Microwave Brittle

pecan brittle

I have been making this brittle for years.  In fact, I’ve made it more times than I can count for gifts for teachers, friends and neighbors.teachers.  This was Greg’s grandmother’s recipe and it’s the best brittle I’ve ever had.  I usually make the pecan brittle, but the peanut version is included too.

I’ve had the adjust the cooking times every time I move.  In fact, I’ve got the cooking times noted on my recipe.  In Florida it was syrup, salt, and sugar…4 minutes; add pecans…3 minutes; add butter/vanilla…1 minute, follow remaining instructions.  Your cooking times will depend on the microwave wattage.  Start watching the brittle after you add the pecans.   If it’s still white it is not ready.  It needs to be a light caramel color, but it does not take long to go from white to light caramel.  The baking soda is the key to making the candy airy.  I pour my brittle into the prepared pan and I do not spread it.  I allow the brittle to cool the way that it goes into the pan.  I have a 9 x 13-inch baking pan with short sides that I use for this recipe.  It does not fill the pan completely and the short sides keep it from spreading too thin.

Microwave Brittle
 
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Ingredients
  • 1 c. pecans
  • 1 c. sugar
  • ½ c. light corn syrup
  • ⅛ tsp. salt
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 tsp. baking soda
Instructions
  1. In 1½ quart microwave safe dish combine sugar, syrup, and salt. Cook on high for 4 minutes. Add pecans, stir well and microwave on high for 4 minutes. Stir in butter and vanilla, microwave 2 minutes longer on high. Add baking soda and quickly stir until light and fluffy. Immediately pour onto prepared pan. When cool, break into small pieces. Store in airtight container.
Notes
PEANUT BRITTLE:
Omit pecans and use 1 c. raw peanuts.
In 1½ quart microwave safe dish combine peanuts, sugar, syrup, and salt. Cook on high for 8 minutes, stirring well after 4 minutes. Stir in butter and vanilla, microwave 2 minutes longer on high. Add baking soda and quickly stir until light and fluffy. Immediately pour onto prepared pan. When cool, break into small pieces. Store in airtight container.
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Mexican Cranberries

My mother-in-law, Nancy, first made this recipe about 15 years ago.  I loved it and have made it just about every year since.  It’s one of my favorite things about Thanksgiving.

I’m heading out of town to spend Thanksgiving with my mother.  This will be my last post until after Thanksgiving.  I wish all of you a very happy Thanksgiving, surrounded by the people you love.  I can’t wait to start posting my favorite Christmas recipes after Thanksgiving.  Until then…I’m thankful for all my friends and family, and you.  Happy Thanksgiving!

 

Mexican Cranberries
 
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Ingredients
  • 1 (16-oz.) can whole berry cranberry sauce
  • 1 (10-oz.) jar jalapeno pepper jelly
  • 2 tbsp. chopped fresh cilantro
Instructions
  1. Combine all ingredients in a small saucepan. Cook over low heat until jelly melts. Cool. Store in refrigerator.
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Slow-Cooker Reuben Dip

 I know this is a horrible picture, but it’s the only one I have.

If you are looking for something different for your next party try this dip.  I made this dip for Aunt Sara’s birthday party last weekend.  I made the corned beef recipe that is also on this blog.  I chopped 2 cups while it was still warm and stored in the refrigerator until I was ready to put this dip together.

Slow-Cooker Reuben Dip
 
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Ingredients
  • 1 (16-oz.) jar sauerkraut, drained and squeezed dry
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 c. mayonnaise
  • ½ c. sour cream
  • 2 tbsp. ketchup
  • 2 c. chopped cooked corned beef
  • 2 c. shredded Swiss cheese
  • ¼ tsp. garlic powder
Instructions
  1. In a mixer, combine sauerkraut, cream cheese, mayonnaise, sour cream, and ketchup. Stir in corned beef, Swiss cheese, and garlic powder. Spoon into a slow cooker. Cover and cook on low heat until heated through. You can also spoon this into a baking dish and heat in a 350 degree oven until hot and bubbly. Serve with rye bread toast points.
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Mexican Cornbread

This is one of my oldest and one of my favorite recipes.  I especially love to serve it with chili, soup, or beef stew.  If you have any left, you can put it in the freezer to add to your Thanksgiving dressing…it may sound like a strange addition, but it’s delicious!

 

Mexican Cornbread
 
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Ingredients
  • 2¼ c. yellow cornbread mix
  • 3 tbsp. sugar
  • ½ c. oil
  • 3 eggs, beaten
  • 1 (8.5-oz.) can cream style corn
  • 1½ c. shredded Cheddar cheese
  • 1 lg. onion, grated
  • chopped jalapeno peppers, to taste
Instructions
  1. Combine all ingredients. Heat a large, well greased iron skillet at 400 degrees for 3 minutes or until very hot. Raise temperature of oven to 450 degrees.
  2. Pour batter into hot pan, bake at 450 degrees for 20 minutes or until golden brown.
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Happy 16th Birthday Savannah!

If you read my blog often, you have probably noticed that I try to post on Monday, Wednesday and Friday.  However, I didn’t post Wednesday, on Savannah’s 16th birthday.  I had planned to cook her favorite meal, take pictures and post it.  But after being under the weather for almost a week I decided to go to the doctor yesterday.  I have an upper respiratory thing going on and I am barking worse than a seal.  Finally I have meds, so hopefully I will be feeling better before her surprise party this weekend.  (I’m pretty confident that she won’t be reading this beforehand.)  After taking the cough syrup medicine it knocked me out.  I had much needed sleep…no cooking. 

I’ll be baking Ms. Lynda’s chocolate pound cake with chocolate icing that I posted a week or so ago for her party and I’ll try to make her birthday meal up to her next week.  For now, I just wanted to wish a happy birthday to my baby girl and share the words to the beautiful card I found her.  (I just love those Hallmark writers!)

A Little Guide to Life
Be good to yourself,
There are some things everyone deserves-
Love, respect, time to recharge.
Never settle for less.
Seek out your dreams.
Start small.  Take it as it comes.
Even a butterfly has to inch along
before getting its wings.
Listen to your heart.
Trust your gut.
If the way seems unclear,
look within you.
Let your voice be heard.
You have a story to tell and opinions that count.
And a difference to make.
Stay curious.
Wonder.
Take every opportunity to learn.
Knowledge is a gift.
It will take you places.
Hold on to what’s important.
Let worries go.
No matter how you look at it,
some things just don’t make sense.
The way you choose to carry on
is what really matters.
And whn you make that list of what you want in life,
make another list of what you’ve got.
Be sure to start with all the things
that make you a beautiful person.
There are so many.
Most of all, remember you’re loved.
Always.
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