{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Friday, December 19, 2008

Christmas Treats

This year, as part of the church staff's Christmas gift from the Poe Fam, we decided to make Matt's favorite Christmas treat...Peanut Butter Balls! His mom has made them for years and he insisted that we make our own batch this year! We also made some yummy Brownie Truffles to add some variety and packaged them in the cutest little boxes from Hobby Lobby. With the help of my two elves, they turned out really yummy and pretty fancy looking! ...And, they're easy as can be...just prepare for a mess!

Rolling and dipping away...

Brownie Truffles...

Peanut Butter Balls...

In the box...
Ready to go...after a cute tag and ornament are tied to the handle...

Brownie Truffles

1 box of brownie mix (with Chocolate Syrup Pouch...Betty Crocker)
1/4 cup water
2 tablespoons light color Karo Syrup
Coatings/sprinkles/nuts of your choice

In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, the water and syrup until well mixed. Scoop 1 tablespoon of the brownie mix and roll mixture into a ball. Roll ball over topping to coat the entire ball. Place on ungreased cookie sheet. (Makes aprox. 28 truffles) Chill in refrigerator for 1 hour. Serve chilled or at room temperature.

{Can be stored 3 to 4 days at room temp , 1 week in the refrigerator or 3 months in the freezer!}


Peanut Butter Balls

1 lb. powdered sugar
lots of peanut butter
little bit of water
Chocolate almond bark

Mix peanut butter, powdered sugar and water until you get a play-doh consistency. Refrigerate until chilled. Roll balls and dip in chocolate. Place on wax paper until set. Drizzle lines with chocolate to add detail! EAT EAT EAT! YUM!

Wednesday, December 17, 2008

Peppermint Marshmallow Stir Sticks

For our playgroup Christmas party, I made these fun little stir sticks to put in the Egg Nog or Coffee...Here's how to make them...

Powdered Sugar (Sifted)
Candy Canes or Peppermints
Large Marshmallows

Add a teaspoon (at a time...3 total) of water to one cup of sifted powdered sugar. Stir until it becomes a think glaze. Dip half of the marshmallow in glaze, lightly shaking to remove excess. Roll glazed end of marshmallow in finely crushed candy. Place on waxed paper coated side up to set. Thread on skewers and serve.

Monday, December 8, 2008

Sopapilla Cheesecake Bars

Sopapilla Cheesecake
2 cans of Pillsbury Brand crescent rolls
2 cups sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 (8 oz.) packages cream cheese, softened (not low fat or fat free)
1 stick butter
Preheat oven to 350F. Lightly press seams together on 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1-1/2 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls, lightly press seams together. Melt butter and pour over top. Mix 1/2 cup sugar and 1/2 tsp. cinnamon, sprinkle over top. Bake for 35 minutes. Cool, cut and serve. It is best to bake it on the day you want to serve it. Refrigerate left overs.

Quinn sure enjoyed the mixture! ... One of the joys of being a kid...licking the beaters...mmmmmm!

Thursday, December 4, 2008

Going Green!

Well...not really...but I'm doing a few things that would be considered "green!" I try my best to always take in my reusable shopping bags when I grocery shop and I've started making my own detergent. Yesterday, I made my second batch, and I really like it...Homemade Detergent
1 bar of soap
1 box of Arm and Hammer Washing Soda
1 box of Borax
10 gallon tote
HEAT 4 cups of water on stove. Grate soap and add to water. DO NOT BOIL!
Pour 2 gallons of hot water into container. Pour soap mixture in and stir. Pour 1 cup of Washing Soda in and stir. Pour 1/2 cup Borax in and stir! STIR, STIR, STIR!
Put lid on tight and let sit for 24 hours so it makes a gel. Use 1 cup per load!

Wednesday, December 3, 2008

German Chocolate Cake

{picture taken Christmas 2006}

{Here are two important ingredients...my Gackey used this kind of vanilla as her perfume!}

My mom spoils my husband...I guess I shouldn't be surprised! Since she found out that he LOVES German Chocolate Cake (it was his groom's cake at our wedding), she has made it for him countless times...and it's not a small task! So, if you love German Chocolate Cake, here is the recipe to use...it is YUM...and a perfect breakfast! {If you know me, you know I LOVE junk for breakfast!} Happy baking!

German Chocolate Cake
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk

PREHEAT oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups Chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

USE to frost your favorite cake or cupcake recipe.