Nuts and Bolts

Nana has a stack of recipes she only makes this time of year. I am gonna work my way through these recipes in order to share them with you. She's probably got a system to bang these out each year, and I've got two kids, so we'll see how long this takes.

Nuts and Bolts is basically Chex Mix, but in our family we like to take it to the next level by adding as many nuts as we can get away with. It's cause we're a nutty bunch! We're addicted to this stuff, and it's a good thing Nana only makes it at Christmas when we're planning on wearing our stretchy pants anyway. If I ate this year long, I'd be in trouble!

Now I have to admit, this isn't exactly Nana's recipe. That's because she actually gave me two different recipes for the same thing. They are both very large recipes, so the following is scaled back for ease of cooking. And edited. And probably she won't recognize it. But she better like it cause I just made a huge batch to share this weekend. It tastes the same to me, so I think she will like it. Cross your fingers for me please!

Nuts and Bolts
Click here for the Printable Recipe at Tasty Kitchen

3 cups Plain Cheerios
3 cups Rice Chex
3 cups Corn Chex
3 cups Wheat Chex
1 cup Pretzel Sticks, (the small skinny ones)
1 cup Mixed Nuts
1/2 cup Pecans
1/2 cup Cashews
6 tablespoons butter or margarine
2 tablespoons Worcestershire Sauce (Lea & Perrin's, if you please)
1 1/2 teaspoons Salt (I used Lawry's Seasoned Salt, but table salt is fine)
3/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder


Preheat oven to 250 degrees. In a large roasting pan, mix together cereals, nuts and pretzels. Melt butter and add to it the seasonings and mix well. Drizzle butter mixture over the cereal mix and stir well. Bake for 2 hours, stirring well every 15-20 minutes.

Store in gallon sized ziploc bags or in a large popcorn tin. And don't forget your stretchy pants!

Nigella Christmas

Nigella Lawson is my favorite TV Food Personality. So I was thrilled to get this book last Christmas. Nigella Christmas combines some of my favorite things: Christmas, great writing, beautiful photography, and of course food.

Anyone who is familiar with Nigella will know that she has a knack for description. Her writing style is so comfortable; it makes you feel like you are her good friend and she is just having a chat with you. She also knows that for the home cook, things can get hectic around the holidays. She provides you with tips to streamline your holiday preparations and a Christmas Lunch Countdown to keep you on track and on time. Her no-nonsense, laid-back approach will put you at ease.

The photography by Lis Parsons will make you drool. Seriously, it's a pleasure just to flip through this book only looking at the pictures. Not only are there photos of the food, but also Christmas decorations and tablescapes. It will really get you in the mood for Christmas.

But just looking at the pictures will not do. These recipes must be made! The only problem is deciding which recipe to make first.

I've already made some of these recipes like her Spiced and Superjuicy Roast Turkey and Ginger-Glazed Ham. This year I've got my eye on her Peas with Pancetta in Cream All'Italiana, Maple-Roast Parsnips, Incredibly Easy Chocolate Fruit Cake, and Chocolate Sponge Pudding for Christmas Pudding Haters with Hot Chocolate Sauce. I'm really looking forward to trying these out.

The Best Cupcakes Ever

Unless you're new here, you'll know that I feel no shame in using a box cake mix, as long as you make your own icing. But the recipe below is worth the extra effort to make the perfect chocolate cake.

We had a baby shower for my Sister-In-Law Saturday. I made cupcakes using Pioneer Woman's recipe for "The Best Chocolate Sheet Cake. Ever." I just had to let them bake a little bit longer than if it had been a sheet cake. Then I used a recipe from Tasty Kitchen called, "That's The Best Frosting I've Ever Had!" This is the frosting for people who don't like frosting. It's not overly sweet like most icings you'll find. It also has a secret ingredient: flour! It sounds crazy, but it soooo works! Since the shower was for my first nephew, I just added some blue sugar crystals to the top, easy peasy!



If you're wondering about the double wrapper, it's to prevent the cupcake from pulling away from the paper. Use two baking cups when baking cupcakes and then when they are cool, you can either serve them doubled or take the outer baking cup off and save for later use. Or you could use one of these, I really wanted some, but I couldn't find a pattern I could use.

These really are incredible. Just look at how fluffy that icing is! The cake itself is so good that I love to eat the cake, icing free, straight from the fridge, (make sure they are covered well, so they don't dry out!). And don't even get my Father-In-Law started on these, he might not stop!

Click here to check out Pioneer Woman's step by step for these cupcakes. And try these soon, you'll be glad you did!

National Bundt Day

Today is National Bundt Day! Mary, The Food Librarian has been celebrating with bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's bundts. And if that isn't crazy enough, check out her fantastic wedding dessert bar.



My Bundt Cake was inspired by a muffin recipe from my friend Lauren. First let me give you the muffin recipe, and then we'll turn it into a bundt.

Pumpkin Spice Muffins
makes 12

1 box Spice Cake Mix
1 15 oz. can of Pumpkin
1/2 cup water
Butter

Preheat oven to 375 degrees. Mix all ingredients together well, then pour into greased muffin cups. Bake for 22-24 minutes. Immediately after removing from oven, cut a slit in the top of the muffin and add a dab of butter to it.

For the Bundt:
Mix ingredients as directed above, adding 3 eggs mixture. Bake according to the bundt cake direction on your cake mix box. Top with a dusting of powdered sugar or cream cheese icing would be nice. (I added eggs only to give the bundt a little more height, you can of course do without.)

Have a Happy Bundt Day!

Here's a link to see all the participating Bundt Cakes.

Bean and Bacon Soup

It's getting cold outside and so it's a good time to start thinking about soup. My favorite soup is Bean and Bacon. On the thick side. With LOADS of crackers. That's just me. But this recipe can be made thin or thick to your liking. It's perfect on a cold evening like we've been having lately. Make extra and freeze in small portions; you'll have dinner ready in no time! 

Bean and Bacon Soup
Serves 8

2 cups dried navy beans
2 tablespoons vegetable oil
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
1 clove of garlic, minced
1 ham hock, (the more meat the better)
4 quarts water
1-2 tablespoons dried parsley
Salt and pepper to taste

Rinse your beans and then soak overnight, or follow directions on your bag for a quick soak. After soaking, rinse again and drain.

In a large pot, heat the oil on medium-high heat. Cook the onion, celery and carrot until they start to get soft, about 5 minutes. Add the garlic and cook for another minute. Add the beans, ham hock and water. Turn to high heat and bring to a boil, then turn heat down to medium-low. Cook for 3-4 hours with the lid partially covering the pot. Stir often.

Take the ham hock out of the pot and set aside. Using a blender or food processor, puree about half of the remaining soup mixture and add back to the pot. Take the ham hock and remove the skin, fat and gristle. Take the remaining meat off the bone and finely chop, then add back the pot. Add the parsley, salt and pepper, tasting along the way to get the right amount.

If the soup is too thick you can had hot water to the pot and stir well until it is the right consistency for you. If it is too thin, turn the heat to high and cook uncovered, stirring often until it is thick enough.

Enjoy!!

Click here for the Printable Recipe at Tasty Kitchen.

Hansel & Gretel Candy Kitchen

As you know, my last two posts have been about our recent camping trip to Blairsville, GA. While there, we took a little trip to Helen, GA, just over a mountain or two from Blairsville. The only other time I have ever been to Helen was the summer of '97. Let me just say that it was a slow day in Helen as we were just about the only people in town that day. This latest visit couldn't have been more different.

You see, Helen is a recreation of an Alpine village. And they have the longest running Oktoberfest in the world, this year's starting on September 9th and ending October 31st. THE Oktoberfest in Munich, Germany is only 16-18 days long and ends the first Sunday or Monday of October. Munich's Oktoberfest began in 1810 as a marriage celebration for the prince, (being Royal gets you great parties!) Today it is the largest festival in the world.

My inner anthropologist would love to go to Munich, be immersed in the culture of Bavaria and eat the traditional German foods. However, I don't see a trip to Germany in my near future, so Helen will have to do. But not during Oktoberfest. It was very crowded, still warm in October and the whole celebration of beer is not my cup of tea. Maybe Christkindlmarkt , (Christmas Market) would be more fun.

Helen, Georgia does have one thing that makes me definitely want to go back and that is Hansel & Gretel Candy Kitchen. This is the kind of place that you smell before you see. The aroma guides you to the door and up the ramp where you find delicious candies wherever you look.

Owners Dave and Janet Jones have been making candies here in Helen since 1973. Dave wrote the book on making candy. I'm not kidding...

With so many tempting treats, it was hard to decide what to buy. For me anyway, Brian knew exactly what he wanted...

PECAN Brittle!! It's fantastic! It's made with Georgia pecans, (pronounced peh-cahns, not pee-cans, if you ask me.)

I knew I wanted some chocolate, but couldn't commit to one particular confection. So I got this...


A Milk Chocolate Chattahoochee Snapper--The fresh pecans really make this!

A Chocolate Covered Graham Cracker (not pictured)


Dark Chocolate covered Pretzels = Bliss!

Are you salivating yet? Then here's some good news, they ship! Check them out!

Hansel & Gretel Candy Kitchen
8651 Main Street
Helen, GA 30545
and
8078 South Main Street
Helen, GA 30545
800-524-3008 Toll Free
www.hanselandgretelcandykitchen.com

Anyone been to Christkindlmarkt in Helen? Is it worth a day trip from Chattanooga? Let me know!

Breakfast In A Bag

Remember how I told you we eat well when we're camping? Well, here is another tasty camp meal that you can make at home too! It's an omelet cooked in a Ziploc bag. Crazy right? Maybe, but it couldn't be easier!

First, crack two eggs into a bowl and scramble with a fork. Add salt and pepper to taste.



Next, add your diced veggies, about a quarter cup worth, more or less depending on how loaded you want your omelet. We used green bell pepper, tomato and onions here.

Then add your meat, either one sausage patty or 2-3 pieces of cooked bacon, crumbled.




Finally, add your cheese. Here we used 1 slice of American cheese torn to pieces but you can use your favorite shredded cheese as well.

Dump your egg mixture into a quart sized freezer bag.

You'll want to mark your bags if cooking more than one at a time. If you use a sharpie, it is important to either write on the white part of the bag used for labeling or make some identifiable mark at the very top of the bag. If you write on the bag down where the eggs are, the sharpie will bleed through the bag and tint your eggs where they touch that part of the bag.

That's why my Dad made these little tags. It's safe to pin to the very top of the bag, so you can adorn your own safety pins in order to identify your omelets.

See, here it is all tagged and ready to go.

You'll need to have some water already boiling. Drop your bags down into the water. Boil for 8 minutes or until the eggs are set to your liking. I don't like a very wet omelet so mine cooked a little longer.

Grab a plate, open your baggie and let the omelet slide right out!

Hey! Did you notice that this recipe doesn't have any butter in it? That's because you don't have to worry about your eggs sticking to the bag! Of course, if you like the flavor butter adds to an omelet, by all means, add a little melted butter before cooking, but honestly it doesn't need it!

Click here for the Printable Recipe at Tasty Kitchen.

I hope you enjoy this recipe and wow your friends with your amazing omelets. This is a fantastic way to cook breakfast for a crowd as you can put these together the night before and store in the fridge. No need to get up too early to slave over a hot stove.

*Ziploc is the brand we used, (no BPA), but I imagine any good freezer bag would work well enough.