Easy Crockpot caramel 1, 2 & 3

There are three versions of this recipe. I'll include both in this post. Either which you choose to make it's heavenly!

1. This is the base method. take 1 or more 14oz cans of sweetened condensed milk (not evaporated milk) and place in crock pot. Cover with water. Water should be at least 1/4 inch above cans and always covering the top.

2. turn on your crock pot on low and cook for 8 hours. Or on High for 3 1/2 to 4 1/2 hours.

3. Allow to cool and very carefully open the can.

4. Store in sealed container. Great with apples, pretzels and over ice cream.


The next one is different and has a few more ingredients.

you will need:
1 or more 14 oz cans of sweetened condensed milk
1/2 teaspoon of vanilla extract per can
1 tbsp butter per can

 Remove labels and place in crock pot. Poor water over cans and cook on low for 8 hours or on high for 3 1/2 to 4 1/2 hours.

Allow to cool and ever so carefully open the can.


And if you don't have a crock pot or want to use your stove:

Fill a stock pot full of water and bring it to a boil. Turn the heat down to medium-low heat and CAREFULLY place the can of sweetened condensed milk into the pot and let it cook for about 2 hrs. It's important to make sure the can is always covered in water. Because of evaporation, I usually set the timer for about a half an hour and add a bit more water every time the time goes off. After the time is up, you should have the same results as above.


Note: It's so very important once your caramel finishes cooking no matter which way you cook it that you allow it to cool in the fridge for 2 hours.
Also the cans will leave a rust ring at the bottom of your crock pot so far I was able to get most of mine off with very little scrubbing. It might be wise to put a folded paper towel at the bottom of the crock pot so this doesn't happen.

Reese's Peanut butter cup truffle

This desert is huge and will feed about 20 people. It weighs six pounds so it's heavy.

There are many variations to this recipe but this is the one I use

You will need:

1 box brownies (family size) made according to box directions

whipped cream (I prefer either can or homemade not the kind in the tub)

Peanut butter sauce (melt one 10 ounce package of peanut butter chips with 1/4 cup of milk, 1/2 cup of heavy cream and 1/4 tsp of vanilla over low heat until combined, let cool)

Reese's peanut butter cups 4-5 packs (King Size) chopped

Reese's pieces King size bag

2 large boxes of chocolate pudding made according to box directions.


Break up chocolate cake and layer that on the bottom. Top with chocolate pudding, peanut butter sauce, reeses peanut butter cups & reeses pieces, and a layer of whipped cream. Continue building your trifle with these layers until you've run out of ingredients or room :)

Cherry Limeade Sugar Cookies

3/4 cup unsalted butter softened

1/2 cup sugar

1/2 cup icing sugar

2 eggs

1 teaspoon vanilla

1 pack cherry Kool-aid ( unsweetened )

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

In stand mixer combine butter and sugars.

Beat until light and fluffy.

Add kool-aid and eggs.

Mix well then add flour, baking powder and salt

Mix until all combined.

Divide dough into two 8 x 2 inch logs.

Wrap in plastic and chill for at least one hour.

Preheat oven to 350 F

Line cookie sheet with parchment

Remove cookie logs from refrigerator.

Cut into 1/2 inch slices.

Bake for 10 to 12 minutes

Remove from oven and cool on cookie rack.

Limeade Frosting

1/2 cup unsalted butter

2 1/2 cups icing sugar

1/2 pack lime Kool-aid

3-4 tablespoon milk

maraschino cherries with stems

Beat butter, icing sugar, kool-aid and milk

together until frosting is fluffy. Adding more

milk if needed.

Frost cooled cookies using a piping bag or just spread

frosting on top of cookies. Complete with cherries on top

of each cookie.

Pink sprinkles would be good too.

Easy Crockpot caramel

Saw this on  and it was easy! Love caramel and you can do more than one can at a time.


You will need:

1 14oz can of sweetened condensed milk (not evap milk)
 water
crockpot

1. One 14 oz. can Sweetened Condensed Milk (NOT evaporated milk). Don’t use the can with the pop-top, either.
2. Remove the paper label.
3. Place on a saucer in the bottom of a crockpot (the can leaves a rust ring).
4. Add water to fully submerge the can.
5. Cover the crockpot, set on LOW for 8 hours. Go to bed.
6. In the morning, turn crockpot to OFF and let cool on its own, at least 3 hours. Then retrieve your can, open and mmmmm.

Peachy Ginger smoothie

I've been looking for a healthy smoothie recipe for a while now, most contain tons of sugar and are no more healthy than a milk shake and who did I get this from? Paula Deen! Apparently she's on more of a health kick since her diabetes diagnosis (so this is a diabetic friendly recipe!)


(Serves 2)

• 1 cup cold water
• 1 cup frozen peach slices
• ½ cup frozen strawberries
• ½-inch piece fresh ginger
• Juice of one lime
• Artificial sweetener to taste
Add all ingredients to a blender and blend one minute. Add a little water if you need to loosen it up.

Mexican Street Corn

I've seen this everywhere and I can't wait to try it. One recipe I've found requires Mayo and I'm just not a fan of Mayo at all (plus it contains alot of fat....) anywho this one uses sour cream instead of mayo.

Ingredients

• 6 ears corn, husks and silks removed (you can also use canned or frozen and serve in a bowl)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1 lime
• 1/4 cup low fat sour cream

Instructions

1. Combine chili powder, salt, pepper, and garlic powder in a small bowl.
2. Place corn on sprayed grill rack.
3. Cover and cook 12 minutes over medium-high heat, turning occasionally.
4. Squeeze juice from lime and mix with sour cream.
5. Drizzle over corn and sprinkle with spice mixture.

Lemon Lush

This was my grandpa's favorite desert. Hard to believe that in September he'll be gone for 15 years. I was blessed to have him for 16  years. We were very close (lived next door and spent all my time with him). My grandma would make this for him for his birthday instead of a cake. It's really refreshing! I now make this for Dan as he also likes lemon (and it's kinda scary how alike he and my grandpa are!) I love it as well. If you like lemon my sparkling lemon cookies are also a big hit!


This recipe makes 12 servings (we usually double it for a get together or party)

you will need:
     2 cups all-purpose flour

1 cup butter, softened

2 (8 ounce) packages cream cheese

1 cup white sugar

2 (3.4 ounce) packages instant lemon pudding mix

3 1/2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.