Fantasy Fudge

This recipe has been around for years, and I've been making it for years.  It is pretty much no-fail and is creamy and delicious.  I only make it at Christmas time and I don't make it every year.  But I did this year to serve at a party, so I thought I would share the recipe:
Fantasy Fudge
1 1/2 cups butter
6 cups sugar
2 cans evaporated milk (you can substitute 1 of the cans of milk with 1 1/2 cups of cream.  It makes the fudge more, well, creamy)
4 cups semi-sweet chocolate chips
1 large (13 oz.) jar of marshmallow crème
1 Tablespoon vanilla
2 cups chopped nuts, optional

Lightly butter a 13 x 9 pan.  Mix sugar, butter, and milk in a large, heavy pan.  Bring to a full, rolling boil on medium high heat, stirring constantly.  Continue boiling until to softball stage.  Remove from heat and stir in chocolate chips, marshmallow crème and vanilla.  Pour into prepared pan and cool.  Cut into squares when completely cool. You can wrap the squares in plastic wrap or serve them in candy paper liners.

Sweet Glazed Salmon

I was served some sweet glazed salmon at a dinner we attended that was out of this world good.  So I went to the internet to find a similar recipe.  I tried this one.  It was good, really quite good, but not out of this world good.  I will keep looking.  But in the meantime, enjoy this one.  It was so easy.

Sweet Glazed Salmon
1 clove garlic, minced
1/4 soy sauce
1/2 lemon, juiced
1 Tablespoon honey
1 teaspoon olive oil
1 Tablespoon brown sugar
1/2 teaspoon sea salt
pepper
pinch of red pepper flakes

2-4 salmon filets
oil

In a zip lock bag, mix the garlic, soy sauce, lemon juice, honey, olive oil, brown sugar, salt, pepper, and pepper flakes.  Squeeze the bag to mix.  Add the filets, close the bag and turn and squeeze to cover filets.  Marinate in the fridge for about an hour.  Take out the filets, reserving the marinade.  Heat some oil in a pan over medium heat.  Put the salmon in the skillet and pour the reserved marinade over.  Put a lid on the skillet.  Let cook until salmon is browned.  Turn over and cook on other side until the salmon flakes with a fork.  Occasionally spoon the marinade over the cooking salmon.  It takes about 2-3 minutes on each side.  Sprinkle with sea salt and serve with lemon.

Donair

In September, Ken and I traveled to Prince Edward Island.  In many restaurants and on billboards, we kept seeing the word "Donair."  So I asked the lady at the front desk of our hotel what it was.  She explained that it is a local to Nova Scotia dish that is very popular there.  It is meat prepared a very special and unusual way, with onion, tomato in a pita with a sweet donair sauce drizzled over the top.  Being who I am, I had to order it and try it.  It was delicious!  But I just couldn't figure out the meat.  What is that?  When I got home, I googled recipes and found that the meat is ground meat, usually beef, spiced and compressed, baked, chilled and cut into thin slices, then fried or otherwise reheated.  Ah!  No wonder it was so tender and delicious. It tastes like little tender pieces of steak. Donair is really not hard to make and it is really good.

Our first taste of donair on Prince Edward Island

We later went back to that same restaurant and I ordered the donair pizza.  Man, was that good!!!

The meat has been spiced, compressed, baked, chilled, and sliced into thin squares.

Donair
Preheat the oven to 350

In a small bowl, mix together the following spices:
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon flour
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Put 1 lb. ground beef in a steel mixing bowl.  With your hands, mix in the spice mixture.  Pick the meat up and throw it down with force about 20 times, kneading it after each throw.  This will help the meat hold together when you slice it and really compress it.
Form the meat into a loaf, and place on a broiler pan.  Bake for 1 hour 15 minutes in the oven, turning the loaf over about half way through.  This will ensure even cooking.  Allow the meat to chill before slicing and reheating.  .  When chilled, slice the meat into small, thin squares.  Heat a skillet and fry the little meat pieces in oil until browned. 
To make the donair sauce mix together:
1 can evaporated milk
3/4 cup sugar
2 teaspoons garlic powder
Gradually whisk in:
4 teaspoons white vinegar, one teaspoon at a time, until thickened to your desired consistency.

Put the meat on wraps or pita bread.  Top with plenty of  chopped onion and chopped tomatoes.  Drizzle with the sauce.

This is how they make it, but we found the raw onion to be a bit overpowering.  So the next time I tried it, I fried the onion with the meat squares.  We liked that much better.  Next I want to try the pizza.

Flourless Gluten-Free Peanut Butter Chocolate Chip

Turned off already, aren't you?  Flourless?  Gluten-free?  But these are really good.  We have a couple of girls in our young women group who have to eat gluten-free because they have celiac disease.  It is always a challenge to provide treats for them.  I was asked to provide a gluten free option for our young women in excellence night.  I remembered that clear back when I was in college my roommate got so excited about a recipe she found for flourless cookies.  She just was thrilled about it and talked like it was a miracle or something.  We made them and they were good.  Now, fast forward 40 years.  Flourless . . . hmmm . . . that would be gluten-free.  I've long since lost that college recipe, but I googled flourless cookie recipes and was amazed at the many options.  Remembering that the one we tried in college had peanut butter, I opted for the Peanut Butter chocolate chip one.  They were so easy! They could be made in the time it has taken me to type this ridiculously long explanation.  So, even if you don't need  gluten-free, you may want to try these.  They really are good.

Flourless Gluten-Free Peanut Butter Chocolate Chip Cookies
1 large egg
1/2 cup of well packed brown sugar
1 teaspoon soda
1 cup peanut butter
1 cup dark chocolate chips

Heat oven to 350
Line baking sheets with parchment or sil pat
In a bowl, beat the egg, then add the brown sugar and baking soda.  Whisk together until well mixed.  Switch to a wooden or other sturdy spoon and stir in the peanut butter.  Mix until smooth.  Mix in the chocolate chips.  Drop by small spoonfuls on the baking sheet.  Wet your hand and lightly press each cookie down.  Bake 10 minutes.  Remove from oven and let sit on the baking pan for a few minutes before moving to a cooling rack.

Aebelskivers

A Hinton family tradition that comes from my Scandinavian ancestry is aebelskivers.  We make them every New Years morning for breakfast.  For their wedding showers, we gave each of our daughters an aebelskiver pan so they could continue the tradition. 

And they have.  In each of our homes on New Years Day, we know that we are all making and eating these delicious little pancake balls.

I know it wasn't the original recipe (duh!) but I have taken to using Bisquick. It's easier.  My daughters make them from scratch.

Aebelskivers
4 eggs, separated
3 cups Bisquick
2 cups water
4 Tablespoons melted butter
Butter for frying
Applesauce
Powdered sugar for garnish
In a medium bowl, beat egg yolks until pale.  Stir in Bisquick, water and 4 Tablespoons melted butter until blended.  I another medium bowl, beat egg whites until stiff, but not dry.  Fold whites into Bisquick mixture.  Generously butter each aebelskiver cup (in recent years I have used cooking spray instead)  Heat.  Fill each cup 3/4 full with batter.  (You can add a little bit of applesauce or even blueberries in each one at this point, or you can just make them plain)  When set around the edge (about 1 1/2 minutes), turn the ball over with a fork (or my mom always used a knitting needle.)  Continue to cook and turn until lightly browned on all sides and done in the middle.  Roll gently in powdered sugar.  Serve with syrup of choice and applesauce, if desired.

Split Pea and Ham Soup

Sometimes, not real often, but sometimes, I get a craving for Split Pea and Ham Soup.  When that happens, I make this recipe- one I've had for many, many years.  It just hits the spot- especially if served with a grilled cheese sandwich.

Split Pea and Ham Soup
2 1/2 cups green split peas
1 meaty ham bone OR 1 ham steak cut up in chunks
 1 large onion, sliced
1 heaping tsp. salt
1/2 teaspoon pepper
1/4 teaspoon marjoram
2 large stalks celery, diced
2-3 carrots, peeled and diced

Put the peas in a colander and rinse them.  Combine in a pot (or slow cooker) with 2 quarts water, ham bone, onion, salt, pepper. and marjoram.  Bring to boiling.  Cover.  Simmer for about 1-2 hours until peas soften.  Remove bone, let cool and cut off meat.  Discard the bone.  Return the meat to the soup and add the celery and carrots.  Cook slowly for another hour or so.  Mash the soup with a potato masher, if desired.

Garlic Shrimp Pasta

Kristen made this recipe for me when I visited her in Wisconsin.  It is delicious, easy, and low calorie!
Skinny Garlic Shrimp Pasta
8 oz angel hair pasta
4 cups fresh baby spinach
1 1/2 cups halved cherry tomatoes
1 Tablespoon olive oil
1 onion, finely chopped
1 1/2 lb. fresh medium shrimp, peeled, deveined, and tails removed
3 cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
3/4 cup chicken broth
Salt and pepper
3 T. chopped fresh parsley
2 T. butter

Cook pasta in plenty of salty as the sea water.  Drain;  Return to pan and stir in spinach, tomatoes and 2 tsp. of the oil.  Cover to keep warm.

While pasta is cooking, heat remaining oil in skillet.  Add onion and cook and stir until soft.  Add shrimp, garlic, and pepper flakes.  Cook and stir for 2 minutes.  Stir in chicken broth and add salt and pepper.  Cook until shrimp are pink- about two minutes.  Remove from heat and stir in parsley and butter.  Stir until butter is melted.  Add shrimp mixture to pasta mixture.  Toss and serve.

Original Source:  Betty Crocker

Monkey Bread with Caramel Topping

Ingredients:

16 frozen bread dough rolls

1/4 cup white sugar

1 TBSP cinnamon

1/4 cup butter

1/2 cup corn syrup

3/4 cup brown sugar

Thaw dough rolls in fridge in a sealed gallon-size plastic bag. Once thawed, cut each roll into fourths. Dry the plastic bag then add the white sugar and cinnamon, toss to mix. Add the cut up dough and toss to coat each piece. Place dough pieces evenly in the bottom of a Bundt pan. Cover and let it rise for 30 minutes. I warm my oven to 160 degrees then turn it off and put the pan in. 

20 minutes into the rise, melt the butter in a heavy bottomed small saucepan, add the brown sugar and corn syrup and stir until combined. Bring to a boil while stirring. Once you reach a boil take it off the heat and continue to stir for a minute. Let it rest for a couple minutes to cool before you pour 1/2 of it over the top of the rising bread dough.

Remove the cover and put back in the oven. Turn the oven on to heat to 350. Set the timer for 25 minutes. The dough will continue to rise as it heats up. Check the bread with about 5 minutes left. When it starts browning on top it is done. My oven is hot and cooked a bit faster.

Remove from oven and invert onto a plate slightly larger than the pan. Drizzle the rest of the syrup over the top. It may need to be warmed up a little to get to a drizzle state.

I combined a couple of different monkey bread recipes to make it exactly what I want. Enjoy!

Unbelievably Delicious Buttermilk Scones with Raspberries and White Chocolate

Buttermilk Scones with Raspberries and White Chocolate

Mix together with your hands or a pastry blender:

1 1/2 cups butter

2 cups brown sugar

6 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

When well blended, Add:

1 beaten egg

1 cup buttermilk

Blend well.  Then add:

1 pint raspberries, fresh or frozen

1 package white chocolate chips (about 2 cups)

Gently mix in.  Form into balls and put on a baking sheet lined with parchment or sil pat.  These can be made ping pong ball size to tennis ball size. OR you can form the dough into rounds between pieces of waxed paper.  Roll out to 2-3 inches thick.  Cut the dough into wedges with a pizza cutter.  These wedges are the traditional way of making scones.   Adjust baking time according to size.  For large, bake about 35 minutes at 325.   

Glaze:  Cream and powdered sugar mixed together to make a glaze.  Glaze each scone and store in airtight container.

Variations:  Instead of the raspberries and white chocolate chips, you can add:
Chocolate chips
Pecans
Macademia nuts
Dried cranberries and nuts

Really, whatever you would like.

The Best Chocolate Chip Cookies in the World

I work with the young women in our church.  One of my 15-year-olds claimed she had the best chocolate chip cookie recipe in the world.  Well, when someone says that you have to try it.  So I did.  I think she may be right!

The Best Chocolate Chip Cookies

Kelly and Katelin Nordfelt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups chocolate chips

1 cup chopped walnuts (optional)

Preheat oven.0 to 350.  Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla.  Dissolve the baking soda in hot water.  Add to the batter along with the salt.  Stir in the flour, chocolate chips, and nuts.  Drop by large spoonfuls onto ungreased pans.  Bake for about 10 minutes, or until edges are nicely browned.

Rainbow Vegetable Burritos

When I was visiting Kristen in Wisconsin, we tried a lot of healthy recipes.  This one was just delicious.  We actually combined two different recipes: one she got from a friend, and one from the Internet.

Rainbow Vegetable Burritos
2 whole sweet potatoes, peeled and cubed
1-2 Jalapenos, diced
1 red pepper, diced
1 red onion, diced
1 box mushrooms, sliced
Squash, zucchini or yellow, diced
1 Tablespoon olive oil
Salt and pepper
1 tsp. oregano
1 can black beans, drained and rinsed and heated, if desired
Cooked rice, optional
1 bunch fresh cilantro, chopped
fresh lime juice
Grated cheese, optional
Sour Cream, optional
Tomatoes, diced
1 package burrito-size whole wheat tortillas
Chop all the vegetables and saute in a large skillet until soft.  Roll with a small portion of black beans and rice (if using) in the tortillas.  Add lime juice and other toppings of choice.   So delicious and healthy!  Top with cilantro.

Lemon Blueberry Pancakes with Buttermilk Syrup

Ken was looking through a magazine and found this recipe for Lemon Blueberry Pancakes.  While visiting Kristen in Wisconsin, we gave them a try.  They were delicious!

Lemon Blueberry Pancakes
1 1/2 cups plus 1 Tablespoon flour (we used part white and part wheat, but the recipe called for white)
3 Tablespoons sugar
1 heaping Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk
1 lemon, zested and juiced (add more juice if the lemon isn't very juicy)
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla
1 large egg
1 cup blueberries
Syrup (Recipe below)

Heat your grill.  In a bowl mix together the milk, lemon, and zest.  Let this mixture sit while you mix together all the dry ingredients in a separate bowl.  After about five minutes, add the egg and vanilla to the wet mixture and mix well.  Pour wet into dry mixture and combine.  Then stir in the butter.  Add more milk if the mixture is too thick.  Gently stir in the blueberries.  Butter the hot skillet and cook the pancakes.  Serve hot with buttermilk syrup.

They turned out even better when I made them at home a few weeks later.

Buttermilk Syrup
3/4 cup buttermilk (can add lemon juice to milk to make buttermilk)
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
3/4 teaspoon baking soda.
In a large saucepan, combine the buttermilk, sugar, and butter.  Bring to a boil and boil one minute.  Remove from heat and stir in the vanilla and baking soda.

Asian-Style Fried Rice and Beans

A friend shared this recipe with me and we all enjoy it!

★★★★★

Warm meal

Prep 20 mins ∙ Makes 4 ∙ Source Recipe.com

Ingredients

• 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
• 1 tablespoon vegetable oil
• 2 medium carrots, thinly biased-sliced
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger*
• 2 cups cooked brown rice**
• 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 cup frozen peas, thawed
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup snipped fresh cilantro
• 1 lime, halved
• Fresh cilantro leaves

Directions

1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.

Notes

*Tip:
Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.

Nutritional Info

Per Serving: cal. (kcal) 350, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 65, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 10, sugar (g) 15, pro. (g) 11, vit. A (IU) 5879.42, vit. C (mg) 43.7, Thiamin (mg) 0.3, Riboflavin (mg) 0.14, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.84, Folate (µg) 112.89, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 711, Potassium (mg) 479, calcium (mg) 80.77, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Caramel Frosting

I made chocolate cupcakes yesterday and found an amazing caramel frosting to put in the cupcakes and frost the tops. I also attempted to make caramel lace but ended up with pearl sugar instead that I sprinkled on top.

Ingredients:

1/2 cup salted butter

1 cup brown sugar

1/4 cup milk

2 cups powdered sugar

Directions:

Melt butter in small saucepan.

Add the brown sugar and stir until combined. Bring it to a boil and boil for 2 minutes stirring constantly.

Add the milk and stir. Bring it back to a boil and immediately turn off the heat and take the pan off the burner. Stir until bubbling completely stops and leave pan and caramel to cool.

Once it is cool, transfer it to a mixing bowl and slowly add the powdered sugar, mixing well. Put it in a piping bag or container and decorate your cupcakes or just spread the frosting. Enjoy!

Original source: geniuskitchen.com

Burritos Mexicano

When we were in Wisconsin visiting Kristen last summer, she took us to her favorite Mexican restaurant.  She suggested the Burrito Mexicano.  She said she ordered it the first time she went there and has never ordered anything else there as it was so good.  Loving it so much, she analyzed the taste and went home and tried to make it herself.  After trying several different recipes, she finally found one that tasted similar.  She shared it with me.  It is absolutely delicious and bonus, it is fast and easy!

Burritos Mexicano

2-3 chicken breasts, cut up

1 large green pepper, diced

1 large onion, diced

2 tomatoes, diced

Salt and pepper

In a large skillet, saute the chicken, pepper, and onion in oil.  After vegetables are softened, add tomatoes and cook for another minute.  Add salt and pepper.  Set aside while you make the sauce.

Sauce

1 1/4 lb. white American cheese (Land o Lakes Brand -block) cut into 1 inch cubes (I actually couldn't find this, so I bought a lb package of white American cheese slices)

2/3 cup whole milk

1/2 cup cold water

1 small can diced green chilis

Pickled Jalapeno peppers from a jar, to taste.  I used about 5 of them, chopped

A little bit of Jalapeno pickle juice

In a large microwave-safe bowl, stir together the cheese, milk, and water.  Microwave for about 5 minutes.  Stop the microwave and stir frequently.  It will come together into a runny, delicious sauce.

Remove from the microwave and add the green chilis, jalapenos and juice.  Stir and taste, correcting seasoning as desired.  

1 dozen flour tortillas
Fill each tortilla with about 1/12 of the chicken mixture and a little of the cheese sauce.  Roll up burrito style and put in a 9 x 13 pan.  Pour the remaining sauce over the top, working it down into the burritos.  Bake at 350 until hot and bubbly.
Serve with chopped, fresh tomatoes on top, if desired.

Aunt Nedra's Fudge Sauce

My dear Aunt Nedra is an amazing cook. 

My sisters and I with Aunt Nedra (minus Joan)

My sisters and I visited her last fall.  She made a delicious lunch for us, including cream puffs with fudge sauce over the top.  I took a picture of the recipe, but as you can see, the picture didn't include the amounts.  I emailed her and got the amounts.  It is easy and delicious over cream puffs or ice cream.

Fudge Sauce

3 1/2 c. powdered sugar

1/2 lb butter

1/4 c. cocoa

1/8 tsp salt

1/2 c. milk

Put together over medium-high heat and stir till smooth. Bring to a boil. Let it boil for a 

minute Serve. It will go grainy if cooled. To reuse,this sauce, add some milk, reheat and stir.

Power Muffins

I made these for my kids and they disappeared pretty fast--I've made 2 batches in less than a week. They have fruits and veggies in them as well as whole wheat--healthy and yummy!

Ingredients:

1 cup whole wheat flour (I sifted mine because I grind my own wheat)

1 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 cup sugar

4 Tbsp butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup brocolli florets, steamed

1 small zucchini, halved and chopped in 2 inch chunks, steamed with broccoli

1 1/2 medium carrot

1/2 medium Apple

1 medium banana

2 Tbsp apple juice

1/4 cup Applesauce, unsweetened

1/4 cup plain yogurt

Directions:

1. Preheat oven to 350 degrees

2. In a medium sized bowl, mix together flours, baking soda, salt, nutmeg and cinnamon (dry ingredients). Set aside.

3. In a mixer or a large bowl, mix the sugar, eggs, butter and vanilla (wet ingredients). Beat well and set aside. 

4. Shred carrots. If you don't want shreds in your muffin then combine your carrots with the rest of the fruits and veggies in the food processor in the next step.

5. In a food processor or Blend Tec blender mix up steamed broccoli, steamed zucchini, Apple, banana, apple juice, and applesauce. 

6. Combine fruit and veggie purée, carrots (if you want the shreds), and yogurt into the wet ingredient mix and beat until well mixed.

7. Finally, add the dry ingredients to the wet ingredients and stir just until incorporated.

8. Spray muffin pan with cooking spray unless yours does not need it--mine are silicone and do not need it.

9. Scoop the mixture into the holes. Fill each spot about 3/4 full.

10. For mini muffins bake in a 350 degree oven for 13-18 minutes. My oven is hot and only took 13 minutes.

11. For regular size muffins bake in a 375 degree oven for 20-25 minutes.

12. Bake until tops are slightly brown and a toothpick comes out clean or the bounce back when touched lightly. 

The original source for these muffins came from superhealthykids.com.

Ham and Ham Sauce

I got this recipe many years ago from my sister who got it from her mother-in-law, who is a wonderful cook- in her 90s and still going strong.  It is our Easter tradition to have this ham and sauce with Funeral potatoes, asparagus, rolls, and strawberry pie for our Easter feast.  We have it for Christmas sometimes, too. 

I

Glazed Ham

Large bone-in ham, spiral cut is good

Glaze:

1/2 cup vinegar

2 cups orange juice

1 cup brown sugar

1 teaspoon dry mustard

1 teaspoon ginger

Mix the glaze ingredients together and pour over the ham.  Bake at 300 for about three hours in a roaster oven or large covered pot(enameled cast iron pot.)  Baste with the glaze while roasting.  Don't turn the heat higher as the glaze may burn!  (Voice of experience!)   Serve with Grandma Stratford's Ham Sauce.

Grandma Stratford's Ham Sauce

Beat 1 egg.  Put it in a 2 quart saucepan.  Add:

5 T. water

5 T. vinegar

1/4 cup sugar

1 T. flour

1 T. dry mustard

pinch of celery seed

1/4 teaspoon each of salt and pepper

Cook on medium heat until thickened.  Cover and cool completely.  

Whip 1/2 cup whipping cream.  Fold it into the above mixture.  Serve with the ham.  

Butternut Squash Mac-n-Cheese

My kids loved this but still don't know they were eating squash instead of cheese.

Ingredients:

• 1 lb. sea shell noodles, uncooked
• 3-4 cups cubed butternut squash, peeled and de-seeded
• 2 tablespoons butter
• ½ cup vegetable broth
• ¾ cup milk
• 1 and ¼ cup cheese, I used medium cheddar
• Salt and pepper
• 1 teaspoon paprika
• Optional: fresh parsley

Directions:

1. Cook macaroni according to package directions. Drain and set aside.
2. Heat the butter in a skillet over medium low heat.
3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
4. Boil the squash until completely tender and then drain. OR if you have a pressure cooker cook on low pressure for 5 minutes with the vegetable broth, using quick release. Then place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
5. Pulse until smooth.
6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
7. Add more salt and pepper to taste.
8. Serve with parsley if desired.

Snickers Cake

Years ago, my sister in law, Ada, made a Snickers Cake.  It was really good.  At that time, I made a note in this blog as a recipe to post sometime, but I never got the recipe.  So recently I looked for the recipe online.  I found there are many different versions of Snickers Cake on the Internet.  I tried this one.
This cake is very moist.  I think I would reduce the amount of caramel sauce so it's not quite so moist.

Snickers Cake
1 box devils food cake mix, made according to the directions on package
1 can sweetened condensed milk
1 1/2 cups hot caramel sauce (1 jar smuckers or my homemade recipe)
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in 9 x 13 pan as directed
While baking, mix condensed milk and caramel topping until well bleneded.  When the cake is done and while it is still hot, poke holes in it with a fork or straw.  Pour milk mixture over the cake.  Allow to cool completely.  Sprinkle chocolate chips over the cake.
In a chilled bow, whip together the cream, sugar and vanilla.  Whip on high spead for 1 -2 minutes.  Stir in the chopped snickers.  Spread over the cake.  Sprinklke chopped peanuts on top.  Drizzle caramel and Chocoalte sauce on top.  Chill

Just a pinch recipes

I since have talked to Ada and found that this is not the recipe she used.  She shared with me the one she did use.  So, I guess the experimenting will have to continue!  Tough job, but somebody's got to do it.

Copycat Outback Bread

My new favorite bread recipe!
I have loved the bread at outback, and this copycat recipe tastes a lot like it.  It is really delicious, especially as toast. Michelle gave me the recipe, and said I could post it.  Thanks, Michelle!

Molasses Bread
2 1/2 cups warm water
1 1/2 Tablespoons instant yeast
2 Tablespoons cocoa powder
1/3 cup and 1 Tablespoons molasses
2 Tablespoons oil
1/3 cup honey
2 tsps. salt
3 T. dough enhancer (optional)
3 cups whole wheat flour
3-4 cups white bread flour
2-3 Tablespoons butter, melted
Oats for sprinkling, if desired

Fit the electric mixer with a dough hook.  Add the water, yeast, molasses, cocoa, oil, honey, salt, dough enhancer, and 2 cups whole wheat flour.  Mix well.
Then add, the other cup of whole wheat flour/  Star add the white flour gradually until the dough pulls away from the sides of the bowl.  Knead for 5-7 minutes.  The dough should be soft and slightly tacky.
Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled 1 -2 hours.  Punch down the dough and divide into three equal pieces.  Form into tight oval loaves and place on parchment-lines baking sheets, two loaves per sheet.  Cover with greased plastic wrap or a light towel and let rise until puffy and doubled.  Right before baking, using a very sharp knife, slash the bread with three deep slashes (this is for show and is optional)
Preheat oven 375.  Bake for 25 minutes.  Remove from oven and brush with the melted butter and you can sprinkle on oats, if desired.

Chicken Tortilla Soup

Soup Season! My favorite season of the year. This is a very delicious version of Chicken Tortilla Soup
2 T. butter
1/2 cup chopped bell peppers
1 cup chopped onion
1 tsp. cumin
1 1/2 quarts chicken broth or stock (or I like to do 1 quart stock and 2 cups chicken broth made with BTB)
1 3/4 cup chunky sala
1 cup frozen petite white corn
1 can black beans,drained
3 chicken breasts, cooked and shredded OR 1 whole rotisserie chicken deboned and shredded OR two or three cans chicken breast
Tortilla strips or chips
Garnishes for topping the soup: Cilantro, sour cream, avocado, lime juice 
Melt butter in large sauce pan. Add green pepper, onion, and cumin. Saute' until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for a few minutes. Add chicken. Heat through. Ladel into bowls and top with tortilla strips. Add garnishes of your choice. The lime juice is delicious.