I love looking through Aunt Mary’s little recipe box. She was one of the best home cooks I ever knew and I always enjoyed eating at her house.
Many days she would call my mom at work and tell her the soup was on. She almost always had homemade yeast rolls rising in muffin tins. She’d sit the trays on her hot water heater behind the kitchen door. I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.
I found this quick little candy recipe in her recipe box. I’ve been wanting to try a recipe with dates so I decided this one would work nicely. This is just one candy I made during the past holidays. Hope you enjoy!
Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls
1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling
In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.
Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.
More of Aunt Mary’s Recipes
Low Carb Pumpkin Pecan Cake is in the oven and
I can’t wait to to try it! If it’s good and worth sharing, I’ll
be posting the recipe and pictures real soon!
. … … … … … … … … .
Today I’m joining these link parties.
This is surprisingly yummy!
I say surprisingly because I wasn’t sure how it would turn out. After my hubby smoked the turkey breast, it was a little on the dry side and not very tasty.
After sitting in the fridge overnight, it was better, but still dry. I didn’t want to waste it so I got to searching for turkey salad recipes.
First of all, I pulled out my Joy of Cooking. Sure enough, there was a Turkey Salad recipe in there and I had all the ingredients except curry powder. I wasn’t sure I wanted curried turkey salad anyway, so being the Queen of Substitutions, I proceeded to make my own version.
I sliced, then chopped the smoked turkey breast into small chunks.
I ran the turkey breast and onions through the food processor, then dumped it into a mixing bowl.
I then added mayo, honey mustard, raisins, chopped pecans, celery seed, salt and pepper. I even threw in a dash of nutmeg.
If only I had some leafy green lettuce to put it on! I didn’t, so I proceeded to put it on some honey wheat bread and had some plain Lays potato chips to go with it. Yum!
My daughter ate it with Ritz crackers and loved it!
(Sorry for the poor picture quality. Time was short.)
Smoked Turkey Salad
2 cups chopped smoked turkey breast
2 tablespoons diced onion
3/4 cup mayo
2 tablespoons honey mustard
1/2 cup chopped pecans
1/2 cup raisins
1/2 teaspoon celery seed (or chopped celery if you have it)
dash of salt, pepper, nutmeg to taste
Mix all together in a medium size bowl. Serve on lettuce with crackers or on a toasted bun or bread.
Note: This was better the next day, so maybe chilling in the fridge first to let the flavors blend makes a difference.
* To reduce carbs, use regular or spicy mustard, remove the raisins, and if you like it a little sweeter add a small package of Splenda or sweetener of your choice.
Posted in Low Carb Recipes, Recipes, Salads
Tagged chicken salad, delicious, easy, mayo, pecans, raisin, salad, smoked turkey, spring
My friend over at Southern Lady Cooks enticed me with her Peach Cake recipe. Since I had all the ingredients (there’s not many), I whipped it up Sunday afternoon.
My mom, who’s been rehabbing from her hip surgery, got to enjoy a piece when I stopped by to check on her. I guess I get my love of homemade desserts from her. We collect cookbooks as a hobby and read them like novels!
Now on to the Southern Lady’s recipe…
(Courtesy of The Southern Lady blog site)
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing.
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts (Doris uses pecans I used walnuts)
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. Enjoy!
Pop on over to her site to thank her for this delicious recipe and if you get a chance, make it this weekend. It’s easy. :)
The Smoked Turkey Salad recipe is coming up next, I promise!
The holidays are just around the corner
and eating delicious goodies that we only make on special occasions has become a tradition.
Cheeseballs, Spinach Dip, Peanut Butter Balls, Spiced Pecans…these are a few of my favorite things.
The special occasion was a wedding on Saturday night. My friends Terry and Angie decided to tie the knot. I wanted to help them celebrate by bringing a treat to the reception. It was all eaten up. Pictured below was the little bit I had left at home for a midnight snack or early morning breakfast.
This started out as my friend Laura’s recipe. I’ve made some tweaks of my own with favorable results.
Pineapple Cheese Ball
cream cheese, 16 oz
crushed pineapple, (small can) drained dry
pecan pieces, 2 C
chopped onion, 1/4 cup
shredded cheddar, 2 oz
seasoned salt, 1 T
Mix all togther. Refrigerate and roll in chopped pecans.
Serve with crackers.
Watch for more vintage recipes and hopefully a give-away in the near future!
Partying over at…
I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.
I found the cheesecake to be very creamy and quite good; the crust was the best ever. My high-carb loving Handyman didn’t agree, which was fine by me. I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it. Yeah! It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.
The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my springform pan wasn’t handy at the time. The original recipe is at the bottom of the page. Forgive the cruddy photo.
Mini Chocolate Chip Cheesecake
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar
Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.
Mini Chocolate Chip Cheesecakes
8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips
Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
Posted in Desserts, Home and Family, Low Carb Recipes
Tagged baked, cheese, cheesecake, chocolate chip, cream, cream cheese, crust, dessert, diet, Eades, eggs, homemade, low carb, pecans, pie, recipe, Splenda, sugar free, sugarfree, sweet, vanilla
With work slowing down, we’ve found ourselves home more during the week. What better to do than bake?!
I found an easy recipe for My Handyman to make while I was doing other fun stuff, like folding laundry and helping the girls with their lessons. I thought he did a great job and by that evening most of this delicious pie had vanished.
CHOCOLATE FUDGE PIE
1 c. sugar
4 tbsp. flour
4 tbsp. cocoa
1/2 c. milk
2 whole eggs
3 tbsp. butter, melted
1 tsp. vanilla flavoring
chopped pecans (optional)
Dump all ingredients into a mixing bowl and beat well. Pour into an unbaked pastry shell. We sprinkled a few pecans in the bottom before pouring in the batter. Bake in preheated oven at 350 degrees for 40 minutes. Cool before slicing. Top with freshly whipped cream.
Posted in Culinary Creations (High Carb), Desserts
Tagged baked, baking, chocolate, crust, dessert, fudge, homemade, oven, pastry, pecans, pie