Mama’s Divinity

As a southerner you have to make divinity for Christmas, it is pretty traditional in my family here is the recipe that, I use during the holidays. Merry Christmas Y'all

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Merry Chocolate Chip Cookies

Merry Chocolate Chip Cookies

1 1/4 cups butter or margarine, slightly softened

1/4 cup shortening

 1 1/4 cups granulated sugar

 1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

 4 1/4 cups Gold Medal® all-purpose flour

 2 teaspoons baking soda 1/2 teaspoon salt

1 bag (12 oz) semisweet chocolate chips (2 cups)

 1 bag (14 oz) candy-coated chocolate (Like M&M)

Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies. On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart. Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)

·         Calories 100

·         (Calories from Fat 40),

My low sugar carrot cake

Here is a carrot cake I make and it is so good. I am a diabetic so it is low sugar. as you can see it is pretty good and didn't last but a day after thanksgiving

INGREDIENTS

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup SPLENDA^® Sugar Blend
• 2¾ cups shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup flaked coconut
• ½ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA^® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
8. Calories 430 | Calories from Fat 230 | Fat 25g (Saturated 5g) | Cholesterol 70mg | Sodium 380mg | Carbohydrates 42g | Fiber 3g | Sugars 23g | Protein 6g

maple cream cheese frosting

1 package (8 ounces) cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup  pure maple syrup

1/2 teaspoon pure vanilla extract

2 cups confectioners' sugar

    1 cup chopped walnuts

Holiday Fruit Drops

Here is another cookie recipe for y'all to try at this most wonderful time of the year enjoy!

2 cups of packed brown sugar
1 cup of butter flavor crisco
1/2 cup buttermilk
2 eggs
3 1/2 cups  of all purpose flour
1 tsp of baking soda
1 tsp of salt
2 cup of candied cherries (red and green)
2 cups of chopped dates
1 1/2 cup of chopped pecans
pecan halves if desired

In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.

Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack

my daughter's deviled eggs

Kimberly made these egg and Man! were they good

kimberly chopped up a tomatoe and some chopped green onions, dill pickles
she used about a tablespoon of ken's ranch dressing, a tablespoon of mayonaise, and 1 tsp of mustard

You need to try this recipe for deviled eggs it was so good

Choco-Peanut Butter Cups

Here is a recipe for christmas, I am going to attempt to put christmas cookie recipe on my blog everyday until christmas

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1	cup Hershey's® premier white baking chips (6 oz)
1 1/2	cups JIF® Creamy Peanut Butter
1	cup Hershey's® semi-sweet baking chips (6 oz)
4	Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

DIRECTIONS

1.	Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.	Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.	In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

I hope everyone had a great thanksgiving

We had a bunch of quest this year and it was fun and all, but man! am I  tired. I cook most of friday evening and into the wee hour got back up at 5 am. It was worth it. I made corn pudding and my neices husband loved it and asked who made it. My mother and sister-n-law both brought some stuff too. I slightly overcooked the pecan pie but it was still good, it never fails I always burn at least one thing. Ok I will admit it, I fell asleep and woke up iin time to barely save my pie.