Fannie May Fudge

Years ago I worked for a company that had a pot luck day for just about any reason you can think of...needless to say we were bringing in food at least once a month. A friend made this fudge and while I am not a huge fudge fan, this was outstanding. The recipe makes 5lbs.

4 C. sugar
1 C. milk
1 tsp vanilla
1 C. butter (do not substitute margarine)
12oz. package milk chocolate chips
12oz. package semi sweet chips
2oz. unsweetened chocolate
1 C. chopped pecans
25 large marshmallows, cut up

Boil milk, sugar, vanilla and butter for 2-3 minutes (rapid boil). Turn off heat.

Add marshmallows and stir till melted. Add chocolates one at a time until melted. Add nuts. Pour into a 9X13 or 11X15 buttered pan.

Cool and refrigerate.

Before serving, let fudge come up to room temperature and cut into squares. Try using a pizza cutter, it works great.

Basic Beer Bread Mix

I found this recipe online when I was looking for a beer bread recipe. I have made the basic recipe as written and also the dill and chive version. Rolling Rock has been my beer of choice so far.

3 C. all purpose flour
1 tbsp. granulated sugar
1 tsp. salt
1 tbsp. baking powder (make sure it's fresh)
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 C. finely grated sharp cheddar cheese
12oz. beer

Optional glaze: 1 egg & 2 tsp. water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined.. Spread in a greased 8-in. loaf pan, brush with egg glaze if desired and bake until golden brown and a toothpick stuck in the center comes our clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 minutes more. Serve warm or at room temperature.

Flavor variations:

Garlic & Herb: Add 1 tsp. dried rosemary. 1 tsp. dried oregano, 1 tsp. dried thyme, and 3 minced garlic cloves to the basic mix. For fresh herbs, use 1 chopped tbsp. of each.

Dill & Chive: Add 2 tbsp. chopped fresh dill (or 2 tsp. dried) and 1/4 C. chopped fresh chives to basic mix.

Rosemary & Feta: Add 2 tbsp chopped fresh rosemary and 3/4 C. crumbled feta cheese to the basic mix.

Italian: Add 1 tsp. each dried basil and oregano (or 1 tbsp each fresh), 2 minced garlic cloves, and 1/2 C. finely grated Parmasan or Romano cheese to the basic mix.

Other additions: Any dried or fresh herbs, 1/2 C. freshly grated asiago cheese (or other hard cheese); 1/2 C. finely chopped onions, 1/2 C. chopped scallions, 1/2 C. chopped parsley, 1/2 C. whole wheat flour or 1/2 C. oats in place of 1/2 C. of the all purpose flour.

Zucchini Bread

I can remember making this bread with both my Mom and Grandma when I was a kid. My Grandma had a friend that grew these ENORMOUS zucchinis and while you couldn't pay me to eat zucchini as a side dish with dinner, I loved it (and still do) in this bread. It smells so good baking!

3 C. zucchini
3 C. flour
2 1/2 C. sugar
1 1/4 C oil
4 eggs beaten
1 tbsp. + 1 tsp. vanilla
2 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
raisins and nuts if desired

Beat all ingredients and large bowl for 1 minute on low speed and 1 minute on medium speed. Pour into a greased loaf pan and bake for 1 hour 10 minutes at 325 degrees.

Chicken Tortilla Soup

This is a hearty, spicy soup that is fairly WW friendly. Remember to wear gloves when chopping the jalapeno. I've touched my eyes after cutting a jalapeno once and it wasn't a good experience. I have used chicken that I have cooked with salsa for 4 hours in my crock pot. It shreds so easily.

1 tsp. olive oil
1 C. chopped onion
2 galic cloves, minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped, seeded jalapeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 14oz. cans low sodium chicken broth
1 can condensed reduced fat, reduced sodium tomato soup
1 can diced tomatoes, undrained
1 1/4 C. crushed unsalted baked tortilla chips
1/2 C. fat free sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through diced tomatoes); bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with chips and sour cream.

Blueberry Tea Bread

This recipe is terrific with fresh blueberries in the lat summer. I've been making it for years. You can use frozen fresh blueberries, just defrost and drain them well so you don't end up with blue dough!

2 C. flour
1 C. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 C. fresh blueberries
2 eggs
1 C. milk
3 tbsp. salad oil
1 tsp. grated orange rind

In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, beat eggs, milk, oil and orange rind. Add all at once to flour mixture. Stir until dry ingredients are moistened. Turn into greased 9X5 loaf pan. Bake in a 350 degree oven for 1 hour to 1 hour 10 minutes or until cake tester comes out clean. Remove from oven and cool 10 minutes. Remove from pan and cool completely. Makes 1 loaf.

Big Batch Jambalaya

found this in the Tast of Home magazine that I get. I have skipped the shrimp when I have made this and added additional chicken. I also use brown rice.

1 boneless skinless chicken breast, cubed
3 tablespoons Crisco® Pure Olive Oil, divided
1/2 pound cubed fully cooked ham
1/2 pound smoked kielbasa or Polish sausage, cubed
2 medium green peppers, coarsely chopped
2 medium onions, coarsely chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
3/4 cup Dijon mustard
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
1-1/2 to 2 teaspoons cayenne pepper
1/2 teaspoon dried thyme
1-1/2 cups uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined
Directions
In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.

Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each).

Pizza Casserole

This is a tasty, easy dish to make. As written, it is pretty high in sodium but you can use your own pizza sauce instead of prepared and use something other than pepperoni (crumbled Italian sausage or veggies) as your add in.

1 lb. ground beef
1 large onion, chopped
1/2 tsp. salt
pepper to taste
8oz. cooked macaroni (al dente)
16oz. pizza sauce
4oz. pepperoni slices
10oz. mozzarella cheese

Preheat ove to 350 degrees.

In a large skillet over medium heat, brown ground beef, drain fat, add onion, salt and pepper. Add macaroni and pizza sauce, mix well.

Put half of the noodle mixture in a 1 1/2 quart casserole dish, top with half of the pepperoni and half of the cheese. Repeat. Bake uncovered for 30 to 40 minutes.

World's Best Sugar Cookies

Clear your calendar for an entire day if you plan to make these cookies. They are delicious but the recipe makes a gazillion cookies.

1 C. butter or margarine
1 C. powdered sugar
1 C. granulated sugar
1 C. vegetable oil
2 eggs, beaten
2 tsp. vanilla
5 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Cream together the butter and sugars. Beat well. Add oil, eggs and vanilla. Combine flour with remaining ingredients and beat into batter. Mix well.

Roll into balls the size of a large walnut or the size you desire. Press with bottom of a glass which has been dipped in granulated sugar. Nutmeg may be added to the sugar if desired.

Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.

Yield approximately 6-7 dozen cookies. Store in covered tin or freeze.

You can also roll the dough out onto a pastry cloth or board and use cookie cutters.

Chocolate Nut Angel Pie

This is a recipe that I remember fondly from when I was a kid. It had been years since we had it and last year my Mom found the recipe and I tried it for Easter. It was just like I remembered. Make sure the eggs are room temperature...otherwise it may be 3 days before they set up into meringue.

2 egg whites
1/8 tsp. cream of tartar
1/2 C. sugar
1/2 C. chopped pecans
3/4 C.semi sweet chocolate pieces
3 tbsp. water
1 tsp. vanilla
1 C. cream, whipped

Beat egg whites until foamy, add cream of tartar. Beat sugar in gradually and continue beating with electric mixer for 5 minutes. Spread into the bottom and sides of a buttered 9in. pie pan. Sprinkle with nuts. Bake 1 hour at 275 degrees. Cool thoroughly. Melt chocolate in a double boiler, add water and cook for 5 minutes stirring constantly. Add vanilla and cool. Fold into cream quickly and lightly and turn into shell. Chill until ready to serve.

Colony House Trevorm, WI

Popcorn Salad

This recipe came from an old friend. If you look at the list of ingredients...you wonder what exactly you're going to have when you are done but I assure you, it's delicious. It's not great if you're dieting but it's not a bad appetizer.

1 C. mayonnaise (I use Miracle Whip)
2 tbsp. sugar
1 lb. bacon, fried and crumbled
1/2 C. sliced onion
1/2 C. diced celery
1 C. shredded cheddar cheese
1/2 C. sliced almonds
6 c. popped corn

Mix together 2 hours before serving.

Loaded Baked Potato Soup

This is NOT a WW friendly recipe. I repeat this is NOT a WW friendly recipe.

1 lb. bacon
1 onion, diced
5 large russet potatoes, peeled and cubed
3 C. chicken stock
3 tbsp. butter
3 tbsp. flour
1 1/2 C. milk
3 green onions, sliced
3/4 C. shredded cheddar cheese, divided
1/2 tsp. black pepper
sour cream for garnish, optional

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tbsp. of bacon grease from the pot. Cook the onion in the remaining bacon grease for about 5 minutes until tender.

Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

Add 1/2 C. shredded cheese, 3/4 of the bacon and half of the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon and green onions. Top with optional sour cream if desired.

The King's Cornbread

I came across this recipe when looking for something to serve with our chili January birthday dinner this year. It's pretty dense, but it's real good!

2 3/4 C. cornmeal
3 3/4 C. all purpose flour
1 tbsp. baking powder
1 1/2 C. sour cream
3/4 C. milk
4 eggs
2 tsp. salt
1/2 C. melted butter

Preheat oven to 425 degrees.

Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into the center comes out clean.

Lemon Bars

I don't remember if this was my Grandma's recipe or if someone found it in a cookbook somewhere but this has been a fan favorite in my family for many years and they are pretty easy to make. The only problem is the recipe doesn't make a ton of bars.

Crust
1/2 C. butter
1/4 C. confectioner's sugar
1 C. flour

Filling
2 eggs
1 C. sugar
2 tbsp. lemon juice
2 tbsp. flour
Rind of 1 lemon

Combine flour and sugar. Cut butter into mixture until fine crumbs form. Pat into a 9" or 8" square pan and back at 350 degrees for 20 minutes.

Beat eggs with sugar, lemon juice, flour and lemon rind. Pour over the crust and return to the oven for 20 minutes longer. remove from oven and sprinkle immediately with confectioner's sugar. Cut into squares.

Greek Chicken and Lemon Soup

This recipe is yummy and so easy to make. I add a little Penzey's Greek seasoning when I make it to boost the flavor a bit.

6 C. low sodium chicken broth
1 small onion peeled and cut in half
1 small carrot (or 6 baby carrots) peeled
1 bay leaf
1 tsp. salt
2 boneless skinless chicken breasts
1 C. long grain rice or orzo pasta
2 eggs
1/4 C. freshly squeezed lemon juice
2 tbsp. finely chopped parsley
sea salt and ground pepper to taste

Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to a boil. Add rice or pasta and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy and whisk in lemon juice. Add a cup of the hot soup to the egg lemon mixture very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with salt and pepper and serve.

Let's talk about Pizza

Who doesn't like pizza, right? I have been working on my pizza recipe for a couple of years now. I have friends and family that will attest to being a guinea pig while I try different doughs, sauces and toppings. Things I have learned about making pizza in the process.

-a black pan from Aldi makes the crispiest crust I have ever seen. Better than my stone or any other pan I have used.
-when you think you have pricked enough holes into raw dough before baking, poke a few more, I can't tell you how many time I have opened my oven to find a giant bubble growing on a pizza pan.
-bake your dough before topping it with anything, you'd be amazed at how crispy it will get.
-don't be afraid to try and make your own sauce and don't be afraid to open a jar and doctor it up.
-sun dried tomatoes are awesome on a pizza
-450 degrees is a good temp for pizza baking
-experiment with cheeses
-roasted red peppers are good on pizza
-wheat crust is much denser than white crust
-if you are not a veggie fan, try them on pizza, you might be surprised
-prosciutto is good on pizza
-your crust doesn't have to be a perfect shape to be delicious
-cook your meats before using them to top your pizza, your arteries will thank you
-Trader Joe's Coastal Zinfandel that goes great with pizza
-So does beer
-don't stop making pizza when it gets too warm to turn on the oven, that's when fresh veggies are at their best and you can put a pizza on the grill.
-brush your pan and the top of your crust with good olive oil before baking, you'll love the results.
-if you think it will taste good on a pizza, it probably does.
-if you are making a homemade crust, break out the stand mixer with the dough hook
-if you have an Italian grocer or deli in the neighborhood, they probably have decent inexpensive dough...it will save you time and energy.

BBQ Sauce

This is Chris' recipe. At any given time we have a container of this in our fridge. It's great on pork or beef, with fries, etc.

1C. Ketchup
1/4 C. apple cider vinegar
1/8 C. worcestershire sauce
2 Tbsp. molasses
1 tsp. liquid smoke
1 tsp. honey
1 tsp. mustard
2 tsp. Penzeys Northwoods Fire
1/4 tsp. cayenne pepper
1 tsp cocoa
1/2 C. brown sugar
1/4 tsp. black pepper

Mix all ingredients in sauce pan, heat on low until sauce thickens.

Cheesy Bacon Meatloaf

I am still working on this recipe as it didn't turn out the way I had hoped the first time I tried it. This does work well in a crockpot for 8-10 hours. I cook all of my meatloaf recipes in my crockpot because otherwise dinner would be pretty late after work! I toss it into the oven for about 20 additional minutes to give it a little crust.

1lb. extra lean ground beef
1 egg, beaten
1 C. shredded cheddar cheese
1/4 C. milk
1/4 C. dry bread crumbs
1/2 tsp. each garlic powder, seasoning salt, and dried oregano
1/8 tsp. cracked black pepper
6 slices of bacon, cooked

Mix all ingredients but the bacon together and form a loaf. Place in a loaf pan and top with back. Cook either 1 hour in a 400* oven or 8-10 hours on low in a crockpot.

Mini Ice Cream Sandwiches

I found this recipe in a beauty magazine. It is WW friendly...you can have 3 of these cute little sandwiches for 220 calories.

1/2 C. light vanilla ice cream (or frozen yogurt)
24 vanilla wafer cookies
1oz. dark or bittersweet chocolate (60-70% cocoa solids) finely chopped

Line a shallow storage container with waxed paper. Put a small scoop of ice cream (about 2tsp.) on a cookie; top with another cookie. Roll sandwich in chocolate so chips adhere to ice cream. Place in container. Repeat with remaining ingredients until you have 12 mini ice cream sandwiches. Cover container and place in the freezer to set for at least 30 minutes or for up to 1 week.

It will add calories but you can also roll the sandwiches in mini M & M's and crushed cookies (Thin Mints and Oreos).