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

:)

Joe's Stars

This is a great hors d'oeuvre that Joe Thornell introduced us to this past weekend! He says his mom has been making these for him since he was a small boy!

• 1 (16 ounce) package wonton wrappers
• 1 pound sausage
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped black olives, drained
• 1 cup Ranch dressing

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a mini muffin pan with cooking spray.
2. Brown sausage in a separate pan.
   
3. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
4. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch dressing. Fill the baked wonton wrapper cups with the mixture.
5. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

:)

Eggplant and Seafood Casserole

Preheat oven to 350

Ingredients:

4- small eggplants
1- onion - chopped fine
5- Tablespoons of butter

1- bell pepper chopped

1- Cup of crabmeat

1- pound of crawfish - or shrimp

1- Cup of Italian breadcrumbs

- Seasonings

1/2 tsp sage

1/2 tsp thyme

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp cayenne pepper

1 tsp salt

*Or just use 4 T Cajun Seasoning! (my preference!)

• Skin eggplants and cut into large cubes
• Boil in salted water until tender
• Drain WELL .. I would even suggest doing this part the night before and letting them drain in a colander in the fridge
  
• Chop the onion and bell pepper ( be sure to remove the inner membrane and seeds from the bell pepper)
  
• Melt butter in large skillet adding onion and pepper - cooking until onions are clear
  
• Add the cubed, cooked, drained eggplant
  
• Slowly add the breadcrumbs - you will see that the eggplant is still drawing water!
  
• Add the seasonings to this mixture, stirring the concoction to coat and blend all the flavors.
  
• Add the seafood mixing well, distributing the seafood into all parts of the eggplant mix.
  
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• Put the mixture into a casserole dish that you have sprayed with vegetable oil.
  
• Sprinkle some breadcrumbs over the top of the mixture, dot with butter and bake 20-30 minutes until hot and bubbly
  
• Sprinkle some breadcrumbs over the top of mixture, dot with butter and bake 20-30 minutes until hot and bubbly.

NOTE:

If you don't have one kind of seafood - but do have another... use it ... in the Cajun Delta... food is never wasted... waste not want not!

Casseroles are just a good way of using leftovers from Saturday night!

: )

PEANUT BUTTER COOKIES

This recipe is one that will take you back home to your Momma's kitchen for sure! Jessica we appreciate you taking the time to share this with us.

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Peanut Butter Cookies
Makes about 2 dozen cookies
Prep time: 5 min
Total time: 35 minutes plus cooling time

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup extra-crunchy peanutbutter
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup dry-roasted salted peanuts, ground fine

DIRECTIONS:

• 1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

• 2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
  

• 3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.

• 4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Make a crosshatch design on the cookies using a fork. (To make a crosshatch design, dip a dinner fork into a small bowl of cold water and then press the fork into the dough ball twice, at perpendicular angles) Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.

• 5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

: )

SNICKERDOODLES

This is a classic - Thanks Jessica - you know at times I think the old gets shoved aside for the new and sometimes get lost... with great cooks around us and technology at the touch of a button it is our responsibility to try and keep these family favs alive and well!
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Snickerdoodle Cookies

Snickerdoodles
Makes about 2 dozen cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

• 1 3/4 cups sugar
• 1 tablespoon cinnamon
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs

DIRECTIONS:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and the beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment -lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool in the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.


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Glazed Carrots

Jessica emailed me this morning with three great oldies! There is still time within this Old Year to eat your heart out...because a new day will be dawning on the 1st! Diets all around! Yeah right!

I haven't thought about Glazed Carrots in ages... so THANKS Jessica!

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Glazed Carrots
Serves 4
Start to finish: 20 minutes

• 1 pound carrots, peeled
• 1/2 cup low-sodium chicken broth
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, cut into 4 pieces
• 2 teaspoons fresh lemon juice
• pepper

DIRECTIONS:

• 1. Slice carrots on the bias (1/4 inch thick ans 2 inches long). Combine the carrots, broth, 1 tablespoon of the sugar, and the salt in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until the carrots are almost tender, about 5 minutes.
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• 2. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes.
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• 3. Stir in the butter and remaining 2 tablespoons sugar. Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes. Off the heat, stir in the lemon juice and season with pepper to taste.

: )

Caramel filled Cookies

While I was thinking and drooling over recipes for cookies and candies (both of which I am not supposed to eat - but that doesn't stop me from thinking about them!) I ran across a couple of recipes that I thought I could improve - at least with speed !

• 1 - tube of cookie dough ( sugar - brownie - whatever is your fancy)


• 1/2 cup regular granulated sugar


• 24 or so chocolate covered caramels (Rolos) or you can use regular caramels (why is it you never see caramels until fall?)

Directions:

Preheat oven to 375

• split open the tube of cookie dough


• divide it into 24 sections


• work each section around a piece of caramel


• rolling it completely so that no caramel shows through


• drop the ball into the sugar


• place on cookie sheet

bake 8 - 10 minutes remove from the oven and allow to cool slightly on the cookie sheet before moving them to a wire rack.

WARNING ! ! ! ! !
COOL COMPLETELY before eating - nothing like molten lava running down your throat!!