Toffee Time!

Reese and I could hardly contain ourselves when we met this week to make our first batch of Christmas toffee.  

Christmas toffee you ask, 

we haven't even had Thanksgiving!

Yes, that is correct, but due to the fact that I 

spent last year living in a hotel, through the Christmas season I might add, and I have not seen my stockings, ornaments and other decorations in over two years, 

this year Christmas cannot come soon enough!

We decided that this would be a great recipe

to share not just because it is easy to make but because everyone we gift with toffee wants more!  

Dan's English Toffee

• 1/2 pound of butter
• 1 1/2 cups sugar
• 1/4 cup of water
• 1 tablespoon vanilla
• 4 - 5 full size Hershey bars
• Chopped walnuts

Tear off 2 sheets of foil about the size of a cookie sheet 

(16-18") and turn up the edges on each side.

In a large skillet (preferably Teflon coated) mix butter, sugar, water and vanilla over high heat, stirring continuously.

When steam starts to escape in poofs like little volcanoes (5-12 minutes) remove from heat (color will be medium to dark tan, the hard ball stage for you candy making experts!)

the volcano description is actually in my recipe and is different than bubbling, it will "poof" but be sure not to overcook!

Pour onto sheet of aluminum foil and allow to spread:

Press broken Hershey bars, writing side up (we do not know why!) on top of the toffee.

Oops, looks like Reese can't follow directions! Anyway, after about a minute, spread the chocolate:

Add the walnuts:

And wait for chocolate to set.  Once set, break apart and place in tins for gift giving, or you could just set out on a pretty server and keep it all to yourself!

ENJOY!

~ Maggie and Reese

Thanksgiving Recipe #5 - The Must Have!!

 

Cornbread Dressing

 

Image Courtesy of www.pauladeen.com

 

 

Thanksgiving just isn't Thanksgiving

without cornbread dressing!

(Tip: It is called dressing when made as a side dish

and stuffing when cooked into the turkey!)

 

The favorite dressing recipe for Reese's family in

recent years is this easy recipe from Paula Deen. 

It is savory, moist, and just delicious!

 

Ingredients:

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Cornbread:
Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

 

 

Happy Thanksgiving!!

 

~Maggie & Reese

Thanksgiving Recipe #4 - Simple Side Dish

"Smashed" Potatoes

As most of you Thanksgiving cooks know, 

it is all about timing and simplicity to get a great holiday 

meal on the table and still have time to enjoy it.  

A few weeks ago I was watching one of my favorite TV "chefs", 

Ree Drummond, The Pioneer Woman 

and her menu featured this recipe for what she calls 

Restaurant-Style Smashed Potatoes.

By the end of the program I had copied each recipe 

and was headed to my local store to recreate her menu.  

Of course the steak was delicious (being from Texas I am definitely a  beef girl) but what won me over was this very simple 

but packed with flavor mashed potato recipe.  

(Added tip: for Thanksgiving, to help keep the kitchen clear of dirty dishes, prepare the bacon the night before.)

So why not give this recipe a try this holiday season!  

It will get you out of the kitchen a little faster, 

leaving you more time to spend with your family, 

and that is what being a pioneer woman is all about!

Ingredients

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
• Salt To Taste (add Plenty!)
• Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

Preparation Instructions

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Thanksgiving Recipe #3 - Easy as 1,2,3 (okay, maybe 4!)

 

Praline Grahams

 

In addition to turkey, dressing and mashed potatoes, 

the holiday mail usually delivers at least one invitation 

to an event requiring a dessert item.  

Years ago Maggie came across this simple recipe in 

Southern Living (courtesy of Mrs. D Blackston of Tennessee). 

She loves it for three reasons, 

it requires only 4 ingredients, is quick to put together 

and it is scrumptious!

Preheat oven to 300 degrees

1.  Graham Crackers - package (1/3 of a 16 oz. box)

2.  Butter - 3/4 cup

3.  Sugar - 1/2

4.  Pecans - 1 cup - chopped

• Separate each graham cracker into 4 sections and arrange in a jellyroll pan with sides touching
• Melt butter in a saucepan; stir in sugar and chopped pecans
• Bring to a boil; cook 3 minutes, stirring frequently
• Spread mixture evenly over graham crackers.
• Bake at 300 degrees for 12 minutes, just enough time to clean up the kitchen!
• Remove from pan, let cool on wax paper.

Yield: 3 1/2 dozen cookies

That's it!  And with all the time you saved in the kitchen, why not pour a glass of cold milk and settle in for a taste test!

~ Maggie and Reese

Thanksgiving Recipe #2 - The Hot Toddy!

 

Mulled Spiced Cider

 

 

Image courtesy of Etsy

 

This Mulled Spiced Cider recipe

is perfect for Thanksgiving, Christmas,

or any gathering on a cold, winter's day.

 

Recipe:

Cheese Cloth - 4" Square

String to Tie Off Cloth

8 Whole Black Peppercorns

6 Whole Cloves

6 Whole Allspice

2 Cinnamon Sticks

1 Gallon Apple Juice

2 Quarts Cranberry Juice

Spiced Rum (Optional)

 

Tie-off all spices in the cheese cloth. 

Bring juices and spice bag to a boil. 

Reduce heat and simmer 2-4 hours. 

Add spice rum to taste.

 

Image courtesy of www.ehow.com

 

This recipe was given to Reese by her wonderful friend, Nicole, many years ago as a gift along with a carafe. 

Who will you share it with this holiday season?

 

~Maggie & Reese



Thanksgiving Recipe #1 - Dessert First!

 

PUMPKIN SPICE CAKE

 

 

 

 

1 Box Yellow Cake Mix

1/2 Cup Cooking Oil

1 Can Pumpkin Pie Filling

3/4 Cup Sugar

1/4 Cup Water

4 Eggs

1 Tsp Cinnamon

1/8 Tsp Nutmeg

 

Mix all ingredients and bake in a greased and floured

bundt pan at 350 degrees for 35-40 minutes

(baking times may vary depending on your oven). 

Let cool completely, remove from pan, and Enjoy!!

 

 

 

Tabletop items available from www.maggieandreese.com ~

 

1. Plush Owl Ornaments

2. White Glazed Pumpkins S/2

3. Square Applique Placemat in Aubergine

(Also available in Brown)

 

Happy Thanksgiving!

 

~Maggie & Reese



Chimney Tips!

10 Tips for Good Chimney Maintenance

Fireplace image courtesy of www.countryliving.com

 

1. Maintain a safe perimeter. Keep tree branches and other objects at least 15 feet from the top of your chimney.


2. Instruct your family on safe fireplace, furnace and stove practices.


3. Retrofit a chimney cap on your existing chimney if you don't have one now. Caps keep leaves and animals out of your chimney that could create dangerous obstructions.


4. Use appropriate fuel. Green wood, dismantled furniture and other questionable fuels should always be avoided. Use your fireplace or other fuel burning feature in accordance with the manufacturer's instructions. If you have doubts about a particular fuel, err on the side of caution.


5. Build fires correctly. Add fuel or build fires correctly by placing fire-logs in the back of the grate and supporting them so they don't slip. Use kindling, and never add materials of a questionable nature, even small ones. Burning substances that don't flare up can still release colorless and odorless toxic gasses into your home or the environment.


6. Use fireplace screens and keep safety doors closed. Protect nearby areas that could catch fire by providing a reliable barrier and using it consistently.


7. Clear the hearth or surrounding areas. Never keep old rags, newspaper, furniture or other objects near your stove, furnace or fireplace. If there's an open flame or high heat, be sure to maintain a safe zone of 36 inches or more.


8. Don't leave fires unattended. Stay safe by developing good fire maintenance habits. Never leave a room where there's an open flame, even a candle. You never know what will happen.


9. Install monitoring equipment. One of the best precautions you can take is to install equipment, like smoke and carbon monoxide detectors, that will alert you to problems before they become life threatening. If these devices aren't wired to your household current, maintain their batteries on a set schedule by checking them twice a year. A common method is to check when you change your clocks to and from Daylight Savings Time in spring and fall.


10. Have your chimney professionally inspected annually.

Chimney tips found on www.superpages.com