Our 2013 Most Popular Recipes Review

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1 winner of 2013!

#10

Pineapple Lemonade Punch

#9

Asian Style Noodle Pancakes

(this recipe is a personal favorite)

#8

Oreo Oatmeal No Bake Cookies

#7

Indiana Easy No Bake Cookies

#6

Pumpkin Spice Fudge

(I love everything pumpkin!)

#5

Pumpkin Spiced No Bake Cookies

#4

Sensational Taco Pie

(one of my family's favorite dinners)

#3

Vanilla Oatmeal No Bake Cookies

#2

Coconut Oatmeal No Bake Cookies

And the #1 most popular recipe, for a 3rd year in a row is  (drum rolls please...) our

Diet Coke Brownie's

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countries with the most visitors in the following order;

#1  United States
#2  Canada
#3  United Kingdom
#4  Australia
#5  Germany
#6  Russia
#7  France
#8  Mexico
#9  Philippines
#10  South Africa 

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!).  Wow!

Thanks to each one of you for making this a fun year for me!  It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

LOUISIANA- Yummy Pecan Pralines

This recipe is #23 in OUR COOKIE NATION series.
I have to admit that this particular recipe was a real challenge for me.  I made it 3 times before it turned out like it should have.  I found that the original recipe directions weren't working for me, and I'm not sure why.  Maybe the altitude I live at (4500 ft.) makes a difference or some other little thing I'm not aware of, but whatever it is, the 3rd time was the charm!

Once I had finally figured out the changes I needed to make, it became a pretty simple recipe, so I encourage you to try these!

Yummy Pecan Pralines

1 c. packed brown sugar

1 c. white sugar

1/2 c. evaporated milk

(not sweetened condensed milk)

2 Tbsp. butter

1 1/4 c. pecan halves

1/4 tsp. vanilla extract

Generously grease a large baking sheet (I simply used non-stick spray).
In a large sauce pan with a heavy bottom (or dutch oven style pan), combine the the white and brown sugars with the milk.
Bring to a boil.
Stir in the butter, pecan halves and vanilla.
Heat WITHOUT STIRRING to soft ball stage (234 to 240 degrees) be sure to use a candy thermometer.

AT THIS POINT I CHANGED THE DIRECTIONS TO WORK FOR ME~here is what I did;
Remove from heat and cool about 2 minutes.
Stir the candy just to make sure everything is combined, then drop by teaspoonfuls onto the greased baking sheet.  The candy will spread very slightly.  Repeat until the syrup has all been used, but work quickly, this candy will start to set up rather fast. 
Let cool completely then store in a covered container.

ORIGINAL RECIPE DIRECTIONS:
Remove from heat and cool 5 minutes.
Beat until thickened, then pour immediately onto the prepared pan and let rest until firm and completely cool before cutting into pieces.

The first 2 times I made this, as I was beating the candy, it would crystallize before I could even get it onto the baking sheet, and then would harden up to the point that you couldn't really eat it {however, I did give it the good ol' college try, and it tasted wonderful}. This is the reason I skipped the 5 minutes of mixing in the directions.
As the candy cooled it lost its bright shine and became more opaque, like the candy in the original recipe photo.  The pralines were delicious and a little chewy, like a caramel.
Good candy-I have no idea why AllRecipes.com considers this a "cookie" in their list-ha ha ha.
Recipe Source: AllRecipes.com

CALIFORNIA - Persimmon Cookies

I'm still working on my Cookie Nation Series.  This has been a much more challenging project to complete than I had expected, but I like a challenge!
The State of California viewed/downloaded the recipe for these cookies the most during the 2010 year (see, I told you I have been working on this project a while).

It's a wonderful cookie.  I had NO experience with Persimmons before I began working with this recipe, so I had to do some research online to find out how to use this fruit, and what it even looks like (check below the recipe for a few tips)!
I tried to make these cookies back in June, but after searching my local stores for the fruit without luck, I asked my local produce guy about them.  He told me that we (the state of Utah), only have these small fruits during the months of November, December, and sometimes January!  So I put this recipe aside and went on to other things.
We all like this cookie a lot. We liked it so much that I'm putting my version of this cookie in a recipe book I'm compiling (I omit the nuts and use the golden raisins instead of the regular black ones).

PERSIMMON COOKIES

1/2 c. shortening

1 c. sugar

1 egg

1/2 tsp. vanilla extract

2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt, divided

1/2 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 c. raisins

(I used golden raisins)

1 c. chopped walnuts (optional)

1 c. Persimmon  pulp

Preheat oven to 350 degrees.
Cream together the shortening and sugar. Add the egg and vanilla, mix well.
In a separate bowl whisk together the flour, baking soda, baking powder, 1/4 tsp. salt, cloves, cinnamon and nutmeg. Combine the flour mix and creamed shortening together.  Stir in  the raisins, the remaining 1/4 tsp. salt and the nuts. Mix well.  Stir in the Persimmon pulp and incorporate it all together.
Drop by teaspoonfuls onto greased or parchment lined cookie sheets.

Bake 12 - 15 minutes until just the edges are turning a slight golden brown.  Cool on wire racks.

Here is a little information I found when I worked with this new (to me) fruit.  I must say, I love their flavor.  The fruit looks a little strange, they remind me of half ripened tomatoes. I purchased 4, but I ended up with 2 that were slightly under ripened, so next time I will buy a couple of extra just in case. Ripe ones are soft to the touch, again similar to a tomato.
Simply use a spoon to scoop out the fruit and discard the skins. I wish I had taken a couple of pictures of the ones that were ripe clear through, the light orange "core" that shows in these pics was almost invisible.

,  Be sure to try these!

Recipe source: Persimmon Cookies

GEORGIA - Fruitcake Cookies

Hmmmm.  First off, I need to explain that I didn't like this cookie at all, but only because I don't like fruitcake.  However the cookies did receive a thumbs up vote from all those I shared them with that do like fruitcake. Obviously I'm not an impartial judge of this cookie, so we will go with the positive response from others.

This cookie recipe belongs to Our Cookie Nation series.  I've been going alphabetically through the States, but waited for this one until the Christmas Holidays rolled around.

FRUITCAKE COOKIES

1 c. butter, softened

2 c. packed brown sugar

4 eggs

1 lb. golden raisins

1/2 lb. red candied cherries

1/2 lb. red candied pineapple

1/2 lb. green candied cherries

1/2 lb. green candied pineapple

2 Tbsp. milk

1 c. bourbon

1 tsp. ground cinnamon

1 tsp. ground nutmeg

3 1/2 c. flour

1 lb. walnut halves

1 lb. pecan halves

In a medium bowl, dredge the candied fruit and raisins in 1 cup flour.
In a large mixing bowl, cream together the brown sugar and butter.  Beat in the eggs, and gradually beat in the bourbon and milk.  Mix in remaining flour and spices.  Stir in the fruits and nuts as well as the remaining flour they are in. 
Refrigerate overnight.

Preheat the oven to 350 degrees.
Drop dough by teaspoonfuls, about 2 inches apart onto ungreased cookie sheets.
Bake for approximately remove from the oven and cool on wire racks.

I did a few slightly different things with this recipe; I cut the size of the recipe in half.  I used 1 lb. of mixed, chopped candied fruit that I found at the store, and I omitted the walnuts, using just 1 c. of chopped pecans instead.

The original post at AllRecipe.com from Mary Lou states that the cookies can be stored indefinitely in the fridge, or stored in a tin after baking. She also mentioned that they are even better after several days, and she recommends making these a week or two before Christmas. 

MARYLAND- Chewy Peanut Butter Chocolate Chip Cookies

A new addition to Our Cookie Nation Series, this cookie was chosen by the state of Maryland as their favorite holiday cookie.
A great treat, it's a delicious cookie that is chewy and easy to make.  I love easy to make.
Although I'm not a big fan of peanut butter cookies, this is one I give a high rating. Give it a try!

 

CHEWY PEANUT BUTTER CHOC. CHIP COOKIES

1/2 c. butter, softened

1/2 c. creamy peanut butter

1 c. packed brown sugar

1/2 c. white sugar

2 eggs

2 Tbsp. light corn syrup

2 Tbsp. water

2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 c. semisweet chocolate chips

Preheat oven to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth.

Beat in the eggs, one at a time, then add the corn syrup, water, and vanilla.

In a separate bowl combine the flour, baking soda and salt.

Combine the flour mix and the peanut butter mix together.  Fold in chocolate chips.

Drop about 1/4 c. dough mix 3 inches apart onto ungreased baking sheets.

Bake for 12-14 minutes, or until edges are lightly golden.  Allow the cookies to cool on the baking sheet for 1-2 minutes, then remove to wire racks to cool completely.

Recipe source: AllRecipes.com

MAINE- Cranberry Orange Cookies

Finally, a new installment for OUR COOKIE NATION series!
Because my mom was very ill most of this year, and passed away in mid July, so I am just now getting back on the bandwagon with my schedules, goals, ideas, and what nots. Its exciting and a little overwhelming too, but having more time to spend in the kitchen is a real pleasure.lovely!

This is a cookie that we ALL really liked! It is most definitely one I will be making again.  Honestly, I wasn't really gung-ho on this recipe, since I'm not a big fan of citrus flavor cookies,  but I will say that I really liked these!
Try them, you'll like them too.  A shout out to the people in the state of Maine who made this their favorite cookie during the holidays!

 CRANBERRY ORANGE COOKIES

1 c. butter, softened

1 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. grated orange zest

2 Tbsp. orange juice

2 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

2 c. dried cranberries, chopped

1/2 c. walnuts, chopped (optional)

Preheat oven to 375 degrees.
In a large mixing bowl, cream together, the butter, white sugar, and brown sugar, until creamy.  Add egg, and mix again. Add the orange zest and the orange juice, and combine.
In a separate bowl put the flour, baking soda, and salt. Whisk together.
Add the flour mix to the creamed sugar, and combine well.  Add the chopped cranberries and walnuts, stir until they are evenly distributed through out the dough.
Drop by rounded tablespoons onto un-greased baking sheets. Spacing at least 2 inches apart (my first pan of cookies had 12 on it, and they spread into each other during baking).
Bake 12-14 minutes until the edges are just beginning to brown.  Remove from the oven and cool on wire racks.
Cool completely and drizzle orange glaze of them.

Glaze:
1/2 tsp. grated orange zest
3 Tbsp. orange juice
1 1/2 c powdered sugar

Mix together until smooth, and using a fork, drizzle the glaze onto the cookies.

Something to ponder:  The recipe doesn't actually state using dried cranberries, I just took that for granted.  Besides, fresh cranberries aren't available here in August.

Recipe Source:  AllRecipes.com-cranberry orange cookies

Vanilla Oatmeal No Bake Cookies

Well, we have now done 5 variations of the original cookie recipe from OUR COOKIE NATION series, and this is the final one. The original recipe is the Indiana-Easy No Bake Cookies .
These are simple cookies to make, and are a great last minute go to when you suddenly need or want a fast treat.

Vanilla Oatmeal No Bake Cookies

2 c. sugar

3/4 c. butter 

2/3 c. milk

1 (3.4 oz.) box instant vanilla flavor pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

These cookies were the favorites with my dad and husband.

Try our other variations:
Chocolate Oatmeal No Bake Cookies
Pumpkin Spiced No Bake Cookies
Oreo Oatmeal No Bake Cookies
Coconut Oatmeal No Bake Cookies

Recipe source: AllRecipes.com