Easy Fudge!

Nanci asked me to post this one, it is REALLY easy fudge!!

1 1/2 cups sugar
2/3 cup (5 fluid-ounce can)evaporated milk
2 Tablespoons butter or margarine
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

LINE 8-inch baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, HEAVY-DUTY sauce pan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.

STIR in marshmallows, chocolate chips, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Life from pan; remove foil and cut into pieces. (makes 49 pieces)

**For milk chocolate fudge: Substitute for 1 3/4 cups (11.5-ounce package) milk chocolate chips.
**For butterscotch fudge: Substitute for 1 2/3 cups butterscotch flavored chips!

Ritz Baked Chicken

Look at me...I'm on a roll :)

Ritz Baked Chicken

3/4 cup crushed Ritz crackers Sour Cream
3/4 cup grated cheese 1/2 cup melted butter
5 chicken breasts or margarine


Mix crackers and cheese together. Put half of mixture on bottom of 9x13 pan. Cover chicken with sour cream and place on crackers. Top with remaining cracker mixture. Drizzle melted butter on top. Bake at 350 for 45-60 minutes.

Meat pies

Meat Pies

Cook in 2 Tbsp water until tender: 1 large onion chopped and 3 diced carrots
Add 1 can vegetable soup
2 lb browned and seasoned hamburger
Roll out pie crust and fill with hamburger mixture
Brush top of crust with egg mixture of 1 egg and 3 Tbsp oil
Cook 425 degrees until meat mixture bubbles through holes (I cook it for the amount of time it says on the refrigerated pie crust)
Serve with brown gravy. Enjoy!!!!!

Pot pies, Meat pies.....

Ok...here are two of my favorite recipes. I'm kind of stingy with recipes, so I need to be better at sharing them. Sorry. K- here goes.

Hearty Chicken Pot Pie (Nanc-this is the one I made for you after Rylan was born)

1 can condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp olive oil
2 cups quartered medium mushrooms (of course I leave these out...so your chose)
1 med onion, chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9 inch pie) ***I actually use two pie crusts...one for the bottom and one on top***
2 1/2 cups chopped cooked chicken

makes 6 servings

Directions:

Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 min.

Preheat oven to 425 degrees. Heat oil in a large skillet over med heat. Add mushrooms and onion; saute' until softened, about 5 min. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to med-high; bring to a boil.

Put one piecrust on the bottom of baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a hole in the center of top piecrust.

Bake until filling is bubbly and crust is browned, about 20 minutes. Enjoy!!!!!

going public

Hey girls, I just put the blog to public so anyone can view it. If anyone wants to be able to add recipes or anything else the let me know and I will add them. I really want more reciepes or craft ideas if possible. If anyone wants me to change it back then let me know and I will do it.

Red, White, and Blueberry Pie...yum!

Ingredients:
1/2 package (15 oz) refrigerated pie crusts (1 crust, unless you are making 2 like I did then just double the recipe)
1 quart fresh strawberries, divided
4 squares (1 oz each) white chocolate for baking
1 package (8 oz) reduced-fat cream cheese, softened
3/4 cup cold milk
1 package (3.3 oz) white chocolate instant pudding and pie filling (I'm having a hard time finding white choc pudding that isn't sugar-free, so I've been using vanilla pudding mix, because I used the sugar-free one once and it tasted awful having that artificial sweetener aftertaste!)
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping (I always use the kind in the spray can, much easier)

Now here's how it goes:
Preheat oven to 425 degrees. Let pie crust stand at room temp. 15 min. Gently unfold and place crust into a pie plate, pressing dough into bottom and up sides. Prick bottom and sides using like a toothpick or something. Bake 10-12 min. or until golden brown. Cool Completely.

Rinse strawberries and pat dry on paper towels. Select about 8 strawberries for dipping; cut in halve through stem ends. Set aside. Slice remaining strawberries.

Beat cream cheese until smooth.

Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. (Honestly I didn't use a whisk, I just used a hand blender and it worked just fine...and easier too)

Melt white chocolate on the stove or in a microwavable bowl, until chocolate is melted and smooth. Don't let it burn! Dip strawberries halves in melted chocolate; place on a sheet of parchment paper , cut side down. Refrigerate 15 min. or until set.

Scrape remaining chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust.

Layer sliced strawberries over bottom of crust.

Spread cream cheese, milk, pudding mixture evenly over strawberries.

Arrange blueberries evenly over top of pie filling.

Spray whipped topping evenly around edge of pie.

Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve.

Cut and serve and enjoy! Oh so Yummy!!!!! (It was a huge hit at my in-laws 4th bbq)

Seriously...

So I am not posting a recipe, I just want to vent for a little bit. Or for a long time maybe... Right now it is 10:45pm. Braylee feel asleep in the truck and when we got home, around 9pm, she of course woke up. Yeah love that! So I spent the next 25 min rocking her while the dumb dog barked forever and would not quit. Finally I had had enough and let the dog in the house, got Braylee a drink and said, "you have to go to bed, goodnight, love you, we will play tomorrow". Left her in bed kind of crying. She didn't cry long, so I took that as a good sign and that maybe she fell asleep.......WRONG. She is still talking/whining in her crib as I write this. What the Crap? This girl is a night owl or something. I usually start bedtime around 8pm and lately she will not fall asleep until 10pm or later. It should not take 2 hours to get a child to bed, should it? I don't have this problem with naps. I put her in bed, she cries for 5 min. and is out. What is the deal at night? She is in there talking like it the middle of the day and she's not tired at all. You know I don't think I would mind if she would sleep in in the mornings, but of course that never happens. I just might be going crazy. Seriously people, what the crap? So come 10pm when she finally falls asleep, I should be going to bed.....but I never do because there is always something that needs to be done and then I end up going to bed late and that just compounds the problem because then I am so tired in the mornings. I feel like I am tired all of the time and can never catch up. Anyway, she may be asleep now...if I'm lucky. Sorry about all of the complaining. Hopefully I will have a recipe soon!!!

BBQ Meatloaf

Barbecue Meatloaf Recipe

This is another easy meatloaf recipe, and it's smothered in barbeque sauce for a taste that is simply irresistible.

Barbecue Meatloaf Ingredients

• 1/2 pound each ground beef, pork, and turkey
• 1 cup milk
• 1/4 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped onion
• 1/4 cup chopped mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 clove garlic, minced
• 3 slices white bread torn into very small pieces
• 1 large egg, beaten
• 1/2 cup barbecue sauce

Barbecue Meatloaf Recipe Directions

Preheat oven to 350 degrees. Mix all ingredients except barbeque sauce in a large bowl. Transfer mixture to a 5 x 9 inch ungreased meatloaf pan. Pour barbecue sauce over the tope of the meatloaf.

Bake meatloaf for 1 1/4 hours or until center is no longer pink. If using a meat thermometer, the internal temperature of the meatloaf should be 180 degrees.

Let meatloaf sit for 5 minutes before removing from pan to serve. You can serve with additional barbecue sauce if desired.

BBQ Cheddar Chicken Roll-Ups

Ok I changed the background. Hope no one minds!!!

1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup) (I actually chopped it, cuz I don't like that big of a chunk)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup Barbecue sauce
4 whole wheat tortillas (I actually made 6)
1 cup shredded cheddar cheese

Cook and stir veggies in large nonstick skillet on med-high heat 3 min. Add chicken: cook and stir 3-4 min or until no longer pink. Stir in bbq sauce: cook on med. heat 3 min. or until chicken is done, stirring occasionally. Spoon chicken mixture down centers of tortillas: top with cheese. Roll up. Enjoy!!

I just made this for the first time tonight and it was delicious! I made it with corn on the side.

whole wheat bread

Ingredients:
8 cups whole wheat flour2 packages Active Dry Yeast or Rapid Rise Yeast2 1/2 teaspoons salt1 1/2 cup milk1 1/2 cup water1/4 cup honey1/4 cup vegetable oil
Directions:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Makes two loaves

Peanut Butter Bars

1 spray(s) cooking spray
1 1/3 cup(s) all-purpose flour
1/3 cup(s) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/2 cup(s) quick cooking rolled oats, do not use instant
3/4 cup(s) reduced-fat peanut butter
3/4 cup(s) packed light brown sugar
1/2 cup(s) sugar, granulated
1/2 cup(s) light butter, from a stick, softened
2 large egg(s)
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk, Icing
3 tbsp reduced-fat peanut butter
1 1/2 tbsp light butter, from a stick
2/3 cup(s) powdered sugar
1 tbsp fat-free skim milk
Instructions
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.

Peach-Glazed Pork Chops.

1 can (8 1/2 ounces) peach slices, undrained
Hot water
1 package (6 ounces) Stove Top Stuffing Mix for Pork
1/4 cup (1/2 stick) butter or margarine, but into pieces
6 pork chops, 1/2 inch thick
1/3 cup peach or apricot preserves
1 tablespoon Dijon mustard

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture, contents of vegetable/seasoning packet and butter in large bowl until butter is melted. Stir in stuffing crumbs and peaches. Let stand 5 minutes.

Spoon stuffing into 13x9-inch baking pan. Arrange chops over stuffing. Mix preserves and mustard. Spoon over chops.

Bake at 375* for 40 minutes or until chops are cooked through.

Cheesy Chicken & Broccoli Macaroni

Another from the KRAFT COOK BOOK!

4 boneless skinless chicken breast halves (about 1 1/4 lbs), cut into chunks
1 can (13 3/4 oz.) chicken broth
1 package (7 oz) elbow macaroni, uncooked
3/4 pound (12 oz) Velveeta pasteurized process cheese spread, cut up
1 package (10 oz) frozen chopped broccoli, thawed

Spray large skillet with no stick cooking spray. Add chicken; cook and stir 2 minutes or until chicken is no longer pink.

Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8-10 minutes or until macaroni is tender.

Add process cheese spread and broccoli; stir until process cheese spread is melted.

Stove Top One-Dish Chicken Bake.

I got this one from the KRAFT, Make it Simple Recipe Collection. I LOVE this cook book!!


1 package (6 ounces) Stove Top Stuffing mix for Chicken
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1 1/4 lbs)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk


Mix: contents of vegetable/seasoning packet, stuffing crumbs, butter and 1 1/2 cups hot water; set aside.

Place: chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. top with stuffing.

Bake: at 375* for 35 minutes or until chicken is cooked through.

Simple Breakfast Casserole.

Ingredients:

1 pound bag frozen hash browns
Dozen eggs
2 Cups skim milk
12 oz. grated cheddar cheese
1 pound ground sausage, bacon or ham (cubed)
2 tsp. salt
1 tsp. pepper
Mustard.

Directions:

Cook sausage, bacon or ham until done. Coat 9 x 13 pan with cooking spray. Pour the frozen hash browns in the pan covering the bottom. Sprinkle cooked meat over the hash browns. Mix together eggs, milk, salt and pepper. Squirt in some mustard to taste. Pour egg mixture over the meat and hash browns. Top with grated cheese.

Refrigerate overnight. Bake at 350* for about 1 hour. serve hot!

Chicken Oriental Salad.

Put into Bowl:
Small (chopped) head of cabbage
2-4 Boiled chicken breasts (cut up or shredded)
3-4 Green onions (chopped)
2 pkgs. Chicken flavored Ramen Noodles (crushed)

Cook following in oven for 10 min. at 350*
2 Tbsp. Sesame seeds
1 pkg. Slivered almonds
(add to salad)

Dressing:
1/2 cup veggie oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 Ramen noodle chicken flavor packets

(mix together and apply to salad 1 hour before serving.)

Coconut Chicken.

Tami gave this to me years ago, and I totally love it. It is a family favorite... I don't know how healthy it is, but here it goes.....

1 cup Coconut
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Black pepper
1 1/2 Lbs chicken
1 egg
1/3 cup Butter melted

Mix coconut, flour, slat, pepper in a med. bowl. Dip chicken in egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.

Bake @ 400 for 25 minutes, or until chicken is browned

Pina Colada Dipping sauce.

4 oz pina colada mix (about 3/4 cup)
3 oz sour cream (you can use light)
3 oz drained, crushed pineapple.

Mix well and enjoy!

I really don't know how to work blogger, so if anyone else does then let me know so that we can all be able to use this. I also have an idea, let me know what you think ... If I have Randall make us a blog page then I can print out all the reciepes after we get a lot and make a book. It won't really cost anything, just to get it put together. And I think a lady in my ward has a book binder that we could borrow. But I know that blogger has a way of getting your blog printed out but it costs a lot of money. Let me know what you think. I know that he can give all of us total user access, which I don't know how to do that with blogger, I just might be the one with the issue!! One down side is that we can't make it all cute like you all have your blogs (which I don't know how to do so if one of you want to make it all cute PLEASE do) I know that I have been going on for quite some time so I will stop. See you later.

OK

Ok maybe I'm retarded, but I can't add anyone. What's up? And where's all the stuff to make it all cute? I'm confused!!

Hello

Hey girls, if you know anyone that wants in on this fun blog then invite them. We can share recipes, stories and fun times. If you want to add pictures of what you make feel free. I am excited to be able to add to my cookbooks from all of you. I will try and post a recipe a little later, its nap time...