A Year Late – Christmas Cookies

November 18th, 2017 klwade Posted in Recipes No Comments »

As I get ready to decide what Christmas cookies and candies I will make this year, I discovered I never posted my pictures from last year.

Really Karen…. really.

I took the time to take all the pictures and then just did not post them.

So here you go

Eli the wonder dog helping with the baking!

My Moms famous double batch oatmeal choc chip cookies, my brothers favorite.

My Mom’s Meringues.   One of my favorites.

My sisters Snow Ball cookies.  Some call them Mexican Wedding Cookies.

First attempt at this… not sure I would do this again.  Linzer cookies.

The classic Fantasy Fudge

My Nut Clusters, now a favorite with my Brother-in-Law.

This was new this year and it was a smashing hit!   Individual toffees.   My sister resisted making these but my Brother=in-Law loved them and she ended up making a batch just for him.  She should really listen to her sister.  HA!

My sister Elaine Pralines!

The classic Peanut Butter Blossoms!

New this year, red and green crinkles.

A last minute add.   Cookies with snickers.

 

Praline Fudge

To be honest, I do not remember.  Chocolate cookies with peanut chips or butterscotch chips.  Not sure.

Caramels…. both plain and some with sea salt.

Aunt Lucy’s Buttery Peanut Brittle.   No, Aunt Lucy is not a relative, just the name from a Book.  I am sure she was someones Aunt.

I put the baskets together with cute bowls I found at Wal-Mart.  They had matching coasters that I added to the goodies.

All the goodies…ready to be delivered.

Helper number 1…..Olive the Maltese in her Christmas Jammies.

2nd Helper is Penny the Poocher, the doggie Smoocher!

 

Mom Meatloaf Recipe

November 10th, 2016 klwade Posted in Recipes No Comments »

moms-meatloaf

From the Country Cook (click on photo to go to their link)

Do any of you post your recipes as a way to keep from losing those darn little recipe cards.   My recipe box is a mess.   I have to search and search to find recipes in it.

So I have been putting them on my blog.   Not only because I lose them, but my sister does also.  She is always texting me asking me for a recipe.  Yes, I am talking about you!   Now all you have to do is go to my blog.

My Mom use to make a meatloaf that we loved.  She would use tomato rice soup instead of catsup and we loved it.

I snagged the photo from the Country Cook so please click on it to go to their site.   I am really bad at taking pictures of food when I am hungry.   Hee Hee.

Mom’s Meatloaf

1-1/2 Pound Hamburger Meat
1 Egg
3-4 Slices of dried bread chopped to crumbs
1 T Dried Onion
1 t Salt
1 t Pepper
1/2 t Marjoram
1 T Whorechestere
1/2 can tomato rice soup

Mix well, put in a casserole dish or bread pan that has been sprayed with oil (Pam or shortening)

Pour remaining soup on top, spread evenly.

Cook 1 to 1-1/2 hours at 350 degrees.

Take cleaned, fork poked potatoes and coat with shortening.  Place on rack next to meatloaf.

 

Buffalo Chicken Dip Recipe – A Pot Luck Favorite

December 4th, 2015 klwade Posted in Recipes No Comments »

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This recipe is always a family favorite.   I always get asked for the recipe and I had a special request to bring some to work around the holiday time!

Buffalo Chicken Dip

Holiday Favorite at pot lucks

Source: allrecipes.com

Course: Appetizers

Prep Time: 5 min

Cook Time: 40 min

Total Time: 45 min

Serves: 20

Ingredients

  • 2 (10 ounce) cans chunk chicken drained
  • 2 (8 ounce) packages cream cheese softened
  • 1 cup Ranch dressing
  • 34 cup pepper sauce (such as Frank’s Red Hot®)
  • 1 12 cups Cheddar cheese Shredded
  • 1 bunch celery cleaned and cut into 4 inch pieces
  • 1 (8 ounce) box chicken-flavored crackers

Directions

  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Amount Per Serving
Calories: 284
Fat: 22.6 g
Cholesterol: 54 mg
Sodium: 552 mg
Carbohydrate: 8.6g
Protein: 11.1 g

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Elaine’s Southern Pralines Reposted

November 30th, 2015 klwade Posted in Recipes No Comments »

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Reposting this again so it has a print button!  Enjoy!

Elaines Southern Pralines

Source: www.shinytinfoil.com

Course: Desserts

Serves: 1

Ingredients

  • 2 cups brown sugar light
  • 1 cup heavy whipping cream
  • 1 cup pecans
  • 12 teaspoon vanilla

Combine brown sugar and cream in a large saucepan.  Stir until the sugar is melted hen boil to 236f (soft boil stage).

Remove from fire and stir in vanilla and pecans.   Stir until the mixture begins to thicken and becomes sugary (you can taste the sugar).  Let the mixture cool somewhat before large spoonfuls of pralines on silicon sheets (or wax paper on cookie sheets).

When completely cool, wrap each piece in a cellophane bag.  They are delicate so be careful when stacking.

Best made when no moisture in the weather.

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Chocolate Chip Crunch or Great Toffee

November 30th, 2015 klwade Posted in Recipes No Comments »

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Chocolate Chip Crunch

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 12 cup walnuts or pecans
  • 12 cup butter
  • 34 cup brown sugar firmly packed
  • 1 cup chocolate chips semi-sweet

Directions

  1. Scatter nuts over bottom of a lightly buttered 9x9x2 pan.
  2. Place sugar and butter in a medium saucepan.
  3. Bring to a rolling boil, stirring constantly
  4. then boil for 7 minutes (or to 270)
  5. Put mixture over nuts in pan.
  6. Sprinkle chocolate chips over top. Cover for 2 minutes. Then spread chocolate evenly. Chill until chocolate is firm.
  7. Remove from pan.
  8. Break up into pieces.

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Cranberry Bliss Cookies

November 30th, 2015 klwade Posted in Recipes No Comments »

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This will be new for 2015, last year we made the bars.  I am still on the fence, but will give the cookie versus a go!

Cranberry Bliss Cookies

Source: cookiesandcups.com

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 34 cup butter room temperature
  • 2 oz cream cheese room temperature
  • 1 14 cup brown sugar light
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 12 tsp salt
  • 2 14 cups flour
  • 1 cup white chocolate chips
  • 34 cup cranberries, coarsely chopped dried cranberries
  • 6 oz cream cheese room temperature
  • 14 cup butter room temperature
  • 1 12 cups powdered sugar
  • 12 cup white chocolate chips melted
  • 12 cup cranberries, coarsely chopped dried cranberries

Directions

  1. In bowl of stand mixer cream butter and cream cheese together until smooth.
  2. Beat in brown sugar for 1-2 minutes until fluffy.
  3. Add in eggs, vanilla, baking soda and salt and beat until evenly mixed. Turn mixer to low and add in flour.
  4. Stir in white chocolate chips and chopped cranberries. Chill dough for 2 hours or overnight.
  5. Preheat oven to 375°. Line baking sheets with parchment paper.
  6. Drop dough on baking sheet about 2 inches apart and bake for 9-11 minutes, until edges are golden and centers are just set.
  7. Transfer to wire rack to cool.
  8. Beat cream cheese and butter together until smooth. Mix in powdered sugar and beat until creamy. Finally mix in melted white chocolate, beating until incorporated.
  9. Spread frosting on top of cookies.
  10. To garnish, sprinkle remaining chopped dried cranberries on top of cookies, evenly distributing them among all the cookies. Finally, drizzle melted chocolate on top.

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Fantasy Fudge

November 30th, 2015 klwade Posted in Recipes No Comments »

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I am re posting this because it now has a print function from the new software.   Gotta do it!

Fantasy Fudge

Source: www.shinytinfoil.com

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 34 cup butter
  • 3 cups sugar
  • 23 cups evaporated milk
  • 2 cups chocolate chips
  • 1 jar marshmellow cream
  • 1 tsp vanilla

  1. Grease a 9×13-inch pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly (or a temp of 234).
  3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares

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Yummy Snowballs

November 30th, 2015 klwade Posted in Recipes No Comments »

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My sister got this recipe from a co-worker.  It is now a staple on the Christmas cookie list!

Snow Balls

A christmas favorite

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 2 cups Butter
  • 4 cups Flour
  • Salt
  • 3 12 cups Powdered Sugar
  • 4 teaspoons vanilla
  • 6 tbls sugar
  • 2 cups Pecans chopped

Directions

  1. Melt butter and Vanilla.
  2. Add to Flour, sugar, salt and mic together.
  3. Add Pecans.
  4. Shape into small bite sixe balls.
  5. Bake at 325 for 12 minutes
  6. Only pit 15 – 20 a sheet,
  7. Remove from oven and roll each ball immediately in powdered sugar while hot (powdered sugar will soak into each cooke) Let cool. Roll again in powdered Sugar.

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Peanut Blossoms Cookies

November 30th, 2015 klwade Posted in Recipes No Comments »

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We have made these for years and years.  It is not Christmas if we do not make peanut blossoms.

Peanut Blossoms

Source: www.pillsbury.com

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 1 34 cups flour
  • 12 cup sugar
  • 12 cup brown sugar firmly packed
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 12 cup shortening
  • 12 cup peanut butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • Sugar
  • 48 Hershey’s® Kisses® Brand milk chocolates unwrapped

Directions

  1. 1 ) Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
  2. 2) Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  3. 3) Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

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Mom’s Meringue Kisses

November 30th, 2015 klwade Posted in Recipes No Comments »

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This so remind me of my Mom!  I miss her!

Mom’s Meringue Kisses

Lovely fluffy meringues with chocolate chips.

Course: Desserts

Cuisine: American

Serves: 1

Ingredients

  • 4 egg room temperature whites
  • 1 14 cups sugar
  • 14 teaspoons salt
  • 12 teaspoons vanilla
  • 2 cups chocolate chips

Directions

  1. Heat oven to 325
  2. Beat egg whites until fluffy.
  3. Gradually beat in sugar.
  4. Continue beating with rotary beater or mixer until very stiff and glossy
  5. Stir in salt, vanilla and chips.
  6. Drop heaping teaspoonful of dough 2 inches apart on ungreased brown wrapping paper
  7. Bake for 20 minutes or until set and delicately browned.
  8. Remove paper with baked kisses and place on wet towel. The steam will loosen the cookies. Let stand one minute and remove. Slip off with spatula

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