Memorable smells and odors are as important as visuals. I have Mom’s roses in bloom right now, I was out taking photos and wow, how wonderful the smell. I had said in a recent post that I had Mom’s lilacs, I also have from my aunt some of the same plants that she had given Mom

a tropical beauty that you can see in photos. If you are ever buying a new house and you hate leaving your bushes, before leaving your old home, or leaving Mom’s home, take some trimmings from those plants and bushes you love. Taking trimmings from a rose you cut a certain way, often just a piece of the stem, depending on the type. For lilacs you take baby shoots that are coming up at the at base of the lilac. As for this tropical in the photos, I cut down to base every year, it spreads not quite as fast as lilacs, but will have new shoots now and then so what you do is take some of the shoots by digging up roots, four is a good starter.
As you see there are all different ways to transplant so your best bet is to look it up on the Internet. I am glad I didn’t forget to take some with me when I went as memories are so important. For me, memories like these make me relaxed and happy. The smell of Mom’s recipes at the holidays most of all smell just like they did when I was a child, as things bake and cook on the stove. The smell of clothes hanging out is another nice memory and comforting as well.
Moms recipes

SOME OF MOMS HOLIDAY RECIPES (THANKSGIVING AND CHRISTMAS)

11/3/2014
0 Comments
I always loved Mom's holiday cooking, and I am very happy she passed most of it down to me before she passed away. My husband and friends have enjoyed "Mom's food" as much as I always had. Here are a few of her holiday recipes, I hope you enjoy them as much as I do.
Picture
  • French Meat Stuffing (and for meat pie)
  • This is My Mom's recipe, with some tweaks by Lisa over the years. The funny thing is that it is just like the french meat pies Jonathan remembers from his youth.
  • Ingredients
  • 2 lbs Hamburg
  • 1 lb ground pork
  • 2 1/2 tbsp bells Seasoning
  • 10 to 12 medium potatoes
  • 4 medium onions diced
  • Salt and pepper to taste
  • Onion Salt
  • Garlic Powder
InstructionsCook the hamburg and pork drain fat. Peel and then cook the potatoes to about half done and then roughly cut them up (do not mash). In a big pot add the potatoes and onions to the meat. Add Bells Seasoning, a few shakes of salt & pepper, a bit of onion salt, and a dash of garlic powder. Let this cook on medium-low, stirring very frequently (every few minutes) and adding water as needed to have it not stick (may have to ad water but watch out the onions and potatoes add their own water to mixture as they cook.

 What you are watching for is it not to be watery and still have potatoes showing, they tend to sometimes almost disappear the longer you cook. This said the dish is something to be cooked low and slow and long, so just add more potatoes later on if you decide to cook long like I do. Also, add more Bells (about a tablespoon every 45 minutes or so) part of the fun part is taste testing and adjusting as you go.

 For meat pie, just add the mixture to a pie crust, cover with another crust, and cook in the oven, per crust directions, until the crust is golden brown and delicious
Picture
Quick Microwave Peanut Butter Fudge 
Not healthy lol, but, yummy for the holidays
Ingredients
  • 1 Medium jar of crunchy peanut butter
  • 2/3 stick of butter
  • 2 packages confectioner's sugar (you may only need one but make sure you have two)
  • 1/2 cup milk
  • 1/2 tablespoon vanilla
InstructionsIn a microwave safe bowl heat 3/4 of the jar of peanut butter, the butter, and vanilla in microwave on high for 2 1/2 minutes or until the butter and peanut butter are melted. Be careful not to scorch it!

 Once everything is melted remove from microwave and open a package of confectioner 's sugar. Add the sugar slowly, stirring constantly, until you have added nearly half a bag of sugar, then add some milk, about half of it.

 Keep stirring. Add more sugar and then milk slowly, stirring constantly. It is hard to be definite on the amounts, you are looking for a good mix in the end. You should be able to form a ball once it stiffens and starts to cool. You may want to use your hands to mix it once it has cooled enough.

 Put in ungreased pie pan or cake dish, pushing to the edges and flattening it evenly. Cover with foil or plastic wrap and put it in the refrigerator for 1 to 2 hours. Cut and serve.

 Optional:
An awesome variation is to make this peanut butter fudge, then make the chocolate fudge recipe. Spread a layer of chocolate over the peanut butter, it is just wonderful.
Picture
Quick Chocolate Fudge 
This is an excellent chocolate fudge recipe that is so quick to make it will have your family shouting "More, More!"
Ingredients
  • 1 (12 oz.) pkg. semi-sweet morsels
  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/4 c. chopped walnuts
  • 1 tsp. vanilla
InstructionsIn glass dish, combine chocolate chips and sweetened condensed milk. Microwave 2 minutes on high. Stir until smooth. Add walnuts and vanilla. Spread into foil-lined 8-inch square pan. Chill until firm, 2 hours. The perfect fudge recipe for people who don't cook.

 Recipe's from the back of Nestle's package!

 Optional:
An awesome variation is to make the peanut butter fudge, then make this chocolate fudge recipe. Spread a layer of chocolate over the peanut butter and cool, it is just wonderful.

Moms Poultry soup love the smell of it cooking
-Leftover chicken or turkey boil off bones for at least an hour save water for soup
- 3 cans diced tomatoes or four regular fresh cut up
-1 onion dices up
-half teaspoon fresh garlic
-1cup rice
-2 cups macaroni 
-2 tablespoons parsley 
- salt and pepper
in the pot of water from bones, you boiled add poultry, onion, tomatoes, parsley,
 garlic and couple dashes of pepper and salt if desired simmer 15 minutes then add rice
 taste add more parsley if you like
then simmer for another 45 min then add macaroni we add 
mac at the end because it can suck up a lot of water you can
also, cook mac separate and add when serving it just might 
not be as flavorful if not sitting in the juice while cooking

Do you have favorite aromas that hold positive wonderful memories for you?