Saturday, November 2, 2013

Salted Caramel Pumpkin Parfaits

Salted Caramel Pumpkin Parfaits
40 gingersnaps, chopped 
1 - (5.1 ounce) package Jell-o vanilla instant pudding
1 - (15 ounce) can pumpkin puree
2 cups cold milk
1 1/2 tablespoons pumpkin pie spice
2 - (10 ounce) containers Cool Whip Cream Cheese Frosting, thawed

For the Salted Caramel:
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into cubes
1 cup heavy cream, room temperature
1 tablespoon sea salt

First prepare the salted caramel: 
Add the sugar in an even layer to a 2-3 quart saucepan over medium-high heat. When the sugar begins to melt, use a whisk to stir the sugar until it is completely melted. Continue cooking the sugar until it becomes deep amber in color and reaches a temperature of 350 degrees. I recommend using a thermometer! As soon as the sugar hits 350 degrees, carefully add the butter all at once, whisking until the butter is melted. Be careful, the caramel will bubble up at this point! You can switch to a wooden spoon now if the sugar is getting stuck to the whisk. Remove the pan from the heat and slowly pour in the heavy cream. Stir until the cream is incorporated into the sauce and the caramel is smooth. Add the sea salt and stir to combine. Allow the caramel to cool for 10-15 minutes in the pan before using. 

Then assemble the parfaits:
In a large bowl, combine the instant pudding mix, pumpkin pie spice, and milk, and beat with a whisk for 2 minutes. Gently fold in pumpkin puree and set aside. Layer about 2 tablespoons of the gingersnaps into the bottom of 8 half pint jars. Top the gingersnaps with a layer of the pumpkin pudding you prepared earlier. Then add a layer of the cream cheese frosting. Drizzle with a spoonful of the salted caramel sauce. Repeat the layers twice with remaining ingredients. Garnish the tops of the parfaits with extra salted caramel and gingersnaps. Refrigerate for about 2 hours before serving. 
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Tuesday, October 29, 2013

Cranberry Shortbread

1  Cup/2 sticks (230g/8.1 oz) unsalted butter, room temperature
3/4 cup (95g/ 3.3oz) sifted icing/confectioner's sugar
1 teaspoon pure vanilla extract
2 cups (250g/8.8oz) sifted plain/all-purpose flour
1/2 teaspoon salt
1/2 cup (50g/1.8 oz) dried and coarsley chopped cranberries
2/3 cup (80 g/2.8 oz) white chocolate- chopped, plus extra for topping

1. Preheat oven to 325 degrees Farenheit/ 180 degrees Celsius.
2. Put butter, sugar, vanilla, salt and flour in a large mixing bowl with paddle attachment.
3. Mix together until just combined, not too creamy- just starting to come together.
4. Stir in dried cranberries and white chocolate with a wooden spoon.
5. Press dough evenly into an 8 inch square baking pan.
6. Bake in oven on centre rack until firm and lightly golden, about 30 mins.
7. Let cool on a wire rack.
8. Remove shortbread from pan and transfer to your work bench. Using a 2 inch circle cookie cutter, cut out circles by pressing into shortbread. Trim any cranberries from edges with a sharp knife. Store in an airtight container for up to a week.
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Thursday, October 10, 2013

Sandy's Pumpkin Fluff

one can of pumpkin,
 one package sugar free vanilla pudding,
 one tub of reduced fat cool whip.

Pumpkin is just the plain pumpkin. Do not add milk to the pudding mix but just blend it into the pumpkin. Fold in the cool whip. I also added pumpkin pie spice for a bit of flavor and topped it off with a dollop of cool whip and a sprinkle of cinnamon.

Tuesday, October 8, 2013

Buttermilk Syrup

  • 1/2 cup butter (1 cube)
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1 tablespoon corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
In a large saucepan, combine butter, sugar, buttermilk, and corn syrup.  Bring to a boil or medium to medium high heat.  Boil for 2 to 3 minutes.  Add baking soda and stir.  Remove from heat and add vanilla.  Serve warm.
Share and Enjoy:

Monday, August 19, 2013

French Dip Sandwiches

  • Karen's Yellow Farmhouse French Dip Sandwiches with Au Jus
  • 3 1/2 to 4 lb sirloin tip roast
  • 2 cups beef broth
  • 2/3 cup brown sugar
  • 1/4 tsp season salt
  • 1 tsp liquid smoke
  • 1/3 cup soy sauce
  • 12 hoagie buns
  • 12 slices swiss cheese
Place roast in slow cooker.  Stir together broth, brown sugar, season salt, liquid smoke and soy sauce.  Pour over roast, cover and cook on high for 1 hour and then low for 9 hours.  Remove roast from cooker, reserving broth.  Shred roast with forks.  At this point I also strained the broth to remove anything floating around in it.   Place the beef on the hoagie buns and top with the swiss cheese.  Serve the warm au jus on the side in little cups to dunk the sammies in 
A couple of things I did differently than the recipe is that I buttered and toasted the buns - tops and bottoms and I also put the bottom part of the sandwiches with the meat and cheese under the broiler to melt the cheese.  Oh goodness these were good.  Give these a whirl you won't be sorry

Friday, July 5, 2013

Taco Casserole (Sew Many Ways)

Mexican Casserole

Here's the Recipe...
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
*Just as an FYI...for my family I didn't add the cumin or cilantro. Still tasted delicious
Here are a few pictures I took of the process...
After browning the ground beef, I drained the fat and added the taco seasoning, salsa, black beans, corn, sour cream, salad dressing

Mexican Casserole

Thursday, January 31, 2013

Yellow Farm House Beef and Noodles (crock pot)

Beef Over Noodles
  • 1 pound of stew meat
  • 1 can of French Onion Soup - the liquid stuff not the dry stuff
  • 1 can of Cream of Mushroom Soup
  • 1 can of button mushrooms or sliced mushrooms
  • Cooked Wide Egg Noodles - we use the wheat ones and they are good
Mix the soups together until blended in a casserole dish - stir in the mushrooms and the beef.  Cover and cook 5-6 hours in a 250 oven.  Sometimes it needs a little thickening of cornstarch and water and sometimes it doesn't.  Tonight was one of those times it did - but my meat went into the mixture a little bit frozen so maybe that's why.  Anyway serve it over the cooked noodles - YUMMMMMM