Wednesday, December 21, 2011



You Tube

A Kids view of Christmas.

I received this from a friend. I hope it touches you as much as it did me.

Thanks Jonthy!

Friday, December 16, 2011


I have made all of these brownie recipes and they are to die for...If you love BROWNIES, then these recipes are for you!!!


Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator


Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!

3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/4 cup vegetable oil
1/4 cup water
2 eggs
Chopped peanuts, if desired

Peanut Butter Frosting
1 cup vanilla frosting (from 1-lb container)
1/3 cup peanut butter
2 to 3 teaspoons milk

Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.

Bake 40 minutes. Cool completely, about 1 hour.

In medium bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 8 rows by 6 rows


Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.

Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.

Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
Recipes from Betty Crocker

Tuesday, December 13, 2011



We made this for my great grandson’s birthday party a couple weeks ago. It was one of the best hams I have ever had.



1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup coarsely chopped peeled fresh ginger
1/4 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup whiskey
zest of 1 orange
1stick cinnamon
5 whole cloves
1 star anise
1 clove garlic crushed

Ham & Pineapple

2 whole carrots peeled and cut into large chunks
2 stalks celery cut into large chunks
1 whole orange, cut into 4 wedges
1 smoked cured ham, about 10 pounds, at room temperature
1 4 1/2 pound pineapple, peeled, quartered lengthwise, cored, cut into 1/2-inch-thick slices I was lazy and used canned pineapple.


Combine the honey, vinegar, ginger, mustard, brown sugar, whiskey, orange zest, cinnamon stick, whole cloves, star anise and garlic in a medium saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Remove from the heat and steep for 5 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.

Meanwhile, preheat the oven to 350 degrees F. Place the carrots, celery, onion and orange wedges in the bottom of a roasting pan and set the ham on top of the cut vegetables.

Brush some of the glaze over the ham to coat entirely and generously.

Tent the ham with foil. Bake until a thermometer inserted into the thickest part of the ham registers 140 degrees F, brushing with the glaze every 20 minutes, about 2 to 2 1/2 hours. The glaze should be golden and caramelized and the ham should be fully heated through.

Remove the roasting pan from the oven and allow the ham to rest for 10 minutes. Transfer the ham to a carving board. Strain any pan drippings into a small bowl and skim off any excess oil.

Preheat the broiler. Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown basting pineapple with juices, about 10 minutes.

Holding the ham in place with a carving fork, cut the ham into about 1/4-inch-thick slices and arrange on a platter.

Arrange the pineapple slices around the ham. Serve with the reserved pan drippings and any remaining glaze and enjoy.
Recipe from Curtis Stone


I like cranberry sauce with my ham. Okay, after nearly 56 years of cooking, my search for the "definitive" cranberry sauce recipe is over! This recipe is fantastic!! This is the best cranberry sauce I have ever had! I used to just resort to canned because I never seemed to be able to make a "good" cranberry sauce.


12 ounces cranberries
1 cup white sugar
1 cup orange juice


In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Recipe from Toni

Monday, December 12, 2011


I'm passing this on because it worked for me today. A Doctor on TV said to have inner peace we should always finish things we start & we all could use more calm in our lives. I looked around my house to find things I'd started & hadn't finished, so I finished off a bottle of Merlot, a bottle of Chardonnay, a bodle of Baileys, a butle of wum, tha mainder of Valiuminun scriptins, an a box a chocletz. Yu haf no idr how fablus I feel rite now. Sned this to all who need inner piss. An telum u luvum...

Friday, December 9, 2011


See I didn't forget to pick a winner for the Tobacco Leaves & it is about time I did this!

The winner is Becca's Dirt.


Quick and easy turtle candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.


20 small mini pretzels
20 Rollo candy pieces
20 pecan halves


Preheat oven to 300 degrees F (150 degrees C).

Arrange the pretzels in a single layer on a parchment lined cookie sheet.

Place one Rollo on each pretzel.

Bake for 4 minutes.

While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.


Easy! The hardest part is sharing them! For a nuttier confection, use 1/2 cup of peanuts. Good way to use up leftover condensed milk & pretzels.


2 cups crushed pretzels
1/4 cup peanuts
2/3 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
1/4 teaspoon vanilla extract


In a large mixing bowl combine pretzels and peanuts. Set aside.

In a medium saucepan mix together condensed milk, chocolate chips and peanut butter chips. Cook over low heat stirring constantly until chips are melted (about 5 minutes).

Remove pan from heat and stir in vanilla extract.

Pour saucepan mixture over the pretzel/peanut mixture and stir until thoroughly coated.

Drop by rounded teaspoons onto waxed paper or foil. Cool (or chill) until firm. Store in covered container in cool place (or in


This is a very good holiday treat that my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!"


8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 1/2 cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 large paper grocery bag
Pam vegetable spray


Place the pretzels, popcorn and peanuts into a large paper bag sprayed with the Pam, Set aside.

In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.

Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir.

Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated.

For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Thursday, December 8, 2011


I'm inviting all my Blogging friends to join me in returning to the traditional greeting of "MERRY CHRISTMAS" instead of the politically correct "Happy Holidays"!! If you agree with me, please re-post this message.....MERRY CHRISTMAS! We need Christ back into our lives
° 。 ° ˛˚˛ * _Π____*。*˚
˚ ˛ •˛•˚ */________/~\。˚ ˚ ˛
˚ ˛ •˛• ˚ | 田田 |門| •
... If God is also welcome in your House re post this -- Keep CHRIST in CHRISTmas!

I for one, am sick & tired of others telling me what is politically correct to say. There wouldn't be any holiday without the birth of CHRIST.
So as always I will continue to say "Merry Christmas" not Happy Holidays!
I will also call my tree a Christmas Tree not a holiday tree.


These are really good and look so festive.


2 cups all-purpose flour
8 ounces cream cheese, softened
1 cup butter, at room temperature
1/2 cup water
1/2 cup white vinegar
3 jalapeno peppers, chopped
1-1/2 cups granulated sugar
12 ounces fresh cranberries
Confectioners' sugar


Place flour in bowl of food processor. With processor running, drop in chunks of the cream cheese and butter. Process until dough is formed.

(Alternatively, mix the cream cheese and butter in a large mixing bowl by hand or with electric beater. Slowly blend in flour until dough is formed.)

Wrap dough in wax paper or plastic wrap. Chill for at least one hour. While the dough is freezing, make the cranberry mixture. Place the water and vinegar in a 3-quart saucepan. Bring to a boil and let boil 5 minutes. Add the jalapeno peppers and the sugar. Return to a boil and let boil 5 minutes. Mix in the cranberries. Return to a boil and let boil 5 minutes. Remove from the heat and pour onto jelly roll pan. Chill for at least one hour.

Pre-heat oven to 350 F. Dust your work surface with confectioners' sugar. Working with a small chunk of dough, roll dough to about 1/4" thick. Cut dough into 2" squares. You can re-use the dough scraps.

Place dough squares on cookie sheet sprayed with vegetable oil spray (do not *grease* the pan or you'll have a real mess!). Put about 1 teaspoon cranberry-jalapeno relish in the center of each dough square. Bring 2 corners of the dough-square up and seal well.

Bake 12 minutes. If cookies unfold during baking, press them back into shape while warm.

Remove to a baking rack to cool completely. Dust lightly with confectioners' sugar.
Recipe from