We met in Moultrie, Georgia to celebrate Christmas. Kim got us exclusive reservations at Ashburn Hill Plantation. It was a beautiful venue and we had it all to ourselves except for a few shooting politicians on Saturday. We ate at the plantation or in town at Babas, so no new recipes for this trip. The highlight of the trip was trying our hands at skeet shooting. Everyone returned home with both eyes and most of their hearing after this new skill attempt.
So nice to be together for Christmas after Covid isolations and separations.
We met at Julie’s house to watch the UGA vs. Tennessee game. We cheered and ate and guessed the score. Terri was the winner of the score contest but we also exchanged football themed gifts just for fun. We had unseasonably warm weather and enjoyed watching the game on the screened porch. Kim made some Bower’s Blend Martinis, Gina made some Bennett Bars, and Julie made Kirby’s Weenies (or something like that.)
Terri planned and Kim hosted a wonderful weekend at Blue Ridge, GA. We had a chef come in a cook for us and enjoyed other snacks everyone brought in. We missed Cindy who couldn’t join from Florida and also missed Nancy S. as this was our first outing since her passing. A cardinal flew in to join us so we were reminded of all the good times we have shared over the years.
Everyone enjoyed the Checkers Tournament! Our Chef for the Paella.
1/2 cup sugar
1 cup self-rising flour
1/4 cup butter, melted
30 ounces peaches (about 5 or 6 peaches)
additional 1/4 cup butter
2 tablespoons additional sugar
Preheat oven to 350 degrees. Mix together 1/4 cup sugar, flour, and 1/4 cup melted butter. Sprinkle 1/3 of this mixture in a baking dish. Add the peaches. If juice from the peaches does not cover the peaches, add a small amount of water. Top the peac hes with the remaining sugar and flour mixture. Sprinkle the top with the remaiing 2 tablespoons of sugar and the remaining 1/4 cup butter. Bake for 30- 40 minutes or until brown and bubbly. (Based on Blue Willow Inn recipe.) Serves 6-8.
2 cups miniature marshmallows
2 cups Rice Krispies
2 cups Cap’n Crunch
1 10-ounce package white melting discs (Ghirardelli)
1/4 cup milk chocolate melting discs (Ghirardelli)
1/4 cup dry roasted peanuts
additional 1/4 Cap’n Crunch cereal
In a bowl mix together the cereals and marshmallows. Melt the white chocolate according to package directions. Pour over cereal mix and coat evenly. Place cereal mix on parchment paper on a cookie sheet. Chill in the refrigerator to set chocolate. Coarsely chop the peanuts and extra Cap’n Crunch Cereal. Melt the milk chocolate wafers according to package directions. Drizzle chocolate over cooled cereal mix and add the peanuts and extra Cap’n Crunch. Continue drizzling chocolate until the peanuts and extra cereal are coated. Chill again to set the chocolate. When chilled, break candy apart and store in an airtight container. Goooo Cap’n!