Easy Sweet Cornbread

Need an easy cornbread recipe?  Do you like sweet cornbread?  If you answered "yes" to both questions then I have the recipe for you.  This is delicious and everyone will think you make it from scratch!

Easy Sweet Cornbread

1 box Jiffy corn bread mix
1 box Jiffy yellow cake mix

Put both mixes in a bowl and add all the ingredients (listed on each box) needed to make each mix.  Put in a greased 8 x 8 pan and bake at 375 degrees for about 25 minutes until done.

Wishing everyone a happy, healthy New Year!

Reindeer Noses

Just had to post this one last Christmas idea. . . . . . . 
I saw this on Pinterest and thought they were so  cute !   I made them for my Young Single Adults (notice I said "my").  I just love working with them.  They make me feel young again!  Also gave them to some of the children in our home ward.

These were so easy to make.  All you need are 8 malted milk balls, 1 red sour cherry (or any other round red candy) , a snack bag and a label.  Of course we know the red one is for Rudolph's nose.  Can you name the other eight reindeer noses?  Merry Christmas!

Linda's Fruit Cake Loaf

Easy Hot Dog Chili

Last week the Young Single Adults had an activity at the Institute building.  We had hot dogs, then went caroling, and came back for hot chocolate and donuts.  Since we were having hot dogs, I decided to make some hot dog chili.  I wanted a chili that was quick and easy to make and of course, it had to taste good.  Everyone enjoyed it--I even saw a few just putting the chili on the bun without the hot dog.  So next time you serve hot dogs, make it special by making this chili.

Easy Hot Dog Chili

1 pound ground beef
1/3 cup water
2/3 cup tomato sauce
1/2 cup ketchup
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon (heaping) sugar
1/2 teaspoon onion powder
dash of Worcestershire sauce

In a large sauce pan put the water and ground beef.  Use a potato or avocado masher to break the meat apart while cooking.  When meat is browned, stir in tomato sauce, ketchup, chili powder, salt, pepper, sugar, onion powder and Worcestershire sauce.  Bring to a boil and cook over medium heat about 20 minutes until chili has thickened.

I doubled the recipe and put it in a small crock pot to keep the chili warm.  Everyone said it was really good chili.  I love keeping my Young Single Adults happy and full :-)

Gluten Free Brownies

I've been wanting to post this recipe since April when I went to Utah for BYU Women's Conference.  (Better late than never!)  My daughter-in-law made these brownies for everyone.  (Her son is suppose to be on a gluten free diet.)  Well, these brownies were absolutely delicious!  She made a homemade chocolate icing to put on the top.  Ummm, so moist and choco-licious!  But you really don't need the icing.  These brownies definitely can stand on their own.

Gluten Free Brownies

1 (16 oz) jar of creamy roasted almond butter
2 eggs
1 1/4 cups agave nectar or pure maple syrup
1 Tablespoon vanilla
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Preheat oven to 325 degrees. 
 
Using a mixer, blend almond butter in a large bowl until smooth.  Add eggs, agave or maple syrup, and vanilla.  Blend in cocoa powder, salt and baking soda.  Then fold in chocolate chips.  Pour batter into a greased 9 x 13 glass dish.  Bake for 35 - 40 minutes.

Sweet Baby Ray Crock Pot Chicken

I found this great crock pot barbeque chicken recipe and just had to share it.  It is so delicious.  Can't wait to make it again!

Sweet Baby Ray Crock Pot Chicken

4 - 6  boneless skinless chicken breasts
1 small bottle Sweet Baby Ray Barbeque sauce
1/4 c white vinegar
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

In a small bowl mix together the barbeque sauce, vinegar, brown sugar and garlic powder. Put chicken (I added a little bit of salt and pepper to the chicken first) in the crockpot and pour the sauce over it.  Cook on low for 4-6 hours.

Now, how easy is that!  And the Sweet Baby Ray Sauce makes it so yummy!

Easy Pumpkin Bars

Here is a great pumpkin recipe (another from Pinterest) that is sure to be a hit at your Thanksgiving dinner.  It can be cut into as many as 64 bars/squares.  Now that will feed a lot of hungry people! 

Easy Pumpkin Bars

4 eggs
1 2/3 cup sugar
1 cup canola oil
1 (16 oz )can pumpkin
2 cups flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg

In a large bowl beat eggs, sugar, oil and pumpkin until fluffy. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased 15x10 inch pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.

Icing:
3 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar


Cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars. I usually add a candy corn or a candy pumpkin on top of each bar.

Have A Happy Thanksgiving!

Chocolate Chip Surprise Cookies/Muffins

For someone who is on Weight Watcher's all the time, I sure do make a lot of desserts. Hmm, maybe that's my problem.  But I bake them for my family and friends.  Right? 
I found this recipe at www.iheartnaptime.net and had to make it.  The surprise is Rolo candy.  My youngest son loves Rolo's and even though he lives in San Francisco I made them in honor of him and ate them in honor of him also :-)
(Jonathan, I'll make you some at Thanksgiving.  Promise!)

Chocolate Chip Surprise Cookies/Muffins

1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 package (3.4 oz.) vanilla instant pudding mix
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
2 cups semi-sweet chocolate chips
Rolo Candy (regular or mini)

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add pudding mix and vanilla.  Beat in eggs one at a time.  Add flour, salt and baking soda.  Mix well and stir in the chocolate chips. Spoon cookie dough onto baking sheet and stick a mini rolo in the middle and cover with dough. Bake for 10 - 12 minutes until done. 

I made mine in a mini muffin pan and used the regular Rolos.  I sprayed the pan with cooking spray.  Then I put some cookie dough in the bottom of each muffin tin, stuck a rolo in the middle and covered it with more cookie dough.  I baked it for about 15 minutes.  Everyone loved them!  

Pumpkin Teeth

Talk about easy--Just buy some snack size baggies, put candy corn in them and add a label.  I used the regular and chocolate candy corns together. 

Go to http://preppyandpinknc.blogspot.com/2011/09/shes-kinda-crafty-guest-post.html and you can download the label to put on the baggies. 

I made these for Family Home Evening for the Young Single Adults.  My husband and I are doing a service mission for our church, The Church of Jesus Christ of Latter-day Saints.  We are with the Church Educational System and serving at the Institute of Religion at the University of South Carolina.   We love working with these young adults.  They keep me and my husband young and they love my food.  So expect a lot of new recipes to be posted--I now have more guinea pigs to try them on :-)

Thank you again Pinterest for all these awesome Halloween ideas.

Vampire Bites

Now don't these look like yummy vampire bites?  So easy and makes a great Halloween treat for the family.  Yep, found them on Pinterest.  I'm in love :-)

Vampire Bites

bag of waffle pretzels
bag of Hershey's HUGS
candy corn

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or foil.  Place pretzels  on the cookie sheet making sure none are touching.  Put HUG in middle of each pretzel.  Bake for 2 - 3 minutes.  The HUGS will start to get shiny.  Take out of the oven and gently place a candy corn on top of the HUG.  Cool before serving.  You can put them in fridge to speed the process.

          I wonder if they serve these at Hotel Transylvania? 

Witches Hats

I saw a picture of this easy Halloween treat on Pinterest and said, "I can make that!"!  And I did.  Aren't they cute?

Witches Hats

Keebler Original Fudge Striped Cookies
Hershey Kisses
Orange melting chocolate

Line a cookie sheet with parchment or wax paper.  Put cookies, strip side down, in a single layer.  Melt the orange chocolate in microwave and put a dollop in middle hole of each cookie.  Place a Hershey Kiss on the dollop and let harden.

Witches Fingers

For the next few posts, I'll be putting some Halloween treat recipes.  I'm addicted to Pinterest and found some of the cutest Halloween ideas.  These "witches fingers" are absolutely "boo-tiful" and easy to make. 

Witches Fingers

bag of pretzel rods
green melting chocolate 
sliced almonds

Line a cookie sheet with parchment paper.  Dip pretzel rods in the chocolate and add a sliced almond for the fingernail.  With a toothpick draw in the knuckles.

Charleston Medical Spa's Witch Poison

While visiting my sister in Charleston, we went by Charleston Medical Spa.  My sister used to work there.  The place was all decorated for Halloween and they had a jar of witch poison for clients to enjoy.  It was just candy corn and peanuts mixed together, but it tasted like a Butterfinger candy bar.  Honest!  Like a Butterfinger.  This is a really easy Halloween treat.  Thanks for sharing, Lisa.  Happy Haunting!

Charleston Medical Spa's Witch Poison

2 bags of candy corn
2 cans of peanuts

Mix above ingredients together and enjoy!

Peach Cobbler Cake

I was looking for something to make with peaches and came across this recipe.  I took it to a church activity and everyone loved it.  Then we had a Relief Society dinner before the Relief Society broadcast last month and guess what they had for dessert?  You guessed it--Peach Cobbler Cake!  

Peach Cobbler Cake

1 box yellow cake mix
1/3 cup butter at room temperature
2 large eggs
Large can of peaches (about 29 oz.) or fresh peaches
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  In a large bowl combine the cake mix, butter and 1 egg.  Mix with a fork until crumbly.  Set aside 1/2 of this crumb mixture to put on top of cake.

Spray a 9 x 13 glass dish with cooking spray.  Press the crumb mixture into the bottom of the dish.  Bake for 10 minutes. 

While crust is baking, slice peaches into 1 inch pieces and layer on top of cooked crust.

In a small bowl, beat together the cream cheese, sugar, 1 egg, and vanilla.  Spread this mixture on top of peaches.  Top with reserve crumbs and bake for 30 minutes.  Let cool for 30 minutes before serving. 

 Serve with vanilla ice cream or just eat it plain.  It's delicious!

** The best thing about this recipe is that you can have peach cobbler all year round because you can use canned peaches.

Weight Watcher's Cucumber Cooler

This is the same Cucumber Cooler recipe my family loves except I have taken out the sugar and replaced it with Stevia.  The best part is that it is 0 points per serving on Weight Watcher's.  This makes about 8 - 10 servings (about 12-14 cucumber slices per serving).

Weight Watcher's Cucumber Cooler

1/4 cup white vinegar
1 Tablespoon lemon juice
6 packets of Stevia (I use Pure Via)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped onion
3 - 4 medium cucumbers thinly sliced
1/4 teaspoon celery seed

Mix together.  Chill in refrigerator for at least 1 hour before serving. I like to make this the night before. 

Easy Oreo Brownies

I've been checking out all sorts of recipes lately and have seen lots of brownies made with oreo cookies.  Sounded good to me, so I decided to add oreos to my next batch of brownies and it was a hit!

Easy Oreo Brownies

Box of your favorite brownie mix (I always use the Ghirardelli Triple Chocolate brownie mix from Costco)
Oreo Double Stuff Cookies, chopped (about 12 - 15 for a 9 x 13 pan)

Mix the brownies according to the box directions. In a greased pan (8x8 or 9x13, whichever the recipe calls for) pour in half the brownie mix then put a layer of chopped oreos on top.  Pour the rest of the brownie mix on top of the oreo's.  Finally sprinkle a few chopped oreo's on top.  Bake as directed on brownie mix box.

Maple Dijon Chicken

I found another chicken recipe that my family really liked.  I think I found it on Pinterest, but not sure.  I need to keep better track as to where I find my recipes :-)

Maple Dijon Chicken

4 - 6 boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 Tablespoon red wine vinegar
Salt, pepper, garlic powder
Rosemary

Preheat oven to 400 degrees.  Place chicken in a 9 x 13 baking dish sprayed with Pam.  Sprinkle chicken with salt, pepper and garlic powder to taste.  Mix the mustard, syrup and vinegar in a bowl or cup and pour over chicken.  Sprinkle rosemary on top.  Bake about 45 minutes until done.

Ranch Chicken

Lately I've been searching the Internet for some easy Weight Watcher meals.  Yes, I back trying to lose those extra pounds I gained this summer.   I don't remember where I found this recipe but it is definitely easy and absolutely delicious!  One 4 ounce chicken breast is only 5 points.

Ranch Chicken

4  (4 oz.)skinless, boneless chicken breasts
1/2 cup fat free sour cream
1 cup cornflakes, crushed
1 packet of dry Ranch Dressing mix

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray.

In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1 hour.

Brian's Banana Pudding

My oldest son, Brian, loves banana pudding.  This is his favorite recipe that his wife, Brandi, makes for him.  I promised her that I would name the pudding after Brian, so here is Brian's Banana Pudding.

Brian's Banana Pudding

1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1 (5 oz) package instant vanilla pudding
3 cups cold milk
1 teaspoon vanilla extract
1 (8 oz) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 oz) package vanilla wafers

In a large bowl, beat cream cheese until fluffy.  Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.  Fold in 1/2 of the whipped topping.

Line the bottom of a 9 x 13 inch dish with vanilla wafers. (Save a few vanilla wafers for topping.) 

Arrange sliced bananas evenly over wafers.  Spread with pudding mixture.  Top with remaining whipped topping.  Sprinkle a few crushed vanilla wafers on top.  Chill.

Country Style Baked Apples

Is it September already?  Where did July and August go?  Well, I'm back and I have lots of recipes to share.  September is apple time and my friend, Janelle, brought me some apples from the mountains. They were (notice I said were) so delicious.  Since the apples were so sweet and yummy raw, I knew they would be great baked.  ( HINT: If the apples don't taste good raw, it probably won't taste good cooked.)  So here is an apple cobbler recipe that will tickle your taste buds.  Serve it warm and don't forget to add a scoop of vanilla ice cream on top!

Country Style Baked Apples

4 cups sliced apples, peeled
1 cup sugar
3/4 cup flour
1 stick butter, softened
1/2 cup water
Pinch of salt
Dash of cinnamon

Preheat oven to 350 degrees. 
Place sliced apples in a 9 x 13 baking dish. 
Mix the sugar, flour and butter until crumbly and sprinkle over apples. 
In a small bowl (I used my measuring cup) mix the water, salt and cinnamon together.  Pour over the flour mixture. 
Bake about 40 - 50 minutes until done and slightly browned.

Sister Acra's Delicious Oatmeal Cookies & Raisins

Sister Acra is 95 years young and serves at the Columbia, South Carolina Temple.  Almost every Thursday morning she brings her famous oatmeal cookies.  She shared her recipe with me and I feel honored to be able to post it on my blog.

Sister Acra's Delicious Oatmeal Cookies & Raisins

2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks butter
1 cup firmly packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla
3 Tablespoons milk
2 large eggs
3 cups old fashioned oats
1 cup raisins

Put together flour, salt, cinnamon, baking powder, baking soda, oats and raisins, set aside.  Mix butter, sugars, eggs, vanilla and milk.  Add dry ingredients and mix well.  Drop onto lightly greased pan.  Bake at 375 degrees until lightly brown on edges (about 10 - 12 minutes).

Turtle Cake

I love baking and eating cake, but I wanted to make something I had never made before.  I came across this Turtle Cake in  an old cookbook from church.  The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts.  I had to try it and it was a winner!  I've already made it several times.
WARNING:  This cake can be addictive!

Turtle Cake

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 
In the meantime, mix cake according to directions, adding vanilla.  Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.  Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.

Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat.  Add sifted confectioners sugar (I never sift mine).  Pour over cake while both are hot.  Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

**This cake is so moist and delicious.  You can't eat just one piece!

Cheesy Nacho Chicken Rotini

I love when I find a good recipe while browsing through a magazine at the doctor's office.  This was in Better Homes and Gardens and I've seen it in other magazines as well.  It is so easy and it uses the Rotel tomatoes and Velveeta cheese I love in my Nacho Cheese Dip recipe.  I think it tasted even better the next day and I even liked it cold. 

Cheesy Nacho Chicken Rotini

4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 package (16 oz.) frozen broccoli, cauliflower, carrot blend
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained\
1/2 pound Velveeta, cut into 1/2 cubes

Spray a large skillet with cooking spray.  Cook and stir chicken on medium-high until no longer pink (about 5 minutes).
Stir in water and bring to a boil.  Add pasta and stir.
Cover and simmer on medium-low heat 10 minutes or until pasta is tender.  Add remaining ingredients and stir.
Cook, covered for 5-10 minutes or until Velveeta cheese is completely melted and vegetables are crisp-tender.  Stir frequently.

Microwave Fudge

You mean I have been slaving over making fudge and you can make it in the microwave--no stirring, no sweating, no reading the candy thermometer!  Yes, it's true and here is the easy recipe for you to try it for yourself.  It has a little different texture than the Fantasy Fudge I make at Christmas, but it tastes just as delicious.

Microwave Fudge

1 (1lb.) box powdered sugar
1/2 cup cocoa
1/4 cup canned milk
1 stick butter
1 teaspoon vanilla
1/2 cup nuts, optional

Combine sugar and cocoa in a glass bowl.  Stir together.  Add milk and butter on top and put in the microwave on HIGH for 2 minutes.  Stir together.  Add vanilla and nuts.  Stir and put in 8 x 8 inch dish.  Chill 1 hour, then score.

Very Moist Coconut Sheet Cake

We had a delicious dessert at one of our Relief Society activity nights.  This coconut cake is so moist and yummy!  Yes, this cake is to die for.  Wait and see!

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy.  Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.)  Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk

Mix these two ingredients together.  Poke holes in the hot cake and slowly pour this mixture over the cake.  Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving.  Even better the next day!

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.

Leila's Swiss Chicken

The other day when I was looking through some of my old cookbooks to find something to make for dinner, I found a piece of paper with this recipe written on it.  It was a recipe I got probably 15 years ago from my dear friend, Leila, who lives in Utah.  I remembered how delicious it was and decided to make it.  Wow!  It was not only delicious, but it brought back wonderful memories of a special family who we will love forever.

Leila's Swiss Chicken

6 - 8 boneless chicken breasts
6 - 8 slices of deli sliced Swiss cheese
1 can cream of chicken soup
1/2 cup water
1/2 - 1 package Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 - 1 stick melted butter

Place chicken breasts in a baking pan and layer cheese slices over each breast individually.  (I did put salt, pepper, and garlic powder over chicken before I put on the cheese.)

Mix soup and water.  Drizzle over each breast, covering all.

Crush the stuffing and mound over each breast

Drizzle melted butter over each breast and bake at 350 for 50 - 55 minutes.

Aunt Elaine's Broccoli Slaw

My sister-in-law, Elaine, is a great cook.  Every family reunion she makes this delicious Broccoli Salad that everyone loves.  It's easy and delicious and I know your family will love it, too.

Aunt Elaine's Broccoli Slaw

1 - 2 bags of broccoli slaw
1/2 cup oil (I use canola oil)
1/4 cup balsamic vinegar
1 packet of Ramen Noodles, chicken flavor (orange package)
1/4 cup sugar
2 Tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup sliced almonds

To make dressing, mix together the oil, balsamic vinegar, sugar and flavor packet from the Ramen Noodles.  Mix well and set aside.

Crunch the noodles from the Ramen Noodle package. (I put them in a Ziploc bag and bammed the noodles with the handle of a knife.)  Add sunflower seeds and sliced almonds, then mix with the 2 Tablespoons of melted butter.  Spread on a baking sheet and bake at 350 degrees for 5 - 10 minutes.  Set aside.

When ready to serve, put broccoli slaw in a bowl and put the noodle, sunflower, almond mixture on top.  Pour the dressing over the slaw and noodle mixture.  Mix well and serve.
Crunchy and delicious!

**This slaw is best if eaten right away.  It's not as good the 2nd day because it loses it's crunch.  But don't worry, there probably won't be any leftovers anyway!.

Noel Loaf Cake

One last Christmas recipe--I know, I know--it's almost Easter.  Where are my Easter recipes?  Maybe I can get those to you by Christmas!  HAPPY EASTER!

Noel Loaf Cake

1 (6 oz.) jar red maraschino cherries
1 (6 oz.) jar green maraschino cherries
1/2 cup butter, softened
1 1/3 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon vanilla extract

Drain cherries well and finely chop.  Press gently between paper towels to absorb excess juice. Set aside

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar and beat until light and fluffy.  Add eggs, one at a time, beating until the yellow yolk disappears.

Sift together flour, salt, and baking soda.  Stir in chopped cherries.  Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat batter at low speed just until blended after each addition.  Pour batter into a greased and floured 9 x 5 inch loaf pan.  Bake at 325 degrees for 60 - 70 minutes, until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool completely.

Chex Peanut Butter and Chocolate Blast

I was looking for some Christmas munchies and came across this Chex recipe at www.chex.com.  Everyone loved it.  Usually when you make something like this everyone eats the candies and peanuts and you're left with the cereal.  With this mix, everyone loved the coated cereal and left the candy and nuts. Go figure!


Chex Peanut Butter and Chocolate Blast

6 cups Rice Chex cereal
1 cup white vanilla baking chips (8 oz.)
1 cup peanut butter chips
1 cup M & Ms (I used red and green for Christmas)
1 cup dry-roasted peanuts

Line 2 cookie sheets with waxed paper or foil.  Place 3 cups cereal in a large bowl.  In a small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute or until chips can be stirred smooth.  pour melted chips over cereal in bowl.  Stir to evenly coat.  Spread mixture in single layer on one of the cookie sheets.  Refrigerate 5 minutes or until set.

Repeat the above using the remaining cereal and the peanut butter chips.  Refrigerate 5 minutes or until set.

Gently break up coated cereal into large bowl.  Add candy and peanuts.  Stir gently to combine.  Store in an airtight container.

Divine Divinity Fudge

So, here it is the middle of March and I'm just sharing my Christmas recipes.  Well, at least you'll have them next Christmas!  I've always wanted to make Divinity Fudge but was hesitant to make it.  Everyone said, "It's really hard."  "You have to have that special touch."  "You need a good mixer." (this one is true)

It took me three times and three recipes, but I found the recipe that wasn't really hard, that you didn't need to have that special touch, but you definitely needed a good mixer.  They say, "The third time's a charm." (this is true, too!)

Divine Divinity Fudge

2 egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract (not imitation)
1/2 cup chopped pecans

  In a heavy saucepan, over medium to medium high heat, stir sugar, corn syrup and water.  Stir only until sugar has dissolved .  Don't stir after that point.  Let syrup mixture cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage.

While syrup is cooking, beat egg whites with an electric mixer at high speed until stiff.

Once sugar mixture reaches 260 degrees, remove from heat and pour in a thin steady stream into the beaten egg whites, beating constantly with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl.  Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, about 5 - 6 minutes.  When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.  Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto a baking sheet lined with waxed paper or parchment.
(I used two spoons--using one spoon to push the candy off the other.)

**If the mixture flattens out, beat again for 1 minute more.  If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.

The recipe also said you could pour the candy into a pan and cut into squares. 

Here were some other suggestions:

• Use peppermint extract and tint divinity with green or pink.
• Use almond extract with chopped marishino cherries and tint pink.
• You don't have to use nuts.

Interesting!

Hot Water Gingerbread Cake

Here's a dessert that is out of this world! 

My son requests it every Christmas for his birthday cake.  It is his favorite Christmas dessert--and is sure to be yours!  Thanks Brandi, for sharing--again!  Love you!

Hot Water Gingerbread Cake with Hot Butter Sauce

2 teaspoons baking soda
1 cup boiling water
1 cup molasses
1/2 cup sugar
1/2 cup margarine
2 eggs
2 cups flour
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon cinnamon

Dissolve baking soda in boiling water.  Add other ingredients in order listed. 
Mix and pour into greased 9 x 13 pan and bake at 350 degrees for 30 - 40 minutes.

Hot Butter Sauce

1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Combine all ingredients but vanilla in heavy saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat.  Add vanilla.  Serve hot over cake.
(If sauce seems grainy after it has simmered, add up to 1/3 cup more cream.)