Ceasar Salad Dressing

 Ceasar Salad dressing

• ½ cup mayonnaise
• 1 medium garlic clove, minced 
• 2 teaspoons lemon juice, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce*, to taste
• ⅛ teaspoon fine salt
• ⅓ cup (1 ounce) finely grated Parmesan cheese
• 1 tablespoon water
• Freshly ground black pepper, to taste

Pistachio Pudding cookies

 Pistachio Cookies

1 cup butter softened

1 c up sugar

2 eggs

3.4 oz instant pistachio pudding

1 tsp baking soda

2 cups flour

1/2 cup crushed pistachios

1 cup white chocolate chips ( I like to add a few more)

Preheat oven to 350º

Combine butter and sugar mixing well

Beat in eggs and instant pudding mixing well. Add flour, baking soda and combine well until soft dough forms.

Stir in the chips and crushed pistachios. Scoop with small cookie scoop and place 2 inches apart. Bake in preheated oven for 9 to 12 minutes or until slightly brown on the bottom.

Allow to cool for at least 7 minus before placing them on cooling rack.

Cool completely and store in an airtight container.

Need help downsizing a recipe?

 

Almond bark drop candy

 4 ounces white almond bark

1 cup sliced almonds

1/4 cup Heath bits

In a double boiler melt the chocolate. Add the sliced almonds and health bits and stir well so all is coated well.

Drop by Tbls onto cookie sheets covered with parchment paper or wax paper. Chill for at least 30 minutes to an hour to set firmly.

Store in covered container. 

I double this recipe and make it several times before my family is content with having enough. 😁

No bake caramel peanut cookies

 Caramel Peanut cookies

First layer

• 3/4 c light corn syrup
• 2 Tbl. granulated sugar
• 1 c creamy peanut butter
• 2 Tbl. butter
• 5 c Rice Krispies Cereal

For the Second Layer:

• 2 Tbl. whole milk (I used 1 Tbl half and half and 1 TBl 1% milk)
• 1 c powdered sugar
• 2 Tbl. cocoa powder
• 1/4 c butter
• 1 c chopped salted peanuts

Instructions

• Add the corn syrup and sugar to a sauce pan and over medium heat, warm the two together until the sugar has dissolved. Once the mixture is bubbling, remove it from the heat and add in the peanut butter and the butter. Use a rubber spatula to fold the mixture together until you have a smooth, thick, caramel-like sauce.
• Add the Rice Krispies Cereal and fold into the sauce mixture until mixed thoroughly.
• Dump the mixture out onto a parchment lined 13 x 18 inch baking sheet. Use the spatula to spread the mixture out and to flatten it. If the mixture is cool enough to touch, you can use your hands to push and flatten the cereal mixture to fit the pan. Set aside.
• Next, in a clean saucepan, add the milk and butter and over medium heat, scald the milk until the butter has melted.
• Remove from the heat and whisk in the cocoa powder and confectioner’s sugar. Once completely mixed together, pour this over the bottom half of the flatten cereal mixture. Use a spatula or pastry brush to spread it around so that the bottom half is completely covered.
• Sprinkle over the chopped peanuts.
• Using the parchment paper as an aid, lift the lower, chocolate-coated side and roll the layers into a tight log.
• Once a log is formed, roll the log into the parchment paper and then roll into a sheet of plastic wrap. Twist the ends to seal and refrigerate for 40-60 minutes to firm up.
• When firm, use a serrated knife to cut into third of an inch slices.

**Lord Byron’s Kitchen

Dirty Hot chocolate

 

Cookie icing

 Icing ~ with Corn Syrup

NO meringue powder! NO egg whites! This recipe is a perfect ratio of corn syrup to confectioner's sugar that works beautifully like Royal Icing without being so hard that it cracks when you bite into it. You can stack your cookies without ruining the decorations at all!

Calories: 42

Ingredients

• 2 cups confectioner’s sugar
• 3 tablespoons milk
• 4 teaspoons corn syrup light
• ½ teaspoon vanilla extract or extract of your choice.

Instructions

• With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps!
  
  Add a few more drops of milk for a thinner consistency if desired.
  

 EXTRA TIP:

WANT A GLAZE?  Add more milk to thin this icing to become a semi-transparent glaze.

YIELDS:  This recipe yields about ¾ cup of frosting, which is enough to frost about 26-30 cookies or little pastries that average 2½ -3 inches in size.

EXTRACT:  Choose any extract you want instead of vanilla.