Grams' Fudge

Ingredients:

• 2 cup sugar
• 1/4 cup cocoa (or more)
• 1 cup milk
• 1 tsp vanilla extract
• 1 tbsp butter
• 1/2 cup chopped pecans

Directions:

Combine first 3 ingredients
Cook until 230 degrees (soft boil or ball stage?)
Add 1 tbsp butter and 1 tsp Vanilla
Let it cool and add pecans
Beat with spoon until it thickens
Butter 8x12 pan and pour
Let cool and cut it

Grams' Chocolate Drops

Ingredients:

• 2 boxes Confectioner's Sugar
• 1 stick margarine
• 1 can sweetened condensed milk
• 1 tsp vanilla
• 4 cup pecans
• 8 oz chocolate (4 bittersweet/4 semisweet bars)
• 1 block paraffin

Directions:

Mix together first 5 ingredients and form small balls

Melt chocolate and paraffin in pot

Remove from stove, roll balls in chocolate, place on wax paper.

Grams' Divinity

Ingredients:

• 1/3 cup water
• 2/3 cup white karo syrup
• 1/3 cup chopped pecans
• 2 egg whites
• 3/4 tsp vanilla
• pinch salt

Directions:

Mix sugar and water, add syrup, cook slowely until sugar melts.

Then cook rapidly until it forms firm ball in cold water (soft ball on candy thermometer)

Poor over 2 stiffly beaten egg whites that has 3/4 tsp vanilla and pinch salt

Stir until almost firm. Add nuts and drop by spoonful on wax paper.

Grams' Banana Pudding

Ingredients:

• 2 cup milk
• 1/3 cup sugar
• 1 tbsp cornstarch
• 2 egg yolk (save the whites)
• dash salt
• Box Vanilla Wafers
• 3 bananas sliced
• 4 tbsp sugar

Directions:

Cook first 3 ingredients in pan on low and stir constantly until custard thickens.

Alternate layers of bananas, wafers then pour custard over it.

Beat egg whites and add 2 tbsp sugar per egg white until it forms a peak.

Bake 350 until topping gets brown approx ~10 mins.

Grams' Chocolate Pie

Ingredients:

• 1 cup sugar
• 3 tbsp flour
• 1/3 cup cocoa
• 2 cup milk
• 3 tbsp butter
• 1 tsp vanilla
• 2 egg yolks
• 4 tbsp sugar

Directions:

Mix sugar, flour, and cocoa in saucepan. Add milk and egg yolk. Mix well.

Cook until thick on medium.

Add butter and vanilla. Pour into pie shell.

Top with meringue, put in 350 for about ~10 mins

Grams' Fruit Salad

Ingredients:

• 1 can crushed pineapple
• 1 can mandarin oranges
• 1 cup mini marshmellows
• 3/4 cup shredded coconut
• 3/4 cup sour cream
• 1/2 cup pecan pieces

Directions:

Drain fruit and mix all together

Store in fridge!

Grams' Pineapple Casserole

Ingredients:

• 1 16oz can chunked pineapple (drained)
• 3/4 cup sugar
• 1/4 cup flour
• 1 cup shredded cheddar cheese
• 1/4 cup brown sugar
• 1/2 stack ritz crackers
• 1 stick butter

Directions:

Spread pineapple in 1 qt casserole dish.

Mix flour, sugar, cheese and add to casserole and pour over pineapple.

Spread crushed crackers on top.

Melt butter and pour over crackers.

Bake at 350 for 30 minutes.

Grams' Stew Beef

Ingredients:

• * 1 lb. stew beef
• * 1 bag white potatoes (cubed)
• * 2 cup small carrots
• * 1 cup sliced yellow or vidalia onions
• * Salt/Pepper to taste
• * Enough water to cover meat/veggies

Directions:

Brown meat slightly in pot, then add vegetables and water.

Cook ~1 hour until beef is done and tender (check with fork!).

Grams' Chicken Salad

Ingredients:

• * 1 whole chicken (~3.5 lbs) or 4 boneless skinless chicken breasts
• * Duke's Mayonnaise
• * 4 eggs
• * 3 stalks of celery
• * 1 cup Grams' sweet pickles

Directions:

Cook chicken in large pot with water until done (~45 minutes, test with fork). Wait for chicken to cool, remove meat from bone, and cut up with kitchen scissors.

Meanwhile, hard boil 4 eggs (as soon as water boils, put lid on pot, and let sit on OFF burner for 15-20 minutes). When they're done cooking, chop eggs into small pieces.

Clean and chop celery into small pieces.

Cut up Grams' sweet pickles into small pieces.

Mix ingredients together and add mayonnaise until desired consistency is achieved.

If you want a more moist chicken salad, add 1/3 cup pickle juice or cooled chicken broth.

Chill in fridge.

Grams' Sweet Pickles

Ingredients:

• *4 Gals Sliced Cucumbers (~25 lbs or 1 bushel)
• * 2 Gals Water
• * 1 Gal White Vinegar
• * 4 cups Kosher salt
• * 2 ozs Alum
• * 10 lbs sugar
• * Small box Pickle Spice

Directions:

Wash and slice cucumbers.

Soak cucumbers for 7 days in Kosher Salt and water.

On the 7th day, drain cucumbers and rinse. Pour into Alum water and soak for 24 hours.

Drain cucumbers and rinse. Pour into vinegar and soak for 24 hours.

Pour into sink, drain vinegar, DO NOT WASH CUCUMBERS.

Tie small bag of spice in cheese cloth and drop near bottom of bin.

Layer pickles and sugar in bin until 10 lbs of sugar has been dissolved.

Let set until sugar dissolves - can chill some in refrigerator or eat out of jar.

Grams' Strawberry Preserves

Ingredients:

• * 2 qt. strawberries (makes about 4 cups of washed, hulled and crushed)
• * 7 cup sugar
• * 1 pouch of Certo Liquid Fruit Pectin

Directions:

Wash jars and screw bands in hot, soap water; rinse with warm water. Pour boiling water over flat lids in saucepan off the head. Let stand in hot water until ready to use.

Prepare strawberries using potato masher to crush.

Measure EXACT amount of prepared fruit into 6 or 8 qt saucepan. Stir sugar into fruit in saucepot. Do not reduce, do not use sugar substitutes.

Bring mixture to full rolling boil (boil that doesn't stop boiling when stirred) on high heat, stirring constantly.

Stir in Pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling 1/8 inch of tops. Wipe jar rims and threats. Cover with flat lids; then screw bands tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.

Strawberry Cream Freeze

Ingredients

• * 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• * 1 cup cold milk
• * 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• * 1 1/2 cups thawed COOL WHIP Whipped Topping
• * 20 NILLA Wafers, coarsely broken
• * 1 cup sliced fresh strawberries
• * 1/2 cup strawberry ice cream topping

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.

2. Serve it your way!
3. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
4. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
5. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

FOOTNOTES
* Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.

* How to Thaw COOL WHIP Whipped Topping: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

*Storing COOL WHIP: Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute frosting for cakes or for spooning over cut-up fresh fruit. Once thawed, the whipped topping should be refrigerated and used within 2 weeks.

Summer Squash Casserole

Ingredients

• * 1 1/2 pounds yellow squash
• * 1 pound zucchini
• * 1 small sweet onion, chopped
• * 2 1/2 teaspoons salt, divided
• * 1 cup grated carrots
• * 1 (10 3/4-oz.) can cream of chicken soup
• * 1 (8-oz.) container sour cream
• * 1 (8-oz.) can water chestnuts, drained and chopped
• * 1 (8-oz.) package herb-seasoned stuffing
• * 1/2 cup butter, melted

Preparation

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.

Chunky Apple Cake With Cream Cheese Frosting

Ingredients

• * 1/2 cup butter, melted
• * 2 cups sugar
• * 2 large eggs
• * 1 teaspoon vanilla extract
• * 2 cups all-purpose flour
• * 1 teaspoon baking soda
• * 1 teaspoon salt
• * 2 teaspoons ground cinnamon
• * 4 Granny Smith apples, peeled and sliced
• * 1 cup chopped walnuts, toasted
• * Cream Cheese Frosting
• * Chopped walnuts, toasted (optional)

Preparation

Stir together first 4 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.

Pumpkin Bars

Ingredients

Bars:

• * 4 eggs
• * 1 2/3 cups granulated sugar
• * 1 cup vegetable oil
• * 15-ounce can pumpkin
• * 2 cups sifted all-purpose flour
• * 2 teaspoons baking powder
• * 2 teaspoons ground cinnamon
• * 1 teaspoon salt
• * 1 teaspoon baking soda

Icing:

• * 8-ounce package cream cheese, softened
• * 1/2 cup butter or margarine, softened
• * 2 cups sifted confectioners' sugar
• * 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Stir Fried Pork with Basil (Pad Ga-Prao)

Ingredients:

• 1 tablespoon oil
• 1 tablespoon garlic
• 1 cup chopped white onion
• 2-30+ small chilies to taste
• 1 sliced red bell pepper
• 1 cup chopped fresh green beans (chopped very small)
• 1/2 cup ground pork (or chicken/beef)
• 1 tablespoon fish sauce
• 1 teaspoon black soy sauce
• 1/4 teaspoon white sugar
• 2 tablespoons water
• 1/2 cup basil leaves

Directions:

1. Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.

2. Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.

3. Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)

4. When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.

5. Add sugar, soy sauce, green beans, red bell pepper & fish sauce. Stir and let absorb.

6. When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.

7. If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

http://www.realthairecipes.com/recipes/stir-fried-pork-with-holy-basil/

Apple Butter Pumpkin Pie

Ingredients

• * 1 cup apple butter
• * 1 cup fresh or canned pumpkin
• * 1/2 cup packed brown sugar
• * 1/2 teaspoon salt
• * 3/4 teaspoon ground cinnamon
• * 3/4 teaspoon ground nutmeg
• * 1/8 teaspoon ground ginger
• * 3 eggs, slightly beaten
• * 3/4 cup evaporated milk
• * 1 unbaked 9-inch pie shell
• * Sweetened whipped cream, for garnish

Directions

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Cook's Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.


http://www.foodnetwork.com/recipes/paula-deen/apple-butter-pumpkin-pie-recipe/index.html

Loaded Twice-Baked Potatoes

Ingredients

• * 4 medium russet potatoes
• * 8 ounces 90%-lean ground beef
• * 1 cup broccoli florets, finely chopped
• * 1 cup water
• * 1 cup reduced-fat Cheddar cheese, divided
• * 1/2 cup reduced-fat sour cream
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground pepper
• * 3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

Fluffy Cranberry Cheese Pie

Ingredients

CRANBERRY TOPPING

• * 1 package (3 ounces) raspberry gelatin
• * 1/3 cup sugar
• * 1-1/4 cups cranberry juice
• * 1 can (8 ounces) jellied cranberry sauce

FILLING

• * 1 package (3 ounces) cream cheese, softened
• * 1/4 cup sugar
• * 1 tablespoon milk
• * 1 teaspoon vanilla extract
• * 1/2 cup whipped topping
• * 1 pastry shell (9 inches), baked

Directions

In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil.

Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.

Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 326 calories, 12 g fat (6 g saturated fat), 17 mg cholesterol, 164 mg sodium, 54 g carbohydrate, trace fiber, 3 g protein.

http://www.tasteofhome.com/recipes/Fluffy-Cranberry-Cheese-Pie

Pecan Cheesecake Pie

Ingredients

• * 1/2 (15-oz.) package refrigerated piecrusts
• * 1 (8-oz.) package cream cheese, softened
• * 4 large eggs, divided
• * 3/4 cup sugar, divided
• * 2 teaspoons vanilla extract, divided
• * 1/4 teaspoon salt
• * 1 1/4 cups chopped pecans
• * 1 cup light corn syrup

Preparation

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.



http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673197

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• * 4 pieces boneless, skinless chicken breasts
• * Black pepper
• * 4 to 5 ounces blue cheese crumbles
• * A handful arugula leaves from bulk bins, chopped
• * A handful baby spinach leaves from bulk bins, chopped
• * 4 slices bacon
• * 2 pounds baby potatoes, halved
• * Salt
• * 1 pound thin green beans
• * 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
• * Leaves from 4 fresh thyme sprigs
• * 3 tablespoons extra-virgin olive oil, divided
• * 4 scallions, finely chopped, whites and greens
• * 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.


http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe/index.html

Caramel-Pecan-Pumpkin Bread Puddings

Ingredients

BREAD PUDDINGS:

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE:

• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Preparation

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.



TRY THIS TWIST

One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.

Almost a Candy Bar

Ingredients

• * 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• * 4 nutty s'mores trail mix bars (1.23 ounces each), chopped
• * 1 package (10 to 11 ounces) butterscotch chips
• * 2-1/2 cups miniature marshmallows
• * 1 cup chopped walnuts
• * 1-1/2 cups miniature pretzels
• * 1 package (10 ounces) peanut butter chips
• * 3/4 cup light corn syrup
• * 1/4 cup butter, cubed
• * 1 package (11-1/2 ounces) milk chocolate chips

Directions

* Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.

* Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.

* In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.



Nutrition Facts: 1 serving (1 piece) equals 263 calories, 14 g fat (7 g saturated fat), 9 mg cholesterol, 113 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Colorful Layered Jello Blocks

Ingredients:

• 4 packages JELLO (3 oz each) -
• orange, lime, blue rasberry, strawberry
• 6 envelopes KNOX unflavored gelatin
• 1 cup sweetened condensed milk

Directions:

Mix 1 cup condensed milk with 1 cup hot water. Set aside. Mix 2 envelopes Knox gelatin with 1 cup hot water; combine with milk mixture and set aside

Combine Orange JELLO, 1 envelope Knox gelatin and 1-1/2 cups hot water. Cool, then pour into a 9×13 pyrex. Place in refrigerator to set for about 30 minutes.

Pour about 1 cup of the milk mixture for the next later. Refrigerate to set. Now each layer will only take 15 minutes to set – yay – much faster!

Combine lime JELLO, 1 envelope Knox gelatin and 1-1/2 cup hot water. Cook, and pour carefully over the milk mixture, then place in the refridgerator for another 15 minutes.

Repeat the milk mixture….

Now the blue raspberry…

Then the milk mixture…(I know this is boring but the payoff is worth it…)

Finally end with the strawberry! And set til you’re ready to serve…

The final product looks like this, and when you cut it…GORGEOUS!!

Donna's Chocolate Chip Cookie Dough Dessert

Ingredients:

• 1 lb cookie dough
• 1 cup milk
• whipped topping

Directions:

Bake cookies according to directions.

Dip in milk for 5-10 seconds. Layer cookies on 8x8 pan - top with whipped topping.

Add another layer of milk soaked cookies - top with whipped topping - sprinkle with almonds.


*Picture isn't exactly like recipe but will look similar

(Donna McNeil's recipe)

Julia Child's Boeuf Bourguignon

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.



Kitchen Supplies:

9- to 10-inch, fireproof casserole dish , 3 inches deep
Slotted spoon

Boeuf Bourguignon:

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock
• 1 pound quartered fresh mushrooms , sautéed in butter
• Parsley sprigs

Directions:

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.


http://www.oprah.com/recipe/food/recipesmeat/20090806-orig-julia-child-boeuf-bourguignon

Balsamic Strawberries with Honey Ricotta

Ingredients

• 1 cup part-skim ricotta cheese
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 (16-ounce) container strawberries, hulled and quartered
• 2 tablespoons fresh basil leaves, cut into ribbons

Directions

Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.

In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.

In a medium bowl, toss the berries with the basil and the balsamic syrup.

Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.

Per Serving:

(serving size: about 1/3 cup cream and 1/2 cup berries)

Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg

Excellent source of: Vitamin C, Manganese

Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

Apple Raisin Bread Pudding

Ingredients

• 16 slices bread
• 1 cup raisins
• 1 chopped apple
• 2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
• 4 large eggs
• 4 tablespoons butter
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

PREHEAT oven to 350 degrees F. Grease 12 x 8-inch baking dish.

COMBINE bread and raisins in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
BAKE for 35 to 45 minutes or until knife inserted in center comes out clean.


http://allrecipes.com/Recipe/Carnation-Raisin-Bread-Pudding/Detail.aspx

Chocolate Chip Pie

Ingredients:

• 1/2 cup flour
• 1 stick butter (melted and cooled)
• 2 slightly beaten eggs
• 1 cup chocolate chips
• 1 tsp. vanilla

Directions:

Preheat oven to 325 degrees.
Melt and cool butter in a bowl.
Slightly beat eggs in a separate bowl.
Mix all ingredients together and pour into unbaked 8'' pie crust.
Bake at 325 for 1 hour.

The pie appears to have 3 different layers when finished - the crust, gooey filling and crusty top.


(Recipe is amazingly delicious but VERY rich)

Horseradish-Crusted Steak Roulade

Ingredients:

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 leek, white and light-green parts only, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 2 1/4-to-2 1/2-pound flank steak, trimmed
• 1/2 pound sliced provolone cheese (about 8 slices)

For the Crust:

• 3/4 cup breadcrumbs
• 3 teaspoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained horseradish
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.





http://www.foodnetwork.com/recipes/food-network-kitchens/horseradish-crusted-steak-roulade-recipe/index.html

Lemon-Raspberry Mousse Squares

Ingredients

• 48 NILLA Wafers, divided
• 3/4 cup boiling water
• 1 (3 ounce) package JELL-O Lemon Flavor Gelatin
• 1 cup ice cubes
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 teaspoons lemon zest
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 1/3 cup raspberry preserves
• 1 1/2 cups fresh fruit

Directions

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.



http://allrecipes.com/Recipe/Lemon-Raspberry-Mousse-Squares/Detail.aspx

Das Pear Pineapple Strudel

Ingredients

• 6 tablespoons unsalted butter
• 1 teaspoon minced ginger
• 1 tablespoon light brown sugar
• 1/8 scant teaspoon ground cinnamon
• Dash ground nutmeg
• 1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
• 2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
• 1 frozen puff pastry sheet, thawed according to directions on package
• 1 egg yolk, beaten
• 1 tablespoon dark rum
• 1 tablespoon powdered sugar

Directions

Preheat oven to 400 degrees F.

In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.

Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.