Pioneer Pantry

Chocolate Caramel Candy

Ingredients

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions

Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Yummy Comfort Food, Slow Cooker, Shreded Pork

Cook Time: 10 hours, 30 minutes

Total Time: 10 hours, 45 minutes

Ingredients:

• For the Sauce:
• 1-1/2 Tbsp canola or other vegetable oil
• 3 medium onions, finely chopped
• 8 garlic cloves, minced
• 2 Tbsp chili powder
• 1 cup ketchup
• 1/2 cup bottled chili sauce, such as Heinz
• 1/4 cup plus 2 Tbsp cider vinegar
• 1/4 cup packed dark brown sugar
• 2 Tbsp unsulphured molasses
• 2 Tbsp Worcestershire sauce
• 2 tsp liquid smoke
• 1 tsp freshly ground black pepper
• .
• For the Stew:
• 2 pounds baking potatoes, preferably russets, scrubbed
• One 3-1/2 to 4-pound boneless pork shoulder
• Corn tortillas, or hamburger buns and pickle relish, for garnish (optional)

Preparation:

To make the sauce, heat a large saucepan over medium heat. Swirl in the oil; then add the onions and cook, stirring often, until soft and fragrant, about 4 minutes. Stir in the garlic and chili powder and cook for 30 seconds; then stir in the ketchup, chili sauce, vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, and pepper. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from the heat, cover, and set aside while you prepare the potatoes and pork.

Peel the potatoes and shred them, using the large holes of a box grater or a food processor fitted with a shredding blade. Working in small batches, squeeze the potatoes over the sink to get rid of any excess moisture, then place them in a 4-1/2-quart (or larger) slow-cooker.

Pour the prepared sauce over the potatoes and mix well with a wooden spoon. Make a shallow well in the center and place the pork shoulder in it. Cover and cook on low for 10 hours, or until the pork is tender.

Remove the meat from the slow-cooker and shred it, using a large meat fork, rather than a knife. If desired, skim any visible fat from the mixture in the slow-cooker. Then return the shredded meat to the sauce. Stir well, then cook on low for 30 minutes. Serve immediately with corn tortillas, or on hamburger buns with sweet pickle relish.

Yield: 8 servings

 Copy and past this link for some great Halloween treats!


http://familyfun.go.com/halloween/best-halloween-snacks-793734/#Gingerbread%20Skeletons;6"

Pioneer Pantry

 Morning Sticky buns
Ingredients

1/2 cup chopped pecans or walnuts
1 (25-ounce) package frozen roll dough, thawed
1 (3.4-ounce) package butterscotch instant pudding mix
1/2 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon

Preparation

Sprinkle pecans in the bottom of a buttered 12-cup Bundt pan.
Arrange dough in pan; sprinkle with dry pudding mix.
Stir together butter, brown sugar, and cinnamon; pour over rolls. Cover and chill 8 hours.
Bake at 350° for 30 minutes or until golden brown. Invert onto a serving plate, and serve immediately.

Friday and Canning!!!!!

My house looks like a bomb went off!! Between family, work, church, canning, and dodge ball something had to go and apparently it is my usually clean house!!!! I have all day tomorrow to recover, I just hate it when my life spins out of control,. I need to learn to enjoy the the "spinning ride". 

Project Rudolf

We need your help this Friday. Scott and I are going to be at Redders Showkase on Friday at 7:00 for a letter writing party for Project Rudolf. If you want to write a letter and drop it off at the station that would be great as well. All letters must me hand written, positive, and personal. This is the most difficult task for Project Rudolf, so we can use all the help we can get. Bring your kids and make is a fun family night out. Kris will have markers and stickers for your kids to use. Project Rudolf is an organization that sends Christmas packages to service men and women. If you would like you can make a small cash donation to help with shipping. See you there!!!!

Pioneer Pantry 10/13/11

Aloha Chicken
Ingredients:

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 1 20 oz. can unsweetened pineapple chunks
• 2 teaspoon cornstarch
• 2 tablespoon honey
• 2 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/4 teaspoon pepper
• Hot cooked rice

Directions:
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/2 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice. Servings: 4
Time to Prepare: 20 minutes
I would double the sauce you will want extra:)

Kris Faux Kat Kountry 106

Hey everyone now we can talk back and forth!!!! If you have questions or comments you can post them here. Now you can share some of your favorite recipes as well, this should be fun!