At this year’s Wine & Chocolate Walk, I ventured out to try something a little different…homemade lollipops! These are easy to make (although if you are making 325 like I did it will take you some time). Just be patient and don’t walk away from the stove! These would be great for a bridal shower or Bachelorette party.
Each recipe makes 16-18 lollipops.
1/4 cup plus 1 teaspoon Smirnoff Kissed Caramel Vodka
2 tablespoons cool water
3/4 cup sugar
3 tablespoons light corn syrup
1/8 teaspoon salt
1) Place silicone mat or parchment paper on baking sheet. Tip – make sure whatever you lay on your cookie sheet is totally flat otherwise your hot candy will run making for some funny looking lollipops. You can also use a lollipop mold but I don’t feel it is worth the expense.
2) Mix together 1/4 cup Vodka, water, sugar, corn syrup and salt in a 2-quart saucepan until sugar is wet. Bring mixture to a boil over medium heat, stirring occasionally and gently with a heat resistant spoon.
3) Boil to 300 degrees F without stirring.
4) Immediately remove from heat and working quickly add 1 teaspoon Vodka. Mix well. Be careful – the hot sugar will bubble up.
5) Still working quickly, drop teaspoons of syrup onto the baking sheet. Add stick before the syrup cools. Be sure to twist it so it adheres firmly to the candy.
6) Store lollipops in an air tight container.
Recipe originally posted by Hostess with the Mostess (she shows great step-by-step photos).
Thanks to everyone who stopped by our annual Fall Open House this afternoon! It was wonderful to make new friends and visit with many people who have helped to make 5 Corners Bed and Breakfast a success. Here is the recipe for the Baked Brie Tarts that was requested by many…
Baked Brie Tarts
mini phyllo tarts
Brie cheese, cubed
- Preheat oven to 350 degrees.
- Place tarts on a cookie sheet.
- Place a cube of cheese in each tart. Top each tart with 1/2 teaspoon brown sugar, chopped pecans and a drizzle of honey.
- Bake 10-15 minutes or until cheese is melted and bubbly.
This recipe was originally posted by the blog Plain Chicken.
If your family is like mine, we love Mexican food. Tacos, Fajitas, Quesadillas…you name it. My husband and I especially love Enchiladas but after cooking the chicken, waiting for it to cool so I can shred it, then filling the tortillas…well I don’t make them very often. Until now. Thanks to a rotisserie chicken, this recipe is quick and easy to pull together. I served it alongside some Mexican Rice and a small salad.
1 rotisserie chicken, removed from the bone and shredded
1 small onion, chopped
1 tablespoon butter
1 small can Enchilada sauce
1 cup cheddar cheese, shredded
1) Preheat oven to 350 degrees.
2) Over medium heat, melt butter and saute onions until transparent and slightly brown.
3) Place shredded chicken into the bottom of a greased 8×8 pan. Sprinkle cooked onions over chicken. Top with Enchilada sauce. Stir until chicken is covered evenly.
4) Sprinkle cheese over chicken mixture.
5) Bake for 15-20 minutes or until bubbly. Top with sour cream and green onions. Enjoy!
This recipe was adapted from The Key Ingredient.
Thanks to everyone who attended our Girls Night Out event tonight! Even with the yucky weather, we had a nice turnout of wonderful ladies. Everyone seemed to enjoy our two tastings tonight so I thought I would share the recipes.
Caramel Apple Dip
16 individually wrapped caramels, unwrapped
1/4 cup water
8 oz. cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
In a medium pan over low heat, melt caramels with water, stirring constantly. Once completely melted, remove from heat and set aside.
In a medium bowl, blend together cream cheese, brown sugar and vanilla (My Kitchen-aide mixer worked perfectly for this). Once the caramel mixture has cooled slightly, fold it into the cream cheese mixture.
Serve with apple slices.
I also served the dip with graham cracker pretzels (available locally at Penton’s Farm Market or Miller’s Apple Hill). Here’s a tip for you — after you cut your apple, soak them in 7-up or Sprite to keep their bright white color. This recipe was originally posted by the blog How Sweet It Is.
Apple Cider Sangria
1 bottle of Pinot Grigio
3 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
2 large apples, chopped
Combine all ingredients, except apples, and stir. Refrigerate for several hours. Right before serving, add apples. I would recommend freezing some of the extra apple cider in ice cube trays. This will keep your Sangria cold without diluting it.
This recipe was adapted from its original post on Chef-In-Training.
I heart Paula Dean. Seriously. Not only does she remind me of my dear friend and former B&B owner, Mickie, from Annapolis, Maryland — but she also knows how to make good food without tons of time and effort. This Potato Soup is about as easy as you can get — great for a weeknight meal or a Sunday in front of the fire! I can’t decide what’s the best part — not peeling the potatoes or letting Crock Pot do all the work for you.
20 oz of frozen hash brown potatoes (I used the Southern Style cubes)
1 can Cream of Chicken Soup (I used 98% fat free)
3 cups Chicken Broth
1 small onion, chopped
1/3 teaspoon black pepper
8 oz cream cheese, softened
Garnishes: bacon, shredded cheddar cheese, chives, etc
In a Crock Pot, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; then cook an additional 30 minutes, stirring occasionally. Put into your favorite soup bowl and garish as desired. Enjoy!