Peppermint Bark

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This is so embarrassingly easy that it hardly counts as a recipe.  I’ve had several people ask me how to make it so I decided to put it here.  I usually only make it around Christmas and I have no idea why as it would be great any time of the year and I can find the ingredients all year long.

I use CandiQuik for the white chocolate.  There are many different brands of candy coating and any one of them will work.  CandiQuik looks like this:

candiquik

It comes in vanilla and chocolate.

Here is another version of bark that I made a couple of years ago ~ Cranberry Nut Chocolate Bark

Peppermint Bark

Peppermint Bark

1 pkg vanilla CandiQuik
1 bag hard, round peppermint candy

Line a cookie sheet with parchment paper.

Unwrap the peppermints and place in a ziplock bag. Smash all the peppermints in the bag with a meat mallet or a rolling pin until all the pieces are small.

Melt all the CandiQuik according to the package directions. At this point, I dump the melted chocolate into a bowl and then dump in the peppermints and mix well.

Pour over the parchment paper and let harden. If it seems to be taking a long time to harden, place in the refrigerator until hardened.

Break up into pieces with your hands.

Easy peasy!

Happy Cooking!

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Triple Layer Mud Pie

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My third recipe from Gooseberry Patch’s  new cookbook Hometown Harvest.

GBP Hometown Harvest

If you are a chocolate lover like me, you will LOVE this easy pie.  I used sugar free products where I could and I purchased a Keebler chocolate crust.  I think it would be great on one of those purchased Oreo crusts, too.

I still take crappy pictures of pies ~ that hasn’t gotten any better 🙂

Mud Pie 1

Mud Pie 2

Triple Layer Mud Pie
Submitted by Beth Williamson, Wakefield, RI

3 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
9-inch chocolate pie cookie crust
1/2 cup chopped pecans, toasted
2 cups milk
2 small pkgs instant chocolate pudding
8 ounce container Cool Whip, thawed

In a bowl, stir together the melted chocolate and the 1/4 cup sweetened condensed milk and pour into the crust. Sprinkle pecans over the top.

Combine milk and pudding mixes in a bowl and whisk together for 2 minutes. Spoon 1 1/2 cups of the pudding over the pecans. Set aside.

Stir half of the Cool Whip into the remaining pudding and spread over the chocolate pudding in the crust. Top with the rest of the Cool Whip.

Cover and chill until serving time.

Makes 6 servings.

Happy Cooking!

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Little Piggies ~ Hometown Harvest

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GBP Hometown Harvest

The second recipe I chose to make from Hometown Harvest is really a retro recipe. These were a popular party food in the 60s, 70s, 80s. Well, I still like them and make them for parties occasionally. They are always the first to go. I’ve made them for lunch once in a great while for my kids when they were still at home. Cut up hot dogs can be used instead of the smokies. I use all beef smokies and spicy mustard.  I haven’t made them in years so that’s why I chose this recipe to try.

Don’t forget to comment on THIS POST (PLEASE CLICK HERE)  for a chance to win a copy of HOMETOWN HARVEST generously donated by Gooseberry Patch.  Also, read through the comments already posted as there are some great ideas for fall cooking and some wonderful memories of fall.

Piggies 1

Piggies 2

LITTLE PIGGIES
Submitted by Kendra Hull, Sterling, IL

2 (8 oz) tubes refrigerated crescent rolls
1 (14 oz) pkg mini smoked sausages
Mustard or condiment of your choice

Unroll one tube of crescents and separate into 4 rectangles. Pinch seams together. Cut eacy rectangle into 4 strips. Place a sausage on each strip and roll up. I do mine a little differently. I cut the rectangles into 6 or 8 strips and roll up. I only use 1 tube of crescents and have a few sausages leftover.

Place seam side down on ungreased baking sheet. Bake at 375º for 10 to 12 minutes or until golden.

Serve with mustard or other condiment.

Makes 8-12 servings.

Happy Cooking!

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Blueberry Cream Cheese French Toast with Blueberry Sauce

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I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.

I always use challah bread for my baked French toast.  I like it because it’s a bit sweet and dense so it’s perfect for French toast.  If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.

If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time.  The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.

Just out of the oven ~

Blueberry 1

Blueberry 2

Blueberry Cream Cheese French Toast with Blueberry Sauce

12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce

Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.

Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.

Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.

Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.

Serve with warm blueberry sauce.

Blueberry Sauce

1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter

Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.

French toast makes 8 servings.

Adapted from Victorian Thymes and Pleasures

Happy Cooking!

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Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Vintage Recipes Series ~ Cream Cheese Squares

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I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years.  If I see someone’s recipe card collection for sale, I just can’t pass it up.  I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf.  I have recipes from the 20s through about 2005 or so.  Some are not vintage but I have no idea what to call them.

Collection

Collection 2

Some recipes are written on the backs of envelopes and some are typed out neatly on cards.  It’s really a treasure trove of someone’s life in the kitchen.  It’s fun to go through them.

I decided that a few times a month, I would pick a recipe, make it, and blog about it.   Many of these recipes have no attribution or even a publishing date and are handwritten.  If it does have any publishing info, I’ll post it.  Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.

Article

As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess.  Luckily, there aren’t too many ingredients.  The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel.  I did a bing search and it looks like Mrs. McDaniel has passed away.

These cream cheese squares are delicious!  They are cheesecake in bar form.  The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much.  One-half cup would be plenty.

Cream Cheese Squares 1

Cream Cheese Squares

1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla

Preheat oven to 350º.

Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.

Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.

Cool and cut into squares.

I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.

Makes 9 bars.

Cream Cheese Squares 2

Cream Cheese Squares 3

Happy Cooking!

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