Barneck Family Candy Recipes

I have had a few requests from friends on facebook for my candy recipes.  So...in order to please the masses (LOL), here they are!  I don't have pics at this time.

Fudge
First of all, a disclaimer.  This is THE most easy fudge recipe EVER!  It almost seems like cheating.  There's no boiling or measuring.  That said, I have had the most compliments on this recipe!  One year at a company party I even had a gentleman tell me it tasted like his mom's fudge!  The recipe is very basic, it's the ingredients you add that really make it pop!

2 pkgs. semi sweet chocolate chips (I prefer Macey's brand or Nestles)

2 cans sweetened condensed milk

1 tsp. vanilla or other flavoring of your choice

Pour chocolate chips and sweetened cond. milk into a glass microwave safe bowl.  Stir.  Cook in microwave for 2 minutes, stir, if chips aren't melted all the way, cook for one more minute and continue until the chips are all melted and milk is stirred in.  Add flavoring.  Pour into a wax paper lined cake pan (9X13).  Let chill in the fridge.  Cut and enjoy!
Things we add:
marshmallows and walnuts (rocky road fudge)
chopped up marascino cherries folded in after the chocolate is melted.
pecans and orange flavoring
raspberry flavoring
candy canes
toasted coconut
mint flavoring
praline flavoring
almond flavoring

There you go!  Easy!!

Chocolate Covered Cherries

• 2 1/2 cups confectioners' sugar
• 1/4 cup margarine
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 4 (4 ounce) jars maraschino cherries, drained
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions

1. In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
2. On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
3. In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving. 

 Buckeyes

2 cups peanut butter (creamy)
1 stick butter
1 lb. powdered sugar
1 (12 oz) pkg chocolate chips
1/2 bar paraffin (wax)

Mix peanut butter, butter and powdered sugar.  Roll into balls and refrigerate.  Melt chocolate chips and paraffin in a double boiler.  Use a toothpick to dip balls into chocolate.  Place on wax paper to cool.


Sugared Walnuts or Pecans

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

 

Forgot to actually post the recipe!

I'm also including another of Julie's recipes: Rhubarb Strawberry Cobbler. I haven't actually tried it yet, but if Julie makes it, I know it's delicious!



Berry Delicious Rhubarb Crisp

1 cup flour
1 cup packed brown sugar
3/4 cup old fashioned oats
1/2 butter, melted
1-1/2 tsp. vanilla extract, divided
1 tsp. ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 Tbls. cornstarch
1/2 cup water
Vanilla ice cream

In a small bowl, combine the flour, brown sugar, oats, butter, 1 tsp vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8 in. square baking dish. Top with rhubarb, strawberries and blackberries.

In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. Bake at 350 for 25-30 minutes or until bubbly. Serve with ice cream.


Rhubarb Strawberry Cobbler

1-1/3 cups sugar
1/3 cup flour
4 cups diced fresh or frozen rhubarb (if using frozen, thaw and drain liquid)
2 cups halved fresh strawberries
2 Tbls. butter, cubed

Crust:
2 cups flour
1/2 tsp. salt
2/3 cup vegetable oil
1/3 cup warm water
1 Tbls. milk
1 Tbls. sugar

In a bowl combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11x7x2 dish. Dot with butter.
For crust, combine flour and salt; add oil and water. Stir with a fork until mixtures forms a ball. Roll out between 2 pieces of waxed paper to a 11x7 rectangle. Invert dough over filling and peel off waxed paper. Brush dough with milk and sprinkle with sugar. Bake at 425 for 40-50 minutes. Serve with vanilla ice cream

Berry Delicious Rhubarb Crisp

Oh wow, I just tried this new dessert and everyone who had it LOVED it!! Julie Johnson shared this one with me as well as the rhubarb out of her garden to try (thanks so much Julie!) Tonight I'm going to make it for Sunday dinner, but since i don't have any more rhubarb, I'm just going to use raspberries, strawberries and blackberries! Please try this, you'll love it.

Hiatus

I've been on a year + long hiatus from my blogs. Life just got too busy. I would say that I will repent and start blogging again regularly, but I'm pretty sure it's not gonna happen. I'm posting two recipes we've tried in the last little while.

Healthy Coconut Banana Bread

P.S. I struggle with banana bread. Sometimes it's too dry and sometimes it's too raw. With this recipe I got it just right. And it is soooo moist. It must be the coconut. I took some to work and even the guys who can't stand coconut tried it and loved it.

2 f flour
4 Tbsp butter, softened
2 large eggs
1 1/2 c mashed ripe bananas (about 4 large)
1/4 c sour cream or plain yogurt
3 Tbsp milk
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c sweetened flaked coconut + 2 Tbsp extra
Preheat oven to 350F
Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, milk and vanilla. Beat until blended. Add flour mixture and beat at low speed until just combined. Stir in the coconut. Pour batter into a bread pan that has been sprayed with Pam. Sprinkle additional 2 Tbsp coconut on top. Bake in the oven for about 50-60 minutes until done. Check after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with foil and continue baking until done. Remove from oven and let cool on a cooling rack for about 10 minutes, then carefully remove from pan. Cool for another 15 minutes before slicing.


Oyster Cracker Snack Mix
16 oz. oyster crakers
1 pkg Hidden Valley Ranch dip and dressing mix
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp cayenne pepper
1/4 c vegetable oil

Preheat oven to 250F
Mix dressing mix, chili powder, garlic and cayenne.
In a large bowl, pour oil over the crackers and toss to coat. Sprinkle with the dry mix and toss very well. Spread on a baking sheet and bake for 15-20 minutes.

yummy

Memories

I was thinking the other day about how much I love to cook. When did that love begin? Then I remembered how my mom would teach me how to bake. Each Sunday we would make a dessert. It was always something wonderful and yummy. Desserts during the week didn't really happen, that was special, saved for Sunday. I pulled out my very first cookbook. Here it is...

It's falling apart but I love to look through it and remember the fun recipes I tried. I was 10 years old when it was given to me as a gift, probably my birthday or something. When I was 11, my parents divorced. My new stepfather went into my precious cookbook and changed my last name to his. This is his actual handwriting. This did not sit well with me as you can imagine. When I look at it, the memories it conjures up are still so vivid. But, I'm so grateful that I have kept this wonderful memento from my childhood.

Amazing Lemon Bars

The pictures say it all, these are so delicious. I got the recipe a few years ago in the Standard Examiner. Recipe to follow later today.

Chocolate Cherry Cupcakes

I've been on a gourmet cupcake bake-fest lately. Some have turned out, others have not. So far, my favorites have been these amazing chocolate infused cupcakes laced with cherry flavoring. Soooo yummy. At least that's what my family and some of my co workers at Macey's said. The guys in the meat department think I walk on water now :)
Try them out

Chocolate Cherry Cupcakes

2 c. flour
1 1/2 tsp baking soda
1 c. sugar
1 c. water
1/2 c. cocoa
1/4 tsp. salt
3/4 c. mayonnaise
1 tsp. cherry extract

Mix together and pour into cupcake papers. Bake at 35 degrees for about 15-20 minutes or until toothpick inserted comes out clean. Frost with follow frosting:

Buttercream Chocolate Cherry Frosting

1 cube butter, softened
1 lb. powdered sugar
approx. 1/4 c. milk
1/2 tsp. cherry extract
1/2 c. cocoa

Mix with mixer until smooth and creamy. Add more milk or powdered sugar to get the desired consistency. Pipe frosting on in a coil pattern on the cupcakes and top with marishino cherry!

Peach Cobbler Time!

Oh my holy goodness! It's peach time in Utah. Is there nothing better than a sun warmed peach picked off the tree, washed then eaten whole as the sweet juices drip down your hand, then your arm until it falls off at your elbow! And yes, I know you can get peaches at other times of the year, but seriously, it just isn't the same.


So, in honor of peach days, I decided it was time to make my families all time favorite Peach Cobbler! And since they are always calling me for the recipe, here it is for all to enjoy! I believe it was my grandmother's, if not, at least I'm pretty sure I got it from my mom!
Enjoy
Essie's Peach Cobbler

1/4 c. plus 2 Tbsp Butter
2 c. sugar, divided
3/4 c all purpose flour
2 tsp baking powder
dash of salt
3/4 c milk
2 c sliced peaches

Heat oven to 350 degrees. Melt butter in 2 quart dish in oven. Combine 1 c sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish but DO NOT STIR. Combine peaches and remaining 1 c of sugar. Spoon over the batter but DO NOT STIR. Bake at 350 degrees for 1 hour.
If canned peaches are used, do not drain, use 1/2 c sugar in peaches and 1/2 c sugar in batter.

Slacker!

Sooooooo.....obviously, I've been too busy to post recipes to my blog. Got a new job as the Florist Supervisor at Macey's and it's been a really busy summer. So, just hang in there with me. I have a bunch of recipes I want to post just as soon as things settle down!

General Conference Breakfast!

So this weekend was General Conference and traditionally I cook a nice big, yummy breakfast for all of us. I usually do cinnamon rolls, eggs, bacon, juice etc...but, this time I decided I wanted to try something different. So, I went online and found some amazing recipes. They were all a huge hit and may become new family favorites! Enjoy

Granola (this recipe is soooo wonderful)

4 1/2 c old fashioned rolled oats
1 c whole raw almonds
1 c raw sunflower seeds
1 c raw pumpkin seeds
1/2 tbsp. wheat germ (opt)
1 1/2 tsp cinnamon
1 tsp salt
3/4 c apple sauce
2 Tbsp canola
1/4 c honey
1/3 c karo
3/4 c light brown sugar
1-2 c dried fruits (I used craisins)

Preheat oven to 325 degrees and place the oven racks in the upper and lower thirds of the oven. Butter or spray with a non stick vegetable spray, two baking sheets.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon and salt.
in another bowl, stir together the apple sauce, oil, honey, karo, and brown sugar. Pour this mixture over the dry ingredients and toss together making sure all the dry ingredients are coated with the liquid. Divide the granola evenly between the baking sheets and bake for about 35-40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. The browner the granola gets without burning, the crunchier the granola will be. Remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator, it will keep for several weeks. Serve plain or with milk, yogurt or fresh fruit.
P.S. I added in cashews, coconut and pecans as well and it was to die for.

Buttermilk Berry Muffins

2 1/2 c all purpose flour
3/4 c granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one orange
1 large egg, lightly beaten
3/4 c buttermilk
2/3 c canola oil
1 tsp vanilla extract
2 c fresh or frozen berries (I used Gib Wallaces frozen raspberries he gave us for Christmas)

Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cup pan.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter. Bake about 20 minutes or until a toothpick inserted in the middle comes out clean. Transfer to wire rack and let cool about 5 minutes. Dust with powdered sugar and serve!






Sausage Casserole

1 lb ground sausage
3 c shredded potatoes, drained and pressed
1/4 c butter, melted
12 ozs mild cheddar cheese, shredded
1/2 c onion, shredded
1 (16 oz) container small curd cottage cheese
6 jumbo eggs

Preheat oven to 375 degrees. Lightly grease a 9X13 inch square baking pan. Place sausage in a large deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center comes out clean. let cool for 5 minutes before serving.

Pumpkin Oatmeal Muffins

Oh my goodness, I made THE best muffins this morning to take to work for a meeting. Here they are and you may want to double the recipe because they will be gone quickly!

2 c. pumpkin
1 c brown sugar
1/2 c canola or vegetable oil
1/2 c water
4 eggs
2 c flour
1 c oatmeal
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Mix everything together and pour into muffin pan. Bake at 375 for 18-20 minutes

TIp: I added semi sweet chocolate chips, white chocolate chips, pecans and toasted coconut and oh man, were they good!!!!!

Fondue!

There is nothing like fondue, especially chocolate. yummmmm...So, today I'm posting several recipes for fondue. I love that anytime you make fondue it's an instant party and I love parties! I think we should have a fondue party with the Coats while we're in Virginia, what do you all think?!

Classic Swiss Cheese Fondue
1 garlic clove, cut in half
2 cups sparkling white grape juice
1 pound Emmenthaler/ Gruyere mix, finely cut or grated

3 tablespoons cornstarch

3 tablespoons grapejuice or water
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in grape juice and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in grape juice or water. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little juice, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.



Swiss Fondue
1 pound Swiss cheese, shredded
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg or paprika
2 cups buttermilk
1 clove garlic
1 loaf French or Italian bread,
cut into chunks with crust on

Mix cheese with cornstarch, salt, pepper and nutmeg. In a chafing dish, heat buttermilk with garlic clove over low heat. When hot, remove garlic and add cheese. Stir constantly until cheese is melted.

Serve from chafing dish. Each person serves himself from the common dish, dipping chunks of bread speared on long forks into cheese sauce.



The Melting Pot Italian Cheese Fondue
Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona

4 to 6 ounces sparkling white grape juice

1 teaspoon minced garlic
Approximately 2 cup cheese (mixture of Gruyere,
Emmenthaler Swiss - add 1 teaspoon flour to mixture)
1 teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 teaspoon basil pesto
3 cups bread cubes - Italian, rye, focaccia
1 cup chopped vegetables (cauliflower,
celery, broccoli, carrots)

Heat juice on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved. Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.

Fondue Recipes



Cool N' Creamy Chocolate Fondue



3.4 cup semi sweet chocolate chips

1 (8oz) container frozen whipped topping

1/2 tsp. cinnamon

1/2 tsp. vanilla



Place chocolate chips and half of the whipped topping in a microwave safe bowl on high for 1 minute or until the chocolate chips are melted (stirring every 20 seconds). Fold in remaining whipped topping, cinnamon and vanilla.
Mix until smooth. Cover and refrigerate for 30 minutes.







Fluffy Fruit Dip



16 oz. any flavor yogurt (I like Strawberry)

1 8oz. container frozen whipped topping



Mix together and serve with fresh fruit.





Elegant Cheese Fondue



1 can (10 ¾ ounces) condensed cheddar cheese soup

1 cup shredded Swiss or cheddar cheese

¼ cup apple juice

1 small garlic clove

1/8 tsp. Tabasco sauce



Combine soup, cheese, apple juice, garlic and hot pepper sauce in a microwave safe bowl. Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth after each minute. Serve with assorted dippers.



Hershey Bar Fondue



1 (1/2 lb.) Milk Chocolate Hershey Bar (with or without nuts- your choice)

1/3 cup light cream or evaporated milk

Angel Food Cake Cubes or Fruit Pieces



Break Chocolate Bar into pieces. Place chocolate in fondue pot or in top of double broiler. Add cream or evaporated milk. Stir over low heat until chocolate is melted. Serve warm.









Chocolate Fondue



2 cubes margarine

1 pkg (12 oz) semi sweet chocolate chips

4 cups powdered sugar

2 (12 oz) cans canned milk

1 tsp. vanilla



Melt margarine and chocolate chips in saucepan over medium heat. Add powdered sugar and milk. Boil for 6 to 7 minutes. Add vanilla. Serve warm with assorted dippers.







Fruit Dip



1 (80z) pkg. cream cheese, softened

1 (7oz) jar marshmallow cream

½ tsp. vanilla



Mix all together. Serve with fruit





Cheese Fondue



1 ¾ c. chicken broth

pinch of Garlic salt

Flour and water mixture

2 c. grated Swiss cheese

2 c. grated jack cheese

bread cubes



Bring broth and garlic salt to a boil. Thicken with flour and water mixture. Add cheeses gradually. Stir until melted. Serve with bread cubes.



Pumpkin Dip



4 c. powdered sugar

1 large can pumpkin

2 (8oz) packages cream cheese

2 tsp. cinnamon

1 tsp. ginger



Soften cream cheese. Mix all together until smooth.




Butterscotch-Chocolate Fondue
1 (14 ounce) can sweetened condensed milk
1 (7 or 9 ounce) jar Marshmallow Crème
1 (6 ounce) package butterscotch pieces
4 (1 ounce) squares unsweetened chocolate
1/2 cup flaked coconut
1/2 cup milk
1 teaspoon vanilla extract
Angel cake cubes or fruit pieces

In saucepan combine sweetened condensed milk, Marshmallow Crème, butterscotch pieces, unsweetened chocolate, flaked coconut, milk and vanilla extract. Heat through over low heat to melt chocolate and butterscotch; stir thoroughly. Pour into fondue pot; place over fondue burner. (If mixture becomes too thick, stir in a little additional milk.)

To serve, spear cubes of angel cake or fruit pieces on fondue fork and dip into fondue.

Cloud Nine Fondue
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 (12 ounce) package semisweet chocolate chips

Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.

Makes about 4 cups of fondue.

Serve in a chafing dish over hot water.

Suggested dippers: pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.

S'Mores Fondue
1 1/2 cups milk
1 (12 ounce) bag semisweet chocolate chips
1 1/2 cups Marshmallow Crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced

Heat milk in medium saucepan until just simmering. Remove from heat. Add chips; let stand 1 minute. Stir until melted. Whisk in Marshmallow Crème.

Pour into fondue pot to keep warm. Place graham cracker crumbs in serving bowl. Dip apple slices into warm chocolate mixture; dip into graham cracker crumbs.

Peanut Butter Fondue
2 cups peanut butter
1 (5 1/3 ounce) can evaporated milk
1 cup light brown sugar
1/4 cup margarine
1/8 teaspoon salt
Apple wedges
Marshmallows
Graham cracker pieces
Sliced bananas
Cherries
Seedless grapes

Mix first 5 ingredients well in heavy saucepan. Cook over low heat until well blended and hot. Pour into fondue pot. Use remaining ingredients to dip.



Turtles Fondue
12 chocolate Turtles
1/4 cup whipping cream
1/4 teaspoon cinnamon
Shortbread fingers
Strawberries
Mandarin oranges
Kiwifruit

Coarsely chop the Turtles. Place in a microwaveable bowl. Add whipping cream and cinnamon. Microwave at MEDIUM HIGH (70% power) for about 1 1/2 minutes or until Turtles are nearly melted, stirring after 1 minute. Stir until Turtles are completely melted.

Serve warm with shortbread fingers, whole strawberries, mandarin orange segments, kiwifruit wedges and slices for dipping.




Toffee Fondue
1/2 cup butter
2 cups dark brown sugar
1 cup white corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Melt the butter in a bowl over a pan of hot water, and add all the other
ingredients except the vanilla extract. Stir until thick, then add the
vanilla extract. Place in a fondue pot to keep warm, and serve with pieces
of apples and pears to dip.



Caramel Apple Fondue
Sliced apples
Chopped peanuts
2 pounds caramels
8 ounces cream cheese
1 teaspoon vanilla extract

Unwrap caramels and melt in microwave. When melted, add sliced cream cheese.
Cook for 1 minute in microwave. Stir until cream cheese is melted. Add
vanilla extract; stir. Pour caramel into fondue pot. Dip sliced apples in
caramel, then into chopped peanuts.

Fudgy Brownie Pie

Mmmmmm....This one sounds so amazing! Wendy sent this one in. I'm gonna make it soon!

Fudgy Brownie Pie 8 tablespoons butter 2 (1-ounce) squares unsweetened chocolate 2 large eggs 1 cup granulated sugar 2 tablespoons self-rising flour 1 teaspoon vanilla extract 1/2 cup chopped pecans 1 box of Kebbler Graham Cracker Crumbs Vanilla Ice Cream Prepare the Graham Cracker crust in a pie pan Combine butter and chocolate in the top of a double broiler set over low heat. Melt over simmering water, stirring frequently, until blended. Remove from heat. Cool slightly. Preheat the oven to 350. Whisk eggs in a small bowl until blended. Add the eggs, granulated sugar, flour, vanilla extract and pecans in order listed to chocolate mixture, mixing well after each addition. Spoon into unbaked pie shell. Bake until set, about 25 mins. The pie will set more while cooling. Cool on a wire rack. Serve with the Vanilla Ice Cream. A little variety... spread the pie with whipped cream, sprinkle with chopped pecans and drizzle with caramel ice cream topping. YUM!!!

Slacker Mom

I've been such a slacker about writing on the blog and posting new recipes. So...I'm going to put a few on here today. Life just gets too busy sometimes.

Fudge Jumbles

1 c brown sugar
1 c sugar
1 c butter
2 eggs
2 c flour
1 tsp baking soda
3 c oatmeal

Topping:
1 pkg chocolate chips
1 can sweetened condensed milk
1/2 c butter
1 tsp. vanilla

Cream together sugars, butter and eggs. Add flour, soda and oatmeal. Press 2/3 of mixture into buttered pan. Over low heat melt topping ingredients together. Pour over mixture in pan. Add remaining 1/3 oatmeal mixture by spoonfuls. Bake at 350 for 30 minutes.


Chicken Noodle Soup

3 qts. water
8 cubes bouillon
12 oz pkg wide egg noodles
2 cans cream of chicken soup
3 cups cooked chicken or turkey
1 c sour cream

Cook noodles with bouillon until tender, add soup and chicken, heat through. Remove from heat. Stir in sour cream and serve. Serves 10-12 and is super yummy!!



Butter Rolls

(this one is for Jared, he loves these!)

1 c melted butter
2 pkg yeast
2 c lukewarm water
1 c sugar
6 beaten eggs
1 1/2 tsp salt
about 9 c flour

Mix yeast with 2 Tbsp. sugar and water until dissolved and spongy. Add melted butter, sugar and eggs. Mix well. Stir flour and salt then add. Mix well, let rise 2 hours. Stir down and put in refrigerator or roll out. Use 1/4 of the dough at a time and roll in a circle. Cut like apple into 12 pieces. Roll wide end to point. Place on buttered cookie sheet and let rise. Bake at 400 for 10 minutes. Make 4 dz. large rolls.


Pumpkin Chocolate Chip Cookies

1 c canned pumpkin
1 c sugar
1/2 c vegetable oil
1 egg
2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp. vanilla
2 c chocolate chips
2 tsp. cinnamon

Mix all together and drop by tablespoons full on cookie sheet. Bake at 350 for about 10 minutes.

HAPPY BIRTHDAY MATT!

In honor of Matt's birthday tomorrow (Sunday), I'm posting three recipes. The first one is Orange Chip Scones and they are amazing! I have some baking right now and the house smells soooo good. The other two are recipes from my new friend Lilliana from Mexico. She came in the store the other day and we swapped recipes. Enjoy and Happy Birthday Matt, we love you!

Orange Chip Scones (but more like cookies)
4 c flour
1 c sugar
4 tsp baking soda
1 c mini chocolate chips
1 Tbsp grated orange peel
1 c butter cut into pieces and softened
1 c buttermilk
3 eggs
1 tsp orange extract
1 Tbsp milk

Combine flour, sugar, baking powder, baking soday and salt. Add chocolate chips and orange peel; mex well. Cut in butter with pastry blender until mixture resembles course crumbs. Combine butter milk, 2 eggs, and orange extract in small bowl. Pour buttermilk mixture into flour mixture; mix just until a sticky dough is formed. Do not overmix. Drop by 1/4 cupfuls onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough. Bake for 18-22 minutes or until toothpick inserted comes out clean. Cool. Drizzle with icing: 2 c powdered sugar, 1/4 c orange jui8ce, 1 Tbsp grated orange peel, 1 tsp orange extract. Mix until smooth and drizzle over top of cooled scones!

Pico de Gallo

10 tomatoes
1 can corn (drained)
1 can black beans
1 bunch cilantro, chopped
1 med onion chopped
juice of 2-3 limes

Chop up the tomatoes, cilantro and onion. Stir all ingredients together and serve with tortilla chips.

Guacamole

5 avocados, smashed
1/2 bunch cilantro, chopped
4 tomatoes, chopped
1/2 onion, chopped
juice of 1 lime
dash of oregano, salt and pepper

Mix together and eat with tortilla chips.

Two recipes from mom

Mom has been sending my recipes so I'm going to post two of them here today.

FRIED GREEN TOMATOES

1 Tbsp brown sugar

1 C. flour

4-6 med green tomatoes, sliced ½ inch thick

1 egg beaten

¼ C milk

1 C seasoned dry bread crumbs

3 Tbsp butter

1 Tbsp cooking oil

Combine sugar & flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg & milk & dip each tomato slice in liquid; then dip in bread crumbs. In a skillet heat butter & oil and fry until brown but firm.

SWEET & SOUR CHICKEN

Cut chicken breasts into bite sized pieces. Sprinkle with garlic salt. Dip into cornstarch then into beaten egg. Fry until golden brown. Drain well on paper towels. Place on cookie sheet. Pour sauce over chicken. Bake 350 for 1 hour. Turn occasionally.

SAUCE

¾ c sugar

½ c white vinegar

4 Tbsp catsup

¼ C chicken stock

1 Tbsp soy sauce

Dash salt

Heat in sauce pan until sugar is dissolved

Southwestern Eggrolls

Well, here they are...the best superbowl appetizers you'll ever make or eat!

Chili's Southwestern Eggrolls

Posted by: Wildhare 09-08-99 4:49 PM

Top Secret Recipes version of Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas


Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper


Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion


Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Comment on Recipe

Matt called me tonight and said they had made the Buffalo Chicken Wing Soup recipe and it was wonderful! I can't wait to try that one. I'm too tired tonight to post more recipes but in the morning I'm putting up some that would be good for the superbowl. We had a class at work tonight with chef Philip Cardon and he made some wonderful stuff! Can't wait for Feb. 1 now!!

Olive Garden, Baby!

Oh my goodness, I just ran across a great website! It's part of the Olive Garden website and they share some of the Olive Garden recipes! I'm stoked. I was browsing the site because I want to go there for dinner tonight but wanted to check the menu and prices...I was thinking, "man, I wish I knew how to make some of this stuff, it would be so much more cost effective" when I saw the link for recipes. I'm including it here for you as well. Happy eating!

http://www.olivegarden.com/recipes/featured_recipe/

Kooky Cookies

This is a great cookie recipe. You could even add chocolate chips if you wanted to.

1 c vegetable oil
1 c butter, softened
1 c white sugar
1 c packed brown sugar
1 egg
2 tsp vanilla
3 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c cornflakes
1 c rolled oats
1 c chopped walnuts
1 c unsweetened flaked coconut

Preheat oven to 375 degrees
Beat butter and sugars until fluffy. SLowly add oil and beat until oil is well incorporated. Add egg and vanilla and beat to mix.
In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 for 12 minutes or until lightly browned. You can also form the dough into balls and freeze them to bake at a later time. Yummy!