Tag Archives: pecans

Vintage Recipe ~ Aunt Mary’s “Quick Crunchies” aka Rice Krispie Date Balls

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.

Good memories.

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!

quick crunchies

 

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

Friday Favorites!

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.


 

Smoked Turkey Salad

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.

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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.

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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.

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I sliced, then chopped the smoked turkey breast into small chunks.

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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.

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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!

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My daughter ate it with Ritz crackers and loved it!

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(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.

 

 

Southern Lady’s Peach Cake

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.

Peach Cake2

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!

Yummo!

Pop on over to The Southern Lady Cooks to check out 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!

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…

Mini Chocolate Chip Cheesecake Pie (Low Carb)

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 spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, 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.

ORIGINAL RECIPE FROM THE BOOK:

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
per well.

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
one hour.

 

 

 

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!

Chocolate Fudge Pie

 rpie21

 

Fudge Pie

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.