Foolproof Chocolate Fudge

Ingredients
3 cups (18 oz) semi-sweet chocolate chips ( I used milk chocolate)
1 (14 oz) can Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanillia extract

Instructions
Line 8 or 9 inch square pan with foil, extending foil over edges of pan
MELT chocolate chips with sweetened condensed milk and salt in heavy sauce pan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Microwave Method
Combine chocolate chips with sweetened condensed milk and salt in 1 inch quart glass measure. Cook on High (100% power) for 3 minutes or until chocolate chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

Chocolate Peanut Butter Cookies

Ingredients:

1 box chocolate cake mix (any kind works, I used dark chocolate fudge)
2 eggs
1/3 cup vegetable oil
10 ounces reeces pieces (you can use peanut butter chips)

Directions:

Beat together cake mix, eggs, and oil. Stir in reeces pieces or peanut butter chips. Roll into 1 inch balls. Place on greased cookie sheet. Flatten slightly. Bake at 350 degrees for 10 minutes. Cool 2 minutes before moving to a wire rack.

Zippy Mexican Salad AMERICAN BEAUTY

Ingredients:

1/2 package (8 oz) AMERICAN BEAUTY Elbow Macaroni, uncooked
3/4 cup mayonnaise
1/2 cup chili sauce or taco sauce (I used Mild Pace salsa)
2 tablespoons vinegar
1 to 2 teaspoons chili powder
1/2 teaspoon onion salt (I used onion powder)
4 to 5 drops hot pepper  sauce
1 1/2 cups (14 oz can) red kidney beans, drained
1/2 cup sliced pitted olives (I didn't have any so I left them out and used tomatoes)
1/4 cup sliced green onion

Directions:

Cook pasta according to the package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt, and hot pepper sauce. Add cooled pasta and remaining ingredients; blend well. Cover, refrigerate.
Makes 6 to 8 servings.

German Chocolate Poke Cake Pinterest

Ingredients:

1 box German chocolate cake mix
1 box coconut cream pudding mix
1 box chocolate pudding mix
4 cups milk
whipped topping
butterfingers-crushed

Directions:

Bake cake according to directions on box. Put both pudding mixes in a bowl with 4 cups milk & mix about 1 minute before cake is done. Let cake cool about 2 minutes. With a wooden spoon use rounded handle or something similar in shape to poke holes in warm cake. Pour pudding mix over cake, be sure to fill holes with pudding; fill completely.
Let cake with pudding cool for about 2 hours in fridge. Once cooled completely, spread whipped topping on top. Sprinkle with crushed butterfingers.

Snicker-doodle Cookies

Ingredients:

For the cookies

1 cup shortening (soft)

1 1/2 cups sugar

2 eggs

2 3/4 cup flour (sifted)

2 teaspoons cream tarter

1/2 teaspoon salt

1 teaspoon baking soda

For the cinnamon/sugar topping

2 teaspoons sugar

2 teaspoons cinnamon

Directions:

Mix together well the shortening, sugar, and eggs. Then sift together the flour, cream tartar, salt, and baking soda then stir into the shortening mix.  Mix together the cinnamon and sugar for the topping. Chill the dough. Roll into walnut size balls, then roll in cinnamon/sugar mixture. Place two inches apart on an ungreased baking sheet and bake on 400 degrees for 8-10 minutes or until lightly browned but still soft.

Makes about 5 dozen.

Cream Cheese-Filled Strawberries

Ingredients:

2 pints strawberries (with long stems, if you can find them
1 8-ounce package cream cheese
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 cup semisweet or dark chocolate chips optional
1/2 teaspoon shortening optional

Directions:

1. Rinse and dry the best looking strawberries you have (you can let them air-dry on a clean kitchen towel if your not pressed for time Set aside
2. To prepare the filling beat the cream cheese powdered sugar and almond extract with an electric mixer on high. This step can be done 2-3 days days ahead of time. When ready to serve spoon the mixture into a decorating bag fitted with a star tip
3. Using a sharp knife cut a strawberry from tip almost to stem in the middle of the strawberry Make another cut crosswise making an "X" be careful not to cut all the way into the strawberry If the strawberry is sitting on its stem it should flare open. Repeat this step with the remaining strawberries.

Brazilian Lemonade Our Best Bites

Ingredients:

1 cup sugar
6 cups cold water
4 juicy limes
6 tablespoons sweetened condensed milk

Directions:

1. Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
2. Wash limes thoroughly with soap (just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off the limes because you are using the whole lime. Cut the ends off the limes and then cut each lime into eighths.
3. Place half of the limes in your blender. add half of the sugar water, place the lid on your blender, and pulse 5 times.
4. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and residue in the strainer into the trash. Repeat with remaining limes and sugar water.
5. Whisk in sweetened condensed milk.
6. Serve immediately over lots of ice. This does not keep well, so while you can mix the sugar and water ahead of time and slice the limes, don't mix them in the blender until you are ready to serve.

Sweet Potato Fries Our Best Bites

Ingredients:

1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
1/8 teaspoon black pepper
1 pound peeled sweet potatoes cut into 1/4 inch match sticks
2 tablespoons extra-virgin olive oil

Directions

1. Preheat oven to 425 degrees F
2. In a small bowl, combine cumin, oregano, coriander, salt, parsley, and pepper.
3. Place the sweet potatoes in a pile directly on a baking sheet and drizzle with olive oil. Use your hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with your hands to coat
4. Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place the pan in the preheated oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15 to 20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool for 5 minutes. Serve immediately with Honey-Lime dip.

Honey-Lime Dip

Ingredients:

1 (6-ounce) container plain, low-fat yogurt
1 tablespoon mayonnaise
1/2 tablespoon honey
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/8 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon onion powder
1/2 teaspoon kosher salt

Directions:

Whisk together all the ingredients and chill until ready to serve.

Peach/Blueberry Crisp

Ingredients

5 big peaches
1 1/2 cups blueberries
1 1/2 cups flour
1 cup packed brown sugar
1/2 cup regular sugar
3 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup butter
1 cup oatmeal

Directions

1. Wash peaches and blueberries

2. Slice peaches
3. Grease crock pot
4. Line with peaches and blueberries

5. Melt butter

6. In medium bowl, combine melted butter with all remaining ingredients

7. Pour over peaches and blueberries

8. Cook on high for an hour an a half or until done

Then you're done!

Peanut Butter Sandwich Cookies The Taste of Home Cookbook

Ingredients:

1 cup butter-flavored shortening
1 cup creamy peanut butter
1  cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanillia extract
3 cups all-purpose flour
2 tablespoons baking soda
1/4 teaspoon salt

Filling
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanillia extract
5 to 6 tablespoons milk

Directions:

1. In a large mixing bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanillia. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
2. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.
3. For filling, in a large mixing bowl, beat the peanut butter, confectioners' sugar, vanillia and enough milk to achieve spreading consistency. Spread on half of the cookies and top with another cookie.

Rocky Road Ice Cream Our Best Bites

Ingredients:

2 cups heavy cream
3/4 cup low-fat milk
1/4 cup granulated sugar
1/3 cup brown sugar
1/2 tablespoon vanilla
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts (or nuts of your choice)
1 cup mini marshmallows

Directions:

1. Gently whisk cream, milk, sugars, vanilla, and cocoa powder by hand for about 2 minutes to incorporate the cocoa powder and dissolve the sugars.
2. Freeze in an ice cream maker  according to the manufacturer's instructions

3. When the ice cream has finished churning, fold in the pecans and marshmallows by hand and transfer to a freezer container. Freeze for 1-2 hours or until desired consistency is reached

Then you're done!
Enjoy!

Chocolate Peanut Butter Bars

This recipe came from the taste of home 5 Ingredient Cookbook I picked it up a long time ago At Barnes and Noble in the bargain books.

Ingredients:

1 cup sugar
1 cup light corn syrup
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
1 cup peanut butter (We used crunchy peanut butter)

Directions:

In a large saucepan, combine the sugar, corn syrup and peanut butter. (I used an electric skillet to make it more accessible for me).
Cook over medium-low heat until the sugar is dissolved.
Remove from the heat; add cereal and stir until coated.
Spread and flatten into a greased 13 in x 9 in pan; press lightly.
Spread melted chocolate over bars. (I used a chocolate melter that my mom  picked up at Walmart for around 20 dollars. They still sell them by the cake decorating supplies or you might find it in the Kitchen appliances.)
Chill until the chocolate is hardened.

 My mom was stirring the peanut butter mixture

 This is the chocolate melter we used

 I am stirring the sugar and peanut butter and corn syrup

It is almost ready to put the crispy rice cereal in 

We mixed it all in and smooshed it nice and flat into a greased pan 

Now I am spreading on the melted chocolate mixture 

They turned out really yummy and it was very easy to make

Gyros

I found this recipe in Savoring the Seasons with our best bites I made a few modifications which will be explained in the recipe

Ingredients:

1 pound lean ground lamb (I used Sirloin which I seasoned with the seasonings and grilled and sliced)
4 cloves garlic minced
1 1/2 teaspoons dried minced onion
1 tablespoon Dijion or Creole mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon chopped rosemary, dried or fresh
4 whole wheat pitas or 6-inch rounds of flat bread (I used my grill bread recipe)
Thin onion slices
Fresh tomato slices

Directions:

1. Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties (they'll fit better in the pitas).
2. Grill 5-6 minutes on each side and remove from heat. (We mixed the seasonings together and rubbed them on the sirloin and then grilled it in the George Foreman.)

3. Allow to stand 5 minutes. Place on pitas or flat bread and add onion, tomatoes, and Tzatziki.
4. Fold like a taco and serve immediately. (For easy serving and cleanup wrap in aluminum foil.)

Tzatziki Sauce ( to top the delicious gyros)
Ingredients:

1 1/2 cups plain Greek yogurt (we used plain yogurt)
1 clove garlic, minced
1-2 teaspoons lemon juice
3  green onions, white ends finely chopped
1 teaspoon dried dill weed
1/2 medium cucumber, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste

Directions:

1. Combine ingredients in a small bowl and season with salt and pepper to taste:
2. Store covered in refrigerator up to 3 days

Potato Salad

 I came up with this recipe with the help of my mom We looked in Taste of Home and Our Best Bites. and modified both those recipe's to make our own.

Ingredients:

3 lbs potatoes (boiled and cubed)
3/4 cup mayonnaise
3/4 cup plain yogurt (you can use all mayo if you desire)
4 tbs  dill pickle juice
1 1/2 teaspoons sugar (optional)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1 teaspoon diced parsley
1/3 cup diced celery
6  boiled eggs

Here are the boiled potatoes cubed and tender

 Here are the eggs we boiled cooling in cold water

Here I am cracking and peeling the eggs to rinse and chop 

We finely chopped some celery

This is the mayo yogurt mixture prior to the seasonings being added

Mix it all up and enjoy

If you desire you can add chopped up onion, chopped dill pickles, chopped bacon, diced bell peppers, or anything else.

Chocolate Chip Blondies The Taste of Home Cookbook

Ingredients:

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Directions:

1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
2. Combine the flour, baking powder and salt; add to brown sugar mixture.
3. Stir in chocolate chips.
4. Spread into a greased 13 inch x 9 inch baking pan bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a wire rack.
6. Cut into bars.

Chewy Apple Oatmeal Cookies The Taste of Home Cookbook

Ingredients:

1 cup butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned oats
1/2 cup chopped dried apples

Directions:

1. In a large mixing bowl, cream butter and sugars.
2. Beat in eggs and vanillia.
3. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well.
4. Stir in oats and apples.
5. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets
6. Bake at 350 degrees for 10-12 minutes or until golden brown.
7. Let stand for 1 minute before removing to wire racks to cool.

Glazed Maple Pecan Cookies Savoring the Seasons with our Best Bites

Ingredients:

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 egg yolk
1 teaspoon maple flavoring
1 cup finally chopped pecans ( We used walnuts instead)

Glaze
1 tablespoon butter
1 cup powdered sugar
1 tablespoon maple flavoring
1-2 tablespoons milk
Additional chopped or halved pecans for garnish

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. Whisk flour and cornstarch together and set aside
3. Mix together butter and sugars at medium speed until creamy. Add egg yolk and maple flavoring beating until well mixed. Reduce speed to low and gradually add flour and cornstarch mixture and toasted pecans. Measure dough by the scant tablespoonful and shape into balls. Place dough on baking sheets and press down lightly with fingers or the flat bottom of a drinking glass until dough is about 1/2 inch thick. ( We did some flattened and some rounded, I liked the ones that were rounded best). Bake 9-12 minutes or until cookies puff and are very light golden brown.
4. For the Glaze: Combine butter, powdered sugar, and maple syrup in a medium-sized mixing bowl. Add enough milk to make a glaze and whisk mixture until smooth.
5. When cookies have cooled, dip tops of cookies in the glaze and allow it to drip down the sides. Garnish with pecan halves or chopped pecans, if desired.

Apple Cinnamon Cream Cheese Bites Our Best Bites

This Recipe Came from Savoring the Season's with our Best Bites. I choose it because it looked easy to make and I had most of the ingredients for the recipe besides the French dough.   

Ingredients:

4 ounces cream cheese
6 tablespoons powdered sugar
1 teaspoon almond extract
1 medium to large tart green apple(We used a red apple instead of a tart green apple)
1 tablespoon flour
1 1/2 tablespoons sugar
1 1/2 tablespoons brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 roll ready to bake refrigerated french bread dough(We used my mom's Pizza crust recipe)

Glaze
1 tablespoon melted butter
1/4 cup powdered sugar
1/4 teaspoon almond extract
1-2 tablespoons milk (to reach desired consistency)

Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Beat together cream cheese, powdered sugar, and almond extract in a medium-sized bowl until light and fluffy.

3. Toss apple pieces with flour, sugar, brown sugar, lemon juice, and cinnamon in another bowl until they are well coated

4. On a lightly floured surface, roll bread dough into a 9 x 12 inch rectangle. Using a pizza cutter or sharp knife cut the longer side into 4 equal rows. Cut the shorter side into 3 equal rows creating twelve 3 X 3-inch squares. (With the different dough we used we rolled it 1/4 inch thick They turned out having to much dough, we should have rolled them to an 1/8 of an inch. and they would have turned out to be a better ratio dough to filling.)  
5. Lightly spray a 12-cup muffin pan with nonstick spray. Place 1 square of bread dough in each of the cups.

6. Evenly distribute cream cheese mixture into the dough-lined muffin cups and spread out evenly. Top with apple mixture
7. Bake 12-20 minutes or until dough is light golden brown. Remove from oven and let pan cool 5-10 minutes Use a fork to carefully remove apple bites from the pan and place on a cooling rack.

8. For glaze: Whisk together glaze ingredients and drizzle over each apple bite. 

Mini Puffed Oven Pancakes

I saw this recipe in Savoring the Seasons with Our Best Bites.

Ingredients:

 1/2 cup flour
3/4 cup milk
2 large eggs
1/8 teaspoon salt

Directions:

1. The first thing you have to do is put the muffin pans in a 400 degree oven to get ready to cook. While it is heating you get all the ingredents ready by mixing the ingredents in the blender.

2. We then pulled the hot muffin tins out of the oven. We sprayed the hot muffin tins with cooking spray.  Then filled the muffin tins three quarters of the way with the batter.

3. It takes 12 to 18 minutes to cook. They need to look puffy and have lots of air in them and golden brown on the edges. We served them warm with maple syrup and butter. Other options to serve it with are with any jam, lemon and powdered sugar, frozen fruits and whipped cream