Mom's Favorite Candy (Martha Washington Balls)

 

 

 

2 boxes of powdered sugar

1 can Eagle Brand Milk

7 oz angel flake coconut

1 stick of butter melted

2 cups chopped pecans

1 tbsp vanilla

Mix together and chill for a couple of hours. This makes it easier to form into balls. In double boiler-melt approximate 12 oz Semi Sweet chocolate chips (I use Nestle’) and 1 bar of gulf wax (you find this in the canning section at the supermarket).

Make mixture into balls and place on wax paper. Dip in chocolate using the toothpicks and tap off slightly. You can swirl the leftover chocolate on top to make a design. This makes approximately 125 balls.

Chocolate Covered Pecans

Chocolate Covered Pecans

 

 

 

 

 

 

1 bag of Chocolate Almond Bark

1 bag of pecans (Halves or pieces)

Wax paper

Mix chocolate in a bowl in 30 second increments, and stir until smooth. Add half the bag of pecans and coat them in chocolate. Continue to add the pecans until they are all covered in chocolate. Lay the wax paper on the counter, and drop the candy by spoonfuls onto the wax paper. I make them all different sizes of nut clusters. Continue to make batches of this until you run out of chocolate or pecans, whichever comes first!

The candy will cool and store in an air tight container.

Chocolate Covered Pretzels

Chocolate Covered Pretzels

I love chocolate covered pretzels since I am not a big fan of nuts.

1 bag of Semi Sweet Chocolate Chips

1/2 bag of pretzels

1 box of Powdered Sugar

2 tbsp vegetable oil

Melt chocolate and vegetable oil in microwave. Stir every thirty seconds, until melted. Add 2 cups of pretzels, and stir unto chocolate until well coated. Add pretzels until you get a small amount of chocolate covering the pretzels. Place powdered sugar in a large zip lock bag. Add small amounts of chocolate covered pretzels and shake until covered with the powdered sugar. Let your pretzels cool and then put in an air tight container if not serving immediately. These go fast at parties!

Ham & Potato Soup

I wanted to name this soup a chowder, but when I googled the definition, it said a "thick soup." This soup could be made thicker, but I like mine thinner, so I added more water. Basically you can adjust to your taste or texture preferences.

Since Denver was gone hunting, I pulled out my faithful Pampered Chef food chopper to chop all my veggies. Normally he does my chopping for me.

3 stalks of celery finely chopped
1/2 cup of finely chopped or shredded carrots
8 oz of frozen broccoli finely chopped
1/2 large onion finely chopped
6+ cups Water
1 large jar of Cheez Whiz
2 cups of chopped Petit Jean ham
30 oz frozen shredded hash browns

Boil the finely chopped veggies (celery, carrots, broccoli, and onion) until soft in six cups of water. Add shredded hash browns, ham, and shortly after add cheez whiz. Be careful to keep it on medium low or it will scorch. Add water if needed, and stir until all combined. The potatoes don't take long to cook, so this comes together fairly fast. Salt and pepper to taste. Enjoy!

The veggies makes this heartier than your normal potato soup. The ham adds a deep level of flavor. Let me know how you like it!

Hawaiian Ham and Cheese Sandwiches

Ingredients:
1 Pkg of Hawaiian Rolls (24 rolls total)
1 1/2 pkgs of Petit Jean Ham (smoked or peppered)
1 Pkg of sliced cheese (cheddar or swiss are my favorites)
Sauce:
4 tbsp mustard
4 tbsp poppy seeds
4 tbsp Worcestershire sauce
4 tbsp butter melted
2 tbsp dried onion flakes

Mix sauce ingredients together. Split rolls in half and put ham on bottom, top with cheese, and spread sauce on top portion. When done making all the sandwiches, brush remaining sauce on top of the sandwiches.

Bake at 350 degrees until cheese is melted. Serve warm!

I make these for parties or baby showers. Everyone loves them and they are the perfect size!

Bacon Wrapped Chicken Bites

 

 

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder

 

Preheat oven at 350 degrees. Mix brown sugar and chili powder. Cut chicken into 1 inch pieces. Cut the bacon into thirds. Dredge chicken in brown sugar mixture. Wrap chicken in bacon and secure with tooth pick. Dredge chicken again in brown sugar mixture. Bake for 30 minutes or until bacon is crispy.

 

These were the hit of the party! Everyone loved them!

Sausage & Cheese

1 pkg of your favorite sausage (I use Petit Jean Arkansas Style Smoked Sausage)
1 pkg of colby jack cheese
1 pkg of sharp cheddar
Randevous rub

Slice your sausuage and brown in a little bit of water in a skillet. Slice your cheeses and arrange all on a platter. Sprinkle with Randezvous rub! Server with crackers.

Ranch Bacon Awesomeness Dip

Ingredients:
1 pkg of Hidden Valley Ranch dry mix
1 pkg of cream cheese softened
8 oz sour cream
1/2-3/4 cup shredded cheddar cheese
6 strips of bacon crumbled (save some to put on top)

Mix all the ingredients until mixed well. Put some of the reserved bacon on top. Serve with veggies or crackers.

I made this dip for my small group last night. Everyone loved it! I had something similar at the football game, but I came up with my own recipe. Denver named the dip for me.... isn't it a funny name? He wouldn't let me change it.

Chocolate Chip Cookies

It has a secret ingredient!

Ingredients
1/4 cup sugar
1 cup shortening
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 small box of instant white chocolate pudding mix
1/2 to 3/4 bag of chocolate chips

Combine sugars with shortening, add eggs and vanilla. Mix with the flour mixture (flour, baking soda, salt, pudding mix). Fold in the chocolate chips. I use my small Pampered Chef scoop to get semi round cookies. Bake at 350 degrees.

Years ago in college I went to visit my friend, Angela, at her parents house. Her mom made the best chocolate chip cookies that I have ever had in my life. I quickly got the recipe and it is one of my most treasured recipes I have in my collection. I did tweak it because instead of vanilla pudding, I use white chocolate pudding mix. They are the best!

Banana Bread

 

Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
3-4 crushed bananas
2 cups flour
1 tsp baking soda
pinch of salt

Cream shortening and sugar. Add eggs, bananas, and dry ingredients. Pour in greased loaf pan. Bake at 350 degrees for one hour. I use my Pampered Chef Mini Loaf Stoneware pan and it makes four loafs. You can also make one big loaf if you use one loaf pan. I prefer the mini loafs because they are easier to share. Enjoy!

Fruit Dip

I am not sure where this recipe was from, but it is something I make if I need a fruit dip.

Take one jar of marshmellow creme and one package of cream cheese and blend together. I use my mixer and it makes it light and fluffy! I made it the night before and it is good for several days.

Olive Dip

This is another favorite dip from my favorite Friendship Club cookbook.

Here is the recipe for the dip. It is perfect if you let it sit over night and the flavors blend together.

1 cup green olives (with pimentos)
1/2 cup mayo
8 oz cream cheese
1 to 3 tsp olive juice
1/2 cup chopped nuts (optional and I don't use)

Mix all in food processor 12 to 24 hours before serving. Store in refrigerator.

Serve with wheat thins.

As a side note, I use all reduced fat ingredients and it still comes out yummy!

These are horrible pictures from my phone, but it is great I promise!

Texas Sheet Cake

 

(I used too much powdered sugar, so the icing is a little thick, yours will be lots smoother, I promise!)

Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.

Southern Living JANUARY 2003

Yield: Makes 12 to 15 servings

Ingredients

2 cups sugar

2 cups all-purpose flour

1/2 cup butter or margarine

1/2 cup shortening

1/4 cup unsweetened cocoa

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

Preparation

Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan. Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

Chocolate Icing
1/2 cup butter or margarine

1/4 cup unsweetened cocoa

1/3 cup milk

1 (16-ounce) package powdered sugar

1 teaspoon vanilla

1 cup chopped pecans (optional)

Preparation

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Yield: 6 servings

2-3 large chicken breasts

5 C corn flakes crushed finely
3/4 C flour
dash of red pepper
1/2 tsp salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup 
1 C chicken broth {I used a whole can because I can't stand to waste part of one}
1/2 C milk
fresh parsley, chopped (optional)

Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so.

After everything is done, serve up with salad and green beans. 

This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.

{Original Recipe via Brittany's Pinterest Board}

Hashbrown Casserole

This is one of my easy dishes I am able to whip up in no time. I remember making this for an impromptu birthday party this fall for my sister. I literally came home at lunch and whipped this up and dropped it off with her to take to my parents house to bake since she would be there earlier than I would after work. Here is my recipe and pictures of the final product. The Huntsville Friendship Club Cookbook is my favorite cook book ever. It has some amazing recipes from amazing ladies in my hometown. My mom even has some recipes in there since she was a part of the friendship club years ago.

Hashbrown Casserole (from the Huntsville Friendship Club Cookbook)

1-32 oz pkg hash browns, thawed

2 c cheddar cheese, grated

1 1/2 c sour cream

1 can mushroom soup

1/2 c chopped onion

1 tsp. salt

1 tsp. pepper

2 c crushed corn flakes

1 stick butter or margarine

Place hash browns in a buttered {I spray mine with pam} casserole dish. Combine cheese, sour cream, soup, onion, salt and pepper. Spread mixture on top of hash browns. Sprinkle corn flakes on top of sour cream mixture. Pour metled margarine over top of corn flakes. Bake at 350 degrees for one hour.

The trick to getting some finely chopped onions is my Pampered Chef Food Chopper. I hate chopping onions and this takes care of it in no time!

Hienes White Bean Soup

This is a soup my mom used to make and I love!

2 cups white beans
12 cups water
4 pieces of bacon
1 c each chopped onions, celery, carrots
2 cloves garlic crushed
2 bay leaves
1 cup mashed potatoes instant
1/2 c half & half or whipping cream

Add everything except mashed potatoes and cream. Cover and cook for two hours. Add salt and pepper, potatoes and cover. Simmer for one hour. Add cream and cook twenty more minutes. Add water if too thick. Enjoy!