Yummy Recipe: criminal justice master degree online

CHICKEN

CHOCOLATE PECAN TURTLE CLUSTERS !

By Unknown - December 02, 2020

CHOCOLATE PECAN TURTLE CLUSTERS !

Ingredients

2 1/2 C pecans

1/2 C butter (I use salted)

1 C brown sugar

1/2 C light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14 ounce can)

1/2 t vanilla

1 (12 ounce) package milk chocolate chips

1/2 t shortening (I use butter flavored Crisco)

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Directions

1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes

2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.

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4. Stir in 1/2 teaspoon vanilla.

5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.

7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.

9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.

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criminal justice master degree online

By Unknown - December 02, 2020

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Ham and Potato Corn Chowder

By Unknown - February 09, 2017

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Southern Pecan Pound Cake

By Unknown - February 09, 2017

Southern Pecan Pound CakeIngredients :

Batter:

1 cup pecan halves

1 tablespoon all-purpose flour

2¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, room temperature

1⅓ cups granulated sugar

5 large eggs

2 teaspoons pure vanilla extract

¼ cup sour cream

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

¼ cup pecan halves

1 tablespoon granulated sugar
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Directions :

Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.

Batter:

By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.

In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.

Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.

Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

Topping:

Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.

Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

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criminal justice master degree online

Southern Fried Okra

By Unknown - February 08, 2017

No summer is complete without a few batches of homemade fried okra, dredged in flour and fried until golden. These fried nuggets with hints of green peeping through are so delicious, there’s no need to add anything to them except a light dusting of salt.

I love okra in every shape and form whether its grilled, roasted, in gumbo, or smothered with tomatoes. I recently discovered a new okra dish, Okra Parmigiana, and it has quickly become a favorite.

But nothing beats straight up fried okra. It is simple and delicious and you can’t stop popping one piece after another into your mouth, hence its nickname “southern popcorn”. The fact that I hate to fry and do it only a few times a year makes fried okra feel extra special.

Typically southerners fry their okra in cornmeal or a mixture of cornmeal and flour, but I like just a light coating of flour. Sometimes the flavor of the okra gets hidden beneath a heavy cornmeal coating.

I use a large cast iron skillet for frying, but any type of skillet will work, or even a Dutch oven.

When selecting okra, always choose smaller pods that are uniformly green. They develop black specks when they are not fresh. Larger okra pods (more than about 3 to 4 inches in length), get a little fibrous and tough.

Using a paper bag makes the process of coating the okra quick and easy.

Okra can go from lightly browned to black and burnt very quickly, especially if you are using a cast iron skillet which really conducts heat well. You’ll have to flip them over as fast as you can. Not an easy task to do without splashing hot oil on your hands. Just keep telling yourself it’s worth it.

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Southern Fried Okra

Ingredients :

1 lb okra

2 cups buttermilk

2 cups self-rising cornmeal

oil

Directions :

Rinse okra and slice. Discard stems and tips. Pour buttermilk over sliced okra;

cover and chill 30 minutes.

Remove okra from buttermilk. Dredge okra in cornmeal.

Pour oil to a depth of 2 inches in a Dutch oven or large skillet. Heat oil to 375 degrees. Fry okra in batches until