This time last year I was busy working on some future Christmas gifts. One of them was plum jam. I had made jam before, but never plum jam. I had a ton of plums that were about to spoil and I needed to use them. I had remembered from the movie Calendar Girls that they loved (in your best British accent) Plum Jam. I figured why not give it a try.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, October 1, 2012
Wednesday, August 8, 2012
Stromboli Recipe
One of our family's favorite meals is Stromboli. It is easy and quick and you can add any pizza toppings to make it your own. I hope you enjoy this simple recipe as much as we do!
Tuesday, May 1, 2012
Crock Pot Beef Brisket
I have a delicious recipe for Crock Pot Beef Brisket for you today. I love anything in the Crock Pot. It just makes my life easier. Cooking beef brisket has always been a fear of mine. It is one of those meats you don't want to mess up. Thankfully, this is an easy recipe that makes the brisket moist and delicious. I first had this over at our church secretary's home. I was raving about it and I begged for the recipe. She obliged and now I want to share it with you.
Wednesday, April 18, 2012
Yummy Broccoli Recipe
Did I write Yummy Broccoli? Something must be wrong with me! I have never liked broccoli, well unless it is covered in cheese. I am happy to report that I have a recipe for broccoli that is both yummy and healthy. I know, it is a surprise from me (little Paula Deen). I actually plan to eat broccoli again after eating it like this!
Wednesday, April 11, 2012
Crumb Topped Apple Pie
It might not be apple pie time, but I wonder if there is ever a time that apple pie isn't delicious. Today, I have a simple, yet scrumptious recipe!
Tuesday, March 27, 2012
Squash casserole
I belong to a wonderful produce co-op that allows me to get a laundry basket full of produce for $20. It is the best $20 I spend! Lately, I've had an abundance of yellow squash. This isn't all bad as I can make one of my favorite dishes! I hope you enjoy this recipe, I know my kids and husband sure have!
Sunday, March 18, 2012
Hot Slaw Recipe
I have one of my favorite recipes to share with you today. My Mom has been making Hot Slaw for years and it is always a must have at Easter. Now, if you are watching your waistline this isn't the recipe for you. I guess it is somewhat healthy, cabbage is healthy, right? Some of my friends who like to eat healthier gobble this up, so don't be afraid. Splurge on some good yummy food occasionally.
Thursday, March 1, 2012
The Leprechaun Visits: Our St. Patrick's Day Traditions
The Leprechaun Visits:
Since my oldest daughter was one, we've had an annual visit from the Leprechaun. He's a funny guy. He comes to our house, leaves Shamrock stickers all over, and even uses our potty and forgets to flush! Did you know a Leprechaun pees green? (Thanks to some green food coloring!) The Leprechaun also leaves green treats, gold coins, and a present (or a couple of small gifts) wrapped in green. It's great fun to have the Leprechaun visit.
St. Patrick's Day Decorations:
This is the first year I've decorated our house for St. Patrick's Day. Being a part of blogland inspires me to decorate for all holidays. Having two little kids, that seem to appreciate the decorations keeps me going too. Well, I think most of the decorations are done.
St. Patrick's Day Food:
We always have the traditional corned beef for St. Patrick's Day. I go light on the potatoes (we're not huge fans) and heavy on the carrots (we love carrots). We also add cabbage. Believe it or not, my girls usually eat it. Great drink options are green limeade, adding green food coloring to lemonade, sprite, or water. Dessert options can include mint chocolate chip ice cream, lime sherbert, pistachio pudding, cake made green with food coloring, rainbow cakes http://familyfun.go.com/recipes/catch-a-rainbow-cake-687429/ or cupcakes http://familyfun.go.com/recipes/taste-a-rainbow-cupcakes-842128/. I think we'll try my mom's recipe for green jello this year.
Here it is. It's delicious!
St. Patrick's Treats:
If you enjoy giving little gifts on St. Patrick's Day, here's an adorable, inexpensive idea. http://thecraftingchicks.com/2011/02/little-gifts-for-st-patricks-day-free-downloads.html
If you have any great traditions you want to share with us, please do! We're always open to new ideas.
Since my oldest daughter was one, we've had an annual visit from the Leprechaun. He's a funny guy. He comes to our house, leaves Shamrock stickers all over, and even uses our potty and forgets to flush! Did you know a Leprechaun pees green? (Thanks to some green food coloring!) The Leprechaun also leaves green treats, gold coins, and a present (or a couple of small gifts) wrapped in green. It's great fun to have the Leprechaun visit.
St. Patrick's Day Decorations:
This is the first year I've decorated our house for St. Patrick's Day. Being a part of blogland inspires me to decorate for all holidays. Having two little kids, that seem to appreciate the decorations keeps me going too. Well, I think most of the decorations are done.
My front door wreath.
A mantle sign.
Another mantle decoration.
The mantle tree branch.
Our welcome mat.
Another mantle decoration.
St. Patrick's Day Photoboard
A Leprechaun pot by the front door.
St. Patrick's Day Clothing:
We definitely wear green on St. Patrick's Day. Who wants to be pinched?
This is St. Patrick's Day 2009. They are so itty bitty!
These are this year's tshirts.
I still have plans to make Shamrock clippies for the girls. Stay tuned for those.
St. Patrick's Day Food:
We always have the traditional corned beef for St. Patrick's Day. I go light on the potatoes (we're not huge fans) and heavy on the carrots (we love carrots). We also add cabbage. Believe it or not, my girls usually eat it. Great drink options are green limeade, adding green food coloring to lemonade, sprite, or water. Dessert options can include mint chocolate chip ice cream, lime sherbert, pistachio pudding, cake made green with food coloring, rainbow cakes http://familyfun.go.com/recipes/catch-a-rainbow-cake-687429/ or cupcakes http://familyfun.go.com/recipes/taste-a-rainbow-cupcakes-842128/. I think we'll try my mom's recipe for green jello this year.
Here it is. It's delicious!
JELLO SURPRISE
2 small boxes lime jello
1 #2 can crushed pineapple drained (save juice)
Make jello with the pineapple. Chill. When firm:
Prepare 2 envelopes of Dream Whip as directed. Add 8 ozs cream cheese and spread over thickened jello.
Pineapple Sauce
pineapple juice, add water to make one cup liquid
1 Tablespoon lemon juice
3/4 cup sugar
2 Tablespoon flour
2 eggs beaten
Mix dry ingredients and then slowly add liquid and eggs. Cook over low heat until thickened. Cool. Spread over cream cheese and sprinkle with pecan pieces.
St. Patrick's Treats:
If you enjoy giving little gifts on St. Patrick's Day, here's an adorable, inexpensive idea. http://thecraftingchicks.com/2011/02/little-gifts-for-st-patricks-day-free-downloads.html
If you have any great traditions you want to share with us, please do! We're always open to new ideas.
Tuesday, February 28, 2012
Meatball Sub Casserole
Are you ready for some pure deliciousness? I had this casserole over the weekend and I fell in love! I scoured the internet and came up with my own concoction that is closest to what I had this weekend. If you love the traditional meatball sub, you will love this recipe! My kids have a hard time eating meatball subs so this is the next best thing!
Check out this yummy goodness!
Check out this yummy goodness!
Saturday, November 26, 2011
Cookie Swap Recipes from 2010
This was a post from last year. I'm going to this same swap on December 3rd of this year. Does anyone have the perfect cookie swap recipe for me? I want to blow my friends away with my mad cookie making skills!
I thought some of you may need some great holiday cookie ideas. Here's what I've got to share!
Cookie swaps are so much fun. I went to one last week. There were 11 of us. We each brought 4 dozen cookies. There were some for sampling, and then each person took home four of every cookie. What a great way to get a variety of great cookies! I wanted to share some of these great cookie swap recipes with you, as well as some of my favorite holiday cookie recipes. You can add these to Jill's and bake away!
The recipe I brought was for Heath Cookies. These sound plain, are easy to make, and taste incredible!
Heath Brickle Cookies
1 pack Heath brickle (this can be found in a brown bag, near the chocolate chips)
1 1/2 tbsp oil
6 tbsp flour
(mix in bowl and set aside)
1/2 cup butter
6 tbsp. sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1/2 tsp. salt
1/2 tsp. soda
1 1/4 cup plus 2 tbsp. flour
Cream butter, sugar, and vanilla. Add egg. Blend until smooth. Add everything else, flour last. Fold in Heath crumbles. Bake 375 degrees 10-12 minutes.
Cheese Fingers
2 - 8 oz. pkgs. cream cheese at room temp.
2 pkgs. crescent rolls
1 egg (separated)
1 tsp lemon juice
1 tsp vanilla
3/4 cup sugar
Grease 9 X 13 pan. Lay 1 package of crescent rolls in bottom of pan. Seal perforations with fingers. Add egg yolk, lemon juice, vanilla & sugar to cream cheese. Mix for 5 minutes. Spread over crescent rolls. Unroll second pacakage of crescent rolls and put on top of cream cheese mixture. Seal perforations with fingers. Beat egg white and spread on top of rolls. Bake at 350 degrees for 30 minutes. Let cool overnight. Dust with powdered sugar or colorful sugar for the season.
1 cup of margarine
1/2 cup powdered sugar
1 3/4 cup plain sifted flour
1/2 tsp. vanilla
1/2 cup ground pecans
Cream margarine with sugar. Blend in vanilla, flour, and pecans. Chill. Roll dough into balls. Bake on ungreased cookie sheet for 15 minutes at 350 degrees.
When slightly cooled, roll in powdered sugar.
*My daughter's school had an International night this week. We were supposed to bring an international food item. I made these. I did make a few adjustments. Instead of margarine, I used butter. (I think butter is ALWAYS better) I also omitted the pecans. I was worried that someone may have a nut allergy so I wanted to make sure it was safe for everyone. To add a little more flavor, I added 1/2 tsp. almond extract. Yum! They turned out delicious. They flattened a little so they weren't perfect balls, but they were pretty and I added sifted powdered sugar on top.
Peanut Butter Blossoms
48 Hershey Kisses
3/4 cup Reese's Peanut Butter
1/3 cup packed light brown sugar
2 Tablespoons milk
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup shortening
1/3 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
granulated sugar
Heat oven to 375 degrees. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt. Gradually beat in peanut butter mixture. Shape dough into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Krissy Lyell made Paula Dean's Chocolate Gooey Butter Cookies
Paula Dean's Chocolate Gooey Butter Cookies
1 teaspoon vanilla extract
confectioner's sugar for dusting
1-18 ounce box moist chocolate cake mix
1-8 ounce brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature
Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet 2 inches apart. Bake12 minutes. The cookies will remain soft and gooey. Coll completely and sprinkle with more powdered sugar.
Seven-Layer Cookie Bars
3/4 cup unsalted butter
2 cups graham cracker crumbs
1-12 ounce package semisweet chocolate chips
1-12 ounce package milk chocolate chips
1-12 ounce package butterscotch chips
1 1/2 cups flaked coconut
1 cup chopped pecans
2-14 ounce cans sweetened condensed milk
Directions: Preheat oven to 350 degrees. In a small saucepan, over medium heat, melt butter. Spray sides of 9x13 inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate, and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.
1 cup firmly packed brown sugar
1/2 cup margarine, softened
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mini real semi-sweet chocolate chips
2 tablespoons sugar
35 milk chocolate candy kisses
-Heat oven to 350. Line 13x9-inch baking pan with aluminum foil, extending foil over pan edges. Set aside.
Combine brown sugar, margarine, and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking powder, and baking soda. Beat until well mixed. Stir in chocolate chips.
Pat dough into prepared pan. Sprinkle with sugar. Bake for 20 to 22 minutes or until golden brown. Immediately press evenly spaced chocolate candies into warm bars. Cool completely.
Remove bars from pan using edges of foil. Cut into bars, cutting between candies.
Yield 35 bars
Cookies:
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15oz) ricotta cheese
2 tsp vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1/4 cup butter, soft
3-4 cups powdered sugar
1/2 teaspoon vanilla extract
3-4 tablespoons milk
colored sprinkles
In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt, and baking soda. Gradually add to creamed mixture. Drop by rounded teaspoon 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a large bowl cream butter, sugar, and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in fridge.
*Oops... I didn't store these in the fridge. They actually got better the longer I had them (a week).
I thought some of you may need some great holiday cookie ideas. Here's what I've got to share!
Cookie swaps are so much fun. I went to one last week. There were 11 of us. We each brought 4 dozen cookies. There were some for sampling, and then each person took home four of every cookie. What a great way to get a variety of great cookies! I wanted to share some of these great cookie swap recipes with you, as well as some of my favorite holiday cookie recipes. You can add these to Jill's and bake away!
The recipe I brought was for Heath Cookies. These sound plain, are easy to make, and taste incredible!
Heath Brickle Cookies
1 pack Heath brickle (this can be found in a brown bag, near the chocolate chips)
1 1/2 tbsp oil
6 tbsp flour
(mix in bowl and set aside)
1/2 cup butter
6 tbsp. sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1/2 tsp. salt
1/2 tsp. soda
1 1/4 cup plus 2 tbsp. flour
Cream butter, sugar, and vanilla. Add egg. Blend until smooth. Add everything else, flour last. Fold in Heath crumbles. Bake 375 degrees 10-12 minutes.
*****
This was a recipe shared by my friend, Linda Hunt. It's an unusual cookie recipe but mighty tasty. If you like cheesecake, you'll like these.
Cheese Fingers
2 - 8 oz. pkgs. cream cheese at room temp.
2 pkgs. crescent rolls
1 egg (separated)
1 tsp lemon juice
1 tsp vanilla
3/4 cup sugar
Grease 9 X 13 pan. Lay 1 package of crescent rolls in bottom of pan. Seal perforations with fingers. Add egg yolk, lemon juice, vanilla & sugar to cream cheese. Mix for 5 minutes. Spread over crescent rolls. Unroll second pacakage of crescent rolls and put on top of cream cheese mixture. Seal perforations with fingers. Beat egg white and spread on top of rolls. Bake at 350 degrees for 30 minutes. Let cool overnight. Dust with powdered sugar or colorful sugar for the season.
*****
Justine Tobin, the host of the cookie swap, made these yummy peanut butter balls. If you're like us and have a house member allergic to peanuts, try substituting almond butter or sunflower butter.
Peanut Butter Krispy Balls
1-18 ounce jar of peanut butter
2 cups Rice Krispies Cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips
In a double boiler, over low heat, melt chocolate and set aside.
In a medium sized bowl, combine all other ingredients.
Blend well until the mixture forms a dough.
Roll into 1 inch balls.
Using a toothpick or fork, dip the balls into the chocolate until well coated.
Place onto a cookie sheet lined with wax paper.
Refrigerate for 30 minutes.
1-18 ounce jar of peanut butter
2 cups Rice Krispies Cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips
In a double boiler, over low heat, melt chocolate and set aside.
In a medium sized bowl, combine all other ingredients.
Blend well until the mixture forms a dough.
Roll into 1 inch balls.
Using a toothpick or fork, dip the balls into the chocolate until well coated.
Place onto a cookie sheet lined with wax paper.
Refrigerate for 30 minutes.
*****
Jeanie Collin brought delicious Mexican Wedding Cookies. She said that it was her favorite as a child. They are easy and adaptable.
Mexican Wedding Cookies
1 cup of margarine
1/2 cup powdered sugar
1 3/4 cup plain sifted flour
1/2 tsp. vanilla
1/2 cup ground pecans
Cream margarine with sugar. Blend in vanilla, flour, and pecans. Chill. Roll dough into balls. Bake on ungreased cookie sheet for 15 minutes at 350 degrees.
When slightly cooled, roll in powdered sugar.
*My daughter's school had an International night this week. We were supposed to bring an international food item. I made these. I did make a few adjustments. Instead of margarine, I used butter. (I think butter is ALWAYS better) I also omitted the pecans. I was worried that someone may have a nut allergy so I wanted to make sure it was safe for everyone. To add a little more flavor, I added 1/2 tsp. almond extract. Yum! They turned out delicious. They flattened a little so they weren't perfect balls, but they were pretty and I added sifted powdered sugar on top.
*****
Jamie Newman made Peanut Butter Blossoms. They were absolutely delicious. You could substitute almond butter or sunflower for the peanut butter too.
Peanut Butter Blossoms
48 Hershey Kisses
3/4 cup Reese's Peanut Butter
1/3 cup packed light brown sugar
2 Tablespoons milk
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup shortening
1/3 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
granulated sugar
Heat oven to 375 degrees. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt. Gradually beat in peanut butter mixture. Shape dough into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Krissy Lyell made Paula Dean's Chocolate Gooey Butter Cookies
1 teaspoon vanilla extract
confectioner's sugar for dusting
1-18 ounce box moist chocolate cake mix
1-8 ounce brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature
Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet 2 inches apart. Bake12 minutes. The cookies will remain soft and gooey. Coll completely and sprinkle with more powdered sugar.
*****
These were my favorite cookies at the swap. They are called Seven-Layer Cookie Bars. Kathy Gosman brought them. They are rich and DELICIOUS. So many yummy flavors all in one cookie.
3/4 cup unsalted butter
2 cups graham cracker crumbs
1-12 ounce package semisweet chocolate chips
1-12 ounce package milk chocolate chips
1-12 ounce package butterscotch chips
1 1/2 cups flaked coconut
1 cup chopped pecans
2-14 ounce cans sweetened condensed milk
Directions: Preheat oven to 350 degrees. In a small saucepan, over medium heat, melt butter. Spray sides of 9x13 inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate, and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.
****
Here's another great peanut butter and chocolate cookie from our friend and follower, Elizabeth Garbin.
Recipe: Double Chocolate Peanut Butter Bars
From the kitchen of: Elizabeth Garbin
From the kitchen of: Elizabeth Garbin
1 cup firmly packed brown sugar
1/2 cup margarine, softened
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mini real semi-sweet chocolate chips
2 tablespoons sugar
35 milk chocolate candy kisses
-Heat oven to 350. Line 13x9-inch baking pan with aluminum foil, extending foil over pan edges. Set aside.
Combine brown sugar, margarine, and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking powder, and baking soda. Beat until well mixed. Stir in chocolate chips.
Pat dough into prepared pan. Sprinkle with sugar. Bake for 20 to 22 minutes or until golden brown. Immediately press evenly spaced chocolate candies into warm bars. Cool completely.
Remove bars from pan using edges of foil. Cut into bars, cutting between candies.
Yield 35 bars
*****
These cookies were so different and so good.
Recipe: Rolo Cookies
From the Kitchen of: Marianne Martin
2 ½ cups All Purpose flour
From the Kitchen of: Marianne Martin
2 ½ cups All Purpose flour
2 eggs
¾ cup unsweetened cocoa
¾ cup unsweetened cocoa
1 cup chopped pecans
1 teaspoon baking soda
1 teaspoon baking soda
48 Rolos, unwrapped (9 oz pkg)
1 cup sugar
1 cup sugar
1 teaspoon sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking; blend well.
In large bowl, beat 1 cup sugar, brown sugar and butter until light an fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. For each cookie, with floured hand, shape about 1 tablespoon dough around 1 Rolo, covering completely.
In small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 7-10 minutes or until set and slightly cracked. Cook 2 minutes; remove from cookie sheets. Cool completely on wire rack.
Makes 4 dozen cookies.
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking; blend well.
In large bowl, beat 1 cup sugar, brown sugar and butter until light an fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. For each cookie, with floured hand, shape about 1 tablespoon dough around 1 Rolo, covering completely.
In small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 7-10 minutes or until set and slightly cracked. Cook 2 minutes; remove from cookie sheets. Cool completely on wire rack.
Makes 4 dozen cookies.
*****
Recipe: Italian Christmas Cookies
From the Kitchen of: Candace White
From the Kitchen of: Candace White
Cookies:
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15oz) ricotta cheese
2 tsp vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1/4 cup butter, soft
3-4 cups powdered sugar
1/2 teaspoon vanilla extract
3-4 tablespoons milk
colored sprinkles
In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt, and baking soda. Gradually add to creamed mixture. Drop by rounded teaspoon 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a large bowl cream butter, sugar, and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in fridge.
*Oops... I didn't store these in the fridge. They actually got better the longer I had them (a week).
Sunday, November 20, 2011
Yams to die for!
Do you like super simple yet delicious recipes? I know I do! Today, I have a family favorite of ours. It is a great one for fall and even for Thanksgiving!
My Mom makes the best yams. Many of my friends who came over for dinner at my parents' house while I was growing up, begged for these. I have a few friends now, who have this on their requested list from me! Now, I can't wait to share the recipe with you!
My Mom makes the best yams. Many of my friends who came over for dinner at my parents' house while I was growing up, begged for these. I have a few friends now, who have this on their requested list from me! Now, I can't wait to share the recipe with you!
This picture doesn't do it justice. These are creamy, sweet and absolutely delicious!
Saturday, November 12, 2011
The Best Cranberry Relish
My Mom makes the best Cranberry Relish! I look forward to it every year. Three years ago, I started making it myself and have gotten many requests for the recipe.
This is not a gel-like cranberry sauce. That is all my husband will eat. This recipe is chunky, fruity and a great mix between the flavor of natural cranberries and the sweetness of fruit. If you try this recipe, please leave me a comment and tell me how it worked for you! I hope this will become one of your family's favorites for many years to come!
This is not a gel-like cranberry sauce. That is all my husband will eat. This recipe is chunky, fruity and a great mix between the flavor of natural cranberries and the sweetness of fruit. If you try this recipe, please leave me a comment and tell me how it worked for you! I hope this will become one of your family's favorites for many years to come!
Saturday, November 5, 2011
Fantabulous Fruit Dip
Friday, November 4, 2011
Crock Pot Pear Butter
Recently, my house has smelled wonderfully of Fall, twice! I had Pear Butter (much like Apple Butter) cooking away in the crock pot.
Shannon and I are members of a produce co-op. Lately we've had an abundance, wait over abundance of pears. Our family couldn't possibly eat all the pears that we've gotten! That made me start thinking of what I could do with all these pears. I perused some apple butter recipes and came up with my own version. I hope you enjoy this recipe!
Shannon and I are members of a produce co-op. Lately we've had an abundance, wait over abundance of pears. Our family couldn't possibly eat all the pears that we've gotten! That made me start thinking of what I could do with all these pears. I perused some apple butter recipes and came up with my own version. I hope you enjoy this recipe!
Wednesday, October 26, 2011
Apple Cake
It's apple season. If you're like us, you'll have the opportunity to pick your own delicious apples. Thank goodness for the beautiful orchards in the Georgia Mountains!
My mom makes a fantastic apple cake. Jill suggested I share the recipe with you. It's super easy.
Apple Cake Recipe:
Saturday, October 22, 2011
Savory Pumpkin Dip Recipe
If you are looking for an usually, savory, pumpkin recipe, I've got one for you. It's surprisingly delicious. I hope you enjoy it!
Pumpkin Dip served with green peppers, carrots, celery, apples, and the crackers or chips of your choice.
The recipe:
Wednesday, October 19, 2011
Iced Pumpkin Cookies
These Iced Pumpkin cookies are simply delicious!
Doesn't it make you want to make some, IMMEDIATELY?
Saturday, October 8, 2011
Tuesday, October 4, 2011
Applesauce Cake
I can't wait to share this delicious recipe with you. My Mom passed on this recipe to me and I made it for my small group from church tonight. The cake is very moist since it has applesauce in it and the top is crunchy from the cinnamon and sugar mixture. It was a crowd pleaser! To make it even better, it is very easy to make!
Tuesday, September 20, 2011
Banana Bread
The smell of Banana Bread baking in the oven is a childhood favorite of mine. Now, I am bringing that same love of Banana Bread to my kids. If you have notice from my Sourdough Bread and Zucchini Bread recipes, I like bread, especially if it is melt in your mouth goodness.
My Mom has made this recipe for as long as I can remember. She makes it anytime our whole family is together. The recipes makes two loaves and both will disappear as quickly as you make it. My poor mother didn't have a chance to let the loaves fully cool before us kids took a piece or two.
My Mom has made this recipe for as long as I can remember. She makes it anytime our whole family is together. The recipes makes two loaves and both will disappear as quickly as you make it. My poor mother didn't have a chance to let the loaves fully cool before us kids took a piece or two.
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