Wednesday, November 28, 2012

3 Thanksgiving Snack Mix

This last week of November is the perfect time to use any left over candy corn or fall candy! I pinned a couple of different snack mixes on Pinterest and then just made a combination of all three! :-) 
Thanksgiving Snack Mix
Based on recipes by Simply Southern Baking, Munchkin Munchies, Just Make Stuff
2 (6 oz) boxes caramel popcorn with nuts
1 cup fall M&M’s
1 cup Candy Corn
1 cup Honey Nut Chex cereal
1 cup unsalted dry roasted peanuts
1 cup cheese crackers
1 cup honey nut cheerios
Mix ingredients together and serve! :-)
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Tuesday, November 27, 2012

1 Maple Pecan Yam Bake

This Thanksgiving, I decided to try a new sweet potato recipe! Not only were these yam bakes delicious, they made the Thanksgiving plate stunning! 
Maple Pecan Yam Bake
1 cup whipping cream
8 large Red Garnet yams
1 cube butter, softened
2 eggs, beaten
1/2  cup genuine maple syrup, or increase to taste
salt and pepper to taste
2 tsp cinnamon or to taste
1/2  tsp ginger
1/2  tsp nutmeg or mace
1 cup mini marshmallows (or to cover yams in ramekins or 9 x 13 casserole dish)
1/2 cup toasted pecans (or 3 half pecans per ramekin)
Pierce yams 6-8 times with fork or knife. Bake at 425 F on baking sheet for one hour (use aluminum foil sheet to eliminate cleanup) or until fork can easily pierce through. Remove skins and scoop meat into large mixing bowl. Add butter, half and half (or whipping cream), maple syrup, eggs and mix until smooth texture. Mix in seasonings. Remove mixture to a 9 x 13 baking dish or ramekins. (I used 12 ramekins) Layer marshmallows and pecan pieces to cover mixture, broil until marshmallows are golden brown. You will want to watch closely, as they can easily burn.
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Tuesday, November 20, 2012

0 Incredible Baked Oatmeal

For the past couple of years, Nate has loved heading to El Canelo Ranch to hunt, have great fellowship, and to eat! :-) 
Each time he goes, owner Monica Burdette shares a couple of her recipes with him (and is sweet enough to say it is ok for me to share them with y'all!) 
So it is no surprise that this quick and easy breakfast is a home run! 
Incredible Baked Oatmeal
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup brown sugar
3 eggs
1 1/2 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup dried cranberries
3-4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Spray 9"x 9" square baking dish with butter-flavored cooking spray; set aside. Beat together the oil and sugars. Mix in eggs, milk, salt, baking powder, and oatmeal; beat well. Stir in cranberries. Pour into prepared baking dish. Sprinkle with remaining brown sugar and cinnamon. Refrigerate overnight. Next morning, preheat oven to 350. Bake oatmeal until firm, about 35 minutes. Serve hot. Makes about 9 servings
The Inn at El Canelo
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Thursday, November 15, 2012

3 Thanksgiving Linky Party and Turtle Pumpkin Pie!

Today is the Thanksgiving Linky Party! :-) 
Link up with Thanksgiving recipes, crafts, DIY projects, decorations, or whatever makes you feel thankful! :-) 
When you link up on Elizabeth Ann's Recipe Box, your link is immediately seen on the other hostess' blogs too! :-) It is a wonderful way to discover new blogs and to share great recipes and other Thanksgiving ideas! :-) 
Here are the hostesses! :-) 
Meg from Henning Love
Allison from Cupcake Diaries
Whitney from Harvest Home!
I can't wait to see all of the links! :-)
(Make sure to come back on December 10th for our Christmas Linky Party!)

This Turtle Pumpkin Pie is the perfect end to a magnificent Thanksgiving dinner!!
Turtle Pumpkin Pie 
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
  HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup  canned pumpkin
1 tsp. ground cinnamon
1/2 tsp.  ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. 

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Tuesday, November 13, 2012

3 Sweet Potato Biscuits and a Thanksgiving Linky Party!

Mark your calendars! :-) 
On Thursday, some of my 'blogger' friends and I are hosting a Thanksgiving linky party! :-) 
The Happy Fall Y'all linky party in October was such a success, we decided we HAD to host another linky party for Thanksgiving (and be looking for a Christmas one later!) 
So come back on Thursday and link up with Thanksgiving recipes, crafts, DIY projects, decorations, or whatever makes you feel thankful! :-) When you link up on Elizabeth Ann's Recipe Box, your link is immediately seen on the other hostess' blogs too! :-) It is a wonderful way to discover new blogs and to share great recipes and other Thanksgiving ideas! :-) 
Here are the hostesses! :-) 
Meg from Henning Love
Allison from Cupcake Diaries
Whitney from Harvest Home!
I can't wait to see all of the links! :-) 

Now onto a recipe that would be perfect for a Thanksgiving table! :-) 
These sweet potato biscuits are amazing and so easy to make! :-) 
To make them even more perfect. . .serve with Cinnamon Honey Butter!
Sweet Potato Biscuits
(makes 2 dozen biscuits)
1 (15 oz) can yams (or 1 large sweet potato,cooked)
4 cups baking mix
1/2 teaspoon cinnamon
1/2 cup milk
1/4 cup (1/2 stick) butter, melted
Drain the yams, reserving 1/2 cup of the liquid. Mash the yams in a bowl and stir in the baking mix and cinnamon. Whisk the milk and reserved liquid in a bowl and stir in to the yam mixture until blended. (if you didn't use canned yams then you might need to add a little more milk). Roll 1 inch think on a lightly floured surface and cut with a 2 1/2 inch cutter (or a mason jar). Arrange the rounds on a baking parchment-lined baking sheet. Bake at 450 degrees for 10 minutes. Remove from the oven and brush with some of the butter. Return the biscuits to the oven. Bake for 3 to 5 minutes longer or until golden brown. Remove from the oven and brush with the remaining butter. Serve immediately.
Junior League of Baton Rouge; River Road Recipes IV; Warm Welcomes
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Sunday, November 11, 2012

1 Red, White, and Blue Cupcakes!

Happy Veterans Day! 
Thank you so much to the men, women, and families that have given such sacrifices for our freedom! 
I saw these incredible cupcakes on Sing for Your Supper and thought Veterans Day would be the perfect 'excuse' to make them! :-) 
Don't forget to enter the Little Branches giveaway! It closes tonight at midnight! 
Red, White and Blue Cupcakes
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
3 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Center a rack in the oven to 350 degrees. Fill cupcake pans with cupcake liners.
Sift together the flour, baking powder and salt.
Whisk together the buttermilk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. For red, white and blue cupcakes- separate the cake batter into 3 different bowls. Add blue food coloring to one bowl, the red to another, and leave the third bowl as is. Fill each cupcake liner with a small, even layer of blue, then white, then red on top. Fill each cupcake liner 1/2 full with the batter.
Bake for 15 to 20 minutes, or until the cupcakes are well risen and springy to the tough – a toothpick inserted into the centers should come out clean. Transfer the cupcakes to cooling racks and cool completely before frosting them.
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract 
Place the butter in a large mixing bowl. Add 3 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar (that you need), 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading or piping consistency. You may not need to add all of the sugar. Use and store the icing at room temperature because icing will set if chilled.
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Saturday, November 10, 2012

1 Red Velvet-Berry Cobbler

Another red, white and blue item that I served at dinner on election night was this Red Velvet-Berry Cobbler! When used as a trifle with vanilla ice cream, the cobbler creates a show stopping effect! :-)
Don't forget to enter the Little Branches giveaway
Red Velvet-Berry Cobbler
1 tablespoon cornstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries
1/2 cup butter, softened
2 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons white vinegar
1/2 teaspoon baking soda
1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.3. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.
Southern Living
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Thursday, November 8, 2012

0 Butter Lettuce, Pomegranate and Walnut Salad

We had my family over for dinner to watch the election
so, of course, I had to serve red, white, and blue food! :-)
This lovely salad comes from the newest cookbook from the Junior League of Houston that I adore!

"With fewer than five ingredients, and a simple vinaigrette, this is a beautiful salad for minimal effort. When pomegranates are out of season, substitute dried cherries or cranberries." ~ Peace Meals

Don't forget to enter the Little Branches giveaway.

And as far as election night, whether your choice won or lost. . .
"We wait in hope for the Lord; he is our help and our shield. In him our hearts rejoice, for we trust in His holy name. May your unfailing love rest upon use, O Lord, even as we put our hope in you." Psalms 33:20-22
Butter Lettuce, Pomegranate and Walnut Salad
2 heads butter lettuce, torn
seeds from 2 pomegranates
1/4 cup crumbled blue cheese
1/2 cup chopped walnuts, toasted
1/3 cup pomegranate juice
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
coarse salt and freshly ground pepper
Whisk together the vinaigrette ingredients in a small bowl; season with salt and pepper. in a large bowl, combine the salad ingredients; toss gently with desired amount of the vinaigrette.
Peace Meals by The Junior League of Houston
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Monday, November 5, 2012

2 Little Branches Giveaway! :-)

I am absolutely thrilled to introduce you to the most precious new shop, Little Branches!
Becky Leach and I lived down the hall from each other our freshman year and were sorority sisters at Baylor!
 She married her high school sweetheart after college and now has the two cutest kids! 
Her husband, Jeff, was class president at Baylor and now is the Republican nominee for the Texas House of Representatives for District 67!
So if you live in the Plano area, make sure and vote for Jeff Leach tomorrow! :-) 
(Y'all keep an eye on him. . . He is going to be president one day!) 
In honor of Becky opening her new shop and in honor of Jeff's big election tomorrow. . . I'm giving away one item from Little Branches! 
Here are some of her amazing creations! :-) 
Becky has made some beautiful accent pillows . . ,
and some incredible signs that are perfect for football season, Thanksgiving, or Christmas! :-) 
Becky, Little Branches is beautiful and Jeff, good luck tomorrow! :-)
a Rafflecopter giveaway
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