Monday, December 19, 2016

Buckeye Fudge and Merry Christmas

 For today's Christmas tea, I'm using the teapot and cream and sugar that my youngest son gave me when he was just a little boy, and we'll have a piece of Buckeye Fudge with some Black Forest Tea that a sweet friend sent me.  


Another dear friend gifted me with this Royal Albert teacup that came from her late mother's collection. 

 My late beloved Dad gave me this darling Goebel baby Jesus and angel piece back in 1979.  Isn't it sweet?  I just treasure it!

 When I was in Ohio for Thanksgiving, my son, Mike, surprised me and put up this tree in the living room.  I hadn't put it up since my late Beloved passed away.  It really touched my heart!


 Recently I won this McKenzie-Child's ornament from the Traveling Tote Tribe.  This is my very first piece of McKenzie-Child's!  Thank you to Debbie, Sarah, Patti, Rita, Emily, and Linda. 


 A sweet friend sent this adorable teapot ornament.  Isn't it darling?


yield: 64 small piecesprint recipe

Buckeye Fudge

I grew up in Columbus, Ohio, and graduated from Ohio State, where Buckeyes are the symbol, and also a yummy candy. This fudge is an easy version of Buckeyes, and it's made in the microwave.  I hope you'll try it!

INGREDIENTS:

  • 3 cups peanut butter chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup creamy peanut butter
  • 1/3 cup finely chopped cocktail peanuts (I used lightly salted dry roasted)
  • 1 cup dark chocolate chips (I used semi-sweet)
  • 1/2 cup heavy whipping cream

INSTRUCTIONS:

  1. Line a 9-inch square pan with foil; spray with cooking spray.
  2. In a large microwaveable bowl, microwave peanut butter chips uncovered on medium power in 1-minute increments 3-4 minutes or until melted and smooth, stirring well after each minute.
  3. Stir in sweetened condensed milk, peanut butter and peanuts until blended. (Mixture will be thick). Press mixture evenly into pan. Refrigerate for 30 minutes.
  4. In a small microwaveable bowl, microwave chocolate chips and heavy cream uncovered on high power for 60-90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Lift foil out of pan and cut the fudge into 8 rows by 8 rows. Store covered in refrigerator. However, I prefer to eat this fudge at room temperature!
http://www.kittyskozykitchen.com/2016/12/buckeye-fudge-and-merry-christmas.html
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My son also surprised me and put up icicle lights around the front and inside the windows.  That's our Ohio State flag blowing in the breeze.  

Merry Christmas Blessings to you!

 

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Monday, December 12, 2016

Christmas Jam

 This old kitchen Santa is one that my daughter gave me years ago, when we exchanged Santas.  Isn't he cute in his corduroy overalls and flannel shirt?  Don't you love his metal pail, cookies and wooden spoon, with his sack of flour?  He always makes me smile and today he was in the kitchen when I made Christmas Jam.  My dear Mom made me the Santa pillow.

 

Every single morning, I have breakfast in bed, unless grandkids are spending the night.  I always put milk in my teapot, so it's ready to pour.


 

I love the vintage look of this teacup by Johnson Brothers, and I have the matching luncheon size plate to use for my breakfast.



 Here's my bed after I make it for the day.  I love the red quilts for Winter time, and red always makes me happy!  The bears were gift from my late hubby many years ago. 

 This is my view from my bed.  I made the Chubby Snowman and I placed the tree and him on my childhood sled.  The lights are on a timer and pop on for a few hours in the morning and then again in the evening.  You can see how I made the snowman by looking here.



yield: 7 half pintsprint recipe

Christmas Jam

My late beloved and I always made several batches of this wonderful jam to give as gifts, and now I make it by myself, and remember our times together in the kitchen. You can decorate the jars by using muffin liners, ribbon, cross stitch, springs of holly, etc., or doilies.

INGREDIENTS:

  • 1 (12-ounce) package of fresh cranberries
  • 2 (10-ounce) packages of frozen strawberries, thawed (I use a 23-24 oz.container of sliced strawberries in sugar now, because I can't find the 10 oz. packages any longer)
  • 4 cups sugar
  • 1 (3-ounce) package of liquid pectin
  • 1 teaspoon of butter, to reduce foam

INSTRUCTIONS:

  1. Coarsely chop cranberries in a food processor.
  2. Combine cranberries, strawberries, sugar, and butter in a Dutch oven, and bring to boil, and cook for 1 minute, stirring occasionally.
  3. Remove from heat, and add liquid pectin to mixture.
  4. Return to heat and bring to a full rolling; boil 1 minute, stirring occasionally. Remove from heat, and skim off foam with a metal spoon, if needed.
  5. Quickly pour jam into hot sterilized jars, leaving 1/4" headspace, wipe jar rims. Cover with metal lids, that have been boiled in water, and screw on bands. Process in boiling-water bath for 5 minutes.
  6.  NOTE: Instead of processing in a boiling water bath, I turn the filled, lidded, banded jars upside down for about 5 minutes and then turn upright. In a few minutes, you should hear the jars seal, with a "ping". I have never had this fail, and this tip was shared by a friend about 40 years ago.
http://www.kittyskozykitchen.com/2016/12/christmas-jam.html
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Tuesday, December 6, 2016

Crock Pot Chocolates for Cozy at Christmas Blog Tour

I am participating with the Cozy at Christmas Holiday Blog Tour, organized by the lovely Katie, at Let's Add Sprinkles.  You can find a list at the bottom of my post of all the other participants.

  Today we are going to enjoy a fireside tea with some yummy candies that are so easy to make!  How about we have some Christmas Tea from Twinings to warm us up?  I'd like to show you some of my favorite Christmas decorations.  The big star quilt was one I machine stitched several years ago to blend with my favorite Christmas dishes.


 My son, Mike, made this Santa for me when he was in the 10th grade.  I had seen something similar in a magazine and he built it, painted it, and I made the hat and used a mop for the hair and beard.  It's cute, isn't it?

 My daughter and I used to pick out a Santa each year to give each other and she chose this for me, back in 1996.  Don't you love Santa's bunny ear slippers, and his pail of popcorn?  Gosh, that popcorn is 20 years old! 

 This Christmas mug hold special memories, along with the set of dishes, that my late beloved and I collected from various Target stores so very long ago.

 The cross stitch was gifted to me from a special neighbor.  


 My "kozy kitchen" and family room are all open to each other. My willow tree was sent to me from my mom and sister.  It looks so pretty sitting between my chairs.

My little tree on the counter is decorated with tiny kitchen utensil ornaments, with a cinnamon stick Santa on the top.  The sweet caroler salt and pepper couple were given to my mom from a dear friend, back in the 1960's.  I just love their vintage look.   My Baking Santa is perfect for my kitchen counter.  The reindeer were another gift from a talented friend who cut them and painted them. 

Thank you for your visit to my home, and thank you to Katie, at Let's Add Sprinkles for organizing this blog hop.   May many Christmas Blessings come to you and your families!



yield: 30-40 large piecesprint recipe

Crockpot Chocolates

This delicious and easy candy is adapted from Trisha Yearwood's recipe. I'm sharing the full recipe, but I only make half, and it still yields many, small size pieces. It's a great candy for kids to help with.

INGREDIENTS:

  • 2 lbs. salted dry roasted peanuts
  • 4 ounces German Sweet Chocolate, broken up
  • 1 (12-ounce) package of sewisweet chocolate chips
  • 2 and 1/2 lbs. white almond bark
  • 2 cups dried cranberries, or other dried fruit of your choice (my addition)

INSTRUCTIONS:

  1. Put the peanuts in the bottom of a 4 quart slow cooker. Layer the German Sweet Chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature to low.
  2. Place a paper towel under the lid of the slow cooker, to absorb any moisture, and cover. Do not stir the mixture. Cook for 3 hours.
  3. After three hours, add the dried fruit, and stir the mixture until it is smooth. Drop the candy into cupcake liners, about 2 tablespoons per liner, or drop candy onto waxed paper. Allow the candy to cool completely.  Enjoy!
http://www.kittyskozykitchen.com/2016/12/crock-pot-chocolates-for-cozy-at.html
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Monday, November 28, 2016

Caramels for My Mom

 For Thanksgiving, I went to Ohio to be with my Mom and sister.  I took my mom some homemade caramels from a recipe from my friend, Diana, at Nana Diana Takes A Break.  Diana has THE BEST caramels recipe on her blog and I had been wanting to make them for sometime now.  My sweet Mom has loved candy her whole life, and I received the sweets gene from both of my parents!  I remember when I was a little girl, she would send me to the candy store (yes, just like you picture, with glass cases and all kinds of candy behind the counter), and I would bring her back some.  Yes, life was simpler and somehow safer back then.  My Mom always looks so pretty and I learned to make a cozy home from her.  She has such a sense of style, and even at the age of 87, she still coordinates her outfits beautifully, with a pretty necklace (which she made), and a matching belt.  I'll never live up to her style coordination.   Mom has always loved caramels, and Diana was kind enough to tell me to share the recipe on my blog, because she's a "let's share kind of gal".  To check out Diana's recipe and how she packages them so very attractively, please visit her recipe here, and tell her I said "hi"!



My Mom has loved to shop at thrift stores and several years ago she found this stacked teapot/teacup set.  Isn't it pretty?



yield: an 8 x 8"print recipe

Diana's Caramels

This is such an easy recipe for caramels, and as Diana says, "it has never failed", AND they're made in the microwave!

INGREDIENTS:

  • 1/2 cup butter ( 1 stick)
  • 1/2 cup light corn syrup (such as Karo)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup sweetened condensed milk (NOT evaporated)
  • 1 teaspoon vanilla

INSTRUCTIONS:

  1. In a large microwave safe, 2 quart size bowl, (such as Pyrex), melt the butter in the microwave. Remove from the microwave.
  2. Add the corn syrup, both sugars, and the sweetened condensed milk. Stir until mixed and dissolved. Microwave for 3 and 1/2 minutes. Carefully remove from microwave and then stir down.
  3. Return to microwave microwave for 3 and 1/2 minutes more. Carefully remove from microwave and add the vanilla. Stir gently until few air bubbles remain.
  4. Pour into a buttered 8 x 8" pan, and refrigerate until set.
http://www.kittyskozykitchen.com/2016/11/caramels-for-my-mom.html
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Friday, November 18, 2016

Pine Cone Cheese Ball

 Carol, at Blue Sky Kitchen, organized this Holiday Recipe Blog Hop.  I hope you will be able to visit all the wonderful recipes that were shared.  Thank you so much, Carol!


 

It's been so nice here in Texas and I can still enjoy time on the patio with a tray of my very favorite cheese ball , with some Cranberry Pumpkin crackers from Trader Joe's.   I made a mini version of this cheese ball to share today. 



 It's not too early to use my favorite pine cone teacup, by Clarence, Bone China .



print recipe

Pine Cone Cheese Ball

I've been making this family favorite cheese ball for so many years now. The recipe comes from Southern Living. I usually make a large pine cone and then a small one for the kids' table. I hope you try it and enjoy it as much as my family has.

INGREDIENTS:

  • 1 (8-ounce) container of Garden Vegetable cream cheese
  • 1 (8-ounce) container of Onion and Chive cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 3 green onions, chopped
  • 2 cups pecan halves
  • fresh rosemary sprigs for garnish

INSTRUCTIONS:

  1. Mix together the first four ingredients. Shape into an oval, or ovals, if making two. Chill two hours or overnight.
  2. Place cheese ball onto a platter and arrange pecan halves over cheese oval, overlapping rows, beginning at the bottom and working up. Arrange rosemary sprigs at the top of the pine cone. Serve with crackers.
http://www.kittyskozykitchen.com/2016/11/pine-cone-cheese-ball.html
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Monday, November 14, 2016

Cowboy Cookies


 Let's have some tea and cowboy cookies today, shall we?  The burr acorns were found on a walk in a park in my neighborhood. 


 My Late Great Aunt Kitty painted this turkey when I was a teenager, when she came to visit at my parent's home for Thanksgiving.


 I so love brown transferware in the Fall.  This pretty plate is called Bountiful, by Myott, Son & Co.  


 My teacup is called Callico.  I like how the plate and teacup mix and match together.  




yield: 3 dozen large, or 6 dozen small cookiesprint recipe

Cowboy Cookies

This is a flavorful, chewy cookie, and adapted from Laura Bush's recipe. The recipe is for the full amount, but I cut it down to a third, shaped the balls of cookie dough, and froze them. You can bake the frozen dough on parchment paper, just allowing a little extra baking time.

INGREDIENTS:

  • 3 cups flour
  • 1 T. baking powder
  • 1 T. baking soda
  • 1 T. cinnamon
  • 1 t. salt
  • 1 and 1/2 cups butter (3 sticks), at room temperature
  • 1 and 1/2 cups sugar
  • 1 and 1/2 cups brown sugar, packed
  • 3 eggs
  • 1 T. vanilla
  • 3 cups semi-sweet chocolate chips
  • 3 cups old-fashioned oats
  • 2 cups coconut
  • 2 cups. chopped pecans

INSTRUCTIONS:

  1. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a large mixing bowl, beat butter, and then gradually add the sugars to the butter, and beat about 2 minutes.
  3. Add the eggs, one at a time to the butter mixture, and then beat in vanilla.
  4. Add the flour mixture that was set aside, and stir just until combined.
  5. Add the semi-sweet chocolate chips, the oats, coconut and pecans.
  6. Bake at 350 degrees for 17-20 minutes, if using a 1/4 cupful, or 13-15 minutes for 2 Tablespoons full.
http://www.kittyskozykitchen.com/2016/11/cowboy-cookies.html
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Please check out:

Holiday Recipe Blog Hop Schedule November 14 ~ 18, 2016

Monday

Carol Lander Bluesky Kitchen
Shannon  Blackford  Belle Bleu Interiors
Laura Harrison White Spray Paint
Celestina Marie Southern Day Dreams


Tuesday

Susan Freeman Ash Tree Cottage
Jenna Meon The Painted Apron
Dee Dee Eberle My Midlife Kitchen
Kristy Seibert Startfish Cottage

Wednesday

Joyce Olson At Home with Jemma
Katie Mansfield Let’s Add Sprinkles

Thursday

Jennifer Irizarry JennsFarmTable
Judith Stringhan Botanic Blue
Chloe Crabtree Celebrate and Decorate

Friday

Cindy Newland Intentionally Eat
Kathryn Griffin The Dedicated House
Andrea Haywood Opulent Cottage


I am sharing this with these lovely parties:
Weekend Potluck                                                                                          

Tea in the Garden
Dishing It! & Digging It!
 



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Monday, November 7, 2016

Chick Cheese Ball and November Birthdays!

This sweet little granddaughter turned 2 on the 5th!  Her parents had a petting zoo for the party theme.


Feeding bunnies and other animals was lots of fun for the kids!


There were chickens, bunnies, sheep, goats, ducks, and pigs!


Inside, there was the buffet "Pig Out" table that her mama decorated, and it had a snack mix, fruit salad, mac 'n cheese, pulled pork and sausage that her daddy smoked, and a chick cheese ball.


All the mini bundt cakes were corralled on the kitchen table.



print recipe

Chick Cheese Ball

This a cute cheese ball to serve at a farm-themed party!

INGREDIENTS:

  • Use your favorite cheese ball recipe
  • About 1 cup of shredded cheddar cheese for rolling to make the feathers
  • 2 raisins for the eyes
  • 1 almond for the beak
  • 2 pieces of carrot, cut flat and notched to make the feet

INSTRUCTIONS:

  1. Make your cheese ball recipe. Take about a 2" piece and shape into a ball for the head of the chicken. Take the rest of the cheese ball mixture and form into an egg shape. Wrap each piece in plastic wrap and refrigerate for two hours or overnight.
  2. Roll the head and the body into the shredded cheddar cheese.
  3. Place the body onto a platter and slightly flatten to form the chick's body. Attach the head to the top and front of the body. Add the raisins for the eyes and the almond for the beak. Slide the flat pieces of notched carrot under the body for the feet of the chick.
  4. Serve with your favorite crackers!
http://www.kittyskozykitchen.com/2016/11/chick-cheese-ball-and-november-birthdays.html
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 This sweet grandson is turning 16 today!  He's the one that made me a grandmother!



Another sweet grandson is turning 13 on the 11th!

I am linking this to these lovely parties:



Thank you for your visit!  xo


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