Friday, November 17, 2017


1 bottle (46-oz) apricot nectar
3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

Note: File Photo

Thursday, November 16, 2017


1 box brownie mix* (not family sized), prepared according to package directions in a 9×9 pan
1/2 cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1 1/4 cups)
1 3/4 cups crispy rice cereal
1 tsp vanilla
1/2 tsp – 1 tsp kosher salt

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  7. Cut into squares to serve
*Ghirardelli Double Chocolate Brownies is my preferred brownie mix. But you can use any.

May be stored in an airtight container in the refrigerator for 3 days.

I got this from cookies and cups where they say it was adapted from bhg.


2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)

Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting (recipe below) and top with nuts if desired.

Cream Cheese Frosting
12 oz . cream cheese , nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract

 In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

Yield: 24 servings

Recipe source: Cooking Classy


2 lemons
1 cup whipping cream
1/2 cup sugar

Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl.

Using electric mixer, beat on high speed until soft peaks (tips fold over) form when
the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container.

Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired.
Note: File Photo

Wednesday, November 15, 2017


 This year I joined a facebook group called Olden Days of Christmas Town Recipes, Memories & More.  I have really enjoyed this group of people from around the world sharing stories and recipes. Today Brenda posted this recipe and the story of how she always made this for her parents who both passed away this year.I thought this was a recipe worth sharing here in honor of Brenda's parents.

1/2 c. sour cream
1/2 c. unsweetened applesauce
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. apples diced very fine
1 c. chopped walnuts
Preheat oven to 375 degrees.
Prepare one large loaf pan or 3 small. Spray pan(s) with non-stick spray and put parchment paper on the bottom of the pan(s).
Beat together first 4 ingredients.
Add the dry ingredients mixing well and scraping sides of the bowl.
Fold in the apples and the nuts.
Pour batter into loaf pan(s).
Bake for 60 min. (large) and 35-40 min. (small)
Let cool on a rack.


3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.

 Note: File Photo

Monday, November 13, 2017


This is an old recipe and photo from Sweet Pea's Kitchen.

2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum*
Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.

*If you do not want to use rum you can use cream with a few drops of two of rum extract.



Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

 Just for fun!

Saturday, November 11, 2017


1 pkg (12-oz) frozen unsweetened red raspberries, thawed
1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

 Photo: Midwest Living

Friday, November 10, 2017


20 Single-Serve Graham Cracker Crumb Crusts
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits; divided
3/4 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
2 Eggs
1 can (15 oz.) Canned Pumpkin
1 can (12 oz.) Evaporated Milk
Sweetened Whipped Cream or Whipped Topping
Kisses Acorn Treats

Ingredients for Kisses Acorn Treats
Royal Icing or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Milk Chocolates
Mini Vanilla Wafer Cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips

ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. This makes about 1/2 cup icing. 

Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from milk chocolates.
Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of milk chocolate piece. Immediately press chocolate bottom onto vanilla wafer cookie. Allow icing to set.
Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

Pie Instructions:
Heat oven to 350°F. Place individual graham crusts on baking sheet. Place 2 teaspoons toffee bits into bottom of each crust; set aside.
Stir together sugar, salt, cinnamon, cloves and ginger in large bowl. Add eggs, pumpkin and evaporated milk, stirring until well blended. Gradually add 1/4 cup pumpkin mixture to each prepared crust.
Bake 35 to 40 minutes or until knife inserted into pie centers comes out clean. Cool completely on wire rack. Cover; refrigerate until ready to serve.

Prepare KISSES ACORN TREATS. To serve, top each pie with dollop of sweetened whipped cream, "acorn" and additional toffee bits, if desired.

Note: This recipe is from Dollar

File Photo