Divinity

This was my dad's favorite holiday candy. I used to make it every year. Maybe I'll give it another try someday soon.

2 1/2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1 tsp. vanilla

2 egg whites

1/2 cup chopped nuts or candied fruit (optional)

In a heavy 4-6 quart saucepan stir together sugar, water and corn syrup. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat and cook, without stirring, over medium heat to 260 on candy thermometer. Mixture should boil gently over entire surface. Remove saucepan from heat. Immediately begin to beat egg whites until stiff peaks form (tips stand straight). Gradually pour 1/3 of hot syrup in a thin stream over egg whites, beating constantly on medium speed of electric hand mixer. Pour egg white and syrup mixture back into saucepan and continue beating. Add vanilla. Continue to beat until candy holds it's shape when beaters are lifted. This should take about 5-6 minutes. When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If mixture flattens out, beat 1/2-1 minute more and check again. The mixture is overbeaten if it is stiff to spoon and the surface is rough. If mixture is too stiff, beat in hot water, a few drops at a time, till candy is a softer consistency. When candy holds it's shape stir in nuts or fruit, if desired. Quickly drop candy by teaspoonfuls onto waxed paper. Cool. Store tightly covered.

Note: Make sure all your equipment and ingredients are ready before starting. It will go slow at first, but when the candy starts to set up things will move at lightening speed!

Salsa Cream Cheese Chicken Enchiladas

1 1/2 lb. boneless, skinless chicken breast

16 oz. jar thick and chunky salsa

1/2 pkg. chicken taco seasoning

8 oz. brick cream cheese, room temperature

10-12 corn tortillas

Shredded cheese
Sliced Olives (optional)

Spray the inside of crockpot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crockpot. Set aside about 1/2 cup sauce. Return chicken to crockpot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese and olives over top. Bake uncovered 10-15 minutes or until cheese is melted.

Chicken Tortilla Soup

1 lb. shredded, cooked chicken

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

1 can enchilada sauce

1 can chopped green chilis

10 oz. frozen corn

1 can chicken broth

2 cups water

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 tbl. chopped cilantro

7 corn tortillas

vegetable oil

Place all ingredients except tortillas and oil in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Preheat oven to 400. Lightly brush both sides of each tortilla with oil. Cut into strips and spread on baking sheet. Bake 10-15 minutes, or until crisp. Serve soup garnished with tortilla strips.

Source: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

My changes:

Put frozen, boneless, skinless chicken breasts straight into slow cooker. I will shred them later.

Used dehydrated minced onions so the onion haters won't know they're there.

Used green enchilada sauce.

Used canned corn, drained.

I didn't have chili powder so I used chili seasoning.

Left out bay leaf because I didn't have one.

Left out cilantro since Little Girl can't tolerate it.

Super Quick Taco Soup

1 lb. ground beef or turkey

1 onion, chopped

2 cans pinto beans or your favorite canned bean

1 can corn

1 can Rotel tomatoes

1 (15 oz.) can tomato sauce

1 pkg. taco seasoning

1 pkg. dry Ranch dressing mix

1 1/2 cups water

Crumble and cook ground beef and onion in a soup pot until done. Drain. Add in remaining ingredients (don’t drain vegetables). Bring to a boil and simmer 15 minutes. Serve with sour cream, shredded cheese, and tortilla chips, if desired.

Crockpot variation: Brown ground beef and onion in a skillet. Drain and add to crockpot. Add remaining ingredients and cook on low 6-8 hours.

Adapted from: http://www.southernplate.com/2008/09/worlds-easiest-supper-taco-soup.html

Beef Barley Vegetable Soup

1 – 1 1/2 lb. stew beef, cut into 1/2” cubes
1 28 oz. can or 2 14.5 oz. cans petite diced tomatoes
2 cans beef broth
1 can water
1 pkg. frozen mixed vegetables
3/4 cup pearl barley
House seasoning* and Italian spice to taste
Worcestershire sauce to taste (optional)

Spray a 4 to 6 quart slow cooker with non-stick spray. Add beef, tomatoes, broth, water and seasonings. Cook on high 2 hours. Turn to low and cook 6-7 hours. Approximately 1 1/2 hours before serving turn to high and add barley. Add vegetables during last 30 minutes.

*House seasoning (from Paula Deen): 4 parts salt, 1 part pepper, 1 part garlic powder.

Golden Candy

1/2 lb. butter
4 1/2 cups sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp. vanilla
2 cups chopped walnuts

Melt butter. Add sugar, syrup and milk. Cook over medium heat to 240 on candy thermometer, stirring constantly. Remove from heat. Add vanilla and walnuts. Pour into greased 13x9x2 baking pan. Cool and cut into squares.