A New Year... A New Resolution...

This week, one year ago, I started this blog as a promise to myself and my family that I would epxand my cooking horizons. I feel accomplished to have set a goal and to have met it. Now, I feel so free to get to do whatever I want with this new year... So free, that I don't know what to do! For the time being, I am just going to go with it.

My plan for the year for my blog is... anything goes! New recipes, new home improvement, new ideas, FUN! I am excited for what this year brings! 

Happy New Year to you and yours!
Laura

GranAbbey's Salmon Log

For my final recipe of the year, I am digging into the very special family recipes!

I chose a light and fluffy addition to any party. This Salmon Log recipe is another of GranAbbey's "special" treats!

It is also a great option for making ahead of time and best served with water or butter crackers!

GranAbbey's Salmon Log

By: GranAbbey, Laura's Grandmother

Number 52

Ingredients

16 oz can of Salmon, drained

8 oz block of cream cheese

1 tablespoon of grated onion

1/4 teaspoon salt

1 teaspoon horseradish

1 or 2 tablespoons lemon juice

dash of white pepper

Chopped Parsley (dried or fresh)

Chopped Pecans

Directions

Mix salmon and cream cheese together. Add the remaining ingredients and mix.

Shape into a log - wrap in wax paper - then wrap in plastic wrap or foil.

Refrigerate for at least 3 hours. Then roll the log in chopped parsley and pecans.

Decorate with soft lettuce, lemon slices and parsley springs.

Serve with crackers.

Happy New Year's Eve!

Laura

GranAbbey's Fudge

The last two recipes of the year are in honor of my Grandmother. Everyone in the family called her "GranAbbey"! GranAbbey, born Aba Laura Mitchell, was born August 13, 1919 in the small town of Hubbard, Texas. (Yes, I was named for her...)

The story of the recipe is a funny one. GranAbbey was a FANTASTIC cook! She could make anything and it was all good! Every year GranAbbey made an assortment of Christmas desserts. During college, she would send me a big tin of candy to share with all of my girlfriends in the dorm and at my sorority house. 

One of my favorite Christmas treats she made was her chocolate fudge. I always wanted the recipe. After she passed, we looked through all of her recipes to no avail.

Years later I was at a Christmas party of a dear friends of our's, Valerie and Thomas, and low and behold, she had Gran Abbey's Fudge on the dessert table. A took a bite and, well, it was pretty close! I couldn't beleive my eyes, or my mouth.

I ran to Valerie in the kitchen, begging and pleading for the recipe while sharing my story. I thought the smile on her face was a little smirked. She pulled out a jar of Jet Puff Marshmallow and showed me the label! It was there all the time. The secret to my Grandmother's Famous Christmas Fudge was on a jar!

I quickly called my father to share the news of the secret. We are all convinced that GranAbbey added a secret ingredient that none of us know to make it her own. She was always really good at that! But, as far as the fudge, this is close as I can come to my GranAbbey's Fudge!

GranAbbey's Fudge

aka Jet-Puff Marshmallow Fudge

Number 51

Ingredients

3 cups of sugar

1 1/2 sticks of butter

1 1/12 package of semi-sweet chocolate

1 jar of Jet-Puff Marshmallow

1 teaspoon of vanilla

1 small can of evaporated milk

Directions

Place the sugar, butter, milk, in sauce pan. Bring to a full rolling boil on medium heat. Stir constantly.

Boil for four minutes or use a candy thermometer to bring to 234*F.

Remove from heat. Add chocolate, marshmallow and vanilla. Stir.

Pour into pan to let set.

Cook's Notes: You can substitute the chocolate for milk chocolate or dark chocolate to change to flavor. I have also tried making this by substituting half of the recipe with peanut butter and making a chocolate and peanut butter layered fudge. It was delicious.

If you have any suggestions for the "secret ingredient", post them here. Maybe we can figure it out!

Happy New Year!

Laura

Sausage Balls

A spicy and savory appetizer treat that is great to make for children and adults alike!

Sausage Balls

By: Lucia, friend of Laura's family

Number 50

Ingredients

Package of Owen's country sausage

1 cups grated cheese

2 1/4 Bisquick

Directions

Mix ingredients.

Roll into small appetizer balls

Bake for 10 to 15 minutes at 425.

Enjoy!

Laura

"The Kids Table!"

I have a feeling that I may want to sit with them!

Mer' Christmas Eve!

Laura

Cranberry Apple Waldorf Salad

A family tradition and favorite growing up!

This Cranberry Apple Waldorf Salad has been served on my mother's dinning room table at every special event. The flavors are wonderful and the colors are brilliant!

Cranberry Apple Waldorf Salad

By: Rose Marie, Laura's Mother

Number 49

Ingredients

3 envelops Knox unflavored gelatin

1/3 cup sugar

1 cup boiling water

3 1/2 cups cranberry juice cocktail

1 cup chopped apple, with peel

1/2 cup chopped celery

1/2 cup chopped walnuts

Directions

In a large bowl, mix gelatin and sugar. Add boiling water and stir until dissolved completely. Add cranberry juice, pour into 8 or 9 inch square pan and chill until mixture is semi-chilled. Stir in apple celery and walnuts. Refrigerate.

Enjoy!

Laura

Pumpkin Squares - A Holiday Treat

For a flavorful and fun Holiday treat, try these delicious Pumpkin Squares. Quick and easy to take to a party or for a quick extra Christmas Dinner dessert!

Pumpkin Squares

By: Ann, Laura's friend

Number 48

Ingredients for Crust
Box of yellow cake mix
1 egg
1 stick of unsalted melted butter (set aside 1 oz to butter pan)

Directions for Crust
Mix ingredients and pat on the bottom of the pan.

Ingredients for Filling
1 can of pumpkin
1 block of cream cheese
3 eggs
1 teaspoon vanilla
1 stick unsalted butter, melted
1 1/2 to 2 cups of powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions for Filling
Mix pumpkin and cream cheese. Add egg, vanilla and butter. Mix. Add powdered sugar, cinnamon, nutmeg. Mix

Bake at 350 for 45 minutes.

Happy Desserting!
Laura