Sugar Plums

Habitat: United States/Portugal

Description: These are small candies made from a melange of dried fruit and they are great to make with kids, in which case, use the orange juice. Otherwise, for an adult version, go for the “spirited” variation. There are several ways to finish them off and I suggest that you choose at least two of the options.

Field Notes: The original version may have originated in Portugal where fresh black figs and cooked green plums were used to make a similar candy. I always associate them with the Sugarplum Fairies from The Nutcracker ballet. I think this is what the fairies eat when they want to sneak a sweet treat!

Special Characteristics: Quick to make, Extra fancy, Sturdy enough for mailing, Keep well, Fun to make with kids

Ingredients:
1/2 cup finely chopped pecans
1/4 cup finely chopped dates
1/4 cup finely chopped dried figs
1/4 cup finely chopped dried plums (prunes)
1/4 cup finely chopped dried cherries
1/4 cup finely chopped golden raisins
1/4 cup unsweetened grated coconut
2 tablespoons rum, orange liqueur or orange juice
Sugar

Optional Toppings:
Powdered sugar
Finely chopped pistachios
Finely grated bittersweet chocolate
Cocoa
Unsweetened grated coconut

Directions:
The key to this recipe is to have the nuts and fruits all the same small size. You may chop them by hand, or, chop one by one in food processor fitted with metal blade, pulsing on and off until the desired size is reached.

Place nuts, all the dried fruit, coconut and liquid of choice in medium bowl. Mix together by hand until thoroughly combined; the consistency should hold together when compressed. If it is dry, add a little more liquid.

Roll mixture into 1-inch balls compressing the mixture so that it sticks together. Place sugar in small bowl and roll sugarplums in sugar to coat completely; place in small fluted paper cups, if desired. For the optional toppings: instead of rolling them in the granulated sugar, roll them in the suggested toppings. Try a few different versions, such as some rolled in pistachios, others in cocoa or coconut for a real variety of flavors, colors and textures. (Sugarplums may be refrigerated in an airtight container for up to 1 month).

Yield: 36 sugarplums

Pumpkin Spice Truffle

I think this is the same recipe I made about a year ago for Thanksgiving.  It tastes just like pumpkin pie but is so much lighter and frankly, lovlier.  I'm going to make it again.  Yum!!

Ingredients:

• 3 cups heavy cream
• One 15-ounce can pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• Pinch salt
• One 7.5-ounce jar marshmallow cream
• 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
• 3 tablespoons dark rum (I use apple juice)

Directions:

1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
3. In a medium bowl, sprinkle the gingersnaps with rum.
4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Easy Egg Nog

Egg nog is a pretty simple drink to make. This is the perfect recipe for egg nog novices. It's non-alcoholic, so make enough to share with the kids.

Ingredients:

• 2 eggs, beaten well
• 3 tbs sugar
• 1 tsp vanilla
• 1/8 tsp nutmeg, ground
• 2 1/3 cups milk

Preparation:

Blend all the ingredients together and serve chilled.

Apple Butter Pumpkin Pie Recipe

Please click on the title - it will take you to a cooking website.  Looks yummy!!!

Adam and Eve's apple dumplings

Recipe courtesy of my friend, Pat. Perfect for a snow day or slow weekend morning during the winter.

Crescent dough triangles (I would think you could press down the cheap biscuits if that is what you have on hand)

2 apples peeled, cored, and sliced in 8 slices

2 sticks butter

1 1/2 cups sugar

1 teaspoon cinnamon

12 oz. can Mountain Dew (not diet)

Place 1 slice of apple in each triangle of crescent dough; roll up from wide end. Place in sprayed 9 x 13 baking pan.

Melt butter and mix in sugar and spices. Pour over dumplings. Pour on Mountain Dew.

Bake 45 min at 350 degrees. Serve with ice cream if you want!

Enjoy this perfect day!!


(Note: I made this on a big snow day.  They were absolutely awful.  I'd recommend diet Sprite or Sprite next time if possible.  These were horribly sweet and the boys refused to even try them.  So I pretty much ate most of them; then had to throw the rest away to save my hips...)

Collard Greens

Recipe courtesy of flylady.net

I do not cook my like my granny used too. I saute mine.

You will need an iron skillet and a lid for this one. LOL they do not taste right otherwise.

1-2 bunches of Collard greens (cut out he tough stems, lay flat and cut a whole stack into one inch squares.)

1 small package of peppered side meat.(you can use bacon if needed) Cut into little pieces before you fry it crisp. Drain the grease and add a good olive oil.

Now add your cut up collard greens. Stir-fry until they start to get dark green. Then add about 1/4 cup of water, white wine or some of broth. Put the lid on and steam for around 10 minutes on a medium heat. Stir after 5 minutes.

Cooked like this you still have all the vitamins and minerals left. Taste yummy. You can use spinach too. You can even use frozen leaf spinach. If I use spinach I add some minced
garlic to the olive oil.

Black-eyed Peas Recipe

Recipe from Flylady.net

1 onion chopped and sauted in olive oil
1 T of dried hot peppers ( we like it hot)
1 teaspoon of minced garlic
1 teaspoon of salt
2 cups of dried peas
8 cups of water
1 Country ham hock or fat back

After you saute the onions, garlic, and pepper: add peas and water, Bring to a boil and boil one minute. Turn off and let sit for 1 hours. Then continue to cook on medium low heat for 3 hours. If the peas start to dry out, only add boiling water to the pot. Cold water will cause the peas to crack and turn to mush.

Serve with collards and cornbread.

Photos of Christmas Cookies

I just updated my Christmas cookie posts with cookie pix! Go see - go see!!

Peanut Butter Marshmallow Bars

PREP TIME: 30 min

COOK TIME: 25 min

YIELD: 2 dozen bars

Ingredients:

• 1/2 cup Crisco® Butter Shortening Sticks, plus additional for greasing
• 1/4 cup firmly packed light brown sugar
• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup sugar
• 1 large egg
• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/4 salt
• 1/2 cup Jif® Creamy Peanut Butter
• 4 cups miniature marshmallows
• 1/2 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:

1 HEAT oven to 350ºF. Grease a 13 x 9 x 2-inch glass baking dish with shortening.

2 COMBINE brown sugar, 1/2 cup shortening, peanut butter, sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.

3 MIX flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Press into prepared dish. Bake 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes.

4 PLACE peanut butter in microwave-safe measuring cup. Microwave on HIGH (100% power) for 1 minute. Pour over cookie base. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows.

5 RETURN to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into 2 x 2-inch bars.

Triple Berry Angel Cake

Ingredients:

• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish

Directions:

1 CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.

2 COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.

3 GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.

Strawberry Angel Cookies

PREP TIME: 10 min
COOK TIME: 12
YIELD: 3 dozen

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips

Directions:

1 HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.

2 BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.

3 BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

TIP Store between sheets of wax paper to keep from sticking together.

Starbucks Cranberry Bliss Bar

Servings: 16
Cook time: 40 minutes

Ingredients:
Cake:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting:
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing:
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

Directions:
1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth.

Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan.

Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Matzo Ball Soup

2 eggs
1 tbsp olive oil
1 tbsp ice water
3/4 cup matzo ball mix
6 cups low-sodium chicken broth (skim fat)

In a small bowl, blend eggs, olive oil and ice water with a fork. Add matzo ball mix and stir with fork until evenly mixed. Place bowl in refrigerator for 15 minutes.

In a 4-quart pot, add 2 1/2 quarts of water and bring to a boil. Wet hands and form batter into balls approximately 1-inch in diameter. Drop into boiling water. Cover and reduce heat. Simmer for 20 minutes.

Drain and discard water. Add broth. Yield: 6 servings (1 cup broth, 2 matzo balls each).

Latkes (Potato Pancakes)

6- 5 oz white potatoes, peeled, grated and drained
2 medium onions, peeled and grated
3 egg whites
2 eggs
1/2 tsp pepper
3 tbsp matzo meal

Mix all ingredients well. Drop spoonfuls (approximately 2 tbsp each) of mixture onto a nonstick baking sheet. Bake at 425° F for 30 minutes or until brown, turning after 15 minutes. Yield: 6 servings (2-4-inch pancakes each).

Egg Nog

From Foodtv.com
Goes well with Christmas cookies & Christmas dinner!!

1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste

Split the vanilla bean and scrape out the seeds, set aside.

In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.

Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.

Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture.

Sprinkle the top with the mace before serving.

Christmas Sausage

Traditional sausage for our family - to eat on Christmas morning after opening the presents. This is from the principal of my Elementary school - Mr. Chase. Churchill Road Elementary School. In the early & mid 80s. He was such a nice principal! He married Mrs. Schulzeburger - the secretary of the school. Fun!

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Bisquick Sausage Balls

1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.

Makes about 5 dozen.

NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers

Corned Beef & Cabbage in the Crockpot

I made this this morning in my crock-pot! I can't wait to eat dinner tonight!!

Place in crock pot in order:

3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges

Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high.

To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

Homemade Valentine Spa Treatments

[Got these in an e-mail & thought I'd put them here because I have no other place to put them!]

Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk

Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.

Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin

Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.

Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil

Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!

Holiday Peppermint Pie

Crust:
1 1/2 C graham cracker crumbs
1/3 C butter, melted
1/4 C sugar

Filling:
3/4 C semi-sweet chocolate chips, melted and divided
1 pkg (250 g) cream cheese, softened
4 C (1 L) frozen whipped topping, thawed, divided
1/2 C milk
1/2 t peppermint extract
3-4 drops red food coloring (optional)
1 pkg (3.4 oz / 102 g) white chocolate or vanilla instant pudding mix
6 small candy canes or 8 peppermint candies, crushed (about 1/4 cup)

1. Preheat oven 375 degrees F (190 degrees C). In large bowl, mix graham cracker crumbs, melted butter and sugar until well blended. Press evenly into bottom and sides of Deep Dish Pie Plate, using Baker's Roller. Bake 8 minutes or until lightly browned. Remove from oven; cool completely.

2. Place chocolate in small bowl. Microwave, uncovered, on "high" 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over the bottom and partway up the sides of the crush; set remaining chocolate aside.

3. In large bowl, whisk cream cheese until smooth. Set aside 1/ C of the whipped topping for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.

4. If necessary, reheat remaining melted chocolate in microwave on "high" for 10-15 seconds; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.

Yield: 12 servings.

Nutrients per serving: Calories 320, Total fat 19 g, Saturated Fat 13 g, Sodium 240 mg.