••••MEMORIAL DAY RECIPES ARE HERE••••

(photo-google+)

••••CANNED CARMEL #2••••

*Canned Carmel was the 1st recipe that I put on this blog!!! My dad taught me how to make this years ago-this is an updated version with 2 ways to prepare it with the can of sweetened condensed milk!!!

(Source: spendwithpennies.com & photo also)

Instructions

Stove Top

Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!

1. Remove the label from the can.
2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can.
3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
4. Remove from heat and let cool before opening.

Slow Cooker

1. Place unopened can in slow cooker on it's side.
2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
3. Cool before opening.

••••WARNING:  DO NOT HEAT IN THE CAN!!  THE CAN COULD EXPLODE!! EMPTY CONTENTS OF THE CAN IN A SAUCEPAN AND COOK ON MEDIUM HIGH HEAT UNTIL MILK BECOMES A CARAMEL COLOR!!

••••ENJOY!!

••••HARD BOILED EGGS IN THE OVEN••••

1. *Here's to you Jim!! My friend Jim wondered how you hard boil an egg in the oven-Here's how Jim:

   
   

   Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Put 1 egg in each of 12 muffin cups.
   3. Bake in preheated oven for 30 minutes.
   4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

(Source:allrecipes.com & family freshness.com)

••••FOOD TIP••••

(photo-google+)

••••RAISIN BARS••••

(photo-timehoneredrecipes.com & sun maid.com photo)

(photos-nwfestivalhosting.com and spokesman.com and claremore.org and kHz.com)

••••SO LONG B.B. KING••••

*YOU WILL BE MISSED!!!

(photos-google+)