CLASSIC CHOCOLATE FONDUE

1/3 cup whipping cream

1 jar (7-oz) marshmallow creme
8 squares (1-oz each) semi-sweet chocolate
2 tbsp orange juice without pulp (fresh squeezed is best)

In a 2-quart saucepan, gradually add the whipping cream to the marshmallow creme; mix until well blended. 

Chop chocolate into smaller pieces and add to the marshmallow mixture.  Cook over low heat, stirring constantly, until smooth.  Stir in the orange juice until well blended.

Pour mixture into a fondue pot and serve with an assortment of fresh fruits and/or pound cake cut into cubes.

Yield: approximately 2 cups

EASY PEANUT BUTTER BARS

Sharing a recipe from Jim Rose Circus today. He posted on facebook and said, "Feel free to share."

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11-oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy.

COOL WHIP FROSTING

My aunt shared this easy recipe with me via facebook.

EASY MICROWAVE PEPPER STEAK

Do you remember when your mom found a hundred different ways to feed your family on ground beef?  Maybe this was one of your family dishes.  The recipe calls for green, red, and yellow bell peppers. (FYI, red bell peppers are about the highest food in vitamin C.)  In my family, we often had only green from the garden.  When we got a microwave, it was so exciting how we could cook things in it.

1 lb ground beef
1 tsp thyme
1 tsp paprika
salt and pepper to taste
3 tbsp flour
1 1/4 cups chicken broth
1 1/2 tsp Worcestershire sauce
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium yellow onion, sliced and separated into rings

Crumble the meat into a large mixing bowl and stir in the thyme, paprika, about a teaspoon of salt, and some pepper.  Using your hands, mix well and shape into 4 patties about 1/4-inch thick.  We liked our patties oval shaped.  Place the patties on a microwave-safe rack (Usually called a bacon rack.) Microwave on high about 4 or 5 minutes or until cooked to desired doneness.  Turn the rack after 3 minutes if your microwave does not have a turntable.  Remove meat and keep warm; reserve 1/3 cup of the drippings.

Mix the flour into the drippings in a medium-size microwave-safe bowl.  Stir in the chicken broth (personally, I hate chicken and prefer vegetable broth) and the Worcestershire sauce.  Microwave on high 2 to 3 minutes or until the mixture thickens.  Stir after each minute.  Season with salt and pepper to suit your taste.  Add the bell peppers and onion rings.  Cover and microwave on high 5 to 7 minutes or until the vegetables are crisp tender.  Stir after 3 minutes of cooking.

To serve, place vegetables, onion, and gravy over the meat patties.

Yield: 4 servings

CORNY CHOCOLATE CRUNCH

Being born and raised a Hoosier where a lot of popcorn is grown, I love a good popcorn snack. When I saw this recipe many years ago from a fellow Hoosier, this Indiana gal who has lived in five states just had to try it. It is good!

3 quarts popped popcorn
3 cups Corn Chex cereal
3 cups broken corn chips
1 pkg (11-oz) butterscotch chips
3/4 lb dark chocolate candy coating

Grease two large baking pans; set aside.

In a large heat-proof bowl, combine the popcorn, cereal and corn chips; set aside.

In a saucepan, over medium-low heat, met the butterscotch chips and candy coating together; stir until smooth. Pour the mixture over the popcorn mixture and toss to coat. Spread onto the two prepared pans.

When the crunch is cool enough to handle, break into pieces.

Note: File Photo

BANANA OATMEAL CHEWIES

This is an old recipe my late mother had for years.  I think she got it from one of her little non defunct magazines she so looked forward to getting in the mail.

1 cup butter
1 cup sugar
1 egg
1 1/2 cups flour
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup mashed bananas
1 3/4 cups rolled oats
1 cup candied citrus fruits
1/2 cup nuts

Cream butter and sugar.  Add egg and mix well.  Mix flour, salt, cinnamon and soda.  Add alternately with mashed bananas.  Add rolled oats, nuts, and fruits.  Drop by spoonful's on lightly greased cookie sheet.  Bake 12 minutes at 350 degrees.  Makes 4 dozen cookies.

file photo

COCONUT PECAN PRALINE COOKIES

2 cups coarsely chopped pecans

2 cups sweetened shredded coconut
1 1/2 cups granulated sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tsp vanilla extract
1/2 tsp salt

Line a couple of cookie sheets with waxed paper; set aside.

In a large saucepan over medium-high heat, stir together both sugars, milk, corn syrup and butter until melted and smooth. Bring to a boil; cook 3 minutes and remove from the heat. Stir in the vanilla extract and salt. Fold in the pecans and coconut until incorporated; continue stirring 3 to 4 minutes until the mixture begins to cool.

Once mixture has thickened, use a tablespoon to drop cookies onto the prepared cookie sheets.

Allow to completely cool and set before serving. May be placed in the refrigerator or freezer for a few minutes to aid in cooling, if necessary.

Note: File Photo

Personally, I think this is more of a candy but since every recipe I have ever seen for them lists them as cookies, I will not buck the trend.

CHEESY CAULIFLOWER CASSEROLE

1 large (approximately 2 lb) head cauliflower, broken into florets

1/2 cup butter
1/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1 cup frozen peas
1/2 cup fresh sliced mushrooms
1 1/2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.
Grease a 2 1/2-quart baking dish; set aside.

Place cauliflower into a saucepan and add a small amount of water; cook until crisp tender; drain.

Meanwhile, in another saucepan, melt the butter; stir in the flour, salt and pepper until smooth. Gradually stir the milk into the mixture. Bring mixture to a boil and cook, stirring, until thickened - about 2 minutes. Remove pan from the heat.

Add the peas, mushrooms, drained cauliflower and 1 cup of the cheese to the thickened mixture. Stir gently to blend. Pour mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup cheese.

Bake, covered, at 350 degrees for 15 minutes. Remove cover and continue baking for 10 minutes or until heated through and bubbly.

Yield: 8 servings

file photo for reference only, from 12 Tomatoes

PINEAPPLE AND MORE CHEESEBALL

 2 bricks (8-oz each) cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 tsp seasoned salt
1 can (8-oz) crushed pineapple, drained
Chopped pecans for coating

Mix all ingredients together and shape into a ball. Press pecans all over surface. Cover and chill until serving time.

Serve with assorted crackers.

file photo

VEGETABLE RICE SOUP WITH CURRY

1 pkg (16-oz) frozen vegetable medley

1 can vegetable broth
1/4 cup uncooked instant brown rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce (more or less to suit your taste)
1 can (14-oz) unsweetened coconut milk
1 tbsp lime juice

In a large saucepan, combine the vegetables and broth; cover and bring to a boil over high heat.

Stir rice, curry powder, salt and hot sauce into the soup; reduce heat to medium-low; cover and simmer 8 minutes or until the rice is tender.

Stir the coconut milk into the soup and cook another 3 minutes or until heated through. Remove from the heat before stirring in the lime juice.

Yield: 4 servings

file photo

COPYCAT OLIVE GARDEN'S ZUPPA TOSCANA II

1 lb hot Italian sausage, casings removed

3 garlic cloves, minced
1 large onion, chopped
Kosher salt
Freshly ground black pepper
6 cups low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped from stems and chopped
3/4 cup heavy cream
1/4 cup freshly grated Parmesan, for serving

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes; drain off fat.

Add the garlic and onion; cook until golden, about 5 minutes. Season to taste with the salt and pepper.

Add the broth and potatoes with enough water to cover the potatoes. Cook until potatoes are tender, about 20-25 minutes.

Add kale, stir and let cook until the kale is tender and bright green, about 3 minutes. Stir in the cream.

To serve, ladle into serving bowls and garnish with the Parmesan.

A friend shared this recipe with me. Evidently, she got it from delish. She made it and said it was delish!

CHEDDAR CHEESE AND BACON PUFFS

1/2 cup milk

2 tbsp butter, cut into small pieces
1/2 cup flour
2 eggs
1/2 cup shredded sharp cheddar cheese
4 strips bacon, cooked & crumbled
1/4 cup chopped green onion
1/4 tsp garlic salt
1/4 tsp fresh coarse ground black pepper

Preheat oven to 350 degrees.

In a saucepan over medium heat, bring the milk and butter to a boil.  Add the flour, all at one time, stirring constantly until the mixture forms a ball and leaves the sides of the pan.  Remove from the heat.

Add the eggs, one at a time, stirring constantly until the mixture is smooth.  Add the cheese, bacon, green onion, garlic salt, and black pepper.

Drop the mixture by teaspoonfuls onto greased foil-lined cookie sheets.

Bake at 350 degrees for 25 minutes or until puffed and golden brown.

 Yield: 36 puffs

Note:  After cooling these puffs may be tightly wrapped and placed in freezer for future use.  To serve, heat oven to 350 degrees.  Bake 5 to 8 minutes until thoroughly heated.

SAUSAGE HASH

1 lb bulk pork sausage

1 medium onion, chopped
1 medium carrots, grated
1 medium green bell pepper, chopped
3 cups diced potatoes
1/2 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, brown the sausage with the onion. Drain, preserving 2 tablespoons of the drippings. Add the carrots, potatoes, bell pepper, and seasonings to the skillet. Reduce the heat to medium-low and cook, stirring frequently, about 20 minutes or until potatoes are lightly browned.

Yield: 4 servings

File Photo

COWBOY MEATLOAF AND POTATO CASSEROLE

1. 1 lb lean ground beef
2. 3/4 cup finely chopped onion
3. 1/3 cup seasoned dry breadcrumbs
4. 1/4 cup barbecue sauce
5. 1 egg, lightly beaten
6. 2 tsp chili powder
7. 3/4 tsp salt
8. 1 pkg Ore-Ida® Steam n’ Mash Cut Russet Potatoes
9. 2/3 cup canned evaporated milk
10. 1 tbsp butter
11. 1 tbsp chopped fresh flat-leaf parsley
12. 1 tsp garlic powder
13. 1 cup cooked bacon crumbles
14. 1/4 cup canned crispy fried onions
15. 2/3 cup shredded Mexican-style cheese blend
16. Preheat oven to 375°F. 
17. Coat 9x9 baking dish with nonstick cooking spray. 
18. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
19. Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
20. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
21. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
22. Note: Recipe and photo from Ore-Ida

ORANGE CARROT STICKS

1 lb carrots, julienned

1 tbsp brown sugar
1 tsp cornstarch
1/4 cup orange juice
2 tbsp butter

Place carrots in a saucepan with enough water to cover them. Cover carrots and cook until tender.

In another saucepan, combine sugar and cornstarch; stir in orange juice until smooth. Bring mixture to a boil; cook, stirring for 2 minutes or until thickened and bubbly. Stir in the butter.

Drain carrots. Top the carrots with the orange mixture and toss to coat.

Yield: 4 servings.

File Photo

COPYCAT PANERA BREAD'S BROCCOLI CHEESE SOUP

1 tablespoon melted butter

1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

In a small saucepan, sauté onion in the 1 tablespoon of butter; set aside.

In a large saucepan, cook the 1/4 cup melted butter and flour, using a whisk, over medium heat for 3-5 minutes stirring constantly until smooth. Slowly add the half & half then the chicken stock. Simmer mixture for 20 minutes.

Add the broccoli, carrots and cooked onions. Cook over low heat 20-25 minutes, add salt and pepper. Can be puréed in a blender, if desired. Return to heat and add cheese. Stir in nutmeg before serving.

Yield: 4 servings

Note: File Photo

HONEY BBQ BAKED HAMBURGERS

1 lb ground beef

2 eggs

1 cup oats or cracker crumbs

1/4 cup cup sliced onion

1/4 diced bell pepper

1 1/2 cup Honey BBQ sauce mixed with 3 tbsp maple syrup

1/2 cup milk

Mix ground beef with eggs, oats or breadcrumbs, onion, bell pepper, milk and one-half of the BBQ sauce mixture. Shape mixture into 9 patties. Place in pan in the oven and bake at 350 degrees for 20 minutes. Spread remaining BBQ sauce mixture over patties and bake another 10 to 15 minutes until burgers are cooked through. Serve on your choice of buns, sandwich thins, etc. Use your choice of condiments, cheese, etc.

file photo

 

CRANBERRY FLUFF

1 lb ground cranberries

1 cup sugar

 3/4 lb small marshmallows

1 can (20-oz) drained, crushed pineapple

1 pint whipping cream

Combine cranberries and sugar, let stand 2 hours.

Whip cream, according to carton instructions and combine with marshmallows, let stand 2 hours.

Add cranberry mixture to the whipped cream mixture and pour into a mold or dish. Refrigerate overnight.

file photo

SOUR CREAM 5-CUP SALAD

1 cup sour cream

1 cup drained crushed pineapple

1 cup shredded coconut

1 cup miniature marshmallows

1 cup mandarin oranges, drained

Mix all ingredients together and chill at least an hour or until serving time.

file photo

TUSCAN VEGETABLE SOUP

2 tbsp olive or canola oil

1 tsp minced garlic
1 pkg (8-oz) sliced mushrooms
1/4 cup chopped onion
1 can (14.5-oz) Italian-style stewed tomatoes, do not drain
1 jar (7-oz) roasted red peppers
1 can (19-oz) cannellini beans
2 tsp dried basil
1 tbsp balsamic vinegar
salt and pepper to taste
Grated Parmesan cheese

Place oil and garlic in a large skillet over medium heat; add mushrooms and onion. Cook, stirring, 5 minutes.

Using a large spoon or a knife, cut up the tomatoes in the can into smaller pieces.

Rinse and drain the red peppers and cut into bite-size pieces.

Add the tomatoes, peppers and beans to the skillet; bring to a boil. Reduce the heat to medium-low, cover, and simmer 10 minutes.

Stir the basil and balsamic vinegar into the mixture; add salt and pepper to suit your taste.

To serve, ladle into bowls and sprinkle with the grated Parmesan.

Yield: 4 servings.

cllipart photo

DELICIOUSLY SINFUL POTATOES

1 bag frozen Ore-Ida O'Brien Potatoes

1 lb Velveeta cheese
1 cup mayonnaise
1 lb bacon
1/4 cup shredded cheddar or Mexican blend shredded cheese

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish; set aside.

Fry bacon until crispy, drain on paper towels and crumble.

Cut cheese into cubes.

Mix the potatoes, cheese, mayonnaise, and crumbled bacon all together in a large bowl. Transfer mixture to the prepared baking pan. Sprinkle with shredded cheddar.

Bake at 350 degrees for 30 minutes or until bubbly and cheese is melted.

file photo for reference

BUTTER OATMEAL COOKIES

1 cup (2 sticks) melted butter

2 cups light brown sugar
4 cups oatmeal
2 tbsp baking powder
1 tsp salt
2 tsp vanilla extract

Preheat oven to 325 degrees.

Mix all ingredients together well, press dough evenly into a jelly roll pan. Can also drop onto parchment paper lined baking sheets for regular shaped cookies.

Bake at 325 degrees 20-25 minutes.

Remove from oven and quickly cut into desired shapes with cookie cutters or into squares or bars with a knife.

Dip in melted milk chocolate or white chocolate, if desired.

file photo

PINEAPPLE STREUSEL MUFFINS

1 egg

1/2 cup milk

1/4 canola oil

1 tbsp sour cream

1 1/2 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 (20-oz) can crushed pineapple, drained

Streusel Topping:

1/2 cup flour

1/4 cup sugar

2 tbsp butter, melted

Preheat oven to 400 degrees

Grease bottom of 12 muffin cups or line with paper cups, set aside

In a medium bowl beat egg, stir in milk, oil and sour cream. Mix in flour, sugar, baking powder and salt. Batter will be lumpy. Fold in the pineapple.

Divide batter evenly between the 12 muffin cups. Combine the topping ingredients in a small bowl and sprinkle over the top of the muffin batter.

Bake at 400 degrees for 20-25 minutes. Remove immediately from pan to a wire rack to cool completely.

My granddaughter Samantha and I came up with this recipe when we had some pineapple we needed to use and had promised muffins to the church coffee shop. They were a hit.

HONEY MUSTARD SALAD DRESSING

5 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp olive oil mayonnaise
2 tbsp honey
1/2 tsp salt
1/2 tsp freshly ground black pepper

Put all ingredients in a blender container and mix well. Chill before serving.

Note: Any leftovers should be refrigerated in a jar with a tight-fitting lid. Shake very well before using again. Run through the blender again, if necessary.

File Photo

MUSHROOM BEEF STROGANOFF

2 tbsp butter

1 tbsp olive or canola oil
1 1/2 lbs sirloin steak, sliced thin
1 lb fresh mushrooms, sliced
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 tsp dried thyme
1/2 tsp dried marjoram
Hot cooked noodles or rice for 6 servings

Heat the butter and oil in a large skillet over medium-high heat. Add steak slices and brown on both sides; remove with a slotted spoon and keep warm.

Add the mushrooms to the skillet and saute until tender. Return steak to the pan with the mushrooms; add soup, sour cream, onions, thyme and marjoram. Heat the mixture gently, without boiling.

Serve stroganoff over the noodles or rice.

Yield: 6 servings

File Photo