Backyard Bird Suet

Winter is one of the best times of year for bird watching in our backyard.  A few years back we decided to add a suet feeder to our selection to hopefully increase the bird varieties.  I initially used purchased suet, but then I started making my own.  Our birds appear to be quite spoiled now because I had to recently throw away a store-bought version after two weeks, and they finished the homemade version in three days!  The ingredients are items that would be found in the good Southern cook's kitchen: peanut butter, cornmeal, oatmeal, flour, sugar, bacon grease, and bird seed.  Okay, so maybe the bird seed is in the garage instead of the pantry.  I have also been known to pick the chocolate chips out of stale trail mix and throw the dried fruit and nuts in too.

I recommend melting the bacon grease in a large pan, remove from heat,  and then add the other ingredients.  Mix well.  The mixture should have the consistency of cookie dough.

Next, put the suet into a mold or a suet log.  I prefer re-using Chinese takeout containers and placing a plastic knife broken in half in the middle to make two cakes.  I have also re-used the containers from suet bought at the store.

Cover the containers and place in the freezer for about an hour to set.  I prefer using the Chinese takeout containers because they have lids and they stack easily.  After the suet is set, it is ready for consumption.  Just pop them out of the plastic containers and into the feeder. 

 

Now all you have to do is sit back and wait for the birds to find their snack. This is the part that my cats like.  No worries; they are indoor cats.

Backyard Suet

1 c. lard or bacon grease, melted

1/3 c. sugar

1 c. peanut butter

2 c. cornmeal

1 c. flour

2 c. oatmeal

1 c. birdseed

Mix all ingredients in the order listed. Spoon into suet mold. Place in freezer for 1 hour. Remove and  store in refrigerator until ready to use. Makes enough to fill 4 square suet containers. Charge camera and keep near window. 

Chocolate Covered Coconut Balls

This recipe came from my mom's aunt Frankie.  She used to make these at Christmas time, and I always looked forward to them.  The original recipe used chocolate chips and paraffin, but I have changed it to use the chocolate candy coating available today.  In the photo you will notice that I did not dip them 100%.  I was making these and peanut butter balls on the same day, and I did not want to get them mixed up while they cooled and set.

Frankie's Chocolate-Covered Coconut Balls

2 7 oz. cans coconut

1 can Eagle Brand milk

2 sticks butter, softened

1 tsp. vanilla

2 boxes powdered sugar

1 c. pecans, chopped (optional)

1 pkg chocolate candy coating

Mix coconut, milk, butter, vanilla, sugar and pecans and form into 1” balls. Place balls on parchment paper on a cookie sheet or platter. Place in freezer until firm. Melt chocolate coating per directions on package. Dip balls using a toothpick and place on wax paper or parchment paper.

Recipe-Rocky Road Crock Pot Cake

So I saw this on Pinterest, modified it, and tried it at Thanksgiving with my mother-in-law's older crock pot.  It was awesome!  However, when I tried it at home in my newer crock pot, it started to burn on one side after about 3 hours.  It is probably my appliance, because it seems to do that with chili too. But I turned it down to low and let it finish.  It will cook thoroughly, just like a regular cake, but there will be gooey goodness for those who dig deep. From what I understand, this was originally a Southern Living recipe, so you know it has to be GOOOD!

 

Rocky Road Crock Pot Cake

1 Devil’s Food cake mix

1(4 oz) chocolate instant pudding mix

3 eggs

1 c. sour cream

½ c. butter

1 tsp. vanilla

3 ¼ c. milk, divided (2%)

1(4 oz) vanilla instant pudding mix

½ c. chopped pecans

½ c. miniature marshmallows

1 c. semi-sweet chocolate chips

Beat cake mix, chocolate pudding, eggs, sour cream, butter, vanilla, and 1 ¼ c. milk for 2 minutes. Pour into greased 4 or 5 quart crock pot.

Prepare vanilla pudding with remaining 2 c. milk and pour on top of cake batter. Do not stir.

Cover and cook for 5 hours on high.

Toast pecans while waiting and chop.

Turn off crock pot. Sprinkle cake with nuts, marshmallows, and chocolate chips. Let stand 15 minutes or until marshmallows are melted. Serve with ice cream.