Famous Fudge

My family love Nestle Tollhouse's Famous Fudge.   It's very rich and delicious.  I use Milk Chocolate chips in it.  

Blueberry Lemon Poke Cake

1 box Lemon Cake Mix
1 can Blueberry Pie Filling
1 carton Cool Whip

Bake lemon cake mix as according to instructions on the box.  When you take the cake out of the oven, poke holes in it, about 1 inch apart.  Spread blueberry pie filling on top of cake.  Let cool in refrigerator.  Frost with cool whip.  Serve.

Gingerbread Cookies

This is the Peacocks's recipe:

1 cup shortening
1 egg
1/2 tsp salt
1/4 tsp cloves
1 cup sugar
1 cup molasses
1 tbsp ginger
5 cups flour
2 tbsp vinegar
1 1/2 tsp baking soda
1 tsp cinnamon

Cream shortening, sugar, molasses, vinegar, and egg. Mix all dry ingredients together and beat into cream mixture. Chill for 3 hours. Bake on greased cookie sheet at 375 degrees for 6 minutes.

Caramels

2 cups sugar
2 cups Dark Karo Syrup
1 pint Cream
1/4 tsp Salt
4 tbsp Butter
1 can Evaporated milk
1 1/2 cup Pecans
3 tsp Vanilla

Combine sugar, karo syrup, salt and cream. Place in pan over low heat and stir until sugar is dissolved. Cook at a soft boil, stirring occasionally. Add butter and evaporated milk. Add pecans and vanilla. Cook until hot. Pour into glass dish and let set.

Cheesy Bacon Chicken and Rice

8 slices of pre cooked bacon, diced
3 chicken breasts, boiled and diced
1 cup shredded cheese
1 large sour cream
1 can cream of chicken soup
2 cups of corn flakes, crushed
2 tbsp butter, melted
1 cup of minute rice, cooked.

In a buttered baking dish, mix together diced chicken and cooked rice.  Top with diced bacon.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken mixture.  In a separate bowl Combine corn flakes and melted butter.  Sprinkle corn flakes over soup mixture with a spoon.  Bake at 350 degrees for 30 minutes.

Chicken and Veggie Casserole

Chicken and Veggie Casserole

16 oz bag of frozen vegetables

3 chicken breasts, boiled and diced

1 cup shredded cheese

1 large sour cream

1 can cream of chicken soup

1 box stovetop stuffing

Prepare stuffing as directed on the box.  In a buttered baking dish, mix together diced chicken and vegetables.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken/veggie mixture.   Sprinkle stuffing over soup mixture.  Bake at 350 degrees for 30 minutes.

Caramel Popcorn Balls

1/4 cup butter                                                              1 cup brown sugar

1/2 cup light corn syrup                                              15 oz sweetened condensed milk

1/2 tsp vanilla                                                              5 quarts popped popcorn

In saucepan, combine butter, sugar, and corn syrup.  Stir well and bring to boiling over medium heat.  Stir in condensed milk and simmer, stirring constantly, till mixture comes to a soft ball stage.  Stir in vanilla.  Pour over popcorn and stir to coat.  Butter hands lightly, shaping the popcorn into balls about 3 1/2 inches in diameter.  Makes about 15 balls. 

Peanut Butter Fingers

3/4 cup margarine, melted                               1/2 cup sugar

1 1/3 cup brown sugar                                     3/4 cup peanut butter

2 eggs                                                              3/4 tsp baking soda

1/8 tsp salt                                                       1 tsp vanilla

2 cups flour                                                     2 cups oats

Preheat oven to 325 degrees.  Mix margarine, sugars, peanut butter, eggs, baking soda, salt and vanilla together.    Stir in flour and oats.  Spread batter on buttered cookie sheet.  Bake for 12 to 15 minutes.  Take out of oven and spread 1 cup peanut butter that has been whipped on top.  When cool, frost with chocolate frosting.

Apple Waffles

This is Valorie Iver's recipe;

1 3/4 cups sifted flour                                     1 tbsp sugar

2 1/2 tsp baking powder                                 2 beaten egg yolks

1 1/4 cups milk                                                2 stiffly beaten egg whites

2 tbsp salad oil                                                1 tsp real vanilla

2 apples, peeled, cored, and chopped             1/2 tsp salt

Sift together flour, baking powder, sugar and salt.    Combine egg yolks, milk ,and salad oil.    Add dry ingredients and mix well.  Stir in vanilla and apples.  Fold in egg whites.  Bake in preheated waffle iron.  Serve with Hot Cider Sauce.

Sauce:

1 cup brown sugar                                           1 cup apple cider

1 tbsp margarine                                              1/2 tsp lemon juice

1/4 tsp ground cinnamon                                1/8 tsp nutmeg

2 tsp real vanilla

In saucepan, combine brown sugar, cider, butter, lemon juice, cinnamon, nutmeg, and vanilla.  Bring to a boil.  Simmer 15 minutes or until slightly thickened. Serve warm.