Pecan Caramel Candy

This is a simple but delicious candy. My youngest daughter Andrea likes to help me add the candy coated peanuts or pecan halves after they come out of the oven. I make them for Christmas and Halloween,  by using seasonal colored candies. They would be great for Valentines Day, Easter or any time you need a quick treat. In the above picture some of the candies were topped with candy coated peanuts.

Pecan Caramel Candy
63 miniature pretzels
63 Rolo candies
63 pecan halves (We made a double batch and used candy coated peanuts on one batch)

~ Line a baking sheet with aluminum foil. Place pretzels on foil lined pan; top each pretzel with a candy.
~ Bake at 250 degrees for 4 minutes or until candies are softened (candies won't loose their shape). ~As soon as you remove them from the oven place a pecan half on each candy and press down gently. Cool slightly. Refrigerate for 10 minutes or until set. Yield: 63 candies (about 1-1/2 pounds)

Recipe Source: Taste of Home

Coconut Chocolate Covered Cherries

I really enjoy these coconut chocolate covered cherries! So much that I just make them at Christmas. I  do recommend chilling the coconut mixture for at least 30 minutes or more before wrapping it around the cherries, for easier handling. I usually buy an extra jar of maraschino

cherries to replace the cherries that loose the stems. I have added this recipe to my favorite   

  Christmas candy list

Coconut Chocolate Covered Cherries
1/2 cup butter, softened
3-3/4 cups confectioners sugar
½ cup condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract ( I added this ingredient)
2 cups flaked coconut
2 cups finely chopped walnuts
2 jars (16 ounces each) maraschino cherries with stems, well drained and patted dry
2 packages (11-1/2 ounces each) milk chococlate chips
1 tablespoon shortening

~ In a large bowl, beat butter and confectioners; sugar until well blended and smooth.
~ Gradually beat in milk and vanilla until thoroughly mixed and mixture is well blended and creamy.
~ Fold in coconut and walnuts. I found that chilling the coconut mixture for about 30 minutes or more, makes wrapping it around the cherries much easier.
~ Rub a little butter on your hands, shape 2 teaspoonfuls of coconut mixture around each cherry, Forming a ball. I used two level measuring teaspoons so the covered cherries are uniform in shape.
~ Place on a waxed paper-lined baking sheet.
~ Cover and refrigerate for 1 at least hour or overnight.
~ Melt chocolate chips and shortening in a double boiler until all chips are melted and mixture is smooth.
~ Dip chilled coconut coated cherries into chocolate.
~ Place on waxed paper; let stand until set.
~ Store in an airtight container at room temperature.
~ They will keep for about one month, But never last that lond at my house.
~ Yield: about 5 dozen.

Recipe Source: Taste of Home

Fruitcake Cookies

This is a Christmas cookie recipe that my family enjoys. Its a festive cookie that gives you the taste of fruitcake in bite-size portions. They can be made ahead and frozen. My daughter Ashley really liked this cookie alot.

Fruitcake Cookies
1 cup butter,softened
1-1/2 cups sugar (I reduced this to 1-1/4 cups)
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (I did not use)
1/2 teaspoon salt
2 cups chopped pecans (I used english walnuts, because thats what I had)
1 package ( 8-oz ) chopped dates
( 8-oz ) candied cherries, halved (I used extra cherry halves to top each cookie or you could use walnut halves)
( 8-oz ) candied pineapple , diced

~In a mixing bowl, cream butter and sugar.
~Beat in eggs.
~Combine flour, baking soda, cinnamon and salt: add to creamed mixture and mix well.
~Fold in the pecans, dates and fruit.
~Drop by rounded teaspoonfuls 2-inches apart onto greased baking sheets.
~Bake at 325 degrees F. for 13 to 15 minutes, or until lightly browned. remove to wire rack to cool.
~Yield: 8 dozen. 

Recipe Source:This recipe came from a Country Woman Christmas 1998 craft and cookbook

Make-Ahead Turkey Gravy

This recipe seems to be getting good reviews, so I wanted to give it a try. Any recipe that I can make in advance is always a plus. I made mine about 5 days before Thanksgiving and froze it in ziploc freezer bags, I doubled my freezer bags for extra protection against leakage. My family and I really enjoyed it! I did not use the thyme, and I refrigerated the broth overnight, to make removing the surface fat easier, as suggested in the recipe. Then I thawed it in the refrigerator 2 days before Thanksgiving as recommened in the recipe, reheated it on medium heat and added about 6 tablespoons of my turkey drippings to the gravy after removing the fat, for a little extra flavor. It was a little thinner than I normally like my gravy to be, I will probably try a little more flour, to thicken it a little more next time I make this. But I loved the make-ahead convenience and it has a great flavor. I have added this to my favorite recipes.

Make-Ahead Turkey Gravy

 4 medium turkey wings, (about 3 pounds)

 2 medium onions, peeled and quartered

 1 cup water

 8 cups chicken broth

 3/4 cup chopped carrot

 1/2 teaspoon dried thyme (Dana's Note: I did not use the thyme)

 3/4 cup flour

 2 tablespoons butter or margarine

 1/2 teaspoon freshly ground pepper

~Heat oven to 400 F. degrees. Have ready a large roasting pan.

~Arrange wings in a single layer pan; scatter onions over top. Roast 1-1/4 hours until the wings are browned.

~Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), carrot and thyme.

~Bring to a boil reduce heat and simmer, uncovered, 1-1/2 hours.

~Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

~Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (If time permits, refrigerate broth overnight to make fat-skimming easier.)

~Whisk flour into remaining 2 cups broth until blended and smooth.

~Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 3 months.

~Planning Tip: If frozen thaw 2 days in refrigerator. Reheat in saucepan, whisking often.

~Note: On Thanksgiving after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

Recipe Source: This is recipe comes from Woman's Day Magazine

Crockpot Chicken and Dressing

I wanted to try this recipe as soon as I found it on Southern Plate. Christy of Southern Plate has a wonderful site, filled with great Southern recipes. Please visit her site and see for yourself. Christy said this recipe is her grandmother's recipe. My family really enjoyed this dressing, and I liked the convenience of cooking it in my crockpot. I also baked my cornbread, and cooked my chicken and hard boiled egg in advance. I liked the addition of chicken and hard boiled egg, that made it deliciously different. It was very moist. No one could resist topping it off with some warm turkey gravy. My husband seemed to especially enjoy it. He took leftovers to work. It was still moist and delicious reheated. This is on my Thanksgiving menu again for next year. Thank you so much Christy, for sharing your grandmother's wonderful recipe!

Crockpot Dressing
2 pans cornbread, round or square
2 hotdog or hamburger buns
2 hard boiled eggs
Stick of butter, melted
4 boneless chicken breast, boil until done ( I used 3, because mine had three in a package)
2 cans cream of chicken soup
2 cans chicken broth
2 tablespoons sage (I used 1-1/2 tablespoons) used 1-1/2 tablespoons)
Frozen or fresh chopped onion, 1 medium onion

~ Crumble cornbread into a large bowl. Tear hotdog or hamburger buns into small pieces and place in bowl with cornbread.
~ Chop eggs.
~ Add to bowl, hard boiled eggs, onion, sage and melted butter.
~ Add one can cream of chicken soup with both cans of chicken broth. Stir well until well combined.
~ In crockpot spread 1/2 can remaining cream of chicken soup. Top with 1/3 dressing. Top dressing with half of chicken, shredded. Repeat with another layer of dressing, remaining chicken and spread other half cream of chicken soup on top. Cover and cook on low 3 to 4 hours.

* Recipe Source: Southern Plate *

Cranberry Fruit Delight

This is a recipe that my family enjoys for Thanksgiving or Christmas. With the strawberry gelatin, even the children like it. It's easy, fruity and fresh tasting!

Cranberry Fruit Delight
1 bag fresh cranberries, chopped
1 large seedless orange, peeled and chopped
1 large red delicious apple, unpeeled, cored and chopped (I got a little carried away and
peeled my apple this time)
3/4 cup crushed pineapple, undrained
3/4 cup sugar
1 cup orange juice
1/4 cup pineapple juice
1 package (4 serving size) strawberry Jell-O
1 cup chopped walnuts
3 walnut or pecan halves
1 maraschino cherry

~ Place cranberries, orange, apple and crushed pineapple in a medium bowl.
~ Add 3/4 cup sugar and mix well; set aside for about 15 minutes.
~ Meanwhile, heat 1 cup orange juice and 1/4 cup water in a saucepan until it comes to a boil.
~ Add Jell-O and stir until it completly dissolves. Remove from heat and allow to cool.
~ Meanwhile drain all liquid from cranberry-fruit mixture, reserving 3/4 cup, discard any remaining liquid.
~ Add 3/4 cup liquid to Jell-O. Chill in refrigerator for about 30 minutes and then add to cranberry-fruit mixture; mixing until well blended.
~ Cover and chill in refrigerator until ready to serve.
~ The salad will set up more as it chills, but will not set up completely.
~ Just before serving add chopped walnuts, mix and garnish with 3 walnut halves and a maraschino cherry or fresh cranberry.
                                                      * Recipe Source: Dana's Recipe *

Amish Pumpkin Whoopie Pies

 My daughter Alisha chose these whoopie pies, after winning the cake walk, at a fall festival held at my youngest daughters school.

I ask if anyone knew who had made them, and the secretary in the office remembered who had brought them in for the cake walk. She ask for the recipe and the lady was gracious enough to bring a copy of the recipe to school the very next day, my daughter brought it home to me, in her book bag. I'm so happy she shared this recipe with me.

Amish Pumpkin Whoopie Pies

2 cups pumpkin

2 egg yolks

2 cups brown sugar

1 cup oil

3 cups flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

~Mix flour, spices, baking powder and baking soda.

~In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. gradually add dry ingredients, beating well.

~Drop by teaspoonfuls (I used a tablespoon) onto lightly greased baking sheet.

~Bake at 350 degrees F. for 12 to 15 minutes, taking care not to burn.

~Let cool one minute on cookie sheet, then remove to wire cooling rack.

Filling:

~Beat 1/2 cup soft butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.

~Gradually add in one pound of confectioners' sugar and beat until creamy.

~Spread generously between 2 cookies.

~Makes 2-1/2 -3 dozen 2-1/2 inch sandwich cookies.

* Recipe Source: A lady I never got a chance to meet. But I appreciate very much, her sharing this recipe with me. * 

Halloween 2008

My grandaughter Savannah Rose in her Raggedy Ann costume. She won the costume contest in her age group, at our local mall, Halloween 2008. I think she looks adorable!

Halloween 2009

This is my grandaughter Savannah Rose, in her peacock costume. This picture was taken on Halloween night at a costume contest she entered at our local mall. Isn't she cute! Her Gan-Gan thinks she's a winner!

Halloween 2007

This is my  grandaughter, Savannah Rose in her spider costume. I don't usually like spiders, but I really love this one!