For my first recipe post I thought I would share one of my families favorite recipes. Growing up we had these almost every Sunday. They are light, buttery, and melt in your mouth. Enjoy!
Top with cream cheese frosting Top with orange frosting.
For my first recipe post I thought I would share one of my families favorite recipes. Growing up we had these almost every Sunday. They are light, buttery, and melt in your mouth. Enjoy!
Top with cream cheese frosting Top with orange frosting.
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| Image by FreeDigitalPhotos.net/imagerymajestic |
Oh my! It’s my day to post and I totally spaced it! Husband is out of town on business and I have been cleaning and decorating and just playing, because I can be up late and not wake anyone up. Looks like I could have remembered to blog a recipe, doesn’t it? So if you need a little warming up this afernoon/evening, then I have gotten this post up JUST FOR YOU! We had dinner with some friends one night during the Christmas season and Trini served hot cider that was so yummy. I asked her for the recipe and she just laughed. When you see the ingredients you might laugh, as well, but once you taste it you will be like, oh my gosh.
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| Image by flickr.com/begautrea |
Ingredients:
Apple Cider or Apple Juice
Red Hots candies
1. Pour desired amount of apple cider or juice in a stove top teapot or in a saucepan.
2. Pour desired amount of Red Hots into pot/pan, according to how spicy you want your cider.
3. Heat to desired temperature.
4. Pour into mug or cup and enjoy….you may want to put a cinnamon stick in for garnish.
Here’s another fun hot drink tip: Another friend, Adrianna, puts cinnamon sticks in her water when she is heating it for instant hot chocolate. Kind of a quick way to sort of have Mexican Hot Chocolate. Yummmm…also good when making instant oatmeal.
Source: Trini Marquez, El Paso, Texas
I recommend thinking outside the box when using apple butter. Mix it into oatmeal. Spread on top of a plain or spice doughnut. Mix it into your meatloaf. THE POSSIBILITIES ARE ENDLESS!
Ingredients:
7 c. applesauce
2 c. cider
1 1/2 c. honey
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
Applesauce: Preferably homemade, unsweetened, but a good quality commercial is ok.
Directions:
1. Mix all ingredients in crock pot. Cover and cook on low heat 14-15 hours or until mixture is deep brown.
2. Pack while hot into 4 hot pint jars. Process in hot water bath for 10 minutes.
Source: cooks.com
Ingredients
1 C granulated sugar
1 C packed brown sugar
1 C unsalted butter, softened
1/2 C shortening
2 eggs
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 C quick cooking oats
2 C all-purpose flour
1 1/2 C White Chocolate Chips
1 C Dried Cranberries
Sugar for rolling
Directions
1. Preheat oven to 375.
2. Cream butter, shortening, and sugars together. Beat until fluffy.
3. Add eggs one at a time, beat until fluffy. Add vanilla.
4. Mix all dry ingredients. Add slowly into the wet ingredients.
5. Shape dough into small balls in your hands, then roll in sugar. Place onto an ungreased baking sheet.
6. Bake until light brown, about 10 minutes.
7. Immediately remove from cookie sheet.
Makes about 4 dozen cookies.
Now go, enjoy!! This cookie can easily be changed by changing the add ins. I’ve made them with Raisins, Chocolate chips, Nuts, and Dried Pomegranates. All have tasted great!
‘Tis the season of PIE! I love pie. Pecan is my favorite. Or maybe Banana Cream. Or maybe Chocolate Cherry. Or maybe…
Ok, you get it. I love pie.
Last year I wanted to make a Pecan Pie. The trouble was I had all the ingredients except Karo Syrup. No opportunity to go to the store was presenting itself and I was desperate for PIE! So I did what we all do when we’re in a pinch. I went to All Recipes to see if, perchance, there was a Pecan Pie recipe without corn syrup in it. Success!!
I know all my Southern friends will be skeptical. I was. But, like I said, I wanted pie, and with over 1300 ratings with 4.5 stars, I thought I’d give it a go. I’m so glad I did! It’s delish and easy–two requirements of mine.
Ingredients:
2 Eggs, room temperature
1/2 Cup (1 stick) Butter, melted
1 Cup light brown sugar
1/4 Cup white sugar
1 Tbsp all-purpose flour
1 Tbsp Milk
1 tsp Vanilla
1 Cup chopped Pecans
1 9-inch unbaked pie crust
A few whole Pecans for garnishing if you wish
1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy. Stir in the melted butter.
3. Stir in both sugars and flour. Mix well.
4. Add the milk, vanilla, and chopped nuts.
5. Pour into the unbaked pie crust. Garnish the top with pecans (opt).
6. Bake for 15 minutes. Reduce heat to 300 and bake 50 minutes more, or until done.
*As per reviews, I made a slight change to the original baking time which began at 400 degrees and reduced to 350 for lessor times.
Happy Holidays to you!
Source: allrecipes.com, Elaine Helms
Wow. I get to post on Thanksgiving Day. So in case you anticipate running out of creative ways to recycle your turkey leftovers, I am sharing a recipe from Pinterest that I have been wanting to try for a while and it contains no turkey…really. It came together very easily and tasted really good.
Ingredients: (please note that some of the ingredients for the soup are also used in the meatballs, so plan accordingly.)
SOUP:
1 T. vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 t. dried Mexican oregano
1/4 t. ground cumin
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 t. adobo sauce
2 carrots, grated
1 t. salt
1/2 cup grated zucchini
1/4 cup uncooked rice
ALBONDIGAS (meatballs):
1/2 lb. ground beef
1/4 lb. bulk chorizo
1/4 cup grated zucchini
1 egg
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs
1 T. fresh cilantro, minced
1/2 t. salt
1/4 t. ground cumin
1/4 t. dried Mexican oregano
1. Heat the vegetable oil in a large stock pot (or dutch oven) over medium heat and saute the onion, garlic, oregano and cumin until onions are soft. Add the beef stock, tomatoes, chipotle, carrots and salt. Bring to a boil, then reduce to medium-low and simmer for 20 minutes.
2. Make the albondigas by combining all of the meatball ingredients in a bowl and mixing well. (One tip, the original recipe calls for a small, stale corn tortilla processed to crumbs but mine would never get small enough. Next time I will use crushed tortilla chips.) Pinch off about a tablespoon of meatball mixture and roll it into a ball about 3/4-inch in diameter. Continue with the rest of the mixture.
3. Bring 2-3 inches of water to a boil in a medium to large saucepan. Add the meatballs and boil for 3-4 minutes to reduce some of the grease. Drain the meatballs and discard the water.
4. Add the meatballs, zucchini, and rice to the soup and simmer for another 30 minutes. Serve hot. Garnish as desired.
Source: Pinterest, originally from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
This is a family recipe from my Great-Grandmother Nanny past down to her daughter, my Grandmother Josephine, past down to her daughter my mom Jacqueline, past down to her daughter..Me. My Grandmother Josephine was born and raised on a farm in the countryside of North Carolina. Her father was a tobacco farmer and her mother tended to the children, the farm and cooked breakfast, lunch and dinner! (from scratch of course!) This recipe was part of my favorite meal of the year! I looked forward to this all year long. I love food and appreciated the work that went into making this. I was allowed to help when I was around the age of 10. My mom and grandmother would cook all day long. They had to cook a lot of food because all of my Grandmother Josephine’s siblings and their children and their children’s children would end up at her house to eat every Thanksgiving. So she fed roughly 30 people at one time. She even had pies, and cakes. Looking back now, I don’t know how she did it.! We ate in shifts with her best china, silver and crystal. (I loved that and wasn’t allowed to wash them until I was in high school!) The men went first, then the kids, then the moms. Funny how I didn’t think about that then. But, it’s pretty typical for a mom to eat last, huh? The “shifts” would eat, the dishes were washed and then the next shift began. The picture above is from this weekend. My husband can’t travel home with us for Thanksgiving. So, we cooked an early Thanksgiving meal for him. This was yummy. In the picture, (not my best china obviously) you can see the Egg Gravy, the Turkey, and the Dressing. (The dressing is stuffing patted out in a cookie sheet and cut into squares. Good Stuff.) But the Egg Gravy is what we are talking about now. It is really easy and so good. And you know, its taste is not “eggy”. Its just good stuff. Real comfort food and I love it. I really do. I love it. Not just the taste of it, but my heart loves this treasured memory of my grandmother’s recipe.
1 32oz carton of Chicken Broth
1 32oz carton of Chicken Stock, OR use your drippings from your turkey!
1 dozen Eggs, hard boiled (you don’t have to use this many eggs. but we like them so we use a dozen)
3-4 Tbs. Flour
salt
pepper
Hard boil the eggs. Peel them and slice them. In a big stock pot add the chicken broth and the chicken stock. Cook over med-high heat. Go ahead and add the flour before it gets to hot and you can’t break up the lumps. Add 3TBS in and whisk until all lumps are dissolved. If you want the gravy thicker add more flour. then bring it to a boil lower the heat to med-low and add the eggs. Cook for about 30 minutes. Stir frequently so it doesn’t stick to the bottom of the pot. Then serve over your dressing and turkey. It’s a southern delicacy! Happy Thanksgiving!
This is for all you “Muddy Buddy” lovers out there!
Ingredients:
2 1/2 c. powdered sugar
1 12 oz. package white baking chips
1/2 c. (heaping!) Biscoff spread
1 t. pumpkin pie spice
9 c. rice Chex cereal
Directions:
1. Place powdered sugar in a large sealable plastic bag. Set aside.
2. Combine white baking chips and Biscoff spread in a microwavable safe bowl and microwave on high for one minute. Stir. Microwave for an additional 30 seconds and stir.
3. Stir pumpkin pie spice into Biscoff mixture. Fold in Chex cereal and toss to coat.
4. Pour Chex into plastic bag and shake to coat the cereal in powdered sugar.
This would also taste delicious with candy corn, orange and yellow Reese’s Pieces candies or pumpkin pie spiced pecans stirred into the mix.
Biscoff is like a European peanut butter made from Biscoff cookies. You’ll find it in the grocery aisle with peanut butter and nutella.
Source: pbfingers.com