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
Created using The Recipes Generator


I am sharing this with these lovely parties:



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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 45 comments
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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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I am sharing this with these lovely parties:






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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
Created using The Recipes Generator



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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Posted by kitty@ Kitty's Kozy Kitchen at 8:00 AM 42 comments
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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
Created using The Recipes Generator


 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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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 47 comments
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Wednesday, November 2, 2016

The Enchanting Rose's 9th Teacup Exchange

 On a beautiful day, I received  these special gifts from a new blogging friend,Debby,who blogs at  My Favorite Things.  All this is made possible by the love, dedication, and organization of one dear, sweet friend, Stephanie, from The Enchanting Rose.   Thank you, Stephanie for all that you do for us!  I'm amazed how she can coordinate almost 200 participants, not just here in the USA, but around the world!


 Included in the package was this beautiful teacup that came with a darling spoon.  Isn't it pretty?  I have no other like it, Debby!

 I also received some yummy treats and a variety of black teas.


 Debby sent me one of her own creations of a gorgeous note card....


 ...and this darling creamer from the Pioneer Woman's collection.  This will come in handy, as I always have milk in my black teas.

 Now, if you'll please excuse me while I have a cup of Lady Grey tea and a shortbread cookie that is stamped with the Scots Thistle, and I'll read Debby's sweet note again.   I'm sorry to say that the Lindt candy is already long gone, but my, it was good!



Thank you so very much, Debby, for your thoughtful and much appreciated package.  I have enjoyed getting to know you, all through a cup of tea.  

I sent these gifts to June, who doesn't have a blog, but now we are Facebook friends.  June calls herself a Red Hat Queen, and I thought she deserved a teacup with a castle on it.  June sent me a sweet thank you note and a yummy new-to-me tea.  Thank you, June!

I am sharing this with:

Thank you for your visit!  xo


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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 54 comments
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