Caramel Rice Krispie Treats

Ingredients:

1 stick Butter

20 oz Caramel

1 can Sweet and Condensed Milk

10 Oz (or more) Marshmallows

10 Oz (or more) Rice Krispies

Directions:

Melt butter in a sauce pan, once melted add caramel and melt on a low to medium heat. Don’t get the heat to high or it will burn the butter before it melts the caramel. I like to use a wisk so it stays smooth. Once caramel is melted add the can of sweet and condensed milk and stir until dissolved. Add your marshmallows and stir until melted. Once melted remove from the heat and add you rice krispies (as much as you would like. I like a gooier rice krispie treat so I add less rice krispies) and stir. Remember to spray your spoon and cookie sheet. Flatten out until desired thickness and let sit to set up.

Chicken Noodle Soup

Ingredients:

4 cups pasta cooked (pasta of your choice)

2 medium chicken breasts

10-12 baby carrots sliced

5-6 bouillon cubes

1 tsp. onion powder

Salt and pepper to taste

Direction:

Fill stock pot with 10 cups water and bring to a boil. Boil your chicken breasts until cooked, remove and let sit while you add your 5 bouillon cubes and onion powder to the boiling water with chicken juices. Once dissolved add your pasta I used bow-tie pasta so it took about 10-15 minutes to cook, stir occasionally. While the pasta is cooking I roughly shredded the chicken. When the pasta is almost finished cooking add your carrots. When you carrots are close to being done check the flavor of your broth if needed add another bouillon cube (I prefer the flavor with 6 cubes) Add the shredded chicken and turn your heat to low and let it all simmer for 8-10 minutes. I served mine with my homemade whole wheat toast and it went along nicely. Enjoy

Note:

If you are using an small onion chop it up and brown it in the same pan before you add your water for cooking the chicken.

Baked Glazed Donuts

Yield: 10 to 14 doughnuts

For the doughnuts:

1 egg

1/4 cup granulated sugar

1 cup milk, heated to 115 degrees

1 tablespoon active dry yeast

1 teaspoon salt

2 teaspoon vanilla

2 1/2 to 4 cups unbleached flour, divided, plus more for kneading

1 stick butter (4 ounces), cut into 1″ cubes

For the glaze:

3 cups powdered sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup cold water or milk

(if you want chocolate glaze add a small amount of cocoa but remember a little cocoa goes along way!)

Directions:

In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.

Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.

Punch down the dough and roll it out to about 1/2" thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.

Bake until light golden in color, 5-8 minutes.

For glaze:

Mix all ingredients together until smooth.  If the glaze seems a big too runny, add more powdered sugar.  If the glaze seems too thick, add a bit more water or milk.  Dip 1/2 of the doughnut into the glaze, and then rest glaze side up on wax or parchment paper to dry or I put mine in the freezer to set the glaze. Serve immediately and enjoy!