Spritz!

I am about 2 weeks late on posting these.  Better late than never. 

These cookies are my boys and grandchildren's favorite... 

Spritz

Sift together:   2 1/2 cups sifted flour

                         1/2 teaspoons salt

Cream:             1 cup butter

                          1 1/4 cup confectionery sugar

Blend in:             1 egg

                            1/2 teaspoon almond extract

                            1 teaspoon vanilla

Add gradually dry ingredients, mix thoroughly.  Press through cookie press onto cold, ungreased baking sheet.  Bake at 400 for 6 - 8 minutes.

Morning Surprise!

This is one of the best Coffee Cakes I have ever made!   I make this for Christmas, New Years and every chance I can.  

Morning Surprise!

1 bag (24) frozen yeast rolls
1 (3.4 oz) butterscotch pudding
(not instant)
1 stick butter
3/4 teaspoon cinnamon
3/4 cup brown sugar
1 cup pecans, chopped

Arrange frozen rolls in a greased tube pan.  Sprinkle dry pudding mix over rolls.
Melt butter and add cinnamon, sugar and pecans.  Cook 5 minutes at 50% power in microwave.  Pour over rolls.  Cover tightly with foil.  Leave on counter overnight.
Next morning remove foil.  Bake at 350 for 30 minutes or until golden.
Let stand 5 minutes before serving.
Turn onto serving dish.

Chocolate Chip Logs!

This is my version of Chocolate Chip Logs... 

 After looking for several days for a good recipe I finally decided to development my own.  

These are really good and the kids really like them. 

 Great for small hands.

Chocolate Chip Logs

2 1/4 cups flour

1/2 teaspoon salt

3/4 cup butter, softened

3/4 cup sugar

1 egg

1 1/2 teaspoon vanilla (I use Mimi's Magic Apron Vanilla)

8 oz. mini chocolate chips

Cream butter, sugar, egg, and vanilla.  Add flour and salt.  Stir in the chocolate chips.  Form into 2 inch logs and bake at 350 for about 13 minutes.

I then melted dipping chocolate, dipped my chocolate chip logs into the melted chocolate put on cooling rack and sprinkled Christmas sprinkles.  If you want to make them other than Christmas you can sprinkle nuts on them.

Hope you enjoy!

Chili!!!!

It has finally cooled off here in North Alabama.  

In fact, it is down right COLD!  

It has not even been a month since our family made Brunswick Stew  but we received an invitation to a Chili Cook- off so we decided to make some Chili.  

I have been making this recipe for years, it is my grandmother's recipe. 

Chili

1/4 cup Olive Oil
2 large cloves of garlic (peeled and minced)
3 large onions (peeled and chopped)
1 green pepper (seeded and chopped)
4 lbs. hamburger
3 or 4 (1 lb 3 oz) cans whole tomatoes
2 ( 6 ounce) cans tomato paste
1/4 - 1/3 cup Chili Powder
1 teaspoon white vinegar
3 dashes Cayenne pepper
1 tablespoon salt
3 (16 ounce) cans red kidney beans
3 whole cloves
1 bay leaf

In skillet - saute garlic, onions, peppers until tender.  Add hamburger and cook until done.

Have this Hot on stove:
In a large kettle add tomatoes, tomato paste, chili powder, vinegar, cayenne pepper and salt.  After mixing the two above stir into kettle the kidney beans, cloves and bay leaf.

I simmer my chili for several hours on top of the stove, put into crock-pot and refrigerate overnight.  Cook on low for the whole day.

Brunswick Stew!

Behind the simplicity of Brunswick Stew lies a rather complicated past. A longtime dispute between Brunswick, Georgia, and Brunswick County, Virginia, exists over who cooked the first batch of stew.

Traditionally, Brunswick Stew was cooked in an iron cauldron over fire for a large group of people, using whatever ingredients are on hand. Virginia’s version is thick and chock-full of pulled meat and vegetables, while Georgia’s has more broth and often a squirt of fresh lemon juice. You’ll also rarely see peas in a Virginia stew, but almost always in a Georgia stew.

I think Brunswick Stew is delicious, regardless of its actual origin, 

This is our family version of Brunswick Stew!!!!

Getting ready to begin our stew!

Hubby with grandsons, Parrish and Preston.

Parrish had to taste.

Parrish and Pop stirring

My youngest son, James with his boys, Parrish and Preston.

Ready to chow down.

Here i s the recipe but scaled down.

 3 lb. Chicken                                             2 lb. Pork Roast, cooked and shredded

1 large onion                                              1 Tabl. salt

1 28 oz Crushed Tomatoes                       1 1/2 tsp. pepper

1 6 oz Tomato Paste                                 1/4 cup sugar

1 Can Tomato Juice                                  1 drop Hickory Smoke

6-7 Potatoes

3 cups Shupeg Corn

Cover chicken in stock pot with water cook until done, about 30 - 45 minutes of boiling.  Remove Chicken from water and reserve the water. (I add celery and onion to the water for extra flavor.  Remove all celery pieces and fat from water. (I will cook my chicken the day before and let the water sit for a couple of hours and the fat will harden.  Just remove the fat.  Pour at least 6 cups chicken water into the crock pot.  Shred chicken and add to crock pot.  Add all other ingred. and put on low for 8 - 10 hours.    

Serve with Cornbread.  

My mother in law has been making this since she was a small child.  Recipe came from her mother.  We sometimes add shredded beef roast. 

Choco-Dot Cookies

I have been craving Chocolate and Coconut.  

I remembered this recipe I used to make when my boys were young and this being one of their favorites.  

Easy and fast!

Choco - Dot Cookies

1 cup flour

1/4 cup shortening

3 tablespoons milk

1/8 tsp. salt

1/2 cup firmly packed brown sugar

Heat oven to 350.  Grease 13 X 9 X 2 inch pan.  

Mix flour, salt shortening, milk and press into pan.  Bake 10 minutes.

2 eggs

3/4 cup firmly packed brown sugar

1 tsp. vanilla

1 cup coconut

1- 6 oz. package chocolate chips

1 cup chopped nuts.

While baking beat eggs, stir in remaining ingredients and spread over baked layer.  

Bake an additional 20 minutes.  

Cut into 2 X 1 inch bars while warm.

New Aprons!

I have been working hard on making new aprons....

 I put 7 new aprons on my ETSY store today.  

https://www.etsy.com/shop/Mimismagicapron?ref=si_shop

For the month of September I will be offering 10% off all aprons. Use code: 99999

Lets take a look!!!!!

Lets start some Christmas Shopping!!!

Chicken Salad!

Made Chicken Salad yesterday for my lunch this week.... 

 It turned out better than normal, I think its because I put in a little more pineapple and apple juice....

You need to try this, it will keep bringing you back for more.

Chicken Salad

I really do not have a recipe for this but I will give you the ingredients that I put in in.

Chicken

Celery

Pickle cubes

Grapes

Apples

Crushed Pineapple

Couple tablespoons of apple juice and pineapple juice

Miracle Whip or Mayo, whichever you choose

I cook my Chicken in water with celery leaves, onions and garlic salt.  I shred the chicken for my food processor and just start adding the ing...  I sprinkle sliced almonds on top.  This goes very fast, so get it while you have it!!!!

Hope everyone has a wonderful week.

Remember to count your blessings!

Coconut Cake!

Sunday was my daughter-in-laws 30th Birthday. 

 Hubby and I decided to have just a little family celebration.

Her favorite cake is Coconut Cake and I sprinkled Chocolate Sprinkles over the top for my grandsons!  

They thought it was the prettiest cake they have ever seen.

The whole family enjoyed this and it was so good.  One of my secrets to using coconut is to use frozen Coconut.  It seems so fresh.  Unless, I decide to grate it myself.  Then it is really good...

Now for the dinner we had.....

Italian Stuffed Shells

24 Jumbo macaroni shells, cooked

3 cubes beef bouillon cubes

2 cups boiling water

1 lb. ground beef

2/3 cup chopped onion

1 clove garlic, chopped

2 - 6 oz. tomato paste

1 1/2 tsp. oregano

1 15oz ricotta cheese

2 cups mozzarella cheese

1 egg

1/2 cup Parmesan cheese

Dissolve bouillon in 2 cups water; set aside.  In a large skillet, brown beef, onion and garlic.  Stir in tomato paste, oregano and bouillon liquid.  Simmer for 30 minutes.  Combine cheese in a bowl with egg; mix well.  Cook shell according to package directions and drain.  Stuff shells with cheese mixture; place in a 13X9 inch greased baking dish.  Pour sauce over shells and cover.  Bake in preheated 350 for 30 minutes.  Sprinkle with mozzarella cheese and bake for 3 minutes longer or until cheese is melted.

Whoa Horsey Salad

8 oz. can crushed pineapple, undrained

8 oz. can pineapple tidbits, undrained

11 oz. can mandarin oranges, undrained

10 - 12 maraschino cherries

Small box instant vanilla pudding

8 oz. Cool Whip

1/2 cup chopped pecans

Drain juice from pineapple tidbits and mandarin oranges into mixing bowl.  

Whisk in pudding mix until smooth.

Cut mandarin oranges in half and chop maraschino cherries.

Add all fruit and nuts to pudding mixture and stir gently to combine.

Fold in Cool whip.

Refrigerate several hours before serving.

This is so good and light.

I received this recipe from Christy Jordan @ Southern Plate.

This is Jenny Riggs, Birthday girl .

The two angels on their laps are my beautiful grandson's

Parrish and Preston.

New Christmas Aprons!!!!

I posted 4 new Christmas Aprons on my ETSY store this evening.
  I have about 3 more to make and I will then have a 10% off sale for all my aprons during the month of September...  

I thought I would go ahead and show you a couple pictures being I love them so much.....

 I wish my pictures did the aprons justice.... 

They are so much prettier in person

Pistachio Wedding Cookies

I love Wedding Cookies. 

Hubby loves Pistachios.

  

I do not think I could go wrong with these 
"Pistachio Wedding Cookies" 
and I did not, they are easy to make and taste so good.  

These would be great for Christmas also. 

 And aren't they really pretty cookies.

Pistachio Wedding Cookies

1 cup (2 sticks) butter, softened

1 cup confectioners sugar, divided

2 teaspoons pure vanilla extract

1 3/4 cup all-purpose flour

1 - (3.4 oz) package pistachio instant pudding mix

1/2 teaspoon salt

In a large mixing bowl cream butter, Beat in 1/2 cup sugar until fluffy.  Add in vanilla extract.

In a medium bowl combine flour, pudding mix and salt.  Gradually mix flour mixture into wet butter mixture.

Divide dough in half and for into a ball.  Wrap in plastic wrap and place in frig for at least 1 hour.

Remove dough from plastic wrap and make teaspoon size balls,  Place on baking sheets and press down slightly.

Preheat oven to 350 and bank 9 - 10 minutes.  Do not overbake....
Leave on pan for 5 minutes.

While cookies are still warm (not hot) toss them gently in remaining sugar. (I did add more sugar)

I have been so busy lately and have not sewn a new apron in months.  That is getting ready to change.  I posted 4 Christmas Aprons on my Store today. 

Here is one of my favorites, don't I say that about all of my aprons?

Go on over and take a look at the new aprons..

https://www.etsy.com/shop/Mimismagicapron?ref=si_shop

Sunshine Salad!

It is so hot here I could fry an egg on the concrete.... 

 I was wanting something cool and refreshing. 

 I then remembered Hubby's mom used to make this for us all the time.

Sunshine Salad

1 small box lemon jello

Shredded carrots

Small can of pineapple (I usually used crushed but only had chunks)

Dissolve jello in 1 cup boiling water.  Add 3/4 cup cold water and stir well.  Chill until partially jelled.  Add carrots and pineapple, mix well and Chill....

Enjoy!!!

Peach Pie!

I love this time of year! 

 Fresh fruits and vegetable's.  Nothing better. 

 I picked up some peaches on Friday and hubby thought I was making him a peach pie when I really just wanted them to eat... Well I gave in and make him a Peach Pie this morning.  

Peach Pie

Flaky Pie Crust 

(I make my own pie shells, but you can purchase pre-made)

3/4 - 1 cup sugar, depending on how sweet your peaches are.

4 tablespoons flour

1/2 teaspoon nutmeg

dash salt

1 teaspoon vanilla

6 -  8 cups peeled, sliced fresh peaches

2 tablespoons butter

Combine sugar, flour nutmeg and salt.  Add to peaches, mix lightly.  Fill shell and dot with butter.

Add top crust and make sure to put steam cuts on top.

Bake at 400 for 45 minutes.

I served mine warm with a couple scoops of vanilla ice cream...

Orange-BBQ Chicken

Hubby and I cleaned the garage today and it took longer than expected. 

 Isn't that what always happens when you are doing something you love? LOL  

I did not want to ask him to cook anything on the grill since he actually helped and did not complain. 

 I read this recipe on Pinterest the other day and thought I would try it.  So easy and so good....

Orange - BBQ Chicken

It was just Hubby and I for dinner so I only made 2 pieces of chicken and this is my recipe, I made a few changes to the one I read.  

2 pieces of chicken, thawed

1/2 jar of Bobby Rays BBQ Sauce

1/2 jar of Orange Marmalade

I sprinkled my chicken with Garlic Pepper, my secret ingredient.

Cooked in the crock pot for 3 hours on high.

Mixed the BBQ Sauce and Orange Marmalade and poured on top after the 3 hours.  I cooked for another hour.

That is it,  Easy and Delicious...

OK, my Garlic Pepper is from Tastefully Simple; 
I use it on everything.  

I purchase it from my cousin, Beverly Pedigo.  

Here is a link to the order page if you would like to order. 

  www.tastefullysimple.com/web/bpedigo

Slap Yo Mama Chocolate Fudge Cookies

Last week The Great American Bake-off was on CBS.

  I am loving that show. 

 There is this one lady, Francine, also a Florida Gator!!!!, and I just love her, she is a hoot!..  

She made these cookies and I had to make them after seeing them.  OK, if you need a pick me up; this is it.  

You will not be dis-appointed.

SLAP YO MAMA CHOCOLATE FUDGE COOKIES

Ingredients

1 c pecans or walnuts

3/4 c self rising flour

1 tsp instant espresso powder

 12 oz. semisweet chocolate

1/4 c unsalted butter, cut into small chunks

1 3/4 c white sugar

4 eggs, room temperature

1 tsp pure vanilla extract

1 c dark chocolate chips

1 c white chocolate chips

Directions

1. Preheat oven to 350 degrees and place rack in center of oven. 

Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.

2. whisk together the flour,  and espresso powder. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature

3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes.

 Beat in the melted chocolate mixture and vanilla extract.

Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.

4. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.  

Bake for 14 minutes.

5. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Cheese Straws

Hubby bought me a new Cuisinart Food Processor over the weekend.  

I wanted to make something and decided to make him some Cheese Straws.  

Love it, the food processor and the Cheese Straws....

Cheese Straws

2 cups all-purpose flour

1/2 cup butter, softened

4 cups (16 ounces) grated cheese

Put everything into the food processor and blend until dough looks like pie crust.  Divide into 4 balls.  Put 1 ball between wax paper and roll into a rectangle.  I cut mine with a pizza cutter.  Put on ungreased cookie sheet and sprinkle with garlic salt and pepper.

Bake at 425 for 8 - 10 minutes.

Enjoy!!!!

Parmesan Crusted Chicken / Salisbury Steak

I have been off work for the past 2 days and have been cooking up a storm. 

 Tuesday dinner was 

Parmesan Crusted Chicken, Scalloped Potatoes, Fresh green beans and biscuits.  

It was so good and here it is!!!

Parmesan Crusted Chicken

1/2 cup Parmesan Cheese, divided

1/4 cup ranch dressing

1/2 cup bread crumbs

1 1/4 tsp. garlic salt, divided

1/3 cup shredded Parmesan 

2 tablespoons melted butter

4 boneless skinless chicken breasts

2 tablespoons canola oil

1 cup shredded provolone cheese

For the ranch spread, mix 1/4 cup grated Parmesan and ranch dressing. 

For the Parmesan Crumb topping, mix bread crumbs, 1/4 tsp. garlic salt, shredded Parmesan and remaining grated Parmesan.  Mix together with the 2 table. melted butter.  Mixture needs to be evenly moist.

Sprinkle both sides of chicken with remaining garlic salt.  Place in large non-stick skillet with oil.  Cook 6 - 7 minutes on each side.  Chicken should be golden brown.

Transfer cooked chicken to oven safe casserole dish.  Spread each breast with ranch spread, top with provolone and Parmesan crumb topping.  Place chicken under broiler until cheese melts and crumb topping begins to turn light brown.

Scalloped Potatoes

Melt 3 tablespoons butter and saute 2 teaspoons finely chopped onion.  Stir in 3 tablespoons flour until blended.  Cook and slowly stir in 1 1/2 cups milk.  Season with 1 1/2 teaspoon salt and a dash of cayenne pepper.  Cook sauce until it is smooth and boiling.  Reduce heat and add 8 oz. grated sharp cheese, 3/4 cup finely chopped green pepper and a small jar pimento.  Butter a 2 quart casserole dish and fill it with alternate layers of potatoes (4 cups thinly sliced potatoes) and sauce.  Bake at 350 for 2 hours.  Cover for the first 1/2 hour.

These potatoes have been in my family for years.  They are so good. 

Fruit Salad for Dessert

Fruit Salad

1 pound Strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1/2 pineapple, cubed

1 bunch grapes

2 tablespoons dry instant vanilla pudding mix

I did not use blueberries or raspberries,  my grandsons do not care for them.

Mix together and ref. overnight.

So GOOD!!!!!

Now for tonight's dinner:

Salisbury Steak, Mashed Potatoes, Fried Corn

This was easy, and so down home cooking.

Salisbury Steak

1 (10.5 ounce) can condensed French onion soup

1 1/2 lbs. ground beef or Sirloin

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon all purpose flour

1/4 cup ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.  Shape into oval patties.

In a large skillet over medium high heat, brown both sides of patties and pour off any grease.

In a small bow, blend flour and remaining soup until smooth.  Mix ketchup, water, Worcestershire sauce and mustard powder,  Pour over meat in skillet.  Cover.  Cook for 20 minutes stirring occasionally.

I would recommend not using but half of the recommended ketchup.

This was so good and the steaks were so tender.

Fried Corn

4 tablespoons butter

1 can corn, drained

1 tablespoon sugar

1/4 cup heavy cream

Salt

Black Pepper

In a large skillet over medium high heat, melt the butter, when the butter is foamy add the corn stirring to coat.  Cook stirring constantly for 1 minute.  Add the sugar and cook for an additional 2 minutes.  Increase heat and add heavy cream - continue to stir so corn won't stick.  Add salt and pepper.  Cook until most of the cream has absorbed, about 3 - 5 minutes.  Serve hot!!!!!!

Now, lets not forget our dessert.

Peanut Butter Cookies

3/4 cup Peanut Butter
1/2 cup Crisco vegetable shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 3/4 cup all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
Cream peanut butter, shortening, brown sugar until creamy.  Add milk, vanilla and egg.  Mix well.  Add dry ingredients and mix well.

I press mine with a meat mallet, most people use a fork/  I also roll my dough in sugar before baking.


Bake at 375 on ungreased baking sheet for 7 - 8 minutes.

These are so good.