Gma Shirley's 5lb Fudge

Every year I think I'm going to post this and then I go to this sight and realize I didn't do it when I try to find it.  So here we go...
I made this with Mom every year during the holidays.  I basically know it by heart and I have it written down in my chicken scratch.  Mom got this recipe from her Grandma Bessie Striker, who raised her and Aunt Betty and they referred to Grandma Bessie as 'Mom'.  So this is also history thru fudge as well.  Maybe someday the littles will want to make up some candy for the holidays and in memory of Gma Shirley they'll refer to this.

First you will need to butter a nice 9x9 pan and set aside.

Get prepared by gathering timer, a large heavy kettle, wood spoon, large spatula, and extra large bowl.

In the extra large bowl pour in:
10oz package of miniature marshmallows
3 cups of semi-sweet chocolate chips

Place the heavy large kettle on medium high heat, add to it:
1 cup of butter
4 and 1/2 cups of white sugar
1 can of evaporated milk

Stir constantly with the wooden spoon to keep from scorching, eventually this will come to a boil, then set the timer to 6 minutes.  Keep stirring constantly for SIX minutes (or the fudge will not set up).

Once the time is up, remove from heat
Add 1 TBSP of vanilla. (Be careful because this will boil and splatter up at you, that is normal)

Mix in vanilla.  (Or peppermint and espresso!)

Pour hot syrup over the chocolate chips and marshmallows.  FOLD the mixture together with a large spatula.

At this point you can add 2 cups of walnuts or pecans too.

Mom always said over mixing would make it grainy and it wouldn't stay smooth and creamy.  She also said NOT to ever scrape the sides of the kettle, because it was grainy.

I hope someone in the family continues making this!

Loaded Broccoli and Cheese Soup

 

 

Ingredients

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped

Instructions

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Recipe by Lil' Luna at http://lilluna.com/loaded-broccoli-cheese-and-potato-soup/

Magnolia Lemon Pie

Pie Filling Ingredients:

3 cups Eagle Brand “sweetened condensed” Milk

3 egg yolks

⅔ cup lemon juice

1 dash salt

Crust Ingredients:

1 ½ cups crushed graham crackers

6 tbs butter

⅓ cup sugar 

Whipped Cream Ingredients:

1 small carton of heavy whipping cream

2 tbsp sugar

1 tsp vanilla extract

For Crust:

1. Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350.

For Pie Filling:

1. Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.
2. Place pie in the refrigerator for at least an hour so it will set.

For Whipped Cream:

1. Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

SAUSAGE, POTATO, & KALE SOUP

Sausage, Potato, and Kale Soup

altered from The Pioneer Woman Recipe

Prep: 5 Minutes	Level: Easy
Cook: 45 Minutes	Serves: 12

Ingredients

• 1 bunch Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
• 12 whole Red Potatoes, Medium slices so they don't dissolve away
• 1 whole Onion, Chopped
• 1-1/2 pound Italian Sausage
• 1-1/2 tsp of  Chili Seasoning (more To Taste)
• 3 cups Low Sodium Chicken Broth
• 1 heaping Tbsp beef Boullion base
• 1 quart Half-and-half
•  1-1/2 tsp Italian Seasoning (to taste)
• 1 tsp salt (as or if needed)
•  Black Pepper To Taste

Preparation

Prepare the kale and set it aside. 

In a medium pot. boil sliced potatoes until tender. Drain and set aside. 

In a large pot, sweat onion and crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the seasonings, chicken broth, Boullion base, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Sausage 'n Sage Butter Top Stuffing ~ by D'Lynn

Sausage n Sage Butter Top Stuffing

1 Bag of bread crumbs (I used seasoned Marie Callendars)

2 rolls of Jimmy Dean SAGE Sausage (or if you like it spicy use 1 of sage and 1 of HOT Spice)

1 cup butter

2-3 cups of chicken or turkey broth

1 cup of chopped celery

1 cup of chopped onion

1 Tbsp Olive oil

2 – 3 Tbsp of Sage

Salt and pepper to taste

2 Tbsp of freshly minced garlic

Preheat oven to 350 degrees

 

In a medium pan brown the sausage with the minced garlic.

In a large dutch oven, heat olive oil and sweat the onions and celery.  Sprinkle the sage, salt and pepper over the veggies and then add ¾ cup of butter to melt.   Add the sausage and garlic to the veggies and mix.  Start with adding a couple cups of broth and mix until moist, add more broth to get the right texture.

Spoon mixture into a 9x13 baking dish, do not pack.  Seal with foil.

Bake for 40 min at 350 degrees.

Take out and remove the foil, add remaining butter in pats over the top, return to oven for another 5-7 minutes.

ENJOY!  Gobble Gobble

Pumpkin Bread ~ By D'Lynn

Pumpkin Bread and Cinnamon Buttercream Frosting

Yield = 2 standard loaf pans or 5 mini loaf pans

2 c. sugar
1 c. canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 c. flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional — I didn’t have any so didn’t use any)
1 tsp nutmeg
1 tsp pumpkin pie spice

1. Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.

2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.

3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.

4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched or when inserting a knife in the middle and it comes out clean.  Note: When using the small pans, the loaves should be done in under 45 minutes. I started checking after 30 minutes, and the loaves were done after about 35 minutes (or maybe a minute or two longer…lost track of time.)

 

Frosting:  Cinnamon Buttercream Frosting

3 Cups of powdered sugar

1 tsp vanilla
1 cup of softened butter
1 - eight ounce package of cream cheese, also softened
1 Tbsp of Cinnamon

 

With mixer, whip the butter and cream cheese until well blended and creamy; add vanilla and cinnamon, then start adding the powdered sugar.

Keep whipping, it usually will get light and fluffy, and a bit lighter in color

Crock Pot Chicken Parmesan ~ by Sarah

Why, hello, Richelderfers' Recipes!  Long time no post!  

Tonight I made something worthy of posting, so I want to make sure I can find the recipe again in the future.  I wanted to make something in crock pot, so after searching Pinterest for awhile, I found something that I thought everyone in the family would enjoy.  And we definitely did!  This was super good and super easy.

Here is the recipe and directions and then I'll give my tips:

Ingredients: 4 boneless, skinless chicken breasts 2 eggs, beaten 1/2 cup Italian seasoned bread crumbs 1/4 cup Parmesan cheese 1/2 teaspoon oregano 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt 1 tablespoon olive oil 4 slices mozzarella cheese 24 oz jar marinara sauce
Directions: Pour olive oil in the bottom of the slow cooker. Place beaten egg in a shallow bowl. Mix bread crumbs, Parmesan, oregano, garlic powder, pepper, and salt in a second shallow bowl. Dip chicken breasts in egg and then in bread crumb mixture, coating both sides. Place breaded chicken in the crockpot and top each with a slice of mozzarella. Pour marinara sauce over chicken. Cook on high for 4 hours or low for 6-8 hours.

**My two cents:

• Four hours in the crock pot was too long because the chicken basically fell all apart and was a little shredded when I pulled it out.  I'm not sure how to remedy this.  Maybe less time?  I think next time I make it I will use the crumb recipe and then bake it in the oven and will add the sauce before serving.  (First I'll simmer the sauce to heat it up.)
• It's almost not enough sauce, so next time I'll probably use two jars.
• I served it all over spaghetti noodles and it made it even better!

P.S. I can't post a picture because I didn't take one and the website I got it from won't let me steal theirs.  Here's the link to the site if you want to see it: http://www.mostlyhomemademom.com/2013/07/crockpot-chicken-parmesan.html#_a5y_p=1050189