Chocolate cashew fudge

1 stick - salted butter
1 - 12 oz can evaporated milk
4 c - sugar
Bring to boil - boil 7  minutes

In a separate bowl, add
1 - 12 oz bag semi sweet chic chips
1  jar marshmallow cream

Pour milk, butter, sugar mixture over chocolate chip and marshmallow cream mixture, mix until smooth. Add
1 cup cashew pieces
1 tsp vanilla

Pour into buttered 9 x 13 dish. Cool 15 minutes and cut into squares.

shortcut Italian noodle soup

Half of box of 3 min macaroni noodles cooked with two cups of pasta water
half jar spaghetti sauce
1 can tomato soup
1 lb sweet Italian sausage (ground, browned and drained)
half onion (I used red) chopped
2 garlic cloves minced
water
1/2 c sugar

Simmer

Homemade Chicken Salad

2 large chicken breasts, baked, skinned, boned, and cubed (Approximately 3+/-  cups chopped)
2 +/- tbsp miracle whip
2 +/- tsp yellow mustard
2 +/- tbsp of sour cream
2 +/- tbsp cream cheese
2 +/- tbsp sweet relish
2 +/- tbsp diced (minced) sweet onion (Vidalia)
4 boiled eggs - chopped
Salt and Pepper to taste

Whip everything for dressing separately so the cream cheese will smoothly transition to sauce without becoming chunky. Fold in chicken, onion, egg, and relish.

Caramel Apple Cheesecake

Ingredients

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 2/3-1 cup sugar
• 2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 325 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 35 to 40 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Aunt Lisa's Crock Pot Chicken and Dressing

Chicken and Dressing (Crockpot)

 

Needed for chicken:

A whole chicken to boil, debone, and pull apart

1 can of regular size cream of chicken soup

 

Needed for dressing:

2 quarts of cornbread crumbs

2 tablespoons of sage

1 onion chopped

2 sticks of melted butter

1 large can of cream of chicken soup

¾ cup of chicken broth (from boiled chicken)

2 eggs

 

Mix all items needed to make the dressing.  At the end, mix in the chicken.  Place the mixture in the crock pot and add the regular size can of cream of chicken soup on top.  The dressing mixture needs to be juicy, so add additional broth as needed.  Place the crockpot on low heat and cook 4-5 hours.

 

Aunt Lisa said:  If you do not want to boil your own chicken, you can purchase a cooked chicken or canned chicken and cans of chicken broth, but it is not near as good as boiling your own chicken. 

Sesame Chicken

Sesame Chicken serves 3 - 4, or 5 - 6 as part of a multi-course meal.

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes

Ingredients:

• 1 pack of chicken tenders, cut into 1'' cubes.

 

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon chicken broth
• a few drops of sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil
• 1/4 tsp of Chinese 5 spice

Sauce for Sesame Chicken:

• 1/2 cup water
• 1 + 1/2 cup chicken broth
• 2 T (1/8 cup) vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 TB soy sauce
• 2 TB sesame oil
• 1 heaping tsp tomato paste
• 1 t minced garlic & 2 t of garlic juice

Other:

• 2 tablespoons toasted sesame seeds (toasted in dry pan for 2-3 minutes until golden brown)
• oil for shallow frying the chicken after marinating
• 6 cups of steamed rice or instant rice, prepared according to package directions (making enough rice for 6 servings)

Preparation:

Marinade:  Mix the marinade ingredients and marinate the chicken for 20 minutes (or up to 2 hours).

Sauce: mix together all of the sauce ingredients.  In a small pot, bring ingredients to a boil, stirring continuously. Turn the heat down to low and keep warm while you are frying the chicken pieces

Fry the chicken:  Add the marinated chicken pieces a few at a time and toss them around with tongs and fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 

Just before you are finished cooking the chicken, bring the sauce back up to a boil. 

I cooked the instant rice according to directions.  (Steamed rice is preferred, but instant works in a pinch).  I placed the cooked rice in the bottom of a large bowl, dumped in the chicken, poured over the sauce and sprinkled the sesame seeds over everything.  Enjoy!

Sour Cream Banana Bread

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

My Homemade "Little Pizzas" (Little pizza = BIG flavor)

1 (8 pk) can jumbo biscuits - any flavor, any brand as long as they are JUMBO

1/2 jar of spaghetti sauce or 1 jar of pizza sauce

1 tbsp of sugar

1 pk of Pepperoni

1/2 to 1 lb browned hamburger meat

1 can (or jar) of sliced mushrooms, drained

1 onion (minced)

1 Green pepper

shredded mozzarella cheese - The amount of cheese depends on how cheesy you want it

1/2 cup of bench flour (regular flour that you dust your board with to roll out the biscuits)

Preheat your oven to 350 or 375. I take a large flexible plastic cutting board that is smooth surfaced and dust it with flour and flour my rolling pin and roll out all of my biscuits into 6-8'' rounds depending on how big you want them. Dont worry -- they'll all look different. Once I have them all rolled out, I take two trays either pizza trays or rectangle (however they will fit) and arrange them so they are not overlapping.

Open your jar of spaghetti or pizza sauce and add in the sugar, put the lid back on and shake it up. Once its mixed in, I spread it evenly across the little rounds of biscuits and then I pile on the toppings and top it with cheese! Let it bake for 15-20 minutes until the bread part underneath is golden brown and the cheese is good and melted! If cooking 8 pizzas and using two pans, half way through cooking, switch the pans from top to bottom and bottom to top rack, just so all of the pizzas can be the same and cooked through.

You can use any pizza toppings you like: mushrooms, onions, pepperoni, peppers, cheese, sausage, hamburger, steak, tomatoes, etc.. whatever you normally like on your pizza! Get the kids involved. They'd love to get in there and help arrange "their own" little pizza and put the toppings on the way they want :)

This is what I made for dinner tonight - and I had a left over porterhouse steak that was marinated in my own special sauce and grilled and i took it and chopped it up and put it on the pizzas too. Anything goes! Just be sure and drain whatever you have before you put them on there, you dont want the pizzas to get watery, they'll take forever to cook and will never be crispy. If you want your pizza crust crunchy, right after you've rolled them out, go through and poke holes in them with a fork all over so the crust won't rise (called docking) and then bake the crust separately before you add on the toppings (called blind baking). Then you'll only have to have it in the oven long enough for the cheeese to melt and the toppings to soften.

Enjoy!

2 lb cinnamon raisin bread (breadmaker)

• 4 cups White bread flour
• 2 1/4 tsp bread machine yeast

• 2 tbs Margarine
• 1 tsp vanilla
• 2-2.5 tsp Ground cinnamon
• 1 1/2 cup Water
• 1/42 c Sugar
• 
  
• mixins
• Raisins
• 2 tsp Salt

Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

Triple-Layer Mud Pie

Triple-Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast Nuts

Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation

Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Turtle Pumpkin Pie

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.

Note

Store leftover pie in refrigerator.

Beef Stroganoff

Ingredients

• 2 tablespoons olive oil
• 3 pounds ground beef
• 1 medium onion, sliced
• garlic powder, salt & pepper while beef is cooking
• 4 tablespoons butter
• 4 tbsp flour
• 1 large can of mushrooms, drained
• 2 cans beef broth
• 1 family size can cream of mushroom soup
• Salt and black pepper
• 1 large cannister of sour cream
• 2 bags of cooked egg noodles

This recipe can be halved.

Easy Apple Strudel

SUBMITTED BY: JESSLUV PHOTO BY: Jurate

"This apple strudel recipe is very simple to make, yummy and best of all, inexpensive."

RECIPE RATING:

Read Reviews (36)

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
US METRIC

INGREDIENTS (Nutrition)

• 1 Granny Smith apple - peeled, cored and coarsely shredded
• 3 Granny Smith apples - peeled, cored and sliced
• 1 cup brown sugar
• 1 cup golden raisins
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1/4 cup milk

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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
3. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

--
Life is too short to wake up with regrets. So love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.

SQUASH PATTIES

Violet's Squash Patties

8 medium squash (washed & cubed)

1 green bell pepper (cleaned & cubed)

1 red bell pepper (cleaned & cubed)

1 green tomato (washed & cubed)

1 banana pepper (cleaned & cubed)

In small batches, run all of the above ingredients through the food processor. Set aside in a strainer and let it sit for at least 30 minutes. When drained, move to a bowl and add in:

1 red onion (diced)

1 cup of mild cheddar (shredded)

+\- 1 cup of cornmeal

+\- 1 cup of flour

1 egg (lightly beaten)

Salt & Pepper to taste

1/2-1 tsp of Italian Seasoning

Add enough cornmeal & flour until it comes together like a chunky dough consistency. You dont want it too dry but dont want it too wet either. With a tablespoon, spoon heaping spoonfuls into a skillet over medium-high heat with some veg.oil in the bottom. Spread the spoonfuls out kinda flat and make them into patties. Cook until golden brown on both sides. Enjoy! :)

The first time I made this recipe, I forgot the cheese, and they were still fabulous.

--
Life is too short to wake up with regrets. So love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.

Cheesy Chicken & Broccoli Rice Casserole

1/2 onion diced

1 lb of boneless skinless chicken (breasts or tenders)

Salt & Pepper

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water

1 can cheddar cheese soup

1 can of milk (using the empty cheddar cheese soup can)

1 cup uncooked regular long-grain white rice

1/2 small bag of frozen broccoli

1/2 cup shredded Cheddar cheese (Mild)

Preheat the oven to 375. Salt and pepper the chicken pieces and cook them in a skillet with the diced onion in a little bit of water with the lid on (to make the chicken really tender). When the chicken is cooked through, take it out and let it rest. (You can either add the onions to the soup mixture of discard them -- depending on how strong you want the onion flavor to be; i discarded them).

Mix the two cans of soup, water, and milk together until smooth. Dice the chicken into small cubes. Into the soup mixture, fold in the chicken, broccoli, and rice together and add in more salt & pepper. Pour into 9 x 13 x 2 pan that had been sprayed with nonstick spray. Bake for 45 minutes. At the end of 45 minutes, sprinkle the top with the shredded cheddar cheese and bake for a few more minutes until melted and bubbly.

Jennifer’s Loaded Potato Soup

1 onion (diced)
1 stalk of celery (diced)
2 fresh cloves of garlic (grated)
3-4 tbsp of butter
2 tbsp bacon grease
6-8 potatoes (peeled and sliced to 1/4" rounds)
Water
2 slices of thick cut deli ham (diced)
1 cup of bacon crumbles
1 can of cheddar cheese soup
1 can of milk (using empty soup can)
1 cup of sour cream
S & P to taste

Saute onion, celery, and garlic in butter and bacon grease on medium heat until translucent and tender. Add in the potatoes, bacon, and ham and add enough water to cover. Raise the heat to medium/high and boil until potatoes are fork tender but not mushy.

In a separate bowl, mix the undiluted cheddar cheese soup, can of milk (using the empty soup can), and 1 cup of sour cream and whisk until smooth. Once the potatoes are done, whisk in the cheese soup mixture into the pot of soup and simmer an additional 10-20 minutes.

Serve with Sister Schubert rolls or cornbread if desired.

Applebee’s Blondie with Maple butter sauce

Brownies

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups margarine or butter
1 1/2 cups brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla
1 cup loosely chopped walnuts or pecans
1 cup white chocolate, chunk (or chips)

Maple butter sauce

1 1/3 cups sugar
1 cup whipping cream
2/3 cup butter
2 teaspoons maple flavoring

Directions:

For Brownies: In mixer blend butter, and brown sugar. Then add baking powder, salt, vanilla, and then eggs. Mix in flour. fold in chips and nuts.
Grease a 9 by 13-inch pan and smooth brownie mixture in with a spatula. Bake 350°F for 22-25 minutes.

Top should be shiny and firm when you touch the center with a finger -- do not over bake or it will be dry (oven temps may vary so watch brownies closely).
Sauce: Combine first 3 ingredients in a sauce pan and bring to a boil. Cook for 2-3 minutes, remove from heat and add flavoring.

Assembly: While they are still warm, cut brownies into 12 pieces, they may be a little crumbly--they are more cake like in texture. Place a brownie on a plate and top with 2 scoops of ice cream. Then drizzle with sauce and sprinkle with more nuts.

Jennifer's Vodka Hot Toddy

Jennifer's Vodka Hot Toddy:

1-2 lemon wedges

1 tbsp of sugar

1 shot of vodka

1 cup of hot water (from the tea kettle)

1 decaff tea bag

1 tbsp of honey

Place the lemon wedge in the bottom of the coffee mug and sprinkle on the sugar and pour in the vodka.  Muddle the lemon, sugar, and vodka together.  Pour in the water and put in the tea bag and let it steep.  Add in the honey to taste if desired.  

I hope this sooths your sore throat and will make you feel better. 

Juretta's Homemade Ice Cream

Homemade Ice Cream

(To be made in an electric ice maker (4 qt) using ice/ice cream salt)

I am sure the recipes could be changed to be compatible for a small in-home electric no ice required countertop ice cream maker - but I havent taken the time to do the conversions myself, because i dont have one of those nifty little gadgets yet.  But maybe one day soon!  ANYWAY-- moving on... to the ice cream recipes!!

VANILLA:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 tsp of vanilla

fill to line with milk

CHOCOLATE: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 container of chocolate syrup

fill to line with milk

STRAWBERRY: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen strawberries (fresh are best)

fill to line with milk

red food coloring until a light pink shade (a couple of drops)

PEACH:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen peaches (fresh are best)

fill to line with milk

yellow and red food coloring until a soft orange shade (a couple of drops each)

DREAM CICLE:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

fill to line with Slice orange drink 

This recipe makes soft-serve homemade ice cream.  You can put it in the freezer in an air tight container to harden to your family's preferred consistency.  You can really use the base recipe for any flavor of ice cream you really want.  These are just our family's favorites.  They are all to die for.  The fruit recipes are especially good in the summer when the fruit is in season.  

Thanks to my God Mother Juretta for the recipe!

Unfortunately, I dont think this recipe can be made into a sugar-free recipe.  I've never seen sweetened condensed milk that is sugar free.  But you could use sugar free cool whip and reduced fat sweetened condensed milk to feel more guilt-free if you like :)

You know, my family LOVES marble slab ice cream and how they mix together the cheesecake flavored ice cream with fresh strawberries and fresh graham crackers... I bet I could tweak this recipe to get it cheesecake flavored and then we could add in the strawberries and graham crackers at the end and this would be even MORE FABULOUS.. Gosh im starvin just thinkin about it!