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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Desserts — Candy
Recipe
Recipe Description
Even if you don’t like buttermilk, you will love this fudge! It’s a unique dish no one else will have at your Christmas potluck. Try this and thank me later for a marvelous new tradition!
Preparation Instructions
Combine sugar, buttermilk, butter, soda and corn syrup in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or a candy thermometer registers 234 degrees. Remove from heat and cool to 180 degrees. Stir in vanilla. Beat at high speed with an electric mixer until candy begins to thicken and lose its gloss. Stir in pecans and pour out onto waxed paper. Cool and cut into 1 inch pieces. Yield: 1 1/4 pounds.
Ingredients
- 2 cups Sugar
- 1 cup Buttermilk
- ½ cups Butter
- 1 teaspoon Baking Soda
- 2 Tablespoons Corn Syrup
- 1 teaspoon Vanilla
- ¾ cups Chopped, Toasted Pecans
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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3 Comments | Be the first to comment!
Comments
levunger on 12.13.2009
This is delicious, it is like a caramel fudge.
crebbert on 12.20.2009
I gave this one 5 mitts because the flavor is crazy good. I accidentally left out the soda and got more of a soft caramel than a fudge. I will definitely make this again and hopefully remember to add the soda! It has a great buttery, nutty flavor.
Jack on 12.31.2010
this looks like an easier version of Aunt Bill’s Brown Candy. I’ll have to try it.
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