National Popcorn Day!

Did you know that today is National Popcorn Day!?? This fact was brought to my attention by my friends over at Celebrating Home. In honor of this special day I thought I would share a fun popcorn recipe!

Popcorn Cake

12 cups popped corn (unsalted)

1 12-oz package peanuts, no paper skins

6 tablespoons butter

1 10.5-oz bag marshmallows

1 teaspoon vanilla

1/2 teaspoon salt

1 12-oz package mini candy-coated chocolate pieces

Generously butter a tube (Bundt) pan and set aside. Place the popcorn and peanuts in a very large bowl. In a saucepan over low heat, melt the butter and marshmallows together, stirring constantly so the mixture doesn't burn. Add the vanilla and salt and stir to blend. Immediately pour the mixture over the popcorn. Butter your hands and mix with your hands quickly. Add the mini chocolate pieces and finish mixing, still using your hands. press firmly into the prepared cake pan and let stand for at least 1 hour.

This recipe is from our new Harvest House book called Sweet Comforts of Home.

Enjoy!!

photo credits: 1. http://lindathompson.blogspot.com/2009_01_01_archive.html

2. http://www.waymorehomemade.com/2009/11/popcorn-cake-my-familys-tradition.html

3. http://harvesthousepublishers.com/book/sweet-comforts-of-home-2012/

A Pie for Thanksgiving

I love a pumpkin pie, I love a pecan pie... but around our house, the favorite pie at Thanksgiving is the vinegar pie!! It is a family tradition that came from our Aunt Sis who was Mr. Winget's sister. Give this recipe a try - you will not regret it!

Vinegar Pie

1 unbaked 9 inch pie shell (see Never-Fail Pie Crust recipe below)

1 stick margarine

1 1/2 c sugar

2 T flour

2 T vinegar

3 eggs

1 T vanilla extract

Combine margarine, sugar, flour, vinegar, eggs and vanilla. Blend well. Pour into the 9 inch pie shell. Bake at 300 degrees for 45 minutes.

Never-Fail Pie Crust

2 t salt

3 c flour

1 1/4 c vegetable shortening

1 T sugar

1 T vinegar

1 egg

1/2 c water

Mix flour, shortening, sugar and salt with a pastry blender. Beat egg, add water and vinegar and mix well.

Combine the two mixtures a little at a time until all dry ingredients are moist. Mold together with your hands and chill before rolling out.

This recipe makes one 9 inch pie shell.

Happy Thanksgiving!!

Comfort Food!

Today's weather is a little less than fabulous... Cold. Rainy. Yuck. Especially after the warm front we have had I find today's weather rather unpleasant.

Yes, today is a day that calls for comfort food! I love this definition:

Comfort food - the gastronomic equivalent of a warm sweater, a kiss on the forehead, and a favorite blanket.

So - that had me thinking about one thing... Well, maybe two things...

1. Paula!

and 2. Macaroni & cheese!! I will have to make this soon -

Crock Pot Macaroni & Cheese

1 lb. sharp cheddar cheese - shredded

1/2 cup shredded parmesan cheese - save 1/4 cup for the topping

1 (16 oz) box elbow macaroni

1 large can evaporated milk

1 c. milk

1 can cheddar cheese soup

1 stick butter

1 egg - beaten

salt and pepper to taste

Cook macaroni and drain. Mix all ingredients together in a crock pot. Sprinkle 1/4 cup parmesan cheese on top. Cook on low for 3 hours. YUM!

This recipe is adapted from my high school alma mater's cookbook - Cooking Down East II. Go Eagles! Also - it makes A LOT... perfect for a potluck supper.

The quote above came from The Meaning of Food - they also share favorite comfort food recipes from chefs and food writers - check it out!

As Paula would say - I wish you all love and best dishes from my kitchen to yours!

Halloween Treats!

Looking for some Halloween snacks to make this weekend? Look no further!

One of my designers had a pumpkin carving party this week - below are the recipes she used for pumpkin sugar cookies, pumpkin dip, a pumpkin cheese ball, and what she calls Trick or Treating Trail Mix!

Enjoy!

Pumpkin Sugar Cookies

When you are decorating sugar cookies, it is best to start from scratch - it's not that hard, I promise!!

1 c. butter, 1 c. powdered sugar, 1 egg - beaten, 1 1/2 t. almond extract, 1 t. vanilla, 1 t. salt, 2 1/2 c. sifted flour

Cream butter, add powdered sugar. Blend in beaten egg, almond extract, vanilla, salt and flour. Chill dough until firm - at least 30 min. Roll into 1/4 inch thickness on a well-floured surface. Cut with cookie cutters, place on greased cookie sheets. Bake at 375 for 8-10 minutes. Cookies should not brown. Let cool completely before frosting. This recipe will yield 40 cookies (less if using large cookie cutters!)

Royal Icing is great for decorating - I would suggest doubling this recipe -

4 c. powdered sugar - sifted, 2 Tbsp. meringue powder, 5 Tbsp. water

Combine all ingredients in the bowl of a stand mixer with a paddle attachment. Mix on low until icing loses it's sheen - 7 to 10 min. Transfer icing into air-tight containers. Add food coloring and go crazy! Add a little water to make the icing looser, or a little powdered sugar to make it stiffer. These recipes and a great tutorial for royal icing can be found at Annie's Eats.

For the party favors, Audrey made little bags that included a cookie with the first initial of each child's name!

Pumpkin Dip

8 oz block of cream cheese - softened, 2 c. powdered sugar, 15 oz can of pumpkin pie filling, 1 t. ground cinnamon, 1/2 t. ground ginger.

Beat cream cheese and sugar on medium until smooth. Add pie filling and spices and mix well. Cover and chill for 8 hours. Best served with apple slices and ginger snaps. This recipe is from Southern Living - 2001.

The Great White Pumpkin Cheese Ball

2 (10 oz) blocks of extra-sharp white cheddar cheese - shredded, 8 oz block of cream cheese - softened, 8 oz goat cheese log - softened, 1/2 t. pepper, braided pretzel & grape vine/leaf for decor.

Stir together cheeses and pepper - shape into a ball. Use a knife to smooth the edges and make vertical grooves to look like a pumpkin. Use pretzel for the stem. Best served with crackers and assorted veggies. This recipe is also from Southern Living - 2009.

Trick or Treating Trail Mix

Audrey's mix above is made of dry roasted peanuts, candy corn, and dried cranberries - but you can add any of your favorites to the mix. I think pumpkin seeds would be a wonderful addition!

And here is a new picture of Audrey's pup - just because she is so very cute :)

A Recipe for Fall!

Now that the temperatures are getting cooler I am very excited for fall! Pumpkins are starting to pop-up on neighbors' porches and sleeves are reappearing on arms everywhere! :)

I try my best to think seasonally when preparing meals for my family and autumn is a great time to do that with the pumpkins, squash, and other root veggies growing in and around the farm.

My father-in-law, Mr. Winget, loved his garden and always had a beautiful array of vegetables for every season. He grew butternut squash every fall and Mrs. Winget would slice them in half and roast them in the oven with a few pats of butter and a sprinkle of brown sugar - delicious!

If you are as excited as I am about the autumn bounty of vegetables, here is a healthy recipe to try soon!

Harvest Veggie Tacos

- makes 10 small or 6 large tortillas

Ingredients:

2 c butternut squash, cubed

8 oz fresh baby spinach

1 Tbs vegetable oil

1 small onion, diced

1 jalapeno pepper, finely chopped

2 garlic cloves, minced

1, 15 oz can black beans

1 tsp oregano

1/2 tsp cumin

4 Tbs cider vinegar

salt and pepper to taste

goat cheese, crumbled (for topping)

soft tortillas

Directions:

Steam squash until fork tender, about 15 minutes. Drain and set aside. Steam spinach until wilted, about 2 minutes. Set aside. Heat the oil in a skillet over medium heat. Add onion, jalapeno and garlic. Saute until the onion is translucent, about 8 minutes. Stir in the beans, oregano and cumin. Season with vinegar, salt and pepper. Add the squash and spinach. Wrap the tortillas in damp paper towels and microwave for 30 seconds. Fill the tortillas and sprinkle with goat cheese.

Don't substitute the goat cheese - it makes the dish!

Enjoy!

We love you, Joni!!

We have been blessed this summer to spend a few weeks with our favorite intern, Joni! She is a light around the studio with her perky personality. She is smart and funny and always enthusiastic about our studio projects. Joni's joy for life and for the Lord are simply contagious! Oh... AND she is also a student at UNC - Go Tarheels!!

Joni is also handy in the kitchen and has shared some of her sweet treats with us this summer. Our favorite are her oreo balls. Below is the recipe to try for yourself - BEWARE... they are delicious!!

OREO BALLS

25-35 Walnut size candies

1 pkg regular size Oreo cookies, crushed

1 (8 oz.) pkg cream cheese, softened

1 pkg white almond bark

1 pkg chocolate almond bark

Using a blender, mix Oreos and cream cheese together.

Roll into walnut size balls.

Chill for 35 minutes in the fridge.

Melt 1/2 pkgs white and chocolate almond bark together.

Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.

Allow to harden on wax paper.

Takes about 15 min.

** If you want to make them festive, add colored sprinkles or an M&M at the top after dipping to cover the toothpick hole.

YUM!

For now, Joni is off to her next summer adventure. She is heading to India with UNC's business school! As the trip coordinator, she has planned visits around the country for herself and fellow students to learn more about the cultural differences in the world of business. We are so proud of her and excited to hear about her trip when she returns!

Have a great time in India, Joni! We will miss you!

Apple Cake!

Recently I received an email from Lori of Happy Bird's Crafting Haven. Lori found the coffeebreak page on my website and tried our recipe for Apple Cake. She was kind enough to send us a glowing review and photo of her cake - Doesn't it look delicious!?!

Check out Lori's Crafting Blog where she writes about all kinds of fun crafts, recipes, and more!

Thanks again, Lori!

Christmas Shortbread!

What better way to kick off the holiday season than with Christmas cookies!? I always say that if I had to choose one food to live on for the rest of my life, I would have to choose shortbread… Here is my recipe – Enjoy!

Cream 1 cup of butter by gradually adding 1/2 cup of sugar.
Cream until light & fluffy.
Stir in 2 1/2 cups of sifted all-purpose flour.
Chill several hours.
On a floured surface, roll 1/4 to 1/2 inch thick.
Cut with 1 3/4 inch round cutter.
Bake on ungreased cookie sheet at 300 about 30 minutes.
Cool slightly, remove.
This makes 3 1/2 dozen cookies.

Peaches!

All summer long we have enjoyed the most delicious peaches! Every couple of days, Mary Beth brings in a new basket full from the orchard she passes on her way to the studio. It has truly been a treat. Fresh peaches are one of the sweetest parts of the summer! We’ve enjoyed sharing them with our friends and families as well. It was great to take a sack of peaches to my aunt and uncle in Pittsfield, Massachusetts. After the wedding weekend, Jeannie sent her relatives home with some peaches, too. It’s always fun to share a “bite” of the North Carolina summer with everyone! Beckie has even made her superb peach cobbler for the studio to enjoy a couple of times. Here is her recipe:
Beckie’s Peach Cobbler:
1 deep baking dish (21/2 to 3 qt.)
31/2 c. sliced peaches, sweetened to taste
1 Tbsp. lemon juice
1 Cup sifted flour
1 Cup sugar
1/2 tsp. salt
1 beaten egg
6 Tbsp. melted butter

Place peaches in deep dish. Sprinkle with lemon juice. Sift dry ingredients together. Add beaten egg. Mix until crumbly. Sprinkle evenly over peaches. Pour melted butter on top. Bake at 375 for 35 to 45 minutes. Serve with whipped cream or vanilla ice cream and cinnamon. Enjoy!

Mary Beth's Pickle Recipe

Last week one of the artists in my studio, Mary Beth, brought in a jar of her signature pickle relish. Her pickles have the perfect balance of sweet and tangy flavors. They are so delicious, the studio ate the entire jar in one sitting! Lucky for you, Mary Beth is allowing me to share her recipe... Please try this at home; your family will love it!

Mary Beth’s Day Pickles

Ingredients:1 cup of vinegar
2 cups of sugar
1 Tablespoon of salt
1 teaspoon of celery seed
6 cups of cucumbers sliced
1 cup of green peppers sliced
1 cup of onions sliced

Directions:
Mix the first 4 ingredients and pour over the last 3 ingredients. Stir well, then let sit for 1 hour. Pack in jars and keep in the refrigerator.

Fresh Tomato Pie

One of my designers at the studio, Audrey, made a tomato pie for everyone to have for lunch today. It was wonderful as she used homegrown tomatoes, onions, and basil from her father's garden. It was so delicious I wanted to share the recipe with you all.

Fresh Tomato Pie
Ingredients:
1 pie crust
5 large tomatoes, peeled, seeded and sliced
1/2 medium onion, chopped
4 fresh basil leaves, chopped
1 cup mayonnaise
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
parmesan cheese to sprinkle on top

Directions:
First, brown the pie crust according to directions on the package. Preheat oven to 350 degrees. Then, mix tomatoes, onion, basil, salt, and pepper together and place in pie crust. Mix mayonnaise and cheddar cheese together and spread over the top of the pie. Then sprinkle parmesan on top. Bake pie at 350 for 30 to 40 minutes.

Enjoy!

For more recipes from the Winget Studio, please visit our new recipe page on our website!

Pie, Pie... Me, oh, my!

Today at the studio we were asked by one of our clients to design a pie dish that included a recipe for a cherry pie. Not wanting to send out a recipe we created without first trying and approving its success ourselves, Beckie decided she would make the pie in the studio's upstairs kitchen. It was so delicious… I wanted to go ahead and share the recipe with you all!

Cherry Pie:
Ingredients:
3/4 c. sugar, 5 Tbsp. cornstarch, 2 c. pitted cherries, 1/2 tsp. almond extract, 1/4 tsp. ground cinnamon, 2 nine inch pie shells
Directions:
Mix sugar and cornstarch. Add cherries, extract and cinnamon. Place one pastry into 9 inch pie pan. Pour cherry mixture into the pie shell. Place next pastry over fruit and fold under at rim. Bake at 375 for 40 minutes.

Enjoy!
Susan

Caramel Squares for Sam

Last weekend my youngest son, Sam, came to visit from college. It was wonderful to have him home again! We decided to get the family together for dinner and I made caramel squares for dessert. The recipe I used is from our church’s cookbook and Sam loves them! Since I knew they were his favorite, I made plenty of extras for him to take back to school and share with his friends. Below is the recipe to try for your own family and friends.

Enjoy!

Susan

Caramel Squares:

Ingredients:

1 Cup of Brown Sugar

1 Stick of Margarine

1 Egg

1 Cup of Plain Flour

1 Teaspoon of Baking Powder

A Pinch of Salt

1 Teaspoon of Vanilla

1 Cup of Nuts

Directions:

First preheat your oven to 350 degrees. Then, melt the sugar and margarine together and let cool. Next beat the egg into the mixture. Add the remaining ingredients and bake for about 25 minutes. Remove the caramel squares from the oven and allow them to cool before cutting them into squares.

A very sweet treat...

After lunch today, we had a special treat to celebrate Audrey’s birthday. She is one of my graphic designers here at the studio. Her grandmother, Joy, made a wonderful blueberry coffee cake for her to share with us. Joy is known by her family and friends to make delicious desserts, and this one is Audrey’s favorite. All of us at the studio enjoyed the cake so much, I wanted to share the recipe with you!

Bon Appetit!
Susan

Joy’s Blueberry Coffee Cake

Ingredients:
2 Eggs
1 1/2 Cups of Butter
2 1/2 Cups of Sugar
2 1/2 Cups of Self-Rising Flour
1 Cup of Sour Cream
2 Cups of Blueberries

Directions:
Preheat your oven to 350 degrees. Mix the eggs, butter, sugar, flour and sour cream together. Then, lightly sprinkle the blueberries with a pinch of extra sugar. In a regular bundt cake mold, pour in a third of the batter and then a layer of blueberries. Repeat the layering step two more times. Bake for 1 hour or until lightly browned. Enjoy!

Be creative! Instead of blueberries, try apples, bananas, or crushed pecans sprinkled with cinnamon. Or add chocolate syrup for an extra moist cake!