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Cookbook 1-17-22

Chicken Doritos Casserole

Ingredients
3 cups shredded cooked chicken
2 cups shredded Mexican cheese blend, divided
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotelle diced tomatoes with green chiles, drained
1/2 packet of taco seasoning
1 large bag of Doritos
chopped lettuce
diced tomato

Preheat oven to 350°. Add in large bowl, mix chicken, cup of cheese, soup, milk, sour cream, tomatoes, and seasoning and stir well. Grease two quart (or larger) casserole dish, layer half of Doritos across bottom, top with half of mixture, add another layer of Doritos. Add another layer of mixtures, top with cheese. Cover and bake 30 to 35 minutes. Remove and top with lettuce and diced tomato.

Maple Crunch Popcorn (from: https://www.tasteofhome.com/recipes/maple-crunch-popcorn/)
TOTAL TIME: Prep/Total Time: 25 min. YIELD: 3-1/2 quarts.
Ingredients
10 cups popped popcorn
1-1/2 cups pecan halves, toasted
1-1/3 cups sugar
1 cup butter, cubed
1/4 cup maple syrup
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon maple flavoring

Directions
1. Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well.
2. Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

Dark Chocolate Buttercrunch (from: https://www.kingarthurbaking.com/recipes/dark-chocolate-buttercrunch-recipe)
Prep 7 mins
Total 15 mins
Yield 24 generous pieces

Ingredients

16 tablespoons (227g) unsalted butter
1/2 teaspoon salt
1 1/2 cups (298g) granulated sugar
1 teaspoon espresso powder, optional; for enhanced flavor
3 tablespoons (43g) water
1 tablespoon (21g) light corn syrup
1 teaspoon baking soda, optional (see “tips,” below)
2 cups (227g) diced pecans or slivered almonds, toasted
2 2/3 cups (454g) semisweet chocolate wafers or bittersweet chocolate, finely chopped; or chocolate chips

Instructions

In a large, deep (3 quart) saucepan, melt the butter. Stir in the salt, sugar, espresso powder, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer; you’ll be taking it off the heat a few degrees sooner). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.

While the sugar is boiling, spread half of the nuts in an even, closely packed layer on a parchment-lined 9″ x 13″ pan. Top the nuts with half the chocolate.

When the syrup has reached 295°F, remove from the heat and stir in the baking soda; it will foam up, so use caution. Pour the syrup quickly and evenly over the nuts and chocolate. Top with the remaining chocolate and let sit for 2 to 3 minutes, until it softens; spread the chocolate with an offset spatula in an even layer and immediately sprinkle the remaining nuts on top.

While the candy is still slightly warm, pull it out of the pan and use a thin spatula to loosen it from the parchment. When completely cool, break into uneven chunks.

Store cooled candy tightly wrapped; it’ll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.

Tips from our Bakers

Adding baking soda to the hot sugar syrup forms microscopic bubbles, which serve to enhance the candy’s light, crunchy texture.
For buttercrunch that’s more toffee, less chocolate and nuts, use just half of the latter ingredients. Place 1 1/3 cups (8 ounces, 227g) chopped dark chocolate or chocolate chips in the bottom of the pan (or on a baking sheet); top with the hot syrup; then spread with 1 cup (4 ounces, 113g) diced toasted nuts, carefully pushing them into the hot syrup so they adhere.

5-Ingredient Healthy Peanut Butter Granola Bars (from: https://therealfooddietitians.com/5-ingredient-peanut-butter-granola-bars/)

Prep: 5 mins
Cook: 14 minsTotal: 19 mins
Servings: 16 squares
Ingredients

3 cups old-fashioned rolled oats (use verified gluten-free, if needed)
3/4 cup natural peanut butter (substitute nut or seed butter for a peanut-free version)
? cup maple syrup (you can substitute honey)
½ cup mini chocolate chips
2 organic whole eggs (or use flax egg for vegan-friendly*)
Optional add ins: walnuts, pecans, almond, chia seed, sunflower seeds, pumpkin seeds or dried fruit

Instructions

Preheat oven to 350°. In a large bowl, combine all ingredients and mix well.
Transfer mixture to a greased 9 x 9 inch baking dish, firmly pressing mixture into pan in an even layer. Pro tip: for easy removal, line the pan with parchment. If desired, sprinkle additional chocolate chips over top, pressing them into the mixture.
Bake for 14-17 minutes or until center is baked through. Start checking at 12 minutes as all ovens are different.
Let cool completely before cut into 16 squares or 12-14 bars.

Blonde Brownies (from https://www.verybestbaking.com/toll-house/recipes/blonde-brownies/)

Prep: 10 min
Cook 20 min
Servings
36 brownies
Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
3 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
Combine flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.



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