If I could eat anything!!!
If I could eat anything!!!
- 4 Pins
Slow Cooker Party Snack Mix
Parties Snacks, Crock Pots, Snack Mixes, Crockpot, Party Snacks, Food, Slow Cooker, Cooker Parties, Snacks Mixed
Slow Cooker Party Snack Mix - didnt know you could make this in the crock pot!
Slow Cooker Party Snack Mix. Never thought about doing it in a crockpot!
basketball party ideas | Basketball Party Food: Easy Slow Cooker Party Snack Mix Recipe
Reese's Peanut Butter Cups from FoodNetwork.com
Chicken, Food Network, Foodnetworkcom, Recipe, Foodnetwork Com, Shrimp, Beef, Pioneer Woman, Cheese
Ranch Chicken Sandwiches from the Pioneer Woman on Food Network
Food Network invites you to try this Pad Thai with Chicken and Shrimp recipe from Rachael Ray. Made it yesterday, very yummy and uses ingredients you have in the pantry!
Food Network invites you to try this Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread recipe from Food Network Kitchens.
Food Network invites you to try this Stir Fried Beef Lo Mein recipe from Emeril Lagasse. With this recipe we changed the meat to chicken instead of beef and omited the oyster sauce and used fetteccini noodles instead of egg...so yummy!!
Barefoot Contessa Salted Caramel
Holiday Gift, Sel Caramel, Salts Caramel, Barefoot Contessa, Flower, De Sel, Contessa Salts, Christmas Gift, Salted Caramels
Barefoot Contessa Salted Caramel for holiday gifts
Barefoot Contessa Salted Caramel Fleur de Sel Caramels (Makes 16 Caramels) Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Photo: Quentin Bacon Buy a signed Book or Buy on Amazon.com Vegetable oil 1½ cups sugar ¼ cup light corn syrup 1 cup heavy cream 5 tablespoons unsalted butter 1 teaspoon fine fleur de sel, plus extra for sprinkling ½ teaspoon pure vanilla extract Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan (6 inches wide x 4½ inches deep), combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Barefoot Contessa Salted Caramel for Christmas gifts. Vegetable oil 1½ cups sugar ¼ cup light corn syrup 1 cup heavy cream 5 tablespoons unsalted butter 1 teaspoon fine fleur de sel, plus extra for sprinkling ½ teaspoon pure vanilla extract
Smoked Gouda and Sharp Cheddar Mac and Cheese