Blogs

For those of you who might be interested, here is Mother's recipe for Corn Chowder.  A little more "pure" than mine. . .

1 Clove Garlic, minced

1/3 Cup Green Onion, minced

2-20oz. Frozen Creamed Corn, thawed

1/2 Cup Half and Half

8 oz. Frozen Whole Kernel Corn, thawed

Bacon Bits for topping

As I'm sure most of you are aware, it has been so COLD here for weeks now. . .and we haven't even gotten anything other than flurries out of it!   I mean, really, if it has to be this cold, can't we at least get a few inches of snow out of it!

I hope that this finds everyone well rested and happily settled into a comforting routine after all of the craziness that comes along with the holiday season (albeit, much-welcomed craziness!). . .I will be the first to admit that I'm not the best at this whole "blogging" thing.  I'm sporadic, to say the least, but as I sit here typing, I realize that I want to become a better, more dedicated blogger. 

Do you ever have frequent weekend house guests?  I know a lot of you out there do, expecially this time of year!  If so, then here's a tip you will love. . .

Our Pecan Cinnaon Coffee Cake makes the perfect no-effort breakfast treat. . .

Another great memory from my childhood. . .Chewy Cookies!  Mother always made these when we needed to take a dessert somewhere (well, at least when she didn't make a pecan pie!).  So, for our catalog this year, I took her classic recipe and added our toffee to it. . .Voila!  Chewy Toffee Cookies!  Yummy!!!

2 Cups Brown Sugar

1/3 Cup Butter

I just posted these new items in our online store on Friday.  I think that they are super cute, and we've already had orders for a few of the items!  Take a good look at the photos, too.  They were taken in my Nashville loft. . .

Since our catalogs were mailed out last week (Woo-hoo!  One more year behind me!), I decided that I would post one of the recipes printed in this year's book for you today. . . I give you the yummiest Pecan Crusted Chicken ever!

1 Cup Italian Bread Crumbs

1/3 Cup Parmesan Cheese

3/4 Cup Pecan Meal

1 tsp. Salt

1/2 tsp. Pepper

4 Boneless, Skinless Chicken Breasts

Milk or Sherry for Soaking Chicken

Olive Oil

Amos and I just finished eating this for supper, and it was not only REALLY tasty but SUPER easy as well. . .It works well with our smoked salmon, but it's also a great way to use leftover fish. . .

1-2 Cups of Cooked Fish (I use the smoked salmon that is in our Elegant Gourmet Basket.)

2oz. Goat Cheese

1 Roma Tomato, seeded and chopped

2 Tablespoons Fresh Basil, chopped

1 Tablespoon Fresh Oregano, chopped

1/4 of an Onion, thinly sliced

We were recently presented with the opportunity to promote our wholesale line of candies and nuts at a trade show in Las Vegas.  After brief deliberations, we decided that it would be a good opportunity and possibly a chance to grow our business.  So Mother, Kit (our new salesman), and I set off to Vegas!

As summer starts to wind down (so very, very sad!), we should all take advantage of the last of those wonderful summer vegetables.  So, I give you my recipe for Curried Corn. . .Actually, it's Mother's recipe, but I use it a ton and have modified the original slightly (but please don't tell. . .)

6-8 Ears of Fresh Summer Corn (more or less depending on size of the ears)

1/2 Cup Vidalia Onion, Chopped

2 Tbls. Olive Oil

1 Tsp. Curry Powder