Crockpot Chocolate Covered Peanut Clusters

I have seen several recipes for these candies, but this one was posted on a blog I follow (http://www.deepsouthdish.com/) and I liked the sound of it, so I went ahead and tried it!  They turned out fantastic!!!

Crockpot Chocolate Covered Peanut Clusters - adapted from http://www.deepsouthdish.com/2011/12/crockpot-candy-peanut-clusters.html

2 cups honey roasted peanuts
1 cup dry roasted peanuts
1 - 24 oz. package of chocolate flavored almond bark, broken into chunks
1 - 4 oz. bittersweet chocolate bar (I used Ghirardelli), broken into pieces
1- 12 oz. package of semi-sweet chocolate chips
1 tbsp. Crisco
1 tsp. vanilla

Place the peanuts on the bottom of your slow cooker. Layer the almond bark, then the bittersweet chocolate, then the chocolate chips.  Place the crisco on top.  Do not add the vanilla yet.  Turn onto low and cook for 2 1/2 hours.  Stir.  If all the chocolate hasn't melted smooth, check again in 30 minutes.  When all is melted, stir in vanilla.  Spoon mixture onto waxed paper and let set for at least 2 hours. Makes 60-80 candies depending on size.

For additional add in ideas, please go to the Deep South Dish posting above!  She has lots of great ideas for other things to mix in.

NOTE:  Some slow cookers temperatures are hotter than others.  Especially newer ones.  I used my almost 17 year old crock pot for this and it was perfect.  My 2 month old crock pot would have burned these for sure.  If you think yours cooks hotter, than you should probably stir your mixture every half hour or so.  Or cook it on warm, it may take a little longer, but won't burn.  Read the original post for other suggestions by clicking the link above.


We all think these are fabulous!  I have given a ton of them away.  I got 81 pieces of candy out of it!!!   I have to admit, I was a little leery about the honey roasted peanuts.  But I wouldn't change a thing about them!!  My kids want me to make more...as if we need them with all of the other stuff I have made already!  'Tis the season, I guess!

Cabbage Casserole

I first tried this Casserole at my friend Kellie F.’s house. This is a recipe that her mom makes…and it’s REALLY good! I was hoping that she would share the recipe with me, and of course, she did! Now I am going to share it with you!
If you like Stuffed Cabbage (which I do), then you will like this. I think it’s even better, and way easier.

Cabbage Casserole

1 lb. ground sirloin or turkey
1 lb. italian sausage
1 medium head of cabbage cut in 2”x2” pieces
1 medium onion, chopped
1 cup rice (like Uncle Ben’s Converted, not Minute Rice)
1 bell pepper, chopped
2-3 cups of water
1 can of Ro-Tel tomatoes
Salt and pepper to taste

Brown the hamburger and sausage in a Dutch oven, or large pot. Once browned, add remaining ingredients, and mix well. Cover and simmer on low for 1 – 1 ½ hours, stirring occasionally.

This has got to be one of my most favorite meals.  And it is incredibly easy.   You can easily chop all the veggies the night before making this.  The cabbage doesn’t have to be in perfect 2”x2” pieces, but you want them a decent size because they will cook up…don’t shred it. I used 3 cups of water in mine and it was the perfect amount. You can also use less Ro-Tel if you don’t want it as spicy (I don’t think it’s THAT spicy), but the Ro-Tel does give it a lot of flavor. Also, the italian sausage you use will add flavor, so you can always buy spicy sausage if you prefer, as well.
This makes a LOT of food. You can cut it in half, or eat it as leftovers. I am not sure how it would freeze…but you can make it ahead and transfer to a casserole dish to heat in the oven later, or to share with a friend or family member!

Broken Glass Hard Candy

I remember back in the '80s my friends bringing the "broken glass" candy into school and loving to try all the different flavors that their moms had made. It was so good! I forgot about it until this year when my mom told me one of her friends always makes it and this year she was going to show my mom how easy it was.

I decided I wanted to try it as well. I figured I would start with just two flavors. Some cinnamon (red) and spearmint (green) for Christmas. You will need a candy thermometer. I mean, unless you are a candy making pro (which I am not). Also, you will need flavoring oil. NOT extract. I could not find flavoring oil at the grocery store. I found it at Hobby Lobby in the candy/cake decorating area.

Broken Glass Hard Candy

2 cups granulated sugar
2/3 cups light corn syrup
3/4 cup water
1 teaspoon flavoring oil (not extract)
1/2 teaspoon food coloring
Powdered sugar

Prepare a cookie sheet by spraying with non-stick cooking spray.  I like Pam for Baking.  Use a paper towel to spread around and remove excess.

In a 2-3 quart saucepan, mix the sugar, corn syrup and water together well. Turn the heat on to medium heat and stir until sugar dissolves. Once it is dissolved, stop stirring and let it come to a boil. Keep boiling without stirring until temp reaches 260 degrees. (You may want to put a splatter screen over the pot to keep your stove top clean, but be sure to keep an eye on the thermometer.) Once the temperature reaches 260 degrees, add the food coloring but DO NOT STIR it. The food coloring will mix into the candy automatically by the boiling. Continue boiling without stirring until the temperature reads 300 degrees on the thermometer. Remove from heat.

Let the boiling die down just a little, and pour in the flavoring, but keep your face turned away from the pot. It will make some crazy steam and you will not be able to breathe. Seriously. Stir the oil in quickly and pour onto the prepared sheet. Candy will start to harden immediately. It will not fill the pan. That is ok. You just want a thin sheet of candy anyway.

When the candy is cool to the touch on the top and on the bottom of the pan, place a sheet of wax paper over top and and use a small hammer to tap the candy and break it into pieces.

Carefully scoop the candy into a gallon ziplock bag and put 2 heaping tablespoons of powdered sugar into the bag with it. Shake to coat the candy to keep it from sticking together.

This is another one of those recipes that sounds harder than it is. I don't know the exact time it takes because I only go by the thermometer. But it does take awhile. You can double this recipe easily. And I recommend it because it does take so long to cook. Have two baking sheets ready.

Please note that when I saw "small hammer", I really mean that. The first time I made it I just used my meat tenderizing mallet. Let's just say I had a lot of candy "dust". And you just want to tap it. If you pound it, you will end up with dust.

Like I said earlier in this post, I made both cinnamon and spearmint, mixed them together, and put it in small glass jars I purchased from Hobby Lobby!   The big jar you see in the picture is our jar for home!

These make cute, inexpensive gifts. I filled eight of these small jars by making just one batch of each color. The jar holds about 3/4 cup of candy!

Spicy Garlic Lime Chicken

Many years ago, I visited my friend Tricia L. at her home and we spent an afternoon looking through cookbooks. I took some of her recipes home with me, and this became one of our favorites! It is very quick and easy, and most of the ingredients, are things you probably already have in your pantry (note: don’t keep chicken breast in the pantry).

Spicy Garlic Lime Chicken – I am not sure of it’s origin, but as far as I am concerned, it comes from Tricia L.

4 Chicken Breasts

¼ tsp. black peppers
¾ tsp. salt
¼ tsp. cayenne pepper
1/8 tsp. paprika
¼ tsp. garlic powder
1/8 tsp. onion powder
¼ tsp. thyme
¼ tsp. parsley

2 Tbsp. butter
1 Tbsp. olive oil
2 tsp. garlic powder
3 Tbsp. Lime juice


1. Use hammer on chicken covered with Saran Wrap to thin out and make even.
2. In a small bowl, mix first list of dry ingredients. Sprinkle ½ on one side of chicken.
3. Heat butter & oil in skillet over medium heat. Place chicken in skillet seasoned side down. Sprinkle other 1/2 of seasonings on top side of chicken. Sauté chicken until golden brown, about 5-6 minutes on each side. During last 2 minutes, sprinkle with 2 tsp. garlic powder & lime juice.


I can’t begin to tell you how yummy this is. You just have to try it! I like to serve it over Uncle Ben’s Converted Rice. It’s fairly simple to make, and you can have all the spices mixed up and your chicken pounded flat in advance! I use bottled lime juice because it’s easier, and it is still great!

Lasagna

I got this recipe from my sister-in-law, Diane, several years ago when I still lived in Michigan after she made it for us once! It is soooo good. I believe she got the recipe from her mom. I haven’t changed the ingredients, but I did simplify the assembly in order to cut down on the prep time (you know how I am about that). So, Diane, I hope you aren’t too upset!

Lasagna – from my SIL, Diane

1 pkg. Lasagna noodles
1 jar spaghetti sauce
1-3 pounds ground beef
1 large onion, diced
1 ½ packages mozzarella
1 egg
½ cup milk
24 oz. ricotta cheese
1 pkg. pepperoni
Parmesan Cheese

Cook noodles according to directions on box. Brown meat & onion in large skillet. Mix ricotta cheese, milk & egg together in medium bowl. Stir in mozzarella cheese. Spread a little bit of sauce into the bottom of a 9x13 pan. Mix the rest of the sauce into the meat and onion mixture. In the 9x13 pan place a layer or noodles, a layer of meat mixture, cheese mixture, pepperoni. Then repeat 1-2 more times, depending on how deep your pan is! Top with parmesan cheese, cover with foil and bake at 350°F for 1 hour and 15 minutes.

Now, you know me. I do things a little different. I like to use the Barilla No-Boil noodles. But when I do this, I assemble the Lasagna at least 8 hours before I am going to bake it, sometimes I do it the day before. I just HATE boiling lasagna noodles. They always stick together or tear and I just get mad.

I also use a little bit more of each ingredient because it just makes my life easier. But I have made this several times. You may want to follow the recipe the first time and figure out how you like it. I can’t find a nice 24 oz. size of ricotta cheese, but I can find 15 oz containers. So I use 2 of those. I mean really, what I am going to do with an extra 6 oz. of ricotta? Same with the mozzarella, I don’t want the extra ½ pack sitting around, so I just use it. It’s all good.

Anyhow, I just don’t see how anyone could NOT like this. If you like Lasagna, I promise you will like it!

Homemade Caramel Corn

This recipe is easy, but is also a little time consuming and tends to dirty more dishes than I like. But the end result is delicious and worth it! I use this recipe a lot at Christmas time to fill decorative containers, or even small cellophane bags to hand out to teachers or friends. It’s always a big hit.

Caramel Corn – This recipe came from my friend Tricia L. and I believe she got it from another friend!

1 cup REAL butter (no substitutes)
1/2 cup corn syrup
2 cups brown sugar
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
Popcorn - enough to fill (2) 9x13 casserole dishes (don’t use microwave popcorn…either air pop or pop on stove!!!)

After measuring popcorn to be sure you have enought to fill both pans, place the popcorn in a couple of large bowls.  Leave 9x13 pans close by.

In large pot on medium-low melt butter.  Add corn syrup, brown sugar, vanilla, salt, baking soda. After it's all melted together turn up heat, stirring constantly and bring caramel to a boil. Once at a boil turn heat down to low and DO NOT STIR for 5 minutes. Remove from heat stir and coat popcorn immediately. Stir the popcorn gently in the bowls to coat it, and then spread it in the 9x13 pans.

Bake at 250° for 50 minutes. Flip popcorn every 10-15 minutes with a large, flat spatlua to keep caramel from settling on the bottom. After 50 mins. dump caramel corn on wax paper, separate quickly and allow to cool.

Use this recipe for popping corn on the stove top: Stovetop Popcorn This recipe is enough for 1 batch of caramel corn.

Lofthouse Style Sugar Cookies

I have been wanting to try I copycat recipe for these cookies for years. My kids are always begging me to buy them at the store, and occasionally I break down and get them, but now I can bake them myself. I actually think these are just a bit less sweet (not much). When I eat one of the store bought cookies I feel like I need a huge glass of milk to wash it down because they are so sweet!

Lofthouse Style Sugar Cookies - adapted from http://www.motherthyme.com/2011/11/lofthouse-sugar-cookies.html

3 cups cake flour
3 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs
2 tbsp sour cream
1 tsp vanilla

Combine the cake flour, baking powder and salt in a medium bowl. Set aside.

Cream the butter and sugar with an electric mixer until light and fluffy. Add one at a time and mix after each addition. Add sour cream and vanilla and mix well. Add flour mixture a little at a time and mix until combined.

Cover mixing bowl, and place in refrigerator for at least an hour.

Roll 2 tablespoons of dough at a time into a ball. Dough will be a little sticky, so flour your hands if needed. Place the balls 2 inches apart on a cookie sheet lined with parchment paper. Use your fingers to flatten each ball to abut 1/2 inch thick.

Bake at 350 degrees for 10-12 minutes. Let cool on baking sheet for 2-3 minutes then move to a wire rack to cool completely.

Frosting

1/2 cup unsalted butter, softened
3 cups confectioner's sugar
3 tbsp milk
1 tsp vanilla
Food coloring (optional)

Place butter in a mixing bowl and mix at low speed. Add confectioner's sugar 1 cup at a time,mixing well after each addition. Add in milk and vanilla and mix at medium speed until fluffy. Add in food coloring, if using.


We all LOVED these cookies. And actually, I thought they tasted better the next day after the frosting had time to set. This recipe made between 2 and 3 dozen. I did not double it this time since it was my first time making it, but I may double it next time and freeze half of the cookies unfrosted.

These are versatile cookies that can be decorated for any holiday! And you will no longer need to buy them at the store!!!

Chicken and Wild Rice Soup

I hadn't made this soup in a really long time, and was thinking about it recently, so I decided to make it again. This was posted on my old blog as well, so it's possible you have seen it before. My friend Megan O. shared this recipe a while back. It is very easy and perfect for a cold, winter evening!  Sorry, no picture!  :(

Chicken and Wild Rice Soup

1 - 6 oz. box Uncle Ben's Long Grain and Wild Rice
2 tbsp. olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup sliced carrots
2 garlic cloves, minced
1 - 8 oz. package mushrooms, sliced (optional)
1/4 cup flour
1/4 tsp. dried thyme
2 cups water
2 tbsp sherry or dry red wine (such as Cabernet Sauvignon)
32 oz. box low sodium chicken broth
1 - 12 oz. can evaporated milk
2 large cans chicken OR 3 cups cooked, shredded chicken

Prepare rice according to directions on box. You do not need to use the butter or oil. Set rice aside.
Heat oil in large pot over med/high heat. Add onion, celery, carrots, garlic and mushrooms (if using). Cook until veggies are soft, about 6 minutes. Sprinkle flour and thyme onto veggies. Cook and stir for 1 minute.
Add water, sherry or wine, broth and evaporated milk; bring to a boil. Reduce heat and simmer for about 20 minutes, or until soup thickens slightly. Stir occasionally.
Stir in cooked rice and chicken. Cook for 10 more minutes or until heated through.


This soup has a lot of flavor thanks to the thyme!! I left out the mushrooms since I knew my kids would complain. Faith still complained because she doesn't like rice. Oh well. The rest of us loved it!

I wanted to make this soup ahead of time, but couldn't just dump it all in the slow cooker, so I had another idea. I was lucky to receive a new slow cooker for my birthday this past fall, and it has a cast iron insert that I can use on the stove. So, I used this pot to make the soup, then just put the lid on and put it into the slow cooker on warm. It was in there for about 4 hours and it was fine! Much better than making it later!!

Either way you make it, it is well worth it!!

Pistachio-Chocolate Checkers

This cookie recipe is not one that came from either my or my husband's family. It is one I came across myself about 12 years ago, although I do not know where I got it from!! It is a fairly easy recipe that makes a lot of cookies.

I wasn't planning to make these this year, but my husband and kids were very disappointed to find that out. So I added them back to the list.

Pistachio-Chocolate Checkers

1 1/2 cups powdered sugar
1 cup butter (REAL butter, no substitutes!)
1 egg
2 2/3 cups flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tbsp milk
1/4 cup finely chopped pistachio nuts
2 to 3 drops green food coloring

In a large bowl beat the powdered sugar, butter and egg on medium speed with an electric mixer. Add flour and salt. Mix well. Divide dough in half. Stir cocoa and milk into one half. Stir food coloring and nuts into other half. Pat the chocolate dough into a 6"x5" rectangle. Divide in half so you have two-3 inch wide strips. Divide each of those in half again. Then each of those in half again. You should now have 8 strips of dough that are 3/4"x5". Repeat with the green dough. Once you have all the dough divided, take a strip of green and chocolate and set them side by side. Top with another green and chocolate, alternating colors on top. Wrap in wax paper and press the strips tightly together after it is wrapped. Repeat until you have 4 wrapped bars of cookie dough. Wrap and refrigerate at least 2 hours or until firm. Heat oven to 375 degrees. Cut rectangles crosswise into 1/4" slices. Place about 1" apart on ungreased cookie sheet. Bake 7-9 minutes or until set, not browned.


As I was typing up that description, it sounds a lot harder than it is to make. There was not really a good way for me to explain it. And now, that you are totally confused, I am really going to mess with you!! You know that when I am baking holiday cookies I like to make double batches whenever I can. Well, this recipe is no exception. Except that when doubling this recipe, it's the same up until the point where you split the dough in half to add the coloring and nuts to half, and the cocoa and milk to the other half. I don't split the dough, and only double the nuts and coloring in one batch, then make another batch and only double the cocoa and milk. Everything else is the same.

I know, it seems overwhelming. I am mega overwhelmed right now, so thankfully, I know these are much easier to make than they sound. And, thankfully, mine are already done!

Turkey/Chicken Pot Pie

I froze some of the leftover Thanksgiving turkey so I could make this Pot Pie. I have made it before with chicken and its very yummy and pretty easy. I have no idea where I got this recipe! It could have been from a friend, a magazine, a website or somewhere else. 

Chicken/Turkey Pot Pie

Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened at room temp for 15 minutes

Filling
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey or chicken
2 cups frozen mixed vegetables, thawed

Set oven to 425 degrees. Place one of the pie crusts into a 9 inch pie dish.
In a medium sauce pan, melt butter over medium heat. Add the onion and cook and stir until tender. Add flour, salt and pepper and stir well. Add broth and milk and cook until sauce is thickened and bubbly.
Mix in the chicken and the veggies and remove from heat. Carefully pour or spoon the mixture into the pie dish line with one of the crusts. Place the remaining crust on top and crimp the edge to seal. Cut a few slits in the top of the crust..
Bake 30 to 40 minutes, or until golden brown. Cover the crust edge with foil during the last 15 - 20 minutes of bake time. Let stand 15-20 minutes before serving.


This recipe is pretty easy and self explanatory. I will tell you that my biggest pet peeve with pot pie is transferring it neatly to a plate. Ours was just big jumbled blob of crust and saucy mixture on our plates. It tasted good, just didn't look pretty. The original recipe said let it sit for only 5 minutes, and I let it sit for 20....maybe 30 would be better!?!

We all enjoyed this! Good ol' comfort food!

Chipotle Chili Cornbread Casserole

I learned of this recipe at a Pampered Chef a little over a year ago. I love it because it's all made in the microwave. Oh and it's delish.

Chipotle Chili Cornbread Casserole - adapted from Pampered Chef

1 medium green bell pepper, chopped
6 green onions, with tops, divided
1 lb. lean ground beef
1 can (16 oz.) chili beans in sauce
1 cup chunky salsa
1 tbsp. finely chopped chipotle peppers in adobo sauce (or 2 tbsp. Pampered Chef Chipotle Rub)
1 pkg. Jiffy cornbread mix
8 oz. sour cream
1 egg
1/2 cup shredded cheddar cheese

1.  Chop the light green and the white parts of the of the onion to cook with the ground beef. Thinly slice the green onion tops. Reserve 1 tbsp. of the onion tops for garnish. Put the remaining tops in a medium bowl (which you will mix the cornbread in).
2.  In a 3-quart, microwave safe casserole dish, combine the bell pepper, onion bottoms and beef; mix well. Cover and microwave on HIGH for 7-9 minutes or until beef is no longer pink, stopping halfway through to breakup meat and stir. Remove the dish from the microwave (it will be HOT) and carefully drain off the juices. Add the beans, salsa and adobo peppers (or rub) to the meat mixture and mix well. Replace the cover and microwave for 5 minutes or until hot.
3.  While that cooks, mix the muffin mix, sour cream and egg in the bowl that has the green onion in it. Spread the muffin mix evenly over top of the chili and spread all the way to the edge of the dish. 4.  4.  Place the cover on the dish and microwave on HIGH for 7-9 minutes or until center of cornbread springs back lightly when pressed. Remove from microwave and sprinkle with cheese. Cover and let stand for 5 minutes. Sprinkle with green onion and tomato.

This is one of my hubby's favorite meals. He loves the chipotle flavor in the chili. It's kind of smoky and adds so much flavor! I have made this several times, and I have used the rub and I have used the canned peppers. Both are good. You may have concerns about cooking your meat in the microwave. Don't. It's awesome. You won't be able to tell this difference.

I hope you enjoy this as much as we do!!

French Onion Burgers

This is one of my family's new favorite recipes! It's so easy, too! It's a Campbell's soup recipe that I pulled out of a magazine. It's kind of a cross between a French Dip Sandwich and a Cheeseburger. Sorry I don't have a picture for this, but the last time I made these I was starving and in a huge hurry, so I wasn't thinking about the camera! You can see a picture by clicking the link to the Campbell's website below the recipe. But, I'm pretty sure you can picture a cheeseburger without a lot of help! ;)

French Onion Burgers - adapted from Campbell's

1 pound ground round
1 can (10 1/2 oz.) Campbell's French Onion soup
4 slices cheese (your favorite!)
4 hamburger buns

Shape the ground beef into 4 patties, about 1/2 inch thick. Heat a 10 inch skillet (with a lid....you'll need it later) over medium-high heat. Cook burgers until they are well browned on both sides, but you are not trying to fully cook them at this point. After browned, remove them from the skillet and pour/wipe any fat from the pan. Pour the French Onion soup into the skillet and bring to a boil. Place the hamburgers back in the skillet, reduce the heat, cover and simmer for 5 minutes. Remove from heat, place cheese on the burgers and let sit 1-2 minutes so the cheese can melt. Serve on buns with bowls of juice for dipping!!


The original recipe for this can be found right on the can of Campbell's French Onion Soup or at
http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=25508&ref=%2fSearchRecipesResult.aspx%3fq%3dfrench%2bonion%2bburger%26filter%3d


I love making these burgers. I can keep all the ingredients on hand easily, they are super quick to prepare, and my entire family loves them. My kids don't like to dip them in the soup, so they just put all their usual favorite cheeseburger toppings on. They love them because they are so juicy and flavorful. I like to serve them with French fries or sweet potato fries and a salad.

Enjoy!

Spritz Cookies

Many years ago I got a cookie press and set out to find a yummy recipe to make using it. I found this recipe and adapted it from Better Homes and Gardens cookbook.

These are one of my son's absolute favorites. I only make them at Christmas, but I really could make them any time of the year by switching the shape in the press and changing the color!,

Spritz Cookies

1 cup soft butter
2/3 cups sugar
3 egg yolks
1tsp. Almond flavoring
Food coloring
2 1/2 cups flour

In a large mixing bowl, beat the butter, sugar, egg yolks, flavoring and food coloring until well blended. Gradually mix in flour. Following the directions for your cookie press, place dough inside and press onto ungreased cookie sheets. Bake at 400 degrees 7-10 minutes or until set, not brown.


These do not work well with parchment paper. Press directly onto your cookie sheet. Also, when I recently made these, I made the dough one day, refrigerated it, then baked it the next. This was the most trouble I ever had with these cookies, so I don't recommend doing that either. Add to the fact the my cookie press is on the brink of breaking, and you can just imagine how frustrated I was.

Despite all that, I got the cookies baked, though most are brown on the edge because I didn't care by that point. But they still tasted yummy!

I will be attempting another batch here soon, hopefully with less frustrating effort!

Stovetop Popcorn

My BFF Tricia always makes delicious popcorn, and finally after tiring of the fake tasting microwave popcorn, I found out from her how to make it. It's more of a "technique" than a recipe, but for those of you who haven't made it before on the stove, this will help you!

Also, I will be referring to this recipe in the next couple weeks when I share a recipe for Caramel Corn!!!

Stovetop Popcorn

3/4 cup popcorn kernals
2 tbsp. olive oil
Crisco butter spray
Popcorn salt

In at least a 6qt. pot with lid, place the olive oil and ONLY 3 popcorn kernals. Place the lid on the pot and heat on medium high heat, shaking the pot occasionally. Once the 3 kernals have popped, the oil is hot enough, and now you can add in the rest of the popcorn kernals and replace the lid. Shake/swirl the pot around so all the kernals get covered with oil and kind of spread out on the bottom of the pan. The popping will start shortly. Continue shaking the pot occasionally. When the popping significantly slows down so you only hear one or two kernals popping at a time, turn the heat off, shake the pot a few times so the last few kernals can pop, then take off the lid and you should have a full pot of popcorn!!!

I then pour about a third of it into a large bowl with a lid and spray it with Crisco butter spray and sprinkle with popcorn salt. Then put the lid on and shake it up. I repeat this until all the popcorn is in the bowl, then serve!

This is the ONLY way we eat popcorn at my house anymore! It's an easy, inexpensive, low fat snack that we can have on hand all the time!

A couple of tips that I have found make for better popcorn....1) only buy major brand popcorn. I have not found a store brand that works as well. I use Orville Redenbacher. 2) I prefer "light tasting" olive oil, but any oil will work. If it has a strong flavor, you will taste it on your popcorn. 3) Only Crisco brand butter spray. Just trust me on this one. 4) Regular salt won't do. You must have the nice, fine, popcorn salt. You can find this near the regular salt at the grocery store. And I don't buy the butter flavored kind. Just the regular salt.

Anyhow, now you are ready to make your own yummy popcorn! If you have a bigger or smaller pot, you can adjust the amounts of kernals and oil accordingly!

Happy popping!!!

Candied Fruit Slices

My husband and I both grew up with moms that made several different Christmas cookies. So when we got married and I started making Christmas cookies, I got our favorite recipes from our moms, and then have added a few new ones over the years.

This cookie recipe was one that my mother-in-law always made when my husband was growing up. It has become one of my family's favorites and I make it every year now, too!

Candied Fruit Slices

1 cup unsalted butter
1cup confectioner's sugar
1 egg
1 tsp. vanilla
2 1/4 cups flour
1 cup pecan halves
2 cups soft candied cherries (1 cup red, 1 cup green)

Cream butter in mixing bowl. Gradually add sugar, cream until light & fluffly. Blend in eggs & vanilla. Add flour, mix well. Stir in pecans and cherries, mix well. Chill dough for 1 hour and 15 minutes (no longer or dough will be too hard to handle). Divide dough into thirds. Shape each third into 10" long rolls. Wrap in wax paper and chill for at least 3 hours or overnight (this will make for easier slicing). When ready to bake, only pull out one roll at a time. Slice into 1/8" slices. Bake at 325 degrees on an ungreased cookie sheet for 16-20 minutes or until edges are delicately brown.


Now, these may sound like a lot of work to you, but let me tell you the my 11 year old son made these last week with just supervision from me. He did all the work. If he can do it, you can do it!!

A couple of quick notes on these. 1) Once you add the cherries and pecans, only mix until they are just blended otherwise they will break up into little pieces and they wont look as pretty when you slice them. 2) I do not double this recipe because it makes a lot of cookies, and I think it would be too hard to mix up. Also, the cookies don't spread so you can fit lots of them on a cookie sheet. Try to get all your slices pretty even otherwise you will have some cookies browner than others. I am not very good at this, but my husband loves the ones that are over browned so he happily eats those for me!

If you are looking for a different cookie that will add some "pizazz" to your cookie plates, then this may be the one for you!!

Baked Potato Soup

I made this soup recently because it sounded easy and yummy. Pretty much two things I look for in a recipe. I adapted this recipe from one I saw in Souther Living magazine.

Baked Potato Soup

1/4 cup butter
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup flour
3 chicken bouillon cubes (or 1 Knorr extra large cube)
1 (24 oz.) bag of frozen steam and mash potatoes (like Ore Ida)
2 cups milk
Fresh ground pepper, to taste

Optional toppings: cooked bacon pieces, shredded sharp cheddar cheese, sliced green onion/chopped chives.

In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic and cook about 10 minutes or until golden and soft, stirring often.
Stir flour into mixture. Add water and bouillon, leave heat at medium and bring to a boil, stirring occasionally. Once it comes to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Microwave the potatoes according to the directions on the bag. But dont do any more than cook them!! When potatoes are done cooking, let sit in bag for a couple minutes. Carefully open the bag, pour into a bowl and mash.
Add mashed potatoes, milk and pepper into the onion mixture. Bring heat back up to medium and cook soup, stirring occasionally, 10 minutes or until the desired thickness. The soup will thicken as it cools.
Ladle into bowls and top with desired toppings.


You know that I love to have leftovers at my house, so I doubled this. Faith, Frank and I loved it. Frankie didn't love it quite so much, but that didn't surprise me.

One thing I like about this recipe is that I can buy these potatoes when they are on sale and keep them in the freezer to pull out on a day when I don't have a meal planned. All of the other ingredients I usually have on hand!

I think you will be happy with the outcome of this recipe. It's a homemade soup with an easy shortcut with the frozen potatoes. No one will no if you don't tell!! ;)