Monday, January 16, 2017

Black-Eyed Pea Soup

 I love cooking soups in the winter, and would like for you to join me for some Black-Eyed Pea Soup.  I don't think I even heard of black-eyed peas until I moved to Texas over 30 years ago.  People in the south eat black-eyed peas for good luck on New Year's Day.  

 My friend, Barbara, gave me this beautiful teacup awhile ago, and it's a favorite of mine.  The pattern is Hazel Dell, by Copeland/Spode.  Isn't it pretty?





yield: 6 bowlsprint recipe

Black-Eyed Pea Soup

I copied this recipe down from the Today Show back in 2015, and adapted it to use canned beans. If you don't like black-eyed peas, try Great Northern beans, instead. It's a really quick, flavorful soup, and perfect for Winter.

INGREDIENTS:

  • 1 lb. mix of hot and mild Italian sausage
  • 1 onion, diced
  • 1 green pepper, diced (I used yellow, becasue that's what I had)
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1-14 oz. can Italian tomatoes (I used petite diced and added some oregano and basil)
  • 3 cans black-eyed peas, drained
  • 4 cups chicken broth
  • 1/4 cup chopped cilantro, for garnish, if desired

INSTRUCTIONS:

  1. Brown sausage.
  2. Add onion, bell pepper, garlic, and jalapeño and cook about 6 minutes.
  3. Add tomatoes, black-eyed peas, and broth.
  4. Season with salt and pepper, if needed.
  5. Simmer and then garnish with cilantro, if desired.
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Monday, January 9, 2017

Peanut Butter Fudge

 Brrrr...it's been cold here in the Dallas area, and I thought we'd have some tea in front of the fireplace.  I've made some Peanut Butter Fudge from a handwritten recipe that my late Mother-in-Law wrote for my daughter, Molly, back in 1986.  I love, love, love pinecones, and have always collected them at different vacation spots.  The pretty pinecone plate was a thrifted find from several years ago, that I bought for 25 cents each.  The pretty teapot is from my sister, who is going to be receiving a package of the fudge in the mail, along with some pizzelles, for her birthday this week.


I made this little canning jar decoration several years ago, with some fake snow, a faux evergreen branch, a pinecone,  and a candle on a timer.


 I've left some faux evergreen branches and pinecones on my mantle. As you can see,  I just can't give up my love for teddy bears, either!

 This is one of my favorite winter teacups by Clarence.  It doesn't have a name, but has numbers of 436/68 and then a 3 .  I'm not an expert in teacups, but I'm sure someone would know what they mean.


yield: 1- 9 x 9" pan and two mini loaf pans, or 1- 9 x 13" panprint recipe

Peanut Butter Fudge

My late Mother-in-Law wrote this recipe out in 1986 for my daughter, Molly, who loved this fudge!

INGREDIENTS:

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1 cup peanut butter
  • 1- 7 oz. jar marshmallow cream (the original recipe called for a 9 oz. jar, but you know how companies have cut down!
  • 1 teaspoon vanilla

INSTRUCTIONS:

  1. Combine sugar, evaporated milk, and butter. Bring to a boil, stirring constantly. Boil for 5 minutes.
  2. Remove from heat, and add peanut butter, marshmallow cream and vanilla, and beat until smooth.
  3. Pour into greased pan and refrigerate, then cut into squares.
Created using The Recipes Generator



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Monday, January 2, 2017

Fudgy Chocolate Chip Toffee Bars

 Christmas is over and we are into the New Year!  Let's share of cup of Tazo "Joy"  tea, that I received from a sweet neighbor, shall we?  I've made some yummy bars to eat and I'll show you some pictures of what we've been up to.


 This iron angel is the smallest of a trio set that I bought years ago, which adorn my mantle at Christmas time.


 You can have your tea from this favorite Johnson Brothers Friendly Village, the Ice House.  Isn't this the perfect pattern for winter time?

 These three sweet grands had a sleepover at my house and we made Rolo and Dove Caramel  pretzel treats (the Rolos won the challenge!), brownie cut outs, and popcorn balls. Oh, it was such fun!


 I celebrated Christmas Eve with some of my family and six of my grandchildren.


 The kids changed into their jammies that I gave them and we decorated soft frosted sugar cookies, which was a great suggestion from my daughter-in-law.  The kids had cookies for Santa!   Yes, it made a mess, but just look at those happy faces! 


 We even decorated a cookie for baby Jesus and talked about why we celebrate Christmas.  Two-year-old Harper was chosen to blow out the candle, while we sang Happy Birthday.


 My son, Mike, worked hours, upon hours creating characters for each of his nieces and nephews.  He gave them all "Uncle Bucks" when they came,  and they had to go into my sewing room (where he keeps Uncle Buck toys/gifts) and they were to choose something.  They were excited to find their own little avatar. 

When I awoke on Christmas morning, lo and behold, I had my own avatar surprise waiting for me!! 

Happy New Year Blessings to each of you!



yield: 32 bars print recipe

Fudgy Chocolate Chip Toffee Bars

These are a fudgy toffee treat that are great for feeding a crowd. They also freeze well after baking.

INGREDIENTS:

  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs (32 squares)
  • 1 bag (8 oz) toffee bits (1 and 1/2 cups)
  • 1 roll (16.5 oz) refrigerated chocolate chip cookies
  • 1 bag (12 oz) semi-sweet chocolate chips (2 cups)
  • 1 can sweetened condensed milk (NOT evaported)
  • 1 tablespoon butter
  • 1 teaspoon vanilla

INSTRUCTIONS:

  1. Heat oven to 350 degrees (325 for dark or iconoclastic pan). Spray bottom only of 13 x 9-inch pan with cooking spray.
  2. In medium bowl, stir 1/2 cup melted butter, 1 and 1/2 cups of the graham cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until grim.
  3. Meanwhile, let cookie dough stand at room temperature for 10 minutes to soften. In a 2-quart saucepan, heat chocolate chips, sweetened condensed milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
  4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended/ Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
  5. Bake 25-35 minutes or until golden brown. Cool completely, about 2 hours. Cut into 8 rows by 4 rows.
Created using The Recipes Generator





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