Posts Tagged ‘recipes’


Christmas is almost here and this is a sure favorite!  This is always a crowd favorite.  Our Amish friends in Indiana served this to us and I thought I had died and gone to heaven!

Salted Toffee Pretzel Bark
• 1 bag mini pretzels (at least 4 or 5 cups)
• 1 cup butter (not margarine)
• 1 cup brown sugar
• 12 oz. bag semi-sweet chocolate chips
• Sea salt (if desired)
1. Line 11 x 17 cake pan with parchment paper.
2. Cover the bottom with a layer of pretzels.
3. Combine butter and brown sugar in a saucepan over medium heat, and bring to a full boil. Stir continually.
4. Pour slowly over the pretzels.
5. Place in a 350° oven for 8 minutes, or until bubbly all over.
6. Remove from oven and sprinkle evenly with chocolate chips.
7. Let sit for a minute to melt the chocolate.
8. Then smooth chocolate surface with a spatula.
9. Sprinkle with sea salt if desired.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping. Or lift out of pan onto a cutting board and cut with a pizza cutter to make bars.
12. Remove from the pan and break into bite sized portions.

 

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Chocolate Cake with Salted Carmel Frosting

My husband is a BIG lover of chocolate and I am a BIG lover of salted caramel!  What a perfect combination.  Anyone that knows me knows that I am not a talented baker. When a friend gave me this recipe I thought I would give it a try.  It was wonderful. You prepare the salted caramel then add 1 cup to your frosting…ANY frosting!  Store the remaining in the refrigerator. Now that is something even I can handle. (more…)

This was given to us by an elderly friend and was honestly some of the best Banana Nut Bread that I’ve ever had. She added that it she believes it’s because of the cream cheese in the batter. The cream cheese adds so much to this recipe. Plus, she stressed not to skip roasting the pecans! The roasted pecans are the perfect addition. Roasting the nuts brings adds so much flavor! To roast them,  place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes lightly toasted. She sprinkled a few pecans over the top of the batter before baking. She also left a small chunks of banana in the batter.  Mmmmmm! Mmmmmm!  It makes 2 loaves = 1 for the freezer! (more…)

The carrots were amazing!  They roasted 2 pounds of baby carrots in the oven at 400 degrees for about 20 minutes with some seasoning (Weber makes a good pre-mixed one or use what you have) and a little olive oil.  They were pulled out of the oven and drizzled with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes.  They were still a little crunchy, roasted to perfection & tasted wonderful!

Found this on pinterest! Just a picture and text.  The recipe does sound great and I love carrots!

I must say I do love elegant finger food!  And I really like brussel sprouts. You either love ‘em or hate ‘em. I happen to have almost an obsession with them!

Being from the hollers of Ky, I had no idea what Prosciutto was.  We just call it fancy ham around here. Well, that’s basically what it is. Prosciutto is a salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced. So there you have it. (more…)

Pumpkin Cream Cheese Swirl Bread

For a little piece of Roman advice, “Never get up from the table without thinking you have eaten something more”  Ah!  Instead of devouring this whole loaf, I will spare the limits of gluttony and share.  Hope you enjoy this fall recipe as much as I do. (more…)

This Amish Cake is not like the other Amish Apple Cakes that I have tasted in the past.  When I was searching the internet for recipes, I did not find this one.  No wonder it was so amazing! Thanks Vera for this recipe 🙂 (more…)

Kentucky has been steaming hot this year and so has the grill!  Since one family member is on a gluten free diet now, I have been trying new recipes…or adjusting old ones. (more…)

Being from Ky. I just automatically thought everyone knew what transparent pie, burgoo, Ale-8 and hot browns were.  The biggest difference between a classic chess pie and a transparent pie is the addition of cream to the latter. Chess pie will also sometimes have vinegar added, to cut the sweetness, but I don’t think it makes a difference (except to add a little extra wang). Chess pie is basically cheesecake pie. I’ve seen chess pie with meringue, too, which should not (in my opinion) go on transparent pie.

Friendly Note: People in Ky. may call meringue – ‘Calf slobbers!’ Oh my, you never know about Ky. slang. (more…)

<I have updated the recipe to correct the poultry seasoning after hearing from you. Thanks!>

If you were raised in the south then you probably grew up on home made chicken and dumplings. But you also know there is an art to get those dumplings right. Every country cook has their own little secret. I’ve been told the secret is to add the dumplings to a “rolling, boiling” stock…and sometimes they do and sometimes they don’t. In most of my cases the dumplings just don’t! In the cases when the dumplings DON’T and you’ve spent all Sunday morning working on them only to find they they’ve dissolved into the broth. Still, even with all the trouble dumplings can be, they’re still a southern Sunday favorite.

This is an excellent casserole recipe which actually taste like dumplings. I have also added a bag of frozen mixed vegetables to make a chicken pot pie which made it a more complete meal. It has always received a thumbs up rating at our house! (more…)