PECAN PIE Filed under ( dessert, holiday, pie, recipe traditions )

This is my mom's recipe for pecan pie. It is truly the best ever. I am from the south and I know my pecan pie. I highly recommend it. This pie has been a part of almost every family celebration since I was born! Mom makes her own pie crust or we use Pillsbury or the frozen Marie Callender's pie crusts. I used the MC one this past time and it was so yummy!

Peggy’s Pecan Pie

pie crust
½ cup of light Karo Syrup
½ cup of dark Karo Syrup
3 eggs – slightly beaten
1 cup sugar
1 tsp vanilla
¼ tsp cinnamon
1/8 tsp. nutmeg
1/3 stick butter
1 ½ - 2 cups of chopped pecans

Let pie crust get to room temperature and put in pie pan and seal edges. In a small bowl – beat 3 eggs with the sugar. Add nutmeg, cinnamon and vanilla. In a medium saucepan, heat the Karo syrups on medium high to high watching carefully – will develop a glaze on top. Remove from heat and add butter to melt. Add Karo mixture to egg mixture. Add chopped pecans. Pour into pie crust and bake @ 300 for about an hour – til middle is firm - not jiggly as I would say.

Enjoy with fresh whipping cream! ( tip for making your own whipped cream - put your bowl and beaters in the freezer for a while - if not going for real whipped cream then use Reddi-wip - best store bought)

Cheese Blintzes Filed under ( breakfast, brunch, holiday, recipe traditions )

This is the last ingredient for Merry Mondays - cinnamon. I love this recipe and I know you will too!

This is a favorite recipe-anyone that tries these LOVES them. Amy made these for me for a bridal shower she had for Chris and me when we were getting married - about 20 years ago. Amy is from Nebraska and I met her when living in Dallas. She still lives in the Dallas area and I live in Nebraska - hard to believe.

These blintzes are a little time consuming to make but not hard to make. The BEST thing about them is that I make them ahead of time and freeze them and then take them out when I need them - Christmas morning or just breakfast for my girls! I know you will love them!

Cheese Blintzes

2 lbs. of white bread - 2 loaves or more
1 lb cream cheese, softened
2 egg yolks
1/2 cup sugar

Cream cream cheese, yolks and sugar and set aside.


Mix: (will probably need more of this mixture)

1/2 cup sugar
2/3 cup cinnamon

Melt a stick of butter in another bowl.

I do this recipe in an assembly line - say 4 at a time. Cut crusts off bread - I stack up 4-5 at a time and cut the crust off; using a rolling pin, roll out each slice of bread as flat as possible; spread cream cheese mixture on each slice; roll up jelly roll style with mixture inside bread and then dip in melted butter and then the cinnamon sugar mixture; place on a cookie sheet lined with wax paper and freeze. When frozen, I place all of the blintzes in an air tight container and keep in the freezer until needed. When ready to eat, thaw 15 mintues and then bake at 400 for 15 minutes.

*when i take mine out of the freezer before storing them - while frozen, I cut them in half so I have small bite size blintzes.

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Fudge Macaroons Filed under ( chocolate, cookies, holiday )

I wasn't sure what to post this week for Merry Mondays. Fudge is the ingredient for the week and Fudge has just never been my thing. I found a recipe for Fudge Macaroons in one of my very favorite cookbooks - Dining by Fireflies by the Charlotte, North Carolina Junior League. I always thought a MACAROON had to have coconut but these do not. They are brownie-like - they remind me of chocolate crinkle cookies.

You should celebrate Merry Mondays with Claire or Taylor and see all of the recipes posted today with fudge. Last Monday, the ingredient was MINT and the week before that, the ingredient was cranberries. This has been so fun - check it out.

Fudge Macaroons (Dining by Fireflies - Jr. League - Charlotte, North Carolina)

4 oz unsweetened chocolate
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
powdered sugar

Melt chocolate in double boiler or in microwave. Stir in oil and melt together. Stir in sugar; Beat in eggs one at a time - add vanilla, flour and baking powder. Chill mixture. Roll mixture in into small balls and roll in powdered sugar. Place on greased cookie sheet and bake for 10-12 minutes.

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English Toffee with Cashews Filed under ( candy, chocolate, food gift ideas, holiday, toffee )

I teach 3 year old preschool and one of my mom's shared this yummy recipe with me. I had tried English Toffee in the past and never just got that perfect texture. Gina was encouraging and told me I could do this. I gave it another try and it was AMAZING! I don't think I have had toffee with the nuts in the toffee. Typically, it is plain toffee with chocolate on the top and the some type of nuts sprinkled on the chocolate. I made this toffee that way too but I really like the cashews in the toffee the best. The key for perfect toffee is a candy thermometer and not giving up until you reach that hard crack stage of about 302 degrees. This is easy - YOU can do it too. Give it a try - your family will love you!

English Toffee

1 cup butter
1 cup sugar
pinch salt
cashew pieces

Butter a glass dish. Sprinkle with cashews. In a heavy pan, cook butter, sugar and salt on medium high stirring constantly. Bring to a boil and boil for about 12 minutes or until your candy thermometer reaches hard crack stage - don't give up. The mixture will turn a golden color. When it reaches about 302 degree F, pour evenly over cashews. This hardens immediately so pour it where you want it to go. Top with Hershey bars or I just sprinkled milk chocolate chips evenly over the top. Allow a minute or so to melt and spread with a knife. After chocolate has hardened, score with a knife and cut into squares or break apart.

Enjoy this TO DIE FOR treat!

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Easy Peanut Clusters Filed under ( candy, chocolate, food gift ideas, holiday )

This is one of the first candies I learned to make. I think I started making these back when I taught high school. There are only 3 ingredients - so easy and so addicting. They are one of my dad's favorites. I take them home with me every Christmas!

Easy Peanut Clusters

6 or 12 oz white almond bark
6 or 12 oz semi sweet chocolate chips
6 or 12 oz cocktail peanuts

Use equal parts of each ingredient. Melt almond bark for about a minute in the microwave. Add chocolate chips and melt about another minute. Stir until all melted - may have to microwave just a bit more. Add cocktail peanuts. Stir to coat. Drop by small spoonfuls on to a cookie sheet lined with wax paper. Refrigerate. I like these best when stored in the refrigerator.

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Molasses Cookies Filed under ( cookies, holiday )

My hubby loves molasses cookies. The are very soft and yummy - you will love them!

Molasses Cookies

3/4 cup butter flavored Crisco
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt

Cream shortening and sugar; add egg and molasses; add dry ingredients and mix together. Roll into small balls and roll in sugar. Bake at 350 for 8 minutes. Enjoy with cold glass of milk!

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Cranberry Spritzer Filed under ( adult beverage, holiday )

My friend Barb had some friends over the other night and served this yummy, easy holiday drink. She has made it once before and I forgot how refreshing it is. She pretty much made it to taste but here are a few suggestions! This can be made with or without alcohol and it can be made in a pitcher or by the glass. Float cranberries in the pitcher to be extra festive!

Cranberry Spritzer

Cranberry juice
top off with Diet Squirt
vodka to taste

Mix and serve over ice!

Caramel Puffed Corn Filed under ( food gift ideas, holiday, snack mix )

This is an amazing recipe. My friend Barb introduced this to me several years ago - it is like nothing I had ever had before. She found this recipe on the back of Old Dutch Puffed Corn. I haven't been able to find Old Dutch Puffed Corn so this Christmas, I bought Chester's Puffed corn. You have to make this - your friends will be amazed. The recipe doesn't call for nuts but I have added pecan halves on occasion and a friend mentioned she wanted to try it with cashews. Your family will totally devour this .. but I recommend sharing with friends... they will love you!

Caramel Puffed Corn (adapted for the Old Dutch Puffed Corn)

1 cup butter
1 1/2 cups brown sugar
2/3 cup light corn syrup
1 tsp baking soda
nuts (optional)
1 bag of Old Dutch puffed corn - I used two 4.5 oz bags Chesters Puffed corn

Preheat oven to 250. Combine butter, brown sugar and corn syrup in a medium saucepan. Cook until comes to a boil. Add baking soda. Put puffed corn/nuts in a large roasting pan - pour sauce over corn/nuts til thoroughly coated. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and pour onto wax paper, breaking apart and allow to cool.

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Salted Chocolate Pecan Candy - AMAZING! Filed under ( candy, food gift ideas, holiday )

My friend Donna made this for me a couple of years ago. The recipe is from Southern Living Home for the Holidays. I have made it numerous times but I tend to want to eat it all - just me. I goofed this year and totally forgot it calls for pecans. I made it with just the two chocolates and the sea salt and it was still amazing! I also couldn't find the white Ghiradelli bars in the local stores I checked. I used the dark bars but used a 12 oz bag of white chocolate chips instead of the bars. It didn't swirl as nicely but still tasted amazing!

Without pecans ( I forgot)



With Pecans :) Yummy both ways!

Salty Chocolate-Pecan Candy - adapted from Southern Living Home for the Holidays

1 cup pecans - coarsely chopped

3 4 oz bars Ghiradelli 60% bittersweet baking bars

3 4 oz bars Ghiradelli white chocolate baking bars

coarse sea salt

Place pecans on a baking sheet and toast at 250 for 8-10 minutes. Line a jelly roll pan with parchment paper. Break each chocolate bar into 8 pieces and arrange them checkerboard style alternating white/dark chocolate - pieces will touch. Bake at 225 for 5 minutes and remove from oven. Swirl chocolate using a toothpick. Sprinkle evenly with toasted pecans and sea salt. Chill one hour or until firm. This is best if stored in the refrigerator.

*remember.... I couldn't find the white baking bars so I used a nice sprinkling of white Ghiradelli chocolate chips in the white checkerboard spots. The chips didn't melt as nicely as the bars but it still turned out great. I also left off the pecans this time but still amazing. I do plan to make it with pecans next time because pecans are my very favorite!

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Easy Crockpot Turkey Breast Filed under ( holiday, Slow cooker, turkey )

When my in laws were here over Thanksgiving, my mother in law mentioned a crockpot turkey recipe she had seen at All Recipes. We made it and loved it. I read many of the reviews (there are like 660 of them) and comments where everyone added veggies or water, etc but I made it with just the turkey breast and the Lipton Onion Soup Mix and it was so moist and tender. The top was yummy and brown with the soup mix. Allrecipes uses a 6 lb bone in turkey breast-I used a boneless turkey breast. I think this would be nice turkey just to keep around the house for sandwiches. Very yummy!

Easy Crockpot Turkey Breast (adapted from All Recipes)

1 6 lb or so turkey breast
1 pkg dry Lipton onion soup mix

Spray slow cooker with a cooking spray. Place turkey breast in cooker and top with soup mix. Cook first hour on high and approximately 7 more hours on low. Slice and serve.

Merry Monday - Cranberry Chutney Filed under ( appetizer, food gift ideas, holiday )

Two of my blogging friends decided to do something fun for the holidays..... Merry Mondays! The ingredient for today is CRANBERRIES.

I decided to share a recipe for Cranberry Chutney. This recipe came from a sweet dear TEXAS friend - Miss Kathy. She is a wonderful Christian lady and I was lucky to teach preschool with her for several years. Two of my girls were lucky to have her as a teacher!

I think this would be a great gift. Put some of this yummy chutney in a little jar with a cute spreader. You could even give the cream cheese and crackers with it for a complete appetizer!

Cranberry Chutney

1 pkg fresh cranberries
2 apples, peeled and chopped
1 1/4 cup sugar
3/4 cup water
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/4 tsp ground cloves

Combine ingredients in medium saucepan. Bring to boil, stirring constantly. Reduce heat and simmer 15-20 minutes. Cool to room temperature. Serve over cream cheese with wheat thins or your favorite cracker.

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Pumpkin Gooey Butter Bars Filed under ( bars, dessert, Gooey Butter Bars, holiday )

I have been making Gooey Butter Bars for years - my recipe is called Neiman Marcus Bars ... cause they are so "rich". However, I have found that most people call this recipe Gooey Butter Cake/Bars. I was in St. Louis for volleyball this past March and found out that this Gooey Butter Cake originated in St. Louis, Missouri. There is a coffee shop in downtown that has tons of different varieties - chocolate, strawberry, peanut butter and so on. I was searching online for a new variety and found this Paula Deen' variety on the Food Network. I think it turned out great - I sprinkled some powdered sugar on top for a nice finished look. This will be a fall staple in our house!

Pumpkin Gooey Butter Cake

Cake Ingredients

1 18 1/4 oz pkg yellow cake mix
1 egg
1 stick butter, melted

Filling Ingredients

1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
1 stick butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350. combine cake mix, egg and butter with an electric mixer. Pat mixture into a greased 9 x 13. In a large bowl, beat cream cheese and pumpkin til smooth; add eggs, vanilla and butter.. beating together; Add powdered sugar, cinnamon and nutmeg and mix well. Spread filling mixture over cake batter and bake for 40-50 minutes. Make sure not to over bake. Serve with whipping cream! I did sprinkle it with a little powdered sugar! Enjoy!

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Iron Skillet Cornbread Recipe and Dressing Recipe Filed under ( holiday, recipe traditions, Side Dish )

My grandmother always made the best cornbread. I make her recipe often - for soups, chili and of course - for dressing. I know every family has a favorite stuffing or dressing recipe but being from the south, ours is just a basic, yummy cornbread dressing. I highly recommend it - you can vary the amount of sage or other spices according to taste. I don't have a picture of the cornbread or the dressing just yet but due to a few friend requests, I couldn't wait to post the recipe.

Iron Skillet Cornbread

1 cup white corn meal
1/2 cup flour
1 egg
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp sugar
1 cup buttermilk or enough to make mixture reasonably thin ( I usually need a little more)
* to make buttermilk if don't have any, use 1 tsp vinegar added to a cup of milk

bacon drippings or oil

Preheat oven to 400. Put 2 Tbsp bacon drippings in iron skillet and heat oil in skillet in oven until oil is hot. You can use any oil if you don't have bacon drippings. Mix other ingredients in bowl and when mixed, pour into hot skillet- will sizzle around the side. Bake in your 400 degree oven for 20-25 minutes or until lightly brown on top and around edges. The cornbread should just flip or slide right out of iron skillet. Serve with warm with butter.



My Grandmother's Cornbread Dressing (a tradition for us at Thanksgiving and Christmas)

Recipe for one 9 x 13

1 pan cornbread, crumbled
2 slices white bread, dried and crumbled
small onion, finely chopped\
2 boiled eggs, chopped
2 raw eggs
1/2 cup finely chopped celery
1/8 tsp sage
1 small bag Pepperidge Farm Herbal stuffing mix
3-4 cans chicken broth
1 can milk (or sweet milk as my grandmother would call it)
salt/pepper to taste (check first)

Mix all together in a very large bowl. The consistency should be nice and moist. Use enough chicken broth to make it fairly liquidy. I taste mine to check the seasoning - I grew up tasting my grandmothers. Pour into a greased pan and bake at 350 for about one hour or until golden brown. Enjoy with your turkey, gravy and all the yummy side dishes!

Two 9 x 13 pans

2 pans cornbread, crumbled
3 slices white bread, dried and crumbled
medium onion, finely chopped
3 boiled eggs, chopped
2 raw eggs
3/4-1 cup finely chopped celery
1/4 tsp sage
1 small bag stuffing mix
5-6 can chicken broth
1 can milk
salt annd pepper

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Swiss Vegetable Medley Filed under ( holiday, Side Dish )

I got this recipe years ago from my mother in law. Shelia is a great cook -anything she has ever made for us has been very tasty. I decided to finally try this recipe. With Thanksgiving approaching, I think this would make a great side dish - a little twist to the traditional green bean casserole.

Swiss Vegetable Medley

1 large bag of frozen veggies-carrots, cauliflower and broccoli medley, thawed and drained
1 can cream of mushroom soup
1/3 cup sour cream
1 cup ( 4 oz) shredded Swiss cheese (I used half gruyere - that was what I had :)
1/4 tsp black pepper
1 (4 oz) jar diced pimento (optional - I didn't use)
1 (2.8) can Durkee Fried onions

Combine veggies, soup, sour cream, half of the cheese, pepper and half of the Durkee onions; Pour into a greased 1 quart casserole dish. Bake covered at 350 for 30 minutes. Top with remaining cheese and Durkee onions and bake for 5 more minutes. Enjoy!

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Holiday Sweet Potatoes Filed under ( holiday, recipe traditions, Side Dish )

My family had been enjoying these as long as I can remember and probably before I was even around. I have tasted many different types -some with marshmallows, some with a pecan crumble topping, some sliced with brown sugar/butter, etc. Our variety is whipped and then baked with the large marshmallows on top. It is sweet but not too terribly rich. I have not always loved sweet potatoes but can't imagine Thanksgiving or Christmas without them. Even if you have a spoonful, it is the perfect taste to go with your turkey, dressing, cranberries, rolls, etc. ENJOY!

Sweet Potatoes

6 sweet potatoes - all about the same size for even cooking
1 stick butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 cup milk (can use half/half)
3-4 eggs depending on size of potatoes
little cinnamon - to taste
dash nutmeg-to taste
1 tsp vanilla
large marshmallows

Bake sweet potatoes at 350 until you can stick a knife through the potato and it slides right off; If some of your potatoes are larger - make sure all of them are done/soft so not to have lumps in your sweet potatoes; using a mixer - start with potatoes and then add the rest of the ingredients. Pour into a greased baking dish and top with large marshmallows; Bake at 325 until marshmallows are golden on top.

* I have made these ahead of time and frozen - without the marshmallows. Just bring to room temperature before baking. I often just make the day before and refrigerate.

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8 cup Fruit Salad - love this and perfect for holidays Filed under ( fruit, holiday, recipe traditions, Salad )

As I start thinking about Thanksgiving, I reminded of some of my very favorite holiday recipes. I will share a few over the next few weeks. Being from Texas, we love to eat but we really like to eat on holidays. I especially love my mom's pecan pie and my grandmother's cornbread dressing.

This salad is one of those dessert like salads that is always a hit. We all love it and we love it leftover the next day. We have it every Thanksgiving -and usually Christmas too.

8 cup Fruit Salad

1 large can mandarin oranges, well drained
1 large can pineapple tidbits, well drained
1 cup coconut
1 cup chopped pecans, toasted
1 cup mini marshmallows
1 cup coconut
1 cup sour cream
8 oz container Cool Whip
maraschino cherries
a little powdered sugar - to taste

Drain oranges and pineapple as much as possible - this will keep the salad from becoming runny-I actually have a silicone strainer that I can twist and get tons of the juice out; toast pecans; Rinse cherries, pat dry and slice in half; Mix this all together and add a little powdered sugar to reach the desired sweetness.

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Red Velvet Cake Balls Filed under ( cake, dessert, food gift ideas, holiday )

I was introduced to cake balls about 4 or so years ago. A preschool teacher friend made them - her daughter got the recipe while in college in Texas and she called them TEXAS Cake Balls. Since then, cake balls seem to be all the rage. I have made chocolate cake balls, strawberry cake balls and recently I tried - Red Velvet Cake Balls. I knew these would be yummy and so perfect for Valentine's Day.

When you are making your cake balls, be creative with the flavor of cake mix you choose, the frosting and whether you dip them in white or chocolate almond bark. I don't always love almond bark - I prefer a mixture of almond bark and chocolate to get the best flavor. I do love Kroger's Vanilla Candy Coating as it is whiter in color and seems to taste better. I know your Valentine will love this tasty treat!

Cake Balls

1 box of cake mix
1 tub of frosting
Almond bark

Bake cake according to directions. Let it cool. Dump the cake into a large bowl and crumble. Mix the crumbled cake with a container of any prepared frosting - or you can make your own frosting from scratch. Using a fork, mix really well. Cover and refrigerate until chilled as this makes it easier to roll into balls. Spray your hands and roll the mixture into 1 inch balls. Freeze balls for several hours as this will help them stay together when dipping them in the melted almond bark. Use a tooth pick to dip each ball into melted almond bark, using a spoon to assist and then to fill in the hole as you slide the ball off the toothpick. I drain the extra almond bark off the bottom of the ball before placing it on the cookie sheet. Let them sit a bit to harden.

I also melt some contrasting almond bark and then spoon the melted almond bark into a small ziploc bag. Snip the corner just a tiny bit and then drizzle the top of the balls. For example, white cake balls drizzled with chocolate almond bark or drizzled with white almond bark that has been colored with red food coloring, etc. OR dip in chocolate almond bark and drizzle with white almond bark. With my Red Velvet cake balls - I chose to sprinkle the red chunky sugar on top.

Store these in the freezer until the night before you serve them or just store in an airtight container if ready to eat.

Please be creative with this fun recipe. You and your children or grandchildren will enjoy making these and even more - they will LOVE eating them!

TABASCO Original Red - A must have for every kitchen Filed under ( holiday, Product review, recipe traditions, snack mix )

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

I grew up in Texas where TABASCO® Original Red is a part of every kitchen. TABASCO is so much more than hot - it truly enhances the flavor of any food. We continue to enjoy Tabasco on eggs, sandwiches, popcorn, etc. You can also add it to any soup, chili, casserole - just to give it a little kick - a little something extra.

My favorite way to use TABASCO Original Red is in my spicy snack mix - TEXAS TRASH! I have been making this for years. It is a holiday tradition - I make it and give it away time after time during the holidays. It is a favorite mix just to have around during any gathering. You have to try adding TABASCO to your snack mix - I know you will love it.

Also, please visit TABASCO for that perfect game-day appetizer. I love TABASCO on pizza. - my favorite is pepperoni, hamburger and green olive with a little TABASCO. Please visit Pizza Perfection to learn more.

TEXAS TRASH

1 box wheat Chex
1 box rice Chex
1 box corn Chex
1 box Cheeze-Its
1 bag pretzel sticks
2 cans mixed nuts
1 large bag of pecan halves

Divide these ingredients equally between 2 big foil roasting pans.

Mix the following ingredients in two saucepans over medium heat. After the butter is melted and the ingredients are mixed, pour the two butter mixtures over the two pans of snack mix.

6 sticks butter and/or margarine (3 in each pan)

10 Tbsp. Worcestershire (5 in each pan)

8 Tbsp. TABASCO Original Red sauce (4)

10 tsp. Lawry’s season salt (5)

2 tsp. garlic powder (1)

Toss gently. Bake one on the top rack and one on the bottom rack. Bake at 250 degrees stirring every 30 minutes for 2 ½ hours. I switch the bottom to the top and the top to the bottom after an hour or so. I cover my table in newspaper and then wax paper. Pour the mixture out to cool. Store in an airtight container and ENJOY!!! Share with friends!