Friday, December 31, 2010

Cherry Nut Bread

This is the same recipe I use for making cranberry nut bread but I just bought some candied cherries and pineapple because they had a screaming deal on those items after Christmas.  I considered making a fruitcake until I read how much work it is to make one.  So I used the candied cherries in place of the cranberries and he loved it. It's an easy recipe and I'll be making it again!

Cherry Nut Bread
2 cups flour
1 cup sugar
1 TBSL baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup cooking oil
3/4 cup chopped walnuts or pecans.
1 cup candied cherries

Grease the bottom and sides of  loaf pan. Mix dry ingredients. Add egg, milk, oil, nuts & cherries to mix. 
Bake at 350 degrees for 50 to 55 minutes until a wooden toothpick comes out clean.

Thursday, December 23, 2010

Chocolate Covered Marshmellows w/Coconut

This is a made-up recipe.  I had leftover almond bark I needed to use up so I dipped marshmellows in it and then rolled them in flaked coconut and let them harden. 

It's a new kind of YUM! And they're so cute!

Microwave Peanut Brittle (Easy!)

I had never made peanut brittle before but a friend encouraged me to try the microwave recipe.  It turned out perfect and was so easy & inexpensive to make. I bought the raw shelled peanuts in the bulk section at the grocery store.  If you love peanut brittle, I hope you'll try this easy recipe.

You'll need:
1 cup raw shelled peanuts, skins on
1 cup white sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

  • Stir together peanuts, sugar, syrup and salt in a 1 1/2 quart microwave-safe container. Cook 8 minutes on high in microwave oven, stirring well after 4 minutes.  
  • Stir in butter and vanilla. 
  • Microwave 2 minutes longer on high.  Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly grased baking sheet.  Spread to 1/4 inch thickness.  When cool, break into pieces. Store in airtight container.  Yields about 1 pound.
  • NOTES: you can add cayenne pepper or jalapeno pepper to this to make it spicy. I advise also adding a few drops of food coloring to distinguish the spicy candy. Not everyone loves sweet, hot brittle!

Habanero Pepper Jelly

I do not have a recipe for this awesome jelly but I had to add it here because I don't want to forget it exists.  One of the paralegals in our office bought some at the Templeman's Meat Market next door to our office last week. She put a little cream cheese on a cracker & topped it with this jelly.  It makes my face so happy!  I wonder what it would taste like on top of salmon?  Anybody got any other ideas?  Let's hear em!
P.S.  Jeremy is getting a jar of this in his goody bag for Christmas!

Wednesday, December 22, 2010

Oven Pan Fried Red Potatoes

Our son-in-law made these for Gene's 60th birthday party and I came home with a hankering for them. I've made them 3 times since then so I felt they were worthy enough for my 'favorites' blog. A great side dish to go along with anything else you might be baking in the oven.  Great for breakfast, too! Also, a special shout out to Sandra Firestack whose cooking blog inspired me to start my own blog for my favorite things to cook.  You should visit Sandra's blog!!

  • Slice up your red potatoes. You can make them thick or thin, you choose.
  • Spray Pam in the bottom of your cast iron skillet or cookie sheet.
  • Spray the tops of the potatoes with Pam after you lay them in the pan.
  • Sprinkle with Oregano and salt & pepper or whatever seasoning you like.
  • Bake in 375 oven for about 20 - 25 minutes. Turn them over and bake for as long as it takes to cook them through.  These thins ones took a total 40 minutes. 

The beauty of these oven pan fried potatoes is you don't have to use any oil or grease.  They are heart healthy taters.  Enjoy!

You're gonna love these!

Saturday, December 18, 2010

Chocolate Peanut Butter Ritz

I don't recall who showed me how to make these, but I would give them a hug if I could remember. This easy recipe is a favorite of all the men in my life.  It's so simple, (blank) could make them.

You need:
Ritz crackers
Creamy Peanut Butter
Almond Bark
Wax Paper

All you do is spread the peanut butter on Ritz cracker, smack it together and dip it in melted Almond Bark. Place it on wax paper and let them set. You can put them in the fridge to speed up the process.

You can add stuff to top like drizzle white almond bark quickly for a really fancy look or add sprinkles. We like 'em plain.


Scones (from New Better Homes & Gardens Cookbook)

2 1/2 cups flour
2 TBLS sugar
4 tsp baking powder
1/4 tsp salt
1/3 cup butter, cut into pieces
2 eggs
3/4 cup whipping cream (or half & half)
1/2 cup craisins (or try different options)

Combine flour, sugar, baking powder & salt. Using a pastry blender, cut in the butter until mixture is coarse crumbs. In a separate bowl, combine milk, eggs and craisins. Using a fork or spatula, stir the egg mixture into the flour just until moistened.

Turn dough onto a lightly floured surface and gently press dough for 10 or 12 storkes. Pat into a round circle and cut into 8 wedges.  Brush tops of scones with a little milk and sprinkle sugar on each one.

Place wedges on an ungreased cookie sheet about 1" apart and bake for 10-12 minutes in 400 degree oven.

You're going to love these! I served them with a little piece of fried ham. Mmmm .. sweet & salty meet!