White Candy Cane Fudge

I love fudge and this is one of my favorite Christmas time fudge recipes.


12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies or candy canes
Line bottom and sides of 8″ x 8″ pan with foil allowing foil to extend over sides of pan by about 1″. Butter foil.

Over medium-high heat in top of double-boiler combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, about 5 minutes.

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.

Refrigerate until firm, about 6 hours but overnight is better. Cut into 1″ squares. Store in refrigerator.

Yields 64 pieces


Magic Bullet-Product Review

Magic Bullet This is one of my most favorite kitchen gadgets-The Magic Bullet. You’ve probably seen the infomercial. I saw it about a hundred times before I bought it. I didn’t order it through TV though. I found it at my local Wal-Mart for about half the price as the TV price. Of course I didn’t get two of them like you get when you order off TV, but then again, do we really need two of them unless we are going to give one as a gift? It did however come with the smaller cup, 4 tall drinking mugs and the rings.

I’ve made frozen margarita’s, ice cream soda’s & malt’s and I’ve chopped nuts with it. The main purpose when I bought it was to make frozen margarita’s. It came with a handy little recipe booklet that I haven’t tried any of the recipes as of yet. I’m satisfied that it does what I bought it to do, the rest is just gravy.

Granny’s Cornbread Muffins

Living in the mid-south like we do, we eat a lot of cornbread. I use to buy package mixes all the time until I discovered how easy it is to make from scratch. Hubby and I have different taste’s though, he doesn’t like his as sweet as I like mine. I make cornbread muffins because I can make the batter to his taste and fill up half of a six cup muffin tin then add more sugar to the other half of the batter and finish filling up the pan. This recipe is for a not very sweet cornbread. If you are like me and like it sweet just double the amount of sugar. You can also double the recipe and make a 9″ X 9″ pan of cornbread or a 10″ cast iron skillet of cornbread.

Cornbread Muffins

1 cup cornmeal mix
2 tablespoons sugar
1/2 teaspoon baking soda
3/4 cup buttermilk
1 egg
2 tablespoons melted butter or stick margarine

Preheat oven to 425 degree’s. Thoroughly spray cups of 6 cup muffin pan with non-stick cooking spray and set aside. In a medium bowl combine cornmeal mix, sugar and baking soda with a wire whisk until well blended. In a separate bowl combine milk, egg and butter; add to dry mixture and stir just until dry ingredients are blended; let set for a couple of minutes. Ladle into muffin cups and bake for 18-20 minutes.

Makes 6 muffins

Tin Can Stew

Even though the days are still warm here, the evening has started cooling down pretty rapidly.  I’ve started making some of our favorite cool weather meals.  Last night I made what I call Tin Can Stew, aptly named by the fact that it uses vegetable from tin cans.  For working women and busy mom’s, this is something that can be assembled in a hurry and left to simmer on the stove while their attention is diverted to the many other details that kids’ and the end of the day bring.

Tin Can Stew

1 pound of browned ground beef
1 29 oz. can of Veg-All Homestyle Large Cut vegetables
1 14 1/2 oz. can pea’s
1 14 1/2 oz. can green bean’s
1 15 oz. can whole corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 cup water
4 tablespoons Better Than Bullion Beef Base

In 4 quart dutch oven combine all ingredients except Better Than Bullion Beef Base.  Bring to a simmer and add the Better Than Bullion Beef Base stirring until thoroughly dissolved.  Let simmer uncovered for about 30 minutes.  Makes approximately 4 quarts of soup.

Ground turkey can be substituted for the ground beef.

If fresh vegetable are substituted for the canned vegetables, allow for a long simmer time of about 1 hour.

Happy Eatin’ Y’all!

Presto Automatic Egg Cooker

Kitchen Gadgets This is probably by far my favorite kitchen gadget. I’ve had it for 20+ years now and it still works great. If it ever wears out and I have to go back to boiling eggs the old fashioned way I’d be lost. Good thing I have the directions wrote down on how to boil them in a pan on the stove top.

It’s probably saved me from having to clean up exploded eggs several times because I have a tendency to forget about something boiling on the stove. With the egg cooker I fill it with water to the appropriate line, set in the rack, puncture the ends of my egg with the pin thingy that used to be a knob in the center of the rack, set the egg in the slot punctured side up, put the lid on, push the button to start it and wait for it to shut itself off when it’s done.

I don’t know what I’m going to do when it wears out because I haven’t seen one in any store in the last 10 years or so.

Flour-less Peanut Butter Cookies

Ever since my grandson Heath was just a little feller, any time he time he came to spend a few days with me he always asked me to make these cookies for him.  Now that he’s a teenage he doesn’t come and stay with me as much.  This last spring he spent his spring break with me and of course the first thing he asked when he got here was if I would make these cookies for him.  We made them together and it was great to get to listen to him tell me about school, football, his girlfriend and all the other things going on in his life.  Anyway, this is a really easy recipe because it uses no flour or leavening.

Flour-less Peanut Butter Cookies

1 cup peanut butter-your choice of smooth or crunchy
1 cup sugar
1 egg
1 teaspoon vanilla

Preheat oven to 325 degrees.  Mix all ingredients with spoon in medium sized bowl until well mixed and waxy or sticky.  Roll into small balls (about an inch in diameter).  Place onto ungreased cookie sheet and press firmly with a fork to flatten.  Place about 1" apart.  Bake for 15 minutes.  Cookies should be light brown and soft when removed from oven. 

Makes approximately 24 cookies.

Happy eatin’!

Monkey Rolls

This recipe is one that I’ve used since my children were very small. Now that they are grown, any time we have a special occasion and I ask them if there is any thing specific they would like me to cook, this is what they ask for. It’s super easy and doesn’t take much effort or time but the results are oh so yummy.

Monkey Rolls

24 frozen dough balls (I use Rhodes)
shortening to grease bundt pan (non-stick sprays do not work as well and rolls will stick)
1 stick butter or margarine, melted (tub spreads have too much water and do not work well)

Grease bundt pan thoroughly. Place frozen dough balls in pan in layers. Place pan in warm spot covered with a dish towel and let sit until dough has risen to nearly the top of the pan.

Once dough has risen nearly to the top of the pan, place pan in preheated 350 degree oven for 15-20 minutes. Once rolls are browned to your liking, remove pan from oven and brush melted butter across tops of rolls then pour remaining butter on top of rolls so that it rolls down between the rolls and the inside of the bundt pan.

Place dinner plate on top of bundt pan, invert and shake rolls onto plate. Rolls will tear of in chunks. Lather with your favorite topping and enjoy.

Happy eatin’!

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