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Saturday, October 1, 2016

Caramel Apple Cookies

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup peeled and shredded Granny Smith apple (from about 2 small)
1 Tbsp lemon juice
1/2 cup unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup (scant - just remove 1 Tbsp) frozen apple juice concentrate, thawed but still cold

1/2 cup packed light-brown sugar
1/4 cup butter
2 1/2 Tbsp apple juice concentrate
1/8 tsp salt
2 1/2 cups powdered sugar
1/2 cup finely chopped pecans
Maldon salt for sprinkling (optional)

For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the frosting:
In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings). As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.
Recipe Source: inspired midwest living

Banana Pudding So Good They Have a Festival For IT

I was not aware of this but now that I am it is going on the list of places to visit. National Banana Pudding festival. If you are from the south then you most likely know that banana pudding is one of heck of a delicious dessert. It is fixed for holidays and every day because it is one of those desserts that is longed for.

At the festival you can do all sorts of fun things including:
banana pudding cook off in front of live audience
banana pudding cook-off auction
banana pudding restaurant competition
puddin' path where you can taste several puddings made by nonprofits


You may want to simply fix up some banana pudding at home so here is a southern style recipe

For the Pudding

  • 3/4 cup sugar
  • 1/4 cup + 2 tablespoons cornstarch
  • Heaping 1/4 teaspoon salt
  • 6 egg yolks
  • 3-1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon dark rum

For the Sweetened Whipped Cream

  • 1/2 cup heavy cream, cold
  • 2 tablespoons Confectioners' sugar

For Assembling

  • 3-4 large bananas, very ripe but not mushy, sliced
  • 1-1/2 boxes Walkers Pure Butter shortbread cookies, or similar, broken into 1/4-inch pieces

In a medium saucepan, stir together the sugar, cornstarch, salt and yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat (it will take 5-8 minutes). When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1-2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla and rum. Transfer the mixture to a bowl and place a piece of saran wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours. (To hurry it up, you can place the bowl in an ice bath and whisk occasionally until cold.)
  1. Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the Confectioners' sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Use a rubber spatula to fold the whipped cream into the cold pudding.
  2. Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with one layer of cookie pieces and one layer of sliced bananas. Repeat once and top with a final layer of pudding. Crumble some of the cookie pieces and sprinkle over top. Refrigerate until ready to serve.
  3. *Do not slice the bananas until you are ready to assemble the parfaits. Parfaits are best when made 3-4 hours ahead of time.
recipe source here

Changes In the Automation World :::: The Model T

Today, I was able to take a road trip with my family and have a great time as usual. My mind wanders back to the Model T. I have a good friend that has a few and loves them. It was the Model T was revealed on October 1, 1908. It was the vehicle that would change the world of automation. Nicknames such as the Tin Lizzie, Leaping Lena or the Flivver was awarded to the model T car. It was made affordable for more people by Henry Ford himself.

Made by the capabilities of the assembly line the Model T would become the peoples car. With a 20 horsepower, 4 cylinder engine it could reach the speed of about 45 miles per hour. It weighed 1,200 pounds and could get between 13 to 21 miles per gallon of gas.

It would not take long for orders to come in for the Model T. By 1918 half of all cars on America's roads were nearly identical Model T's. Between the years of 1908 to 1927 over 16 million cars would be sold. Even today it ranks in the top ten of automobile sales.

resources here

Abbey Road

In 1969 the Beetles Abbey Road was on fire and making a significant dent in the music world.

Creamy Candy Corn Pudding

1 box (4 serving size) butterscotch instant pudding mix
1 box ( 4 serving size) banana cream instant pudding mix
4 cups milk
20 drops red food color
45 drops yellow food color
1 cup whipping cream, whipped
12 pieces candy corn

Prepare butterscotch pudding as directed on box. Stir in 20 drops of red food coloring  and 25 drops yellow food coloring. Chill 30 minutes. Make banana cream pudding as directed. Stir in 20 drops yellow food color. Chill til ready to use. Now place 1/4 cup banana cream in bottom of 6 (8 0z.) glasses. Then top with 1/3 cup butterscotch and about 1/3 cup whipped cream. Garnish with candy corn.

Country Ham

Country Ham is a cured ham that is often very salty. The first recorded country ham recipe in 1944 was described as a method of curing and smoking done in rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri and other nearby southern states.

I find it very cool that one of the divisions in the 4H show at the county fair in Kentucky there is a country ham division where they bring in the smoked cured treats to be judged. There are also country ham festivals in and around Kentucky. If you have never tasted the delicious taste of country ham you may not know what the fuss is all about but if you have then you understand and may even join in.

Country Hams are salt cured and this may include using nitrates. The curing process takes between one to three months. Hardwoods most often hickory or oak are used to smoke the hams. The hams may be aged between several months to 3 years. The aging depends on the fat content of the meat. Country hams are normally fully cooked but preserved by the cure.

There are country hams that are not smoked. The salt and pepper ham of North Carolina are not smoked. Smoking helps turn the mat a redder color. Country hams are normally sold in stores with no refrigeration required. They are often packaged in rough cotton bags with markings printed on the bags. Inside the bag you will normally find a country ham that has been presoaked, sliced and ready to cook.

Cooking methods of country hams include slicing, pan frying, baking whole, and simmering for hours in water. Whole hams that have been cured in salt may need to be scrubbed and soaked for hours before eating. Preparing with crust on or off normally depends on the taste buds of the one preparing the ham.

You can find country ham served in restaurants as an entree as a whole slice. Country ham make delicious ham sandwiches or ham biscuits. Serve up with butter or red eye gravy is delicious as well.

resource here

Spooky Hotdog on Bun

Want a easy to do, fun and spooky snack or weeknight meal idea?? Serve up these severed finger hot-dogs Conversation piece for sure and perfect to start off the spooky month. Easy to do as well. Have fun and Enjoy!!!

Pumpkin Dip

I simply love fall with all the wonderful colors. Another thing I love is pumpkin and I have a good feeling with all the yummy goodies on the market that are full of pumpkin flavoring. Simply delicious. I would love to introduce you to a pumpkin dip that requires only 5 ingredients. Enjoy

Pumpkin Dip
2 8-ounce packages cream cheese, softened
1 large 30-ounce can of pumpkin
4 cups powdered sugar
2 teaspoons cinnamon
2 teaspoons ginger

Mix everything together and serve. Kids love to dip both fruit and cookies into this dip.

Toasted Mallow Milk Shake

I love fall here in southern Illinois where a bomb fire on the weekend is common place. The damp cool weather and the warmth of the fire go hand and hand. Roasted marshmallows are commonly found at bomb fires as well. During bomb fire weather or any time of year you can enjoy the delicious taste of toasted mallows in a delicious milk shake

Before toasting the marshmallow ready all ingredients in the blender. The marshmallow should be gooey and hot when you throw them in the blender so they incorporate nicely. If you allow them to cool down they will get sticky and harden as toasted mallows often do

3 scoops vanilla ice cream (use a high quality ice cream or make your own)
1 tablespoon whole milk
I large dollop of plain yogurt
5 Kraft Jumbo Jef-Puffed marshmallows (or homemade)
Whipped cream

Toast marshamllows under a broiler, or, if you’re frisky, over a flame until they just start to blacken evenly (the trick is to make sure it’s evenly toasted and dark, but not turned to charcoal).
Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a “donut”—when you see the shake holding to the sides of the blender with a hollow core.
Add three of the toasted marshmallows to the blender, and whirl it just until they’re all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
Repeat if necessary. And it will probably be necessary

recipe source here

Friday, September 30, 2016

Did You Know :::: Cloves

One ingredient that you will use quite a bit when baking in the fall is cloves. Cloves can be found in nails, powder or oil and are commonly used in baking, cooking and potpourris. Cloves are also used in scented candles, mouthwash, toothpaste and even some cigarettes.

Clove oil has a antimicrobial, anti-fungal, antiseptic, antiviral and stress relieving properties. The oil is used for treating a variety of health disorders including toothaches, indigestion, cough, asthma, headache, stress and blood impurities. The American Cancer Society says that some physicians believe that cloves, black walnut hulls and wormwood can cure cancer. Using cloves in medicine goes all the way back to the Chinese and early 600 A.D.

How To Make Caramel Corn

1/2 cup popcorn kernels or about 10 cups of popped corn
1 1/2 cups granulated white sugar
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup water
2 tbsp. butter
2 tsp. kosher salt
2 tsp. baking soda

The recipe suggests popping the popcorn and then placing it in a 120 degrees F oven in a stainless steel bowl to stay warm.  We just popped the popcorn right before we were ready to coat it though.

This recipe calls for the use of a candy thermometer, which I do not own, so I am going to list times to do things instead of temperatures.

1. In a large, heavy-bottomed saucepan, stir together the sugars, corn syrup and water.  Place the saucepan over medium heat and bring it to a boil, stirring occasionally.

2. Once the mixture boils, cover it and boil it for another minute or two.
3. Uncover the mixture and boil it over medium heat, stirring occasionally for 4-5 minutes until it reaches the soft ball stage.  At this point, stir in the butter.

4. Continue to cook the caramel, stirring occasionally, for another 4-5 minutes until it reaches the hard crack stage.

5. The directions here say to remove the saucepan from the heat and add in the salt and baking soda.  We found it mixed in better if we left the saucepan on the heat.  The caramel foams when you add the baking soda!

6. We spread our popcorn out on a deep baking dish covered in tinfoil (I think we used the bottom part of a broiling pan and I think wax paper would have been better), poured the caramel over the popcorn and stirred with wooden spoons.  Spread the mixture out.  While it is still hot, separate it into bite-size pieces (don't use your hands).

7. We added the step of warming the mixture in the oven to make the caramel corn a little crispier.

8. Enjoy!

Cola Chicken

Cola Chicken
4-5 Boneless, skinless chicken breasts
1 cup ketchup
1 cup coke
2 tablespoons worcestershire sauce

Place chicken in casserole dish. Mix together the remaining ingredients and pour over chicken. Cover and bak about 50 minutes at 350 degrees.

Hot Broccoli Dip

Hot Broccoli Dip

1 package frozen chopped broccoli, thawed
1 can cream of chicken soup
1 can chopped green chiles (7 ounce)
3 cups shredded cheese

Cook broccoli in microwave until soft. If you want a buttery taste, add a bit of butter while cooking. Add in soup, chilis and cheese. Cook until hot and cheese is melted.

Wednesday, September 28, 2016

How To Make A Candy Corn Wreath

This candy corn wreath will put a smile on many faces this fall. Candy corn is one of those things that only get sweeter with age. When I was a kid candy corn could only be found around halloween time. Then other holidays like Easter started to sell candy corn as well. The candy corn wreath originally was shared in Womans Day. 

Greet your friends and family as well as trick or treaters or who ever comes to your doorstep with a wreath of seasonal candy on your front door. Start with a piece of wreath shaped cardboard or styrofoam. Next black duct tape the entire wreath and finally hot glue gun on candy corn.

*Styrofoam Circle
*Candy Corn (Mine took one bag of Brach’s Candy Corn…and that included the kids stealing some and me stealing some too)
*Black Ribbon (the magazine said use black duct tape to wrap it. Although I have a love for duct tape, I thought ribbon was less expensive here) You’ll also need black ribbon to hang it up at the end.
*Glue Gun
*Clear spray paint (optional)
*Door hanger (optional…depends on where/what you want to hang it from)
1. Wrap your styrofoam circle with the black ribbon. I used a little hot glue at the beginning and then every so often added a little more as I wrapped.
2. Start in the bottom center of the wreath and start hot gluing the candy corn on, going in ONE direction. I started at the bottom center because I figured that if I got to the top and it didn’t measure out just right, it would be covered up with the ribbon to hang it up by in the end. I did have to break a few candy corns in half to complete the rows as I went along.
3. Starting in the bottom middle again, hot glue the candy corn in the opposite direction. Keep doing the rows in opposite directions.
4. Optional Step: When you’re done gluing on the candy corn, spray the whole wreath with a clear gloss spray paint. I was worried about ants coming to eat the wreath and  thought this would help. It also helps the candy corn to be a little less fragile.
5. Hang it up using some black ribbon and enjoy!
.Some tips are to wrap the wreath with duct tape using smaller strips. Trying to do it all in one continuous piece is not only frustrating but also confusing. The pressure of pulling the tape may break the wreath. Using smaller strips will also help you use less tape as well. 

When gluing the corn on work on the surface of the wreath first. Second work on the outer edge and then the inside of the wreath. Using the candy corn soft allows you to manipulate the pieces in the spaces better. This is needed in those tight spaces.

shared at 
the answer chocolate

Have A Haunting Good Time With A Sundae Bar

We are always on the lookout for a fun way to have some spooking fun. Why not serve up some hauntingly good ice cream that will surely make everyone scream. A sundae bar may be expected in the summer time but we love ice cream all year long so why not. Here are some great ideas other folks had. 

Have a bit of fun and label the normal goodies for a sundae bar with amazing spooky names. Here are some ideas:

Caramel Sauce = Earwax
Chocolate Sauce = Diarrhea
Strawberry Sauce = Blood
Whipping Cream = Pus
Crushed Pineapple (tint with a little red food coloring) = Oozing Brains
Chocolate Jimmies Sprinkles = Spider Legs
Gummy Worms = Worms
Chopped Nuts = Crunchy Boogers
Coconut Flakes = Dead Skin
Maraschino Cherries = Bloody Eyeballs

Strawberries & Cream Pie

Strawberries & Cream Pie

From: Taste of Home
1 c. semisweet chocolate chips, divided 
3 tsp. shortening, divided
1 graham cracker crust
1 pkg. (8 oz.) cream cheese, softened
½ c. sugar
½ c. sour cream
1 tsp. vanilla
1 carton (8 oz.) frozen whipped topping, thawed
2 c. fresh strawberries, halved
½ c. seedless strawberry jam

In a microwave, melt ¾ c. chocolate chips and 2 tsp. shortening; stir until smooth. Brush over crust. Refrigerate until firm. In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

shared at 
idea box thursday

Tuesday, September 27, 2016

Have you ever tried a cream cheese biscuit?? I grew up eating dinner rolls, it was not until I met my husband and ate at his grandmas did I eat my first home-made biscuit. Since that time I have enjoyed many. Cream cheese biscuits are one of my favorites partly because they only need a few ingredients. There may be only a few but that first bite will send a delightful message to your taste buds. 

These biscuits are loaded with cream cheese and butter. They seem to melt in your mouth as they contain flaky layers that will delight your mouth. Cream cheese, butter and self rising flour is all that is needed. 

These delightful biscuits have large taste but are only 1 inch in size. 

  • 8 ounces full fat cream cheese, softened
  • ⅔ cup butter, softened
  • 1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.
    1. Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
    2. Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
    3. Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
    4. Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
    5. Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
    6. Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
    7. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
    8. They're best eaten fresh and warm!
    Recipe from Southern Biscuits

    Oriental Salad with printable recipe card

    I love to take this salad to potlucks , reunions, church dinners or where ever a vegetable or salad dish is needed

    National Chocolate Milk Day

    Each year on September 27 national chocolate milk day is celebrated. It is often configured that chocolate milk comes from a brown cow. While this is not true it did sound like a fun idea. So we decided to share the recipe for a brown cow to help celebrate this special day.

    You will need:
    chocolate ice cream
    a cup it does not have to be a milkshake glass but it is fun to serve a brown cow in
    whip cream
    chocolate chips
    a cherry to top the drink off right

    Dip chocolate ice cream into a blender add milk and sugar. Blend well
    Pour milk shake into a clean cup Top with desired amount of whipped cream and chocolate chips
    Top with a cherry

    shared at
    turn it up tuesday
    homeschool hop

    Monday, September 26, 2016

    Goody-Bye Summer

    This was some summer time fun. We had a blast and the kids loved it as well. Just take a look at the boy in the red batman shirt and the girl sitting next to him. Those are my grand-babies. Yep!!! That they are. By the way that sky looks like a beautiful blue as well. What a wonderful day to celebrate summer this was. Now time to head out and celebrate early autumn

    shared at
    blue monday

    Peach Crisp with printable recipe card

    Philly Cheese Steak Its whats for dinner

     Philly Cheese steak

    This recipe is going to be a new favorite in our house It is super easy and so tasty!

    Here's what you need:

    - 1 lb deli roast beef
    - hoagie buns
    - red pepper (or green if you prefer!)
    - onion (unless you don't like onions like us!)
    - 4 oz cream cheese
    - 1 clove garlic
    - 1 t oregano
    - shredded mozzarella
    - olive oil

    Start by cutting up as much pepper and/or onion as you like. Saute it in a little bit of olive oil.

    Cut your roast beef into strips. I just did this while it was still in a big stack straight out of the bag. It doesn't need to be nice, clean cuts.

    Put your meat in a frying pan and heat it through. Add your veggies.

    In the meantime, soften your cream cheese and add the garlic  and oregano to it. Spread it on your hoagies.

    Sprinkle some cheese on your hoagies (we're fat and put it on both sides).

    Broil your buns (that sounds funny!) until the cheese is melted and the buns are slightly toasted.

    Top with your meat and enjoy!

    Get Your Veggies : Mashed Potato & Veggie Enchiladas

    One of the hardest things to doe when my children were small was to get them to eat their veggies. If you do a search here on annies home you will find that there are many different tips and recipes for hiding veggies. These enchiladas do the job with style. 

    Mashed Potato & Veggie Enchiladas
    all recipes recipe

    • 1 head broccoli, cut into florets
    • 8 ounces whole button mushrooms
    • 3 small zucchini, chopped
    • 2 cups chopped carrots
    • 1/4 cup olive oil
    • salt and pepper to taste
    • 3 cups water
    • 1 cup milk
    • 1/4 cup butter
    • 1 (7.6 ounce) package instant mashed potato flakes
    • 1 (12 ounce) package corn tortillas
    • 3 cups enchilada sauce
    • 8 ounces shredded Cheddar cheese

    Preheat your oven to 425 degrees.

    Cut up your veggies and drizzle them with olive oil, salt, and pepper.

    Spread them out on a cookie sheet and bake them for about 30 minutes, stirring them up about halfway through. Your mouth will be watering because they smell so good!

    Bring your milk, water, and butter to a boil. Add your mashed potato flakes. Mix it all up and then let it stand for about two minutes. Then stir in your veggies.

    Put the mixture in tortillas in a baking dish. You can obviously see that my mixture was much too runny. I admit it. I was scared of having too many veggies and didn't end up cutting enough! (But it didn't matter because they were still delicious.)

    Pour some enchilada sauce in there.

    Top with cheese and bake at 350 for about 15 minutes.

    Don't be scared of the veggies. These are sooooo tasty.