Peanut Butter Fudge
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2 cups sugar
1 cup milk
3/4 cup peanut butter
1 tsp. vanilla
2 1/2 tbs butter
pinch of salt
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Cook sugar, salt, and milk to softball stage. Remove from heat, add butter, vanilla, and peanut butter. Beat until mixture starts to thicken. Pour into buttered plate. Slice and serve.
*This is my dh's favorite fudge!
Thursday, November 29, 2007
Carmel Fudge
Carmel Fudge(Penuche)
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1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup cream
1/4 cup butter
1/2 cup walnuts
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Mix white sugar, brown sugar, syrup, and cream thoroughly. cook over medium heat until mixture reaches the soft-ball stage. Remove from heat. Add butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8x8 buttered pan.
*This is a family holiday favorite!
~
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup cream
1/4 cup butter
1/2 cup walnuts
~
Mix white sugar, brown sugar, syrup, and cream thoroughly. cook over medium heat until mixture reaches the soft-ball stage. Remove from heat. Add butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8x8 buttered pan.
*This is a family holiday favorite!
Snowy White Fudge
Snowy White Fudge
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1cup (2 sticks) margarine
1 can (12 oz.) undiluted evaporated milk
4 cups sugar
1 pkg. (12 oz) white chocolate block, chopped
1 jar (7 oz) marshmallow creme
1 tsp vanilla
~
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. cook over medium heat, whisking frequently to soft-ball stage (236 degrees) about 12-15 minutes. Remove from heat. Add white chocolate, marshmallow creme, and vanilla, stir until well blended. Quickly pour into buttered 13x9x2 inch baking pan. When firm cut into 1 inch squares. Makes 117 pieces or about 4 pounds.
note :Almond bark works really in this recipe to substitute White Chocolate block.
*This is a holiday favorite of my family!
~
1cup (2 sticks) margarine
1 can (12 oz.) undiluted evaporated milk
4 cups sugar
1 pkg. (12 oz) white chocolate block, chopped
1 jar (7 oz) marshmallow creme
1 tsp vanilla
~
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. cook over medium heat, whisking frequently to soft-ball stage (236 degrees) about 12-15 minutes. Remove from heat. Add white chocolate, marshmallow creme, and vanilla, stir until well blended. Quickly pour into buttered 13x9x2 inch baking pan. When firm cut into 1 inch squares. Makes 117 pieces or about 4 pounds.
note :Almond bark works really in this recipe to substitute White Chocolate block.
*This is a holiday favorite of my family!
Tuesday, November 13, 2007
Taco Soup
Taco Soup (from Betsy)
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
Upside Down Pizza
Upside Down Pizza (from The Estrogen Files)
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2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
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Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
~
2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
~
Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
Crockpot Chicken Santa Fe
Crockpot Chicken Santa Fe (from Stacey)
~
This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
~
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
~
In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!
~
This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
~
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
~
In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!
Sweet and Spicy Kielbasa
Sweet and Spicy Kielbasa(from Kim)
~
1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
~
Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch
~
1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
~
Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch
Triple Fudge Brownies
Triple Fudge Brownies(from Amy)
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1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
~
Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
~
1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
~
Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
Bacon Cheeseburger Meatloaf
Bacon Cheeseburger Meatloaf (from Danae)
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1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
Tuna Pasta
Tuna Pasta (from Menus for Moms)
~
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
~
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
~
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
~
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
Chicken Cordon Blue
Chicken Cordon Blue(From Menus for Moms)
~
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
~
Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.
~
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
~
Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.
Tangy Chicken Legs
Tangy Chicken Legs (from Fix it and Forget it 5 Ingredient Slow Cooker Favo
~
8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
~
Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.
~
8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
~
Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.
Sunday, November 11, 2007
Banana Cream Oatmeal
Banana Cream Oatmeal
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4 cups water
1/2 cup fat-free, sweetened condensed skim milk
2 cups old fashioned oats, dry
2 medium bananas, thinly sliced into 1/4 inch pieces
~
Spray a slow cooker with nonfat cooking spray. Place the water, condensed milk, and oats in the slow cooker. cover an cook on low for 6 hours. Add bananas 5 minutes before serving.) Serve warm.
~
4 cups water
1/2 cup fat-free, sweetened condensed skim milk
2 cups old fashioned oats, dry
2 medium bananas, thinly sliced into 1/4 inch pieces
~
Spray a slow cooker with nonfat cooking spray. Place the water, condensed milk, and oats in the slow cooker. cover an cook on low for 6 hours. Add bananas 5 minutes before serving.) Serve warm.
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