Super Easy Fudge

Super Easy Fudge

2/3 cup sweetened condensed milk
1-2/3 cups sugar
1-1/2 cups semi-sweet chocolate chips
2 cups miniature marshmallows
2 teaspoons almond extract (or vanilla extract)

Combine milk and sugar in heavy 2-quart saucepan. Over medium heat, bring milk and sugar to boil, stirring constantly. Cook 4 to 5 minutes, stirring constantly (mixture will be thick). Remove from heat.

Immediately stir in chocolate chips and marshmallows. Once smooth, add almond or vanilla extract.

Pour into 8-inch square pan lined with waxed paper. Cool. Cut into uniform pieces.

Makes 64 (1-inch) pieces.

Christmas Recipes - Christmas Quotes - Christmas Jokes

GRANNY BREAD

GRANNY BREAD

2/3 c. oil
1 tsp. salt
3/4 c. sugar
1 c. All-Bran
7-8 c. flour

Dissolve 2 packages dry yeast in 3 cups warm water. (Set aside). Mix all ingredients together. Butter a large bowl or crock pot; turn oven light on to warm. Knead dough thoroughly. Put in warm place. Let rise 1 hour or until doubled in size. Punch and knead gently and shape into 3 loaves. Place in bread pans and let rise again until doubled. Bake at 350 degrees for 25 minutes. Butter tops and bake 15 minutes more.

Christmas Recipes - English Christmas Trifle Recipe

Christmas Recipes - Trifle Recipes

English Christmas Trifle Recipe and Santa's Christmas Trifle Recipe

This is quite good and includes the two essential ingredients:

English Christmas Trifle Recipe

This one is "Santa's Christmas Trifle Recipe" but you can add sherry if you want to.

Santa's Christmas Trifle Recipe

Pumpkin Pancakes

Christmas Recipes - Pumpkin Pancakes

2 cups biscuit mix
2 TBSP packed light brown sugar
2 tsp. cinnamon
1-1/2 cups (12-oz. can) evaporated milk
1 tsp. ground allspice
1/2 cup solid-pack pumpkin
2 TBSP vegetable oil
2 eggs
1 tsp. vanilla

In a large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice.
Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour
1/4 to 1/2 cup batter (depending on size of pancake desired) onto heated and
lightly greased griddle. Cook until top surface is bubbly and edges are dry.
Turn; cook until golden. Keep pancakes warm. Serve with syrup or honey.

Pumpkin Pancakes

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Yields: 4 Servings

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
½ stick butter, softened
Salt and pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large pot, cover with cold water, and add salt. Bring to boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potatoe ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until
incorporated and the potatoes are fluffy. Squeeze the roasted garlic
cloves out of the skins. Add the garlic pulp to the potatoes. Beat
again; season with salt and pepper.

Prep Time: 30 minutes
Cook Time: 40 minutes

Holiday M&M Cookies

Holiday M&M Cookies

1 & 1/4 cups sugar
1 & 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in order given in a wide mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach the following to the jar:

M & M Cookies
1. empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2..Add 1/2 cup (1 stick) butter or margarine, not diet, very soft. 1 egg, slightly beaten. 1 tsp, vanilla (optional)

3. Mix until completely blended. You will need to finish mixing with your hands.

4. Shape into balls the size of walnuts & place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 12 to 14 minutes, until edges are lightly browned.
=============================

Chicken Provencale

Chicken Provencale

Serves 4

The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

1 1/4 pounds tomatoes
1 tablespoon butter
1 pound skinless boneless chicken breasts, in 1/2-inch slices
3/4 teaspoon garlic cloves, crushed
1/4 cup fresh basil, chopped
1 teaspoon orange peel, grated
3/4 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon fresh ground black pepper
1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.

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CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES
CHOCOLATE BAR FILLING
(recipe follows)

3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 HERSHEY'S Milk Chocolate Bars (7 oz. each), broken into pieces

1. Prepare CHOCOLATE BAR FILLING.

2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.

CHOCOLATE BAR FILLING

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 HERSHEY'S Milk Chocolate Bar (7 oz.), cut into 1/4-inch pieces

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.

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Carnival of the Recipes

Carnival of the Recipes Chicken Recipes
The Chicken Recipes Edition of the Carnival of the Recipes is hosted at Chicken Recipes this week by Thelly
Last week the Carnival was hosted at World Famous Recipes and can be found here: Recipes


Blog Food Weblogs Weblog Blogs Recipes Food and Drink Cooking Recipe poultry Chicken Recipes Cook Chickens Chicken Food Blogs chicken soup recipes cooking recipes Chicken recipe cooking chicken poultry recipes

Crock Pot King Ranch Chicken Casserole

Crock Pot King Ranch Chicken Casserole


3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times.

Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe.

This is a good take-in dish or potluck.

APPLE PIE CHOCOLATE BROWNIE CAKE

APPLE PIE CHOCOLATE BROWNIE CAKE

APPLE TOPPING (recipe follows)
1 cup all-purpose flour
2/3 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 teaspoon vanilla extract
Whipped topping or ice cream

Prepare APPLE TOPPING.
Heat oven to 375°F. Grease and flour 9-inch square baking pan.
Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.

Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired. 8 to 10 servings.

APPLE TOPPING:
Stir together 1 can (20 oz.) apple pie filling, 1/2 teaspoon lemon juice and 1/2 teaspoon ground cinnamon in small bowl.

Lamb Chops with Garlic-Rosemary Sauce

Lamb Chops with Garlic-Rosemary Sauce

Yields: 4 Servings

2 garlic cloves
4 lamb shoulder chops (each about ¾ inch think)
Salt & Pepper
2 tablespoons olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
½ cup chicken stock
1 tablespoon butter

Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 1 minute. Whisk in butter. Pour sauce over lamb.

Peanut Butter Criss Cross Cookies in a Jar

Peanut Butter Criss Cross Cookies in a Jar

1 1/2 cup flour
1 t. baking soda
1/2 t. salt
3/4 cup mini chocolate chips
3/4 cup chopped peanuts
3/4 cup brown sugar, packed
3/4 cup sugar

Combine flour, baking soda and salt together; set aside. Pressing firmly between additions, layer chocolate chips, peanuts, flour mixture, brown sugar and sugar in a one quart, wide mouth jar. Secure lid and attach instructions. Instructions: Empty cookie mix into a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, one beaten egg and 2t. vanilla extract; mix well. Drop by tablespoonfuls onto greased baking sheets; flatten slightly with fork tines. Bake at 350 for 10-12 minutes. Cool for 5 minutes; remove to wire rack to cool completely. Makes 3 dozen.

Grilled Vegetable & Cheese Pizza

Grilled Vegetable & Cheese Pizza

Ingredients
1 1/4 cups Peppercorn Cheddar Cheese - grated
2 Tbs. olive oil
1 clove garlic - minced
1 medium red bell pepper - halved and seeded
1 1/2" thick slice red onion
2 1/2" thick slices eggplant - lightly salted
4 pre-baked 6" pizza crusts
4 tsp. prepared pesto sauce


Directions
Using barbecue grill, allow coals to turn to gray ash, or turn gas grill to medium setting.
Mix olive oil and garlic. Place vegetables on grill, brush with olive oil mixture, and grill for 10 minutes or until lightly browned and cooked, turning frequently. Remove from grill, cool slightly, and cut into 1/2" pieces.

Place pizza crusts on grill, top side down and grill 3-5 minutes until warm. Remove from grill and spread each crust with 1 tsp. pesto sauce, 1/2 cup cheese, and 1/4 of the vegetables. Top each pizza with 1 tablespoon cheese. Return pizzas to grill and cook until crisp and cheese is melted. Cut each pizza into 6 portions and serve

Savory Quiche

Savory Quiche

Ingredients
1 9-inch unbaked pie shell
4 eggs
1 1/2 cups light cream or evaporated milk, undiluted
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups filling ingredients
SEE BELOW OR ADD YOUR OWN

Directions
Preheat oven to 400°F.
Partially bake pie shell on lowest rack in oven for 8 minutes. Remove from oven and reduce heat to 350° F.

Lightly beat eggs, then add cream, salt, pepper and desired seasonings. Spread filling ingredients in partially baked shell. Pour in egg mixture. Bake in 350°F oven for 35 to 40 minutes. Let stand 5 to 10 minutes before serving.

Quiche Lorraine:
6 slices crisp bacon, crumbled, 1 cup shredded Swiss cheese, 1/4 cup minced green onion, 1/4 cup each green and red pepper strips, 1/4 tsp each ground nutmeg and dry mustard.

Mushroom Quiche:
1 cup sliced mushrooms, sautéed, 1/2 cup shredded Cheddar cheese, 1/2 tsp dry basil.

Shrimp Quiche:
1 cup cooked shrimp or crabmeat, 3/4 cup shredded cheese, 1/4 cup chopped onion, 1/4 cup (50 mL) chopped green pepper, 1 tsp dry tarragon.

Other Suggestions:
Sautéed Onions, Spinach, Ham, Sun Dried Tomatoes, Black Olives, Crumbled Italian Sausage