Kitchen Table Chat Recipes

Big Crayons for little hands.

This is a awesome use for all those broken crayons.  It is a good way to recycle.

Items needed:

• Muffin Pan or any other fun shapes pan
• Cooking Spray (or baking cups – especially if you are using a tin you cook in.)
• Broken Crayons

Directions:

First, preheat oven to 200′. Separate crayons into color families. (i.e. purple & blue, blue & green, green & yellow, yellow & orange, orange & red) Just make your own color combinations.

Take off all remaining paper and break crayons into small 1 inch or less pieces. Spray muffin tin with cooking spray or use baking cups.

Fill tin/cups with crayons. Bake at 200′ for 9 minutes or until crayons are melted. Remove from oven. Let cool for 1 hour.

In a Rush for them…you can place them in the fridge to cool faster.

Nutty North Pole Fudge
Makes 64 pieces

Ingredients:
1-1 pound package powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

Directions:
Step 1 - Line the baking pan with foil, letting the foil hang over the
pan’s edges. Grease foil with butter or margarine. Set aside until Step
5. Step 2 – Stir powdered sugar and cocoa powder together in a large
mixing bowl. Set aside until Step 4. Step 3 – Stir togeter the dry milk
powder and water in small saucepan until powder is dissolved. Add the
half cup butter or margarine. Put pan on to burner to medium heat. Cook
just until mixture boils, using the wooden spoon to stir all the time to
melt the butter or margarine. Turn burner off. Remove pan from burner.
Step 4 – Pour the melted butter mixture into the powdered sugar mixture
in mixing bowl. Stir with wooden spoon until smooth. add the choped
nuts, if you like, and stir with wooden spoon until combined. Step 5 -
Pour fudge into prepared pan, spearding it evenly. While fudge is still
warm, use the table knife and ruler to mark the surface with 1-inch
squares. Chill several houres or until fude is firm. Step 6 – When fudge
is firm, use the foil to lift it out of the pan. Using the sharp knife,
cut fuge into squares – or – cut into shapes using cookie cuters. Store
tightly covered in refrigerator.

SHREDDED BEEF SANDWICHES

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.

Yield: 6-8 Servings

100 Grand Bar Bites
Ingredients:
30 caramels at room temperature
12 oz chocolate chips
3/4 cup rice crispies
Directions:
Unwrap caramels. Melt chocolate chips in microwave. For 1
minute. Stir, then cook an additional minute. DO NOT OVERHEAT!
Add rice crispies. Stir until blended. Dip each caramel and coat
completely in chocolate. Place on wax paper. Cool at room
temperature, 1 – 2hours.

Texas Barbecued Beef

Ingredients:
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Directions:
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for
10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain
juices off. Remove meat; shred with forks. Discard fat. Put back on
crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split
buns.
Serves 8.

**I haven’t tried this recipe yet, but I would love to.**
Irish stew

Ingredients:
2 pounds lamb meat from leg; cut into 1 inch cubes
1 large onion, sliced thin
2 pounds potatoes; cut into 1/8 inch thick pieces
4 carrots, peeled and sliced
salt and pepper to taste
2 bay leaves
2 – 3 cups boiling water or beef stock
1 bunch fresh parsley, chopped
Directions:
Put in the bottom of a heavy pan, a layer of lamb,
layer of potatoes, onion, carrots, salt, pepper and a bay leaf. Repeat
again. Season each layer. Add the beef stock. Cover tightly. Cook on
low heat for 2 hours or until done. Sprinkle with parsley. Serve with
Irish Soda bread.
Yield: 4- 6 servings

Coconut Cream Meringue Pie
Makes a 9-inch pie.

Ingredients:

1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Directions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in vanilla and coconut. Pour
into crust. For Meringue, beat egg whites and cream of tartar in a small
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.