Category: Holidays!

Candied Orange, Cinnamon & Clove Spiced Pecans

Every year my mom orders and generously mails us several pounds of fresh-picked and shelled pecans she gets from a pecan farm in Texas.  I almost always make Candied Orange, Cinnamon & Clove Spiced Pecans with some of them at Christmas time!Candied Orange, Cinnamon & Clove Spiced Pecans / The Grateful Girl Cooks!

What a great treat it is to open the box we receive each Fall, and see bags and bags of harvested, shelled pecans that were hanging on a tree (minding their own business) just a few days before.

I use lots of these pecans for my holiday baking, but love to set some aside to make this recipe for candied pecans, which (besides being oh-so-yummy) are great to give in gift bags to friends at Christmas!

The wonderful flavors of orange, cinnamon and cloves combine to make this treat one of my personal favorites! I don’t remember where I got this little recipe card many years ago, but I DO remember the smile it brought to our faces the first time we tried them. I hope you enjoy them, as well. Here’s how easy it is to make them:

How To Make These Candied Spiced Pecans

Spread pecans on an ungreased cookie sheet and bake @ 275 degrees for 10 minutes.
In a saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Bring to a boil and then boil for 2 minutes longer.  Remove pan from heat, and stir in pecans. Mix well, until pecans are fully coated.

Using a slotted spoon, remove nuts and place on waxed paper or aluminum foil, trying to keep the pecans separated from each other (I use a fork to help separate).

Let the pecans dry for several hours (or until dry to the touch), then break up any of the pecans that are “stuck” to each other. That’s it!

 A collage of making the candied spiced pecans.
Have a great day! Sure hope you will have the opportunity to make these absolutely delicious candied spiced pecans!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: Unknown
Candied Orange, Cinnamon & Clove Spiced Pecans
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Candied pecans...coated with orange, cinnamon and cloves! Great for munching or for gift-giving!
Category: Candy
Cuisine: American
Keyword: candied spiced pecans
Servings: 18 (4½ cups total)
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups pecan halves
  • 1 cup granulated sugar
  • 1/3 cup prepared orange juice
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cloves
Instructions
  1. Spread pecans on an ungreased cookie sheet.
  2. Bake pecans @ 275 degrees for 10 minutes.
  3. In a saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Bring to a boil and then boil for 2 minutes longer.
  4. Remove pan from heat, and stir in pecans. Mix well.
  5. Using a slotted spoon, remove nuts and place on waxed paper or aluminum foil, trying to keep the pecans separated from each other (I use a fork to help separate).
  6. Let the pecans dry for several hours (or until dry to the touch), then break up any of the pecans that are "stuck" to each other.
  7. Store the pecans in a covered container to keep them at their peak freshness. This recipe makes approximately 4 1/2 cups. Enjoy!
Nutrition Facts
Candied Orange, Cinnamon & Clove Spiced Pecans
Amount Per Serving (0.25 cup)
Calories 160 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 64mg3%
Potassium 76mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 2.5mg3%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Mom’s Famous Cream Cheese Ball

Mom’s Famous Cream Cheese Ball is a delicious, easy appetizer, w/ red and green peppers, green onions and chopped pecans! So good, served on assorted crackers!Mom's Famous Cream Cheese Ball is a delicious, easy appetizer, w/ red and green peppers, green onions and chopped pecans! So good, served on assorted crackers!

I love holidays, and all the happy memories associated with them. A lot of my holiday memories revolve around simple, delicious meals with family and friends.

Mom’s Famous Cream Cheese Ball is an appetizer I’ve prepared for many years (35+), and is always a big hit. My Mom got this recipe from a friend at church over 30 years ago. Mom has now passed the recipe down (and the “serving it at the holidays” tradition) to me and my sisters.

This recipe for Mom’s Famous Cream Cheese Ball is so easy to prepare! With only a few ingredients like green and red bell peppers, green onions and pecans, it’s also easy on the wallet. It’s large enough to split into two cheese balls, if you want.

How To Make Mom’s Famous Cream Cheese Ball

One of the best things about Mom’s Famous Cream Cheese Ball is that it can be made the day before it is served.  I think the “good-flavor elves” work the flavors into the cheese ball even better that way.

Place all the ingredients into a medium sized bowl.  Mix these ingredients together with a fork until fully combined.

The ingredients for Mom's famous cream cheese ball are placed in mixing bowl.

Mom's famous cream cheese ball ingredients are mixed together.

How To Shape Mom’s Famous Cream Cheese Ball

Line a ramekin with plastic wrap, making sure to leave a lot of the plastic wrap extended well past the edges. Use a couple pieces to ensure that all edges of the ramekin have a lot of plastic wrap hanging over the edges.

A ramekin with plastic wrap, is prepared for Mom's famous cream cheese ball mixture.

Spoon the cheese ball mixture into the ramekin. Use a spoon to firmly press down into all nooks and crannies of the ramekin.  You want to really pack it in there! Level off the top of the cheese ball.

Ingredients for Mom's famous cream cheese ball are packed into ramekin.

Once Mom’s famous cream cheese ball mixture is FIRMLY packed into the ramekin, cover tightly with the plastic wrap, pressing down as you wrap it. Make sure the cheese ball is completely wrapped.

Place Mom’s famous cream cheese ball into the refrigerator for at least 6-8 hours (best if left in fridge overnight so the flavors can really develop!).

Ramekin with Mom's famous cream cheese ball is tightly wrapped, then refrigerated overnight.

When Ready To Serve

Once you are about half an hour or so before serving, remove cheese ball from refrigerator. Carefully unwrap it, and invert the the cheese ball (turn it upside down onto your serving platter.

The rounded dome side of the cheese ball should be face up! Garnish with a sprig of fresh parsley, if desired.

Mom’s famous cream cheese ball can be served with any kind of savory cracker. Let the cheese ball sit out at room temperature for 30-45 minutes before serving. this helps the cheese to soften up a bit (it’s easier to spread it on a cracker that way).

Mom's Famous Cream Cheese Ball, served as appetizer with various crackers.
You’re going to be surprised how delicious Mom’s famous cream cheese ball is! It is a family tradition of ours, and is usually the very first thing our grown sons head straight to, when I make it!

Mom's Famous Cream Cheese Ball, garnished with fresh parsley.
Mom’s Famous Cream Cheese Ball will be a HUGE hit at any gathering… trust me! It is SO GOOD! Everyone that tries it wants the recipe! Have a great day!

Looking For More APPETIZER Recipes?

If you are looking for other appetizer recipes, perhaps you would want to check out my recipes for Classic Bruschetta, Mexican Layer Dip, Crostini with Figs, Gorgonzola, Honey and Walnuts.
Perhaps you would also like to serve Homemade Boursin Cheese (and crackers), or Sun-Dried Tomato and Kalamata Olive Bruschetta?
Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: My Mom
Mom's Famous Cream Cheese Ball
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Mom's Famous Cream Cheese Ball is a delicious, easy appetizer, w/ red and green peppers, green onions and chopped pecans! So good, served on assorted crackers!

Category: Appetizer
Cuisine: American
Keyword: cream cheese ball
Servings: 40 servings (approx.) 1 Tablespoon each
Calories Per Serving: 48 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 8 ounce packages. cream cheese , at room temp
  • 1/2 cup chopped pecans or walnuts (I use pecans)
  • 2 stalks green onion , sliced (green stem and white part)
  • 1/4 cup chopped green pepper
  • 1/4 cup red pepper
Instructions
  1. Place all ingredients in a medium-sized bowl. I use a fork to "mash" the ingredients together (a fork helps to blend the veggies and nuts into the cream cheese).
  2. Once completely blended, I "mold" the cheese into the shape I want to serve it in. To do this, you take plastic wrap, drape a small bowl (whatever shape you choose to use) and completely cover it with plastic wrap with the sides overlapping and hanging over the bowl several inches on each side. Then I use a spoon to "mold" the cream cheese mixture into the bowl, being sure to push the mixture into every part of the bowl and packing it down.
  3. Once packed into the bowl, make sure you level off the top part of the cheese as flat as you can (this will end up being the bottom of the cheese ball, and you want it lay flat). Wrap the excess plastic wrap completely over the top of the cheese, so it is sealed completely.
  4. Refrigerate overnight, or at least 8 hours, in order for the flavors to come together.
  5. When ready to serve, unwrap the plastic and invert the cheese ball onto serving platter. Grab a serving knife and serve with the crackers of your choice. Enjoy!
Nutrition Facts
Mom's Famous Cream Cheese Ball
Amount Per Serving (1 Tablespoon)
Calories 48 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 36mg2%
Potassium 26mg1%
Vitamin A 190IU4%
Vitamin C 2.1mg3%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Famous Cream Cheese Ball is a delicious, easy appetizer, w/ red and green peppers, green onions and chopped pecans! So good, served on assorted crackers!

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Mom’s Old-Fashioned Fudge

Mom’s Old Fashioned Fudge is creamy old-fashioned chocolate fudge with pecans! Easy to make, perfect treat for parties or gift giving during the holidays!Mom's Old Fashioned Fudge is creamy old-fashioned chocolate fudge with pecans! Easy to make, perfect treat for parties or gift giving during the holidays!

My Mom has been making this old fashioned fudge for at least 50 years! My memories of Christmas time are filled with happy thoughts of my Mom making this delicious fudge and giving plates of it to neighbors and friends.

Our Family Tradition – Making Old Fashioned Fudge At Christmas!

I don’t even know where she got the recipe from (she calls it “See’s Fudge”), but I do know it’s been made by my Mom since I was a child (over 50 years). Now making Mom’s old fashioned fudge is my tradition, passed from one generation to the next.

Now I’ve been making this absolutely DELICIOUS old fashioned fudge every Christmas for as long as I can remember!  That’s a loooong time, folks, and I still LOVE the memories it brings to mind, and the calories it brings to my tummy!

Making and giving away homemade goodies at Christmas is part of my heritage…it’s just what I love to do!

The way you make Mom’s old fashioned fudge is fairly easy. The ingredients are cooked, mixed together, then spread onto a cookie sheet and refrigerated until firm.  Once firm, the fudge is cut into small bites of creamy chocolate deliciousness!

How To Make Mom’s Old Fashioned Fudge

The first thing you need to do is to place chocolate chips, marshmallow creme, vanilla, nuts and butter in a large mixing bowl. Set this bowl aside.

It’s important to do this step ahead of time. The reason is because once the sugar syrup is cooked and is boiling hot, you need these ready to make your batch of old fashioned fudge!

You will pour the boiling hot syrup into the bowl, and the heat will melt the butter and chocolate chips.

Chocolate chips, pecans, and butter are some of the ingredients used to make old fashioned fudge.

To Make The Sugar Syrup For Old Fashioned Fudge

In a large, tall saucepan, add the evaporated milk and the sugar. Bring the sugar and evaporated milk to a rolling boil.

Once it reaches a full, rolling boil, cook for 9 1/2 minutes. Make sure to stir often, so it doesn’t boil over the top of the pan.

Evaporated milk and sugar are boiled to add to the old fashioned fudge ingredients.

Once the 9 1/2 minutes is up, remove the pan from the heat and quickly pour this HOT mixture into the ingredients in the mixing bowl.

Stir the old fashioned fudge thoroughly (this is good for your biceps!). Continue stirring until the butter and the chocolate chips are all melted and blended smooth.

Once Fudge Is Blended Completely

Immediately pour the hot contents of the bowl onto a BUTTERED (on the bottom and sides) 9×13 cookie sheet. Spread the old fashioned fudge out, to fill cookie sheet completely.

Refrigerate the old fashioned fudge for several hours until it is firm. Cut the fudge cut into small squares (it’s very rich, so you only need small pieces). Serve and enjoy!

Old fashioned fudge is spread out in baking pan, then refrigerated until firm.

How Many Pieces Of Old Fashioned Fudge Will This Recipe Make?

This recipe makes a lot of old fashioned fudge. If you cut a 13×9 inch batch into 1″ squares, it will yield about 117 pieces of fudge. That’s about 2 pounds of fudge!

That’s a LOT of fudge for eating… OR homemade gift giving! ‘Tis the season, right?

Pieces of Mom's old fashioned fudge, ready to eat!

Be sure to store fudge in covered container in the refrigerator! You will have plenty to have around to nibble on, or to serve friends who pop in for a quick visit!

We also enjoy giving plates of old fashioned fudge and other Christmas goodies to our neighbors and friends. I sure hope you will give this delicious, old fashioned fudge a try…it’s DELICIOUS! Enjoy!

Looking For More Christmas Goodies?

I have lots of Christmas goodies on this website! They can be found in the Recipe Index at the top of the page. There are some really great ones, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: My Mom, Fredia

Mom's Old-Fashioned Fudge
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Mom's Old Fashioned Fudge is creamy old-fashioned chocolate fudge with pecans! Easy to make, perfect treat for parties or gift giving during the holidays!
Category: Dessert
Cuisine: American
Keyword: fudge, old fashioned fudge
Servings: 117 one inch pieces
Calories Per Serving: 97 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pkgs. semi-sweet chocolate chips
  • 1 8 oz. jar marshmallow creme
  • 1 teaspoon vanilla
  • 2 cups chopped pecans or walnuts (I use pecans)
  • 1/2 lb. butter (or margarine, if you desire- I use butter-2 cubes)
  • 1 large can of evaporated milk (regular sized-don't use the dinky one)
  • 4 cups granulated sugar
Instructions
  1. Place the first five ingredients (chips, marshmallow creme, vanilla, nuts and butter) in a large mixing bowl. Set aside.
  2. In a large saucepan, add the evaporated milk and the sugar. Bring the mixture to a rolling boil; once it reaches a full, rolling boil, cook for 9 1/2 minutes, stirring to be sure it doesn't boil over the top of the pan.
  3. Once the 9 1/2 minutes is up, remove the pan from the heat and quickly pour this HOT mixture into the ingredients in the mixing bowl and stir thoroughly (this is good for your biceps!) until the butter and the chocolate chips are all melted and blended smooth.
  4. Pour the contents of the bowl onto a BUTTERED (rub a bit of butter on the bottom and sides) 9x13 cookie sheet. Spread fudge mixture out to fill cookie sheet completely.
  5. Refrigerate for several hours till firm, then cut into small squares. Keep refrigerated. Enjoy!
Nutrition Facts
Mom's Old-Fashioned Fudge
Amount Per Serving (1 (one inch square piece))
Calories 97 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 17mg1%
Potassium 51mg1%
Carbohydrates 12g4%
Sugar 10g11%
Vitamin A 60IU1%
Vitamin C 0.1mg0%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Old Fashioned Fudge is creamy old-fashioned chocolate fudge with pecans! Easy to make, perfect treat for parties or gift giving during the holidays!

 

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Dipped Gingersnaps

Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

 

 

 

 

This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends. We also end up making them year-round, because they are so easy and delicious!

These delicious molasses cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it. Hooray for dipped gingersnaps!

How Many Dipped Gingersnaps Will This Make?

This recipe makes approximately 14 dozen dipped gingersnaps, but never fear…you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself.

These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time.

The molasses and ginger flavor permeates these delicious dipped gingersnaps!  If you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!

Dipped gingersnaps can also be drizzled with white chocolate icing as decoration.

I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze or semi- sweet or white chocolate glaze.

Both methods for either dipping or drizzling dipped gingersnaps are included in the printable recipe below.

Dipped Gingersnaps can be drizzled with chocolate and white chocolate icing.

You can even dipped them in white chocolate, then give the kids some colorful sprinkles to add! Look at those cute dipped gingersnaps!

Dipped gingersnaps with sprinkles, on wire rack.

However you choose to decorate these delicious dipped gingersnaps, you will LOVE how they taste, and how easy they are to make!  Hope you will give them a try.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Laura Kimball, via Taste of Home Magazine

Dipped Gingersnaps
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 
Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!
Category: Cookies
Cuisine: American
Keyword: dipped gingersnaps
Servings: 14 dozen
Calories Per Serving: 55 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 TBSP. ground ginger (powder)
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • Additional sugar
For dipped cookies:
  • 2 pkgs. (12 oz. each) vanilla baking chips
  • 1/4 cup shortening (Crisco)
For drizzle-glaze cookies:
  • 2 cups powdered sugar
  • 1-2 tsp. warm water (or more till glaze is slightly thin)
  • 1 tsp. vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
  4. Shape dough into 3/4 inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx 1/3 cup, more or less) in a small bowl.
  5. Place cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
  7. When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
  8. For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
  9. For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.
Recipe Notes

Caloric calculation is based on one cookie, dipped halfway in white chocolate coating.

Nutrition Facts
Dipped Gingersnaps
Amount Per Serving (1 cookie)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 48mg2%
Potassium 31mg1%
Carbohydrates 9g3%
Sugar 6g7%
Vitamin A 5IU0%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

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