/2 c. SR flour

1 egg, beaten

1 c. buttermilk*

3 T. honey or sugar, optional

4 T. bacon grease drippings, melted butter, or oil, optional

Combine dry ingredients. Add beaten egg and buttermilk. Add drippings if using. Add honey or sugar, if using. Mix until smooth. Do not over mix. Preheat pan on medium low heat until warm to the touch. Oil the pan before adding batter. Cook on one side 10 minutes until medium brown (How are you supposed to know?) Flip and cook on other side for 10 minutes. If you flip too soon it will stick. Slice off an end and butter liberally while piping hot. Eat and repeat. 

*if you don't have buttermilk, you can make your own by combining 1 T. vinegar & milk to make 1 c. 

**We inherited the pan from my husband's maternal grandmother. I was told it was a cornbread maker that was sold door to door in the 1930's-1950's. I have since learned it was actually marketed as a "double omelet fry pan", but his grandma only used it to make cornbread. Everyone gets a crispy piece when made in this pan.

Cornbread

2 c. SR cornmeal, your choice

2 c. SR flour

1/2 c. sugar, optional

1 t. salt, optional

2 c. milk

2 large eggs

1/2 c. butter, melted

Preheat oven to 425. Combine all ingredients and place in sprayed 9x13 dish for 30-35 minutes. Can also be placed in 2 8x8 pans, 2 cast iron skillets, or sprayed muffin tins. Smaller pans will cook faster so start checking at 20 minutes. Remove from pans and serve.

Crockpot Cornbread

2 c. SR cornmeal, your choice

2 c. SR flour

1/2 c. sugar, optional

1 t. salt, optional

2 c. milk

2 large eggs

1/2 c. butter, melted

Line or spray crockpot. In a large bowl, combine cornmeal, flour, sugar, and salt, if using. Add milk, eggs, and butter. Stir, but do not over stir, a few lumps are ok. Pour into lined crockpot. Place a clean kitchen towel or paper towels between the insert and the lid to absorb moisture. Cook on high for 2-3 hours or until toothpick inserted comes out clean.  Cut into 12 servings and serve. 

Chocolate Covered Cherry Brownie Bombs

1 box brownie mix and needed ingredients

3/4 c. chocolate frosting

15 oz. almond bark, melted according to directions

1 can cherry pie filling , or stem-free maraschino cherries, drained

Make and bake brownies as directed. Cool completely. Do not overcook brownies. Crumble the brownies and add frosting. Stir to combine. Consistency needs to be able to stay together, but not too sticky to roll into balls. Take 1 1/2 T. mixture and form it into a ball. Make a hole in the middle and place one cherry inside. Fold the brownie around the cherry, seling the cherry inside. Place bombs in freezer for 20 minutes. Place in refrigerator. Place one ball at a time into melted almond bark. Remove access chocolate. Place on wax paper to dry completely.

Crockpot Stuffed Pepper Soup

1 lb. ground chuck, cooked, drained, and rinsed

1 c. chopped onion

14.5 oz. can D. M. diced tomatoes with garlic, basil, and oregano

2 c. green peppers, chopped

15 oz can tomato sauce or D.M. peppers and onion sauce (14.5 oz. can)

3 c. beef broth

1 t. Italian seasoning

1/2 -1 t. sugar (to cut down on acidity)

1 c. cooked rice

Place liner in crockpot. Add browned beef and onion. Add all other ingredients, except rice. Cover and cook on low for 6-8 hours. Add rice during last hour to prevent it being too mushy. Serve with crackers, cornbread, etc...

*recipe may be doubled. A doubled recipe made a full 6 qt. crockpot. It was delicious! I served it with broccoli cornbread.

1st picture: soup cooking in crockpot, before rice added.