Chocolate Peanut Butter Fudge

I have never made this recipe but it looks good.


Chocolate Peanut Butter Fudge



Ingredients

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter
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DIRECTIONS
1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Posted by: Sarah Frees
Recipe by: all-recipe

Great Coffee cookies

This is a great recipe.
We added the coffee but you can make it regular for the kids.

Ingredients:

(PART 1)
2cups unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

(PART 2)
2 1/2 cups old-fashioned oatmeal
4 oz (4 Hershey bars) milk chocolate in broken pieces

(PART 3)
2 sticks unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs

(PART 4)
2 cups (12oz) semisweet choco-chips
(1 cup crunched walnuts)

Preheat oven to 375 degrees.Add all of PART 1 together in bowl
and add together.Grab the coffee grinder and Cut or break the milk
choco into pieces and add it to the oatmeal (PART 2).
Grind until the oatmeal and choco are almost powdered.
Add to flour bowl.In large bowl, with an electric mixer,
beat soften butter then add PART 3 one ingredient at a time.
Then add the dry ingredients slowly, making sure you scrape the bowl.
Clean the mixer pieces then Add PART 4 and mix with your hands.
Make small round balls out of your batter and place on cookie sheet.
Put in oven for 9 minutes. After 9 min check and maybe give one more minute.
YOU WANT TO TAKE THE COOKIES OUT EARLY because they
WILL keep cooking even when you pull them out and these cookies
NEED to still be very soft. Let them sit for a minute then put then onto a paper towel.
IF YOU OVERCOOK the cookies they are great to dip in coffee.

Other Additions:
(these are things you can add to make the cookies different)
-Subsitute mint milk choco chips in PART 2
-Add chopped mint leaves
-Put a cherry in the center of each cookie before they enter the oven
-Add two-three tablespoons of dry coffee grounds
-Use different kinds of choco chips
-Add 1/2 cherry extract and 1/2 vanilla extract
-Add 1 tsp nutmeg-Add 2 tsp cinnamon
-add whatever you think would taste good!! :)

Remember that you get to have fun!!

I Hope You Enjoy!!


Posted by: Sarah Frees
Recipe By: Crista Nice

Salmon Cassarole

Ingredients:

• 2 Tbsp butter


• 2 Tbsp all-purpose flour


• 6 Tbsp ketchup


• 1 cup milk


• 2 cans (14 3/4 ounces) salmon*

• 6 cups mashed potatoes**

• 2 cups shredded cheddar cheese

Directions:
In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepare mashed potatoes. Spoon half into a greased 9" by 13" baking dish. Top w/salmon mixture, remaining potatoes, and cheese. Bake, uncovered at 375 degrees for 15 to 20 minutes or until heated through and cheese is melted.

*I use 4 cans Kirkland Signiture salmon (from Costco), which are about 7 oz. each, and are already deboned.

**I usually start the potatoes before starting the salmon mixture so that they are ready at about the same time.

Enjoy!

Note: I got this recipe from Taste of Home, and my family loves this dish.

~Stephanie

P.S. A good website to get recipes from is www.allrecipes.com

Chinese Pepper Steak

Hello Everyone!
Here is a wonderful recipe that has been handed down from generation to generation.

I hope you like it!

Chinese Pepper steak


2 pounds of Steak cut into thin strips
2 packages of onion Soup with 4 CUPS of water
1/2-3/4 C of water
2 T of cornstarch
3 Medium sized cans of Chopped Tomatoes
4 t of Soy Sauce
2 Large Green Peppers cut into strips

Brown steak in pan (with oil if necessary). Drain fat. Add soup, water, tomatoes, soy sauce, and green pepper. Add salt and pepper to taste. Cook over low heat 30 min or until meat is tender. Stir occasionally.
Mix cornstarch and 2 T of water until smooth, gradually stir into sauce. Cook until thickened. serve over rice.

Makes 8 servings.

Sauce can be cooked in a slow cooker.

ENJOY!

-Sarah H.

Spaghetti Sauce

This is probably the only spaghetti sauce I have ever made from scratch, and it is very good. Also, you do not have to let it simmer for hours. :)

Spaghetti Sauce

2 lbs. hamburger
2 (16 oz.) cans tomato sauce
1 TBS olive oil
3 TBS brown sugar
2 TBS dried minced onions
½ tsp. dried oregano
¼ tsp. garlic powder

Cook the hamburger first, then add the rest of the ingredients.

~Carilyn

White Chocolate and Raspberry Cookies

White Chocolate and Raspberry Cookies

Ingredients:
8 ounces white baking bar
1/2 cup butter
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening

Directions:

1. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 ounces of chopped white baking bar.
3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
4. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm. Makes about 48.
5. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze plain cookies for up to 3 months. Thaw, then top cookies with jam and drizzle with melted white baking bar mixture.

I made this on Valentines day and there were very good and not that hard to make.

Samantha