Divine Caramel Sauce

1 cup light corn syrup
1 1/4 cups packed brown sugar
1/4 cup butter or margarine
1 cup heavy whipping cream

In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

Recipe from Taste of Home

Busy-Day Porkchops

1/4 cup milk
1/4 cup six cheese blend
1/4 cup parmesan cheese
1/2 cup bread crumbs + couple shakes of Santa Maria Seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
4 boneless pork loin chops
cooking spray

Place milk in shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder, santa maria seasoning, and pepper. Dip pork chops in milk, then coat with crumb mixture. Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375 degrees for 9-11 minutes on each side or until a meat thermometer reads 160 degrees.

Original recipe from Taste of Home, but I did tweak it to meet my needs :)

Chick'Fil A Sandwiches

2 skinless, boneless chicken breasts (about 6 ounces each)
Salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking disha. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Worlds Best Rolls

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)

½ c. + 1 Tbsp. sugar, divided

1/3 c. (5 1/3 Tbsp.) butter

2 tsp. Kosher salt

2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast

2/3 c. warm (105-115-degree) water

8-9 c. all-purpose flour

3 beaten eggs

1 Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

2 Remove from heat. Allow to cool to lukewarm. (I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.)

3 While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes.

4 In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

5 Add beaten eggs.

6 Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

7 Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

8 Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

9 Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls

Sweet Dinner Rolls

½ cup warm water
½ cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 tsp salt
3 ¾ cups all-purpose flour
1 (.25 ounce) package active dry yeast
¼ cup butter, softened

1. Pour water and milk into bowl. Add sugar, stir to dissolve, then add yeast. Allow to proof for about 20 minutes until creamy foam appears, add butter and salt. Mix. Add slightly beaten egg and flour cup by cup while stirring. Allow to rise for 45 minutes in a warm area, covered with a dishtowel.

2. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle. Spread ¼ cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges started at wide end; roll gently but firmly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375°.

3. Bake in preheated oven for 10-15 minutes, until golden.

Can also be rolled into balls and baked as traditional rolls. This dough makes great cinnamon rolls also

Sweet & Easy Cornbread

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk, and eggs according to package directions

Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Just bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9x13 pan")

Pumpkin Bread

3 cups sugar
2 tsp. baking soda
1 ½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup Mazola oil
4 eggs
1 cup pumpkin
2/3 cup cold water
3 cups flour
1 cup chopped nuts (optional)

Mix together first 7 ingredients. Mix well. Add pumpkin and water. Mix well. Add flour, mix well, and add nuts. Grease and flour 3 1-lb coffee cans. Bake 1 hour at 325 degrees.

(When I make this I just use 2 regular size bread pans)