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!

Two more winners!

I'm a huge fan of regional cookbooks, and I am thrilled to give away two copies of a book that also helps raise money for Speedway Children's Charities.  I drew names for a cookbook giveaway today, with the help of my youngest son, Miles.

Congratulations to Angel Cox and Lana Kennedy who were drawn as the winners for the Junior League of Bristol's cookbook, Start Your Engines: Cooking the way it oughta be.  If you want to see all the recipes from that book that I have featured, click here.

And the Junior League of Bristol TN/VA has copies of this book available for anyone who is interested. They are $15 each; for details on how to order, click here.

Many thanks to readers

I am humbled and amazed to notice today that my blog has more than 49,000 views (49,923 to be exact, as of 9:02 a.m.)   I started this blog nearly two years ago as an outlet to share the recipes I enjoy making.  I am deeply appreciative of all of  you who keep coming back to browse, share, and learn.

I am a huge fan of the Junior League of Bristol's cookbook, Start Your Ovens. Tomorrow (Aug. 31, 2012) I will draw names to give away a free copy of the book. Want to win?  Just post below asking to be entered.  And learn more about this great book by reading the recipes labeled "Start Your Ovens" in the listing at right.

Many thanks to all of you, and good luck in the drawing on Friday!

Suzanne

Something beautiful from the beach

This cheery platter is one of my favorites, and it came from a favorite spot.  I bought it six or seven years ago at the Virginia Aquarium and Marine Science Center on General Booth Boulevard in Virginia Beach, Va.

The aquarium is famous for its diverse sea life, and it was a regular fun spot for my children to visit.  Typically I avoid museum gift shops -- the offerings are often overpriced or cheesy, but in this case I wanted to support the aquarium and I couldn't take my eyes off the platter.  The circular fish pattern in green, blue and red is still one of my favorites -- a go-to addition for any special gathering.  Happy Wednesday, friends!

Parmesan chicken tenders

I turned leftover potato chip crumbs into dinner last week, using my mom’s parmesan chicken as inspiration.  I crushed the crumbs up, added some panko breadcrumbs and Parmesan cheese, then used that as a coating to make homemade chicken tenders.  The results were delicious and I was glad to use items I already had on hand.

Parmesan chicken tenders

2-3 boneless chicken breasts, cut in 2 inch cubes

½ cup potato chip crumbs (mine were sour cream and onion)

½ cup panko breadcrumbs

2 tablespoons Parmesan cheese

Combine the chips, breadcrumbs and cheese in a bowl, stirring to blend.  I did not add additional salt and pepper to the coating, but I did salt and pepper the chicken pieces before dredging them in the coating.  Shake off excess coating and place on a baking sheet that has been sprayed with non-stick coating.

Bake in a pre-heated 375 degree oven for 20 minutes, turning after about 10 minutes. They will brown nicely and look like this when they are done:

My husband and youngest son loved them!  This is a super simple dinner that could be made with ingredients on hand. I added broccoli and rice and called dinner done! (Using the fine China!)

Start Your Ovens 2012 giveaway

I am a huge fan of regional cookbooks, especially when the recipes give insight into the place and people who cook and eat these dishes. Last year I held a contest to give away a copy of  “Start Your Ovens, Cooking the Way it Ought'a Be," a collection by the Junior League of Bristol VA/TN. Bristol Motor Speedway owner and philanthropist Bruton Smith underwrote the second printing of this book.

I sought an obtained permission from the Junior League of Bristol to reprint some of the recipes and to give away a copy of the book. And again this year, this promotion is strictly for fun and aimed at highlighting delicious local recipes. I’ll give away a copy of Start Your Ovens, in celebration of the Junior League’s efforts and to coincide with the August race at Bristol Motor Speedway.

This book appeals to race fans, food enthusiasts and anyone who loves to collect cookbooks that tell the story of a region. It is chock full of recipes from famous NASCAR drivers and their spouses, local restaurants and historical observations about Bristol Motor Speedway: The World’s Fastest Half Mile.
To enter for the prize giveaway, you can do the following:

** Leave a comment on this post asking to be registered;

** Go to Google Friend Connect and add me, then leave a comment on this post saying you have added me;

** Follow me on Twitter (@FineKettleFood), then leave a comment on this post saying you are following me;

** Follow me on Twitter (@FineKettleFood) and retweet this post with the hashtag #startyourovens; or

** Like my food page on Facebook (Fine Kettle Food) and post on the page to be entered.

You will be entered once for each action -- just be sure to post and let me know.
The contest will end Aug. 31 and I will draw for a winner who will receive a copy of the book by mail. And check out some of the great recipes from the book, tagged on this blog under "Start Your Ovens."

Terrific discovery in Bulls Gap

What a happy accident that I stumbled across Yoder's Country Market in Bulls Gap, TN, this week. I was way off my travel route, when I pulled into this parking lot and went in to ask directions. I was greeted by friendly staff, and a delight for the eyes (and stomach!)

The market is Cracker Barrel meets Trader Joe's -- country charm and quirkiness, with exceptional products you can't easily find at your "regular" grocer. The shelves were full of various jams, jellies, nuts and candy. And there was a line five deep at the deli, where customers considered various meats, cheeses, chicken salad, and more. I was amazed at the variety and selection of baked goodies/sweets, and the rows of fresh-baked breads.

The staff was gracious with directions, and a fellow shopper helped lead me back in the right direction. Truth is, the right direction is to beat a path back to this market's front door. I am already planning a return visit with my family, for some lunch and a fun shopping spree.