Peanut Butter Melt a Way Fudge

Aunt Becky’s Secret Chocolate Peanut Butter Melt-a-way fudge ~ Tiffany Sheppard

1 1b. milk chocolate melting chips

1 1b. white chocolate melting chips

1-cup peanut butter

Melt the chocolate in a microwave safe bowl in the microwave, stirring every minute until melted. Add the peanut butter and mix well and then pour into a 9x13 pan lined with wax paper.  Refrigerate until harder and cut when cool.

Molten Chocolate Cakes

Molten Chocolate Cakes ~Tiffany Sheppard

4 squares Semi-sweet baking chocolate

½ cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tbsp flour

Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

(I used some mini bundt cake pans and they were fine….you might want to cook then a little less than it calls for. I would try 10 minutes and add more time if needed. You want the center to be soft and lava like.)

My Grandma Gampe's Chocolate Peanut butter Fudge Topping

My Grandma Gampe's Chocolate Peanut butter Fudge Topping ~ Tiffany Sheppard

3 to 1 T sugar to cocoa

milk, same amount as sugar

microwave until it gets high, about 1 minute 

2 T of peanut butter

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins ~Tiffany Sheppard

1 cup sugar

1 large egg

½ cup unsalted butter (or margarine)

2 cups mashed bananas (about four large bananas)

2 cups flour

1 tsp. baking powder

½ tsp. soda

1 cup chocolate chips

Cream sugar, egg and butter for 3 minutes.  Add bananas.  (I don’t even mash them – I just put them in the mixer.)   Add dry ingredients.  Blend one minute.  Stir in chocolate chips. Spoon into muffin pan with liners.  Bake at 350 degrees for 25-30 minutes.  Makes 1 dozen muffins.

Never Fail Fudge

Never Fail Fudge ~ Tiffany Sheppard

5 C sugar

1 large (12oz.) can evaporated milk

¼ lb. butter or margarine

12 oz. (3/4 of 16 oz jar) marshmallow fluff

1 t salt

1 t vanilla

1 c walnut meats

2 large (12oz) packages semi-sweet chocolate pieces

(1 semi-sweet & 1 milk)

1.   Combine first five ingredients in a large sauce pan, stir over low heat until blended.

2.   Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling.  Then boil slowly, stirring constantly for 5 minutes (to soft ball stage)

3.   Remove from heat, stir in chocolate and vanilla (and nuts if used) until chocolate is melted, pour into 2 buttered 9 X 9 inch pans and cool

4.   Yield: approximately 5 pounds.

Betty's Peppermint Brownies

Betty's Peppermint Brownies ~Tiffany Sheppard

1 cup sugar                     4 eggs

1 stick margarine           1 can Hershey syrup / 1 1/2 cup

1 cup flour

mix and bake at 350, 25 minutes in greased cookie sheet

refrigerate 20 minutes until cool

1 stick margarine   4 cup powdered sugar

4 T milk                  1 1/2 t pep. Flavor

spread over brownies

refrigerate for 20 min.

melt 1 stick margarine and 6 oz. Choc. Chips

poor over pep. Layer and refrigerate

freezes well

Cookie Dough Truffles

Cookie Dough Truffles ~ Tiffany Sheppard

½ cup butter, softened

¾ cup packed brown sugar

2 cups flour

1 can (14 ounces) sweetened condensed milk

1-teaspoon vanilla

½ cup miniature semisweet chocolate chips

½ cup chopped walnuts

1-1/2 pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy.  Add the flour, milk, and vanilla; mix well.  Stir in the chocolate chips and walnuts.  Shape into 1-inch balls; place on waxed paper-lined baking sheets.  Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth.  Dip balls in coating; place on waxed paper-lined baking sheets.  Refrigerate until firm, about 15 minutes.  If desired, remelt remaining candy coating and drizzle over candies.  Store in the refrigerator.

I did not use the nuts.  I used 1 cup of the mini chocolate chips instead of adding the nuts. I also just used chocolate chips to dip the dough in.  Just remember to add about 1 tablespoon of shortening for every cup of chips that you use.

Favorite Blueberry Pound Cake

Favorite Blueberry Pound Cake ~ Tiffany Sheppard

2 cups sugar

1-cup butter, softened

1-tablespoon pure vanilla extract

4 eggs

3 cups flour, divided

½ teaspoon baking powder

2 cups fresh or frozen blueberries thaw if frozen

1 cup coarsely chopped pecans (I leave them out)

Preheat oven to 325.

In a large mixing bowl, beat sugar and butter until light and fluffy.  Add vanilla.  Beat in eggs, one at a time until well blended.

Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.

Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter.  Sprinkle 1 tablespoon granulated sugar into bottom of a greased 10-inch tube pan, then pour in batter. Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  Invert on cooling rack; cool completely.  Sprinkle with powdered sugar when serving.

I cook mine in a bundt cake pan and I don’t think I cook it for the whole time….

Carmel Twists

Mom’s (Denise Gampe) Carmel Twists ~ Tiffany Sheppard

Sweet Dough

4 1/2C     Flour

1/4C Sugar

1tsp salt

3/4C margarine

2 eggs

1 pkg dry yeast (2 1/4T) dissolved in

1 1/4C     hot water

Cut margarine finely into dry ingredients.  Add eggs and dissolved yeast mixture.  Refrigerate for 2 hours, or overnight.  Divide into 3 parts.  Roll each part out on a floured board into 9x18 inch rectangle.  Fold in thirds to make a 3x18 inch rectangle.  cut into 1 inch strips.  Twist strips and place side by side on the caramel mixture.  Let rise for 1/2 hour.  Bake at 350 degrees for 25 minutes.  Invert immediately onto cookie sheet.  Makes 54 rolls.

Carmel

2/3C        margarine

1/4C        light corn syrup

1 1/2C     brown sugar

1C   nuts (ground)

Bring to a boil and add 1T water.  Stir and pour evenly onto 12 x 18 inch jelly roll pan.  Sprinkle nuts on top.

Burrito Pie

Burrito Pie ~ Tiffany Sheppard

1lb ground beef

1 small onion chopped

1 tsp minced garlic

1 (2oz) can of black olives sliced

1 (4oz) can diced green chili peppers

1 can of taco sauce

1 can of refried beans (16 oz)

6 flour tortillas

8 oz shredded Colby cheese

1 can of diced tomatoes with green chili peppers

Preheat oven to 350 degrees

In a large skillet over medium heat, heat the ground beef for 5 minutes.  Add the onion and garlic and sauté for 5 more minutes.  Drain any excess fat.  Mix in the olives, green chili peppers, tomatoes, taco sauce and refried beans.  Stir mixture thoroughly, reduce heat to low and let simmer for 15 to 20 minutes

Spread a thin layer of the meat mixture in the bottom of a casserole dish.  Cover with a layer of Tortillas followed by more meat mixture then a layer of cheese.  Repeat until all the tortillas are used and top with a layer of meat mixture. 

Garnish with sour cream, salsa, lettuce and tomatoes.

Charro Beans

Charro Beans ~ Tera Sheppard

1 pound dried pinto
12 cups water, divided
6 ounces bacon sliced
2 cups chopped fresh tomatoes  or can of diced tomatoes
1 cup chopped onion
2 jalapeno peppers or can of chilies
2 cloves garlic crushed
1 teaspoon salt
1/2 cup chopped cilantro

Sort and rinse beans. Place in a large pot; add 6 cups water. Soak overnight or for at least 6 hours in the refrigerator.  Place in a bit of baking soda if you have hard water.

Drain beans. Add 6 cups fresh water and the bacon.   Bring to a boil; reduce heat and simmer for 1 hour. Then add tomatoes, onion, peppers, garlic and salt. Cook until tender, about 1 1/2 to 2 hours. Add water occasionally to keep the beans soupy.

Adjust salt if needed. Add cilantro at serving time. Hold on low heat. Remove whole peppers and use as a garnish, or break one in two and leave in the pot if you want spice.

Zucchini Cakes

Zucchini Cakes ~ Tera Sheppard

6 med zucchini

1 cup of bread crumbs

1 cup shredded parmesan cheese

1/3 cups minced Vidalia (or other sweet) onion

1 egg

1 1/2 tsp dried Italian seasoning

1/4 tsp salt

1/4 tsp pepper

1 stick of butter

1 jar of favorite marinara

Grate zucchini with fine grate.  Press between paper towels and remove excess moisture.

In medium bowl, combine zucchini and next 7 ingredients. 

Shape into 2 inch patties press together firmly.

In a large skillet melt butter. 

Cook cakes 3-4 minutes per side

Serve with marinara sauce

Chorizo Casserole

Chorizo Casserole ~ Tera Sheppard

1/2 lb chorizo (not spanish style)

1 small onion chopped

2 garlic cloves

2 small tomatoes chopped (roma or plum)

2 celery ribs chopped

1 potato diced

1/2 pepper chopped

3/4 uncooked rice

1 TB chili powder

1/2 t cumin

1 3/4 c beef or chicken stock

1/2c raisins or currents

1/2 chopped peanuts (optional)

2 TB chopped cilantro

In a large oven proof skillet brown chorizo. 

Pour off excess fat

Add veggies and cook till slightly tender

Add rice, raisins, chili powder, and cumin cook 5 more minutes stirring.

Pour in stock, cover and bake 45-50 mins until rice is tender.

Remove and garnish with cilantro and peanuts.

No Bake Cookies

No Bake Cookies ~ Tera Sheppard

2 c sugar

1/4 c butter

1/4 c cocoa

1/2 c milk

1 tbs vanilla

1/2 c peanut butter

3 c quick oatmeal

Pinch of salt

Cup of raisins (optional)

Mix first 4 ingredients

Heat until boiling

Add remaining ingredients

Spoon drops onto wax paper

Let cool until firm

Coconut Cranberry Chews

Coconut Cranberry Chews ~ Tera Sheppard

1 1/2 cup of butter

2 cups of flour

1 TB orange zest

2 tsp vanilla

3 1/4 cup of flour

1 tsp baking powder

1/4 tsp salt

1 1/2 cup dried cranberries

1 1/2 cup sweetened coconut flakes

Beat butter, sugar, zest and vanilla until smooth.  Beat in egg.

In medium bowl mix flour, baking powder and salt.  Add to butter mixture.  Mix on low speed until it comes together (about 5 minutes).

Mix in cranberries and coconut.

Shape into 1 inch balls about 2 inches apart

Bake at 350 for 11-15 minutes or until edges just began to golden

Caramel in a Can

Caramel in a Can ~ Tera

1 can of evaporated milk

Strip the can of the paper label.  Place can in boiling pot of water for 3 hours.  Watch to constantly keep can covered with water.

OR

Strip can of the paper label.  Place can in crock pot of hot water over night on high.

Tip:

To make caramel more pourable cook it for about 2 hours, to make caramel thicker cook it for 4 hours.

NO PECTIN JAM

NO PECTIN JAM ~ Cathie Harris

Combine in a saucepan, bring to a boil and boil TWO minutes.

4 cups crushed fruit
2 Tablespoons apple cider vinegar

Then Add:

4 cups sugar

Stir and bring to a boil.  Boil TEN minutes.

Put into hot jars that have been prepared for canning.  Fill to within 1/2 inch of the top.  Put hot lids on clean jar surface.  Screw on rings.   Turn jars upside down for 15 minutes and then turn them right side up again.  If a jar does not seal by morning, use it first.

You can also follow directions for using the water bath method.

This is NO-PECTIN JAM.  My family likes it better than jam made with pectin or freezer jam.  The vinegar increases the fruit flavor, while using pectin seems to decrease it.

I have been told that you can also use lemon juice rather than vinegar, but I have never tried it.  This answers the question about what to do about making jam when you run out of pectin.  Pectin is expensive!  Just for your own info - look at what the ingredients of pectin are on the label.  Then you will understand why this works.

No Flour Oatmeal Cookies

No Flour Oatmeal Cookies  ~ Lisa Woodbury
 
1/2 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
3 eggs
1 tsp vanilla
2 cups peanut butter
4 1/2 cups oatmeal
2 tsp baking soda
1 cup chocolate chips
1 cup m n m's
 
Cream together butter, sugars, eggs, vanilla and peanut butter. Add
oatmeal, soda when all combined stir in chocolate chips and mnm's.
Form into balls and place on lightly greased cookie sheet. Flatten.
Bake at 350 for 12-13 minutes.

Porcupine Meatballs

Porcupine Meatballs ~ Cathie Harris

1 beaten egg

1 can tomato soup

1/4 cup long grain rice (uncooked)

2 Tbsp finely chopped onion

1 Tbsp snipped fresh parsley

1/2 tsp salt

1/4 tsp pepper

1 lb ground beef

1 tsp Worcestershire sauce

1/2 cup water

Combine the egg and 1/4 cup of the soup in a bowl.  Stir in rice, onion, parsley, salt and pepper.  Thoroughly mix in ground beef.  Shape into small balls about 1-1/2 inches in diameter.  Place in skillet.  Mix remaining soup with Worcestershire sauce and water.  Pour over meatballs.  Bring to a boil, cover and simmer for about 45 minutes or until done, stirring occasionally.

Good with wide egg noodles or rice.

Cathie's Chili

Cathie's Chili ~ Cathie Harris

1 lb lean ground beef

1 large can diced tomatoes

1 small can Rotelle Chilis

1 large can kidney beans

1/2 onion, diced

1 pkg Chili Seasoning (mild)

1/2 pkg Chili Seasoning (hot)

Saute ground beef w/ onion.  Add remaining ingredients and bring to boil.  Simmer a half hour to three hours, stirring every few minutes.  Garnish with chopped onion, grated cheddar, fritos. 

Stuffed Mushroom Casserole

Stuffed Mushroom Casserole ~ Cathie Harris

Thickly slice 1 - 1 1/2 lbs large mushrooms into 9 x 13 casserole dish.

Brown 1 lb sausage.  Season with garlic salt and pepper.
Melt 8 oz cream cheese into it.  Add  about 1/2 cup milk to make it creamy.

Pour sausage/cheese mixture over the mushrooms and stir together.

Sprinkle with white cheese of your choice.  (Mozzerella and Parmesan work
well)

Bake @ 350 for 20-30 min. until it looks good.

Pumpkin Crunch Cake

Pumpkin Crunch Cake ~ Tiffany Neil

1 small can pumpkin

1 small can evaporated milk

1 1/2 cups sugar

2 tsp pumpkin pie spice

1 tsp salt

4 eggs

1 box yellow cake mix

1 cup chopped pecans

2 sticks margarine

Beat the first 6 ingredients together until well mixed and pour into a 13x9" greased pan.  Sprinkle yellow cake mjix over pumpkin mixture.  Sprinkle 1 cup chopped pecans over cake mix.  Thinly slice 2 sticks of margarine and place over pecans.  Bake 350 defress for 50 minutes.

Chocolate Revel Bars

Chocolate Revel Bars ~ Tiffany Neil

3 eggs

1 cup butter

2 cups sugar

2 1/2 cups flour

1 tsp salt

1 cup nuts (optional)

3 cups oatmeal

2 tsp baking powder

1 12 oz bag milk chocolate chips

1 14 oz can sweetened condensed milk

1 tsp vanilla

Cream eggs, butter, sugar and vanilla.  Mix flour, slat and nuts and add to creamed mixture.  Then add oatmeal and baking powder.  Press 2/3 dough into bottome of 9x13 in pan, save 1/3 for top. In a glass bowl melt chocolate chips in microwave.  Add condensed milk and vanilla.  Stir and pour on top of uncooked oatmeal mixture.  Make dough ball from remaining dough, flatten and place on top of chocolate.  Bake at 350 degrees for 25 - 30 minutes.

Chicken Enchiladas

Chicken Enchiladas  ~ Tiffany Neil

8 soft corn tortillas

Filling:

3 cups chicken broth

4 pieces boneless skinless chicken breast

1 bay leaf, fresh or dried

2 sprigs fresh oregano

1 small onion, quartered

2 tbls tomato paste

1 tsp chili powder

1 tsp ground cumin

salt

Sauce:

2 cups tomato sauce

2 tsp hot cayenne pepper sauce

1/4 tsp ground cinnamon

1 tsp chili powder

2 1/2 cups Monterey Jack shredded cheese

Preheat overn to 275.  Wrap corn tortillas in foil and warm in oven. Bring broth to a boil in saute pan.  Set chicken into broth with bay and oregano and onion.  Return ot boil, cover and reduce heat to simmer.  Poach chicken in broth 10 minutes.  Remove chicken breasts to a bowl and shred with 2 forks.

Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.  Combine all sauce ingredients and heat through, keeping warm until needed.  Remove tortillas from oven and witch broiler on high.  Pile chicken mixutre into warm corn tortillas and roll.  LIne casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over top and top with cheese. Place in hot oven 6 inches from broiler and broil 5 minutes to melt cheese.  Serve.

Playful Peanut Butter Playdough

Playful Peanut Butter Playdough - For kids

~ Tiffany neil

1/2 large sized jar creamy peanut butter

2 tbls honey

2 cups powdered milk

raisins

miniature marshmallows

Put peanut butter in a bowl and add honey and some of the powdered milk.  Mix it up with hands and keep adding powdered milk until the dough feels soft and playful.  Use to mold into shapes or use cookie cutters.  Add designs using raisins and marshmallows.

Hope you're doing well and the moving plans are coming along!

Tiffany

Individual Cheesecakes

Individual Cheesecakes  ~ Tiffany neil

paper cupcake liners

Butter

1 box of vanilla wafers

3 8 oz pcks cream cheese

1 14oz can condensed milk

3 eggs

2 tsp vanilla

Beat cream cheese until fluffy, then add milk and beat until smooth. Add eggs and vanilla and beat. Crush wafers and add butter until pasty.  Press wafer mix into cupcake cups. Add cream cheese mix to top of cupcaker liner.  Bake at 300 degrees for 20 minutes or just until cakes crack.  Cool and serve with fruit.