Friday, December 22, 2017

Leader Enterprise - Dec. 20, 2017 - Quick Last Minute treats to give

Here we are at "The Most Wonderful Time of the Year", though for many of us, it's a difficult time. We may feel pressure to be jolly, but we're not. Some may have lost their jobs, have family rifes, or have lost a loved one and we're not feeling the joy we'd like to.  We buried my baby brother, Terry King, last week.  My mom passed in December too, so I can certainly empathize with those who are struggling with that 'empty seat' at the table this year.  We should remind ourselves of the REASON FOR THE SEASON - John 1:14 says "The Word was made flesh, and dwelt among us" we are never alone. Another practical way to help us through these tough times, is to set our focus on Others. 

Here are some quick and easy treats that you can share with your neighbors, the mailman, school lunchroom ladies or the school janitor to let them know you appreciate them! Your kids can help with these things - share with them the joy of knowing how good it feels to give. 

A recipe from Christy Jordan's "Southern Plate" blog....


1 pkg. (1 lb. 8 ozs.) Almond Bark (white or chocolate)
36 holiday mini muffin papers
2 cups of one or more of the following: salted peanuts, Rice Krispies Cereal, dried cranberries, crushed candy canes, raisins, any chopped and salted nuts, or chopped dried fruit

Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave at one minute intervals, stirring after each, until smooth and creamy. Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. Put them in the refrigerator to hurry up the process if need be. Package and give with a smile. 

1 pkg.(9" x 13" pan size) fudge brownie mix
48 striped (candy cane) chocolate candy kisses, unwrapped
Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

1 (15 ozs) roll refrigerated ready-to-slice peanut butter cookie dough
48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4-inch slices. Cut each slice into quarters. Place each quarter into ungreased mini muffin pans. Bake 8-10 minutes. Remove from oven and immediately press an unwrapped peanut butter cup gently and evenly into cookie (right side up). Cool before removing from pan. Refrigerate until firm. Yield: 4 dozen cookies.


(1 lb. 8 ozs.) pkg. white almond bark
2 c. peanut butter, creamy 
6 - 12 ozs. semi sweet chocolate chips 

In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside. In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter is mixed well and creamy. Spread mixture onto a waxed paper-lined 15" x 10" x 1" jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife. Chill until firm. Cut or break into pieces. Store in refrigerator.

I look forward to sharing with you in the new year. 

Christmas is not so much about opening presents, but more about opening our hearts. ~Unknown 

Monday, December 11, 2017

Copycat Almond Roca {New Recipe} (And I have reprints of my first cookbook!)

I've been making this recipe for so many years! Toffee is one of my weaknesses and this stuff is right up my alley! 

I remember the first time I ate it - it was gifted to me and I just
couldn't help but SWOON! 

I love it because it's very frugal, has chocolate, and is irresistible! 

And it's in my first cookbook...RECIPES & RECOLLECTIONS listed as 

(After having sold out all I had on hand, I just received I have a limited amount and would love to get one in your hands before Christmas!
click on the link here for contact info. Please give it time to load and the brown background will disappear, making it easier to read.)

{You have to contact me personally to get these books - they are not being sold in stores...yet} 

I made this with chopped pecans for years, but realized if I used
sliced almonds, it was a lot like Almond Roca. 

SO....use what you love best, but whatever you do, don't forget to make this for gifts this holiday season.  All the recipients will thank you!!! 

(or Toffee)

1 c. white sugar
1 c. butter or margarine (2 sticks) 
3 Tb. water
1 Tb. light corn syrup, optional
1 c. sliced almonds (or chopped pecans), divided
1 c. semi-sweet chocolate chips 

Grease 9" x 13" baking pan. Sprinkle half the nuts in the bottom of the pan. In medium saucepan, cook sugar, butter, water and corn syrup together to 260 degrees, or hard ball stage; stirring constantly.  Pour mixture into prepared pan. (You may need to spread it some - and it may not fill the whole pan). Sprinkle chocolate chips over the top.  When melted, spread smoothly, then sprinkle with remaining nuts.  Cool, cut or break into pieces and enjoy like crazy!  

And don't forget to give some away before you enjoy it all yourself!! 

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Friday, December 8, 2017

Flashback Friday - Gotta have Christmas Candies!


Can't have the holidays without some candies!
Hope these add some sweetness to this busy time of year...
You'll be SO glad you tried them. 

SWOON!  Some have told me these are the BEST caramels they've ever eaten. 
No candy thermometer needed!!! Go for it!  Salt the tops if desired. 

Melt chocolate...stir in nuts and marshmallows...drop onto waxed paper..roll..make ahead. Only 5 ingredients.  LUSCIOUS! One of my mom's favorites...

Gotta try it to believe it.  Less than 1 minute in the microwave...add a few crushed Nutter Butters for crunch...and you're all set.  Can you say AH.MA.ZING?? 

These simple no bake candies are addicting!
They remind me of my mom...caramel-y!! 

Friday, December 1, 2017

Peppermint Mocha Cheesecake Dip {Option to add Essential Oils}

I am SO excited to share this simple recipe with you!

I've wanted to make it for a long time and I finally made it to share for a Thanksgiving feast with friends-like-family! 

I saw the recipe at Melissa's Served Up With Love months ago and have been thinking about this so much, I really did dream about it a while back!!!  I made a few simple changes, that are optional, so just do your 'thing' like I did, and it's sure to be gobbled up quickly. 

It's so easy and will be a real hit at any (holiday) party!

Honestly, it whips up in just minutes!!! 

My hubby had surprised me with some Andes mints recently, and 
lo and behold...I hadn't eaten all of them when I made this tasty dip...

So I decided to top it off with chopped Andes, but mini chocolate chips would work just as well.  I also chopped a few small candy canes to top it off.
Loved the color AND the flavor of the peppermint candy canes too. 

I added a little more creamer, and I also added a couple of drops of peppermint essential oils.  You could use peppermint extract if you'd prefer, or none at all. 

Just taste as you mix and see what you think. 

I think this is a fabulous dish to take to share with any crowd. 
It's thick and smooth and just creamy enough to scoop with a graham cracker or pretzel and still hold its shape. 

Enjoy every yummy bite. 


1 pkg. (8 ozs.) cream cheese, softened
1/2 c. peppermint mocha coffee creamer
1 tub (7 ozs.) marshmallow cream 
1 tub (8 ozs.) frozen whipped topping, thawed
2 drops peppermint essential oils, optional
(or 1/2 tsp. peppermint extract) 
chopped chocolate candies and candy canes for topping 
(mini chocolate chips work great too) 

In large bowl, combine cream cheese, creamer and marshmallow cream; beat with mixer until smooth.  (Add essential oils or extract if using). Fold in whipped topping. Pour into bowl; top with chopped candies. 

Serve with chocolate or regular graham crackers or pretzels for a delightful sweet and salty treat. 

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Saturday, November 25, 2017

Leader Enterprise - November 22, 2017 - Thanksgiving Side Dishes (& Leftovers)

Besides desserts, my favorite dishes are sides.  Hope you enjoy some of these delicious ideas for your holiday meal. There's one for leftover turkey too. 



1/2 c. butter
1/2 c. diced celery
1/2 c. diced onion 
12-13 cups dry bread crumbs
1-1/2 c. chicken (or turkey), optional
3 eggs, beaten
2 cans (10.75 ozs.each) cream of chicken soup
2 (15 ozs) chicken broth
(Don't add it all to start) 
1/2 tsp. each pepper and salt
about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)


2 (16 ozs) bags frozen whole kernel corn
12 ozs. cream cheese, cut into cubes
3/4 c. milk
6 - 8 Tb. butter or margarine
2 tsp. sugar (or sugar substitute)
1 tsp. salt
1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, keeping away from the sides so they don't burn.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2 - 3 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.


1 medium head of broccoli, chopped into bite-sized pieces
1/2 c. dried cranberries
2 - 3 Tb. red onion, diced
6 - 8 slices bacon, cooked crisp and chopped

1 c. mayo (not Miracle Whip) 
3 - 4 Tb. sugar
(start with less and add more if desired)
2 Tb. apple cider vinegar
1/3 c. chopped nuts, toasted, optional 

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. Just before serving, mix veggie combo with dressing. Top with nuts or stir in.  


1-1/2 c. pretzel sticks (broken in half)
1/3  c. sugar  
1/3 c. butter, melted
1 pkg. (8 oz) cream cheese, softened 
1/2  c. powdered sugar
1 (20 oz) crushed pineapple, drained
1 tub (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto (non-stick) foil-lined baking pan.  Bake the pretzels about 8 minutes, checking to make sure they're not getting over done. (The sugar/butter mixture will bubble up over the pretzels). Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.  

In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.


1/4 c. butter 
1-1/2 c. carrots, finely chopped 
2 stalks celery, finely chopped
1 medium onion, chopped
1/2 c. flour
4 c. chicken broth
3 c. cooked wild rice {1 box Uncle Bens Is perfect}
2 c. half-and-half
2 c. cubed turkey
1 tsp. dried parsley
salt and pepper, to taste

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender, then stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend.

Psalm 100:4 - Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.

Leader Enterprise - November, 2017 - More Fall Recipes (ended up published Dec 6)

A few more fall dishes to keep you warm and full as winter approaches. 


Pastry for single crust pie (9-inch)
2/3 c. sugar
3 Tb. all purpose flour
1 tsp. ground cinnamon
4 medium gala apples, peeled and diced into 1/4" pieces

1/2 c. all purpose flour
1/3 c. packed brown sugar
1/3 c. rolled oats
1 tsp. ground cinnamon
dash of nutmeg, optional
1/4 c. butter, softened
1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12" pizza pan; fold under or flute the edges.  Combine sugar, flour and cinnamon in medium bowl.  Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35 - 40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield: 10 - 12 pieces

This easy recipe is so tasty and they freeze nicely too. 

1 (16 ozs) spice (or chocolate) cake mix
1 (15 ozs) can pumpkin
1/2 c. water (rinse the can)

1 (10 ozs) bag cinnamon chips

Preheat oven to 350. Spray 20-22 'regular-sized' muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Add in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20-22 minutes or until they test done. Allow to stand in pan a couple of minutes before removing to cool. Yield: 20-22 muffins


1 pkg. (8 ozs.) cream cheese, softened

1/2 c. powdered sugar
1 tub (8 ozs.) frozen whipped topping, thawed 
1/4 c. caramel sauce (or more)
1/4 c. Heath toffee bits (or more) 
apple slices & gingersnap cookies for serving

In medium mixing bowl, beat cream cheese until smooth.  Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve.  Bring out the apple slices and gingersnaps. Dive in!! 

                  Pumpkin Pie Baked Oatmeal


1 c. pumpkin puree (from can or fresh frozen, thawed)
1 c. apple cider
2 eggs
(I used 2 egg whites and my favorite egg substitute -
1 TB. flax seed meal mixed with 3 TB. water)
1/2 c. milk
(I used 1%)
1/4 c. honey
2 TB. (sugar free) maple syrup
2 TB. butter, melted
(I used Smart Balance)
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 3/4 c. rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. pecan halves

Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple syrup or honey if desired.

This is a favorite fall dessert.  Even those who think they don't like butterscotch have fallen in love with this special treat. 


1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. white sugar (I use 3/4 c.)
1/2 c. vegetable oil (may use half applesauce)
2 eggs, beaten
2 c. peeled, chopped apple
1/2 c. pecans, chopped
1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

Someone else is happy with less than what you have. - Unknown