Christmas Crack!

I don't usually name any of my recipes anything with 'crack' in the name, just because the internet and Pinterest is full of crack this and crack that.  It's been highly overused.   However, this name just fits this to a tee, because of the highly addictive nature of it!!!  This is the second batch I have made already this season and I haven't even taken it to anyone yet!    It's also so easy you won't believe.

 Here is what you need:

14 cinnamon graham crackers

1 cup butter  (2 sticks)

1 cup brown sugar

1/4 tsp. salt

1 tsp vanilla

1 cup pecans or walnuts, chopped

1 cup white chocolate chips (you can use chocolate also)

1 cup M&M candies (optional)

Preheat oven to 350 degrees.

Line a large baking sheet with parchment or nonstick foil.  Lay the graham crackers end to end on the sheet.
 Place the butter, brown sugar and salt in a heavy saucepan.   Bring to a boil, stirring constantly.  Cook for 2 minutes.  Remove from heat and add the vanilla flavoring and nuts.    Pour evenly over the graham crackers.   Place in a 350 degree oven for 10 minutes.

Remove and sprinkle with the white chocolate chips and M&M's.   You can use whatever toppings you like here.  Mini chocolate chips are good or even crushed peppermints works for a little twist!!!   Cool in the refrigerator for a couple of hours, then break in pieces.   You can break this in irregular pieces or use a pizza cutter and cut along the broken lines of the crackers to make squares!!!  This is delicious and it disappears fast!!!  

Cranberry Orange Muffins!

I had some leftover fresh cranberries from making my Cranberry Chutney so I decided to make muffins and they were so yummy!!!    These were great warm from the oven, but they were good the next day also!!!  The citrus and the tartness of the cranberries went well together.  Here is what you will need:

2 cups self rising flour

1 cup sugar

1 egg, beaten

3/4  cup orange juice

1/4 cup vegetable or canola oil

1/4 cup sour cream

1 tsp. vanilla

1 tsp. orange zest

1 cup fresh cranberries

1/4 cup chopped pecans or walnuts (optional)

Glaze

1 cups confectioners sugar

3 Tbs. orange juice

 Preheat oven to 400 degrees.

In a mixing bowl, mix the flour and sugar.  Stir in the egg, orange juice, oil, sour cream and vanilla just until mixed.  Fold in the orange zest, cranberries and chopped nuts.   

Spray a 12 cup muffin tin with nonstick spray.  Fill each cup 3/4 full.  You can also make 9 of the super large muffins instead.   Place in oven and bake for 20 minutes.  

In a bowl, mix the confectioners sugar and the orange juice for a glaze.   Drizzle over warm muffins. 

*** You can use all purpose flour, but add  1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.

Peppermint Bark!

This "Peppermint Bark" is one of my son's favorites during the holidays and I really like it also!!!  This is probably one of the easiest homemade candies you can make!!!  It's a great for gift giving!!!  Here is all you need:

1 lb. white candy coating, chopped

1 Tbs. butter

1 Tbs. vegetable or canola oil

1/2  tsp. peppermint oil
1 cup crushed hard peppermint candy ( you can use candy canes or hard candies)

Melt the bark in the microwave using 1 minute intervals and stirring after each minute.  When it's melted stir in the butter, oil and peppermint oil.   Add the crushed candy.

Cover a baking sheet with parchment paper or nonstick foil and pour the mixture over it evenly.  Refrigerate until firm, about two or three hours, then break into pieces.   Store in a airtight container.

Cream Cheese Sugar Cookies!

When my son was little, we always made sugar cookies for the holidays!!!  We had so much fun with it!!!  I have tried many different recipes and this one is one of the best tasting ones I have tried.   The dough is really tender and delicate which makes a delicious cookie. 

There is a key to working with this dough, it needs to chill overnight or all day long at least to get very cold.   Then you only need to roll half at a time and refrigerate the other half until you are ready.  As long as the dough is very cold it's easy to deal with.  

 Here is what you will need:

1 1/4 cups white sugar

1 cup butter, softened to room temperature

4 oz. cream cheese at room temperature

1/2 tsp. salt

1 tsp. vanilla flavoring

1 egg yolk

2   1/4 cups all purpose flour

In a large mixing bowl, beat the sugar, butter, and cream cheese until it's well blended.  Add the salt, vanilla flavoring, egg yolk and flour and mix until a soft dough forms.   Pull the dough off the sides and form a ball.  Cover and refrigerate overnight or at least for 8 hours.

When you are ready to bake, preheat your oven to 375 degrees.  Roll half the dough on a lightly floured surface to about 1/8 inch thickness.   Refrigerate the rest of the dough until ready to use.  Cut into shapes with lightly floured cookie cutters.  Place about 1 inch apart on ungreased cookie sheets.  I like to use parchment paper or nonstick foil on my cookie sheets.   You can sprinkle with colored sugar or leave plain to decorate after baking with icing.   Bake  on center rack for 8 to 10 minutes or just until slightly brown.    Cool completely before frosting.

Easy Peasy Butter Toffee!!!

I love butter toffee candy and if you do also, you won't believe how easy it is to make!  It's just a few simple ingredients and very little time!!!  This would be great for gift giving!!!  The trickiest part of this is not burning the toffee mixture!!! 

 Here is what you will need:

2 cups butter (do not use margarine)

2 cups sugar

1/4 tsp. salt

1/2 tsp. vanilla flavoring

1  1/2 cups chopped pecans or walnuts

2 cups milk chocolate or semi sweet chocolate  chips

Cover a large sheet pan with nonstick foil or parchment paper.  Sprinkle evenly with the chopped nuts.

In a heavy, large sauce pan melt the butter, sugar and salt together over medium heat.  Bring to a boil stirring constantly.  After it comes to a boil turn the heat down just a little so it doesn't burn and cook, stirring constantly until it turns the color of peanut butter.  If you are using a candy thermometer it should reach 285 degrees.  Once it thickens and turns the color of peanut butter, remove from heat and add the vanilla flavoring.   This will burn quickly at this stage so be sure to get it off the heat now.   Pour mixture over the chopped nuts and spread it out evenly.  It might seem thin, but that is ok.

Let it sit for a minute or two and then sprinkle the chocolate chips even over the top.

 Let the chips set for about 5 minutes to get soft.  

When they are melted, spread the chips like icing with knife.   Then place in the refrigerator and chill for about an hour or two.  Then peel it off the paper and break into pieces.  Store in an airtight container!

It doesn't get much easier or more delicious than this!!! 

Hissy Fit Dip!!!

You might be thinking how in the world did this dip get this name?  Well, the story goes, that someone made this dip and served it at an SEC football tailgating party and it was a huge hit!!!  It was such a hit that a certain southern belle, didn't get any and she threw one heck of a 'hissy fit' about it!!!   So from then on, this yummy dip has been called "Hissy Fit Dip"!!!   This really is a good dip for game day, tailgating or holiday parties!!! 

 Here is what you need:

1 lb. breakfast sausage

1/4 cup sweet onion, diced fine

8 oz. cream cheese, cubed

8 oz. Velveeta cheese, cubed

1 cup shredded Monterrey Jack or Muenster cheese

16 oz. sour cream (do not use light)

1 tsp. Worcestershire sauce

1 tsp. soy sauce

1/4 tsp. garlic powder

1/4 tsp. Cajun seasoning (I used Tony Cachere)

1/4 tsp. Curry powder (optional)

dash of hot sauce to taste 

Preheat oven to 350 degrees.

In a large skillet brown the sausage and add the onion while browning and cook until translucent.  Turn heat to low once browned and add all of the other ingredients and stir until it is all well incorporated.

Spray a 2 quart casserole dish with nonstick spray and pour the mixture in.  Place in the oven and bake for 45 minutes.   If this starts to brown too much on top, cover the top loosely with a sheet of foil.   When it's hot and bubbly remove from over and serve!!! 

I like this served with Frito scoops or tortilla chips, but you can also serve with crackers or veggies!!!   This disappears fast!!! 

Slow Cooker Spicy Italian Beef

This is not exactly a southern recipe, but it is one my family favorites.  I have tried around a half dozen different recipes for Italian beef that call for different cooking methods,  but this recipe gets the best results and is a mixture of several of the best recipes with a few additions of my own.  It's so simple to throw in the slow cooker the night before.

Here is what you will need for this:

4-6 lb chuck roast

1 envelope au jus mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1/2 jar peperoncini pepper rings with juices

1 cup water

1 Tsp. Tony Chachere's Cajun Seasoning
Swiss or provolone cheese slices
Hoagie rolls

Sprinkle roast with pepper, salt and garlic salt on each side then sear and brown on both sides in about 1 Tbs of oil and 1Tbs of butter.  Do this in a nonstick skillet.  Once browned place in slow cooker sprayed with nonstick cooking spray for easy cleanup.  Deglaze the skillet with a cup of water over high high and pour this over the roast.  You can skip this step and just put the roast right in the slow cooker without browning it, but I think it does enhance the flavor.

Sprinkle the Tony Chachere's seasonings over the roast, all three of the envelopes of seasoning mixes, and some additional pepper.

Add a 1/2 jar of the peperoncini peppers and about 1/2 of the pepper juice over top.  Pour 1 cup water around the edges of the roast.

After 8 - 10 hours on low or overnight, remove the meat and shred.  return to slow cooker in the spicy au jus. 

Now it's time to make the sandwiches.  Split your hoagie buns and I like to toast them slightly in the oven.  They will hold up to the juices of the sandwich better.

Now pile on the meat and cheese.  Run back in the oven until the cheese melts or in the microwave for about 30 seconds.

If you like extra spice add more peperoncini rings.  You can also serve some of the au jus on the side for dipping!!!

Spicy Italian Beef right here in southern Kentucky!

Hawaiian Chicken!!!

This "Hawaiian Chicken" got two thumbs up from my family!!!  It is so tasty and turns out tender and juicy!!!  It's super easy, but still seems special enough for company.  With the pineapple and ham, it could even be served as a one of your main courses for the holidays!!!

 It's also great with almost any sides you want!  I served it with scalloped potatoes here, but it would also be great with rice!!!

 Here is what you will need for this:

6 boneless, skinless chicken breasts

6 slices of bacon

6 slices of thin deli ham

6 slices provolone or Swiss cheese

6 pineapple rings

Teriyaki sauce (I used Kikkoman)

seasoned salt

black pepper

Spray a 9" x 13" baking dish with nonstick spray.  Place the chicken breasts in the dish.  Put about a teaspoon of teriyaki sauce on each chicken breast.  Sprinkle each with seasoned salt and black pepper.

Place a slice of deli ham on each chicken breast.  Cut each slice of bacon in half and crisscross a piece on each chicken breast.  Place in a preheated 350 degree oven for 40 minutes.  

Remove from the oven and dash with a little more teriyaki sauce on each chicken breast.   Place a slice of the cheese and a pineapple ring on each chicken breast.  Place back in the oven for 10 minutes.   Remove from oven and spoon some of the pan drippings over each chicken breast just before serving.

It is important to follow these steps exactly, because from my experience, if you put the cheese on at the beginning and not at the end, it will melt away in the oven and dissipate.   If you place it on for only the last 10 minutes, it melts but stays on the chicken.  

Bacon Wrapped Jalapeno Poppers!

I planted four jalapeno pepper plants this year and you wouldn't believe how many peppers I had and I am still getting off of them.  It was crazy!!!   Evidently the horribly hot weather is just what these plants crave!!!  I always plant a few each Spring, but I have never had so many peppers!   I have been trying to use them in as many ways as possible.   These "Jalapeno Poppers" turned out to be one of my favorites.   I have always loved any type of 'popper' when ordering appetizers at a restaurant so I figured this would be right up my alley!!!   These are great for serving at parties or for game day food!   Here is what you will need:

18 large fresh jalapeno peppers

1  (8 oz.) pkg. cream cheese, softened to room temperature

1/4 tsp. garlic powder

pinch of Cajun seasoning (I use Tony Cachere)

1 cup shredded cheddar cheese

18 slices of bacon cut in half

Preheat oven to 375 degrees.

Cut the peppers in half lengthwise and remove the seeds and any membrane inside.  It's best to wear gloves for all of this and do not rub your eyes until you remove them.

In a bowl, mix the cream cheese, seasonings, and shredded cheddar cheese.   With a spoon, stuff each pepper half and then wrap with a half slice of bacon.   You can secure with a toothpick which is nice for serving, but the bacon will usually stay wrapped without one also.    Place on a baking sheet covered with nonstick foil or sprayed lightly with nonstick cooking spray.  

Place in the oven and bake for about 30 minutes or until the bacon is done.   Serve immediately.  These are good served with ranch dressing for dipping or really they are great just alone.  They disappear fast!!!  

Creamy Ham & Noodle Bake!

This "Creamy Ham and Noodle Bake" brings back fond memories for me!  My late mother-in-law always made a dish like this when she baked a ham and the whole family just loved it.  For years I tried to recreate it and it just never tasted the same.  My sister-in-law and I looked through all of her recipe files and cookbooks, but we never found the recipe for her Ham and Noodle Casserole.   It was probably something she just made from memory she had made it so long!  

My mother and I adapted a recipe we found and came up with this one, which is very much like the one she made!   It is so good and all ages seem to really love it!!!  This is a great way to use leftover baked ham!   It's simple, but great comfort food!!!

 Here is what you will need:

4 Tbs. butter

1/3 cup onion, finely diced

3 cups diced cooked ham

1 (10.5 oz.) can of cream of chicken soup

1 (10.5 oz.) can of cream of mushroom soup

3 cups milk

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1 cup canned green peas (optional)

15 oz. package fine egg noodles, cooked

3 cups shredded cheddar cheese

Melt butter in a large skillet. Saute the onion and ham in the butter.   Add the canned soups, milk, seasoned salt, and pepper and heat until well incorporated to a smooth sauce.    If you are adding the peas, add them now.   We didn't use them and my mother-in-law never did, but it's a nice addition if you like them.

Lightly toss in the cooked and drained egg noodles and half of the cheddar cheese.   Pour into a large casserole dish that has been sprayed with nonstick spray!   Sprinkle the other half of the cheese on top.  Place in a 350 degree oven and bake for 35 minutes or until hot and bubbly!!!  

This is great served as a main course with a salad and rolls or serve it as a side dish!!!  The leftovers are even better the next day!!! 

Rum Praline Cake!!!

This "Rum Praline Cake" might be my favorite new cake recipe!!!   I have always loved a Rum Cake and this sort of kicks that up a notch or two!  This is wonderful served plain or for a special treat serve it with Praline Pecan ice cream!!!  Here is what you will need:

1 cup chopped pecans

1 box yellow cake mix

1 (3.75 oz.) instant vanilla pudding mix

4 eggs

3/4 cup cold water

1/4 cup oil

1/4 cup dark rum

1 tsp. vanilla

Glaze

1 cup sugar

1/2 cup butter

1/2 cup water

1/4 cup dark rum

Preheat oven to 325 degrees.

Spray a 10 inch Bundt pan liberally with a nonstick baking spray.  I use Baker's Joy most of the time. Sprinkle the chopped pecans evenly over the bottom.   

I a large mixing bowl  combine the cake mix, pudding mix, eggs, water, oil, vanilla and rum.  Beat with a mixer for two minutes.   Pour into the prepared pan and bake for 50 to 55 minutes or until the cake tests done with a pick.  

Allow the cake to cool in the pan for 15 minutes.  Invert onto a serving plate.  Prick the top evenly all over with a long-tined fork or a skewer.

In a saucepan, combine the sugar, butter and water.  Heat to boiling and boil for 5 minutes.  Remove from heat and add the rum.  Heat just until heated through.   Do not boil again.   Spoon the hot glaze evenly over the cake.

Doesn't this look yummy!!!

Serve immediately or wait till later if you can!!!