Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Saturday, December 17, 2016

••••GRANT'S TWO INGREDIENT COCONUT MACAROONS🍶🍚!!••••

(Source: rachaelrayshow.com & photos also)

****GRANT'S TWO INGREDIENT

****COCONUT MACAROONS!!

****MY MOM USED TO MAKE THESE

****COOKIES!! 😋 YUMMY!!

http://rachaelrayshow.com/recipes

Serves 6 macaroons

Ingredients

1 14-ounce can dulce de leche *see note
1 14-ounce bag sweetened shredded coconut

Preparation

Preheat oven to 350°F.

In a small bowl, mix together dulce de leche and sweetened shredded coconut. Using a spoon, scoop mounds of coconut evenly into a 6-cup muffin tin.

Place the tin into the oven and bake for 15-20 minutes or until golden brown.

*Note: If you can’t find dulce de leche, place an unopened can of sweetened condensed milk in the bottom of a slow cooker. Pour in enough water to cover the can with at least 1/2 inch of water. Cook for 4 hours on high or 6 hours on low. Once cooked, remove the can from the water and cool completely before opening it.

- See more at: http://www.rachaelrayshow.com/recipes/22321_grant_s_two_ingredient_coconut_macaroons/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_927627#sthash.TNjgcJVj.dpuf

••••COUNTDOWN TO CHRISTMAS🎄🎁🎉⛄️!!••••

(Source: Google+ brown sugar photos)

****COUNTDOWN TO CHRISTMAS!!

Friday, December 16, 2016

••••BIG EASY GUMBO🍤🌶🍗🌰!!••••

(Source: betttycrocker.com photos and courtesy of Evana and Jim)

****BIG EASY GUMBO!!

Ingredients

Prep Time

50 MIN

Total Time

50 MIN

8 Servings

1/2 cup peanut oil

1/2: cup Gold Medal™ all-purpose flour

1: cup chopped sweet onion

1: cup chopped green bell pepper

1: cup chopped celery

2: teaspoons Creole seasoning

2: teaspoons finely chopped garlic

5 1/4: cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)

4: cups shredded cooked chicken

1/2: lb andouille sausage, cut into 1/4-inch slices

1 1/2: cups frozen black-eyed peas, thawed

1: lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined
http://bettycrocker.com

Directions

1 In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
2 Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
3 Stir in shrimp; cook 5 minutes or just until shrimp are pink.