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.