Sometimes we associate certain recipes with certain people and oh, what good memories they bring.
A lady at my church, Ms. Helen, made these tasty candy-like cookies for almost every covered dish dinner we had. What a special lady and how I miss her!
So when another lady, Ms. Dot, blessed me with several boxes of cornflakes cereal, I decided to make some goodies for the helpers at our church’s yard sale. They were gone in a flash!
Easy, simple, and a great bake-sale item, I hope you try this soon.
Peanut Butter Cornflake Candy
1 cup of white granulated sugar
1 cup of light corn syrup
1 cup of peanut butter
½ tsp salt, optional
5 cups of plain cornflakes
Measure out cornflakes into a large glass bowl and prepare a large sheet pan by lining with parchment paper or buttering the pan.
Combine sugar and corn syrup in a large saucepan and bring to a boil. Remove from heat and stir in the peanut butter, adding salt if you want to at this time. (I usually do all this with a wooden spoon, beating the mixture like fudge.)
Pour over the cornflakes and mix well. Working quickly, drop by spoonfuls on the prepared sheet pan and set aside to cool.
NOTE: Mixture can also be pressed into a buttered 9 x 13 inch baking pan and cut into squares.
And if you’re in the mood for some peanut butter cookies or candy, but you’re watching your sugar intake, try these recipes:
SF PEANUT BUTTER COOKIES
LINDA’S CHEWY PEANUT BUTTER CANDY
Posted in Candy, Holiday Hits, Party Treats
Tagged candy, cornflake, dessert, easy, holiday, party, peanut butter, quick, southern
With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . :)
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at
I usually like to serve Broccoli Cheese Cornbread when we’re having Fried Tenderloin and White Beans.
This year I made it to add to our family’s Thanksgiving feast.
Cheesy, moist and satisfying, this cornbread recipe is a winner!
Broccoli Cheese Cornbread
2 packages (8.5 oz each) corn bread/muffin mix
1-1/2 cups (12 oz) 4% cottage cheese
3/4 cup butter, melted
3 cups frozen chopped broccoli, thawed
1 large onion, chopped
In a large bowl, combine corn bread mixes. In another bowl, beat
eggs, cottage cheese and butter. Stir into corn bread mixes just
until moistened. Fold in broccoli and onion.
Pour into a greased 13 x 9 baking pan. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Let stand for 10 minutes before cutting. Serve warm.
Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 196 calories, 13 g fat (7 g saturated fat), 89 mg cholesterol, 323 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.
Pear Preserves is probably my favorite preserves of all!
Every year around this time, I want to make Pear Preserves.
I don’t always get to, but thanks to my sweet sister-in law, Martha,
I did this year and I am so glad!
In fact, I plan on picking, peeling, and slicing some
more pears tonight!
I can’t wait to try it on some of these homemade biscuits!
I don’t really have a recipe, but here’s what I did…
By the time I peeled, cored, and sliced the pears I was left with 2 ice cream buckets full.
I covered the slices with sugar and put the lids on to sit overnight. I didn’t measure anything, just kept in mind that most people put 1 part sugar to 2 parts pears. My friend said her mom says 1/2 cup sugar to every 1 cup of pears but that might be too much, depending on how sweet you want them. I think I might have used 5 or so cups of sugar.
I cooked the pears about a total of 3 hours on medium high heat. About this time, they started turning amber colored and the smaller pieces were turning translucent. They liquid was similar to honey so I knew the pears were ready.
I then poured the preserves into sterilized jars, leaving 1/2 inch headroom and sealed with sterilized lids.
Yield: 4 pints and 2 half-pints
For more recipes, visit these sites…
Granny’s Pear Preserves
Pear Preserves with Lemon Slices
Southern Lady Cooks Pear Preserves
I’m on the quest for the perfect biscuit.
I plan on trying a new recipe on Saturday. This cooler weather always makes me want to bake!
Do you have or know of a fabulous biscuit recipe I should try?
I’m looking for plain and simple biscuit recipes with no additions like cheese or spices…one you’d have for breakfast with your sausage gravy and eggs. :)
Anyway, if you have a great recipe, please post the link or recipe in the comments section.