Norma Wood's Fudge

1 pint whipping cream
4 cups sugar
2 cubes butter
(3) 7 oz. Hershey bar (almond)

Directions:
In large pan combine whipping cream and sugar. Never stir again. Temp. of stove is med-high. Bring to a boil, then put a lid on for 1 min. Cook to soft ball stage, while this is cooking break up chocolate bars into bowl. Take off heat, add cubed butter and let it melt for 1 min. Pour this into a bowl of chocolate and mix it with electric beater. Pour this into a 9x13 ungreased pan. Put in fridge. Cut an serve.

You're gonna love this fudge!

Cranberry Jalapeno Dip

1 Bag Fresh Cranberries
1 jalapeno pepper - take the seeds out
1 T. cilantro
2 gr. onions (use just the green tops)

Grind ingredients in a food processor or blender.

Mix in 1/2 c. sugar.

Serve immediately or refrigerate overnight for more flavor.

Pour over two bricks of cream cheese and serve with crackers.

CHILE RELLENOS "THE EASY WAY"

Ingredients
6-7 med. sized roasted, peeled green chilis (canned or fresh)
1 lb. Colby Longhorn cheese (or your favorite)
5 lg. eggs
butter
Garlic salt
Pepper

1. In a teflon skillet melt 1 tablespoon butter (keep heat on low).
2. Cut 1/2 cheese into long strips and then cut these strips in half. Stuff each chili with one of these strips of cheese.
3. Season both sides of each chili with garlic salt and pepper to your personal taste.
4. Place each chili in the hot skillet, let saute on medium for a few minutes until you see cheese beginning to melt.
5. Whip five eggs in bowl and whisk, add a little garlic salt and pepper to taste. Pour egg batter over chilies in skillet.
6. Cover and cook on low for about 8-10 minutes until egg batter forms into an omelette.
7. Finally, grate about 3/4 cup of remaining cheese and sprinkle over egg omelette and cover. Turn burner off and let melt.
How to Roast Anaheim Peppers
Step 1 Coat a baking sheet with cooking spray so the Anaheim peppers do not stick to the pan.
Step 2 Place the peppers on the baking sheet, several inches apart.
Step 3 Turn the oven to the broil setting and put the baking tray in the oven or broiler.
Step 4 Use cooking tongs to turn the peppers every few minutes, to ensure that the entire pepper will become roasted. The long, slender shape of the Anaheim pepper means the peppers will cook fairly quickly.
Step 5 Remove the peppers from the oven when all sides are blackened. Cooking times vary depending on the size of the pepper. Fifteen minutes may be all that's needed for a medium-sized Anaheim pepper.
Step 6 Put the roasted Anaheim peppers in a paper bag and let them steam for 10 to 15 minutes.
Step 7 Peel the blackened skins away from the peppers. The steaming process makes it easy to remove the skins with your hands. Protect your hands from the oils of the chile peppers by wearing kitchen gloves.

Houllihan's Baked Potato Soup

2 1/2 c. baking potatoes, unpeeled and cut in 1/2" cubes
1/4 c. butter
1 c. yellow onion, finely diced
3 T. flour
2 1/2 c. warm water
2 T. chicken bouillon
1/2 c. potato flakes
1/8 t. seasoning salt
1/2 t. dried basil
1/4 t. Tabasco sauce
1/2 c. heavy cream
1/2 c. 2% milk

Toppings:
1/2 c. grated cheddar cheese
3 T. green onions, sliced
3 T. bacon bits

Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside.

In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for about 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowls and garnish with cheese, green onions and bacon bits.

Yummy Breadsticks

1 ½ cups warm water

1 T. Yeast

Put together and wait until it is foamy.

Add:

1 T. Honey

1 t. salt

4 cups flour

Mix in a bread mixer (or by hand) until dough forms a ball. Let raise for 30 minutes.

Grease a cookie sheet. Place dough on pan and press out to edges with hands. Let it raise for a few minutes while you prepare the topping.

Topping:

1/4 cup softened butter

1/4 cup mayonnaise

1/4 cup Parmesan cheese

Mix together and spread over dough. Cut dough into breadsticks.

Top with garlic salt and Italian spices or with cinnamon and sugar.

Let raise a few minutes while the oven warms up. Then bake for 15 minutes at 400 degrees.

Thanks Krista for this delicious one!

Three-Bean Chili With Sausage

1 14.5 oz. can diced tomatoes, undrained
1 pd. lean ground beef
1 pd. maple-flavored bulk sausage
1/4 c. medium onion, diced
1/4 c. red wine vinegar
1 (46 oz.) can tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (16 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. packed brown sugar
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

Shredded Cheddar cheese
Sour Cream
Brown beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour.

Serve in bowls and top with a sprinkle of cheese and 1 t. of sour cream if desired.

The Best Chili I Have Ever Tasted!!!
From: The Food Nanny

Strawberry Spinach Salad with Sweet and Sour Vinaigrette

Dressing:
¼ c. sugar
¼ c. vegetable oil
2 T. apple cider vinegar
1 green onion finely chopped
1/8 t. Worcestershire sauce

Salad:
½ pint strawberries, sliced
8 oz. fresh mushrooms, sliced
½ small red onion, sliced
1 pkg. fresh spinach
1 pkg. crumbled Feta cheese

For dressing, whisk all dressing ingredients in a bowl. For Salad, combine all ingredients in salad bowl. Add dressing to salad. Toss and serve.

A favorite one from Pampered Chef. I always get requests for this recipe.

Frozen Fruit Cup

4 c. sugar
2 c. boiling water
1 large can pineapple juice
12 oz. concentrated orange juice
2 T. lemon juice
4 small cans mandarin oranges
4 (9 oz.) boxes frozen strawberries
1 large can crushed pineapple
6 sliced bananas

Mix and freeze in individual containers. (Remove ½ hr. before serving.)

Peach and Raspberry Jam

5 1/2 c. peeled, crushed peaches
1/4 c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin
8 1/2 c. sugar
1 large pkg. raspberry jello

Bring first four ingredients to a boil, add sugar, return to boil. Boil 8 min. then add jello. Fill clean pint jars. Cold pack for about 20 min.

My favorite jam from Elaine!

Sugar Cookies

1 c. butter
2 eggs (beaten)
1/2 c. sour cream
1 t. vanilla
pinch of salt
3 c. flour
1/2 t. baking soda
1 t. baking powder

Mix together thoroughly. Refrigerate at least 1-2 hours. Roll out to 1/2 " and bake 8-10 minutes at 375 degrees.

Buttercream Frosting
3 1/2 c. powered sugar
1 c. butter
1 t. vanilla
1-4 T. milk
Beat sugar, butter, vanilla on low, add milk bit by bit until it reaches a spreadable consistency.

Pam's Carmel

2 c. brown sugar
1 c. Kara syrup
1 cube butter
1 can sweetened condensed milk

Cook together and boil stirring constantly. Cook to soft ball stage. Put in fridge to cool if using for carmel apples so it doesn't run off apple. SO GOOD!

Mom's Spinach Salad

Mix spinach, hard boiled eggs, cooked bacon, cranberries and almonds

Dressing:
1/4 c. sugar
1/3 c. apple cider vinegar
1 c. oil
1 t. salt
1 t. dry mustard
1 t. onion flakes (or red onion)
1 T. poppy seeds
1/2 c. large curd cottage cheese

Mix well and pour over salad.

Elaine's Famous Chicken Cabbage Salad

1 head shredded cabbage
2 pkg. Ramen noodles crushed
1 bunch green onions chopped fine
8 T. toasted sliced almonds
4 T. sesame seeds
8 boneless breast chicken cooked and cubed
Stir all ingredients together. Cover with dressing.

Dressing:
1 c. canola oil
2 T. sugar
8 T. rice vinegar
1 t. salt
1 t. pepper

Stir ingredients until sugar dissolves, pour over salad.

This is one of Kate's favorites!

Chicken Salad Sandwiches

2 c. cooked chicken, diced
2 T. minced onion
1 1/2 c. grated cheese
1 T. lemon juice
1 1/2 c. celery, diced
1 c. mayonaise
1/2 c. slivered almonds

Hollow out loaf of french bread which has been sliced lengthwise, leave about an inch around edge. Fill with salad mixture, wrap in foil and bake at 350 for 20 min.

Thanks Becky Tanner for this delicious one.

Lone Star Fish Tacos

Fish:
6 T. ground dried California chilies
½ t. pepper
about ½ t. salt
½ t. garlic powder
½ t. cayenne
½ t. ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
6 T. salad oil

1 pd. boned skinned firm-flesh fish such as halibut, mahi-mahi or rock fish

Combine above ingredients and rub over fish, put covered fish in Ziploc while making sides then broil fish until juices run clear and fish flakes easily. (Note the rub will cover up to 3 pounds of fish.)

Cilantro-jalapeno mayonnaise:
1 ¾ c. mayonnaise
2 T. water
2 T. distilled white vinegar
1 fresh jalapeno chili, rinsed and stemmed, remove seeds for less heat
1 peeled garlic clove
½ c. lightly packed fresh cilantro
¼ t. pepper

Combine ingredients and blend in blender.

Pico de Gallo:
2 c. fresh tomatoes
½ c. finely diced onions
2 T. minced jalapeno chilies
¼ c. minced fresh cilantro
2 T. lime juice
½ t. garlic powder
salt to taste


Garnishes:
corn tortillas, shredded cabbage, and limes

Cracked Wheat Bread

3/4 c. wheat
5 c. water

Simmer for 2 hours until water is absorbed. Drain any excess water.

Blend wheat with 1 1/2 c. hot water

Scald 1 c. milk
Dissolve 2 T. yeast in 1/2 c. warm water
2 T. salt
1 c. brown sugar or 2/3 c. honey
2/3 c. oil

Flour - enough to make a good dough (usually around 8-10 cups)
Rise 1 hour, punch down, put in pans (4 loaves) and raise 1 hour.

Bake 350 degrees for 35 minutes.

Thanks Melissa for passing this one on it me!