Christmas Peppermint delights Candies

2 cups of granulated sugar
1/2 cup of light corn syrup
1/4 cup of water (not hot or cold)
2 large egg whites  (room Temperature)
1/3 teaspoon of salt
1 teaspoon of vanilla
3/4 cups of chopped hard peppermint candy or canes



Mix together sugar, corn syrup, water, and salt in a 2-quart saucepan;  Place pan over medium/high, and cook, gently stirring occasionally with a wooden spoon until you see the sugar dissolving and mixture boils. Once the sugar syrup is clear and thick, cook, without touching with a spoon until it reaches 255°F (hard-ball consistency), about 6 to 8 minutes.  Remove from heat.

Place egg whites in a bowl and whisk,  beat the egg whites on medium speed until foamy. Increase speed to high, and beat until egg whites are thick and hold a soft peak.

Set mixer on low speed, carefully pour the hot syrup into beaten egg whites, pouring slowly  (Do not scrape the pan).

Increase the speed of the mixer to high, and continue beating until syrup is well mixed into the egg whites, scraping down sides of the bowl, add vanilla. Continue beating on high speed until the mixture is thick enough to hold its shape, 6 to 10 minutes.

Mix in 1⁄2 cup chopped peppermint candy, and beat on medium speed just until combined throughout the mixture.

Scoop mixture into small balls of candy (about 1 tablespoon each), placing them on a baking sheet lined with parchment paper or wax paper, and don’t have them touching one another.

Top candies quickly with leftover chopped peppermint and let cool, until set about 1 to 2 hours.

Once all set place candies to an airtight container/tin, place parchment paper/wax paper between layers.

Green beans and Bacon

1 pound Green beans washed and snipped
dash of salt and pepper
2 slices of bacon
1 tablespoon lemon juice or red cider or red wine vinegar

Boil green beans    4-5 minutes  or until tender once cooked set aside

Cook the bacon until crispy while the green beans are cooking.  Once bacon cooked remove from pan. 

Pour fat from pan leaving about one tablespoon, saute green beans on medium heat about 2 minutes, cut up bacon and add to mixture cook another minute of 2.  Sprinkle with lemon juice, red cider, or red wine vinegar. 

Sweet Potatoes and Apples

2 tablespoon of olive oil
4 sweet potatoes peeled and diced
3 medium mac apples
1 1/2 teaspoons of cinnamon
1/4 teaspoon of ground nutmeg
3 tablespoons of maple syrup


Heat the oil in a large frying pan over medium heat, add the sweet potatoes and cook until tender, add the apples, cinnamon and nutmeg continue cooking until the sweet potatoes and apples are tender.  Drizzle with maple syrup and stir and serve hot.


Serves 6

Moist Pumpkin Bread

3/4 Cup of flour
3 3/8 ounces of vanilla pudding (do not prepare from the package)
1 1/2 tablespoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 teaspoons of pumpkin pie spice
1/2 melted butter or any type oil except olive oil
1 cup of granulated sugar
15 ounce can of puree pumpkin
1/3 chopped walnuts or pecans (optional)

Powdered Sugar
Preheat oven 350


In a large mixing bowl mix flour, dry pudding, baking powder, baking soda, cinnamon, and pumpkin spice.  Whisk together evenly.

In another large mixing bowl mix together melted butter/oil, sugar, and pumpkin and eggs.  Slowly add dry ingredients to wet ingredients and mix well until dry ingredients are mixed well.

Pour batter into prepared loaf pan, top with chopped nuts.

Bake 65 minutes or until a toothpick comes out clean.

Cool the bread 15 minutes remove from pan and cool on a rack, sprinkle with powdered sugar and slice when ready to serve.