Please tell me, where in the world has the time gone??? It doesn't help that we don't have snow here in Northern Michigan or maybe it would feel more like Christmas. I think all my shopping is done. Tree is up, gifts aren't wrapped yet but i have a little time. My husband and I each have kids and all our kids are with their "other" parent this Christmas :( It's sad, I don't like having Christmas morning without the kids all excited and loud. Our house will be quiet but it will give me some extra time to have the presents all wrapped and ready. The least amount of time the presents are under the tree the better. Our darn kitty thinks it's her playground. I'm a traditional mom. I like presents all unwrapped on Christmas morning and a nice Christmas dinner in the afternoon. Well not this year and it's driving me batty. We have decided this year our Christmas dinner will be a New Year's Eve celebration. We are cooking a big ole ham and all the trimmings and our littlest munchkins will get a nap in the afternoon so they can stay up for the ball to drop on the new Year! This way i still get to do all the traditional stuff, just a week late. We'll be having all kinds of finger food. A cheese ball with crackers, veggies & dip, spinach dip and crackers, maybe even a hot clam dip for mom and dad! We'll need lots of crackers. Then Sunday will be all left overs, no cooking for mom, and dad will be parked in front of the TV for football. Maybe I'll get some writing done.
Do you have any traditions that you like to follow for Christmas or the New Year with your family and friends? I'd love to hear about them.
Wednesday, December 21, 2011
Tuesday, December 20, 2011
Recipe Day
It's Tuesday and my day to share some recipes, hope you enjoy this one!
I got this recipe from my friends at the Wicked Writers chat group...
Macadamia Nut Fudge
8 TBS (1 stick) unsalted butter, cut up
1 cup semi-sweet chocolate chips
1 cup coarsely chopped macadamia nuts (about 4 ounces)
1 ounce unsweetened chocolate, finely chopped
1 tsp vanilla extract
2 ¼ cups sugar
1 5-ounce can evaporated milk
12 large marshmallows
Butter an 8inch square baking pan. Line the bottom of the pan with foil.
In a large bowl, combine butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.
Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and the marshmallows. Bring to boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees F.
Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow flavors to mellow.
Invert the fudge and remove the foil. Re-invert and cut into squares. Store the fudge at room temperature in an airtight container.
Makes about 2 pounds
Enjoy !
If you're interested in the Wicked Writers, these ladies are amazing writers and you'll love their site... Wicked Writers
I got this recipe from my friends at the Wicked Writers chat group...
Macadamia Nut Fudge
8 TBS (1 stick) unsalted butter, cut up
1 cup semi-sweet chocolate chips
1 cup coarsely chopped macadamia nuts (about 4 ounces)
1 ounce unsweetened chocolate, finely chopped
1 tsp vanilla extract
2 ¼ cups sugar
1 5-ounce can evaporated milk
12 large marshmallows
Butter an 8inch square baking pan. Line the bottom of the pan with foil.
In a large bowl, combine butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.
Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and the marshmallows. Bring to boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees F.
Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow flavors to mellow.
Invert the fudge and remove the foil. Re-invert and cut into squares. Store the fudge at room temperature in an airtight container.
Makes about 2 pounds
Enjoy !
If you're interested in the Wicked Writers, these ladies are amazing writers and you'll love their site... Wicked Writers
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