Happy Easter Everyone!

April 21, 2019 at 4:10 PM | Posted in baking, cooking, Food | Leave a comment
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I’d like to wish you all a Happy Easter! There will be no Dinner Post today. Spending time with Family and Friends. Until tomorrow, take care!

 

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Christmas Dinner

December 25, 2018 at 6:10 PM | Posted in baking, BEEF, cooking, Food | 8 Comments
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I’m preparing Christmas Dinner for me and Mom. It’s our first Christmas without Dad and it’s a bit sad but I’m trying to keep things upbeat for Mom. We’re having Dinner for just the 2 of us but later in the afternoon or early evening there will be several people coming over so that will help her spirits. For our Dinner I prepared a 4 lb. Prime Rib, Mashed Potatoes, opened up a quart jar of the Canned Green Beans, and Baked some Hawaiian Rolls. Mom had a baked an Apple Pie and a Pecan Pie yesterday. Both were made using Splenda Sweetner. I’d like to wish each and every one of you along with your families a Very Merry Christmas! And to all a good night…..

 

Kitchen Hint of the Day!

December 25, 2018 at 6:00 AM | Posted in baking, cooking, Food | Leave a comment
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MERRY CHRISTMAS Everyone!

Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 7, 2018 at 12:11 PM | Posted in baking, snacks | Leave a comment
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I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

Buckeyes

Ingredients:

Recipe will make about 60 Buckeyes

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!

Walnut Fudge
Ingredients:

3 Cups Sugar or Splenda Equivalent

Chocolate Walnut Fudge

3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

It’s that time of Year…..Christmas Chex Mix

December 6, 2018 at 9:00 AM | Posted in baking, snacks | Leave a comment
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It’s the most wonderful time of the year, for snacks and appetizers! It’s just not the Christmas Holiday without my Mom’s Christmas Chex Mix! Absolutely love this! Such a great combination of ingredients – Chex Cereals, Pretzels, and the Seasonings. They say to let it cool, I love it when it first comes out of the oven and just letting cool for a couple of minutes. Enjoy, I know we do!

Christmas Chex Mix

Ingredients

3 cups corn chex
3 cups rice chex
2 cups whole wheat chex
2 cups cherrios
2 cups mixed nuts
2 cups small pretzel sticks (reduced sodium)
2 1/2 sticks (1 1/4 cups) salted butter, melted
4 tablespoons Worcestershire sauce
2 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Pre heat oven to 250 degrees F.
1 – In large bowl, mix the cereals, mixed nuts and,pretzels. Set aside.
2 – Melt the butter in a bowl (I normally do the full 2 1/2 sticks) and mix in the Worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.
3 – Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes (or just start eating!!). Store in airtight container.

Five Ways to Cook a Thanksgiving Turkey

November 10, 2017 at 12:15 PM | Posted in baking, cooking | Leave a comment
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I came across this article in an email from the PBS/Food website. 5 delicious recipes on how to prepare that Thanksgiving or Christmas Turkey. Just click the link at the end of the post to read the whole article and get the recipes.

If you find yourself loading your Thanksgiving plate with sides and only a little turkey, it may be time to try something new. Even so, you don’t have to resort to Turducken to keep Thanksgiving fresh. Try a new cooking technique instead and you may be surprised by the result; juicier, crispier and more flavorful turkeys that may even convert turkey skeptics. While there’s a cornucopia of ways to cook a turkey, here are five of the tastiest to try this Thanksgiving…….

http://www.pbs.org/food/features/five-ways-to-cook-a-thanksgiving-turkey/

National Doughnut Day 2017 in United States of America – Friday, June 2

June 2, 2017 at 11:35 AM | Posted in baking | Leave a comment
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National Doughnut Day was established in 1938 by the Chicago Salvation Army to honor women who served doughnuts to soldiers during World War I. The holiday is traditionally celebrated on the first Friday of June.

 

 

 

* Dunkin’ Donuts: At participating Dunkin’ Donuts, get a free classic doughnut of your choice with the purchase of any beverage all day Friday while supplies last. Go here to find a Dunkin’ Donuts near you.

* Krispy Kreme: Get one free doughnut of your choice, no purchase necessary at participating locations. Go here to learn more and find participating shops.

Cajun Meatballs

January 4, 2017 at 6:11 AM | Posted in baking, cooking | Leave a comment
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You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie – O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!

 

 

Cajun Meatballs

Ingredients
1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank’s Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker’s Sugar Free Peach Preserves

 
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 – In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 – Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 – In a small bowl, combine the barbeque sauce and peach preserves.
5 – When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 6, 2016 at 6:29 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , , , , , , , ,

I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

 
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 
Buckeyesbuckeyes-001
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

 
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Walnut Fudge

Chocolate Walnut Fudge

Chocolate Walnut Fudge

Ingredients:

3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

Halloween Poke Cake

October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 Comment
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I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!

 

Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor GelatinKraft 2
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
Substitute
* Prepare using COOL WHIP LITE Whipped Topping.
Substitute
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2
http://www.kraftrecipes.com/recipes/halloween-poke-cake-53886.aspx

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