CARDAMOM WHITE HOT CHOCOLATE by Trisha Yearwood
I actually made this a few times during the holidays and wanted to share it with you. This is super simple and super YUMMY! The cardamom spice is used with Chai Lattes sooooo if you like those, you’ll love this! Snow is coming tomorrow . . . so I’ll probably be making this again! It’s the perfect compliment to a snowy, cold day!
1 1/4 cups white chocolate chips
1/2 teaspoon ground cardamom
3 1/2 cups whole milk (I used 2%)
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Put the white chips, cardamom and 1 cup milk into a medium saucepan. Heat over medium-high heat whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla. Serve – makes about 4 cups. Enjoy!!
When you want something for dessert and you’re out of cookies! Hot Chocolate & Irish Cream – YUM
Just picked these up at Target in the Christmas goodies section! Betty Crocker’s Gingerbread Cookie Mix – These are the best and they only have them during the holidays. I use the recipe on the package but I roll them into balls and them roll them in sugar before I bake them. They are sooooo good with a cup of tea (or coffee or by themselves, lol)! LOVE
First, I guess you need to be a fan of Candy Corn – and Brach’s is the best! Mix a bag of Candy Corn with a can of salted peanuts and you will have yourself a yummy treat!! The chewy nougat goodness of the candy corn mixed with the salty crunchy peanuts makes an awesome combination and what a cute Fall treat! Add Candy Corn to your favorite trail mix for a bit of sweet. Give it a try!!
And besides . . . how cute is a jar of those sitting in your kitchen! Happy Fall!
Easy Peasey – PLUM JAM
My neighbor brought me a ton of plums from her trees – so when you have plums you make plum jam!
This pic is actually from my second batch. I’d already run the jars from the first batch through the dishwasher and pulled them out HOT before pouring the jam in. This round I just filled my pot and jars with water and brought them to a boil before pouring in the jam. Worked perfect. The blob of yellow in the jam is butter, it’s suppose to help with lessoning the foam once the jams starts to boil.
Ladled the jams into the hot jars, screwed the lids on tight and inverted while I cleaned up. Don’t leave them inverted too long – they start to set up pretty quickly.
This is what you need:
4-1/2 cups prepared plums (buy about 2-3 lbs. plums)
1/2 cup water
7-1/2 cups sugar
1 pouch Certo Liquid Pectin
Step 1 – Finely chop & pit (unpeeled) plums finely (I used my food processor); place in large saucepan. Stir in water. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring frequently.
- NOTE: I didn’t have time to get into the “jam” cooking so once I cooked the plums I put them in mason jars and then in the fridge until I was ready to actually make the jam.
Step 2 – When you’re ready to go for it . . . Measure exactly 4 1/2 cups of prepared plums into large pot. Add sugar & mix well. Bring to full rolling boil over high heat. Cook for 1 minute, stirring constantly. Immediately stir in the liquid pectin, bring back to rolling boil and cook 1 more minute stirring constantly. Then pull from heat and skim off any foam.
Step 3 – Pour immediately into hot sterilized jars, filling to within 1/4 inch of rims. Cover with lids (I turn them upside down for about 15 min.). Let stand at room temperature until set. ENJOY – it is yummy!
Oh my gosh! I’m not a fan of “Ranch” dressing – I’m a “1,000 Islands” girl. I remember when I first tasted “Ranch” back in the day and it never seems to taste like that anymore. A friend a work was talking about this crazy simple yummy recipe so we made it here at work . . . you will WANT to eat salads everyday just to have THIS “Ranch”!! Here you go . . . you’re welcome, LOL!
1 – package Hidden Valley Ranch Dressing Mix
1 – cup BEST FOODS mayo
1 – cup whole milk
Put it all in a mason jar – stir – thank shake it up. Let it sit in the fridge for at least 20 minuets to thicken – then grab some lettuce or fries!! Enjoy
We’ve decided on a Brunch for Amie’s baby shower. Part of the menu will be my “Chocolate Croissants” (https://tinyurl.com/y8alpu8d) and then I found this recipe for “Lemon Cheesecake Croissants”! I did a test run on Sunday . . . and if you like lemon . . . you’ll love these!!!! Needless to say – both flavors of croissants will be attending the baby shower, lol. Who can choose between chocolate or lemon?!?! Here’s the recipe:
- 1 package 8 count refrigerated crescent rolls
- 4 oz. cream cheese cold
- 2 Tbsp. granulated sugar
- 1/4 tsp. lemon extract (maybe a tad more – taste & adjust to you’re liking)
- zest of 1/2 lemon
- 1 c. powdered sugar
- 1 1/2 Tbsp. lemon juice
- zest of 1/2 lemon
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. (make sure the ends are closed)
Place 2 inches apart on a lightly greased or parchment – lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.
I found the recipe on Pinterest . . . here’s the link https://tinyurl.com/yd7slzws