Creamy Italian Crock-Pot Chicken

I was on facebook the other day and saw this recipe that my cousin Charity had posted.  It really peeked my intrest because of how simple it sounded and how few ingredients there are.  So, off to the grocery store I went.  I gotta say that this has become one of my families favorite suppers :)  Yay me!  It's so hard to find a recipe that EVERYONE agrees on.   You really need to try this!


CREAMY ITALIAN CROCK-POT CHICKEN
*my notes in red

• 4 boneless, skinless chicken breasts
• 1 envelope Italian salad dressing
• 1/4 cup water
• 1 pkg. (8 oz.) cream cheese
• 1 can condensed cream of chicken soup
• (optional) 1 can (4 oz.) mushroom stems and pieces (drained)
• hot cooked noodles or rice

Directions

1. Cut the chicken into medium sized chunks and place in slow cooker. *I just used chicken tenderloins and I did not cut them up.
2. Combine salad dressing mix and water – pour over chicken. Cover and cook on low for 3 hours.
3. In a small mixing bowl, beat cream cheese and soup until blended.
4. If you like mushrooms – Stir them into mix now. *I did not use mushrooms
5. Pour mix over chicken.
6. Cook 1 hour longer or until juices run clear. *I misread the directions and added cheese and soup at the beginning and slow cooked it all for about 4-5 hours.- all turned out fine.
7. Serve over rice or noodles. I added the cheesy sauce to the noodles and served the chicken on the side.

Enjoy!

It's That Time Of The Year Again!

I absolutely love this time of the year.  The air is beginning to have that crispness that only the fall can bring.  And with that cool crispness brings all kinds of comfort foods.  One of my favorites happens to be soup.  We LOVE soup at my house.  I always try to make enough so that I can store the leftovers in the fridge for another cool day.

Just last night I made my first big pot of Baked Potato Soup.  When my family sat down to enjoy that very first bowl of that warm, steamy liquid happiness, my husband said," It's official......FALL IS HERE".  It really did make my heart happy.

Ok, so if you don't have a really good recipe for Potato Soup, then you NEED one.  This is probably my all-time favorite recipe.  It's really easy and I can promise that your family will adore you for making it for them :)

Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup all-purpose flour
8 cups milk
4 large baking potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder

~Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

~In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
 

~Reduce heat, and simmer 10 minutes.

~Mix in bacon, cheese, sour cream, salt, pepper and garlic powder. Continue cooking, stirring frequently, until cheese is melted. 

Now serve this yummy soup with a hunk of sourdough bread and I can promise that your family will be coming back for more!  I hope that your family enjoys this soup as much as mine does.

Until next time................

Tis The Season.....for.....PIE!!!!!

I made this YUMMY apple pie last night. Let's just say that my husband said that this is the BEST pie he's EVER put in his mouth.  SCORE!!!  It's super easy and doesn't require a rolling pin!  That's the best kind in my book.  So, if ya got a 10 inch cast iron skillet.....it's time to get your PIE on :)




EASY SKILLET APPLE PIE

Ingredients

• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated pie crusts
• 1 egg white
• 2 tablespoons granulated sugar
• Butter-pecan ice cream

Preparation

• 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
• 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
• 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

Enjoy!

Until Next Time................

PIE......Everybody Loves It!

Just say the word "PIE" in my house and you will have everyone's full attention.  We LOVE Pie!
I just came across a new pie recipe that I can't wait to try.  So, yes, I'm actually putting a recipe on here that I've never tried before.  However, just by reading the ingredients, it sounds absolutely heavenly.  If you decide to make this, let me know what you think.  I'm planning on making it this weekend and I promise to post the results on a future blog :)

APPLE CRISP PIE

21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced
 

Pour apple pie filling into pie crust. In a separate bowl, combine sugars, oats and cinnamon. Sprinkle over top; dot with butter. Bake at 375 degrees for 30 minutes. Serves 8 Enjoy!

..........And Even More Thanks!

And here is yet another recipe for ya! I hope my Thanksgiving recipes are helping some of you with ideas for your menu planning :)

SQUASH AND SPINACH CASSEROLE

12 medium yellow squash, thinly sliced
1 cup chopped onion
1 (6 oz) bag fresh baby spinach
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
2 (10 3/4 oz) cans cream of celery soup
1 (6 oz) box chicken-flavored stuffing mix
2 tsp. poultry seasoning
1/2 tsp. salt

1.  In a large Dutch oven, combine squash and onion; add water to cover.  Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until squash is tender.  Drain well.

2.  Preheat oven to 350 degrees, Spray a 13x9-inch baking dish with nonstick cooking spray.

3.  In a large bowl, combine squash mixture and spinach, stirring well.

4.  Add sour cream, cheese, soup, stuffing mix, poultry seasoning, and salt.  Spoon mixture into the prepared baking dish, and bake for 35 to 45 minutes or until hot and bubbly.  Let stand about 10 minutes before serving.


~Get a head start with this veggie casserole.  Make it up to 1 month ahead unbaked; cover and freeze.  Thaw in the refrigerator overnight, then let stand 30 minutes at room temperature before baking as directed.

Time To Give Thanks!

Wow!  Thanksgiving has really snuck up on me this year.  Seems like just yesterday I was putting away last years Christmas decorations.  Time really does fly!

This morning I knew I needed to sit down and plan the Thanksgiving Day menu.  Need to make the inevitable "Grocery List" that seems to get longer and longer every year.  As I was doing this, I remembered a recipe that this time last year I said that I was gonna make this year for Thanksgiving.

Now, if y'all are anything like me, I'm always looking for new recipes to try.  This one is really simple to make.  Plus, it's one that can be made the day before.  I try to make as many things the day before the big day so that I can minimize my time in the kitchen.  I like to watch the parades just like everyone else :)

This may be a recipe that you'll want to add to your Thanksgiving meal menu from here on out!  I know it will be on mine.

Happy Thanksgiving Y'all!!!!



CREAMY FRIED CONFETTI CORN

• 8  bacon slices, chopped
• 4  cups  fresh sweet corn kernels (about 8 ears)
• 1  medium-size white onion, chopped
• 1/3  cup  chopped red bell pepper
• 1/3  cup  chopped green bell pepper
• 1  (8-ounce) package cream cheese, cubed
• 1/2  cup  half-and-half
• 1  teaspoon  sugar
• 1  teaspoon  salt
• 1  teaspoon  pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.

Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

*You can  make this ahead the day before.  Just warm it up covered in a 350 degree oven for 20-30 min.

Everybody Has One!

Everybody has a favorite apple pie recipe. I have one and everyone that has ever had a slice has said that it's the best apple pie they've ever put in their mouths. However, from time to time, you just want to try something new.

I tried a new apple pie recipe today that I must say may be my new favorite. It's very easy to make and is absolutely to die for. HELLO......it has apples and caramel!!!!!!!

If you get into a, "I want to bake something today" kind of moods, try this! You'll love it and your family will love you for making it :)



CARAMEL APPLE PIE

Ingredients

1 Single Crust Pie Shell

Crumb Topping
1-1/3 cups all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cut into small pieces

Pie Filling
1 cup sugar
1 tsp. ground cinnamon
2-1/4 pounds apples, peeled, cored and cut into 1/4-inch slices (6 cups)
1/2 to 3/4 cup dulce de leche or caramel ice cream topping, slightly warmed
1/2 cup coarsely chopped walnuts or pecans, toasted
Whipped cream or vanilla ice cream (optional)

Directions

1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degrees F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 375 degrees F.

2. For crumb topping: In a medium bowl, stir together flour and the 2/3 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

3. In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat, mounded surface on which to add the crumb topping. Sprinkle crumb topping over apple mixture. To prevent overbrowning, loosely cover pie with foil.

4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 40 to 50 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.

5. To serve, drizzle with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like.

Makes 8 servings.

Enjoy!


-Posted using BlogPress from my iPhone

Time To Make The Pumpkin Bread!

It has finally cooled down just enough for me to break out the ol' electric mixer (not that I ever really put it away) and make my daughter's most favorite fall treat..... PUMPKIN BREAD!

Yes, Pumpkin Bread! My daughter begs me to make this for her every fall. When it comes to comfort food, this makes her most happy and warm all over.

So, as I was whipping up the batter this afternoon, I thought of my blog friends and figured I would share this recipe with you.

This recipe makes two loaves. This is so good on a cool crisp morning with a nice hot cup of coffee, hot chocolate, or my personal favorite.....warm apple cider.

PUMPKIN BREAD

3 1/3 cups sifted all purpose flour
2 tsp. Baking soda
3 tsp. Pumpkin pie spice
1 tsp. Cinnamon
3 cups sugar

4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup Vegetable oil

Pre-heat oven to 350 degrees

-Combine all dry ingredients.
-Add all wet ingredients to dry mixture and mix well.
-Pour batter into 2 greased and floured bread pans.

Bake for 1 hour 15 minutes to 1 hour 30 minutes.
*At the 1 hour 15 minute mark, test bread with a toothpick to check for readiness. If the toothpick doesn't come out clean, continue baking until toothpick does come out clean.

Enjoy!

Fall Is Here!

My most favorite time of year is here! I absolutely love the crispness in the air, the leaves changing and falling from the trees, and of course FOOTBALL! I also love that fall also brings comfort foods. I made one of my favorite fall desserts last night.....Warm Southern Apple Crisp. Needless-to-say, the family was most grateful.

If you get a chance in the next few days, make a fall favorite dessert for your family. They'll love you for it!

Here is my Apple Crisp recipe. It's tried and true.....guaranteed to bring a smile to your face :)


SOUTHERN APPLE CRISP

Ingredients:

3 pounds tart apples
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Preparation:

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.


Enjoy!


Posted using BlogPress from my iPhone

A New Family Favorite

I just had to share this recipe with y'all.  Now, I have two very picky eaters in my house, so trying to please everyone is almost impossible when it comes to supper time.  However, I came across this recipe and decided that I'd try it.  It sounded really good and looked amazing in the picture that I saw.  I was AMAZED when everyone at the table that night said that they loved it :)  I shared this recipe with my sister, who also has some picky eaters as well, and her family couldn't get enough of it. 

I hope your family will enjoy this as much as mine does.  For those of you who have large families to feed, not only is this an inexpensive meal to make, it makes alot of it! 


ONE-POT SALSA BEEF SKILLET

1 lb. lean ground beef
2 cups water
1 cup Taco Bell Home Orignials Think N' Chunky Salsa
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
2 cups frozen corn
1/2 cup Mexican Style Shredded Cheese
2-3 green onions, chopped

~Brown meat in a large skillet; drain.  Return to skillet.

~Add water, salsa and macaroni: stir.  Bring to a boil: cover.  Siimmer on low heat  10 minutes or until macaroni is tender, stirring occasionally.  Stir in corn and Cheese sauce; cook 2 minutes or until heated through.

~Top with shredded cheese and onions.

Enjoy!

"You Can't Beat the Real Thing"

I'm from the great state of Georgia, and when asked where this recipe originated from, I have to say that I'm not sure where it originated. I just know that it was always a “staple” dessert when I was growing up. It’s probable that I enjoyed it at church potluck suppers; my grandmother’s house; and at University of Georgia football tailgate parties (along with fried chicken, boiled peanuts, country ham biscuits and pimento cheese sandwiches!)”

When asked what makes this recipe southern, I have to respond with.....1. Coca-Cola (which was “born” in Atlanta, Georgia in 1886)..... 2. Pecans (Georgia is the largest producer of pecans in the United States)..... and 3. Buttermilk!

This cake is a delight to make and eat!  This recipe has great flavor and texture, it is straight-forward, and the story that accompanies it (The Coca~Cola Story can be read by going to.....www.thecoca-colacompany.com) is by far the best that there is.  Coca-cola cakes are a southern institution, and this is one of the best I’ve ever had. 

Enjoy :)


COCA~COLA CAKE

CAKE:
2 cups plain flour (unsifted)
2 cups sugar
2 sticks butter
3 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
2 whole eggs beaten
1 tsp. soda
1 tsp. vanilla
2 cups mini marshmallows

ICING:
1 stick butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners powdered sugar
1 cup chopped pecans
t tsp. vanilla

CAKE:
Combine sugar and flour in mixing bowl. Heat butter, coca-cola and cocoa to boiling and pour over flour and sugar mixture, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Mix well. This will be a thin batter with marshmallows floating on top. Bake in greased and floured 9×13 pan at 350 degrees for 35-45 minutes. Ice while hot.

ICING:
Combine butter, Coca-Cola and heat to boiling. Pour over sugar. After beating, stir in chopped pecans and vanilla. Spread over hot cake.

~Best when served warm with a large scoop of Vanilla Bean ice cream!  :)

Happy Trails!

In my never ending quest to find healthy snacks for my family to snack on, I came across this recipe.  It has been a HUGE hit!  We just can't seem to keep our hands out of the container that I've put it in.  I have to be honest, I wasn't sure how my family would like it........I mean, it has nuts, oats and fruit in it!!!!  You know, all the things that they are always trying to not eat.  Some how when you mix it all together and add some butter and honey, it makes all the difference!  Who knew?  :)

Almond, Toasted Oat And Cherry Trail Mix

1 cup uncooked old fashioned oats
2/3 cup dried cherries, chopped
1 cup dried pineapple, chopped
1/4 cup slivered almonds
1/2 cup chopped walnuts
2 small boxes yogurt covered raisins
1/4 teaspoon table salt
1 tablespoon stick light butter, or similar product, melted
1/4 cup honey


Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, pineapple, almonds, walnuts and salt. Drizzle with butter and honey and toss thoroughly.

Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool.
Add yogurt covered raisins after mixture has completely cooled. 

Place mixture in an air-tight container.


Enjoy!

Mandarin Orange Cake w/ Pineapple Frosting

This is one of our all time favorite springtime/summer desserts.  This cake is so light and fluffy!  I guarantee that your family will LOVE it!

CAKE:
1 Yellow Cake Mix
1 (11oz) can Mandarin Oranges, undrained
4 eggs
1/2 c. oil

- Preheat oven to 325 degrees
- Combine cake mix, undrained oranges, eggs, and oil in a large mixing bowl; beat at medium speed for 3 minutes.
- Pour batter into 3 greased and floured 9 in. cake pans.
- Bake 20-25 minutes
- Cool cake completely before frosting

PINEAPPLE FROSTING
1 (12 oz) Cool Whip
1 (20 oz) can crushed pineapple, drained
1 (3 oz) pkg. Instant Vanilla Pudding mix

- Mix Cool Whip and drained pineapple together
- Add dry pudding mix and let stand for 5 minutes in the refrigerator.
- Frost cake and store in the refrigerator.

ENJOY and HAPPY SPRING!  :)

Perfect Zesty Chicken Tortilla Bake

Perfect Zesty Chicken Tortilla Bake

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
 3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley 16 flour tortillas (6 inch)

-HEAT oven to 375°F.


-MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

-STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

-BAKE 25 min. or until heated through.

I Love You BERRY Much!!!!

I had one request from my husband and my daughter this Valentine's Day......CHOCOLATE COVERED STRAWBERRIES!!!!!  I must admit, I was so happy to oblige :)  Here is my recipe for these decadent little critters.

CHOCOLATE COVERED STRAWBERRIES

1 quart strawberries - washed and dried throughly

1 cup semi-sweet chocolate chips

2/3 cup vanilla chocolate chips

2 tbsp. Crisco shortening, divided

wax paper

1 ziploc bag

-Wash and dry your strawberries throughly. 

-In a microwave safe bowl, melt 1 cup semi-sweet chocolate chips and 1 tbsp. of shortening in the microwave (I melt mine in 1 minute incraments).

-Dip 2/3 of each strawberry in the chocolate and place on waxed paper

-Refrigerate for 30 minutes or until chocolate has set.

-In a seperate microwave safe bowl, melt 2/3 cups vanilla chocolate chips and 1 tbsp. shortening in the microwave.  Melt in 30 second incraments, white chocolate is more temperamental than regular chocolate.

- Pour chocolate mixture into the ziploc bag and snip a small hole in the corner of the bag.

-Squeeze chocolate on the strawberries in squiggly lines.

-Place back in refrigerator for another 30 minutes to allow chocolate to set.

After strawberries and chocolate have set, place them in a dry container with an air tight lid and place back in refrigerator.  ENJOY!!!!

I hope that each and every one of you had a magical Valentine's Day :)

Until next time...............

Fast & Easy!!!!

I just tried this recipe today and I have to tell ya.....my family LOVED IT!  The good thing for me was that it was super easy to whip up and a penny saving recipe to boot.  You'll have to try it.  I promise your family is gonna love it.  Those of you that have larger families may want to double the recipe :)  Enjoy!

CHEDDAR MACARONI BEEF CASSEROLE

1 pkg. (71/4 oz) Kraft Macaroni & Cheese Dinner - cooked according to pkg directions but omit the butter
1 lb. lean ground beef
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/2 tsp. dried oregano leaves
1/2 cup sharp shredded cheddar cheese

*Heat oven to 400 degrees.  Prepare the macaroni & cheese dinner as directed on the pacage, omitting the butter.  Meanwhile, brown meat in a large nonstick skillet on medium-high heat; drain.  Add tomatoes and oregano; mix well.  Bring to a boil.

*Add meat mixture to macaroni & cheese; spoon into a 9-inch square baking dish.  Sprinkle with cheddar cheese.

*Bake 10 minutes or until cheese has melted and casserole is heated through.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

2 cups cooked brown rice

3 cups cooked chopped broccoli

1 cup sour cream

1/2 cup mayonnaise (Do Not Use Miracle Whip)

1 Tbsp. lemon juice

1  10 oz. can Cream of Chicken soup

10 oz. sharp cheddar cheese, grated

1/2 tsp. salt

1/4 tsp. pepper

4 chicken breasts, cooked and shredded

Preheat the oven to 350 degrees.  Grease a 9x13 inch baking dish with butter or nonstick cooking spray.

Spread the rice in an even layer in the baking dish.  Make a second layer with the broccoli.

In a large bowl, mix the sour cream, mayonnaise, lemon juice, soup, half of the grated cheese, and the salt, pepper, and chicken.  Pour the mixture over the broccoli and top with the remaining grated cheese.  Bake for 40 minutes.

Let stand for 5 minutes before serving.

Baking

Christmas and baking go hand in hand. It seems like they've been together since the beginning! For hundreds of years, breads and cakes, cookies and pies have graced dining room tables whenever Jesus' birth is celebrated.

Long ago, Christmas Eve was a day of fasting. As a way of preparing themselves for Christmas, people didn't eat anything the entire day, so they were extremely hungry when they woke up on Christmas Day. For breakfast, porridge-a hot, thick, bland cereal-was served.

As time went on, creative wives and mothers began adding dried fruits, spices and honey to the porridge to make it a special Christmas morning treat. With all these extras, the mixture was thick and stiff, so the cooks wrapped it in a cloth and dunked it in a big pot of boiling water.

Voila! Christmas pudding!

Sometime during the sixteenth century, wheat flour replace the porridge. Eggs were added to hold the ingredients together, and the resulting treat became known as boiled plum cake. The English used the word plum to mean any dried fruit, so what we actually have here is the advent of fruitcake. (And I have a feeling there may be a few of the original fruitcakes still kicking around in the back of someones pantry.)

When the terms "bread" and "cake" became interchangeable, they called it fruit bread. At one point, ginger was added in remembrance of the gifts of the Magi. (Does this make fruitcake and gingerbread cousins?)

The word Bethlehem, which is the birthplace of Jesus, literally means "house of bread". In that humble town in Judea, a baby boy was born who would come to be known as the Bread of Life (see John 6:51). He nourishes us with hope and healing, with forgiveness and love. When you're in the home of a family who loves Jesus, you can almost smell it in the air - just as you can smell bread baking in the oven!

So as you're baking pumpkin pie, star-shaped cookies, or banana bread this season - Whatever wonderful smell is coming out of the oven - let it remind you of the Bread of Life who gave "Himself for us, an offering and a sacrifice to God for the sweet-smelling aroma" (Ephesians 5:2, NKJV).

~Here is one of the Springer's most loved Christmas treats that we enjoy every year. Happy Baking

MAGIC COOKIE BARS

1/2 cup butter

1 1/2 cups graham cracker crumbs

1 (14 ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk)

1 (12 ounce) package milk chocolate chips

1 1/3 cups flaked coconut

1 cup chopped pecans

1. Preheat oven to 350 degrees (325 for glass dish). In a 13x9 inch baking pan, melt butter in oven. Sprinkle crumbs over butter, pour condensed milk evenly over crumbs. Layer with remaining ingredients; press down firmly.

2. Bake 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered.

ENJOY!

Cold Winter Nights and Let-It-Snow Cocoa!!!

Well, I hate to admit it.......but the Weatherman (AKA my husband) says that we are about to be hit with the white stuff!!!!  Now, being from the south, I'm NOT a big fan of it at all.  In fact, I like to say that I'm allergic to snow.  I like how pretty it is before all the kids walk through it and all the cars make it that ugly shade of grey on the side of the road.  ICK!  Plus, being from the south.......I don't like to drive in it at all.  There is a running joke in Georgia that goes a little like this..........At the first sight of a single snow flake, all the grocery stores in the state will run out of milk, bread and toilet paper!  And they aren't kidding :)  Everything shuts down and no one will leave their houses until the white stuff is gone.

With all of that said, it's gonna get really cold.  There is nothing better on a cold winter's night than a nice warm mug of cocoa.  I made our first batch last night.  I don't want to toot my own horn (toot toot!!) but I think that I have the world's best recipe for hot chocolate.  Guaranteed to make your family think that you hung the moon!

I've had a request that I post my recipe online.  Now, I have to say this about my recipe, you can make regular chocolate hot chocolate or vanilla hot chocolate.  I personally like it either way.  Ryan on the other hand says that the regular chocolate hot chocolate rocks.  :)  He's not biased or anything!  So, here ya go.  Here is my recipe for "Let-It-Snow Cocoa".

Let-It-Snow Cocoa

2 c. whipping cream
6 c. milk
1 tsp.  vanilla extract
12-oz. pkg. white chocolate chips or milk chocolate chips (Very important to use Milk Chocolate not Semi-Sweet)

Combine all ingredients in a slow cooker. Cover and cook on low setting for 2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.

Recipes, Recipes, Recipes!!!!!

Hello my blogging friends!  Ok, I know that y'all are just dying to know who won the UGA/Auburn game.....(LOL)....UGA did!!!  Woot Woot!  How Bout Them DAWGS!!   Oh, it felt good to get that out of my system.  Now on to other more important things...RECIPES!!!

I promised y'all that I would post a few of our favorite Thanksgiving recipes that are staples on our table every year.  Well, here ya go!  I hope that y'all will enjoy them as much as we have over the years :)

CREAMY POTATO CASSEROLE

2 cups heavy cream
1/2 tsp. dried thyme, crumbled
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 lbs. new potatoes, sliced thin
1 cup shredded swiss cheese

~ Preheat ove to 450 degrees. In a heavy, medium saucepan, combine heavy cream, thyme, salt, pepper and garlic over medium heat. Bring to a boil; add the potatoes
~ Reduce heat and simmer over medium-low heat for 8 minutes. Remove from the heat.
~ Spoon potatoes into a shallow ovenproof baking dish; pour the hot cream on top. Spread with a spoon so potatoes are flat and covered with cream mixture. Sprinkle evenly with cheese.
~ Bake potatoes until top is browned and potatoes are tender, about 15 minutes. If top starts to brown too much, cover loosely with foil and continue baking.


GREEN BEAN BUNDLES

2 16oz. cans whole green beans
Bacon ( 1/2 slice per bundle)
1/4 cup butter
1/2 cup brown sugar
Garlic powder - sprinkle
Salt
Pepper

~ Make bundles of green beans using 10-12 beans to a bundle. Wrap with bacon, seam side down, in baking dish.
~ Melt butter, brown sugar, garlic powder, salt and pepper together. Pour glaze over bundles.
~ Bake at 375 degrees covered for 15 min. Uncover and bake another 15 minutes so the bacon can brown.


BROCCOLI & RICE CASSEROLE

1 cup chopped onion
1/3 cup chpped celery
3 tbsp. butter
2 pkgs. chopped broccoli
1 can cream/chicken soup
3 cups. cooked rice
large cheez whiz
1 sm. Pet milk

~ Saute onions and celery in butter until carmelized.
~ Add rest of ingredients and place in casserole dish.
~ Bake at 350 degrees for 30 minutes.


Baked Garlic Cheese Grits

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter

~Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
~Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. ~Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
~ Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.


Apple Butter Pumpkin Pie

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell

Sweetened whipped cream, for garnish

~Preheat oven to 425 degrees F.
~Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.
~Pour into pie shell.
~Bake for about 40 minutes or until set.


May your family have a wonderful Thanksgiving meal this year!  I'm thankful for all of my blogging friends new and old!

Until next time.........