Tag Archives: holiday

Peanut Butter Cornflake Candy

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.

cornflake candy

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.

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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

 

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Nutter Butter Banana Pudding

Looking for a tasty dessert for July 4th?

This one won’t heat up the kitchen and it is sooo

easy and delicious!

Nutter Butter Banana Pudding

For real?!  I can’t believe I didn’t think of this.

My hubby loves Nutter Butters!

and Banana Pudding…well, not the bananas so much,

so I try to make him a Banana-less Pudding ever now and then.

But bananas and peanut butter go so well together

I just had to add a few to this tasty treat!

(Note: I’ve made this twice lately and tried it once with some peanut butter sandwich cookies I picked up at Wally World.  I added a little PB to amp up the flavor and  it was delicious!  So if you’re looking to save a few pennies, go for the PB sandwich cookies and if that’s not an issue, grabbed the Nutter Butters.  :))

Layers of yummy peanut butter cookies, bananas, and a creamy cool pudding.

I used my no cook recipe for the pudding mixture, but I’m eager to try it some day with the classic cooked custard recipe that mom taught me.

And finally…

Nutter Butter Banana Pudding

1 (5 oz) package instant vanilla pudding mix (I used sugar free French Vanilla)
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon peanut butter
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package Nutter Butters cookies, broken into several pieces
3 bananas, sliced

In a large mixing bowl, beat pudding mix and milk for about 2 minutes.
Blend in condensed milk, vanilla, and peanut butter until smooth.
Fold in whipped topping.

Layer cookies, bananas and pudding mixture in a glass serving bowl.
Chill overnight to allow the cookies to soften.

Personal note: I prefer my pudding more of a sauce, so I add water to
the mixture to get it closer to a sauce.

Enjoy and have a great 4th!

I’ve been tagged! Easter Recipe Roundup

My friend Judy from The Southern Lady Cooks has tagged me in a game of Easter Tag.  I have to make a virtual Easter meal using food and recipes that I’ve already posted on my blog.

I am going to create an Easter meal with pictures for you.  Click on the photo for the recipe.  Let’s have some fun and celebrate Easter!

Note:  Since I am on the HCG diet, I will not be having this meal for Easter, only dreaming about it!  😀

Since I don’t have a Ham recipe which is normally what I’d be having for Easter, I’m going to suggest a yummy Pot Roast with Root Veggies.

Cheesy Roasted Cauliflower would go quite nicely with the roast, I think.  🙂

It doesn’t seem that I’ve done a post on Skillet Fried Green Beans, but they’re a staple at our house, so I’m sure they’d be somewhere on the table.

And then my favorite, Layered Salad with that yummy tart dressing!

No holiday meal is complete without some homemade rolls.

Heavenly Yeast Rolls are just right!

Wow!  I’m getting hungry!  lol

And for dessert…

Aunt Mary’s Special Cake with Strawberries or Chocolate Sauce!

and

Easy Butterfinger Pie!

and most of all…

Have a very Happy Easter!

Holiday Candy and Cookie Trays

Happy New Year!

And Happy Birthday to me!

Yesterday I turned another year older.

Since I was so busy over the holidays, I didn’t get to share with

you the holiday candy and cookie trays I made for my family

and friends.   Here’s just a few that I sent out.

Peanut Butter Balls, Coconut Macaroons, Peanut Butter Fudge

(I used my PB Fudge recipe and added 3 tablespoons of cocoa)

Nut Crescent Cookies (recipe below)

Coconut Macaroon, Choco Chip Oatmeal Bars,

Peanut Butter Balls, Peanut Butter Fudge,

White Chocolate Dipped Pretzels,

& Applesauce Nut Cake

(same items as above)


Hello Dollies, Chocolate Peanut Butter Fudge

Here’s the recipe for the cookies:

Nut Crescent Cookies

  • 1/2 cup unsalted softened butter
  • 1/3 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup ground nuts (I used walnuts and pecans)
  • dash salt
  • 1 teaspoon vanilla extract
  • confectioners’ sugar

 

Preheat oven to 325°. In a mixing bowl, cream butter and sugar.  Mix in flour, walnuts, salt, and vanilla to make a smooth dough.  Roll into balls and shape into crescents.  (I also flattened some into round cookies.)
Bake cookies on ungreased cookie sheets for about 8-11 minutes, or until just set.  Let stand for 2 minutes; transfer to wire racks to cool.
Dredge in or sprinkle with confectioners’ sugar.  Keep in air-proof container.  Makes about 3 dozen cookies.
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Over the next few days I’ll be sharing some other dishes I made over the holidays.  Some will be low carb, others not so low carb, but my plans are to go back to the low carb lifestyle full time.  I just feel better that way.
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My family doesn’t eat low carb and insists on the old fashioned Southern-style dishes and desserts that I make on occasion.  So be sure and stop by soon as I’m sure there’s a recipe coming up soon that you’ll enjoy.
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Also this year, I want to focus more on things other than food and recipes.  My daughters want to their rooms redecorated and there’s some ideas I have for redecorating my kitchen that I’ll be sharing.
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Another goal I have this year is to exercise at least 4 times weekly.  I have started walking in the evenings and I want to continue to do that as well as adding some light weight lifting and stretching.  So I may be sharing these updates as well.
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Once again, Happy New Year to you and yours!



Easy Coconut Macaroons

I saw this recipe over at The Gourmand Mom and I’m so glad I did.


This is an easy and quick cookie recipe and the results are delicious!

I’m hooked!

I made these twice and added them to several

different trays that I gave out.

My niece said they were her favorites.  They

are so simple to make that I plan

on making them again…and again.

I made half of the recipe.

COCONUT MACAROONS

1/2 cup flour.
1/8 teaspoon salt.
3 1/4 cups sweetened flaked coconut.
1 14-ounce cans sweetened condensed milk.
1/2 tablespoon vanilla extract.
Melted chocolate chips.

Bake for 20 min at 350º.  Cool and drizzle with chocolate.  Enjoy!

Today I’m enjoying the parties over at




Holiday Goodies!

I know Christmas is close and I’ve been so busy in the kitchen,

I’ve had very little time to actually post what I’ve been cooking.


Soon I’ll have a post on the candies and cookies I’ve been making,

but in the meantime … these are some of the dishes

I made for the Thanksgiving holiday.


Glazed Applesauce Nut Cake


Cappuccino Mousse Trifle from Taste of Home


Cherries in the Snow

1 (8oz) cream cheese
1 cup milk
1 1/2 cups powdered sugar
1 tsp vanilla
2 (12 oz) tubs Cool Whip
1 can cherry pie filling
1 angel food cake

In large bowl mix cream cheese with milk, sugar, and vanilla.  Blend with hand mixer.  Fold in Cool Whip.  Slice cake and tear into small pieces. Layer ingredients in punch bowl.  First – cheese mixture, cake, cherry pie filling – layering until all mixtures are gone – cherry layer on top.


Aunt Mary’s Easy Chess Pie


 

Cheesy Broccoli Rice Casserole

1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste

Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.

Corn Spoon Bread from Deep South Dish


Cheesy Garlic Mashed Potatoes

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What have you made over this holiday season?



Holiday Goodies

A crazy, hectic day at work means I get to re-post some goodies from the past.

When I think about all the great recipes and cooking I’ve done over the years that I never took pictures of…that I could blog about…I get sad.

All the years of Taste of Home and Quick Cooking subscriptions and all the recipes I made when my kiddos were young and I was a SAHM…they got me where I am today.  Needing to lose some inches!

The longs lists of goodies made for the holidays, candy trays made for my mom to share at work, loaves of bread I baked for a sick friend…great memories.

My diet has changed, out of neccessity.  Now I try to be a little smarter in my cooking and a little more choosy in my recipes.

Some of the old family favorites haven’t changed and probably never will.

Here’s some of my favorite candies and treats for the holidays…treats because that’s about the only time they get made!  🙂

Easy Peanut Butter Fudge

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Pineapple Cheese Ball

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Peanut Butter Balls

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Cheesy Sausage Balls

Another Brownie Recipe

What’s your favorite can’t-live-without-holiday treat?

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Today I’m strutting my stuff over at


Free Holiday Printable & a Link

I’m in the giving mood,

so I hope you can use this handy free printable for some of your holiday crafts, gift tags, cards, etc.  Thanks for stopping by!

 


Click on the picture above to download the free pdf file.

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. . . . . o o o. . . . . o O o . . . . . o o o. . . . .

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I’m also joining a Link Party today over at



Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

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Blender Coconut Pie

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.

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Recipe courtesy of the  Low Carb Friends Recipe Board.  

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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I’m also joining a Link Party over at



Vintage Recipe: Pineapple Cheese Ball

The holidays are just around the corner

and eating delicious goodies that we only make on special occasions has become a tradition.

pin cheeseball

Cheeseballs, Spinach Dip, Peanut Butter Balls, Spiced Pecans…these are a few of my favorite things.

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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.

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This started out as my friend Laura’s recipe.  I’ve made some tweaks of my own with favorable results.

Pincheball

 

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.

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Watch for more vintage recipes and hopefully a give-away in the near future!

Partying over at…

The Holidays and your favorite recipes

The holiday season will soon be here. 

thkgvg

Thanksgiving is a very special holiday for our family and usually centers around our family dinner.  

Mom’s Southern cornbread Turkey and Dressing is the usual star of the main meal.  There are other favorites that complete our meal.  My brother has to have Chunky Potato Salad, made the same way my grandmother made it.  I usually enjoy the Sweet Potatoes and baked Ham.  

One daughter loves the Green Bean Casserole and Yeast Rolls while daughter #2 loves the Ham and Cream Style Corn.

And of course, the dessert choice wouldn’t be complete without mom’s Angel Salad on the menu.  (Pictures and recipe forthcoming)

 

 I’m a dessert eater.  Below are some of my favorites.

 

pbballs

Peanut Butter Balls

 

brooklynspiesmall21

Southern Pecan Pie

 

aunt-mary-pie

Chess Pie

 

sc-pnd-cake

Sour Cream Pound Cake

 

And if you’re watching your sugar intake…

cheesecake

Low Carb Mini-Chocolate Chip Cheesecake

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What special dish are you looking forward to? 

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980’s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

Check out the parties over at