When I had my Christmas goodies baking day I made this fudge, in several different variations....one with pecans, one with walnuts, and one with peppermint on top.
Quick and Easy Fudge
Cooking spray and foil
3 cups milk chocolate chips
1 can sweetened condensed milk
Line an 8x8 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until its all melted and smooth. (If using nuts, stir in at this time.) Pour into the prepared pan and spread to even out the surface. (If using peppermint, sprinkle on the crushed peppermint candies.) Refrigerate for 2 hours. Lift the foil out of the pan and peel off the fudge. Cut into small squares.
*you can also add a few tablespoonfuls of peanut butter to the chips and sweetened condense milk
**I made this with different brands of milk chocolate chips, and the batch made with Ghiradelli was the best.
About Me
- Angel
- I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.
Thursday, December 26, 2013
Fettuccine Alfredo
Fettuccine Alfredo is a family favorite but I'd never made it until my niece Kallen requested it for her birthday dinner. I got the recipe from a coworker who also likes to cook and he said it was THE BOMB. He wasn't kidding, it was very good!
Fettuccine Alfredo
Source: Matt Awad
1 pkg fettuccine noodles
2 sticks butter
1 cup heavy whipping cream
2 cups freshly shredded Parmesan cheese
1 tsp salt
1/4 tsp black pepper
chopped fresh parsley
Optional: couple cloves minced garlic
In a large sauce pot, cook fettuccine as directed on package.
While fettuccine is cooking, in a 2 quart saucepan, heat butter and whipping cream over low heat, stirring constantly until butter is melted. Remove from heat then stir in salt, pepper, and cheese.
Drain fettuccine, return to sauce pot. Pour sauce over warm fettuccine, stir until fettuccine is well coated. Sprinkle with parsley.
Fettuccine Alfredo
Source: Matt Awad
1 pkg fettuccine noodles
2 sticks butter
1 cup heavy whipping cream
2 cups freshly shredded Parmesan cheese
1 tsp salt
1/4 tsp black pepper
chopped fresh parsley
Optional: couple cloves minced garlic
In a large sauce pot, cook fettuccine as directed on package.
While fettuccine is cooking, in a 2 quart saucepan, heat butter and whipping cream over low heat, stirring constantly until butter is melted. Remove from heat then stir in salt, pepper, and cheese.
Drain fettuccine, return to sauce pot. Pour sauce over warm fettuccine, stir until fettuccine is well coated. Sprinkle with parsley.
Pumpkin Dump Cake
I made this recipe a few times this fall and Dan loved it. The original recipe came from our local TV station and it called for black walnuts. But I'm not a fan of walnuts so I substituted pecans.
Pumpkin Dump Cake
1 (15 oz) can of pumpkin puree
1 (10 oz) can of evaporated milk
1 cup of light brown sugar
3 eggs (beaten slightly)
3 tsp of pumpkin pie spice
1 box of yellow cake mix
2 sticks of melted butter
1/2 cups of chopped pecans
1/2 cup of toffee bits (but I used more, probably at least 1 cup)
Preheat oven to 350*. Spray a 9x13 pan with cooking spray.
In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.
Pour into your prepared pan. Sprinkle the entire box of cake mix on top, followed by pecans and toffee bits. Pour the melted butter evenly on top.
Bake for 40-45 minutes until center is set and edges are slightly browned. Can be served with ice cream or whipped cream.
Pumpkin Dump Cake
1 (15 oz) can of pumpkin puree
1 (10 oz) can of evaporated milk
1 cup of light brown sugar
3 eggs (beaten slightly)
3 tsp of pumpkin pie spice
1 box of yellow cake mix
2 sticks of melted butter
1/2 cups of chopped pecans
1/2 cup of toffee bits (but I used more, probably at least 1 cup)
Preheat oven to 350*. Spray a 9x13 pan with cooking spray.
In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.
Pour into your prepared pan. Sprinkle the entire box of cake mix on top, followed by pecans and toffee bits. Pour the melted butter evenly on top.
Bake for 40-45 minutes until center is set and edges are slightly browned. Can be served with ice cream or whipped cream.
Pasta Salad
This summer I discovered a recipe for a pasta salad that I love. It's my new go-to recipe when I need to take a side dish to a BBQ, family gathering, etc. It's easy to make and really good.
It's a Pioneer Woman recipe, and the original recipe can be found on the Food Network website. I've made just a few changes because a few ingredients were not available at our grocery store.
Pasta Salad
Source: Adapted from Pioneer Woman
12 oz bowtie pasta (or other fun shaped pasta)
8 slices thin bacon
1/2 cup mayo
1/2 cup whole milk
4 tbsp. white vinegar
1/2 tsp salt
dash sugar
10 oz grape tomatoes, halved lengthwise (I use a combination of red and yellow)
1/2 pound cheddar cheese cubes or Monterrey jack cheese cubes
ground black pepper
3 green onions, thinly sliced
basil leaves - dried about 1 tbsp. (if you can find fresh the original recipe called for 24 whole basil leaves, chiffonade)
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2 inch pieces, sauté until slightly crisp in a large skillet. Remove to a paper towel lined plate.
For the dressing, mix the mayo, milk, vinegar, salt, and sugar in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, cheese, and green onions in a large mixing bowl. Taste for seasoning, adding more salt and paper if needed. Stir in basil.
It's a Pioneer Woman recipe, and the original recipe can be found on the Food Network website. I've made just a few changes because a few ingredients were not available at our grocery store.
Pasta Salad
Source: Adapted from Pioneer Woman
12 oz bowtie pasta (or other fun shaped pasta)
8 slices thin bacon
1/2 cup mayo
1/2 cup whole milk
4 tbsp. white vinegar
1/2 tsp salt
dash sugar
10 oz grape tomatoes, halved lengthwise (I use a combination of red and yellow)
1/2 pound cheddar cheese cubes or Monterrey jack cheese cubes
ground black pepper
3 green onions, thinly sliced
basil leaves - dried about 1 tbsp. (if you can find fresh the original recipe called for 24 whole basil leaves, chiffonade)
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2 inch pieces, sauté until slightly crisp in a large skillet. Remove to a paper towel lined plate.
For the dressing, mix the mayo, milk, vinegar, salt, and sugar in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, cheese, and green onions in a large mixing bowl. Taste for seasoning, adding more salt and paper if needed. Stir in basil.
Orange Jello Cake
Katie's Aunt Marcia makes one of the best jello desserts you will ever try. The creamy orange-vanilla combination is delicious.
Orange Jello Cake
Source: Marcia Dotson
1 yellow cake mix
1 small package (4 serving size) orange jello
3/4 cup boiling water
2/3 cup cold water
1 (8oz) can mandarin oranges, drained
1 (8oz) container cool whip
1 small package (4 serving size) vanilla instant pudding
Preheat oven to 350*. Grease and flour a 13x9" pan. For cake, prepare and bake following directions. Cool 25 minutes.
Dissolve jello in 3/4 cup boiling water. Set aside at room temperature, stir occasionally.
Poke holes in top of warm cake with long tined fork. Pour jello slowly over cake. Refrigerate until cool.
For topping, combine oranges, cool whip, pudding mix (unprepared) and 2/3 cup water in large bowl. Stir until well blended, crushing oranges slightly. Spread over cake. Refrigerate until ready to serve.
Orange Jello Cake
Source: Marcia Dotson
1 yellow cake mix
1 small package (4 serving size) orange jello
3/4 cup boiling water
2/3 cup cold water
1 (8oz) can mandarin oranges, drained
1 (8oz) container cool whip
1 small package (4 serving size) vanilla instant pudding
Preheat oven to 350*. Grease and flour a 13x9" pan. For cake, prepare and bake following directions. Cool 25 minutes.
Dissolve jello in 3/4 cup boiling water. Set aside at room temperature, stir occasionally.
Poke holes in top of warm cake with long tined fork. Pour jello slowly over cake. Refrigerate until cool.
For topping, combine oranges, cool whip, pudding mix (unprepared) and 2/3 cup water in large bowl. Stir until well blended, crushing oranges slightly. Spread over cake. Refrigerate until ready to serve.
Wednesday, December 25, 2013
Chocolate Chip Cookies
We left Chocolate Chip Cookies for Santa this year.....and he was very happy with them. These cookies were soft and chewy, thanks Aunt Marcia for sharing this recipe!
Chocolate Chip Cookies
Source: Marcia Dotson
2 sticks butter, softened
1/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 package Jello-O Vanilla Instant Pudding Mix
1 pkg (11.5 oz) Baker's Real Milk Chocolate Chips
Heat oven to 375*
Beat butter, sugars, eggs, and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Mix in flour, baking soda, and pudding mix. Stir in milk chocolate chips. Drop by teaspoonfulls, 2 inches apart onto ungreased cookie sheets. Bake 10 minutes or until golden brown. Cool on wire racks.
Chocolate Chip Cookies
Source: Marcia Dotson
2 sticks butter, softened
1/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 package Jello-O Vanilla Instant Pudding Mix
1 pkg (11.5 oz) Baker's Real Milk Chocolate Chips
Heat oven to 375*
Beat butter, sugars, eggs, and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Mix in flour, baking soda, and pudding mix. Stir in milk chocolate chips. Drop by teaspoonfulls, 2 inches apart onto ungreased cookie sheets. Bake 10 minutes or until golden brown. Cool on wire racks.
Christmas Cowboy Quiche
Merry Christmas! I got up early and made breakfast for my family. We had a breakfast casserole, caramel pecan bread, bacon, other snacks...and this new recipe I found on the Pioneer Woman's website. Her recipe is called Cowboy Quiche: Pioneer Woman's Recipe: Click Here)
I made the quiche very plain because we have some picky eaters but when I make it again I may add in other ingredients to jazz it up. I also cheated and used a store bought pie crust. And I don't have a tart pan so I used a deep dish pie pan. Below is what I made for our Christmas breakfast.
Christmas Cowboy Quiche
Source: Pioneer Woman
Unbaked Pie Crust (enough For A Deep Dish Pan)
1 whole Yellow Onion, Diced
2 Tablespoons Butter
8 slices Bacon
8 whole Large Eggs
1-1/2 cup Heavy Cream
Salt And Pepper, to taste
2 cups Grated Sharp Cheddar Cheese
I made the quiche very plain because we have some picky eaters but when I make it again I may add in other ingredients to jazz it up. I also cheated and used a store bought pie crust. And I don't have a tart pan so I used a deep dish pie pan. Below is what I made for our Christmas breakfast.
Christmas Cowboy Quiche
Source: Pioneer Woman
Unbaked Pie Crust (enough For A Deep Dish Pan)
1 whole Yellow Onion, Diced
2 Tablespoons Butter
8 slices Bacon
8 whole Large Eggs
1-1/2 cup Heavy Cream
Salt And Pepper, to taste
2 cups Grated Sharp Cheddar Cheese
Preheat the oven to 400 degrees. Press pie crust into a deep dish pie pan.
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown.
Caramel Pecan Bread
For our family's Christmas breakfast I tried a few new recipes. This recipe I found on a blog and it was really quick to throw together. It will be making a repeat performance next Christmas.
Caramel Pecan Bread
7 tbsp. butter, melted
1 jar (12 oz) caramel ice cream topping
1 cup chopped pecans
1 can refrigerated cinnamon rolls (I used Pillsbury Flaky Caramel Rolls)
Preheat oven 350*. Combine melted butter, caramel, and pecans. Cut each roll/biscuit into 4 pieces. Toss into caramel mixture and mix well. Spoon mixture into a pie pan. Bake for 20-30 minutes until golden brown.
Caramel Pecan Bread
7 tbsp. butter, melted
1 jar (12 oz) caramel ice cream topping
1 cup chopped pecans
1 can refrigerated cinnamon rolls (I used Pillsbury Flaky Caramel Rolls)
Preheat oven 350*. Combine melted butter, caramel, and pecans. Cut each roll/biscuit into 4 pieces. Toss into caramel mixture and mix well. Spoon mixture into a pie pan. Bake for 20-30 minutes until golden brown.
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