I hope you have a chance to visit this unique show with my good, “herby” friends and others who showcase their amazing talent with handmade items. These are heirloom quality! And if you need a hostess or stocking stuffer foodie gift, there’s those, also. I’ll be there so if you can come, maybe we’ll meet! Carolyn Behymer • Sue Dennedy • Nancy Haynes • … Continue reading Ohio River Artisans Arts & Crafts Show: A Must Go Event
Peanut Butter Eggs like Reese Peanut Butter Eggs This is the same recipe I use for Ohio Buckeyes. But I add a secret ingredient to make them taste like Reese’s peanut butter eggs: very finely ground salted dry roasted peanuts, about 1 generous cup to a batch. 3 pounds confectioners’ sugar 1 pound real butter, softened 2 to 2-1/2 cups peanut butter or more as … Continue reading Homemade Peanut Butter Eggs and Opera Cream Eggs
Well, I couldn’t resist sharing 2 more Valentine’s Day recipes after I chatted with Matt Swaim on the Sonrise Morning Show about St. Valentine and his connections with this “lovely” day. Did you know that St. Valentine, who lived in the 3rd century Rome, was immortalized by Geoffrey Chaucer who in the 14th century wrote a lot about St. Valentine and connected him with what … Continue reading More Valentine’s Day treats: Foolproof Filet Mignon and Nutella Chocolate Sauce
When I get several requests for a recipe, I know it’s a hit. Like this crunchy, sweet, yet a bit salty, caramel corn with mixed nuts. I’m making more batches today to give away as edible gifts for New Year’s. And talking about New Year’s, I hope you have a healthy, peace filled, family and friend filled 2019! Best Caramel Corn with Mixed Nuts To … Continue reading Best Caramel Corn with Mixed Nuts (aka Cracker Jack Caramel Corn)
This week on the Sonrise Morning Show Matt Swaim and I chatted about the religious meaning of the 12 days of Christmas song. Did you know the 3 French hens stand for faith, hope and love? Pretty cool…I also shared this recipe – so addictive it’s known jokingly as Christmas “Crack”. I hope each of you has a wonderful holiday, filled with blessings of food, family … Continue reading Christmas “Crack” Toffee
A couple of reasons for this, the main one being that you need to use high quality bar chocolate, not morsels, for both white and dark layers. (Now there are white morsels available made with cocoa butter – just found this out – but some experts still prefer the bar chocolate.) White chocolate should contain cocoa butter, NOT palm kernel oil. Palm kernel oil inhibits … Continue reading Peppermint Bark: Why are my Layers Separating?
It was a request from a reader I couldn’t refuse. “Help! I always make chocolate covered cherries for New Year’s and I lost your recipe. Do you still have it?” And the answer is…yes. The first time I tasted these was when friend, Perrin Rountree, an Anderson Township reader, brought them to work during the holidays. Easy to make, there’s just a bit of technique … Continue reading Candy Box Chocolate Covered Cherries DIY