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I’ve been wanting to make these for years now! Great job 💀🕯️

I’ve wanted to make some mushrooms for my garden for awhile! ❤

BREAKFAST MUFFINS you choose what kind Serves: 12 muffins Prep time: 20 minutes Cook time: 18-25 minutes #1. PICK YOUR BASE: Mash Bananas, canned pumpkin puree, canned sweet potato puree, grated apple, grated zucchini, grated carrots; PREHEAT THE OVEN TO 400 DEGREES #2. MAKE THE BATTER: In a large bowl, whisk together 1 1/2 cups All Purpose flour (or gluten-free flour, or a mix of 1 cup All Purpose flour and 1/2 cup Whole wheat flour), 2/3 cups sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add 1 teaspoon cinnamon, ginger or pie spice. In a separate bowl, whisk 2 eggs until combined. Whisk in 1/3 cup cooled melted butter, 1/4 cup milk (or non dairy milk) and 1 1/2 teaspoon vanilla extract. Stir in your base ingredients (from step 1). Add the wet ingredients to the bowl with the dry ingredients and stir to combine. #3. CHOOSE YOUR MIX-INS: Stir in 1 cup of the following until combined (or skip to the next step) sweeten shredded coconut, mini chocolate chips (1/2 cup max), chopped walnuts, chopped almonds, chopped hazelnuts, raisins, dried cranberries, chopped pitted dates, blueberries, raspberries, chopped peaches or nectarines, finely chopped crystallized ginger (1/4 cup max) #4. BAKE THE MUFFINS: Line a 12 cup muffin pan with paper liners (for mini-muffins, line 36 mini-muffin cups with paper liners) Fill each at least three-quarters of the way with the batter. if desired, sprinkle the tops with sugar in the raw. Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes (or 12 to 15 minutes for mini muffins). NOTE: If you are using gluten-free flour, the muffins will take longer; add 8 to 10 more minutes (for both regular and mini muffins). Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely. Recipe by Melissa Gaman Sept.2023 Food Network Magazine

Make your own seasoning mix: Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh. FIVE-SPICE POWDER, FOR ASIAN COOKING YIELDS Prep time: Cook time: Ingredients: 1 TEASPOONS GROUND STAR ANISE, 1 TEASPOON GROUND FENNEL SEED, 1/2 TEASPOONS CINNAMON OR CASSIA, 2 TABLESPOONS GROUND CLOVES, 1 TEASPOONS BLACK PEPPER. Directions: MIX ALL TOGETHER STORE IN CONTAINERS IN DRY PLACE AWAY FROM HEAT. POULTRY SEASONING: 2 Tbls. dried marjoram, 2 Tbls. dried savory, 2 tsp. dried parsley, 1 Tbls. dried sage, 1 1/2 tsp. dried thyme. Combine. Yields 1/3 cup MULLED CIDER SPICE BLEND: Ingredients 1 CINNAMON STICK BROKEN IN PIECES, 1 WHOLE NUTMEG CUT INTO QUARTERS, 6 WHOLE CLOVES, 2 TEASPOONS DRIED LEMON ZEST. Directions: TIE UP IN A PIECE OF CHEESECLOTH. ADD TO 6 CUPS CIDER AND HEAT. HERBES DE PROVENCE 1 tsp. fresh thyme 1 tsp. fresh summer savory 1/2 tsp. fresh lavender 1/4 tsp. fresh rosemary Optional: 1/4 tsp. fresh fennel. 1/4 tsp. fresh basil, 1/2 tsp. fresh oregano, and/ or 1/4 tsp. fresh sage Mince together. Once prepared, herbs may be used fresh or dried ITALIAN SEASONING 1 TBLS OREGANO, DRIED OR FRESH 1 TBLS. THYME, DRIED OR FRESH 1 TABLESOONS SAGE, DRIED OR FRESH 1 TBLS. PARSLEY, DRIED OR FRESH 1 TBLS. BLACK PEPPER, GROUND 2 BAY LEAVES, CRUSHED INTO SMALL PIECES BOUQUET GARNI Ingredients: 3 SPRIGS PARSLEY, 1 SPRIG FRESH THYME,1 BAY LEAF. OPTIONAL: 1 SPRIG EACH OF : BASIL, CELERY LEAF, FENNEL, MARJORAM OR TARRAGON. Directions: USING 2 LAYERS OF CHEESECLOTH, PUT ALL THE SPICES YOU LIKE IN THE MIDDLE AND TIE UP WITH STRING OR OR JUST TIE ALL WITH A STRING. TACO SEASONING: this should last a long time in your pantry INGREDIENTS: 1 1/2 cup chili powder 1/4 cups plus 2 Tablespoons smoked paprika 1/4 cup cumin 1/4 cup coriander 1/4 cup garlic powder 1/4 cup onion powder 2 Tablespoons Cinnamon 1/4 cup Mexican oregano 1/4 cup salt(optional) Place all ingredients in a bowl and mix well. Store in glass quart jar! CURRY POWDER: YIELDS 2/3 CUPS Ingredients: 2 TABLESPOONS GROUND CORIANDER, 2 TABLESPOONS CUMIN, 2 TABLESPOONS TURMERIC, 2 TABLESPOONS GROUND GINGER, 2 TABLESPOONS BLACK PEPPER. OPTIONAL: ALLSPICE OR MACE, CINNAMON OR MUSTARD POWDER, GROUND FENNEL, FENUGREEK, GARLIC POWDER, 2 TABLESPOONS RED PEPPER. PICKLING SPICES: 4... 3 INCH CINNAMON STICKS,1 1-INCHPIECE DRIED GINGER ROOT, 2 TABLESPOONS MUSTARD SEEDS, 2 TEASPOONS WHOLE ALLSPICE, 2 TEASPOONS BLACK PEPPERCORNS, 2 TEASPOONS WHOLE CLOVES, 2 TEASPOONS DILL SEED, 2 TEASPOONS CORIANDER SEED, TEASPOONS WHOLE MACE, CRUMBLED, 8 BAY LEAVES, CRUMBLED, 1 WHOLE 1 1/2 INCH DRIED RED PEPPER, CHOPPED. COMBINE INGREDIENTS. YIELDS 2/3 CUPS HOMEMADE RANCH POWDER: great to keep in your pantry Ingredients: 3/4 cup parsley 1/4 cup dry chives 14 cup dry dill or dillweed 1/4 cup onion powder 1/4 cup garlic powder 1/4 cup dried onion flakes 2 Tablespoons Black Pepper 2 Tablespoons salt 1 cup dry buttermilk powder Directions: Place all ingredients in a bowl and mix well. Store in glass quart jar! from Suttons daze Fiesta Ranch World DIY FIESTA RANCH MIX (version1) INGREDIENTS: 2 Tablespoons of Anthony's Cheddar Cheese Powder 1 1/4 teaspoon Tomato Powder 1 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon chili powder 1/2 teaspoon salt Instructions: Mix all ingredients very fine in a food processor or coffee grinder for best results. This recipe is less salty and less sweet than the ordinal Fiesta Ranch Mix but is a close as I've gotten to the real deal without adding MSG or maltodextrins. DIY FIESTA RANCH MIX (version2) INGREDIENTS: 2 Tablespoons of Anthony's Cheddar Cheese Powder 1 Tablespoon of Hidden Valley Ranch Mix 1 1/4 teaspoon Tomato Powder 1 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon chili powder 1/2 teaspoon salt Instructions: Mix all ingredients very fine in a food processor or coffee grinder for best results. This recipe adds a little sweetness found missing in the first version and is almost a spot on replica of the Hidden Valley Fiesta Ranch Mix. Likely due to the incorporation of Hidden Valley Ranch Mix.

HERBAL TEA PARTY -- with hot herb teas and Iced Herb teas With so many excellent herbal teas available and it is easy to make your own --why not have your own an HERBAL TEA PARTY? Give your table a Herb Garden look with multiple of pots in different size of Fresh Herbs! You could even add a few white candles and some gardening or herb books. Make your first course rosemary scones, then serve tea sandwiches such as cream cheese and watercress on sourdough bread or chicken salad with tarragon on fresh-baked herb bread. You could also serve an her salad with tomatoes, parsley, and mint or opt for pasta with pesto sauce. Mint chocolate brownies or cinnamon ice cream would make a lovely dessert. And if you would like to give favors to your guest, consider (what else) seed packets or small pots of different herbs. CUCUMBER-MINT TEA SANDWICHES: Ingredients: 1 large cucumber, peeled and thinly sliced, salt and pepper to taste, 16 thin slices white bread, 1 stick unsalted butter, 16 fresh mint leaves, washed and torn or chopped. Directions: Sprinkle the cucumber with salt and pepper and set aside in a colander for 10 minutes so any excess liquid can drain. Pat dry with paper towel. Using cookie cutters rounds or spring cookie shapes, cut two 2-inch rounds from each slice of bread. Coat one side of each slice of bread with a very thin layer of butter. Place another round of bread on top buttered side down, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastics wrap, until ready to serve or up to 3 hours. SMOKED SALMON AND CHIVE CREAM CHEESE TEA SANDWICHES: Ingredients: 8 OZ. SMOKED SALMON THINLY SLICED, 1/2 CUP CREAM CHEESE, 2 TBSP. FINELY CHOPPED CHIVES, 12 thin slices PUMPERNICKEL bread. Directions: Mix the cream cheese and chives in a small bowl until soft and creamy. Set aside. Using cookie cutters , cut two about 2-inch size of from each slice of bread. Using the same cookie cutter cut the slices of smoked salmon. Spread the cream cheese mixture onto 1'2 half of the bread shapes, then top with a piece of salmon. Place another shape of bread on top, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastic wrap, until ready to serve or up to 3 hours. CUCUMBER, GOAT CHEESE AND SPROUT TEA SANDWICHES (makes 12) Ingredients: 1 medium cucumber, peeled and thinly sliced, salt and white pepper, 12 thin slices of seven-grain bread, ONE (6oz.) log of fresh goat cheese or goat spread, 1/2 cup alfalfa sprouts, fresh dill sprigs. Directions: Sprinkle the cucumber with the salt & pepper and set aside in a colander for 10 minutes so excess liquid can drain out. Pat dry with paper towel. Using a spring cookie cutter or round cookie cutter about 2 inches cut two matching shapes from each slice of bread. Lay cucumber on 12 rounds of bread, season with salt & pepper . Sprinkle sprouts on top of cucumber. Cut goat cheese into 12 thin slices and lay a top bread rounds sprinkle with sprouts and top with cucumber slices. Top with the 12 remaining rounds of bread. Press gently the sandwiches together. Garnish with a sprig of dill. If not serving immediately wrap in Handi-wrap and refrigerate up to 3 hours. SALMON WITH Thyme and Black Pepper Mustard Sauce: 3 tablespoons Dijon-style mustard1 teaspoon minced fresh thyme¼ teaspoon cracked black pepper. Combine mustard, fresh thyme, and cracked black pepper. Mix well; set aside. Can be made a day in advance. Before grilling or baking salmon use pastry rush to apply sauce cook to your desired doneness APPETIZERS: HERB DEVILED EGGS - Devil eggs served on a devil eggs tray if you have one. Ingredients: 12 hard boiled eggs, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, drained save brine to add a little back after mixing everything together (to flavor the eggs and make the right consistency) , 1 Tbsp. Mustard, 1 tsp. to 1 Tbsp. diced fine fresh herb of your choice ( I like chives or thyme or tarragon), 1 tsp. salt, 1/2 tsp. Worcestershire sauce, 1/4 tsp. pepper. Directions: Cut eggs in half, set egg whites aside. In bowl mash yolks and add all the other ingredients. Mix well. Stuff egg whites. Cover with Handi-wrap; Refrigerate until chilled and serve BLEND YOUR OWN TEA: Blending your own tea and then sampling it is one of life's little delights. So why not build an entire tea party around it? Buy half dozen tins of various teas; then give guests empty tea bags made of paper or muslin so they can take a spoonful of one tea, add a pinch of another, even a pinch of a third. While guest are enjoying their house-blended tea, serve chocolate chip scones along with turkey and Gouda cheese tea sandwiches. You might to brew a pot of your favorite blend of tea.

one of my favorite use everything recipes, after canning peaches: JELLY IN AURORA,CO NEWSPAPER PEACH PIT JELLY Serves: Prep time: Cook time: by Maxine Clark Ingredients 4 cups peach juice 1 package pectin 5 cups sugar Directions As you can peaches, save the pits with bits of pulp. Cover with water, let set all day or overnight. Strain and remove the pits. Boil and strain for 4 cups of peach juice. Cook peach juice, sugar and pectin according to instructions on package. Makes a light pink jelly that is delicious. F r o m t h e k i t c h e n o f Lorita Sutton

Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8 Ingredients: 1 cup whole walnuts 1 tsp. canola oil 1/4 tsp. garlic salt 1/8 tsp. dill weed Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 2 Tbls. chopped green onions 1 Tbls. lemon juice 1/4 tsp. salt Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single 2 tsp. chopped fresh parsley layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.

a great cool drink for those gatherings: Banana Brunch Punch Serves: 3 qts. From the Kitchen of: Lorita Sutton Ingredients: 6 med. ripe banana 1 can (12 oz.) frozen orange juice concentrate, thawed, 1 can (6 oz.) frozen lemonade concentrate, thawed 1 can (46 oz.) pineapple juice 3 cups warm water, divided 2 cups sugar, divided 3 bottles (2 liters each) lemon-lime soda Recipe instructions: In blender or food processor, blend bananas, orange juice, lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. You can Garnish with orange slices & lemon slices if desired. Yield 16 to 20 servings. This is my favorite punch to use for a party or summer gathering!

Recipe for: Chicken Soup From the Kitchen of: Esther Alderson Ingredients: carcasses of two roasted chickens, 1 small onion (sliced), 3 Tbls. butter, 5 cups water, 1 diced green pepper, 2 Tbls. parsley 1 1/2 tsp. salt 1/2 cup sliced celery, 1/4 cup celery leaves, 4 tsp. pearl barley, 2 1/2 cups boiling water, 1/4 tsp. salt, 1/4 cups diced carrots, Recipe instructions: Brown bones & onion lightly in fat/oil in soup kettle. Add water, green pepper, celery leaves & parsley. Cover and heat to boiling. Turn down to simmer for 2 hours & strain. Makes a basic chicken stock! now you can add anything you like to it; such as different kinds of rice or pasta. OR: Mean while drop barley into 2 1/2 cups boiling water, add salt. Cover and simmer 1 hour and 15 minutes. To broth add carrots & celery & barley. Cook 10 minutes or more till tender. add chopped up chicken if you have any. When ever I cook I save any ends or peels or vegetables that are looking a little old till full stockpile of frozen vegetable scraps such as clean ends & tops of celery,squash, onion skins and ends and outer layer of the onion, root vegetable tops . outer leaves of cauliflor and cabbage, musgroom stems ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth! Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Root to Stalk Vegetable Broth Homemade broth Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions Directions: ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't

Spices; must have salt and pepper Lea & Perrins The Original Worcestershire Sauce Bottle or a cheap imitation. When looking at spices to buy unless you use a lot of a spices buy the smallest amount you can weather in bulk or small containers. Since a lot of my spices were old I just bought a bunch of new spices at Family Dollar because they were the cheapest here; most were $0.99cents each. I like to use a salt & pepper grinders and garlic salt or garlic powder and onion powder or onion salt are must haves. Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh. I tried to buy spices I could use to make things like Italian herb & spices. ITALIAN SEASONING 1 TBLS OREGANO, DRIED OR FRESH 1 TBLS. THYME, DRIED OR FRESH 1 TABLESOONS SAGE, DRIED OR FRESH 1 TBLS. PARSLEY, DRIED OR FRESH 1 TBLS. BLACK PEPPER, GROUND 2 BAY LEAVES, CRUSHED INTO SMALL PIECES SPICES BOUQUET GARNI Serves: Prep time: Cook time: Ingredients ⦁ 3 SPRIGS PARSEY ⦁ OPTIONAL: ⦁ 1 SPRIG FRESH THYME ⦁ 1 SPRIG EACH OF : ⦁ 1 BAY LEAF ⦁ BASIL ⦁ ⦁ CELERY LEAF ⦁ ⦁ FENNEL ⦁ ⦁ MARJORAM OR ⦁ ⦁ TARRAGON Directions USING 2 LAYERS OF CHEESECLTH PUT ALL THE SPICES YOU LIKE IN THE MIDDLE AND TIE UP WITH STRING OR OR JUST TIE ALL WITH A STRING HERBES DE PROVENCE: 1 tsp. fresh thyme, 1 tsp. fresh summer savory, 1/2 tsp. fresh lavender, 1/4 tsp. fresh rosemary Optional: 1/4 tsp. fresh fennel. 1/4 tsp. fresh basil, 1/2 tsp. fresh oregano, and/ or 1/4 tsp. fresh sage. Mince together. Once prepared, herbs may be used fresh or dried

I put some vanilla paste in mine and my family loves it

I realize Im a year late seeing this vid, but I have a question. I have all these items but I was wondering about the slick surface of the bowls and glass vases not letting the paint really grab onto the surface. I was assuming that a light sand of the outer surfaces with a fine grit sandpaper would be suggested, do you find it's not necessary? Have you had any trouble with the paint peeling off or bubbling up under the hot sun? Here in SE Texas we get a lot of rain and super hot summer days so Im just wondering whether to go to the trouble. Any thoughts from anyone? Would love to hear your advice, and thanks for the demo vid. Mucho appreciate you.

Great. What would you suggest I use for weight?

Roxane I made these two recipes and they are great 👍 thanks for sharring. God Bless

Looks great . Where did you get your knives ?I love them !

Do you paint the underneath of the mushroom?

I'm doing a craft tutorial for my church. Can they be completed in 3 hrs time?

CROCKPOT FRENCH ONION SOUP You'll Need 3 pounds yellow onions, peeled, cut in half and thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper, or more to taste 2 sprigs fresh thyme ¼ cup balsamic vinegar 8 cups (2 32-ounce cartons) beef broth ⅓ cup brandy, optional but recommended 4 to 6 baguette slices, toasted (1 slice per bowl) 1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl) How To Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper. you can put as much onions as your crock pot/slow cooker will hold because they cook down and then divide for recipes! Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft. Add the beef broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for 6 to 8 hours. Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven. Top each bowl with a baguette slice and the shredded Gruyere. Bake for 20 to 30 minutes, until the cheese is completely melted. Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying! I usually just do a baking sheet full of sliced French bread with garlic butter and any cheese on them that we have since we usually eat 2 or 3 slices when eating one or 2 bowls of French Onion soup. I do not bother with the broiler because I don't like my bread crusty or hard Oh, this soup looks SO good, don't you agree? We love having it do all the work while we take care of other things on our to-do lists. Have you ever made French onion soup in the slow cooker before? Do you have any tricks of your own for making the classic dish at home?

MOM'S CHOCOLATE COVERED CHERRIES Dad loved Chocolate covered Cherries and we would buy him a box from the dime store in Elk Grove every Christmas. Until Mom found a recipe for mounds candy and played with it and till she came up with her winning recipe for Chocolate Covered Cherries. MOM'S CHOCOLATE COVERED CHERRIES COCONUT MOUNDS BARS 2 -- 1 lb. boxes of confectioner's sugar 1 -- 15 oz. can sweetened condensed milk 1/3 cup chopped nuts (optional) 1 Tbsp. Vanilla or Almond Extract Pinch of salt 1 4oz. can/bag of flaked coconut 1 stick butter or margarine 2 -- 6oz. pkg. chocolate pieces either semi-sweet or German 1 block paraffin wax 1 jar Maraschino cherries Mix confectioner's sugar, Sweetened condensed milk, nuts, vanilla, salt, and coconut together. Add melted or softened butter or margarine and mix thoroughly. Shape mixture into small bars or roll into balls around 1/2 or small cherries. Insert toothpick in each piece and chill for 20 to 30 minutes. Melt chocolate and paraffin in a double boiler or chocolate melting pot. Dip each ball into mixture. Cool on waxed paper or parchment paper. Remove toothpick and spoon chocolate mixture into hole left by toothpick. Later on when grandchildren came along and a few did not like coconut; Mom would make a batch of the Chocolate covered Cherries with out the coconut.

I have been wanting to make Minestrone Soup for a while .I am going to try your recipe.

Hello Roxy

I made the fried rice tonight for supper but as a main, not a side. I added shrimp to it, tasty. I cooked the thawed cleaned shrimp with the carrots & peas, picked them out & put aside while the rest was cooking. I didn't want them overcooked. Once the rice was done I mixed the cooked shrimp back in.

WILL YOU COME AND COOK FOR ME 😋😛😋😛😋

👍👍👍❤❤❤

Wow, Rox, that was awesome to watch and looks so good.Thank you!

Loved watching but now I'm hungry as that looks so delicious. Amazing job!

I love fried rice and the potstickers look amazing. Thanks for sharing!

Great video !! Everything looks absolutely delicious. So glad you decided to film and share this. Definitely a labor of love for your family.

ty

Omgoodness I’m trying these thanks for recipe Rox! I’ll keep you posted on how I do! I’m for sure going to be using my dough hooks on my kitchen aid for the dough though ima be a little lazy because I’m old lol 🇨🇦❤️

That's a restaurant quality dinner, even the presentation is better than some restaurants. Anthony and Wyatt are so lucky to have your food.

Wow those pot stickers look amazing! Love the fried rice too! When I want a shortcut I use the coleslaw mix, works perfect and saves me chopping.

Yummy

hey roxy these look good and fun to make but i was wondering where u got ur knife my husband has been wanting one

Awesome! You just made my mouth water! I know those were yummy💖 thanks Rox!

Wow!!! Great recipe!!! Yummy Yummy Yummy!!! Definitely a keeper!!! God Bless Us All!!!

Wow such beautiful pot stickers. I love pot stickers. Yum😊

Your making me hungry. Thank you for sharing. I look forward to the next video. 🇺🇸❤️👍

Looks scrumptious

Pierogi’s!!

I flipping love how you play pleasant music instead of incessant talking. Your cooking videos are perfect! So many could take a lesson from you in that regard. Please keep them coming!

OK enough what time is Dinner.

Wow. A lot of work and clean-up! But I'm sure sure the meal was fantastic.

That was a lot of work, but well worth it, I'm sure. Great job!

OMGOSH, who needs a fancy restaurant, just go to Rox's house 😀... That all looked amazing 😋👍❤️

Yummy! I am going to make this week! TY

Looks delicious 😊

Looks wonderful!!

Yummy

Jammie 🍲👍❤❤🤗