Cream Cheese Chipotle Appetizer Is Fast!

My sons are all home for the holidays, so I'm thinking of ways to use my time wisely. Here's my favorite, fastest appetizer.

My Holiday Scrapbook:

Marcia's Cheese Spread

1 block of cream cheese
1/2 bottle Raspberry Chipotle Sauce
Favorite crackers (I like Toasteds)



Pull your most Christmasy serving plate out of the cupboard. Place cream cheese in the center and pour sauce over it. You can put fresh parsley around the sides for greenery if you're "feelin' uptown". Add the crackers, sit down with your Diet Coke with Lime and let the party begin! :0)

I'll be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-Beautyandbedlam
-Allthesmallstuff
-CoastalCharm

JFK's Pecan Bars

I love anything with pecans in it, and the holidays are a time when pecan desserts seem to abound! Here's a twist on the usual pecan bar recipe-President Kennedy's Pecan Bars from an old community cookbook from the early 60's. What makes it special is that Hinton, WV (the cook's hometown) is one of the many small towns in the state where JFK, Jackie and his brothers campaigned in the 50's-60's. The Kennedy's loved shaking hands in WV; highly pro-union and overflowing with Democrat voters (plus all-around-good-people all over the state!). The time and place of this little recipe gives it an aura of historical significance for me. Don't know if Cynthia got this recipe from Jackie, or it's a cookie that she made for the President while he was visiting. At any rate, it's a good recipe for pecan bars!

President Kennedy's Pecan Bars
Cynthia Fredeking, Hinton, WV

1/2 C butter
1/2 C brown sugar, packed
1/2 tsp salt
1 C flour
2 TBSP milk
1 TBSP vanilla
2 eggs
1 C brown sugar
1 tsp flour
1/2 tsp baking powder
1 (4 oz.) shredded coconut
1 C chopped pecans

Heat oven to 325 degrees. Cream butter, 1/2 C brown sugar and salt. Beat until fluffy. Blend in 1 C flour and milk; pat in bottom of greased 9x9x2" pan. Bake 20 minutes. Cool slightly.
Beat eggs well Add 1 C brown sugar and vanilla. Blend in 2 TBSP flour. Fold in coconut and pecans. Pour over baked layer. Bake 35 minutes; cool slightly and cut into bars.
Note: I usually double this recipe. Makes 1 jelly roll pan. I also mix my topping while the bottom is baking. Recipe calls for dark brown sugar, but I prefer light.

I will be at these swaps today:
-BlessedwithGrace
-Gypsy'scorner
-BeautyandBedlam
-Allthesmallstuff

Old Treasured Recipes from P.C. H.S. Concession Stand

In the small town where I grew up there were around 3500 people, and if it was a "home game" on any Friday night in Fall many of the townsfolk were at the football field to cheer for the Wildcat football team and championship marching band (can you tell that I was a "band baby"?) It was a great chance to support the local kids, see your neighbors and friends, and buy amazing concession stand hotdogs!

I guess all the wonderful food offered at the Texas State Fair yesterday has me in a concession-stand-food kinda mood! So, today I'm going to share two of the very special recipes that I've had for years. The first is chili that the P.T.A. served on hotdogs (for school fundraisers) and the second is the Paden City Band Patrons' Football Concession Stand Hotdog Sauce (my favorite because it is meatless). Go Wildcats!

P.T.A. Hotdog Chili (fills 250 hotdogs)

4 lbs. ground beef
1/2 C minced onion
3/8 C sugar
1 pkg. dry chili mix
2 qt. tomato sauce
1 qt. tomato juice
2 qt. pizza sauce
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
1 tsp garlic salt
1/2 tsp celery salt
1 green pepper (cut in thin strips)

Brown meat; drain fat off. Add remaining ingredients and simmer for 2 hours. Stir occasionally. Freezes well!


Paden City Band Patrons' Hot Dog Sauce
(Mary Jo Price)

1 gal. ketchup
3 large cans tomato juice
3 large cans tomato paste
10 lb. onions, chopped fine
2 lb. brown sugar (or to taste)
a few drops of Tabasco Sauce
3 TBSP chili powder
1 TBSP dry mustard

Put tomato juice and onions on stove and cook down for 1 hour. Add the rest of the ingredients. Divide recipe by 1/3 for home use. (This recipe was popular, and sold on hotdogs to raise money for the Paden City Band Patrons back in the 60's and 70's.)

**Book I'm reading now: The Help by Kathryn Stockett (great recommendation by my sister, Becky!)**

I will be at these great recipe swaps today:
-Blessedwithgrace
-Thewell
Gypsy'scorner
-Balancingbeautyandbedlam
-Allthesmallstuff

My Version of Cranberry (Apple) Cobbler

As I mentioned in my first blog post back (Friday) after my summer break, our family had some exciting changes this summer. My husband accepted a great opportunity to work with a Chamber in Texas; Son #1 moved into his own place and continues his work at the University ; Son #2 began work as a grad assistant as he pursues his Masters Degree in Tulsa; Son #3 got his learner's permit and entered a new high school (more on that later; high school ain't what it used to be! Amazing, just amazing!); and in the midst of all this-we traveled back to West Virginia to see family for 2 weeks (yes, we are crazy). Now that you've heard how I spent my break, it is easy to see why it was a challenge to fit in my cookbook quest to auctions and yard sales; thrift stores and used- book stores are easier and more accessible when you are limited on time.
So get ready, this fall and winter you will be subjected to hearing about my adventures in the great state of Texas! (Hey, did you see that Texas/OU game last Saturday?!....still an OU fan :-) I plan to cheer for Texas when they play other teams.

Enough about my busy summer. Here's a wonderful Fall recipe for cobbler. The original was just for a cranberry cobbler, but after I had it on one of my husband's business trips to The Greenbrier (in WV...you've got to go eat there before you die!) I realized that apples make it better, and if you want to really break your diet in style, add a simple vanilla glaze to the top. Serve it warm!

Happy Tuesday to all!


Cranberry (Apple) Cobbler

1 lb. fresh cranberries
1 1/2 C sugar, divided
3/4 C walnuts, chopped (if you're lucky enough to be in WV-use Black Walnuts)
2 eggs
1 C self-rising flour
1/2 C butter or margarine, melted
1 can apple pie filling

Rinse berries and place in rectangular baking pan, uncooked. Sprinkle with 1/2 c sugar and nuts.Dump can of apple pie filling on top and spread evenly. Mix together all remaining ingredients. Pour evenly over all. Bake in a preheated oven at 325 degrees for about an hour. When it is just warm (not hot) out of the oven, drizzle glaze over the top.

Glaze :

1/2 stick butter
confectioner's sugar
1/2 tsp pure vanilla
a little warm water
Beat to glaze consistency.

I will be at these joining these great blogs today; join us to find some great recipes!

-Blessed with Grace
-Gypsy's Corner
-Balancing Beauty and Bedlam
-All The Small Stuff

Mexican Salad

Since this is Tuesday, when I usually share a Tried-and-True recipe that I've fixed myself or enjoyed with friends or family, I pulled a goody from my recipe file! This recipe comes from a mother-daughter team who I attended church with in Scott Depot, WV.

Whenever we would have a covered dish dinner at church, often either Juanita or Cindy Quaranta would make this wonderful salad. They would bring the individual ingredients and toss it together right before we ate. I understand that both ladies have since moved from that area, but their salad recipe remains in my box, and I remember them fondly when I fix it.

Mexican Salad

1 large head of lettuce
2 tomatoes, diced
1 lb. grated cheese (your choice)
1/2 onion, chopped
1 can (15 oz.) Ranch Style Beans, drained, rinsed and chilled
3/4 bottle Catalina Dressing, chilled
1 medium package of Frito Corn Chips, crushed

Combine all ingredients except last two and chill. Add last two just before serving and toss well.

Note: Ranch Style Beans are "Texas" food. Janet (other daughter who lives in Ohio-doggone Yankee!:0) uses Van Camp's Chili Beans)


****Happy Anniversary to Mom and Dad today!!****


I will be at these swaps today:

BlessedwithGrace
Gypsy'dcorner
Beautyandbedlam
Allthesmallstuff
My3boybarians

Italian Stromboli Subs-My Version

I like sub sandwiches that I make myself; it's cheaper and healthier! I've already shared my version of a Toasted Turkey Sub in a previous post; today I'm going to rattle-on about how I make an Italian Stromboli Sub. You will also get to hear about how I save money on a couple of the ingredients...it's just like having your mom around, isn't it?! You should be so lucky! :0) Now, sit up straight, and don't slouch!


Marcia's Italian Stromboli Sub

-1 package of whole wheat sub buns (I buy the good ones at the store bakery discount shelf or bread thrift store and freeze them until needed; just partially thaw in fridge-enough that you can slice through the middle w/ a bread knife)

-Pizza sauce (I buy the Ragu Pizza Sauce in a gallon can at Sam's Club and freeze it in 3-pizza-size portions)

-Pepperoni slices

-Fat-free ham slices

-thin slices of Provolone (or mozzarella) cheese, halved to fit the bun width

Preheat oven to 375-400 degrees (depending on your oven). Lightly grease a heavy metal cookie sheet. Place sub buns that have been sliced horizontally, cut-side up on the baking sheet. On one side of each sandwich spread a layer of sauce and the slices of cheese; on the other half of the bun, place folded slices of ham and top with pepperoni slices. Put in hot oven to toast the bread and melt the cheese. Take out of oven and place sides of subs together. Serve with baby carrots...instead of potato chips!

****Don't forget to watch "The Middle" on TV tonight!****

Hey, I'll be at these great recipe swaps today:
WeareThatfamily
KellytheKitchenKop
DiningwithDebbie

Mammam's Zesty Chicken

I am ashamed to admit that this wonderful recipe for chicken has been in my recipe box for years...Years! "Mammam" Michael gave it to my mom way back when my first two sons were little and I just kept recycling it when I would sift through the recipes. I finally made it for dinner on Tuesday night, and what a hit! We all loved this chicken; I'm going to make it when company comes this Spring. On Tuesday, I changed the menu from fish because I found a nice fresh chicken at the store that morning. I served it with Garlic and Parsley Red Potatoes and steamed broccoli.

Here you go:

Zesty Chicken
Lina Michael, WV

Roll cut-up chicken pieces in flour to coat; brown in hot, oiled skillet. Place browned pieces of chicken in a casserole dish and drizzle 1/2 a bottle of your favorite Zesty Italian Salad Dressing over the chicken. Bake at 350 degrees for 1 hour, uncovered. Delicious!

Have a great Thursday. I will be at these great recipe swaps today:

LifeasMom
JoyofDesserts

Make Some "Trash" for a Chocolate-Peanut Butter Treat!

I can picture the puzzled expression on your face as you read my title today! "Trash" is a simply delicious snack that is said to have originated on the campus of the University of Tennessee. The snack was so-named because the Greeks would make it in big batches and toss it in clean (new!) garbage bags to coat it with the powdered sugar. I've made it many times. One year I made "Trash" for the staff where my husband worked, and put it in fancy containers as small Christmas gifts; it went over very well with everyone. This year I plan to make some and pack it into snack-sized Valentine bags for my buddies at Ladies' Class. The guys at my house like this snack, so it will serve as a Valentine treat here, as well! This is an easy recipe; you've gotta give it a try!


"Trash"

1 stick of margarine
12 oz. bag of chocolate chips
1 C creamy peanut butter

-Put in microwave-safe bowl and microwave for 3 minutes, or melt in saucepan on top of the stove. Remove and blend together with a wooden spoon.

-Pour a large box of Rice Chex cereal into a large bowl, then slowly pour the chocolate mixture over the Chex. Gently fold until all cereal is covered.

-Pour 1/2 box of confectioners sugar into the bottom of a clean (new!) tall kitchen garbage bag. Next pour in the chocolate/Chex mess.

-Finally, pour the other 1/2 box of confectioners sugar on top of chocolate and cereal in the bag.

-Tie the top of the bag tightly. Gently roll the bag from hand to hand about 10 times. Open the bag and enjoy!

This keeps well in air-tight tins. If you have kids or a large family, you'll want to double this recipe because it goes fast!



I will be at these great swaps today:

BlessedwithGrace
Gypsy'sCorner
Balancing Beauty and Bedlam.com
AlltheSmallStuff
TheFairyBlogmother

My Healthier Version of Black Forest Cake

As I said the other day, we had an ice storm here on Thursday. It was both a blessing and a curse for everyone to be stranded here for the long weekend. We love being together and having "down time", but we are all involved in this new "healthy eating attempt" and it goes better when we have school and work to occupy us; less recreational eating in front of the TV and during card games! On top of the "snacking-avoidance challenge", there is less opportunity for activity when you can't get out of your house. By day 3 of our ice-induced cocooning, I felt we needed a dessert, so I tweaked a family favorite to make it healthier. (My hope now is that nobody in "The Guys' Club" bothers to read my blog today.)

Marcia's Healthier Version of Black Forest Cake

1 Devil's Food Cake Mix, according to directions except for these substitutions:
1/2 C non-sweetened applesauce instead of the 1/2 C oil
2 eggs (Eggland's Best) instead of 3 eggs
Bake in a Bundt pan sprayed with baking spray

When the cake comes out of the oven, cool it , in the pan, for 5 minutes and then loosen edges with a butter knife. Invert cake onto cake plate to remain cooling. When it is completely cooled, use a bread knife to slice it across the middle, horizontally. Lay top of cake onto sheet of waxed paper. Mix up the filling.

Filling:
1 pkg. of non-fat cream cheese
1/2 C powdered sugar
1/2 carton of Light Cool Whip

Mix together with an electric hand mixer until smooth. Spread the mixture in an even layer on the cake. Replace the cake top. Slice and place it on dessert plates. Top with a spoonful of chilled, sugar-free cherry pie filling.



I will be at these recipe swaps today:
WeareThatfamily
KellytheKitchenKop


***What I love to watch on TV tonight: "The Middle" It's a new comedy with Patricia Heaton (the mom from Everybody Loves Raymond). The casting director for this new comedy was spot-on! This is my new favorite show; I hope it survives!***

Homemade Pizza Dough

I made homemade pizza for dinner last night. I used a recipe from a friend's mom that I got years ago (in college). Julie Jenkins and I shared an apartment during our senior year of college. We met and became friends through Economics 101 class. We are still the best of friends to this day. She and her husband, George, are coming to visit us this spring, and I can't wait! Maybe I'll make "Mom's" Pizza while they're here.

Julie's mom, Karen, is a wonderful cook and Julie shared some of the recipes that her mom had given to her, with me! This recipe for pizza dough is a keeper; so easy! I've decided that it's cheaper and better than the loaves of store-bought, frozen bread dough that I've used for pizza before.


Karen Jenkin's Pizza Dough
Long Island, N.Y.

1 pkg. dry yeast
1 C warm water
Dissolve the yeast in the warm water and then add:

1 tsp sugar
1 tsp salt
2 TBSP oil (I like olive oil)
2 1/2 C flour

Add ingredients while mixing by hand. When dough is mixed, oil the outside of the dough ball, place back in bowl, cover with waxed paper or a tea towel, and set it in warm place to rise. Let dough rise for 20 min.(double in size). Stretch dough out onto well-greased cookie sheet or pizza pan. Bake for 16 min. at 400 degrees (check to see if bottom is brown). Before final baking, layer pizza sauce, cheese and toppings. Stick it bask in the oven until cheese melts and turns golden.



I'll be at these recipe swaps today:
BlessedwithGrace
Gypsy'scorner
BalancingBeautyandBedlam.com
Raising4Godlymen
Allthesmallstuff

My Baked Steak with Onion Gravy

I had my Ladies' Bible Class this morning, but since then, I've been getting prepared just in case we get that storm that the National Weather Service is predicting. Sometimes they are correct in their predictions, and sometimes not, but I'd rather have food and extra water if we lose power. So, I got my van gassed-up, and swooped into the grocery store (which was extremely busy!). I was going to haul more wood to the back porch, but Blake did that job (great to have big, strapping, sons around!) So, I'm just now getting to my blog. I'm going to make my baked steak for tonight, so I thought that I'd share that with you.

Marcia's Baked Steak with Onion Gravy

1 large round steak or London Broil, cut into portions (or Black Angus Cube Steaks)
1 large chopped onion
flour
salt and pepper to taste
Crisco shortening

Dredge pieces of steak in flour and drop into preheated heavy (cast iron) skillet (that has a couple of TBSP of Crisco heated). Brown coated meat on all sides; salt and pepper on both sides. Place browned pieces of meat in large crock pot that's been sprayed with cooking spray. Layer chopped onion with pieces of meat. Put warm water in skillet to loosen the browned bits; pour over steak and onions. Cook on low for several hours. Remove meat from crock and pour a little white sauce into drippings to thicken. Put meat back into pot with gravy. (You can also layer the meat, topped with onions in a glass casserole dish; pour pan drippings and warm water over it just to the top of the meat layer. Cover tightly with heavy foil and bake in the oven for 3-3 1/2 hrs. at 300 degrees (it will make its' own gravy!)


I'm at these swaps today:

WeareThatfamily
Krazykitchen
DiningwithDebbie
Kellythekitchenkop

Mom's 7 Minute Frosting

I am so glad to be back in my closet/office writing my thoughts and recipes down! I really enjoyed the holiday break, but there's something to be said for ordinary days, as well. I guess the everyday-workdays make us appreciate the glitz and whirl of the holidays. I have to say, though, that my very favorite parts of Dec./Jan. were having my family home and the simple traditions that we reenact every year: looking at the lights, listening to carols and decorating cookies together. I know that I appreciated the traditions even more this year because we had Blake home from Japan to enjoy them with us!

My holiday funfest ends every year with my birthday on January 4th. Even as a child, I considered my birthday the final touch on my favorite time of the year. My mom would make anything that I requested for my "birthday dinner" and then, cake with 7 Minute Icing and presents!

Having a January birthday as a kid was like a "safety net" for anything that Santa didn't remember, or you forgot to ask for! The biggest gift that I wished for every birthday was SNOW! Usually God granted the wish, and sometimes not. If we got enough snow, I didn't have to start back to school on my special day. It's funny, but now I'm "over 29" years old... and still wish for snow on my birthday!

Mom's 7 Minute Frosting

2 unbeaten egg whites
1 1/2 C granulated sugar
2 tsp light corn syrup
1/2 C cold water
Dash salt
1 tsp vanilla

Put all ingredients except vanilla in the top of a double broiler (not over heat); beat 1 min. with electric hand mixer. Place over (but not touching) boiling water and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes (don't overcook).

Remove from boiling water. Pour into mixing bowl. Add vanilla and beat to spreading consistency, about 2 min. This amount frosts tops and sides of two 8 or 9" layers, top of 13x0" cake, or 2 dozen cupcakes (I had a birthday "tea party" one year!)

I will be at these swaps today:

BlessedwithGrace
BalancingBedlamandBeauty.com
Gypsy'sCorner

Fudge: Traditional Way-Easy Way!

Fudge is my favorite Christmas sweet! Iced sugar cookies are a close second, but how could any confection made with a pound of butter not be the "Queen of Sweets"?!

My Mom sent me a recipe when the boys were little that is such a fast way to make fudge, that there's no excuse not to. It's become such a safety net recipe during rushed holidays that it has an honored spot in my Holiday Scrapbook. It's an old clipping that she converted into a microwave version with her gracefully handwritten side-notes. "Marcia, I used white chocolate chips and melted them in the microwave oven. -Mom M." If you like, you can substitute chocolate or peanut butter chips to make two more varieties of Mom's speedy fudge. It is simply a great fudge recipe!

Another high point of the Christmas dessert table was my Aunt Vivian's fudge. She gives complete credit to someone named Parks, but in our family, it will forever be "Aunt Vivian's White Fudge". It is a creamy white fudge that's loaded with nuts. The down side is that it's finicky. It has to be made on a dry day (little humidity) and the beating time, "is a Bear!" She said to put 2 1/2-3 hrs. as the prep time. I've made this fudge, and she's not kidding! She told me, over the phone last night, that she's worn out three electric hand mixers, making this fudge; I recommend Black Walnuts if you're in for the work that it takes to make this delicious fudge!


Fudge: Traditional Way

Aunt Vivian's White Christmas Fudge

1 bottle clear Karo Syrup
5 3/4 C sugar
1 lb. unsalted butter
1 large can Pet Evaporated Milk
1 lb. chopped nuts

Put all ingredients except the nuts in a heavy pan. Cook, stirring frequently, to soft-ball stage on a candy thermometer. Remove from heat and beat with an electric mixer until it starts to gather around the beaters. Mix in chopped nuts and pour into greased pans. Let it set up; cut into squares. Prep time: 2 1/2-3 hrs.


Fudge: Easy Way!

Mom's Lightening Fast Microwave Fudge

1 package (8 oz.) cream cheese, softened
4 C confectioner's sugar
1 1/2 tsp vanilla extract
12 oz. white chocolate (Mom melts white chocolate chips in the microwave)
3/4 C chopped pecans

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate (microwave for faster results). Fold into cream cheese mixture with pecans. Spread into 8-in. baking pan. Chill until ready to serve. Cut into squares. Yield: about 48 pieces.

I will be at these swaps:

BlessedwithGrace
www.BedlamandBeauty.com
RFW KellytheKitchenKop

Chocolate-Pecan Turtles: Traditional Way-Easy Way!

My mom is a fan of Turtle Candy. Each year someone in the family usually springs for a box of the gooey pecan treats to hide under the tree for her. After all, who can resist the combination of pecans, caramel and chocolate?! Mom is always willing to share, therefore, her offspring grew up loving turtle confections, too. Today, I'd like to share both my more time-consuming version, as well as my spare-of-the-moment-type turtle recipes. Turtle candies look great on a cookie tray or in gift boxes, but beware, they won't last long!


Caramel-Pecan Snappers
(Hershey Ad)

3/4 C sugar
1/4 C shortening
1/4 C butter or margarine
1 tsp vanilla
1 egg
1 3/4 C Gold Medal Flour
3/4 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
3/4 C chopped pecans
36 caramels, unwrapped
2 TBSP milk
1 C Hershey's Chocolate Chips (6 oz.), melted

-Heat oven to 350 degrees. In large bowl, beat sugar, butter, shortening, vanilla and egg. Stir in flour, cream of tartar, baking soda and salt.

-Shape dough into 1" balls. On ungreased cookie sheets place balls 3" apart. With greased bottom of glass dipped in sugar, flatten balls slightly. Press 1 tsp pecans into each cookie.

-Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.

-In small microwavable bowl, microwave caramels and milk on High for 2 to3 minutes, stirring every minute until smooth. Spoon caramel over cookies; top with melted chocolate. Cool completely, about 30 minutes.

TO MELT CHOCOLATE: Use small saucepan over low heat, stirring frequently until melted. Or microwave chocolate chips in a small microwavable bowl on High 1 to 2 minutes, stir until smooth.




Turtles-The East Way!
(Old Taste of Home Magazine)

1 pkg. 14 oz. caramels, unwrapped
1/4 C butter, cubed
2 TBSP water
5 C mini pretzel twists
1 jar (18 oz.) chunky peanut butter
26 oz. milk chocolate candy coating (Almond Bark, or melted chocolate chips with a little paraffin will work, too)
1/2 C chopped pecans

-In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel twist with 1 tsp peanut butter; top with 1/2 tsp caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.

-In a microwave-safe bowl, melt chocolate coating. Using a small fork, dip each pretzel into chocolate coating until completely covered; shake off excess. Place on waxed paper. Sprinkle tops with chopped pecans. Let stand until set. Store in air tight container in a cool, dry place. Yield: 8 1/2 dozen


I will be at these recipe swaps today:
BlessedwithGrace
Gypsy'sCorner
BeautyandBedlam.com.
Raising4Godleymen

Cheese Ball: The Traditional Way-The Easy Way!

When you get together with friends over the holidays, nothing goes better with punch or Coke with Lime (my favorite drink on the planet!) than a good cheese ball. Sometimes you have the time to make an old-fashioned creamy cheese ball like my mom's Beef and Horseradish Cheese Ball, and sometimes you don't. A cheese spread with some fancy crackers around it will do, it just has to taste great and nobody will care if it's in a ball-shape! Here are a couple of cheese-based goodies for your Christmas party-take your pick!

My Mom's Beef and Horseradish Cheese Ball-The Traditional Way

1 jar of Dried Chipped Beef, diced
3 large packages of cream cheese
2 TBSP Worcestershire sauce (I like a little more)
1 small onion, diced fine
Approx. 4 TBSP horseradish

Mix all ingredients together with half of the diced chipped beef. Roll into a ball. Garnish by rolling it in the rest of the diced beef and topping with a well-drained maraschino cherry. Serve with Toasteds or your favorite cracker.



Cheese Spread-The Easy Way!

1 large package of cream cheese
1 jar of raspberry chipotle salsa, hot pepper mustard or you own favorite salsa

Put cheese on platter and allow to come to room temp; just get the chill off. Pour salsa over top and put crackers around it.


I will be at these swaps:
LifeasMom
JoyofDesserts

Peanut Butter Cookies: The Traditional Way-The Easy Way!

Have you started your cookie baking, yet? If you have, you're ahead of me! We've been busy with other things around here...like completing the Christmas cards and getting decorations from the attic. We have yet to get the tree up! Maybe this weekend. In earlier times, it was a tradition in some parts of Europe to put the tree up and decorate it on Christmas eve (don't think I want to wait that long!)

The recipes that I'm anxious to share today are two versions of peanut butter cookies that I use for holidays. The first one is an old-fashioned, peanutty cookie with criss-cross design on top, just like grandma's and the second is a quicker version.

I made the quicker version for Ben's pre-school Christmas party years ago. I pressed the dough into elongated triangles. After they baked, and while they were still hot, I pressed mini twisted pretzels at the two corners of the triangle for antlers, and added two chocolate chips for eyes. A red gumdrop, in the third corner of the triangle, made a nose and... Rudolph appeared! Some of his little classmates were so thrilled with their cookie, that they wanted to carry it home to, "show Mommy" instead of eating it! You could make these Rudolph Cookies with any cookie dough that you like, but I think peanut butter is a little more substantial, and holds together better.

Peanut Butter Cookie-The Traditional Way

2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C margarine
1 C peanut butter
1 C sugar
1 C firmly-packed brown sugar
2 eggs, beaten
1 tsp vanilla

Sift together flour, baking powder, baking soda, and salt. In large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until well-blended. Beat in eggs and vanilla. Add flour mixture and combine. Chill dough. Shape into 1" balls. Place on ungreased cookie sheets 2" apart. Flatten with floured fork, making criss-cross pattern. Bake at 350 degrees for 12 min. or until lightly-browned. Cool on wire racks. Makes 6 dozen.



Peanut Butter Cookies-The Easy Way!

1 C peanut butter
1 C sugar
1 egg

Combine ingredients; mix well. Shape into 1" balls and flatten with a fork. Bake at 350 degrees for 8 to 10 min. (be careful not to overbake!) Makes 3 dozen.

I will be at BlessedwithGrace and www.BeautyandBedlam.com and TimeOutTuesdays today for the swaps.

Peanut Butter Fudge; The Traditional Way-The Easy Way!

In my scrapbook of holiday recipes, this is the traditional version of peanut butter fudge that I use. It is my son, Blake's favorite and that is, of course, noted along with, "sent to Japan '07 and '08".

Peanut Butter Fudge-The Traditional Way
Della Armstrong, Pine Grove Church of Christ

4 C sugar
1 can evaporated milk
2 sticks butter

-Cook over medium heat. Boil to soft ball stage (about 20 min.)

-Remove from heat. Add:
1 C peanut butter
One 7 oz. jar marshmallow cream

-Mix until desired consistency, with mixer. Pour into buttered 9"x13" pan.

-Add one 12 oz. package of chocolate chips in place of peanut butter for chocolate fudge.





Peanut Butter Fudge-The Easy Way
(Very rich)

-1 regular-sized jar of peanut butter
microwave in glass bowl until pourable consistency(about 1 1/2 min.)

-Stir in 1 can of sour cream or vanilla flavored frosting and mix until blended.

-Microwave 1 1/2 minutes and pour into buttered glass baking dish.


I will be at these swaps today:
BlessedwithGrace
WeareThatfamily
KrazyKitchen
KellytheKitchenKop

Christmas the Traditional Way-Christmas the Easy Way!

I'm so excited that the month of December is here! I can now start my new topic featuring recipes that I've made the traditional way (there will be some old collectible recipes, here), and the short-cut, easy recipes that will get you through the holidays while "saving face" if you're short on time.

My two oldest boys are 21 months apart, and were both really babies at the same time (lots of money on diapers at that time!) Then, when they were both in elementary school, we had another baby, so I found myself as homeroom mother to two classes, while toting the youngest along with me. I'm sure that you've all had similar situations where a part of your life is unusually busy, but you maintain... until the holidays come along and throw you into a tail-spin! During these hectic patches, we've got to rely on some quick recipes and time-saving ideas.

I have made the traditional versions of these recipes, and now, I'm back to a more even pace and can make them, again. But, I still love the short-cut recipes that I found during that wonderful,messy, busy time in my life (they are as much a part of my Holiday Recipe Scrapbook as the recipes from the moms, grandmas and aunts in our family.)

Today's recipe to kick off 'Traditional Way-Easy Way' will be for Divinity, or what used to be called, "Sea Foam". My sister, Becky, loves this kind of candy, and I think of her every Christmas when I make it.

The traditional recipe comes from an old Schreiber Thermometer pamphlet from the late 1920's.

Divinity or Sea Foam-The Traditional Way
(using a candy thermometer)

2 1/2 C sugar
1/2 C corn syrup
1/2 C water
2 whites of eggs

Beat whites of 2 eggs stiff and set aside. Cook sugar, syrup and water to 230 degrees. Pour 1/2 of this into the whites of eggs (beaten stiff), and mix well. Cook the balance to 250 degrees. Then pour it into other half and beat until creamy and white. Pour into buttered dishes or drop from spoon.


Easy Divinity-The Easy Way
(Betty Crocker recipe)

1 package of Betty Crocker Fluffy White Frosting Mix (dry powdered kind)
1/3 C light corn syrup
1 tsp vanilla
1/2 C boiling water
4 C powdered sugar
1 C chopped nuts (I like pecans for this)

-Heat oven to 325 degrees. Line cookie sheet with foil. Beat dry frosting mix, corn syrup, vanilla and boiling water in small bowl on low speed until blended. Beat on high speed about 5 minutes, or until stiff peaks form.

-Transfer to large bowl. Gradually beat in powdered sugar on low speed. Stir in chopped nuts. Drop mixture by teaspoonfuls onto cookie sheet. Bake 5 minutes; remove from oven.

-Let stand about 4 hours or until candies feel firm. Turn candies aver, and allow to dry at least 12 hours. Store in air-tight container. Makes 5 to 6 dozen candies.
(Imagine how easy these would be if you have to have 6 dozen of something for a cookie swap! Been there-done that!)

I'll be at these recipe swaps today:

BlessedwithGrace
Gypsy'sCorner
Raising4Godlymen

Aunt Monica's Cranberry Jello Salad

This is my favorite recipe for Cranberry Salad at Thanksgiving. My husband's Aunt Monica used to bring it down to his family's home and it was such a great dish that it became a tradition. I think that it's more dessert than salad, with the chopped nuts and whipped topping! Even the kids like this one because it has jello and crushed pineapple in it!

Aunt Monica's Cranberry Jello Salad
Monica Ghent, Charleston, West Virginia

2 small packages lemon Jello (I like strawberry Jello better)
3 C boiling water
Cool; just as it begins to gel, add:

2 C fresh cranberries (Ground in processor, or chopped fine)
2 C crushed pineapple, drained well
2 C sugar (you can cut this down some or use Splenda)
1 C crushed nuts (can use walnuts or pecans)
1 C chopped fresh orange (or mandarin oranges, chopped)

Chill for several hours. Very pretty cut into squares and topped with Cool Whip.


I'll be at BlessedwithGrace, TheGypsy'sCorner and Raising4GodlyMen today.

Baked Potatoes in the Crock Pot

I love it when I come home after morning church service on Sunday to have any part of the meal already prepared and ready to go. Here's one of my plans for make-ahead potatoes.

Wash and thoroughly scrub nice-sized Idaho potatoes. Pat dry with a paper towel and pierce each with a fork. Wrap individual potatoes in foil and layer on top of each other in the crock pot. Put lid on and cook on the High setting. If they're unusually large potatoes or just not done enough when you're ready, stick them in the microwave (without the foil) for a minute to desired doneness. (My friend, Genie, oils the outsides and sprinkles them with coarse salt to finish them up in a hot oven! MMM...just like "Steakhouse Restaurant-style" potatoes! If you're in a great hurry, or everyone's just starving...use up chopped broccoli, bacon bits, ham, sour cream, chopped green onions, or whatever's in your fridge and make a potato bar!

I'll be at DiningwithDebbie today!