Saturday, November 21, 2009


I love baking around the holidays (or anytime for that matter) but making candy always reminds me of Thanksgiving and Christmas!! Be prepared for lots of candy recipes on here the next few weeks :)

*1 Cup sugar
*3/4 C. Karo Syrup
*1 C. Cream
*4 T. Butter
*1/2 t. vanilla

Bring to boil sugar, syrup, butter, 1/2 the cream. When boiling vigorously add the rest of the cream slowly so not to stop the boiling. Cook to 235 degrees (soft ball stage). Add vanilla. Stir well and pour into buttered loaf pan. Cool till cold, cut and wrap!

Thursday, November 19, 2009

Peppered Meatballs

picture by Taste of Home

Another Taste of Home recipe that is a favorite at our house. I serve the meatballs over pasta. Delish!

1/2 c sour cream

2 ts parmesan cheese

2 to 3 ts pepper (2 is plenty for me!)

1 ts salt

1 ts dry bread crumbs

1/2 t garlic powder

1 1/2 pounds ground beef


1 c sour cream

1 can cream of mushroom soup

2 ts dill weed

1/2 ts sugar

1/2 ts pepper

1/4 ts garlic powder

In a large bowl, combine the sour cream and parmesan cheese. Add pepper, salt, bread crumbs, and garlic powder. Crumble meat ovr mixture and mix well. Shape into 1 inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350 for 20 to 25 minuts or until no longer pink; drain.

Transfer meatballs to a slowcooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hour or until heated through.

Wednesday, November 4, 2009

Pasta Crab Casserole

Photo by Taste of Home

This is absolutely delicious! The flavors are so wonderful together. It was this dish that made me decide I do in fact like crab. This is a regular at our house. A must try!!

8 ounces uncooked spiral pasta

2 large onions, chopped

1/2 pound FRESH mushrooms, sliced (fresh is KEY! Don't use the canned junk)

1/2 cup chopped green pepper

2 garlic cloves, minced

1/2 cup butter (Don't try to use less butter and use real butter if you can. It is so much better!)

2 pkgs (8 ounces each) imitation crabmeat, chopped

1/2 cup sour cream

2 ts salt

1 1/2 ts dried basil

1 1/2 cups shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, saute the onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to the vegetable mixture. Stir in the crab, sour cream, salt and basil.

Transfer to a greased 9x13 dish. Sprinkle with cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 5 minutes longer or until heated through.

*This makes a lot so you can divide it into two 8-inch dishes and cover and freeze one for up to a month. To use the frozen casserole, thaw in refrigerator for 24 hours. Remove from refrgerator 30 minutes before baking. Cover and bakeat 350 for 55-60 minutes or until heated through. We never have a problem finishing off the 9x13 dish though because it really is delicious!*