Advertisements

Peanut butter fudge

make that EASY peanut butter fudge………  Here is yet another recipe from my ancient recipe box…. this one hand written by someone other than me… kudos to whomever that may be…

This was a quick-make recipe that I was able to do in the midst of 7,000 other holiday things ( I’m sure you can all imagine what that must feel like)

Anyway, it whipped up quickly, thanks to Mother Nature’s frigid temperatures, I was able to quick chill them on my porch, and just like magic….

Fudge!

Here we go!

2 cups sugar

1/2 cup milk ( I used 1 % because that’s what I  had, the recipe doesn’t clarify what kind)

1 1/3 cup Peanut Butter ( which is the majority of a 16- ounce container of PB)

7-Ounce Marshmallow cream (which I don’t think I have ever purchased in my life and haven’t had it since 1955, so imagine my surprise when I not only FOUND it in the store, but I found a 7 ounce container!! it’s the little things 😉 )

a long spoon

Chocolate chips

Optional: nuts

In a saucepan, bring sugar & milk to a boil; boil for 3 minutes. ( I watched it carefully ; stirring)

Add peanut butter & marshmallow. Mix well (it will get easier after a few minutes as both ingredients begin to melt)

see… I promised!

*the recipe’s directions do not mention what to do with the nuts. I imagine you can either stir them in to the mixture*

OR

Quickly pour into a buttered, cooking spray or parchment-lined pan and sprinkle the to with nuts, pressing gently so that the nuts set in.

( I used parchment…it was very easy to lift the parchment out so that cutting way easy)

Chill until set.

While fudge is chilling, add chocolate chips to remaining peanut butter container, stir with spoon & EAT!

after all…you need your protein…… this is a busy time of year, and I certainly wouldn’t want yo to get run down 😉

when fudge is chilled, cut into squares & enjoy!

this is a hit here at Casa Hagg…. although Alison keeps hinting as to when will I make chocolate fudge…..

I’m getting there…

Exciting day here today…. I have cookie-baking company  🙂

AND…. it’s Farkle’s birthday!!!!

happy birthday to our favorite resident Elf….

looks like he had a bit too much egg nog last night……

oxoxo

Advertisements

the easiest cranberry sauce. ever.

Thant’s right, folks, easy peasy. I’m not talkin’ about use your can opener to crack open a jellied can, I’m talkin’ the real shabang

First I’d like to share that I live smack dab in the middle of cranberry country. I sort of took for granted that these wonderful little berries are harvest literally right around the corner from me.

When I went to J& W a few years back, we were talking about cranberries and was surprised at how few people knew that they were grown in bogs.

In the fall the bogs are flooded and  a big machine ( can you tell that I don’t know the technical terms? ) causes the bog to vibrate which loosens the that the cranberries so that they float.

then they pull them altogether

and another machine comes & takes the berries out

they get hauled away to where they are packaged & shipped to your store.

After they have been harvested, we take a small colander, go scoop out a bit what is left behind, then come home & separate it from the leaves & debris

we then rinse & drain them well

and viola! cranberries!

Chances are if you drink cranberry juice or eat jellied cranberry sauce and it’s from Ocean Spray, the cranberries came from my neck of the woods 🙂

So here is my recipe for cranberry sauce. this was handed down to me form a client of mine ( I used to be a cosmetologist in my other life)

You will need :

1 bag of cranberries

1 Naval ( seedless) orange

1 cup of white sugar

a food processor

rinse the berries & add to the bowl of the food processor

Zest the orange & add it to the bowl of the processor

peel the pith from the orange & discard

Section the orange & also add to the party

end with 1 cup of white sugar.

Pulse the processor for a few turns until the mixture looks like this

*note* it will still be a bit gritty…. the sugar hasn’t dissolved yet

add to a jar and let refrigerate for at least one hour..

and there ya have it!

yum 🙂

 

ironically, while typing up this post, an old friend of mine called me to ask me for ” the recipe for that wonderful cranberry sauce that you used to make”

 

funny, eh?

on a side note, although I do not think that this can be processed, if you put it in decorative jars & keep refrigerated, it makes a wonderful gift 🙂

Ok.. it is officially BIG COOKING DAY!!!!

the brine for our bird, Tomas, is on the stove

*in the brine*

1 cup KOSHER salt

1/2 cup brown sugar

2 chopped clementines

Thyme, Sage & Peppercorns

my fuzzy socks are on, my kitchen is calling my name, and I just finished my breakfast of freshly roasted pumpkin seeds and overly strong coffee ( Scott’s home today 🙂 )

happy cooking !!!

You’ll here back from me later today.. sharing my family’s favorite Thanksgiving recipe of all time..

 

Today’s cookie was made by a special guest…..

My daughter-in-law, Amanda!!

She made Peanut brittle… something that I have actually never even had before….
she used this recipe
and, yes, she shelled all of the peanuts herself. It would have taken a whole lot less time if we weren’t eating them as fast as she was shelling them…..
It was her first time using a candy thermometer…. She did a great job!!!
and because of our recent blizzard…
it took the brittle seconds to set up…
it really was quite easy to make… as long as you keep an eye on the temperature of the mixture….
Why have I never had this before? I have no clue… it was so tasty that it is going to be on my Christmas cookie list for years to come.
oxoxo
michelle & Amanda!

Ok… so not REALLY a cookie..

Today was my husband’s 98 year young grandmother’s Christmas party

 Given the fact that I was a bit tight for time… I decided to make toffee!!!

Once again I went to my old trusty wooden box to dig out a hand-written recipe card. This is such a great recipe… it just goes to show how a few simple ingredients can morph into something wonderful!!

The Recipe :…. You need a candy thermometer for this…. it is well worth the small investment

1 cup butter cut into small pieces
1 cup dark brown sugar ( I had light brown, so I used that)
2 TBSP water
1 cup finely chopped almonds
3/4 cup semi-sweet chocolate chips

Combine butter, brown sugar & water in a saucepan. When sugar is dissolved, whisk in 1/2 cup of the almonds.  Insert candy thermometer & cook until the thermometer reaches the ‘hard crack’ *giggle* stage.. 290-300 degrees.

When hard crack stage is reached, pour onto parchment paper-lined cookie sheet. ( be careful.. it is VERY hot) Add chocolate chips & allow to melt for a minute. Use a spatula to spread all around. Add remaining almonds while still hot.

Allow to cool. ( I live in the northeast & since it was freezing out today, I was able to go to my ‘deep freeze (my porch *grin* ) & the toffee hardened in no time.

yes, I took a corner off of the sheet.. I *had* to make sure that it was hard enough!!!

I then took a VERY scientific method of turning this sheet into little pieces of mouth-watering perfection… my hands!!!! I broke it all up &

VOILA!!!!!  perfection ….

I am so going to gain weight creating this blog……..

If you visit, please let me know…. AND…… I will happily take suggestions for your favorite cookies.
 hint~ tomorrow’s cookie has to do with chocolate!!!

oxoxo ~michelle

A fun no-bake cookie!!

Today’s  ( or should I say yesterday’s ) cookie is one that I haven’t tried to make yet.. The recipe comes courtesy of my friend, Jill… ( thanks, Jill)

I’ve really enjoyed  The Crock pot Lady‘s blog .. and the format that she uses. So, I am following what she did by taking a photo of the ingredients before hand.

Ingredients : 1 package of Oreo or Oreo-type cookies
                     1 package of cream cheese, softened
                     1 Package of chocolate (white or milk chocolate)
                      Holiday sprinkles (not pictured)

1) put oreoes in food processor & blend until fine.
2) mix with softened cream cheese; then roll them into approximately 1-inch balls
3) freeze briefly while melting chocolate.

Remove cookies from freezer & 1 by 1, dip them in the chocolate & put on a cooling rack. Sprinkle with sprinkles right away. ( Ali & I found this to work much better with both of us helping..I was queen of the sprinkles *wink*)

Allow to cool until chocolate hardens.
Pour yourself a big glass of milk & enjoy.

My daughter, Alison actually made these cookies ( since my dishwasher went to dishwasher heaven this morning & I had had to hand wash 3 loads of dishes)

                                                                (Ali back then )

the result? Although the recipe didn’t make all that many ( I supposed we could have made smaller cookies) they are quite rich & very tasty!!

%d bloggers like this: