This beanie weenie recipe is for the kids. Need I, mention that I am still one of them!
Good morning Everybody, on this sunny North Florida day.
I hope that your day is fantastic! I know that mine will be!
This photo is a beautiful one that I have permission to use, as it almost goes along with my short little recipe for today. I love the photo, it fits my mind.
Ok, I said that this is for kiddies so leave off the pepper and throw in the chopped hotdogs for this recipe.
You will need 2 cans of pork-n-beans
1 pack of hotdogs
1/2 c of brown sugar
1/4 c ketchup
3 TBSP barbecue sauce
I like to fry the hotdogs in 2 TBSP of butter and then slice them up.
Add all the rest of the ingredients to a medium pot and then add in the hotdogs. Cook on high until it begins to simmer and turn down low and simmer for 15 minutes.
If you need a larger amount of beanie weenies then just add another pack of cooked hotdogs and another can of pork-n-beans into this recipe as you are cooking it.
I am 62 but I still get a craving for this recipe at times!
Thank you for your time today. I will post again on Tuesday and Saturday. Come back to visit me again, if you wish, and feel free to share all of my recipes with your good friends and families, if you want to.
Good Day to everyone! I hope that you are staying dry.
Here in North Florida, we are having a rain day, off and on, all day today. I have always heard from the old folk that you do not want to make divinity candy on a rainy day. So I have never made this candy on a rainy day.
If you can remember the old Stuckey’s Candy Store/Restaurant/Gas Station/Ice Cream Shop/Free Orange Juice when you reach the Florida Line. Also, the best postcards and dried gator skulls/ leather hats and vests/Seashells/Shell Dolls/Baby Dolls/Rubber Bugs/Oranges/Tangerines/Pink Greatfruit/ Orange Slice Candy/MaryJanes/Coconut Ribbon Candy/Giant Lollipops, and I am sure that I am leaving some things out.
That was a store from the past! When we stopped as a kid, I always chose divinity rolled-in pecans for my treat, so here is my recipe.
2 cups white sugar
1/2 cup corn syrup
1/2 cup hot water 1/4 tsp salt 2 egg whites
1 tsp vanilla extract
1/2 cup pecans chopped- candy thermometer-pastry brush-cup of ice water
Use a heavy steel pan and combine the sugar -hot water-salt-corn syrup.
Cook on high until the sugar dissolves and it is at a rolling boil (Stirring at this stage).
Once boiling-do not stir! Use a candy thermometer to take the temperature of the candy. It has to reach 250 F. While you are in this stage of candy making, use a wet pastry brush to keep brushing the sugar crystals down in the pot. Remove from heat now.
To do the hardball test, use a spoon and let some of the hot syrup drip into the cup of ice water. Let sit a moment and then use your finger to pick up the candy and roll it between your fingers. It should be at a very hard stage, like glass. This is the hardball stage in candy making.
Right as the candy stage is getting close to the 250-degree mark. Start whipping the egg whites in a mixer bowl until stiff peaks form.
Now, you will start pouring a very slow stream of the hot syrup into the egg whites, while still beating the egg whites with the mixer on medium speed.
Increase speed to high when you have all the syrup in the bowl. Beat for 5 minutes and add vanilla. continue beating until stiff peaks form and the candy begins to lose its glossy look.
Have a tray with wax paper ready to drop the divinity by spoonfuls onto the wax paper. add some pecans to each one. Store in an airtight container. You should get about 18 candies from this recipe.
I hope that you enjoy this candy! It does take work but it is so worth it.
Connie,s Pasta Fagioli Soup that I created after eating at Olive Garden a few weeks ago.
Good Day, all. I hope your day has gone well and that you are safe and sound.
I have a little recipe for you. I hope that you don’t say, soup again! I just get in a creative mood and it has been for soups lately and I have really liked each and every one of them. They will always be here on my blog, forever so I can always find them for later years in case, I lose my memory.
I do hope that you will give this recipe a try-out.
Ok, so here we go! You will need.
1 lb of ground sausage
1-pint jar of canned chicken breast (Y’all know I,m a ferocious canner). Or 1 lb of cooked chicken breast (boiled) and diced up.
1-can of white cannellini beans and 1/2-can of red kidney beans
15-oz can of diced tomatoes 6oz-can of tomato paste
4 chicken bullion cubes or a box of chicken broth or your broth from your boiled chicken breasts with the 4 cubes of bullion added to it.
1 large onion diced 2 sticks of celery washed and diced or 1-TBSP of celery seeds (which I used seeds). 2 TBSP of the squeeze bottle garlic.
1 TBSP of oregano 1 TBSP of basil 2 tsp of Accent 1TBSP of Cavenders Greek Seasoning 1 can of spinach drained.
1 cup of Ditalini noodles (Publix). Parmesan for sprinkling over the top of your soup bowl and some great breadsticks to bake!
Begin with a large pot and fry the sausage along with the vegetables. Keep the small amount of grease in the soup, it will flavor it.
When done add in the seasonings mentioned and 6 large cups of water.
Add in the 4 bullion cubes (Or your type of bullion) Mine is the cheapest way to make broth for anything and I have always used the cubes.
Add in the cooked chicken and the can tomatoes and the can of paste mixed with 3 cans of water.
Drain both cans of beans and add in only 1/2 a can of kidney beans and the whole can of white beans. (Both 15-oz size can) Drain the can of spinach and add in the whole can. If you have fresh spinach or kale that could be used instead of spinach. A huge handful of fresh greens that have been washed and chopped. I did not have kale so I used canned spinach.
Simmer this soup for 1 hour with the lid on the pot so that your liquid does not escape! In the last 8 minutes of the hour, add in only 1 cup of the Ditalini noodles.
Have some fabulous garlic breadsticks baking to coincide with the timing of this awesome soup getting done. I hope that you will love this soup. I know, I do.
Today is just a freebie recipe post that I tossed to you all. I will post again on Tuesday and Saturday. Thanks for stopping by today and share my recipes with your good friends if you wish.
Good afternoon all! I am late today with this post!
I hope that all is well, within your home and family.
I have a new recipe to share with you and I do hope that you will try this one. I’ll bet that you can’t eat just one! I, found these to be addictive.
I used 3 squash for this recipe as my 2 squash bushes have only produced 5 squash for me so far, Hopefully, more later on!
The ingredients are 3 squash
1 large cup of flour and 1 short can of beer (some of it)
Wash the squash well and dice or slice it medium thickness
In a medium bowl add the flour and keep adding in the beer and stirring until you have a thick dipping batter. In the end, I stopped with the beer and added just enough water so that it made a thick like runny dipping batter.
Have a frying pan ready with hot sizzling grease and dip the squash pieces into the batter and let the batter drip off a second, then fry in the pan until golden brown and flip over for the second side. (You will have enough batter to do 6 squash if you can eat that many).
Have a plate ready with paper towels on it for the cooked squash to lay on. Now is the time to season the squash with a little sale and a little more Cavendar’s Greek Seasoning.
Thank you for stopping by today and please do stop by again as I post on Saturday and Tuesday. Connie B.
Monday was a good day for some homemade turkey noodle soup.
Good, Tuesday morning to everybody. The sun is shining in North Florida today and I hope that it will be the same for you also.
We had a lot of rainy days so I was in the soup-making mode. So, here is a little recipe for you if you wish to try it.
A big soup pot. With 4 large Quarts of water in it.
1 Quart jar of home-canned turkey with the liquid
OR 2 cups of cooked turkey shredded
I used 4 chicken bullion cubes for flavor and salt or 1 carton of bullion would do. If you use carton bullion, only use 3 quarts of water in the pot.
1 1/2 TBSP celery seed or 3 chopped celery sticks. (I was out of celery).
1 tsp Accent 1 tsp cayenne pepper 1 tsp black pepper (Spicy soup) for less spicy leave out the cayenne
1 large onion chopped in big chunks 3 large garlic cloves (Petals) diced small
5 large bay leaves
IBERIA Angel hair pasta. (Dollar Tree) I call this (Bird’s Nests) as they are wrapped around like a bird’s nest. Only use 3 of them, from the package.
This gives you soup just like chicken noodle soup from the can, but this has way less salt and taste, way above the can soups.
To begin with this soup journey you start out with the water and the pot. Add 4 bullion cubes or package chicken broth and 1 less quart of water.
Toss in the onion and garlic (chopped). Throw in 5 large bay leaves. (Remove the bay leaves, before eating).
Anyway just throw everything into the pot except for the pasta.
Cook on #4 with a lid on the pot and let this simmer for 1 hour.
Put 3 bird’s nests of the round angel hair pasta into the pot. I just pull each one apart just slightly and drop it in. Continue cooking for 8 minutes and then it is done.
I used saltine crackers with my soup, but you could use some awesome home-baked bread or breadsticks with this. And some sweet tea!
I do hope that you will try this recipe! Once you start to make a homemade soup then you will never want to go back to a canned soup.
Thank you for visit today and please do share my little recipe blog with your friends and family. Thank again, Connie B.
I finally broke down and fixed a seafood platter. I wanted catfish and scallops too, but I really did not need them!
Hello from North Florida on this muggy, muggy day. My wish is for everyone to stay safe from the storms that are approaching.
I do not know about you but I love seafood! And I had been wanting this for a while now. I chose for my seafood platter, shrimp. deviled clams on the shell and last but not least some hushpuppies with lots of onion and corn, inside them.
The clamshells were cooked in the hot air-fryer with a spray of olive oil, over the tops. The shrimp was deveined and peeled and rinsed well for shells. Then I used a fish batter to bread them and fried them in oil (lard).
The hushpuppies were made with my old standby recipe. 1 cup of self-rising flour and 1 cup of white cornmeal.
1 egg
1 small can of corn (drained).
1 chopped onion
Add enough water to make this a thick batter that will drop off a spoon and into a frying pan that is half-filled with hot oil (lard).
As these get done, they will flip over to the other side to cook to a golden brown beautiful color. And then they are done.
I named this cake the Coconut Cloud Cake. The icing is very light and not killer sweet. It is covering an over-the-top Chocolate Fudge Cake.
Good Evening Everyone! I hope that you had a very productive day and that all is well in your home.
I kinda created this cake today while trying to put together something for our card game as it was my turn for the refreshments this week.
I began with a chocolate fudge cake mix, but I bumped up the ingredients. And, after this cake, I will always do this. It made the cake so very moist and light.
When it said water, I used milk. And, when it said oil, I used butter. It is well worth the time and expense to make these substitutions. I baked this in an oiled bunt pan at 350 for 33 minutes. It was a very liquidy-looking batter so don’t worry!
I had a stick of butter out on the counter getting room temp. And I had a can of coconut milk and my homemade coconut extract.
I also had 3 cups of powdered sugar.
I put the softened butter in the mixing bowl and added the powdered sugar a cup at a time. I put in 2 TBSP of coconut extract to help it mix together.
On the coconut milk, I ended up with 5 TBSP of it. But I added them one at a time and checked that the frosting would not get too runny to stay on the cake. I also tossed in 2 handfuls of shredded coconut from a bag of coconut.
This cake looks and tastes as if it came from a fairy wonderland and I will be making this one again. So, I do hope that you might try this one, it is really indescribably good! Thanks for stopping by and always feel welcome to share my recipes and stop in again. Connie B.
Good morning all! It is very early Saturday morning as I write this post.
I hope that your day goes well and that all of your wishes come true.
I began cooking my ribeye steak like this, many years ago. And it is fast and easy.
I season my steak the night before with accent and garlic powder and then keep it in a covered container in the refrigerator until I am ready to cook it.
I preheat the oven to 350 degrees.
I use my favorite little cast iron frying pan with a little bit of olive oil in it. Maybe 2 TBSP. I just brown the steak on each side, about 3 minutes each side, on a high heat setting.
Then I slide the cast iron frying pan into the oven and set a timer for 5 minutes. If you like it rarer then check on it earlier than 5 minutes. On this steak, I messed up and cooked it for 8 minutes so it turned out to done for me but it was still a good steak. I prefer the 5 minute time and way less done.
I had some dehydrated mushrooms, so I used a big handful and rehydrated them in 1/4th cup of water in a little pan on the stove. When the water boiled out, I tossed in some butter and garlic powder and took off the stove. This left them crispy like and that is how I like my mushrooms on a steak. I microwaved a large baking potato by poking holes in it and covering it with a wet paper towel. I think it may have been 9 minutes but check it at 6 minutes.
When the baked potato is cooked like this in a microwave with a wet papertowel on it. It will be moist and flaky just like the restaurant baked potato. I learned this tip years ago.
If you have not tried your steak this way, I do hope that you will give this a try! It is really tasty this way.
Thank you for stopping by and feel welcome to come back for any of my recipes. They are here to be shared with you and others, also. I will post on Tuesday and Saturday. Connie B.
Chicken livers, you either love them or you hate them!
Hello to everyone on this North Florida, very rainy day. I wish the very best for you and yours.
I wanted to share my fried chicken liver recipe today with you. As I love to have them once in a while.
You will need these items.
Chicken livers (rinsed) in a sieve and flavored with your spices. I use accent and calenders greek seasoning and garlic powder. Let this sit in a covered container in the refrigerator for overnight to take season.
Kentucky Kernel Chicken Seasoning Box (Walmart)
2 eggs in a cup of milk (whisked)
1 cup of self-rising flour (Mix with 1 cup of Kentucky Kernel Seasoning) on a large plate. This makes the seasoning stretch for more meals.
Cast iron skillet with 2 inches of hot melted grease. You will need to keep working with the temperature of the grease by cooking on #5 and lowering it to #4 at times, so the grease does not burn.
A splatter screen (Dollar Tree) This is a must so that you don’t get popped by hot grease and severely burned. Ask me how I know this! I also put a paper towel over the screen while the livers are frying. Arrange it so it does not catch on fire!
Last of all have a platter prepared with paper towels on it for the cooked livers. And you need a big long fork.
Begin by having the grease on very low. Add some chicken livers to the egg-milk mixture and next to the flour mixtures and back quickly into the milk mixture and back to the flour mixture again. (Double Dipping).
Put these on a clean dry plate, until you have done all of the livers, like 3 at a time. If any dry flour mixture is left-over then drag the livers through it. Get the grease hot on #5 now and fry a batch of livers for 5 minutes on one side and 5 minutes on the other side. Then take them out and place them on the platter. Remember to rotate the heat down to 4 and then up to 5. Do the other batch and then you are done. These are cooked slow and easy and they are the best!
I hope that you try this recipe! I, thank you for stopping by, and hope to see you again (on my Blog) which is here. Connie B.
I do my recipe post on Tuesday and Saturday. Until the next one, have an awesome day!
Good morning, to everyone on this gently raining, North Florida day. It will be a nice day for the farmers and crops so That makes a good day for me as well. I hope that your’s is nice also.
Please forgive my grainy photo as somehow my phone camera is going out on me. I will have to try to get a new one. This picture does not do the squash the beautiful yellow color that it really is.
Onward to the recipe of how to can squash as a lady requested from me yesterday. I told her that I would post it today. So here we go!
It is really important to wash and scrub the squash with a vegetable brush so that you get all of the tiny bits of sand off of the squash! Nothing like a bite of sand grit between your teeth! So do this well.
Have your pressure canner pot on a very low setting as you are prepping the squash. You just want the water warm! Fill about 2 or 3 inches for depth. Your lowest marking inside the pot is the sweet spot for canning
Have all of your jars and lids washed and clean with hot soapy water before you even begin any part of this pressure canning adventure! Also, have napkins and a tiny dish of vinegar ready for cleaning the jar rims after you have filled the jars with squash and very hot water. A chopstick to de-bubble each filled jar before cleaning the rim and putting on the seal and then the ban. A large mouth funnel is needed, also.
Also, have a large pot of water and have it ready with boiling water so that you can slice up the squash into (THICK CHUNKS) and drop the squash into the water for about 2 minutes. Use a big slotted spoon to remove the squash to a big bowl. Have a large soup ladle, handy for you will need it!
So now that everything is ready to start, put a folded kitchen towel near the stove and on the counter. Have your jar lifter tool beside it, with a heavy-duty pot holder (just in case) you might need it to help you in removing the extremely hot jars from the canner.
Most of the work involved in canning is to get everything that you will need set up and ready to go.
To begin, I use quart jars and use the soup ladle to half-fill 2 of the jars with some of the boiling water. As I am ready to fill each jar with the two-minute blanched hot squash, I empty a hot water jar into an empty one. This keeps everything at a hot temperature!
So after using the funnel to fill the squash into the jars, use some of the blanching liquid from the boiled squash to finish filling up your jars. Leave a 1-inch head-space in the jar. Next, use the chopstick to de-bubble a jar and then use a vinegar napkin to wipe the rim of the jar and put the seal on now and next comes the band that is finger-tight so air can escape while in the canning process! Do not crank down extremely tight!
By now you have finished filling your jars and the pressure canner water is hot, so you can add the filled jars to your pressure canner. Usually, 6 quarts to a 23 quart-sized canner. Or (8-pints).
Put the lid on the pressure cooker and (leave the jiggle-thingie) the weight, OFF. Have the stover burner temp on number 7 (med-high) and wait until you have seen the steam coming out of the pressure gauge pipe hole for 5 to 10 minutes and then put the weight on the pot lid.
Let the pressure build up to 10 lbs of pressure ( for my area) check your area for canning altitude. When 10 lbs are reached, then you start the timer for 40 minutes for either quart or also pint jars. Also, turn the dial down to #4 to try to hold at the 10 lb setting. Now you just have to keep watch about every 15 minutes to see that the gauge stays at 10 or 11 but never lower than 10 lbs. I rotate between 3 and 4 with my stove dial setting to keep it near the 10 or 11 lbs of pressure.
This is the MOST IMPORTANT STEP in pressure canning! After the timer goes off. Turn off the stove and walk away, until the pressure gauge reads ZERO pressure. ONLY then can you open the pot!
There is still hot steam inside the pot so open the lid facing away from you, slowly and with potholders Use your jar lifter and a thick potholder to remove the hot jars to the towel on the counter. Go and sit down now and listen to the ping of the jars as each seal.
The next morning just take off the bands on the jars and use soapy water to gently clean up the canned jars and rinse. Dry and label with the name and date. These will keep for 5 years but they don’t last that long with me. I aim for 3 years for the date to be outdated on the canned foods that I prepare.
I am SORRY that this is so long of a post! But as I can not see you in person to help you learn all about how to safely enjoy learning to pressure can so that you will not have to be afraid of it. Then I like to tell you the why and when and how of this type of canning. It is supreme and lets you store food for a very long time as long as you follow the cleanliness and safety steps for you canning adventures of a life-time.
I do want to say that I am sorry for the well-known canners, for this long post. Happy canning for our newbies!!!
Thank you so very much for stopping by today. I post on Tue and Sat. But this was a special request today! Connie B.
