Microwave Fudge / Microwave Peanutbutter Fudge

Microwave Fudge

3 1/2 cups confectionary sugar
1/3 cup cocoa
1 stick butter (1/2 cup)
1 teaspoon vanilla
2 tablespoons milk

Pour sugar and cocoa in microwave safe bowl.
Make a well and place butter in center. Microwave
for 1 and 1/2 minutes. Stir a little, then add vanilla
and milk. Stir some more. Microwave for 3o seconds.
Remove from oven and beat til creamy. This is also
when you add nuts, marshmallows or whatever you
like. Then pour into lightly buttered 8X8 pan and chill
until firm enough to cut. Enjoy!!!!!

  

MICROWAVE PEANUTBUTTER FUDGE

 

2 LBS. POWDERED SUGAR

1/2 CUP BUTTER (ONE STICK)

1/3 to 1/2 CUP MILK (I USE EVAPORATED)

2 TEASPOONS VANILLA EXTRACT

4 HEAPING TABLESPOONS PEANUTBUTTER (CRUNCHY)

 

DIRECTIONS:

USING A LARGE SIZE MICROWAVE SAFE BOWL. DUMP SUGAR IN BOWL, MAKE A WELL AND ADD BUTTER, MICROWAVE FOR 1 MINUTE ON HIGH. STIR IN MILK AND VANILLA AND MICROWAVE 2 TO 3 MORE MINUTES. TAKE OUT AND ADD PEANUTBUTTER, MIX WELL.POUR INTO A BUTTERED 9X9 INCH GLASS DISH.CHILL IN REFRIGERATOR UNTIL FIRM.

MAKES 2LBS. FUDGE

NOTE: SOMETIMES I ADD A HANDFUL OF MARSHMELLOWS IF I HAVE THEM (MAKES FUDGE CREAMY!!) LAYER THE TWO RECIPES AND YOU HAVE A DELICIOUS DOUBLE DECKER FUDGE! YOU WON'T BELIEVE THIS IS MICROWAVE!! YUMMY!!!

 

Jiffy Banana Puddin'

Jiffy Banana Puddin'

2 small boxes vanilla instant pudding

3 cups milk

1 large container coolwhip

1 8 oz. sourcream

l large box vanilla wafers

4 small or 3 large bananas

Mix dry pudding with milk till combined. Fold in sour cream and 2 cups of coolwhip. Layer wafers, then bananas, then pudding mix and repeat .Also add more wafers to sides as you go. Top with remaining coolwhip. Crush 2 wafers and sprinkle on top. Let set in frig overnite or at least several hours.

Caramel Pie

Caramel Pie

3 cans sweetened condensed milk
whipped topping
2 graham cracker pie crust

Fill a large pot with water. Peel wrapper from milk cans. Place unopened cans in pot. Make sure water is covering cans. Bring water to a boil. Continue with a gentle boil for 3 to 3 1/2 hours. You will need to add water every now and then. After 3 or so hours turn off heat and let cans cool in pan. If you want go ahead and pour off water but be careful!!! Cans need to cool before opening. When ready pour the three cans between the two pie crusts. Put pies in refrigerator. When thoroughly cooled top with whipped topping. Delicious!!!!!

Optional:

Chocolate cookie crust instead of graham cracker crust
Toppings - mini chocolate chips or chopped pecans
Caramel sauce or icecream topping - reduce cooking time to 2 to 2 1/2 hours

This pie is similar to O'Charley's Caramel Pie. You won't believe it!!!!

Boston Cream Poke Cake

Boston Cream Poke Cake 1 box yellow cake mix (follow directions on box) Bake in prepared 9 X 13 inch pan. After cake is done, let it cool while making cream filling. Cream Filling: 3/4 cup sugar 6tbsp. cornstarch scant 1/2 teaspoon salt 3 cups milk 6 egg yolks slightly beaten 2 teaspoons vanilla extract Add first three ingredients to saucepan and stir in milk and yolks. Whisk together until blended. Cook on medium heat until it comes to a boil (stirring constantly). Boil one minute longer and remove from heat. Add vanilla. (makes 3 cups) Note: You can use the large box of french vanilla instant pudding (using pie directions) but not quite as good. Poke holes in cake and spread on filling. Refrigerate while making glaze. Glaze: 6 tablespoons butter 6 tablespoons unsweetened cocoa 2 1/4 cups confectioners sugar 4 tablespoons boiling water Using microwave safe bowl, melt butter, stir in cocoa, then add sugar and boiling water. Stir until smooth. Pour on top of cooled cream filling and cake. Return to refrigerator until ready to serve. Enjoy

Two of my favorite spaghetti recipes

Cheesy Chicken Spaghetti

1 cup chicken broth

1 16 oz. package spaghetti, cooked

4-6 cups diced chicken

1 can cream soup ( I use cream of mushroom)

1 cup of water

1/4 cup chopped bell pepper

1 medium onion diced

8 oz. velvetta

1/2 tsp. pepper

1 cup grated cheese ( to sprinkle on top when done)

Pour broth into crockpot and add chicken and spaghetti. In a bowl mix soup and water until smooth. Stir in rest of ingredients and pour into crockpot. Cover and cook on low for 2 to 3 hours.

Note: I substitute a can of rotel for veggies and omit 1/2 cup of water for a spicy twist.

Great for church potluck!!

   

Granny's Spaghetti Casserole

1 lb. of ground beef cooked

8 oz. of sour cream

8 oz. spaghetti noodles, cooked (or pasta of choice)

8 oz. cream cheese (softened)

2 cups grated cheese

2 cans tomato sauce

1/2 cup chopped onion (sauteed)

parsley

garlic

oregano

salt

pepper (all of the above to your taste)

Mix sour cream and creamcheese.Stir together sauce ingredients into sauteed onions and add meat. Layer noodles, s.cream/cr.cheese, meat sauce and last add grated cheese (not til last 10 minutes of cook time). Bake at 350 degrees for 45 to 50 minutes.

Enjoy!!

Note: You can use a jar of pre-made sauce if you want.

Momma's Meatloaf Recipe

Momma's Meatloaf Recipe

1 1/2 to 2 lbs. ground beef

1/4 cup ketchup

1 tsp. mustard

1 teaspoons horseradish

3/4 cup oatmeal

2 eggs

1/4 cup chopped onion or 1 tbsp. minced

1 tbsp. worchestershire sauce or 1 tbsp.milk ( this is your wet ingredient the amount may vary)

salt

pepper

Mix together with hands ( what fun, ha! ha!) Place two slices of bread in bottom of loaf pan (this will absorb the grease). Then press meat mixture in loaf pan. Hint: I indent the top of loaf just like loaf bread so the sauce will stay put and not run off.

Sauce Recipe

3/4 to 1 cup ketchup

1 tsp. mustard

1 tbsp. worchestershire sauce

2 heaping tablespoons brown sugar (or more if you like sweet sauce)

1 tsp. horseradish

Mix together and spread enough to cover top of meatloaf. Use rest for dipping ( we like alot of sauce especially Lauren). Bake loaf for approximately 1 hour at 350 degrees.

Enjoy;-)

Sourcream Biscuits

Sourcream Biscuits

4 cups self-rising flour
1 cup sourcream
1/2 cup milk
2 tablespoons sugar
1 stick plus 2 tablespoons butter

In a large mixing bowl combine dry ingredients. In a small bowl stir together sourcream and milk. Set aside. Cut cold butter into cubes. Add to dry ingredients. Using a pastry blender or two knives combine til mix is crumbly. Add sourcream mix. Stir til combined. If necessary add more sourcream. Stir gently til mixture starts coming together and pulling away from side of bowl. Sprinkle additional flour on counter or large board. Knead gently about four times and pat out to desired thickness ( I like my biscuits thick so I pat to about one inch thickness. Using a biscuit cutter or glass top dipped in flour. Cut out biscuits. Place on cookie sheet 1/2 inch apart. Bake in preheated 430 to 450 degree oven. When browned ( about 20 minutes) remove from oven. Yum! Yum! Almost as good as Granny's:-)

Note: You can half recipe but I always have someone wanting to take leftovers home.