Today is my momma’s birthday. She’s the best momma around in my opinion, so I hope you have a very very happy birthday!!
On Monday night I was in the mood to make Christmas candy. I haven’t really made candy before, but I had a couple of good recipes so I figured I should give it a try.
First up: Turtles!
My Granny has always made Christmas candy. One of the things I always eat tons of are her turtles. I remembered her vaguely telling me how to make them a couple of years ago, so I put my memory to the test. Here are my very detailed instuctions, lol.
Place pecans on waxed paper in groups of three.
Put a dollop of melted carmel in the middle of each pecan group, let cool.
Put a dollop of melted chocolate on top of the caramel, let cool.
Eat and enjoy.
Next up: Stained Glass Hard Candy!
April (http://wineloverscookingdiary.blogspot.com/2007/12/hard-candy.html) tried this recipe this weekend, so I thought I’d give it a try.
Here’s the recipe:
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
1 tablespoon orange, or other flavored extract (I used strawberry for this particular batch)
1/2 teaspoon food coloring (optional)
1/4 cup confectioners’ sugar for dusting
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners’ sugar. Let cool, and break into pieces. Store in an airtight container.
Some Nikki tips – do not add the flavoring until the bubbles have gone down in the boiling mixture. Also, if you get some of the mixture in your pan and it gets hard before you clean it, run really cold water over it to make it crack and it will come off. I had to actually pick at mine with a butter knife to get some of it off, but it’s not so bad.
I also made Strawberry flavored, I’m going to make cinnamon and some other flavors, but I have to get some more cornsyrup first. Here are a couple of pictures.
After it cooled and I flipped it ontop my counter, so pretty!
All broken up and ready to eat.
Filed under: Candy
Last night Angela and Bo came over to do some cooking. Bo is one of the football coaches at the high school with John. Angela and I made Buckeyes and Marshmallows while John and Bo watched Deal or No Deal. They helped dip some of the buckeyes though….. (well, they would dip 2, then eat 1 and then repeat the scenario. Silly boys.)
The buckeyes turned out really good. (again, my picture skills are not the best)
3 cups creamy peanut butter
1 cup butter, softened
2 teaspoons vanilla extract
8 cups sifted confectioners’ sugar
3/4 pound semi-sweet chocolate chips
1/4 cup shortening
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Now, the marshmallows are a different story. Marshmallows do not taste very good without vanilla, be sure to add it, don’t forget like we did. 🙂
Filed under: Entrees
April posted this recipe on her blog yesterday (http://wineloverscookingdiary.blogspot.com/2007/12/alfredo-bake.html). It was so yummy, several of us made it for supper last night. My picture isn’t the best, so just trust me that it is delish! (I took it in the breakroom at work, so it has a yellow tint for some reason…)
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter
– Preheat oven to 350 degrees-
Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined.
Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese.
Bake for 20 minutes or until cheese is hot and bubbly
This recipe was sooo tasty! I think I’ll make a coupe of changes next time though.
- Stir the cheeses into the casserole
- Put a layer of bread crumbs on the top
- Use grilled chicken
- Probably some other things too, but I can’t think of any right now…
Also, we are trying to eat healthier, so I used reduced fat and no fat everything. Still tasted great!