Texas Christmas Pecan Fruit Cake

I'm not a fan of fruitcake. This is the only exception I've met. It reminds me of the date-nut candy roll I made at Christmas as a child. 

 Ingredients

3 cups finely chopped pecans

1 pound pitted, finely chopped dates

1 cup finely chopped maraschino cherry halves

3/4 cup all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

3 large eggs

1 teaspoon vanilla

Directions

1. Preheat oven to 300 degrees.

2. In large bowl mix all dry ingredients well. 

3. Beat eggs until foamy and stir in vanilla. Add to dry ingredients and mix well.

4. Place in loaf pan lined with parchment paper sprayed with Pam or oiled well.  

5. Press cake down very well.

6. Bake for 90 minutes or until center tests done with toothpick.  Allow to cool slightly before removing from pan and removing paper.

 Texas Sticky Pork

Originally this was called  Vietnamese Caramelized Pork, but when wrapped in a warm tortilla it becomes a Texas dish. 

INGREDIENTS/DIRECTIONS

Place the following in a cast iron skillet and cook on high heat until the meat is browned on all sides  

2 lbs pork butt or boneless ribs, cubed

1/2 onion, chopped

1 T olive oil

Reduce heat and add

2 T fish sauce

1 T soy sauce

3 T brown sugar

1 cup water

Bring to a low boil and cook until meat is tender and liquid is reduced to a glaze that coats the meat—about one hour. 

Serve in warm tortillas or over white rice. 

Scalloped Potatoes

This recipe comes from Food.com. This is one of my favorite potato dishes.

Ingredients

• 4  cups  thinly sliced potatoes
• 3  tablespoons butter
• 3  tablespoons flour
• 1 ¹⁄₂ cups milk
• 1  teaspoon salt
• 1  dash cayenne pepper
• 1  cup  grated sharp cheddar cheese
• ¹⁄₂ cup  grated cheese, to sprinkle on top
•  paprika

Procedure

• 1. Make a white sauce: In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
• 2. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.
• 3. Bake uncovered for about 1 hour at 350°F.

Grape Salad

My dear friend Brenda Pilley of Fort Stockton, TX made this for a school potluck. I was hooked.

Ingredients

1 package, 8 ounces cream cheese, softened 
1 cup 8 ounces sour cream 
1/3 cup sugar 
2 teaspoons vanilla 
2 pounds seedless red grapes 
2 pounds seedless green grapes 
3 tablespoons brown sugar 
3 tablespoons chopped pecans

Procedure

1. Use an electric mixer to beat cream cheese, sour cream, sugar, and vanilla until well combined. 
2. Add grapes and toss to coat. Refrigerate until ready to serve. 
3. Before serving, sprinkle with brown sugar and chopped pecans.

Carne Guisada

I miss Mexican food when I'm away from Texas, so I have to make my own. Here's an easy and delicious version of a West Texas favorite. A few months back I posted this on Facebook and had many favorable comments from people who tried it.

Ingredients 

3 lbs meat--stew meat, roast, top round or pork shoulder/butt--cut into small cubes
1 tablespoon oil (lard, bacon grease, etc)
1 medium onion, diced
1 small green bell pepper or jalapeño, diced--I use some of both
3 tablespoons tomato sauce or 1-2 small fresh tomatoes
1 teaspoon garlic powder or 3 cloves of garlic, minced
2 teaspoon ground cumin
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 cup water or chicken or beef broth/stock--I use chicken broth

Optional: 3-5 peeled, diced potatoes

Procedure

1. In a large pan, brown the stew meat, onions and green pepper (if using) over high heat.
Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.

2. Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.

3. Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender. Taste and adjust seasonings if necessary.

4. IF adding the potatoes, now is the time. Continue simmering until they are tender.

Serve with flour tortillas or rice.

• Cereal Crack

• I found the recipe for this addictive snack at Food.com.

• Ingredients:

• 8  cups  Quaker Oatmeal Squares Cereal (1 whole box)--Rice Chex could also be used.
• 2  cups pecans, coarsely chopped
• ¹⁄₂ cup brown sugar, firmly packed
• ¹⁄₂ cup light corn syrup
• 4  tablespoons butter (margarine ok)
• 1  teaspoon vanilla
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon salt (optional)

Procedure:

1. Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
2. In large microwaveable bowl, combine sugar, corn syrup and margarine.
3. Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
4. Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
5. Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

Brownie Recipe You All Keep Asking Me For

I found this easy and oh, so good brownie recipe several years ago in a cookbook for Mason jar gift recipes. It's easy to layer in a jar and give as a gift, but I usually just whip up a batch.

Ingredients:

1 cup butter, melted
2 cups granulated sugar
1 cup cocoa
3 eggs
1 cup all-purpose flour
1 teaspoon vanilla--optional, but I usually add it.
Optional: pecan pieces, chocolate chips, broken chocolate candy bar pieces

Procedure:

1. In a medium-sized bowl mix the melted butter, sugar and cocoa until no lumps remain.
2. Add eggs, mixing well.
3. Add flour and vanilla mixing well.
4. Stir in any optional items. I usually only add pecans.
5. Place in a well-greased 8x8 or 9x9 inch pan, or even a cast-iron skillet, and bake at 350 degrees until center is set, but not dry. Time will vary depending on the type of pan you used (glass, dark metal, cast-iron, etc.) Try not to overtake.

Boiled Chocolate Icing

I first learned to make this simple icing when I was nine-years old. It was the first icing Mom taught me to make. It's been a favorite ever since. It's delicious over chocolate, white, or yellow cake and with or without the optional pecans

Ingredients:

1 cup granulated sugar
1/4 cup cocoa--regular or dark
1/4 cup butter
1/4 cup milk--whole milk, canned milk, or heavy cream which I prefer
1 teaspoon vanilla flavoring
Optional: 1 cup pecan pieces

Procedure:

1. In a saucepan, melt the butter, add the milk of your choice, sugar and cocoa. Stir well.
2. Bring the mixture to a boil and boil for a minute--a bit longer if you want a thicker/harder icing.
3. Remove from heat and add vanilla and pecan pieces at this point.
4. Stir vigorously as the mixture cools down slightly and thickens. (I've seen some recipes that call for beating the mixture with beaters at this point, but I never have.)
5. Pour/spread mixture over cake just removed from oven. Allow to set.

Best Chocolate Chip Cookies

I tried this recipe from Magnolia Table by Joanna Gaines, and I fell in love. These are the best cookies in terms of texture, appearance, and taste. They do brown differently than my usual recipe, so  I h1ave to be careful to not over bake.

2-1/2 cups flour
1 heaping teaspoon baking soda
1/2 teaspoon salt
1 stick butter at room temperature
2 cups packed light brown sugar
2 large eggs
1-1/2 teaspoon vanilla
1-1/2 cups semisweet chocolate chips—I still prefer Nestles.

Preheat oven to 350 degrees.
Mix dough. Read another recipe if you don’t know how.
Bake for 10-11 minutes.
Let sit on baking sheet for 1 minuet.

Dilly Beans

My daughter shared a jar of her dilly green beans with me, and it was love at first bite. We made another batch and experimented with adding cauliflower, carrots and pearl onions. Delicious! 

Supplies and Ingredients

--6 pint jars with self sealing lids and rings

--4/14 pound green beans, cleaned and trimmed to fit the jars

--3 cups water

--3 cups white vinegar

--3 Tablespoons canning salt or natural sea salt

--6 sprigs fresh dill weed

--18 black peppercorns

--1-1/4 teaspoon red pepper flakes (We used sliced jalapeño from the garden.)

--12 cloves garlic, peeled

Directions

1. Prepare your beans and other veggies if you choose to add them. Trim to a size to fit the jars.

2. Prepare the jars and lids for canning. See Ball's Canning Guide if you're not sure how to do this.

3. In large pan bring water, vinegar and salt to boil and stir until salt dissolves. Keep mixture hot.

4. Stuff the jars: 2 cloves, 1 sprig dill wee, 3 peppercorns, 1/16 teaspoon red pepper flakes (or 1-2 slices jalapeño) to each jar.  Next stuff in veggies as tightly as possible.

5. Using a funnel add liquid mixture to each jar leaving 1/2 inch headspace. DO NOT OVERFILL.

6. Wipe rim of jar with damp clean rag, place seal on jar, and screw on ring.

7. In large water bath canner with boiling water, place jars and add more hot water until tops are covered. Bring to a full rolling boil, cover, and leave for 10 minutes.

8. Carefully remove each jar and allow to cool. Listen for the happy popping sounds as the jars seal.

9. Leave for one week before enjoying. 

Mexican Corn Dip

My friend Cary Collins Acosta gave me this recipe a few years ago. She used plain corn and served it cold. It was delicious. Then my daughter's sister-in-law made it for Christmas last year and served it warm. It was delicious. So this is good any way it's served.

• 3(11 ounce) cans mexicorn whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1(7 ounce) can diced green chilies
• 2⁄3cup  green onion, chopped
• 3⁄4teaspoon  ground cumin
• 1⁄2teaspoon  black pepper
• 3⁄4cup  mayonnaise
• 1(8 ounce) container sour cream

Directions:

1. 1. In a medium to large bowl, Combine sour cream,mayonnaise and cumin.Stir well.
2. 2. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir until combined.
3. 3. Cover and chill for 2 hours or overnight or bake until warm and bubbly. Serve with warm tortilla chips.
4. 
   

Creamy Corn

• I made this dish for Thanksgiving this year. Loved the taste and the ease of prep to say nothing of it not taking up space on the stovetop or oven. 

• 5 15-ounce cans corn kernels, drained
• 8 slices cooked and chopped bacon
• 1 c. milk
• 1 tbsp. sugar
• kosher salt
• Freshly ground black pepper
• 1 8- oz. block cream cheese, quartered
• 1 stick butter, cut into tablespoons
• Sliced green onions, for garnish

DIRECTIONS

1. In a 4-quart slow-cooker, add corn, 3/4 of the bacon, milk, and sugar and season with salt and pepper. Stir. Top with cream cheese and butter.
2. Cover and cook on high for 2 hours, stirring well after 1 hour.
3. Garnish with remaining 1/4 of the bacon and green onions and serve.

Easy Chocolate Pecan Toffee

• 1 1/2 c. butter 
• 1 1/2 c. sugar 
• 1/2 tsp. vanilla
• pinch of  salt
• 2 c. semisweet chocolate chips 
• 1/2 c. toasted chopped pecans

Directions:

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula to keep the mixture from separating. Stir until mixture turns a dark amber, 12 to 15 minutes. Using a candy thermometer, cook until the temperature reaches 285º, or hard crack stage. Toffee mixture should be dark in color and very thick.

2. Pour toffee mixture onto a parchment-lined baking sheet and immediately sprinkle all over with chocolate chips. Let sit 2 minutes until chocolate begins to melt, and then spread chocolate to create a layer on top of toffee.

3. Sprinkle with chopped pecans. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

English Paper Piecing Addiction

English paper piecing is my new addiction. Love it's portability.

Absolutely love this new calendar.

The March 2 block: 

Chili Relleno Egg Rolls

I originally saw this on Pinterest and added the optional meat.

Ingredients

--1 pkg egg roll wraps

--10-12  long green chilies--I broil mine and peel the skins off myself since I like fresh chilies, but canned ones could be used.

--cheddar cheese, grated or cut into strips--I use sharp cheese, and other cheeses could be used; I just happen to like cheddar.

--Optional: leftover cooked meat--I used steak, and it was very good; ground meat, chicken, or rabbit would be just as good.

--oil, enough for frying

--bowl of water to help seal wraps

Layer ingredients on wrap and follow directions on wrapper package for rolling egg rolls. I try to roll my cheese and meat in the middle of the chili and use roughly half a chili per wrap. 

Fry in hot oil, drain on paper towels, and enjoy.

Rum Cake

I've never been a fan of rum cake. Until now that is. This cake was so easy to make and so good that I'm sure I'll be making it many times. I love the pecans on top, but they do make slicing the cake a bit difficult. I'd suggest chopping them very finely. 

I found this recipe on the Food Network website. Jennifer Martinez posted it. She suggested using Bacardi, but when the nice lady at the liquor store suggested 1835 gold rum, so I substituted it instead. 

Cake Ingredients:

1 1/2 cups pecan pieces, reserve 1/4 cup--chopped very finely 
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum (I used 1835)

1 (18.25-ounce) box classic yellow cake mix (I used Duncan Hines Moist Deluxe.)
1 (1-ounce) small box sugar-free instant vanilla pudding mix  (I used Jell-O brand.)

For the cake: 
1. Grease a Bundt pan and spread pecans on the bottom of the pan. 
2. Beat eggs, oil, water and rum in mixer just until incorporated. 
3. Add pudding mix and cake mix and beat on medium about 3-5 minutes until texture is smooth. 
4. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color but will darken with the glaze.

Glaze:

1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (I used 1835.)

For the glaze:

Note: The glaze needs to be prepared approximately 10 minutes before cake is ready.
1. Melt butter in saucepan and add the sugar and water, bring to a boil. 
2. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.

3. Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. 
4. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. 
5. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

Favorite Homemade Ice Cream

This was Mom's recipe for homemade ice cream, and it's still my favorite. To me this recipe tastes like Bell Bell's Homemade Vanilla ice cream.

This recipe makes one gallon of ice cream and is for a four quart freezer.

2 cans sweetened condensed milk--I always use Eagle Brand.

1-1/2 cup white sugar

1 teaspoon vanilla

1 gallon whole milk--you won't use all the milk, but you will use most of it.

First mix the Eagle Brand, sugar, and vanilla. Stir well to help dissolve the sugar. Then add the whole milk to the fill line level of your mixer. Don't go over the fill line, and don't dump all the milk into the mixer. Freeze according to the directions for your freezer.

Summer Grilling

My Sonshine is a true master of the grill! Love his ribs and barbecued chicken best of all. And he never grills just one slab of ribs. Has to have at least three!

What's left of the first rack off the grill. St. Louis ribs and they were my favorite.

St. Louis ribs but a different rub for the 2nd rack. Very good too

Baby back and chicken. I love it when Sonshine grills!

New Addiction

English paper piecing is my new addiction of choice.

I started with scraps and 1" homemade hexie template. I was hooked.

Then I bought some pre-made papers from Paperpieces.com and started this 1/2" hexie top. This will probably make a pillow. I can't imagine making an entire quilt of these tiny pieces. 

And now I'm working on a sampler of hexies. These are the perfect take-along projects. 

Small Quilting Projects

Two of my eight or so quilting projects that I completed last week.

I used Moda's Letter Blocks for this project and reduced each block by half.



My version of the Village Quilt. I saw a FB friend post a block from the book, but I didn't want to wait on Snail Mail to deliver the book. So I used graph paper and made my own blocks. Each block is  8.5x6.5. Now I'd like to try a Christmas themed village with the tree blocks I used last year.