FAMOUS FUDGE




















INGREDIENTS:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

INSTRUCTIONS: 

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

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Stuffed Chicken
























Ingredients:

Six Chicken Breasts (boned with skin on)
1 Tablespoon Garlic or Roasted Garlic in a Jar
1 Jar Marinated Artichoke Hearts (chopped)
12 ounces of Feta Cheese
1 Tablespoons Fresh Italian Parsley
Old Bay Seasoning (or similar with Paprica as an ingredient)
Olive Oil

Directions:

First, rinse the Italian Parsley and then mince it on a cutting board. Safety First: Hold the knife like I am when chopping?  Also, chop the Marinated Artichoke Hearts. When you do this you’ll find you discard some hard outer layers.  Then, add the Crushed Garlic and Feta Cheese to the Italian Parsley and also add the Marinated Artichoke Hearts.
Food Safety:  Watch out for cross contamination when you are touching poultry.  Make sure to put some of the stuffing in a separate bowl that you can use to stuff the chicken in case you have leftovers.

New Year's Day or Valentines's Chicken Recipe with Feta Cheese and Artichoke Hearts 3Next, cut the chicken breast in half so each person receives a nice sized portion. Now is the fun part!  Pull the skin back or “up” and stuff to your hearts content with the Feta Cheese & Artichoke Hearts stuffing mixture.  Be careful not to pull the skin all of the way off. After placing stuffing on the skin, pull the skin back over the mixture.  See how easy this recipe is?

Pull the skin back, stuff with Feta Cheese mixture and replace skin

THIS IS VERY IMPORTANT – DO NOT USE METAL PANS OR YOUR HOUSE WILL FILL WITH SMOKE FROM THE OLIVE OIL AND HIGH ROASTING TEMPERATURE!
Place the chicken in a glass or stonewear baking pan. Sprinkle the chicken’s skin with Old Bay Seasoning or simply with Paprica.  Just a little sprinkle on each piece is good – not too much. At this point you need to turn the oven on at 400 degrees to get it up to temperature.


Pop it in the oven and roast it at 400 degrees for 40 minutes.  Make sure you do not overcook the chicken so it doesn’t get dry.  The stuffing and olive oil helps to keep the chicken in this recipe very moist.

Wow, it is ready to serve with cous cous and a side of steamed carots.  This Chicken stuffed with Artichoke Hearts & Feta Cheese is the perfect chicken recipe. Enjoy!

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Meatball Sub on a Stick























Ingredients:

1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Instructions:
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.

Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.

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Hawaiian Wedding Cake




















 2 cups flour 
2 cups sugar
2 eggs 
2 tsp baking soda
1 cup chopped nuts 
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan. Bake at 350 F degrees for 40-45 minutes. Cool.

 HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese 
1 1/2 cup powdered (icing) sugar
1/2 cup butter 
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting


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Chicken and Stuffing Casserole






















 Ingredients:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter
2 cloves garlic, chopped
2 Tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 oz. Sour Cream
1-2 cups thawed frozen vegetables of choice
1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!
2 cups stale bread cubes
2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions:
 Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.
In a medium saucepan, melt butter over medium heat.  Add in garlic and cook until fragrant.  Stir in flour and cook until slightly golden brown.  Slowly whisk in milk and 1/2 cup broth.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.
In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired.  Place on top of casserole mixture.  
Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.
Source: Adapted from a friends mother

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CROCKPOT ORANGE CHICKEN





















I love orange chicken, YUMMM!!
(SHARE to save to your wall to refer back to later!) 

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

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TEXAS CHILI


























3 lb. chuck roast
1 bell pepper
1 lg. onion
8 cloves garlic
3 tbsp. butter or bacon drippings
2/3 c. (6 oz. can) tomato paste
5 c. water
1 can (14 1/2 oz.) cut up peeled whole tomatoes & juices
3 bay leaves
1 tsp. oregano leaves
1 tbsp. salt
1 tsp. cumin
1/2 tsp. pepper
2 tbsp. sweet Hungarian paprika
3 tbsp. flour
6 tbsp. cornmeal
In a 6 quart saucepan melt butter or drippings and saute chopped onion, bell pepper and minced garlic for 5 minutes. Cut the meat in 1/2 inch cubes and add to sauteed mixture. Cook meat until gray, not brown. Add tomato paste and water. Stir to mix, then add chopped tomatoes, bay leaves, oregano, salt, cumin, pepper and paprika. Simmer, covered, 2 hours. Cool. Remove, refrigerate overnight so flavors will mellow.
Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5-7 minutes after thickening has been added. Remove bay leaves and serve with grated cheese, chopped onion, lime wedges and sour cream.

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Crock Pot Parmesan Honey Pork Roast


















Ingredients:
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

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Italian Beef





















1 tbs vegetable oil
2 onion medium finely chopped
1 tsp garlic minced
500 g beef mince
1/2 tsp oregano
1/2 tsp basil
1 1/2 cup macaroni uncooked
400 g canned chopped tomato
140 g tomato paste
2 tbs worcestershire sauce
2 tsp paprika
3/4 cup cheddar cheese coarsely grated
Method


how to make it:

STEP 1 Preheat fan-forced oven to 180C.
STEP 2 Cook macaroni in boiling water with a dash of salt for 15 minutes.
STEP 3 While macaroni is cooking, heat the oil gently in a medium sized casserole dish.
STEP 4 Add onions and minced garlic and cook, stirring occasionally, for 5-7 minutes.
STEP 5 Add minced beef to the pan and fry, stirring occasionally for 5 minutes or until the mince colours.
STEP 6 Stir in oregano, basil, cooked macaroni, tomatoes, tomato paste, Worcestershire sauce and paprika.
STEP 7 Season to taste.
STEP 8 Increase the heat and bring the liquid to boil, stirring constantly.
STEP 9 Remove the casserole from the heat and sprinkle grated cheese over the beef mixture.
STEP 10 Bake uncovered for 20 minutes or until cheese has melted and is golden-brown in colour.

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Chicken Mozzarella





















what you need:


4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded mozzarella cheese
1⁄2 cup Italian seasoned breadcrumbs
1⁄3 cup melted butter or 1⁄3 cup margarine

DIRECTIONS

Place chicken in baking dish and cover with soup.
Sprinkle cheese evenly over soup.
Sprinkle bread crumbs over cheese.
Drizzle with melted butter.
Bake for 40-45 minutes at 350 until golden and bubbly.
Keywords

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