Peanut Butter Fudge

(This recipe is from the Quick Cooking 1999 cookbook.)

2 c sugar
1/2 c milk
1 1/3 c peanut butter
1 jar (7 oz) marshmallow creme

In a saucepan, bring sugar and milk to a boil; boil for 3 min. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8" square pan; chill til set. Cut into squares. Makes 3-4 dozen.

Crock Pot Chili

This is the only chili recipe I use. I like it because it's so easy to make in the crock pot. I like to serve it with cornbread on the side.

2 lbs ground beef, browned and drained
1 lg onion, chopped
2 tsp salt
1 Tbsp chili powder
2 bay leaves, optional
1 Tbsp Worcestershire sauce
32 oz (4 - 8 oz cans) tomato sauce
4 - 16 oz cans kidney beans OR 1 - 16 oz bag of dry kidney beans, soaked 24 hrs and drained
water, optional

Put first 6 ingredients in crock pot. Rinse and drain 1 can of kidney beans. Put half of tomato sauce in blender.* Add the rinsed kidney beans. Process til smooth. Pour into crock pot. Repeat process with another can of kidney beans and the rest of the tomato sauce. Rinse and drain remaining 2 cans of kidney beans. Add whole beans to crock pot. Stir ingredients in crock pot til well mixed. Cook for 6-8 hrs on HIGH so the flavors can really be released.

Chili will be thick, not souplike unless you add water to the mixture. I like to add 1-2 c of water.**

Makes 8-10 servings.

Additional optional ingredients**: chopped green pepper, 1-2 cans diced tomatoes, celery

*If using dried kidney beans that have been soaked, you may not be able to process them in the blender.  When I've used dried beans, I don't blend them with the tomato sauce.

**Please note that if adding these ingredients, you may need a crock pot bigger than 4 qt.

Crock Pot Vegetable Stew

I modified a recipe from one of my cookbooks to create this stew.

1 lb ground beef (browned and drained)
1 onion, chopped
1 jar (26-30 oz) meatless spaghetti sauce
3 1/2 c water
1 pkg (16 oz) frozen mixed vegetables
1 c sliced celery
1 tsp beef bouillion granules
1 tsp pepper
8 oz uncooked rotini pasta

Put all ingredients EXCEPT for pasta inot crock pot. Cover and cook on low 8 hrs or til veggies are tender. 30 min before stew is done, prepare pasta according to pkg directions. Drain pasta and add to stew. Mix well. Makes 8-10 servings.

Basic Tomato Sauce

This recipe is based on the one in the Sugarbusters book. I tweaked the amounts on a couple of things. The baking soda gives it a different taste, but it is needed to combat the acidity of the tomatoes since sugar isn't used. Green pepper, mushrooms, or meat can easily be added to make a heartier sauce.

Hubby loves this sauce!

1 med onion, chopped
3 cloves garlic, chopped fine
2 Tbsp olive oil
28 oz can crushed tomatoes in puree
16 oz (2 - 8 oz cans) tomato sauce, no sugar added
1/2 c fresh basil, chopped OR 1 tsp dried basil
1 tsp baking soda
salt and pepper to taste

In med skillet, saute onion and garlic in oil til tender. Add crushed tomatoes and tomato sauce, stirring to mix, while cooking over med heat. Add basil and baking soda, continuing to stir. Lower heat to a simmer. Add salt and pepper to taste, Simmer for 15 min, stirring frequently. Makes 5 c.

Grandma's Meatballs

This definitely one of my comfort foods. I remember my grandma making these meatballs frequently when I was growing up (and she still does).

When I was young, she and my grandpa used to take us cousins camping with them every summer in their camper. These meatballs were always served at atleast one meal on our camping trip. One year I remember her saying that she made 72 meatballs for us hungry campers!

We usually serve mashed potatoes with this. The recipe's gravy is so good served over the potatoes!

When my grandma gave me this recipe, it didn't have amounts for the minced onion, cracker crumbs, or ketchup. I don't usually measure how much of them I put in the recipe, but I've included estimated amounts for each.

The recipe can easily be doubled (or tripled or more).

1 lb ground beef (thawed)
1 egg
minced onioin (about 1 Tbsp)
cracker crumbs (about 1/3 c)
ketchup (about 1 Tbsp)
1 can tomato soup
1 can cream of mushroom soup

In a bowl, mix together first 5 ingredients. Shape into balls and place in 9x13 pan. Mix together soups in a bowl and add a little water so that the soup mixture is pourable. Pour soup mixture over meatballs, covering all. Cover pan with foil and bake at 350 degrees for 1 hr or til meatballs are done. Makes about 24 meatballs.

Finger Jello (aka Jello Jigglers)

2 1/2 c boiling water
4 pkg jello (4 servings each)

Mix together, stirring til gelatin is dissolved. Pour into 9x13 pan. (I like to spray the pan lightly with cooking spray first so the jello doesn't stick.) Chill til set. Makes 24 servings.

Scotch Eggs

I remember my stepmom making these for breakfast. I love them!

6 hard boiled eggs
1 lb ground pork sausage with seasonings
corn flake crumbs

Peel eggs. Wrap sausage around eggs and roll in crumbs. Bake at 350 degrees til sausage is done (30-40 min), turning occasionally.

Puppy Chow

This snack never lasts long at our house! The kids ask me for it often, and it's easy for them to help make.

9 c corn or rice Chex or Crispix
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 1/2 c powdered sugar

Microwave chocolate chips, peanut butter and butter 1 min. Stir. Microwave in 30 second increments, stirring in between til smooth. Pour chocolate mixture over cereal in lg bowl. Stir til coated. Add powdered sugar; stir til coated. Store in airtight container.

Roasted Sweet Potatoes and Onions

This recipe is so simple but so delicious! The first time I made it, Hubby and I were amazed at how good it was!

sweet potatoes, peeled and cut into small chunks
onion, sliced into half or quarter rings
spray oil/cooking spray (like Pam)
salt
pepper

Spray a large baking sheet with oil. Place sweet potatoes and onions in a single layer on baking sheet. (Use whatever amount you need for the number of people you're serving so that the onions make up 1/4-1/3 of the sweet potatoes and onions combined.) Spray sweet potatoes and onions with oil. Sprinkle with salt and pepper. Bake at 400 degrees for 20-25 min or til potatoes are tender, stirring once or twice. Serve immediately.

Maple Sandwich Cookies

1 c butter or margarine, softened
3/4 c packed brown sugar
1 egg
1/4 tsp maple flavoring
2 c flour
sugar

Filling:
1 1/4 c powdered sugar
2 Tbsp milk
2 Tbsp butter or margarine, softened
1/2 tsp maple flavoring

In a mixing bowl, cream butter and brown sugar. Beat in the egg, maple flavoring, and flour; mix well. Shape into 1" balls. Roll in sugar. Place up 2" apart on ungreased baking sheets. Flatten with smooth bottom of a glass. Bake at 325 degrees for 10-12 min or til golden brown. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat til smooth. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Caramel Creams

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
2/3 c packed brown sugar
2 egg yolks
1/2 tsp vanilla
2 1/2 c flour
1/3 c finely chopped pecans
1/4 tsp salt

Filling:
2 Tbsp plus 1 1/2 tsp butter (no substitutes)
1 1/2 c powdered sugar
1/2 tsp vanilla
2-3 Tbsp whipping cream

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans, and salt; gradually add to the creamed mixture. Shape into two 10" rolls; wrap each in plastic wrap. Refrigerate for 1-2 hrs. Unwrap and cut into 1/4" slices. Place 2" apart on ungreased bakin sheets. Bake at 350 degrees for 11-13 min or til golden brown. Remove to wire racks to cool.

For filling, heat butter in a saucepan over med heat til golden brown. Remove from heat; add powdered sugar, vanilla, and enough cream to achieve spreading consistency. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Double-Decker Brownies

1 c butter (no substitutes), softened
2 c packed brown sugar
3 eggs
2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 squares (1 oz each) unsweetened chocolate, melted

Frosting:
1/4 c butter (no substitutes)
2 squares (1 oz each) unsweetened chocolate
2 c powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and brown sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture.

Divide batter in half. Stir chocolate into one portion; spread into a greased 13x9" pan. Spread remaining batter evenly over top. Bake at 350 degrees for 30-35 min or til brownies begin to pull away from sides of pan. Cool on a wire rack.

In a saucepan, melt butter and chocolate. Remove from heat. Stir in powdered sugar, vanilla, and enough milk to reach spreading consistency. Frost cooled brownies; cut. Makes 3 dozen.

Frosted Cinnamon Zucchini Bars

I love to make these bars every summer when the zucchini from our garden is ready. The cakey bar tastes like coconut cake and is so good!

3/4 c butter or margarine, softened
1/2 c sugar
1/2 c packed brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
2 c shredded zucchini
1 c flaked coconut

Frosting:
2 c powdered sugar
1 tsp ground cinnamon
2 Tbsp butter or margarine, melted
1 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and sugars. Add the eggs, beating well. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini and coconut. Spread into a greased 15x10x1" pan. Bake at 350 degrees for 25-30 min or til a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine sugar and cinnamon. Stir in butter, vanilla, and enough milk til frosting reaches spreading consistency. Frost cooled bars; cut. Makes about 5 dozen.

Fudge Brownies

1 1/4 c butter or margarine, softened
4 c sugar
8 eggs*
2 tsp vanilla
2 c flour
1 1/2 c baking cocoa
1 tsp salt

Frosting:
1/2 c butter or margarine
6 Tbsp milk
3 Tbsp baking cocoa
3 1/2 c powdered sugar
1 tsp vanilla

In a mixing bowl, cream butter and sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, cocoa, and salt; gradually add to creamed mixture. Spread into greased 15x10x1" pan. Bake at 325 degrees for 40-45 min or til top springs back when lightly touched.

Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa til smooth. Return to the heat and bring to a boil' boil for 4 min, stirring constantly. Remove from the heat; add powdered sugar and vanilla. Mix well.

Frost warm brownies. Cool on wire rack before cutting. Makes 5 dozen.

*Yes, the number of eggs is correct.

Almond-Tipped Shortbread Fingers

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
3/4 c packed brown sugar
2 tsp vanilla
2 c flour
6 squares (1 oz each) white baking chocolate
1 1/4 c chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325 degrees for 15-17 min or til lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Makes 4 dozen.

Taco Pie

This recipe was given to me at one of my bridal showers.

1 lb ground beef, browned and drained
1 pkg taco seasoning
1/2 c water

Simmer together 15 min covered. While meat is cooking ...

Pat one 8 oz tube of crescent rolls into a pie plate/pan. Crush 1 1/2-2 c plain corn chips. Put 1/2 the chips on the crescent roll dough, then the cooked and seasoned meat, then 1 c sour cream, 4 oz shredded cheddar cheese, and rest of chips. Bake at 350 degrees for 20-25 min. Makes 6-8 servings.