See's Fudge

THE See's (famous chocolatier) fudge recipe. This fudge is incredible and has been a family tradition my whole life. I don't even make the mistake of trying other recipes because every time I taste someone else's fudge, it leaves me disappointed because of THIS recipe.

Ingredients:

4 1/2 c. sugar
1 can evaporated milk
2 cubes butter
3 cups semi-sweet chocolate chips
2 tsp. vanilla
2 cups chopped nuts (optional)

Directions:

In a heavy pan over medium heat, combine sugar & milk. When you achieve rapid boil, time for 6  minutes only. Stir regularly before boil, and then constantly during boil. In a large glass bowl have the butter & chocolate chips ready to go. After you time your boil, pour hot mixture over ingredients in glass bowl, add vanilla & nuts, and stir vigorously until completely combined. Pour into greased pan (9x13 at least).

Smooth, firm, and delicious!!

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Christmas Neighbor Gift (Repost):: Ooey Gooey Chex Mix

I love this mix. I loved it as a kid and I love it now. I made it last year to give to family and friends. I normally don't like coconut but I like it in this. I did not add cashews. Instead I added red and green m&m's for Christmas!

Ingredients:

1 cup butter
1 cup light Karo syrup
1 cup sugar
6 cups Rice Chex
6 cups Honey Grahams
1 cup slivered almonds
1 cup coconut
1 cup cashews

Directions:

Mix together the cereals, nuts, and coconut.
Stir butter, syrup, and sugar in pan and bring to a boil for 3-4 minutes.
Pour over the top of the cereal mix. Mix well.
Lay out on wax paper for about an hour.
Wrap it up cute and deliver or devour yourself.
YUM!!!

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Chocolate Dipped Shortbread Cookies

Who doesn't like a shortbread cookie? This was my first attempt at making them and they were divine. This recipe is from Ina Garten of the Barefoot Contessa.

Ingredients:

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with desired cookie cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges just barely begin to be golden brown. Allow to cool to room temperature. Yields 20 cookies.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it. (I dipped half of mine in the chocolate and they set up within minutes).

Fudge Filled Squares

This recipe has been a family favorite since I was a child.  These cookie bars are rich, chewy and delicious! They are also pretty simple to make which is an added bonus. 

Ingredients
1 cup butter
1 1/2 cups brown sugar 
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 1/2 cups quick oats


2 cups semi-sweet chocolate chips
1 - 14 ounce can  sweetened condensed milk

Directions
Preheat oven to 350 degrees.  Spray 9x13 pan with cooking spray.

Combine butter and sugar. Mix well. Add egg, vanilla, salt and baking soda. Mix well. Add flour and oatmeal. Mix until combined. Press 1/2 to 2/3 of cookie mixture into bottom of 9 x 13 pan.  Set aside remaining cookie mixture for later.


Melt chocolate chips (I do this in the microwave using a microwave safe dish.  Heat for 1 minute, stir and heat for another 45 seconds to 1 minute. Be sure to stir or the chocolate can burn.)  When melted add the can of sweetened condensed milk and stir until smooth. Pour over cookie dough in the 9 x 13 pan. Spread out evenly.


Take remaining cookie mixture and crumble it over the top of the chocolate mixture.  The amount of dough on top depends on how much of the cookie dough was consumed by family members while making the chocolate. It doesn't matter, it is good with a little, good with a lot.


Bake at 350 for 22-26 minutes, until top in golden brown.  These are best if they are not under-baked, so make sure the top is starting to brown.  Let cool, cut, serve and enjoy!

Banana Cream Pie

My husband and my Dad both LOVE Banana Cream Pie. Lucky for me this is a delicious pie that is simple to make and one recipe makes 2 pies. I made them each one for Fathers Day.  Next time you are in the mood for pie give this one try.

Ingredients

2 frozen pie crusts, baked according to package directions (or if you are ambitious you can make your own)
1 8 ounce pkg cream cheese, room temperature
1 small pkg instant vanilla pudding
1 small pkg instant banana cream pudding
2 3/4 cups milk
2 small containers of cool whip (or you can whip your own cream)
4 bananas

Directions

Bake pie crusts and allow to cool.
In a mixer whip up the cream cheese, add milk and puddings and mix until mostly smooth. There may be some really small lumps, that's okay.
With a large spoon gently fold in one container of cool whip.
Remember this makes 2 pies, so for each pie: Pour a small amount of pudding in bottom of crust, slice a banana  into pieces and layer over pudding mixture.  Add more pudding, another layer of bananas, more pudding and then top with 1/2 of the other container of cool whip.  It is best if it can be chilled for an hour or two, but can also be eaten immediately.  Enjoy.

Vegetable Confetti

This is a very unique recipe I got from a neighbor (Kerri McBride) about 8 years ago.  It is savory and tastes so fresh with all of the vegetables. It may seem a bit strange, but we really like it and when it is around we have a hard time not eating too much.  My 10 and 12 year old daughters love it too. 

Ingredients
2 pkg refrigerated crescent rolls
2 - 8 ounce pkgs. cream cheese, softened
2/3 cup mayonnaise

2-3 stalks celery, chopped small
1/2 green pepper, diced small
5-6 green onions, chopped
2 large carrots, shredded
1/2 bunch radishes, shredded

Directions
Press crescent dough into jelly roll pan (cookie sheet) and bake according to package directions. Let cool.  Mix together cream cheese and mayonnaise. Spread over cooled crust.  Prepare vegetables as listed above and sprinkle evenly over cream cheese and mayo mixture.  Cut into squares and chill for 2-4 hours.  Enjoy!

Sticky Buns

This is a favorite at our house. We only feel justified making it for a special occasion so we try to have plenty of special occasions. It would be great for a snack any time of day but we have it for breakfast on those special days.....Easter, Dad's birthday, Father's Day, Flag Day, etc. etc. etc. :)

Ingredients:

20 Rhodes regular size frozen rolls (about 16 if you are using Costco Rhodes or Texas size)
1 small package of butterscotch cook and serve pudding
dash of cinnamon
1 stick of butter (1/2 cup)
1/2 cup brown sugar
pecans or nut of choice (optional)

Directions:

Butter or spray bundt pan. Place frozen rolls in bundt pan. Sprinkle rolls with pudding, cinnamon and nuts if desired. (We usually put nuts on half... for those with good taste:) Melt butter, mix with brown sugar, and pour evenly over rolls. Cover with a towel and let sit over night. Bake in the morning at 350 degrees for 30 minutes. If rolls get too brown, lightly cover with foil for last 10 minutes or so. And ENJOY!

Mom's Best Ever Sugar Cookies

All my life, Mom has made heart-shaped sugar cookies each February. I've tried a lot of sugar cookies and none even come close to Mom's recipe. They are the best! Give them a try. These can be iced in delicious buttercream, or you can use the recipe found here. The good thing about this recipe is that it is AMAZING for decorating, but isn't like concrete the way royal icing is.

Ingredients:

1 cup sugar

1 cup butter

4 eggs

2 tsp. vanilla

4 tsp. baking powder

4 cups flour

Directions:

Cream sugar and butter. Add eggs and vanilla. Beat in baking powder and then flour.
Refrigerate dough for an hour or two (the more chilled it is, the easier it is to handle when you're rolling and cutting shapes).

Preheat oven to 375 degrees.

Roll out and cut on floured surface. (Try to minimize re-kneading and rolling, as this makes the cookies tougher). Bake for about eight minutes. Frost, decorate and share!

See's Fudge

THE See's (famous chocolatier) fudge recipe. This fudge is incredible and has been a family tradition my whole life. I don't even make the mistake of trying other recipes because every time I taste someone else's fudge, it leaves me disappointed because of THIS recipe.

Ingredients:

4 1/2 c. sugar
1 can evaporated milk
2 cubes butter
3 cups semi-sweet chocolate chips
2 tsp. vanilla
2 cups chopped nuts (optional)

Directions:

In a heavy pan over medium heat, combine sugar & milk. When you achieve rapid boil, time for 6 minutes. Stir regularly before boil, and then constantly during boil. In a large glass bowl have the butter & chocolate chips ready to go. After you time your boil, pour hot mixture over ingredients in glass bowl, add vanilla & nuts, and stir vigorously until completely combined. Pour into greased pan (9x13 at least).

Smooth, firm, and delicious!!