Toffee Butter Crunch

Posted by request, this Toffee Butter Crunch is a hit around the holidays maybe because that is the only time of year I make it. In fact, 2-3 weeks before Christmas, my kitchen becomes a Toffee factory cranking out 6 or 7 batches to give away.

A small package of this tasty candy makes a great gift for co-workers, teachers, and family. I hope you like it!

INGREDIENTS:
1/2 C. Sliced Almonds
1 C. Butter
1 C. Sugar
3 tbsp. Water
1 tbsp. Light Corn Syrup
3/4 C. Milk Chocolate Chips
1/2 C. Sliced Almonds, finely chopped

DIRECTIONS:
Sprinkle 1/2 cup of sliced almonds on the bottom of a buttered cookie sheet and set aside.

In a heavy 2-quart saucepan, melt the butter then add the sugar, water, and corn syrup. Cook over medium heat stirring constantly until candy thermometer reads 295 degrees. Watch carefully after 280 degrees because temperature will rise quickly and you don't want to burn the syrup. Remove from heat and pour immediately over almonds on the cookie sheet. Spread evenly over the almonds and let cool until firm to the touch but still very warm.

Sprinkle with chocolate chips and let sit until chips are softened. Spread chocolate evenly over the surface of the candy and sprinkle with the remaining finely chopped almonds.

Chill until firm then break into pieces.

Texas Caviar

If you are looking for a new and different dip to serve at your next party, this is the recipe for you. The yummy mixture of blackeyed peas, tomatoes, avacados, and Mexican flavors is great served with Fritos or other Tortilla Chips. Bring in the next New Year with a lucky serving of Texas Caviar!

INGREDIENTS:
2 Cans of Black Eyed Peas
1 Large or 2 Small Avacados, diced
1/4 C. Wishbone Italian Dressing
1 bunch of Cilantro, chopped
1 small Red Onion, diced
1/2 C. Tomatoes, diced (yellow cherry tomatoes taste great and make for a pretty presentation but any red tomato will work just as well or use a mixture of both)
1 - 3 Jalapeno Peppers, chopped (adjust the amount used based on your heat preference)
Juice of 1 large Lime
Garlic Powder to taste
Salt to taste

DIRECTIONS:
Drain the peas, then mix everything together in a large bowl. Serve with the chips of our choice for dipping.

This dip is good cold, but can also be served warm. If you choose the warm version, mix everything together except the avacados and heat the the microwave until warm then mix in the avacados and serve.

Chocolate Coke Cake

I must credit my cousins Amber, Cassie, and Taylor for this recipe. This is one that their grandmother passed down to them which, in turn, they shared with me.

If you like chocolate cake, this will soon become your most favorite chocolate cake ever! Even though there are some strange ingredients in this recipe, in the end, it turns out to be the most FABULOUS cake in the world. In fact, this is the gift my Dad asks for on his birthday. And for someone who is impossible to buy for, I am more than happy to make him this tasty treat.

INGREDIENTS FOR CAKE:
2 C. Flour
2 C. Sugar
1 1/2 tsp. ground Cinnamon
1 tsp. Baking Soda
1 1/2 C. Mini Marshmallows
1/2 C. Shortening
1/2 C. Margarine
1 C. Classic Coca-Cola
3 tbsp. Cocoa Powder
1/2 C. Buttermilk
2 Eggs
1 tsp. Pure Vanilla Extract

DIRECTIONS FOR CAKE:
Bring to a boil the Coke, shortening, margarine, & cocoa. Remove from heat and add the marshmallows and stirt until all the marshmallows are melted. In a mixing bowl, combine flour, sugar, cinnamon, & baking soda. Stir in Coke mixture and beat until smooth. Add eggs, buttermilk, & vanilla and stir until combined. Bake at 350 degrees for 30 - 45 minutes in a greased rectangle baking dish.

INGREDIENTS FOR ICING:
1/2 C. Classic Coca-Cola
1/2 C. Margarine
3 tbsp. Cocoa Powder
1 C. Mini Marshmallows
1 Box Powdered Sugar
1/2 C. Chopped Pecans

DIRECTIONS FOR ICING:
Bring to a boil the Coke, margarine, & cocoa. Remove from heat and add the marshmallows and mix until melted. Add sugar and pecans and mix well. Pour over cake and allow to cool.

Spicy Pickled Okra

Growing up on a farm, we always had a huge garden each summer. Although I hated to pick the garden and shell the peas and snap the beans, I certainly miss having those fresh vegetables today!

A few weeks ago, I picked up a jar of Talk 0' Texas pickled okra at my local grocery store. They are pretty good for store bought pickled okra, but they got me to thinking about the pickled okra my Mom used to make from our garden.

And so, I set out on a quest to make my own and here is the result.....

YOU WILL NEED:
2 pounds of Fresh Okra (2" to 3" pods are the best)
1/3 C. whole Mustard Seed
1/3 C. whole Dill Seed
1 tsp. whole Cumin Seed
2 tbsp. whole Mixed Peppercorns
1 tbsp. whole Corriander Seed
1 tsp. per jar Red Chili Flakes
6 tbsp. Pickling Salt
10 cloves of garlic (peeled)
6 Jalepeno Peppers (Seranos or Habaneros would also work depending on how much heat you want)
2 C. Vinegar (white or apple cider which ever you like best)
2 C. Water
4-5 one pint wide mouth canning jars with lids (sterilized according to manufacturer instructions)
Large water bath canner with jar rack

DIRECTIONS:
Start off by filling the water bath canner with water so that the water will cover the jars by 1". Bring to boil.

Wash the okra and trim the stems so only the stem cap remains. Put the okra in a bowl and cover with iced water and let stand for 30 minutes. Cut the stems off the jalepenos then cut into strips and set aside.

While the okra is soaking, mix vinegar, garlic cloves, and all the spices (except for the red chili flakes) in a 3 quart pot. Bring to a boil and simmer for 15 minutes.

Add 1 tsp of red chili flakes to each of the sterilized canning jars. Begin to fill each jar with towel dried okra by placing the okra cap side down into the jar. Stick a few pieces of jalepeno in between the okra pods. You should add at least 1 jalepeno to each jar. Once you can't get any more in the jar cap side down, continue to fill the jar with okra cap side up. Continue until all the jars are full.

Evenly divide the seeds and garlic that have been simmering among the jars. Add hot vinegar to the jars, wipe the rims clean, and put the lid on.

Once all the jars are filled, place jars in the water bath and boil for 10 minutes then remove from the canner. The jars should seal as they cool. If a jar doesn't seal, you can store in the refrigerator. Whether on your shelf or in the refrigerator, orka should not be eaten for 3 weeks to allow for all the flavors to meld and be absorbed...IF you can wait that long.