HAPPY NEW 2012! BLACK EYED PEAS AND LEMON CHIFFON CAKE

Well, I've been in a bit of a slump.......Holidays have been really difficult for me but must "get a grip" so here I am again........Lots of traditions for New Years Day meal.......one of course is good luck for the new year if you eat black eyed peas.  Now, I have never found them too exciting by themselves but here is a recipe that perks them up a bit.

Heat a little olive oil in a skillet.......add sliced onion (about 1/2 cup) some sliced mushrooms (about 1/2 cup) and about 2 smashed garlic cloves.......Saute til onions are soft.
Add about 1 1/2 cups chicken broth (could use vegetable broth but I find it very boring.)  Then add about 1/2 Tblsp of tomato paste, a can of drained black eyed peas, salt, pepper and a good dash of Tobasco.  Reduce the heat to med low and simmer about 20 min........until sauce thickens a bit..........Then, optional, stir in a bunch of greens (kale, turnip or mustard greens) THIS is very southern...........I live in the south now! 
I will serve these with baked ham (bone in) mashed potatoes, red eye gravy and corn bread.

I woke up so hungry for this cake.......Lemon Chiffon........not sure where I got this recipe but it is totally delightful!!  Great dessert for you New Years Dinner.

In big bowl combine.......2 cups flour, 1 1/2 cups sugar, 1 TBLSP baking powder, and one tsp salt. Mix it up with your hand and make a well in the middle.......
Add 3/4 cup water and 7 egg yolks,1/2 cup vegetable oil, zest of two lemons and 2 tsp vanilla.
Whisk the dry ingredients into the yolk mixture til the batter is smooth. Set aside.
In your mixer beat 8 egg white and 1/2 tsp cream of tarter til frothy.......Increase speed of mixer and beat til the whites are stiff But not too dry.  This was a problem with me for years......in making an angel food cake........I was beating my whites way too long.......SOFT peaks! 
Then fold 1/3 of beaten whites into the batter, folding, then fold in the rest of the whites........Pour into a ungreased tube pan and bake 1 hour at 325 degrees.......when done.......prop your pan upside down on a wine bottle and cool completely.  Then Run a long knife around the edge of the cake and dump out on plate.
Frosting........
Mix together: 1 1/2 cups powdered sugar with 2 Tblsp PLUS one tsp of fresh squeezed lemon juice, 2 Tblsp melted butter and 1 tsp of lemon zest.
Smear this on top and let run down the sides.........just made my mouth water!!

Don't forget to put out bird seed on New Years Day.........this gives you "nesting" good luck!

CHRISTMAS PAST

Today..........no recipes........just Christmas thoughts.  This could be sad........but I won't allow my mind to go there so its just going to be fun Christmas memories.
If you are with young children in your life........you are now establishing Christmas traditions that will last a life time.  If you are older.......you have the memories that can fill you heart and mind of those special Christmas days.
I was always so busy during the holidays with baking and making candy, etc. I filled baskets and sacks with goodies that we delivered to friends and family.  The last day of school before Christmas vacation........I made Cinnamon Rolls for all of the kids teachers.......I was told they used to fight over what teachers got my kids so they could look forward to the rolls at Christmas!!  A little egotistical but the truth!!  We always had a big tree and hung the stockings on the fireplace.  On Christmas Eve we had hot chocolate and we all gathered around while I read from the Bible about the birth of Christ.  The kids were so excited, always hard to go to sleep.  Christmas morning, of course, they were told they couldn't go into the living room until all the family was up and ready to go in together........then it was a mad dash to the presents. A special memory was when Jode was just 10 years old and he got a real motorcycle for Christmas.  He was on crutches at the time from a surgery on his feet.  We put the motorcycle in the house by the front door and he didn't see it at first and when he did he ran as fast as he could laughing all the way.  This was a touching time, as each of the other kids were so excited for him. We took the bike outside and he hooked his crutches on the license plate and drug them behind the bike..........and away he went..........!  After the presents we had breakfast.  We always had the doughy "pull aparts"........( if you read my other blog......you'll understand) and then they all proceeded to Grandmas house next door.  They opened presents there and then we had to wait and wait and wait for Christmas dinner with the wonderful smells coming from the kitchen.  It was always the same, turkey, dressing, mashed potatoes, gravy, wild rice, fruit salad, homemade rolls, cranberries (two ways) sweet potatoes and succotash.  Pies for dessert.  If she ever wanted to change the menu the kids would resist so strongly.........that it stayed the same.  It is the same for me.........and the same for all of my kids.........exactly the same. We always had friends, Becky, Cal, Kwint and Misti Lane........Lessie Simms and Grandma Mildred were always there. Anyone without family around was always invited.  Gram had a puzzle set up in the living room to work on while the kids fell sound asleep on the floor by the tree.
These are my thoughts today..........I hope they spurred some memories for you. Cherish every minute and store those thoughts in your memory bank so someday..........a long time from now..........you can find those memories that will make your Christmas day special.........!
MERRY CHRISTMAS!

HAPPY CHRISTMAS EVE EVE......MOCHA BUCHE DE NOEL

Okay..........this is such a special dessert for Christmas.........one of my favorites!  Your family and friends will rave..........a little involved but not that bad...........try it!  It is basically a cake rolled up like a jelly roll with a mocha filling and whip cream frosting!! My mouth is watering!

First you make this cake on a cookie sheet.
Grease your cookie sheet line with wax paper and grease the wax paper
Separate 6 eggs
In your mixer beat the egg white until soft peaks.  Sprinkle in 1/4 cup sugar very gradually.
Beat til stiff glossy peaks form....set aside.
In another bowl with your mixer (or if you only have one bowl.......put the egg whites you just finished beating in another bowl..........wipe out your mixer bowl and use for egg yolks)
Beat the 6 egg yolks and 1/4 cup sugar til thick and pale yellow......about 2 min.
In low speed add:
2 Tblsp of instant coffee granuels or espresso (I use instant espresso) that you have dissolved in 2 tsp of vanilla
Mix til blended
Now add:
1/2 cup cocoa, 1/2 tsp baking powder, 1/8 tsp salt (that you mix up with your fingers)
Mix til blended
Now fold in those egg whites that you set aside.......remember folding is NOT stirring but gently folding over and over with a spatula
Spread this batter onto your greased pan
Bake 375 for 12 to 15 min.........watch it.........when it springs back when you poke it in the middle it is ready. Cool for 10 min on a rack.
Sprinkle a clean kitchen towel with cocoa. Now dump the cake upside down on to the towel sprinkled with cocoa.........carefully peel off the wax paper..........
Starting at long side.......gently roll the cake up with the towel inside. Like a jelly roll........place on your cooling rack and cool for about an hour.
When cool..........Beat one cup of whip cream and 1 Tblsp of instant coffee or espresso and 1/4 cup powdered sugar til nice stiff peaks form.  Lick the beaters.........this is soooooooo good!
Very gently unroll the cake and spread this cream mixture all over.........gently roll back up....WITHOUT the towel.....might crack but its okay.........Gently transfer this to your serving tray........if you don't have one long enough........you can cut this in to two pieces and put them side by side.........
Now.......beat another cup of whip cream with 2 Tblsp sugar til nice and stiff
Frost the log with long streaks like the outside of a tree.......IF you want this outside to look brown........you can add a tiny more instant coffee.granuals......I like to decorate the top of this with a spring of holly and berries.......keep in frig til ready to serve.....the slices are beautiful!

MERRY MERRY CHRISTMAS!! I am so happy that so many of you enjoy my blog........I wish all of my readers would sign up.......I hear from so many of you that haven't signed up........anyway, it doesn't matter........I so enjoy doing it........if you have anything you might like to have a recipe for please email me or FB me.......believe me........I'll fake it.......if I don't have it!  LOL

CHRISTMAS MORNING BREAKFAST

For 50 years I have made "pull aparts" for Christmas morning breakfast.  It is a real joke with my kids..........as I always made them from scratch early in the morning......and they were so anxious for breakfast......they never got completely done!  They laugh about the doughy "pull aparts" we had every Christmas!  Well, they are absolutely delicious but Misty made me promise not to ever give out my sweet roll recipe so I have another solution for Christmas morning........you can make the night before.

Breakfast Casserole:

Brown 1/2 pkg of breakfast sausage.......I use Jimmy Dean HOT sausage set aside
Put in a casserole dish  2 cups cubed day-old bread,
5 eggs, 1 cup cheddar cheese shredded and 2 cups milk. Now, you should spice this
up a bit with a little dry mustard, salt, pepper, shot of cayenne and anything else you
might like........put this into the milk.
Now, on top sprinkle the cooked sausage.......maybe some chopped onion, green peppers
and tomato.........that is all optional. Maybe some mushrooms. 
Put in frig for over night........Bake the next morning at 325 degrees for 1 hour.
I know its not "pull aparts" but it makes a busy Christmas morning much more relaxed.
Blame Misty........about the roll recipe!! LOL

JODE'S FROSTED PUMKIN COOKIES

This recipe is hand written on an old yellowed school paper by Jode.  It is a delicous cookie and will forever be a favorite of mine.  I am going to write it exactly as he wrote it.

PUMKIN COOKIES:

1 cup shortening (I use butter)                     2 cups flour
1/2 cup light brown surgar                           1 tsp soda
1 cup pumkin                                                 1 tsp baking powder
1 egg                                                              1 tsp cinnamon
1 tsp vanilla                                                    1/2 tsp salt
                                                                         1 cup chopped nuts

Preheat oven at 350 degrees.  Cream shortening, and surgars.  Add pumkin and eggs, vanilla.  Mix well.  Add sifted dry ingredients and nuts.  Drop from tsp on ungreased sheet and bake 10-12 min.. Cool.  Frost with penuche frosting.

Penuche Frosting:
Boil 3 Tblsp of butter and 1/2 cup brown surgar for 1 minute.  Cool.  Add 1/4 cup milk.  Beat.
Add about 2 cups powdered sugar until spreadable.

That is exactly like he wrote it.  I have made these many times........and if you like pumpkin......you will love these........they are a soft cookie and the frosting is really great.......its also good on chocolate cookies.

CRANBERRY RELISH

A break from candy and cookies...........not sure what you will have for Christmas dinner but whatever it is..........cranberries goes well.  We really only have fresh cranberries for Thanksgiving and/or Christmas.........so take advantage.  Cranberries are not only good for you but very versatile........lots of things you can do with them.  At our house Bob likes the boiled berry sauce.  Its good but the cranberry relish is my favorites and I make this every year.  I usually make both kinds.

In a saucepan bring 1 1/3 cup of sugar and 2/3 cup water to a boil. Stir til sugar is dissolved. Reduce heat to low and simmer for about 5 minutes.  While this is simmering..........Cut up two nice looking small oranges.......including skin and pith into about 1 inch pieces..........If you have a food processor........you are blessed..........if not..........use your blender.  Throw the orange pieces and 2 cups of frozen or fresh cranberries, 1/4 tsp cinnamon, 1/4 tsp cloves into the blender and pulse til chopped up into small pieces........this just made my mouth water! LOL..........add the sugar syrup and pulse again..........put in a bowl and stir in 2 Tblsp chopped crystallized ginger. Chill..........keeps a long time.
When I have some left..........I make some orange jello.......add the cranberry relish just before jello is set, along with a cup of whip cream...........great left over dish!!

JEANNE BASS' ENGLISH TOFFEE

This is one of those recipe cards that is brown, torn, faded and an absolute jewel in my recipe box.  Jeanne Bass gave me this recipe, probably 40 years ago!  I make it every year.........no way to improve on it.........its an old standby that comes out perfect everytime.  I can see her sitting across Marilyn Iversons bar and jotting this down for me..............

Mix in a heavy skillet:
1 cup sugar
1 cup of butter (2 cubes)
3 Tblsp karo syrup
1 Tblsp water.
Cook over med low heat, stirring constantly for about 15 min.  It will turn light brown.  When it brittles in cold water test, remove and pour onto a cookie sheet..........while warm......lay two Hershey bars on top........when melted smooth around.
Now........this was in the day before we used candy thermometers........so go to the brittle stage if you have one.........otherwise.......you just take a drop of the candy and drop it into a cup of really cold water.........if it turns to brittle........its done.  You can sprinkle the top with chopped nuts if you want.

I always include this is Christmas gift baskets........Christmas is such a fun time to share our baked goods and candies.........now there are so many fun containers to pack the goodies in it makes it much easier to deliver them. 

MILLIONAIRE SHORTBREAD........FROM AARP......CAN YOU BELIEVE IT!

It seems only a few years ago that I was making fun of people in AARP.......I still find it amusing.....but NOW I am one!!! So hard to believe, where did the years go?  Anyway, I wouldn't normally post a recipe from someone else but this turned out to be too good to forget about.  Its really good and quite easy. Would make a great cookie for a Christmas party.

Oven 325 degrees........butter a 9 x 13 pan
Crust:
In your mixer put 1 cup (2 cubes) of slightly soft butter, add 2 cups flour, 1/2 cup brown sugar and 1/2 tsp salt.  Mix it up. Mush this up into a ball and then press it into your buttered pan.  Bake for about 40 minutes.
Caramel:
In a saucepan melt one cup of butter over low heat.......Stir in 1 cup of brown sugar, 1/4 cup corn syrup and 1 can (14 oz) of sweetened condensed milk.  Bring up the heat to med low and bring to a boil stirring all the time. Boil for 4 min. (this time is needed to be sure the sugar is melted) Remove from the heat and add 1 tsp of vanilla and 1/2 tsp salt. Stir, pour over the baked crust and let it cool.  When cool.........melt 3/4 lb (not cup....pound)of chocolate and pour over the caramel.  I had to put mine in the frig to set the chocolate......When set, cut into squares..These are just excellent, even if the recipe did come from AARP..........I actually refuse to read the bulletin but Bob faithfully reads it and he is the one that suggested this recipe.  I am pretending that I am not old!! LOL

THE BEST FUDGE I'VE EVER MADE!

At least that is what it says on my old, old recipe card!  It is dated 12/94.  Now, really have you ever eaten bad fudge?  Well, maybe.  I make this every year and it is always the best.

Line a 9 x 5 loaf pan with foil.......leaving edges hanging out so you can remove and cut into squares when set. OR what I do is just butter an 8 x 8 pan and proceed.
Put in a metal bowl the following:
6 oz semi sweet chocolate
1/4 cup marshmallow cream
1 1/2 oz unsweetened chocolate chopped
1 tsp vanilla
1/4 tsp almond (I think this is the secret)

Then in a heavy saucepan add:
1 1/2 cup sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup butter (1/2 cube) cut up
Stir and cook over med low til sugar dissolves.  Turn to med high and bring to a boil. Stir with a wooden spoon (Always use a wooden spoon when making candy) Stir and cook til candy thermometer reads 234 degrees.  Pour this mixture over the mixture in the bowl and stir like mad..........Stir in 3/4 cup chopped almonds or whatever........Spoon into pan and let set a couple hours.  This might be a little more work than most fudge recipes..........but I always believe when a recipe calls for a little more work............it is always a little better!!

ITS GETTING CLOSE.........TIME FOR CANDY AND COOKIES!

Okay it is the countdown of 10 days to Christmas.  Now is the time to start making candy and cookies........as they will keep fine for parties and gifts a few days before Christmas and for Christmas day itself.  This recipe I am going to give you..........I have NEVER given to anyone before.  I am world famous for my Peanut Brittle..........and if you use this recipe........you will be too.  I know everyone has eaten peanut brittle from their aunt or grandma but believe me........this is the best recipe you will ever use!  Follow it step by step..........its not that hard to do just takes time and keeping an eye on your candy.  This can be made with either peanuts or cashews.  Bob loves the cashew brittle.  This makes a large recipe.  I give little tin containers of peanut brittle to our garbage man and mail lady........its a fun gift.

In a large Heavy pot put:  2 cups sugar, 1 cup corn syrup, and 1/2 cup water
Cook and stir til sugar dissolves.  Bring it to boiling: and add 1 cup of butter (2 cubes)  stir til butter is melted.  Use a candy thermometer (they are cheap and you can buy them now in any grocery store) clipped to the side of the pan but NOT touching the bottom of the pan. Turn heat to med low.........continue to boil.........just stir now and then......til thermometer reaches 280 EXACTLY.......about 30 min or more. Remember when reading the thermometer it must be exact so pay attention.
Stir in 3 cups of nuts.........this is quite stiff........keep on med low heat.........Now cook til thermometer reads EXACTLY 300 degrees.......You need to stir frequently as the nuts will burn on bottom......and around the edge........pay attention.  When it reaches 300 remove from the heat and quickly stir in 1 tsp baking soda (have this ready and sitting by the stove) Stir real good. Now pour this mixture onto two cookie sheets (no need to butter) Smooth out as quickly as you can..........Let it cool completely.......then crack your sheet on the edge of the counter and start breaking the candy into pieces.........THAT's IT!  You can store this in tupperware or something that has a tight cover...........ENJOY!

LETS TRY THIS AGAIN! CHRISTMAS CHERRY DESSERT

Well, yesterday I spent a lot of time writing out this recipe and lost it when I went to post it!   I searched and searched for it with no luck.........so we'll try it again.  Today is a rainy day in Oklahoma. So, Bob wanted to make dinner........put in a roast with potatoes, carrots, onions and cabbage wedges........it was wonderful. Then I took on the task to giving Molly, our dog, a bath!  I know you are thinking how strange since its raining but it is really warm out......67!  She got the bath in the bathtub.........which she hates...........but all went well.

I know you don't have this recipe cause I just made it up on Monday........first make a chocolate crumb crust.  Now, I know you can buy these premade..........but I think they are made with oil or margarine.........I grind up (I just put them in a baggy and beat them with a rolling pin) about 1/2 box of pure chocolate wafers.......then add 1/4 cup sugar, 1/4 cup melted butter, mix well and spoon into an 8 x 8 pan and press.  I put mine in the oven for about 10 min at 350 degrees just to set it........but you really don't have to.
Then beat up about 3/4 cup whip cream with 1 Tblsp sugar til almost soft peaks..........throw in 1/2 pkg very soft cream cheese (4 oz) and beat til peaks form........Spoon this onto your cooled chocolate crust and smooth out and place in frig.  Drain a can of dark sweet cherries into a 2 cup measuring cup.  Then drain a can of crushed pineapple into the same cup.......now add enough water to make 1 1/2 cups of liquid all together........heat to hot in the microwave.....then put a sm pkg of black cherry jello in a bowl.......pour in the hot liquid and stir til dissolved.  Put in frig for about an hour........when the jello is the constancy of egg whites.......stir in the cherries and pineapple and pour over the cream cheese mixture in the frig........refrigerate for a couple hours........cut in squares to serve with whip cream if you like..........THIS is soooo good.........I get really hungry for cherries and I don't know about where you live but in Oklahoma this summer buying cherries was a major purchase!  This would make a pretty Christmas dessert.

TOMORROW!

WELL, I JUST WROTE A HUGE NEW RECIPE AND LOST THE WHOLE THING SOMEHOW!  SO............I AM LIVID.........AND WILL NOT WRITE IT AGAIN...........I'LL WRITE IT TOMORROW..............ITS A CHRISTMAS CHERRY DISH!  I SOMETIMES HATE COMPUTERS!

PRIME RIB FOR CHRISTMAS DAY

It seemed quite strange to receive two requests this week for directions on how to cook a Prime Rib.........so decided that is what we will talk about today.  First of all........prime rib is one of the easiest things to cook.........after you have done it once.......you'll see.  Always, always, always buy your prime rib with the bone in........without the bone, it is really only a rolled roast.  Not the same.  Bones in all meat........make the meat much juicier.

Dustin, my son, the professional chef.......does his prime rib  by setting the oven on your highest temperature!  Rub your roast with your essence (I'll get into that later) and place in the oven for about 20 min at the high temp.........this is a little scary as the fat starts to crackle and splatter and it sound like your oven may blow up any minute!!  Then he turns it down to finish the cooking.  This gives it a wonderful crust.  I have done this.........and it is wonderful BUT a little scary.  So........I'll tell you how I do one...........a little more conventional.

Put your roast in a shallow, heavy pan with the ribs down.  Someone I know cooked one on its side once...........what a waste of good meat!   Rub the entire roast with Lawrys seasoning salt........I mean heavy........all over.  Place in oven (you'll probably have to move the rack down a notch) and cook to the following times:
4 lb........2 1/2 hrs for med..........1 3/4 hrs for rare
6 lb.......3 3/4 hrs for med...........3 1/4 hrs for rare        350 degrees for oven
8 lb.......4 1/2 hrs for med...........3 1/2 hrs for rare

Now.......the worst thing you can ever do to a prime rib is cook it med or well...........but I do know there are some of you out there that like med or well.........so follow the instructions for med.  You all know, I'm sure, that meat continues to cook after you take it out of the oven.........so I always take mine out a little early and let it stand about 20 min before slicing.......IF I can keep Bob away from it!  Of course, we like ours rare.  Now, when ready to serve.......lay the roast on its side, with a sharp knife cut along the ribs and set aside........everyone loves the ribs to nibble on.  Then slice nice thick cuts for everyone.........place on their serving plate and spoon on a little au jus.  Serve with a baked potato and that has to be one of the best things you could ever eat!
Au Jus.........I love to use the fat from the cooking and add a beef base and water.......bring to a boil and serve. I use a beef base that comes in a little jar called Superior Touch Better Than Bouillon Beef Base......its a thick pastey stuff.  I use this alot for beef dishes.
I just can't think of a better Christmas Dinner.........let me know how it turns out.

CHRISTMAS APPLE JELLY MEAT BALLS

This recipe is so old I can hardly read it.  It has been used and used and used. It also has been revised over and over.  I see now you can make it with cranberry sauce, which I am sure is good also.  BUT.........I always go back to this one.  It is a great snacky thing to throw together at a last minute when someone calls and says they are on their way over!  So simple.

2 lbs of hamburger
1 envelope of dry onion soup mix
1 egg
1/4 cup dry bread crumbs
Mix tog and roll into very small little balls and broil under the broiler

In your electric skillet put 2 Tblsp of butter, 2 (14 oz) jars of pizza sauce or equal amount in one jar and add 1 (10 oz) jar apple jelly........When all is blended tog........throw in the meat balls and keep on simmer.  I usually add a shot or two of Tabasco.  Serve with toothpicks.......If you are going all out........make some homemade tiny rolls to go with for a tiny meatball sandwich.
This does make alot........its easy to cut it in half.

THE BEST PECAN PIE YOU WILL EVER MAKE!

This is another recipe that has taken years to perfect.  My Mother made a great pecan pie but I decided to try to make it a little better.  This one has bourbon in it.  Just a tiny bit better.
The recipe I use makes two pies.......you could cut in half for one.......but if you are going through all the work why don't you make two.......you can always put one in the freezer for a cold winter night........
Make two crusts......you can make your own or buy the ones that you roll out and bake yourself. I have found them to be quite good.
Filling:
6 lrg eggs
1 cup dark brown sugar
1 cup light brown sugar
1 1/3 cups light corn syrup
1/2 cup (one cube) melted butter
1/4 cup bourbon
1 tsp salt
4 cups pecan halves toasted and coarsely chopped

Whisk eggs in a large bowl and whisk in the two brown sugars, then everything else. Stir in pecans and pour evenly into your two pie crusts. Bake at 350 degrees about 55 minutes. The filling will puff and just be set in the center. 
I'm sure your husband will love these pies!

CHRISTMAS POPCORN BALLS

I have had a couple of requests for my cinnamon rolls........Misty, my daughter made me swear to never give it out...........so..........I'll go with popcorn balls today.  This recipe came from LaRae Smith.....almost 50 years ago.  I make them for every holiday with the appropriate coloring. On Halloween in Cabo San Lucas I had kids coming from everywhere to get the popcorn balls!  You will never eat one better........they are soft.

First make two batches of popcorn (I make two bags of regular microwave popcorn)  Put in a huge bowl.  On the stove in a good pan with a lid:
1/2 cup butter (once again it must be real butter)
1/2 cup light Karo
1 cup sugar
1 tsp salt
Cook and stir over med heat til comes to a rolling boil.  Shut off the heat and cover the pan. Let sit for 4 minutes..........then add your food coloring......probably will be red or green.  Pour over the popped corn and stir.  When has cooled some.......put butter on your hands and roll a glob into a ball.  After you have done all of the corn.......then wrap them each in saran wrap.  You could form the mixture into a Christmas tree and decorate, etc. 
Your entire family will love these!

CHOCOLATE CAKE IN A COFFEE MUG!

This is a wonderful hostess gift, especially for maybe a single person.  If for a couple, make up two mugs for them.  First of all buy a nice heavy coffee mug or two.
Blend together:
4 Tblsp flour
4 Tblsp sugar
2 Tblsp cocoa (unsweetened)
Add one egg, stir
Add:
3 Tblsp milk
3 Tblsp oil
Stir well
Now fold in 2 Tblsp chocolate chips (optional)
trinkle of vanilla
Stir
Microwave on High 3 min.  WA LA!  Chocolate Cake in a Cup!
For a gift.  Write out the directions on a Christmas note. Place the ingredients in a baggie and then wrap in Christmas wrap and place inside the cup with a fun bow.  A fun treat for kids after dinner........pour a little chocolate syrup over for added sugar!! LOL

GOOD OLE SUGAR COOKIES

Everyone has made cut-out sugar cookies.  These are a childhood memory forever.  I hope you made them with your family when you were little.  All of my kids did.  A favorite memory is my granddaughter Macy, in Mexico, coming up to my house in Cabo and the two of us cutting out Christmas cookies.  By the time we were through Macy was covered in flour and frosting and the cookies were well decorated!  If you know what I mean...........LOL 

Now, everyone should know how to make sugar cookies.  I have always had tons of compliments for my cookies.........I now realize....its NOT the cookies........its the frosting! 

Christmas Sugar Cookies:
1 Cup soft butter (must be real butter) IN ALL OF MY RECIPES I HAVE NEVER AND NEVER
                                                                 WILL USE ANYTHING BUT REAL BUTTER
1/2 cup sugar
1 lrg egg
1 Tblsp vanilla
3 cups flour
1/2 tsp baking powder
Cream your butter and sugar, add your egg and vanilla.......then dump in the flour and baking powder. Oh, I add a pinch of salt.  Now wad this up into a roll and wrap in saran wrap and put in frig for a couple hours..........I have left mine in there for a week!
Divide it up into about 4 pieces........return what you are not using back to the frig.  Roll your dough out on a lightly floured table, cut with your Fun Christmas Cutters........move to cookie sheet with a spatula and baked about 10 min (depending on how thin you rolled them out) at 325 degrees.  Place them on a newspaper to cool.
NOW........the frosting
1 cube of butter softened in your mixer
add powdered sugar starting with about 2 cups, then keep adding more gradually.  Add a tiny bit of cream or milk........just keep adding powdered sugar til is the consistency of spreading easily.(about 4 cups) Divide into 4 bowls and color each bowl a different color for decorating.  Use sprinkles and lots of fun things to make them shine!
You can also make the dough ahead and throw in the freezer, when the grand kids come over......you are ready to start cutting and baking!

CHRISTMAS TRUFFLES

Between now and Christmas I will post one of my special Christmas recipes everyday.  Some of these recipes I have never shared with anyone.  Christmas was always such a fun time to cook.  I loved to make special cookies and candy for friends and neighbors.  Two weeks before Christmas my kitchen was always filled with great smells and tupperware containers filled with goodies. I started in November buying ingredients I knew I would need for Christmas cooking. I loved that time of the year.
No one makes truffles better than my daughter Robin........she made truffles for me one year for my birthday and I know I gained 5 lbs!  They were so good............! Truffles make a great gift as not everyone takes the time to make them.  You can buy the little paper candy containers at most cake decorating stores and/or Walmart.  Then buy a small Christmas box to put them in and you will have a great hostess gift that everyone will love.
These are Dark Chocolate Truffles:
2 cups Dark Chocolate Chips OR 2 (8oz) bars of bittersweet chocolate.
1/3 cup heavy whipping cream
6 Tblsp. butter (cut in small pieces)
For coating you will need about 1/2 cup unsweetened cocoa and/or 3/4 cup finely chopped almonds or pecans.
Bring cream to a simmer in small saucepan. Add butter and stir til melted. Add the chocolate chips or bars and stir til all is melted. and smooth.  Remove from heat and pour the chocolate mixture into a bowl.  Cool.......cover and put in frig til firm........about 2 hours.
Roll into 1 inch balls.  Then roll all into coating and/or nuts.
Hope you can save some to give as a gift.........!

MY CHRISTMAS RECIPES (GINGERBREAD TODAY)

I have so many Christmas recipes that I use every year or try a new one each year, I have decided between now and Christmas to share those recipes with you.  It will be fun to remind myself of the recipes and for you to try some new ones.
The first one is my gingerbread recipe.  Through the years I have tried one a many gingerbread recipes and this one is the best.
Sift together1 1/4 cups flour, 2 tsp cinnamon, 1 tsp ginger, 1/8 tsp nutmeg and 1/2 tsp baking soda. 
In a bowl stir in 1/2 cup melted butter, 1/2 cup molasses, 1/2 cup sugar, 1/2 cup buttermilk and 1 egg.
Stir dry ingredients into the bowl of wet ingredients and pour into a 8 x 8 greased pan and bake for 25 min at 325 degrees.  Is there anything better than gingerbread warm out of the oven with fresh whipped cream on top?!

I'M BACK WITH RED VELVET CAKE.......THE REAL RECIPE!

Most of you know that I have been gone for a couple of months.  I lost my son, Jode, to cancer on Oct 25th.  This has been such a difficult time for me but so many of you have asked for Cooking For Bob to continue so here we go again.  Cooking has always been my therapy. When I have had problems and things are not going right in my life.......I have always grabbed a recipe book.  It seems the harder the recipe, the stranger the ingredients and the more steps that are required, the more I like it.  Bob would say to me, "Lets go out to eat.  I don't want you to cook today."  He didn't understand that cooking was my release and my therapy. I have stood over many a recipe book with tears streaming down my face but it works.  So, I am beginning with one of Jodes favorite cakes, red velvet.  I even made this for his wedding a long time ago.

Now, I know that most of you have eaten and/or made red velvet cake.  Most all recipes call for a cream cheese frosting BUT.........I have the original recipe dated 1967.........its the frosting that makes it and its NOT cream cheese. The cake first:
Cream tog 1 stick of softened butter with 1 1/2 cups sugar and 1 tsp vanilla.  Beat til light and thickened slightly.  Add 2 eggs, one at a time. In a tiny bowl put 2 oz red food coloring and 2 Tblsp of cocoa. (I now only use one bottle of red food coloring with a tiny water) This makes a paste, now add this to the egg mixture.  Sift 2 1/2 cups flour with 1 tsp salt. Add the flour mixture alternately with 1 cup buttermilk to the egg mixture. In another tiny bowl mix 1 tsp vinegar with 1 tsp soda and add to the mixture.  Pour into two greased and floured 9" cake pans.  Bake for 30 min. at 350 degrees. (Remember that if you don't have buttermilk on hand......just add a tsp vinegar to a cup of milk).
NOW, here is the original frosting.........if you have not tried this........please do!  Its so much better.
Cook tog until thick 5 Tblsp of flour with 1 cup milk.  Let this cool......must be really thick....don't let it burn.  Cream 1 cup sugar with 1cup softened real butter (2 sticks) Now mix in the cooled milk/flour mixture one tablespoon at a time.into the sugar and butter mixture......beating well......this is like a buttery whip cream. 
This is a special memory for me........if you make it.........think of Jode.  Thanks.