Salted Caramel (Susie's Favorite)

This recipe is amazing! Makes the best salted caramels! And who doesn't like salted caramels? (Other than my strange husband:) So make and enjoy. I originally found this recipe through Pinterest. I adapted it from this website.

Ingredients:

• 3/4 cup cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 tablespoons salted butter, softened
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon course sea salt

The how to:

1. Line a 9×5-inch loaf pan with foil and then spray with non-stick cooking spray. A loaf pan makes larger caramels so if you want them a little smaller use a square casserole pan.
2. In a small saucepan, heat cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until it just begins to simmer. Remove from heat then cover with a lid and set aside.
3. Add sugar and corn syrup to a medium heavy-bottomed saucepan, and then add a candy thermometer to the side of the pan. Cook over medium heat, stirring gently, until sugar the has dissolved. Try not to splash any sugar up the sides of the pan. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup.

1. Once the sugar has dissolved, stop stirring then cook caramel until the thermometer reads 310 degrees F. If you notice any hot spots or darker areas of caramel, gently roll saucepan around to evenly disperse.
2. Remove the saucepan from heat. Then, slowly pour cream into the caramel. Don't panic if it bubbles violently, just be careful to add cream slowly so nothing bubbles over the edge of the saucepan. Stir until smooth.
3. Now, return the saucepan to medium heat and cook caramel until the thermometer reads 240 degrees F for firmer caramels (the way Susie likes them) or 230 for softer caramels.
4. Remove saucepan from heat and remove the thermometer. Then, stir in the remaining 2 tablespoons of butter until caramel is smooth and shiny. Pour the caramel into the prepared loaf pan then cool 8 to 10 minutes.
5. Sprinkle coarse sea salt evenly over the top of the slightly cooled caramel. Then, cool completely in pan on cooling rack.
6. When the caramel is cool, remove from pan by lifting foil. Peel the foil away from the caramel and using a sharp long knife, cut into 35 to 40 squares. To store, wrap each caramel individually with waxed paper or cellophane.

Skinny cake

Makes 12 Servings

• 1 (18.25 oz) box moist-style cake mix
• 1 (12 oz) can soda (some web sites say to use diet soda, which makes sense, but I didn't do the math.  For diabetics it would be better, though.)

Directions

Preheat oven to 350° F. Spray a 9-inch by 13-inch baking pan with nonstick spray. In a large bowl, whisk cake mix with soda until smooth. Pour into the pan. Bake until a knife or toothpick inserted into the center comes out clean, 30 to 35 minutes. Slice and enjoy!

This cake is a lot denser than a cake made with the oil and eggs normally used.  You can use any cake with a complimentary soda flavor.  Chocolate cake is supposed to be good with cola or cherry cola, white or yellow cake is good with mountain dew or cream soda, etc.

The serving size is good, too.  Not like the sliver you're normally allowed.

Nutrition Information: 

171 calories

3.5g fat

301mg sodium

34g carbs

<0.5g fiber

19g sugars

1.5g protein

Cleaners

Carpet Cleaner:

fill an empty spray bottle with 1 part ammonia & 1 part HOT water, spray it LIBERALLY on the stain, lay a clean white towel on top of it and iron.  Within seconds the stain will be drawn up into the towel.

Miracle cleaner:

Put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste.  Rub it on the dirt/stain/grease with your fingers or a cloth, sponge, etc. Pretty much cleans anything in the kitchen, crud in the bathroom sink, etc

Ginger Dressing

1/2 cup onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons fresh ginger root

2 tablespoons celery

1-2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Coarsely chop ingredients.  In a blender, combine the onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed. 

White Pizza Dip

1 pint grape tomatoes, tomatoes cut in half

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 (12 ounces) blocks cream cheese, softened

8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated

1/4 cup finely grated parmesan cheese + more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

2 tablespoons freshly chopped thyme leaves

1/2 tablespoon freshly chopped oregano leaves

crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chips or toasted bread.  

Crock pot cocoa

This is a really rich, creamy hot chocolate.  Wish I could have it (dratted dairy allergy) but at least it's posted here so I can find it when I want it for others.  

2 cups whipping cream 

1 can sweetened condensed milk

6 cups milk 

1 tsp vanilla extract 

12 oz pkge mlk chocolate chips. 

Directions - Combine all ingredients in a slow cooker and stir well. Heat on low for 2-2 1/2 hours, whisking every half hour or so, until chocolate is melted and mixture is hot. Stir well to blend.  Makes about 12 cups.  (Can substitute white chocolate chips for a white hot chocolate.)

Banana Cake with cream cheese frosting

Dense cake, similar in texture to a carrot cake. The baking time may vary based on individual ovens, but an hour is pretty accurate.

1 1/2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

8 ounce cream cheese, softened

1 teaspoon vanilla

3 1/2 cups powdered sugar

Preheat oven to 275° (yes two-seventy five).  Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the fridge for 45 minutes. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.