Happy 4th of July!

Happy 4th of July from Miss Independent and the rest of The Fountains!

Holiday Goodies!

Overwhelmed With Joy is hosting Holiday Cooking, Blogger Style and I decided to participate! A dear friend of mine got me excited, and I couldn't wait to post a couple of my family's favorite recipes here. Honestly, it was SO HARD to decide! But, this weekend, when I was busy with my holiday baking, I chose two of the recipes that I was working on and made sure to take some pictures to show you how easy they are, and how great they come out! So, I am sharing these two: Fantasy Fudge (It's on the back of the Kraft Marshmallow Creme jar). Ingredients:

3 cups granulated sugar 3/4 cup (1 ½ sticks) butter or margarine 1 small can (5 oz.) evaporated milk 1 ½ boxes (12 squares) Baker’s Semi-Sweet Chocolate, chopped 1 jar (7 oz.) Marshmallow Creme 1 cup chopped walnuts (optional) 1 tsp. vanilla Directions: 1. Line a 9" square pan with foil, with ends of foil extending over sides of pan; set aside.

2. Place sugar, butter and evaporated milk in large heavy saucepan.

(I get the rest of my ingredients together in a measuring cup, or mixing bowl, so when ready for them, I can just jump them all in).

3. Bring to full rolling boil on medium heat, stirring constantly.

4. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. 5. Remove from heat. 6. Add chocolate and marshmallow creme; stir until completely melted.

7. Add walnuts and vanilla; mix well.

8. Pour immediately into prepared pan; spread to form even layer in pan.

(Get your husband to help, like I did)! :)

9. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. 10. Store in tightly covered container at room temperature. Enjoy! Pecan Tassies Ingredients: 2 cups (4 sticks) margarine 12 oz. cream cheese 4 cups all-purpose flour 3 eggs 2 ½ cups packed brown sugar 3 tablespoons melted butter ½ teaspoon vanilla extract 1 pinch salt 1 ½ cups chopped pecans Directions: 1. Preheat the oven to 350 degrees. 2. In a medium bowl, mix together the margarine and cream cheese until well blended.

3. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough.

4. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.

Pampered Chef's Mini Tart Shaper works wonderfully when forming these tassies! (And if anyone from Pampered Chef is reading this and wants to give me some free stuff for plugging their products, I wouldn't mind at all)!! :)

5. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. 6. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.

7. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up.

8. Cool, and carefully remove from pans.

Enjoy!

It's That Time!

As of today, we've got exactly a month until Thanksgiving - it's time to start thinking about baking! I have decided that this year - I am starting early (I said the same thing last year and it didn't happen), and then I am going to freeze some things - until Thanksgiving. The first thing on my list to make is, of course, Pumpkin Bread. I love, love, love the smell of it baking. It makes the whole house smell warm and inviting - just like fall. Here is the recipe that I like to use:

• 1 (15 ounce) can of Pumpkin Puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce (I use the sweetened)
• 2/3 cup white sugar
• 3 ½ cups of all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger
• Walnuts, and raisins are optional!

Preheat your oven to 350 degrees. Mix the pumpkin puree, eggs, oil and water together in one bowl, until well blended. In another bowl, mix all of the dry ingredients together (sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger). Stir the dry ingredients into the pumpkin mixture, until well blended together. Add in nuts and fruit, if you prefer. Pour into 2 greased and floured loaf pans and bake for 50 minutes, or until toothpick comes out clean.

I also like to bake them in a muffin pan, for Pumpkin muffins, or in miniature loaf pans, to give as gifts.

Since it makes two loaves, I pour batter into one loaf pan, then add some walnuts to the batter left in the bowl, mix it up really well, and then fill the other loaf pan. That way, all of my family is happy - the nuts and the rest of them!

For an extra special treat - melt about 4 tablespoons of butter, and add a sprinkle or two of sugar and cinnamon. While the bread is on a cooling rack, still hot, poke some holes in the top of the loaf/loaves, and pour the cinnamon/sugar butter over the top!

Hope you enjoy!