When putting up my Christmas decorations around my house this past weekend, I couldn’t help but reminisce about my childhood and the Christmas traditions that we had growing up. I immediately think about my grandmothers especially my dad’s mom. I remember growing up she would close off one of the vents to a vacant bedroom in her home and store all kinds of Christmas cookies and candies there. Yes, that’s right, a whole room! On the occasion when I would help out on my family’s dairy, I would sneak into her house and grab a plateful of peanut butter balls, millionaire candies, peanut patties, and Christmas cookies. That’s when I developed a passion of making candy. My local 4-H would put on a Jr. Livestock show every year. They would also have a food and craft exhibit. One year I put my candy making skills to the test and made the famous Martha Washington candy. Little did I know that these sweet morsals of chocolate and coconut would not only win the candy division of the competition, but my dish won the Best Overall award which put my candy in the auction. Gosh, I was so proud when they opened those doors and I saw my candy front and center with a big blue ribbon! Sorry for the late post, this week has been crazy!! Monday I had every intention of making these candies! I went to the store grabbed all of the ingredients, arrived home, put the baby in the bumbo and began making them. After mixing everything together, I was puzzled as to why the mixture was extremely runny. I double checked the ingredients and read the recipe over again, and couldn’t figure it out. So I immediately call my mom. I read her the ingredients that I used, and that’s when she said “ You goober, you used evaporated milk instead of condensed.” We had a great laugh for sure. So I was able to salvage the mix and I’m going to save it for an icing on a cake that I’m going to make this weekend! Melt your stick of butter, and add all the ingredients together. Except the chocolate and wax. Mix it all up! Then roll the mixture into bite size balls. I like to throw mine in the freezer for about an hour. Melt your chocolate and wax together. I like to use Gulf Wax. It is perfectly safe and edible. I use it on all of my candy recipes. It makes that lovely sheen and crunch when you bite into the candy. My grandmother and mom have been using it forever! Once that is all melted, take your candy, and dip them into the chocolate. Then set them onto some parchment or wax paper to harden. Another handy tip with the wax, they harden quicker, so you can you can eat them quicker. Marth Washingtons
Ingredients: 1 stick of butter melted 2lb bag of powdered sugar 1 cup of sweetened coconut 2 cups of chopped pecans 1tsp of vanilla 1 14oz can of condensed milk 2 6oz packages of semi sweet chocolate chips 1 paraffin wax bar Directions: 1. add sugar,coconut, pecans, vanilla, and milk to the butter and mix well. 2. Roll into bite size balls onto parchment paper 3. Freeze for about an hour 4. Melt chocolate and wax over medium low heat 5. Dip in chocolate and garnish with coconut
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It never fails that when one of us gets sick, all of us get sick! We have been passing this mess around for a week now starting with me, then to the baby, and finally my husband. My go to comfort food has always been chicken and mashed potatoes. Bexar obviously doesn’t have one yet, but I know it will never be green beans because he spat those out at me when he had the crud. My husband’s favorite comfort food when he is under the weather is chilli. I have tried so many different chilli recipes out there but none have spoken to me. So I decided to take all of the good elements out of different recipes and make my own concoction. Let me tell you it turned out amazing and was just what Cale and I needed to shake this cold. I happen to think that this recipe is simple and quick! It’s not one of those recipes that takes all day to make. This literally only took maybe 30-45 min, and it was amazing! I sprayed the bottom and sides of my Dutch oven with cooking spray! Then chopped my onion up and browned it with the hamburger meat and breakfast sausage. Ummm... confession I may have added a splash of beer that I was drinking to the pot. It’s totally optional! It had been a long day tending to the sick! Once that is nice and browned up, dump in your beans and tomato sauce and mix it, mix it good! Then just add in all of your spices and mix again! Cover it for a few minutes to bring it all to a boil and enjoy!! If it’s too watery, you can tighten it up by adding some flour in! Yep! That’s really all it takes! I serve it over Fritos and throw some cheese on top. Sometimes, when I make this for breakfast, I will fry up some hash browns, layer the chilli on, and then put a fried egg right on top! You’ll thank me later for that!!
Ingredients: 1lb of ground beef 1lb of breakfast sausage 1 small onion 2 Cans of (not drained) Ranch Style beans (for added spice use the jalapeño ones) 1 (15oz) can of tomato sauce 2 cubes of beef bouillon ( dissolved in 1/4 cup of water) 1 tsp of salt 1 tsp of chilli powder 3/4 tsp of ground cumin 1/4 tsp of black pepper 1/4 tsp of sugar 1/8 tsp of Italian seasoning 1/8 tsp of garlic salt Directions: 1. Brown ground beef, sausage, and onion together 2. Add in beans and tomato sauce and beef bouillon 3. Add in seasonings 4. Bring back to a boil and cover and bring back down to a simmer for 15 min 5. Serve over Fritos and sprinkle cheese on top As I am typing this up, my household is officially healthy again!! Right in time for Thanksgiving!! That is definitely something to be thankful for!! Every Sunday I make a huge crock pot of chicken to have throughout the week. I like to use it for various recipes. Usually I just wing it but last night I decided to make a dish that I haven't made in awhile, and my husband couldn't have been happier! This is quick and easy ( of course!) This recipe is great for a get together with your friends and family to watch the game, or to just enjoy a lazy Sunday on the couch with your hubby and baby( that was my excuse to make them.) These are always a big hit. I have brought them to baby showers, holiday parties, wedding showers, etc... For these occasions I use my mini cupcake pan and just put one won ton wrapper in , this way, there are more of them and easier to pick up and eat. I get asked for the recipe everytime. What inspired this recipe was of course my husband. He has an obsession with anything buffalo flavored. We started a tradition a few years ago during Christmas. The last quiet night before we started to head out in a million different directions we would open gifts and then have a finger food and Christmas movie night. These yummy darlings are always and forever will be on the menu! Buffalo Chicken Cupcakes Preheat your oven to 350 degrees, and then I only used 3 breasts out of the picture next door there. I then shredded them up and then added all of the ingredients except the blue cheese crumbles. Mix it until everything is incorporated evenly. Spray your cupcake pan with non-stick cooking spray. Make your first layer of won tons. Then layer another scoop of the mixture on top and sprinkle with cheddar cheese and blue cheese crumbles. Bake for 15-20 minutes! Ingredients: 3 cooked and shredded chicken breasts 8 oz of softened cream cheese 12 oz of wing sauce- your choice of spiciness( I used medium) a dash or 10 of hot sauce ( optional for added spice) 1 cup of cheddar cheese + extra for topping Blue Cheese crumbles Directions: 1. Preheat oven to 350 degrees and spray cupcake pan 2. mix in all ingredients together except blue cheese crumbles 3. Layer wonton and then scoop in mixture and repeat 1 time. 4. sprinkle with cheddar cheese and blue cheese 5. Back for 15-20 minutes. 6. Serve with ranch dressing Enjoy and catch me next week!
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