Christmas Crack

 Oh my goodness, this stuff is delicious!  Michelle set out a bowl of it during a ballgame and it was inhaled in minutes.  My husband could not stop eating it and said after, "I absolutely forbid you to get this recipe!  I can't control myself!"  But, here it is.  Michelle's delicious Christmas Crack.

Christmas Crack

12.8 ounce box of Rice Chex Cereal

12 ounces box of Golden Grahams cereal

7 ounces shredded coconut

4 ounces slivered almonds

1 1/2 cup butter (three sticks)

2 cups sugar

2 cups light corn syrup

Combine the cereals, coconut and almonds in a large bowl.

In a large saucepan:

Combine the butter, sugar, and corn syrup to soft ball stage.  Pour over the cereal mixture and stir until all is well coated.  Pour mixture onto two large cookie sheets to cool.  Stir occasionally to prevent clumping.  Store (ha!) in an airtight container.  

Optional:  You can add marshmallows or chocolate chunks if desired.  

Christmas Salad

 This is one of the most delicious green salads I've ever had.  Michelle made it for our Christmas dinner.  Because it is red and green, it is called Christmas salad, but it would be delicious any time.  The dressing is delicious.

Christmas Salad

14 cups Mixed spring greens (Michelle found a bag of crunchy greens at Sam's club that were really good and lasted a long time*)  

2 1\2 cups orange segments from oranges, clementines or canned mandarin oranges

1 cup pomegranate seeds or dried cranberries

1 cup feta cheese

1 cup candied pecans, chopped

Dressing

 3/4 cup olive oil

2 T. honey

4 tsps. Dijon mustard

4 T. Apple cider vinegar

2 T. green onion, minced

Salt and pepper

Put all of the salad ingredients in a bowl and toss together. In a small bowl, whisk together the dressing ingredients.  Serve salad with dressing.  

*Tip:  Put a dry, paper towel in with the greens after you open them.  It will absorb the moisture and help them last longer.

White Chocolate Peppermint Rice Krispie Treats

   Michelle served these delicious Rice Krispie treats.  They were so good.  She and her dad both love Rice Krispie treats and this recipe bumps them up a notch!

White Chocolate Peppermint Rice Krispie Treats

1/2 cup butter

2 10-oz bags mini marshmallows

1/2 tsp. peppermint extract

1 12-oz box Rice Krispie cereal

1 11-oz bag white chocolate chips

1/2 cup crushed peppermint candy

Melt butter in large heavy pan over medium heat.  Add 1 1/2 bags of marshmallows.  Stir until melted.  Remove from heat and add the peppermint extract.  Then add the cereal and stir and stir until well coated.  Add the remaining marshmallows and white chocolate chips.  Stir until well combined.  Line a 9x13 pan with parchment.  Spray with Pam.  Pour the mixture into the baking dish and press down firmly.  Sprinkle the crushed candy over all.  Press down.  Let chill then cut into squares.

From homeandkind.com

Caesar Pasta Salad

 This is an easy and very delicious pasta salad.  Originally, I got the recipe from my sister, Joan.  Now we all make it.

Caesar Pasta Salad

1 pkg. rigatoni or other pasta, cooked el dente and drained

Caesar Dressing

1/2 cucumber, seeded and diced

2 Roma tomatoes, seeded and diced

Sprinkle the veggies with lemon pepper or Mrs. Dash

1/2 cup canned Parmesan cheese

1/2 cup fresh grated Parmesan cheese

Mix all together and chill.  Serve.

Lorene's Deviled Eggs

 We had an unusual Thanksgiving as Ken was just released from the hospital.  I didn't cook a thing.  Ken's dear sister Lorene brought us a full Thanksgiving dinner, including delicious, deviled eggs.  I begged the recipe and have since made them myself.  They are so delicious.

Lorene's Deviled Eggs

6 eggs, hard boiled

1/4 cup mayonnaise

1 tsp. pickle juice

1 tsp. mustard

1/4 tsp. salt

Dash of pepper

1 tsp. chives

Cut the eggs in half and remove the yolks to a small bowl.  Mash the yolks.  Add the other ingredients and mash together and mix until smooth.  Fill the whites with the yolk mixture.  Sprinkle with paprika.  

Shawna's Pecan Pie

 I have two excellent pecan pie recipes on this blog.  I alternate back and forth between them.  Our friend, Shawna brought over a delicious pecan pie for our Thanksgiving dinner.  It was different than my recipe and we loved it.  I asked for the recipe and when I received it, found out why it is different.  It doesn't have corn syrup in it.  I definitely will be making it.  Thank you, Shawna!

Pecan Pie

2 large eggs, room temperature

1 cup brown sugar

1/2 cup butter, melted and cooled

1/4 cup white sugar

1 Tablespoon flour

1 Tablespoon milk

1 tsp. vanilla

1 cup chopped pecans

1 unbaked pie shell

Pecan halves

Preheat the oven to 400.  Whisk eggs in a large bowl until foamy.  Whisk in the melted butter.  Add the sugars and flour.  Whisk until well combined.  Add milk and vanilla.  Stir in pecans.  Pour into the pie crust and decorate with the pecan halves.  Bake for 10 minutes, then reduce heat to 350 and continue to bake until the filling is set, 30 or 40 more minutes.  Cool.

Butter Beef

 This dish is so easy and so delicious!  It smells so good as it cooks all day. The meat just melts in your mouth.  It takes about one minute to put together.  We love it over mashed potatoes, but I'm sure it would be good over noodles or rice as well.

Butter Beef

2-3 lbs. stew beef (I buy a big package at Costco, divide it in two and label and freeze both halves in gallon ziplock bags.  I put one bag of the meat, frozen, into the slow cooker)

1 package dry onion soup mix

1 onion, chopped

1 box mushrooms, sliced (optional)

1/2 cup butter (one stick)

Put the frozen beef in the slow cooker. Add the onion. Sprinkle the dry onion soup mix over the meat and onion.  Put a stick of butter on top and cover.  Cook on high for 4 hours or low for 6-8.  Add the mushroom in the last hour or two.  Serve over mashed potatoes, noodles, or rice.