Saturday, February 14, 2015

Perfectly Dipped Chocolate Strawberries!

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A very dear friend of mine, Susan ask me for a recipe for Dipped Chocolate Strawberries. You could use any flavor you like to dip them in from semi-sweet chocolate, milk chocolate to white chocolate. Pick you favorite for a perfectly dipped strawberry for Valentine's Day. Let the love flow! Enjoy!

To get started make sure you have all these ingredients on hand:

2 pints strawberries (with stems if you can find them)
1 ½ cups semi-sweet chocolate chips (or whatever you prefer)
2 tablespoons corn syrup
6 tablespoons butter

Now let get read to make us some Perfectly Dipped Chocolate Strawberries:

You will need to wash your strawberries and dry them with paper towels or cloth; make sure they are very dry.
If the strawberries have been refrigerated, let them get to room temperature before dipping.
In a double boiler, add chocolate chips, corn syrup and butter, melt on medium heat, occasionally stirring.
After it is melted, remove from the heat, dip 2/3 of strawberry in chocolate, let drip for a few seconds.
Place the strawberries on sheet pan covered with wax paper or use the method under the tips.
Put the dipped strawberries in refrigerator until they are firm, about 20 minutes.


Make sure the strawberries are dry before dipping!
To have perfectly dipped strawberries, in the stem end of the strawberry stick a toothpick, dip in the chocolate, let drip. Then stick toothpick in a block of Styrofoam to let the chocolate dry. Now you have a perfect dipped strawberry!
You can also melt the chocolate, syrup and butter in the microwave using a microwave safe bowl. Check to see if the chocolate is melted every 7 seconds, do not over do!

No-Bake Peppermint Candy Cheesecake Recipe

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No-Bake Peppermint Candy Cheesecake would be the perfect holiday dessert! It is a perfect blend of crushed peppermint candy and bits of Andes candy all in this perfect cheesecake. Hope you enjoy Cookin' With Grannie.

Ingredients you need to get started:

1 ½ cups creme-filled chocolate sandwich cookies, such as Oreo, crushed (see note below for crushing)
1/3 cup butter, melted
4- 8 ounce packages cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
1-8 ounce whipped topping, thawed
1 cup Andes mint baking chips or 2 milk chocolate candy bars, finely chopped
¼ cup crushed peppermint candy


Crush chocolate cookies; mix with melted butter.
Press into 10-inch spring-form pan; chill until firm.


Beat with an electric mixer cream cheese, sugar and vanilla and blended well.
Carefully fold in whipped topping, Andes mints and crushed peppermint.
Spread onto of chilled cookie crust.
Chill cheesecake for 3 hours or overnight.
Before serving, remove the sides of the spring-form pan.

Around Christmas time they usually have the Candy Cane Oreo that would be good for crust.
Put cookies in a zip-lock bag and crush them with a rolling pin.
You may be able to find crush peppermint bits in store too.

Friday, February 13, 2015

Glazed Pecans Recipe

When you take a bite of these yummy Glazed Pecans, you keep wanted another one. Yes they are very addicting! Great for appetizers, snacking, gifts and parties. These pecans freeze well so you can make them early for the holidays.


1 egg white
¾ cup brown sugar
1/2 teaspoon vanilla extract
2 cups pecan halves


Beat egg white until it stands in soft peaks.
Gradually mix and add brown sugar and vanilla.
Fold in pecans.
Coat pecans with egg-sugar mixture.
Place on greased cookie sheet about 1-inch apart.
Bake at 250 degree for 30 minutes.
Turn off oven and let stand in oven for 30 minutes.
Store in airtight container.
Freezes well.

Wednesday, February 11, 2015

My Valentine's Day Dinner! Take A Peek And See!

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Since my hubby is taking me out to eat on Valentine's Day I decided to fix him an early meal.

The menu was Grilled Rib Eye Steak, Stir-Fry Garlic Asparagus, Red Mashed Potatoes, Garden Salad and Hot Rolls.

How does that sound for a meal for someone you love.

I love fresh asparagus and it was on sale, so I grabbed a bundle. I just heated about 1 tablespoon olive oil in a skillet; added asparagus and stir fried about 4 minutes, then I added 1 clove of minced garlic and stir-fried a couple more minutes. We like ours crisp, cook longer if you like it more done.

The rib eye I grilled in my George Foreman Grill for 6 minutes, our perfect time for our steaks, medium rare.

The Red Mashed Potatoes, I peeled my potatoes, but if you like you can leave the skins on. Boil until tender; drain. Beat potatoes with an electric mixer. Add butter (we like a lot), salt, black pepper and milk to reach the consistency you like.

Here is a recipe for hot rolls

We had a Coconut Cream Pie for dessert!

Happy Valentine's Day to everyone!

Tuesday, February 10, 2015

Easy Yeast Dinner Rolls Recipe

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This is a yummy yeast roll recipes, light and fluffy. My sister-in-law shared it with me. She always brings them to our family meals. Rolls may be frozen before baking, but do not freeze over two weeks.


2 ½ cups warm water
2 packages yeast
½ cup sugar
2 teaspoon salt
½ cup Crisco shortening
5 ½ to 6 ½ cups all-purpose flour


Mix in a large bowl water, yeast, sugar and salt.
Add about three cups flour and beat until smooth and shiny.
Add Crisco shortening and beat into mixture.
Add rest of flour; mix well.
Cover and let rise until doubled in bulk.
Pour onto floured dough board and roll out about ½ inch thickness.
Cut into rolls and let rise one hour. (or shape as desired)
Bake at 400 degree about 12 to 15 minutes or until done.
Yields about two dozen rolls.

Scrumptious Strawberry Cake Recipe

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Strawberry Cake was my son's favorite cake, he always wanted it for his birthday. I tried to tell him pink was for girls, but he did not care, he loved strawberry cake. Hope you enjoy it too!


1 box white cake mix
1 small box strawberry Jello
¾ cup oil
3 tablespoons flour
½ cup water
4 eggs
1 cup strawberries, mashed, drained (reserve juice)


Mix cake mix, Jello, oil, flour, water; beat for 2 to 3 minutes.
Add ½ cup strawberries; beat 1 minute.
Bake in layers or 9-inch x 13-inch pan.
Bake at 350 degree for 25 to 35 minutes.
Cool; ice with strawberry icing.

Strawberry Icing:

½ cup mashed strawberries
1 stick butter, softened
dash salt
strawberry juice
1 pound powdered sugar
½ cup mashed strawberries

Mix well, add only enough juice to get spreading consistency.

Heavenly Coconut Cake Topped With Coconut Cream Cheese Frosting

This moist scrumptious Heavenly Coconut Cake Topped With Coconut Cream Cheese Frosting is one of my husband's favorite cakes. This make a large cake and a wonderful dessert for all you coconut lovers. Ingredients you will need to make the coconut cake are sugar, butter, shortening, eggs, buttermilk, coconut, flour, pecans and baking soda. The frosting ingredients are butter, coconut, cream cheese, powdered sugar and milk. Let get to cooking!
Ingredients for coconut cake:

2 cups sugar
½ cup butter or oleo, 1 stick
½ cup shortening
5 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups shredded coconut
2 cups flour
1 cup pecans


Step 1: Preheat oven to 350 degree F.
Step 2: In a large mixing bowl cream sugar, oleo or butter and shortening with an electric mixer.
Step 3: Separate eggs
Step 4: Add egg yolks one at a time and beat well. Set aside egg whites.
Step 5: Add flour, baking soda, coconut, buttermilk and pecans; beat well.
Step 6: Beat egg whites until stiff.
Step 7: Fold beaten egg whites into mixture.
Step 8: Pour into greased and floured 9 x 13-inch pan or 3 greased and floured 9-inch layer pans.
Step 9: Bake at 350 degree F for 20-30 minutes.
Step 10: Frost cake with Coconut Cream Cheese 



4 tablespoons oleo or butter
2 cups of shredded coconut
1-8 ounce cream cheese, softened
2 tablespoons milk
1 box powdered sugar


Step 1: Melt 2 tablespoons of oleo or butter in a large skillet.
Step 2: Add the coconut; cook on low heat, stirring until golden brown.
Step 3: Spread coconut on wax paper and cool.
Step 4: Cream the remaining 2 tablespoons of oleo or butter with the cream cheese, milk, powdered sugar and 1 ¾ cup of the toasted coconut.
Step 5: Spread frosting on cake.
Step 6: Spread remaining toasted coconut on top of the cake.
Step 7: Refrigerate.


This cake may be frozen and used later.

Homemade Bon Bon Candy Recipe

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This candy is also called Martha Washington Candy. You knew it was close to Christmas, when my son and I started making homemade candies to give for gifts and of course some for us to eat. You can make this candy ahead of time and freeze. This recipe calls for paraffin, use a food grade one or delete chocolate chips and paraffin and use chocolate almond bark. Is it almost time to start making candy?

Get these ingredients together:

1 can sweetened condensed milk
7 ½ cups powdered sugar or 2- 16 ounce boxes
2 teaspoons vanilla extract
½ cup butter or margarine, softened or 1 stick
3 cups shredded coconut
12 ounce package chocolate chips
¾ brick of paraffin, food grade or use Almond Bark and delete chocolate chips and paraffin
2 cup nuts, chopped

Okay now we are reading put this together:

I wash my hands and use them to mix but you can use a spoon too.
Mix in a large bowl all the ingredients except chocolate chips and paraffin.
Roll into small balls, these are very rich so you do not want them to be too big. But you would not have to eat so many if they were big! If they are too sticky put in refrigerator for a while.
I line cookie sheets with wax paper and place rolled balls on them. (Let kids help to this)
Let dry for 2 to 2 ½ hours or I put them in the freezer for 45 minutes to 1 hour.
Melt chocolate and paraffin in double boiler; leave over hot water when dipping balls to coat with melted chocolate.
It works best to use a toothpick to dip balls in chocolate.
Place in air tight container or freeze.

Note: I also make them with small jar of maraschino cherries.

Sunday, February 8, 2015

Fabulous Fudge Candy Recipe


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Fabulous Fudge Candy is so rich and creamy and loaded with chopped pecans. This recipe make about five pounds of candy. Great for gifts for the holidays or any occasion. Enjoy.

Here is what you need:

1-14 ½ ounce can evaporated milk
4 ½ cups sugar
1-5 ½ ounce package milk chocolate pieces
2-6 ounce package semi-sweet chocolate pieces
3 sticks margarine
1-9 ounce jar marshmallow creme
2 teaspoons vanilla extract
2 cups pecans, chopped

Let's get some candy cooking:

Place milk and sugar in a large saucepan.
Stir well and bring to a boil.
Let boil for 15 minutes, stirring occasionally.
While milk and sugar are boiling, place milk chocolate pieces, semi-sweet chocolate pieces, margarine, and marshmallow creme in a large mixing bowl.
When milk mixture is ready, pour over chocolate mixture and stir until blended.
Add vanilla and nuts.
Pour into buttered 13-inch x 9-inch x 2-inch pan.
Chill until firm.
Yields five pounds.