I've Decided That I Need...

Le Creuset pieces! They're expensive, yes, but I'm hoping to start a collection. Funny thing about me is that I want all different colors, not all the same color (like you would think I would). Maybe it's because they're so pretty. I have Greta to thank for this need. This year at the top of my list is a 6 3/4 French Oven. In carribean, flame, or lemongrass.

Warm and Cozy

We all love to be cozy and my son appreciates it more than anyone. To him, cozy is snuggling with a blanket--the green one, taking of his shoes and socks, and sitting right next to someone he loves.

This recipe makes me warm and cozy. I grew up spending so much time with my grandparents and my grandmother made batches of Spiced Tea for friends to share during the holidays. When I went to college, she had to make a batch for me, it was a special treat as a little girl that made me feel grown up, like their coffee. As I got older, it was something that warmed me up from the inside out and reminded me of my Nana with every sip.

I wish I could share a cup with her right now. It's a windy, cold day and who couldn't use a little warm and cozy?

Spiced Tea

18 oz Tang
1 cup instant tea
2 1/2 cups sugar
20 oz. instant lemonade
2 tsp. powdered cloves
2 tsp cinnamon

Blend all ingredients carefully and store in airtight container.
Add 2-3 T to a mug of hot water.
There you have it, warm and cozy. Enjoy!

Afraid...

Other than onions, which I simply despise, there are some things I won't cook with. Not because I don't like them, because I'm afraid of them.

1. Yeast
2. Meat, with bone in it
3. Anything my family does well--Nana's Chicken and Dumplin's and Mom's Choclate Meringue Pie, for example. I have worked through my nerve and made a fabulous pot of our family spaghetti recipe (Uncle Roy, Nana, Papa, and Mom have added to it and each do it their own way basically following a recipe) once. And I've made a pot of Dad's famous pinto beans too, which always intimidated me. He walked me through and they were fantastic!
4. Pie crust (Pillsbury works for me)

I'm sure there are more, but Greta and I briefly had a conversation about this today and I've actually thought about it before. Now it's official, I posted it.

Christmas Crunch

I'm craving this stuff and can't wait to get home and make a batch. For the last few years, my high school helper has given me this Christmas goodie as a gift before the holidays. It never seems to make it home, I just pick at it until it's gone. I finally had to make my own and share it with my family--it was a hit! The kind of thing people say, "Get this away from me" about--and it's a good thing!

Christmas Crunch

1 box Crispix cereal
1 cup slivered almonds
1 cup peans (I substitute pretzels)
1 bag popped microwave popcorn
1 lb. butter (I use 3 sticks instead of 4)
2 tsp. vanilla
3/4 cup corn syrup
1/2 tsp. baking powder
2 cups brown sugar
*optional: red and green M&M's
*another option: pistachios and dried cranberries

Mix Crispix, almonds, pecans, and popcorn together in large foil roasting pan. Set aside.

In sauce pan, heat sugar, butter, vanilla, syrup, and baking powder. Cook until boiling. Boil 5 minutes (or until glossy). Pour over cereal; mix. Bake at 225 degrees for an hour, stirring every 15 minutes.

Wish I had some so I could post a photo for you. And eat, of course.

Mother Load Pretzels

I made these last year for my friends at school and they were a hit. Take it from me, I ate plenty along the way! Greta made them this year...and shared them with me (thank you)! I was reminded how good they were and that I never got around to posting the recipe.

Mother Load Pretzels


1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips (I substituted peanut butter chips)
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted

With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.

(Makes 4 1/2 dozen)
(From Taste of Home magazine)

Mom's Veggie Soup

If I'm not mistaken, this was the first time I've ever actually eaten anything called Vegetable Soup. I don't like onions, bell pepper, or tomatoes, so this soup has been something I've avoided most of my life (and life's been just fine without it).

A couple of weeks ago, my mother decided to make some without things I don't like and brought me a bowl. I ate every bite. A couple of days later she brought me another bowl. Ate that one too! It was great...and I even ate a few of the diced tomatoes when nobody was looking.

She didn't follow a recipe, she just kind of made it up and dumped in the ingredients. I interviewed her for the recipe the day she made it and this is what I got:

Mom's Veggie Soup

4 lbs. good quality meat, cut into bite sized pieces (Mom used filet mignon, I'd probably use sirloin)
Onion (I would substitute garlic)
Add beef and chicken broth (one of each, quart sized)
Chopped celery (6-7 ribs)
Baby carrots cut into 1/3s, half pkg.
Large can whole new potatoes, cut into chunks, with juice
Regular sized can new potatoes, sliced, with juice
Can Ranch style beans, with juice
Can hominy with juice
Can corn, drained
Can LeSeur peas, drained
Green beans
Cabbage (chop and add last)
Can chopped tomatoes
Lima beans if desired (I would desire...)
*Mom didn't, but I would probably add zucchini

Cube meat and brown in onion (garlic for me). Simmer in broth until tender (sirloin would need to cook longer to become tender). Halfway through meat simmering, add fresh vegetables (but not cabbage). Cook celery and carrots 20 minutes until tender. Add remaining ingredients (canned ingredients and cabbage).

Oreo Turkey

Oreo Turkey

2 Double Stuf Oreo cookies
Whoppers
Small tube or can of icing (if using can, put some into baggie, cut tip and squeeze out)
Candy corn



Take apart one Oreo cookie, and lay one half down with icing facing up Then press a whole cookie into the icing of the cookie half (will probably need to use more icing to keep attached).

Place 3-4 cand corn into the icing of the whole cookie, sticking straight up like a turkey tail.

For head, place one Whopper in front of the whole cookie (will probably need icing to stick) and squeeze icing on to Whopper to create eyes.

Lay one candy corn in front of the Whopper to create the turkey's beak.

Precious!