Carmel Candy

Ingredients:



1 pound Brown Sugar
1 cup Kyro light Syrup
1 cup Butter
1 Can sweet milk 4oz    
Directions:

Cook on low heat until melted together for 12 mins. Grease cookie sheet. Pour hot mixture into cookie sheet and let cool till set up.

Mashed Potato Soufflé

Ingredients:4 tablespoons unsalted butter, plus more for baking dish 5 pounds russet potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
4 ounces cream cheese, room temperature
Coarse salt and freshly ground black pepper
1 1/2 cups heavy cream
6 ounces sharp or extra-sharp cheddar cheese, grated on large holes of a box grater
3 tablespoons fresh chopped chives
Directions:

1. Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside. Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
2. In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
3. In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

Sunny's Easy Glazed Cinnamon Buns

Ingredients:
2 Tbs Butter, plus more for greasing pan

Filling:
3/4 Cup Light Brown Sugar
1 Cup Chopped Pecans
1 Honey crisp or Fuji Apple, peeled, cored and diced
1 Lemon, zested
3 tbs Ground Cinnamon
1/8 tbs Freshly ground Nutmeg ( 8 scrapes on a fine grater)
1/8 tbs Ground Cardamom
Generous pinch of Salt
Flour, for dusting
2 Puff Pastry Sheets, thawed

Glaze:
1 1/2 Tbs Butter, melted
1/4 tbs Vanilla Extract
1 1/2 Tbs Fresh Lemon Juice
3/4 to 1 Cup Powdered Sugar
Pinch of Salt

Directions:
Special equipment 10 inch round cake pan

Preheat the oven to 375 degrees F.  Grease the sides and bottom of pan with butter.

For the filling:  In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt.  Stir until combined.

In a small pot, melt the 2 tablespoons butter with a pinch of salt.  Lightly dust a clean work surface with flour.  Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any.  Brush the butte all over the puff pastry, leaving a 1 inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1 inch border.  Starting from the end furthest from the without any filling, begin to tightly roll the pastry.  Tuck and press as you go,  keeping the log as even as possible.  When the edge is reached, roll the pastry onto itself and press firmly, even pinching,  to seal.  Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. 
Repeat with the second puff pastry sheet to make 12 pieces total.

Place the slices spiral side up in the prepared pan.  Start around the edges and fill in the center.  Bake until the pastry is cooked through and golden brown, 35-40 minutes.

Meanwhile, for the glaze:
In a small pot, add the butter and melt over low heat.  Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments.  Continue adding and whisking between addition until the glaze thickens.  Season with a pinch of salt, then remove from heat.

Remove the buns from the oven and pour glaze over the top.  Let rest about 5 minutes before serving. Serve warm
Enjoy

Spinach Artichoke Dip

Ingredients:

16 oz Frozen Spinach ( thawed and drained )
13.75 oz Can Artichoke Heart
8 oz Cream Cheese
1 Cup Grated Parmesan Cheese
8oz Sour Cream
1 Clove Garlic ( minced )
3/4 Cup Grated Parmesan Cheese

Directions:

Mix all but 3/4 cup Parmesan cheese. 
Place mixture into greased baking pan.
Place rest of Parmesan cheese on top.
Bake at 350 for 20-25 Min's.

Hot Chicken Dip

Indigents:

Shredded Chicken Cooked
Hot Sauce ( Any Brand you like )
2 Cream Cheese
Blue Cheese Dressing
Shredded Cheese

Directions:

Cook you chicken and shred.
Place into bowl.
Add your hot sauce.  This depends on how much you want to put in there.
Mix in your cream cheese and blue cheese dressing ( again this is up to you on how much you put in)
Once all mix up place into greased backing pan.
Place into oven at 350 for 20 minutes.
Remove and place shredded cheese over and bake again for 10 Min's.

Enjoy

Cocoa Gravy ( Also known as Black Gravy)

Indigents:

1/2 Cup Sugar
2 Tbs. Cocoa
2 Tbs. Flour
1/8 tbs. Vanilla
2 Cups Milk
1 Cup Margin

Directions:

Mix sugar, flour and cocoa together in pan on stove. 
Add mix cook until thick.
Add vanilla and margin.

Serve over hot biscuit's.

This is a old family recipe that my mom has been making us kids since we were babies.  We all love it and it's worth a try.  Let me know what you think.

Over Night Salad

Indigents:

1 Head Lettuce ( Cut up )
1 Cauliflower ( Cut up )
1 Jar Miracle Whip
1/2 Ib. Bacon
Green Onions ( Chopped )
Cheese
1/2 Cup Sugar

Directions:

Mix the lettuce and cauliflower into bowl. 
Layer the lettuce and cauliflower with Miracle Whip.  Make sure to cover it all.
Spread the Sugar on top of Miracle Whip.
At this point place into refrigerator and let set all night.
Pull out salad the following day.
Mix in bacon, green onions and cheese. 
Mix everything together and enjoy.