Not the only one

I had great plans to post all the yummy candies and cookies I made everyone for Christmas... Can you believe that I have not even made a single cookie - not even from a mix or from the refrigerator section of the store... but if I get with it I will still publish my favorite Doris Lassen candy recipes -because there is nothing better than her carmels...
Sorry I'm such a slacker - Merry Christmas anyway!

Christmas Candy

Grace Morgan’s Divinity

3 cups sugar
2/3 cup water
2/3 cup white corn syrup
1/8 teaspoon salt

Combine above ingredients in a heavy saucepan with a tight fitting lid.
Cover with lid until mixture boils. Remove lid and cook until it reaches 260° (hard ball stage).
Do not stir while cooking.

When syrup is near 260° beat 2 egg whites in mixer bowl until medium stiff (hold their shape).
SPECIAL TRICK: When beating the egg whites add one package of Knots unflavored gelatin.

When syrup has reached 260°, pour syrup into the egg white mixture in a thin stream. Keep the mixer running. Add 1 teaspoon vanilla.

Beat until the mixture holds its shape. It will look like thick whipped cream.
The more air that is incorporated into the mixture the better the candy will be.
Add 1 cup of finely chopped nuts.

Dip by teaspoon onto wax paper.

Note: Grace Morgan was the world’s best candy makers. Every Christmas she brought a package of her home made candies and several bottles of home canned fruit to Chuck’s Dad. It was one of his favorite gifts. She generously shared her recipes with me. LeOra Stevenson

Yummy Fudge

1 can evaporated milk
4 ½ cup sugar
1 pound Hershey Bars
60 miniature marshmallows or 15 regular marshmallows cut up.
12 ounce package semi sweet chocolate chips
1 cup chopped walnuts

Have Hershey bar, marshmallows, chocolate chips and nuts ready in a bowl.

Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 5 minutes. Dump this all at one time over the chocolate mixture. Stir vigorously by hand until chocolate bits and marshmallows are melted and mixture is smooth.

Pour into greased (buttered) 9x13 pan and pack down. Let it set awhile.
Put in refrigerator to cool. Cut into desired size and enjoy.

The smaller the Hershey bar is chopped the faster it melts. You want it to melt quickly.
A food processor works well to chop the chocolate bar. (I always break it up by hand.)

Mexican Casserole

I made this for dinner tonight and I was a little scared at first but I loved it. I wanted to eat more but I was stuffed after one serving. I got the recipe off Allrecipes.com and then modified it a bit because that's how I roll.

Ingredients
oil for frying
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained (I used pinto beans and didn't drain them)
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa (My new favorite is Targets fresh Mild Salsa)
water as needed (if you don't drain the beans you don't need to add water)
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips (I cut up flour tortillas and added a layer to the center aswell as the top)

DIRECTIONS
In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

I threw a little cheese in the middle for good measure but waited till the tortillas where crisp before I put some on top then cooked for about 5 mins more.

I know this is about the most non-thanksgiving recipe I could post the day before Thanksgiving but it's what I had for dinner and I liked it so much I had to post it. Thanks Cate for all your fun holiday recipes.

Thanksgiving

If you're like me you are going through all your recipe boxes looking for all the holiday favorites (Like the Trader Joe's Stuffing that was such a big hit last year that I can't seem to find this year...) So I thought I would help out and try to put some favorites here so they're easier to find... Most of these are from Debbie and Sharon. There is also one from Grandma Hatton that Mom always made (before discovering the Easy Rolls (I'm going a step further this year and just doing frozen rolls...) There's also one from Chad's grandma (any surprise it's the Jell-0 Salad - that's about the extent of her cooking :)
Sorry, no pictures yet... I'll try to take some as I go.

Cinnamon Rolls

2 Pkg yeast 14 cups flour

2 cups water 3/4 cup melted butter

2 Tbs sugar 1 cup sugar

1 cup evaporated milk 6 eggs

1 cup boiling water 1 tsp salt

• Put 2 cups water and 2 Tbs sugar in bowl.
• Combine boiling water and evaporated milk and add to mixture.
• Add 3 cups flour with yeast sprinkled on top. Beat well.
• Melt butter and add 1 cup sugar. Add this to mixture.
• Add eggs, salt and remaining flour. Mix 10 minutes.
• If you do not have bread mixer add last flour and mix with hands. (will be soft dough).
• Let rise 2 hours or until double.

• Roll to about 1/8 inch thick.
• Spread with butter, sugar (I like to use brown sugar) and cinnamon.
• Can add pecans, walnuts, or raisins.
• Roll up like jelly roll and cut in 3/4 to 1 inch pieces.
• Place on greased cookie sheet.
• Let rise 1 hour
• Bake 10 - 15 minutes or until brown at 350° F.

Frost with glaze. I like to use a thin frosting made with cream cheese and powder sugar butter and canned milk.

Mom was always a high achiever - waking at 6 am to stuff the turkey, make cinnamon rolls and everything else from scratch! Wow... I get tired just thinking about it (but will a reminiscent smile on my face :)

Stuffed Mushrooms

50 Medium-sized fresh mushrooms
1/2 lb country- style sausage
1 pkg (8 oz) cream cheese
3 Tbs fresh parsley, chopped
3/4 tsp garlic powder
salt & pepper to taste

• Wash and remove stems from mushrooms
• Combine uncooked sausage, cream cheese, parsley, garlic powder, salt, & pepper.
• Roll stuffing into small balls & fill mushroom caps (I just use a small spoon to fill them)
• Cover and bake @ 400 degrees for about 30 minutes.
• Drain drippings and serve hot.

Crab Dip

1 Pkg Cream Cheese (Softened)

1/4 Cup Cocktail Sause

1 Can Shredded Crabs (Drained)

Wheat Thins

• Spread cream cheese a plate.
• Spread cocktail sause over cream cheese.
• Drain can of crab meat, sprinkle over the top.
• Serve with Wheat Thins

Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)

1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese

• Prepare Jell-O as directed. Add fruit.
• Refrigerate until set.
• Combine pudding with milk until thicken, add Cool Whip.
• Sprinkle with cheese. Refrigerate.

Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

• Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
• Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
• Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
• Place into prepared casserole dish and dot with butter.
• Bake at 350 F for 30 minutes or until heated through.

Hot Artichoke and Spinach Dip

12 servings (I usually double it)

1 - 8 oz package cream cheese, softened

¼ cup mayonnaise

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

1 clove garlic, peeled & minced

½ tsp. dried basil

¼ tsp. garlic salt

1 - 14 oz can artichoke hearts, (drained & chopped)

(I used ½ of an 8 oz frozen package for a double batch)

½ cup frozen chopped spinach

¼ cup shredded mozzarella

• Mix everything but the spinach, artichoke & mozzarella in mixer.
• Gently fold in artichoke & spinach.
• Put in baking dish & top with mozzarella.
• Bake at 350° for 25 minutes.

Sweet Potato Surprise

4 sweet potatoes, baked and mashed

1 cup sugar

1/3 cup margarine, melted

½ cup milk

2 eggs beaten

1 teaspoon vanilla extract

Topping:

1 cup grated unsweetened coconut, dried or fresh (see directions for cooking fresh coconut)

1 cup pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/3 cup margarine

• Heat the oven to 375 degrees.
• In large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined.
• Transfer the mixture into a 2 ½ quart baking dish.
• In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly.
• Distribute the topping over the sweet potatoes.
• Then bake the casserole for 20 minutes or until lightly browned.
• Serves 6 to 8.

Grandma Hatton's Porterhouse Rolls

2 pkg dry yeast

1/2 cup warm water

1 Tbs sugar

• Mix together & let stand 20 minutes in warm room

1 cup scalded milk

1/2 cup sugar

1/3 cup oil

2 tsp salt

2 eggs beaten

• Mix these ingredients together well. Add 4 - 5 cups flour. Then add yeast mixture and flour, stir well, then knead until smooth. Add just enough flour to make a soft dough that can be handled well.
• Let rise to double in size.
• Roll out and cut into biscuits. Cut half way through each one and dip in melted butter. Fold over half way.
• Let rise in pan and bake at 350 degrees for 20 minutes or until brown.
• Makes about 30 rolls.

Easy Dinner Rolls

Mix in bowl.

2/3 cup scalded milk

1 cup warm water

½ cup butter or margarine (melted)

½ cup sugar

1 ½ tsp. salt

3 eggs

5 ½ to 6 cups white flour

2 Tbs yeast added with flour

• Knead for 10 min
• Let dough rise till double,
• For rolls, break off pieces and form into balls and put on cookie sheet.
• Let rise.
• Bake at 350 degrees for 15 to 20 min.

Variations:

2 Tbs. honey

1 cup Quaker Instant Oatmeal

1 cup whole wheat

2 Tbs molasses

Chilli, Indian Fry Bread & Wheat Bread

Here's another of Sharon's meals - that Mom made - and I'm posting - deligation at it's best!

Sharon’s Chili and Fry Bread

1 lb hamburger
1 cup chopped onions (I use 1 small onion)
¾ cup chopped green pepper
1 glove garlic minced
Brown and drain the above ingredients

Add:
1 16 oz can cut up tomatoes
1 16 oz can red kidney beans (drain and rinse)
1-8 oz can tomato sauce
2 teaspoons chili powder
2 teaspoons basil
½ teaspoon salt
¼ teaspoon pepper

Simmer 20 minutes. Serve over fry bread

Indian Fry Bread

Mix:
1 cup hot mashed potatoes
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons melted shortening
2 Tablespoons yeast dissolved in 2 cups warm milk
2 beaten eggs

Add: 6 cups flour approximately
Let rise/ roll out/ cut in squares/ fry

Sharon’s Whole Wheat Bread

Use Hard White Wheat

9 cups fresh ground hard white wheat
3 cups white flour
2 T Salt
½ cup powder milk

Mix slightly

Add:
½ cup canola oil
½ cup honey or sugar
2 T lecithin
3 eggs
5 cups very hot water from tap

Mix till moist

Add:
2 ½ T yeast
Mix 10 minutes

Add more flour if needed

Let rise. Flour counter. Cut into four equal pieces. Press out and roll to make loaf. Flour outside. Place in ungreased pans. Bake 400 degrees for 20-25 minutes.

Variations:
Add 2 cups 6 grain flour for 1 cup whole wheat flour
Can add cranberry dried things for fruit

Can roll and add butter, cinnamon and sugar and roll to make cinnamon loaf