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My 1st recipe with Grandma was Chocolate Candy

Welcome to Sheca Cooks!

 

Grandma's Chocolate Candy
My first candy recipe

 

This is my very first post! I’m so excited…this may seem trivial but it’s been a long time coming. I’ve been contemplating starting this blog for more than a year. I finally decided to do it with nudge from a great friend! Sometimes all it takes are a few kind words of encouragement to get going. Well let me be the first to tell you….if you have a dream don’t procrastinate…tomorrow isn’t promised to any of us…GO FOR IT! YOU CAN DO IT!  

My Grandma is very special! She has always encouraged me to do whatever I set my mind to. I think it is her that introduced me to how wonderful cooking is…especially with those you love.  Like my Grandma, food is the one thing that can bring us all together! We laugh, we cry, we dance, we talk about whatever is going on in our lives…all over great food! If it’s a huge planned get together or if it’s me stopping by and she is about to cook or already has…there’s always something for you at Grandma’s house.  She likes to make me think that she learns from me…however I can definitely say that I’ve spent my life surrounded by great women who have taught me love, patience, endurance, strength, and the ability to pick myself up when I fall. You know what I mean….the old adage about feed a man a fish and he eats for a day…teach a man to fish and he will never be hungry…..well let me say this…I’ve never been hungry.  I’m proud to have women in my life that I call mama, grandma, and aunt!  Okay….I’m tearing up…back to the task at hand…

The very first recipe we (Grandma & I)  ever made together was a super sweet, delicious, chocolate covered creamy, nutty bite of goodness! I’m sure other people have made it and have a name for it but we called it chocolate candy!  Her recipe included paraffin wax to melt with the chocolate to help it dry quickly and stay firm. My recipe is slightly different because I use candy melts or almond bark. 

Grandma’s Chocolate Candy

1 1/2 softened sticks of butter

1 lb of confectioner’s sugar

1 tsp vanilla

1/4 cup sweetened condensed milk

1/2 cup chopped walnuts or pecans

1 pkg of chocolate almond bark or chips of choice

 

Directions

1. Cream butter and sugar first then add vanilla and condensed milk.  Mix together until smooth.

2. Stir in the nuts. Set bowl in refrigerator to cool and set for about 10 minutes.

3. Create balls or shapes of your choice out of the nut mixture. You may want to spray your spoon or scooper with some cooking spray to prevent sticking. Place pieces on a cookie sheet that has been lined with wax paper. Place in the freezer for 15 minutes.

4. In a large microwave safe bowl…melt the bark or chips according to package directions.

5. Remove the balls/shapes from freezer. Use a fork to dip the  pieces in bark and cover well. Let drain and sit back on wax paper to harden.

I hope you enjoy this treat! Of course it’s not something you will eat daily. However, it’s simple and quick.

 

Happy Mother’s Day!

Happy Mother’s Day!

I hope yall are enjoying each other over some phenomenal food on this beautiful Sunday! 

I appreciate all of the women who have had a hand in nurturing and guiding me throughout my life! Without them I wouldn’t be the woman I am today! Nor would I share these wonderful treats with you via this blog!

Dreaming is epic! You have to have a dream and don’t allow anyone to stop you from it.

My wonderful family and friends have always supported me in my endeavours and this is just one more time I get to say thank you!

Thank you all for supporting my dream! I love the skin I’m in and doing what I do! 

Over the last couple of weeks I’ve had the opportunity to help celebrate some great people with my cakes! Here is how they turned out! 

 

Remember to love and supoort each other. You never know what your kind smile, words of encoragement, or just being there to listen will do for someone else! It doesn’t cost a penny to be kind!

Love y’all and keep cooking!

Strawberry Bonaza continues….

Hey y’all! Last week I promised the other strawberry pie. So here we go…let’s cook!

It was my first time…cooking this pie. I was pleasantly surprised by this simple but ohhhhh sooooo delicious pie! I took it to work so that my taste tester co-workers could test it for me and boy did they enjoy it.

Who would have thought that strawberries in a strawberry gelatin syrup mixture surrounded by a flaky pie crust could be so sweet and refreshing at the same time?….don’t get me wrong…I like jello but I didn’t think I would want it presented this way….boy was I wrong! 

A few friends sent me recipes and from my understanding, this particular pie was a star at Shoney’s restaurants. So this is the knock off version. Well knock me off because I don’t think it will get much better than this. 

Shoney’s Copycat Strawberry Pie

Ingredients:

1 frozen (9-inch) pie crust
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced
Cool whip to spoon on as needed! Hmmmm makes it that much better!
Directions:
  1. Prebake pie crust according to directions on package. I usually prick it with a fork to keep the air bubbles at bay.
  2. Cool to room temperature
  3. Wash and hull strawberries. Then cut them in quarters.
  4. In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
  5. Whisk together until thoroughly combined. Continue to whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
  6. Remove pan from the heat and allow the glaze to cool. You may use an ice bath for the pot of you like.
  7. This will cool the glaze quickly and allow it to set up a bit more.
  8. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
  9. Whisk it occasionally as it cools. It will be thickened but still pourable.

  10. Add your sliced berries to the baked and cooled pie crust.
  11. Pour strawberry glaze over berries. Make sure they’re covered well. I like a lot if berries so my pie was piled too high. It was still awesome though!
  12. Chill pie in the refrigerator at least 2-3 hours before serving.
  13. Add cool whip to each slice when you serve it!

I hope you enjoy this recipe as much as I did! Let me know what you think!

Strawberry Cream cheese Pie

I hope y’all have had an exceptional weekend! I’ve been super busy as well…however it didn’t stop me from working with some berries today! You gotta love them! So much sweetness in such a beautiful little red and green package….lol. I don’t know what it is about strawberries that makes me so happy…lol…maybe it’s all the health benefits….naaaa….that’s all well and fine but to be honest…its the taste! That sweet yet subtle tartness that you get when you bite into a fresh strawberry this time of  the year. Woohoo….so good!

Speaking of health benefits….strawberries are a diabetics best friend in the fruit and vegetable food group. I recently read an article about all of the great things that strawberries give to the body. I think you may like it. Read it here: http://www.medicalnewstoday.com/articles/271285.php

Well the next thing for today is that pie recipe…I’ve come across several strawberry pie recipes and there are two that are especially good. 

My grandmother makes this pie and I have a few cousins who will almost fight about who gets to take one home…lol.  It only has a few ingredients and this recipe makes two pies. You can cut it in half if you don’t have that many mouths to feed…who am I kidding…you won’t  be able to stop eating it and you’ll wish you had a second once it’s gone….lol. 

 

Strawberry Cream Cheese Pie

Ingredients

2 Graham cracker pie crust

2 8oz. Pkg of cream cheese

1 Large tub of Cool whip

1 tsp vanilla

1 cup of sugar

1 pint of fresh strawberries, cleaned, hulled, and sliced.

1/2  container of strawberry gel or you could use strawberry topping

Directions

1. Cream sugar and cream cheese together in your mixer until light and fluffy.

2. Add vanilla and cool whip. Mix until it’s incorporated. (Don’t mix more than a minute or two). You don’t want to break your mixture like I did because I wasn’t multitasking very well…lol.  No one is perfect. Stuff happens…let it go and try again!

3. Split the mixture between the two Graham cracker pie crusts and top with gel and fresh strwberries.  Refrigerate for at least 2 hours or until it sets.

 

 

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Let me know what you think! Its sure to be a hit at a family function or friendly outing this summer.

Well, that’s all for now…you’ll get the other pie recipe next week. Thanks for reading and get cooking with those you love.  Let’s cook!

Congratulations goes to…..

Drum roll please…………..

The winner of the strawberry recipe contest is: Beverly Stanley with a strawberry pie!

Beverly please contact me to schedule a time to receive your prize!

Please stay tuned for the recipe that will follow and pictures of course!

Thank you to all who participated. Thank you for reading and if you have any recipes that you would like to see featured please feel free to contact me via email at sheca@shecacooks.com. 

Follow Sheca Cooks via email and subscribe to the blog. 

Remember….cook with those you love and enjoy!

Berries, berries, good ole berries!

Hello all, how are you? I just want to quickly remind you that you still have time to give your suggestions on last week’s post!  What would you like the feature strawberry recipe to be? Remember you must subscribe to the blog and post your suggestion in the comments to potentially be a winner! Good luck and I look forward to reading your suggestions.  Thank you to all who have made suggestions already!

LET’S COOK!

Strawberry Time!!

Hey everyone! I hope this cloudy day has not dampened your spirits! If so cheer up because it’s STRAWBERRY SEASON! My favorite time of the year. So in honor of that….I’m asking you…my readers…what you would like to see me create with some ripe, gorgeous, sweet, juicy, delicious, strawberries? List it in the comments. I will pick one lucky reader and that recipe will be featured on the blog! Who knows….if you’re local you may just receive that recipe! So let me know what you’re thinking about…I’m so ready and I can’t wait to hear your suggestions! 

 

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Fresh picked from Lewis Farms in Wilmington, NC

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Easy Peach Cobbler

Hey Yall!!!!  I missed all of you and I missed blogging the last few weeks due to flu and sinusitis….I told you pollen and I have a love/hate relationship…lol…however, I’m back…nothing can keep me down for too long! I’m so glad to be back! What have you been cooking while I was away?

This post will be short but super sweet! I want to give you one more of what I call a cool weather recipe yet it tastes great in any season. It can be made anytime and it really hits the spot during the summer with a cold scoop or two of vanilla ice cream. I found the original recipe in one of Paula Dean’s recipe books a while ago.  Although it tastes great as is, I thought it needed something. The original recipe didn’t include any spices or flavoring. So I decided to add my own twist to this great yet quick classic. You can change the spices to suit your taste or leave them out altogether.  

I’ve had a lot of friends tell me how they’ve enjoyed it and it’s always a hit when the family gets together! Let me know what you think. Did I mention that it takes less than an hour from start to finish?….well it does and it’s so worth it!  Let’s cook!

 

Easy Peach Cobbler

Ingredients:

1 stick of unsalted butter

1 cup of self rising flour

1 cup of sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1 tsp vanilla

3/4 cup of whole milk

3 cups of sliced peaches in the syrup

 

Directions:

  1. Place the stick of butter in a baking dish (9 x 13). Place it in the oven on 350° F. Allow the butter to melt. (It will only take a few minutes).
  2. While the butter is melting, in a large medium mixing  bowl, combine the next five ingredients. No need to sift if you use a large fork to stir. Just make sure it’s combined well.
  3. Create a well in the bowl and add your milk slowly to avoid lumps. Stirring the mixtures until it comes together. Then add your vanilla.
  4. The butter should have melted by now and been removed from the oven. Yes, you will now add the wet mixture to the baking dish while it’s hot. Now spoon the peaches on top of the mixture…DO NOT STIR…pour the syrup over the entire mixture.
  5. Bake in the oven for 45-50 minutes on 350° F.  It will be golden brown and bubbly when done.
  6. Enjoy hot or wait until it cools a little so you won’t burn your mouth. Smile…it always makes me smile.

 

Sometimes, I just can’t wait until it cools. It’s so delicious. You can use just about any fruit in this quick recipe. It can be fresh, frozen, or canned. I’ve tried them all and it works well with each.