Wednesday, December 19, 2012


If you are a coffee buff you will certainly enjoy a cup of this specially  flavored coffee with your  breakfast or bunch. I drink it everyday, though, because it's simply so delicious!

Cozy Gourmet Coffee

2 cups of coffee
1 heaping Tab. baking cocoa
1 teas. ground cinnamon
1/2 teas. ground nutmeg
*Whipped cream, whole milk
     or eggnog(optional)

Mix all of the dry ingredients  together well. Place your usual amount of coffee into your perculator or drip coffee maker with the required amount of water. When brewed, pour into a cup or mug and add a scoop of whipped cream or a bit of  whole milk or eggnog if desired.

Be sure to keep plenty of this mix on hand when you have the urge for a great cup of coffee!

Tuesday, December 18, 2012


Cranberry sauce is always one of many holiday highlights. You can make it fresh at home instead of using that stuff in the can that's loaded  with high frutose corn syrup. It's easy and only takes 15 minutes from start to finish.


(1) 12 oz. bag of Fresh Cranberries
1/2 to 1 cup granulated sugar
1 cup water

Bring the sugar and the water to a boil in a medium heavy saucepan. Add the fresh cranberries, then return to a boil reducing heat to a gentle boil. Boil for 10 minutes stirring occasionally. Pour into a heat/cold proof bowl and cover. Refrigerate until serving time.

Wednesday, December 12, 2012


FUDGE..............the perfect decadent treat  anytime, whether it be for a holiday party, gift for someone special or just a chocolatey specialty for yourself or your family.

I love fudge, any kind of fudge. I love to eat fudge and give fudge as gifts to my friends, family and as  a thank you to my professional caregivers, such as my doctors, dentist, veterinarians, postmen, etc.

Anytime is fudge time for me and this easy Marble Fudge is one of my favorites. Why? Because it tastes so darn good and is so darn easy to make in a jiffy. If you would like to try it out just follow my easy-as-fudge recipe.


12 oz. bag of semi-sweet chocolate chips
18 oz. (1 1/2 bags) white chocolate chips
(2) 14 oz. cans sweetened condensed milk
1/2 teas. baking soda
*1-2 cups chopped walnuts, pecans or almonds(optional)
1/2 teas. vanilla extract

Line the bottom and sides of a 13x9x2 inch baking dish with parchment cooking paper. In a heavy, medium sized saucepan melt the semi-sweet chocolate chips, one can of the sweetened condensed milk and 1/4 teas. baking soda over low heat. At the same time, in another heavy, medium sized saucepan melt the white chocolate chips, the remaining can of sweetened condensed milk and 1/4 teas. baking soda on low heat. Stir frequently with a separate spoon for each, heating 5-7 minutes until both are melted, evenly incorporated and smooth to the appearance.

Remove pans from the heat, then add the vanilla to the semi-sweet chocolate mixture and the chopped nuts if you prefer. Spoon large mounds of the two different chocolate mixtures alternatively into the baking dish. Using a butter knife or kitchen spatula swirl the two mixtures together creating a marbling effect.

Cover the baking dish with a lid, foil or plastic wrap, then refrigerate for at least 3 hours or until the fudge is firm. Then, lift the fudge from the baking dish using the parchment paper to do so, or turn over onto a clean sheet of parchement.

Cut into small squares and place in covered container, gift boxes or tins.

***You can easily vary this recipe by using peanut butter chips, peppermint chips or any other flavor of baking chips instead of the white chocolate chips.

This stuff is so great that you will have a hard time keeping your hands off of it! Just warning you ahead of time. :)

Monday, December 10, 2012


Ball Vintage Blue  canning jars seem to be all the rage these days. And, it's now wonder since they have so many other uses other for use in canning fruits and vegetables.

They make fantastic storage containers for a variety of items. Let's face it...they add so much charm to any space. I like to store my coffee, tea, honey, nuts, etc. in them for display under my vintage kitchen cabinets.

You can use the same idea to display your vintage canning jars. Just secure a vintage zinc or a metal canning jar lid with ring under your cabinet with a screw, fill your jar, then screw into the lid.

If you don't have any Ball Vintage Blue canning jars you can simply use a new canning jar.  You can learn more about where to purchase Ball Vintage Blue  canning jars at: http://www.etsy.com/shop/uniquecozytreasures

Wednesday, December 5, 2012

Happy Homemade Eggnog

Nothing hits the spot  like a rich and creamy cup of delicious eggnog. With or without rum it is one of my all time favorite things. Added to a  morning cup of  coffee it is simply spectacular! So today I am sharing with you my all time favorite eggnog recipe. Enjoy!

Happy Homemade Eggnog


3 large eggs
1/4 cup granulated sugar
1/8 teas. salt
4 cups whole milk
1 Tab. vanilla extract
1/8 to 1/4 teas. ground nutmeg
1/8 to 1/4 teas. cinnamon
*1/4 cup dark rum (optional)

1/4  pint  heavy whipping cream
1 teas. powdered sugar
1/4 teas. vanilla extract

Ingredients: Yields 32 cups

12 large eggs
1 1/4 cups granulated sugar
1/2 teas. salt
2 quarts whole milk
3 Tab. vanilla extract
1 teas. ground nutmeg
1 teas. ground cinnamon
*1 cup dark rum(optional)

1 pint heavy whipping cream
2 teas. powdered sugar
1/2 teas. vanilla extract


In a heavy 4 qt. saucepan, whisk the eggs, granulated sugar, and salt. Gradually stir in half of the milk and cook over low heat, stirring constantly until the eggnog custard thickens and coats the back of a large metal spoon, about 25 min. The mixture should reached 160 degrees, but don't bring to a boil or it will curdle. Stir in dark rum if desired, otherwise omit. Stir in the vanilla extract, ground nutmeg, ground cinnamon and the rest of the whole milk.

Pour the eggnog custard into a large heat/cold proof bowl or container. Cover, then place in refrigerator for at least 3 hours.  Before serving prepare the whipped cream by whipping the cream, powdered sugar and vanilla with an electric mixer just until soft peaks form. Whipped cream can turn to butter quickly, so stop mixing immediately when the soft peaks form.

With a wire whisk, gently fold the whipped cream into the eggnog custard. Pour eggnog into cups, glasses or punch bowl. Garnish each cup or glass with a dash of ground nutmeg.


Saturday, December 1, 2012



2    cups all-purpose flour
1/3 granulated sugar
1    teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3    teaspoons baking powder
1    cup milk or cream
1/2 cup cooking oil
1/2 tsp.vanilla extract
1    large  egg, beaten
1    peeled, chopped large apple (1 cup)
*1/4 cup chopped walnuts(optional)
brown sugar for tops

Preheat oven to 400 degrees. In a large mixing bowl mix together the the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl beat the egg, then add the milk or cream. Mix together well. Add the oil then incorporate well with the egg, vanilla and milk or cream, then pour into the large bowl containing the dry ingredients. Stir until just moistened, batter may still be a bit lumpy.  Add chopped walnuts if desired.

Pour batter into muffin pan coated with butter or into paper or foil muffin cups.

Sprinkle each muffin with brown sugar.

On center shelf of oven, bake at 400 degrees for 18-20 minutes for regular size muffins or 20-22 minutes for large muffins.

Let rest 5 minutes, then remove from pan.

Yields 7 large  or 12 regular size muffins.

*May  replace 3/4 cup of the all-purpose flour with 3/4 cup whole wheat flour.

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