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.