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!
Monday, December 14, 2009
Monday, September 28, 2009
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.
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.
Sunday, September 27, 2009
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!!!!!
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!!!!!
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!!!!!
Monday, August 24, 2009
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.
Sunday, July 5, 2009
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)
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)
Saturday, June 20, 2009
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!!!
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