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Hershey’s Chewy Brownie Pie

Hershey's Chewy Brownie PieIngredients:
6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
1 cup flour
½ teaspoon baking powder
Pinch of salt
7oz. sweetened condensed milk
¾ cup mini semi sweet chocolate chips
6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
Melt over med low heat until melted
Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla

 

Add:
1 cup flour
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth
Pour into greased 9″ springform pan
Bake at 350°, 20 minutes
Remove from oven
Immediately pour 7oz. sweetened condensed milk over top of brownies
Layer with ¾ cup mini semi sweet chocolate chips
Let cool

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Preserving with Pomona’s Pectin

The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor!

Book is available on Amazon

Pectin is sold on Amazon and on Pomona’s Website as well at some Natural Health Food Stores.

 

Book Sold at Amazon

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Mango Cranberry Sauce / Chutney

This is not your typical cranberry sauce but tastes great!

cranberry-chutney

 

1 12 oz. bag of Cranberries (Craisins are fine)

1/2 Cup of High Pulp Orange Juice

2 Ripe Mangos

In a Food Processor blend cranberries until they are cut up in small pieces.  Add 1/2 cup of OJ and blend in Food Processor.  Fold in Mangos with a spatula.  Eat right away or store in Fridge.  It can be freezed as well.

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Homemade Taco Seasoning (Rachel Ray)

Taco Seasoning

INGREDIENTS
1 PART CHILI POWDER
1 PART GROUND CUMIN
1 PART GARLIC POWDER
1 PART ONION POWDER
1/4 – 1/2 PART CRUSHED RED PEPPER

DIRECTIONS
MIX ALL THE SPICES TOGETHER AND STORE IN AN AIRTIGHT CONTAINER. I STORE
MINE IN THE FREEZER!

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Jamaican Jerked Chicken

Jamaican Jerked Chicken

  • 1/4 cup minced green onions
  • 1 Tbsp oil
  • 1 Tbsp hot pepper sauce
  • 1 tsp cinnamin
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 large cloves garlic, minced
  • 4 boneless, skinless chicken breats (about 1 lb)

Mix first 7 ingredients in a large plastic bag. Add chicken, close bag and mix to coat chicken as evenly as possible. Refrigerate 30 minutes or overnight.

Grill or broil, 4 or 5 inches from heat, 10-12 minutes or until desired doneness.

Recipe by Tina (Ontario, Canada)

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Rum Runner by Camp Richardson At Lake Tahoe

Rum Runner

Ingredients to use:
0.5 can Frozen Passion Fruit Orange Juice
0.5 can frozen Pineapple Juice
4 oz Bacardi
Light Rum
2 oz Captain Morgan Spiced
1 oz Meyer’s Dark Rum

Directions:

First, mix the Bacardi and the Morgan together with the frozen Passion Orange juice and frozen pineapple juice, then blend with ice to your desired level of frozen-ness.

After this, pour into a medium sized glass and float the dark rum on top.

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Old-Fashioned Apple Pie 1/2 Recipe (marth stewarts)

Apple Pie – 1/2 Recipe (double it for a full pie)

“Apple pie conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust.”Martha Stewart

photo from marthastewart.com
photo from www.marthastewart.com

Ingredients:

Pate Brisee (Pie Dough)

Flour for rolling out Pie Dough

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar (or 1/2 cup of Honey)

Zest and juice of 1 lemon

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch ground cloves

2 tablespoons all-purpose flour

For Pie Top:

2 tablespoons unsalted butter – for dotting apple mix

1 large egg, beaten – to brush on top of crust

Sugar – sprinkle over top of crust after brushing with egg

Directions:

  1. Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

  3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Recipe by Martha Stewart

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Rice Krispie X-mas Trees

Rice Krispie Trees with Ribbon
Rice Krispie Trees with Ribbon

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
    6 cups Kellogg’s® Rice Krispies® cereal
    2 Boxes of Candy Canes
    White frosting (a tube works best)
    Bag of baby M&Ms

    OTHER SUPPLIES:
    Parchment Paper
    Cello Bags or Syran Wrap
    Pretty Ribbon

rice-krispie-xmas-trees-1

DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula evenly press mixture onto a Cookie Sheet lined with parchment paper (You can also press into a buttered pan but a cookie sheet makes it easier to cut the krispie treats).

4. Cool Slightly then cut into triangles to form the shape of a tree.  Or use a cookie cutter for a different shape such as an ornament.

5. While still warm poke a candy cane through the bottom of the tree.

6. Let fully cool down (I put mine outside for an hour)  then apply some white frosting and stick mini m&ms onto the frosting to create tree decorations or use your own creative ideas.

7. Once frosting is dried and candy cane is set inside of tree then you can package them individually into clear cello bags or syran wrap.  Tie a festive bow on the bottom of the candy cane.  Or tie a bow on top of the tree around the cello bag.

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