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


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


  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


  • 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


  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


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


  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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Easy Peasy Microwave Caramel

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

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These are sooooo good… and sooooo easy.   Use sea salt to get a great taste.

Microwave Caramels

Source: www.food.com

Course: Desserts

Cook Time: 6 min

Total Time: 6 min

Serves: 1


  • 14 cup butter
  • 12 cup sugar
  • 12 cup brown sugar
  • 12 cup light Karo syrup
  • 12 cup sweetened condensed milk
  • sea salt


  1. Combine all ingredients.
  2. Cook 6 minutes, stirring every two minutes.
  3. Stir and pour into lightly greased dish. 8×8 size works best.  If you grease waxed paper it just pops out.
  4. Let cool.  Cool in fridge to get best cutting experience.
  5. Cut, wrap in wax paper & store in air tight container.

Amount Per Serving
Calories: 182.1
Fat: 5
Cholesterol: 14.5
Sodium: 61.4
Sugar: 28
Carbohydrate: 35.2
Fiber: 0
Protein: 1.1

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My favorite peanut clusters

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

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Not sure where I got this recipe, but it is a favorite every year!

Easy Peanut Clusters

Course: Desserts

Cuisine: American

Serves: 1


  • 2 cups Butterscotch Chips
  • 2 cups Chocolate Chips
  • 1 can Spanish Peanuts


  1. melt together chips, add nuts. Drop on wax paper to harden.

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Molasses Cookies

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

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This is a new recipe we are trying this year.   My mom use to make molasses cookie but we lost the recipe.   Maybe this will be close.

12 Days of Christmas Recipe Contest Winner: Molasses Cookies

Source: www.sixsistersstuff.com

Course: Desserts

Cuisine: American

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Serves: 48


  • 4 12 cups Flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 12 teaspoons ground cinnamon
  • 1 tsp ground cloves
  • 1 12 cups butter flavor shortening
  • 2 cups sugar
  • 2 eggs
  • 12 cup molasses
  • sugar to roll the dough balls in


  1. Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves. Set aside.
  2. In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Shape dough into about 1-1/2 to 2 inch balls. Roll in sugar. Place balls 2-1/2 inches apart on an ungreased cookie sheet.
  3. Bake in preheated oven for 12-15 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool. Makes about 50 (2-inch) cookies.

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Aunt Lucy’s Extra Buttery Brittle

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

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So it is Christmas Cookie Baking weekend!  Adding my recipes to my blog in case the program I am using (Plan to eat) goes away.  I have no clue who Aunt Lucy is, but bless her soul!!!!

Aunt Lucy’s Extra-Buttery Brittle

Taken from the Who Wants Candy Book by Jane Sharrock

Course: Desserts

Cuisine: American

Serves: 1


  • 3 cups peanuts, raw unsalted
  • 2 cups sugar
  • 1 cup Corn Syrup, light
  • 12 cup water
  • 1 cup butter
  • 1 teaspoons baking soda


  1. Butter 2 large baking sheets. If using large nuts, cur or break the nuts into smaller pieces.
  2. In a heavy 5-quart kettle over medium heat, bring the sugar, corn syrup and water to a boil, stirring until the sugar dissolves and the mixtures begins to boil.
  3. When the mixture reaches a full, rolling boil, stir in the butter until melted. Reduce the heat slightly to medium low, maintaining a medium boil. Cook, stirring frequently, to the soft crack stage (280 F)
  4. Sit in the nuts. Cook, stirring frequently, to the hard crack stage (300F)
  5. Remove from the heat. Stir in the baking soda until well blended. Quickly put the mixture onto buttered baking sheets, spreading evenly across both pans. If desired, use two forks or the back of the spoon to spread the candy into the extra thin layer. Cool and break into pieces. Store in an airtight container.

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The Fabulous Pie Making Adventure

November 29th, 2015 klwade Posted in Babbling and Observations, Recipes No Comments »

“In order to make an apple pie from scratch, you must first invent the universe.”
~ Carl Sagan

In the month of October Craftsy had a great deal where you could watch any class for the entire month for 9.99.  I grabbed the deal and watched video after video.   Two of the classes I watched were Pie Making.

Craftsy Pie Courses

The Perfecting the Pie Crust was very detailed and went into great detail.  Makes you a little nervous thinking “Can I do this….sounds like surgery”

The Classic Pies Made Easy course was more reassuring.   I felt like it could actually make a pie

But it is now November.  Those classes are gone off my Craftsy platform.   And I remember nothing.  Oh how I would love to have that free access again.

Why oh why did I say I would make a pie for Thanksgiving.

But I did buy The Hoosier Mama’s pie book.  Wow!  This book has detailed pictures every step along the way.

I decided to make a Apple, Pear and Cranberry Pie with Pecan Crumble Topping.

Am  I insane.


I kept thinking I should be able to do this, I am a decent cook, I have made Jam, I have made chinese food, I learned how to make dim sum and Thai Food.   I am woman, I am strong.

I am also kinda bad at this pie thing.  I really hope it turns out, because it is for Thanksgiving.

I did tell my sister to have a back up dessert in case it sucks big time.

So it started with 4 cups of Apples and 4 cups of Pears cut up.   So exactly how many pears and apples would that be, and what kind of pears and Apples…wait!  Why am I doing this again.

So I bought Granny Smith apples and the only pears they had there.     Were they suppose to be firm or really ripe.   Again I have no clue what I am doing.

The Crust

I decided to make the crust and the filling the night before.

I am so funny.  I actually thought I could do that.

I could only make the pie dough.

I kept thinking about the woman saying “Make sure you do not add too much water”.   I was paralyzed by that thought.  I was confident.  I knew I could do this.

Then I made the mistake of watching a youtube video.

This sweet Grandmother made a comment about people should be horsewhipped for telling people to not add water.


I am so confused.  Water….no water….

So I followed the book.   My gut tells me it was a little dry.

Oh by the way if you have the Pampered Chef pastry cutter please throw it away.  I used it and it hurt so much.  It should have been called the Pampered Chef Pastry and Hand Cutter.   Maybe my hands are too big (I think not) but that stainless steel kept cutting into my hands.  It hurt.  It hurt a lot.   And yes I was holding it the right way…. I can imagine you thinking I am holding it by the multiple blades side.  LOL   But there were sharp edges on the handle and my hands still hurt this morning.   Don’t get me wrong I like The Pampered Chef, maybe I got the discontinued model.  I think I need one with more of a comfortable handle.

All I can say is thank God I have a marble countertop (or is granite), it made rolling out the dough so much easier.

pie crust rolled out

I think the cracked edges mean that it is too dry…am I paranoid or what?

OK, I will move past this issue (not really)

I finally got the crust into the pie plate and did my crimping.  LOL,  what a lousy job.  But I did watch the video from the Hoosier Mama owner and she said “Don’t worry, it took me a month to get it down right”

So following the instructions I froze the pie for a while to get it nice and chilled and then added the pinto beans into the pie to bake

Pinto Bean Pie



Baked Pie Crust


Ok the shell is baked…it does not look too bad.  My crimping sucks.  But then again the nice Hoosier Mama woman said it takes time and practice.  Yup it sure does.

So now onto the filling

The Pie Filling

Like I said earlier I bought Granny Smith apples and some sort of green pears.

Now anyone who knows me, know I buy crap off of QVC I don’t need.  Those nice people at QVC talk in a soothing voice that makes me believe I MUST have what ever they are selling.   I admit I have bought stuff that really I should have passed over.  We are all like that.  But one item I bought was an apple peeler.  It was not expensive and I was thinking “One day I will make a pie”  Well that day has arrived.

The apple cutter

This cheap little beauty cuts off those peels in a less than a minute.   The long spiral peel is fun to play with and yes, the dog got a peel to eat  (only one, don’t want potty issues)   You can see the peel on the right side of the picture.  However it does not do pears very well.

So in comes my brother Doug.

He is going to use his knifes skills to slice and dice those pears and apples.

Doug helping cook

Chop, chop chop

The Fruit

Although it looks like he is about to cut his fingers off, I promise you no fingers were injured in the making of this pie (except the pain from the pastry cutter).

Ok, as a side note, this Hoosier Mama cook book is great except it uses a light brown font.  Although it creates an ambience that is fitting for the book, it does make people with old tired eyes make mistakes.

I put the apples/pear combo into the oven without putting on spices.

Oh how I am reminded of the time when my grandmother made an pumpkin pie for Thanksgiving and she forgot to add the spices.  She ended up sprinkling them on top of the pie.

Yes, it will happen to you when you get older.   It will.  I promise.

I quickly pulled out the apple/pears from the oven and then tossed them in the spice sugar mix.   Hot apples are much harder to toss in a spice sugar mix than room temperature.  Just sayin’

Finally after baking for 40 minutes, I added the cranberries.

The mixture is finally cooked.   The book said to wait until it cools.   However I did notice on blind baking pie crusts it did not tell me if I had to wait until the crust cooled before baking again.   I looked everywhere.  I googled.  I watched videos.   Anyone? Anyone?   So I filled the hot crust with the cool apple mixture.

Pie filled

Now I was smart enough to read the cookbook to make the crumble ahead of schedule.   Thank goodness I did.  It requires cooling in the fridge.  Darn butter.  Everything about this pie is a pain.  Cook.  cool.  wait.   cook.  cool.  wait.  I am renaming this the 14 hour pie.   Dang.

pie with crumbs

Ok, it is going in the oven for the last time.  Home stretch.

Thanksgiving Day

The turkey was good.  The stuffing too.   Lots and lots of good food to eat and good stuff to drink.   Time for dessert.

By now there was such a buildup of the long awaited pie.

final pie

Comments received

“It is Sweet and Tart at the same time”

“WOW, this is good”

“Not too bad”

“We need whip cream”

“I think the crust is too dry”  (that one was from me)

At least the entire pie was eaten, no complaints and from what I hear from the family, no one got sick!   A SUCCESS!!!

And the crust was too dry……oh well, more water next time.



Fantasy Fudge

January 8th, 2014 klwade Posted in Recipes 1 Comment »



Fantasy Fudge

  • 3/4 cup (1-1/2 sticks) butter
  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 1 package chocolate chips
  • 1 jar (7 oz.) marshmellow cream
  • 1 tsp vanilla

Prepare pan (lightly greased 12×9″ pan),  I grease with the left over butter

Mix butter, sugar and milk in a large saucepan or stockpot.  Bring to a full rolling boil on a medium heat stirring
constantly.  Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234 degrees – stirring
constantly to prevent scorching.  Remove from heat.  Gradually stir in chips until melted.  Add marshmellow cream
and vanilla.  Mix well.   Pour into prepared pan.


Christmas Cookies

December 20th, 2013 klwade Posted in Recipes No Comments »

So today Ms Olive and I delivered the cookies to the neighborhood.  She wore her Santa Costume and looked so cute.


santa olive



To wrap the cookies, I created a cookie box using a plain old white box from target (the kind you wrap gifts in the christmas wrap department).  I used just some plain brown paper and crumpled it.  then I dotted the paper with distress ink.     After adhereing them ot the box I lined the box with foil and some pretty tissue paper.   On top I added one of those cool chalkboard labels that I love.   Of course I used bakers twine.


3 cookie boxes

cookie box


Chalkboard Christmas labels can be found at Worldlabel.com



For the cookies and candy this year my sister and I made the following:

  • Pralines
  • Fudge
  • Peanut Brittle
  • Thumbprints
  • Meriques
  • Praline Cookies with pecans
  • Caramels ( 2 kinds, plain and with sea salt)
  • Peatnut Blossoms
  • Snowballs
  • Nut Clusters
  • Chocolate Velvet Butter Balls

 I will be posting the recipes with pictures over the next few days….check back soon!!!!