Tuesday, December 27, 2016

Thanks and So Long for Now....



As the end of the year comes, so do changes in our lives. 

Sometimes, they're hard decisions, and other times they're easier. 

I'm cutting back on time at my blog in the new year. 
That was the easy decision...

TRUTH IS...MY FAMILY NEEDS ME. And I gotta keep
FIRST THINGS FIRST! 

Since I have over 1600 recipes/posts here, I will not just be walking away. 
I'm just going into S-L-O-W mode! And my blog will remain 'up'. 

I'll never be able to thank all of you for your awesome support over the years. I had NO clue what I was getting into when I began blogging.  

I have learned and grown and been stretched in ways I couldn't have ever imagined...and I THANK YOU!!!  For your support, and love, emails and comments..for everything you've done to enrich my life! 


I won't be sharing weekly recipes, but hope to post randomly.
I do hope you'll watch for my "Flashback Friday" posts sharing recipe links,
after taking a big break in January.  

I will still be sharing links at Facebook and Twitter

AND...I need more time to work on Cookbook #3 - hoping to publish it 
in the early fall of 2017.  I'd love for you to watch for that....

I'm really dreading the 'hole' in my heart I'll have from missing all the interaction in this amazing blogging community. That's definitely the hard part.

I never imagined how much I would love and care for so many that I've never met in person, but seem to know so well.  And depend on! 

So thank you from the bottom of my heart...though for each of you, there
is no bottom to my heart. 

I'll be seeing you around....

Thanks for your prayers for me and mine, as I remember to thank God for you. 




Friday, December 23, 2016

1-2-3 Fudge & Weekend Potluck #253

WELCOME TO WEEKEND POTLUCK!



This will be the last WP for this year....and sadly, it's my very last one. 

I'm having to slow down at my blog...we all have to make choices, don't we? 


As I look at this group of beautiful faces, I feel many emotions!  How privileged I am to have been a part of this elite group for years!  Oh how I've enjoyed it. I will truly miss being a part of this awesome team, but know this is the right thing for me...for now.  


My family needs more of me...


Knowing these women has been a real game-changer for me.  I admire each of them so and have learned from every one of these amazing cooks! They have become dear friends. I do hope you'll continue to support these ladies and this awesome party!


AND.....

THANKS SO MUCH TO ALL OF YOU, OUR READERS, FOR YOUR SUPPORT AND ENCOURAGEMENT. You're amazing too! It's been a fun ride for sure. 

OK....I'm gonna go blow my nose while y'all head on down to the party!! 



Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


1-2-3 Fudge by The Better Baker

(Thanks a million for all the attention this got!) 

Recipes that caught our attention ~


Rocky Road Chocolate Spoon Cake by The Farm Wife Cooks


Christmas Jam by Kitty’s Kozy Kitchen

Featured Hostess Recipe ~


Crockpot Maple Brown Sugar Ham by The Better Baker


Your Hostesses ~


Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:
  1. LINK BACK HERE from your post so that others can find the fun. 






Thursday, December 22, 2016

Praline Graham Cracker Candy - YUMM!

I am going to throw this one out to you at the last minute, as it's quick and easy. I've made it twice this week and MUST share....

It's SOOO darn good! In fact, it's pretty addicting!

It only takes a few minutes to make along with a few ingredients.
I love that this is fairly frugal too. 

I've been making this sweet treat for many years, and always go back to it!


Great for fulfilling last minute needs for something delish that everyone will love. 

I think this is a bit 'lighter' than some recipes I've read, in that the 'syrup' base has less butter and sugar....so it's not overly sweet, but very YUM. 

Perfect for that holiday tray or summertime fun.  

(hover over photo to pin) 

PRALINE GRAHAM CRACKER CANDY 

12 whole (honey or cinnamon) graham crackers, broken in half
(There's usually 9 or 10 in a sleeve)
1/2 c. chopped pecans
1 stick + 6 Tb. butter (14 Tb. total)
1/2 c. white sugar
1/4 c. brown sugar
(or use 1/2 c. brown & 1/4 c. white)

Preheat oven to 350. Lightly grease a 10" X 15" cookie sheet with sides. (I have learned to line it with non-stick foil). Line with the graham cracker squares. Sprinkle pecans over top (or sprinkle them over the top AFTER you pour on the glaze). In medium saucepan, melt butter, then add sugars; bring to a boil.  Boil for 2 minutes, stirring occasionally. Drizzle over the crackers, spreading as evenly as possible. (The sauce will bubble up and cover the crackers). Bake 7 - 8 minutes until bubbly all over. Remove from oven and allow to cool. (I set in the garage where it's chilly). Cut or break the crackers into pieces. 

Linked to Weekend Potluck

You may also enjoy this quick candy...








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Wednesday, December 21, 2016

Bacon & Cheddar Cheeseball (New Recipe)


This is a simple and quick appetizer that you can make with little fuss. 

Everything's better with bacon right?  *-* 

If you need a little something something to take to your next holiday gathering, go ahead and make this one. It's sure to be eaten up. 

I found the recipe at Chocolate Moosey. I tweaked it a bit by using dry Ranch dressing instead of the spices...and used a little more. 

This will keep well for a few days so feel free to make ahead. 

Enjoy soon!


BACON & CHEDDAR CHEESEBALL

1 - (8 ozs.) box cream cheese, softened
1-1/2 c. shredded sharp cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
(or substitute 1/2 pkg. dry ranch dressing for spices)
1/2 c. crumbled cooked bacon (about 5-6 cooked slices)

In a large mixing bowl, beat together the cream cheese, cheddar cheese, onion powder, garlic powder, and salt. Form the mixture into a ball and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.

In a small bowl, add the bacon. Unwrap the cheese ball and roll into the bacon until completely covered. Refrigerate until ready to serve on crackers. For easier spreading, remove from the refrigerator 30 minutes before serving.



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Bacon Wrapped Tater Tots










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Tuesday, December 20, 2016

Crockpot Cinnamon Roll Casserole

YUMMERS!!!! 

This is a fabulous and easy dish to make for a crowd...breakfast, brunch or anytime of day. And especially good for a holiday! 

I love making anything with canned biscuits (besides baking them) and couldn't wait to make this one after seeing the recipe at Cris's Recipes that Crock

It's not only scrumptious, it's fun to make too! We will be sure to enjoy it again and again. 


CROCKPOT CINNAMON ROLL CASSEROLE 

2 (12 ozs each) tubes refrigerated cinnamon rolls, cut into quarters, divided
4 eggs
1/2 c. whipping cream
3 Tb. maple syrup (or honey)
2 tsp. vanilla
1 tsp. cinnamon
(I love using Pampered Chef Cinnamon Blend)
1/2 tsp. nutmeg
(Reserve icing containers) 

Spray a 6 - qt. crockpot with cooking spray. Place a layer of cinnamon roll pieces in bottom of crockpot, covering the bottom. 

In medium bowl, whisk eggs, whipping cream, maple syrup, vanill and spices until smooth and blended. Pour evenly over rolls in crockpot. 

Place remaining rolls on top and drizzle one container of icing evenly over rolls. 

Place paper towels, or a clean towel, over top of crock, before placing lid on.
(This collects moisture and keeps it from falling onto baked good). 

Cook on low for 2-1/2 - 3 hours (be sure to check at 2 hours), or until sides are browning and rolls are cooked. Drizzle last container of icing over the top and serve warm. 

Linked to Weekend Potluck


You may also enjoy these dishes made with canned rolls..













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Sunday, December 18, 2016

Orange Creamsicle Cake Bites

A fun and simple treat.  Simply bake the cake mix according to package directions...cool...crumble...mix with some frosting....roll into balls..chill...dip. 


They are so tasty - these will remind you of a creamsicle ice cream bar
with that orange/vanilla combo going on. 

A quick and delicious treat any time of year, but especially great for the
holidays.  Like Halloween and Thanksgiving...
AND CHRISTMAS!

Enjoy soon! 

Tickled to see this recipe at Miss Candiquik


ORANGE CREAMSICLE CAKE BITES

1 (16 ozs) box orange supreme cake mix, plus ingredients for cake
1/2 c. cream cheese (or buttercream) frosting
2 pkgs. (16 ozs each) vanilla almond bark
sprinkles & orange food coloring, optional 


Mix and bake cake in a 9" X 13" baking pan, according to box directions; cool. 
Crumble cake into a large bowl (large pieces are fine, it all breaks down when it's stirred). 
Add frosting and mix until moistened. (You may want to add another Tablespoon of frosting, but if you keep stirring, it will all come together, even though you'll be sure it's just going to be too dry). 
Roll mixture into 1" balls. Chill for 1 - 2 hours in the refrigerator. Melt the almond bark according to package directions. If desired, add orange food coloring. (I personally like the white contrast with the orange cake part). 
Dip balls into melted almond bark and set on waxed paper to chill. Top with sprinkles if desired. 

Yield: 35 - 40 cake balls

Linked to Weekend Potluck


You may enjoy these recipes using a cake mix...
















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Melt-in-Your-Mouth Pecan Rolls



Oh how I've wanted to share this simple recipe with you!

These would be fabulous to serve on Christmas morning...few ingredients...little fuss...so much deliciousness!!! 

But I had to wait for an opportunity to share it with someone(s) because I could easily gobble up the whole thing myself.

With only a few on-hand ingredients and a pkg. of crescent rolls...you're set to ummm....roll.  *-* (Or unroll as the case may be!)

I had a hard time finding the photo in my files...I was surprised I hadn't separated each of the rolls. This photo shows SIX...they are just small rolls, but BIG in flavor and taste!

(I think I honestly know what happened....after sharing them the first day, I was SO excited to DIVE into the leftovers the second day, I must have been in too big of a rush to separate these lovelies before snapping a shot)... 

(hover over photo to pin) 

Made with crescent rolls, I have loved these tasty treats for so long.  This recipe is in my first cookbook. I've always cut back a bit on the sugar amount, and think they're perfect every time.

Ready to bake in just minutes...I hope you'll make these over the holidays...and be willing to share! Cause they are FAN-TA-BU-LOUS! I think they'll become a favorite at your house too. 

You might need to double the recipe second time around! =)  Just use a 
9" X 13" pan...

(hover over photo to pin) 

MELT-IN-YOUR-MOUTH PECAN ROLLS 

1/4 c. butter, melted
1/4 (scant)* c. packed brown sugar
2 Tb. light corn syrup (or honey)
1/2 c. chopped pecans
1 (8 ozs) pkg. refrigerated crescent rolls (or sheet)
2 Tb. white sugar
1/2 tsp. ground cinnamon 

Preheat oven to 375. Grease 9" square baking dish.  In small bowl, combine butter, brown sugar (*scant means 'less than') and corn syrup; spread in bottom of dish.  Sprinkle with pecans. Unwrap crescent rolls, keeping it in a roll. (I told you this was easy!) 

Be sure to pinch perforations together. Cut into 16 pieces. 
(HINT: Cut dough in half, then each half in half and cut each section into 4 pieces) Voila!

In small bowl, combine sugar and cinnamon; roll each piece of dough in mixture and lay over top of brown sugar mixture.  Make 4 rows of 4. Bake about 15 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. (Hold plate over top of baking dish, then, with oven mitts on your hands, turn the plate over holding onto both. Serve warm.

Yield: 16 small rolls
(about 4 or 5 servings!) 

Linked to Weekend Potluck

 










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Friday, December 16, 2016

Martha Washington Candy & Weekend Potluck #252


A Warm Welcome to another week of Weekend Potluck!


SO many great ideas to add to your holiday menu....please take time to sit and sip your coffee while pinning and printing these delectable dishes shared with us! 


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Martha Washington Candy by Call Me PMc

Recipes that caught our attention ~




Sour Cream Cookies by Big Rigs ‘n Lil Cookies

Featured Hostess Recipe ~




Your Hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:


We only have ONE simple rule to be a featured recipe:
  1. LINK BACK HERE from your post so that others can find the fun. 






Wednesday, December 14, 2016

Crazy-Good Cranberry Crunch


Ohhhh...I do hope you won't go through the holiday season without trying this 
simple...and simply delicious dish! 

It's one of those recipes I've thought MUCH about...and just decided I needed to make it for ME to enjoy! 

It will be enjoyed again and again because it's quick, delicious, frugal and satisfies my cravings for cranberry. 


So I did...and am SO glad I did. I added some fresh grated nutmeg to the topping...and sprinkled chopped pecans over the top.

I did reduce the amount of brown sugar and butter just a tad and it was still wonderful, but no doubt adding the full amount makes it awesome! 

It doesn't make a lot...has only 5 basic ingredients...and it was holiday time and time to SPLURGE! I was hungry for CRANBERRY something and this truly hit the spot! 

I sure enjoyed the crunch of the toasted nuts on top. 

That's optional, but really, why would you want to leave them off?  (Unless of course someone has a nut allergy). They add a wonderfully, toasty crunch that really made the dish for me.

I have always loved C-R-U-N-C-H! 

This is another wonderful recipe from Christy at Southern Plate...and you can 
NEVER go wrong with her sweet and easy recipes....you won't ever be disappointed. Please stop by and pay her a visit.  I can guarantee you'll see something there you can't wait to make. 



CRAZY-GOOD CRANBERRY CRUNCH 



1 c. oatmeal (old-fashioned or quick) 
1/2 c. all purpose flour
1 c. brown sugar (light or dark)
(I used 3/4 c.) 
1/2 c. butter (1 stick), softened but not melted
(I used 6 Tb.) 
1 (16 ozs) can whole berry cranberry sauce
(I'm sure jellied works just fine too) 
about 1/4 tsp. fresh grated nutmeg, optional
chopped nuts (I loved pecans), optional

Preheat oven to 350. Grease 9" pie plate or 8" square pan; set aside.

In medium bowl, combine oats, flour, brown sugar; cut in the butter with a fork or pastry blender. Press half the oat mixture into the bottom of the prepared dish. Spread the cranberry sauce over the top (I stirred a bit of it in the top of the can to get started, and once I removed some of it, stirred some more, so it would spread easier.) Top with remaining crumbs, then sprinkle nuts (& nutmeg if using) over the top. 

Bake about 45 minutes or until golden brown.

Serve warm with ice cream or Cool Whip. 

Linked to Weekend Potluck


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