Tuesday, November 29, 2011

Quick and Easy Homemade Hash Browns


My daughter had a hard time finding frozen hash browns when she lived in Florida.  She started making them this way and found that it takes only a few more minutes than the frozen ones and tastes SO much better!  I am a believer - I have made them many times since she told me how to do this. They  make a great side-dish to any meal.  They really are so simple and delicious!


Quick and Easy Homemade Hash Browns

2 lbs potatoes
1/4 c vegetable oil
salt and pepper or other seasonings of choice

Wash and dry potatoes, leaving skins on.  Cut into 1/2" cubes and toss with the oil in a microwave safe bowl. Microwave them for about 5 minutes - stirring half way through.  

Pour into a non-stick skillet (I have tried it in a regular pan - don't do it!  What a mess!).  If a little more oil is needed, add it.  Season with salt and pepper and cook until the potatoes are well browned, then carefully turn the potatoes and allow them to brown on the other side.  

Tuesday, November 22, 2011

Sparkling Apricot Thanksgiving Drink

Several years ago I got this recipe from my friend Cindy.  We have had it for Thanksgiving and it is a beautiful and easy drink to make.  Thanks for the great idea Cindy!
 Pour 1 large can of Apricot Nectar into a 9X13 pan, cover and freeze

Sparkling Apricot Thanksgiving Drink

1 large can of Apricot Nectar
2 bottles of Ginger Ale

Pour the apricot nectar into a 9X13 pan, cover and freeze overnight.  About 5 minutes before serving, cut the frozen apricot nectar into 1" cubes.  Put 3-4 into each cup and pour ginger ale over  the top and serve.

Monday, November 14, 2011

Macaroon Kisses

My friend Jodie made these delicious cookies for an activity about a year ago, and I loved them.  They have a creamy texture and taste so good!  I was excited to make them for an open house this weekend.  I love anything with coconut and chocolate, but these are exceptionally good!  Thanks Jodie!

Macaroon Kisses

1/3 cup butter, softened

3 ounces cream cheese, softened

3/4 cup sugar

1 egg yolk

2 teaspoons almond extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

5 cups flaked coconut, divided

48 milk chocolate kisses


In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.

Roll into 1-inch balls and roll in the remaining coconut. Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 10-13 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

Thursday, November 10, 2011

Peanut Butter and Chocolate Acorns

I just saw this on Studio 5 and thought they were so cute!  They are REALLY simple too.  Any time you have peanut butter and chocolate together - you can't go wrong!  I think they will be a cute addition to our Thanksgiving table.

Peanut Butter and Chocolate Acorns

Hershey Kisses
Peanut Butter
Chopped Nuts
Pretzels

Dip the flat end of the Kiss in peanut butter enough to make it rounded.  Roll the peanut butter in finely chopped  nuts and add a broken piece of pretzel to be the stem.  Couldn't be easier!



Monday, November 7, 2011

Orange Juice Syrup

Several years ago, someone at my husband's work gave us the cutest little glass decanter full of a delicious orange pancake syrup for Christmas.  We loved it - so I got the recipe from them.  My daughter made it for our family reunion meal of french toast (made with orange zest in it) and this orange juice syrup on top.  I had forgotten how delicious it is!  It tastes just like you are eating an orange roll  ( one of my all-time favs!).  It makes a whole lot of syrup - about 3 quarts, so if you don't want that much, you can cut the recipe down easily.  I just made it this week and made 1/4 of the recipe and it was plenty for one meal.  Give it a try - it is really delicious!
Orange Juice Syrup

8 c sugar
1 12 oz can of orange juice concentrate (thawed)
4 c water
1 c light corn syrup

Mix all ingredients in a large saucepan.  Heat slowly on stove until all sugar is dissolved, but don't allow it to come to a boil.  Remove from heat and let cool (if not using it immediately).  Serve by reheating only the amount you will be using at one meal.



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