Southern Style Black Eyed Peas - Good Luck for the New Year

As far back as I can remember I've eaten black eyed peas on New Year's Day.  My Dad is a big believer in the New Year tradition of eating black eyed peas for good luck.  Truth be told I thinks it's more about Dad just wanting to eat some black eyed peas and less about the good luck and tradition {giggles}. Nevertheless, I still eat black-eyed peas every January 1st.


Did you know the tradition has evolved over time into a number of variations?


When black-eyed peas are served with greens, the peas represent coins and the greens represent paper money.


Served with cornbread.  The cornbread represents gold.  Yeah baby!  That's how we eat it.  Wonder why I don't have bricks of gold in hiding?


Get this - for the best chance of luck every day in the new year, you must eat at least 365 black eyed peas on New Year's Day.  Uh - NO THANKS!  I like black-eyed peas, but not that much!!!


Black-eyed peas eaten with stewed tomatoes represent wealth and health.


And finally some people add a shiny penny or dime to the pot just before serving. (Hopefully they disinfect it!)  The person who gets the penny or dime in their bowl receives the best luck for the New Year.  This just sounds like a choking hazard to me!

However you eat them I hope they bring you a Happy, Lucky, Wealthy, Healthy New Year!


PRINTABLE RECIPE
Here's what you'll need:
1 pound of dried black-eyed peas
1 pound of bacon
1 red onion, chopped
4 garlic cloves minced
1 teaspoon black pepper

Soak the black-eyed peas over night.

Chop the bacon into small pieces.  Heat a dutch oven over medium high heat.  When hot add in the bacon and brown.

While the bacon is browning drain the black-eyed peas, rinse,  and sort through them discarding any debris or bad peas.  Using a paper towel dry the beans as good as possible.  After the bacon has browned add the black-eyed peas, onion, and garlic to the dutch oven. Cook stirring occasionally for about 3 to 5 minutes.

TIP - Don't salt the black-eyed peas while cooking.  Salting while cooking slows down the cooking process and toughens the peas. Yuck.

Add enough cold water to the pot to cover the beans by 1 inch. Using cold water will release all the yummy browned bits on the bottom of the dutch oven.  Add in the black pepper and bring the mixture to a simmer.  Simmer for 1 hour to 1 1/2 hours adding water as necessary.  I like my black-eyed peas to have a gravy like consistency.  Some people prefer more of a soup like consistency. It's up to you.

When done salt and pepper to taste.  Have some Hot Pepper Sauce on hand to eat with it.  Yum!

This is the best pepper sauce to eat with black-peas or beans of any kind!

Don't like black-eyed peas?  For luck's sake - a little dab will do ya!

Best of luck to you and your families in 2011!

Lisa's Quick and Easy Chicken Pot Pie

This is a quick and easy chicken pot pie.  It can literally be assembled in 10 minutes or less and baked in 45 to 50 minutes.  It's the perfect dinner when you have other things to do, like wrap Christmas presents!

PRINTABLE RECIPE

Here's what you'll need:

1-29 oz can Veg-all

1-12 oz can chicken

1 can of cream of chicken, mushroom, or celery

1 box Pillsbury pie crusts

salt and pepper to taste

.   

Drain out most of the liquid from the Veg-all.  After cutting off the lid I just place the lid on top to hold in the veggies and turn the can over to drain over the sink.  Place the Veg-all, chicken, and soup in a medium bowl.  Stir until combined.  Add salt and pepper to taste.

Place a pie crust in a pie pan.  Scoop in the filling.

Place second pie crust on top.

Bake in a 425 degree preheated oven for 45 to 50 minutes or until golden brown.  Cover the edges with foil or a pie shield to keep from burning.

Enjoy!

2 DAYS TIL CHRISTMAS!!

Crockpot Peanut Clusters - Easy last minute Holiday Candy

Lisa, my sister-in-law, called and told me about a recipe for Crockpot Peanut Clusters that Grandmother Bennett made. She told me how wonderful they were and insisted that I must make them immediately!  What a time saver I thought!  All you have to do is throw everything in the Crockpot in order, set to low, and let it go for 3 hours. 

Enough said I'm in!

PRINTABLE RECIPE

Here's what you'll need:

2-16 oz jars of roasted salted peanuts (to cut salt use 1 jar salted and 1 jar unsalted)

12 oz semi sweet chocolate chips

4 oz German Baking Chocolate

1 pound chocolate almond bark

1 pound white almond bark

My first crockpot was to small so I pulled out the big daddy and threw in the peanuts.

Next comes the bag of chocolate chips. {Except the few that hopped in my mouth - giggles}

Next comes the German Chocolate.

And finally the almond bark.  Close the lid and cook on low for 3 hours.  Stir everything together and scoop out onto wax paper. 


Easy Right!  Well here is where I ran into trouble.  Apparently my crockpots low setting is pretty hot.  The friggin' peanuts burned.  And not just the outside of the peanut.  I mean some of them were burnt all the way through!  Yuck!


I went ahead and scooped out the candy. About half to three quarters of the peanuts were OK.  Once they cooled I took one to Gary to get his reaction.  He ate it.  He didn't make a funny face or spit it out.  He even commented that they were good.  Later he came in the kitchen and got another one.  This time after he ate it he just stared at me.  What - I said?  Nothing -he said.  So the next day he grabbed another one.  I thought for sure I was in the clear and that we were good to go.  So I asked the bold question.  Do you think these are good enough to give away as gifts?  No, not really - Gary said.  That's what I thought!  Finally that evening before I could bear throwing it all away Gary grabbed another one.  He took a bite and said - I know what's wrong - the peanuts taste burnt!  Busted!!


So when I do it again {next year} here is what I will do different.  I will either cook on low for 1 hour, stir, and then stir every 15 minutes until the chocolate is all melted.  OR I will try using my warm setting for 3 hours.


My sister in law swears these are awesome!  I know they would be if my crazy Crockpot didn't cook so hot.

This made 140 pieces of candy!  Holy Smokes, that a bunch!

3 DAYS TIL CHRISTMAS - WOOHOO!!!!

Pumpkin and Peanut Butter Dog Treats

Let's remember our canine friends this holiday season and bake them up some treats!  My friend Betty (Betty Crocker that is) sent me an email with 10 Red Hot Holiday Trends.   I was in shock when I saw a scrumptious holiday treat just for dogs.  Who knew Betty loves dogs {giggles}?  I knew right away that Mac would love them.  Poor, poor Mac hasn't had any fresh treats since we made up the Peanut Butter Boo Bites at Halloween.  Poor baby!  Well, let me just say, Mac gives these treats 2 paws up.  He was in heaven when they came out of the oven!  Thanks Betty!


Speaking of Mac I've got to get down to PetsMart and get his Christmas shopping done.  Do you buy Christmas gifts for the animals in your household?  We do! We spoil Mac rotten!!  


Merry Christmas to all of your four legged fur babies!




PRINTABLE RECIPE
Here's what you'll need:
3 cups of whole wheat flour  (Betty uses brown rice flour)
2 eggs
1 teaspoon cinnamon
1/4 cup all natural peanut butter
1 15 oz can of pumpkin

Place all the ingredients in a bowl and mix until a soft dough forms. 

Divide the dough in half.  

Roll out onto a well floured surface and use a cookie cutter to cut shapes.

Preheat the oven to 350.  Bake for 30 to 40 minutes, or until golden brown.

THE PHOTO SHOOT

Really mom?  How many pictures are you going to take?  Those sure smell tasty!

Oh man let me have it!

Pure torture!  This isn't funny!

I want to eat this soooooo bad!  Mom, did you make these for me to eat or to torture me with?  Maybe I can just woof it down real quick without gettin' into trouble.

Not only is there one treat in front of me but an entire plate full off to the side. Not fair!

Ok, I've had it!  I've been good long enough.  No more pictures! Let me eat!!!!!!

Ahh!  Finally!  

No Fail Chocolate Pecan Fudge

Today I'm sharing my favorite sweet Christmastime goodie. Chocolate Pecan Fudge.  Doesn't fudge just scream IT'S CHRISTMAS?  My Grandma Patterson used to always have fudge and peanut clusters sitting around the house during the holidays.  I asked her for the fudge recipe one time.  She giggled and said sweetie I just use the recipe on the back of the chocolate chip bag.  The one that uses evaporated milk.  It never fails!  

PRINTABLE RECIPE

Here's what you'll need:

3 cups sugar

10 oz evaporated milk

4 tablespoons of butter

1/2 tsp salt

4 cups mini marshmallows

3 cups chocolate chips

2 teaspoons vanilla

1 cup chopped pecans

Line a 9x13 pan with foil.  Chop the pecans.  Combine the chocolate chips and marshmallows in a bowl.  Have the vanilla ready to go.

Combine sugar, evaporated milk, butter, and salt in a medium size thick saucepan.  Bring the mixture to a full rolling boil over medium heat, stiring constantly.  Boil for 5 minutes again stirring constantly.

The mixture will come to a boil on medium heat!  Don't go higher than this.

It is VERY important to start the 5 minute countdown when the mixture is at a full rolling boil.  It should look like this.


After 5 minutes turn off the heat, pour in the marshmallows, chocolate chips, and then the vanilla.  Stir until combined and melted.  Add the pecans.  Stir until combined.  Pour the fudge into the prepared pan.  Let cool for 15 minutes or so then cover and place in the refrigerator for 2 hours or until firm.  Lift fudge from the pan and cut into 1 inch pieces as needed.  

The fudge is best eaten at room temperature. So creamy and chocolatey!

Enjoy,

Shannon

Grandmother Bennett's Famous Chex Mix

Hi ya'll!  This is my all time favorite salty Christmastime goodie.  Usually I don't get overly excited about savory foods, but even the thought of this Chex Mix makes my mouth water.  Grandmother Bennett bumped up the original spices and came up with a mix that is out of this world.  Absolute perfection!  


I always double the recipe when I make it so I can add in lots of Cheez-It's and Bugles.  


PRINTABLE RECIPE
Here's what you'll need:
12 tablespoons of butter
6 tablespoons of Worcestershire sauce
5 teaspoons of Lawry's seasoned salt
2 teaspoons of garlic powder
1 1/2 teaspoons of onion powder
3 cups Corn Chex
3 cups Rice Chex
3 cups Multigrain Cheerios
4 1/2 cups Cheez-It's
4 1/2 cups Bugles
2 cups mixed nuts
2 cups pretzels
2 cups garlic bagel chips or rye chips

Preheat the oven to 250.  Put butter in a roasting pan and melt in the oven.  While the butter is melting combine the cereals, chips, nuts, etc.  Remove roasting pan from the oven when butter is completely melted and stir in the seasonings.  Dump in the cereal mixture and stir to coat.  Cook for 1 hour stirring every 15 minutes.  When done spread the mixture out on paper towels to cool.  Once cool store in an airtight container or baggie.

Beware - this stuff is addictive!  Share with your friends and families.  They will love you!


Cheers,
Shannon


This recipe is linked with the following parties.  Stop by and see what other bloggers are cooking up.


Simply Sweet Home - Holly Bloggy Christmas Recipe Party

The Biggest Most Amazing Gingerbread House I've Ever Seen!

Hey Ya'll!  Happy Monday!  


This past Friday "G" and I went to uptown Charlotte for "G's" company holiday party.  FYI - In Charlotte uptown is what most of us refer to as downtown.  We have lived here 3 1/2 years and I'm still not used to that.  Anyways, about a week before the party "G" called me one day and said "Let's stay the night in uptown after the party".  Woo Hooo!  I love hotels!  To our surprise several of the hotels uptown were sold out.  Really?  Well we eventually found an available room at the Ritz Carlton.  Fancy Smanshy!  I've never stayed at a Ritz Carlton before.  I couldn't wait!


Do you believe things happen for a reason?  Whether it be something small or something life changing.  I do.  If we had stayed at any other hotel we would have never seen this!

The World's First Green Gingerbread House.  It was huge!  10 feet high by 14 feet wide.  It was AMAZING!

Here is what the sign said:

Welcome to the World's First GREEN GINGERBREAD HOUSE.

The Ritz Carlton, Charlotte is proud to present the first-ever environmentally-friendly, all- organic Gingerbread House.

Designed and created by the hotel's engineering and culinary teams, our holiday house measures 10 feet high by 14 feet wide and is made of recycled building materials and all organic culinary components.  Its green "vegetated" moss roof is inspired by the eco-minded roof of The Ritz-Carlton, Charlotte itself.

Ingredients of our edible estate includes

500 pounds of organic white, brown, and confectioner's sugar

80 pounds of organic egg whites

300 pounds of organic bread flour

160 organic eggs

48 pounds of molasses

5 pounds of salt

6 pounds of baking soda

160 pounds of shortening

4 pounds of cinnamon

20 gallons of organic milk

3 pounds each of nutmeg, allspice, and cloves

1 pound of ginger powder

The Gingerbread House caused the entire lobby to smell heavenly and like the holidays.  It was perfect!


Here are some more photos.

I turned the flash off on my camera so you could see how the inside of the house was lit up and glowing through the candy windows.


Then the flash came back on to try and show the crazy detail on the house.

I wonder how long it took the teams to complete the project?


The hotel even had a complimentary hot chocolate bar to enjoy.  It was delicious!

Let me say - I think even scrooge would be in the holiday mood after coming into the Ritz!


So we checked in and went up to the room.  It was beautiful. 

Here is the hot happening place in uptown. Epicenter. 

Check this out!  A TV in the bathroom mirror!  OMG we want one of these!

In all the excitement we didn't get pictures of us until after the holiday party.  Not to bad for midnight!  

Thanks "G" for a wonderful night out!  Love you!