No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Wednesday, December 22, 2010


This is a Dearman family favorite that my most wonderful mother-in-law taught me.  I'm not exactly sure why, but I have had to actually call her and ask her for the recipe several times.  Okay, I give you permission to mock me as you scroll down and actually look at the recipe.  Yup, pretty pathetic that I can't remember it!

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 can chow mien noodles

Melt the chips in the microwave in a glass bowl.  I like to do this gradually, like in 1 minute increments at 50% power, stirring after each minute.  Once it's melted, pour the chow mien noodles into the bowl and stir it till all the noodles are coated.  Then scoop onto wax paper in small bunches.  Once they've cooled and hardened, enjoy!

Kirt's Gingerbread house

I bought this cool molded pan to make a gingerbread house. I followed a detailed recipe and turned out great and it did look very beautiful. We sprinkled powdered sugar on it and then took it to some friends.

Kirt thought is was such a cool thing that he wanted to get in on the action. Over the next few days I think he ended making about 8 and taking them to different people.

He mixed a box of brownie mix with a devil's food cake mix, did the math to see how long to cook it, etc. They were all wonderful!

I got lazy and did a few just with a devil's food cake mix, and another chocolate cake mix. His were more solid and smelled really good.

Candy Cane Fudge

1 [12 oz] pkg chocolate chips
1 cube margarine or butter
1 lb powdered sugar
1 tsp vanilla
2 eggs
1 crushed candy cane

Melt the chocolate chips and butter in microwave on defrost or medium heat. Stir throughout melting. In a separate bowl mix powdered sugar, vanilla and eggs, using electric mixer. Once melted, add chocolate mixture and continue mixing.  Place in greased 9x9 square pan.  Sprinkle crushed candy cane over fudge.  Refrigerate for approximately 2+ hours.  Cut and enjoy!

Sunday, December 5, 2010

Christmas Cookie Buttons


* 1/2 cup butter, softened
* 1 cup all-purpose flour
* 3 tablespoons heavy whipping cream
* Sugar

* 1/4 cup butter, softened
* 3/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1-1/2 to 2 teaspoons heavy whipping cream
* 1 drop each red and green food coloring


* In a small bowl, beat the butter, flour and cream.

Cover and refrigerate for 1 hour or until easy to handle.

* On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a floured 1-1/4-in. round cookie cutter.
Place 1 in. apart on ungreased baking sheets.
Sprinkle with sugar.
Prick each cookie 3-4 times with a fork.
* Bake at 375° for 7-9 minutes or until set.
Remove to wire racks to cool.
* In a small bowl, combine the butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency.
Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green.
Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

Wednesday, December 1, 2010

Christmas Bark

Gather these ingredients:

1 sleeve of saltine crackers
3/4 cup butter
1/2 cup brown sugar
1 pkg. of semi-sweet chocolate (I used BAKER'S and chopped it into smaller pieces)
1 cup of chopped peanuts

HEAT oven to 375ºF.

Step 1 - Base
LINE a cookie sheet with foil and lay out crackers in a single layer.

Step 2 - Toffee
COOK butter and brown sugar in small pan on medium-high heat stirring occasionally.

Bring to boil; cook 3 minutes stirring constantly.

POUR over crackers and spread evenly. BAKE 8-10 minutes.

Step 3 - Topping
REMOVE from the oven and immediately sprinkle with chocolate; let stand until chocolate is softened.

Spread chocolate evenly over crackers.

Sprinkle with nuts.

Cool. Break into pieces. Enjoy it.

Let me know if you like this- it is easy, very addicting and probably a million calories (yikes!)
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