Here’s  quick and easy treat which is always a Valentine or Christmas tradition at our house.  The recipe makes an elegant holiday dish.  I love giving gifts “from the heart” and this one is perfect for giving.  I’ve often wrapped a portion of the candy in clear cellophane then tied it with a pretty red ribbon.  This candy is even more tempting when placed in a clear glass jar and embellished with ribbon and perhaps a Christmas ornament.  You will spend more time packaging and embellishing than you will actually spend making the candy.  This is a fun project to do with kids!
 
In a large microwave safe bowl add:
 
1 pound of white almond bark
 
Melt in the microwave a minute at a time, stirring after each minute.  Be careful not to over cook, or burn.  You can also melt the almond bark in a double boiler on top of the stove, but I’m not very patient in the kitchen.  I am always IN A HURRY!
 
When almond bark is melted and smooth add:
 
1 6 oz package of CRAISINS (I use the original flavor, but the orange/cranberries are good too).
 
1 6-8oz jar or can of macadamia nuts.  I like to chop mine a little – not to fine, but not too big either.
 

Stir until blended and pour onto an 18” piece of wax paper.  Spread into about a 10×14 rectangle.  Let cool on countertop.  After candy cools, you can break the candy into 2×2 pieces.  I use my serrated cutter from Pampered Chef – it makes the edges fluted.  You know fluted edges are important.  It is a critical issue – if you are OCD like me!

 
Enjoy

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Tags: candy, Christmas, cranberry, valentine's day

I’ve enjoyed meeting many cooks and food bloggers here at www.Taracooks.com  and Pioneer Woman’s Tasty Kitchen.  In particular, I’ve enjoyed meeting some southern cooks and bloggers in TN and neighboring states.  This week, my friends Tammie and Alessa from www.carolinaheartstrings.com featured this site and some of their other fav’s and presented Taracooks with the Stylish Blogger Award.  Tammie and Alessa, describe their blog as “Two women, a special friendship and crazy lives in the Carolinas just trying to stay connected by our heartstrings!”  They document many aspects of their southern lives such as cooking, travel, autism, diabetes, and even antique collecting.

 In order to accept this award, I must perform 4 duties: 

Make a post & link back to the person who awarded you this award.
Share 7 things about yourself.
Award your favorite recently discovered great bloggers.
Contact these bloggers and tell them they’ve won! 

Seven things about myself, which aren’t particularly exciting:

• I am a first born child and was an only child for 11 years – so I am a perfectionistic, overachieving, plow forward and get it done type of gal.  I understand this tends to annoy folks who don’t possess these personality traits.
• I was fortunate to marry a man who was the baby of his family – so he tends to accept the whole first born package and love me anyway.
• I’ve been to Russia and taught Bible class in public school there. Life is ironic isn’t it? I couldn’t teach a Bible class in public school here could I?
• I love anything chocolate with the exception of chocolate ice cream.  I blame this on those individual chocolate ice cream packs in elementary school.  We were given a wooden “oar” with which to eat our ice cream.  I can taste the wooden chocolate ice cream flavor as I type and I still don’t like it.
• I am a pushover for red headed toddlers.  Our firstborn son had ringlets of  new penny copper curls, green eyes, and a chubby little face dotted with freckles.  So did our second born son. They are overgrown teenagers now, but I’m hooked on them and have to restrain myself from scooping up any strange red headed toddler I see.
• Defeated Creek Campground on Cordell Hull Lake is my happy place.  I can smell the fish and the boat exhaust even now, and this makes me smile.
• I’ve never felt more out of my element than in LA and NYC.  You can take the gal out of TN, but you can’t take TN out of the gal!  I love TN and the people here.

Now if you endured all that, and didn’t start banging your head against a wall, take a minute and check out some of my favorites, here are the recipients of the Stylish Blogger Award: 

 Micah at www.photositook.blogspot.com  -Micah has unique eye and talent for photography.

 Jason at www.jasonbybee@wordpress.com – Jason is one of the most talented writers I know and his sermons WONT put you to sleep!

Alison at www.ingredientsinc.net -Alison is a southern food blogger with a new cook book due soon.

Heather at www.yettobestudios.com – Heather is an awesome photographer. Love her photos.

Melissa at www.studiomcadesigns.com -Need a cute tote, Bible cover, camera strap, or monogrammed baby gift?  Melissa is your woman!

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My mother-in-law is the only person I’ve ever known to make these savory little crackers.  Her original recipe called for Wesson oil, but I’ve substituted light olive oil.  And I’ve made my own Ranch Dressing Mix instead of using the package of Hidden Valley Ranch Dressing Mix to avoid any MSG.  These little crackers are perfect over chili or your favorite soup!

• 2 10oz Packages Oyster Crackers
• 1 Cup Light Olive Oil
• 4 Tablespoons home made Ranch Dressing Mix, or 1 package Hidden Valley Ranch Mix
• 1- 2 teaspoons Red Pepper Flakes (optional)

Pour crackers into a large dutch oven or extra large mixing bowl.  Drizzle olive oil over crackers.  Sprinkle Ranch Dressing Mix and Red Pepper Flakes over crackers and gently stir to mix well.  Let crackers set for about 30 minutes.  Every 30 minutes, give mixture a gentle stir.  Continue this process until oil is well absorbed.  Store in air tight container until ready to serve.

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Tags: crackers, oyster crackers, seasoned, soup

I just love creating new cookie recipes for special occasions.  I consider my cousin Kelly’s kids my own nieces and nephews.  So when her twin boys Jackson and Jordan, who happen to love peanut butter and fudge, recently turned 16 – I wanted to make them something I’d never made anyone else before.  Now I am sharing this peanut butter and chocolate marriage with the rest of the world.  Make them soon, but don’t thank me, thank Jackson and Jordan!

• 2 sticks real butter softened
• 1/2 cup vegetable shortening (I use organic)
• 3/4 cup sugar
• 1 3/4 cups brown sugar
• 1 cup peanut butter
• 3 eggs
• 1 Tablespoon vanilla
• 3 3/4 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup cocoa
• 12 oz package peanut butter chips
• FOR THE ICING:
• 1 box powdered sugar
• 1 stick soft butter
• 1 cup peanut butter
• 1 teaspoon vanilla
• milk

Preheat oven to 375 degrees.

In a large bowl, combine flour, soda, salt, and cocoa.  Whisk to blend flour mixture until cocoa is well combined. Set aside.

In a large bowl, combine butter and shortening and mix until butter is light and fluffy.  Add sugars and vanilla to the butter mixture and mix well.  Add the peanut butter and mix well.  Next add the eggs one at a time and mix after each addition.  

Add the flour mixture to the butter, sugar, egg, peanut butter mixture.  Stir to combine well, then add the peanut butter chips.  Use a 2 oz cookie dough scoop to form cookies and place them 2″ apart on an ungreased cookie sheet.  Bake in preheated oven approximately 8 minutes.  Remove cookies from oven and let them completely cool. 

While cookies are baking, make the peanut butter frosting.  Combine in a large bowl the powdered sugar, soft butter, vanilla, and peanut butter using a mixer.  Then add enough milk a Tablespoon at a time until frosting is a smooth spreading consistency.  Transfer icing to a disposable cake decorating bag or a large Zip-Lock bag.  Snip off one corner.  When cookies are cool, pipe icing over cookies in a pretty pattern.  Sometimes I zig-zag, sometimes I squiggle. Makes about 40 cookies.

Bring on the milk!  And Happy Birthday Jack and Jordan!

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Tags: cookie, fudge, peanut butter

What could be better on a cold winter’s morning that Hillbilly Hash for breakfast?  Made with country ham, fresh pineapple, red and green pepper, and Ore Ida frozen hash browns, Hill Billy Hash will please any ornary or contrary guest at your breakfast table.

• 2 cups Ore Ida frozen hash browns country style
• 4 Tablespoons coconut oil or butter
• 1 small onion peeled and diced
• 1/3 cup diced green bell pepper
• 1/3 cup diced red bell pepper
• 1 cup Clifty Farms country ham pieces diced or shredded
• 3/4 cup fresh pineapple diced
• 1 cup sharp shredded cheddar cheese
• salt and pepper to taste

In 10″ iron skillet, melt coconut oil or butter over medium heat. Add the hash browns, onions, green peppers,  and red peppers.  Stir hashbrowns and peppers and onions 5-6 minutes or until hashbrowns are slightly browned and tender.  Add the country ham and stir fry another 2 minutes.  Then add the fresh pineapple and cheddar cheese.  Toss to mix well.  Turn off heat and place a lid on skillet for a couple of minutes to melt the cheese.  Add salt and pepper to taste.  Serve immediately.

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Tags: country ham, hash

I created this recipe for two reasons.  First a tall Peppermint Mocha is one of my favorite holiday indulgences.  And second, I hosted a cookie swap last week.  These cookies made their debut here at our house for the first HCA home school mom’s cookie swap!  What could be better than cococa, coffee, and peppermint all infused in a cookie??

• 2 sticks real butter softend
• 1/2 cup organic shortening
• 3/4 cup sugar
• 1 3/4 cups brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract OR 10 drops peppermint oil
• 3 eggs
• 1/2 cup instant coffee crystals
• 3 3/4 cups plain flour
• 1 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package Nestle Chocolate Chip Mint pieces
• 1 package Andes Peppermint Crunch baking chips (for garnish)
• 1/2 pound White Chocolate Almond Bark (for garnish)

Preheat oven to 375 degrees.

In a large mixing bowl combine the flour, cocoa, soda, and salt.  Whisk to blend, then set aside.

In another large mixing bowl, cream together butter and shortening.  And the sugars and beat until light and fluffy.  Next add the vanilla, peppermint extract or oil, and the eggs.  Mix well.  Then add the flour/cocoa mixture a cup at a time and mix well.  Fold in the Nestle chocolate mint chips.  Use a 2 oz cookie dough scoop to place cookie dough on ungreased cookie sheet.  Bake at 375 for 8 minutes.  Remove from oven and let cookies cool before garnishing.  I like to slightly flatten cookies with a spatula while they are warm to remove some of the air, which makes them a little moister, in my opinion.

To decorate cookies, heat the white chocolate almond bark according to package directions.  Spoon melted bark into a disposable cake decorating bag and slightly snip off the tip.  Pipe the melted almond bark over each cookie.  Sprinkle the Andes Peppermint Crunch baking chips over melted white almond bark before it hardens.  Store cooled cookies in an airtight container until ready to serve. YUM!

Here's all the moms who each baked 15 DOZEN cookies!

I'm pretty sure these two gals are plotting something!

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Tags: Christmas, cookie, mocha, peppermint

Special people and special times call for a special breakfast.  Here’s  a “special” recipe for Cranberry Orange Maple Syrup.  This syrup can be whipped up in about 5 minutes and is best served warm over you favorite pancake or waffle recipe. Dear Hubby loves for me to toss a few pecans on his pancakes while they cook for a toasty flavor, which is a nice compliment to the cranberry and orange flavor.  I created this recipe for Christmas this year.  Enjoy!

• 1 can whole cranberry sauce
• 2 cups maple syrup
• zest of one orange
• 4 Tablespoons real butter

In a medium size sauce pan, add the cranberry sauce, maple syrup, orange zest, and butter.  Bring mixture to a low boil, whisking constantly to blend ingredients.  Continue to stir and let syrup bubble for about 5 minutes.  Reduce heat to low and keep syrup warm until pancakes or waffles are ready to be served.  Pour warm syrup over pancakes or waffles and garnish with pecans, more orange zest, and fresh whipping cream.

Printable Recipe

Cranberry Orange Maple Syrup

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Tags: cranberry, orange, pancakes, syrup

This is my Aunt Patricia’s Peanut Butter Fudge recipe.  She has made uncountable pounds of this fudge for various family gatherings over the years.  At our last gathering, someone actually STOLE this fudge and hid it for their own selfish consumption!  You know you’ve got a notable recipe when folks let loose of all their morals and STEAL your fudge.  You’ve got to make this soon, but be careful what type of people you associate with when serving it.

• 4 cups sugar
• 1 cup whole, or evaporated milk
• 1/4 cup white corn syrup
• 1/2 stick butter
• 1/8 teaspoon salt
• 2 cups peanut butter, creamy
• 1 teaspoon vanilla

Mix sugar, milk, syrup, butter and salt together in a large saucepan. Boil for 5 minutes stirring constantly. Remove from heat and add peanut butter. Return pan to heat and bring to a boil. Remove from heat. and add vanilla; beat until slightly stiff. Pour onto butter platter. Let set a couple of hours and cut into squares.

Printable Recipe

Old Fashioned “Stolen” Peanut Butter Fudge

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Tags: fudge, old fashioned, peanut butter

I’ve tried many recipes for Pecan Pie. Seems like it is hard to find one that’s not too syrupy, not too sweet, or not too runny. I think I’ve found the perfect match for our family – Caramel Pecan Pie, made with those delicious Kraft caramels. Yum!

• 1 deep dish pie crust, store bought or hand made
• 28 caramels
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans, toasted

Place piecrust in 9″ deep dish pie plate. Prick bottom and sides of piecrust with a fork. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned and let pie crust cool.

Unwrap caramels. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook and stir constantly, 5 to 7 minutes or until caramels and butter are melted. Remove caramel mixture from heat.

In medium sized mixing bowl, stir together sugar, eggs, vanilla, and salt. Then stir egg mixture into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes. Edges of crust may need shielding halfway through cooking time. Remove from oven and let pie cool before cutting. Serve with icecream, or whipped cream, and even some caramel sauce.

Printable Recipe

Caramel Pecan Pie

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Tags: pecan pie, southern, Thanksgiving

I recently asked my firstborn what he would like me to make him for Thanksgiving and this was his request.  This pie is a perfect holiday dessert all dressed up with vanilla bean ice cream, fudge sauce, and caramel sauce.  Nuts are optional in the pie, but every family is sure to have a few visit through the holidays!  Why not whip up two of these babies by doubling this recipe.  That way you can have your pie now, and have your pie later.

For one pie:

• 1 unbaked 9″ deep dish pie shell
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 1/2 sticks soft butter
• 1 Tablespoon vanilla
• 1 cup semi-sweet chocolate chip morsels
• 1 cup nuts

Preheat oven to 325 degrees.

Beat eggs in large bowl on high speed until eggs are foamy.  Then beat in the flour and sugars.  Next add the soft butter and beat.  Finally add the chocolate chips and nuts and stir by hand to blend.  Spoon into unbaked pie shell.

Bake 55-60 minutes or until a knife inserted in the middle of the pie comes out clean. Serve pie while warm with whipped cream or ice cream, and caramel and hot fudge sauce.

Printable Recipe

Toll House Cookie Sundae Pie

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Tags: pie, sundae, toll house