Cherry Macaroon Pie

Macaroon Cherry Pie Pastry for a single crust 9 inch pie 3 cans (14 1/2 oz each) pitted tart cherries 1 c. sugar 1/3 c. cornstarch 1/2 tsp. ground cinnamon 1/4 tsp red food coloring, optional Topping" 1 egg, slightly beaten 2 T. Milk 1 T. Butter (melted) 1/4 tsp. almond extract 1/4 c. sugar 1/8 tsp. salt 1 c. flaked coconut 1/2 c. sliced almonds Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside Drain Cherries, reserving 1 c. juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch, gradually stir in cherry juice until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosely with foil. Bake at 400 degrees for 20 minutes. Meanwhile in a large bowl, combine the first 6 topping ingredients. Stir in coconut and almonds. Remove foil from pie, spoon topping over pie. Bake at 350 for 20 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before serving. I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.

Banana bread brownies. these are unbelievable! Ingredients: 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Directions: 1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). Friend Request Me David N Bonnie Luper Come join our Free Weight Loss Support Group Getting Fit with David & Bonnie

These look so good, my hubby is a chocolate fiend. I found these on pinterest, even swiped the photo for my blog. Buckeye Brownies 19 1/2 oz. package brownie mix 2 c. powdered sugar 1/2 c. plus 6 tablespoons butter, softened and divided 8 oz. jar creamy peanut butter (yes 1 c. or 8 oz. NOT 18oz.) 6 oz. package semi-sweet chocolate chips Prepare and bake brownie mix in a greased 9x13 pan according to directions on the package. Let cool. Mix powdered sugar, 1/2 c. butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips, remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; but into squares. Makes 2-3 dozen. Very rick, cut into small squares.

Pumpkin Dump Cake

Pumpkin Dump Cake Ingredients 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs (slightly beaten) 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans (walnuts are good too) 1/2 cup toffee bits (optional) How to Make Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Notes serve with ice cream or whipped cream

Scottsdale Beads Supply

I got these beads when we flew to Arizona, the Scottsdale Bead Supply store has a huge variety of inlaid beads. I loved everything I saw, but settled on this set. I turned them into a bracelet, even though I had nothing to wear it with.

TOday when getting dressed I realized they suited my blouse perfectly, so I wore it. Thanks to the new iPhone 4S I took a fair photo of it and thought I'd share it.

States I have Visited

I thought this might be fun.........I've been fortunate enough to travel a little to different states for my hobby, work and pleasure. I've had a desire lately to go on a road trip to the New England States. Got to get over there and see what's there.

Visit the website: and create your own

I had to edit this, I forgot I went to San Diego to see Cirque De Soleil a couple years ago. I need to get on this again! I want to see Niagra Falls!

Recipe Friday March 2, 2012

I can't even begin to tell you how wonderful these are! Try them! You won't be disappointed!!!






















I have these 'pinned' on Pinterest..if you aren't doing Pinterest you are missing out! They were amazing! I took them to a potluck at work and they were a hit. Fat Tuesday Potluck, to be exact!

Fudgy Chocolate Chip Toffee Bars:

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before putting, probably around 2 or more hours.

NOTE: I like mine thicker, so I use the larger package of Chocolate Chip Cookie Dough, it's 30 oz. You will then have to increase your cooking time 15-20 minutes. But they are nice and thick and chewy! Just the way my husband likes them.

Recipe Friday: February 24, 2012

Southern Fried Chicken

Copied from Paula Deen's Foodnetwork

Ingredients

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.
2. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning.
3. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

4. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

5. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

6. Drain on a rack placed over a cookie sheet.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Recipe Friday Feb. 17, 2012

Homemade English Muffin Bread


5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (bread flour or all purpose works just as well)

1. Mix altogether, let rise in bowl until double in bulk, then spoon into (4) well greased loaf pans.
2. Let rise in pans until dough reaches the top of the pan, and bake in 350 degree oven for 45 minutes or until golden brown.
3. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.

Recipe Friday: Homemade Sweetened Condensed Milk

Got this off The Pioneer Woman's comment section:

Homemade Sweetened Condensed Milk

Just 4 simple ingredients in the blender and you have it in 1 minute flat.
This makes the equivalent of one can Eagle Brand or the like.

1 cup dry powdered milk (I use nonfat)
2/3 cup granulated sugar
1/3 cup boiling water
3 Tbsp. melted butter

Mix in the blender. DONE!

For homemade caramel


1 Take can of sweetened condensed milk and remove label. (Do Not Open).
2 Place in a 3-1/2 to 4-1/2 quart crock pot.
3 Pour water in crock pot until the can is completely covered with water. You only need water to be 1/4 in over the top of can.
4 Put lid on crock pot.
5 Heat on high for 3-1/2 to 4-1/2 hours (the longer the milk cooks the darker the caramel will be).
6. Keep the water replenished, do not let it boil dry.
7. At desired time remove can with tongs (Be careful the can will be very hot).
8. Allow to cool to the point that you can touch the can, but the can will be still warm.
9.Open can and pour contents into a bowl that has a good sealing lid.
10 Stir in the vanilla extract.
11 At this point you are ready for dipping.
12 Any leftovers can be placed in the refrigerator.

Recipe Friday Feb. 3, 2012

I'm stealing a recipe from The Pioneer Woman and her photo too, until I take a picture of my own.

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar

Directions

Preheat oven to 350 degrees.
1. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

2. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base.

4. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

4. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.

5. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Recipe Friday Dec. 23, 2011 Maple Oat Scones

This recipe is one of our favorites! But it is really special to my little sis Michelle!!!

INA'S MAPLE SCONES
Makes 14

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.


FOR THE SCONES

3 1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound (4 sticks) cold unsalted butter, cut into small cubes (important)

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly beaten

1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE

1 1/4 cups confectioners’ sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Recipe Friday: S'Mores Bars

Made this recipe for my family last year. I've got enough to do it again x 5. I have 4 sisters and a sister in law I take these to..........Here's the recipe:

S'More Bars

2 1/4 C. crushed graham crackers,
2 cups crispy rice cereal
1 cup Karo® Light Corn Syrup
1/3 cup brown sugar
2 tablespoons butter OR margarine
1/2 teaspoon baking soda
1/2 teaspoon Spice Islands® Pure Vanilla Extract
6 (1.55 ounces each) milk chocolate candy bars
1 package (10 ounces) mini marshmallows
1/3 cup mini chocolate chips

1. Combine crackers with cereal in a large mixing bowl; set aside.


2. Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)


3. Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.


4. Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.


5. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

Recipe Friday: Martha Stewart Peanut Brittle

Martha Stewart Peanut Brittle


List of Ingredients

3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
Recipe
1. Coat two 12-by-17-inch baking sheets with vegetable spray.

2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.

3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.

4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.

5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.

6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.


This is to die for..................I make it every year.

Little Drummer Boy: AWESOME

Oldies Kay Starr "Rock N Roll Waltz"

Recipe Friday Nov. 26, 2011

Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.

Fluff

2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans

Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!


Mama Dip's Pecan Pie

1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell

In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.

If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.

Recipe Friday Nov. 11, 2011 Tomato Soup

Love homemade tomato soup with a grilled cheese sandwich.

This soup should be called semi-homemade because it uses canned tomatoes. Canned tomatoes are something that is necessary in the midwest in the winter. Store bought tomatoes in the winter are watery and tasteless IMHO.



Tomato Soup

1/2 C onion, diced

1/4 C butter

2 – (14.5 oz.) cans petit cut diced tomatoes

1 tsp salt

1/2 tsp black pepper

1/4 tsp baking soda

1/2 tsp dried Thyme

1 C chicken broth

1/2 C half and half

In a large pan saute the onions in butter until tender. Add in tomatoes, salt, pepper, baking soda, chicken broth and thyme. Bring to a boil then turn heat down to simmer for about 15 minutes or until slightly thickened.

Allow mixture to cool and then put into a blender or food processor and puree until smooth. (This is the point where I wish I had an immersion blender) You can strain out any solid pieces but I didn’t. Return to saucepan or refrigerate. Right before serving bring to a simmer and half and half. Do not allow to boil after adding half and half.

Last Minute Halloween Treats

Got a text Friday morning asking me if I was going to bring treats to 'the Halloween Party." I love to make Halloween Treats, but didn't know about a party and I didn't have a plan.

I also have a kitchen that's all torn up with no sink, no countertops and 'stuff' all over the house.

Of course I said, SURE, I'D LOVE TO!! HAHA

Here they are:

Recipe Friday: Apple Dip

Apple Dip:


Ingredients:

1 block (8 ounces) nonfat or reduced-fat cream cheese, softened to
room temperature
1/4 cup light brown sugar
1/2 teaspoon vanilla extract

1/4 cup or less walnuts and/or toffee pieces

Directions:

Place all of the ingredients in a medium-sized bowl, and beat with an electric mixer until smooth. Transfer the dip to a serving dish and serve immediately, or cover and chill until ready to serve. Use Granny Smith apples