All posts filed under: Holiday stuff

S’moreOes

It is close to summer, that means bonfires and roasting marshmallows. 🙂 a friend went camping last weekend and came up with another new creation. Chasity is calling them S’moreOes. So good she says you will eat the entire box of cookies with only a few mellows left.  1 box Oreo cookies 1 bag marshmallows Roasting sticks And a good fire Place an Oreo on the stick carefully through the center, then spear the marshmallow and then another Oreo. Press together firmly. Roast until your marshmallow is to your liking. Carefully remove and eat! 😜

Punt pizza 

Super Bowl has come and gone….however I think back on all the crazy food we consume on this one day. From BBQ to deep frying, boiling, and baked. The world becomes obsessed with crazy good food on this one Sunday. Myself included I racked my brain for days trying to come up with something different and unique. So……this is it. Maybe you can help with a name. It is pizza, calzone, like….. but not.  2 thick canned pizza crust 1 package johnsonville Italian sausage (5) I used mild flavor 2 tomatoes 1-2 cloves garlic chopped fine or 1 large teaspoon dried  Garlic salt- some pepper not much 1 teaspoon Italian herbs 1 onion 1 bell pepper 1/2 cup sliced Klamata  olives drained 4 cups grated mozzarella cheese 1 cup (divided) 5 cheese Italian cheese, small package  Bundt pan Biscuit cutter or something to cut out dough Cook sausage until almost done, drain on paper towel. Grease bundt pan. Open one pizza crust package and spread out with fingers to increase size by an inch on …

John’s potato salad 

I know I’m late…..the three day weekend is just about over and you have already meal planned for today. However, summer has really just begun and potatoe salad can be served all year long. Truthfully my potato salad is not so great but John’s…….well……people think I made it and ask for the recipe. Super easy, really delicious.  6 russet potatoes pealed and cut into TWO INCH HUNKS 8  eggs  (hard boiled) Two cups of mayonnaise or more if needed 2 stalks of finely chopped celery Salt and pepper Boil potatoes hunks in salted water for ten minutes, add eggs in the shells to the same pot, put a lid on it and turn off heat. Let sit for twenty minutes. Everything will be done then. Remove hard boil eggs and place on plate or in bowl to cool. Dump potatoes in strainer to drain and rinse will cold water. Just a light rinse. Place in serving bowl and refrigerate until completely cool. When cool add mayonnaise and stir, chop celery, slice the eggs and add …

Peanut brittle

   Super easy brittle you can do in the microwave. Fun for kids to watch you make it…..kind of like a science experiment with the bubbles and color changes. This recipe cane be changed up to make it salty or spicy hot or even both, depending on your tastes for that day.  1 cup sugar 1/2 clear Karo syrup 1 tablespoon butter 1 teaspoon vanilla 1 teaspoon baking soda 1 cup raw peanuts (no skin works best but with skin is okay)  Extra butter to coat cookie sheet with Butter a cookie sheet all over the bottom. Then in a microwave proof clear bowl mix Karo and sugar together. On high heat zap for 4 minutes. This will be HOT SO BE CAREFUL.  Remove from microwave add peanuts, stir. I sometimes add a half a cup more just because….place back in micro for 3 minutes, check to see if mixture just starts to turn color and/ or the peanuts have a strong peanut smell. DO NOT OVER COOK.  You might need to do this twice. …

Oatmeal raisin cookies

Always a favorite cookie….. I have change up a standard recipe using golden raisins and more brown sugar. These are soft, chewy yummy good. I had to hide them from John because he was inhaling them, literary as fast as they came off the cookie sheet. It still did not work, he found them…..so I now make a double batch. This way I can have a few too.  1 1/4 cup brown sugar 3/4 cup white sugar 2 eggs 2 1/4 teaspoon vanilla 1 cup butter. Or 2 sticks soften 3 cups rolled oats  2 cups flour 1 tsp salt 1 tsp baking soda  1 tsp baking powder 1 1/2 cup golden raisins  Cream sugars and butter, add eggs. Add everything else together and stir until thoroughly mixed. Place about 2 tablespoon size cookie dough on greased cookie sheet bake 350 for 8-11 minutes. Cool on racks. As always we hope you enjoy

Vanilla Carmel cake with coconut pecan frosting

With a name like that you’d think this recipe is time consuming and hard….nope, very easy and you can buy everything at your local market. I am very pleased with the flavor of the cake and how moist it is too. The frosting is up to you, I choose the coconut pecan because it is not too terribly sweet.  Box or vanilla cake mix ( follow the directions on box) 2 teaspoon vanilla 1/3-1/2 cup melted carmel….I used a good quality carmel product, melted squares will work 1 can coconut pecan frosting Grease 13×9 pan, make cake mix according to box directions, however add the extra vanilla while mixing. Pour into pan, drizzle carmel slowly all over the cake batter in thin strands. No system to it….just long and as even as you can threads.  Bake according to directions. After cake is cooled spread the frosting over the cake. The carmel will melt into the cake and add a wonder flavor to the white cake. You might want to eat it without frosting too.  As …

Créme Brûlée French toast

Years ago we use to do football brunch parties. Always trying to tip the scales with something different and wonderful, this breakfast/brunch dish was introduced. For the life of me…..old age has set in……I can not remember who brought this or gave us the recipe. It is yummie and a nice morning treat. This serve about 6. 1/2 cup butter 2/3 cup brown sugar 3 tablespoons maple syrup 12    1″-1/2″ slices of callah bread (you’ll use the loaf) 6 eggs 1 cup half and half or grand marnier ( if you want you can split this to have both)  2 teaspoons vanilla 1/4 teaspoon salt 1/4 orange juice 1/2 cup white sugar Preheat oven to 350: butter a 9×9 baking dish. In saucepan melt butter, sugar and syrup until it turns brown and will pour. Pour into baking dish. Trim crust from bread and layer over sauce. Wisk eggs, half and half, vanilla, salt, oj and sugar. Pour over bread, allow bread to soak up the liquids out 5-10 minutes then bake for 35 …

Spice pancakes with butter pecan syrup

  I am not sure if Texas is the pecan capital or not but they sure have a ton of trees here and Texans are very proud of their nuts. They are know as “gold in a shell” for us non native folks…..expensive and expensive. Need I say more. Trees here are everywhere and if you live in town with them you know you can pick them off the ground….in a public place of course or asking a property owner if you can collect from them. With a little effort and sometimes a big mess you can acquire a nice sack full of shelled ready to eat pecans. This is one of many delights I have come up with using these little jewls.  I created these spice flavored pancakes and with the butter pecan syrup it is a wonderful winter treat. You can serve this with sliced bananas too.  Recipe is for 2-4 folks 1/4 cup butter 2 cups good syrup 1 cup pecans broken up….kind of large pieces To start butter pecan syrup. Melt butter …

Best banana nut bread….ever

I’m here to tell you….I have had so many people just love this bread. It is a bit different than most since I have tweaked the recipe to perfection. This freezes well and can be made with stored up, left over, frozen bananas. After baking putting it in a toaster with a slap of butter, yum….even better…..a side of coffee or tea makes this bread a hit at any breakfast gathering. I like it so much I make two loaves at a time. This is a single recipe so you will have to double it. The first loaf barely makes it until the next day….the second I freeze. Just wrap tightly in plastic wrap, then foil, then in a freezer bag. ( I don’t like my stuff getting weird in the freezer, so lots of protection.) 2 c flour maybe 1/4 -1/2 cup more if really big bananas and the mixture is super gooey 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 1/3 c white sugar 1/3 cup brown …

Hot buttered rum

Oh baby it’s cold outside……especially right now on the west coast. And I bet you are thinking of something hot other than tea or hot chocolate…… Here is a great hot drink that kids can enjoy too….just omit the rum before serving…..or use rum flavoring instead. This mixture can be stored in the freezer too for a very long time……if it last that long. 1 pound confectioner sugar 1 pound brown sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Dash allspice 1 pound butter (soften just a tad) 1 quart vanilla ice cream…soften just a tad too Mix everything together in large bowl. You should refrigerate until ready to use. For long term future use….place in air tight container and freeze.  To use: mix 1 heaping tablespoon with a jigger of rum (or small amount of rum flavoring) in mug….mix, fill cup with hot water and mix again. You can top it off with whip cream and chocolate shavings or light sprinkles of cinnamon.  As always we hope you enjoy.