Miller Family Recipes

These are my favorite candies ever. (Taste of Home) 1 package (14 ounces) caramels 2 Tblsp. water 2 Tblsp. butter 2 c. coarsely chopped pecans 4 ounces white candy coating, coarsely chopped 4 ounces semisweet chocolate candy coating, coarsely chopped (I like to use the Ghiradelli melting chocolate at Sam's club) In a microwave-safe bowl, combine the caramels, water, and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans. Drop by tablespoonfuls (I use a very small scoop) onto cookie sheet lined with parchment. Freeze to 15-20 minutes or until set. In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; place on parchment lined cookie sheet. Chill until firm. Makes about 45 pieces. Freezes well.

36 cookies 1 (12-ounce) or 2 c. semisweet chocolate pieces 2 ounces unsweetened chocolate, chopped 2 Tblsp. butter 2 eggs 2/3 c. sugar 1/4 c. flour 1 tsp. vanilla 1/4 tsp. baking powder 1 c. chopped cashews, pecans, or almonds Preheat oven to 350 degrees. Use parchment paper on a cookie sheet. In a medium heavy saucepan combine 1 c. of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir over low heat until melted. Remove from heat. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined. Stir in the remaining chocolate pieces and nuts. Drop dough by rounded tsp. 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8 to 10 min. or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Store in airtight container for 3 days or freeze for up to 3 months.

(Paula Deen) serves 6-8 1/2 c. butter 1 small onion, chopped 1 (8-ounce) package sliced fresh mushrooms 1/4 c. flour 1 1/2 c. whole milk 1 c. sour cream 1 c. shredded Gruyere cheese 1 tsp. salt 1 tsp. pepper 6 c. fresh broccoli florets, steamed until crisp-tender 4 c. fresh cauliflower florets, steamed until crisp-tender 1 c. panko 2 Tblsp. butter, melted Preheat oven to 350 degrees. Lightly grease an 11x7-inch baking dish. In a large skillet, melt butter over medium heat. Add onion and mushrooms, and cook for 5 min. Stir in flour, and cook for 2 min., stirring constantly. Gradually stir in milk, and cook for 2 to 3 min., or until mixture thickens. Stir in sour cream, cheese, salt, and pepper, stirring until smooth. Stir in broccoli and cauliflower, and spoon into prepared baking dish. Bake for 25 min. In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over casserole. Bake for 15 to 20 min., or until breadcrumbs are golden brown and casserole is hot and bubbly. Ser...

(Paula Deen - makes 2 doz.) 1 package golden butter cake mix Cream Filling Marshmallow Creme frosting Prepare cake mix following cupcake directions. Let cupcakes cool completely. Spoon Cream filling into a squeeze bottle with a long narrow tip or a pastry bag with a small tip. Insert tip into top of cupcake, and squeeze about 1 Tblsp. filling into center of cupcake. Repeat procedure with remaining filling and cupcakes. Spread Marshmallow Creme Frosting over top of cupcakes. Store in refrigerator. Cream Filling 1 (8-ounce) container cool-whip 1 (3-ounce) package cream cheese, softened 1/2 c. powdered sugar In a medium bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in powdered sugar. Cover and chill. Let come to room temperature before filling cupcakes. Marshmallow Creme Frosting 1/2 c. butter, softened 1 (7-ounce) jar marshmallow creme 2 3/4 c. powdered sugar 1 tsp. vanilla 2 Tblsp. milk In a medium bowl, combine butter and...

(super simple) Erin's recipe Corn tortillas Eggs Grated cheese Rinsed black beans Sour cream Guacamole Plum tomatoes Onion minced garlic Cilantro Lime minced jalapeno (from jar) salt (I like kosher) Take the last 7 ingredients and make fresh salsa or just use a jar of salsa which is also optional. With a small amount of oil in a frying pan, place 1 tortilla in pan and warm for a few minutes. Flip the tortilla, sprinkle with cheese and break an egg on top. Let it cook halfway and flip. Cook till the egg is done. Top with black beans, sour cream, guacamole, and salsa.

(Found this on a mom & me cook-a-thon - Paula Deen) 7 doz. 1 c. butter, softened 1 1/2 c. creamy peanut butter 2 1/2 c. firmly packed brown sugar 2 large eggs 1 egg white 1/2 c. sour cream 2 tsp. vanilla 3 1/2 c. bread flour 1 Tblsp. baking soda 1/2 tsp. salt 2 c. sweetened flaked coconut 2 c. semisweet chocolate morsels 1 c. mini semisweet chocolate morsels Preheat oven to 350 degrees. In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until creamy. Beat in eggs, egg white, sour cream, and vanilla until combined. In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating until combined. Add coconut and chocolate morsels, beating until smooth. Drop batter by heaping tablespoon-fuls, 2 inches apart, onto ungreased baking sheets. Bake for 10-15 min., or until lightly browned. Let cool on pans for 2 min. Remove from pans, and cool completely on wire racks. Store in an airtig...

(Pillsbury bake-off book) 36 bars Crust 2 c. flour 2 c. oatmeal 1 1/2 c. packed brown sugar 1 tsp. baking soda 1/2 tsp. salt 1 1/4 c. butter, softened Filling 1 jar (12.25 oz) caramel topping (1 c.) 3 Tblsp. flour 1 c. semisweet chocolate chips (6 oz.) 1/2 c. chopped nuts Heat oven to 350 degrees. Spray bottom and sides of 13x9-inch pan with cooking spray. In a large bowl, beat crust ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 c.) for topping. Press remaining crumb mixture in bottom of pan. Bake 10 min. Meanwhile, in a small bowl, mix caramel topping and 3 Tblsp. flour. Sprinkle chocolate chips and nuts over partially-baked crust. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake 18 to 22 min. longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store tightly covered.

(Paula Deen) serves 10-12 1 (21-ounce) pkg. chewy fudge brownie mix, baked according to package directions 2 c. sugar 1 1/3 c. light corn syrup 2/3 c. butter, melted 4 large eggs 1/4 tsp. salt 2 tsp. vanilla 3 c. chopped pecans 1 (16-ounce) thawed cool-whip 1 (12-ounce) jar caramel ice-cream topping 2 c. toasted whole pecans Crumble brownies; set aside. In a large saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in salt, vanilla, and chopped pecans. Bring to a boil over medium heat; reduce heat, and simmer for 10 min., stirring frequently. COOL COMPLETELY. In a trifle dish, layer brownies, pecan mixture, whipped topping, caramel, and toasted whole pecans, as desired. Chill for 2 hours before serving. * Make it mini and layer trifle in small footed dessert dishes.

(Paula Deen recipe - serves 10-12 1 box German chocolate cake mix 1 c. butter, melted and divided 3 large eggs, divided 1 (8-ounce) package cream cheese, softened 1 tsp. vanilla extract 1 (16-ounce) box powdered sugar 1 c. sweetened flaked coconut 1 c. chopped pecans Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1/2 c. melted butter, and 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in powdered sugar until smooth. Add remaining 1/2 c. melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or until center is slightly set. Let cool completely before cutting into squares.

(Taste of Home) serves 16 2 c. flour 1 tsp. salt 1 c. cold butter 1 Tblsp. cider vinegar 1/2 c. milk filling: 3/4 c. packed brown sugar 1 Tblsp. flour 1 tsp. cinnamon 5 Tblsp. cold butter, divided 6 small tart apple, peeled and cored 1/4 c. sugar In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate of 20 mnin. or until easy to handle. Meanwhile, in another bowl, combine the brown sugar, flour and connamon. Cut in 2 Tblsp. butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2 -in. rings. Shape dough into sixteen 1 1/2 in. balls. Roll each into a 5-in. circle. Brush with 2 Tblsp. melted butter. Place one big apple ring in the center of each circle. Top each with 1 Tblsp.

(Ursula's recipe) 2 eggs 1 c. milk 1 c. water 1/2 tsp. vanilla 3 c. flour 1/4 c. sugar 1 Tblsp. baking powder 1/4 tsp. salt Beat together eggs, milk, water and vanilla. Add the dry ingredients and mix well. Pour through a funnel 1/2 c. at a time and cook in hot grease. Sprinkle with powdered sugar.

(I made this up but I think it's pretty good) serves 8 10 potatoes, diced 2 onions, chopped 1 c. diced carrots 1 stick butter 1/2 c. flour 1 c. chicken broth 4 c. or so of milk 2 c. sharp cheddar cheese 1 tsp. dill 1/4 tsp. pepper Saute onions, carrots, bacon, in butter till tender. Add flour, salt, pepper, dill and cook for a few minutes. Slowly add broth and cheese. Meanwhile, in another pot boil potatoes in water. When done (don't overcook) pour off most of the water. Add the cheese sauce and milk. Add more milk if it's too thick.

(Got this from a Costco flier - Beth likes this one serves 6) 2 sticks butter 4 extra large eggs at room temp. 2 c. sugar 3/4 c. Dutch processed cocoa 1/2 c flour seeds from 1 vanilla bean Preheat oven to 325 degrees. Lightly butter a 2-quart (9x12x2) oval baking dish. Melt the butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 min. until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake...

(Erin's recipe - makes at least 8 servings) 2 1/2 lbs. Italian sweet sausages, casings removed - or 2 1/2 rolls of Jimmy Deans sweet Italian sausage 3 Tblsp. olive oil 1 1/2 lb. mushrooms, thickly sliced 3 c. chopped onions 1 1/2 c. chopped fresh basil (or about 3 Tblsp.) 1/4 c. chopped fresh oregano (or about 1 Tblsp.) 6 large garlic cloves, chopped 1 c. dry white wine (I used Chardonnay or white cooking wine or use chicken broth.  Make sure you really reduce the liquid if you're using the wine so the alcohol is cooked out) 1 xtra large can and 1 reg. can crushed tomatoes 2 cans diced tomatoes 2 Tblsp. butter 1 1/4 lb. pappardelle or any wide, flat noodle 1 1/2 c. grated pecorino Romano cheese (about 4 1/2 oz.) Saute sausage in heavy large pot over medium-high heat until brown, about 12 min. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 min. Stir in 2 Tblsp. or 1 c. basil, or...

(Paula Deen) 4 (1-cup) servings 1/4 c. butter 1 c. chopped onion 1/2 tsp. minced garlic 3 Tblsp. flour 2 1/2 c. chicken broth 2 c. half-and-half 2 c. fresh or 1 (14oz.) pkg. frozen broccoli florets 1 c. matchstick or diced carrots 1 tsp. salt 1/4 tsp. ground white pepper 1/8 tsp. dried thyme 2 c. shredded Cheddar cheese (I like xtra sharp) Garnish: fresh thyme In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 5 min. Add garlic, and cook for 3 min. Add flour, and cook for 2 min., stirring constantly. Whisk in chicken broth and half-and-half, whisking constantly. Stir in broccoli, carrots, salt, white pepper, and thyme. Bring to a boil; reduce heat, and simmer uncovered for 20 min. Add cheese, stirring until smooth. Garnish with fresh thyme, if desired. (I like to puree it slightly so it's not so chunky)