aunt vonda's taffy

3 c. sugar
3/4 c. vinegar
1 c. water
1 tsp. vanilla


cook until hard crack on thermometer.  add 1 tsp. vanilla.  our out on to buttered marbled slab.  pull with knives until cool enough to pull by hand into long strips.  cut marks into bite size pieces.  tap with knife to break. 

aunt vonda's honey candy

1 c. honey
2 c. sugar
1/2 c. water
pinch baking soda

cook until hard crack on thermometer.  add a pinch of baking soda.  pour out on to buttered marbled slab.  pull with knives until cool enough to pull by hand into long strips.  cut marks into bite size pieces.  tap with knife to break.  toss with powdered sugar so it doesn't stick to paper.

au gratin potatoes

white sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
2 c milk

melt butter in saucepan over low heat.  blend in flour, salt, and dash white pepper.  add milk all at once.  cook quickly, stirring constantly until mixture thickens and bubbles. 


2 c. white sauce
1 1/2 c. grated cheese
6-8 potatoes

cook potatoes in pressure cooker. 

layer cubed potatoes, grated cheese, sauce.  repeat layers.  bake @ 350 degrees for 30 minutes, or until bubbly.  need to cook longer if made ahead and refrigerated.

ham sauce

1/2 c. catsup
1 tbsp prepared mustard
1/4 c brown sugar
3-4 tbsp vinegar

mix and spoon liberally on ham.

*a family favorite.  original recipe from mom.

easy salsa

ingredients:

4 oz. canned green chilies, not drained

1 tbsp.  fresh lime juice

1 clove garlic, minced

1/2 tsp. kosher salt

1/4 tsp. ground cumin

14 1/2 oz. can rotel tomatoes, not drained

2 tbsp. onion

directions:

add all ingredients to blendtec jar in order listed and secure lid.

pulse 5-7 times

*original recipe from blendtec.com.  made minor changes that we like to make the recipe better for us. 

creamy avocado dressing

ingredients:
2 ripe avocados
1-2 tbsp. lime juice
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground cumin
1/8 tsp. garlic powder
1/2 c. water


put all ingredients in blender.  mix well.

*not sure where original recipe came from.

one pot mexican chicken and rice soup

8 cups chicken broth
1 lb. boneless skinless FROZEN chicken breasts
1 c. dry brown rice
1 1/2 tbsp. tomato paste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1/4 tsp. cayenne - more or less to taste
2 tsp. cumin
2 tsp. chili powder
1 1/2 tsp. garlic salt
2 tsp. onion powder
1 bay leaf
2 tsp. oregano


1.  stir everything together in a large stockpot.
2.  bring to a boil with the lid on.
3.  once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
4.  stir regularly so the rice doesn't stick to the bottom of the pot.
5.  after the 25-30 minutes take the chicken from the pot, shred, and place back into soup.
6.  remove bay leaf before serving.
7.  serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings.

*original recipe from www.showmetheyummy.com