Baking and cooking and eating…oh my!

So I was (apparently) so excited that my oven was working again so quickly AND was fixed by my knight in shining armor (who knew that Acts of Service is one of my top two Love languages? Oh, wait I knew it!) that I forgot to photograph my food preparation. So, I decided to start over so that I could document every ingredient and every step. Not. I mean, I LOVE you and all, but…let’s be real. It’s five days til Christmas and I haven’t wrapped a thing. Except for the stuff that went out in boxes last week and even some of THAT wasn’t wrapped.

So, you get what you get, but I’ll be including the recipes so you can just make it yourself.

These are a few of our top faves at Christmas time. Well, anytime really, but I usually only make these things around this time of year.

Sausage Balls

10 oz shredded cheddar cheese
1 pound bulk sausage (I usually double this recipe and use one mild and one zesty)
2 cups of Bisquick

Mix together thoroughly. I put it all in my big orange Tupperware bowl that I also use for making bread and mix it together with my hands. I let the sausage sit out about 15 minutes or so before doing this because my hands get so cold from the cold sausage. Roll into small balls. Pop into a 350 degree oven for 20 minutes. I heartily recommend doubling the recipe. These babies go quick.



Honey Pecan Chex Mix

6 cups chex mix
1 cup mini pretzels
1 cup pecans (or walnuts) left whole
Mix together in a big bowl and set aside.

In a medium saucepan combine the following:
1/3 cup butter or margarine
3/4 cup brown sugar
1/4 cup honey

Melt together on medium low heat. Mix together. Bring to a full boil. DO NOT STIR. Let boil for five minutes. Remove from heat. Add 1 teaspoon vanilla. Stir.

Pour chex mix into a deep baking dish or I like to use my large metal roasting pan because it is deep. Pour the very hot coating mix over all of the chex mix and, working quickly, mix it all together, trying to coat the bulk of the chex mix. Don’t worry if you don’t. Pop the roasting pan full of chex mix into a 250 degree oven for one hour, stirring every 15 minutes, trying to coat all of the chex mix.

After an hour, dump the chex mix out onto cooking sheets and let cool. Today we just left it all in the roasting pan and we are chipping away at it with a dinner knife. Just as yummy and didn’t take up as much room.

Mom’s Ambrosia

1 large can of cocktail, well drained
1 can of crushed pineapple (or tidbits), well drained
1 can mandarin oranges
seedless grapes, sliced in half
maraschino cherries, sliced in half
chopped walnuts
mini marshmallows
shredded coconut
sour creme

There is no set recipe for this. It is something she has always made and when I called her for the recipe for it years ago, this is it from her, verbatim. Let the canned fruit drain well (I toss it all into one colander and just let it drain together). I throw everything into a large bowl and start with about two large mixing spoonfuls of sour creme. Mix it all together. Add more sour creme if you want. It’s really all about what you like and how you like it. This is always better the second day, if you want to plan accordingly.

Last night after dinner, I wandered into my bedroom and (organized!!!) went through a bunch of stuff, separating, (organizing!!), tossing stuff and I turned the tv on. My most, all-time, favorite Christmas movie came on.

Sarah came in, instantly said, “this is The Bishop’s Wife, right?”

I responded, “yes”.

Sarah then shook her head slowly and said, “it is really sad that I know that.” And walked back out.

I think it’s an awesome movie and just because I used to make them sit with me and watch it every year when they were little and I could still tell what they could do…well, they will appreciate it one day.

Love you guys and chat soon.

4 thoughts on “Baking and cooking and eating…oh my!

Leave a Reply