Recipes

Chocolate Peanut Clusters

Nicole
This is a big family favorite during the holidays. Unless you
are talking about my husband … he can eat them
daily if given a chance! This also makes a great gift!!
Ingredients:
  • 2 lbs of  Party Peanuts
  • 1 lbs of Chocolate bark
Directions:
  1. In a double boiler melt chocolate bark
  2. Once chocolate is well melted add enough party peanuts until heavly, and well blended in the chocolate
  3. Remove the double boiler from the heat
  4. Spead out several sheet of wax paper
  5. Drop spoon fulls of chocolate mixture on the wax paper
  6. Spread out a bit to make them into cluster
  7. Allow to cool and get hard around 1 to 2 hours
  8. Store in an air tight container
  9. Keeps very well

Recipes

Mrs. Cannat’s Mazola Cookies

Nicole

This is my favorite cookie of all time. It’s my Papa, its happiness, Christmas, and family. This recipe came from Mrs. Cannat my Mom’s art teacher in high school.
She lived across the street from my grandparents and became a big part of their lives. This recipe is a very simple, light, and what I would call old fashioned cookie recipe.
When I was a kid my Papa would bake them because he knew I loved them so much, and my Nana would put them in my very favorite Santa cookie jar that she made. I always knew when I walked in the house Christmas Eve my cookies would be waiting in the Santa cookie jar for me.
Although my Nana and Papa have been gone for too many years I still have the cookie jar, and every Christmas I now do the baking of the Mrs. Cannat Cookies
Ingredients:
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 3/4 cup Mazola oil
  • 1 cup margarine (2 sticks)
  • 1 Tablespoon buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup of cornflakes (rolled lightly with a rolling pin in a zip bag to equal one cup)
  • 1/2 cup coconut
  • 1/2 cup chopped walnuts or pecans
Directions:
  1. Mix together brown sugar, sugar and margarine until well blended
  2. Add oil, buttermilk, egg and vanilla
  3. Mix and add flour, baking soda, salt, corn flakes, coconut, chopped nuts
  4. Drop by teaspoon onto a greased cookie sheet
  5. Flatten with glass dipped into sugar
  6. Bake at 375 degrees for 10 minute
  7. Seal in an air tight container

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Recipes

Hershey’s Best Loved Chocolate Cheesecake

Nicole
Please ignore the fact that my cheesecake cracked
It always cracks you could try using a water bath as it’s cooking,
but that doesn’t always change the outcome.
My cheesecake cracked afterit came out of the over.
Nevertheless, the creacking doesn’t change the flavor
it’s nice and creamy, inexpensive, and easy to make!!
Cheesecake Ingredients:
  • 3 Packages of Cream Cheese, softened
  • 1 1/4 cups sugar
  • 1 (8 ounce) container of dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Hershey’s cocoa
  • 2 Tablespoons all-purpose flour
  • 3 eggs

Quick Chocolate Crumb Crust Ingredients:

  • 1 cup of Oreo cookies crumbs (removing the cream center)
  • 1/4 cup margarine

Quick Chocolate Crumb Crust Directions:

  1. Add  Oreo cookies (removing the cream center) to a pastic zip bag
  2. Using a rolling pin crush cookies into crumbs repeat if needed to equal 1 cup
  3. Combine cookie crumbs and margarine
  4. Press into a 9 inch springform pan
  5. Makes one 9 inch crust

Cheesecake Directions:

  1. Pre-heat oven to 450 degrees
  2. Beat cream cheese and sugar until blended.
  3. Add sour cream and vanilla and beat until blended
  4. Beat in cocoa and flour
  5. Add eggs, one at a time, but beat just until well blended
  6. Pour into crust
  7. Bake 10 minutes then reduce oven temperature to 250 degrees bake 40 minutes or until cheesecake is 150 degrees
  8. Remove from oven to wire rack
  9. With a knife loosen cake from side of pan
  10. Cool completely then remove the side of the springpan
  11. Refrigerate 4 to 6 hours
  12. Store covered in refrigerator

Recipes

Tex-Mex Cheese Enchiladas

Nicole
This is a bragging recipe. The enchiladas are sooo good!!
I didn’t say they were easy, or not messy, but
VERY good!!
Enchilada Ingredients:
  • 2 cups Monterey Jack Cheese, Shredded
  • 2 Cups Cheddar Cheese
  • 12 Corn Tortillas
  • 1/2 Onion Chopped
  • 1/2 Cup Vegetable Oil

Chili Sauce Ingredients:

  • 2 Tablespoons chili powder
  • 3 cups Chicken Broth
  • 2 Tablespoons Flour
  • 2 Tablespoons Vegetable Oil
  • Salt to taste

Chili Sauce Directions:

  • Make a light roux by heating Vegetable Oil in a skillet and stirring in flour.
  • Stir and cook until flour has browned the color of peanut butter.
  • Add chili powder, water, and salt.
  • Sauce will be a thin liquid keep
  • Set aside, but keep warm
Enchilada Directions:
  1. Grease a 9×13 pan
  2. Chop onion and grate cheese
  3. Set aside
  4. Heat oil in a second skillet
  5. Dip corn tortillas in the hot oil for 15 seconds until the tortillas are easy to work with (warm chicken broth can be used instead of oil for reduced fat)
  6. Take each corn tortilla from the oil and drain for a few seconds
  7. Coat each side of the corn tortilla in the chili sauce
  8. Add cheese and onion to corn tortilla
  9. Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
  10. Repeat until all 12 are added to the pan
  11. Pour remaining sauce over the top.
  12. Sprinkle with remaining cheddar cheese.
  13. Bake, uncovered, at 400 degrees, for 10-15 minutes

Recipes

Your Favorite Nut Brittle

Nicole
Another amazing recipe from I got this recipe out of the Taste of Home magazine.
What a great holiday gift this would make. I made 2.25lbs last night!
I doubt we have a pound left tonight!! What a hit!
(Makes 2.25lbs)
Ingredients
  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2-1/4 cups unsalted cashew halves
  • 1/4 teaspoon baking soda

Directions

Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.

Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.

Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.