Collecting great recipes is one of life’s simple pleasures, but sometimes managing the collection is more difficult. I have tried many ways to make the process more manageable and recipes accessible, but by far my favorite management tool is on tasteofhome.com
This is the recipe box that my dad made for me. It is stuffed with favorite recipes but many are starting to fade and are also easily misplaced or damaged.
Recently I have started entering my recipes on tasteofhome.com in My Recipe Box. On this site I can store my favorite Taste of Home Recipes as well as my own personal and family recipes. The recipes are then accessible from my ipad or computer in the kitchen or I can print them as needed. It is also easy to share recipes by emailing them to friends or family from the site. In My Recipe Box my recipes are secure and I never have to worry about misplacing a family favorite.
Just copy and paste this link from above, into your address bar, and go to town in saving your own favorite Taste of Home recipes!
Here are two recipes I have stored in my recipe box that always make their way to our family table.
Caramel Pretzel Bites
- 2 teaspoons butter, softened
- 4 cups pretzel sticks
- 2-1/2 cups pecan halves, toasted
- 2-1/4 cups packed brown sugar
- 1 cup butter, cubed
- 1 cup corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 tablespoon plus 1 teaspoon shortening, divided
- 1/3 cup white baking chips
- Line a 13×9-in. pan with foil; grease foil with softened butter.
- Spread pretzels and pecans on bottom of prepared pan.
- In a large heavy saucepan, combine brown sugar, cubed butter, corn
- syrup, milk and salt; cook and stir over medium heat until a candy
- thermometer reads 240°(soft-ball stage). Remove from heat. Stir
- in vanilla. Pour over pretzel mixture.
- In a microwave, melt chocolate chips and 1 tablespoon shortening;
- stir until smooth. Spread over caramel layer. In microwave, melt
- baking chips and remaining shortening; stir until smooth. Drizzle
- over top. Let stand until set.
- Using foil, lift candy out of pan; remove foil. Using a buttered
- knife, cut candy into bite-size pieces. Yield: 6 dozen.
These are great for entertaining and the little bit of Cardamom is a fabulous secret ingredient.
Seasoned Mixed Nuts
- 1/4 cup butter, cubed
- 1/2 cup plus 3 tablespoons sugar, divided
- 2 teaspoons ground cardamom
- 1 cup salted cashews
- 1 cup salted peanuts
- 1 cup pecan halves
- In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and
- stir over high heat until sugar is dissolved. Meanwhile, place
- cardamom and remaining sugar in a large bowl; set aside.
- Reduce heat to medium; add the cashews, peanuts and pecans to butter
- mixture. Cook and stir until nuts are toasted, about 3 minutes. Add
- hot nuts to reserved cardamom mixture; toss to coat. Spread on foil
- to cool. Yield: 3-1/2 cups.