1 large (7 oz) milk chocolate candy bar with or without almonds 16 large marshmallows or 1-1/2 cups mini marshmallows 1/2 cup milk 1 (8 oz) container cool whip 1 graham cracker or chocolate crumb crust (9 inch)
1. In a heavy saucepan place the candy bar, marshmallows and milk. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
2. Remove from heat and let cool.
3. Fold in cool whip until well blended.
4. Pour into crust.
5. Refrigerate for at least 3 hours or until set up.
5 potatoes, cut in cubes, skins on (I used red potatoes) 2 oz. cream cheese, softened 1 tsp. garlic salt 1/4 cup sour cream 1/4 cup milk (I used half and half) salt and pepper
1. Spray crockpot with nonstick cooking spray. Add potatoes, garlic salt, and cream cheese. Stir to coat all potatoes.
2. Cook on low for about 7 hours or until potatoes are tender.
3. Using a hand mixer or potato masher, mash potatoes. Blend in milk and sour cream. Stir all together until creamy. Add salt and pepper to taste.
1. In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar.
2. Combine dry ingredients separately and them stir into pumpkin mixture just until combined.
3. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup if desired.
Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBS cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 TBS fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
1. Mix sugars, cornstarch, cinnamon and nutmeg well.
2. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly.
3. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
1-¾ cup flour 2 TBS brown sugar 1 TBS baking powder 1/8 tsp. salt (1) 3 ounce cream cheese (room temperature) 2 eggs (separated) 1-½ cups milk 2 TBS vegetable oil 1 tsp. vanilla extract 1. Mix the cream cheese and 2 egg yolks together until smooth; stir in milk, vanilla extract and vegetable oil.
2. Add dry ingredients and stir just until combined, it will be a little lumpy.
3. Beat 2 egg whites until stiff peaks form and then fold them gently into the batter, leaving lots of fluffs of egg white (don't over mix). Cook in waffle iron.
2 cups brown sugar
2 Sticks butter or margarine (1 cup)
1-3/4 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 box crisp rice cereal (rice Krispies) (19 oz)
1. In large saucepan, over medium heat mix brown sugar, butter, and corn syrup. Stir together and bring to a boil and boil together for 3 minutes. Remove from the heat.
2. Add sweetened condensed milk and stir to incorporate. Put back on the heat and bring to a boil. Stir it constantly. Let boil together an additional 3 minutes.
3. Pour carmel mixture over rice krispies that have been poured in a large bowl. Stir well until all cereal is coated.
4. Pour onto a greased cookie sheet (15 x 10) and press down. Let cool. Cut into bars or use cookie cutters to cut shapes.
You can add broccoli and cauliflower also if desired
1/4 cup margarine or butter
1/4 cup flour
2 cups milk
2 cups grated sharp chedder cheese
1 cup ham cubes or bacon cooked and crumbled
1. Combine the water and vegetables together in a pot and bring to a boil. Simmer for 10 minutes or more together until vegetables are tender. Keep warm.
2. In another pan, make a white sauce by melting butter in saucepan then adding flour. Whisk together. Let simmer for a minute or two.
3. Add milk and stir until slightly thickened. Add cheese and stir until melted. Then add ham and undrained vegetables. Heat together but do not let boil.
1/2 package of chocolate chips 1/4 can evaporated milk 10 pretty good sized pinches of flour
Put the evaporated milk in a saucepan and bring to a boil. Slowly pour in the chocolate chips. Make sure that you stir continuously. It will burn very quickly. Add the flour and stir some more.
The only thing that i have ever had this recipe with is German Chocolate Cake Cupcakes.
1 cup or 1 can (14 oz.) sweetened condensed milk (I used the whole can)
1 recipe whipped cream (recipe below) or use cool whip
4 TBS grated lime peel ( 3 limes), optional
1. Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice.
2. Pour 1 heaping tablespoons batter into 24 paper lined muffin cups.
3. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. (I added a little lime zest here, but it wasn't called for in original recipe) Evenly divide lime milk into batter-filled cups.
4. Top with remaining batter and fill ¾ full.
5. Bake at 350 ℉ for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.
Whipped Cream:
2 c. heavy whipping cream
¼ - ½ cup powdered sugar
1. Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
2. Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.
The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
Frost with whipped cream and garnish with grated lime peel (My family didn't like the lime zest on top so next time I will leave off).
4 TBS yeast 1 TBS and 1 cup sugar 1 cup warm water 4 eggs 1 cup canola oil (or other) 4 cups buttermilk 12-14 cups flour 2 TBS salt 2 TBS baking powder 1/2 cup melted or softened butter
1. Sprinkle yeast and 1 TBS sugar in warm water. Mix together. Add eggs, oil, and 1 cup sugar. Add buttermilk and beat.
3. Add 6-8 cups additional flour until dough is not too firm, just workable. Knead till smooth.
4. Divide dough into 4 equal pieces. On a floured surface roll each piece (with a rolling pin) into a large circle and butter. Cut each circle into 16 slices (like a pizza; use a pizza cutter.) Roll each slice from large to small end. Put on 2 greased cookie sheets close together. Repeat with 3 other pieces. Freeze rolls immediately. When they are firmly frozen put the rolls in Ziploc bags or cover airtight until needed.
5. To bake rolls. Let sit covered to rise on greased cookie sheet (about 5 hours or 2 hours in a barely warm oven.) Bake at 350℉ for 10-15 minutes or until lightly browned.
Great to make ahead then get out as many as you need.
Yield 64 rolls. I have never had any luck letting the rolls rise without freezing. They need to be frozen before using.
1-1/3 cup sifted flour 3 tsp. baking powder 1/4 tsp. salt 2 TBS sugar 3/4 cup milk (or more for desired consistency; I use 1 cup usually) 10-12 Hot Dogs Sticks (I used skewers and cut them shorter)
1. Boil hot dogs. Let dry for 5 minutes or dry off with a paper towel.
2. Mix flour, baking powder, salt, sugar, and milk.
3. Insert sticks into hot dogs. Dip in batter. Deep fat fry until golden brown.
1. Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth.
2. Add dry ingredients and mix the oats until firm dough is made.
3 Press batter into a greased jelly roll pan. Bake at 325℉ for 12 -15 minutes. Do not over bake! The bars should be BARELY golden. Do not overcook. Allow to cool while you make your frosting.
Chocolate Fudge Frosting
1 cup sugar
5 TBS butter
1/3 cup milk
1 cup semisweet chocolate chips
3/4 cup mini marshmallows
1. Place the sugar, butter and milk in the small saucepan over medium-low heat and cook stirring constantly, until the mixture comes to a boil. Boil stirring constantly for 1 minute.
2. Remove the pan from heat, add the chocolate chips and stir until melted, then add the marshmallows and stir until melted. Spread onto mostly cool bars.
1 (3-5 lb) sirloin or boneless pork loin roast (I had a shoulder roast and used it)
1 cup salsa
1 cup packed brown sugar
1. Place ingredients in a greased 3-1/2 to 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with fork or potato masher before serving. Use meat in salads, burritos, or tacos.
Cilantro-Lime Rice
1 cup white rice
2 cups chicken broth
2 TBS fresh lime juice (I used the juice of one lime), divided
2 cloves garlic, minced or use 1 TBS garlic powder
1 TBS minced dry onion
1/2-1 cup finely chopped cilantro
1 cup green enchilada sauce
1. Mix rice, chicken broth, 1 TBS lime juice, garlic, and onion. Bring to a boil. When boiling reduce heat, cover and let simmer for 15-20 minutes or until rice is done and liquid absorbed.
2. When rice is done add cilantro, 1 TBS lime juice, and green enchilada sauce. Mix well.
3. Serve rice with sweet pork in taco, salad, or burrito.
2-1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed (I used light)
1/2 cup sugar
1 cup butter, softened
2 large eggs
2 tsp vanilla
2 cups semisweet chocolate chips (12 oz)
1. Preheat oven to 300℉. In a medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
2. In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix; scraping down sides of bowl. Add eggs and vanilla, and mix at medium speed until just blended.
3. Add the flour mixture and chocolate chips. Blend at low speed until just mixed. Do not overmix.
4. Drop by rounded tablespoons onto a ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to cool.
