Candy Hearts

America has been in love with candy conversation hearts since 1902, and over 120 Valentine's Day later, we’re still professing our love with the whimsical candies. Officially known as Sweethearts, candy conversation hearts were originally manufactured by the New England Confectionery Co. (better known as Necco) as part of an assortment containing horseshoe-, baseball-, postcard-, and watch-shaped candies. Though the rest of the line was eventually dropped, gifting candy hearts became a classic Valentine's day idea.

Sweethearts have been made using the same simple recipe for well over a century, but they saw a major change in 2018, when Necco abruptly went out of business. Fortunately, the brand was saved by the Spangler Candy Co., and after a two-year hiatus, candy conversation hearts returned to store shelves in 2020, a bright spot from an all-around tough pandemic year.

In keeping with tradition, Spangler’s core collection of Sweethearts features classic candy heart sayings from years past.

The company also releases new candy heart sayings every year, each based on a central theme. The following winners this year include "Tweet Me," "Text Me," "You Rock," "Soul Mate," "Love Bug," and "Me + You." The following classic expressions reappear on the candies: "Puppy Love," "Sweet Love," "Sweet Pea," and "Love Me." Recent additions to the Sweetheart lineup include new boxes: Dazzled Tarts and Sweethearts en Español.

Stretch your creativity and chocolate coat your Oreos topped with a candy heart.

Follow this link for easy step-by-step directions  

https://sockfairies.blogspot.com/2020/04/i-spy.html

A Sweet Treat for Valentine's Day

Paper valentines became popular in the early 19th century and fancy ones were made with real lace and ribbons in England. Valentine greetings were popular as far back as the Middle Ages when lovers sang or said their valentines. The oldest valentine in existence from 1400s can be found in the British Museum.

Ester Howland was an American printer and artist and the first one to produce valentines in theU.S. in 1850. From that day on the valentine's greeting cards business has taken off.
While consumers feel the continued squeeze of inflationary pricing, the outlook for Valentine’s Day spending seems optimistic. Consumers are expected to spend $25.9 billion on  Valentine’s Day in 2023, up 8% over last year. Certainly, Valentine's Day is big business for greeting cards and candy sales. 57% of Valentine’s Day shoppers expect to buy candy, making it the most popular gift category in 2023. Americans send 151 million Valentine's Day cards each year. 

I do declare a chocolate treat is in order. It's hard to resist a slice of 

Bittersweet Chocolate Kahlua Pie

Cook's Notes: Oh the pie with lots of possibiltiesCook's Notes: A decadent pie where it took a lot of willpower to pass on a second slice. It was one of the easiest pies I've ever made. Lots of ways to customize your pie that include: Oreo Cookie or graham cracker crust, semi-sweet or bittersweet chocolate chips, Amaretto, Kahlua or Bailey's Irish Cream, adding mint flavoring. Top the pie with crushed cookie crumbs or chocolate sprinkles. It's a great addition to your holiday cooking as can be made a day before. Be sure to use good quality chips e.g. Ghirardelli.
Recipe adapted from cooks.com
Filling Ingredients:

• 1/4 cup sugar
• 2 tablespoons plus 1 teaspoon of cornstarch
• 3/4 of one 10 oz. bag Bittersweet Chocolate Chips
• 1-1/2 cups milk (I used 2%)
• 1 cup heavy cream
• 2 tablespoons confectioners sugar
• 4 tablespoons Kahlua

Oreo Pie Crust Ingredients:
3 rows of cookies from a regular package of Oreo cookies (don't use Double Stuff brand) 
3 tablespoons melted butter

Directions:

• Use a food processor and crush cookies. Reserve 2 tablespoons crumbs for topping. Place the rest of the cookie crumbs in a bowl and mix in melted butter. Pat crumbs firmly into a glass pie pan.
• Bake for 8 minutes at 350 degrees.
• In a medium saucepan combine 1/4 cup sugar, cornstarch, and chips. Gradually whisk milk into the chocolate mixture over medium heat until the mixture boils, stirring constantly. Boil for 1 minute and add in Kahlua. Whisk to mix and transfer the mixture to a large bowl. Cover with plastic wrap. Cool to room temperature.
• In a small bowl whip cream, add in confectioners sugar, and beat until stiff.
• Fold whip cream and fold into the chocolate mixture. Spoon into prepared crust. Add cookie crumbs on the top. Refrigerate for several hours.

Mexican Cheesy Spinach Dip

 

Mexican Cheesy Sausage Spinach Dip

Cook's Notes: A tasty game day treat that combines two things people love Mexican food and spinach dip. It's loaded with Mexican flavor and easy to reduce calories by using ingredients that are low in fat. Make it a day before and all you have to do is pop it in the oven, heat it up right before your company arrives. Seasoning amounts can be adjusted according to preference. Recipe adapted from carlsbadcravings.com
Cooking Tip: Advance prep makes assembly go faster. The sausage can be browned ahead and the veggies diced.
Ingredients:

• 2 cups cooked sweet Italian or Andouille sausage, crumbled
• 1 tablespoon olive oil
• 3/4 cup each of sweet onions, diced and a combination of mini red and yellow peppers
• 2 garlic cloves, minced
• 1 can (10 oz.) Rotel Fire Roasted Diced Tomatoes with Green Chilies, drained
• 1 cup frozen corn
• optional 1 cup of black beans rinsed and drained
• 6 oz. (1/2 bag) frozen spinach
• 1 teaspoon chili powder
• 1/4 teaspoon each of cumin, smoked paprika, oregano, cayenne pepper
• 1/3 cup reduced-fat mayonnaise or Miracle Whip
• 3 oz. light cream cheese
• 1/3 cup light sour cream
• 1 cup reduced-fat cheddar cheese, divided
• 1 cup Pepper Jack cheese, divided
• Assorted chips

Directions:

• Preheat oven to 350 degrees.
• In a large skillet heat oil and saute onions and peppers for 3 minutes. Add in garlic and saute 2 minutes more.
• Stir in cooked crumbled sausage, tomatoes, corn, beans if using, frozen spinach, spices and mayonnaise. Heat until warmed through. Reduce heat to low, and stir in cream cheese, sour cream, and half of the cheese. Mix well and heat on low for 2 minutes.
• Transfer to a baking dish and top with remaining cheese. Bake uncovered for 20 minutes. Serve immediately with assorted chips.

ONE MORE THING

Check out this recipe from two peas and their pod YUM! YUM!

Ultimate Nachos

https://www.twopeasandtheirpod.com/ultimate-nachos/

ENJOY SUNDAY'S GAME AND COMMERCIALS

More Game Day Foods

 

Football countdown is on for Super Bowl Sunday  

Are you ready with snacks?

Spicy Football Cheesy Dip

The recipe is adapted from BHG
Ingredients;

• 2- 8 ounce packages cream cheese, softened
• ¾ cup shredded cheddar cheese (3 ounces)
• ¾ cup shredded Monterey Jack cheese with habanero or jalapeño peppers (3 ounces) (reserve 5 shreds of cheese for football laces at the end)
• ½ cup fresh or frozen corn kernels, thawed
• 2 green onions, thinly sliced
• 1 jalapeño chile pepper, seeded if desired, and finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce
• ½ teaspoon garlic salt
• pinch cayenne pepper
• 8 slices bacon, crisp-cooked and crumbled or use a jar of bacon bits
  
• Assorted crackers
• Assorted veggie dippers such as carrots, cucumbers, celery, and/or sweet peppers

Directions

• In a large bowl beat together the first 10 ingredients (through the cayenne) until for well combined. Cover and chill 30 to 60 minutes or until easy to handle.
• Shape the cheese mixture into a ball and coat in bacon. Transfer to a serving platter. Shape into a football shape. Decorate with reserved cheese shreds to look like football laces. Serve with assorted crackers and veggie dippers.

French Bread Pizzas

Cook's Notes: Recipe adapted from cookingclassy.com
Ingredients

• 1 (14 oz.) loaf French bread (about 17-inches long, 4-inches wide)
• 1/4 cup olive oil
• 1 cup (scant) pizza sauce
• 1 3/4 cups (7 oz) shredded mozzarella cheese
• 1/4 cup finely shredded parmesan cheese
• Desired toppings (see notes below for ideas)

Directions:

• Move the oven rack up one level and preheat the oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil for easier cleanup if desired.
• Cut French bread in half evenly through the length, to create two long portions. Cut each portion in half (creating four pieces total) and place them on a baking sheet.
• Brush both sides with olive oil. Turn upright and bake in a preheated oven for 4 minutes.
• Spread pizza sauce over each piece, sprinkle evenly with mozzarella and parmesan cheeses, then finish with desired toppings.
• Bake in preheated oven until cheese is fully melted, about 10- 13 minutes. If you'd like it more browned then broil during the last 1 minute or so (keep a close eye on it!).
• Serve warm.

Extra Notes: 

1. Don't use French bread that already has a dry crust, the crust should be soft. It should come in a plastic bag and not a paper bag or it will end up too dry and crisp after baking. I like to use sturdier day-old bread.
2. Consider adding 1 minced garlic clove pizza sauce is mild in flavor and some Italian seasoning.
3. Change up sauces by trying pesto, Alfredo, BBQ, or ranch.
4. Toppings to include cooked meats: pepperoni, chicken, sausage, bacon, ham, Canadian bacon, prosciutto, chorizo, roast beef, steak
produce: tomatoes, peppers (bell, banana, etc), mushrooms, zucchini, olives, spinach, onions, sun-dried tomatoes, artichokes, pineapple, peaches, herbs
ranch dressing
4. Different cheeses to include mozzarella (fresh or aged), provolone, asiago, cheddar, romano, parmesan, Havarti, goat cheese, or feta.

ON THE LIGHTER SIDE

MINI BLT BITES

The recipe is adapted from Good Housekeeping Magazine and recipe makes 3-4 lettuce leaves.

• 1/4-1/3 cup small red onion, finely chopped
• 1 tablespoon dark balsamic vinegar vinegar
• Kosher salt and pepper
• 8 oz. sliced bacon
• 12 oz. mixed-color cherry or grape tomatoes, halved or sliced if large
• 1 tablespoon olive oil
• 1 head of butter lettuce, leaves separated
  
  
  
• Blue cheese or herbed feta cheese crumbles, for topping

Directions:

• In a bowl, toss onion with the balsamic and 1/4 tsp each salt and pepper; let sit, tossing occasionally.
• Cook bacon in the oven or on the stovetop until crisp; transfer to a paper towel–lined plate.
• To the bowl with the onion, add tomatoes and oil, and toss to combine. Fill lettuce leaves with bacon and tomato mixture and top with cheese crumbles. 

Scrambled Eggs and Avocado Toast

Your Sunday breakfast only gets better enjoying this healthy, hearty, and very delicious meal. It's so easy to put together and customize to your tastes. 

Southwest Avocado Toast with Scrambled Eggs

The inspiration for this meal came from a recent dining experience in downtown Tucson. The menu item was called Southwest Avocado Toast. It was advertised with jalapeno avocado mash, bacon, tomato, spinach, and eggs served over multigrain toast with pico de gallo. So delicious I was convinced with a few tweaks I could create this at home. A whole lot of healthy ingredients go into this dish. 

The only cooking involved was frying bacon and making scrambled eggs or whatever your favorite egg dish might be. A few added Ever Ready twists pulled the whole meal together. 

Cooking Tips: Have all needed ingredients out on a plate ready for assembly. This recipe makes for one serving. 

Ingredients:

• Multigrain Toast
• Mozzarella cheese slices
• Avocado slices or make a mash with some jalapeno peppers 
• Tomatoes (I only had cherry tomatoes but tomato slices would work a bit better) 
• Spinach
• Optional bacon 
• Dark Balsamic vinegar-use a good quality one  
• 2 large eggs
• 1 teaspoon butter
• 2 tablespoons milk
• 1/4 teaspoon elote seasoning or cumin
• 1/4 teaspoon dry mustard
•  Salt and pepper to taste
• Optional pico de gallo

Directions:

• Blend eggs, spices, and milk. Melt butter in a small saucepan. Scramble eggs just until set. Cover the pan and remove from heat. 
• Toast a bread slice.
• Assemble in the following order- avocado, cheese, spinach and tomatoes, and scrambled eggs. 
• Drizzle dark balsamic vinegar, good quality over the top. 

Suggestions for sides include roasted potatoes. salsa, pico de gallo or fruit.

EverReady Book Reviews

It definitely was a bonus day for me when I received the newest issue of ROUNDUP MAGAZINE. I knew two of my book reviews would be posted in this issue but a third one was quite unexpected. I thought it might be included in another issue. 

Thank you ROUNDUP!

Blind Eye by Martha Burns

Martha Burns's latest novel “Blind Eye” is a well-executed story that prompts reflection on how a close-knit ranching community could turn a blind eye to years of mental and verbal abuse of a child at the hands of his father. This story is engaging and based on a real event that occurred in New Mexico. The Pruitt story is told with a compassionate voice. As the story unfolds, you begin to care deeply about the safety and well-being of characters whose lives are endangered. Burns's crisp and well-crafted sentences are visual gems with landscape and ranch life details bringing the story to life. Many thought-provoking issues are raised. It's a chilling novel whose voices will haunt you long after the last page.

The Case of Duffy's Revenge by Ethan J. Wolfe

Readers are in for one wild ride with "The Case of Duffy's Revenge,” the third book in Ethan J. Wolfe's "Illinois Detective Agency," series. It begins with the murder of James Duffy's future wife Sylvia Trent. Detectives Duffy, Cavill, and Goodluck are on a mission to track down the murder suspect to see that justice is served. Along the way, they become embroiled in a land dispute with suspicious mining practices. There's no shortage of work for the other detectives at James Porter's agency due to the abduction of Chicago children. Wolfe keeps the storyline moving briskly along with plenty of action. Character interaction is realistic and engaging. Several cleverly constructed plot lines converge with a dramatic unexpected conclusion leaving the door open for another story.

The Strange Courtship of Kathleen O' Dwyer by Robert Temple

An east-to-west journey finds Kathleen O' Dwyer, a schoolteacher, in search of a new life. She joins an expedition going to Santa Fe, New Mexico where a new job awaits. Her escorts include Captain Freepole and a group of mountain men, With her Irish Eastern upbringing, she is ill-prepared for a Comanche attack, dust storms, unforgiving landscape, and dodging a buffalo stampede. Her feelings develop for mountain man James Colter, who later becomes an ally and love interest. Kathleen quickly realizes the need to be resourceful, learn to ride a horse, and shoot a gun to survive. Readers will enjoy rich descriptive details of the New Mexico landscape and mid-19th century life, while learning about political unrest between Mexicans and Spaniards and skirmishes between various Native American tribes.

Taco Thursday

 

Let's shake things up a bit and switch Taco Tuesday to Taco Thursday. 

ONE PAN MEXICAN CHICKEN AND RICE

Cook's Notes: A winning recipe that would be perfect for game day. It's packed with flavor, and a little kick and makes for a satisfying meal. The one-pot method is always a winner. The recipe serves six and was adapted from thegirlwhoateeverything 

Ingredients:

• 2 tablespoons extra virgin olive oil
• ½ sweet onion, diced finely
• 1 cup mini red and yellow peppers
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 2 cloves of garlic, minced
• 1 cup uncooked long-grain white rice
• 1/2 cup water
• 1 (10 oz.) can Old El Paso red enchilada sauce
• 1 (10 oz.) can diced tomatoes and green chilies, undrained
• 1 cup frozen roasted super sweet corn, no need to thaw

• 1 cup black beans, rinsed and drained
• 1/2 teaspoon ground cumin or 1 teaspoon elote seasoning 
• 1 cup shredded cheddar cheese or Mexican-blend cheese
• Suggested toppings: sour cream, tomatoes, diced avocado, cilantro

Directions:

• In a large skillet (about 12-inch) or pan, sauté onions and peppers in two tablespoons of olive oil over medium heat. Add in garlic and sauté 1 minute more.  
• Once onions soften, increase the heat to medium-high and add chicken to the pan.
• Season chicken with salt and pepper and elote seasoning or cumin. Cook for 3 minutes stirring constantly. Cook covered for 5 minutes. Drain liquid and add in the uncooked rice, the enchilada sauce, beans, corn, water, and diced tomatoes. Stir to combine and bring the mixture to a boil then lower the heat to a low simmer. Cover the pan with a tight-fitting lid.
  Cook chicken and rice mixture for about 15 minutes or until the rice is tender and the liquid is absorbed making sure to stir every once in a while so the rice does not stick to the bottom of the pan.
  
  Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until the cheese has melted. Top with desired toppings and enjoy.