1 lg chocolate pudding mix (cook)
1 chocolate cake mix
1 cup chocolate chips
1 cup chopped nuts
Add milk to pudding mix and cook as per instructions. When pudding is thickened, removed from heat and dump in dry cake mix. Quickly stir to combine. Spoon mixture into a greased 11 x 13 baking pan. Sprinkle top with chocolate chips and nuts. Bake at 350 degrees for 25-30 minutes. Best served hot with vanilla ice cream, but is also great to cut and pack in lunches the next day.
Grandma's Fudge - (originally found on Herseys Cocoa can)
3 cups granulated sugar
1 can evaporated milk
3 T. cocoa powder
1/4 t. salt
1 cup chopped nuts (optional)
1 cup mini marshmallows (optional)
Using a wisk, combine sugar, salt & cocoa powder until all lumps are removed. Using a large cast iron skillet, slowly stir in milk and place on stove on HIGH. Stir constantly to prevent scorching. When mixture starts to bubble, lower heat to MED HIGH. Continue to cook to a softball stage.
Remove from heat and drop 3/4 cup of butter and 1 tsp of vanilla on top (do to stir in). Allow to cool until all of the butter has melted (approximately 10-12 minutes). Using an electric hand mixer, beat mixture thoroughly until it thickens. Just before it turns (goes from shiny to dull) stir in 1 cup of chopped nuts and pour into a buttered pie plate (I prefer glass)
Tips:
1. Thoroughly wisking sugar and cocoa together with prevent lumps of cocoa in finished product.
2. Using a cast iron skillet spreads the cooking surface, and allows fudge to cook faster.
3. Watch fudge carefully when mixing. Mix too long and fudge sets up in skillet. Don't mix long enough, and fudge never sets up and must be eaten with a spoon.
4. If fudge is not setting up, place in fridge for 15 minutes before cutting into squares.
*My grandmother always made this old-fashioned fudge at Christmastime. My mother taught me to make it as a child, so she wouldn't have to stand at the stove stirring it the whole time. As it turns out, I am the only one in my family who can make it now. I still love standing at the stove stirring it, and especially being the one to lick the spoon and beaters when it is cooling. I don't share this task, as I believe you must stir to appreciate licking the spoon.
Wheat Thins (home-made) - rec'd from: Tiffany Dahl
1 3/4 cups whole wheat flour
1 1/2 cupes white flour
1/3 cup oil
Mix dry ingredients in blender or food processor. Add oil, salt & water mixture, just until combined into a smooth dough. Roll dough as thin as possible on an unoiled cookie sheet to 1/8 inch thick. Score with a knife or pizze cutter to size cracker desired. Prick each cracker with a fork. Sprinkle with salt or onion salt, if desired. Bake at 350 degrees until crisp and lightly browned (30-35 minutes).
Cheddar Bay Biscuits (inspired by Red Lobster)
2 cups Bisquick type baking mix
1 cup grated cheddar cheese
2/3 cup milk
Lightly combine ingredients, and scoop onto an ungreased baking sheet. Bake at 400 degrees for 10-12 minutes, or until lighly golden. Remove from over and brush with mixture of 1/4 cup melted butter, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley flakes. Best served warm. Makes 8 to 10 large biscuits.
Spider Cookies (given to me by my dear friend, Peggy, at my bridal shower - 35 years ago)
Combine:
2 cups sugar
1/3 cup cocoa powder
1 cup butter
Add:
4 eggs (one at a time)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup sifted flour
Spread mixture in a well greased sheet pan and bake at 350 degrees for 20 minutes. Spread 1 package of mini-marshmallows evenly across the top and return to the over until puffy and starting to brown. (Watch it carefully, as the marshmallows burn easily). Remove and cool. Frost with chocolate frosting and cut into squares or large triangles.
Spider Cookies (given to me by my dear friend, Peggy, at my bridal shower - 35 years ago)
Combine:
2 cups sugar
1/3 cup cocoa powder
1 cup butter
Add:
4 eggs (one at a time)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup sifted flour
Spread mixture in a well greased sheet pan and bake at 350 degrees for 20 minutes. Spread 1 package of mini-marshmallows evenly across the top and return to the over until puffy and starting to brown. (Watch it carefully, as the marshmallows burn easily). Remove and cool. Frost with chocolate frosting and cut into squares or large triangles.
Olive Oil Dough (great for pizza, navajo tacos, or scones)(Recipe from Lisa Hall)
2 3/4 cups lukewarm water
1 1/2 T. granulated yeast (2 packets)
1 1/2 T. Kosher salt
1 T. sugar
1/4 cup extra virgin olive oil
6 1/2 cupes unbleached all purpose flour
1. Mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour, 1 cup at a time, mixing thoroughly(I did it in my mixer)
3. Cover (not airtight), and allow to rest at room temperature until dough rises - approximately 2 hours.
4. The dough can be used immediately, or it can be stored in the refrigerator in a lidded container and used over the next 12 days.
Taco Meat (Great for navajo tacos)(Recipe from Lisa Hall)
1 lg. onion
1 lb. ground beef
1 can pinto beans (drained)
2 cups beef or chicken broth (use less if you like meat dryer)
2 cloves garlic (chopped)
1 can green chiles (chopped)
1 T. chili powder
1 t. cumin
1 t. oregano
1 t. basil
1/2 cup salsa
Chop and saute onion in olive oil until soft. Brown and drain ground beef. Add everything else to the beef, except the salsa and simmer on medium heat until mixture is thick (about 30 min.). Add salsa and simmer an additional 10 minutes.
No comments:
Post a Comment