Archive for December, 2010

This is a quick post of a wonderfully simple and delicious treat.  My Mother sent this little gem over to me this morning and I ran out to the store to get the ingredients. I changed it up just a bit but I have the original recipe and I will let you in on my changes.


Trillionaire Candy

Ritz crackers 3 doz.

1 12oz. caramel topping (I used caramels)

1 cup chopped nuts (I used slivered almonds)

cookie sheet

1 pack chocolate chips ( I melted them in the microwave)

In med saucepan on LOW, heat caramel and nuts ( I added the nuts to the top)

(Because I used caramels I added some canned milk. Just a little at a time to make it creamy)

Stir constantly for 3-5 min.

Remove from heat, let stand 5 min. ( With the caramels I did not have to wait it was a perfect consistency)

Spoon 1 1/2 tsp on top of each cracker.

Put in fridge for 1 hr until firm.

Melt chocolate and dip each cracker. (I have not mastered this yet! Any tips would be awesome)

Put on waxed paper until dry. “Mama/ 12/19/10″

(I added almonds and some heath chips to the top along with a sprinkle of coarse salt!)

Try it. I bet you love it!


Until Then,


P/S  Thanks to my Mother for yet another fantastical recipe!!!!

I love you!


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Wow this holiday season has  passed by soooo fast. I had so many things I wanted to cook, bake, create and share.  But as life has its way of mucking up our plans, I have fallen short with my posting. But  I would like to share a photo of my Yule tree.  It is the perfect size for our small area.

I just love decorating for the season don’t you?

Well I promised my friend Pam (back in October) that I would make some Red Velvet Cupcakes. It has taken me a bit longer to get around to it but I did it!  So with no further a due. . .

Red Velvet Cup Cakes with home-made butter cream icing.

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 fluid ounce red food coloring

1 teaspoon vanilla extract

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon salt

Preheat oven to 350 degrees

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

Mix in the eggs, buttermilk, red food coloring and vanilla.

Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended.

Spoon the batter into the prepared cups, dividing evenly. I use a mini pan and a regular pan.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.


Butter Cream Icing

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners’ sugar (approximately 1 lb.)

2 tablespoons milk

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

I used milk and just added a little until I liked the thickness.  I also added blue food coloring.

I use a piping bag and decorate that way.

Yum Yum!!

Ok Pam, you need to call me ASAP so I can make plans to get your cup cakes to you!

I hope everyone enjoys these simple cup cakes.


Until Then,




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Tic Toc!

The count down has begun for  holiday festivities.  I thought it would be fun to make something different for a holiday get together. So here is an easy recipe for a won ton appetizer.  You can even make it into a cream cheese and nutella dessert. Yummmmmmm!

1 8 oz cream cheese room temp

1 pack of won ton wrappers

Peanut oil  (works best)!

A deep fryer, wok or deep pan

1 scallion

(If you do not have scallions, you can use onion salt and parsley. Just cut the regular salt out.)

Salt & Pepper

1 egg white


Cut the scallion into small pieces.

Add cream cheese, scallion, salt & pepper (to taste) to a mixer and blend.

Take the won ton wrappers and with your finger or a brush coat the 4 edges with the egg white.

Place a dollop of the mixture in the center.

Bring the 2 same side corners together and seal.

Then working your way around, seal the last 2 corners.

Place in hot oil until golden brown.

You may have to flip them to make sure that they cook evenly. It only takes a minute.

Take out of the oil and place on a paper towel to drain.


A pretty appetizer for any occasion!

If you want to make this a hazelnut delight just. . .

Use cream cheese and add nutella to taste.

Use the same method of closing the wrappers and frying instructions.

Hint – I  like to use a cooling rack for letting the wraps drain.  This keeps them from getting soggy!


We enjoyed testing these! There were none left.  I have to say the hazelnut were my favorite!!!

Much more to come so check back soon!


Until Then,





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