Easy Creamsicle Fudge

 Ingredients:

• 2 bags 12 oz. white chocolate chips
• 14 oz. can Eagle Brand Milk
• 1/4 cup butter (use 3/4 stick if using off-brand chips)
• 1 1/2 - 2 teaspoons orange extract
• orange gel food coloring

Directions:

1. Butter 8"x 8" or 9" x 9" casserole dish and set aside.
2. Put chips in microwaveable bowl.
3. Pour mild over chips.
4. Lay butter on top.
5. Microwave on medium temperature for 5 minutes.
6. Remove bowl from microwave and mix well with wooden spoon.
7. IF NEEDED, return bowl on medium temperature for 5 more minutes.
8. Remove bowl from microwave and mix well with wooden spoon.
9. Remove 1 cup of the mixture to a medium bowl. This will remain white.
10. Mix in orange extract in the bowl with the most mixture.
11. Add the food coloring to the desired orange color in the bowl with the most mixture.
12. Pour orange fudge mixture in buttered casserole and level it out.
13. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
14. Use a knife or wooden skewer to make swirl patterns.
15. Cut into square pieces after completely cooled in refrigerator.

Romney's Foolproof Fudge

We went to church with Romney and his sweet family when we lived in Kentucky. In my opinion, Romney's fudge is second to none...AND...it's so easy to make!

Ingredients:

• 2 - 12 oz. bags milk chocolate chips
• 14 oz. can Eagle Brand mild
• 1/4 cup butter (use 3/4 stick when using off-brand chips)
• 6 oz. pecans or walnuts (optional)

Directions:

1. Butter 8"x8" or 9"x9" casserole dish and set aside.
2. Put chips in microwaveable bowl.
3. Pour milk over chips.
4. Lay butter on top.
5. Microwave on medium temperature for 5 minutes.
6. Remove bowl from microwave and mix well with wooden spoon.
7. Return bowl to microwave on medium temperature for 5 more minutes.
8. Remove bowl from microwave and mix well with wooden spoon.
9. Stir in pecans or walnuts. (optional)
10. Pour fudge mixture in buttered casserole and put in refrigerator.
11. Cut into square pieces after completely cooled in refrigerator.

Cheddar Biscuits (Twisted Biscuit Home Version)

 Ingredients:

• 12 count bag frozen Pillsbury Grands Buttermilk Biscuits
• 2 sticks melted butter
• 8 oz. mild or sharp shredded cheddar cheese
• 1 packet powder Ranch seasoning
• 1 bag real bacon bits
• green onion, chopped (you choose the amount)

Directions:

1. Preheat oven to 375°.
2. Lay biscuits in a single layer in 9"x13" dish.
3. Evenly pour melted butter on top of biscuits.
4. Evenly sprinkle shredded cheese on top.
5. Evenly sprinkle Ranch seasoning on top.
6. Evenly sprinkle real bacon bits on top.
7. Evenly sprinkle chopped green onion on top.
8. Bake for 30 minutes in 375° oven.

Crockpot Beef Stew

 Ingredients:

• 1/4 cup flour (may need more)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 2 1/2 pounds stew meat (I prefer the lean stew meat)
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1/4 inch cubes
• 1 pound baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons corn starch
• 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce

Directions:

1. Sprinkle meat with black pepper, garlic salt & celery salt. Toss to coat.
2. Sprinkle flour over the meat and toss again.
3. Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Add the meat in batches. Don't overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to crockpot.
4. Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the crockpot.
5. Add all remaining ingredients EXCEPT for the peas, cornstarch mixture and 2 tablespoons of cold butter.
6. Cook on low for 7 1/2 - 8 hours OR high for 3 1/2 - 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas the last 15 minutes of cooking.
8. To thicken, combine 1/4 cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Remove the bay leaves. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
10. Add 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce for an even darker color.

Cranberry Relish

This recipe is my son-in-law's, Luke's, maternal grandmother's recipe. It has been a staple at Beth and Luke's  Thanksgiving dinner as long as they have been hosting and is a delicious side dish. I can't wait to make it for our first Thanksgiving in Florida!

Ingredients:

• 2 cups raw cranberries
• 2 large apples, cored
• 2 large oranges with peel
• 2 cups sugar
• 1 - 20 oz. can crushed pineapple in pineapple juice
• pinch of salt

Directions;

1. Grind all ingredients together (I use a food processor).
2. Let stand in refrigerator.
3. Stir 2 times each day.
4. The longer it sets, the better it is. ;)

Slow Cooker Buffalo Chicken Dip

My dear new Cason Hammock friend, Nancy, brought this dip to our home for a gathering. Oh, my goodness!!! We kept eating this almost to the point of not being able to eat our entree. She's a great cook!!!

Prep Time: 15 mins  | Cook Time: 1 hr  | Servings: 24 servings 

Ingredients:

• 2 pounds cooked chicken shredded
• 1 pound cream cheese cubed
• 2 cups ranch dressing
• 1 1/2 cups Frank’s Red Hot Wing sauce Wing sauce, not regular hot sauce
• 4 cups shredded cheddar cheese

Directions:

1. Place all ingredients into the slow cooker and heat on high for about an hour, until everything is melted.
2. Give it a stir a few times along the way.
3. Turn heat to low or warm while serving.

Notes:

Serve warm with tortilla chips and celery sticks.

Store leftovers covered in the fridge, it warms up really well, either back in the slow cooker or in the microwave.

Easy Mexican Appetizer

My friend, Lori Little, is an awesome cook. And.....sometimes she's good at coming up with quick ideas for parties. She has brought this simple and delicious appetizer to my house many times. It's enjoyed by all, and she always returns home with an empty plate. It's a perfect appetizer for a Mexican dinner too! 

Ingredients:

• 8 oz. bar cream cheese, softened
• salsa
• shredded cheese
• scallions, cut up
• sliced black olives

Directions:

1. Spread softened cream cheese on serving plate.
2. Spread salsa on top of cream cheese.
3. Sprinkle shredded cheese on top of salsa.
4. Sprinkle scallions on top of shredded cheese.
5. Sprinkle black olives on top of scallions.
6. Serve with tortilla chips, Scooples, or Fritos.

Chicken Casserole

 Here's another recipe I got from my friend, Evelyn. I think it's going to be a keeper.

Cook and debone 3 pounds of chicken. (I will probably use a rotisserie chicken. ;). Put chicken in the bottom of a 9x13 casserole dish.

Combine the following:

• 1 can cream of chicken soup
• 1 can cream of celery
• 1 small can evaporated milk

Pour over chicken.

Top with 1 small package of Pepperidge Farm dressing. Pour 1 can of chicken broth over dressing.

Bake at 400° for 15-20 minutes

Sylvia's Rice Dish

My new friend in The Villages, Evelyn, shared some recipes from her church's recipe book. Here's one that is similar to my dear friend, Suzie's, recipe. It's yummy!

• 3/4 stick margarine
• 1 large onion, chopped.

Saute the chopped onion for 10 minutes in a covered casserole dish.

ADD:

• 1 can mushrooms, drained
• 1 cup rice (uncooked)
• 1 tsp. salt
• 1 can beef consomme
• 1/2 cup water
• dash of pepper

Stir & bake at 325° in covered dish for 1 hour.

Rosemary Roasted Chicken and Vegetable

 Thanks, Luke, for another great recipe!

Ingredients:

• 2 sweet potatoes, peeled and cut into 1" cubes
• 2 red bell peppers, cut into 1" cubes
• 1 onion cut into 1" cubes, layers separated
• 10 oz. jar artichoke hearts
• salt & pepper to taste
• 2 tsp. chopped fresh rosemary
• 2 chicken breasts, cut in half, crosswise
• 1 tsp. lemon zest
• lemon wedges for serving

Directions:

1. Preheat oven to 425°.
2. Place sweet potatoes in shallow bowl & microwave 2 minutes.
3. Coat 9"x13" pan with cooking spray.
4. Combine potatoes, peppers, onion & artichoke hearts in the pan. Sprinkle with salt & pepper, drizzle with 1/4 tsp. of olive oil, & 1 1/4 tsp. rosemary.
5. Stir to coat.
6. Move the vegetables to the sides, leaving a 4" path down the center of the pan.
7. Place chicken down center of pan. Brush with oil & sprinkle with remaining rosemary (approximately 3/4 tsp.)
8. Bake for 45 minutes or until chicken is 160°. 
9. Stir lemon zest into vegetables & combine.
10. Plate & enjoy!

Creamy Tomato Tortellini with Sausage

 We are staying with our daughter, son-in-law & granddaughter while we are awaiting the closing of our new home in The Villages, Florida. I must say our son-in-law has cooked some amazing dinners! This recipe is one I HAD to get from him...truly restaurant quality!

Ingredients:

• 1 lb. cheese tortellini
• 4 links Italian Sausage (either remove the casing or slice the sausage
• 2 - 15 oz. cans diced tomatoes
• 1/2 onion, finely chopped
• 1.5 or 2 tsp. garlic cloves
• 8 oz. block cream cheese, cubed
• approximately 6 oz. baby spinach

Directions:

1. Bring water to boil and cook tortellini according directions.
2. In large skillet, brown sausage. Drain fat if needed.
3. Add tomatoes, onion, garlic & spinach to browned sausage, and stir in cubed cheese until incorporated.
4. Drain tortellini. Add to sauce. Toss & serve.

Mama Sherri's Brownies

 Although my grandchildren call these delicious brownies "Mama Sherri's Brownies", the reality is that I got this wonderful recipe from a colleague when I started teaching in the early 1980's. Thanks, Chris Dever! These brownies have been a hit since I started making them.

1. Preheat oven to 300°.
2. Spray 9"x13" pan with Pam.
3. Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.
4. Add the following to the melted butter/cocoa mixture: 2 cups sugar, 1 cup flour, 1 teaspoon vanilla & 4 well-beaten eggs.
5. Pour mix into 9"x13" pan.
6. Bake for 35-45 minutes.
7. Frost with a tub of ready-made frosting.