Marshmallow Fluff Fudge

My Christmas memories growing up, always included my mom making fudge, along with red, white, and green divinity, caramel popcorn balls, and cornflake clusters. She'd make two batches of fudge during Christmas break, one with nuts, one without. I can still see it on the kitchen table, waiting for it to set up, before she'd cut it into little squares to be devoured. So rich, but oh so good!

2 1/2 c. granulated sugar
3/4 c. butter
2/3 c. evaporated milk
12 oz package semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 t. vanilla

1) Line a 9 inch square pan with foil, and spray with nonstick spray. Set aside.
2) In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan frequently.
3) Bring to a full rolling boil, stirring constantly. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium. Stir constantly.
4) Remove from heat, and add chocolate chips. Stir until mixture is smooth. Add marshmallow creme, and beat with spoon until well blended. Add vanilla an mix well. Immediately pour into the prepared pan.
5) Let cool to room temperature.
6) Slice and serve. Store covered on the counter.

Raspberry Marshmallow Fluff Salad

This was a perfect salad for our Christmas Eve dinner this year. So yummy!

3.4 oz instant vanilla pudding
32 oz vanilla yogurt
8 oz cool whip
12 oz package frozen raspberries
2 c. mini marshmallows

1) In a large bowl mix together yogurt and pudding. Stir until completely mixed together.
2) Fold in the cool whip and raspberries.
3) Stir in the marshmallows.

 4) Cover and let the salad sit in the fridge. Stir before serving so the juice from the raspberries will spread throughout the salad.

Chicken Crescent Wreath

2 tubes (8 oz. each) refrigerated crescent rolls
1 c. shredded cheese
1 can cream of chicken soup, undiluted
1/2 c. chopped broccoli
1/2 c. chopped sweet red pepper
1/4 c. chopped water chestnuts
3/4 c. shredded cooked chicken
2 T. chopped onion, optional

Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients. Spoon over wide ends of rolls. Fold points over filling and tuck under wide ends.
Bake at 375 degrees for 20-25 minutes or until golden brown.

Ribbon Salad

This is another favorite family tradition that I love! It's the perfect jello dessert to serve with your holiday meal along with ham and/or turkey, and potatoes. My mom would make this for our extended family Christmas dinner each year, and now in recent years, I've been making it for my own family. It's not only pretty, but delicious!

2 3 oz. lime jello
2 1/2 c. hot water
1 3 oz. lemon jello
1 1/2 c. hot water
8 oz. cream cheese, softened
3 c. mini marshmallows
1/2 c. pineapple juice
1 3 oz. cherry jello
1 3 oz. raspberry (or cranberry) jello
2 1/2 c. hot water

1) Spray a 9x13 inch pan with cooking spray.

1st layer:
2) Mix lime jello and hot water. Stir until dissolved. Pour into pan, and let stand in the refrigerator until completely firm.

2nd layer:
3) Whip the cream cheese until light and fluffy.
4) Dissolve lemon jello in water, and set aside.
5) In a saucepan, place the marshmallows and juice, and melt over medium heat until mixture is smooth.
6) Pour the marshmallow mixture, and lemon jello into the cream cheese and blend together until smooth. Cool completely (about 30 minutes).
7) Carefully pour over green layer. Refrigerate until completely set.

3rd layer:
8) Dissolve remaining jello in water. Cool completely about 25 to 30 minutes, before carefully pouring over cream cheese layer.
9) Refrigerate until completely set.

Salad can be made a day or two ahead of time.

Cranberry Pie

 

1 prepared pie crust

1 (3 oz) pkg raspberry jello

3/4 c. hot water

1/4 c. orange juice

1 (14 oz) can jellied cranberry sauce

1 (6 oz) instant vanilla pudding

2 1/2  c. milk or half and half

Whipping cream

Dissolve jello in water. Add orange juice. Mix in cranberry sauce. Let sit 20 minutes. Then pour into pie crust. Let set in refrigerator. 

Combine pudding and milk. Beat until thick. Layer on top of set jello mixture. Refrigerate. Top with whipping cream before serving.

Millionaire Cranberry Salad

First, make Cranberry Sauce:

• 3 cups fresh cranberries
• 3/4 cup sugar
• 1 cup water
• 1 cinnamon stick

Combine ingredients in saucepan over medium heat.
Bring to a boil, reduce heat and simmer 10 minutes, uncovered.
Remove from heat, and cool completely. (Discard stick.)

Ingredients:

• 2 cups plain greek yogurt
• 2 cups pineapple tidbits, well drained
• 2 cups mini marshmallows
• 1 cup chopped pecans, optional
• 2 cups flaked coconut

Add ingredients with 1 1/2 cups of the cranberry mixture. Stir well. Before serving refrigerate 4 hours or overnight.

Sweet Potato Casserole

3 lbs sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
1/3 cup butter, softened
1/2 t vanilla extract
3/4 cup chopped pecans, divided
1/4 t cinnamon
salt and pepper
2 cups mini marshmallows

Preheat oven to 375 degrees. Grease a 9x13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
Mash the sweet potatoes, with butter, sugar, vanilla, cinnamon, salt and pepper.
Fold in half of the pecans, and spread into prepared pan.
Sprinkle with marshmallows, and the remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown, and potatoes are heated through.

Peanut Butter Fingers

1 c. sugar

1 c. brown sugar, firmly packed

1 c. butter

2 t. vanilla

2 eggs

1 c. peanut butter

2 c. oats

2 c. flour

1 t. baking soda

1/2 t. salt

additional 1 1/2 c. peanut butter

Chocolate frosting

1/2 c. butter

1/4 c milk

1-2 t vanilla

4 T. cocoa

2-3 c. powdered sugar

Cream first 3 ingredients. Add vanilla, eggs, and peanut butter. Add the remaining ingredients, and mix together. Spread out onto a greased 13x18-inch cookie sheet pan. Bake at 350 degrees for 20 minutes. While hot spread 1 1/2 c. peanut butter on top. Cool, so peanut butter becomes solid. You can put them in the fridge so they set up faster. 

Mix frosting ingredients with hand mixer until smooth and spread on top of bars. Cut into squares. Enjoy!!!

Easy Chili

1 1/2 lbs. ground beef

1 onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

2 cans red kidney beans, rinsed and drained

2 cans diced tomatoes

2-3 T. chili powder

1 t. salt

1 t. pepper

1 t. ground cumin

Cook ground beef until no longer pink. Add next three ingredients, and saute until onions are clear. Drain beef if needed. Place mixture and the rest of ingredients in a slow cooker. Cook at high 3-4 hours or at low 5-6 hours.

Crock Pot Beef Stew

2 lbs. beef stew meat, cut into 1 inch cubes
1/4 c. flour
3 T. olive oil
5 c. diced potatoes
1 sm. bag baby carrots
3 stalks celery, chopped
1 sm. onion, chopped
1 (14 1/2 oz) can diced tomatoes
2 c. beef broth
1/2 t. garlic powder
1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 T. Worcestershire sauce
3/4 c. frozen peas
2 T. corn starch
2 T. water

Layer the potatoes, carrots, celery, and onions in a 5 qt. slow cooker.
Place flour in a shallow dish. Add meat; turn to coat evenly. In a large skillet, brown meat in oil in batches if necessary. Place over vegetables.
In a large bowl, combine tomatoes, broth, garlic powder, salt, pepper, thyme, and Worcestershire. Mix well, and pour over beef.
Cover and cook on high 4-5 hours or on low 7-8 hours or until the meat and vegetables are tender.
Mix cornstarch with water. Stir into the stew to thicken. Add peas.
Cover and cook 10 minutes.

Easy Pumpkin Cake

15 oz. canned pumpkin
3 eggs
1/3 cup sugar
1/3 cup oil
1 pkg. yellow cake mix
1 1 /2 t. pumpkin spice

Frosting
16 oz. cream cheese or vanilla frosting

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, eggs, sugar, and oil; mix well. Add cake mix and spice. Poured into a greased and floured 15" by 10" jelly roll pan. Bake for 25-30 minutes. Cool completely before frosting.

Frost cake and store in refrigerator.

Chicken Pot Pie

Makes two pies.

4 cups cooked shredded chicken
2 cups diced potatoes
1 3/4 cup diced carrots
1 cup butter
1 cup flour
1 3/4 t. salt
3/4 t. pepper
3 cups chicken broth
1 1/2 cups whole milk
1 cup frozen peas
2 pkgs. refrigerated pie crust

Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan, add water to cover. Bring to a boil. Reduce heat. Cook covered 8-10 minutes, drain.

In a large skillet, melt butter over medium heat. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly, until thickened. Stir in chicken, peas, and potato mixture. Remove from heat.

Place pie crusts in pie plates. Add filling. Place remaining pie crusts on top. Trim, seal, and flute edges. Cut slits in top.

Bake 35-40 minutes. Let sit 15 minutes before cutting.

Freezer option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven to 350 degrees bake 70-80 minutes longer or until crust is golden brown.

Pumpkin Chocolate Chip Cookies

2 c. sugar                                 4 t. baking powder
2 c. pumpkin                            2 t. soda
1 c. oil                                      2 t. milk
2 eggs                                       2 t. vanilla
4 c. flour                                   2 c. chocolate chips
1 t. salt                                      1 c. nuts (optional)
2 t. cinnamon

Mix sugar, pumpkin, oil and eggs. Add the rest of the ingredients, except chocolate chips and nuts, and mix well. Stir in chips and nuts, if desired. Drop on lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Be careful not to overcook. Cookies will be soft and moist.

White Bread

Yummy homemade bread is the best! This is the recipe I use every time I bake bread and it turns out perfect every time. This is one recipe I don't mind delivering to others because I know it will taste oh so good. I've had nothing but compliments even from the best baker (my mom)! I can't keep it around, it's so yummy.

1 T. dry yeast
2 1/2 c. warm water
5 1/2 c. all-purpose flour (+ another cup, cup and 1/2!)
2 t. salt
1 T. sugar
6 T. butter, melted

Sprinkle yeast over warm water. Stir to dissolve. Set aside. Place 5 1/2 cups of flour, salt, and sugar in a mixing bowl. Add to yeast mixture along with butter. Stir until the mixture forms a rough dough. Sprinkle 1/2 cup flour over dough and knead, adding more flour as needed (1/2 cup at a time) until dough is smooth and elastic, about 5 minutes. Cover. Let rise until doubled (about 1 hour). Punch down. Split dough in equal halves, and shape into two loaves. Place in greased 8 1/2 x 4 1/2 loaf pans. Cover. Let rise until doubled, about 1 hour. Bake at 400 degrees for 30 minutes. Unmold, brush tops with butter, and let cool before placing in bags. (Or slice, butter and eat warm... our favorite!)

Chicken Broccoli Casserole

Sometimes I just get really hungry for a casserole and this one hits the spot.

2 c. uncooked rice
1/2 c. onion
1/4 c. butter
2 c. broccoli, chopped
2 cans cream of chicken soup
1 soup can of milk
2 c. cubed chicken
2 c. shredded cheese

Cook rice according to directions on box.
Saute onion in butter.
Steam broccoli
Combine above ingredients, add soup, milk, chicken and cheese. Sprinkle with salt and pepper, if desired. Bake covered, at 350 degrees for 30 minutes.

Chicken Enchilada Soup

This is perfect for a chilly fall evening. The heat will warm you right up!

2 chicken breasts, cooked and shredded (I like to season it with seasoned salt and pepper).
23 oz. can cream of chicken soup
15 oz. can Ranch Style Beans (pinto beans)
4 oz. diced mild green chilies
4 cups chicken broth
2 (10 oz.) cans of Rotel diced tomatoes with cilantro and lime

Combine all ingredients in a crock pot or on the stove. Simmer on low, all day if needed.
Can be garnished with cheese, crushed tortilla chips, salsa, sour cream, or cilantro if desired.

Sweet Pork & Spanish Rice

The guys in the family especially love this. They think it's better than Costa Vida! When I can get Bryson to eat anything, than you know it has to be good.

2-3 lbs. Pork (roast, boneless ribs, or loin...)
1/4 c. brown sugar
1 (10 oz.) can red enchilada sauce

1 can mild green chiles
1 can mini coke
Place pork roast in the crock pot, with 1/2 cup of water, and cook on high 5-6 hours.
An hour before serving, take the meat out, trim fat off, and shred with a fork, then put back into the crock pot. Add coke, brown sugar, enchilada sauce, green chilies. Continue to heat until hot. 

Sweet Pork Salad
Serve on flour tortilla with Spanish rice, black beans, lettuce, cilantro, cheese, guacamole and sour cream.

Sweet Pork Enchiladas
Mix together:
1 1/2 - 2 cups sweet pork
1 c. sour cream
1 c. cheese
Spoon a couple tablespoons meat mixture onto flour tortillas and roll.
Place seam down in greased 9x13 baking dish. Sprinkle with grated cheese.
Blend in blender:
1 can cream of chicken soup and 1 soup can of milk.
Pour evenly over tortillas.
Cover with foil. Bake at 350 degrees for 35 minutes. Serve with Spanish rice & Salad.

Spanish Rice
1 1/2 c. uncooked rice
1 14 oz. can diced tomatoes and 3/4 can water
1 t. chicken bouillon
1/2 packet taco seasoning

Place all ingredients in a pan, bring to boil, then cover, drop heat to low and cook for 20 minutes. Stir and serve.

Teriyaki Beef Noodle Bowl

My family loves this, even the pickiest of eaters!

8 oz. linguine, uncooked
3 c. broccoli
2 c. carrots, peeled, sliced
2 t. oil
1 lb. beef sirloin steak
1/2 c. Italian dressing
1/2 c. teriyaki sauce
1 t. ground ginger

Heat oil in large skillet. Add meat; cook until browned on all sides, stirring occasionally. Cut into strips and then stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally.

Cook pasta according to package directions. Add veggies to the cooking water for the last 6 minutes of the pasta cooking time. Drain pasta mixture.

Toss pasta and meat mixture together. For a little crunch, add cashews.

Lemon Cookies

These cookies have a delightful taste of lemon in each bite! I made these for Sierra's bridal shower and they were a huge hit. I made two batches making close to 8 dozen cookies, with not a one leftover.

1 pkg. lemon cake mix
2 eggs
1/3 c. vegetable oil
1 t. lemon extract

Preheat oven to 375 degrees.
Blend all ingredients together until well blended. Roll into 1 inch balls. Then roll in confectioners sugar until covered. Place on an ungreased cookie sheet.
Bake for 9-10 minutes.

Peanut Butter Cookies

I love cookies! I'm a cookie addict!! These ones are delicious!!!

1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
1 c. creamy peanut butter
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 1/2 t. baking soda

Cream butter and sugar. Add eggs and mix well. Add peanut butter and cream together. Then mix in dry ingredients. Drop by rounded tablespoons onto cookie sheet. Flatten with fork in a criss cross pattern. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes.