It just wouldn’t be the holidays without Mother’s toasted pecans. They always seem to appear right before Thanksgiving and Christmas. Boy, are we lucky! I eat them by the hand full, on salads, on ice cream with just a dab of chocolate syrup.
Ann Jumper’s Toasted Pecans
Preheat oven at 300 degrees. Spread pecans on a cookie sheet. (You can use pecan halves or pieces) Dot with butter. About every 20-30 minutes stir pecans, add salt and more butter. Continue until desired brownness. It takes about 1 hour. Enjoy!
Just in time for the holidays, here’s the recipe for “Cranberry Crunch Pie”. If you’re looking for a different pie to make this year for Thanksgiving or Christmas add this one to your recipe file. It’s tasty and something different!
Cranberry Crunch Pie
3/4 cup dried cranberries
1/2 cup orange juice
1 frozen pie crust
1/3 cup butter, melted and cooled
1 1/2 cups sugar
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all purpose flour
2 oz. white chocolate baking bars, chopped
Soak cranberries in orange juice, cover and chill for 1 hour. Drain and reserve 1 tbsp. of orange juice.
Preheat oven at 325 degrees.
Mix together butter, sugar, eggs and salt. Add walnuts, flour and chopped white chocolate baking bars until combined. Stir in drained cranberries and reserved orange juice. Pour into pie shell. Bake for 65 minutes, loosely covered with foil for the last 30 minutes. Cool and serve.
After our Holiday Open House, I had numerous request for our “Almond Balls” recipe. The recipe is from Billie McLeod. She is a wonderful cook and a great family friend. These cookies are wonderful and perfect for the upcoming holidays.
1 cup softened butter (not margarine)
2 cups plain flour
1 tsp. almond flavoring
1/2 cup powdered sugar
1/2 tsp. salt
1 cup ground almonds
powdered sugar for dipping
Cream butter and sugar until fluffy. Add all other ingredients and mix until well combined. Roll 1 tsp. of dough into a ball. Place on a greased cookie sheet and bake at 325 degrees for 25 minutes or until light brown. Cool 25-30 minutes. Put powdered sugar in a bowl and dip cookie balls in sugar until well coated. Store in a tight container. Makes 4-5 dozen cookies. Enjoy!
This is my Great Grandmother’s recipe I remember eating when I was a child visiting her in Winterville, Georgia. She was know to everyone as “Bigmama”. This recipe is about as southern as you can get. It takes a while to prepare, but the results are delish!
Bigmama’s Chicken Mull
12 chicken breasts (remove skin and fat)
Cover with water in large pot, add 2 Tbsp. salt.
Bring to boil, reduce heat and cook til tender.
Strain broth, return to pot.
Grind chicken, add to broth.
Cook (low heat) uncovered til thickened.
STIR CONSTANTLY, about 10 minutes.
Add 1 1/2 tsp pepper, 7 shakes red pepper, 1 stick butter, 4 cups milk and 1 1/2 package ground saltines.
Return to boil, reduce heat and cook til thickened.
STIR CONSTANTLY, about 30 minutes. (About 45 minutes total cooking time after returning chicken to broth.
Serve with saltines and add Tabasco to serving.
What is your favorite “Fall Recipe”?
Email me your favorite recipe
you enjoy making this time of year
and I will share it with everyone.
This was one of the first recipes I posted on my blog. I don’t want people to miss it, so I’m posting it again, just in time for all those tailgate parties!
Joe’s Hot Sausage Dip
1 lb. ground sausage
1 10 oz. can original Rotel, drained
1 8 oz. package cream cheese, softened
3 cups shredded sharp cheddar cheese
Preheat oven at 350 degrees. Cook sausage in a large skillet, drain well. In mixing bowl, stir together sausage, drained Rotel, softened cream cheese and 2 cups shredded cheese. Spoon into a lightly greased 1 quart baking dish. Sprinkle 1 cup shredded cheese on top. Bake for 30 minutes or until bubbly. Serve with Scoops. Enjoy!
This is the perfect time of the year for a good apple cake. This is one of my favorite cakes, especially in the fall. An apple cake, right out of the oven…you just can’t beat that!
1 1/2 cup oil
2 cups sugar
2 tsp. vanilla
3 cups plain flour
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
3 cups diced apples (peeled)
1 cup chopped pecans
Combine oil, eggs and sugar. Add vanilla. Sift dry ingredients and add gradually to liquid mixture. Fold in apples and nuts. Pour into greased tube pan. Bake for 1 1/2 hours at 325 degrees. Enjoy!
Combine oil, eggs and sugar
This is one of my favorite fall and winter-time soups. I’ve been waiting to post this recipe until there was the “anticipation” of a chill in the air. Fall, football and a great bowl of soup! Everybody digs that! Special thanks to Woo Kelley for sharing her recipe with me.
2 lb. hamburger, browned and drained
1 large onion
2 pkg. dry Ranch Dressing
1 pkg. dry Taco seasoning mix, mild
3 cans beans; Black, Kidney and Pinto (1 each)
1 can Rotel tomatoes
1 can reg. chopped tomatoes
1 large bag frozen white corn (or 2 cans, drained)
2 cups water
Bring to boil and simmer until done.
This is an easy side dish that taste great! I love recipes where you just mix everything together and just pour into a casserole dish. Try this recipe at your next dinner party.
Easy Cheesy Broccoli Casserole
1 10 oz. package frozen chopped broccoli, thawed and drained
3 eggs, beaten
1 12 oz. carton cottage cheese
3 cups shredded sharp cheddar cheese
1 tsp. salt
1/4 cup butter, cut into small pieces
3 T all purpose flour
Grease 9×9 casserole dish. Mix all ingredients and pour into prepared casserole dish. Bake uncovered at 325 degrees for 1 hour. Cut into squares. Enjoy!
Need a good chicken dish? “Poppy Seed Chicken” is a always a crowd pleaser. I’m sure many of you have your version of this dish, but here’s mine.
Poppy Seed Chicken
2 or more cups cooked, diced chicken
2 cans condensed cream of chicken or celery soup
8 oz sour cream
1 small, diced onion
1 tsp. of lemon juice
1 stack Ritz Crackers
1 stick butter
Mix 1st five ingredients and place in a 13×9 inch casserole pan. Mix one stack Ritz crackers and 1 stick melted butter. Sprinkle on chicken mixture. Sprinkle poppy seed on top and bake uncovered at 350 degrees for 30 to 40 minutes, or until bubbly.