Corn Flake Candy

This is one of Hubby's favorite treats to snack on during the holiday season. So in honor of him, I made a double batch of it. (The recipe lists measurements for a regular batch.)

Corn Flake Candy

1 c. sugar
1 c. Karo syrup
1-1/2 c. creamy peanut butter
6 c. corn flake cereal

Place corn flakes in a large mixing bowl & set aside. In an medium saucepan combine sugar & corn syrup. Heat until sugar dissolves and mixture boils up well. Remove from heat. Stir in peanut butter until completely melted and smooth. Pour mixture over corn flakes and toss to coat well. Spoon mixture into a ball type form and place onto waxed paper. Let cool completely.





**Do not keep in a tightly sealed container.

Click HERE for printable recipe

Russian Tea Cakes (aka: Sandies)

One of my Mother's favorite cookies, especially at CHRISTmas time are pecan sandies. Some call them Russian tea cookies, mexican wedding cakes and a myriad of other names but the taste is still the same...yummy!
Russian Tea Cakes (aka: Sandies)

1 c. butter
1 tsp. vanilla extract
6 Tblsp. powdered sugar
2 c. all purpose flour
1 c. chopped pecans (or other nut)
1/2 c. powdered sugar

Preheat oven to 350*


In a medium bowl, cream together butter & vanilla until smooth.


Slowly add in 6 Tblsp. powdered sugar and flour. Mix on low speed until well blended.


Stir in nuts.


Roll dough into 1" balls and place on an ungreased cookie sheet at least 2 inches apart. Bake for 12-15 minutes or until lightly golden.


Allow to cool slightly then remove to a cooling rack or other surface (I used a clean, cool cookie sheet.) Let cool completely.


Once cooled, roll in powdered sugar to coat. You can do this twice if you want more of a coating on the cookies. Yields: about 3 dozen

*Store in an airtight container to prevent cookies from drying out.

Click HERE for printable recipe

Mrs. M's Cheesy Beef Soup

The rain is falling and there is a chill in the house. So what else could I do but throw a log in the fireplace and make a pot of comfort soup.

Mrs. M's Cheesy Beef Soup
1-1/2 lb. ground beef
1/2 c. peeled, diced carrots
1/2 c. diced celery
1/2 a small onion diced
4 Tblsp. butter or margarine
1/4 c. all purpose flour
1-1/2 Tblsp. cornstarch
1 quart beef stock
4 c. milk
1 lb. Velveeta cheese; cubed
1 tsp. Old Bay seasoning
salt & pepper to taste


In a medium skillet cook ground beef until no longer pink. Drain and set aside.

In a large, heavy stockpot melt butter. Add in carrots, celery & onion. Saute until tender.

Stir in flour & cornstarch.

Pour in stock & milk. Stir to mix well. Allow to simmer over medium high heat for 5-8 minutes; stirring often.

Add in cooked ground beef. Simmer for 10 minutes over medium-low heat.

Add cheese and stir until melted.

Season with Old Bay, salt & pepper. Stir and allow to simmer on low heat for about 5-8 minutes, stirring often.

Remove from heat. Serve warm.

Click HERE for printable recipe

Mr. M's Italian Bread Pudding

Needing to take a dessert to a luncheon tomorrow, but not really knowing what I wanted to make, Hubby graciously came to the rescue with a warm winter treat that I hadn't even thought of...bread pudding.

Mr. M's Italian Bread Pudding
Pudding:
3-4 c. Italian Panettone desert bread, cubed
2 c. (2%) milk
5 eggs, beaten
2 c. sugar
1 c. packed brown sugar
2 tsp. vanilla extract

Glaze:
1/4 c. powdered sugar
1/2 tsp. vanilla extract
dash of cinnamon
milk

Preheat oven to 350* Grease a 9"x13" casserole dish.


Place cubed Panettone in a large mixing bowl. Set aside.


In a medium bowl mix together milk, eggs, both sugars and vanilla.


Pour mixture over the cubed bread and toss to coat well.


Pour bread mixture into prepared casserole.


Bake for 35-40 minutes or until it has set. Remove from oven and allow to cool slightly.


While bread pudding is cooling slightly, begin making your glaze by combining powdered sugar, vanilla & cinnamon in a small bowl. Slowly stir in enough milk (by Tblsp fulls) to form a slightly thick consistency. Adjust measurements as needed. You want it to be thin enough to pour/drizzle over pudding but not too thin & watery as glaze will not set properly.


Glaze pudding and serve warm or cold.

Click HERE for printable recipe

Cake Mix Rolls

While at Bass Pro Shop's fudge area last year, I glanced through a cookbook they were selling and saw the following recipe. I wrote it down to try it as it looked so easy. Well, I had forgotten about it all this time and found it the other day while going through my recipe box, so I knew Thanksgiving would be the day to finally try them. They are so soft and tasty. Best of all, it is a super easy recipe that looks like you worked hard all day on them but really didn't.

Cake Mix Rolls

1 (1/4-oz) pkg. active dry yeast (if using bulk yeast use 2 1/4 tsp.)
1 1/2 c. luke warm water
9 oz. dry yellow cake mix (most mixes are 18 oz. so only use half)
3 1/4 c. all purpose flour
1/2 tsp. salt
melted butter or margarine


In a large bowl, dissolve yeast in the warm water.

Add flour, dry cake mix and salt. Beat to mix well but do not knead.

Transfer dough to a greased bowl, turning once to coat both sides. Cover with a towel and allow to rise for about an hour.

Punch dough down and transfer to a lightly floured surface.

Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges.

Starting at the widest end of each wedge, roll dough in the shape of a crescent.

Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.)

Bake in a preheated 350* oven for 12-15 minutes or until lightly golden.

Click HERE for printable recipe