Holiday Jalapeno Jelly

I’m already thinking about Christmas around our house- where to put up all the Christmas trees in our new house, can I even have all my trees out with a 1 year old running around, Christmas shopping for family and making homemade gifts!

One special homemade gift my mother and I also enjoy making together is Jalapeno Jelly. We always have plenty of Jalapenos from the garden and it seems like we always have to find something to do with them.

Making jelly isn’t as difficult as most believe- it’s actually quite simple. Just be sure and wear gloves when preparing the peppers so your hands aren’t burning for a week.

This jelly makes a perfect holiday gift for neighbors and friends. Serve this jelly with a cream cheese topped cracker for your holiday gatherings!

>Jalapeno Jelly
Yields: about 5 half pints
from mom
¾ lb jalapeno peppers (or more if you want more heat)
2 pouches liquid pectin
2 c. cider vinegar (divided)
6 c. sugar
Green or red food coloring

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar and sugar in a large pot. Bring to a boil and boil for 10 minutes. Stir constantly.

Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, while continuing to stir.

Remove from heat and skim foam if necessary. Stir in a few drops of food coloring of choice. Ladle hot jelly into jars in a boiling water canner.

NOTE: When cutting and seeding the peppers, wear rubber gloves to prevent hands from being burned.

Don't know how to can? Don't worry, I've got you covered! Check out the University fo Missouri Extension website for info on how to can.

Homemade Pizza Pie

Around our house just about everything is homemade- pie crusts and fillings, mac n' cheese, baby food, lemonade- even the pizza!

I was on a recent visit in Dora for an upcoming cooking article when I tasted the very best homemade pizza crust from Marty Uhlmann.

Marty is a family friend that I remember as I child as making the best pies! My parents and the Uhlmann family would have club every Saturday with other farm families, where the men would talk politics and the women would bring some of the best homemade country fixins' and us kids would play in the hay barn or the creek. Good memories....

I interviewed Marty for the article and she had prepared three recipes- pizza, Lemon Meringue Pie and a Custard Pie. (Which I had a piece of each- you know me- I never turn down good food!)

The pizza crust taste like homemade rolls-it's amazing and fairly easy.

During the interview I recall Marty stating: "Back then we didn't go to the store to get a pizza- we made it!" I laughed, it's funny how things change. But, around our house we still do it the old-fashioned way I guess. (Wouldn't have it any other way either.)

Enjoy this pizza and let me know how you like it. This recipe will make two pizzas- we freeze the other one, so there is always one on hand, then there's no need to go to the store.

Pizza

by Marty Uhlmann
Makes two crusts and two toppings

Crust:
1 pkg. yeast
2 Cups lukewarm water
2 Tbsp. sugar
1 tsp. salt
7 Cups flour
1/4 Cup salad oil

Dissolve yeast in water and mix. Add the rest of the ingredients and mix. Dough will be dry. Set in a warm spot and cover with a towel. Let the dough double in size. Meanwhile- make the topping.

Topping:
Pan fry the following ingredients:
1 lb. hamburger
1 lb. sausage
1/2 cup chopped onion
3 cups tomato paste
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 lb. grated cheese (1/2 mozzarella, 1/2 cheddar)

Place ingredients in large skillet (we use a cast iron skillet) and cook.

Punch dough down, split into two doughs and turn out on floured counter and roll the dough thin. (Remember this dough and topping will make two large pizzas.)

After rolling dough out, place in pizza pan and fold crust over and pinch to seal. Cover with towel and let it rest for 10 minutes. Add skillet mixture then add any of the following ingredients: olives, mushrooms, green peppers, pepperoni, smoked wieners and cover with cheese.

Bake at 425 degrees until crust is brown, approximately 25 min.

Life's Crazy Tales

I sometimes wonder where the time goes these days. I saw that my blog was last updated the first of August- I am so sorry to readers. I've been so busy with work that I haven't had time to myself for much of anything lately.

We celebrated Caston turning 9 months last week (9 month photo to right)...can't imagine him being 1 year in less than 3 months. My mother was correct about time flying when you have kids. My husband and I sit and laugh about how this year has already came and went- but we've had so many laughs, trips and cherished memories!

If you've read the blog, you've seen my baby food venture- which is still going strong. I'm also adding another venture, one that I've always had on my bucket list- Cake Decorating!

I've taken classes in the past and made cakes for folks, but I've decided to really dive into it. I'm registered for Master Level Courses Sept- Dec to brush up on my skills and learn to make amazing and unique cakes. Who needs the Cake Boss, when you've got the Cake Queen, right? Be looking for some creations coming soon.


As far as cooking goes around the McConnell house, strong and steady. I'm even going to sign-up for a cooking course in European Cuisine (my fave) in Nov.

But, in the meantime, hope you enjoy this recipe from my cupboard. Around our house cornbread is a table favorite. My parent's grind their own cornmeal and it makes the most amazing cornbread. Hope your family enjoys this Summer Cornbread

Summer Cornbread
by Lane

1 3/4 cups buttermilk
1 c corn kernels
1 1/2 cups white self-rising cornmeal
2 eggs, well beaten
3 T. melted butter



Preheat oven to 450 degrees. Combine in a medium bowl the buttermilk and eggs. Add butter and cornmeal, stir. Then add corn and fold into mix.



Pour into a cast iron skillet, that has been coated with vegetable oil and heated. Cook for 10-15 minutes, or until golden brown.

Mama Jan Featured in MFT

I'm lucky enough to be able to write for a great farm publication, Missouri Farmer Today. I do a cook's piece each month and the most recent article was over my mother, Jan Baldwin.

(PHOTO: Mom holding a plate of ghetti. Find the recipe here.)

I thought it fitting that I blog about her because I would not have the love of cooking if it wasn't for her. She taught me so much and I still cherish our times gathered in kitchen making pies, holiday feasts and sharing great family memories over a glass of wine.

It's funny how something as simple as cooking with your kiddos can have such a profound effect on them after they mature and start families of their own.

In our family cooking brought us closer. We would cook dinner, talk about our day and share many laughs over the dinner table.

I hope to share this same tradition with my family someday...take the time tonight and cook a meal with your family. Trust me your children will thank you someday.

Looking for the Best of What Missouri Has to Offer

Attention! Attention!

The 2010 Best of Rural Missouri is official...I'm always excited to see the annual results from this special contest. Best Agritourism Spot, Best BBQ, Best Pizza (BTW congrats to Hilltop Pizza in Fair Grove for winning that...I love, love their pizza) Best Outdoor Adventure, Best Ice Cream (oh, how I miss Central Dairy in Jeff City)...the list goes on and on.

My family enjoys each year when this contest is announced. We plan many weekend and day trips to visit many of the winners of this contest each year. We've discovered wonderful "hole-in-the-wall" eating establishments that have become some of our favorite places to visit when we are out and about traveling. It's funny how you can discover a new adventure right in your back door.

Make your own plans today and take a look at where your next family trip could be by looking at the contest winners.

Caston 3 Months...How the Time Flies

Caston turned 3 months last week...it's that amazing? Charlie and I sat at dinner and were just talking about how a blur our lives have been the past three months: New jobs (for both of us), moved south, sold a house, bought a new house, painted the new house, oh...and had a baby! Throw that all together and what do you get? One crazy time...we wouldn't recommend it.

BUT- we are so lucky to have everything fall into place at the right times. We feel very blessed to be closer to family and have our beautiful baby boy in our lives. He has really enriched our lives and made us better people! Amazing how little ones do that , isn't it?

Today we had a photographer come and do a photo shoot of the family and Caston! I discovered Tiffany Kelley through searching online. I knew she was the perfect photographer for us after I was she not only was a "social media junkie" (like me), but that her photos were modern- and at the same time classic.

Caston was a little angel all throughout the photo shoot and Tiffany posted a "Sneak Peek" of the pictures on her blog, check it out!

Winter Squash Soup

The weather has been extra oridnary this year- we have seen so much snow and bitterly soup wind chills here in Missouri.

(PHOTO: Here's a view from our back porch this past snow storm...it's like a winter wonderland. So thankful to live in the country.)

My advice on to how to tackle cold weather- warm up with a cup of soup! That's what my mother used to say when I woudl come in from building snowmen or doing chores on the farm with dad.

I'm done to my last couple of garden grown Butternut Squash. (I know how sad.) I grow a lot of winter veggies in my garden to last me at least part way through the winter months.

We grow a lot of our own food at the McConnell and Baldwin houses- farm raised beef, an assortment of vegetables and berries...and if we don't grow it, we buy it local when possible.

It's nice knowing where my food comes from and how it was raised. Plus, it just makes you feel better knowing you are supporting your local Missouri farmers!

Hope you enjoy this winter soup recipe as much as my family does!

Butternut Squash Soup
2 tbs. butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded, and diced
3 cans (14.5 oz. each) chicken broth
½ c. honey
½ tsp. dried thyme leaves, crushed
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.

What I've Learned about Raising Babies

My life has been turned upside down lately- I heard that’s what happens when you have a baby- but I didn’t realize how much my life would change.

Here is what I’ve learned the past three weeks since we brought our son Caston home from the hospital:
1.) I have the most awesome husband in the world- who BTW is the greatest father too!
2.) I can still function (well kinda) on no sleep and mini power naps
3.) My house doesn’t have to be spotless clean all the time
4.) I can’t cure all of the reasons why Caston cries- sometimes he just cries bc he’s a baby – and that’s the only way he can communicate
5.) I never imagined I would be so deeply in love with my baby boy the instant he was placed in my arms
6.) You have to ask for help from others- they really want to help you out
7.) Sleep when Caston sleeps
8.) It’s ok to cry- hormones are wacky things!
9.) Remember to take time to reconnect with the hubby each night
10.) I should have enjoyed those sleepy Saturday mornings while I had them
11.) No matter how much I read about babies, pregnancy, breastfeeding, childcare- I still won’t know everything! Books can’t teach you everything- sometimes you just have to drive in and either sink or swim!
12.) I am even more thankful of the scarifies and love that my parents have given me through the years!
13.) Some people think they know everything about raising babies- when really they don’t know squat. But, just smile when they give you advice and go on about your business.
14.) There’s a major difference in Pampers and Huggies diapers- I will never buy Huggies ever again.
15.) It never gets old watching Caston sleep so peacefully!
16.) Spit-up happens…so does pee and poop
17.) Dreft laundry detergent is my all-time favorite smell
18.) Babies won’t be babies forever- so enjoy the snuggle time while you can
19.) Always give yourself at least 15 minutes longer to get ready to go into town. That’s how long it will take to make sure the diaper bag is ready, the baby has a clean diaper, you look half way presentable, and to get the bay in the car seat.
20.) Life is short- enjoy every moment- you won’t have it forever!

Caston Ray McConnell

Haven't had much time for updating all my social media sites...been busy being a mommy. Our family welcomed Caston Ray McConnell into the world on November 18 at 4:51 am in Jefferson City, Mo. He weighed 7.7 lbs. and was 20.5 inches long.

I never imagined how quickly my life could change in just one moment until he was born! He is the reason my husband and I were made for each other. All we do is sit and watch every movement, every smile, yawn, kick, squirm- anything he does. We don't want to miss a single moment...

It's also amazing how you look at your own parents differently after giving birth. You think about the sacrifices they've made, the lessons they've taught and the love that they give you. I hope to be as good as a parent as mine were to me.

Caston is the very best Thanksgiving blessing ever! I hope your family has a wonderful Thanksgiving holiday and many family moments that will last forever...

Pumpkins, Pumpkins Galore

Some folks have thought I've had the baby, since I haven't posted in awhile. No- just busy "nesting" and doing a lot of freelance work at home. I have another blog that I'm using as part of my freelance work: Taste of Missouri. You can also find me busy at work on Twitter as TasteofMissouri or look me up on Facebook.

Last night I was busy in the kitchen finishing up processing the last of my pumpkins and decided to make some pumpkin bread- which is my favorite part of the holidays! Instead of baking two loafs, which the following recipe makes, I made two trays of pumpkin muffins! Let me tell you- the muffins are the perfect size for snacks and go so perfect with a nice frosty mug of milk!

I can't stress how important it is to use only fresh pumpkin for this recipe. My father and I grow our own pumpkins and then process them. We have enough pumpkin left for the whole year. If you use pumpkins to decorate with in the fall, process the pumpkin.

Read an old post of mine about how to process pumpkins at home for the very best pumpkin puree for your holiday baking needs!

Baldwin Pumpkin Bread
3 C. Sugar
3 1/2 C. Flour
1 C. Oil (1/2 vegetable, 1/2 sunflower oil- don't have sunflower oil- don't fret, you can still just use vegetable oil)
2/3 C. Water
2 cups Pumpkin
4 eggs well beaten
1 1/2 teaspoons salt
2 teaspoons soda
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Mix well about 50 strokes. Stir in nuts (I like walnuts).
Fill in bread pan half full and bake at 350 degrees for about 1 hour.

Buffalo-Style Chicken Wings

If there is one food that goes with a MU tailgate party it’s WINGS! MU takes on Bowling Green for the home opener this weekend and this recipe is sure to be a hit at your game day party!

Buffalo-Style Chicken Wings
Blue Cheese Dressing (recipe follows)
24 (about 4 pounds) chicken wings
Salt and freshly ground black pepper
4 cups vegetable oil
4 teaspoons butter
2 to 5 tablespoons hot pepper sauce or to taste
1 tablespoon white vinegar
Celery sticks

Make Blue Cheese Dressing first and refrigerate at least 1 hour before using.

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle. (Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees F.

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.

In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off. Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.

Makes 4 to 6 servings.

Blue Cheese Dressing:
1 cup mayonnaise
2 tablespoons finely chopped onion
1 clove garlic, minced
1/4 cup finely chopped fresh parsley leaves
1/2 cup sour cream
1 tablespoon fresh-squeezed lemon juice
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
Salt and freshly ground black pepper to taste
Red (cayenne) pepper to taste

In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper. Cover and refrigerate for at least 1 hour before serving.

Makes 2 1/2 cups.

Great Grannies Egg Custard

Egg custard is my father’s favorite sweet treats. I remember as a kid having it served with dinner at least once a week.

It’s one of those comfort foods that I’m finally able to enjoy again- as my first trimester refrained me from eating much, especially when it came to eggs.

This dessert is just sweet enough for a light dessert and perfect alongside just about any dish! The recipe comes from my Great Grandma Garrison.

Grannies Egg Custard
3 eggs, beaten
1/3 cup sugar (sprinkle very slowly)
Pinch of salt
1 ½ cups milk
½ tsp. vanilla
Sprinkle nutmeg on top

Bake at 325 degrees in a glass dish (a 9x9 works well). Place glass baking dish in a pan of water (hot water bath) for 20 minutes.

Corn Casserole in a Snap

I used to not be a fan of casseroles. Maybe because most of the casseroles I ate were tasteless, had too many canned soups in them or reminded me of something Rachel Ray would throw together. (If you like Ray’s cooking, sorry to offend, but I’m NOT a fan and never will be.)

Before Christmas, we had my folks up to the house. I cooked a beef roast and one side dish was a Corn Casserole. Now- let me set the picture for you. We (mom, dad, Charlie and I) were all sitting around the table just getting ready to dig in to the food when my dad says, “What’s that?” (Pointing at the Corn Casserole) I tell him what it is and he kinda shrugs up his face.

My dad is not a fan of casseroles either, as you can tell. But, I tell him to at least try it (just like he used to tell me when I was a kid and didn’t want to eat my Brussels sprouts or turnip greens), he might be impressed. (My father is VERY hard to impress, especially when it comes to cooking.) He took a bite and then another, tried the beef roast, the green beans, the taters…..then says, “Wow Lane you’ve learned cook!” Got to love dad’s, and one things for sure- I love my dad!

His favorite of the night was this casserole, which was on the Baldwin and McConnell Christmas dinner tables this holiday.

I make this a lot and it never gets old. Hope you enjoy it just as much!

Corn Casserole

by Lane
1 box of Jiffy Corn Bread
1 can cream corn
1 can corn
3 eggs, well beaten
Little over 1 cup of sour cream
1 tsp. dried parsley
½ tsp. seasoned salt
½ tsp. pepper
½ stick melted butter

Preheat oven to 350 degrees. Grease a small square casserole dish. Mix all ingredients well and pour into the casserole dish. Bake for about 30-35 minutes. The middle will be just a little soft and the top will be golden brown.

Three Meat Dish

I love when a plan comes together. Christmas week was both wonderful and tiring. Wonderful because we spent the week with the ones that mean so much to us- our families and tiring because of all the cooking, cleaning and ensuring everyone was well entertained.

We started the week on Monday night with a long and late night’s drive to my folks house. The weather was supposed to get bad Tuesday morning, so we decided at the last moment to leave the night before. Tuesday was filled with lots of cooking for the Baldwin Family Christmas Eve Dinner.

I made a Southern Red Velvet Cake, Sweet Potato Casserole and a Corn Bread Casserole for Christmas Eve dinner. There were lots of presents opened Christmas Eve when my brothers and their families arrived and my niece and I spent some of the night practicing on her crocheting (part of her present that Charlie and I gave her was a crochet hook, yarn and a pretty basket to place everything in. She’s been begging her Auntie Lane to teach her how to crochet.)

Christmas morning my mother made her traditional Christmas pancakes and we all relaxed, joked and told old stories all morning long. Charlie and I had to leave later on that afternoon to drive back up north to Jeff City, because the McConnell crew was headed up to our house Friday night for family Christmas on Saturday.

I spent Friday cleaning the house, setting up the holiday table decorations and making pies. I make a lot of things the night before, so I could actually enjoy myself and not have as much to cook the day of the dinner.

Friday Charlie parents (Josefa and Raymond) plus his two twin nephews Michael and Stephen arrived. We did a simple grilled dinner that night (lamb chops, sirloin steak and chicken.)

Saturday went easier than I expected it would. Since most of the food was prepared (not cooked, just mixed up and in a dish) the day was very easy. You can tell from the Christmas Dinner Menu it was pretty extensive, but with some time put in the day before even this menu was easy. Charlie's sister and family came on up Saturday afternoon as well.

The Three Meat Dish was incredible. I could not even believe how tasty, tender and amazing it was. There were no leftovers at all! My gal pal Michelle, from Down on the Dairy called me about cooking this dish, so I thought it would be the first recipe I share from the Christmas Dinner menu. This is an easy meal, because you stick it all in a pan, cover and let it cook away. I think it’s important to use good meat though. With any meat – the dish will only be as good as the meat is.

Three Meat Dish
1 beef roast, about 2 lbs.
1 chicken, about 2-3 lbs.
1 ham or pork roast, about 2 lbs.
2 cups of dry white wine
2 cups chicken broth
1 cup of fresh parsley, chopped very coarse
2 cups of carrots, chopped rustic
2 cups of celery, chopped rustic, plus all the leaves
4 bay leaves
2 small onions, chopped coarsely
Garlic powder, lots of it
1 tsp. dried basil
½ tsp. pepper

Preheat oven to 300 degrees. In a large roasting pan place half the celery, onions, carrots and parsley. Lay all three meats side by side on top of the freshly cut veggies. Add your liquids (chicken broth and wine). Place the rest of the veggies in the dish around and on top of the meats. Sprinkle the pepper, dried basil and bay leaves all around the dish. Then, take about 4 T. of garlic powder and sprinkle all over the meat. (This is a lot I know, but is key to the great taste of the meat.)

Cover the entire dish tightly with alumni foil. When I say tight, I mean tight! You don’t want any steam to get out.

For the pounds of meat that I have listed in this recipe your cook time will be about 4 ½ hours to 5 hours. This will all depend up on the pounds of meat you are cooking though! The meat is done when you can stick a fork in it and the meat falls apart! Cooking this dish slow on low heat is very important.

* You can also add potatoes to the dish as well.
* All three meats need to be around the same size, except the chicken can be a little larger. * Depending on how many you will be serving will depend on the size of your meats. I think the ham is the most delicious out of all three of the meats, but trust me they are all very good.
* This recipe won’t disappoint you!

Family Times and Fantasy Fudge

This weekend was almost a blur…Friday my friend Tyne and I went to Lake Ozark so she could finish up some Christmas shopping at the outlet mall, then we headed back to Jeff City because my folks were coming up for the weekend. When we got home they were already there with my husband enjoying in some wonderful Missouri wine, so Tyne and I joined in the festivities.

We had a wonderful pot roast that night and hung around the house that night talking about good ole times. My mother had brought me up a few little Christmas gifts, including some old Christmas ornaments from my childhood and an antique Betty Crocker Cookbook from the 1950’s. How fantastic, I love the smell of old cookbooks!

Tyne also opened her Christmas gifts from my husband and I…she was very excited!

Saturday, was just as hectic. The boys went fishing (which I don’t know how they could stand the cold weather and wind chill) at Lake Ozark, while mom and I headed into town to do some grocery shopping and a stop at Hobby Lobby to get some yarn for crocheting.

Saturday night I wanted to teach my mother how to make Paella, a Spanish dish. We only had time to make the quicker American version Paella though, since we had plans to go to the movies to see the movie Australia. (Which btw was wonderful. I spent time in Australia in high school and it brought back great memories and how can any movie go wrong with Nicole Kidman and Huge Jackman.)

Sunday my folks left to go back to the farm and get things ready for Christmas this week. Charlie and I also got ready for Christmas around our house, since we are hosting the McConnell family this year for Christmas. We made some Baldwin Fantasy Fudge, so it would be one last thing we had to prepare for our Christmas party later on this week.

Which brings me to today’s recipe (that I’ve been promising to post.) This is my mother’s own recipe for fudge. I’ve always had great reviews from this fudge and it’s fairly simple to make. There are two ways to make it. Some folks like rich fudge, others like a milk chocolate fudge. Therefore, I’ve show the difference in making the two versions below.

Happy Baking and Merry Christmas!

Baldwin’s Fantasy Fudge
By my mother
4 cups white sugar
1 tall can of condensed milk (12 oz)
2 sticks of butter

On medium-high and in a large pot, cook and stir constantly, until mixture forms a soft ball. Best way to do this is with a candy thermometer. But, be sure and continue to stir this all the way through the soft ball stage.

When a soft ball forms, remove from heat and add:
For milk chocolate fudge, (add 12 oz. of chocolate chips)
For richer, darker fudge, (add ¾ of a 24 oz. of chocolate chips)

40 marshmallows
2 cups of nuts of your choice (pecans are the very best though)
1 tsp. vanilla

Fold mixture, until all dissolved. Cool fudge in a buttered 13x9 dish. You can freeze the fudge as well.

Christmas Dinner Menu

Many folks stress about the holidays and for good reason. Our country is in economic distress, food prices are sky high and Christmas is just next week…which means all those presents, decorations, wrapping paper that you paid for by credit will be coming to haunt you in January!

I have to make frequent trips to the grocery store during the holidays because all of the baking I do. I was there this week and could not believe just the few items I had totaled $69.54 – and I only had two bags! WOW – I was speechless.

Of course, looking back on the receipt I ask myself – “Did I really need those Goat Cheese Stuffed Olives, or the extensive selection of Spanish cheeses. Or how about those oh so tasty, but so darn expensive gourmet potato chips.” I did however skimp on some things: sour cream, cream cheese and marshmallows. But, it just goes to say that sometimes we splurge a little too much, when we could be more thrifty.

Saying that though, there are just some things I will never cut corners on – and that’s my Christmas dinner!

We are hosting the McConnell family for the holidays next week and I’m so very excited! Last year I hosted Christmas for my family and it was so much fun and less stressful. You see we live 3 hours from both sides of our family and our families live about 2 ½ hours apart. So, this makes for very long holidays and gets very tiring going to and from. This year though will be a piece of cake since we only have to drive south for one Christmas.

I finally have the Christmas dinner menu planned out (and as you can tell – I’m not cutting any corners on this menu). In my opinion when it comes to food, especially Christmas dinner – you can only buy the best in ingredients for the ones you care the most about!

Merry Christmas from my kitchen to yours!

McConnell Christmas Dinner Menu
Appetizers
Olives (Black, Spanish and Stuffed with Goat Cheese)
Spanish Cheeses, Burgers Smokehouse Sausage (local Missouri company) and Crackers
Spudmaster Potato Chips and a Dip
Rosemary Pinwheels

Dinner
Three Meat Dish (Chicken, Ham and Beef Roast)
Holiday Sweet Potato Casserole
Country Green Beans
Pecan Grape Salad
Croissant Rolls
Corn Casserole

Desserts
Southern Red Velvet Cake
Texas Pecan Pie
Very Cherry Pie
Pumpkin Gooey Butter Cakes
Smooth as Silk Chocolate Pie

Be looking for these recipes to come…

Holiday Candy Makin’

Do you remember when you were a child and you watched your grandmother or maybe even mother make candy for the holidays? Fudge, peanut butter cups, peanut brittle, sugared pecans, divinity…these are the types of candy I helped my mother make in our country kitchen.

I loved to watch my mother’s hands when she was cooking. I thought they were magical and it always amazed me how she could make such sweet tasting treats.

My mother would make goodies for neighbors that lived in the Ozarks that had helped us with farm chores, like getting cattle up to be worked, pulling a calf, or rounding all the cattle up when they got out. She would also make goodies for folks that provided great services like the postal man, hairdresser, school bus drivers and even the local 4-H leader.

My mother still makes her holiday goodies each year, but now they are focused around her grandchildren (Sydnee, Hunter, Luke, Logan and Landon). She likes to make mini pumpkin breads, peanut butter cups, snowmen cookies and many other special treats for her grandbabies. Pictured to the right is Sydnee, Luke, myself and Hunter at Luke's 4th birthday party this past weekend.

One of my favorite holiday candies is brittle. I found this brittle recipe from the Martha Stewart website. BTW- there is no other site to log on to – to find the best in everything than Martha Stewart. I don’t care what you think about the lady- she is classy through and through and has helped me survived many dinners and holiday dinners.

Nut Brittle
From Martha Stewart
Makes 1 1/2 pounds

Nonstick cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
3/4 teaspoon salt
2 tablespoons butter
1 1/2 cups mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.

In a 2-quart glass measuring cup, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

Get Your Wassail Here

Christmas time is upon us. Yes, it's that time of the year already, it amazes me how quickly it comes each year.

Time for shopping for our loved ones, holiday baking for our co-workers and neighbors, trimming the tree, plugging in all the lights to see which ones work and which don’t, Christmas cards, table centerpieces made of holly, greenery and cranberries, choosing the perfect wine to accompany the perfectly planned out Christmas dinner and all the laughter and joy around the Christmas tree opening gifts and treasures. What isn’t there to love about Christmas!

I’ve been busy decorating our house since right before Thanksgiving. Yes, I’m one of those people that like to get a jump start on Christmas decorating. But, before you judge - let me explain.

I put out 10 trees (all with themes), plus outside decorations- so that takes a lot of time. My goal each year is to have the house decorated by Dec 1 and have Christmas cards mailed out the first week of December. Both of which I accomplished this year! Thank goodness. After I get all of that done I can kick back and relax.

I always think how pretty our house looks with all the trees, stockings, lights and other décor – until I go to Silver Dollar City (SDC). Then I see real work at its best during the holidays.

My husband and I took a getaway this past weekend to Branson to “see the lights” and stay at my most favorite place in the world – Chateau on the Lake. SDC always gets us in the holiday spirit with the hot wassail, beautifully decorated trees, holiday music and Christmas parade (which is every night at 7pm). Plus, I always get great ideas for next year’s Christmas trees from walking through the Christmas ornament shop at SDC.

So, in honor of our trip to SDC or “Steal Your Dollar Holler,” as my husband likes to call it – I’m posting a Hot Wassail recipe I know you will all love!

Wassail is a mulled cider type drink that is a holiday tradition in many countries. This hot, spiced punch is most popular at Christmas. It usually contains fruit juices, cinnamon, cloves and other spices.

McConnell Holiday Wassail
1 qt. apple juice
1 qt. orange juice
2 c. cranberry juice
2 tsp. lemon juice
3 T. honey
1 cup sugar
4 cloves
3-4 cinnamon sticks
8 whole allspice
Navel Orange Slices

Combine all ingredients in listed order to your crockpot, at least a 4 quart crock. Cook on low setting for about 4 hours or until heated to desired temperature. You may also cook it on high initially for an hour and reduce the heat to save time. This reheats well for 3 days, plus your entire house will smell like Christmas – what gets better than that!

To Brine Your Turkey or Not

That is the question. Some folks say that turkeys don’t need to be brined, but in my opinion a brine can really make a tasty turkey for your holiday dinner.

Brine you may ask? Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you're entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.

A brine is simply a salt and liquid mixture that adds lots of great flavor and moisture to your bird. There are many recipes out there for the perfect brine, but all do about the same thing. But- there is one step that is a must when brining a bird- you must brine the bird for at least 24 hours. Otherwise the entire brining process just isn’t worth it.

To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You'll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket ( or my family has used a clean cooler before) would make excellent containers. Whatever container you choose, the turkey needs to have enough room to be turned so it should be big.

Now let's get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.

To make the brine
Mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar.

Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of "sweet" will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry- I promise!

Whether you decide to brine this Thanksgiving or Christmas or not- I wish your family happy holidays and the best to the new year!

New Fishing Blog

Well I guess the blogging jeans have been passed on in the McConnell household – that’s right my husband is now an official blogger!

He started his own fishing blog a couple weeks ago and has become addictive to the blog-o-sphere since he first began. We even had a Blogging 101 class last night at home. Which was loads of fun for me! So, please be sure and check out his own blog: Real Fishing “Midwest Style.”

Also in the news at our house is my husband’s weekend Top 10 win in the FLW Stren Fishing Tournament at Lake Ozark. He fished for three days last week and made it to the championship day to place in the Top 10 of the highly prestigious tournament circuit. We are all very proud of his accomplishment.

To celebrate my husband’s new blog and last tournament win, I’ve got a fishy recipe today!

Grandma's Hush Puppies

by Lane

½ c. ap flour

1 ½ c. corn meal (1/3 yellow, 2/3 white)

2 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 egg

¾ c. milk

1/3 cup corn

3 scallions with green tops

Mix ingredients together in order and fry in bacon or fish grease.