49 DAYS TILL CHRISTMAS!

Thanksgiving will soon be here so here are some recipes from friends--this first one sounds yummy!

This is an all-round refreshing side dish to accompany the rich food that comes with holiday fare.  Without fail, I get requests for recipe when I take it ANYWHERE, ANYTIME.

GRAPE SALAD

2 LBS. SEEDLESS GREEN GRAPES
2 LBS. SEEDLESS RED GRAPES
1 8 OZ. SOUR CREAM
1 8 OZ. CREAM CHEESE
1/2 CUP WHITE SUGAR     (  I ADD 1/2 TO 1 TSP. VANILLA )

COMBINE LAST 3 ITEMS AND POUR OVER GRAPES.

TOPPING
BROWN SUGAR AND GLAZED PECANS  (NO AMTS. WERE GIVEN TO ME, JUST GUESS AT IT, DEPENDING ON SIZE AND DEPTH OF SERVING DISH.)  I BUY BAGS OF GLAZED PECANS IN BAKING SECTION.

THIS RECIPE CAN EASILY BE CUT IN HALF;  YOU CAN ALSO USE ALL GREEN OR ALL RED GRAPES IF DESIRED.

ENJOY AND HAVE A BLESSED AND PEACEFUL THANKSGIVING.

 

IT'S MONDAY

 

With Thanksgiving looming I thought maybe you would like to see my Friend Brandy's little turkeys.  They are so cute  and kids love making them (plus it's great for candy manufacturers!)

 

 

 

 

These are so cute!
Oreo Turkeys
...
Here is what you will need:◾Double Stuff Oreo Cookies
◾Candy Corn
◾Whoppers◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes

 

Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little thingie under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Steps to make your Turkey:

1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better.
4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.

 
5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.

6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).

Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little thingie under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

CHOCOLATE PEANUT BUTTER FUDGE CAKE....YUM!

WEDNESDAY,  August 28, 2013

Wow, it's almost September...where has summer gone??  I am trying to get organized (which is no small task!)  When watching all the HOW TO shows I'm thinking WHY CAN'T I BE ORGANIZED??  Anyway, I'm tackling it little by little.  I came across a recipe the other day that I thought you might like...my neighbor and friend's son's birthday is tomorrow so I wanted to make something special for him.  Since chocolate and peanut butter are favorites I thought this cake
would be perfect for him.

CHOCOLATE PEANUT BUTTER FUDGE CAKE

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 cup water

1 cup butter

¼ cup cocoa

½ cup buttermilk 

2 eggs

1 teaspoon almond extract

Combine flour, sugar and soda.  Mix well and set aside.

Combine water, butter and cocoa in a heavy saucepan on low heat.  Bring to a boil, stirring constantly.  Gradually stir into the flour mixture.  Stir in the buttermilk, eggs and almond extract.

Pour into a greased and floured 9 x 13 x 2 inch baking pan.

Bake at 350 for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let the cake cool completely before icing.

ICING:

1 cup creamy peanut butter

1 Tablespoon oil

¼ cup plus 1 Tablespoon butter

3 tablespoons cocoa

1 teaspoon almond extract

3-5 Tablespoons buttermilk

2-1/2 cups sifted powdered sugar

Combine the peanut butter and oil and mix well.  Spread on cooled cake.

Combine butter  and cocoa in a small saucepan and cook over low heat stirring constantly until butter melts and the mixture is smooth. 

Remove from heat and add remaining ingredients.  Beat until spreading consistency.  Spread over peanut butter mixture.

 

I made this cake last month for Tommy's cousin and he loved it so

pretty sure it will be a hit...I hope so!

 

I hope y'all are doing well and I'll be blogging again soon!  Scarlett

ANIMAL RESCUE SITE - FRIDAY REMINDER

Your friendly Friday  reminder from The Animal Rescue Site: Make a difference today! Click on the purple button at The Animal Rescue Site and give food to an animal living in a shelter or sanctuary --at no cost toyou.http://www.theanimalrescuesite.com/tpc/ERA_092809_ARS

CHOCOLATE SATIN PIE

Well it's finally Friday!!! 

I promised to let you in on a scrumptious recipe I made the other night ... it is so easy and you will definitely get raves...I found it on an old chocolate chip package - I save everything!  Felt it looked too good to throw away!   If you like chocolate this is for you:

 

 

 

CHOCOLATE SATIN PIE

Ingredients

• 1 prepared 9-inch (6 oz.) graham cracker crust
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 large egg yolks
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• Whipped cream
• 1/4 cup chopped nuts

Directions

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

 

Hope you like it!  (have plenty of whipped cream on hand!)

 

Have a super day.......Scarlett