Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts

Wednesday, November 27, 2013

Skillet Buttermilk Cornbread

This is my go to cornbread recipe I make for my Chicken and Cornbread Dressing along with chili and soup.  It's so easy, very light and moist!  I always make cornbread in my cast iron skillet just like my precious Mama and Grandmas did.  It just tastes better!


Sunday, October 27, 2013

Homemade Butterfingers

Why.  Oh, Why? Did it take so long for me to run across this recipe?  Really?!  Why?!  I always buy candy corn around Halloween except that one year I couldn't find any.  WAIT!  Now I know why!  Y'all were hoarding the candy corn, weren't you?!  Well, this year, watch out...I'll be the hoarder!  ~Smile and snicker as I take another bite of  Homemade Butterfingers!~


Friday, October 25, 2013

Sausage Gravy Stuffing Casserole

This breakfast casserole is perfect for brunch or company breakfast.  Easy to make and delicious to eat!  What could possibly be better than sausage gravy in a casserole?!  Hmmmmm, I can't think of anything, can you?   Although I didn't make it ahead of time, I think you could easily make this the night before and pop in the oven for a busy morning breakfast!  If you do, please let me know!

Wednesday, July 3, 2013

Strawberry Angel Cake w/Blueberry Compote

Happy 4th of July!  Do you have amazing plans?  We are going to the splash park on the beach, with dear friends to watch the sunrise, play, and eat.  We are hoping to get there, have fun and snack, before the rush comes later in the day.  Perhaps, we will see fireworks on the Inter Coastal Waterway at night.  Whatever your plans, I hope you have a wonderful day celebrating with family and dear friends, making memories that last a lifetime.

My Red, White and Blueberry dessert for tomorrow!

Sunday, November 25, 2012

Haystack Squares

My precious Mama would make these every holiday season.  There would be an endless supply of this wonderful candy.  Lines of them on wax paper the length of the table with pieces missing here and there.  ~smile~  I made these today but wanted to make them different.  I made them in squares so they package and handle easier.  Dark chocolate was a bonus that I never had in these growing up but think I will keep for my boys.  Enjoy!

Haystack Squares

1 bag butterscotch chips
1 cup salted peanuts, I used party peanuts with sea salt
2 cups chow mein noodles, broken in pieces
1 cup dark chocolate chips

Spray brownie bite pan or line a 13 x 9 pan with parchment paper.  Melt butterscotch according to directions.  Add peanuts and chow mein noodles. Stir to mix thoroughly.  Stir in dark chocolate chips.  Press into cavities of brownie bite pan or baking pan.  Put in refrigerator to set.  Un-mold or left parchment paper from pan and cut into squares, rectangles or shapes *haven't tried this but it should work*   Enjoy! 

NOTE:  The candy mixture got hard so I put the filed silicone brownie bite pan in the microwave 10 to 15 seconds at the time until candy was just melted, about 45 seconds total.  Be careful you don't heat too much.  The next time I make these, I will do the same and may actually skip melting the butterscotch first and just mix everything together, add to the pan and melt either in the microwave or oven.

I shared this on this amazing party!
The Better Baker Weekend Potluck #46

Friday, November 23, 2012

Stuffing Bites

What do you do with all the leftover dressing/stuffing you have from the feast you cooked yesterday?  Make stuffing bites, of course!  You don't even had to wait for leftovers..just mix a box or bag of stuffing according to directions, add whatever you want to it, form into a shape, pan fry or bake.  There you go..simple and perfect!  Great for watching the game, as appetizers for your guest, or just popping in your mouth while wrapping presents!  Enjoy! 


Stuffing Bites

Form leftover dressing/stuffing into shapes.  Spray skillet with non stick spray.  Brown bites on all sides.  Serve with Strawberry Cranberry Sauce or cranberry sauce.  Enjoy!  

Wednesday, November 21, 2012

Ginger Pumpkin Bread with Cinnamon Glaze

Happy Fall Y'all!  This great quick bread, Ginger Pumpkin Bread with Cinnamon Glaze, is perfect for the first day of fall!  So easy and full of the flavors associated with a chill in the air.  If only the weather would get the hint.  

Tuesday, October 2, 2012

Red Velvet Crinkles


If you love to make cookies that are very easy, soft and delicious, not to mention look wonderful. This recipe is for you. They are perfect when unexpected company arrives and you need to bake something in a hurry. Let's not forget the holidays will soon be upon us These are very impressive to look at as well as eat. A cake mix and a few ingredients is all it takes to have them coming back for more. Cake mixes definitely need to be a staple in the pantry for these yummy delights.  These can also be viewed on here.

Wednesday, May 9, 2012

Clipboard/Chalkboard Picture Frame



Clipboard/Chalkboard Picture Frame

I saw a little clipboard used as frame on it the other day while roaming in the twilight zone of information on the computer the other day.  These were so cute!  I wanted to make them.  While I was at Walmart I looked around the office supplies and found little ones for $1.27 each.  Hmm, I  wondered how I would use them.  Since it is Teacher's Appreciation Week and Mother's Day, I thought the chalkboard paint I have at home would work great.  So, I bought them!

What you need:


Clipboard
Chalkboard paint
mod podge or other glue
sealant spray
jute twine or wire, for hanger

Directions

I painted them with chalkboard paint, added their pictures with mod podge (made a collage for my oldest son's sub teacher of the children), had the twins write their name and I added the year, sprayed with protectant sealant (Krylon Gloss Indoor/Outdoor),  and tied jute twine on them for hanging.  Done!  Easy gift and it only took a few hours, probably not that long but I was busy..you know how that goes.  There are so many different ways to use these and I have spare ones for me!  Off to finish more crafts!  <3 and hugs!

Saturday, April 7, 2012

Moist and Flavorful Roasted Turkey

I saw a turkey in the freezer the other day and knew right away that is what I wanted to eat.  The only problem was I had to way for it to thaw!  Oh boy, it was so worth the wait!  Every now and then, I just have to have turkey. It seems I always associate turkey with a holiday.  The smell of turkey throughout the night and into the morning as the day begins.  My Darling Daddy would set the clock for midnight, wake up and put the turkey in the oven, having it all set to go in the fridge. It was an amazing turkey but I prefer to cook mine just before I eat it.  Sometimes I brine it but today it went straight into the oven with a lemon, lemon basil, thyme, onion and margarine...Can you say YUM?!  I hope you enjoy it, we did!

 Moist and Flavorful Roasted Turkey

1 12 lb. turkey
1 stick margarine, very cold and sliced
2 teaspoons kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground white pepper (to your taste), more if desired for sprinkling
2 teaspoon dried thyme, more for sprinkling
6 to 10 lemon basil leaves
handful of garlic cloves, peeled and lightly crushed or head of garlic,cut in half
1 lemon, halved
1 small onion, quartered
spray or melted margarine to baste, if needed

Directions

Preheat oven to 350 degrees.
Remove neck and giblets from cavities of turkey.  Save to make gravy, if you wish.
Rinse turkey and pat dry.
Sprinkle salt, pepper and thyme inside of turkey cavities, body and neck.
Place garlic, lemon and onion pieces inside turkey.
Cut cold margarine into thin slices.
Mix salt, thyme and pepper in a small bowl.
Press margarine slices into salt mixture.
Fit your hand under skin of turkey and place slices of margarine between skin and meat.
Saving a few to rub the skin with.
Put lemon basil leaves under skin and on top of meat of turkey.
Rub remaining margarine slices on skin, squeeze half a lemon over the turkey.
Sprinkle salt, thyme and pepper if desired.
Put in a roaster and cook in preheated 350 degree oven for 45 minutes.
Baste with drippings, if any.  If not,  spray or brush with margarine.
Continue to baste every 30 minutes.
It should be done in 2 hours 15 to 30 minutes or 20 minutes per pound.  Mine was done in 2 hrs. 20 minutes.   Liquid should be clear when pierced in meaty part of thigh and drumstick move easily.  Temperature should be 175 to 180 degrees in the thickest part of thigh without touching bone.  Let sit for at least 15 minutes before carving.  Save juices in pan to serve over turkey as it is or made into gravy.  Enjoy! <3 and hugs! 
First day.  Very moist and oh so yummy!
Second day...just as moist and more flavorful! 









Thursday, December 22, 2011

Turtles...The Easy Way

YUM!!!  The boys and I have so much fun especially during the holidays!  Making and baking are one of our favorite things to do.  This is such a simple, yet delicious and fun treat!  (sorry about the photos..I can't crop them for some reason)



Turtles..The Easy Way

Square pretzels
Rolos 
Pecans or whatever nuts you have available.  Whole, half or pieces..it doesn't matter!

Place pretzels on a cookie sheet
Top with rolos
Heat in a preheated 350 degree oven for 2-4 minutes.
Take out of oven as soon as candy can be pushed down.  Check after one minute and then keep a close tab on them.
As always, my oven cooks different than yours..adjust times accordingly!




Notice the rounded cheeks...They ate most of the rolos!  <3 and hUGs!

Wednesday, December 21, 2011

Christmas Ornament/Tags

This is really fun to do with your children.  The boys and I really had a Great time!  From rolling and cutting to turning and decorating!  Enlist the help of your little elves and have a fun afternoon together!


Christmas Ornaments/Tags

1 cup applesauce
1 cup ground cinnamon...I bought mine at Walmart for 50 cents.  Buy a couple jars
1/4 cup glue...optional, I just spread a little glue on the back instead
parchment paper
cookie sheets

Mix applesauce, cinnamon and glue (if using) together.  I made mine the night before and put in the refrigerator.  

When ready to roll, sprinkle a little cinnamon on the counter/workplace and rolling pin then roll to 1/4".  You don't want it too thin.  One twin had a great time rolling out the dough! ~smiles~

Cut out in desired shapes and put on cookie sheets lined with parchment paper.  Place in a 200 degree oven, turning every 15 minutes, until dry or almost dry and let them finish drying on the counter.  You can also leave them out for a couple of days instead of drying them in the oven, turning every few hours or so, until dry. 
Give your little elves paint, glue, glitter or glitter glue to decorate.  






Tuesday, December 6, 2011

Chocolate Covered Chocolate Cherry Cookies

I found a lot of old recipes I had forgotten about last week and hope to share them with you very soon!  This is a twist on a cookie one.  The cherry is supposed to be pushed in the  cookie dough some of it still shows and you cover it with chocolate.  I hid the cherry in my cookie.  The boys love it...hope you do too!  <3 and hUgs!
Chocolate Cherry Cookies

1 1/2 to 2 cups all purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking soda 
1/4 tsp baking powder
1/4 tsp salt
1/4 cup margarine (half a stick), room temp
1 cup granulated sugar
1 egg
1 1/2 to 2 tsp vanilla extract
1 10 oz jar small maraschino cherries
semi sweet chocolate, either chips or baking squares

Preheat oven to 350 degrees

Stir dry ingredients and set aside.  
Beat margarine and sugar until light and fluffy.  
Beat in egg and vanilla.  
Beat in flour mixture a little at the time.  
It should be  a stiff dough, add more flour or cocoa, if you need to.  
Put in fridge to chill a bit.

Drain cherries, reserve liquid if you wish for a later use, and make certain they are dry.

Take cookie dough out of fridge.  
Put a light coating of oil on hands, or spray them, make a small ball...flatten with palm.  
Put cherry in middle of dough, fold over to seal.  
Roll into a ball and put on an ungreased cookie sheet.  
Bake for 8-10 minutes.  As always, my oven cooks different than yours.  Adjust time accordingly.  

Cool on rack.  While cooling...melt chocolate 2 squares or half cup at the time according to directions.   
Dip  cookies in or drizzle over.
 ENJOY!!!!  <3 and hUgs!



Tuesday, November 29, 2011

WW Cranberry Orange Banana Nut Bread

Sick, Sick, Sick!  That's is what we have been, forever it seems, around here!  We get well and 5-10 days later, sick again.  A vicious cycle that I attribute to all the boys being in school this year.  Teachers are saying that this is what is happening with most of the children.   I'm not liking it.  No matter how much I wipe down, spray or douse everything, and everyone for that matter...the "sick", as Reid calls it, comes back to us.

I wanted to fix something for the boys and tried to do something a little healthier for them this time.  Sweet and a little tangy, nutty and yummy, with glaze or without out (my preference) it is a keeper here!  <3 and HUGs!


Whole Wheat Cranberry Orange Banana Nut Bread

1 cup all purpose flour 
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon ground cinnamon, use least amount and add more if desired
1 cup sugar, a little more if you need it
1/4 cup unsalted butter, cold and sliced
1 egg, beaten
frozen orange juice concentrate thawed and undiluted*...to use in bread, 3/4 cup and topping, 1/4- 1/2 cup
1 teaspoon vanilla
1-2 bananas, mashed
1/2 to 1 1/2 cup chopped pecans
1 1/2 to 2 cups chopped/sliced thin fresh cranberries

Directions 

Preheat oven to 350 degrees and spray loaf pan or bundt...this will be shorter.

Sift first 6 ingredients together in bowl
Stir in sugar
Cut in butter....flour will turn into a little coarse, sandy looking
Mix in egg, vanilla and 3/4 cup orange juice

Fold in banana, sliced/chopped cranberries and pecans 

Pour into greased desired pan

Bake in preheated 350 degree oven for 15 minutes.  
Rotate.
Cook another 10 minutes and check.  Checking every few minutes.

It is done when toothpick inserted in middle comes out clean and top is light brown.

Mine was done in 35 minutes.
As always, My oven cooks different than yours.  Check at earliest time and adjust cooking time accordingly.  
Let sit 10 minutes, run knife around edges to loosen and invert onto rack.

I like mine like this!  <3 and Hugs!

Cranberry Orange Drizzle

1/2 to 2/3 can whole cranberry sauce
1/4 to 1/2 cup frozen orange juice concentrate
1 cup confectioners sugar, adding more if you like it sweeter

Whisk all together and drizzle over individual pieces.   

You can also poke holes in the bread with a bamboo stick while bread is still warm.  Warm the glaze and drizzle over bread.  Make certain you have a plate underneath to catch the run off.  

*Note....I used frozen orange juice concentrate because that was what I had.  You can use 1 Tablespoon grated orange peel and 3/4 cup freshly squeezed orange juice for the bread, instead.
You can also substitute freshly squeezed orange juice with  1-2 teaspoons grated orange peel for the drizzle.

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Shared on The Country Cooks Foodie Friday

Thursday, November 24, 2011

Brined and Smoked Turkey


It's that time of year again.  Yep, Turkey Time!  (written a few weeks ago)

Getting ready for Turkey Day, I wanted to try different ways cook the big bird. I brined a turkey and my hubby, Ted, said he wants to smoke it. Being the considerate  person I am, I agreed! ~smiles~

Remember, turkey isn't just for the holidays.  This is perfect for a get together during the summer months, too.  We have done this many times.  <3 and hugs!








Make certain you have room in refrigerator to put the container you are brining your turkey in or enough ice to keep it COLD at all times.

Brine for Turkey


turkey..mine was 12 lbs
1  1/2 to 2 gallons water
1 cups coarse kosher salt
1 cups granulated sugar
1/4 cup minced garlic
2 -3 stalks celery, cut in chunks
1 medium to large onion, cut in half
8 bay leaves..depending on size
1 stick of butter or margarine, cut in slices
turkey sized roasting bag
container to brine turkey in..I used a 5 gallon bucket, bleached.  The turkey was put in the roasting bag, inside the bucket, inside the fridge! ;D

Rinse bird and remove neck and giblets. Save these if you want to make gravy.
Mix 1 1/2 gallons water and remaining ingredients in a pitcher or container.
Stir to dissolve.
Put rinsed turkey in bag then in container.
Pour brine over turkey.
Add more water if needed.
Brine overnight.  If brining for a shorter amount of time, increase the sugar and salt by 1 cup each.

Take out of brine and rinse thoroughly, inside and out.  Pat dry and place slices of butter under the skin.  You can add the veggies to the cavity if you wish for added flavor,  but do not eat them.  They will be too salty.

While waiting for charcoal to get red...presoak hickory chips for 30 minutes or more.
Take chips out of water and put on hot coals.
When grill is between 250 and 275 degrees...put turkey off to the side, away from the coals, on grill.
Check in an hour.  Tent with foil if the breast is getting too brown.  Our turkey was done in 3 1/2 hours.  Internal temperature in leg should be 175 - 180 degrees and the breast should be 165 - 170 degrees.
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