Easy Fudge

I am actually posting this while I am making the fudge.

Ingredients:

2/3 cup butter or margarine
3 cups sugar
1 (5 oz.) can evaporated milk
1 12 oz. bag of semi-sweet chocolate chips
1 (7 oz.) container Marshmallow Cream
1 tsp. Vanilla Extract

Directions:

Lightly grease o x 13 inch pan

In a heavy 3 quart pan combine butter (or margarine), sugar and evaporated milk  (I prefer butter because of the flavor!)


Bring mixture to a full boil over medium heat, stirring constantly

Continue to boil over medium heat for 5 minutes (or until candy thermometer reaches 234 F)

(I don't have a candy thermometer so 5 minutes it was.  Maybe Santa will bring me one this year for Christmas.)








Keep stirring occasionally to prevent scorching


Remove from heat

Add chocolate chips and stir until they are melted (I didn't have any semi-sweet chocolate chips but I did have chocolate and peanut butter chips.  It didn't work out so well as they refused to melt.  I put my pot back on the burner with very low heat and had to stir my mixture like crazy.)

Add Marshmallow Creme and vanilla; mix well

Spread into prepared pan

Cool at room temperature  (90% of the time I end up putting my fudge into the fridge to get a more solid temperature.)

Cut into squares and enjoy!

11 Ways to Use an Avodaco

Purée an avocado with plain yogurt and a healthy squeeze of lime for a creamy taco topping 

Skip the mayo; mash 1/4 of an avocado with a fork and spread it on a toasty slice of bread for a healthier sandwich condiment.

 

Use it in frosting (Click HERE for the recipe)

 

Cut an avocado into wedges. To make tempura batter, whisk ice-cold seltzer water into 1 cup of flour and a pinch of salt until it's the consistency of pancake batter. (If it's not cold enough, you can throw in a couple ice cubes while you whisk.) Toss the wedges in the batter and then, using a spider, fry for 2-3 minutes in 350-375-degree vegetable oil, or until golden. Remove from oil, drain on paper towels, and sprinkle with salt.

 

Add it to Mac and Cheese

 

Make it into Marshmallows (Click HERE for the recipe) 

 

Blend it into a smoothie

 

Serve with eggs.

 

Make green ice cream (Click HERE for the recipe)

Mash up an avocado and mix in lime juice, diced granny smith apples, fresh chilies, chopped cilantro, and salt and pepper. Use this no-cook sauce on fish or chicken

 

Grill it

Avocado

What is there not to love about Avocado.

avocado = alligator pear = midshipman's butter    
Pronunciation:  AV-uh-KAD-oh

It is healthy, tastes yummy and there are so many recipes out there.

Did you know that California produces most of the avocadoes grown in the United States? One-fifth of an avocado, typically considered a serving, contains:

• 50 calories
• 4.5 g of fat
• Nearly 20 nutrients including potassium, vitamin K, folate, B vitamins and vitamin C
• No cholesterol

While almost three-quarters of the avocado's calories come from fat, most of it is healthy fat. More specifically, the avocado contains monounsaturated fats are known to reduce low-density lipoprotein (LDL) cholesterol and are believed to help increase the good kind of cholesterol, high-density lipoproteins (HDL's).

The avocado also has 60 percent more potassium than a banana. In addition, the avocado’s nutritional composition includes a large amount of fiber. Almost three-quarters of that fiber is insoluble with the rest being soluble fiber. Without getting too detailed, let’s just say all that insoluble fiber helps things go smoothly in the bathroom.

Not only can you eat the green inside of an Avocado but you can also (try) grown your own Avocado Tree.  Check it out: http://faq.gardenweb.com/faq/lists/seed/2002114535011263.html

According to Webmd.com Avocado is also good for some other things.

Avocado fruit is used to lower cholesterol levels, to increase sexual desire, and to stimulate menstrual flow. Some of the oils in avocado (chemists call these oils the “unsaponifiable fractions”) are used to treat osteoarthritis. The seeds, leaves, and bark are used for dysentery and diarrhea.

Avocado oil is applied directly to the skin to soothe and heal skin and to treat thickening (sclerosis) of the skin, gum infections (pyorrhea), and arthritis. Avocado oil is used in combination with vitamin B12 for a skin condition called psoriasis. The fruit pulp is used topically to promote hair growth and speed wound healing. The seeds, leaves, and bark are used to relieve toothache.

There are so many ways you can use an Avocado for and plenty of recipes on how to enjoy them.

I went grocery shopping a couple days ago and found Polenta in the pasta isle and thought, "Gotta get some since I have this really great Polenta recipe in one of my Pampered Chef cookbooks!"  Of course, I couldn't find it today but honestly, wasn't really looking for it very hard.

My oldest decided to bring a friend home after school so I had to come up with a really simple to make snack for them.  Being unable to find my recipe in my cook books, the next best option was the Internet in search for an easy Polenta recipe. 

My other main ingredient I have is meatballs.  Seems like we always have meatballs at my house.  

First thought was BBQ Meatballs in the crock pot but I realized I didn't have any BBQ sauce.  So then I remembered my Polenta in my fridge and it hit me, Polenta and Meatballs.  Sure, why not, can't be that hard. 

Well, the truth is, there are so many recipes out there for a Meatball and Polenta Casserole out there that require things I just didn't have in my house.  Then I came across this recipe and decided to fix it.

I must say my "snack" was a success as my son's friend went for 4 helpings of it.  I just have to share this yummy recipe with you.

BTW, if you never had Polenta, you should try it.  It is very delicious and just goes with everything.

Meatball and Polenta Casserole

1 (16 ounce) package refrigerated prepared polenta
1 (32 ounce) package frozen precooked Italian meatballs
1 (10 ounce) can condensed golden mushroom soup
3/4 cup water
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 oz.)
Directions:

Preheat oven to 375F.

1 Cut the polenta into 12 slices, making each slice about 1/2-inch thick. Line bottom of a 9"x13" baking dish with polenta slices.
2 Place the frozen meatballs on the polenta.
3 In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
4 Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheese.

 

Let stand 5 minutes before serving.

 

BTW, in case you don't know what Polenta is; Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance. Depending on the variety, it can be ground either coarsely or finely, and may be made from either yellow or white cornmeal.

 

The Polenta I found was already cooked and actually in the same of packaging format as roll sausage.

Slow Cooker Chicken Tortilla Soup

 

What You'll Need

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

How to Make It

• 1 Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
• 2 Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
  
• 3 Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired

Cinnamon Coffee Muffins

These cinnamon coffee muffins are a deliciously easy baked good -and the espresso cream topping really takes them up a notch. Enjoy them in the morning with your cup of joe or as an afternoon pick me up.

INGREDIENTS

Topping

4 Oz whipped cream cheese
2 Tablespoon powdered sugar (or more to taste)
1 Teaspoon instant coffee 1/2 Teaspoon cinnamon
1/2 Teaspoon vanilla Muffins
2 Cup flour
3/4 Cup sugar
2 1/2 Teaspoon baking powder
1 Teaspoon cinnamon
1/2 Teaspoon salt
1/2 Teaspoon nutmeg
1 Cup milk
2 Tablespoon instant coffee
1/2 Cup butter, melted
1 Egg, beaten
1 Teaspoon vanilla extract

PREPARATION

Step 1: Preheat oven to 375 degrees
Step 2: Stir together the cream cheese, powdered sugar, coffee, cinnamon, and vanilla. Place in the refrigerator until the muffins are baked
Step 3: For the muffins; combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir.
Step 4: In a separate bowl combine the milk and instant coffee- stir together until coffee is dissolved. Mix in the butter, egg, and vanilla.
Step 5: Slowly stir the wet mixture into the dry mixture until just combined, do not over mix.
Step 6: Pour batter in lined muffin tins and bake for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Step 7: Serve warm with espresso cream spread on the side. Or, let cool and then ice the muffins with spread.

Quick Turkey Chili

Ingredients

1 cup (250 mL) chopped onion

1 cup (250 mL) diced green bell pepper

1   jalapeño pepper, seeded and chopped

1 lb (450 g) 99% lean ground turkey

2 tbsp (30 mL) canola or olive oil

3   garlic cloves, pressed

1/2 tsp (2 mL) salt

1 1/2 tbsp (22 mL) taco seasoning mix

2 tbsp (30 mL) all-purpose flour

1 can (28 oz or 796 mL) diced tomatoes, undrained

1 can (15 oz or 398 mL) black beans, drained and rinsed

1 can (16 oz or 398 mL) chili beans in sauce, undrained

1/2 cup (125 mL) hot water

Directions

1

Place onion, bell pepper and jalapeño pepper in (4-qt./3.8-L) Casserole; cook and stir over medium heat 4-6 minutes or until tender.

2

In large bowl, combine turkey, oil, garlic and salt. Add vegetables to turkey mixture; mix well.

3

Spoon mixture into Casserole; cook and stir over medium heat 5-6 minutes or until no longer pink, breaking turkey into large crumbles (do not brown).

4

Add seasoning mix and flour; stir well to coat. Add tomatoes, beans and water; bring to a simmer and cook 4-6 minutes. Remove from heat; serve immediately.

Yield:
  ,
6 servings of  
Nutrients per serving:
Calories 290, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 26 g, Sodium 1010 mg, Fiber 11 g

FRUITY COLESLAW

1/2 cup light mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. sugar
1/4 tsp. each, salt and pepper
1 (16 oz pkg) fresh coleslaw mix
1 mango, seeded, peeled, cut into 1/2" chunks
1/2 cup dried pineapple pieces, chopped
1 scallion, chopped
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (optional)

 

In a large bowl, stir together mayonnaise, sugar, vinegar, salt and pepper until smooth. Add coleslaw mix, mango, pineapple, scallion, mint and parsley, toss.

Refrigerate until ready to serve.

Vegetables in Season: March

Broccoli and Lettuce

SALAD:

1 head lettuce
1 head broccoli
1 sm. onion, diced
1 c. unsalted sunflower seeds
1 c. raisins (optional)
1/2 head cauliflower, chopped
1 lb. bacon, cooked & crumbled
6 hard boiled eggs (optional)

You can add any other ingredients or take away something. This is a "Good Salad" because you make it good.

DRESSING:

1 c. Miracle Whip
1/2 c. sugar
1 tbsp. white vinegar

Mix together and put over Good Salad when served. This dressing tastes like honey mustar

Potato Sausage Soup - Toscana Soup

This potato soup with sausage is similar to the Olive Garden's famous Toscana soup (my favorite soup).

 

Cook Time: 25 minutes

 

Total Time: 25 minutes

 

Ingredients:

 

• 3 links sweet Italian sausage
• 2 medium baking potatoes, cut in half lengthwise
• 2 to 3 slices bacon, diced
• 3/4 cup onions, diced
• 1 medium to large clove garlic, minced
• 2 cups escarole, chopped, or kale, cut in half, then sliced
• 2 tablespoons chicken base
• 4 cups water
• 1/2 cup whipping cream
•  

Preparation:

 

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Serves 5.

Slow-Cooker Tex-Mex Chicken

 

 

 

 

 

 

 

What You Need

1lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp.  flour

1 each green and red pepper, cut into 1-inch-wide strips

1cup  frozen corn

1-1/2cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 cups  hot cooked long-grain white rice

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

2 green onions, sliced

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve over rice topped with cheese and onions.

Slow Cooker Chicken and Vegetables with Pineapple

(Bettycrocker.com)

1 1/4

lb. boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons soy sauce

2

medium carrots, sliced (about 3/4 cup)

1

(8-oz.) can sliced water chestnuts, drained

1

(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice

2

cups uncooked regular long-grain white rice

4

cups water

1/2

cup purchased sweet-and-sour sauce

2

teaspoons cornstarch

1

teaspoon grated gingerroot

1 1/2

cups fresh snow pea pods (about 6 oz.)

3

green onions, cut into 1-inch pieces, if desired

1. In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
2. Cover; cook on low setting for 4 to 5 hours.
3. About 30 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Makes 6 servings

Chicken Soft Tacos

Fix-It and Forget-It Lightly, Revised & Updated, page 27
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow-cooker size: 5- or 6-qt.

1 to 1 ½ lbs. frozen, boneless, skinless chicken breasts
14 ½-oz. can low-sodium diced tomatoes with green chilies
1 envelope low-sodium taco seasoning

1. Place chicken breasts in slow cooker.
2. Mix tomatoes and taco seasoning. Pour over chicken.
3. Cover. Cook on low 5-6 hours.
4. Serve in soft tortillas. Top with salsa, low-fat shredded cheddar cheese, guacamole if your diet allows, and fresh tomatoes.

Cheesy Chicken Enchilada Dinner

(Kraftrecipes.com)

what you need

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1-1/4

cups  KRAFT Shredded Cheddar Cheese, divided

1/4

cup  chopped fresh cilantro

10

 flour tortillas (8 inch)

2-1/2

cups  frozen corn

make it

HEAT oven to 350°F.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

BAKE 20 min. or until heated through, cooking corn as directed on package near end of the chicken baking time.

SERVE chicken with corn.

Banana Cream Pie Bites

Ingredients

3 1⁄2 ounces

 Chobani Honey Nana Greek Yogurt (or sub regular Vanilla Chobani)

7 ounces

 Banana & Squash Puree pouches, by Gerber (you could sub pure banana puree, if preferred)

1 cup

 Vanilla Almond Milk

1 tablespoon

 Agave Nectar or Honey

3  

 Egg Yolks (save egg whites for crust)

16  

 Nilla Wafers (crushed)

1 teaspoon

 Vanilla Extract

1 1⁄2  

 Bananas (sliced into 36 thin slices)

3 tablespoons

 White Chocolate Chips (or whipped cream for the top)

3  

 Refrigerated Pillsbury Pie Crusts

Instructions

1. Preheat oven to 350 degrees.
2. Divide each pie crust into 12 small circles. Press them into each hole of the muffin tin.
3. Brush egg white onto the crusts.
4. Bake pie crusts in mini-muffin tin for 10 minutes. 
5. Meanwhile, mix together in a large sauce pan: the greek yogurt, the banana squash puree, almond milk, agave nectar, yolks, nilla wafers, and vanilla extract.
6. Cook over medium heat for approximately 8 minutes, stirring frequently to prevent it from burning.
7. Once filling has thickened, let it cool for about 10 minutes.
8. Slice the one and a half bananas into 36 thin slices.
9. Place one banana slice at the bottom of each pre-cooked pie bite crust.
10. Spoon the banana cream filling on top of the banana slice.
11. Top each pie bite with 3 white chocolate chips, or a dollop of whipped cream, whichever your preference.
12. Let the pie bites cool for at least 2 hours in the fridge before serving.

Walnut Cranberry Coffee Cake Recipe

 

 

(Copied from Spoonful)

Prep Time 15 minutes Cook Time 45-50 minutes

What you'll need

• For the cake:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) cup melted butter
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1/2 teaspoon orange zest (zest from about 1/2 a regular-sized orange)
• 2 cups fresh cranberries

• For the topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) butter - room temperature
• 1/2 teaspoon salt
• 1/2 cup walnuts

How to make it

1. Preheat the oven to 350 degrees, and get an 8" x 8" pan ready by greasing it with butter.
2. I start by making the topping, so it is ready to sprinkle on as soon as the batter is mixed.
   Mix the flour, granulated and brown sugars, and the salt together.
   Cut the butter into small chunks, and add it to the mix. You can cut it in with a knife, but I find it easier to work it in with my fingers until it is it crumbly.
   Then you can add the walnuts (I crush most of them but add a handful of halves).  Set aside and start on the batter.
3. Add the dry ingredients -- flour, baking powder, and salt -- to a mixing bowl and whisk together.
   In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk.  Beat with an electric mixer on high for about a minute, or until thoroughly mixed.
   
   Add the dry ingredients to the wet ingredients and gently mix with a fork. Over-mixing can lead to a tougher cake, so just mix until the batter barely comes together.
4. Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
5. Now sprinkle the topping to cover the batter.
6. Bake for 45-50 minutes at 350 degrees F, checking periodically with a toothpick (should come out clean).