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Southwestern Cheesecake
 Southwestern Cheesecake Looking for a new appetizer recipe for New Years? Look no farther because this savory southwestern cheesecake can be made ahead. It is not hot but has all of the flavors you would expect. It is easy to amp up if you desired some heat in the cheesecake. I used mild green peppers so get hot ones instead if you are looking for heat. I served it with a basket of chips. It is topped with sour cream and salsa. Southwestern Cheesecake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer, Southwestern Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: Serves 8 Cornmeal Crust 1 1/2 cups water 1/2 cup cornmeal 1 tablespoon minced garlic 1½ teaspoons salt 1 tablespoons dried basil Cheesecake 3 8 oz packages cream cheese 1 package taco seasoning mix 3 eggs 1/2 cup sour cream 4 oz. mild green chilies 2 cloves garlic minced Topping 1/2 cup sour cream 3/4 cup salsa Cornmeal Crust 1 1/2 cups water 1/2 cup cornmeal 1 tablespoon minced garlic 1½ teaspoons salt 1 tablespoons dried basil Cheesecake 3 8 oz packages cream cheese 1 package taco seasoning mix 3 eggs 1/2 cup sour cream 4 oz. mild green chilies 2 cloves garlic minced Topping 1/2 cup sour cream 3/4 cup salsa Prepare Cornmeal Crust. Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes. Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside. Preheat oven to 325 degrees F. and position baking rack in center of oven. To make filling: Have the cream cheese at room temperature. Put in a mixing bowl and beat until smooth. Add the sour cream and mix well. Add the eggs one at a time and beat until thoroughly combined. Add seasoning mix and garlic. Mix well. Drain the green chilies. Fold in with a spatula. Pour into prepared pan. Bake for 50 - 60 minutes. Topping Spread the sour cream on top of the cheesecake. Top with salsa. Serve with chips. Prepare Cornmeal Crust. Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes. Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside. Preheat oven to 325 degrees F. and position baking rack in center of oven. To make filling: Have the cream cheese at room temperature. Put in a mixing bowl and beat until smooth. Add the sour cream and mix well. Add the eggs one at a time and beat until thoroughly combined. Add seasoning mix and garlic. Mix well. Drain the green chilies. Fold in with a spatula. Pour into prepared pan. Bake for 50 - 60 minutes. Topping Spread the sour cream on top of the cheesecake. Top with salsa. Serve with chips. Maybe you’d like to try our? Shrimp Salsa Easy and Quick Crab Dip Pizza Dip Pin It!
Roasted French Onion Dip
 Roasted French Onion Dip One taste of this and you will never buy it premade at the store ever again. It may seem like a lot of work to roast your own onions but trust me it is worth it. Plus I am having you roast more onions than you need so that you can put 2 bags of the prepared onions in the freezer so that you can make this dip 2 more times without roasting the onions. You could even use the onions to make a couple of bowls of French onion soup. Onions cooked this way will become a staple in your kitchen once you make them once, they are in mine. Roasted French Onion Dip Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer Prep time: 15 mins Cook time: 3 hours Total time: 3 hours 15 mins Serves: 24 oz. 4 medium - to large onions 2 tablespoons oil 16 oz. cream cheese 8 oz. cream cheese at room temperature 1 - 2 cloves of garlic minced 1 1/2 teaspoons salt 1 teaspoon pepper 4 medium - to large onions 2 tablespoons oil 16 oz. cream cheese 8 oz. cream cheese at room temperature 1 - 2 cloves of garlic minced 1 1/2 teaspoons salt 1 teaspoon pepper Cut onions up into bite size pieces. Heat the oil in a pan large enough to hold all of the onions that can go in the oven. Saute onions for about 5 minutes with the garlic. Preheat oven to 350 degrees. Place pan in oven covered. Stir about every half hour. It will take about 3 hours for the onions to caramelize. Remove from oven and let cool. When onions are cool combine the sour cream, cream cheese, salt and pepper. Stir in about 1/3 of the mixture. Taste to adjust seasonings. Divide the remaining onions in half. Put in freezer bags and freeze until next time you need to make dip. Cut onions up into bite size pieces. Heat the oil in a pan large enough to hold all of the onions that can go in the oven. Saute onions for about 5 minutes with the garlic. Preheat oven to 350 degrees. Place pan in oven covered. Stir about every half hour. It will take about 3 hours for the onions to caramelize. Remove from oven and let cool. When onions are cool combine the sour cream, cream cheese, salt and pepper. Stir in about 1/3 of the mixture. Taste to adjust seasonings. Divide the remaining onions in half. Put in freezer bags and freeze until next time you need to make dip. Maybe you’d like to try our recipe for? Fougasse Mushroom Strudels Shrimp Egg Rolls Pin It!
Brie with Cranberries and Walnuts
 Brie with Cranberries and Walnuts This is one of my favorite appetizer recipes and everyone loves it. If you make the cranberry topping in the morning then all you have to do is heat the cheese for about 10 minutes before serving. Then you add the cranberry orange topping, top with toasted walnuts and just like that you’re done. I love it served with apples or pears and also crackers. This is a great appetizer to have on hand if company drops by or you need something to take to a party. Brie with Cranberries and Walnuts Author: Mary Ellen Recipe type: Appetizer Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 6 - 8 1 wheel of brie 12 oz. cranberries 1 cup sugar juice and rind of an orange 1/3 cup chopped walnuts 1 wheel of brie 12 oz. cranberries 1 cup sugar juice and rind of an orange 1/3 cup chopped walnuts Put the cranberries, sugar and orange juice an rind in a pan. Bring to a boil over medium heat. Simmer for about 15 minutes or until cranberries have popped and have thickened. Cool to room temperature. Toast the walnuts in a 350 degree oven. Watch carefully after 5 minutes, they burn quickly. Remove from oven as soon as the brown a little. Cool. Place the cheese on an oven-proof platter. Place in a 350 degree oven. Bake for about 10 - 12 minutes. Top with cranberry mixture, scatter the walnuts on top. Serve with apples, pears or crackers. Put the cranberries, sugar and orange juice an rind in a pan. Bring to a boil over medium heat. Simmer for about 15 minutes or until cranberries have popped and have thickened. Cool to room temperature. Toast the walnuts in a 350 degree oven. Watch carefully after 5 minutes, they burn quickly. Remove from oven as soon as the brown a little. Cool. Place the cheese on an oven-proof platter. Place in a 350 degree oven. Bake for about 10 - 12 minutes. Top with cranberry mixture, scatter the walnuts on top. Serve with apples, pears or crackers. Maybe you’d like our recipe for? Shrimp Cocktail Shrimp Salsa Pin It!
Baked Squash Chips
 Baked Squash Chips I made Baked Squash Chips yesterday for a Happy Hour munchies. I decided to do all healthy type appetizers and these sure fit the bill. We also had a vegetable tray with blanched green beans, cucumbers, carrots and red peppers with Red Pepper Hummus I picked up at the store. I know you all know what a veggie tray looks like but I wanted to quickly talk about the green beans. These beans were quickly blanched in a pot of boiling water. To do this, bring a pot of water to a boil. Add the green beans. When the water comes back to a boil remove the beans and rinse under cold water to stop the cooking. They are tender and perfect for dipping. You could also roast the green beans if you desire, but the blanching is faster. Baked Squash Chips Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Appetizer Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 40 chips 2 - 3 yellow squash 1 1/2 cups panko 1/2 cup parmesan cheese 1 egg 2 tablespoons water salt and pepper 1 tablespoon Trader Joe's Everyday Seasoning (or your favorite all purpose seasoning) 2 - 3 yellow squash 1 1/2 cups panko 1/2 cup parmesan cheese 1 egg 2 tablespoons water salt and pepper 1 tablespoon Trader Joe's Everyday Seasoning (or your favorite all purpose seasoning) Preheat oven to 425. Line a cookie sheet with parchment. Slice the yellow squash into rounds. Beat the egg with the water in a pie pan. Mix together the panko, parmesan, salt, pepper and seasoning in another pie plate. Dip the squash into the egg mixture. Place in the panko mixture. Press down in the crumbs a little so the crumps adhere to the squash. Place on cookie sheet. Bake for 8 minutes and turn squash chips over. Bake another 5 - 8 minutes until they are lightly browned. Serve while hot. Preheat oven to 425. Line a cookie sheet with parchment. Slice the yellow squash into rounds. Beat the egg with the water in a pie pan. Mix together the panko, parmesan, salt, pepper and seasoning in another pie plate. Dip the squash into the egg mixture. Place in the panko mixture. Press down in the crumbs a little so the crumps adhere to the squash. Place on cookie sheet. Bake for 8 minutes and turn squash chips over. Bake another 5 - 8 minutes until they are lightly browned. Serve while hot. Maybe you’d like to try our recipe for? Mushroom Strudels Shrimp Egg Rolls Shrimp Salsa Broccoli Cheese Patties to make these as appetizers make about 1/3 of the size. Pin It!
Mushroom Strudels
 Mushroom Strudels I made these for a wine tasting party a while back and forgot to share them with you. These are so good if you are a mushroom lover and the crispy filo dough is the perfect wrapping on these wonderful appetizers. Each roll is cut into 12 pieces to serve. You can use about any kind of mushrooms you like to make these. I have made them with regular button mushrooms, portabellas, shitake and enoki mushrooms. Mushroom Strudels Author: Mary Ellen @Recipes Food and Cooking Recipe type: Appetizer Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 72 pieces 8 ounces mushrooms, sliced 1 small onion, chopped 2 - 3 garlic cloves, finely chopped 2 ounces cream cheese 1 tablespoon chives, chopped 1/8 teaspoon salt 1/8 teaspoon pepper 6 sheets filo dough, thawed (15x12 inches) 2 - 3 tablespoons butter, melted 8 ounces mushrooms, sliced 1 small onion, chopped 2 - 3 garlic cloves, finely chopped 2 ounces cream cheese 1 tablespoon chives, chopped 1/8 teaspoon salt 1/8 teaspoon pepper 6 sheets filo dough, thawed (15x12 inches) 2 - 3 tablespoons butter, melted Heat oven to 375°F Coat baking sheet with cooking spray. Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated. Stir in cream cheese, chives, salt and pepper. Cool. Divide the mushroom mixture into 6 portions in the bowl. Lay the filo dough out on a cutting board. Put a thin coating of the melted butter on the sheet. Spread one portion of the mushroom mixture on the short end of the dough about an inch away from the edge and a third of the way up. Roll the dough into a cylinder tightly. Place on a greased baking sheet. Brush lightly with melted butter. Bake 30 to 35 minutes, or until filo is golden brown. Allow strudels to cool 5 minutes before cutting into 12 pieces. Heat oven to 375°F Coat baking sheet with cooking spray. Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated. Stir in cream cheese, chives, salt and pepper. Cool. Divide the mushroom mixture into 6 portions in the bowl. Lay the filo dough out on a cutting board. Put a thin coating of the melted butter on the sheet. Spread one portion of the mushroom mixture on the short end of the dough about an inch away from the edge and a third of the way up. Roll the dough into a cylinder tightly. Place on a greased baking sheet. Brush lightly with melted butter. Bake 30 to 35 minutes, or until filo is golden brown. Allow strudels to cool 5 minutes before cutting into 12 pieces. I have made these using an assortment of mushrooms too.I really liked the shitaki mushrooms in them with the button mushrooms. Portabellas are good also. Maybe you’d like to try our recipe for? Roasted Cranberry Crostini Salt and Pepper Chicken Wings with Dill Pickle Dip Shrimp Egg Rolls Pin It!
Appetizers Archives - Page 3 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Appetizers Archives - Page 2 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Christmas Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Peanut Brittle
 Peanut Brittle I have been making this peanut brittle more years than I care to remember. I got it years ago from a family member. One taste and I was hooked. She made hers so thin it snapped when it broke. If you want it that thin, butter 2 forks and pull the brittle out from the edges right after you pour the brittle onto the marble. Wait until it cools to break it up into pieces. Peanut Brittle Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Christmas Prep time: 10 mins Cook time: 15 mins Total time: 25 mins 1 1/2 C. sugar 1 1/2 C. corn syrup 1/2 C. hot water 1 1/2 C. raw peanuts 1 1/2 t. baking soda 1 1/2 C. sugar 1 1/2 C. corn syrup 1/2 C. hot water 1 1/2 C. raw peanuts 1 1/2 t. baking soda Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F. Add the. raw peanuts Cook just to under 300°F. Add the baking soda. Mixture will foam and turn color. Stir about 1 minute. Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture. It is very hot. I like it thin so I use 2 buttered forks and pull the peanut brittle from the edges to thin it some. Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F. Add the. raw peanuts Cook just to under 300°F. Add the baking soda. Mixture will foam and turn color. Stir about 1 minute. Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture. It is very hot. I like it thin so I use 2 buttered forks and pull the peanut brittle from the edges to thin it some. Maybe you’d like to try our recipe for? Marion’s Fudge Butterscotch Balls Chocolate Marshmallow Popcorn Pin It!
Butterscotch Balls
Butterscotch Balls are filled with peanut butter, dates and walnuts and covered with a butterscotch coating. We make these Butterscotch Balls every year for Christmas. They are one of my favorite candies. Store them in an airtight container. They will keep a couple of weeks making them a great make ahead recipe for Christmas. Butterscotch Balls Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Christmas Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 45 balls 2 cups Powdered Sugar 6 tablespoons Butter – at room temperature 1½ cups Crunchy Peanut Butter ½ cups Walnuts - chopped 2 cups Dates – chopped 12 oz. Butterscotch Chips 2 cups Powdered Sugar 6 tablespoons Butter – at room temperature 1½ cups Crunchy Peanut Butter ½ cups Walnuts - chopped 2 cups Dates – chopped 12 oz. Butterscotch Chips In a mixing bowl combine powdered sugar, butter and peanut butter. Stir in nuts and dates. Roll into small balls. Melt butterscotch chips over a double boiler. Dip balls into butterscotch. Place on wax paper to harden. Note: If butterscotch is to thick add a tablespoon of vegetable oil. In a mixing bowl combine powdered sugar, butter and peanut butter. Stir in nuts and dates. Roll into small balls. Melt butterscotch chips over a double boiler. Dip balls into butterscotch. Place on wax paper to harden. Note: If butterscotch is to thick add a tablespoon of vegetable oil. Maybe you’d like to try our recipe for? Marion’s Fudge Homemade Marshmallows Aunt Janet’s Caramels Pin It!
Aunt Janet’s Caramels
Aunt Janet’s Caramels are soft, creamy and melt in your mouth. My go to recipe for as long as I can remember. Aunt Janet is another one of my aunts that is a fabulous cook. She started making these caramels more years ago than I care to count but at least since the 80’s if not sooner. The only problem with making them is you want to eat them all! These are the best caramels ever, creamy and they just melt in your mouth. This also makes a good caramel to dip pretzels in. Roll the pretzels in whatever add ins you are using as soon as you dip them. Below is what the caramels look like when you pour them into the pan. To cut them use a pizza cutter or scissors. Wrap in wax paper squares. Store them in an air tight container. Aunt Janet’s Caramels Author: Mary Ellen Prep time: 40 mins Cook time: 20 mins Total time: 1 hour 1/2 lb. butter 2 Cups sugar 1 Cup light corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla 2 Cups Pecans (optional) 1/2 lb. butter 2 Cups sugar 1 Cup light corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla 2 Cups Pecans (optional) Melt butter in pan. Add sugar, corn syrup and condensed milk. Stir constantly over low heat until candy reaches a temperature of 240 degrees. (About 20 minutes) Add vanilla and pour into a greased 9 x 13 pan. Cool completely before cutting into pieces. Wrap candies in wax paper. Aunt Janet - www.thatsmyhome.com Melt butter in pan. Add sugar, corn syrup and condensed milk. Stir constantly over low heat until candy reaches a temperature of 240 degrees. (About 20 minutes) Add vanilla and pour into a greased 9 x 13 pan. Cool completely before cutting into pieces. Wrap candies in wax paper. Aunt Janet - www.thatsmyhome.com Prep time includes wrapping time. Follow me on Pinterest Chocolate Caramels Chocolate Truffles Homemade Marshmallows
Easy Peanut Butter Fudge
 Easy Peanut Butter Fudge Not only is this fudge easy to make but I would also say it should be fail proof. Growing up Peanut Butter Fudge was something my mom would make us as a treat. Just to be clear this is not her recipe for it. Her’s was much more involved than this one and didn’t have any powdered sugar in it. However the powdered sugar step in this recipe is why I say it should be fail proof. It was my best friends birthday yesterday and I usually try to make her peanut butter cookies. It’s been so hot lately I hate to turn the oven on so instead I made her this Easy Peanut Butter Fudge. I lined the pan I poured this into with foil and sprayed it well. That way you can easily lift the fudge out of the pan to cut it. It needs to chill for 2 hours before cutting. Easy Peanut Butter Fudge Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Candy, Fudge Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: 20 pieces fudge 2 1/4 cups brown sugar - packed down 1/2 cup milk 1/2 cup butter 1 cup peanut butter 3 1/2 cups powdered sugar 1 teaspoon vanilla pinch salt 2 1/4 cups brown sugar - packed down 1/2 cup milk 1/2 cup butter 1 cup peanut butter 3 1/2 cups powdered sugar 1 teaspoon vanilla pinch salt Melt the butter in a heavy bottomed pan. Stir in the milk,salt and brown sugar. Bring to a hard boil and cook for 3 minutes. Remove from heat. Add the powdered sugar and vanilla. Beat with a mixer or a large spoon until the sugar is incorporated. Pour into a foil lined butter 8 x 8 pan. Chill for 2 hours. Melt the butter in a heavy bottomed pan. Stir in the milk,salt and brown sugar. Bring to a hard boil and cook for 3 minutes. Remove from heat. Add the powdered sugar and vanilla. Beat with a mixer or a large spoon until the sugar is incorporated. Pour into a foil lined butter 8 x 8 pan. Chill for 2 hours. Maybe you’d like to try our recipe for? Caramels Marion’s Fudge Chocolate Truffles Pin It!