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Hey Grandpa, What’s for Supper? – Candy Kitchen Peanut Brittle

If you have a sweet tooth like I do you definitely want to give this recipe a try.  I actually make this frequently if I need a small gift, like a hostess gift or a Christmas gift for a neighbor.

But making peanut brittle is dangerous at my house because we like to eat it as well, so you might want to make an extra batch of brittle for yourself.  Hide it from the family if you must!  This recipe was originally shared with my by a co-worker, Tina Warner, many years ago.  If I remember correctly her mother used to make it for the attorneys that we worked for at Christmas time. 

Microwave Peanut Brittle

Mix 1 cup of sugar and ½ cup of light Karo corn syrup in a glass 1 ½ quart measuring cup and microwave on high for 4 minutes. Confectionery-1882067_1920

Add one cup roasted (salted or unsalted) peanuts and mix well.  Microwave an additional 3 to 5  minutes (I do 4 minutes).  Syrup will be very hot!  Do not use your finger to scrape off the spoon!

Add 1 teaspoon of butter (not margarine, it won’t work) and 1 teaspoon of vanilla.  Mix well but be careful of the alcohol fumes from the vanilla.  Microwave on high 1 to 2 minutes (I do 1 ½ minutes).  Peanuts will be light brown and the syrup very hot.

Add 1 teaspoon of baking soda and stir gently to fully incorporate until the mixture is light and foamy.  Make sure all of the soda is mixed in well.  Pour immediately onto a butter greased cookie sheet (use one that has sides so the mixture doesn’t flow off the edge).  Cool for about an hour and a half.  Break into pieces and store in an airtight container.  

If you make multiple batches at once you may need to adjust your times down slightly as the measuring cup will be very hot.  Also try to make on a dry day, high humidity or rain will effect your candy and it will stay sticky.  If you have AC it is ok to make on a humid summer day.

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Hey Grandpa, What’s for Supper? – Chicken in Mushroom Sauce

Well here in PA it is finally hot outside! And as summer goes on we want to spend more time outside and less time cooking.

If you are like me your menu changes a great deal as we move from winter to summer (in PA I’m not sure we have 4 seasons anymore!) and all of those great meals that you made in the oven that helped to keep the house warm now make the house unbearably hot.

So I use the grill at lot during the summer months but we still have those rainy days or too cool days and have to cook inside.  At that point I pull out the crock pot.  The bonus is I can put all the ingredients in the crock pot on my lunch break and dinner is all but ready when I clock out. This recipe is great over noodles or rice.

Chicken in Mushroom Sauce

4 boneless skinless chicken breast halves Schnitzel-4781034_1920

1 can of cream of chicken soup

1 can golden mushroom soup

1 tsp. parsley

1 tsp. minced garlic

¼ tsp. thyme

Pepper to taste

¼ c. chicken broth or ¼ c. hot water and ¼ tsp. chicken bouillon

Place the chicken in the crock pot/slow cooker.  Combine the remaining ingredients and pour over the chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  You can shred the chicken, cut in chunks or leave it whole for serving.  Serve over noodles or rice.