Wendy's Chili

Masking this for the Ward Harvest/Halloween Party on Friday.  Supposedly the recipe they use at Wendy's restaurants.?

Wendy's Chili 
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

2 Minute Fudge....in the Microwave

2 MINUTE FUDGE
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into pieces.

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.

Turtle Cookie Bars

Turtle Cookie Bars
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels
Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

http://http://buff.ly/18VsSk9

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies      (Makes 1 dozen brownies)
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. 

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

♥♥✿´¯`*•.¸¸✿For more Tips, Recipes, Inspiration and FUN! Join mehttps://www.facebook.com/groups/GettingSkinnyWithAggie/ ♥✿´¯`*•.¸¸✿

Snickers Fudge

Snickers Fudge
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Recipe Via: http://somewhere-in-the-middle.com/snickers-fudge/ — with Linda McCall.

Kiss Pies

Just in time for the Holidays!!
Kiss Pies
1 refrigerated pie crust, thawed or make your own
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

 Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.
Pic/Recipe Source: http://picky-palate.com/2010/12/20/kiss-pies/
Click on above link for step-by-step pics and instruction.

♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿
**************************************************

Brownie Mix

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 cents a mix!  So simple, so easy. Not just frugal but cuts out the unknown ingredients.

BROWNIE MIX
1 Cup Sugar

1/2 Cup Flour

1/3 Cup Cocoa

 1/4 tsp Salt

1/4 tsp Baking Powder
At Baking Time Add: 

2 Eggs

1/2 Cup Vegetable Oil

1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Oven Bake Fajitas

Oven Baked Fajitas
1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil 

2 tsp chili powder 

1 1/2 tsp cumin 

1/2 tsp garlic powder 

1/2 tsp dried oregano 

1/4 tsp seasoned salt 

1 (15 oz) can diced tomatoes with green chilies (Rotel) 

1 medium onion, sliced 

1/2 red bell pepper, cut into strips 

1/2 green bell pepper, cut into strips 

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Rocky Road Recipes....a Culinary Mystery by Josi S. Kilpack

I love Josi Kilpack's culinary mystery books and all the fun recipes.
Here are the recipes from the latest book......Rocky Road


Ol’ Dad’s Dutch Chicken
Breading:
11/2 cups flour
11/2 tablespoons cornstarch
2 teaspoons salt

21/2 teaspoons paprika
11/2 teaspoons sugar 

3/4 teaspoons red pepper powder
1 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Combine breading ingredients and coat 18 pieces (approximately 4 pounds) split boneless, skinless chicken breasts.  Brown breaded chicken in skillet in 2 tablespoons vegetable oil. When browned, place chicken in 12-inch Dutch oven. Cover and cook over low heat 2 to 3 hours. Check occasionally; if contents are too dry, the pot is too hot. Do not stir. When chicken is tender, serve as desired. (Chicken may tenderize
in pan for approximately 1 hour.)

Slow cooker directions: Place 2 tablespoons vegetable oil in bottom of slow cooker before adding browned chicken. Cook 2 to 4 hours on low heat setting.

Oven directions: Place browned chicken in 9x13-inch pan, cover with foil, and bake 1 hour at 350 degrees.
Makes 18 servings.

Ol’ Dad’s Dutch Potatoes

1 (10.75-ounce) can condensed cream of celery soup (or any cream soup or homemade white sauce)
8 pounds potatoes, unpeeled and sliced 1/3-inch thick
3 medium onions, finely chopped
2 pounds cheddar cheese, sliced or grated
Salt, to taste
Pepper, to taste 

1/2 (1-ounce) packet ranch dressing mix, blended with 2 tablespoons water (mixture should be thick, like condensed soup)
Spread undiluted soup over bottom of Dutch oven. Fill oven 1/3 full with sliced potatoes. Add a layer of 1/3 of the chopped onions; sprinkle with salt and pepper. Add two more layers of potatoes, onions, salt, and pepper; top with ranch dressing mixture.  Place over low heat about 2 hours, being careful not to let potatoes burn; stir every 30 minutes. If potatoes seem dry, the pot is too hot. If potatoes on bottom of pot burn, do not disturb them—the rest of the potatoes may still be enjoyed without tasting the burned ones. When potatoes are tender, cover with ½ of the cheese. When cheese is melted, stir potatoes a final time. Just before serving, add remaining cheese; allow cheese to melt and serve this delicious dish.*

Feeds about 18 adults as a side dish.

*When potatoes are tender, serve within 10 minutes or dish will turn mushy.

Note: One-half or one-third of this recipe may be made in a slow cooker. Grease slow cooker before adding ingredients as listed. Cook 2 hours on high heat setting before adding 1/2 of the cheese, stirring, and then adding additional cheese.

Maddox Rolls    -    The Maddox Ranch House is located in Perry, Utah.
1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk* 

1/2 cup cold water

2 eggs, beaten
31/2 cups flour
For regular yeast: In small bowl, sprinkle yeast over warm water; set aside. In separate larger bowl, combine sugar, shortening, and salt; mix well. Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until well combined. Stir in dissolved yeast. Add flour. Mix four minutes.
For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast, sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This is a “batter” roll rather than a “dough” roll. Batter will be soft.)
When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3 full. Cover; let rise an additional 45 to 60 minutes, or until double in size.  Bake at 400 degrees 15 to 20 minutes, or until lightly browned. Makes 18 rolls.
*Evaporated milk may be substituted for scalded milk.

Raspberry Butter 

1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla
Mix all ingredients together until smooth. Makes about 3/4 cup.

No-Brainer Fruit Salad
10 cups fresh fruit of your choice, such as mangos, strawberries, bananas, and grapes, cut into 1-inch pieces (well-drained canned fruit may be used)
1 cup plain Greek yogurt
2 tablespoons maple syrup (real maple syrup is best)* 

1/2 teaspoon vanilla extract
1 cup chopped nuts (optional)
Place fruit in large mixing bowl. In small bowl, mix yogurt, syrup, and vanilla together. Pour dressing over fruit; toss to coat. May be made the night before.
*Shawn likes a few handfuls of mini marshmallows added because syrup just isn’t sweet enough.
Note: Lasts well in the fridge (as long as no bananas are used) for up to five days. (If you use bananas, add them just before serving.)

Note: To slice grapes easily, line up a row of grapes on your cutting board. Get a rectangle-shaped plastic lid and hold it against one end of the grapes, leaving the other end poking out. Use your knife to cut down the middle. Easy-breezy.

Mormon Muffin Recipe     -    Recipe from The Greenery Restaurant in Ogden, Utah
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All-Bran cereal
2 cups bran flakes
1 cup walnuts, chopped
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add eggs slowly; mix well. Add buttermilk, flour, and salt; mix again. Very slowly add soda water. Gently fold cereals and walnuts into the mix. Spoon 1⁄8 cup batter into greased muffin tins. Bake 30 minutes at 350 degrees. Cool 5 minutes.

Muffin mix must sit in the refrigerator overnight before baking. Mix will last one week, covered and refrigerated.

Yields 3 dozen muffins.

Funeral Potatoes
White sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt, or to taste 

1/2 teaspoon pepper, or to taste
2 teaspoons chicken bouillon
1 (8-ounce) container sour cream
Casserole:
1 (32-ounce) bag frozen hash brown potatoes, cubed or shredded
1 to 2 cups sharp cheddar cheese, shredded 

1/4 cup French’s fried onions, crushed

2 cups cornflakes, crushed 

1/4 cup butter
Preheat oven to 375 degrees. To make white sauce, melt butter in sauté pan. Add flour and mix until a thick paste forms. Add milk and whisk constantly until sauce thickens. Add bouillon, salt and pepper, and sour cream, and mix well. Remove from heat.
Put potatoes in very large bowl. Add cheese and mix together. Add white sauce mixture and stir until combined. Add onions and mix well.Spread potato mixture into 9x13-inch pan or casserole dish.  Melt butter and combine with cornflake crumbs. Sprinkle buttered crumbs on top of potato mixture.*
Bake until melty and bubbly, about 40 to 60 minutes. If cornflakes begin to brown too quickly, cover with foil.
Feeds 2-16, depending on how much they love it.
*Use less cornflake/butter mixture if desired. If using pre-crushed cornflakes in a canister, use about 1 cup. But it’s best to crush the cornflakes yourself and not worry about the pre-crushed ones. You get a better texture.

Note: For easy white-sauce preparation, mix equal amounts of butter and flour. Drop by tablespoons on wax paper, freeze, and remove to an airtight container. Keep frozen. To make white sauce, put frozen base in a frying pan, using 1 tablespoonful per cup of milk.

Strawberry Pretzel Pie
2 cups finely crushed pretzel sticks (about 8 ounces before crushing)* 

3/4 cup melted butter
3 tablespoons sugar
8 ounces cream cheese
1 cup sugar
8 ounces Cool Whip
1 (6-ounce) package strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries, sliced, with sugar, partially thawed**

Mix the first three ingredients together and press in bottom of greased 9x13-inch pan. Bake 8 minutes at 350 degrees for a metal pan, or 325 degrees for a glass pan. Allow to cool completely.  While crust is cooling, beat together 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread over pretzels, being careful to cover entire crust (or gelatin will make pretzel layer soggy).
Mix gelatin and water until gelatin is dissolved. Add strawberries. Stir until well combined, then set aside for 10 minutes (only 10, or gelatin will start to stick to the bowl) to allow gelatin to thicken slightly. Pour gelatin
mixture over cream cheese mixture. Chill until set, about 3 hours.
*If pretzels aren’t crushed finely enough, crust may be hard to chew.
**One 16-ounce container of fresh strawberries may be used as a substitute for two 10-ounce packages frozen strawberries.

Waffle Mania Waffles
21/4 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
11/2 tablespoons sugar
2 eggs
21/4 cups milk* 

3/4 cup salad oil

Sift together dry ingredients. Combine remaining ingredients; mix well. Just before baking, add flour mixture, beating only till moistened. Batter will be thin. Cook in preheated, greased waffle iron until golden brown.
Makes 4 4-square waffles.

*Substitute up to 1/2 of the milk with buttermilk for a tangy buttermilk waffle.

Note: Our family’s favorite way to eat these: fried diced Spam, whipping cream, and syrup over the top. Yum.

Café Rio-Style Barbacoa Pork
4 lb. pork roast (picnic roast works best)
2 tablespoons brown sugar
11/2 teaspoons cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (12-ounce) can Coca-Cola (not diet)
1 cup chicken broth
2 cloves garlic, minced
1 onion, chopped
1 cup brown sugar (more to taste, if desired)
The night before, in a small bowl combine 2 tablespoons brown sugar, cayenne pepper, cumin, and salt. Mix with a fork until blended well. Rub mixture over pork roast. Spray slow cooker with cooking spray, or line with a liner; add rubbed roast. Cook overnight on low heat setting. The next morning, pour Coke, chicken broth, garlic, and onion into slow cooker with pork. Continue to cook on low. One hour before serving, shred roast, and remove any pieces of fat. Add 1 cup brown sugar. Mix well.
Use tongs to remove shredded pork from cooker. Serve over salad or rice, or serve burrito-style with toppings, such as lettuce, tomatoes, rice, sour cream, cheese, etc. Makes 8 servings.

Note: May be made on serving day: Follow directions as indicated but cook 3 hours on high heat setting before adding cola, broth, garlic, and onion. Cook 2 additional hours on high. Shred pork, and add additional brown sugar. If there are a lot of juices after first cooking segment, chicken broth may be omitted.

Cilantro Lime Rice
1 cup uncooked long-grain rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon freshly squeezed lime juice*
1 (15-ounce) can chicken broth
Sauce:
1 tablespoon freshly squeezed lime juice
2 teaspoons sugar
3 tablespoons fresh chopped cilantro
In saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, and chicken broth. Bring to a boil over high heat. Cover, reduce heat to low, and cook 15 to 20 minutes over low heat, until rice is tender. Remove from heat. In small bowl, combine 1 tablespoon lime juice, sugar, and cilantro to make sauce. Pour over hot cooked rice, mixing as rice is fluffed.Makes 2 cups.

*Though fresh limes are always best, bottled lime juice works if it’s what you have on hand.
Note: This recipe works well in a rice cooker. 

Tomatillo Dressing
3 medium tomatillos, husked and washed, but not peeled (leave whole or cut in quarters)
11/2 tablespoons 

(1/2 packet) buttermilk ranch dressing 

1/4 bunch cilantro, chopped
2 cloves garlic, minced or pressed 

1/8 to 1/4 cup lime juice, or to taste* 

3/4 cup buttermilk
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon cumin
Mix all ingredients in blender until well blended. Chill and serve over salad. Store leftovers in refrigerator.
Makes 21/2 cups.

*Fresh lime juice is always best, but bottled lime juice will work in a pinch. 

Fry Sauce 

1/4 cup mayonnaise

1/4 cup ketchup
1 teaspoon red wine vinegar
Dash salt
For spicy fry sauce, add: 1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Mix all the ingredients together. Makes 1/2 cup.

Dream Cookies 

1/2 cup shortening
1/2 cup butter, softened 

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
11/3 cups all-purpose flour 

1/3 cup unsweetened cocoa powder
21/2 cups rolled oats
1 cup semisweet chocolate chips*
1 cup white chocolate chips
1 cup chopped macadamia nuts or pecans
Preheat oven to 350 degrees. Lightly grease baking sheet; set aside.
In large bowl, beat shortening and butter together with electric mixer 30 seconds at medium to high speed. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping sides of bowl.
Beat in eggs and vanilla until combined. Beat in flour and cocoa powder.
Stir in oats, chocolate chips, white chocolate chips, and nuts.
Drop by heaping tablespoons or 1-inch scoop 3 inches apart on prepared baking sheet. Flatten dough slightly. Bake 12 to 14 minutes or until just set. Let stand 1 minute on baking sheet. Remove to cooling rack.
Makes 4 dozen.
*Dried cranberries are a good substitute for chocolate chips.
Note: For a flatter, chewier cookie, increase baking powder and baking soda to 1 teaspoon each.

Note: For a less-is-more version of this cookie, cut back to 13/4 cups oats and 1/2 cup nuts.

Granny Annie’s Rocky Road Fudge41/2 cups sugar
1 (12-ounce) can evaporated milk
31/2 cups mini marshmallows, divided (2 cups frozen, 11/2 cups at room temperature)
1 stick butter, cut into tablespoon-size pieces
31/2 cups (21 ounces) chocolate, such as chocolate chips or chopped candy bars*
11/2 teaspoons vanilla
1 cup nuts (any type, but peanuts are traditional)
Put 2 cups of miniature marshmallows in the freezer. Butter a 9x13-inch pan.
In 4-quart saucepan (or larger—mixture will triple in size once it begins to boil) on medium heat, combine sugar and evaporated milk. Bring to a boil and boil for 7 minutes (to soft ball stage), stirring constantly. Remove from heat. Allow to cool 3 minutes. Do not stir mixture after removing it from heat or crystallization will occur.  While the sugar-milk mixture cools, mix together 11/2 cups mini marshmallows, butter, chocolate, and vanilla in large bowl.  Pour sugar-milk mixture in bowl with chocolate-butter mixture (do not stir before pouring in sugar-milk mixture and do not scrape pan). Mix until smooth.
Add nuts and pre-frozen marshmallows. Mix till combined. Pour mixture into prepared pan; smooth top. Allow to cool completely before cutting into 1-inch squares.
*Half milk chocolate and half semisweet chocolate makes a great combination.
Note: Fudge freezes well when wrapped tightly in plastic wrap or placed in an airtight container. Thaw before eating. 

Jam Bars
Crust
11/2 cups flour
1/2 cup quick-cooking oats, uncooked 

1/2 cup sugar
3/4 cup butter or margarine, softened 

1/2 teaspoon baking soda
Topping
3/4 cup flaked coconut
3/4 cup chopped walnuts
1/4 cup flour
1/4 cup packed brown sugar
2 tablespoons butter or margarine, softened 

1/2 teaspoon cinnamon
1 cup strawberry or raspberry jam
Preheat oven to 350 degrees. For crust, in large mixer bowl, combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Using hands, press mixture in bottom of greased 9x13-inch baking pan. Be sure to spray or grease sides of pan as well as bottom. Bake 18 to 20 minutes, or until edges are lightly browned.  

For topping, in same mixer bowl, combine coconut, nuts, flour, brown sugar, butter, and cinnamon. Beat at low speed, scraping bowl often, until well mixed. Crumbling mixture with clean hands works well, too. Spread jam evenly on hot crust, almost to the edges. Sprinkle topping mixture over jam. Continue baking 18 to 20 minutes, or until edges are lightly browned. Cool completely in pan on wire rack. Cut into bars. 

Makes 15 to 24 bars, depending on size cut. Serve warm with ice cream or cool with whipped topping

Stretch Cake

I received this recipe today from Aunt Vera's Relief Society President....they featured this recipe in the South Slope Newsletter this week.  Can't wait to try it....

The following recipe was submitted by Linda Blaylock.  This was a favorite recipe of our sweet sister Vera BengeJ

Stretch Cake    Vera Benge                 Much more scrumptious than a box cake!         

In a large sauce pan, bring to a boil and mix by hand:

1/2 cup butter or margarine                           1 cup water

1/2 cup oil                                                           3 1/2 T cocoa

Remove from heat and add:

2 cups sugar                                         2 eggs stirring constantly

1 tsp baking soda

Stir in:

1/2 cup buttermilk                           1 tsp vanilla

2 cups flour
(You may want to use a mixer to beat in the flour a little better.)
Pour into a 9x13 or 15x10 inch pan, depending on how thick you want the cake to be. 
Bake at 350 °F for 20-25 minutes.

Frosting

Bring to boil:

1/2 cup Margarine or butter           3 1/2 T cocoa      

1/3 can of evaporated milk or 6 T. milk

Add all at once:

1 box powdered sugar                       1 tsp vanilla        

Add nuts if desired

Keep warm until cake is out of oven and frost immediately.  Basically, pour the icing over the cake.  

Boston Cream Cupcakes

BOSTON CREAM CUPCAKES
1 Yellow Cake Mix
1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)

1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.

2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache

Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.

Keep in refrigerator until ready to serve.

RECIPE courtesy of www.siixsistersstuff.com

No Bake Pumpkin Oatmeal Cookies

http://www.justapinch.com/recipes/no-bake-pumpkin-oatmeal-cookies.html

No Bake Pumpkin Oatmeal Cookies
1 1/2 c. white sugar
1/2 c. brown sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant pumpkin spice pudding mix (or sub vanilla pudding & 1 T. pumpkin pie spice)
3 1/2 c. quick cooking oats
1 t. pumpkin pie spice
1 t. vanilla extract
In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
Freezing Directions:
Follow directions above. When completely cool, transfer to gallon sized freezer storage bag.
Servings: 36 cookies

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

These are HEALTHY!?!  and good!!!
Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
1 c. peanut butter
2/3 c. honey
1/2 c. coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 c. oats (not instant)
1 1/4 c. mini chocolate chips
3/4 c. dried cranberries
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour.  Store in refrigerator...

Fudge Brownie Pie

This recipe was voted the best Blogger recipe in 2012 !!!!!!

Fudge Brownie Pie
3/4 c. flour
1 c. sugar
1/4 c. cocoa powder, sifted
1 t. baking powder
1/4 t. salt
1/2 c. butter or margarine, melted
2 large eggs, beaten
2 t. vanilla
1/2 c. chopped toasted pecans
2 handfuls of mini marshmallows
Frosting:
1/4 c. butter, melted
1/4 c. cocoa powder, sifted
1/4 c. evaporated milk 
1 cup powdered sugar, sifted
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into a buttered 9" spring form pan.
Bake on middle shelf of the oven at 350 for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make frosting; mix all ingredients together in a bowl, beating until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve. 

Almond Joy Cookies

You can't go wrong with chocolate and coconut!!  These made my favorites list!!!  I keep these formed in cookie dough balls in the freezer.....ready to bake anytime.....YuMmY!!!

Almond Joy Cookies
1 c. butter
1 1/2 c.sugar
1 1/2 c. brown sugar
4 eggs
1 T. vanilla
4 1/2 c. flour
2 t. baking soda
1 t. salt
5 c. chocolate chips
2 c. sweetened coconut
2 c. chopped almonds
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto lightly sprayed cookie sheets.
Bake at 375 for 8 to 10 minutes. Cool on baking sheet for 5 minutes before moving to a cooling rack.

Pumpkin Muffins

2 ingredient muffins for fall!!  Yummy!!!

Pumpkin Muffins
15 oz. CAN OF PUMPKIN 
1 BOX OF CAKE MIX (yellow or spice)
Stir together, if your batter is not mixing together, you can add up to 1 cup of water to the recipe (it depends on the brand of mix you are using).  Pour batter into muffin tins.  Bake at 350 for 20 to 25 min.  

Apple Pie Enchiladas

These are easy to make and are Out Of This World Good! 
Apple Pie Enchiladas
1 (21 ounce) can apple pie filling 
1 t. cinnamon 
1/2 c. butter 
1/2 c. sugar 
1/2 c. brown sugar 
1/2 c. water 
1 t. vanilla 
6 (8 inch) flour tortillas 
Spoon 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla. Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step magically transforms the flour tortillas into pasty dough.   Bake at 350 for 30 minutes, or until golden.  * You may want to make a double batch of sauce!       ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿

Oven Basted Shrimp

Attention shrimp lovers!! Try this quick way to make fabulous shrimp. 
Oven Basted Shrimp
Melt a stick of butter in a cookie sheet pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. 
Best Shrimp you will EVER taste:)

Coconut Cream Pie

When it comes to pie recipes, coconut pie takes the blue ribbon. 

Coconut Cream Pie
1 - 9 " pie crust, baked
Pie Filling:
1/2 c. sugar 
1/4 c. cornstarch 
2 c. half-and-half 
4 egg yolks 
3 T. butter 
1 c. sweetened flaked coconut 
1 t. vanilla
Whipped Cream:
2 c. whipping cream 
1/3 c. sugar 
1 1/2 t. vanilla
Garnish: toasted coconut 
Combine sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. 
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

Fry Bread

Fry Bread 
4 cups of flour + some for rolling out the dough
1 T. baking powder 
1 t. salt 
2 T. powdered milk 
1 ½ c. warm water 
frying oil
Put flour in bowl, add baking powder, salt and powdered milk. Mix. Stir in warm water to form dough. Knead dough by hand or mixer until soft but not sticky. Cover with a cloth and let stand for 15 minutes. Shape dough into balls about 2 inches across then flatten by patting and stretching the dough. Place oil about an inch deep in frying pan and heat.   When hot put dough in pan. Fry one side till golden brown, then turn and fry the other. This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, jam, butter, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco". 

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie
16 oz. cream cheese, softened 
1/2 c. sugar 
1/2 t. vanilla 
2 eggs 
1 (9 inch) prepared pie crust (or Graham cracker crust) 
1/2 c. pumpkin puree 
1/2 t. cinnamon 
1/4 t. cloves 
1/4 t. nutmeg 
1/2 c. frozen whipped topping, thawed 
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs.  Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake at 325 for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Crock Pot Pork Chops

I made these for dinner tonight and will definitely do it again.

Crock Pot Pork Chops
Place in crock pot:
4 or 5 pork chops
2 to 3 T. ranch seasoning mix, sprinkle over pork chops
1 can Cream of Chicken soup
Cook on high for 3 hours or low for 6 hours.
The pork chops are fork tender and there is plenty of gravy for mashed potatoes

Easy Crock Pot Potato Soup

Karen Davis from Ola sent me this today....soup weather is about here.

EASY CROCK POT POTATO SOUP

1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth...
1 (10.75 oz.) can cream of chicken soup
1/2 c. chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion
In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion.

Apple Facts.....

I got 3 varieties this year.....Golden Delicious is my favorite for drying.  I put some Galas in the fridge for eating later.  I got some Jonathans and even though I was going to make applesauce with them I ended up drying them too

http://www.the4cs.com/~cathy/Apples/variety.html

Recommended Uses for Selected Apple Varieties

Of the thousand-plus (yes, there really are that many!) named varieties of apples grown in North America, I have chosen to highlight a dozen of my favorite varieties. I hope you will try them and like them, too. The Washington Apple Commission has lots more apple facts.

Variety	Flavor, Texture	Fresh & Salads	Pie	Sauce	Baking (Whole)
Red Delicious	Sweet, Crisp	Excellent	Fair	Fair	Poor
Golden Delicious	Sweet, Tender	Very Good	Excellent	Very Good	Very Good
Granny Smith	Tart, Crisp	Very Good	Very Good	Very Good	Fair
Jonathan	Moderately Tart, Tender	Very Good	Very Good	Very Good	Good
Rome Beauty	Slightly Tart, Firm	Good	Good	Good	Excellent
Winesap	Slightly Tart/Spicy, Firm	Very Good	Very Good	Good	Good
Criterion	Sweet/Complex, Crisp	Very Good	Good	Good	Good
Gala	Sweet, Crisp	Excellent	Good	Good	Good
Jonagold	Sweet-Tart, Crisp	Very Good	Very Good	Good	Very Good
Newtown Pippin	Slightly Tart, Firm	Very Good	Excellent	Very Good	Good
McIntosh	Tart, Tender	Good	Good	Very Good	Poor
Gravenstein	Sweet-Tart, Crisp	Very Good	Very Good	Excellent	Fair

Red Delicious

You are looking at the most controversial apple grown in North America. Red Delicious has become a symbol (a distinctively shaped logo, you could say) of the American apple. It represents the industry that has made it a stereotype. It also says much about a people who drop more of them in their shopping carts than any other apple.
Red Delicious is a marketer's ideal: as intensely red as the apple in Snow White, instantly recognizable, tall and wasp-waisted, and gorgeous even after the insides have gone to mush. And big. Riding on those qualities, the variety has pushed regional favorites aside.
There is nothing imperialistic in this apple's genes, of course. It simply has been the lead player in our evolving notion of what an apple should be. The rise of Red Delicious has been called the victory of style over substance. Still, Big Red has its defenders, who point out that the original variety was a damned good apple. The skin is thick and bitter and has to be chewed vigorously. At its best the yellow flesh can be juicy, somewhat tart, and highly aromatic. This apple ranks close to the bottom when cooked.
Harvest is in September, but the apples are sold year-round, so shop with skepticism. Delicious retains its cheerful good looks long after the flavor has departed.

Golden Delicious

Golden Delicious is not related to the red variety of that name, although both were christened by Stark Brothers. This is a very easy apple to like. The skin is thin; the flesh, firm and crisp and juicy. Flavor and aroma are unmistakable, without being particularly assertive. Even the shape is somehow agreeable: large, tall, and conical, Golden Delicious strikes some cooks as too timid for the kitchen, but it can be used for pies and sauce with little or no sugar. Its distinctive aroma carries over into cider.
Golden Delicious began as a chance seedling, perhaps of Grimes Golden, on a farmer's hillside near Bomont, West Virginia. In 1914 Stark bought the tree for five thousand dollars, and protected its investment with a tall cage, complete with burglar alarm.
Apples ripen from mid-September through late October. The skin color can be a clue to quality; look for fruits that are pale yellow, not the chartreuse of an apple picked prematurely or the darker yellow that signals overripeness. The skin is quick to shrivel if the apples are at room temperature, but Golden Delicious should keep well if refrigerated in the crisper or a plastic bag.

Granny Smith

Granny Smith introduced American supermarket shoppers to the green apple. For a culture that had become unfamiliar with apples of that color, it came as a surprise that green does not necessarily mean unripe. Tart, Granny tends to be, but not sour and starchy.
The story goes that the first Granny Smith sprouted from a pile of apples tossed out by a southeast Australian named Mrs. Smith, back in 1868. This variety has succeeded commercially where other greens have not, for a few reasons. It is large. It is mild-flavored and has a good balance of tart and sweet. It is nearly as resilient as a tennis ball and holds up well in shipping. And Granny Smith will tolerate a half year of cold storage.
Brands of Granny applesauce and Granny apple juice are widely marketed. The apple can be baked as well. But eaten fresh, Granny is not an apple people tend to take to their hearts and name as their lifelong favorite. It's two-dimensional, lacking the hard-to-name qualities that make a fruit memorable.
The apples are harvested in October. As you sort through the piles of green fruits, keep in mind that paler Grannys, with a warmish cast, tend to be sweetest.

Jonathan

Jonathan has come a long way since its discovery in Ulster Count, New York, in the early 1800s. Within a hundred years it was the sixth best-selling apple in the United States, and it became Michigan's most popular variety. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters.
Jonathan can vary in flavor from mild to tart, depending on where it is grown. It has a spicy tang that some people also note in the apple's descendants. Beneath the thin, tough skin, the flesh is crisp, fine-textured, and juicy. It may be stained with red. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked. Toss Jonathans into the hopper of a cider mill, and you'll retain something of their spicy character.
Jonathan ripens from mid-September through mid-October. The fruit does not keep particularly well.

Rome Beauty

Known also as simply Rome, this variety has a history that goes back to a fortuitous oversight. In the 1820s a tree planted along the northern bank of the Ohio River happened to send up a shoot from below the graft--from the part of the tree that is not supposed to bear fruit. Orchardists lop these unwanted shoots as routinely as they get haircuts. But this branch survived to bear splendidly colored fruit, and people began taking slips from it. The regionally famous tree was named for Rome Township, Ohio.
Sometime before the Civil War the waters rose up and washed the tree downriver. But by then Rome was well established. It continued to be grown more widely than many better-tasting varieties because of its size, conventionally handsome looks, and long shelf life.
Rome is a thick-skinned fruit that makes good eating but finds better use as a baker and in cider. The flesh, once you bite through to it, is crisp, firm, greenish white, and mildly tart.
Harvest is from late September into November. Beware of Romes that have become mealy and flavorless from storage.

Winesap

Winesap is the distillation of a crisp fall day. The apple has character-too much character for some. Beneath its sturdy skin, the yellow flesh is firm, toothsome, and very juicy, with a powerful sweet-sour contrast and the characteristic winy flavor and aroma. Winesap serves well in the kitchen, and its flavor carries over into sauce, pie, and cider. Note that its famously invigorating personality may be missing in areas where local climate or soil conditions are not favorable.
Winesap is thought to have come from New Jersey. By 1817 it was recorded as an important cider apple in that state. Its popularity spread, and Winesap remained a major late-season apple until the mid-1900s, when controlled atmosphere storage made it possible to offer many varieties in its season. But Winesap continues to be widely grown, in spite of its relatively small size and competition from a milder offspring, Stayman.
Apples are ready for harvest between late September and early November and remain enjoyable for months. In blossom a row of Winesaps will glow pinker than most.

Criterion

Criterion was discovered as a chance seedling near Parker, Washington. The variety's genetic mix includes Red Delicious, Yellow Delicious, and Winter Banana. It was introduced in 1973.
The flesh is notably crisp, firm, and juicy. Criterion tastes mild and sweet, with a touch of tartness, and good aroma suffuses it all. This variety can be recommended for all kitchen uses, including drying.
Following the October harvest, the fruit will keep its quality for some months.

Gala

Gala is a strikingly attractive apple. The bright yellow skin is finely stippled with red, as if airbrushed, and the result is a near-neon intensity. From across a room you'd think you were looking at a peach. Gala was developed in New Zealand by J. H. Kidd, crossing Golden Delicious and his own Kidd's Orange Red. The work was done in the 1920s, but the apple wasn't named and introduced until the 1960s.
The pale, creamy yellow flesh is crisp and dense, with a mild, sweet flavor and good aroma. The fruit is not large, and especially small Galas are cleverly marketed here as lunchbox size. In taste tests Gala easily outscores McIntosh and is considered more sprightly than Golden Delicious. Tom Vorbeck of Applesource says that a typical first comment of people biting into one is "Best apple I ever had in my life." When cooked, Gala strikes some people as bland, but it can be dried with good results. Gala is also used in cider blends.
Fruits imported from New Zealand first appear in stores from August and on into October; your refrigerator will stretch the life of the apples another three or four months.

Jonagold

The fortunes of Jonagold reveal much about national differences in apple appreciation. Although released in 1968 by New York State's Geneva Station, this cross of Jonathan and Golden Delicious has succeeded far better in Europe than at home. Large plantings have been made in Britain, France, Italy, Switzerland, and Belgium - Jonagold may become Europe's number one apple - as well as in Japan. But the home crowd resists it, preferring the familiar red, sweet, tame Red Delicious. It has been said that Americans eat apples with their eyes, and Jonagold is a case in point.
Nevertheless, this variety is the leading apple west of the Cascades in Washington State, and in British Columbia Jonagold challenges McIntosh as the number one variety.
With its aroma of Golden Delicious and the sprightliness of Jonathan, Jonagold is an excellent sweet-tart dessert apple. The texture of the creamy yellow flesh is noticeably crisp and juicy. In a poll of nineteen apple experts in nine countries, Jonagold scored as the overall favorite. The fruit makes fair sauce and a good pie.
Harvest varies from mid-September to late October. The apples keep well unless picked late in their two-week harvest period.

Newtown Pippin

Newtown Pippin has been called the classic American apple. It holds the honor as the oldest commercially grown native variety in the United States. And it has a place in our lore, as the apple of George Washington's eye. Grafts found their way to Monticello, where Thomas Jefferson was eager to have the best and latest varieties.
The variety sprang from a seed in Newtown, Long Island. The original tree died when too many scions were cut from it for grafting. A greener version is known as Albemarle Pippin, named for the Virginia county, and Virginians claim it is more flavorful than Newtown.
Before Granny Smith invaded North America, Newtown was the best-appreciated green dessert apple. It continues to be enjoyed for a complexity that Granny lacks. Uncut, the apple may exhale a tangerine scent. The pale yellow flesh is crisp and tender, sweet on the tongue, and balanced by enough tartness. Some people detect a clean, pinelike quality. One minor drawback is that slices brown rapidly. Newtown makes a thick sauce, excellent pies with body, and a particularly clear cider.
Apples are ready to be picked in October, when they have warmed to a pale greenish yellow. They continue to get sweeter and richer in flavor for the next five months.

McIntosh

McIntosh is the best-selling apple in the northeastern United States and in Canada. Unlike Red Delicious, the number one North American variety, it isn't the subject of snide remarks by apple aficionados.
John McIntosh, a farmer in Dundela, Dundas County, Ontario, Canada, gave his name to a talented cross between Fameuse and Detroit Red. The variety was introduced in 1870 and went on to much fame and much crossbreeding. McIntosh has lent its good genes to several well-known varieties, including Cortland, Empire, Macoun, and Spartan.
The original tree was badly scorched when a fire burned down the McIntosh farmhouse in 1894. But the old Mac limped on, yielding its last crop in 1908. It fell over two years later, and a stone memorial now marks the site.
The apple, in case you haven't visited your supermarket's produce section lately, has white, tender, crisp flesh that's spice, highly aromatic, and full of juice. The characteristic flavor carries over into sauce, but in the slices lose their shape. Macs are the principal cider apple in the Northeast.
Harvest is in September. Beware of McIntosh as winter wears on; the apples turn mealy if stored too long.

Gravenstein

Gravenstein has wandered around much of the world on its way to America. It is thought to have originated in either Russia or Italy, before becoming established in Schleswig-Holstein, the neck of land that has been on both sides of the German-Danish border. So you may find the apple referred to as Russian, Italian, German, or Danish. Whatever its itinerary, the variety arrived in the United States in the late 1700s and continues to be grown commercially in California.
Gravenstein is thin-skinned and juicy, with sweetness and enough acid to make it interesting. It is an outstanding summer apple and an orchard antique deserving of its renewed interest. The Gravenstein personality carries through when cooking in pies and sauce and is noticeable in an all-Gravenstein cider.
The fruit is picked in late July and August. Be wary of Gravensteins still on the market in fall; their quality doesn't hold up in storage, and fruits may have become soft and mealy.

Pumpkin Puree

Pumpkin Puree

• 1-3/4 cups puree = one 15-oz. can pumpkin
• Select a cooking pumpkin (about 4-6 lbs.)
• Wash and dry pumpkin
• With a small serrated or heavy knife, remove top of the pumpkin. Use a sawing motion to cut pumpkin into 4 quarters. Scrape out all of the seeds and stringy pulp.
• Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 45-60 minutes or until a fork inserted in the skin comes out easily.
• Scoop out flesh, add a few chunks at a time to a food processor and process until smooth.
• Place puree in a large strainer lined with 4 pieces of cheesecloth or 1 large coffee filter. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.
• Puree is ready to use or freeze for up to one year.

Pumpkin Delight

This is a re-make of one of our all time favorites, Butterscotch Delight.  

PUMPKIN DELIGHT
1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 t. sugar
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
8 oz. cool whip
Nutmeg for sprinkling
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with additional container of cool whip. Sprinkle with nutmeg.  Refrigerate.  Cut into squares and serve.

Snickers Fudge

Snickers Fudge
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Repeat first layer.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Chocolate Eclair Cake

Today is Jake's 16th Birthday!!!   and the bummer is he is very sick!!  This is the cake we are making for him....maybe it will be the recipe to make him feel better.  
T'was a hit.......I think this may be my favorite 2013 recipe!!  yep..... pretty sure!!!!  

CHOCOLATE ECLAIR CAKE
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz.  cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)

Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30  minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.