WHITE CHOCOLATE LEMON TRUFFLES

White Chocolate Lemon Truffles 

Makes 2-3 dozen

⅓ cup plus 1 tablespoon heavy cream
grated zest of 1 lemon
9 ounces best-quality white chocolate, very finely chopped
pinch salt
4 tablespoons (½ stick) unsalted butter, cut into ¼-inch cubes
2 teaspoons lemon juice
½ cup granulated sugar

1. In a small, heavy, nonaluminum saucepan, combine heavy cream and lemon zest. Heat on medium heat until cream comes to a simmer, stirring occasionally. Remove from heat. Cover tightly and allow to stand 20 minutes at room temperature.

2. Meanwhile, combine white chocolate, salt, and butter in a medium heatproof bowl. When cream has stood 20 minutes, remove cover. Reheat the cream mixture over medium heat, stirring occasionally, until it reaches a simmer again. Strain cream through a fine-meshed strainer into the white chocolate mixture. Press down on the lemon zest left in the strainer to extract all of the liquid from it.

3. Melt the chocolate mixture in a large heatproof bowl set over a saucepan of almost-simmering water, stirring frequently, until just it’s just over half melted. Remove it from the heat and the hot water. Continue stirring until the mixture is completely melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.) Stir in lemon juice. Chill at least 4 hours.

4. Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in granulated sugar until well-coated. Continue until all base is used.

5. Store truffles airtight in refrigerator for up to one week; freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time.

Dew Apple cobbler

This is a very rich wonderful dessert. great with vanilla ice cream also.

2 green apples peeled cored and sliced into eighths
Sprinkle apples with cinnamon
2 cans crescent rolls
1 cup butter
1 1/2 cup sugar
1 1/2 cup Mountain dew

Preheat over to 350 F. Wrap each apple slice in a segment of crescent roll dough.
Place wrapped apples in greased baking dish.
Melt butter and stir in sugar until dissolved. Spread over apples.
Pour Mountain dew over everything and do not stir. Bake for 45 minutes uncovered.

Treat yourself

Treat yourself  you deserve it!!!

Peanut butter fudge

1/4 cup butter
1/3 cup milk
1 tsp vanilla extract
1 (16 oz) package powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup Peanut Butter (chunky if you like)

Melt butter in medium sauce pan, remove from heat. Add milk and vanilla.
Sift powdered sugar, cocoa, and salt together;  gradually add to milk mixture, stirring until blended.
Stir in peanut butter.
Press mixture into 8 inch square pan, chill.  Cut into squares.

Oatmeal Scotchies

I absolutely loved when my granny made these.  I make them  now  and  they are good but nothing compares to the love  granny added.

               This is my mom, Judy,  and Grandma Rosy

Scotchies

1  1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 c (2 sticks) butter softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups quick oats
1   11 oz package butterscotch morsels

Preheat oven to 375 F
Combine dry ingredients in bowl set aside.  Beat butter and both sugars together well. Add eggs, beat well.
Add vanilla and mix well, Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded spoonfuls on ungreased cookie sheets.  Bake 7-8 minutes.  cool on wire rack.

Hot Pizza Dip

OK, so,  this is supposed to be a dip  you share.  But  well,  I can make a meal of it.  LOVE  THIS!!!

1   8 oz package cream cream cheese softened
1 tsp Italian seasoning
3/4 tsp garlic powder
mix together well and spread in bottom of greased 9 inch pie pan

mix 2 cups shredded mozzarella cheese and 1 cup shredded cheddar cheese
place 1/2 cup over cream cheese.
Pour half cup pizza sauce over shredded  cheese.
Sprinkle remaining cheese over sauce. Bake at 350 for 20 minutes. serve with chips or bread sticks.

DIG IN

This  recipe is good for  a group.  It is also good  to  make  ahead and  freeze  for quick  meals/ snacks.

2 pounds ground beef cooked and crumbled

1 medium onion

2-4 cans Red Kidney beans

1-2 cans black beans

1-2 cans chick peas

1-2 cans mexicorn 

1-2 cans diced tomatoes

1-2 cans water

2 packets of taco seasoning

2 packets dry ranch mix

 dump all contents  in a large pot  (do not drain any cans dump all  in pot)  

simmer  until beans are tender.  

serve hot  with shredded  cheese and  sour cream.

I use frito scoops  or tostido  chips

I freeze  extra in single serving containers for quick snack  or meal.

Enjoy!

Breakfast of champions

These are yummy and easy to eat on the go.  They last up to a week in the refrigerator. This recipe is easily adjusted for large or small batches.

Breakfast wedges

1 bag thawed and mashed tater tots
1 small onion diced  (optional)
1 small green pepper diced (optional)
Bacon or sausage cooked and crumbled (optional)
garlic powder to taste
salt to taste
MIX all above ingredients well
8-12 eggs  add at least 8 eggs and mix well.  will need to be a little soupy then add
1-8 oz bag shredded cheese (I use taco blend)
should no longer be  soupy.

Drop by spoonfuls on hot oiled skillet.  Cook on both sides until golden brown and center is done.  we like them with ranch dressing.  also yummy on a biscuit with a slice of cheese.

Friendship ties that bind.

This recipe is intended to share.  So many of us never take a moment to sit with a friend or just drop off a small gift of love from  the  heart.  We all know how important it is to show kindness.  This is great way to start. Neighbors, Postal carries, trash men, friends you haven't seen in a while, co-workers, or just because you feel like sharing,  a nice little smile when you hand over some home made love will brighten anyone's day.

So  here's  what to do.  have fun and let me know what you think.

In a large bowl mix 1 cup flour, 1 cup sugar, and  1 cup milk cover and let sit on counter away from heat.

The next day mix  1 cup flour, 1 cup sugar, and 1 cup milk. Mix well cover and let sit.

For the next 4-6 days do the same as before. On the day you are ready to bake. Mix  one cup of each again and set aside.   Preheat oven to 325 degrees. 

In small bowl mix one cup sugar  with ¼- ½ cup cinnamon.  Spray 2 bread pans with cooking spray then sprinkle generously with cinnamon and sugar mix.

In separate large bowl mix the following ingredients

 2 cups of the mixture that you have been adding to everyday,  1 cup oil, 1 tsp vanilla, ½ tsp salt, 1 cup sugar, 3 large eggs, 2 cups flour, ½ cup milk, ½ tsp baking soda, 1 tsp cinnamon, 1 large box of instant pudding (flavor depends on what type of bread you will make).

Ok Here is the important part. 

For butterscotch bread  simply use instant butterscotch pudding  (you can add almond slivers if you like)

For Cinnamon bread  use instant French Vanilla pudding  and add  ½ cup of cinnamon

For  Banana bread  use instant banana pudding, diced nuts,  and  2-3 mashed bananas.   (sprinkle top of bread with nuts before baking.

For any berry  bread use instant french vanilla pudding and minced  frozen berrys.

For tropical bread use instant french vanilla pudding and tropical trail mix minced.

For chocolate peanut butter bread  use instant chocolate pudding  add peanut butter chips.

For zucchinni bread  add 2 shredded  large zucchinni  and instant vanilla pudding.

Divide mixture between bread pans and bake for about an hour. Will spring back when touched in center top.

Cool on wire racks. Wrap with plastic wrap snuggly.

Share with friends. Your friends will enjoy!  

Recipe is easily doubled or tripled.   

Can serve cold or warm, with or without butter. Also tastey  with cream cheese.

 

THIS  PHOTO IS OF BANANA NUT