1(14)oz. Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped
3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.
Thursday, January 6, 2011
EASY EASY CHOC. FUDGE
3 Cups (18 oz.) Semi-sweet Chocolte Chips
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Tuesday, January 4, 2011
CROCKPOT PORK CHOPS
6 or 8 Pork Chops
1 (14)oz. Can Chicken Broth
1 Envelope Onion Soup Mix
Wash the pork chops and pat dry. Lightly brown them in 3 tablespoons of oil on stove. Brown on both sides for around 3 mintues. Then place the chops in a ovel crockpot. Mix the onion soup mix with the chicken broth and pour over top of the chops. Put the lid on and cook on low for 8 hours.
Serve with rice or fried potatoes and pork & beans or baked beans.
1 (14)oz. Can Chicken Broth
1 Envelope Onion Soup Mix
Wash the pork chops and pat dry. Lightly brown them in 3 tablespoons of oil on stove. Brown on both sides for around 3 mintues. Then place the chops in a ovel crockpot. Mix the onion soup mix with the chicken broth and pour over top of the chops. Put the lid on and cook on low for 8 hours.
Serve with rice or fried potatoes and pork & beans or baked beans.
STRAWBERRY JELLO SALAD
1(3)oz. Box Strawberry Jello
1 (8)oz. Can Crushed Pineapple, drained
1/2 Cup Granulated Sugar
1/2 Cup Water
1/2-3/4 Cup Mini Marshmallows
1 Pint Whipping Cream, whipped
1/2 Cup Pecan Pieces
Mix water, sugar and pineapple over low heat until the sugar is dissolved. Then add the dry jello and mix good. Allow the mixture to cool for 30 minutes. While waiting mix the whipping cream up and put in the ref. In a medium bowl pour the jello in it and then add the nuts and fold in the whipping cream. Then fold in the marshmallows. Ref. for at least 2 hours before serving. Keep ref.
1 (8)oz. Can Crushed Pineapple, drained
1/2 Cup Granulated Sugar
1/2 Cup Water
1/2-3/4 Cup Mini Marshmallows
1 Pint Whipping Cream, whipped
1/2 Cup Pecan Pieces
Mix water, sugar and pineapple over low heat until the sugar is dissolved. Then add the dry jello and mix good. Allow the mixture to cool for 30 minutes. While waiting mix the whipping cream up and put in the ref. In a medium bowl pour the jello in it and then add the nuts and fold in the whipping cream. Then fold in the marshmallows. Ref. for at least 2 hours before serving. Keep ref.
BACON - GREEN ONION POTATOES
6 Medium Potatoes, boiled and diced
8 Slices Bacon, fried and crumbled
1 Bunch Green Onions, chopped use the greeen part to
1 Medium Green Bell Pepper, chopped
1/2 Cup Cream
3/4 Cup Sour Cream
1 Bag Shredded Cheddar Cheese
Cut potatoes in cubes and then let boil. Do not let boil to long or they will get mushy. Drain. Spray a casserole dish. Mix 1/2 cup cream with the sour cream. Pour over the potatoes. Add the chopped onion and chopped pepper. Mix well. Add the bacon. Pour into a 13 x 9 sprayed glass baking dish. Sprinkle the cheese on top. Put alum. foil on top. Bake on 350 until the cheese melts. If you do not like green onions then you can use a medium regular onion chopped. May not want to use the whole bunch of green onions as that is a lot.
8 Slices Bacon, fried and crumbled
1 Bunch Green Onions, chopped use the greeen part to
1 Medium Green Bell Pepper, chopped
1/2 Cup Cream
3/4 Cup Sour Cream
1 Bag Shredded Cheddar Cheese
Cut potatoes in cubes and then let boil. Do not let boil to long or they will get mushy. Drain. Spray a casserole dish. Mix 1/2 cup cream with the sour cream. Pour over the potatoes. Add the chopped onion and chopped pepper. Mix well. Add the bacon. Pour into a 13 x 9 sprayed glass baking dish. Sprinkle the cheese on top. Put alum. foil on top. Bake on 350 until the cheese melts. If you do not like green onions then you can use a medium regular onion chopped. May not want to use the whole bunch of green onions as that is a lot.
LYNN'S OLD TIME SAUSAGE STUFFING
This is my son-in-laws grandmother's recipe that his aunt fixes now and gave to me. It is some of the best dressing I have ever ate. She fixes it with her turkey around the bottom of the turkey and puts some also in the caviety. This makes it so juicy. But this can be fixed also in a pan. Just work with the amounts of broth. It is not supposed to be real dry but moist. Just add the amount of celery, onion, and mushrooms to your taste.
4 Rolls Sausage, mild
1 Roll Hot Sausage
2 Iron Skillets of Baked Cornbread
1 Bag of Herb Stuffin Mix, Prepp. Farms
1 Can Mushroom Soup
Fresh or Canned Mushrooms
3 Stalks Celery
2 Medium Onions
1 or 2 Eggs
1 or 2 Cans Chicken Broth
Salt and Pepper
Parsley Flakes
Sage
In a skillet fry the sausage but do not let it get brown and hard. Just until the pink color is gone. Drain. Put in a large bowl. Then add the chopped onion, celery. Mix. Next add the fresh chopped mushrooms or sliced, drained, cooked mushrooms. Add the mushroom soup also to this. In another bowl take and break up the cornbread center and sprinkle in bowl. This should be a medium fine texture. Add the bagged dressing mix to this. Next add the onion, celery, mushroom and sausage mixture. Mix. Add some salt and pepper to this and then add the parsley flakes and sage to your liking. Mix again adding more sage and salt if this is not enough. Then add the chicken broth and mix good. It should be moist. Pour into a glass 13 x 9 baking dish. Bake for 30 minutes on 350. It is best to just put this in with your turkey while it is baking as the turkey broth makes it so moist as it bakes. I like to use a glass baking dish 13 x 9 for dressing. I don't like to put something like this in a alum. pan if you do not eat it all the first day. Keep ref.
4 Rolls Sausage, mild
1 Roll Hot Sausage
2 Iron Skillets of Baked Cornbread
1 Bag of Herb Stuffin Mix, Prepp. Farms
1 Can Mushroom Soup
Fresh or Canned Mushrooms
3 Stalks Celery
2 Medium Onions
1 or 2 Eggs
1 or 2 Cans Chicken Broth
Salt and Pepper
Parsley Flakes
Sage
In a skillet fry the sausage but do not let it get brown and hard. Just until the pink color is gone. Drain. Put in a large bowl. Then add the chopped onion, celery. Mix. Next add the fresh chopped mushrooms or sliced, drained, cooked mushrooms. Add the mushroom soup also to this. In another bowl take and break up the cornbread center and sprinkle in bowl. This should be a medium fine texture. Add the bagged dressing mix to this. Next add the onion, celery, mushroom and sausage mixture. Mix. Add some salt and pepper to this and then add the parsley flakes and sage to your liking. Mix again adding more sage and salt if this is not enough. Then add the chicken broth and mix good. It should be moist. Pour into a glass 13 x 9 baking dish. Bake for 30 minutes on 350. It is best to just put this in with your turkey while it is baking as the turkey broth makes it so moist as it bakes. I like to use a glass baking dish 13 x 9 for dressing. I don't like to put something like this in a alum. pan if you do not eat it all the first day. Keep ref.
LYNN'S CHOCOLATE TRIFLE
My son-in-laws aunt fixed this for their church Christmas dinner and everyone loved this.
1 Box of Brownie Mix, prepare according to dircetions
3 Small Boxes Instant Chocolate Pudding
4 Cups milk
1 (8)oz. Cream Cheese, softened to room temp.
1/2 Cup Powdered Sugar
1 (16)oz. Cool Whip
5 Heath Bars or 1 Bag, crushed
Bake the brownies according to directions. Let cool. In a medium bowl mix the chocolate pudding with the milk until thick. In another bowl put the cream cheese, powdered sugar, cool whip and beat good until smooth. Break the brownies into bite size pieces. Put 1/2 layer in bottom of a trifle bowl. Top with 1/2 pudding mixture. Then add 1/2 cream cheese mixture. Next add 1/2 of the heath bars. Repeat layers. Chill for several hours or overnight.
1 Box of Brownie Mix, prepare according to dircetions
3 Small Boxes Instant Chocolate Pudding
4 Cups milk
1 (8)oz. Cream Cheese, softened to room temp.
1/2 Cup Powdered Sugar
1 (16)oz. Cool Whip
5 Heath Bars or 1 Bag, crushed
Bake the brownies according to directions. Let cool. In a medium bowl mix the chocolate pudding with the milk until thick. In another bowl put the cream cheese, powdered sugar, cool whip and beat good until smooth. Break the brownies into bite size pieces. Put 1/2 layer in bottom of a trifle bowl. Top with 1/2 pudding mixture. Then add 1/2 cream cheese mixture. Next add 1/2 of the heath bars. Repeat layers. Chill for several hours or overnight.
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