Sunday, December 30, 2007

Chewy Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup peanut butter
1 egg
1/2 cup sugar
1/2 cup chopped walnuts or pecans

Preheat oven to 375 degrees. Place all ingredients except sugar and nuts in large bowl. Beat with electric mixer on low speed 2 min. Add nuts. Beat on medium speed an additional 2 min. or until well blended. Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. Bake for 8 min. or until edges of cookies are set. Cool 2 min. on baking sheets. Remove to wire racks; cool completely.

Tomorrow's Daily Special: Snicker's Salad

Saturday, December 29, 2007

1, 2, 3 Cookies

These cookies are as easy as 1, 2, 3!

1 1/4 packages of Nabisco graham crackers (not the entire box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips (any kind or a combination of kinds)
1 cup chopped nuts (optional)

Break the graham crackers into crumbs . Add sweetened condensed milk, chocolate chips, and nuts. Pour into a buttered, small oblong or 9x9 square pan or lined with waxed paper. Bake for 30 minutes. Cool completely before breaking or cutting.

Tomorrow's Daily Special: Chewy Chocolate Peanut Butter Cookies

Friday, December 28, 2007

Turkey and Rice

This is a great way to use up leftover Christmas turkey!

2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
2 to 3 cups diced cooked turkey
2 cups frozen mixed vegetables (peas & carrots, etc.)
1 t poultry seasoning
1 T dried minced onion

Combine soup and water in crock pot. Add remaining ingredients and mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on high, until rice is tender but not mushy.

Tomorrow's Daily Special: 1, 2, 3 Cookies

Thursday, December 27, 2007

White Bean Dip

This is a great change from traditional canned bean dip!

2 (15 ounce) cans cannellini beans, rinsed and drained
1/3 cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
1/3 cup olive oil
1 1/2 lemons, juiced
salt and pepper to taste

In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper. Serve with tortilla chips!

Tomorrow's Daily Special: Turkey and Rice

Wednesday, December 26, 2007

Fudge Oatmeal Cookies

2 cups sugar
1/2 cup evaporated milk
2 T cocoa
1 stick butter
1/2 t vanilla
1/2 cup chopped pecans
2 1/2 cup oatmeal
1/2 cup peanut butter

Combine sugar, milk, cocoa, and butter in small saucepan. Cook over medium heat for 2 minutes, stirring constantly. Remove from heat. Add nuts, vanilla, peanut butter and oatmeal. Drop by tablespoonfuls onto wax paper. Allow to set.

Tomorrow's Daily Special: White Bean Dip

Tuesday, December 25, 2007

Sweet Potato Casserole

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 t vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
1/2 cup coconut (optional)

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans and coconut. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.

Tomorrow's Daily Special: Fudge Oatmeal Cookies

Monday, December 24, 2007

Frito Candy

When I first saw this recipe, I thought........YUCK! But after reading so many raving reviews, I just had to try it! It's really yummy- you simply must try it to believe it!

2 cups pretzels
1 cup Fritos
10-12 mini peanut butter cups, cut into quarters
1 stick butter
1/2 cup brown sugar
1 ½- 2 cups semi-sweet or milk chocolate chips
chopped peanuts, optional

Preheat oven to 350 degrees and line a 13×9 inch pan with waxed paper sprayed with Pam. Place pretzels in food processor and pulse to break – but don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into prepared pan. Sprinkle peanut butter cups on top. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake in preheated oven for 8 minutes.Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars. Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. This does not have to be refrigerated.

Tomorrow's Daily Special : Sweet Potato Casserole

Sunday, December 23, 2007

Snicker's Fudge

This is a time consuming candy but it is soooooo worth all the effort! It really does taste like a Snickers candy bar!

First Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter

Second Layer:

4 T butter1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 t vanilla 1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes 1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter

First Layer:In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray or lined with non stick aluminum foil. Using a spatula spread the mixture to an even layer and place in the refrigerator until set.

Second Layer: In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring constantly. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer: Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with a spatula. Place in the refrigerator until set.

Fourth Layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Tomorrow's Daily Special: Frito Candy

Saturday, December 22, 2007

Peanut Butter Cookie Truffles

Just about everyone in our family LOVES peanut butter so when I found this recipe, I knew they would become a family favorite!

1 (1 pound) package peanut butter sandwich cookies (like Nutter Butters)
12 ounces cream cheese, softened
2 T powdered sugar
1 t vanilla
2 (1 pound) packages of chocolate almond bark, melted

Line a rimmed baking sheet with parchment or waxed paper and set aside. In the work bowl of a food processor, process cookies until finely ground. Add cream cheese, powdered sugar, and vanilla; process till combined. Roll mixture into 1 inch balls and place on prepared baking sheet. Freeze for 15 minutes. Using 2 forks, dip balls in melted chocolate to cover. Placed coated balls on prepared baking sheet and let stand until chocolate sets. Store in refrigerator.

Tomorrow's Daily Special: Snicker's Fudge

Friday, December 21, 2007

White Peppermint Snowballs

I love mint and couldn't resist trying these simple and festive cookies!

1 package (18 ounce) refrigerated sugar cookie dough, room temperature
1/3 cup peppermint candies or candy canes, crushed
1 to 1 1/2 cup powdered sugar
Peppermint candies, crushed for garnish

Preheat oven to 350 degrees. Cut cookie dough into eight pieces. In bowl of electric mixer, thoroughly combine dough pieces, crushed peppermint candies, and ½ cup of powdered sugar. Roll dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake for 8 minutes or until set. Cool slightly on cooling rack. While still warm, roll cookies in the remaining ½ powdered sugar. Sprinkle with crushed peppermint candies.

Tomorrow's Daily Special: Peanut Butter Cookie Truffles

Thursday, December 20, 2007

Oreo Truffles

Here's another EASY and YUMMY candy!

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Cover cookie sheets (with sides) with waxed paper. Set aside. In large bowl, mix Oreos and cream cheese together. Roll into walnut size balls. Chill or freeze for one hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Tomorrow's Daily Special: White Peppermint Snowballs

Wednesday, December 19, 2007

Apple Pie Fudge

This is a yummy candy alternative for those in your family who do not love chocolate!

1 cup applesauce
3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
2 cups marshmallow cream
1 t vanilla
2 cups powdered sugar
1 t apple pie spice
nuts (optional)

Combine the first four ingredients, bring to a boil. Stir constantly because the mixture will burn easily. Remove from heat. Add marshmallow cream, vanilla, powedered sugar, and apple pie spice. Blend well. Pour into greased pan- either a 9 x 13 for thinner fudge or a 8 or 9 inch square for thicker fudge. Add nuts if desired. Cool, cut into squares.

Tomorrow's Daily Special: Oreo Truffles

Tuesday, December 18, 2007

Mocha Frosting

This is wonderful when paired with a chocolate cake like the one I posted yesterday, cupcakes, or brownies!

1/4 cup butter, melted
2 1/2 T baking cocoa
1 box powdered sugar
1/4 cup strong black coffee

dash of vanilla

Mix melted butter and Baking Cocoa in a mixing bowl. Add the confectioners Sugar and the black Coffee. Mix well. Stir in vanilla.

TIP OF THE DAY: If frosting is too thin, put in fridge for a few minutes until it thickens.

Tomorrow's Daily Special: Apple Pie Fudge

Monday, December 17, 2007

Chocolate Buttermilk Birthday Cake

This is a wonderful, classic chocolate cake that you can match with any kind of frosting from cream cheese, to chocolate, to mocha.

2 cups flour
1/2 cup unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 sticks butter at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 t vanilla
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled

Preheat oven to 350 degrees and butter and flour two round cake pans. Line the bottoms with parchment or waxed paper. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat butter on medium speed till soft and creamy. Add sugar and beat for 2 minutes. Add the eggs and yolks- one at a time- beating for one minute after each addition. Add vanilla and mix well, Scrape down sides of bowl as needed. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix only until each new batch is blended into the batter. Fold in melted chocolate. Divide batter between the cake pans. Bake for 26-30 minutes. Transfer to wire racks and cool for about 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the waxed paper. Invert and cool to room temperature. Frost with your favorite frosting.

TIP OF THE DAY: I think that the key to a moist cake is to add 1/2 to 1 cup of sour cream to every single cake recipe- boxed or from scratch. Even if it doesn't call for it- I add it to every cake I make- and it seems to make a really moist cake every single time!

Tomorrow's Daily Special: Mocha Chocolate Frosting

Sunday, December 16, 2007

Cake Mix Frosting

My daughter Madison LOVES Cold Stone Creameries Cake Batter ice cream- so when I saw this frosting recipe that said it tasted just like their ice cream, I knew I had to try it! Monday was her 1/2 Birthday so I thought that would be the perfect opportunity! She ABSOLUTELY loved it and asked to eat the frosting off of the cake (of course I said no to her request)! It seems odd, but is actually wonderful!

1-2 cup whipping cream
1 (18 ounce) package cake mix, any flavor (I used white)

Use 1/2 the cake mix. Pour into bowl and with electric beater, mix until most lumps are gone. Pour in whipping cream. Start with 1 cup, add more as needed. This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency.

TIP OF THE DAY: For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting.

Tomorrow's Daily Special: Chocolate Buttermilk Birthday Cake

Saturday, December 15, 2007

Peanut Brittle Oatmeal Bars

Tony loves peanut brittle so when I saw this recipe, I knew I simply had to make it for him. I had high hopes for it and was NOT disappointed at ALL. What a great use for any peanut brittle you have lying around!

3/4 cup butter, softened
1 1/4 cups peanut butter
1 cup sugar
1/2 cup brown sugar, packed
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 cups flour
2 cups regular or quick cooking oats
1 1/4 cups crushed peanut brittle
8 ounces white baking chocolate, chopped

Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over edges of pan; grease foil. Set baking pan aside. Beat butter and 1/2 cup of peanut butter in a large bowl with an electric mixer on medium till well combined. Add sugars, baking powder, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats and 1/2 cup of peanut brittle. Press dough on bottom of the prepared pan. Bake for 15 minutes. Center will not appear set; bars sink as they cool. Cool completely in pan on wire rack. Heat and stir white baking chocolate and remaining 3/4 cup peanut butter in a small saucepan over low heat until mixture is melted and smooth. Spread evenly over cooled mixture in pan. Sprinkle with remaining peanut brittle. Chill bars for about 30 minutes or until chocolate mixture is nearly set. Use foil to lift baked mixture from pan. Cut into bars. Store in refrigerator.

Tomorrow's Daily Special: Cake Mix Frosting

Friday, December 14, 2007

Coconut Candy Bars

These are VERY similar to the Mounds Candy bars. YUMMY!

2 cups graham cracker crumbs
1 1/2 cup whole almonds, toasted
1/3 cup packed brown sugar
2/3 cup butter, melted
1 14-ounce package flaked coconut
1 14-ounce can (1 1/4 cups) sweetened condensed milk
18 ounces dark chocolate pieces, melted

Preheat oven to 350 degrees. For crust place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process till almonds are finely chopped. Add butter, cover and pulse until mixture is well combined. Press crumb mixture on bottom of
ungreased 9 x 13 pan. Bake for 12 minutes. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. Chill for 20 minutes. Cut into bars.

TIP OF THE DAY: Toast nuts in a shallow baking pan for 5 to 10 minutes at 350 degrees or until nuts are lightly brown.

Tomorrow's Daily Special: Peanut Brittle Oatmeal Bars

Thursday, December 13, 2007

Butterscotch Eggnog Fudge

This time of year cookies and candy are my favorite type of sweet to make and share. This one combines three great flavors- eggnog, butterscotch, and cashew nuts!

1 cup eggnog
1/2 cup sugar
3 T butter
1 T light corn syrup
1/8 t salt
1 cup butterscotch morsels
1 cup chopped cashews

Butter an 8 x 8 inch cake pan and set aside. In a heavy saucepan combine eggnog, sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue to cook until mixture registers 232 to 240 degrees on a candy thermometer. Add butterscotch pieces and continue to cook until they are completely melted, stirring constantly. Add cashews, stirring to combine. Pour mixture into prepared pan. Cool to room temperature and refrigerate. Cut into small squares.

TIP OF THE DAY: When making candy instead of buttering the pan, I line it with waxed paper- with several inches extra at each end. When the candy has cooled and set, I simply pick it up and set it on a cutting board. Once you peel off the paper, cutting is a snap!

Tomorrow's Daily Special: Coconut Candy Bars

Wednesday, December 12, 2007

Butterfinger Balls

These are an easy candy to make for the Butterfinger lovers in your life.

3 3/4 cups powdered sugar (1 pound)
2-3 cups Rice Krispies, crushed
1 18 ounce jar creamy peanut butter
4 regular sized Butterfinger bars, crushed
1 T vanilla
1/2 cup butter, melted
Chocolate Almond bark

Combine first 6 ingredients in mixer and roll into balls. Melt almond bark and dip balls into chocolate and lay on wax paper lined cookie sheets.

TIP OF THE DAY: Drizzle the Butterfinger balls with white almond bark to make them look festive! Also be sure to hide the Butterfinger bars after you buy them or your husband might eat them and have to go to the store for more! :)

Tomorrow's Daily Special: Butterscotch Eggnog Fudge

Tuesday, December 11, 2007

Dark Chocolate Cheesecake Stuffed Cake

This is my version of a recipe in this year's Southern Living Christmas book. It is a little time consuming to make but it truly worth the effort. It's a HUGE, heavy cake that is truly amazing!

1 package devil's food cake mix
1 (3.4 ounce) chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup cooking oil
1 T vanilla extract
1 t almond extract
3 (1.55 ounce) Hershey's milk chocolate bars, chopped
3 batches of cream cheese frosting (recipe below)
1 small turtle cheesecake, chopped into small pieces
1 jar dulce de leche caramel sauce

Frosting: (to make 3 bathes of frosting)
3 (8 ounce) packages cream cheese
3 boxes powdered sugar
milk, as needed

Preheat oven to 350 degrees. Grease and dust with cocoa 2 round cake pans. Beat cake mix and next 7 ingredients at low speed with electric mixer for 1 minute, then beat for 2 minutes at medium speed. Fold in chopped Hershey bars. Pour into prepared pans. Bake for 35 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Remove from pans and cool completely. Wrap and chill for at least one hour. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place one cake layer on cake plate and spread with 1/2 cup cream cheese frosting. Spread with 2 T dulce de leche caramel. Sprinkle with one fourth of the cheesecake pieces. Press cheesecake pieces down into frosting. Repeat with other layers, omitting the cheesecake pieces and dulce de leche on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle with dulce de leche and decorate top with remaining cheesecake pieces. Cover and chill until ready to serve.

Frosting: Mix together cream cheese and powdered sugar.

TIP OF THE DAY: The original recipe called for Sara Lee cheesecake bites but since they do not sell them ANYWHERE in this town, I use a small turtle cheesecake. The recipe also called for canned frosting but I prefer to make my own. In order to spread the dulce de leche, I heated it in the microwave for about 10 seconds before spreading it.

Tomorrow's Daily Special: Butterfinger Balls

Monday, December 10, 2007

Italian Coconut Cake

This is a recipe that I got from my sweet friend Lora. It's actually her husband's grandmother's recipe and is the BEST coconut cake I have ever tasted. It's a heavy, old fashioned YUMMY treat! I made it for an event at church this past Friday night and one sweet gentleman came back after eating a piece and told me it was the best cake he had ever eaten.

2 cups sugar
1/2 cup Crisco
1 stick butter
5 eggs, divided
2 cups flour
1 cup buttermilk
1 t baking soda
1 t vanilla
1 pinch salt
2 cups coconut

2 (8 ounce) packages cream cheese
2 boxes powdered sugar
1/2 cup coconut, optional
1/4 cup nuts, optional

Cake: Preheat oven to 350 degrees. Cream together sugar, Crisco, and butter. Add 5 egg yolks, flour, buttermilk, baking soda, vanilla, and salt. In large mixing bowl, beat 5 egg whites and fold carefully into the batter. Stir in coconut. Pour into 3 greased and floured round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool slightly and turn out onto wire racks to cool completely.

Frosting: Mix together cream cheese and powdered sugar. Stir in coconut and nuts. Spread on cooled cake.

TIP OF THE DAY: I do not put coconut and nuts in my frosting but I'm sure it would be yummy. The frosting recipe makes alot of frosting, but if you half the recipe, you really don't have enough to completely cover the cake and make it pretty!

Tomorrow's Daily Special: Dark Chocolate Cheesecake Stuffed Cake

Sunday, December 9, 2007

Coconut Dream Dessert

This recipe is a variation of the fabulous and well loved Chocolate Delight dessert. It's a wonderful dessert- kind of like a coconut cream pie in a big pan.

1 cup flour
1/2 cup butter or margarine
1/2 to 1 cup chopped pecans

Filling 1st Layer:
1 cup powdered sugar
8 ounces cream cheese, softened
8 ounces Cool Whip

Filling 2nd Layer:
2 (3 ounce) packages cook and serve coconut pudding mix
4 cups milk

8 ounces Cool Whip
1/2 cup toasted coconut
1/4 cup chopped pecans

Preheat oven to 350 degrees. Mix all crust ingredients together and press in bottom of a 9 x 13 pan. Bake for 15 and set aside to cool. For first layer beat cream cheese and powdered sugar in a medium bowl till smooth. Fold in whipped cream and spread over cooled crust.
For 2nd layer, cook the pudding with the milk according to package directions and allow to cool completely. Spread over first layer. Cover with Cool Whip and sprinkle with coconut and pecans. Chill and serve.

Tomorrow's Daily Special: Italian Coconut Cake

Saturday, December 8, 2007

Fruit Cocktail Cake

2 cups flour
1 1/2 cups sugar
1 can fruit cocktail (including juice)
2 t baking soda
2 eggs
1/2 cup brown sugar
1 cup pecans

Preheat oven to 300 degrees. Mix together flour, sugar, fruit cocktail, baking soda and eggs. Pour into greased and floured cake pan. Sprinkle brown sugar and pecans on top. Bake for 1 hour.

1/2 cup sugar
1 stick butter
1 can eagle brand milk

Mix together in a saucepan. Bring to a boil- stirring constantly. Pour over cake as soon as it comes out of the oven.

Tomorrow's Daily Special: Coconut Dream Dessert

Friday, December 7, 2007

Buttermilk Candy

This is an OLD recipe that was in both my mother's and grandmother's recipe box. YUMMY!

2 cup sugar
1 1/4 cup buttermilk
1/2 t baking soda
2 T white Karo syrup

Mix sugar, buttermilk, baking soda, and Karo and heat in large pot over medium heat till mixture boils and thickens. Set off of heat and add vanilla. When lukewarm, beat with mixer till thick like fudge. Pour into buttered square pan. Cool till set and cut into small squares.

Tomorrow's Daily Special: Fruit Cocktail Cake

Thursday, December 6, 2007

Easy Caramel Apple Pie

This is a VERY easy, old fashioned pie. I found it in my grandmother's recipe box- clipped from an old Pet Ritz pie crust package.

10 caramel candies, each cut into 4 pieces
1/3 cup flour
3 cups chopped apples
2/3 cup caramel ice cream topping
2 t lemon juice
1 frozen 9 inch pie shell
1/2 cup pecan pieces

Preheat oven to 375 degrees. Combine caramel pieces, flour, apple pieces, caramel topping and lemon juice in large bowl. Mix well. Pour mixture into frozen pie shell and sprinkle with 1/2 cup pecan pieces. Bake for 40-45 minutes.

TIP OF THE DAY: To make this pie in a deep dish pie shell substitute 15 caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 T lemon juice.

Tomorrow's Daily Special: Buttermilk Candy

Wednesday, December 5, 2007

Black Walnut Cake with White Fudge Frosting

Another wonderful cake recipe from my sweet mothers recipe box.

Black Walnut Cake:
1 cup butter
2 cups sugar
3 cups flour
2 1/2 t baking powder
1 t salt
1 t vanilla
1 cup milk
1 cup chopped walnuts
4 eggs

Preheat oven to 375 degrees. Cream butter and sugar. Sift dry ingredients together and stir into creamed mixture. Stir in vanilla and milk. Add nuts and then eggs- mix well. Pour into 3 greased and floured 9 inch round pans. Bake at 375 for 45 minutes.

White Fudge Frosting:
3 cups sugar
1 cup milk
1 stick butter
1 t vanilla
1 cup chopped walnuts

Combine sugar and milk - bring to a boil. Cover. Cook 5 minutes. Remove from heat. Add butter and vanilla. Cool. Beat till thick. Frost cake.

Tomorrow's Daily Special: Easy Caramel Apple Pie

Tuesday, December 4, 2007

Quick Sticky Buns

I found this recipe in my Real Simple magazine last month. What a fabulous and EASY way to fix a yummy breakfast for your family!

1 1/2 T butter, sliced into 10 pieces
1 medium banana, thinly sliced
1/2 cup pecans or walnuts, chopped
3 T brown sugar
1 (7.5 ounce) tube buttermilk biscuits

Preheat oven to 375 degrees. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake for 8 to 10 minutes. Remove from oven. Place a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Serve warm.

Tomorrow's Daily Special: Black Walnut Cake

Monday, December 3, 2007

Garlic Pork Tenderloin

2-3 lb pork tenderloin
6 cloves garlic, peeled
1 T oregano
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves, minced
1 T thyme

With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove. Insert the whole cloves and pinch of oregano into each slit. Set aside. In medium bowl, combine oil, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours. Preheat oven to 350. Place pork in a foil lined baking dish. Bring foil up and tent. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Remove from oven and let stand 10 minutes or so. Cut into slices and serve.

Tomorrow's Daily Special: Quick Sticky Buns

Sunday, December 2, 2007

Christmas Tea

This is a great Christmas time drink!

1 cup instant tea (or 1/2 cup instant tea with a 1 qt pkg lemonade mix)
2 cups Tang
1 cup sugar
1 t cloves
3/4 cup red cinnamon candies or 1 t ground cinnamon

Mix all ingredients together. To use, dissolve 2 t mix in one cup of hot water.

Tomorrow's Daily Special: Garlic Pork Tenderloin

Saturday, December 1, 2007

Ravioli Bites

This is a wonderful appetizer to take to a holiday gathering! A nice change from the traditional chips and dips!

1 cup fine soft bread crumbs
1/2 cup Parmesan cheese
1 t garlic salt
1 t dried leaf oregano
16 ounces cheese-filled ravioli, cooked and drained
nonstick cooking spray
1 cup prepared spaghetti sauce, warmed

Preheat the oven to 450 degrees. Coat 2 baking sheets with nonstick spray or use nonstick mats or foil to line baking sheets. In a pie plate combine the bread crumbs, cheese, garlic salt, and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1-inch apart, on baking sheets. Spray lightly with the nonstick spray. Bake 1 sheet of the ravioli until lightly browned, about 5 minutes, then bake the second sheet. Serve with the spaghetti sauce for dipping.

TIP OF THE DAY: Frozen ravioli works great for this recipe.

Tomorrow's Daily Special: Christmas Tea