Snicker's fudge

FIRST LAYER

1 cup milk chocolate chips
¼ cup creamy peanut butter

SECOND LAYER
4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

THIRD LAYER
14-oz. bag caramels, unwrapped
¼ cup evaporated milk

FOURTH LAYER
1 cup milk chocolate chips
¼ cup creamy peanut butter

Directions:

Spray a 9x13" glass pan with cooking spray and set aside. 

FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer. 

SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the
sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.
Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.
Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the
freezer and spread evenly. Place back in freezer. 

THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over
medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer. 

FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top. 

Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them

Crockpot Chicken Tortilla Soup

 Introduction
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.
Minutes to Prepare: 30
Minutes to Cook: 240
Number of Servings: 8


Ingredients

1 pound frozen chicken (shred near end of cooking time)  1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped  1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings.

Yummy Corn Pudding

1/2 c. butter
1/4 teas. onion powder
1/2 c. flour
1/2 teas. salt
1/2 teas. pepper
4 c. milk
6 eggs slightly beaten
2 c. cheddar cheese
2 (12 oz.) bags frozen corn, thawed, drained
     Heat oven to 350 degrees. In large saucepan, melt 1/2 c. butter. Stir in flour, salt, pepper, onion powder until well blended. Stir in milk, stir constantly until thickened. Gradually add in cheese, eggs. Stir in corn. Pour into greased 2 quart baking dish. Melt remaining butter and toss in breadcrumbs. Bake uncovered. 55-60 min. our until knife inserted into center comes out clean. Let sit 5-10 min before serving.

Mimi’s Cafe Carrot Raisin Nut Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar (I used dark brown sugar)
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained (I just diced up some canned tidbits)
1/2 cup raisins
1 cup finely shredded carrots Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans (I did the 9 inch sq pan). Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes

Salted Fudge brownies

Ingredients:
3/4 cup unsalted butter
2 oz. unsweetened chocolate, finely chopped
1 cup semisweet chocolate chips
1/4 cup baking cocoa
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt

Directions:
1) Preheat oven to 350 degrees.
2) Melt the butter, chocolate and chocolate chips in a large saucepan over very low heat, stirring occasionally. Remove from the heat.
3) Whisk in the baking cocoa, sugar, eggs and vanilla in the order listed. Whisk in the flour one-third at a time.
4) Pour into a buttered 9X9-inch baking pan, smoothing the surface.
5) Sprinkle the sea salt evenly over the top and swirl with a knife into the batter.
6) Bake for 30 to 35 minutes or until the edges pull away from the sides of the pan and a wooden pick inserted into the center comes out with a little batter.
7) Cool in the pan at room temperature for 1 to 2 hours or until firm.

Tortellini Spinach Salad

INGREDIENTS:
Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or diced fresh tomatoes
1/2 cup crumbled feta cheese
¼ cup diced red onion(opt)
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
DIRECTIONS:
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Angel Hair Pasta Salad

INGREDIENTS:
1 pound angel hair pasta
1/2 cup olive oil
5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse salt
DIRECTIONS:
Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don’t burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.

Sweet and Sour Meatballs

Serves 4-6
1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking – big time grody-ness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)
*Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

Recipe Source: adapted from Lion House Recipes

Jessica's Reception Salad

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*
*Serves 6-8
INGREDIENTS:
Dressing:
1 cup canola oil
1/2 - 2/3 c. yoshida sauce
1/4 cup rice vinegar, and 1/4 cup cider vinegar. Or scant 1/2 c. white vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz) or 1/2 baby spinach and 1/2 romaine lettuce
6 oz. c raisins
2 (11 oz.) cans mandarin oranges, drained, or fresh pineapple and mango
1 (8 oz.) can water chestnuts, drained and slivered
1/4 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS:
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix all of the dressing with the cooked pasta in a large ziplock bag and marinate over night. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss.  Serve immediately.

Lipton chicken

1 pkg. onion soup mix 1/4 c. Olive oil 1/2 teas. Garlic powder 4 uncooked chicken breast halves Preheat oven to 450 degrees. Combine all ingredients in 1 gallon ziplock bad. Seal. Shake until chicken is evenly coated. Arrange evenly in ungraded baking pan. Bake uncovered 45 minutes or until juice runs clear. (Amazing served over a green salad.)Apple 8GB Black 4th Generation iPod Touch - MC540LL/A

Noodles and Farina (Hungarian Grandmother's recipe)

1 pkg. Fideo cut spaghetti
1/3 c. uncooked farina (cream of wheat)
1/3 c. shortening or lard
salt, pepper, onion powder to taste
Cook noodles in boiling salt water, drain but do not rinse. In large frying pan cook farina in oil or shortening over moderate heat until a nice brown color. Add, noodles and seasoning to oil and farina. Toss to coat and rewarm if needed. serve.
Option:
*add 1/4 c. finely chopped onion to shortening and sauté until nicely browned with the farina

Joan's Best Buttermilk Pancakes

2 c. buttermilk
3 eggs
1/4 c. sugar
1/3 c. vegetable oil
2 c. flour
1/4 teas. salt
1/2 teas. baking soda
1 Tbsp. baking powder
Combine dry ingredients. Beat eggs in separate bowl, beat in buttermilk. Add dry ingr. until smooth. Cook in greased griddle.

Blueberry Scones

10 Tbsp. frozen unsalted butter
1 1/2 c. blueberries (or raspberries, blackberries)
1/2 c. whole milk
1/2 c. sour cream
2 c. flour, plus extra for the work surface
1/2 c. sugar, plus extra for sprinkling
2 teas. baking powder
1/2 teas. salt
1/4 teas. baking soda
1 teas. lemon zest (fresh is best)
*Please don't be afraid of this recipe! It is easier than is sounds!
Preheat oven to 425 degr. Place rack in middle position of oven.
Grate 8 tbsp. frozen butter into medium size bowl and return to freezer. Place blueberries into freezer until needed.  Whisk milk and sour cream together and return to fridge.
Whisk dry ingr. in large bowl. Add frozen grated butter and toss with your fingers until evenly coated. Add milk mixture to flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer the dough to a liberally floured work surface. Dust the surface with flour. With floured hand, knead dough 6-8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
Roll out dough into 12 in. square. Fold into 3rds like you were folding a business letter using a scrapper to release dough from surface. Lift short ends and fold into thirds to form a 4 in. square. Cover with cloth and let rest in freezer for 5 min.
Transfer dough to floured surface and roll into 12 in. square. Sprinkle blueberries onto surface and press into dough. Roll dough jelly roll  style. Lay log seam side down and with your hands, press log flat, to 4 in. wide. You will have a 4 in. by 12 in. rectangle. Cut into 4 squares. Then cut diagonally each square to make 8 triangles. (you may add an additional diagonal cut to X the square, thus 16 triangles.) Brush tops with remaining butter, (melted), sprinkle with sugar.
 Transfer to parchment cover baking sheet. Bake 18-25 min. until golden brown.