Spring Break, Day 2

Okay, no rain, but still windy and cold, so we had another day of baking. Today, Jessi picked another recipe "Gimme S'more (Please)" from her book, Better Homes and Gardens New Junior Cookbook. It was easy and very chocolatey, in other words...a hit.

Ingredients:
1/3 c. butter or margarine
18 graham cracker squares
1/3 c. sugar
1-12 oz. jar fudge ice cream topping
2 c. tiny marshmallows
1 1/2 c. cold milk
1-6 serving size pkg instant chocolate pudding mix
1-8 oz. container frozen whipped dessert topping, thawed
1/4 c. miniature semisweet chocolate pieces

Directions:
1) Put butter in a microwave-safe bowl. Cook on high 30-40
seconds or until melted.
2) Put graham crackers into a plastic bag and seal. Use a rolling pin
to crush graham crackers into fine crumbs. (You should have 1 1/2
cups).
3) Pour crumbs into an 8x8x2 pan. Add the sugar and the melted
butter. Stir with a wooden spoon until mixed. Reserve 1/3 c. crumbs. Spread crumbs evenly in the pan and
press gently. Put the pan into the freezer for 10 minutes.
4) Remove lid from fudge topping. Place jar in microwave oven
and cook on high for 30-45 seconds or until warm enough to pour.
Pour fudge topping all over the chilled cracker crust. Sprinkle 1 c.
of the marshmallows on top of the fudge.
5) Pour milk into a large bowl. Add pudding mix. Beat with an
electric mixer on medium speed for 2 minutes. Use a rubber
spatula to gently stir in half of the whipped topping. Pour
pudding on top of the marshmallows. Evenly spread.
6)Srinkle the remaining marshmallows, the reserve crumbs, and
miniature chocolate pieces on top of the pudding. Cover with foil
and put in refrigerator for 1-24 hours before serving.

Jessi did a great job and it was delicious!

Southern Favorite

Fudge Pie is one of my husband's favorite desserts and a must have at every get-together. Tonight, he almost ate the whole pie. I really couldn't blame him, though, it was delicious.

Ingredients:
1-9 in. frozen pie crust
1 c. white sugar
1/4 c. all-purpose flour
3 tbs. unsweetened cocoa powder
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla extract
Whipped Topping
Fresh or Frozen Raspberries

Directions:
1) Prebake crust according to package directions.
2) Lower the oven temperature to 325 degrees F.
3) Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
4) Bake for 25 to 30 minutes or until set. Allow to cool to room temperature.
5) Serve with whipped topping and garnish with 2 raspberries.

This recipe was adapted from www.allrecipes.com, submitted by Debbie Rowe

Chili Cheese Coney Anyone?

There's nothing original or special about this recipe, if it can even be considered a recipe, but...I wanted to share it because I get such complements on the chili and kids absolutely love this dish. It's great for a quick weeknight meal.

Ingredients:
1 lb. ground beef
1-14 1/2 oz. tomato sauce
14 1/2 oz. water
2-14 1/2 oz. can Bush Chili Beans
1 pkg. McCormick brand Chili seasoning mix
2 c. shredded cheddar cheese
Ball Park Beef Franks
Buns

Directions:
1) Brown ground beef in large skillet on med-high heat. Drain fat.
2) In large pot, stir in tomato sauce, water, chili beans, seasoning mix, and ground beef. Bring to boil. Cover and simmer for at least 10 minutes, stirring occasionally.
3) Heat 1-2 hotdogs in microwave for 30 seconds.
4) Add chili and cheese to hotdogs to taste.

Blue Ribbon Winner

This Frozen Apple and Peanut Butter Cloud Pie may be my favorite dessert ever. The recipe comes from the cookbook, Apple Pie Perfect, by Ken Haedrich. When I tasted it, I knew it was a prize winner. I entered it into the county fair and, as you can see, it won first place! It's absolutely delicious. As I said, it was rainy, snowy, and 41 degrees today so it was a perfect day to spend in the kitchen. You will love this recipe!

Ingredients:
1 large graham cracker crust

Apple Layer:
2 tbs. unsalted butter
3 firm-textured cooking apples (such as golden delicious), peeled, cored, and sliced
1/4 c. granulated sugar
1 tsp. fresh lemon juice
2 tbs. confectioners' sugar

Peanut Butter Cloud Layer:
1 c. heavy whipping cream
1- 8 oz. package cream cheese, softened
1 c. smooth peanut butter
3/4 c. granulated sugar
1/2 c. firmly packed light brown sugar
2 tsp. pure vanilla extract
2 large egg whites
1/2 c. finely chopped salted dry-roasted peanuts

Directions:
1) Set crust aside.
2) To prepare the apple layer, melt the butter in a large saute pan. Stir in the apples and granulated sugar and cook over medium heat, stirring often, until almost tender, about 5 minutes. Stir in the lemon juice and confectioners' sugar and cook, stirring, for 1 minute longer. Remove from the heat, scrape the apples onto a plate, and let cool thoroughly.
3) When the apples have cooled, spoon them into the crust. Use a slotted spoon and reserve the remaining juice. Put the pie shell into freezer. After 20 minutes, pour remaining juice into shell.
4) To make the peanut butter cloud layer, use an electric mixer to whip the heavy cream until it holds semi-firm peaks. Cover and refrigerate.
5)Using the mixer, beat the cream cheese and peanut butter together until smooth. Gradually beat in the sugars, then the vanilla. Mixture will be lumpy. Add the whipped cream to the peanut butter mixture, slowly blending them together with the mixer until smooth.
6)Clean and dry the beaters. Using a clean bowl, beat the egg whites until they hold stiff peaks. Fold the whites into the peanut butter mixture with a rubber spatula until evenly blended. Scrape the mixture over the apples and smooth with spoon. Sprinkle the chopped nuts over the pie. Loosely cover with aluminum foil and place in freezer for at least 5 hours, until firm. Remove from freezer about 15 minutes prior to slicing.

For an extra flavor, swirl chocolate sauce over top of pie to serve.

This cookbook has over 100 additionally delicious recipes!

Spring Break, Day 1

Today was the first official day of Spring Break and the high was 41 degrees. Blah!! The girls have chosen several recipes from Jessi's Cookbook, Better Homes and Gardens New Junior Cookbook, to make this week. Since it was so cold today and raining and snowing, Eskimo Cicles were an obvious choice. They were easy for the girls to make and actually very tasty! We look forward to trying different flavors and making these in the hot days of summer!

Ingredients:

2 1/2 cups cubed, seeded watermelon

1/2 c fresh or frozen raspberries, thawed

1/4 c. sugar

1 tbs lemon juice

Directions:

1) Put the melon, raspberries, sugar, and lemon juice in the blender. Cover blender with lid and blend on high speed until smooth.

2) Pour blended fruit mixture into the cups (We used 3 oz. dixie cups) or pop molds. Put cups in baking pan. Cover each cup or mold with foil. Use knife to make a small hole in center of foil. Slide wooden popcicle stick or lollipop stick through the hole into the fruit mixture in cup.

3) Put baking pan in the freezer. Freeze several hours or overnight until pops are firm. Remove from freezer. Remove foil and tear paper cups away.

Makes 9- 3 oz. pops

Hip Hip Hurray!!

Congratulations to Ryan for recently graduating from ITT Tech with a Bachelor's Degree. It was a long road and a great job!

Me and my sissy at Ryan's graduation!

And us all....