Chex Party Mix

6 tbls. butter
2 tbls. Worcestershire sauce
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
4 cups Corn Chex cereal
4 cups Rice Chex cereal
1-2 cups Wheat chex cereal
1 cup cheese its
1 cup pretzels
large can of mixed nuts

Microwave butter then add Worcestershire and seasonings. Preheat oven to 250 degrees.
In a large bowl, add cereals, cheese its, pretzels, and nuts. Pour butter sauce over and stir well to coat. Add mixture to 1 or 2 roasting pans sprayed with cooking oil.  Bake for 1 hour, stirring every 15 minutes.

My nieces, years ago when they would spend the night and we would cook together.

Chocolate Sheath with Cherries

1 box devils food cake mix
1 can cherry pie filling
2 eggs
1 tsp. almond flavoring
1 cup sugar
5 tbls. butter
1/3 cup milk
1 (6 oz.) semi-sweet chocolate chips

Combine first 4 ingredients.  Mix well by hand.  Pour into greased and floured 9 x 13 pan and bake for about 30 minutes in 350 degree oven.

Icing:  Combine sugar, butter, and milk.  Bring to a rolling boil for 3 minutes, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour over warm cake. 
*(I usually double the icing.)

Pecan Pralines

2 cups sugar
1 cup buttermilk
3 tbls. butter
2 cups pecans

Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.

Pineapple Cheeseball

1 8 oz. package softened cream cheese
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts

Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)

Bourbon Balls

(This is my mom's old recipe. I have been making them for Christmas for many years.

2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark

Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.

*The key to this recipe is to use Land O Lakes unsalted stick butter.

Butter Pecan Fudge

1 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 tsp. salt
2 cups confectioner's sugar
1 tsp. vanilla extract
1 cup chopped pecans


Spray an 8 inch square dish with pam. Bring to boil the sugar, butter, heavy cream, and salt over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly.
Remove from heat and slowly add confectioner's sugar and vanilla extract, stirring until smooth and well combined. Stir in pecans. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares.

Pecan Tassies

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.

Peanut Butter Fudge

1 & 1/2 sticks butter
1 box powdered sugar
1 & 1/2 cup creamy peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. milk chocolate chips

Melt butter; add peanut butter, powdered sugar, and vanilla. Press into 9 x 13 pan lined with wax paper. (Add a little cooking spray to your pan before the wax paper to keep it in place.)

Melt chocolate chips and pour over pressed peanut butter.

Let cool, lift out of the pan by the wax paper, and cut into squares.

Spiced Holiday Pecans

2 cups pecan halves
3 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon salt

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place the pecans in a large heatproof bowl.

Melt butter and add the cayenne and cinnamon, and stir until combined. Pour over the pecans and toss until the nuts are completely coated. Sprinkle the sugar and salt over the pecans and toss again.

Spread the pecans on the prepared sheet in a single layer and bake for 15 minutes, stirring once. Cool on the baking sheet for 5 minutes and serve warm or at room temperature. Leftovers (if you have any) can be stored in an airtight container for 3 to 5 days.

Pumpkin Bread

(This is my mother's recipe. She used to always make this when I was little. I make it for my family, year round, and they love it!)

1 & 2/3 cup self-rising flour
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 & 1/2 cups sugar
1 cup pumpkin
2 eggs
1/2 cup canola oil
1/2 - 1 cup chopped nuts

Mix together with a wooden spoon, sugar and eggs. Add pumpkin and oil. Mix well. Stir in dry ingredients (flour, cinnamon, ginger, and nutmeg). Add nuts.
Pour into a greased loaf pan and bake at 325 degrees for 1 hour and 15 minutes.

My Family's Favorite Valentine's Day Treat

Chocolate Dipped Strawberries and Banana bites

Rinse fresh strawberries under running cool water. Make sure to leave the stems and leaves, as they make the berries easier to grip and look nicer than if you cut them off. After rinsing each one, pat dry with a paper towel.

Melt chocolate almond bark in microwave according to package directions. Dip each strawberry until 3/4 covered. Lay on a sheet of wax paper to cool. Let set until chocolate hardens.

To use bananas: Peel, then cut banana into 1/2 to 1 inch thick slices. Pierce with a toothpick and dip into chocolate until completely covered. Let cool.

Store chocolate dipped fruit in the refrigerator.




Happy Valentine's Day!