Candied Jalepenos (Cowboy Candy)

3 pounds jalepenos
2 cups cider vinegar
6 cups sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons  granulated garlic
1 teaspoon cayenne pepper (I didn't add any because I didn't  want mine as hot.  You adjust according  to your tolerance for heat)
Cut the stems off the peppers  and discard.  Slice the peppers  in 1/8 to 1/4 inch slices and set aside.  In a large pot add the rest of the ingredients.   Bring to a boil then lower the heat and simmer for 5 minutes.  Add the peppers and bring back to a boil.  Lower the heat  again and simmer for 4 minutes.  With a slotted spoon add the peppers to a jar.  When the jar is full ladel the liquid from the pot into the jar until the peppers are covered.   Put the top on and store in the refrigerator  for 2 to 3 weeks.

Old Fashion Cobbler the easy way

Take about a half gallon of fresh fruit diced and peel. (Strawberries, peaches, apples, etc.)
Add 1/2 cup sugar and half stick of butter.  Put in a 350 degree oven for 20 minutes
Get a pack of refrigerated pie crust, the ones that are rolled up in a box.  Take one of the crust and place it over the fruit mixture.  Poke holes in it with a fork.  Sprinkle about half of a 1/4 cup sugar over the crust.  Then drizzle half of a 1/4 cup melted butter over crust.   Place back in the oven until it's lightly browned.  Remove from oven.  Push the pie crust down into the fruit and let the fruit rise.  Lay the second crust on top and repeat what you did to the first crust.  Place back into the oven until it's golden brown.  You will think your Grandmother made it!

Top with vanilla ice cream.

Family Gathering Mac and Cheese-UPDATED

16oz. Box of large elbow noodles
1/2 stick butter
1/4 cup all purpose flour
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon mustard powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Tiny pinch cayenne (optional)
2 cups milk

1/2 cup sour cream 
2 cups Cabots macaroni and cheese blend cheese
Cook noodles according to package directions and drain. Then melt butter.  Add seasonings,  flour and cook for a couple of minutes while you stir to cook the flour.  Stir in milk.  Cook on low heat until it starts to thicken. Add sour cream.  Add cheese. Stir until cheese melts. Then add noodles to cheese mixture.  Pour into a crock pot that has been sprayed with PAM.  Keep warm on low.

Butter Pecan Cookies

Been playing around with my sugar cookie recipe so this is an original ...
1 1/2 cups self rising flour
1 cup sugar
1/3 cup light brown sugar
1/2 cup butter softened
1 egg
1 teaspoon vanilla
1/2 to 1 cup pecans
Cream together softened butter with both sugars.  Add vanilla, then egg.  Stir until smooth.  Then add the pecans.  Use at least a half cup up to a whole cup.  Your preference, but of course the more pecans the better.  I prefer to break them up with my fingers instead of chopping them up.  I like bigger pieces of pecan.  Add the flour 1/2 cup at a time.  This is a stiff dough.  When the flour is mixed in, form balls about the size of a walnut. Place on a cookie sheet that has been sprayed with PAM.  Bake at 350 degrees for 12-14 minutes. 
When they are getting brown around the edge, take them out .  Let them cool a couple of minutes before moving them to cooling rack. Enjoy!

Brussel sprouts

1/2 pound bacon, diced

1 medium yellow onion, diced

2 cloves minced garlic

2 pounds trimmed brussel sprouts

2 cups chicken broth

4 tablespoons butter

Salt and pepper

In a heavy bottom pan over medium heat, fry bacon until crispy. Remove the bacon and drain on paper towels. Add the onion and garlic to the remaining bacon drippings and saute over low heat for about 3 minutes or until onion is tender. Add the brussel sprouts and stir until coated. Season with salt and pepper to taste. Add the chicken broth. Cover and cook over low heat until brussel sprouts are tender approximately 12 to 15 minutes. Stir in the butter. Move to serving dish and sprinkle with bacon.

Hamburger stroganoff

When we were growing up we lived right next door to Lillie and her sister Nancy.  I have this childhood memory of eating hamburger stroganoff with them and Ada, their aunt who helped raise them. I recently got the recipe from Lillie and made it. It tastes just the way I remember. I'm so glad she saved the recipe.

1 lb ground beef
1medium onion diced
1 can cream of chicken soup
8 oz of sour cream
Salt and pepper
Wide egg noodles.
Brown the ground beef and onions together. Drain most of the fat. Add the cream soup and sour cream. Add the salt and pepper to taste. To me,  it's best if you go a little heavy on the pepper. Simmer over low heat until it's heated thru. Maybe 15 to 20 minutes.  Cook the wide egg noodles according to direction. Drain. Add a couple tablespoons of butter to the noodles. Serve the  meat mixture over the noodles.

Ham and cheese croissants

4 large croissants
3/4 pound of smoked ham shaved
1/2 cup softened butter
2 Tablespoon worchestershire sauce
2 Tablespoons dijon mustard
2 green onions thinly sliced
Sliced swiss cheese.
Salt and pepper to taste
Mix softened butter, mustard, worchestershire sauce, onion, salt and pepper.
Slice open the croissants and spread both halves with the creamed mixture.  Evenly divide the ham between the 4 croissants.  Top with swiss cheese.  Place on Baking sheet that has been sprayed with Pam.  Place in a 375 degree oven for 18-20 minutes.  Let sit about 5 minutes before serving.