💕 Valentine's Day Candy Bark 💕

A quick, easy, candy to make for your Valentine.

💖 Valentine's Day Candy Bark 💘

18-ounces Nestlé Premier White Chocolate Chips

(About) 1 cup red hearts cinnamon candy

1.)  Place parchment paper on a baking sheet, preferably with sides.  I used a (15-1/2" x 10" x 1") baking sheet.  Set baking sheet aside.

2.)  Place the white chocolate chips in a double boiler; melt the morsels over a low simmering heat on top the stove.  Be sure to stir the chocolate as it's melting.  (I found it can take anywhere between 5 to 6 minutes to melt the candies.)

3.)  Pour the melted chocolate onto the parchment-lined baking sheet.

4.)  Using a heat-proof spatula; quickly spread-out the melted chocolate, as evenly as you can on the baking sheet.

5.)  Sprinkle the cinnamon heart candies over the white chocolate.  Allow to cool.  (To set up the candy bark quickly, place baking sheet in your refrigerator freezer for just 5 minutes.)

6.)  Once removed from the freezer, you'll have noticed that the candy bark will separate from the parchment paper.  Break up the candy bark with your hands, and either place in individual baggies to give as gifts, or place in a tin, or an air tight container.  No refrigeration is required.

7.)  Yields: 10 servings (or more)

8.) Note: When I made the Valentine Bark, I made a bit more than the recipe called for.  I used 2-(12 ounce) bags of the white chocolate morsels, and a bit larger baking sheet.  (A 17-1/4" x 11-1/4" x 3/4" baking sheet to be exact.)  I didn't use an entire cup of the cinnamon candies, I just sprinkled on desired amount.

Additional photo of Valentine's Day Candy Bark 

Valentine's Day Candy Bark | Just A Pinch Recipes

Christmas Cookies For Dec. 2012🎄

These are the cookies I've been making for Christmas. 🎄



Santa Claus Cookies

Santa Claus Cookies | Just A Pinch Recipes

Domestic Goddess's Recipe Box: Santa Claus Cookies (domesticgoddessinthekitchen.blogspot.com)

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Holly Berry Cookies

My Kitchen | Just A Pinch

Domestic Goddess's Recipe Box: Holly Berry Cookies (domesticgoddessinthekitchen.blogspot.com)

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Cherry-Chocolate Star Cookies

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Chocolate Mexican Wedding Cookies

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Gingerbread Marshmallow Crispies

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

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Peanut Butter and Jam Thumbprint Cookies 

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Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!

Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 Tablespoons milk
1 teaspoon grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Creamy Frosting: See Recipe Below
Miniature Marshmallows, to decorate cookies

Red Sugar, to decorate cookies
Milk Chocolate, or Semi-Sweet Chocolate Chips, to decorate cookies
Red Hots Cinnamon Candies, to decorate cookies
Flaked or Shredded Coconut, to decorate cookies
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1.)  Mix granulated sugar, shortening, milk, lemon peel and egg.

2.)  Stir in flour, baking powder, baking soda and salt.

3.)  Heat oven to 400 degrees.

4.)  Shape dough into 1-1/4 inch balls.

5.)  Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

6.)  Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

7.)  Spread cookie with small amount of Creamy Frosting.

8.)  Sprinkle top third of cookie with red sugar (to make Santa's cap).

9.)  Press on miniature marshmallow for tassel of cap.

10.)  Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

11.)  Sprinkle bottom third with either flaked or shredded coconut, for the beard.

12.)  Frost and decorate each cookie before starting another.

13.)  Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

14.)  Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency.  (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

15.) Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

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Santa Claus Cookies | Just A Pinch Recipes

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Super Easy Chocolate-Walnut Fudge

This really is a delicious fudge recipe to make for Christmas or for someone special on Valentine's Day.  Joy 1996 posted this recipe on another website quite a few years ago, and I'm so glad she did.  Everyone whose made this fudge, always seems to enjoy it.  I double the recipe, except for the walnuts (or pecans), and only add 1-1/4 cups of chopped walnuts. 

Super Easy Chocolate-Walnut Fudge

Prep Time: 5 Minutes 

Cooking Time: About 10 Minutes


2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

1.)  In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

2.)  Remove from heat, and stir in the walnuts and vanilla extract; blend well.

3.)  Pour into a buttered 13x9x2-inch baking pan.

4.)  Refrigerate until fudge is slightly firm.

5.)  With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

6.)  Refrigerate again, until the fudge has firmed up completely.

7.)  Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Super Easy Chocolate Fudge | Just A Pinch Recipes

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep Time: 2 Minutes
Bake Time: 30 Minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

1.)  Preheat the oven to 300ºF.

2.)  In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

3.)  In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

4.)  Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

5.)  Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

6.)  Place baked pretzels onto a baking sheet that has been lined with wax paper.

7.)  Spread pretzels out as evenly as you can, to allow them to cool before serving.

8.)  Store pretzels in an airtight container.

9.)  Yields: 16 ounces of cinnamon-sugar flavored pretzels

Cinnamon-Sugar Pretzels 2 | Just A Pinch Recipes

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew 

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

1)  Coat beef stew meat (or venison stew meat) with flour.

2.)  In a large skillet, melt the shortening.

3.)  Add the flour coated meat; season with salt and pepper.

4.)  When the meat is almost browned, add onions, and finish browning.

5.)  Add the Worcestershire sauce, and stir for another minute.

6.)  Transfer to a 5-quart Dutch Oven, or a large soup kettle.

7.)  Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

8.)  Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

9.)  Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

10.)  Cover, and simmer 1-1/2 hours.

11.)  Remove the bay leaf and whole cloves at this point, then bring back to a boil.

12.)  Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

13.)  Finally add the Kitchen Bouquet, and thoroughly mix through.

14.)  Yields: 8 to 10 servings.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew.  Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

I thought I'd add another photo of the stew.

Beef Stew or Venison Stew | Just A Pinch Recipes

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1.)  Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).

2.)  In a large bowl, beat eggs, stir in buttermilk and oil.  Add remaining ingredients; beat (or stir) just until large lumps disappear.

3.)  Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle.  Bake until bubbles form, and edges start to dry; turn and bake other side.

4.)  Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

5.)  Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

6.) *Note: If you don't have buttermilk, then add either 2 Tablespoons of 5% white vinegar, or 2 Tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup).  Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk).  Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.  

Basic Pancakes | Just A Pinch Recipes

Pumpkin Pancakes

I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.



Pumpkin Pancakes

1 cup Bisquick Original Pancake and Baking Mix
2 Tablespoons of the Bisquick Pancake and Baking Mix
3/4's of one Tablespoon of Bisquick Pancake and Baking Mix

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1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon

Dash of salt

1/4 cup canned pumpkin puree 

1 Tablespoon of sugar

1 large egg, beaten 

1/2 cup 2% milk

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2 Tablespoons Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate

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1 Tablespoon vegetable oil

Non-stick vegetable cooking spray

Additional vegetable oil

Butter, to spread on the pancakes

Maple syrup, to pour over the pancakes

1.)  In a bowl mix together, 1 cup of Bisquick Pancake Mix, plus the
2 Tablespoons, and the 3/4's of one tablespoon of the pancake mix. Add the pumpkin pie spice, cinnamon, and salt; stir to mix.

2.)  In another bowl mix together, the pumpkin, sugar, egg, milk, pumpkin pie spice coffee creamer, and the tablespoon of vegetable oil.

3.)  Add pancake mixture into the pumpkin mixture, stir ingredients until all is blended.

4.)  Spray the inside of a 10 or 12-inch skillet with the vegetable cooking spray.

5.)  Place skillet over medium heat, then add slightly less than 1/4 cupful of pancake batter into the skillet.  Cook the first pancake about 3 minutes.  (The cooked side should be light golden brown in color.) Turn pancake over, and cook the other side about 1-2 minutes, until it too is light golden brown in color.

6.)  I noticed after I poured the 2nd cupful of batter into the skillet, it took less time to cook the pancake (about 1 minute & 30 seconds) as the skillet is now heated even more so than before.  Be sure to turn the pancake over as soon as you notice it's light golden brown in color.

7.)  When adding the 3rd cupful of batter to the skillet, be sure to add
a 1/4 teaspoon of vegetable oil as well.  (Do this every time before adding batter to the skillet.)  I also noticed when cooking my 3rd pancake, I needed to reduce the cooking time of the pancakes.
(I cooked the remaining pancakes for about 45 seconds on each side, as they started to brown up quickly.)

8.)  Top cooked pancakes with a bit of butter, and pour on some maple syrup.

9.)  Yields: 10 pancakes (Each about 3-1/4" to 3-1/2" in size)

Photo of Original Bisquick Panake & Baking Mix, and Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate.

Pumpkin Pancakes | Just A Pinch Recipes

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen.  The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons vegetable oil
1 whole egg

2 teaspoons vanilla extract

1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

1.)  In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

2.)  Pour in the milk, vegetable oil, egg, vanilla extract, and mix until well blended.

3.)  Stir in the 1 cup of fresh chopped strawberries.

4.)  Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

5.)  Pour batter into desired size of pancakes, onto skillet or griddle.

 Flip with a spatula when bubbles appear in the center.  Cook until golden brown on the other side.

6.)  Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip).  I ate like mine with fresh strawberries and Reddi Wip.

7.)  Yields: About 8 pancakes

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Strawberry Vanilla Pancakes | Just A Pinch Recipes

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Maple-Bacon Pancakes

I happen to come across this unusual pancake recipe at food.com, which Meredith F originally posted the recipe.  These pancakes are very good!!  Also, when making these pancakes, be sure to use real pure maple syrup!



 Maple-Bacon Pancakes

12 slices of bacon (I used a pound of bacon)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 Tablespoons unsalted butter, melted

1.)  Cook bacon until crisp.  Drain on paper towels, then crumble bacon into pieces.  Reserve drippings and wipe out skillet.

2.)  Preheat oven to 200 degrees.  (Heat oven only if your going to keep pancakes warm.)  I eliminated this process.

3.)  In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.

4.)  In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter.  Add to flour mixture, and whisk until just combined (batter may have lumps).

5.)  Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat.  (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)

6.)  For each pancake, arrange some of the bacon pieces in a circle in skillet.

7.)  Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting.  Cook until small bubbles form on surface.

8.)  Flip, and cook until golden brown.  Transfer finished pancakes to a baking sheet, and keep warm in oven.  Repeat with remaining ingredients. Serve pancakes with syrup.

9.)  Yields: About 20 pancakes

Lime Cola

This is "the best" Lime Cola ever, plus it's quite refreshing!!

I only use 1/2 a lime per each can of cola.

Lime Cola  

12 ounces of your favorite cola beverage

 
1 whole lime, cut into quarters (See *Note See)

ice cubes (or) crushed ice

1.)  Fill a tall beverage glass with ice cubes, or crushed ice.

2.)  Squeeze juice from three of the lime quarters, over ice in glass.

3.)  Place the fourth quarter of lime in glass, lodging it in the ice.

4.)  Pour cola over the ice, and serve.

5.)  Yields: 1 serving

6.)  *Note: When making this drink, I only use half a lime (2 quarters) per each can of cola, and saved the last 2 quarters of lime to make another drink for later.

This Lime Cola also tastes good when made with Coca~Cola Zero Sugar. 

 

Lime Cola | Just A Pinch Recipes

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Garden Fresh Tomato Soup

I really enjoy this soup.  It has a nice buttery taste to it.  I happen to come across this good, basic, tomato soup recipe at allrecipes.com, but I did tweak the recipe just a bit to suit my taste.  This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden.  By the way, you can also freeze this soup.  This soup is definitely Mmm Mmm Good!

Garden Fresh Tomato Soup 

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 Tablespoons butter (I used 3 tablespoons)
2 Tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

1.)  In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth.  Bring to a boil, and gently boil for 20 minutes.  (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid.  This allows the vegetables to come to a boil much quicker.  And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

2.)  Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan.  (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.

3.)  In the now empty stockpot, melt the butter over medium heat.  Stir in the flour to make a roux, cooking until the roux is light golden brown in color.

4.)  Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

5.)  Season soup with the salt and sugar.

6.)  Heat the soup through, then serve.

7.)  Yields: 6 servings

Garden Fresh Tomato Soup | Just A Pinch Recipes

Summertime Iced Tea

I happen to come across this iced tea recipe at Food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste.  When making the tea, I used fresh spearmint leaves from my garden, plus I added more.  I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.



Summertime Iced Tea

8 cups water
14 orange pekoe and black tea bags
25 fresh spearmint leaves
1 cup sugar
1 (12 oz.) can frozen lemonade concentrate
4 cups cold water
lemon slices, to garnish
sprigs of fresh spearmint, to garnish
1 gallon size heat-proof glass jar

1.)  Place the spearmint leaves and tea bags in a heat-proof gallon size jar.

2.)  In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.

3.)  Pour the heated water into the large heat-proof jar; cover the jar with a glass plate.  I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.

4.)  After the tea has steeped, discard the tea bags and mint leaves. Add the sugar, and stir thoroughly.

5.)  Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)

6.)  Now add the frozen lemonade and cold water; stir well.

7.)  Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.

8.)  Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.

9.)  Yields: 108 ounces of tea

10.) Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags).  I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!

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Summertime Iced Tea | Just A Pinch Recipes

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