Peanut Butter Fudge

Christmas is a fun time at work as lots of people bring in goodies to eat. One of the doctors at work makes this fudge for us each year at Christmas time. I LOVE it and asked for the recipe. Sadly, if you can't find me on the floor, I am in the break room eating more of this fudge!

 

Peanut Butter Fudge

adapted from Nicole Sims

1/2 c. unsalted butter
1 can Milnot (evaporated milk)
5 c. sugar
1 small jar creamy peanut butter
1 small jar marshmallow fluff

Melt the butter, Milnot and sugar together in a large pot. Bring to a rolling boil and stir for 10 minutes. Remove from heat. Stir in peanut butter until smooth, then stir in marshmallow fluff until smooth. Pour into a 9x13 pan or 2 8x8 pans. Allow to cool. Cut, serve and enjoy! 

Chicken Cordon Bleu Pizza

My kids are normal kids and love pizza in pretty much all forms. One way we like to make pizza is on french bread. Slap on the sauce and toppings and you are set to go. Well, sometimes you want pizza, but something a little different than your usual. This one is an excellent variation! And with my picky eating, it is also really easy to leave the chicken off a part of one loaf so I can eat it, too. :-)

 

Chicken Cordon Bleu Pizza

2 loaves french bread, cut in half lengthwise

1 jar Alfredo sauce

chopped, cooked chicken

chopped, cooked ham

chopped, cooked bacon 

grated mozzarella cheese

grated Swiss cheese

Italian seasoning

Lay sliced bread loaves on a large cookie sheet and spread with Alfredo sauce. One jar was plenty for all four loaf halves. We even have a little left afterward. Sprinkle with cheeses, then chicken, ham, and bacon. I use about 2 cups chicken, 2 cups ham, and a 3 oz. bag of real bacon bits. Sprinkle Italian seasoning over all and bake at 350 degrees about 30 minutes.

Cheese Ball

I love cheese and I love cheese balls. This is one of my all-time favorite cheese balls. My kids love it, too, and ask for it when we have parties. This is one of those recipes I have had forever and have no idea where I found it. I don't care. It's delicious and I love it!

 

Cheese Ball

18 oz. cream cheese, softened

8 oz. grated sharp cheddar cheese (I have used a variety of cheddar cheeses, but sharp is the best)

2 tsp. grated onion

2 tsp. Worcestershire sauce

2 tsp. minced garlic

finely chopped pecan or peanuts

In a large bowl, combine everything but the nuts, mixing well. Form into a ball. I usually make two balls from this as it makes a really big ball. We have one for the party and freeze one for later - because I always want more the next day! In which case, I don't really need to freeze it, but I tell myself I'm going to wait.... Anyway, roll the ball(s) in the nuts and cover with plastic wrap. Refrigerate until serving. It's best to let it sit overnight, but I have made it and served it immediately. We eat this with Wheat Thins and Triscuits.

Tater Tot Casserole

My family LOVES this casserole! Well, except for the one who thinks everything should be left off but the tater tots - those can stay. I'm a picky eater myself and I liked it, which is saying a lot for me. But, there's tater tots and that helps. I love anything potato! And cheese! I put on more than the recipe actually calls for, but I love cheese. It makes everything better.

 

Tater Tot Casserole

1 pound hambuger

1 can Manwich

1 can corn, drained

2 oz. cream cheese

8 oz. grated cheddar cheese

16 oz. tater tots

Brown hamburger and drain. Add Manwich, corn, and cream cheese. The cream cheese is not a necessity in this recipe, but it does make it more creamy. Pour this mixture into a 9x13 pan and spread around. Sprinkle half the cheese over the top. Put a single layer of tater tots over the cheese and then top that with the remainder of the cheese. Or add some extra. Bake about 20 minutes at 450 degrees.

Glazed Eggnog Cookies

Christmas means cookies and eggnog. What is better than the two of them together? My kids were more than happy to eat the cookies and help drink the left over eggnog. Of course, Santa needs some, too, so you'll have to find a way to keep some from the kids eating them all! Good luck with that.

 

Glazed Eggnog Cookies

3/4 c. butter, softened

1/2 c. eggnog

1 1/4 c. sugar

1 tsp. vanilla

2 egg yolks (save the whites for divinity!)

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. cinnamon

1 tsp. nutmeg

Cream the butter and sugar together. Mix in eggnog, vanilla, and egg yolks until well combined. Add in the dry ingredients and stir. Heat oven to 350 degrees. Use a cookie scoop to drop dough on cookie sheets. If the dough is stiff, you may need to flatten slightly with a fork or the bottom of a glass. Bake 10-12 minutes, or until the edges are lightly browned. Allow to cool about two minutes before removing from baking sheet.

Glaze:

1 1/2 c. powdered sugar

eggnog

Put the sugar in a bowl and add eggnog until it is the desired consistency. Put the glaze in sandwich bag and close with twist tie or rubber band. Snip off a small corner of the bag and drizzle over the cookies. Sprinkle the tops with nutmeg.

Divinity

I have a major sweet tooth and love candy. Is that ok for an adult to admit? Yes, it's true. I love sugar. I know it's not good for me and I try not to eat too much of it, but I still love it. I make a lot of our food, eating out is not something we do often. Of course, having a large family makes that difficult anyway, but I also figure that if I've made the food, it's ok to eat it, right? I mean, I worked for it. I worked to get it, so it's mine to eat. Or something like that!

Divinity is one of those candies that I love. I'm not sure why I love it, but I do. My kids do, too. They ask for it several times a year, but I mostly make it at Christmas time. When I was growing up, my mom always told me that making candy was too hard. Well, I don't find it too hard, just a little time consuming. In fact, homemade candy is so much better, that it is totally worth the time!

 

Divinity

2 1/2 c. sugar

1/2 c. light corn syrup (Karo)

1/2 c. water

2 egg whites

1 tsp. vanilla

In a heavy saucepan, mix the sugar, corn syrup, and  water. Cook and stir over medium-high heat to boiling, then clip on a candy thermometer. Continue cooking without stirring to 260 degrees or hard-ball stage. I am not good about the cold-water test so I always use a thermometer. While the candy is boiling, but the egg whites in a large bowl and beat with an electric mixer until stiff peaks form. That is when you lift the beaters and the tips stand up. When the candy reaches temperature, SLOWLY pour over the egg whites while you continue to beat. Beat about 3 minutes, then scrape the bowl. Add vanilla. You can add some food coloring if you like. Sometimes I'll add some red or green for Christmas, but I usually leave it white. Continue beating on high until candy looses it's glossy look. Drop a small amount on waxed paper. If it stays mounded, it is ready. If not,beat a little longer and try again.Quickly drop remaining candy by teaspoonfuls onto waxed paper. Allow to cool and store in an air-tight container.

Raspberry Cream Pie

This was a new pie I tried this year. I like to make at least one new pie each year - just to mix it up a little. I still have to make all the favorites, of course. This one ended up being a huge hit! It will definitely be made again!

 

Raspberry Cream Pie

1 graham cracker crust

14 oz. sweetened condensed milk

2/3 c. frozen raspberry lemonade concentrate, thawed

8 oz. Cool Whip

1 c. fresh raspberries (I used extra)

In a large bowl, combine the sweetened condensed milk and the raspberry lemonade concentrate. Mix well. Fold in the Cool Whip. Put 1/2 the raspberries on the bottom of the crust. I used more than 1/2 c., but I really like raspberries. Top with the filling and smooth. Chill or freeze for 6 hours. Top with remaining raspberries just before serving. 

I know this recipe says to chill or freeze, but I found that leaving it in the refrigerator let it "melt". It worked better for me if I kept it frozen.

Potato Chowder

This is another family favorite soup. We all love potatoes and this is another meal that everyone will eat. Those are always so nice to have! No one likes to spend the time cooking dinner only to hear the whining about how they don't like the food. No complaints for this one!

 

Potato Chowder

3 3/4 c. water

4 1/2 Tbsp. butter

3 cubes chicken bullion

6 c. potatoes, diced small

5 green onions, diced

Put all of the above ingredients in a large pot. Bring to a boil and let simmer 20 minutes, or until the potatoes are soft. 

9 Tbsp. butter

9 Tbsp. flour

1 tsp. pepper

2 1/4 tsp. dill

1 1/2 tsp.salt

22 oz. frozen corn or 1 1/2 cans corn, drained

3 3/4 c. milk

While waiting for the potatoes to cook, melt butter in a saucepan and bring to a boil. Add flour and stir. Add milk in slowly, stirring until smooth after each addition. When all the milk is added and mixture is smooth, add to potato mixture after potatoes are tender. Add seasonings and corn. Serve. Sprinkle with cheddar cheese, if desired.

Fudge

Fudge is a must at our house at Christmas time each year. Son #2 is especially fond of fudge and occasionally makes it during the year as well. What's not to like about all that CHOCOLATE???

 

Fudge

1 can evaporated milk

1/4 pound butter

4 c. sugar

1 jar marshmallow cream (I use a 7 oz jar)

12 ounces chocolate chips

chopped nuts, optional

Combine the milk, butter, and sugar in a saucepan on the stove. Cook over medium-high heat to 234 degrees, or until it forms a soft ball in cold water, stirring frequently. Remove from heat and add chocolate chips and marshmallow cream. Stir thoroughly to mix well. Add nuts, if desired. You are supposed to pour this into a greased 9x13 pan, but I pour it onto aluminum foil and let it harden. Once it's hardened, I cut it into small pieces and enjoy! Can store in an airtight container in the refrigerator.

Broccoli Cheese Soup

I love soup in the winter when it is cold outside. This is one of my favorite soups and it is super easy to make, which only makes it better! The recipe is really easy to adjust to make or less, whatever the amount you need.

 

Broccoli Cheese Soup

1 bag frozen broccoli pieces

2 cans cream of potato soup

2 soup cans milk

Velveeta (can also use shredded cheese)

Blend soup and milk together in the blender until smooth. Heat in pan on stove. While the soup is heating (stir frequently of the bottom will scorch), steam the broccoli. Add to soup when it is at the consistency you like. Melt Velveeta or cheese in soup and heat through. Serve when hot. For this amount of soup, I use 1/2 pound Velveeta.

To make more: simply add another can of soup plus a can of milk. Get a bigger bag of broccoli and add more cheese. You can add more can of soup/ milk until you get the amount you need. To feed my family of 7, I use 4 cans of soup and milk, 32 oz. broccoli, and a pound of Velveeta.

Chocolate Crackle Cookies

I love chocolate. All things chocolate. Unless it has nuts. Then forget it. Unless they're peanuts. Peanuts are good and peanut M&M's are the best. Anyway, these cookies satisfy chocolate cravings. Thank goodness. I intentionally don't buy a lot of chocolate. I figure I can have it if I made it. Somehow the work cancels out the calories. I don't know how, but it does. I don't usually use mixes in baking, either, but Ghiradelli makes a fabulous brownie. I use that mix. And I use that mix for these cookies. Yum.

 

Chocolate Crackle Cookies

1 pouch Ghiradelli brownie mix

3 eggs

1/3 c. oil

1 1/4 c. flour

powdered sugar

Mix brownie mix, eggs, oil, and flour together. This will make a stiff dough.  Put about 1/2 cup powdered sugar in a bowl. I use a cookie scoop to shape my cookies, but you can also roll the dough into balls. Roll your ball or scoop in the powdered sugar and place on a cookie sheet. I used parchment paper under mine because I thought the sugar might melt onto the pan and make them stick. Bake at 350 degree 12 minutes or until done.

Granola Bars

In my quest to make taking lunch to school cheaper, I began making granola bars. The cost of those little bars can really add up when you have 4-6 kids taking them to school each day! I tried multiple recipes and mixed and matched things to make one that we all liked. The boys were so happy - they like them more than the store bought ones!

 

Granola Bars

1/4 c. butter

1/4 c. honey

1/3 c. packed brown sugar

2 c. quick oats

1 c. crispy rice cereal

1/2 tsp. vanilla

3/4 tsp. cinnamon

1 c. Crasins

Over medium high heat, melt butter in a pot on the stove. Add honey and brown sugar until it starts to boil. Turn the heat down a little and let boil 2 minutes. While it is boiling, mix oats, cereal, cinnamon, and Craisins together in a large bowl. When the 2 minutes are up, and vanilla to butter mixture and stir, then pour of oats and mix thoroughly. Pour onto greased small jelly roll and press together. The way I found best to do this since I only have a large jelly roll pan is to push the mixture to one end and pack it together. This made about 12 granola bars for me - I cut them in 4x3 rows. Actually, when I made them, I always at least doubled the recipe. I tried tripling it once and pressing the bars into the entire pan, but they weren't pressed together enough and fell apart easily. They need to be packed tightly together to stick in bars.

Creamy Lemon Pie

One of the pies that is a must for the boys each year for Thanksgiving. Sometimes they really make me laugh... the things I expect to be popular are ignored and the things I don't think they'll care about are the popular ones. This was one of those pies. I thought it sounded good so I made it, not expecting them to get too excited about it, but they ask for it year after year. Go figure.

 

Creamy Lemon Pie

1 graham cracker pie crust

3 egg yolks ( I save the whites and make Divinity out of them)

1 14 oz. can sweetened condensed milk

1/2 c. lemon juice

Cool Whip

Heat oven to 350 degrees. Beat the eggs yolks then add sweetened condensed milk and lemon juice. Mix well and pour into pie crust. Bake 8 minutes. Chill. Spread Cool Whip over pie before serving.

Taco Soup

This soup is a big-time favorite at our house. Everyone loves it! Maybe because it is one of the few meals we eat that comes with tortilla chips as a side, but it is always nice to have a few meals everyone eats. I got this recipe from a friend years ago and changed it a bit to suit my family a little more. This recipe also makes a TON of soup! It is enough to feed my family of 7 for two meals.

 

Taco Soup

1 pound hamburger

1 pound Italian sausage

2 cans corn

2 cans hominy

2 cans black beans

2 cans kidney beans

2 cans Rotel 

1 envelope Taco seasoning

1 envelope Ranch dressing mix

First, do not drain any of the cans! This is a recipe where you just open and dump.

In a large pot, brown the hamburger and sausage together. I chop my meat up really finely because I hate large chunks of meat, but that is my personal preference. You can chop this up as you like. Dump in all the opened cans and add the two envelopes of seasoning. The original recipe also calls for three cans kidney beans and 2 cubes beef bouillon, but I can't tell the difference when I use them and don't. I get large containers of Taco seasoning at Costco and pour in some of that. No, I'm not big on measuring so I dump in what looks good to me. It's more than one envelope, maybe about 1 1/2. At this point, heat through and serve with tortilla chips. We prefer to use Tostitos Scoops, but any will do.

Peanut Butter Chocolate Pie

I was in nursing school when I was given this recipe. A bunch of us in my first semester clinical group were planning a Thanksgiving dinner together since none of us had family around so we were all sitting around talking about the food we wanted. Our teacher chimed in and started talking about this pie, promising to give me the recipe so we could have it for dinner. I got the recipe and made it. It was an instant hit for all of us!

 

Peanut Butter Chocolate Pie

1 chocolate cookie pie crust (graham will also work, but chocolate is better)

1 c. creamy peanut butter

8 oz. cream cheese, softened

1/2 c. sugar

4 1/2 c. Cool Whip, divided

1 jar hot fudge ice cream topping

Reserve 2 Tbsp. hot fudge topping and 2 Tbsp. peanut butter. Set aside. Beat together peanut butter, cream cheese, and sugar. Fold in 3 cups of Cool Whip.Pour the mixture into the pie crust and smooth out to the sides. Heat remainder of the hot fudge topping in the microwave for one minute. Pour over peanut butter layer and smooth out so it covers the top of the pie. Refrigerate until you are ready to serve, then spread the remainder of the Cool Whip over the fudge topping. Heat the reserved fudge topping and peanut butter in small baggies for a few seconds and knead. Cut off a small corner of the bag and drizzle the fudge topping over the pie in one direction and the peanut butter in the opposite direction.  Top with Reese's Peanut Butter Cup minis if desired.

Pumpkin Pie

Pumpkin pie is one of my favorite pies. When my Grandma and I get together, it usually involves making pumpkin pie and eating it right out of the oven. Pumpkin pie is one of those pie people make in the fall, but I think it is good any time and make it all year. I am not one of those people that likes whipped cream, so I have my pie whipped cream free, but it is SO GOOD! One thing I really like to do with my pie is substitute the evaporated milk with eggnog. The eggnog makes the pie richer and the spices more pronounced.

 

Pumpkin Pie

2 eggs

15 oz. can pumpkin

3/4 c. sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

12 oz. can evaporated milk OR 1 1/2 c. eggnog

1 deep dish pie shell

Mix pumpkin, eggs, and sugar together. Add spices and mix them in. Add milk and mix it in. Pour into shell. Preheat oven to 425 degrees and bake for 15 minutes. Turn heat to 350 degrees and bake an additional 45 minutes or until a toothpick inserted in the center comes out with a large crumb.

Grandma's Cherry Cheese Pie

I remember my Grandma making this pie when I was growing up. It was always so fun to bake with Grandma! I remember her making cookies and measuring things by the handful. It was so impressive to me that she didn't use measuring cups. I still need to use measuring cups when I cook today, but I do use them more as a guide than a definite measurement. Some day, I'll be able to cook as well as my Grandma! 

Grandma's Cherry Cheese Pie - adapted from Joyce Young

8 oz. cream cheese, softened

8 oz. Cool Whip

1/2 c. sugar

dash lemon

vanilla

1 can cherry pie filling

graham cracker crust

You can use either a store bought or homemade crust for this pie. Mine was store bought since it was easier and on sale. Mix the cream cheese, sugar, lemon, and about 1 tsp. vanilla together in a bowl. Fold in the Cool Whip. Spoon filling into graham cracker crust and top with cherry pie filling. Refrigerate until serving.

Cheesecake Cheese Ball

I got this recipe a few years ago from a friend of mine. We were in nursing school together. Actually, there was a group of us who decided to have Thanksgiving together since none of us had family around to celebrate with. This is the cheeseball she brought. It was SO GOOD! My kids loved it, too, although that might have been partly for the Scooby-Doo graham crackers she brought with it.

 

Cheesecake Cheese Ball

2 8 oz. packages cream cheese, softened

1 c. butter, softened. DO NOT SUBSTITUTE

1/2 tsp. vanilla

1 1/2 c. powdered sugar

4 Tbsp. brown sugar

1 1/2 c. mini chocolate chips

1 1/2 c. chopped pecans

graham crackers

Beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar and brown sugar and mix in. Stir in chocolate chips. Cover and refrigerate for two hours. Place on plastic wrap and shape into ball. I made two balls with this and they were both good sized balls. One ball would be huge. Refrigerate for another hour. Roll ball in pecans just before serving. I rolled this one in the remaining chocolate chips. Serve with graham crackers.