Oven Cooked Fudge

I love fudge but in the summer its to hot to stand and boil and make fudge. I found a recipe to make in the oven YES the oven! Give it a try and don't change any part of the recipe make sure not to stir the indgredients

* 1/2 cup milk
* 1 cup butter (no substitutes)
* 2/3 cup baking cocoa
* 2 pounds confectioners' sugar
* 2 teaspoons vanilla extract

Place the first four ingredients in the order listed in a 3-qt. baking dish (do not stir). Place in a 350 degrees F oven for 15 minutes or until butter is melted. Carefully transfer to a mixing bowl. Add vanilla; beat on high for 2 minutes.
At this point stir in 1 cup nuts, OR Marshmallows or Marble in some Peanut butter, or try Crunchy Peanut butter

Pour into a buttered 11-in. x 7-in. x 2-in. baking pan. Cool before cutting.

BBQ Beef Sandwiches and Coleslaw

This has become one of my favorites it takes a bit of Crock cooking time but so worth the wait.

BBQ Beef Sandwiches

2 1/2 pounds boneless pork roast
salt and ground black pepper to taste
2 cups strong brewed coffee
2 tablespoons Worcestershire sauce
2 tablespoons Dry White wine or Cooking Wine
10 cloves garlic

3 cups beef broth (or Chicken broth)
1 cup water
1 small onion, diced
1 pinch crushed red pepper flakes
2 (12 ounce) bottles barbeque sauce

1) Season the roast with salt and pepper. Place the seasoned roast, coffee, Worcestershire sauce, Wine, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker.
Set over night in Fridge

2) Cook another 3 to 4 hours on low the next day.

3) Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3 hours.

Serve on Buns (I am cheap I use the seeded Hamburger buns but bet they would be Awesome on Kaiser Rolls.

And for an Awesome side or put it right on the Sandwich add the coleslaw below

************************************************************
Coleslaw:

(I double this recipe for my house to feed 8)

* 1 (16 ounce) bag coleslaw mix
* 2 tablespoons diced onion
* 2/3 cup creamy salad dressing or Mayo
* 3 tablespoons vegetable oil or Canola oil
* 1/2 cup confectioners sugar
* 1 tablespoon white vinegar
* 1/4 teaspoon salt
* 1/2 teaspoon celery seeds

1. Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing (or Mayo), vegetable oil, sugar, vinegar, salt, and celery seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.( I make mine in the morning and let is sit in fridge till dinner time)

Pancake Recipe

This is my all time favorite Recipe from my mom and her mom.

Mix Dry indegredients

2 cups Flour
4 teaspoons Baking Powder
1 teaspoon of Salt
4 Tablespoons Sugar

Mix all dry ingredients and set to side

Take another Bowl mix together

2 eggs
2 Cups Milk
6 Tablespoons Melted Butter

Mix well with whisk pour into Dry ingredients mix well till you see light bubbles form Let this mix stand a good 5 minutes.

Heat pan 350 if using a electric skillet Medium high if using stove top fry pan

Whisk your mix again Take a 1/2 cup measuring cup, and use for dipping into batter pour onto hot pan. Let cook till bubbles form top of pancake, then flip cook for about 1 minute more.

Then serve

I double this recipe and makes plenty for the 8 of us

You can also add 1 cup of fruit to the mix before cooking.

Leftovers can be stored in freezer Then you just have to take them out and heat them up in a microwave for quick breakfast.

Watermelon Sorbet Summer Yummy

Need a quick yummy easy good treat this season? This is it you have to wait overnight but sooooo worth it in the end


Ingredients:

* 5 pounds seedless watermelon, cut into small chunks (6 cups)
* 1/4 cup sugar
* 1 tablespoon of lemon juice
* Pinch salt
* 1/2 cup light corn syrup

1.

Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2.

In a large saucepan, bring 1 cup watermelon puree, the sugar and lemon juice to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3.

Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

I actually put mine in a Plastic covered container that is about 9 x 6 in size works good and keeps it covered for freshness.

Enjoy!

Christmas Goodies

Part of this Christmas I plan on making some inexpensive goodies for the kids, thought I would share some recipes:

CHRISTMAS POPCORN BALLS

12 c. popped corn
1 c. light corn syrup
1/2 c. sugar
1 (3 oz.) pkg. strawberry or lime Jello

In 1 quart saucepan combine corn syrup and sugar. Cook, stirring with a wooden spoon over medium heat until sugar is dissolved. Without stirring, bring mixture to a full boil. Remove from heat and add Jello; stir until dissolved. Pour syrup mixture over popcorn and toss to coat well. With lightly buttered hands, form into balls. Place on waxed paper to set at room temperature. Makes about 1 1/2 dozen balls. Will keep for several weeks.


Sea Glass Candy:

Ingredients:
2 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/4 to 1 teaspoon flavoring oil(see Note), depending on strength of flavor
Liquid or paste food color(paste colors are more intense)
Confectioners' sugar

Directions:
Make an assortment of fruit or spice flavors in a variety of colors. A candy thermometer is very helpful, but not essential.

1.Lightly grease a cookie sheet. Place on a wire cooling rack.

2. Stir sugar, corn syrup and water in a medium-size saucepan over medium-high heat just until sugar dissolves.

3. Without stirring, boil until candy thermometer registers 300 degrees F. to 310 F.(or test by dropping small amount into ice water; syrup should seperate into threads that are hard and brittle). Immediately remove from heat and wait a minute or two for boiling to stop.

4. With a wooden spoon, stir in flavoring oil and
food color until blended. Immediately pour onto prepared cookie sheet. Let cool completely, about 20 minutes. Lightly dust slab of candy on both sides with confectioners' sugar, brushing off excess sugar. Break into small pieces. Store airtight. Makes 1 pound, 6 ounces(4 cups)
Note: Flavoring oils are available at most cake and baking-supply stores


Chocolate Caramels (Yummy)


Ingredients

* 1 cup sugar
* 1/2 cup light corn syrup
* 1 cup heavy cream, at room temperature
* 2 ounces bittersweet chocolate, finely chopped
* 1 tablespoon unsalted butter

Directions

In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.

Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
How to Temper Chocolate:

* From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres

Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.

One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.

Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.

The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.

A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

General Tso's Chicken

Kids been asking for Chinese so think I will be making this up Sunday yummy

Ingredients

* 1 large egg white
* 3 tablespoons cornstarch
* 3 tablespoons Chinese cooking wine, or dry sherry
* 3 tablespoons soy sauce
* 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
* 1/4 cup chicken stock
* 2 teaspoons white vinegar
* 2 teaspoons sugar
* Vegetable oil, for frying
* 12 dry red chile peppers
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 1/2 teaspoon red pepper flakes
* 1/2 cup sliced green onions
* 1/2 cup roughly chopped lightly toasted cashews
* Green onions, sliced on the bias, garnish

Directions

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Tarragon Green Beans

I love tarragon and looking for a different vegetable to do besides the corn came across this recipe from Martha Stewart Living. Sounds yummy and a good one for Thanksgiving.

Tarragon Green Beans


Ingredients

Serves 8

* 3 tablespoons unsalted butter
* 1 large shallot, finely chopped (1/2 cup)
* 2 pounds green beans, trimmed
* 1/2 cup dry white wine
* 2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
* Coarse salt and freshly ground pepper

Directions

1. Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
2. Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

I have my Juniors Pumpkin Cheesecake Recipe listed on the blog too

And Yummy Herb Rolls,and Apple Peanut Butter Fudge!

Apple-Peanut Butter Fudge Recipe

1 6ounce package (1cup) semisweet chocolate chips
1/2 of 10 oz Marshmallow Creme
1/2 cup peanut butter
1 teaspoon vanilla
2 cups sugar
2/3 cup apple juice

In a bowl combine chocolate,marshmallow creme, peanut butter, and vanilla.
In a buttered heavy 2 Qt. saucepan combine sugar and apple juice.
Cook and stir over medium heat till sugar dissolves and mixture boils.
Continue cooking and stirring to soft-ball stage. (240 degrees on candy thermometer)

Remove from heat; quickly add chocolate mixture.

Stir just till mixture is blended. Pour into buttered 9x9x2 inch pan, cool; cut into squares. Makes 36

Ya yummy huh perfect for snacking Thanksgiving night. Or to make a batch as a Gift and give some away to friends, family, maybe that elderly neighbor down the road!

Recipe is from Treasury of Christmas Crafts n Foods book by Better Home and Gardens 1980

Juniors Pumpkin Cheesecake Recipe

Ok this is my favorite thing I look forward to making each year so much so I make 2 lol. yes 2 of these wonderful cheesecakes and so worth to enjoy at night especially after cooking all day. I do make these the day before Thanksgiving.

If you don't like Plain ol Pumpkin Pie which I don't this is a wonderful recipe to substitute and still have pumpkin on the table.

I thought about making the apple so I will post below this recipe but decided yep gonna make the pumpkin it is my favorite:

From the Juniors Restaurant Cookbook

1 recipe thin sponge cake (posted below)

For the cream Cheese filling:

4 8oz cream cheese

1 2/3 cups sugar

1/4 cup cronstarch

1 Tablespoon PURE vanilla extract

3/4 cup heavy whipping cream

1) Preheat oven to 350 generously butter a 9 inch spring form pan Make the batter for sponge cake as recipe directs. eveny spread batter on the bottom of the pan and bake until set and golden about 10 minutes Pace the cake on wire rack and cool (do not remove it from the pan)

2)While the cake cools make the cream cheese filling Place one 8 oz package of cream cheese, 1/3 cup of sugar and the cornstarch in a large bowl Beat with an electric mixer on LOW until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese

3) Increase the mixer speed to high and beat the remaining 1 1/3cup of sugar,then beat in the vanilla. Blend the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy Cream. At this point mix the filling ONLY until completely blended Be careful not to over mix the batter

4) Gently spoon on the cheese filling on top of the baked sponge cake layer Place the spring form pan in a large shallow pan containg in hot water that comes about inch up the sides of the pan Bake the cheese cake until the center barely jiggles when you shake te pan about 1 hr.

5) Cool the cake on a wire rack for 1 hour Then cover the cake with plastic wrap and refrigerate until it is completely cooled at least 4 hours or overnight. Remove the sides from the spring form pan slide the cake off the bottom pan onto a serving plate.

If any cake remains cover wit plastic wrap and refrigerate.

PUMPKIN CHEESECAKE

1 recipe Thin sponge cake layer (recipe follows below)

1 cup solid canned pack pumpkin

3/4 teaspoon cinnamon

1 recipe of juniors Cream Cheesecake (Above)

1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer

2) in med bowl Blend Cinnamon and pumpkin till smooth

3) Make the Cheesecake filling. Add the spiced pumpkin after blending in the eggs.

4) Bake the cake as indicated in cheesecake recipe Remove it from pan then cool and serve. store as you would the reg recipe

Thin Sponge Cake Layer for Cheesecake

1/2 cup sifted cake flour

1 teaspoon baking powder

Pinch of salt

3 Extra large eggs

1/3 cup plus 2 Tablespoons Sugar

1 teaspoon PURE vanilla extract

3 drops Pure Lemon Extract

3 Tablespoons unsalted butter melted

1/4 cup cream of tarter

1) preheat oven to 350 and generously butter a 9 inch spring form pan Sift the cake flour, baking powder and salt together in a med size bowl and set aside

2) Beat the egg YOLKS together in a large bowl, with an electric mixer on high for 3 minutes Then with the mixer still running gradually add the 1/3 cup of sugar and continue beating until light yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extract

3) Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear Then blend in the butter

4) In a clean bowl, using clean dry beaters beat the egg whites and cream of tarter together on high until frothy Gradually adding the 2 remaining Tablespoons of sugar continue till soft peaks form. Stir about 1/3 cup of the whites into batter then gently fold in the remaining egg whites (don't worry if a few white specks remain)

5) Gently spoon the batter into the pan, bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes Let the cake cool completely in the pan on wire rack while you continue making the cheesecake filling Do not remove the cake from pan

Here is the Juniors Apple Cheesecake Recipe:

Junior's Sponge Cake Crust (recipe at bottom)

For the apple filling:
3 large firm, crisp red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon

For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

For the apple-caramel topping:
2 large firm, crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping

1. Make and bake the sponge cake, and leave it in the pan. Keep the oven on.

2. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.

5. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with the lemon juice (this keeps them from turning brown). Release and remove the sides of the spring form, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).

6. Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.

Junior’s Sponge Cake Crust

- makes one 9-inch crust

Ingredients

1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Procedure

1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool.

Enjoy!

Herb Roll Recipe

So I am getting together my recipes for Thanksgiving, (I buy all specials the next few weeks) So I make sure I have a list in my purse so when I go to the stores I can start grabbing the sales and making sure we have everything for Thanksgiving so I thought I would share with you some of the recipes I plan on making for this years Thanksgiving dinner MMMMmmmmmmm.first off is my favorite roll recipe I love this one and it is an easy roll to make and soo good to have with dinner, or like me to snack on yummy yummy I love bread. Hope you enjoy

Herb Potato Rolls

3 tablespoons potato flakes
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup white sugar
1 teaspoon white sugar
2 eggs
1 teaspoon salt
1 tablespoon active dry yeast
6 1/2 cups all-purpose flour
1/2 cup boiling water
1/2 cup warm water (110 degrees F/45 degrees C)

Pour the boiling water over the instant mashed potatoes and set
aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The
1/2 cup very warm water and the teaspoon sugar to the yeast and set
aside. Add the potatoes to the milk mixture.

Seperate Bowl
Start adding the flour, then eggs, one at a time, beating with a
mixer or dough hooks.After you have added 2 eggs and 2 cups of flour
add

2 teaspoons Rosemary
2 1easpoons Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Thyme

Mix low with beater till blended it Should look like large crumbs then
Add yeast mixture and all but 1 cup of the remaining flour and salt.

Use the reserved 1 cup of flour for kneading. Knead the dough for
about 5 to 6 minutes minutes on a floured board.Kneading is important
with this roll It should absorb the 1 cup of flour (I Put the reserve
1 cup on a cutting board spread then lay the dough on it)

Place the dough in a large greased bowl, being sure to grease top of
dough also Just lightly. Cover dough with plastic wrap then with a
piece of foil.

Let rise once and make into rolls. I use approx 1.5 inch size balls
lay on lightly greased cookie sheet LEt rise again till double in
size (This point I just put a towel over to rise)

Bake in a preheated 375 degrees F (190 degrees C) oven for about 8 to
10 minutes. These tend to cook fast you don't want these brown on top
just to that point of Starting to turn brown

Take out cool

Serve with butter or be like me and just eat them LOL

They store good in an airtight container, make sure completely cool
if storing

Enjoy!

Simmering Potpourri Recipe

1 cup Orange Peel
1 cup Broke Cinnamon Sticks
1 cup Whole cloves
1 cup Star Anise.

Mix together.......Can be put in just a bowl. but does wonderful in a old pot on the stove 1/2 cup mix to 1 cup water burner on warm :)

Its cold and potpourri

It is cold here in Florida tonight. Actually might have to bundle up in the morning. It feels good and making the upcoming Halloween Feel more like fall. Lovin it to bits.

I wanted to post a recipe this was one my mother did for years for craft shows So yummy smelling one of my favorites and I was thinking it might a nice addition for a seller for you all that do craft shows or gift shoppes. Or just make up a batch and make some pretty little bags with ribbons as Thank you enclosures for you customers you mail orders to this year.

Have a beautiful day!!

Mom's Christmas Potpourri

1 gallon small 2" pieces of mixed evergreens up to 5 is great!!
1 quart small pinecone's
1 to 2 cups dried orange peels
1 cup cinnamon sticks broken
1 cup of whole cloves
1 cup coarse rock salt
1 cup dried berries or flowers
1/2 cup of whole allspice
10 to 20 drops of cinnamon oil

In a large bowl toss together first 8 ingredients. Sprinkle with drops of cinnamon oil, toss again to mix well.

You can put these in large clear baggies to sell I believe we used 1 quart bags. Add a little note to say Christmas potpourri, use in a bowl, or cut some holes to release scent

Or just put some in a bowl to sell.
Put some by your area of checkout and open one bag......people will grab them up!!

I add glitter sometimes to the mix too.

You can always add a nice Thank you tag to each bag :)

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