Beaver Nuggets

1 cup butter

1 ¼ cups brown sugar

⅔ cup light corn syrup

1 tsp baking soda

8 oz puff corn (like Old Dutch puff corn, for best crispiness)

In a two-quart kettle, combine butter, brown sugar & corn syrup.

Cook this mixture over medium heat, stirring constantly until it reaches a boil.

Once boiling, stop stirring and reduce the heat slightly.

Let the mixture boil for 3 minutes without stirring to develop a rich caramel consistency.

Turn off the heat and quickly stir baking soda into the caramel mixture.

This will cause the mixture to bubble up, so be sure to stir well until fully combined.

Pour an 8-ounce bag of puff corn into a large roasting pan or a stainless steel bowl that is safe for use in the oven.

Pour the caramel sauce over the puff corn and stir thoroughly to ensure each piece is well-coated with the sauce.

Preheat your oven to 250°.

Place the caramel-coated puff corn in the preheated oven and bake for 45 minutes, stirring every 10 to 15 minutes.

After baking, remove the caramel puff corn from the oven and spread it out on two large sheet pans lined with wax paper.

Allow it to cool completely, which will also help the caramel set.

Once cooled, break apart any large clusters and store the caramel puff corn in an airtight container at room temperature.

Enjoy your delicious treat!

Ina Garten's Chocolate Brownie Pudding Cake

www.blissfulmeals.com

½ pound (2 sticks) butter, plus extra for buttering the dish

5 large eggs, room temp

2 cups sugar

¾ cup good cocoa powder

½ cup all-purpose flour

1 ½ tsp vanilla 

Vanilla ice cream, for serving

Preheat the oven to 325⁰. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side should come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Panera Broccoli Cheese Soup

Yield:  8 servings 

½ cup butter

1 onion, chopped

½ cup flour

4 cups chicken broth

4 cups half-and-half

5 cups broccoli, chopped 

2 cup carrots, grated

nutmeg, little sprinkle

1 lb sharp cheddar cheese, grated

salt and pepper to taste

Bread Bowls

Melt butter in a pot on medium heat. Add onion and saute until golden, about 5 minutes, stirring a few times.

Next, sprinkle flour and cook for 1 minute, whisking constantly.

Slowly add 4 cups of chicken broth whisking it with flour, then add 4 cups of half-and-half, whisk until everything is combined.

 Into the same pot add broccoli, grated carrots and season with salt and pepper to taste. 

Bring soup to a boil, turn the heat to low heat and simmer for 20 minutes, stirring few times.

Add a little sprinkle of nutmeg. Remove from the heat and stir the cheese into the broccoli soup.

Pour Soup into a bread bowl. Garnish with more cheese and a sprinkle of freshly ground black pepper. Enjoy!

Samoas Cookies

Shortbread cookie:

½ cup butter, room temp

¼ tsp salt

⅓ cup sugar

2 Tbsp powdered sugar

1 Tbsp whole milk

½ tsp vanilla extract

1 cup flour

¼ tsp baking soda

Coconut layer:

3 ½ cups shredded sweetened coconut flakes

15 oz. caramels

2-3 Tbsp. heavy cream

Chocolate Drizzle:

10 oz. bag Ghirardelli dark chocolate melting wafers

1 tsp. oil (canola or veg.)

Shortbread cookie:

Cream the butter, both sugars, milk, vanilla extract & salt in a stand mixer with the paddle attachment, for 2-4 min.

Add the flour and baking soda on low speed just until the dough comes together. 

Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment about ¼ inch thick. Place on a cookie sheet, and chill for at least 1 hour or up to overnight in the fridge.

Preheat the oven to 350°.

Toast the coconut. Pour the coconut onto a baking sheet and place it in the oven to toast for about 10-15 minutes, stirring frequently to prevent burning. Once toasted, remove to a parchment-lined baking sheet to cool. You want to move it to another sheet pan so the residual heat doesn’t continue to toast the coconut.

Once the cookie dough has chilled, peel back the top piece of parchment. Cut out the cookies using a 2-inch donut-shaped cookie cutter.

Place the cut-out cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges just start to become golden. Cool on the cookie sheet for a few minutes, then place on a wire cooling rack. 

Rework the scraps, re-roll between the parchment, and chill again until firm enough to make more cutouts. You should be able to yield 22-25 cookies.

Unwrap the caramels and place in a microwave-safe bowl. Add the heavy cream. Melt in the microwave in 30 second increments until melted. Add a touch more heavy cream if needed to get a good consistency. 

Pour a majority of the caramel into the toasted coconut. Reserve about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined. 

Add a thin layer of the reserved caramel to the shortbread cookie to act as the glue for the coconut caramel mixture so it can stick. Use a spoon to spread it around evenly. This process can get a bit messy, so take your time.

Add a mound of the coconut mixture to each cookie ring, pressing it down slightly. I use my fingers for this process. Allow the coconut to set up about 15-30 minutes.

Melt the chocolate and oil in the microwave. 

Using a fork, dunk the bottom half of each cookie into the melted chocolate. Tap off excess and then place cookies on a Silpat-lined baking sheet. Repeat with remaining cookies.

Drizzle chocolate on top of cookies. I like to get a fine drizzle over the tops by just placing the remaining chocolate in a ziplock baggie, cutting off one of the corners, and drizzling it over the top. 

Chocolate Oreo Cookies

1½ cups salted butter

¾ cup granulated sugar

1½ cups brown sugar

2 eggs

1 tbsp vanilla

3 cups flour

1 cup black cocoa powder

2½ cups crushed oreos, 40 oreos, crushed

2 tsp baking soda

1 tsp baking powder

½ tsp salt

Cream Cheese Frosting

¼ cup salted butter, softened

8 oz cream cheese, room temperature

2 tsp vanilla

4 cups powdered sugar

milk to thin, if needed

Preheat oven to 350°.

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients & mix until completely combined.

Portion out the dough into ½ cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.

Bake for 12-15 minutes, until the cookies are no longer glossy on the top.

Allow the cookies to cool on the pan for 20 minutes before frosting.

While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.

Add the powdered sugar, one cup at a time.

Add milk a tsp at a time until you've reached your desired consistency, if needed.

 Pipe the frosting onto the warm cookies in a spiral.

Add extra crushed Oreos on top for garnish.

Serve warm.

Store in and air tight container either in the fridge or on the counter.

Copycat Bonefish Grill Bang Bang Shrimp

The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)

1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions

In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.

Chick Fil-A Chicken Sandwiches

From Natashaskitchen.com

Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets

1 1/2 cups low-fat buttermilk

1 Tbsp hot sauce

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

Classic Breading for Fried Chicken:

1 1/2 cups all-purpose flour

2 tsp salt

1 tsp black pepper

1 tsp baking powder

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

Oil for frying - vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches:

6 burger buns, buttered and toasted

6 green lettuce leaves

1 large tomato, sliced

2 dill pickles, sliced into rings

Mayonnaise, or your favorite sauce

Pound chicken cutlets between 2 sheets of plastic wrap to an even 1/2” thickness so they cook evenly.

In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

Heat 1 ” oil in a soup pot or dutch oven to 350˚. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior. Add chicken, 2 pieces at a time so you don’t crowd and reduce the temperature of the oil too quickly.

Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Chick Fil-A Sauce:

4 tspns yellow mustard

¼ c barbecue sauce

1 cup mayonnaise

2 T honey

¼ tspn garlic powder

Mix all ingredients together & chill

Copycat Magnolia Banana Pudding

From: www.spaceshipsandlaserbeams.com

1 (14 oz) can sweetened condensed milk

½ C water

1 cups cold milk

1 (5.6 oz) package instant vanilla pudding mix

3 cups cold heavy whipping cream

½ tsp vanilla 

1 box Nilla Wafers or mini Nilla Wafers (save out 5 or 6 to decorate the top)

4 -5 ripe bananas sliced

In a large bowl (or 13×9 inch casserole dish), whisk together the sweetened condensed milk, water and cold milk until smooth.

Add the instant vanilla pudding mix and whisk until fully combined and creamy.

Cover and refrigerate for at least 1 hour (or overnight) until thickened.

In a separate bowl, whip the heavy cream & vanilla until medium peaks form.

Gently fold the whipped cream into the chilled pudding mixture until light and fluffy.

In a trifle dish or large serving bowl, layer about ⅓ of the Nilla Wafers, followed by ⅓ of the sliced bananas and ⅓ of the pudding mixture. Repeat the layers until all ingredients are used.

Cover and refrigerate for at least 4 hours (or overnight) to allow the wafers to soften and the flavors to meld.

Garnish with extra bananas and crushed wafers just before serving.

Optional: Top with crushed wafers, a sprinkle of flaky sea salt, and a drizzle of caramel or peanut butter for extra indulgence.

Copycat Spaghetti-O's

Olive oil to coat the pan (~1 Tablespoon)

1 small shallot minced

2 cloves garlic minced

1 T oregano

Chili flakes to taste

1/4 cup tomato paste

3 cups low-sodium chicken broth

16 ounces small ring pasta

Salt to taste

Black pepper to taste

½ cup Parmesan cheese freshly grated

Optional: Fresh chopped basil for garnish

Copycat "Magic Shell"

https://myheavenlyrecipes.com/magic-shell-recipe/#recipe

1 C chocolate chips

2 T coconut oil

⅛ tsp salt

Add ingredients to a bowl & melt in the microwave for 30 seconds. Add additional 20 seconds at a time if needed. 

Keep refrigerated until using. Reheat until melted to reuse.  

Copycat Crumbl Sugar Cookies

From partypinching.com

1 cup salted butter

1 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp almond extract

3 cups all purpose flour

2 tsp baking powder

Sweet Almond Icing:

1/2 cup salted butter, softened

3 cups powdered sugar

1 tsp almond extract

1-3 tbsp milk

neon pink food coloring, optional

Preheat oven to 350°.

While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

Scrape the sides, add in the eggs, vanilla and almond extract. Beat until mixed.

Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.

Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.

Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.

Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.

Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.

Allow them to cool on the cookie sheet.

While the cookies are cooling, make the frosting.

Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.

Add 4 drops of neon pink food coloring, if desired.

Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.

Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

Chick Fil-A Sauce

From: Spaceshipsandlaserbeams.com

4 tspns yellow mustard

¼ c barbecue sauce

1 cup mayonnaise

2 T honey

¼ tspn garlic powder

Mix all ingredients together & chill

Texas Roadhouse Cinnamon Honey Butter

1/2 cup butter, room temperature

1/4 cup honey

1/4 cup powdered sugar

1 tspn ground cinnamon

Mix all together & enjoy!

Orange Julius

• 6 oz. can frozen orange juice concentrate
• 3 cup water
• 1/4 cup sugar
• 2 teaspoons vanilla
• 15 ice cubes
• 1/4 c powdered milk

1. Combine the first four ingredients in a blender. Blend on high speed until smooth.
2. Add ice cubes. Blend again until ice cubes are crushed and the drink is smooth and creamy. Add powdered milk & blend. Serve immediately.

Copycat Campbell's Tomato soup

2 28 oz. cans of whole or diced tomatoes
1/2 cup water
1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
dash ground black pepper
2 bay leaves

Fresh basil, optional

In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
Serve with fresh basil if desired. Serve hot!

Coleslaw (Chick Fil-A Copycat)

2- 16 oz bags coleslaw mix
1 1/2 c mayo
1/3 c sugar
1/2 t dry mustard powder
1/4 t salt
2 T vinegar

Mix sauce ingredients together & pour over coleslaw mix. Stir to combine. Add salt to taste.

Applebee's Blonde brownies

2 C. flour
1 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 sticks of butter
2 C. brown sugar
2 eggs
2 t. vanilla
3/4 C. chocolate chips
3/4 C. pecans, chopped

Preheat oven to 350 degrees. Butter & flour 9X13 pan. Sift flour into a bowl. Mix flour ,baking powder, salt & baking soda. Set aside. Melt butter. In mixing bowl, place melted butter & add sugar, mixing well. Add eggs & vanilla, mixing well. Add flour slowly. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over top. Bake for 25-30 minutes.

Olive garden Alfredo pasta

1/2 c. butter
2 cloves garlic, minced
2 c. heavy cream
1/8 t. black pepper
pinch of salt
1/2 c. freshly grated parmesan cheese
1 (12 oz.) box fettuccine pasta

Melt butter in medium saucepan. Add garlic, cream, pepper & salt. Bring to a simmer. If it starts to boil, turn the heat down. Add the cheese & continue to simmer for 8 minutes until thick. While sauce cooks, cook pasta for 12 minutes. Drain pasta. Spoon pasta onto serving plates & ladle sauce over the top. Yield: 2-3 large servings.