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.