DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

• 12 Ounces Bittersweet or Semisweet Chocolate, Chopped
• 3/4 Cup (3/8 lb.) Butter, cut into chunks
• 1 1/2 Cups Sugar
• 3 Large Eggs
• 2 teaspoons Vanilla
• 2 1/4 Cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 8 to 10 ounces coarsely chopped White Chocolate
• 1/2 Cup coarsely chopped Macadamia Nuts

1. In a heatproof bowl set over a pan of barely simmering water (but make sure it doesn't touch the bottom of pan), stir bittersweet chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.

2. In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate chunks and nuts. Cover and chill dough until firm, at least 1 hour.

3. Shape dough into 2-inch balls and place about 3 inches apart on a buttered 12- by 15-inch baking sheets.

4. Bake in a preheated 325 degree oven until the edges cooked but still soft in the center, 12 to 15 minutes. If baking more than one pan at a time, switch pan positions halfway through baking.

5. Let cool for 5 minutes on sheets; transfer to racks to cool completely.
Makes about 30 cookies

SOUTHERN CORNBREAD STUFFING RECIPE

SOUTHERN CORNBREAD STUFFING RECIPE

• 10-12 Slices Oven-dried White Bread
• 8 tablespoons Butter
• 1 1/2 cups celery, chopped
• 1 large Onion, chopped
• 7 Cups Chicken Stock
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 1 teaspoon Sage (optional)
• 1 tablespoon Poultry Seasoning (optional)
• 5 Eggs, beaten
• 1/2 Cup chopped Pecans
• 2 Boxes Jiffy Cornbread/Muffin Mix - following directions on the box

Preheat oven to 350 degrees F. In a large bowl, crumble and combine cornbread and dried bread slices; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a well greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cooks notes: Although we live in the Midwest now, we still eat our Southern Cornbread Stuffing faithfully - bread dressing? pppthff! As my Uncle Jay B. would say in his slow drawal "Ya don't turn your back on your raisin's". He happened to say it at the dinner table one night when we were visiting them in Oklahoma, my husband, Damn Yankee that he is, didn't understand and started looking all around the table for a bowl of "raisins" to pass to him. The look on his face when he found out? Oh yeah, it was too, too funny my friend! Oh, by the way, my mom used to put the onion, celery, and sage in the cornbread batter then bake it - not me though, I like it above way better.

HEAVENLY CORN CASSEROLE

HEAVENLY CORN CASSEROLE

• 1 15 oz. Can Whole Corn (drained)
• 1 15 oz Can Cream Style Corn
• 8 oz. Sour Cream
• 1 Package Jiffy Cornbread Mix
• 2 Tbsp Sugar

Mix all together by hand until well blended. Pour into a greased casserole dish. Bake for about 40 minutes at 350 degrees.

Cooks notes: Be careful not to fill up on this...it tends to be pretty addictive! *big grin*

MOLDED CRANBERRY FRUIT SALAD

MOLDED CRANBERRY FRUIT SALAD

• 1 8-ounce can Crushed Pineapple, drained, reserving juice
• 1/2 cup Ocean Spray® Cranberry Juice Cocktail
• 2 tablespoons Lemon Juice
• 1 3-ounce package Cherry-flavored Jello
• 1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
• 1/2 cup chopped Walnuts or Pecans

Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and nuts. Pour into a 4-cup mold. Chill until firm. Makes 8 servings.

Cooks notes: This recipe can easily be doubled for a larger crowd. Unfortunately, this isn't my original recipe I normally use...after looking for it for over two hours I've decided "it" has somehow fallen off the face of my kitchen - go figure.

AMAZIN' RAISIN CAKE

AMAZIN' RAISIN CAKE

• 3 Cups unsifted Flour
• 2 Cups Sugar
• 1 Cup Hellmann's Real Mayonnaise
• 1/3 Cup Milk
• 2 Eggs
• 2 tsp Baking Soda
• 1 1/2 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1/2 tsp Salt
• 1/4 tsp ground cloves
• 3 Cups chopped peeled Apples
• 1 Cup Sun-Maid Seedless Raisins
• 1/2 Cup coarsely chopped Walnuts

Grease and flour 2 9" baking pans. In large bowl with mixer at low speed beat first 10 ingredients 2 minutes, scraping bowl frequently, or beat vigorously 300 strokes by hand. (batter will be very thick) With spoon stir in apples, raisins, and nuts. Spoon batter into pans. Bake in 350 degree oven for 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups Cool Whip.

Cooks notes: This is by FAR my all time favorite fall time cake. Fantastic cake recipe for Thanksgiving or Christmas. I guaranteed if you bake it once...you'll fall in love 4 ever!

SUZY'S CRANBERRY MUFFINS

SUZY'S CRANBERRY MUFFINS

• 6 Tbsp Butter
• 2 Cups Sugar
• 1 Cup Water
• 1 Cup Carnation Milk
• 4 Cups Flour
• 2 tsp Salt
• 4 tsp Baking Soda
• 4 Cups Cranberries

Cream butter and sugar, add liquids and dry ingredients. Fold in cranberries, spoon into muffin tin and bake 25-30 minutes at 375 degrees.

SAUCE

• 1 lb. Butter
• 4 Cups Sugar
• 2 Cups Carnation Milk

Heat above to melt butter - pour over muffins just before you serve them and ENJOY!

Cooks notes: Serve this for breakfast to your guest that are staying over and they will swear to Mergatroid that y'all are running a B and B! I mean it....these muffins rank ABOVE any we've eaten at the many bed and breakfasts or high end hotels we have been to....okay, truthfully, there's not been been that many - but trust me, these muffins are SaWEET! te he he!

TEXAN PECAN PIE

TEXAN PECAN PIE

• 3 Eggs
• 1 Cup Sugar
• 1/2 Light Corn Syrup
• 1/2 tsp Salt
• 1 Tbsp Flour
• 1 Cup Shelled Pecans
• 1 tsp Vanilla
• 2 Tbsp Oleo

Mix thoroughly and add to 9 inch unbaked shell, cook 1 hour at 325 degrees.

CRUST FOR 2 CRUST (9 INCH PIES)

• 2 Cups sifted Gold Medal Flour
• 1 tsp Salt
• 2/3 Cup Plus 2 Tbsp Shortening
• 1/4 Cup Ice Water

Cut shortening into flour and salt. Gradually add ice water till you form a ball, do not over mix. Divide in two and roll out between two sheets of wax paper. Then line your pie tins crimping your shells nicely around the edges.

Cooks notes: This is the one thing I could always count on my dear Momma to fix on holidays. I would easily eat a half of one by myself and then she'd slip one out of hiding just before we were ready to go and give it to me. When she passed away suddenly in '97, we were still grieving her at Thanksgiving of course. It just happened to be my turn to host the T'giving dinner for my hubby's side of the family, so I attempted to bake a couple and burnt the peediddle out of them! Cry, oh my gosh, there was a river of tear...but it wasn't all about the pie. You know, sometimes as time passes loved ones are missed even more, that holds true with my Mom. Here's a saying I have on a heart shaped rock in her Memorial Garden that kinda says it all: "The Heart that Touches the Lifes of Others...Goes on Forever"

TURKEY ROASTING 101

TURKEY ROASTING 101

1. Purchasing and thawing:
The first thing you need to decide is how big should the turkey be, so calculate 1 to 1 1/2 lbs per person. Then do you want fresh or frozen? Buy the bird the day before you wish to roast it for fresh, but remember to reserve your turkey with the butcher first. A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.)
Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly.
An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

2. Roasting:
To prepare the turkey for roasting, first remove the giblets! One time my dear mother accidentally left them in and we found these paper-wrapped lumps when carving the bird - and poor momma never lived it down! So remove them and set aside if you wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey. Gently cut pockets into the skin where it is loose, such as under the breast and legs. Then insert pats of butter in the pockets. Brush the skin with melted butter. Season inside and out with a mixture of garlic powder, poultry seasoning and ground pepper. Tie drumsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
Weight of Bird
Roasting Time (Unstuffed)
Roasting Time(Stuffed)

• 10-18 lbs
  3-3.5 hours
  3.75-4.5 hours
• 15-22 lbs
  3.5-4 hours
  4.5-5 hours
• 22-24 lbs
  4-4.5 hours
  5-5.5 hours
• 24-29 lbs
  4.5-5 hours
  5.5-6.25 hours

3. It's almost Turkey time!
The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat.Sit Tight
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the proteins time to relax and allows the juices to redistribute throughout the bird, resulting in succulent slices of meat. Before you begin carving, have a warm serving platter ready.

4. Carving the Bird:

• Legs First
  Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices. To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.
• Wings Take Off
  Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing.
• Carve the Breast
  To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and layer them on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Carve the other side of breast the same way. And let the feasting begin!

Cooks notes: All this sounds like a lot of work, but it's not really bad once you get the hang of it. Also, don't discard the carcass - seriously, I boil it and make what the kids used to call "bone soup". What it really does is boils a those little pieces of meat off the bone plus you get that good old bone marrow that make such wonderfully rich broth. Just remove all the bones and skin, add a good and thick egg noodle (I use the frozen) some chopped carrots for color and health and leftover turkey. You will not believe the flavor of this soup! Wow - y'all are getting two recipes in one here today...what a deal!

HOW TO MAKE MASHED POTATOES

HOW TO MAKE MASHED POTATOES

1. I know this sounds like a simple thing to make, but there's lots of folks out there that don't know how to do this, much less do it properly. Plus, I really want to have all the fixings for a Thanksgiving meal on the blog, before Thursday. So with that said...we use either red or russet potatoes or sometimes even a blend of red and russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer completely smooth mashed potatoes, this method still applies, but russet or a Yukon Gold potatoes are the best mashers because of their high starch content.
We used:

• 10 Potatoes
• 1 1/2 cup Milk or Heavy Cream (if you have it on hand)
• 1/2 cup Salted Butter
• Salt and Pepper to taste

2. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. Remove and discard peels. (If you prefer more rustic mashed potatoes, keep the skin on half of them, but make sure you've washed them well first).

3. Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.

4. Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ inches wide.

5. Use a pot that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.

6. Simmer, covered, until tender--about 15-20 minutes. Poke with a fork and if the potato clings to the fork, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.

7. Reserve the potato water when draining the potatoes if you would like to use it in place of butter or cream when mashing.

8. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and milk or cream in a small saucepan at a low temperature - be very careful not to boil or scald. (You can also use the microwave for this step.)

9. We use plain old fashion hand mixer, but I've seen (and tasted) potatoes mashed with a food mill or "riced" with a potato ricer. They are probably the best tools for mashed potatoes, as they avoid over-mixing them. A hand masher like grandma used to use work just fine, however, there were lots of lumps in those taters! So pour in about 2/3 of the butter and milk mixture to the potatoes and mix on low with your mixer, slowly add the rest if needed and mash until they and nice and creamy.

10. Or if using a ricer: Once the potatoes have been passed through the mill, drizzle half of your hot cream through and around the grate to get every last bit of potato. Clean off the bottom of the ricer, and add any additional mashed potatoes to the bowl you have been working in. Gently stir in the remaining butter and cream.

11. At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan or cheddar cheese, crumbled bacon, roasted garlic, chopped scallions are all delicious.

GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

• 2 (15 ounce) Cans French style Green Beans, drained
• 3/4 cup Milk
• 1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
• 1 (2.8 ounce) can French Fried Onions
• 1/2 tsp Salt
• 1/2 tsp Fresh Ground Pepper

1. Preheat oven to 350 degrees.

2. In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.

3. Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes or until onions are slightly browned.

Cooks notes: I know this recipe is so over used and you see it everywhere, but let's face it...what self-respecting holiday would be seen without it? hmmm?

STUFFED BABY PORTABELLA MUSHROOMS

STUFFED BABY PORTABELLA MUSHROOMS

• 2 Packages (5 oz each) Fresh Baby Portabella Mushrooms or Large Regular White Mushrooms
• 2 tablespoons Butter
• 3/4 Cup chopped Red Onion
• 1 Cup Frozen Chopped Broccoli, thawed, drained
• 1/4 Cup Progresso®http://http://www.progresso.com/ Garlic & Herb Bread Crumbs
• 1 Package (5.2 oz) Boursin Cheese with Garlic and Herbs
• 1/2 teaspoon Dried Basil Leaves
• 1/2 teaspoon Dried Oregano Leaves
• 1/2 teaspoon Garlic Salt
• 1/2 teaspoon Pepper
• 1 tablespoon chopped Roasted Red Bell Peppers (from a jar)

1. Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
2. In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
3. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
4. Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Cooks notes: This is one of the first "fancy" recipes I fixed as a young bride and boy howdy, the crowd was impressed! BTW...this recipe came from my Aunt Betty, you know, Miss Crocker ;) Enjoy! http://www.bettycrocker.com/

KEN'S DEVILED EGGS

KEN'S DEVILED EGGS

• 12 hard-cooked eggs
  
• 3 tablespoons KRAFT Mayonnaise
  
• 2 teaspoons French's Yellow Mustard
  
• 2 teaspoons Dill Pickle juice
  
• 1 1/2 teaspoons Sweet Pickle Relish
  
• 1/8 teaspoon Paprika

1. CUT eggs in half lengthwise. Remove yolks; place in medium bowl. mayo, mustard, pickle juice and relish; mix until well blended.

2. SPOON mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves (overfilling just slightly).

3. SPRINKLE with paprika.

ADD, if desired, just before serving: 10 slices cooked and crumbled OSCAR MAYER Bacon and 1/4 cup finely chopped green onions.

Cooks notes: This is the love of my life's recipe...it's so sweet that he want's to take part in the holiday cooking!

JACI'S FAMOUS CHEESE BALL

JACI'S FAMOUS CHEESE BALL

• 3 (8 oz) Packages Philadelphia Cream Cheese, softened


• Small bunch Green Onions, diced small


• 1 tsp. Season Salt such as Accent


• 1 1/4 tsp Worcestershire Sauce


• 2 Packages Dried Beef

Mix all together and form into a ball, Christmas tree, football, well okay, y'all get the drift. Chill for at least 2 or 3 hours and serve with Ritz Crackers.

Cooks notes: Now here's a chance to let you in on a little known secret of ours - we use a season salt that is superfantabulous on EVERYTHING! No kidding, it is call Captain Mikes and we discovered it in New Orleans on one of our many excursions. Here's the website to order, you'll have to trust me on this one and I Promise you'll fall in love like we did: http://www.seasoningspice.com/

SPAGHETTI SALAD

SPAGHETTI SALAD

Dice very fine:

• 1/2 Cup Cucumber
• 1/2 Green Pepper
• 1/2 Red Onion
• 2 Large Tomatoes

Cook 1/2 lb. package thin spaghetti, drain and let cool about 10 minutes. Add vegetables to spaghetti. Mix the following and pour over the above:

• 8 oz Italian Dressing - like Wish Bone etc.
• 4 tbsp. McCormicks Salad Supreme Seasoning

Cooks notes: I let all this cool and "marry" in the fridge for at least a couple of hours before serving. This recipe can easily be doubled for a potluck!

SEVEN LAYER LETTUCE SALAD

SEVEN LAYER LETTUCE SALAD

• 1 Head Lettuce
• 1 Pkg Frozen Peas
• 1 Cup Broccoli Florette's (ends of fresh)
• 1/2 Cup Onion Diced - I like green
• 1 Cup Mayonnaise
• 1 1/2 tbsp. Sugar
• 8 oz. Cheddar Cheese
• 1/2 Cup Real Bacon Bits

Chop lettuce and put in an oblong baking dish or a pretty serving dish if you have one. Layer broccoli and onions on top. Mix Mayo and sugar together and spread on top. Then layer the thawed and drained peas and sprinkle bacon and cheese on top. Refrigerate thoroughly, at least 3 hours but overnight is best.

Cooks notes: I've seen this recipe a dozen different ways - so just play around with it and make it your own - say, if you don't like broccoli for instance, try green peppers...go on take a walk on the wild side!

CRISS CROSS PEANUT BUTTER COOKIES

CRISS CROSS PEANUT BUTTER COOKIES

• 1/2 Butter
• 1 Cup Granulated Sugar
• 1 Cup Light Brown Sugar
• 1 tsp Baking Soda
• 1 Cup Peanut Butter - I prefer the Crunchy
• 2 Large Egg well beaten
• 1 tsp. Vanilla
• 2 1/2 Cups Flour or sufficient to make stiff dough

Cream butter, peanut butter, and sugars together. Add well beaten eggs and vanilla. Sift flour and soda together. Work the dough to moisten all the flour - add more flour, if needed. Cut off small pieces of dough. Roll in balls and flatten out on cookie sheets in a criss cross design with a silver fork dipped in water. Bake in a preheated 375 degree oven until light brown around the edges. Cool on a clean brown paper sack that has been torn open using the inside.

Cooks notes: This is one of my favorite cookies - especially right out of the oven. Mmmmm! In the old days my Momma would cool cookies on newspapers...I have since rethought that due to the whole "ink-soaking-into-the-cookie-thingy". ha ha!

250 DOLLAR COOKIE RECIPE

250 DOLLAR COOKIE RECIPE

• 1/2 Lb Margarine
• 2 Cup Sugar
• 2 Cup Brown Sugar
• 4 Large Eggs
• 8 Oz Hershey's Chocolate Bar, broken
• 5 Cup Oatmeal dry
• 4 Cup All Purpose Flour
• 1 Tsp Salt
• 1 Tsp Baking Powder
• 2 Tsp Baking Soda
• 1/2 Cup Semi-sweet Chocolate Chips
• 2 Tsp Vanilla Extract
• 3 Cup Walnuts

Cream butter and sugars. Add eggs and vanilla, slowly add flour, oatmeal (blend oatmeal in blender to a fine powder first), salt, baking powder and soda. Add chocolate chips, Hershey bar and walnuts, roll into 1 1/2" balls and place 2" apart on cookie sheet, bake in preheated 350 degree oven for 12-15 minutes.

Cooks notes: Okay here's how the story goes - There was a lady in Dallas that had lunch at Neiman Marcus cafe. She ordered these cookies (above recipe) for dessert and liked them so much she asked the waiter if she could have the recipe. The waiter said it would be "two fifty", OK put it on the bill. Well, lunch was around $20 and the recipe was a shocking $250.00 - DANG! (That's not what I would've said...but I'm keepin' this a family show here). They refused to take the recipe back as she had seen it, so she decided to share it with the world - please pass it on if you like.

CREAMY POTATO SOUP

CREAMY POTATO SOUP

• 2 tbsp Butter
• 1 Cup Diced Celery
• 1/4 Cup Chopped Onions
• 4 Cups Diced Potatoes
• 1 Cup Diced Carrots
• 1 Cup Water
• 3 Cups Milk
• 1 Cup Cream
• 2 tsp Salt
• 2 tbsp Parsley

Melt margarine and brown the celery and onions. Add potatoes, carrots and water; then cook with lid on for 45 minutes. Add milk, cream, salt, and parsley, and simmer again for 15 minutes.

Cooks notes: You can top this off with your favorite croutons, bacon bits or cheddar cheese - OR you can be like me and ADD all three...it makes it yummy~yummy~yummy~

ITALIAN BEEF IN A CROCKPOT

ITALIAN BEEF IN A CROCKAPOTA
(RECIPE BY AN IRISH GIRLIE ;-)

• 2 lb Chuck, Rump or Shoulder Roast Beef
• 1 Package Good Seasons Italian Dressing Mix (dry)
• 1 Package Liptons Onion Soup Mix
• 1 Can or Bottle of flat Beer such as Coors, Millers, Bud etc

Put ingredients into a regular sized Crock pot in the order listed and add just enough water to cover the rest of the roast. Now here's the trick to the tenderness...I put it on about 10:00 the night before I am going to have it for supper the next day...yup, I let it cook or about 18 to 20 hours! About an hour or so before serving tear it to pieces/strips with two forks. Serve on a good hearty roll or bun with pepperoncini if desired.

BEST SWEET POTATO CASSEROLE

BEST SWEET POTATO CASSEROLE
YOU'LL EVER SINK YOUR TEETH INTO

• 3 Cups Fresh Mashed Sweet Potatoes
• 3/4 Stick Margarine
• 2 Large Eggs
• 1/2 teaspoon Vanilla
• 1 Cup Evaporated Milk
• 1 Cup Sugar
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon

Mix all together well. Pour into a 9 x 13 baking dish. Bake 15 minutes at 400 degrees.

Topping

• 1 Cup crushed Corn Flakes
• 1/2 Cup pecan pieces
• 1/2 light brown sugar
• 3/4 stick margarine - melted

Mix all together and spread over the top of potatoes. Bake an additional 15 minutes at 400 degrees.

Cooks notes: To get the mashed sweet potatoes you can either bake and scrape out the insides or peel, chop and boil til done (first choice is by far the easiest). Now what I'm about to tell you is no lie - I had folks, young and old, eatting sweet potatoes for the FIRST time and loving them! This dish is almost in the dessert catagory, it is so rich, creamy WITH crunch too, and then the sweetness - oh my, I'm getting hungry for it already - come on T'giving!

CHOCOLATY MINT ICE CREAM PIE

CHOCOLATY MINT ICE CREAM PIE

• 1/2 cup semi-sweet chocolate chips
• 3 tbsp butter
• 2 cups crisped rice cereal
• 4 cups mint-chocolate-chip ice cream, softened until spreadable
• 3 oz plain chocolate bar, an extra thick Hershey bar works great!

Line a 9in pie tin with foil, then add a second lining of non-stick baking paper. Melt the chocolate squares or chocolate chips with the butter in a heatproof bowl over barely simmering water. Remove from the heat and stir in the cereal, a little at a time. Cool for about 5 minutes. Press the chocolate-coated cereal mixture evenly over the bottom and sides of the prepared tin, and make a pie shell with a small rim around the edge. Chill in the freezer until the cereal mixture has set completely. Lift out the pie shell, then carefully peel away the paper and foil and return the shell to the tin. Spread the ice cream evenly into the pie shell, then freeze for about 1 hour, until firm. Soften the chocolate slightly then shave off short, wide curls with a swivel-bladed vegetable peeler or sharp knife. Top the ice cream pie with chocolate shavings just before serving.

Cooks notes: You can soften chocolate before shaving by holding it in your hands for about 1 minute. Also, I just heard about this one from one of my aunts and haven't actually tried it out as I'm saving my calories for Thanksgiving right now...soooo, I may have to have it for dessert on Turkey Day!!! Yeah baby!

PEGGY'S FUDGE WREATH

PEGGY'S FUDGE WREATH

• 1 - 12 OZ Package Milk Chocolate Chips
• 1 Cup Butterscotch Chips
• 1 Can Eagle Brand Milk
• 1 Cup Raisins
• 1 Cup Nuts - Chopped Coarsely

Melt first 3 ingredients in a sauce pan over low heat stirring constantly - be very careful not to let it stick. Remove from heat and add the raisins and nuts. You can then roughly mold this into a "wreath" or whatever you'd like onto a decorative plate or platter. Great for gift giving or holidays!

Cooks notes: Lemme tell you another secret...Peggy's not really family, no, but she's like family and isn't that what really counts? Plus, Peg's one of the best "cookers" 'round!

JOE'S FAVORITE PEANUT BRITTLE

JOE'S FAVORITE PEANUT BRITTLE

• 2 Cups Sugar


• 1 Cup White Karo Syrup


• 1/2 Cup Water


• 2 Cups Raw Peanuts


• 1 teaspoon pure vanilla extract


• 1 teaspoon Baking Soda


• 1/2 teaspoon Salt

Combine sugar, syrup, and water in a large pan or kettle (this will all for frothing when the baking soda is added later). Cook over a medium to high heat, depending on your stove, until it spins a thread or 238 degrees. Add peanuts and cook until mixture turns golden brown or 290 degrees, this will take about 15 to 20 minutes. Quickly remove from heat and add the salt, soda, and vanilla. Stir, working fast, spread the candy into buttered cookie sheets to cool. In approx. 1 hour when cool...just turn over and hit on the backside with the butt end of a butter knife to break into desired sizes...this is Yumm-O!

Cooks notes: I always use my thick bottomed stainless steel pans for this. I also have everything measured before I take the mixture off the stove and usually have help for this part as you'll find out it can get pretty tricky!

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