Candy Cane Cookies

Here's an old family favorite that I'm sure everyone will remember.
I haven't made these in a long time, but might have to give them a go this year.
Thanks Amber for bringing them back into my life :DCandy Cane Cookies

1 cup Sugar
3½ cups Flour
1 cup Butter – Softened
1 tsp. Baking Powder
½ cup Milk
¼ tsp. Salt
1 tsp. Peppermint Extract
½ tsp. Red Food Coloring
1 Egg
10-12 Peppermint Candy Crushed

Preheat oven to 375 degrees.
Mix sugar, butter, milk, peppermint extract and egg until well blended.
Mix flour, baking powder and salt in smaller bowl, then add to wet mixture. Mix thoroughly.
Refrigerate for 4 hours.

Divide dough in half. Add ½ tsp. red food coloring to one half of the mixture. Mix well.
Roll a 1 inch ball of each dough color into ‘worms’, then put together and swirl into candy cane shape.
Put on ungreased cookie sheet. Sprinkle finely broken peppermint candies onto cookies before baking.
Bake for 9 to 12 minutes. Cool on rack.

Make Your Own Butter

I ran across this video on how to make your own butter. 



How stinking cool is that!!!

Oreo Suckers

Ok, so this isn't exactly a recipe you would find in Betty Crocker, (nothing "homemade" here), however, it's a popular treat I like to make at any holiday.
Just change the chocolate color, sprinkles and candy topper and it can work for any occasion.
For example...
Halloween...Valentines Day
Easter
Back to School/ Teacher Appreciation
and especially Christmas (can you believe I don't have a photo of any I've done?)

Oreo Suckers
1 pkg Oreo cookies (double stuff works best - I also like to use the Holiday variety)
1 lb melting chocolate
Sprinkles
Sticks & bags (optional)

Dip the tip of a stick into melted chocolate and push(carefully) into Oreo filling
(You can also make them without suckers, but they sure make it easier to dip)
Set onto cookie sheet covered with wax paper to set up
Dip entire Oreo into chocolate and shake off excess
Sprinkle immediately with sprinkles and candy image
Set on cookie sheet covered with wax paper
Once sheet is full, place in freezer to set completely
Wrap in bags and tie with ribbon.

Sister Smith's Ulam

Ulam is just about anything that can be imagined and served over/with rice in the Philippines. It can be as simple as coffee, can have veggies or meats, broth or banana ketsup. So pretty much anything qualifies. For a recent FHE I dreamed up a couple that were actually pretty dang tasty. Both were served over plain old white sticky rice.
The Elder's named this one:

Sister Smith's Yummy Chicken Ulam
to serve 6 (approx)
3 large boneless, skinless chicken breasts cut into bite sized pieces
2 medium diced onions
4 or 5 minced garlic cloves
cook all three ingredients in a wok stirring frequently.
Salt and pepper to taste.
If you need can add 1/4 cup oil to this part of the cooking process.
add 2 or 3 chicken boullion cubes and 1/2 c. water.
Let simmer, covered on low heat until chicken is done.
add 2 thinly sliced green peppers, a large can of sliced mushrooms (opt.), and continue simmering for a few..
Stir in 2 to 3 cans of Campbells Cream of Chicken Mushroom soup.
Simmer on low heat for a few more minutes.
Then serve over rice.

The second one is Sister Smith's Hamburger/Veggie/Cheesy Ulam
2 pounds lean ground beef browned with a medium diced onion,
1/2 cup soy sauce,
4 or 5 minced garlic gloves.
Add 1 cup water and 2 -3 beef boullion cubes and let simmer till the cubes dissolve.
Add a 1 pound bag of frozen mixed vegetables. I used corn, carrots, potatoes, green bean combination..
Let it simmer for a few minutes.
Salt and pepper to taste.
I used a couple packages of Magic Sarap in mine but since MSG is not used in the States any more you can just add more salt and pepper.
Just before serving add 1 pound (or to taste) melting cheese (like Velveta).
Stir it in and melt it completely.
It's yummy and great with the ever popular rice.