Rum or Bourbon Balls

Southern Bourbon Balls aka Rum Balls

Ingredients

• 1 cup powdered sugar
• 2 tablespoons of cocoa
• Pinch of cayenne, optional
• 2 tablespoons of light corn syrup
• 1/4 to 1/3 cup of rum or bourbon
• 2 cups crushed vanilla wafers
• 1 cup finely ground nuts (pecans, almonds, walnuts or hazelnuts)
• Choice of coating (below)

Instructions

In a large bowl, sift together the powdered sugar, cocoa and cayenne, if using. Stir in the corn syrup and rum or bourbon and blend. Stir in the crushed Nilla wafers and nuts; mix well. Dough should be fairly stiff; add more crushed vanilla wafers if needed. Shape into balls roughly an inch in size, and roll the balls in a coating(this can be powdered sugar traditional...or coconut, ground nuts...or be real fancy dip in chocolate) as desired. Refrigerate or freeze to set. Serve at room temperature, but store leftovers in the refrigerator.

Recipe and picture hijacked from Rumbly In My Tumbly
No-Bake Chocolate Peanut Butter Oatmeal Cookies

Ingredients:

2 cups white sugar
1/4 Cup unsweetened cocoa powder
1/2 cup butter
1/2 milk
1/8 teaspoon salt
3 cups quick cooking oats
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

METHOD:

Mix sugar, cocoa powder, butter, and milk in a large saucepan.
Bring to a boil and boil ONE (1) full minute
Remove from heat
Stir in peanut butter - mix well
Add vanilla then oats
Drop by teaspoons onto wax paper and let cool

I use this size to make the cookies uniform...I actually draw it out onto the paper.... so I have them really nicely uniform...and no one fights over who got the BIGGEST one!...makes approximately 21 patties

Sen. Allen Ellender's Creole Pecan Pralines
Adapted by caterer Jane Hall Harmon as seen in The Advocate

This recipe was originally found and adapted from River Road Recipes II: A Second Helping...These have been tweaked by Ms Harmon

Ingredients:

2 cups white sugar
1 cup dark brown sugar
1/2 cup butter
1 cup whole milk
2 T dark corn syrup
4 cups pecan halves

METHOD

Place all ingredients except the pecans in a heavy 3 qt saucepan on med heat and stir until butter has melted.

Bring to a boil, stirring occasionally, and place candy thermometer on the side of pot.

As mixture continues to boil on me heat, stire occasionally and check thermometer

When 240 defrees is reached  remove pot from heat and stire for about a minute

Add the pecans and stir until mixed well

Spoon about a tablespoon amount onto parchment paper on a flat cool surface.

Let sit untouched for 3-4 hours

keep away from moisture in a cookie tin or plastic bag   

Church Fudge

This recipe I found in The Advocate by a caterer Jane Hall Harmon

I had a bit of a problem getting past one of the ingredients... but I was determined to try this recipe... and believe it OR NOT... but this is some of the best fudge you'll ever eat!

INGREDIENTS:

2 (16 oz) boxes of confectioners' sugar
1/2 Cup Hershey's Cocoa
2 sticks of butter (unsalted)
1/2 LB of Velveeta cheese cut into small cubes
1 T Vanilla
1 Cup of Chopped Nuts

METHOD:

Sift confectioners' sugar into a large bowl.  

Sift cocoa into the same bowl

In a saucepan over medium heat, melt butter and cheese slowly .... stir continuously... be careful not to allow the cheese to stick or burn

When melted and well mixed, pour over the dry ingredients and mix with an electric mixer

When mixed well,add vanilla and chopped nuts,
Mix well using a spatula to scrape sides 

Press into a 9x13 pan allow to sit on counter about 20 minutes.... flatten with your hand,,,pressing out any air and distributing the mixture evenly into the dish.

I pop mine out at this stage and cut into squares.... it is VERY rich... Ms Harmon puts hers into the fridge covered in plastic wrap and then cuts into 1 inch squares 

Martha Washington Balls Candy

I have been making these candy concoctions for at least 35 years....and strange as it seems....we still love to eat them....of course we only make them during the Christmas season....don't ask me why... they are really not hard to make... just a little time consuming.

INGREDIENTS:

• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup nuts, finely chopped
• 1 1/2 cup coconut
• 2 boxes confectioners sugar
• 1/4 block paraffin wax
• 12 oz. semi sweet chocolate
•  
•  
• Method: 

  Mix first five ingredients together.
  Roll in balls and refrigerate until hard. 
  Melt paraffin wax and chocolate together in a crockpot. 
  Dip the balls into the chocolate to coat, and drop onto parchment or waxed paper.
  
  
  David Coleman suggests that you top it with an almond and you'd end up with an Almond Joy!
  
  
   

 

Crock Pot Peanut Butter Fudge!

I found this recipe in The Advocate this week... and of course I had to try it .... it is the recipe of Ramon Biggio.... this sounded too easy... but guess what???? It is amazingly simple and FAST!

So with all that said....

PEANUT BUTTER FUDGE

1 (18 oz) jar of CRUNCHY Peanut Butter
12 oz of semi sweet chocolate chips
1 (14 oz) can of sweetened condensed milk
1/2 tsp vanilla extract

1. Spoon out peanut butter into slow cooker and add in chocolate chips
2. Cook on HIGH for 10 - 15 minutes or until melted....STIR
3. Pour in condensed milk and vanilla. STIR and continue cooking on HIGH for 10 minutes
4. Pour into a 9X9 inch dish lined with wax paper. Refrigerate until firm and cut into squares

Fudgy chocolate brownies

Holly I can't wait to try these!   
Can you believe brownies can be blood sugar-friendly?  
Amazing but true! Moist, blissful bites are made 
healthier with unsweetened, antioxidant-rich cocoa  
powder and omega-3-enriched eggs. It's a well-earned 
reward for your goal to conquer diabetes.    

Serves: 32; Serving = 1 brownie
Prep: 15 min Cook: 30 min Stand: 15 min   Total: 1 hour    

Ingredients: 

1 c butter, softened 
1 1/2 c granulated sugar 
4 large omega-3-enriched eggs
2 tsp vanilla extract 
1 c unsweetened cocoa powder
1 c flour 3/4 tsp baking powder 
1/2 tsp salt 1 c walnuts, chopped     


+++++++

Frosting:
1 c confectioners' sugar 
1/3 c unsweetened cocoa powder 
1/2 Tbsp butter, softened 
2 Tbsp low-fat milk    

++++++
Directions: 

1. Preheat the oven to 350 degrees F. Coat a
    13" x 9" foil-lined baking pan with cooking spray.  

2. Cream the butter and granulated sugar in the   
  bowl of an electric mixer on medium speed until   
  light and fluffy. Beat in the eggs one at a time.   
  Add the vanilla extract and beat until combined.  

3. Sift the cocoa powder, flour, baking powder, and   
  salt in a large bowl. Add to the butter mixture   
  and beat until smooth. Fold in the walnuts.  

4. Spread the batter in the prepared pan and place    
 it on the middle rack of the oven. Bake for 25   
 to 30 minutes, or until a knife inserted near   
 the center comes out clean. Transfer the pan to  
 a rack to cool from hot to slightly warm.   

5. Beat the frosting ingredients in the bowl of an   
 electric mixer until smooth. Spread over the   
 slightly warm brownies. Cut into 32 squares once   
 the frosting is set.     

Nutritional summary: 

Calories: 164 
Carbohydrates (g):19
Calcium(mg): 22 
Fiber(g): 1 
Omega-3 (g): 0.36 
Vitamin D (IU): 0


: )  

Peanut butter chocolate-chip bar

Peanut butter chocolate-chip bar - This is a winner!  Thanks Holly!

A diet with chocolate chip cookies? You bet.
Omega-3-enriched peanut butter and whole wheat
flour are the secret ingredients that keep this treat
healthy -- but your taste buds will never know the
difference!

Serves: 16; Serving = 1 bar
Prep: 15 min
Cook: 25 min
Total: 40 min


Ingredients:

3/4 c white whole wheat flour (such as King Arthur)
   or whole wheat pastry flour
3/4 tsp baking soda
pinch of salt
1 c omega-3-enriched peanut butter
1/3 c Splenda Brown Sugar Blend
1 omega-3-enriched egg, beaten
1/2 c fat-free milk
1 tsp vanilla extract
1/2 c bittersweet chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
Coat an 8" x 8" baking dish with
cooking spray.

2. On a large sheet of waxed paper,
combine the flour, baking soda,
and salt. Stir with a fork.

3. In a mixing bowl, combine the peanut
butter, sugar, and egg. Stir vigorously
until creamy. Add the milk and vanilla.
Stir until smooth. Add the flour mixture,
stirring until well combined. Stir in the chips.

4. Dollop the dough into the baking dish and
pat the top to smooth. Bake for about 15 minutes,
or until slightly puffy and very lightly browned at the
edges. Remove and allow to cool for at least 10 minutes
before cutting. Store at room temperature, tightly
covered with foil.


Nutritional summary:
Calories: 137
Carbohydrates (g): 12
Calcium(mg): 10
Fiber(g): 1
Omega-3(g): 0.4
Vitamin D (IU): 4


:)

Spiced nut clusters

Holly sends another chewy HIT!

Find a new favorite combo when you mix
walnuts,pumpkin seeds, and cranberries
with an array of spices. Honey holds the
ingredients together and naturally
sweetens this snack without spiking your
blood sugar.Chewy and delicious!
 
Serves: 8; Serving = 2 clusters
 
Prep: 10 min
Cook: 20 min
Cook: 30 min
 
Total: 1 hr
 
 
Ingredients:
1 large omega-3-enriched egg white
1 Tbsp honey
1 c walnuts
1/2 c raw pumpkin seeds (pepitas)
1/3 c dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
 
 
Directions:
1. Preheat the oven to 350 degrees F. Line a baking
   sheet with parchment paper.
 
2. In a medium bowl, whisk the egg white and honey.
Add the walnuts, pumpkin seeds, and cranberries.
Sprinkle with the cinnamon, ginger, and cardamom
and toss to coat well.
 
3. Drop by 1/8-cup measures on the prepared baking
sheet. Bake for 18 to 20 minutes, or until browned.
 
4. Let stand on a rack for about 30 minutes, or until
completely cooled.
 
 
Nutritional summary:
Calories: 91
Carbohydrates (g): 5
Calcium (mg): 11
Fiber(g): 1
Omega-3(g): 0.6
Vitamin D (IU): 0



: )

Cocoa Krispies Candy

Well....I am finally actually putting my favorite recipe in the world into this blog! My MaMa and PaPa Reid introduced us to this wonderful treat back in the early 60's...yes I said 60's!

It was rarely written down ... just word of mouth... and then it seemed to just fade into the sunset! Just another reason we need to put these family favorites down to be passed along.

With that said, I am REALLY going to share this with you... feel very HONORED.

Cocoa Krispies Candy

• 1/4 Cup granulated sugar
• 
  
• 1/2 Cup light brown sugar
• 
  
• 1/2 Cup of light Karo
• 
  
• 3 Tablespoons of butter (please use butter - it makes it taste so rich)
• 
  
• 1/3 - 1/2 Cup of Peanut Butter ( this is a guesstimate as I use a big dollop right out of the jar!)
• 
  
• 4 - 4 1/2 Cups of Cocoa Krispies

1. USE A HEAVY clad pot......
2. Place the sugars and the Karo in pot and over low heat stir until the mixture bubbles and no longer has any sugar granules. (when spooned it is transparent)
3. Add the butter stirring until completely melted - this will make the syrup appear cloudy
4. Remove from heat and add the Peanut Butter stirring until completely incorporated into the syrup - NOTE: too much Peanut Butter and it will setup TOO quickly and seize in the pot.
5. Add the Cocoa Krispies a cup at a time and stir!
6. NOW quickly (because it sets up pretty quick) spoon into "haystacks" onto wax paper or aluminum foil.
7. Let them cool (if you can wait) and enjoy!

:)

Caramel Popcorn

Samie sent this treat for you to enjoy... I can just about taste the popcorn in the air!

• 6 quarts popcorn
• 2 sticks butter
• 2 cups brown sugar
• 1/2 cup lite karo
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon soda

• heat sugar,butter, karo. salt to a boil
• remove from heat add teaspoon of baking soda
• pour over popped corn....
• toss and bake for 1 hour at 250 stirring several times....
• cool and eat

Never Fail Creamy Peanut Butter Fudge

This Fudge has really never failed me! I have used this recipe I found in Plantation Country Cookbook since the early 80's. I altered Karen Hammer's recipe just slightly... of course I did!!! It is JUST who I am! Anyway, it works perfectly.

I guess because the weather has turned chilly up here in Tennessee I started thinking about all the over-indulgent foods we eat during this time of year.

INGREDIENTS:

• 2 CUPS of Sugar
• 
  
• 4 Tablespoons of good cocoa powder
• 
  
• 1/2 Cup of Water
• 
  
• 1/2 Cup of Evaporated Milk
• 
  
• 1/4 Cup of White Karo
• 
  
• 1/2 Stick of Butter ( ok you can use Margarine!)
• 
  
• 1 teaspoon of Vanilla Extract
• 
  
• 3/4 Cup of Peanut Butter

DIRECTIONS:

• In a HEAVY Clad pot mix sugar and cocoa stirring until the sugar and cocoa are combined nicely.
• 
  
• Add the water and milk.
• 
  
• Stir this until everything is moist.
• 
  
• Add the syrup and stir it into the cocoa mixture.
• 
  
• NOW PUT THIS ON THE STOVE - medium heat
• 
  
• Cook until the soft ball stage.
  

  Soft-Ball Stage 235° F–240° F sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
I found this on the Accidental Cook - Science of Cooking

• Once soft ball stage has been reached remove it from the heat.
• 
  
• Add butter and vanilla.
• 
  
• Beat it - this adds air into the mixture and helps it cool - I can never wait until it loses its gloss - so I usually go ahead and add the peanut butter! (That is also who I am...!)
• 
  
• Add the peanut butter and work FAST- stir, stir, and stir - - just short of it getting stiff.
• 
  
• Pour it into a buttered platter.
• 
  
• When cool cut into squares.
• 
  

YUM !!!!