Pecan sandies will make your family go nuts

Like many people, I get into food ruts where I make the same things over and over again. Chex mix and sweet potatoes at Christmas; ham and asparagus for Easter; turkey and pea salad for Thanksgiving.  I have so many wonderful recipes, but too often I fall back on a small group of favorites and neglect many other great ideas.

This year, my youngest son was interested in baking cookies and making candy, so I pulled out some books and pondered various options. Sugar cookies -- of course. Peanut butter balls -- my husband's favorite. Bourbon balls -- why not? And then I came across a recipe for Pecan Sandies.

This is one of the easiest cookies to make, and you use common ingredients you probably already have on hand. My grandmother and mother made these often when I was a child. I have no idea why I got away from making them, but I pulled out the recipe, set to work and within an hour had a batch of sandies behind me. And my family went nuts (ha, I mean, pecans!). Even my daughter, who is not a pecan fan, gobbled these up. I've made two batches (of about 45 cookies each) and I think there are four of them in a container in the kitchen. Try this recipe; it is easy and basically foolproof!

PECAN SANDIES
2 sticks of butter, room temperature
1/3 cup white granulated sugar
1 teaspoon vanilla
2 1/4 cup all-purpose flour
1 cup pecans, chopped
Powdered sugar, for dredging (about 1/2 cup)

Preheat oven to 325 degrees. Mix the butter and sugar until it is light and fluffy. Add the vanilla and mix well. Add half the flour and mix well, then the remaining flour and mix completely. Add the pecans. This batter will be very stiff. Form the cookies into small balls or fingers (2 inches long) and place on an ungreased cookie sheet (the butter in this dish will keep them from sticking). Bake for 15-20 minutes until the bottom of the cookies brown slightly.

Be careful with this cookie -- there is no leavening so they do not rise. The tops do not brown. Just follow the directions and check the bottoms after 15 minutes. Remove the cookies to a wire rack to cool. Put the powdered sugar in a small bowl and turn the cookies around in the sugar. Or put the sugar in a small bag and shake the cookies, a couple at a time, inside the bag. Store in a covered container. This recipe makes 40-45 cookies.

This recipe is simply fantastic!

Sweets for the Sweet

Healing Hands Health Center in Bristol, TN, is accepting orders for giant cupcakes as part of its second annual Sweets for the Sweet fundraiser. Each cupcake underwrites the cost of patient care expenses, including medications and medical supplies. A donation of $50 will include a hand-delivered cupcake on Valentine’s Day to the person you choose. Also included is a personal message and a note saying a gift has been made to Healing Hands Health Center in their honor. The cupcakes are designed and donated by Blackbird Bakery in Bristol, Va.

This is a wonderful way to deliver a delicious gift to someone, while helping a local medical outreach project by giving uninsured workers access charitable health care. Healing Hands serves residents in Bristol TN/VA, and Blountville, Bluff City and Piney Flats, TN. For details about Healing Hands, click here. For more information on how to donate to the cause, click here.

The deadline to order a Valentine cupcake is Feb. 9, 2012, and quantities are limited. For more information, contact Helen Scott at (423) 652-2516 or execdirector@btes.tv

A new twist on an old tradition

For countless years I've eaten black-eyed peas, cornbread and ham on New Year's Day. Sometimes we add collards, sometimes we eat rice, sometimes we add biscuits. But the peas, ham and cornbread are holiday staples.

Until this year.

My youngest son balks at eating black-eyed peas and my teenagers weren't here to eat. It had become pretty clear that I was the one who aimed to eat a pot of peas by myself. What kind of luck will that bring?

So I decided to change gears. I saw this black-eye pea dip recipe posted a few days ago by Ree Drummond, who writes the wildly popular The Pioneer Woman blog. It was spicy and creamy downright delicious and is destined to become a new tradition for my family. Even my youngest loved it!

I used fat-free sour cream and fat-free cheese. I normally detest the fat-free cheese, but when it is cooked, it does a pretty fine job. Try this dip with tortilla chips or wheat crackers. And if you use fat-free ingredients, the dish is guilt free. Happy New Year, friends!

Christmas Eve preparations

I was up early and in the kitchen this morning, trying to finish up some dishes that can be made ahead for Christmas. By 8:30 a.m., I had cooked bacon for Pea Salad, and made some extra bacon for Brussels sprouts tomorrow. I made a batch of peanut butter balls and put them in the fridge to harden.

I ran other errands mid-morning and have spent most of this afternoon cleaning. Once I mop, I am calling it done.

Yesterday afternoon I made sweet potato crumble (it's in the fridge covered and waiting to be baked) and a double batch of Chex Mix. I aim to enjoy time with my husband, children and in-laws tomorrow, so do-ahead dishes are a must. Tomorrow I just need to bake the ham, prepare the potato casserole (in the slow cooker, of course!) and assemble the dishes. I hope you are having a restful, happy Christmas season. And please try some of my favorites soon!

Honey pecan spread

I was introduced to this terrific recipe by my former sister-in-law. She would whip this up a couple days before Christmas so we could enjoy it on plain bagels or toast on Christmas morning. It is so easy and delicious. In a web search, I found numerous variations, including this one that includes cinnamon.

The version I love is three ingredients. I just made a batch this afternoon to enjoy on Sunday.

You'll need:

8 ounces cream cheese (fat free is fine)
2-3 tablespoons honey
1/4 cup chopped pecans

Blend the ingredients in a bowl; cover and refrigerate until needed. You can use this spread on any bread, but I love it on toasted plain bagels.

Faye's Favorite Cranberry Dish

My mom has swooned for this dish for more than a decade. We first tried this recipe in 1998, after it appeared in the Coalfield Progress' annual gift and recipe guide. Many thanks to Barbara Younce of Haysi, Va., for sharing this gem. It is sweet and tart (very tart!) with a delicious, crumbly oat topping. We made this one for Thanksgiving and I may try it again for Christmas. My husband is a huge cranberry fan!

Cranberry-Apple Casserole

3 cups peeled, chopped apples
2 cups fresh cranberries
2 tablespoons all-purpose flour
1 cup sugar

Combine fruits, flour and sugar and place in a greased, 2-quart casserole dish.

Topping
3 packs instant oatmeal, cinnamon spice flavor (or 1/2 cup oatmeal, plus 1/2 teaspoon cinnamon)
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter or margarine
3/4 cup chopped pecans
Combine all topping ingredients until crumbly and combined. Spoon over fruit. Bake uncovered at 350 degrees for 45 minutes.

Crunchy, sweet holiday goodness

This is one of the best sweet potato dishes I have tried, and a family favorite for Thanksgiving or Christmas. It comes from Gracie Steele of Clintwood, Va., who shared this recipe in The Coalfield Progress' Christmas Gift Guide in 1998. The potatoes are silky and sweet and the topping is nutty and crunchy. It is a great textural change and a delicious holiday treat.

My daughter made this dish while we were in Norfolk for Thanksgiving and it was quickly devoured. She made a second batch a couple days later, with similar results. The recipe calls for pecans (which Hannah doesn't like). You could substitute walnuts or other nuts, or leave them out entirely.

Sweet potato casserole

3 cups mashed sweet potatoes
1 cup sugar (white or brown)
Dash salt
2 eggs
1/2 stick margarine or butter
1 teaspoon vanilla
Mix ingredients well and pour into a baking pan.

Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans or other favorite nuts)
1/2 stick margarine or butter
Mix toppings ingredients until moist and crumbly. Sprinkle on top of sweet potatoes. Bake at 350 degrees for 25 minutes.

Cary's Sweet Potato Casserole

Church cookbooks are one of the greatest places to find excellent recipes -- family favorites that are tried and true for generations. Ascension's Cooking Secrets from the Church of the Ascension in Norfolk, Va., is chock full of fantastic recipes. Basically, you can open the book to any page, make that recipe and be happy. The church is full of amazing cooks, including Cary Cross. Her offerings are throughout the book -- -main dishes, dips, soups, desserts and casseroles. I was honored when she suggested I share her sweet potato casserole, after seeing one I recently posted. Everything Cary makes is great, so consider this one for Thanksgiving.

Cary's Sweet Potato Casserole

4 sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
Mix all the ingredients together and place in a greased baking dish. Use a mixer or do it by hand. Sprinkle on the topping.

Topping
1 cup brown sugar
1/2 cup flour
1/3 cup butter, softened
1 cup chopped pecans
Mix all the topping ingredients together. It will be crumbly. Put over sweet potatoes and bake uncovered at 350 degrees for 30-45 minutes. Enjoy.

Herbed turkey legs

In keeping with the holiday theme, here is an easy recipe for turkey legs. Turkey legs and thighs are often available and are so much easier to cook than a whole turkey!

I roasted the turkey legs with a variety of fresh herbs from my herb garden. I can't say enough about the importance of using fresh herbs, especially since most are so easy to grow. Rosemary and thyme are perennials and need hardly any human care. Plant them in a sunny spot where they will get some rain, then reap the benefits.

You'll need:

3-4 turkey legs
1 teaspoon oil
Salt and pepper
Fresh rosemary, thyme and sage

These herbs are the essence of holiday cooking and are easy to grow in any sunny area. I picked 2 large sprigs of rosemary and about 6 small sprigs of thyme. I bought some fresh sage becuase it is not an herb I am (yet) growing. Rinse and dry the herbs. Pat the turkey dry and place it in a roasting pan. Slip some of the herbs under the turkey skin, then toss the rest around the meat. Rub the legs wth a small amount of oil, then sprinkle with lemon juice -- I squeezed 1/4 of a lemon over the meat, then tossed the lemon wedge in the pan. Season with salt and pepper, then cover with foil.

Roast the legs in a 400-degree oven for an hour to 90 minutes. Remove the foil for the last 20 minutes or so to brown the meat. I made gravy from the pan drippings and served the turkey with gravy, peas and the sweet potato crunch. Delicious and easy!

Sweet potato crunch

As the weather turns colder, and we move closer to Thanksgiving, I've had holiday foods on the brain. We had pumpkin pie last week, and sweet potatoes a few days ago. Both pumpkin and sweet potatoes are rich are carotene, Vitamin A and other important nutrients. Try to watch the sugar and fat when you use these ingredients!

Last year, at Thanksgiving, my mother-in-law made a terrific sweet potato casserole. This was my attempt to re-create it this week.

You'll need:

3-4 medium sweet potatoes
1 teaspoon vegetable oil
2 tablespoons butter or margarine
1/4 cup evaporated milk
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For topping
1/2 cup chopped pecans
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 cup brown sugar

Wash and dry the sweet potatoes, then prick them all over with a small knife. Rub them with the one teaspoon oil, place on a baking sheet and bake in a 350 degree oven for 45 minutes to one hour. Remove from oven and let cool until you can handle them. Peel the sweet potatoes, cut in 1-inch pieces and place in a large mixing bowl. Add butter, milk, brown sugar, cinnamon and cloves. Mash with a potato masher until all is smooth and combined. Put the mashed sweet potatoes in a 2-quart baking dish that has been sprayed with non-stick spray. Mix all the topping ingredients in a medium bowl, using a small fork to incorporate completely. Sprinkle the topping evenly over the sweet potatoes. Bake the dish in a 350 degree oven for 20-30 minutes, or until the top is browned and bubbly. Cool slightly before serving. Yield: About 4 1-cup servings.

Cupcake love for charity

Healing Hands Health Center is accepting cupcake orders in its first fundraiser called Sweets to the Sweet. For local residents who want to share a giant cupcake, and help uninsured workers have access to charitable health care, this is the answer.

Each cupcake helps underwrite the cost of patient care expenses including medications and medical supplies. A donation of $50 will include a hand-delivered jumbo cupcake honoring the person of your choice and a Valentine’s Day Card with your personal message.

A great cause and the cupcakes are being designed and donated by Blackbird Bakery in Bristol, Va. Delicious!

Want to place an order? Contact Helen Scott at (423) 652-2516 or execdirector@btes.tv. Get cracking; Valentine’s Day is Monday.

Donna's Potatoes

This recipe is a go-to favorite from my personal recipe book and one I love to make around the holidays. It comes from Donna Sandstrom of St. Paul, Va., and was shared with me by my former sister-in-law, who first had the pleasure of eating this simple, delicious potato dish.

I pulled it out again when I made Christmas dinner, but I modified it slightly to make it in the slow cooker. Many home cooks struggle with oven space at the holidays and I thought this recipe would be ideal for moving to the slow cooker. The results were terrific and the potatoes were soon a delicious memory.

Here are both versions, the original recipe and how I modified it for the slow cooker.

Donna's Potatoes

One bag frozen hashbrowns, Southern style (diced); recipe calls for Ore-Ida brand
16 ounce container sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
10 ounces grated cheddar cheese

Combine all in a baking dish sprayed with Pam. Bake at 350 degrees for one hour to one hour, 15 minutes.

Donna's Potatoes for the slow cooker

One bag frozen hashbrowns, Southern style (diced); I used store brand
16 ounce container sour cream; I used low-fat
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup grated cheese (I used a combination of cheddar and monterrey jack)
1/2 cup milk
Parsley flakes

Mix all ingredients except cheese and parsley and pour into a 6 quart slow cooker that has been sprayed with non-stick cooking spray. I added the extra milk to help combine the ingredients and get the cooking process started. Top with cheese and sprinkle with parsley flakes.

Cook on high for 4-5 hours. This recipe developed a slight crust on the top and sides, like it would in the oven.

This is delicious comfort food that is easy to make and frees up space in your oven. It is a perfect accompaniment to ham -- try this one and let me know what you think.

We love Brussels sprouts!

Well chosen and cooked properly, Brussels sprouts have a mild flavor and gorgeous green color. And when you can get your hands on some still on the stalk they make a great conversation piece, as well as a delicious dish. My parents brought two stalks from Trader Joe’s in Virginia Beach to my home in Bristol as a New Year’s gift. They know we love them and who can resist these cute green balls on the plate?

In my excitement to prepare the sprouts, I badly cut the index finger on my left hand. I am pleased to report that the sprouts were unharmed and the blood washed right off. My finger is nearly healed now and the sprouts are a delicious memory. For people who still have bad childhood memories of overcooked sprouts that started from frozen, I urge you to look for the fresh ones. It is harder to find ones on the stalk, but some local stores carry fresh Brussels sprouts in the winter. They are high in fiber, folic acid and vitamins C and K.

Here’s one of my favorite ways to fix them, and how we quickly dispatched two large stalks over two days:

Brussels sprouts with bacon and mushrooms

One pound sprouts trimmed, washed; cut largest ones in half
2-3 slices bacon
Small can sliced mushrooms, drained
Salt and pepper
1 cup water or chicken stock
Fresh parsley

Cook the bacon over medium heat in a 5-quart stock pot with a lid. When bacon is crispy, remove and drain on paper towels. Add the sprouts to the pan and cook for 3-5 minutes, allowing the sprouts to brown slightly. Add the water or chicken stock, salt and pepper, mushrooms; stir thoroughly to combine. Cover and cook about 5-7 minutes more. Sprinkle with parsley and serve. Serves about 6.

Keeping warm from the inside out

For years I enjoyed making Russian tea and hot chocolate for the Norton, Va., Christmas parade. Hundreds of cold parade watchers would warm up inside The Coalfield Progress newspaper office and enjoy a cup of something warm, while the floats rolled past. But it has been since 2005 that I worked at the newspaper and this year the weather was so unpredictable that the Norton parade was cancelled.

But I still enjoy making these drink mixes for my family and friends. They are super simple and make great gifts. The Russian tea recipe using a favorite drink mix from the 1960s, Tang. And the hot cocoa mix comes from a church cookbook in Wise County, Va. The addition of coffee creamer and powdered milk makes this recipe, which is blended with hot water, particularly creamy.

Consider making a batch of either or both. They are great gifts and guaranteed to please a crowd.

Russian tea

3 cups sugar
2 cups Tang
1 cup instant tea mix
1 teaspoon ground cinnamon

1 teaspoon ground cloves

Mix thoroughly. Add three heaping teaspoons to a mug of hot water.

Best-ever hot chocolate

Two 10-ounces boxes powdered milk

16-ounce bag powdered sugar

1 large jar coffee creamer

1 large container Nestle Quik

Mix ingredients thoroughly. Add 2-3 heaping teaspoons to a mug of hot water. Enjoy!